One of the best times to visit a wine region, is during the midst of Spring or in the Autumn.
Just out of winter, new life is begining to form in the vineyards or at the end of the year, as the vineyard cycle is coming to a close, before vines shut down in the winter for a well earned break; and the leaves in the vineyards and surrounding woodland are turning magnificent shades of red and orange; vignerons are tidying up the vineyards, and the aromas of bonfires cross the landscape.
There is no better place than Burgundy in eastern France to experienc this wonderful change of seasons.
Flying into to Lyon, and driving through the region over five days, ending in Chablis and flying out of Paris
gives enough time to do a thorough investigation. Beaujolais is extremely pretty, rolling countryside with beautiful Domaine houses faced with the local sandstone. Jean Paul Brun of Domaine de Terres Dorees, who is located near the village of Charnay, is one of Burgundy's supremely talented stars. The charming and rather shy Jean Paul who is the owner and winemaker, is incredibly passionate about his creations. This passion is really instilled whilst enjoying a tasting of his mouthwatering selection as he gives every possible detail about the growing season; from the harvest, to the pressing and finally onto the fermentation; which over this period of time produces the true character and style of his wines.
The wines of Terres Dorees are excellent to say the least. A more unusual wine which Jean Paul makes and which is harder to come by throughout the region in general is his Beaujolais Blanc. An incredibly classy wine with "stone fruits and balanced minerality" made from chardonnay, fermented in stainless steel and no oak ageing. These are wines to try and must be hunted down if possible!
Travelling on up to Macon, to Nicolas Maillet. Nicholas who is a jolly, man of great "bon viveur", has a small holding of land near the village of Verzy and farms using organic methods. He is passionate about the "health" of his vineyards and vines, and works incredibly hard to keep a "natural biodiversity". His Macon Village white and Verzy are excellent . The Verzy is a constant favourite "with honeyed notes and a balanced minerality", showing the true terroir. Both wines do well with some time spent in bottle. To get a taste of local life, head on down to the village pub for a slap up 3 course lunch and chat to other locals who meet here at 1pm!
Along the route de Macon and up to La Soufrandiere at Pouilly Vinzelles, there are two young mavericks busy at work; Jean Guillame and Jean Phillipe, well known as the "Bret Brothers" . They are an extremely talented and passionate pair. The name "Bret" was given by some local wine growers. The wines are fantastic to say the least. Jean Guillame and Jean Phillipe have gathered an almost cult following since they took over from their grandparents, and their wines are now enjoyed across the world. The estate was converted to organic viticulture in 2003. Many of the vines are up to 50 years of age, which give an extra added dimesion and complexity to the wines. Cuvees to look out for are: Bret Brothers "La Martine", Bret Brothers "La Soufranderie" and Bret Brothers, " Clos de Grand Peres". The wines are full bodied in style with luscious richness; when you have tasted these wines, you will most likely become a firm follower of the brothers!
Other producers to keep a close on are Stephan Aladame, a Montagny Premier Cru producer from the Cote Chalonnaise, which is arguably the most beautiful and unpoilt part of Burgundy. Rolling hills with a wonderful tapestry of mixed farming: grazing sheep, vineyards and orchards.
As well Seguinot Bordet in Chablis which is now in the 10th geneartion, producing incredibly elegant wines with grace and character. Be sure to base yourself in Beaune for a day or two and enjoy this charming town which is filled with excllent restaurants, patisseries, charcuteries, fromageries.
Burgundy is a food and wine lovers dream - you will want to return again and again!
Tuesday, August 20, 2013
Monday, August 19, 2013
A Sunday picnic and hike in the woods
Autumn is on its way; a slight hint of crispness is in the air and the leaves have just started to turn
on Horsechestnut and Beech.
Possibly the best way to pass weekends in the Autumn are to take a picnic with family or friends and head out for a hike to your local forest, up into the hills or along a bog.There will be plenty to forage along the way, so make sure you remember to bring along plenty of containers for foraging. Children simply love
this day out.You and your family will be rejuvenated for the week ahead.
Blackberry season is now upon us in Ireland and its going to a bumper!
Enjoy your picnic and spend the next couple of hours collecting blackberries for a evening
bake off on your return.
What to pack on your Autumn Picnic.
Picnic Tablecloth
Plastic cups
teaspoons
French baguette with two fillings:
Cashel Blue cheese with onion marmalade
Torchon Ham with mustard
Roasted carrot dip
Brettonne onions
Fromage Frais yoghurts
Dark Chocolate
A few Beers
Apple juice.
Parfait!
Once you get home be sure to make your Blacberry Tart, pie or jams.
Here is a great recipe from Delia Smith .
Make it on Sunday evening and enjoy on Monday and Tuesday.
http://www.deliaonline.com/recipes/type-of-dish/pastry/apple-and-blackberry-pie.html
on Horsechestnut and Beech.
Possibly the best way to pass weekends in the Autumn are to take a picnic with family or friends and head out for a hike to your local forest, up into the hills or along a bog.There will be plenty to forage along the way, so make sure you remember to bring along plenty of containers for foraging. Children simply love
this day out.You and your family will be rejuvenated for the week ahead.
Blackberry season is now upon us in Ireland and its going to a bumper!
Enjoy your picnic and spend the next couple of hours collecting blackberries for a evening
bake off on your return.
What to pack on your Autumn Picnic.
Picnic Tablecloth
Plastic cups
teaspoons
French baguette with two fillings:
Cashel Blue cheese with onion marmalade
Torchon Ham with mustard
Roasted carrot dip
Brettonne onions
Fromage Frais yoghurts
Dark Chocolate
A few Beers
Apple juice.
Parfait!
Once you get home be sure to make your Blacberry Tart, pie or jams.
Here is a great recipe from Delia Smith .
Make it on Sunday evening and enjoy on Monday and Tuesday.
http://www.deliaonline.com/recipes/type-of-dish/pastry/apple-and-blackberry-pie.html
Monday, July 1, 2013
A Canoe Trip in Well's Grey National Park
It's the best feeling, when you pack up the car, leave your mobile phone
behind and head upstream for a week into the unknown, two days by paddle canoe away
from civilisation.
We rented a canoe for seven nights and packed it full of provisions for the week and set off.
We were in the Clearwater National Park, British Colombia, six hours drive from Vancouver on the way to Banff,Alberta. The Clearwater lakes are each about 20 miles long and example of pristine wilderness.
The quiet and stillness was unbelievable after the buzzing city life of Vancouver.
The brilliant sun shone down upon us as we moved up the lake, just the noise of our paddles hitting the water in tandem, surrounded by miles upon miles of wilderness - incredible, enlightening, almost frightening. Most of the day was spent in the canoe and we would stop off on the shore and have a bite to eat for lunch. Around 5pm we would arrive at our evening destination and set up camp for the night. Our behaviour was primordial, I would always gravitate to the cooking, whilst my husband would light the fire and set up the tent. After a campfire cooked meal, we would sit around the fire, chatting and trying not to worry about the Grisely bears which resided nearby! When darkness set in, we climbed into our cosy sleeping bags and fell into deep slumber, listening to the sounds of the deep forest.
Quite the best holidaying experience I have had, calming and reflective. You are so far removed from modern day life and just a little closer to our nomadic ancestors.
We rented a canoe for seven nights and packed it full of provisions for the week and set off.
We were in the Clearwater National Park, British Colombia, six hours drive from Vancouver on the way to Banff,Alberta. The Clearwater lakes are each about 20 miles long and example of pristine wilderness.
The quiet and stillness was unbelievable after the buzzing city life of Vancouver.
The brilliant sun shone down upon us as we moved up the lake, just the noise of our paddles hitting the water in tandem, surrounded by miles upon miles of wilderness - incredible, enlightening, almost frightening. Most of the day was spent in the canoe and we would stop off on the shore and have a bite to eat for lunch. Around 5pm we would arrive at our evening destination and set up camp for the night. Our behaviour was primordial, I would always gravitate to the cooking, whilst my husband would light the fire and set up the tent. After a campfire cooked meal, we would sit around the fire, chatting and trying not to worry about the Grisely bears which resided nearby! When darkness set in, we climbed into our cosy sleeping bags and fell into deep slumber, listening to the sounds of the deep forest.
Quite the best holidaying experience I have had, calming and reflective. You are so far removed from modern day life and just a little closer to our nomadic ancestors.
Friday, June 21, 2013
Menus for June`- Eat like kings for €100 per week
Menus for this week are inspired by a recent and most enjoyable trip to Liguria.
The diet of northwestern Italy is focused on vegetables and seafood and is very good for the waistline!
They tend to cook one "treat" a week, such as a Tirmasu for a Sunday gathering.
As always, the budget is €100 per week for a family of four.
Strawberries are in season right now. Research shows if you eat berries regularly
throughout the "berry season" , it will provide you with enough vitamin c for the rest of the year.
Enjoy!
Saturday
Lunch
Baguette with Proscuitto from both Aldi or Lidl (both are very good).
Green butter leaf salad.
To do.Make Pizza base for dough for later and carmelize onions
Evening Meal.
Artichoke, spinach and carmelised onion pizza with ricotta.
Margherita for the children!
N.B Both Aldi and Lidl are selling artichokes for €1.39 and €1.79 a jar.
Lidl's are soaked in vinegar and Aldi's which would be my preference are in sunflower oil.
Sunday
Lunch
Mallorquin stuffed aubergines (see details on Mallorcan posting)
Tirmasu
Evening Meal
Herby potato soup with baguette, proscuitto and salad
To do
Prepare and make for lunches, puy lentil salad with feta cheese, walnuts, shallots, sundried tomatoes.
Make pasta dough for Pansotti, filling, and foccaccia dough
http://lacucinaitalianamagazine.com/recipe/pansotti--
http://lacucinaitalianamagazine.com/recipe/ligurian_focaccia
http://lacucinaitalianamagazine.com/recipe/genovese-basil-pesto_2
Make Pesto
Monday
Lunch - children - Left over stuffed aubergines. Berries and plain yoghurt
office - Puy lentil, feta and walnut salad with sandwiches
Evening Meal
Pansotti ravioli with pesto and foccaccia
To do
Make Bolognese and assemble lasagne
Make quiche filling and bake
Prepare Spinach and Rosemary soup
http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach_and_rosemary_soup.html
Tuesday
Lunch for children - Quiche lorraine (buy premade pastry)/ Spinach and Rosemary soup.
Berries and yogurt
Office - Puy lentil salad and sandwhiches
Evening Meal - Lasagne al Forno with green leaf salad
To do - Make tomato and garlic soup
carmelise onions for tart
Wednesday
Lunch
Children - leftover Lasagne , berries and yoghurt
tomato and garlic soup with pitta bread and tahini.
Office - sandwhiches and pasta salad with spinach and pesto.
Evening Meal - French Onion tart with green leaf salad
Thursday
Lunch
Tomato and garlic soup with oatbiscuits and cheese. Berriesand yoghurt
Pasta salad with pesto and spinach
Evening Meal
Roast chicken with oregano and rosemary, roasted vegetables and couscous.
To do
Make chicken stock
Friday
Lunch
Children - Roast chicken sandwhiches, fruit and yoghurt
Office - Pesto salad and chicken sandwhiches
Evening Meal
Artichoke and mushroom risotto
http://www.beautiful-liguria.org/2011/03/risotto-artichokes-mushrooms.html
The diet of northwestern Italy is focused on vegetables and seafood and is very good for the waistline!
They tend to cook one "treat" a week, such as a Tirmasu for a Sunday gathering.
As always, the budget is €100 per week for a family of four.
Strawberries are in season right now. Research shows if you eat berries regularly
throughout the "berry season" , it will provide you with enough vitamin c for the rest of the year.
Enjoy!
Saturday
Lunch
Baguette with Proscuitto from both Aldi or Lidl (both are very good).
Green butter leaf salad.
To do.Make Pizza base for dough for later and carmelize onions
Evening Meal.
Artichoke, spinach and carmelised onion pizza with ricotta.
Margherita for the children!
N.B Both Aldi and Lidl are selling artichokes for €1.39 and €1.79 a jar.
Lidl's are soaked in vinegar and Aldi's which would be my preference are in sunflower oil.
Sunday
Lunch
Mallorquin stuffed aubergines (see details on Mallorcan posting)
Tirmasu
Evening Meal
Herby potato soup with baguette, proscuitto and salad
To do
Prepare and make for lunches, puy lentil salad with feta cheese, walnuts, shallots, sundried tomatoes.
Make pasta dough for Pansotti, filling, and foccaccia dough
http://lacucinaitalianamagazine.com/recipe/pansotti--
http://lacucinaitalianamagazine.com/recipe/ligurian_focaccia
http://lacucinaitalianamagazine.com/recipe/genovese-basil-pesto_2
Make Pesto
Monday
Lunch - children - Left over stuffed aubergines. Berries and plain yoghurt
office - Puy lentil, feta and walnut salad with sandwiches
Evening Meal
Pansotti ravioli with pesto and foccaccia
To do
Make Bolognese and assemble lasagne
Make quiche filling and bake
Prepare Spinach and Rosemary soup
http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach_and_rosemary_soup.html
Tuesday
Lunch for children - Quiche lorraine (buy premade pastry)/ Spinach and Rosemary soup.
Berries and yogurt
Office - Puy lentil salad and sandwhiches
Evening Meal - Lasagne al Forno with green leaf salad
To do - Make tomato and garlic soup
carmelise onions for tart
Wednesday
Lunch
Children - leftover Lasagne , berries and yoghurt
tomato and garlic soup with pitta bread and tahini.
Office - sandwhiches and pasta salad with spinach and pesto.
Evening Meal - French Onion tart with green leaf salad
Thursday
Lunch
Tomato and garlic soup with oatbiscuits and cheese. Berriesand yoghurt
Pasta salad with pesto and spinach
Evening Meal
Roast chicken with oregano and rosemary, roasted vegetables and couscous.
To do
Make chicken stock
Friday
Lunch
Children - Roast chicken sandwhiches, fruit and yoghurt
Office - Pesto salad and chicken sandwhiches
Evening Meal
Artichoke and mushroom risotto
http://www.beautiful-liguria.org/2011/03/risotto-artichokes-mushrooms.html
Thursday, June 20, 2013
A taste of Liguria
Liguria, often referred to as the "Italian Rivieria" is a region which is very much of its own unique character and quite different to its french neighbour. Liguria is a wonderful region to visit, there are many things to do for all tastes and budgets, as well relax by the sea and enjoy a rich cuisine washed back with very tasty local wines..Ligurians are charming people who are warm and friendly and love to chat, whether it be halting the traffic on a country lane or building a wall, there is always plenty of time for discussion!
Ligure (Liguuree as the locals say!) is "Sea to Sky" country; and on some parts of the coastline, the mountains come right down to the sea - the landscape is quite dramatic to say the least. Arriving by
train from France is a must, and quite literally at the border you can really sense that you have
just left behind France and have arrived in a completely different country. Many of the "Grand Dames" dressed in coutier with Chanel handbags and miniature poodles will have descended at Monaco, Villefranche sur Mer and Roquebrune Cap Martin. Onto the train at Ventimiglia will arrive a dashing ticket inspector, dressed in a well fitted suit made in Milan no doubt, with polished shoes and a dazzling white smile, the remaining ladies will swoon.
As your regional train rattles along, you will see the coastline has not benefited from the more stringent french planning laws, but more of a "free for all". However, there are plenty of towns which have survived the growth and exude piles of local charm, where their medieval feel with large Piazzas and well kept narrow cobbled side streets which are still as exuberant in their historical feel.
Alassio
The chic seaside town of Alassio really made a name for itself in the 19th Century; when it was discovered by the English, who built splendid villas and gardens which still remain today. Writers were also taken by it and Elgar composed his overture, "In the South" whilst on holiday here. It is quite unique as the train does not run right through the town on the coastal side which is typical of most Ligurian towns and this really adds to its allure. Houses stand right upon the seafront, the beach is lovely, long and sweeping, shallow and calm and allowing for very enjoyable swimming. Visitors tend to be from Milan and Turin, very well dressed, and will return faithfully to the same "Bagni" each summer. "Bagni's" are private bathing establishments along the beach, where a huge amount of posing is carried out (many even have their own websites!) For a small fortune you can rent deck chairs for the day, avail of the bathroom and eat a delicious light Alassian lunch. The Italian "Grand Dames" can be found here during the summer, surveying the crowds and will arrive looking incredibly glamorous in printed swimsuits from Rome and laden with lots of gold jewellery. Tourists aren't the norm
and so interest will no doubt occur, as the "Italian Grand Dames" ask plenty of questions in mixture of Italian, broken french and Engish. The streets of Alassio are filled with smart boutiques well stocked with mouthwatering Italian lines, buzzy restaurants and a Gelataria - Alberto Marchetti which must not be missed. All you can hear is "bellissimo".
Very Italian!
Pietra Ligure is a town you could quite easily miss, whilst driving along the coastal road. The road winds around the poorly developed outskirts not doing it any justice whatsoever.. However, if a little bit of effort is made, a very welcome and pleasant suprise is in store. The old town and seafront is something of gem and absoloutely charming. The stunning Piazza San Nicola holds the centre stage. Many evenings, mornings and afternoons can be spent in this wonderful square, watching perhaps a wedding party congregate on a Saturday morning, or the pigeons being playfully chased by small children into every nook and cranny, or simply sitting in the shade of one of the many bay trees with a glass of Prosecco. Pietre is a great place for young families, restaurants are very obliging, well priced and children are always served first. Nobody minds as well if little people spend the entire evening stand looking mesmerised at the lobsters in the fishtank! On side streets you may strike lucky and the owners will have children of the same age, " Mama" will stand by the door as they play outside - complimentary babysitting service!
Varigotti and Noli are just along the coast from Pietre Ligure. Charming small old fishing ports and now lovely holiday destinations. Both towns are small and very well looked after, with wonderful beachside swimming and an array of excellent restaurants to choose from. Many of the houses of Vargotti are built right on the seafront, where fisherman would have lived with their families. Seafront houses have steep steep steps up to the living quarters, to fend off waves and water during the winter time. Noli attacts a well heeled glitzy "Riviera" crowd, and is lovely to walk around, with narrow cobbled streets and a lot of charm. Both are good places to spend a couple of days.
Food
Liguria like the rest of Italy is a food heavan. Their a great connection with produce. Markets are abundant with mouthwatering local fruit and vegetables. If you like to cook and you would like to extend your culinary repetoire, you are in the right part of the world ! Make sure your holiday revolves around local food markets and shops. In Pietra Ligure, local growers host vegetable stands and assemble in the Piazza San Niccola from 3.30pm, for several hours passionately selling their daily bounty. Most are well into their late sixties, looking fit and healthy. They will proudly tell you how they manage their farm. Baskets are laden with trompetta courgettes, chard, spinach, aubergine, basil, and much much more. Locals also like to support their local "maccheria" (butcher) or "pescheria" (fishmonger) and off course the "pasticerria" (bakery). Be warned, waiting in shops to be served is "the norm", as most people have extended conversations with shopkeepers which can test a northern european's patience ! Beef is more than likely to bought direct from a proud farmer in neighbouring Piedmont. The star bread is focaccia which can be bought everywhere. Around Ligure Ponente, locals enjoy ,focaccia Cipolle,(onion) and focaccia formaggio. Focaccia is the best picnic bread and young children love it too.
Pansoti is the star local pasta; a triangular shaped ravioli stuffed with ricotta, chard, borage and herbs and often dressed with pesto - delicious! Delicatessans always have their own take on "pansoti" and so trying different ones is a vital part of ligurian culinary exploration.
Pesto , now a world famous sauce, pesto orginiates from Genova and again depending on where you are shopping or with whom you are dining with , this too has different variations. The beautiful village of Noli
has a wonderful variation; a blend of basil grown in Noli and blended with pinenuts, olive oil and plenty of garlic (no cheese) and of course hand ground - no electric blenders allowed here! Other pesto recipes would have grana padona or pecorino cheese added as well.. Pesto di Noci , referred to as a "white pesto" is enjoyed just as much , walnuts are bleneded with ricotta cheese and olive oil, making for a most enjoyable meal.
Taggiasca olives are grown abundantly and best tried as a "Pate di Olive", spread on bruschetta or grissini.
Gelati is a Ligurian regional past time; 8.30pm until 9.15 is "rush hour", when what feels like the majority of a town will descend upon icecream parlours for half an hour. Many people will then sit outside on benches, pavements and will become totally absorbed in their icecream, not talking until every mouthful is finished - Nocciola (hazelnut) and Sicilian pistachio are excellent!
Wine
Ligurian wine is good, and pairs particularly well with the local food, especially fish dishes. There are three main grape varietals widely grown; vermentino and pigato, and rosseo a red. Viticultural conditions are challeging, terraced winegrowing is the norm, and due to its very labour intensive methods, wines are a little more expensive, but well worth trying!
Ligure (Liguuree as the locals say!) is "Sea to Sky" country; and on some parts of the coastline, the mountains come right down to the sea - the landscape is quite dramatic to say the least. Arriving by
train from France is a must, and quite literally at the border you can really sense that you have
just left behind France and have arrived in a completely different country. Many of the "Grand Dames" dressed in coutier with Chanel handbags and miniature poodles will have descended at Monaco, Villefranche sur Mer and Roquebrune Cap Martin. Onto the train at Ventimiglia will arrive a dashing ticket inspector, dressed in a well fitted suit made in Milan no doubt, with polished shoes and a dazzling white smile, the remaining ladies will swoon.
As your regional train rattles along, you will see the coastline has not benefited from the more stringent french planning laws, but more of a "free for all". However, there are plenty of towns which have survived the growth and exude piles of local charm, where their medieval feel with large Piazzas and well kept narrow cobbled side streets which are still as exuberant in their historical feel.
Alassio
The chic seaside town of Alassio really made a name for itself in the 19th Century; when it was discovered by the English, who built splendid villas and gardens which still remain today. Writers were also taken by it and Elgar composed his overture, "In the South" whilst on holiday here. It is quite unique as the train does not run right through the town on the coastal side which is typical of most Ligurian towns and this really adds to its allure. Houses stand right upon the seafront, the beach is lovely, long and sweeping, shallow and calm and allowing for very enjoyable swimming. Visitors tend to be from Milan and Turin, very well dressed, and will return faithfully to the same "Bagni" each summer. "Bagni's" are private bathing establishments along the beach, where a huge amount of posing is carried out (many even have their own websites!) For a small fortune you can rent deck chairs for the day, avail of the bathroom and eat a delicious light Alassian lunch. The Italian "Grand Dames" can be found here during the summer, surveying the crowds and will arrive looking incredibly glamorous in printed swimsuits from Rome and laden with lots of gold jewellery. Tourists aren't the norm
and so interest will no doubt occur, as the "Italian Grand Dames" ask plenty of questions in mixture of Italian, broken french and Engish. The streets of Alassio are filled with smart boutiques well stocked with mouthwatering Italian lines, buzzy restaurants and a Gelataria - Alberto Marchetti which must not be missed. All you can hear is "bellissimo".
Very Italian!
Pietra Ligure is a town you could quite easily miss, whilst driving along the coastal road. The road winds around the poorly developed outskirts not doing it any justice whatsoever.. However, if a little bit of effort is made, a very welcome and pleasant suprise is in store. The old town and seafront is something of gem and absoloutely charming. The stunning Piazza San Nicola holds the centre stage. Many evenings, mornings and afternoons can be spent in this wonderful square, watching perhaps a wedding party congregate on a Saturday morning, or the pigeons being playfully chased by small children into every nook and cranny, or simply sitting in the shade of one of the many bay trees with a glass of Prosecco. Pietre is a great place for young families, restaurants are very obliging, well priced and children are always served first. Nobody minds as well if little people spend the entire evening stand looking mesmerised at the lobsters in the fishtank! On side streets you may strike lucky and the owners will have children of the same age, " Mama" will stand by the door as they play outside - complimentary babysitting service!
Varigotti and Noli are just along the coast from Pietre Ligure. Charming small old fishing ports and now lovely holiday destinations. Both towns are small and very well looked after, with wonderful beachside swimming and an array of excellent restaurants to choose from. Many of the houses of Vargotti are built right on the seafront, where fisherman would have lived with their families. Seafront houses have steep steep steps up to the living quarters, to fend off waves and water during the winter time. Noli attacts a well heeled glitzy "Riviera" crowd, and is lovely to walk around, with narrow cobbled streets and a lot of charm. Both are good places to spend a couple of days.
Food
Liguria like the rest of Italy is a food heavan. Their a great connection with produce. Markets are abundant with mouthwatering local fruit and vegetables. If you like to cook and you would like to extend your culinary repetoire, you are in the right part of the world ! Make sure your holiday revolves around local food markets and shops. In Pietra Ligure, local growers host vegetable stands and assemble in the Piazza San Niccola from 3.30pm, for several hours passionately selling their daily bounty. Most are well into their late sixties, looking fit and healthy. They will proudly tell you how they manage their farm. Baskets are laden with trompetta courgettes, chard, spinach, aubergine, basil, and much much more. Locals also like to support their local "maccheria" (butcher) or "pescheria" (fishmonger) and off course the "pasticerria" (bakery). Be warned, waiting in shops to be served is "the norm", as most people have extended conversations with shopkeepers which can test a northern european's patience ! Beef is more than likely to bought direct from a proud farmer in neighbouring Piedmont. The star bread is focaccia which can be bought everywhere. Around Ligure Ponente, locals enjoy ,focaccia Cipolle,(onion) and focaccia formaggio. Focaccia is the best picnic bread and young children love it too.
Pansoti is the star local pasta; a triangular shaped ravioli stuffed with ricotta, chard, borage and herbs and often dressed with pesto - delicious! Delicatessans always have their own take on "pansoti" and so trying different ones is a vital part of ligurian culinary exploration.
Pesto , now a world famous sauce, pesto orginiates from Genova and again depending on where you are shopping or with whom you are dining with , this too has different variations. The beautiful village of Noli
has a wonderful variation; a blend of basil grown in Noli and blended with pinenuts, olive oil and plenty of garlic (no cheese) and of course hand ground - no electric blenders allowed here! Other pesto recipes would have grana padona or pecorino cheese added as well.. Pesto di Noci , referred to as a "white pesto" is enjoyed just as much , walnuts are bleneded with ricotta cheese and olive oil, making for a most enjoyable meal.
Taggiasca olives are grown abundantly and best tried as a "Pate di Olive", spread on bruschetta or grissini.
Gelati is a Ligurian regional past time; 8.30pm until 9.15 is "rush hour", when what feels like the majority of a town will descend upon icecream parlours for half an hour. Many people will then sit outside on benches, pavements and will become totally absorbed in their icecream, not talking until every mouthful is finished - Nocciola (hazelnut) and Sicilian pistachio are excellent!
Wine
Ligurian wine is good, and pairs particularly well with the local food, especially fish dishes. There are three main grape varietals widely grown; vermentino and pigato, and rosseo a red. Viticultural conditions are challeging, terraced winegrowing is the norm, and due to its very labour intensive methods, wines are a little more expensive, but well worth trying!
Tuesday, May 14, 2013
Food, wine and travel in Mallorca
Historically, vine cultivation started as early as 121
BC. Pliny often compared them to the best Italian wines at the time. However,
when phylloxera ravaged European vineyards in 1862, Mallorca was not immune.
Instead of replanting vines, farmers where encouraged to diversify into
agricultural production, in particular almonds.
It was not until the 1990’s that significant replanting and cultivation
began to take place again.
Mallorca is a wonderful island to visit, full of suprises, with plenty to do and see.
Indigneous Mallorcan grape varietals
Callet
Callet is a dark skinned red varietal which produces
delicious wines, that are structured, full bodied and with plenty of ageing
ability.
Manto Negro
Manto Negro was cultivated as early as the 14th
Century and remains the most widely grown on the island. Its plantings are
concentrated mainly in the region of Binnisalem, protected from cold northern
winds by the Tramuntana Mountains. Manto Negro produces wines which are medium
flavoured and light with cherry notes. It is often blended with Callet.
Moll/Premsal Blanc
This
indigenous varietal produces wines with a marked fruity character, a pale
yellow colour, with a very good structure, which are intense with very pleasant
sensations.
Wine
producing areas
DO Binissalem
The region
is characterized by a hot, dry summer and a short winter. The vineyards are
located at altitudes ranging from 75m to 200 m, and the area experiences approximately
450mm of rain a year. Manto Negro,
Callet, and nonindigenous varietals are permitted in this area. Tempranillo, Monastrell, Cabernet Sauvignon,
Syrah, and Merlot are culitivated widely. White varietals include Moll,
Parellada, Macabeo, Moscatel, and Chardonnay. DO Binissalem is a wonderful place to visit in
September, when the locals from this traditional village celebrate their wines.
DO
Plaillevant
This is one of the most traditional
wine-producing areas and covers almost half of the island. Covering the central
and eastern parts of Mallorca, DO Plaillevant experiences cool winters and hot,
dry summers. Rainfall here reaches about 400mm to 450 mm annually. The region
grows similar varietals to Binissalem.
Both regions,
produce wines of high quality, with their own individual styles. Up and coming
winemakers love to experiment and innovate. This is a region to watch, we will
hearing more about the wines as they become more readily available with
progress.
Exploring the island
Palma
Palma takes its name from Palmeria; the town that was
founded by the Romans in 120 BC as part of their expansion across the
Mediterranean. With the arrival of the Moors the development of the city
continued. However when James 1 of Aragon captured Mallorca from the Moors in
1229, he laid the foundation stone of the famous Gothic cathedral, Sa Seu. Palma is a city that needs a couple of days to
get to know. The old town is filled with spacious leafy squares, great for people
watching and enjoying a coffee. The quiet and narrow side streets which are
very well preserved, giving a good impression of what town life hundreds of years
ago would have being like. The local
stone is honeyed in colour and shutters are painted a deep green. A leisurely
walk along the Rambla del s Ducs is most enjoyable under the mature lime trees
which line the Boulevard, bringing you to the Botanical gardens. The daily flower market is located here and
is a hub of local trading, along with the many tapas and wine bars, serving
local wines and foods. During the week this area is a meeting place for Palma
locals – a good location to observe daily life!
Ferrocarril
De Soller.
A wonderful hour long train journey which has been
running for 100 years! The train heads out of Palma and into the countryside, passing
right through homesteads and small farms, laden with orange, lemon, olive and
almond groves, where hens, ducks and geese happily forage , watched over by
sleepy horses taking shade. The journey rattles through steep sided valley’s
and stops occasionally in tiny hamlets, to pick up local residents heading into the Soller, Saturday Market.
Soller is a charming market town with a port. There is
a very attractive central square; which in April, is pungent with the aromas of
orange and lemon blossom who are long time square residents. At the tram
station which takes you down to the Port of Soller, there is the Railway Museum, featuring a permanent exhibition,
“Picasso’s Ceramics” and graphic works by Miro.
A most enjoyable way to pass time as you wait for the next tram!
Deia
Deia is a stunning, mountain coastal village which is
extremely well preserved, lying high on the Serra de Tramuntana range over
looking, the shimmering Mediterranean, not far from Soller. The surrounding
landscape with its immaculate “Villa” planning, is flanked by cedar and pine
trees; orange and olive groves, perched high on steep cliffs. It is a must
visit. Deia is well known for its literary and musical residents. English poet Robert Graves put the area on
the map. Present day it attracts many celebrities and Rock Stars looking for a
low key getaway. Richard Branson has been a long time visitor and opened the
world famous La Residencia hotel or “La Res” for returning guests, with its 30
acres of gardens, dating back to the 16th ,17th, 18th
century. Mick Jagger has been known to spend his evenings jamming with the
locals in Deia bars – what fun!
A taste of the Balearic Islands
Mallorquin Aubergines
stuffed with sautéed minced pork (Claudia Roden)
2 Aubergines
150 ml water
3-4 tablespoons of Olive oil
Salt and pepper
4 tablespoons fresh white breadcrumbs
4 tablespoons whole milk
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 ripe medium tomato, peeled and chopped
250g minced pork
½ teaspoon ground cinnamon
¾ teaspoon ground cumin
1 egg, lightly beaten
50g gated Manchego or Mature Cheddar
1. Trim the stem ends of the Aubergine and cut them in
half lengthways
2. Pour the water and 1 tablespoon of the oil into a
wide casserole or
Frying pan
and put in the aubergine havles, cut side up.
3. Season with salt and pepper, cover with a
tight-fitting lid and place over a
medium heat.
4. When water begins to boil, lower the heat. The aubergines
should cook in the steam in
About 5
minutes.
5. In a small bowl, mix the breadcrumbs with the milk.
6. Hollow out the aubergines with a large pointed
spoon, leaving just a little pulp to form a chin wall with the skins. Chop up
the pulp coarsely.
7. Fry the onion in the remaining oil over a medium
heat, stirring until it begins to colour.
8. Add the garlic, stir for 30 seconds, then add the
tomato, and cook for 3 -5 minutes.
9.Add the minced pork with salt and pepper, the
cinnamon and cumin.
10. Stir, turning over the meat and breaking it up,
for 5 – 8 minutes.
11. Add chopped aubergine pulp and the breadcrumbs
soaked in milk.
12. Cook, stirring, until any liquid has evaporated.
13. Add the milk and mix very well.
14. Spoon mixture into Aubergine shells.
15.Sprinkle with grated cheese and bake in an over
preheated to 180C for 20 minutes.
Sunday, May 5, 2013
May Menus
Each week, as the weather becomes milder; thankfully! The more summery our meals will become.
Salads with tasty dressings will become a prominent feature and summer soups.
Eating in season is excellent for general health, and also for the sustainability of our land and environment.
Perhaps start thinking about growing your own vegetables, in your own garden if you can or at an allotment. It can save up to €30 per week (€120 per month) which is significant. As well as protecting you and your family against the volatilty of global commodity prices and inflation.
Its great fun too, small children love it!
As always on a budget of €100 per week.
Saturday
Breakfast
Homemade Croissants (started on the previous thursday)
served with homemade jams
http://www.youtube.com/watch?v=2OAUM0MRgQw - this is demonstration we have used each time with great success!
Lunch
Hot smoked salmon salad with baguette (Lidl has a great hot smoked salmon from Norway and french baguette)
Evening Meal
Homemade Pizza - to get great pizza base results, use a "strong flour".
Toppings - Ricotta, broccoli with a pesto drizzle,
Sauteed aubergine, with shallots, sundried tomatoes and mozzarella
Salami, a very garlicky tomato paste with grated mozzarella.
Sunday
Breakfast
Lidl's "Great Taste" award winning bacon.
Brannigans 80% sausages
Leftover homemade Croissants.
lunch
Pea and lettuce soup with french baguette and French Torchon ham (Aldi)
Evening Meal
Spanish Paella
To do
Prepare puy lentil, rocket and feta salad for Monday's packed lunch
Make a jar or two of homemade Rhubarb jam
Monday
Breakfast
Porridge with dried fruit
Cereal
toast with homemade jams
Lunch
Puy lentils with rocket and feta
At home - Pea and lettuce soup with toast, oatbiscuits and cheese
Children - humous with pitta bread, carrots, fruit and yoghurt
Evening Meal
Roast Lemon, herb and garlic Chicken with couscous, roasted vegetables
To do
Start tuesday's evening meal " Mallorcan style, Aubergines stuffed with sauted pork mince"
Cook off pork mince with garlic, onions, and herbs etc.
Make Chicken Stock
Make Butternut squash soup.
Tuesday
Breakfast
Lunch
Butternut squash soup with baguette and grilled goat's cheese
Office -Puy Lentils with rocket and feta
Children - Roast chicken sandwiches, fruit and yoghurt
Evening Meal
Mallorcan style Aubergines stuffed with sauted pork mince
To do
Prepare 3 bean salad for office lunch
Make homemade pesto
Prepare homemade Rosemary Foccacia bread
Wednesday
Breakfast
Lunch
Butternut squash soup
3 Bean salad
Roast chicken sandwiches, raisins, yoghurt and fruit bar
Evening Meal
Ligurian style; linguine with homemade pesto and percoino cheese with foccacia bread
Green salad.
To do
Prepare Broccoli and Almond soup
Thursday
Breakfast
Lunch
Broccoli and Almond soup with Tahini on pitta bread
3 Bean salad
Children - Pitta bread filled with Tahini, fruit and nut bar,fruit
Evening Meal
Florentine Roast Pork with roasted potatoes and grilled aubergine, peppers and fennel.
Friday
Breakfast
Lunch
Broccoli and toasted almond soup with cheese and oatbiscuits
3 Bean salad
Children - Aged vintage cheddar sandwhiches with relish, yoghurt and fruit
Evening Meal
Spinach and Ricotta Ravioli's finished in a sage butter sauce with Pecorino shavings.
Green salad.
Enjoy!
Salads with tasty dressings will become a prominent feature and summer soups.
Eating in season is excellent for general health, and also for the sustainability of our land and environment.
Perhaps start thinking about growing your own vegetables, in your own garden if you can or at an allotment. It can save up to €30 per week (€120 per month) which is significant. As well as protecting you and your family against the volatilty of global commodity prices and inflation.
Its great fun too, small children love it!
As always on a budget of €100 per week.
Saturday
Breakfast
Homemade Croissants (started on the previous thursday)
served with homemade jams
http://www.youtube.com/watch?v=2OAUM0MRgQw - this is demonstration we have used each time with great success!
Lunch
Hot smoked salmon salad with baguette (Lidl has a great hot smoked salmon from Norway and french baguette)
Evening Meal
Homemade Pizza - to get great pizza base results, use a "strong flour".
Toppings - Ricotta, broccoli with a pesto drizzle,
Sauteed aubergine, with shallots, sundried tomatoes and mozzarella
Salami, a very garlicky tomato paste with grated mozzarella.
Sunday
Breakfast
Lidl's "Great Taste" award winning bacon.
Brannigans 80% sausages
Leftover homemade Croissants.
lunch
Pea and lettuce soup with french baguette and French Torchon ham (Aldi)
Evening Meal
Spanish Paella
To do
Prepare puy lentil, rocket and feta salad for Monday's packed lunch
Make a jar or two of homemade Rhubarb jam
Monday
Breakfast
Porridge with dried fruit
Cereal
toast with homemade jams
Lunch
Puy lentils with rocket and feta
At home - Pea and lettuce soup with toast, oatbiscuits and cheese
Children - humous with pitta bread, carrots, fruit and yoghurt
Evening Meal
Roast Lemon, herb and garlic Chicken with couscous, roasted vegetables
To do
Start tuesday's evening meal " Mallorcan style, Aubergines stuffed with sauted pork mince"
Cook off pork mince with garlic, onions, and herbs etc.
Make Chicken Stock
Make Butternut squash soup.
Tuesday
Breakfast
Lunch
Butternut squash soup with baguette and grilled goat's cheese
Office -Puy Lentils with rocket and feta
Children - Roast chicken sandwiches, fruit and yoghurt
Evening Meal
Mallorcan style Aubergines stuffed with sauted pork mince
To do
Prepare 3 bean salad for office lunch
Make homemade pesto
Prepare homemade Rosemary Foccacia bread
Wednesday
Breakfast
Lunch
Butternut squash soup
3 Bean salad
Roast chicken sandwiches, raisins, yoghurt and fruit bar
Evening Meal
Ligurian style; linguine with homemade pesto and percoino cheese with foccacia bread
Green salad.
To do
Prepare Broccoli and Almond soup
Thursday
Breakfast
Lunch
Broccoli and Almond soup with Tahini on pitta bread
3 Bean salad
Children - Pitta bread filled with Tahini, fruit and nut bar,fruit
Evening Meal
Florentine Roast Pork with roasted potatoes and grilled aubergine, peppers and fennel.
Friday
Breakfast
Lunch
Broccoli and toasted almond soup with cheese and oatbiscuits
3 Bean salad
Children - Aged vintage cheddar sandwhiches with relish, yoghurt and fruit
Evening Meal
Spinach and Ricotta Ravioli's finished in a sage butter sauce with Pecorino shavings.
Green salad.
Enjoy!
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