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Visualizzazione dei post da Marzo, 2015

quinoa e miglio al salto

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Finally I found a way to cook quinoa that I will repeat. Not that it is a masterpiece, but I guess it is edible enough for everyday purposes:

For two persons:

1/2 cup quinoa
1/2 cup millet
2 cups water
2 tsp spices (I used berbere, black and green pepper)
1 cup of cooked greens (spinach in this case)
1/2 cup chopped nuts (I had pistachios)
1/2 cup raisins
Salt to taste
A drizzle of good olive oil

Briefly toast the cereals in a non stick pan.

Add water (it will splutter) and the spices. Let it boil until the grains absorb all the water.

Add the greens, nuts and raisins and let it sizzle a couple of minutes.

Adjust salt and drizzle in a little fruity olive oil.

Buon appetito

Valvasone

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Hello there, I hope you’re having a nice Friday.
Things have been pretty hectic around here lately and I am so looking forward to the weekend.
Last Sunday we went to Valvasone, a middle age village situated close to the river Tagliamento. As it is often the case, the city was born there because it was easier to cross the river almost all year round.
I’ve been there already a couple of times in early September to visit the medieval festival.Going by night is especially mesmerizing, as the town is lit only dimly, many people in costumes walk along the tiny brick streets and there is such a charming atmosphere. Although the first time I was pretty upset because I’ve been unwillingly lifted on a torture table and I did not enjoy it at all. Yet now as I am old and ugly I should manage to escape such risks. Ageing has its perks.
On a different note, I am torn because many new cookbooks are being published and I do NOT need any new cookbook but these ones just look so lovely.
Mamushka by Olia H…