Il giovedì del WHB – Torta salata con zucchine e cumin (it)

Dicono che da domani arrivi il freddo. Ma come sempre sono solo previsioni, niente è una certezza. Ho assistito ad un interessantissimo convegno sulla Meterologia e Cartografia qualche settimana fa a Bardolino.
Tante formule matematiche, ma anche spiegazioni che ho capito
Così stamattina dopo 2 passi veloci sul Luppia con Monica, ho fatto un giro al Flover. L’idea era di prendere dei crisantemi, astri o viole ma era tutto talmente noioso e tutto uguale che ho rinunciato.
Ormai qui tra i vivai fai fatica trovare piante che non siano tutti uguali.
Sono ancora nella fase total white e mi piacerebbe trovare una Hebe Salicifolia a fiori bianchi, Hebe albicans, una Osmanthus,
o riprendermi la Choisya ternata e la Viburnum tinus , o magari una Lonicera Winter Beauty.
.
Così invece di comprare piante, ho trovate delle tovaglie al 50%.

Oggi pranzo in terrazza in Arancio, Bordeaux e Rosa

Sono andata in giardino raccogliere foglie.
Morus nigra – gelso
Popolus tremolus – pioppo
Fraxinus ornus – frassino
Amelanchier canadensis
Oxalis triangularis
Il fiore è un nasturzio.

Eravamo solo in due oggi, Sofi ed io.

Torta salata di zucchine e cumin
la ricetta è di Cristina di La Cucina di Cristina

2 zucchini
1 cipollotto piccolo o un pezzo di porro (o anche tutti due)
1 uova
1/2 cucchianino di cumino
100gr ricotta
olio di oliva extravergine
pepe

Grattugiare le zucchine grossolanamente e strizzarle un pochino per farle perdere un po’ dell’acqua. Mescolate con il cipolotto tritato, il cumino e lasciate marinare mezzoretta.
Versate il composto in una teglia unta con un filo di olio di oliva extravergine.
Mescolate la ricotta con l’uovo e un po’ pepe macinato fresco.
versate il composto sopra le zucchine.

Infornate a 220-2250 °C nel forno già caldo fino quando si forma una crosticcina sopra ( 25 minuti cca ). Lasciate raffraddare prima di tagliare.

Buonissimoooo!! Grazie Cristina!

Crumbled vegetables with pears (en)

I love crumbles.
With few breadcrumbs you can change the look and taste of a simple plate.
I use crumble both made of old bread and made of flour.
Here you can read what you can do with old bread and how to conserve it.

Crumbled vegetables with pears

You need;
this very useful kitchen utensil

>

the other side

Radicchio
cabbage
onion
leek
pear
homemade vegetable stock cube

for the crumble

100gr of a mix of:
millet flour
rice flour
amaranth flour
quinoa flour
50gr of roughly chopped nuts
60gr of cold butter cut in small pieces
but all ingredients in a small bowl, and make small crumbles  with your fingertips.
Work fast before the butter gets to tender.
Add the nuts and finish crumble.

Set aside.

In a pan pour some olive oil, and add the onion (sliced very thin) and some vegetable stock cube, sear for a couple of minutes until soft-
Now add the other vegetables (radicchio, cabbage and leek) sliced thin
(using the kitchen utensil in the photo you will have very thin slices).
Let cook briefly for an other couple of minutes.

Add the pear sliced thinly, mix with the vegetables and divide in individual
bowls and spread the crumbles.
Bake in oven at 230°C for 5-10min (depending on your oven) until tanned.

Delicious!!

This recipe goes to my friend Simona of Briciole

hosting  Cooking With Seeds this month.
An idea of Priya of Priya’s Versatile Recipes
More info here

 

Peach Gazpacho – WHB #346 (en)

4 months ago I started a new project together with three other blogger friends,
Stella, Lorenza , Roberta .
It was sometime I was thinking about it,
I wanted to do something good and healthy.
Something similar to MLLA and Healing Foods, but a little more specific.

Salutiamoci (more or less, saying hello, but in Italian Salute also means Health,
so we could perhaps call it HelloHealth in English)

Eating healthy to feel healthy.
Roberta designed our logo, a little smiling red apple, with shaking hands.
Our idea is to learn and teach how to cook in a healthy way.
Of course we didn’t wake up one morning inventing everything, no, we decided to follow Dr. Berrino’s strict rules. He is the Director  Dipartimento di Medicina Preventiva e Predittiva dell’Istituto Nazionale dei Tumori di Milano. (Department of Preventive Medicine of the National Institute of Cancer in Milan) and at Cascina Rosa he teaches how to cook tasty healthy food, specially for  You can read about him and his project Diana here .
He and his team has also helped  the World Cancer Research Fund with the researches on the interaction between  nutrition and  cancer on  breast, cervix and  ovary cancer.
You can find WCRF’s conclusions here: www.dietandcancerreport.org<

Now, we don’t want to force anybody, we are just asking to try and cook something using healthy ingredients. And to help (most of us) Stella, made a “ingredient table” with the ingredients that are permitted and the ones not.

Me in the first place admit it is very hard.
I’m a convinced meat eater, I love cheese, milk, yoghurt..almost anything coming from an animal.
But I’m trying to do the best I can, to change way of cooking and eating.
As a matter of fact it is now 4 days I’m not using any white, brown sugar at all.
I’m very proud of me! )))
(of course this means that the rest of the family is also doing without).

So, every month we change ingredient and host.
We started in May with Peas & Fava beans, June with Barley, July with Zucchini and August with Peaches.
I’m the proud host of the month of August.
I’m also very proud of how it is going, we have received so many interesting, tasty and healthy recipes in the last months.
And I’m so proud of my dear blogger friends that didn’t hesitate for a moment joining me in the adventure.
Thank you girls!

Peach Gazpacho
The recipe is inspired by  Calycanti

You need:

4 yellow or white peaches

1 cucummber

1 red onion

1 yellow bell pepper

a piece (big) of fresh ginger

1 little fresh chili

some fresh celery leaves

apple vinegar

2 slices of rye bread or of whole wheat

Toasted sesame seeds to garnish

Peel and score the peaches and cut in pieces.
Wash, peel and cut in pieces/slices the rest of the vegetables.
Peel the ginger and grate it
Slice the chili
Cut the slices of bread in pieces.
Chop the celery leaves

Put all the ingredients in a bowl and sprinkle over the vinegar.
Let mariante in the fridge for a couple of hours.

Then pour it all in the blender and blend until smooth (I left it rather coarse, I like it better)
Season with salt and pepper, and add vinegar if it is not spicy enough.
Conserves in the fridge for 3-4 days.
Serve cold (very cold) with the toasted sesame seeds.

 

 

 

I found my self, alone the other evening, so I sat the table for one person only, in front of the lake and had my Gazpacho enjoying some good music and nice view.

This is our little logo.

How to join, rules here: qui
The ingredients and hosts you can find here: qui
You can find our ingredient table: qui.
Our FB page: Qui 

 

 

This recipe goes to my friend Susan – The well seasoned Cook,
hosting WHB this week.

Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing success fully this event.
And also for giving me the opportunity to manage the Italian Version of WHB.