22
may
2017

laurel-vodka

10 g of laurel leaves, 1 dl lemon juice, 1 dl of vodka, 2 teaspoons of sugar

Prepare an infusion by placing leaves in the boiling water, letting it sit for 10 minutes. Strain and add the lemon juice and vodka while it is still hot, but not shaken.
Let rest for at least an hour, then serve by adding sugar.

You find a lyquor with the laurel also at our Restaurant: L'allorino

13
aug
b-vitamins

B Vitamins

B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism. Though these vitamins share similar names, research shows that they are chemically distinct vitamins that often coexist in the same foods. In general, supplements containing all eight are referred to as a vitamin B complex. Individual B vitamin supplements are referred to by the specific name of each vitamin (e.g., B1, B2, B3 etc.)

Further below a list of the B vitamins:

  • Vitamin B1 (thiamine)
  • ...
11
jul
lamponi
05
dec
horseradish

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...

13
nov
sage

Sage

Sage is native to the northern Mediterranean coast, where it's used frequently in cooking. Sage's long, narrow leaves have a distinctively fuzzy texture and musty flavor redolent of eucalyptus, cedar, lemon, and mint. Italians love it with veal, while the French add it to stuffings, cured meats, sausages, and pork dishes. Americans, of course, associate it with turkey and dressing.

Sage pairs perfectly with rosemary and thyme in many dishes. Besides its versatility and compatibility with other...

10
oct
dill

Dill

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. "Dill" is a Germanic word whose origin is unknown.

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes...

28
nov
detersivo-per-lavatrice-naturale-fai-da-te

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La bottega del mulino n°1

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