Non vi capita mai di avanzare un torrone da Natale, finito in fondo all’armadio? Di solito scadono il maggio successivo. Siete dunque appena in tempo per riciclarlo per un dolcetto domenicale, magari per un amico che è venuto a trovarvi.
Monthly Archive for maggio, 2012
Ecco finalmente ce l’abbiamo fatta a preparare questo post con la cena di Meret. E’ una bella usanza di Intercultura: cena più film preparati da ogni ragazzo per presentare agli amici il proprio paese. Infatti dopo questa abbuffata (i dolci a un prossimo post) ci siamo anche goduti un bel film svizzero, Die Herbstzeitlosen e mi è sembrato strano che questo film sull’invecchiare e su come si possa sempre prendere in mano la propria vita per darle un sapore di sogno fosse stato scelto da una diciottenne per un pubblico di diciotto-ventenni…
Comunque, ciando alle bande ecco il menu:
Speckzopf
Emmentaler
Zuri Gschnätzlets da servire con la Rösti
Basler Gschnätzlets da servire con i Knöpfli
Per lo Speckzopf, la tipica treccia di pane, siamo già a posto. Lo trovate qui. E ora mettiamoci al lavoro per il resto. Continue reading ‘La cena svizzera di Meret. I puntata: Zuri Gschnätzlets e Rösti’
Irish soda bread
I love soda bread but for some bizarre reasons I had never thought of making some. Until last weekend, that is. God knows why I never tried before as it’s got to be one of the easiest breads EVER to make. Honest!Unlike other traditional yeast based breads it doesn’t require any proving time. So basically, if you have the right ingredients (which are pretty standard), you can knock one up in no time at all. It’s nice warm from the oven with butter spread on it and perhaps some jam, or maybe as an accompaniment to soups , but I found it’s equally nice the day after toasted. I used white flour for this particular one but next time I want to try wholemeal or spelt flour, or perhaps half and half. Continue reading ‘Irish soda bread’
How to be a domestic slut (during cooking)
And WHO is this domestic slut, I hear you ask? Or perhaps slob would be a bit kinder…Well, none other than yours truly! Ok I’m a bit harsh on myself. My title is a bit tongue and cheek aimed to grab the reader’s attention. In truth I simply want to share with you a few amusing thoughts about house keeping….or more precisely cooking. First of all, for the Italian people who don’t know (the English people will immediately recognize my hidden reference) the play on words derives from a very famous chef here in the UK called Nigella Lowson. She has appeared in many a television cookery series . One of her cookery books is entitled How to be a domestic goddess. And a goddess she certainly is…at least to the male population. She is rather beautiful and curvaceous and she flirts with the viewers in a rather overt way. I’m not a prude, don’t get me wrong, but I DO confess I get a bit irritated at times after the umpteenth flutter of her eyelashes and conspiratorial looks while she is opening her MASSIVE fridge (I want one of them!) and talking about yet another of her nightly food forays. 
Not to mention the way she unashamedly flaunts her boobs. Am I harsh? Perhaps… Anyway, what I want to chat with you about has got nothing to do with Nigella. Continue reading ‘How to be a domestic slut’
kohlrabi, carrot and cumin salad
What on earth is kohlrabi? I hear you ask….Well, I confess I didn’t know myself until I got one in my veggie box (if you don’t know what it looks like scroll down. I took a lovely pic of it to show you). The thing is I can’t choose the vegetables I get delivered in my season box. This has its downsides, the main one being that when it’s cabbage season you get it EVERY week (different ones, I grant you)…and let’s face it, there is a limit to HOW MUCH cabbage a human being can cope with (or his/her intestines to be more precise. Sorry for being blunt). The upside of not being able to choose, however, is that on occasion you get some vegetables you just would not buy but which turn out to be not too bad after all (see my comment on beetroot). And other times, like in the case of the Jerusalem artichoke or indeed the kohlrabi, you get something which you just haven’t got a clue in hell as to A) WHAT it is and B) HOW to cook it. In the case of the mysterious kohlrabi I discovered a few interesting facts. The first one being that although it is pretty unknown here in England, and I gather in Italy too (Candi, please confirm or deny the allegation) in Germany and Eastern Europe it is very common. How to describe its taste? Continue reading ‘Kohlrabi, carrot and cumin salad’
Ci sono giorni in primavera in cui in alcuni posti si sprigiona all’improvviso un pungente profumo di erba cipollina. In realtà, l’ho capito solo quest’anno, si tratta di aglio orsino (Allium ursinum L.). E’ una pianta bulbosa dai fiori bianchi e foglie larghe, delicate e setose, dall’odore pungente di aglio appartenente alla famiglia delle Liliaceae come il tulipano, il giglio, il mughetto ed altre. Una volta appuratene la commestibilità mi è venuta voglia di farci qualcosa. Il primo esperimento ha prodotto questo pesto. Poi è ricominciato a piovere e non sono più andata a spasso 
Qui ci sono altre ricette per consolarci. Continue reading ‘Pesto di aglio orsino’
linguine with purple sprouting broccoli
Yes I know, what a long title for a recipe! But that’s the name the Riverford people (the organic vegetable company I buy my veggies from) gave it . Every week I get my seasonal vegetables box delivered to my door, which includes a leaflet with recipe ideas. I have tried quite a few already over the months and I must say they are usually very nice indeed. This one is what I made last night as in the last box I got I found a bag of purple sprouting broccoli (they are called cime di rapa in Italian). I really enjoyed it so here I am presenting it to you. If you knew what time I’m writing this you would think I have looped the loop, so to speak. It’s exactly 4.08 in the morning to be precise (according to the computer) and it’s still dark outside. But what can I say? I couldn’t sleep so instead of tossing and turning in bed I decided to share my recipe. If that’s not dedication to the foodie cause tell me what is! And by the way Candi, I’m curious to hear whether cime di rapa is a common vegetable in Italy. My mother never made it for us, for example. Continue reading ‘Linguine with purple sprouting broccoli, goat’s cheese and walnuts’
Ok, questa NON è una ricetta svizzera, ma sarà ben servito a qualcosa passare sette mesi in Italia. I ragazzi di Intercultura hanno speso qualche domenica tutti insieme a spadellare in italiano. Meret ha ripetuto l’esperimento a casa con gran successo. La zucca sta uscendo dalle nostre dispense, ma visto che la primavera stenta a venire, possiamo ancora indugiare per un po’ su questi piatti invernali: voglia di crogiolarsi ancora per un po’ al calduccio, in casa. Continue reading ‘I gnocchi di zucca di Meret’
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