Sharing my life call and an Italian tarte

Some time ago my dear friend Sumaya of Pukka Paki asked me to write an introductory piece for her other food-platform Food Niche Collective. What came out is quite an explanatory piece about my newly-found life call that I would like to share with you all.
Let's all jump to the Food Niche Collective blog then.

Citrussy crepes soufflées

March has been a pretty busy month; my cooking classes and a couple of food related competitions made my daily schedule as hectic as I have rarely experienced before. But it has been a great and exceptional month, the best I had in the last couple years.
Healing from my Candida overgrowth has caused my diet to be extremely restrictive nowadays but the positive effects are mighty. I am my old self, full of energy and positivity; even my photography style has changed. With this extra energy I can now face this stark schedules and more!

The first third of the year has been dedicated to a food competition since the last 3 years: Les Réncontres Science et Cuisine (check my 2011 and 2010 posts) but this year a new one popped up in the same time window and it was a food-photography competition too.

From the streets of Sicily a sticky and sweet comfort food

My dear friend Asha some time ago asked me if I was willing to participate to her street-food month to celebrate her blog anniversary.
No doubts I wanted to be part of such fun and deserved celebrations though I was a bit doubtful about venturing into German street food. You see, what passes for street food here is mostly grilled sausages in a bun, with French fries or with a curried ketchup sauce. Not really my cup of tea as concerning experimentation.
Sicilian street food was the way to go.

Lately I have seen quite a number of Arancini posts around the blogospheres so I thought I should give it a try but in one of those blissful moment of inspiration I remembered of another street food that I simply adore:

Crispelle di riso di San Giuseppe (St. Joseph's sticky rice fritters)

For the recipe let's head over to Asha's.

Green, Magenta and a wicked screen

Lately I have been eating quite light meals, trying to avoid meat when I can. This is quite hard when I keep on dreaming of juicy, steaky beef cooked in tomato sauce with vegetables like a ragú would. I would so gladly live on beef or pork products cooked in tomato sauce with celery, carrots, onions, garlic, white wine and potatoes, wouldn’t you?
Fish is my meaty outlet; few days ago it was the turn of salmon, but how to cook it?