welcome everybody

Welcome everybody

August 26 - 2011

Finally our new website is on line !! I was waiting for a long time this moment ...now I' m really exited !!

The possibility to have a page dedicated on news and events , or anyway a little space for me or better for us where we can talk to you , our guests and friends, is what I was wishing since a long time.

In this page I can share with you what's going on here ,in this little part of paradise that let us know each other ( or that could let us know each other).Here you can find also some time tips, Hidden place to visit things to do, Including the recipes of some our favorite plates ,or why not also some others from friends that shared with us during their stay here.

During these days a very close friend of mine ,one of that friend that if you were still young you'll call BFF , come to visit me ,Her name is Camilla,we have in common the passion for cooking ,this passion take her straight to the door of " gambero Rosso channel" and now she has her own Cooking show called "Le conserve di Camilla".( Camilla's Jams).

During these days ,with so many Stuff in the kitchen garden and in the orchard , we decide ,as is figs and peach time, to prepare same jams and cakes here you are the recipes :

Figs jam:

Ingredients :

1,200kg green figs

400gr sugar

One lemon juice

100ml of vinsanto ( sweety liquor wine) you also can choose something like sherry

40gr of fennel seeds

A glass of water

Process:

Cut into wedges 800gr your figs and place in saucepan of stainlees and cover them with sugar and the lemon juice and let stand covered. In the maintime peel the left figs cut them and put ina saucepan with water and cook for 5 minute on high heat.

Mash it with a wooden spoon and continue cooking for another five minute,pass the pulp trougth a sieve to obtain a seedless purea,mix it with the other figs and the fennel seeds.

Cookover higth heat for 20 minute and with a wooden spoon verify the density and if it is thick and traslucent add the vinsanto.

Then transfer the jam into the jam jars that you have previusly sterilized and let it cool upside down.

Enjoy your marmelade.. Once open you can keep it for 2 month in the frigo otherwise close for 1 year.

Rose - peach jam

Ingredients:

1kg of ripe yellow peaches

400 gr of sugar

juice of one lemon

Core and peel of no treated apples

2 spoons of sliced almonds

2 spoons of water ros

Process:

Peel the peaches takeoff the core and cut into cubes,recombine them in a steel bowl,season with lemon juice mixed with sugar and cover at that point let them rest in the refrigerator for 6 h Then drain the fruit and keep them in a wrap gauze , then dip the core and the peel of the apples In syrup that Have been madden by the peaches and let it boiled! Let simmer for 10" and add the peaches and cook for 15" and stir often,if the jam has reached the right consistency Lift up the gauze And add rose water and almonds .I've got from my father the secret to see if the jam is ready : take a small coffee plate and put it in the freezer ,when you think that the jam is ready take a spoon Of jam and let fall down two droops on the plates if the jam sleep it means that is not ready yet If it slide slowly it means that is ready to be Possessed.

Do not forget to cool the jams in the jars up side down.

If you whant to enjoy other recipies extras of the ones we will pubblish you can have a look at camilla's Blog 

http://maddaicamilla.blogspot.com enjoy other jams ...