Author: Yvette

Walk on my Clouds

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Silvano and myself had the opportunity to take a Sunday drive this morning. Heading for Susegana,Province Treviso, Region Veneto, Italy’s well-known region for its wine – Prosecco. Prosecco is a white grape and makes a sparkling wine. This picturesque drive takes us through a region of winding roads with a canopy of shady trees and hillsides overflowing with vineyards. Characteristic of the film,( which always leaves that romantic feeling at heart) A Walk in the Clouds.    This drive is just breath-taking, stopping nearly every five minutes to take photo’s, we continue along a tourist trail, actually called ” Prosecco Road”. It’s also a well-known tourist attraction for cyclists, trail bikes and trekkers.    Travelling along this road we arrive at the ruins of one of Susegana’s castles, The Castle of Collalto. Most of the castle was destroyed during the great war (1915 – 1918), and today there’s little left of its walls. What ruins there are remain covered by overgrown greenery and forest. Two guard towers remain today with the entrance arches.    The church of Saint George was reconstructed in the 1930’s after it’s destruction in the …

Can’t live without basil…

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I have to admit I’ve grown to love and adore Basil. He’s great to work with flavouring my summer salads, ratatouille, and my pesto sauce for my pasta. He’s always on hand outside my kitchen door or in the veg patch, not much looking after needed, baking up the full sun and a little water. I remember basil growing in my grandmothers herb garden, and from a young age picking fresh basil leaves and watching my grandmother make pesto sauce and tomato sauce with basil.   Basil is associated with love rituals in some cultures. In Italy when a woman placed a pot of basil on her balcony, it meant she would be receptive to her lover. I placed mine outside my kitchen door, so that its only a dash away to add to any dish that I’m making at the time. I’m also not sure about the burning of basil, as noted by Bruce Burnett who is the author of the book – Herbwise:growing cooking wellbeing – a book about the creative use of herbs.   “When …

Treviso…villa’s and gardens

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As I wander along the walkway outside the walls of Treviso, the beauty and serenity can hardly be captured in a click of a camera. To take in this beauty I wish you could share an hour with me, walking along the shady pathway with its huge horse-chestnut trees, its calming meandering river, and its beautiful scenery.    Just outside the wall, through the gateway of Porta Calvi, but within the circular boundary of the centre of Treviso there are many beautiful villa’s and gardens.    All with their unique architecture and facades…and gardens that are at the water’s edge.    A private but public hide away. I love the entrances to these villa’s with grand iron gateways, entangled with ivy and emblems. Statues , columns and frescoed art , symbols of  grandeur.  Their pristine gardens and blooming spring flowers, an open” welcome”  invitation.    Treviso is truly a beautiful place and is harmonious in saying “la bella vita” –  the beautiful life. I truly am lucky to live in a beautiful and safe place.

Two peas in a pod

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In the region Veneto, we have a large number of recipes with the base ingredient of rice. One of these favourite  well-known recipes is Rice with Peas * i risi e bisi . Taking the opportunity at the fresh growers market I purchased two kilo’s of fresh peas. Having a few recipes in mind, my choice is this one.   I know what you’re thinking, it’s just easier to buy a can of peas, or go to the freezer, but believe me there’s nothing quite like the taste of fresh peas. Let the senses glee with the sound of the crunch of the pea pod, the wonderful rich green colour, the perfume of fresh pearl peas, the taste and the silky glossy feel. I know I always think of my grandmothers shelling peas in the kitchen, but believe me they had it right, the  fresh taste makes all the difference.   This traditional plate is known to have been served to the Duke of Venice on the patron saints day of Saint Marks. The difference with this recipe apart from other risotto recipes is that the broth is added …

Turn on the Sun

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A great day today, the first of many sunny days…I’m waiting! A great time to break for lunch with a fresh fruit salad and yogurt cream.The fruit salad was made with seasonal fruits and then presented in a baby watermelon. That’s easy! …and so is the yogurt cream. Recipe: Yogurt Cream 125 grams natural yogurt 2 teaspoons honey 8 almonds mint leaves Combine yogurt and honey, mix well…cut into small pieces the almonds, add a couple of mint leaves, and wow a great substitute for ice-cream of whipped cream… Roll on Summer!! Affirmation after the act, This is a great photo and I love it…but it was done in pain…setting up this shot I dropped the fold up garden chair on my toe…ouch! yes the pain and the pleasure of it all.

Eggplant Flowers

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In a mad lunchtime rush I was able to visit the fresh fruit and vegetable market yesterday. With the start of Summer upon us the range of seasonal produce at the moment is at a high, from green leafy salads, green beans, broad beans, peas, zucchini, the plump reds of tomatoes , peppers and cherries and the “Black Beauty” of the bunch the dark shiny, glossy purple  of Eggplant (melanzane).  Eggplant is one of those vegetables used a lot in Italian cuisine. The best known recipe I think you would know is ratatouille. But there are many recipes I’ve learnt since experimenting with many Italian dishes. Italian food is simple, each recipe using two or three main seasonal products. That ‘s the key, quality produce and what’s in season.  Italian food is also regional, what you may find as the main dish of Veneto – Treviso isn’t the same as you would find in Rome, Sicily or Naples.  Recipe:Eggplant Flowers * i “fiori” di melanzane, is one of my favourite eggplant dishes.  Ingredients for 4 persons  2 eggplants ( long type)  …

Green with Ivy

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I’m surrounded by lush green vineyards in the heat of our first Spring days an unusual but pleasant image, unusual for me after many dry, sunburnt amber Summers in Australia. It’s  truly a welcomed image after the long Winter we’ve had. My life is surrounded by green.      This photo was taken this Winter, a beautiful image also of our vineyard…      Along the lush corridors around our home.  The trees are tangled with climbing evergreen ivy, even in my garden the grand old oaks trunk is covered with meandering ivy.      This image of our old oak tree was taken this Winter…      ….no fences here…a hedge of green      While walking around Treviso, I found this villa covered in ivy…        An interesting article I read from Better Homes and Gardens, May 2010,(Yes , I got my hands on an english version) was Easy Outdoor Containers. Anyone, even the least green thumb gardener can achieve beautiful containers of plants grown to their potential with the basic anatomy of the pot correct, good quality of top soil and potting mix, the right position for  light source …

Handwritten Recipes

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I don’t know about you, but I haven’t received a handwritten letter in ages.  The computer world of clicking has taken over from the personal notes and letters I once received. The quick flash notes that I’ve written while connecting to friends have never had  that same personal touch as  receiving in the mail a handwritten letter.  The emotion and enthusiasm of going out to check the postal box, reaching for that envelope, looking at the handwriting and instantly knowing who’s it from. Our memory never fails us, a quick glance at the hand written address and instantaneously we recognise the handwriting. In a heart beat we open that letter and enjoy the feeling of that connection with the person who hand wrote that letter.  The last thing I received through the post was an Easter card from my mum. Mum’s part of the old school ways, and never forgets to pop in the post that Birthday card, anniversary of Christmas wish.  Apart from the quick one page grocery and the things to do list, there is one thing that I write and …

Cottage Pie

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I was brought up a Vegemite kid. What’s Vegemite?  you ask. For all of you  non Australians, it’s a black, creamy, salty, slightly bitter spread and it’s a required taste. From the lyrics of Men At Works 1981 hit song “Down Under”…I said “Do you speak -a  my language?” He just smiled and gave me a Vegemite sandwich. It’s all Australian.  Vegemite’s launching year was 1922, so it’s been around for a while.  It’s main ingredient is yeast extract, high in Vitamin B. And as the slogan song once played…put’s a rose in every cheek.   It’s usually spread on your morning toast but I’ve discovered a few recipes for this tasty ingredient..I like it so much that I have it sent over to me by anyone who’s coming my way, friends and family know that they can send me some in the post anytime,  and it’s always the first thing on my Christmas list. Here’s a recipe I make by adding a bit of Vegemite… Cottage Pie Recipe   Ingredients: Serves 4 for Dinner   800 grams lean minced (ground) …