I just love panetone. When the days get shorter and outside it's cold and wet , there is nothing better than a cappuccino and a pice of panetone. The arrival of the Panettone is always quite a happening. You can not buy them for 8 month or so and suddenly you can see them sparkle in every shopwindow.
But don't be tempted to buy a cheap one, there is no such thing as a good and cheap Panettone. A Panettone should be moist and full of flavor.
I guess the best Panettone you get in a small bakery somewhere in Milan, hometown of this traditional Christmas bread. I always buy Bonifanti Panettone i think they make a fantastic Panettone.

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Now that it's getting cold outside it's time to reintroduce tea time. So the 3 brown and over ripe bananas on the balcony came in handy and were a good excuse to try a dangerously good looking new recipe from Giorgio Locatelli:
Chocolate and Banana Beignets

I prepared them some days ago and had them ready for frying in the freezer (and there is still some left for next weekend ) I just had to take them out, fry' m and roll in sugar.

They taste really banana and inside there's melted dark chocolate - a combination made in heaven!

 
now i can buy japanese pumpkin called "Hokkaido" im bio shop or market. 

for z'vieri, i made pumpkin + raisin muffin. (but it looks like not so muffin...)

cooked pumpkin japanese style -かぼちゃの焚いたん-

pumpkin, sugar, dashi, soya sauce and mirin.
cooked until pumpikn soft.

For starters we are having the neighbours speciality: Appenzeller "Cheesecake" with coriander and anis. Yummy!