Photo by Peter Dowling ©
Friday, February 27, 2015
Thursday, February 26, 2015
Dream of Italy gave me an Italian beetroot from his garden, I think that it must be this one. Well, when I cut it I though that it looked so pretty that I didn't want to juice it! So I just cooked it al dente, and then cooled it under cold water and added extra virgin olive oil, lemon and salt. Unfortunately the cooking took the colour away, but it still looked really pretty (scroll down for the photo). Next time I'll get another beet from Alan I'll try it raw, cut into very thin slices.
And then I used a 'normal' red beetroot for my juice!
1 large red beetroot, 6 large carrots, 4 stalks of celery, half a cucumber and 6 pears.
Photos and Recipes by Alessandra Zecchini ©
Saturday, February 14, 2015
Wednesday, February 11, 2015
Would you like t make a tiramisù style dessert without coffee? Are you a fan of lemons and limoncello? I had a jar of lemon curd to finish, so I made up this lemon version, and it worked wonders: in fact it tastes so good that no one will be believe that it is so easy to make! Of course I used NZ best limoncello, Limoncello Sovrano.
3 tbsp of lemon curd
300 ml cream
1 small glass of Limoncello Sovrano thinned with a little water
12 savoiardi biscuits
Edible Flowers to decorate
Smooth the lemon curd with 3 tbsp of cream, then whip the rest of the cream and fold with the lemon curd mixture. Place the Limoncello in a deep plate and add a little water to thin it down (or use just limoncello - I prefer to thin it down so that my kids can also eat this). Quickly soak the savoiardi biscuits in the limoncello, one side only, then place them in a serving bowl, soaked side up.
Add some cream and lemon curd mixture and then repeat, making two or there layers (depending on the shape and size of your bowl.
Cover everything with a final layer of cream and lemon curd mixture and refrigerate for a few hours.
Decorate with edible flowers (I used roses and borage flowers). Serve.
Thursday, February 5, 2015
I am back to New Zealand and it is still plum season in the Oratia orchards! But is it so hot that plums don't last long after picking, so I had about 1 kg that was far too ripe and soft for eating. I washed and then put the plums in a pot with a little water and boiled them, then I strain them to discard stones and leftover skin and tasted the paste. I usually add 50-60% of sugar (I don't like the 1kg fruit for 1kg sugar ratio they do in NZ), but this paste was already sweet! So I added just 2 tbsp of brown sugar and a pinch of citric acid (as a preservative) and, fearing that the jam wouldn't set, 1/3 tsp of agar agar. If I were to keep this jam longer maybe I would have added more sugar, but I only made 5 small jars and two are gone already!
It is a really delicious and sweet jam, and it is the first time (after 18 years in NZ for me) that plums seems to be so sweet when ripe (almost like in Italy), and a jam need so little sugar - I guess it is due to the dry January we had.
But I really want to try to make a jam with even less sugar (or no sugar at all) to keep, any suggestion?
Remember that the first pears and the famous Oratia Beauty apples are also in season at the Dragicevich Orchard, 556 West Coast Rd, Oratia, Auckland. The Oratia Beauty apples are the first fruit to be added to the Slow Food Foundation for Biodiversity Ark of Taste
Wednesday, January 28, 2015
No much snow this year but enough to ski, and to appreciate how beautiful my Dolomite Mountains are! Paesaggi da favola!
And of course the best ski ever! Below the record of my best day on the slopes, from Val di Fassa to Val Gardena.
After 23+ km I deserved a bombardino (probably about 2000 calories!)
More scenic shots:
Look at this frozen waterfall, dreamy!
We stayed at the Hotel Pareda in Canazei, which has a beautiful pool and wellness centre, lovely staff, comfortable rooms, and where every evening we filled our bellies well.
In Val Gardena I even found a restaurant (at the Hotel Valpudra) with lots of Vegan options, like this delicious homemade rye pasta with seitan ragout with marjoran and cress fragrance. I licked the plate clean!
And the bread was great too! I love the local pan dur, hard crispy bread with fennel seeds.
Bye bye to a lovely week in the mountains, I hope you get more snow!
Photos by Alessandra Zecchini ©
Saturday, January 17, 2015
Did you ever seen the book entitled 1001 Paintings you must see before you die ? Well, if you are on an art bucket list you can tick off quite a few 'must see' just by visiting MoMa (Museum of Modern Art) in NY.this brilliant exhibition on too (where we could not take photos, sorry!). And here, not in any particular order, a few of my favorites.
Drowning Girl - 1963
Girl with Ball - 1961
Gold Marilyn Monroe - 1962
Flag - 1954-56
Fulang-Chang and I - 1937
Interior with a Girl Drawing - 1935
Trafalgar Square - 1939-43
Agapanthus - 1914-26
Hands Holding the Void (Invisible Object) - 1934 (cast c. 1954-55)
The Persistence of Memory - 1931
Lunar Asparagus - 1935 (cast 1972)
Reclining Nude - c. 1919
Still Life - 1916
Dance (I) - 1909
The Sleeping Gypsy - 1897
|Vincent van Gogh|
The Starry Night - 1889
|Vincent van Gogh|
The Olive Trees - 1889
The Seed of the Areoi - 1892
Port-en-Bessin, Entrance in the Harbor - 1888
Hope, II - 1907-08
Photos by Alessandra Zecchini ©