Sunday, 26 September 2010

WHB 252 - Peach jam with ginger and Salvia

aaaaah..last week of September!!
this means also last week of big groups! after that until the end of October
I will only have small groups, few people, one ore two.
like last week, a couple Rolf & Irena came twice trekking with me.
on Friday also Manfred joined us.
we did Malcesine-Navene, 9km not that tough,
lot of strength to talk and lough along the way :DD

manfred , Rolf & Irena

we also visit a photograph exhibition in Navene, beautiful big photos in B&W.
it was lovely!
altre foto della mostra a Navene

with my dear friends Simoo and Monica I visited two little mountain churches last week.
they are both from the 17th centuary, and for the moment I will show you just the photos
but this winter I will make posts about them, because their story is so interesting.

the church of Sant'Eustachio

san' eustachio - montesel 20 september 2010

and this is San Michele

san michele - bastia (incaffi) 23 sept. 2010

and of course I had a german schoolar class
29 girls!! :DD
they were cute, polite and very educated!

Maria-Ward-Realschuhe 22 sept. 2010


this week I have 3 classes!! helpppp!!!

before leaving you with the recipe, I wish to show you our beautiful lake...
the Garda Lake!
today it was spectacular.



auguri Gino! 26 sept. 2010




Peach jam with ginger and salvia

pesche zenzero e salvia1



you need:
1,5kg of peaches (peeled and stoned)
20gr of freshly grated ginger
350gr of sugar
6-7 fresh salvia leaves
15gr of Pectin*


peel and stone the peaches, put in pot together with the ginger, sugar and the salvia leaves.
let cook gently for 20 min than turn of the fire, transfer the peaches in a glass or plastic
bowl and let rest in a cool place over the night.
the next day put the peaches back to the pot and cook gently for another 20-25min.
take away from the fire and let cool completaly. add the pectin and let take a quick boil
let cook while mixing for 6-7 min.
skip the salvia leaves and pour in a clean glasses.
close lid well, and let cool completaly up side down.
store in a cool, dare and dry place.
will conserver at least for one year.



pesche zenzero e salvia1


Brigidaa_te:
we liked it very much as a breakfast jam.





this week we are hosted by Winnie from Healthy Green Kitchen
thank you Winnie for hosting!



thank's to Kalyn  who created this great event and
thank's to Haalo who now managing it all :)


Sunday, 19 September 2010

WHB 251 - Aubergine (eggplant) and orange jam



I always loved September, not as much as April, but very very much.
now days are getting shorter, the light is not so strong anymore, plant's are changing colours, and if you have done things right...you should have one last special almost spectacular blooming of you annuals.
I have my white dizzy lizzies abounding with flowers. they are so beautiful!
the Dizzy Lizzies are one of my favorite annuals, 
they don't ask for anything and the give you
almost 7 months of rich blooming. 
you can put them in half shade, full shade they won't mind..
and they will bloom, and bloom until the frost will take them.

I'm still working a lot. last week I had two interesting groups, 
one was a scholar class, Germans.
This year my "speciality" is teaching geology, 
some history and botanica to german school classes.
 they come in school trips and one of the excursions are on the Monte Baldo, where
I show and teach them Monte Baldo and the Garda lake was made.
it is very very interesting working with youths, 
naturally not all of them are interested in me and my lessons :-DDD
but when I have 10-12 kids listening and asking then I consider the tour a success.
 :-DD

this is a part of the class at the cable car
 taking us up to the mountain
alpetour 16 sept 2010

and here making acquaintance with one of the many cows up there 
(always draws the interest of the kids!)
alpetour  16 sept. 2010

they other one was a swedish group,
 they came from Stockholm and all day they made fun of my
southern accent! 
they weren't very lucky with the weather. 
it started to rain two minutes after we got to the bus!!
 and the on the Monte Baldo were we had lunch,
 it was so foggy you couldn't see a thing.
but in the refuge it was warm and cosy and the food and wine was very good!
we had a lovely time anyway and they all promised to come back
 to see what was hiding in the fog!
:-DDD

evitec - sweden 17 sept. 2010

evitec - sweden 17 sept. 2010


this is a recipe I dedicate to my dear friend joan from foodalogue..
she just adooooooores eggplants!!

joan this is for you!



Aubergine (eggplant) and orange jam


aubergine (eggplant) and orange jam




you need:

500gr of eggplant
1 apple
juice and zest from one big orange (or two small ones)
400gr of sugar*


aubergine (eggplant) and orange jam


peel the eggplant and the apple
cut in small cubes, and put them in a large pot
add the sugar, the orange juice and zests.

cook mixing now and then until it thickens.
pour in clean glass and close lid.
let cool up side down and store in a cool, dark and dry place.
will conserve at least 12 months.


tastes very good with chicken, boild meat and roast.


brigida-ate:
* if you wish put just 300gr of sugar.


aubergine (eggplant) and orange jam






this week we are hosted by Anna from Anna's Cool Finds


thank's to Kalyn  who created this great event and
thank's to Haalo who now managing it all :)


Sunday, 12 September 2010

WHB # 250 - Sweet Aubergine (eggplant) strudel

this has been a very busy period. 
I have had groups of different sizes, nationalities and ages :)
The most charmful, happy,
easy group with the most lovely personswas surely the Cantus group
from Iceland.
Oh, we had much fun, ending up in a nice resaturant the last evening.
What also was a special with this group, 
was that is was also the first group I guided 4 years ago.
I remember how nervous I was, didn't know what to do, what to say, how to behave...
but they were so sweet, so kind that I relaxed at once.
We left each other with the promise that I'll come to Iceland,
 and they will be back soon
on the Garda Lake :)))

here we are at dinner in Lazise at " La taverna da Oreste"



cantus  (iceland) 10 september 2010

here in one of our trekkings
Cantus (Iceland) 5/6 September 2010


with the other group I had this week it was rather different, 
they were 35 and it was difficult
to please all of them.

here we are taking the skilift up to Costabella (monte Baldo)

alpbachtal reisedienst 3/4 september 2010

and here embracing a beautiful old beech tree.
 In Costabella there is a lot of them, 
centuary old and they simply lovely in autumn
 when their leaves changes colour.

alpbachtal reisedienst 3/4 september 2010


I also had a schoolar class, they were 26 and that is ok. 
all of them doesn't listen anyway so you usually concentrate on the 10-15 interested :))
silly me didn't bring the camera, and that is was a pity.
it was a spectacular day, sun shining with the bluest lake you could imagine.
the kids were very polite, kind and slow :)))
wanted to stop sunbathing all the time, but we had fun anyway...
learning about the Monte Baldo sitting in the warm sun 
is far more fun than sitting in a school class. 
we all agreed about that! :))


so, what have I prepared for this week's herbal blogging?
but a Sweet Aubergine strudel of course :))))

this is from a very nice little book
"cucino e poi regalo" - I cook and I give away.

you should try it..it is delicious!



Sweet Aubergine Strudel
(eggplant)


strudel di melanzane1


you need:

puff pastry
1 small aubergine
80gr of mixed nuts (grated)
100gr of sugar*
1 egg
1 organic lemon
1 tsp of ground cinnamon
2 tbsp of apricot jam
3 cookies (crushed)
120gr of dark chocolate**



cut the aubergine in very tiny pieces and mix with the crushed chocolate and nuts.
then add sugar, egg, lemon zests.
mix well.
unroll the puff pastry and spread the apricot jam on the bottom.
over the jam spread the crushed cookies.
then spread the aubergine mixture (keep the borders free)
roll the puff pastry together like a strudel, pinching the borders to keep close.
cook in hot oven 200° C for ca 30-35min.

let cool and before serving decorate with icing sugar.


strudel di melanzane

brigida_ate:


* of course you can use less sugar.
** the choccolate is my idea, not in the original recipe.
but it taste very good together



Weekend Herb Blogging

Weekend Herb Blogging






I send this to dear  Graziana from Erbe in Cucina (Cooking with Herbs)
who is hosting this week's special edition of Weekend herbal blogging!
Thank you Graziana for hosting!
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