Showing posts with label cooking holiday. Show all posts
Showing posts with label cooking holiday. Show all posts

Friday, 18 April 2014

Flavours Italian Easter menu: Abbachio Scottadito recipe

Happy Easter everybody! It’s that time again for our Italian recipe that will conclude Flavours Holidays Easter menu ideas. Today’s recipe Abbacchio Scottadito is a traditional main dish with grilled lamb chops.



‘Abbacchio’ is name used in the region of Lazio for milk-fed lamb. The tradition of eating lamb at Easter has roots in history. The lamb, or‘ agnello’ in Italian, is an important religious symbol especially in Christianity, because it represents the sacrifice of Jesus Christ.

The literal translation for ‘scottadito’ is ‘that burns your fingers’.

Abbacchio Scottadito

Ingredients: 
  • 800 gr. lamb chops
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 sprig of rosemary
  • Salt 
  • Pepper 
  • Lemon wedges to serve

Directions:

Prepare the marinating with chopped garlic, rosemary, salt, pepper and olive oil. Add the lamb chops and stir to coat them well. Leave them to marinate for 30 minutes. Grill the marinated lamb chops on a high flame for 2 to 3 minutes on each side (for medium rare). Serve hot with some lemon wedges on the side.
In alternative, put the marinated chops on a baking tray and cook them in a pre-heated oven at 180º-200 º, for about 45 minutes. 

Serve with mixed grilled vegetables or baked potatoes seasoned with herbs.

From everyone here at Flavours, we wish you Happy Easter and a wonderful holiday break. Relax, enjoy every day and whatever your culinary skills are – prefer to cook your own food than eating outside (..this is an advice our Italian chefs gave us on our last cooking holiday)!Buona Pasqua!

photo credit: manusmenu via photopin cc

Thursday, 17 April 2014

Flavours Italian Easter menu: Crescia – Torta di Pasqua recipe

If you’ve ever travelled to Italy, you have most probably tried (or even cooked if you were on a cooking holiday) a torta. For those who don’t know however, torta is a pie or tart and it can be both savory or sweet. Today’s recipe is a savory torta which is ideal for your Easter menu as it is a favourite traditional dish during the season. 

Crescia (or Torta di Pasqua) is a famous typical Easter food that originates from Umbria and Marche regions. The taste is delicious. The following recipe is a classic one, but you must know that many other variants of Crescia exist: someone may want to add many different types of cheese, someone else might use butter instead of extra virgin olive oil, etc.

Remember… if you are in Marche region, ask for Crescia, whereas if you go to Umbria, ask for Torta di Pasqua! Basically the same thing but known in two different ways.


Ingredients 
  • Flour 500 grams
  • Parmesan  cheese 150 gr 
  • Extra virgin olive oil 150 gr 
  • Warm milk 150 ml 
  • Eggs 5 
  • Malt 1 spun 
  • Salt 10 gr 
  • Black Pepper 
  • Fresh Pecorino cheese 100 gr 
  • Brewer’s yeast 7 gr 
Directions 

Put the milk in a bowl and stir the malt into the milk.

Put into a bowl with the flour, the parmesan cheese, the yeast and the mix of milk and malt. Knead all.
Add the eggs, the black pepper and the salt.

Add the extra virgin olive oil and mix. Wait 10 minutes and just when the compound will begin to be completely amalgamated, add the diced pecorino cheese.

Inverse the dough on a pastry board, knead quickly to form a ball.And then place the crescia with the most smooth upward into a cylindrical mould with high edges (like for panettone) previously buttered and covered with baking paper.

Brush the surface of the crescia with butter.

Let it rise for about 2 and a half hours.
Now put the crescia in the preheated oven (180 degrees) for about one hour. 

After the indicated time, in order to check the cooking, do the toothpick test and if it comes out completely dry, crescia is ready!

Remove the crescia from the oven, pull it out of the mould and let it cool on a wire rack. Once cool, cut into slices and serve crescia.
You can serve it with many types of cold cuts: salami and capocollo are the best combinations!


Try this recipe to make a difference this Easter and impress with your Italian cooking knowledge! If you are tempted to enhance your cooking skills and combine it with an authentic Italian holiday, just check our next cooking holiday.  

photo credit: Michela Simoncini via photopin cc

Monday, 14 April 2014

Pasqua in Italy: Easter traditions and celebrations

Today is the beginning of Holy week, the last week before Easter. Easter in Italy is probably one of the most important holidays with numerous customs and celebrations. Let’s discover together how Easter is celebrated in Italy and what are the typical religious and cultural customs. Read the full article here: https://www.flavoursholidays.co.uk/blog/celebrate-easter-like-in-italy/


Friday, 28 March 2014

Your favourite Italian recipes: Gnocchi di patate con pesto alla Genevose!

We're almost half way through Flavours Italian recipe competition  and we are so please to have such a great response so far. Today's recipe is a special treat as it has been named as one of your most favourite Italian recipes! We persuaded our Italian chefs to share their secret recipe for making it the authentic Italian way and it's here for you:


Gnocchi di patate con pesto alla Genevose 

Ingredients for gnocchi (serves 6)
  • 1 kg of potatoes
  • 250 g of flour
  • 1 egg
  • pinch of salt & pepper
  • parmesan (to sprinkle)
Boil the potatoes in plenty salted water, peel and smash them. Add immediately flour, salt and the egg, knead well to make sure that all the ingredients are blended; make a roll and cut in slices two fingers thick. Sprinkle some flour on your pastry board and roll every slice up, them cut all the rolls in small pieces, 2 cm each. Press every ‘gnocco’ (dumpling) on the grater, just to shape its faces. Cook in boiling water until they bob up, strain at once put in the dishes covered with pesto sauce and a pinch of parmesan.

Now, you can buy pesto but why not make your own? 

Ingredients for pesto:  
  • 50 fresh basil leaves
  • 2 garlic cloves
  • 1 glass of olive oil
  • 30 g of grated pecorino cheese
  • 70 gr of parmesan cheese
  • 30 g of pine nuts
  • salt (as required)
Pesto is usually prepared with mortar and pestle: if you have one, put some leaves inside, the garlic and some sea salt. Mash the basil turning the pestle from the left to the right, and the mortar on the opposite, to obtain a green liquid from the leaves. Add the pine nuts, and mash again to reduce in cream. Add the cheese little by little, keeping on mix, and drizzle the olive oil. Blend all the ingredients to have a uniform gravy..Otherwise, use the technology and just put all the ingredients in your mixer for about a minute! You can keep your pesto in the freezer for a few months.

Buon divertimento! Enjoy and remember there's still time to join us in our next cooking holiday in Tuscany and learn to create more recipes the authentic Italian way !

Don't forget, Flavours Italian recipe competition on Facebook, Twitter  and Pinterest closes on Monday 31st March.  


Friday, 28 February 2014

Risotto ai Frutti di mare - seafood recipe from Amalfi!



Amalfi is our new favourite cooking holiday destination and certainly a very famous place for its seafood and fish dishes. The Flavours chefs couldn't have come up with a more delicious recipe today when it comes to a typical dish of Amalfi. Try this seafood risotto recipe for dinner tonight and enjoy a special meal that is also very good for your diet.

RISOTTO AI FRUTTI DI MARE 



Ingredients:

  • 400 gr carnaroli rice
  • 600 gr seafood (mussels, clams,...)
  • 1 onion
  • 1 glass of white wine
  • 2 lt vegetable broth (made of celery, carrots, onion)
  • 2 courgettes
  • Salt (the right amount)
  • 50 gr grated Parmesan cheese
  • 50 gr olive oil

Procedure:

Dice the courgettes. Cook the mussels and the clams in a pan on high heat until the shells open. Then separate the shells, keeping the cooking water previously strained. In a separate pan, brown the onion with oil, add the rice and let toast for a few minutes. Simmer with white wine and add the vegetable broth once in a while. When rice is half cooked, add courgettes and seafood cooking water. Keep adding broth until the rice cooked; blend with grated Parmesan cheese and serve.

If you are tempted to learn how to make more seafood recipes from Amalfi and capture the taste of the island in your food, why not join us on a cooking holiday this spring?

Thursday, 27 February 2014

Castagnole recipe : start the carnival season with a special treat!





Today is the start of the carnival period in Italy.Let's celebrate with a traditional dish from the Tuscany region brought to you by the Italian food lover and blogger Marta Correale. 


Viva il carnevale, dove ogni cherzo vale! 


Castagnole
 
Castagnole are a sweet dish typical of the carnival season. They can be found, with slight variations in their recipe, in most parts of Italy, but this version comes from Tuscany, where they can are usually sold along with the other star of carnival food: i ‘cenci’.


Like many other carnival sweets, castagnole are fried but it is also possible to bake them in the oven: the taste and texture is slightly different, but they are both delicious so you can’t go wrong either way! The recipe below comes from my family and has been approved by generations of demanding (and satisfied) children and adults.


Difficulty: easy


Ingredients for a large tray of castagnole:
  • 3 eggs
  • 80 grams sugar
  • 4tbs olive oil
  • 1 tbs dried yeast
  • 5 tbs lukewarm milk
  • 400 grams flour
  • Grated rind of 1 lemon
  • Liquor of your choice (optional) 
  • In a large bowl, mix the eggs, the oil and the sugar

    Separately, warm up a mug of milk until it is lukewarm and mix in your yeast

    Add to the eggs mixture and stir well, trying to avoid the creation of lumps

    Add the grated rind of one lemon and then your flour, slowly.

    Be careful: it might seem a large amount of flour for the liquids you have, but it should be enough to mix well to get a nice dough. If you feel like you need a bit more moisture, you can add a ittle milk.

    When the dough is soft and smooth, leave it in its bowl, cover with a damp cloth and leave to rest for about 20 minutes.

    When this time has passed, make the dough into small balls (about 2 cm diameter), then fry them in a pan with a generous amount of hot oil until golden on all sides

    Take them off the heath, dry excess oil and dust with sugar

    If you like the taste, you can now sprinkle some liquor on top of them

    Enjoy hot and remember there's still time to join us in our next cooking holiday in Tuscany and learn to create more traditional recipes!

    Author bio:
    If you are interested to find out more about Marta's culinary adventures check her blog The Sleepless Cook. 


Monday, 24 February 2014

My Italian cooking holiday experience : interview with the author Alice Peterson

In today's post it is our pleasure and honour to interview Alice Peterson, the author of the ebook sensation, Monday to Friday Man, the book that whipped 50 Shades of Grey of Grey off the Number 1 Kindle Spot! Alice spoke with us about her most inspiring moments in Italy, her Flavours cooking holiday and the experience of travelling solo and meeting extraordinary people on holidays for singles. 




Your latest book ‘By My Side’ is a perfect holiday read but what we want to know is what inspires you to go on a holiday? Is Italy a travel inspiration for you?

I think it’s really important always to have something to look forward to. For me, a holiday is all about forgetting work and troubles at home; it’s a chance to get away from the routine, see another part of the world and meet different and new people. Sunshine is always a bonus too! I read History of Art at Bristol, so many years ago, when I was at university I travelled to Venice and Florence. I’m not a great traveller but of all the places I have been, Italy is top of my list. I love the art, the beautiful countryside and the delicious food. 




Why did you choose to go on a cooking holiday with Flavours? Was it the first time going on a cooking holiday? How different is it from an ordinary holiday?

I have always dreamt about going on a cooking holiday, mainly because I love my food and am incredibly greedy, so the Flavours holiday seemed ideal. Many years ago I went, alone, on a pilgrimage to Lourdes. It was such an experience, perhaps never to be repeated, but I shall always remember that week as I met so many extraordinary people. That’s why I decided to do something a bit different again. I love going on holiday with friends, but I also think going alone makes me far more open to meeting others. I felt nervous beforehand, anything new is daunting, but the moment I was greeted by Lorna, the Flavours host, I knew I was going to have a happy week. 

Describe in a few words your cooking holiday: when and where it was, what did you enjoy the most, any funny moments? 
I went to Puglia last October. The real bonus was that a Pilates group joined us too, so each morning started off with some stretching by the pool. I loved the villa. It is possibly one of the most beautiful places I have stayed. Every object told a story. Right outside my bedroom were lemon trees. Each morning I’d pad over to the kitchen and make myself a strong coffee, the house filled with opera music. I also loved our cook, Antonio. He was incredibly patient, especially when Victoria and I had a chocolate fight in the kitchen! We made the most delicious food, which we enjoyed eating for lunch. I also loved the way the wine was opened earlier and earlier in the day. Eating and drinking rose outside in the sunshine, followed by a sleep or a read by the pool, it was heaven for me. The other people who’d signed up for the holiday were all so friendly. By the end of the week we felt like a family and it was sad saying goodbye. 



Are you passionate about authentic Italian cuisine? What is your favourite dish and which of the recipes you learned in the cookery courses do you keep creating in your own kitchen?

I love Italian food. My favourite dish was the aubergine bake, which I have made again since returning home. It’s quite messy to do, but fun. I also love mozzarella and pasta, and have such a sweet tooth so the custard pie, chocolate cake and lemon mousse were a favourite. The Puglia lemons taste amazing, nothing like the lemons you pick up at the supermarket over here! It really was a lovely holiday, one I shall remember for a long time.

Biography – Alice Peterson
I became a writer in a fairly unconventional way. To my friends and family, I was always, ‘Alice, the tennis player’ and, at the age of 18 had been awarded a tennis scholarship to America. I was about to sign a contract when I experienced pain in my right hand. Three months later I was diagnosed with Rheumatoid Arthritis (RA), a chronic autoimmune condition for which there is no cure. I have never picked up a tennis racket since, a sadness that shall always be with me.  
 
I have discovered a new path in life, my writing. My first book, A Will to Win, was published by Macmillan, and subsequently five novels have been published in this country and abroad, including the ebook sensation, Monday to Friday Man, which knocked Fifty Shades of Grey off the number one spot. My latest novel, By My Side,  covers many themes including parenting, grieving, courage, romance and love. It also features one of my favourite characters, the most loyal golden
Labrador called Ticket. 
 
Things I love: my family, friends, coffee, writing – and finally last but not least, my handsome little man – my Lucas Terrier, Mr Darcy.
To find out more about Alice and her novels, please visit 
www.alicepeterson.co.uk <http://www.alicepeterson.co.uk>  

Thursday, 13 February 2014

Surprise Valentine’s Day!



If you’d told Caroline Toplis four years ago that she’d be looking forward to celebrating Valentines’ Day as a newly-wed this week she wouldn’t have believed you. Sadly widowed after nearly 30 years in 2010, looking for romance was not something she was even contemplating when she booked a cooking holiday in October 2010. We caught up with her last week to find out more about the story behind this year’s unexpected Valentines celebrations.
 
Flavours Holidays: So had you ever been on holiday on your own before, Caroline?

Caroline: Never; sadly in May 2010 I lost my husband of nearly 30 years. We’d been together since we were very young so I’d never done any solo travelling in my youth or even had many trips away with girlfriends. Holidays had always been about us as a family. When I lost my husband, my world was turned upside down. I anxious to try and make positive changes and move forward in my life. I hated the feeling that ‘nothing could ever be the same again’ and that my life was frozen. So in addition to learning to be a bit more practical around the house I decided to take another positive step and plan a holiday for myself. I knew I didn’t want to go on holiday on my own on a classic package tour – the thought of sitting lonely on a sun lounger next to a swimming pool horrified me. However, going on a dating week was equally unappealing. I just wanted to get away and not have to impose as a ‘gooseberry’ on my friends who were all busy making holiday plans at the time.

I’d always enjoyed cookery so I thought perhaps a week away learning new recipes might be a good way to ease myself into the concept of going away alone. I did a lot of googling and came up with a Flavours cooking holiday in Italy. Whilst the company clearly welcomed solo travellers, it didn’t look like a classic holidays for singles which appealed to me.
  
Flavours Holidays: So how did you feel when you first set off on holiday?
Caroline: Excited but pretty terrified really. I needn’t have worried however. When I arrived at the airport, the villa host put me at ease immediately. At the villa, Livia introduced me to my fellow travellers. It was a small group, some were there for cookery like me and the others were learning Pilates. However soon we all got to know each other. 

 Flavours Holidays: How did you enjoy your first week away on holidays for singles?

Caroline: The week of my holidays for singles passed incredibly quickly and at the end of it I actually realised I’d had a really nice time – something I hadn’t actually been contemplating with all the anxiety I’d experienced around booking the trip in the first place. I then booked to go away the following summer to Umbria.


Flavours Holidays: So did you meet your husband in Umbria?

Caroline: No, we met on my next trip. I’d spent my first New Year’s Eve without my husband babysitting my grandson. I decided I wanted to do something for me to ring in New Year 2012. So when I spotted that Livia, my delightful villa host from Sicily, was leading a special New Year’s Eve tour I decided to go back for a New Year’s holiday.

Sicily enjoys a wonderfully mild climate, so it was a really pleasant place to be in December, too. Matt was amongst the tour group. There were quite a lot of us, around a dozen in total, but we all gelled really quickly over cookery lessons and sightseeing trips and it was a really happy New Year.

Flavours Holidays: So was this a holiday romance?


Caroline: No, not at all. During the trip we just got on as part of the group. I didn’t even really consider there could be anything more at that point, it was just an enjoyable holiday. When we all returned to the UK, we swapped emails and kept in touch via Facebook. Gradually, Matt and I struck up an email correspondence over the next few weeks. He then invited me to be his date at a dinner dance. To be quite honest, that was the first time I’d considered that there may be the possibility of more than friendship between us and to my surprise I was excited and ready to find out. So I said yes. At the time Matt lived in Leicestershire, which was only an hour or so from my home in Yorkshire so it was easy to keep in touch and get to know each other. We married nearly 18 months after we first met and were delighted to have a number of our original travelling companions at the ceremony.

Flavours Holidays: A love of cookery brought you together, is cookery an important part of your marriage?

Caroline: Most definitely, yes. We often unwind on a Friday night trying out new recipes and rediscovering old favourites. Naturally we both enjoy Italian cuisine. My favourite is fresh crab and prawn ravioli, whereas Matt loves to cook risotto. We still both have a keen interest in becoming better cooks and will be departing on our first Flavours cooking holiday together in May, this time to Puglia.

Flavours Holidays: So how will you be celebrating your first Valentine’s Day together as a married?

Caroline:  We plan to let someone else do the cooking and have dinner at a local restaurant, obviously raising a glass or two of Prosecco.

A Chianti love story to share!




Valentine’s Day is here. Love is in the air. And American writer Karen Ross have a Chianti love story to share.

It was in 1999 when I was struck by Cupid. Yes, it was the year I married my husband, but I’m not talking about him. I’m talking about my first trip to Italy, where I fell in loved with a country and a way of life.

In May of that magical year we visited Italy for our honeymoon and rented an apartment in Chianti—in the heart of Tuscany—for one week. I thought I’d found heaven. Wait, I did find heaven!



 
This rose is as much a part of the Tuscan farmhouse as its foundation

We intentionally didn’t have a tight schedule because our plan was to explore. Each morning after a small pastry and caffé, we would look at our map to decide where to go and some of the destinations we found were San Gimignano, Greve in Chianti, Siena, Monteriggioni, Radda in Chianti, Gaiole in Chianti, the Cinque Terre, and of course, opulent Florence. We experienced golden sunsets, crumbling castles, wood-fired pizza, earthy wine, brilliant art, homemade pasta, and kind, hard-working people.
  

One of our most memorable days was a visit to a winery that was then open to the public called Castello di Uzzano. They still sell wine today, but the castle is now a private residence. (If we had only known it was for sale!) 

Castello gardens
Their wine was wonderful and when it was suggested that we purchase a picnic basket to have lunch on the grounds we thought, “Why not?” We ate lunch of fresh meats and cheeses, drank Chianti under majestic cypress trees, and explored the historic property discovering enchantment: large terra cotta urns aged with chips and cracks, eroded statues of gods and goddesses tucked in random places, an overgrown labyrinth, mossy stones and crumbling staircases to places otherwise inaccessible. Beautiful and timeless, it seemed built for eternity.




Elegant decay


Romantic Italy etched itself into my soul so deeply that I’ve returned numerous times, parlo l’italiano un po’, and it inspired me to write a novel, an Italian love story called “Chianti Souls.” Had I written anything before this? Not really, except for some journals and fun children’s books for my stepdaughters. But Italy had touched the core of me and I had to share my love. At the time, I was working full-time in medical device marketing and traveling often. As I sat in airports and had quiet nights in hotels, I began to write. And write. And write. Words poured out like Chianti from a barrel.  

Wine aging in a cool cellar

It took me a long time to finish writing the novel, but I persisted in sharing my passion, and here I’d like to share a novel snippet when the main character Mary Sarto describes her love of Italy. (Yes, it is true that we write about what we know.)


Scene: Mary Sarto a graphic designer from Philadelphia is sitting in a rustric trattoria in a Chianti village (amongst gossiping older ladies of the town) drinking Chianti and sharing dinner—ribollita and bistecca fiorentina—with a charming Italian friend named Luca Rusconi. She’s already fallen for Italy at this point, and is beginning to fall for him too. (Yes, she already has a boyfriend in the US, but this is what Italy does to people!) Luca asks her to tell him what she loves about Tuscany and she says: “The geography is a perfect palette. Everywhere I look, I feel like I’m seeing a painting, or like I’m in one. It’s so natural and there is harmony between the architecture and the land. The houses ramble and flow in sync with the geography.”
Luca replied. “Yes, you are right. And think about this, most homes were built hundreds of years ago when people didn’t travel, have televisions and magazines, or exposure to outside influences. They created these houses based on their instinct and sensibility; it is natural art.”
“I never thought of that.” She was intrigued with that concept.
“Homes had to be functional, yet they managed to be beautiful, too,” he added.
“So harmonious, and it’s obvious they were built with time and care, not erected hastily.”
Luca smiled. “What else do you love?”
She held up her glass of wine. “I love this. I love the orderly rows of vineyards, and I love strolling through them and thinking about how long grapes have been a part of man’s life.” Luca beamed at her and she continued. “When I watch the farmer prune the vines, I understand how much work it takes to produce a bottle of wine and I realize it’s a passion, a labor of love. People’s lives are attached to the land, and they work so hard.”
“Very hard. My brother and his wife can tell you about it.”
“I feel like I’ve stepped back in time in the vineyards. When I close my eyes, I hear ancient music and laughter. It’s magical.”
“It is, I agree. Dare I ask if there’s anything else you love?”
“Yes, the food. It’s so fresh and tasty, and such an important part of life. At the supermarket, I have seen couples heartily discussing what to prepare for dinner and selecting the ingredients together. I’ve never seen anything like that at home, and it amazes me; I love that the meals are long and never rushed; and I like the habit of late dinners.”
“You sound like you’ve found a new home,” he said with a wink. “Chianti is suiting you well.” He lifted his glass. “Salute!”
“Salute!” toasted Mary. “Do you mind if I continue?”
“Please do.”
“I love that you keep things forever, and they are not so disposable. The furniture is made to last and it’s taken care of. Doors and shutters are solid wood and not hollow or synthetic. Flowers are in real terracotta pots, not plastic ones made to look like clay. And they are everywhere, filled with gorgeous flowers, trees, spices, and herbs.” She took another sip of wine. “I feel like I’m in a scene in a romance movie everywhere I go.”

More castello gardens amidst Chianti hills
Yes, I felt like I was in a romance movie everywhere I went, too, and now I sit at my desk with a calendar of Italy on the wall in front of me, dreaming of my next trip to the land I love. Until then, I will keep writing the sequel to my first novel and read other works on Italy, with a glass of Chianti in my hand. Salute to Italy and to love!

PS My husband and I are still together. I did not run off with a “Luca” of my own!

Thanks very much Karen for sharing this wonderful romance story in Italy! If you also love Italy why not try a cooking holiday in Tuscany or indulge in Flavours Pilates holidays
and you never know if it might be sharing a romance story with us! 


BIO
Karen Ross lives in Sarasota, Florida with her husband and yellow dog Gus. She still works in medical device marketing, but part-time, and the rest her days are filled with writing a sequel, promoting “Chianti Souls”, exploring the Gulf coast of Florida, taking art classes, spending time with parents and her stepdaughters, and you guessed it, dreaming of Italy. 


Contact the author

TWITTER: @chiantisoul