If you, like me, are swimming in a sea of zucchini at the moment, you may appreciate this recipe. I love zucchini bread, zucchini and lime cake, zucchini and almond pesto for my pasta but I have just made this up as a way of using up big quantities of fresh zucchini and their flowers. …
I live here in the Chianti hills in deepest Tuscany, with my husband, 2 children, dogs, cat, and my chooks. I'm a keen cook, and I often run cooking classes for the guests at our agriturismo. I also cook the Tuscan Banquet, a weekly dinner-party for our guests staying in our vacation rental villas. I love my garden grow a lot of the organic vegetables we eat.
For those of you who find it hard to sit still on vacation, Tuscany is the perfect stomping ground for you. If you are wanting to indulge in a little walking, running or cycling to help combat those extra calories consumed, this area has a challenging and spectacular landscape. Chianti and Tuscany are criss-crossed by tracks …
If you have un-sprayed roses in bloom right now, use them to make this delicious and spectacular cake. Any colour roses will do, so long as they are fragrant. The recipe 250g/9oz softened butter 250g/9oz caster sugar + extra for the rose petals 3 large eggs + 1 egg white 200g/7oz pistachios + a handful …
We see an ever-larger need for gluten-free recipes here at our agriturismo in Chianti, Podere Patrignone. Gluten intolerance is on the increase, particularly amongst our guests from the US. Some think it’s down to how wheat is grown in the US, with blanket heavy use of pesticides and herbicides. Many with a gluten intolerance back home …
Whenever the rosemary is in bloom, as it is now, I start to think about making this delicious cake. It makes a great cake for Easter or anyother time when you have delicate rosemary flowers available. Torta di rosmarino e miele Makes a 20cm cake 150g butter 115g dark brown sugar 175g chestnut honey 200g …
Nothing beats the smell of freshly cooked bread, the perfect antidote to a cold, damp winter’s day. I get enormous pleasure from making all kinds of bread, and although I bake most days of the year, I bake a lot more during the winter, and freeze a lot for use later in the year. This …
Sorry we’re a bit late posting this to the blog, but things get a bit crazy here at Christmas. Anyway, better late than never, right? So here it is. Just click on the thumbnail and it’ll take to straight to the news letter. Enjoy! shared by Verity @ www.patrignone.com