The Pantry

Wild herbs for cooking: borage and bladder campion

On our journey through edible wild plants, I’ll leave those to be eaten raw on one side for a while and tell you about two that are mainly used for cooking.

The first one, as requested by many of you, is borage (Borago officinalis): an annual plant which has hairy prickly leaves that however don’t attract attention as much as its beautiful – and unmistakeable – blue flowers, which are star-shaped and have five petals Borage is widespread throughout most of central America and Europe, found in flat countryside and on hillsides.
The Pantry

Citron marmalade

A marmalade created thanks to a swap between growers. Valeria, who’s a keen grower, was given some splendid citrons by her neighbour and in return gave him a jar of delicious marmalade made with these unusual citrus fruits. Here’s the recipe, which is simple but capable of giving your breakfast, or your cakes, a fresh original taste.
Recipes

Farro with rocket and mint pesto

A simple recipe without milk, eggs or anything that comes from animals. The farro is dressed with a light pesto sauce made with rocket and mint instead of the classic version with basil.
Recipes

Stir-fried spinach with daikon and carrot salad

Quick and easy to make and packed with vitamins (A, B, E) and mineral salts (calcium, iron and phosphorous). Daikon and mustard are good for your liver and facilitate digestion. Like sesame, they contribute to lowering cholesterol. But the best thing about this dish is flavour! Just make sure you use very little salt: capers and soy sauce are high enough in sodium on their own.
The Pantry

Beer at the table and in the garden, a 100% natural beverage

Is there still anyone that simply orders “a glass of beer”? It’s unlikely, because beer has happily invaded tables throughout the world with its many varieties. There’s a beer for every occasion, menu and season, and above all for everyone’s taste. The ingredients a few and simple, but the ways of combining and enhancing them are endless: the list of the most popular beers takes us on a journey through centuries and countries.
Recipes

Carrot cake with hazelnuts and yogurt

Eating your vegetables… in a cake? Sure, you can, and the result is mouth-watering too. Try this carrot cake made with yogurt and hazelnuts, for a healthy breakfast, a tasty tea-time or a sweet after-dinner treat...

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Recipes for my veggies

Melon Bavarian cream

Stefania Pigoni

17/06/2013

Posted on: Recipes

A cool, sweet and quick recipe, for a dessert to serve in individual portions at the end of a meal or for a sweet break during the day. Just a few ingredients but plenty of flavour: refreshing melon for an aroma of summer.

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Wild herbs, plantain and daffodil garlic to add to your salads

Franco Lodini

12/06/2013

Posted on: The Pantry

Wild herbs, plantain and daffodil garlic to add to your salads

Mixed wild salad always varies throughout the year, that’s the beauty of it, as Graziella says! The mixture of wild herbs and flowers that you can put in your salad depends greatly on the season and also on the weather: to make it even more varied and replace the herbs (for example sow thistle and perennial hyoseris, which I talked about in the other articles, have now grown and tillered out) and the flowers that you can no longer find, following the changing seasons, this time I suggest that you add two that thrive at this time of year and can easily be recognised amongst the other plants.

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Chili peppers, antioxidant and rich in vitamin C, a panacea for all ailments

11/06/2013

Posted on: The Pantry

Chili peppers, antioxidant and rich in vitamin C, a panacea for all ailments

The chili pepper is another solanaceous plant, like the tomato and the potato, which spread worldwide thanks to Christopher Columbus, who carried it with him when he returned from his second journey to discover the New World. It can be grown both in the open ground and in pots and doesn’t require any particular attention, as long as you always guarantee a certain amount of heat for the plants.

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Carrot cake with hazelnuts and yogurt

Stefania Pigoni

10/06/2013

Posted on: Recipes

Eating your vegetables… in a cake? Sure, you can, and the result is mouth-watering too. Try this carrot cake made with yogurt and hazelnuts, for a healthy breakfast, a tasty tea-time or a sweet after-dinner treat...

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This recipe is made with:

Carrot

stefania favret

Mi sembra ottima e soprattutto senza grassi

7 days ago

Show the older comment

Asilanna F.

l'ho fatta ieri ma: l'aspetto ed il profumo erano invitanti ma gia' mentre la preparavo mi ero resa conto che l'impasto risultava troppo denso, ma non ho voluto modificare nulla...quando l'ho tagliata mi son resa conto che era poco soffice :-( dopo qualche ora e' diventata una sola ;-) eppure ho seguito la ricetta passo passo e mi chiedo in cosa avro' sbagliato...ma sicuro che non richiedeva ne o... Other

l'ho fatta ieri ma: l'aspetto ed il profumo erano invitanti ma gia' mentre la preparavo mi ero resa conto che l'impasto risultava troppo denso, ma non ho voluto modificare nulla...quando l'ho tagliata mi son resa conto che era poco soffice :-( dopo qualche ora e' diventata una sola
;-) eppure ho seguito la ricetta passo passo e mi chiedo in cosa avro' sbagliato...ma sicuro che non richiedeva ne olio e ne burro? un dubbio insinuatosi nella mia testa appena ho letto la ricetta ma scartato visto l'utilizzo delle nocciole come componente di grassi...

4 days ago

tullio ricci

@Asilanna F. sei riuscita ad incasinare anche la torta che spettacolo che sei

4 days ago

Asilanna F.

@tullio ricci
ma daiiii :-))) sto morendo dal ridere :-)))) guarda che in cucina sono un fenomeno :-)))

4 days ago

Beer at the table and in the garden, a 100% natural beverage

05/06/2013

Posted on: The Pantry

Beer at the table and in the garden, a 100% natural beverage

Is there still anyone that simply orders “a glass of beer”? It’s unlikely, because beer has happily invaded tables throughout the world with its many varieties. There’s a beer for every occasion, menu and season, and above all for everyone’s taste. The ingredients a few and simple, but the ways of combining and enhancing them are endless: the list of the most popular beers takes us on a journey through centuries and countries.

Read all