Aubergine Parmigiana: why baking is not only sweet.

01When I started my 42-week sweet strike, I gave as granted that, although I would keep making desserts, the rate of savoury baking posts would have significantly increased. The other thing I was totally sure about, was that my first savoury post of this low-sugar season would have been aubergine Parmigiana.

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Vaja: my childhood in an apple pie.

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I have been thinking of posting a recipe for an apple pie for very long time, but somehow never got around, as I never managed to decide on the best version to make. Apple pie is one of those mythical concepts very difficult to grasp because everybody knows it but always in a slightly different version. Every household has a favourite recipe, which slightly differs from all the others and, as they are all likely to be very good, it is very difficult to pin down the ultimate one. So, in a sort of enlightenment, I realised there was no point in looking for the perfect apple pie, the one that would make everybody happy and, as usual, when I stopped overcomplicating things, it became clear that the only right choice was MY apple pie, or rather, the apple pie of my childhood.

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Panna cotta with Rhubarb compote and Pistachio crumble: a sweet inspiration from our little Italian-Finnish family.

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I have been now living in Finland for almost two years and being trying to adapt myself to a completely new life, I can say things are going generally well. There are some things I will probably never able to live with, like the indecently early wake up and meal times, but many others, for example the no-nonsense approach to practical issues of the daily living, are just up my street. Therefore I thought it was the time to “celebrate” our Italian-Finnish household with something special, that’s how I came up with this dessert.

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