A few weeks ago we had the opportunity to make an excursion in the Italian speaking part of Switzerland. We arrived in the morning and after the lunch we decided to make a few steps in the mountains around Lugano.
Friend of us suggested to visit the villages around Mt. Bar and I could not wait to go there. Since I was child I looked at these Mountains especially if covered with snow and I dreamed to go there once. In some way this never happened.
I had a look to my beloved app “wikiloc” looking for some way in order to approach the peak until I found that from the village of Corticiasca we could at least walk few hundred meters in the direction of the peak. We arrived in Corticiasca after 3 pm, quite late for this project and we started to look for a parking place: not so easy!
I started the app, and on the way I stopped for a few pictures. The village was really cute, facing the sun and looking in the direction of Lugano.
After passing the village we reached a field with wild narcissus flowers (Narcissus poeticus), sheep at this point we saw the “Denti della Vecchia” (“old ladies teeth)
Mount was just in front of us. A few hundred meters up adorable highland cattles! We had spent quite a long time taking picture of those shire animals with the long horns, until one of them became quite friendly with us and we could take photos with it. We had a short rest and we filled up our bottles of water.
My family asked me how much I planned to walk, I could not give an exactly answer I did not know how much we would walk/hike but I my mind I knew I would love to got as far as possible; the view more and more superb! We continued our walk, trees became rare and finally we reached the alpine zone. In front of us we saw the gravel road zigzagging up on the mountain in the direction of the refuge. The peak of the mount w
as covered by fog but the refuge was in front of us!
I was not prepared to find such a modern and beautiful refuge, the architecture was perfect as the combination of the wood and the wide window to view could not be more scenic!
I run behind the refuge for a few photos and I saw that the sky cleared up and peak was in front of me! It seemed so near, but still 200 meter elevations until the peak. It was quite late, we knew that we had the way back, but the peak was irresistible. On the way we had the luck to find some gentian flowers where a fantastic highlight for us! Finally we reached the peak, some snow here and there.
On the way back we stopped in the hut for a coffee. We will come here again for sure!
Wiloc trail: https://www.wikiloc.com/wikiloc/view.do?id=17723005
A volte non ci vuole tanto tempo per un delizioso pasto saporito e attraente per l’occhio.
L’ispirazione mi è venuta semplicemente dagli ingredienti disponiboli in casa e come al solito suggerisco di adattare la ricetta a ciò di che avete e alla stagione.
Il salmone naturalment ce l’avevo, ma la ricotta no, in compenso una bella porzione di formaggio fresco in un imballaggio già aperto faceva proprio a mio caso. La scorza di limone l’avevo già pronta in congelatore dal momento che prima di usare il succo di limone, sempre salvo la scorza grattugiandola in anticipo e ponendola nel freezer. Ah si, i cannelloni! Quelli li avevo in cantina, mezza confezione (equivale a circa otto pezzi ovvero 120 grammi) sono bastati ed avanzati per due porzioni. Vedure semplicemente zucchine e carote, ma spinaci, funghetti (an
che se di scatola) o altre verdure come fagiolini mangiatutto potroebbero andare benissimo.
A tasty and an attractive meal does not necessary require a lot of time! As usually my recipes are based on the ingredients available and an improvisation according to vegetables of the season.
In the fridge I had the smoked salmon, the veggies an open packages of cream cheese (no ricotta, sorry), in the freezer the grated lemon zest and in the pantry a package of cannelloni (I used only half of the package, corresponding to 120 g or 8 cannelloni). This was more than enough for 2 portions.
Other veggies as spinach, mushrooms (as well from the tin), bean, peas or what you like would be great alternative as well.
Recently I got a batch of fresh organic lemons from the garden of friends and I really could not resist trying the preparation of a refreshing marmalade.
I googled here and there to get enough knowledge in order to prepare something I knew everybody would love and something I could prepare as a gift for friends especially for my Christmas baskets.
My Greek lemons were quite huge, around 250-300 each, thick zest and not so many seeds. The smell was so intense and delicate at the same time that I had to try to preserve it in a jar for next months!
This recipe does not need additional pectin as the seed and the filaments are the source of the jelly. Well, as I supposed, my lemons did not have a lot seeds, so I needed to cook the marmalade a bit longer (not 20 minutes as “usually”), but it worked and the result is amazing. With 4 lemons I got 4 small jars of about 200 ml.
The quantity is easy: same amount in weight of lemons, water and sugar. Be aware that the amount of water will be reduced while cooking and I did not add more water.
You don’t need to use exactly 1000 g lemons and so on, adjust the quantities of water and sugar according the weight of the lemons.
It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.
For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.
Suggestion: prepare more dressing and serve it with grilled chicken breasts.
For the recipe for preserved lemons click HERE
Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.
The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!
This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.
The cooking time depends on the lentils, mines needed about 40 minutes.
This year I’ve spent my Easter holidays in Ticino (Italian speaking part of Switzerland) where we enjoyed lukewarm days with the family and with friends.
After lunch we decided to have a walk, not hiking, but simply a few enjoyable hours in the nature around the protected area of the lake of Origlio.
No camera, this time, but my smartphone with one of my favorite apps “Wikiloc” to record the trail. So we are, I hope some of you will enjoy the photos and perhaps once the walk!
The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.
A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.
As I wanted to replicate the “café leche leche” I came across the barraquito.
The photos were spectacular and I found that we need to try this and see how it works.
Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.
The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.
In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!
Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).
Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?
Guess, look at the pictures? Which one got the espresso first?
Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!
There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!
A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!
Solution of the question: the glass with high white level just after the liquor got the milk first.
This is a great cake with great results adapted from Lynette’s apple cake recipe.
I substituted the butter with 1/2 cup of sunflowers oil (only for personal preference) and I did not use butter in the frosting, Walnuts were my alternative to pecan (local product in Europe). I also made a bigger portion as a used a big mold.
I prepared this for a party, so that I made this a little bit more flat and I cut this in small pieces (finger food!). It was a great hit and it was very much appreciated!