05
dec
2015

horseradish

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage)
The plant is probably native to southeastern Europe and western Asia.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.

Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots

06
dec
amaranth

Amaranth

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pigweed

Amaranth greens are a common leaf vegetable throughout the tropics and in many warm temperate regions. See Callaloo

Cooked amaranth leaves are a good source of vitamin A, vitamin C, and...

23
oct
pimpinella

Pimpinella

The Pimpinella plant genus consists hardy annual herbs that reach from 45 to 90 cm in height.

Some common names for Pimpinella include Aniseed and Anise.

Aniseed blooms in the summer with umbels of tiny white flowers and plants are converted for their seeds; these should be harvested once they begin to turn gray and loosen easily from their coats.

An essential oil is obtained from the seed, used in perfumery, tooth pastes, medicinally and as a food flavouring.
The powdered seed can be used...

18
oct
savory

Savory

Summer savory (Satureja hortensis) is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.

Summer savory is a traditional popular...

25
aug
lemon-aperitif

Lemon aperitif

LEMON COCKTAIL

1 dl of white rum, 2 tablespoons of lemon juice, 1 tablespoon honey, ice cubes, 3 dl of champagne/sparkling wine

Add the white rum to the lemon juice and honey, stirring vigorously, and adding a lot of ice cubes.
Fill to 1/3 of the large glasses and add 3 dl of cold champagne or sparkling wine.
Et voila a simple but refined cocktail to serve also as a pleasant aperitif.

#drink#homemade#champagne#tuscany

25
apr
kefir-of-milk

Kefir of milk

Nothing less than fermented milk similar to yogurt, Kefir is a refreshing and healthy, rich in enzymes and probiotics alive and benefits, fresh, slightly acidic but pleasant flavor.

Discovered and immediately appreciated by humans thousands of years ago, originally from the Caucasus, Kefir is prepared in the traditional way using fresh milk (sheep, goat or cow).

This drink is considered a miracle food for our body, because it contains, in addition to enzymes, minerals such as calcium,...

15
jun
wine-and-sage-for-your-skin-tone

Wine and Sage for your skin tone

SAGE WINE

30 g of Sage leaves, 1 l of red wine

Put Sage to macerate for a week in red wine.
At the end of the sorted the infusion and store it in a bottles.
This wine has tonic, anti-rheumatic and digestive properties.
You should drink the infusion at least 2 times a day.

Tri it with one of our organic red wines!

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