Day 25 Stay at Home or In the Garden: Pink Sakura Cherry Blossom Or Japanese Cherry Prunus

Beatiful flowers one of our favorites!

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Day 24 Stay at Home or In the Garden: Bees amd Cherry Blossoms

In the midlle of our garden enjoying the song of my little bees pollinating the blooming cherry three.

Peaceful realaxing moments in another world away from everything.

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Day 23 Stay at Home or In the Garden: Cherry Flowers for our Friends

A sad day. A few weeks ago our dear cooking friend  Mary Pat passed away and yesterday her dear husband Siggi died after being infected of corona virus.

We were lucky we got the chance to visit them in Reykjavik twice and spent a few days together. They really were in love and their true love will never end.

 

Day 22 Stay at Home or In the Garden: Greek Chickpeas Soup

Missing Crete and missing Greece, we made a culinary excursion to Sifnos preparing and enjoying a super simple and delicous chickpeas soup called “revithia soupa” (ρεβύθια σούπα).

The ingredients for this soup are super simple: chickpeas, lemon, oilive oil, onion, water and salt. 

As traditionally these soup is prepared in the night from Saturday to Sunday with the remaining heat of the wooden oven and we really used the wooden oven the day before, this was just the right moment for this soup.

More about the history of this soup and the recipe: https://artandkitchen.wordpress.com/2015/03/24/revithia-soupa-greek-chickpeas-soup/

 

 

 

Day 21 Stay at Home or In the Garden: Bread and Honey

Best way to start the morning: a delicious homemade bread, with homemade honey and fabulous coffee.

The recipes:

Sourdough Bread Baked in Wooden Oven

Hot Golden Spiced Frappuccino

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Day 20 Stay at Home or In the Garden: First Fruits

Apples flower are here, as well as plums, cherries, rosemary and bay.

At the meantime apricots flowers are already gone, but the first fruits appears; we all hope that our efforts of staying at home will bring fruits soon.

Day 19: Stay at Home or In the Garden: Arancini di Risotto allo Zafferrano

Every time we prepare saffron risotto (Italian Pilaf), we prepare some more as next day we love the leftovers lightly fried in the skilled until it becomes a crunchy crust.

Today I noticed a recipe form Sicily called “arancini”, this was the inspiration for mine, and I created a North Italian version with North Italian ingredients….and the ingredients I have at home now after two weeks of “stay at home” and without shopping trips!

In the fridge, we had some grated mozzarella, but I suggest it possible to use the fresh one (cut into cubes) or another soft North Italian or Swiss Italian cheese as for example “formaggella”.

Arancini di Risotto allo Zafferrano

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Oil for the baking try and for your hands

  • 1000 g cold saffron risotto, mine was prepared with dried porcini
  • 5 tablespoons grated parmesan cheese or better formaggella, quantity to taste
  • 150 g mozzarella, grated or cut into cubes
  • 6 tablespoons bread crumbs
  • Dried herbs to taste (I suggest rosemary) to taste
  • Salt (I used my homemade salt with dried basil flowers) to taste
  • Pepper to taste

Procedure

  1. Combine the risotto with the parmesan if this was not included already in the saffron recipe. Dived it into about 12 portions.
  2. Dived the cheese into the same quantity of portions.
  3. Coat your baking tray and your hand with oil.
  4. Take the first risotto portion with you hand, flatten it little bit and place the cheese inside. Carefully close it into a ball and place it on the tray. Repeat with all the rice and cheese portions. Remember to coat your hands when needed.
  5. Combine breadcrumbs, herbs salt and pepper.
  6. Roll the first ball into the crumbs mixture and place it on the tray again.
  7. Preheat the oven to 200°C and bake the balls until golden brown and crispy. This takes about  25-30 minutes.

Autor: https://artandkitchen.wordpress.com/

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