Zoomable picture of Sardinian digestives
After dinner in Sardinia, in a restaurant or at a friend’s home, you are usually offered spirits in bottles, a digestif that is either Filu ‘e ferru, Mirto or Limoncello, which are often homemade.
Filu ‘e ferru is a distillate of the skins and pips of grapes, produced illegally using an alembic, which should be hidden by burial and later retrieved by looking for an attached iron wire sticking above ground (Filu ‘e ferru).
The aromatic medicinal herbs on my balcony
Since deciding to use fresh instead of dried aromatic medicinal herbs, a garden on the balcony is needed, a healthy herbal heaven. Now that it is ready, there appears to be a problem. I no longer want to mutilate these very nice plants, taking off bits and pieces to mix with my food. Seeing them dried in bottles and sachets in the supermarket, they all look quite the same, just taste differently. Standing proud alive and swaying in their pots on my balcony, they gained a kind of personality, living things that need cared for. Continue reading
Ingredients recipe bitter sweet smoothie
I have been experimenting with the blender to make smoothies with a bite. This is another recipe that I dare to release. This bitter sweet smoothie is inspired by a neo-classical Belgian endive salad we used to prepare with tangerine and raisins at our student dorm. I exchanged the tangerine for the bitter grapefruit, added besides bitter endive also the bitter Italian chicory. To sweeten, I added the very tasty little wild Sardinian pears with some juice of pears and with raisins. Finally, I added a bit of ginger for the bite. Continue reading
Ingredients recipe Spicy Fish Soup
You can go for expensive tasty fishes that you can grill or feed the kids, giving not too much hassle with tiny bones. But I love to save a dime and make really tasty fish soup from the cheap buggers that you just can’t eat without the bones.
This spicy fish soup is inspired by a Korean recipe that I have adapted to the availability of the Sardinian products from the San Benedetto Fish Market. Continue reading
Ingredients tomato basil cheese smoothie
I have been experimenting with the blender to make smoothies with a bite. This is another recipe that I dare to release. This Tomato Basil Cheese smoothie is inspired by the classical Italian tomato basil mozzarella salad. I exchanged the mozzarella for goat cheese and added a bunch of extra Continue reading
Ingredients cucumber melon yogurt smoothie
I have been experimenting with the blender to make smoothies with a bite. This Cucumber Melon Yogurt is another smoothie recipe that I dare to release. It is inspired by the Greek Tzatziki salad, to which melon is added and a bunch of extra ingredients. The final result is a sour-sweet refreshing drink. Continue reading
Ingredients recipe Celery Fennel Broth smoothie
I have been experimenting with the blender to make smoothies with a bite. This Celery Fennel Broth is one of the first recipes that I dare to release.
Ingredients: 1 part Celery (Sedano) + 1 part Fennel (Finocchio) + Broth (Brodo) (beef, chicken or vegetable). Optional: 1 tablespoon of balsamico vinegar per liter of smoothie.
Preparation: Chop the Celery and Fennel fine (Tagliato). Add with broth and water to the blender (Frullatore). Broth should be added to taste and with care to not make the smoothie too salty. Blend until the desired consistency is reached. Eventually, add more water or more broth.Optionally, add some vinegar or lemon.
Serving: Cold in a beaker (bicchiere).