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Friday, September 26, 2014

PHOTOSHOOT AT THE OSTELLINO IN ERICE / SERVIZIO FOTOGRAFICO ALL'OSTELLINO, ERICE A TRAPANI

Ostellino  https://www.facebook.com/oasidipegno  is a charming b&b run by Andrea and Chika, and is situated at the foot of Mount Erice, in Trapani. Here are some pictures at the Ostellino  taken by Chika.

Ostellino https://www.facebook.com/oasidipegno è un delizioso b&b di Andrea e Chika, si trova proprio sotto il Monte Erice. Ecco alcune foto scattate da Chika all'Ostellino.


 
The Pizza oven, built by Andrea



Mele Cotogne /Pearsimmons.  Notice my Elvis motorcycle cap:)



This is "vite americana", American grapes, not edible though.

 
In the background you can see Monte Erice.



With Andrea and "Toto" ... isn't he adorable? 

Tuesday, September 23, 2014

RED HOT SUMMER!

This is the best time to visit Sicily.  Prices have gone down, crowds have gone away and the weather is still sunny and hot. And of course there are still plenty of sweets around:)






Wednesday, September 3, 2014

MADE FOR ME / FATTO PER ME

This hand-me-up is called the Francesca Striped Swing Dress.  They couldn't have chosen a better name ....  and a better color. Those of you who have been following me for a long time know how I feel about red.

I took advantage of the sun today to wear this dress. Summer practically never arrived and it's already  almost gone. We've had lots of rain these past few days  and incredibly powerful winds. Trapani is famous for its wind,  it's the "Windy City" of Sicily. That's because the city  is situated between two seas, so there is always  plenty of wind blowing.




Questo vestito si chiama  "Francesca Striped Swing Dress".  Non potevano scegliere un nome migliore ... e un colore migliore. Quelli di voi che mi seguono da tempo sanno che rosso è il mio colore.

Ho approfittato del bel tempo oggi per indossarlo. L'estate che  praticamente non è mai arrivata, sta già per andarsene. . Abbiamo avuto pioggia e vento forte questi giorni. A Trapani c'è sempre vento, molto spesso fortissimo, e questo è  perché la città si trova fra i due mari.






Monday, September 1, 2014

PUMPKIN MUFFINS / MUFFINS ALLA ZUCCA






Ingredients.

250g    flour
1  ts baking powder
1  ts baking soda
1  1/2 ts. cinnamon
1/4 ts nutmeg
pinch cloves
100 g raisins
2 eggs
1/2 cup brown sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1/2 cup milk

Mix together flour, baking powder, soda, raisins and spices. 
Wisk eggs, brown sugar, oil, milk and pumpkin and add to the dry mixture.

Fill 12 muffin cups and bake in a preheated oven  350 degrees C for 20 minutes.

Thursday, August 28, 2014

GATEAU NORMANDE

This recipe is from a  little baking book which I bought in New Delhi many years ago. It's from The Kitchen Library "Home Baking", by Carole Handslip.






 
Ingredients:  3 eggs, 140 g sugar, 75g flour, 1 ts. mixed spice, 500g apples peeled, cored and sliced, 2Tbs. apricot jam, 100g raisins, 2 Tbs. brown sugar, 284ml whipped double cream
 
Whisk the eggs and sugar until thick enough to leave a trail, fold in the flour and pour into a 9in round pan. Bake at 190 degrees C for 20-25 min.
 
Place the apples and apricot jam in a pan, cover and cook over a gentle heat until soft. Stir in the raisins and brown sugar. Cool. Split the cake in half and sandwich together with the apple filling and one third of the cream. Swirl the rest of the cream on top of the cake.

Sunday, August 24, 2014

KIMCHI: QUICK AND EASY RECIPE / COME PREPARARE IL KIMCHI

Here is  my recipe for homemade Kimchi.

Chinese cabbage     1
coarse salt               about 3 Tablespoons
red chilli pepper      about 3 or 4 Tablespoons
ginger                      1 small piece, grated
garlic                       3 cloves, chopped finely
water

Wash the cabbage leaves, then place them in a bowl and sprinkle the salt over it. Put a weight over it and let it stay overnight. The next day, rinse the cabbage and squeeze out the water. Put it in a large bowl and add the chilli pepper, ginger, garlic and about 1/2 cup of water.  Mix it all up, using gloves to protect your hands. Place it in a sterilized jar and let it stay in the fridge for about 4 or 5 days before serving it with rice.

Ecco la mia ricetta per il Kimchi fatto in casa.

Una verza cinese
sale grosso   3 cucchiai
peperoncino rosso in polvere  3 o  4  cucchiai
zenzero         un pezzettino, grattugiato
aglio              3 spicchi, tritati finemente
acqua

Lavate la verza, mettetela in un recipiente e aggiungete il sale. Lasciate riposare almeno 24 ore. Sciaquate la verza, strizzate le foglie per eliminare il liquido in eccesso e unite il peperoncino, lo zenzero, l'aglio e mezza tazza di acqua.  Mescolate bene, quindi versare il composto in un barattolo sterilizzato. Conservare in frigo per 4-5 giorni prima di servire.