18
oct
2015

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 herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck.

Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong and pungent flavor to the most simple and the most extravagant of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, paprika, and savory.

20
jun
basil

Basil

Basil is an essential element in different cuisines.
Its leaves give a lively flavor to dishes and it's fine for sautéed dishes, salads or sauces.

Very widespread in European and Asian cuisine.
Basil was once used by farmers against colds, inhaling the aroma that was created by soaking the dried leaves in a bowl of boiling water.

09
may
yarrows-oil

Yarrow's oil

Yarrow, also known as Martin Grass, Wildflower, Dogwood, is a great soothing and is also useful for excessive sweating.

400 g of Yarrow flowers, 1 L of almond oil

Put  to soak for 30 days 400 g of fresh flowers of Yarrow in almond oil. After maceration time, apply the oil obtained out of irritation, redness and rash.

29
may
chianti-:-i-vino-de-medici
02
jan
tortelli

Tortelli

Ingredients ( for 6 people):

- 500 gr boiled potatoes
- 50 gr bacon or sausages
- 5 tablespoon of tomatoe sauce
- salt
- pepper and nutmeg powder grated
- pecorino cheese
- 1 garlic clove

Boil the potatoes till tender and let it cool. Once they are cool, peel the skins. In a deep pan, heat some olive oil and cook the the garlic finely chopped with the bacon /or sausage. Once cooked, add the tomato suace. Add the potatoes in the sauce and mix well. Place the fresh pasta on the table in strips...

02
jan
zitronenstrauch

Zitronenstrauch

Der Zitronenstrauch (Aloysia citrodora), auch Zitronenduftstrauch, Zitronenverbene oder – besonders in der Schweiz – Verveine genannt, ist eine Pflanzenart aus der Familie der Eisenkrautgewächse (Verbenaceae).

Zitronenverbene wird nicht nur als Badezusatz verwendet, der eine erfrischende Wirkung entfaltet, sondern auch zur Parfümierung beziehungsweise Verfeinerung von Seifen.

Die Zitronenverbene wird auch für die Zubereitung von Getränken genutzt. Legt man frisch gepflückte...

25
apr
red-onions-pudding

Red Onions Pudding

Ingredients:

-
4/5 red onions
- 100 grams of butter
- 100 grams of Pienza's cheese
- 4 eggs
- 600 g sour cream

Steps:

Cut the red onions into julienne strips and cook them in the butter. Add salt and pepper as your liking. After cooking, whisk the artichokes with the mix and add pecorino cheese, 4 eggs and cream. Mix them well. Than let it cool. Butter the molds and fill them with the mixture. Bake in a bain marie (in a pan with water) for about 30 minutes at 170 degrees.
You can make it with...