Nearly always I prefer to drink water for refreshment, most of the time sparkling water, sometimes tap water (the tap water here has a very good quality). But when the temperature rise I sometime I like to have water with some flavour. A virgin hugo for example or a simple glass of water with a piece of orange or lemon. And when the temperature hits the 37°C mark like in the last days, I even like to have a glass of a cool homemade Orangeade.
My version 2.0 profits from the experiences with making orange powder. Simmering the orange and lemon zests sets free much more flavour and colour then simple infusing the zests in the orange juice. That I double the amount of the zests helps of course as well. And if the second orange is not needed for juice then cut them in pieces and use them to serve with the orange. This adds even more flavour and looks beautiful as well.
Two Kilogram of bitter oranges found their way into my kitchen last week. Not for making marmelade – there I prefer the sweet variant – but for making candid orange peel! But for making candid orange peel I needed to juice all of them. And I was suprised about the great flavour of the juice, combined with a clear tartness. And there was no trace of bitter flavour.
Sometimes you stumble over a recipe and then it catches you so much, that you change all your plans just to bake it. For me this happend when I read about the Schiacciata di Pasqua, the Tuscan Easter bread similar to Panettone. It is baked with olive oil, what tempted me very much. And because I was feeding my 
Last weekeend I realized how near Eastern is when my mom told me on the phone about her plans of dyeing eggs with her kids at school. And so I changed my plans for the bread baking course and developed a sweet recipe perfect for the Easter Breakfast. It is a sweet bread called which is made with the biga preferement. The subtle acidity of it helps to strengthen the gluten network. For a tender crumb the dough contains cream, egg yolk and some butter. By replacing the butter with cream the dough can rise in the fridge if needed.
Since quiet some time I want to make 
At five o’clock the next morning, on my way to the bathroom, I quickly checked the Panettone in the kitchen. And turned the oven on. Ten hours were what they needed to reach the rim of the form. And who needs sleep?
When I baked the little 
