Early Autumn is upon us, and the children are going back to school.
Here are some tips to get you started as the seasons begin to change; and to help with organisation and timing for busy families.
Drawing lots of inspiriation from the wonderful italian kitchen , which
encourages seasonal eating using lots of tasty herbs and less salt.
As always on a budget of €100 per week for a family of four, purchasing the majority of ingredients
from Aldi and Lidl. Bring tasty lunches to work (which saves a small fortune!)
The shopping list is at the end of the post.
Enjoy!
Saturday
Lunch Carrot and orange soup with baguette and ham ( make enough to last for Monday)
Dinner Homemade Pizza - artichoke and chard/spinach with ricotta, salami with mozzarella and tomato
To do
3pm - Make pizza dough (supervalu now sells a great Italian 00 flour for €1.59)
Sunday
Lunch Picnic- see Picnic posting
Dinner - Seasonal lamb stew with mashed potatoes
To do
Make lamb stew in the morning.
Make carrot dip for lunch/snack at work (see carrot dip posting)
Monday
Lunch - leftover lamb stew for children/ carrot and orange soup and fruit
packed lunch - bluecheese and onion chutney sandwhiches/carrot dip with oatcakes
Dinner Lemon and bay roast chicken with green beans and couscous with fruit and yoghurt
To do
Make chicken stock with left over chicken carcass
Make double tomato sauce for tuesday evening and lasagne on friday, and prepare aubergines for bake.
Tuesday
Lunch - roast chicken sandwiches and fruit
packed lunch - Roast chicken sandwiches/carrot dip with pitta bread
Dinner - Aubergine and rigatoni bake with raspberries and yoghurt
To do
Prepare pork for wednesday - roast almonds, chop proscuitto, garlic and grate lemon.
Cook rice
Make spinach and rosemary soup
Wednesday
Lunch leftover Bake for children/ spinach and rosemary soupwith fruit
packed lunch: Blue cheese and red onion marmalade sandwiches/carrot dip
Dinner: Italian style pork stuffed with toasted almonds, proscuitto,garlic and great lemon, with rice
To do
Make pistachio pesto
120 g shelled pistachio nuts
50g fresh basil
30g fresh flat leaf parsley
200ml extra virgin olive oil
Put pistachios in a small saucepan. Cover with water, bring to a boil, and boil for 10secs.
Skin the pistachios, and put in a food processor. Add the basil and parsely to the pistachios.
Process whilst adding the oil through the funnel. place in fridge until needed
Thursday
Lunch Leftover pork/spinach and rosemary soup
Packed lunch Aldi's french Torchon ham with mustard in bread
Dinner Courgette in a pistachio pesto with spaghetti
Prepare lasagne (cook off mince, add tomato sauce and soak lasagne sheets - put in dish)
Friday
Lunch -leftover spaghetti/soup
Dinner - Lasagne al forno with salad
Shopping List
Fruit and Vegetables
4 Courgettes
2 Aubergines
Green beans
1 bag of onions
1 bag of carrots
1 Bag of potatoes
1 bag of spinach spinach
lettuce
1 jar of artichokes (Aldi - €1.59)
1 jar of Brettone onions (Aldi - antipasti section)
2 tins of plum tomatoes
tomato paste
1 bag of lemons
1 bag of bananas
1 bag of apples
Frozen raspberries (Lidl €2.99 for 500g)
Herbs and spices
Garlic
Basil
Parsley
Oregano
Rosemary
Bread
3 pans of bread
2 baguettes
wholegrain pitta bread
Dried goods
1 packet of lasagne sheets
1 packet of spaghetti
1 packet of Pistachio nuts
Plain flour/00 Italian flour if possible.
Couscous (Aldi's is good)
flaked almonds
Rigatoni pasta/penne
Scottish rough oatcakes (Lidl)
Meat
1 chicken
1 5 pack of pork
1 4 pack of lamb chops
1 packet of salami
1 packet of proscuitto
Dairy
Blue cheese
Grana Padona cheese (Lidl €2.99). Just like Parmesan, but nearly a Euro cheaper and what
all the italians use!
2 3 litres of milk
1 block of butter
1 tub of Ricotta (Aldi's is very good)
Grated Mozzarella cheese
Lidl's big tub of Greek yoghurt
Friday, August 30, 2013
Saturday, August 24, 2013
Seasonal Goodies
Creativity is very nourishing for the soul; and no better way to fulfil a need for creativity, is to cook and bake!
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".
Below are some seasonal delights, which are simple and immensely rewarding.
Bramley Apple Cake
3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.
Beat in the eggs little by little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.
Pour into the cake tin.
Bake for 55-60 minutes.
Roasted Carrot and Garlic Dip
750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper
1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.
Serve on Pitta toasts.
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".
Below are some seasonal delights, which are simple and immensely rewarding.
Bramley Apple Cake
3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.
Beat in the eggs little by little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.
Pour into the cake tin.
Bake for 55-60 minutes.
Roasted Carrot and Garlic Dip
750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper
1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.
Serve on Pitta toasts.
Tuesday, August 20, 2013
Vineyards in Burgundy
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!
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!
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!
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