Have you ever tried the NOCINO the Italian green-walnuts liqueur? It’s delicious and it is very easy to prepare this! Simply follow my instructions and you will prepare this next year as well! It makes a wonderful gift for your friends!
Nocino is a sticky dark brown liqueur very popular in Northern Italy as well as in the Ticino the Southern Italian speaking part of Switzerland were it mostly called “ratafià”. It is much appreciated for it’s an aromatic but bittersweet flavor.
It’s origins are unknown but it is during the Middle Ages, Italian monasteries used nocino for its medicinal properties and also as an alcoholic treat; some sources says it has even Celtic origins.
In any case I can say that it particular delicious and after a heavy meal this helps the digestion!
“Noci” means nuts; as this is made from unripe green walnuts. According the tradition the nuts should be picked in the night of St Johannes, but I would suggest to pick the nuts before they are “wooden” and size is around 3 cm. Don’t forget to use plastic gloves while picking the nuts as the juice would brown your skin and cloths!
Almost every family has its recipe, I will live the first recipe I got. I still follow this recipe, but the alternative I follow is to use “tsikoudia” (τσικουδιά,the Cretan grappa/raki) instead of alcohol and water. The result different but it is delicious as well and I can’t say which version s better!
Other spices that can be used for this recipe: vanilla, nutmeg, maces and, cardamom.
In the photo: before and after result.
I place again all the ingredients (expect of the filled nocino) in the original bottle, I cover it with a sweet rose wine (you may add some sugar if you like) and I let it sit for a few month. I’m sure you will enjoy this very much as well! It is less strong but delicious as well!
I was always fascinated by this amazing recipe, but I never tried to make it.
Searching in the net I found that sometimes this is called “Elderflower Champagne”, sometimes “Elderflower Sekt” and sometimes “Elderflower sparkling Wine”.
Finally now that elderflower are ready I decided to prepare this fresh and low alcoholic sparkling beverage.
I found many recipes and many different methods of preparation. For this reason I had to make my choice:
The result? Much better that imagined, it’s delicious and I have my stock to serve in special occasions!
I found it not too sweet, sparkling, fresh and aromatic. WOW next year I will do it again!
Note: I’ve posted this recipe 3 years ago, but as now elder flower are ready again, I would like to bring this suggestion again! Try this experiment and have fun!
I first saw these fishes sale a days ago and I could not resists to take two of them with me home.
As I tried to write down this recipe I realized that I had had problems with the translation. I call them orate (in Italian) or dorada (in Spanish), but I did not know how I should call them for this recipe in English.
A few searches in the web and I found that the protagonist is called Sparus aurata in Latin and it can be translated in English with Gilt-head (sea) bream. The specific name “aurata” derives from the gold bar marking between its eyes.
It is also called dorade royale as it was sacred to the Greek goddess of love, Aphrodite.
Finally I found also a long list of names that I really need to share with you: http://www.fishbase.org/comnames/CommonNamesList.php?ID=1164&GenusName=Sparus&SpeciesName=aurata&StockCode=1180
Back to the recipe: I prepared this recipe based on a recipe of fish with tomatoes and olives, but this time I added some more ingredients and the result was really fabulous! The quantity of the ingredients is only a suggestion, please use the quantity you wish!
I don’t know if you have this kind on fish were you live, but I can prepare this recipe with other white-fleshed fishes you like! Enjoy!
We visited this place starting from Constitucion (Baja California Sur) were we spent a few unforgettable days with our friends. They drove us to the village were their parents met and lived for a few years.
Both picturesque villages are situated in a fertile canyon between tall palm and cliffs in the center of Baja California in the Sierra of the Giganta.
Arriving at this place we had a shock as we realized that the year before a big fire destroyed this valley! Miraculously the high palm trees recovered, but many houses had been destroyed. http://thefulano.space/forum/showthread.php?tid=16696
The two villages were settled more than 300 years ago by Cochimies and Laymones from the Peninsular Yuman line of aboriginal inhabitants. They engaged in hunting and gathering of seeds and fruits. Basing on cave paintings we know that other groups before them in this area.
In 1708, the Jesuit priests Juan Maria de Salvatierra, Juan de Ugarte and Julian Mayorga founded the Mission of San Jose de Comondu. The construction of the church begun in 1750 and had been completed in 1762. The Dominicans took charge in 1773 until the mission was abandoned in 1827. A large part of the church was demolished in 1930.
Today you can find only the central part of the basilica as well as 3 bells with dates of 1697, 1708 and 1741, as well as several old houses considered historical monuments.
Interesting stories surround these villages. In 1822, the governor and artillery captain Jose Dario Argüello were staying in the area when the coastline was attacked by the ship Independencia, manned by Chilean pirates. In the war of 1847 against U.S., the residents joined with opposition forces and created the Guerrillas Guadalupanas of Comondu, defenders of national independence.
Thanks the water flowing in small canals the main products of these villages are/were, sugar cane, figs, raisins, dates, wine and great numbers of livestock. Plums, mangoes, grapes, avocados, grapefruit, limes, oranges, lemons and other fruits and vegetables were also harvested. People could purchase handmade creations made of natural materials, such as straw hats, baskets, bags and figures of stone and wood.
A great variety of flora and fauna (see the birds on the photo with date’s trees) can be observed in the area. The Lagoon of Don Julio is a nesting site for birds, some of which are endemic. The mountains are inhabited with deer, cougars, bobcats, and other wildlife.
The driving distance between the Ciudad Constitución to Comondú on the chosen route is: 136 km. The aproximative driving time is: 2 hrs, 58 minutes.
The driving distance between the La Paz to Ciudad Constitución on the chosen route is: 213 km. The aproximative driving time is: 2 hrs , 33 minutes.
We spent a few hours in this enjoyable and beautiful place.
This place is not really a zoo as it is a non-profit organization where you will have a look at a selection of typical fauna of the region (Baja and Mexico), some even endangered. If you have children this place is a must!
A huge selection of species are on display in indoor and outdoor exhibits, including turtles, pythons, rattlesnakes, and beautiful iguanas. In addition you will find some birds, mice (food) and rabbits.
Most of the animals are rescued and cared for, but some improvements of the keeping conditions are necessary; we hope that with more visitors and more money this will be soon possible.
Don’t forget your camera.
Reptile and Amphibians from Baja California http://www.californiaherps.com/baja.html
Herps of the Baja Peninsula http://www.reptilesmagazine.com/Field-Herping/Herps-of-The-Baja-Peninsula/
Reptilian and Amphibian Atalas of Peninsula California (la Paz Municipality) http://herpatlas.sdnhm.org/places/overview/la-paz-municipality/55/
La Paz is a picturesque town situate near a natural bay (Bahia of La Paz in the Sea Of Cortez) the east coast of the Peninsula of Baja California at the sea.
La Paz is not itself a beach city even if the white-sand beaches that line the Malecón (waterfront) look very attractive and are easy to be reaches, but locals don’t generally swim there — La Paz is a commercial port and the water in the bay is not particularly clean.
The best solution is to take a drive (10- to 45-minuts) to one of lovely beaches with turquoise water.
The first beach is the “La Concha”, then you will find the Caimancito, the Tesoro, the Coromuel, the Tesoro and with a little extra effort, you can reach the most beautiful of these outlying beaches, playas: the Balandra and Tecolote Beaches, approximately 30 km (18 miles) from La Paz at the end of a paved road.
The first place we visited was the Tesoro beach, as I saw beautiful pictures of it and I knew I would have the chance to enjoy a simple but tasty meal. It’s also a great place for children were children may play in the shallow water or rent a canoe.
The second place was the famous Balandra beach with its impressive stone. No food and no drinks here, bring enough drinking water but please don’t let your waste at the beach! This beach was so beautiful that we came again another day and I go there again and again. The huge natural bay with white sand make the blue/turquoise water look divine. Be careful with currents especially if you cannot swim, even in shallow water the currents could turn dangerous. Near the beach we had a walk to the top of the hill nearby: wow!
The third beach on this side was the Tecolote. We enjoyed here a great tasty dinner and a unique sunset! This beach is one of the favorite of locals!
Don’t forget to take with you: sun glasses, hut and a sun cream with high protection!
During my stay in Mexico, I had the pleasure to be guest of very good friends and to have an excursion in an enchanted valley and cook our meal on the fire.
Iris share her recipe, she prepared delicious tacos which were served with guacamole, grilled green onions, grilled nopalitos and the delicious salsa tatemada. The best salsa I ever had and a wonderful recipe for my Mexican food memories!
Salsa tatemada means “charred” salsa, because you have to char (grill, roast) your veggies before chopping or puree them. We did not have a mixer, for this reason Iris made this by hand with the instrument you would use to puree cooked potatoes.
I really like the salsa, I found it phenomenal and I also loved the texture (not reduced to puree); for this reason I prepared this at home and I chopped the vegetables finely using my “mezzaluna knive” (a knife consisting of a curved blade with a handle on each end).
At home I also had to adapt the ingredients: instead of jalapeños I used pepperoncini and instead of poblanos I used long shaped red peppers. In any case the salsa turned out wonderful.
Once more I’ve been travelling around the world. This time it was the turn la Paz of Mexico I had the chance to stay in a private apartment surrounded by wonderful people.
Mexico is a huge Country, sometimes it is seen as a dangerous Country, but it is so big, that you can also find quiet and cozy places; as for example la Paz in Baja California Sur.
I had a hug program for these two weeks and I will try to prepare a few posts about it.
Today’s post is “simply” la Paz, the town.
La Paz, as I just told you before is a quiet place, you will find a long long walkway along the sea, many restaurants, yachts/boat, a cute historical center, shopping centers, universities but still not too much traffic (compare to other big towns), old American busses … a real relaxing peaceful place. La Paz means peace and it’s really a peaceful place.
The beautiful waterfront of the town, with its wide sidewalk, tiny beaches, tourist pier, benches, sculptures by local artists and unimpeded sunset views, has become the city’s biggest highlight. It stretches 5.5km (3.5 Miles), from the Marina de la Paz in the south, to Playa Coromuel in the north.
Except of dinner and movie, I’ve been not walking around in the night, I have no idea what is going on at that time (dancing, shows…). We simply travelled, visited the town, beaches, a museum and had lazy time.
In this post I will first of all post a few picutures of la Paz. I hope you will enjoy the tour!
Sourdough is now our home-yeast and after experimenting with very different recipes I found out that almost all recipe can be modified switching from the commercial yeast to the wild from.
I can’t say for sure that this works with every kind of sourdough but with mine I know that it works and I can trust “him”.
My previous version of challah has been always very much appreciated in my family and I was really surprised how even better it is since I use my sourdough. Finally this recipe became our standard for our breakfast on weekends so that I always prepare 4 loaves which are enough for 4 people and two breakfasts (usually Saturday + Sunday).
Usually we use the first challah after cooling down and we freeze the other 3 loaves. To defrost them we use a combination of low microwave + high temperature of forced air; if you don’t have an oven which would allow you this method, simply spray the loaf with water, place it into the cold oven and switch on to 220°C. After about 10 minutes it is crunchy again and perfect inside (still not warm but soft).
If you need to prepare only one loaf you can dived the recipe ingredients by 4 and for the egg you can use half egg for the second rising and the second half of it for the topping glaze.
The result is a wonderful soft challah, crunchy outside and the taste is divine
Combine the ingredients for the first step to activate the starter, simply stir with a fork and let rise in a warm place for a few hours until foamy and very fluffy. This can take a few hours, depending on your starter.
Ese receta fue una improvisación con lo que tenía teníamos en casa y salió tan sabrosa que pensé de escribirla.
¡La receta consiste en 4 ingredientes: chiles poblanos, maíz (de la lata), salsa Boloñesa y un Queso tipo Oaxaca (deshebrado). Se puede substituir la salsa Boloñesa por cualquier carne cortad en trocitos y condimentada con una salsa de tomates. Puedo imaginarme que eso se pueda hacer también con atún con tomates o camarones!
El queso Mexicano se puede substituir por mozzarella rallada o con cheddar rallado.
This recipe has been created with the ingredients that my son had on hand.
As only 4 ingredients were used, the preparation was very quick. In the fridge we had the poblanos, the Bolognaise sauce and the cheese, while in the pantry enough tin of con were ready to be used.
The Oaxaca cheese (completely new to me) reassembled to a dry mozzarella, the taste was similar, but more salted. A cheddar cheese would be a great variation as well.
This recipe could be prepared with other meat combined with tomatoes sauce (for example shredded chicken, chopped ham…) but I can imagine that with tuna (from the tin) or shrimps could be great as well.
I did not add spices as the Bolognaise was spiced enough, but some fresh cilantro would be perfect as well.
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