The olive harvest and pressing is taking place everywhere in Tuscany. If we are lucky we will be able to have our own olive oil this year! Certain villages are really known for their olive oil feasts, as Montisi, and others are famous for the truffle, as San Giovanni d’Asso. If the butcher puts white … More Olive oil and truffle, the current protagonists in the kitchen
The delcious of June is awesome. Sorry, cookbooks, you will have to wait a bit, I can’t stop being inspired. Eggplant salad with chickpeas, baby spinach and a dressing based on feta, Greek yoghurt, yummie. Of course, I will do it my way, and thus, I use the oven instead of a direct fire. … More A vegetarian salad
As starter ARTICHOKE SALAD in a PARMIGIANO BASKET For 4p clean 8 smaller artichokes (they have no hair) and put the softer central part in water with juice of 1 lemon. Store the artichokes in the fridge (this can easily be done the day before). Remove the artichokes out of the water and dry them. … More Really in love with Italian sausages 😉
Mix 3 eggs, 300 ml of a milkproduct (real milk, or rice milk, or anykind), 120 grams of rice flour, 50 grams of fresh spinach, a few basil leaves, a pinch of salt until you get this beautiful green pancake mixture. Store in the fridge for at least 30 mins. Mix 1 can of drained … More Green pancakes!!
Cut a tasty pumkin in cubes of 3 cm. Put on baking paper. Add 4 table spoons of coconut oil and bake in the oven at 180°. Stir now and again. After 20 mins remove the pumkin out of the oven and mix with 1 can of drained chickpeas, mangochutney made of 1 mango ( … More Orange is today’s color
While waiting to start cultivating our own coriander we love to eat the food of the Middle East and use parsley instead of the delicious coriander (which is not the same, but…). The books of Ottolenghi and Tamimi, especially ‘Jeruzalem’ remain a wonderful source of inspiration. Today: a mixture of some salads with an open … More Official first day of Spring 2017