My Family Recipes

A collection of my favorite recipes, lovingly passed down through generations. This book is a tribute to the delicious food that brings us together.

Fluffy Pancakes

A classic breakfast favorite that's easy to make and always delicious. Perfect for lazy Sunday mornings.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Instructions

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Summer Garden Salad

A refreshing salad bursting with the flavors of summer. It's the perfect light lunch or side dish for a barbecue.

Ingredients

• 1 head of romaine lettuce, torn
• 1 cucumber, sliced
• 2 ripe tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste

Instructions

1. In a large salad bowl, combine the lettuce, cucumber, tomatoes, and red onion.
2. In a small jar or bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.
3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best crunch.

Classic Pasta Carbonara

A simple yet elegant Italian pasta dish that's rich, creamy, and deeply satisfying. A true taste of Rome.

Ingredients

• 200g spaghetti
• 100g pancetta or guanciale, diced
• 2 large free-range eggs
• 50g Pecorino Romano cheese, freshly grated
• 50g Parmigiano-Reggiano, freshly grated
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
2. While the pasta is cooking, heat a large skillet over medium heat and cook the pancetta until brown and crispy.
3. In a medium bowl, whisk the eggs and grated cheeses together.
4. Just before the pasta is done, reserve about a cup of the starchy pasta water. Drain the pasta.
5. Add the hot, drained pasta to the skillet with the pancetta and toss. Remove from heat.
6. Quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. Be careful not to scramble the eggs. Add a splash of pasta water if the sauce is too thick.
7. Season generously with black pepper and serve immediately.