Saturday, 26 September 2009
Sunday, 20 September 2009
ciao and welcome to this week's herbal blogging.
this week we are hosted by Chriesi from Almond Corner
thank's for hosting Chriesi!
Weekend Herb Blogging Information
Year 4 Archives
this week it finally rained! I don't know how you feel about it but I just adore the rain.
it is not a big problem trekking, I just choose tracks that are not dangerous or slippery..
like for example along the beach.
tomorrow I'm trying a new track 18km down the lake side. it is another option, if it
will rain again :)
anyway, before, during and after, the sky is marvellous.
I even went out to make a photo
of my Morus Nigra, my black mulberry tree. In this period of the year it's leaves
is changing colours, and against the grey sky, it's yellow leaves are just so beautiful.
this is also a good time for preserving.
well, the moon is not favorable, beeing waning crescent at the moment, but as it happens frequently that fruits and vegetables cannot wait the waxing gibbous to be preserved
they could spoil in the meanwhile, so we have to put them quickly in jars :)
(just evoid days around the new moon,
the old farmes says conserves made in those days last lesser )
preserving is one of my hobbies, I feel like a small ant putting away for the winter. :)
I just love loooking at my jars on the shells in my small pantry.
that makes me feel a very old fashion housewife :)
this a very easy and tasty recipe, that I found in the little book Simoo gave my.
red wine vinegar
extravergin olive oil
clean the champignons, keep the small ones whole, and cut the bigger one in pieces.they should all be the same in measure.put to boil 2 parts of red wine vinegar and 1 part of water,and add some salt.put the champignons in the boiling liquid and let cook for 1- 1,30 minutes.then pick them out and let dry on a kitchen cloth. in the meanwhile, put to boil 2 parts of oil and 1 part of vinegar. add all the species and herbs and let simmer for 10min.take of the heat and let cool.put the champignons in clean glass jars, press gently.pour the coolen oil mixture over the champignons, stir with a knife to get up all the bubblesadd other oil if necessary then close the lid well. let rest for 40days in a cool, dark, and dry place before serving. serve them drained of the oil as appetizer, first course or garnish of a main dish.
don't throw away neither the vinegar nor the oil mixture.the first one you can use for other conserves, pour in a bottle and store in the fridge. it conserves for 3months at least. the oil mixture is very nice to use as a marinate. you can marinate vegetables f. exor you can use it for cooking. pour in a bottle and store in the fridge. conserves for at least 2 months.
Sunday, 13 September 2009
this is an idea of kalyn,
and from now on hold by haalo.
thank's both of you!
if you would like to join, please read here
of course you can put the leaves in the freezer, but a very easy and perfumed way to conserve the basil is put under salt or oil.
alternate leaves and salt.
store in a cool, dry and dark place for 6 months
pute the leaves in a littel glass jar and cover with
extravergin olive oil.
(ore other if you prefer)
store in a cool, dark and dry place for 6 months.
just in time to seed our new basil for the next year. :)
the salt and the oil that remains are super to use for seasoning vegetables
salads, and use in marinates.
have a nice week and I leave you with some photos of a incredible trekking
from 68mt to 2200mt, and then back down to 1000mt.
very hard, very tough, very fantastic. :)
Sunday, 6 September 2009
ciao and welcome to this week's herbal blogging!
this week we are hosted by Chris from Mele Cotte
thank you Chris for hosting! :)
the WHB idea is kalyn's,and now kept by haalo .
thank's both of you :)
if you would like to join, please read the rules
to know the order of hosting please read here
this recipe is very simple, perfect to season grilled fish, grilled vegetables
or using as marinate.
could be a nice giveaway gift also :)
1 liter of extravergin olive oil
juice from one lemon
1 tsp coriander seeds
1tsp mustard seeds (I used the brown ones)
1tsp poppy seeds
1tsp green pepper (or black if you prefer)
1tsp fennel seeds
1 tsp cumin seeds
1 chili (or two ;)
crush the seeds slightly and but in a bottle together with the olive oil and the filtered
lemon juice. shake very well, and conserve in the fridge.
will conserve in this way for 3 weeks.
I tried it immidately as a vegeable marinate.
chop different kind of vegetables. mix with the marinate and leave in the fridge
for at least 3 hours.
pour in glass jars, and cook in oven 180° C for 40min.
serve hot, warm or cold. very tasty in any way :)
I wish you a nice week with two photos..
one is from our garden, watching the Garda Lake
the other is a photo of my rose Sally Holmes, which if you keep pruning
lightly, just cutting the wilted roses, will keep flowering long into October.
Thursday, 3 September 2009
I should be working these days, but it is still to hot trekking, so the turists prefer stay on the beach :)
that is ok with me...beacuse it means I can go trekking with my friends..simoo and monica.
we are a good team, same condition, same taste, same minds.
that is rare this days, and with the bad luck I had before with best friends..
this seems almost like a miracle for me.
I'm very pleased about this friendship. :)
as it is still hot and sticky...my cuisine is most salds, panzanella and gazpacho :)
this salad has nothing special, but I wanted to give you un idea how to recycle old bread.
if you don't want to put it away in breadcrumbs
another tasty way is to make croutons of it.
salad with croutons
for the salad:
1 red "tropea" onion
180 canned thuna
2 cold boild potatos
for the croutons:
some slices of old bread made of durum wheat
extravergin olive oil
cummin (if you like)
wash and clean all the vegetables.
chop and cut in slices.
season with balsamic vinegar and extravergin olive oil.
adjust with salt and pepper
cut the bread in small cubes.
heat the oil in a pan together with the species.
add the bread cubes, toss on high heat (it will smoke!) until toasted.
add to the salad at the moment you serve, so they will remain crunchy.