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Lentil pasta with carrot, oregano & hazelnut pesto + bimi 2

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Jul 26

🍆This Tuscan combination is divine: roasted and marinated aubergines paired with a flat chickpea pie named torta di ceci. It’s a classic from Livorno called “5 e 5”, a reminder of the time when you could order a sandwich stuffed with chickpea pie by asking for five liras of bread and five liras of pie. That was a long time ago! The sandwich would always be enriched by these melanzane sotto pesto, which don’t include the green sauce we all know but are marinated in garlic, vinegar and chili.

🍆Would you like to learn how to make this? You can! Come to our workshop on the Tuscan cuisine on August 24 or October 12 and we’ll teach you this and many more wonderful Tuscan dishes!

Link here and in bio: https://www.cucinadelsole.nl/the-tuscan-cuisine/

Photo by me. And kudos to my cousins @doc_caterina_giannini and @_sissicomeno_ for bringing me to one of the best “5 e 5” locations in Livorno where I was able to try this wonderful combo for the first time! ☀️

#5e5 #livorno #tuscancuisine #tuscancooking #leghorn #italiancookingclass #italiancookingclassinamsterdam #whattodoinamsterdam #igersamsterdam #kookles #kooklesamsterdam #kookworkshop #kookworkshopamsterdam #italiancooking #lacucinadelsole ...

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Jul 16

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🍝 Want to learn how to cook like a real Italian?

🍝 Join me and my team for 4 classes FULL of great Italian classics in Amsterdam!

🍝 Cooking your own meals is good for your belly, your moods and your wallet! Stop buying ready-made 💩 and start preparing your own fresh pastas and sauces, antipasti, risottos, meatballs, gnocchi, ciabatta bread, panna cotta, spaghetti alle vongole, frittata, semifreddo plus a lot more, and make yourself and others VERY happy!

Four classes on Tuesday evening, 6, 13, 20 & 27 August 2024, 18.00 – 22.00 h.

Link here and in bio: https://www.cucinadelsole.nl/the-basis-of-the-italian-cuisine/

#thingstodoinamsterdam #amsterdam #amsterdamcitylifestyle #cookingcourseamsterdam #cookingclassamsterdam #igersamsterdam #amsterdamfoodie #amsterdamlife #foodie #foodieamsterdam #italiancooking #italiancookingclass #lacucinadelsole #funinansterdam #funinthekitchen ...

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Jul 15

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🍃 IVY LAUNDRY DETERGENT 🍃

Ivy, also called hedera, is a fast-growing evergreen perennial plant that thrives in many parts of the world.
It’s often seen as a decorative plant and also as weed, but did you know that you can use it to make a good, sustainable and super cheap laundry soap? That’s because ivy contains saponin, a natural detergent and foaming substance. 🧼

Try this “recipe” and let me know what you think, but check first you’re not allergic to ivy by crushing a leaf and rubbing it over a small area of skin. Use gloves to cut the ivy and to separate the leaves from their stalks. You can use them also to squeeze all the liquid out of the cooked leaves.

I use this soap in my washing machine and it makes everything really clean and nice-smelling. There’s actually no need to use a softener since vinegar is a natural one.
You can also use this formula as a detergent for several surfaces, but it needs to be rinsed with clean water.

Ingredients for about 4 liters: 
300 gr. ivy leaves
4 l. water
4 dl. cleaning vinegar
a few drops of essential oil (lavender, eucalyptus or other)

PLUS: a few glass or plastic bottles, a fine-mesh sieve, a piece of cloth for straining, a funnel

Rinse the leaves well by soaking them at least twice in clean water. You can then use it for watering your plants.

Drain the leaves and place in a stainless steel pot. Cover with 4 l. water.

Bring to the boil and simmer for about 20 minutes, then roughly grind them and leave to stand for at least 4-5 hours or preferably overnight.

Strain through a fine-mesh sieve covered with a cloth, squeeze the leaves well with your hands (use the gloves), mix the liquid part with the vinegar (it preserves the detergent and sanitises the laundry) and your favourite essential oil, if any, then bottle.

The remaining solid part can be composted.

#sustainableliving #sustainability #sustainablelifestyle #homemadedetergent #laundrydetergent #essentialoils #naturaldetergents #homemadedetergents #zerowaste #zerowasteliving #photography #foraging #foraged #photographyandstyling ...

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nicolettacooks

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Jun 29

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🥗 A simple yet very filling and nutritious salad with butter/Lima beans (in Italy they’re called Spanish beans, fagioli di Spagna) and fried eggs for a quick lunch or dinner.

My contribution to day 3 of #3DayCompositionChallenge_Day3 by @useyournoodles and @bealubas

Today’s theme is “Three or more colours”.

INSALATA CAVOLO ROSSO, FAGIOLI DI SPAGNA E CAROTE

(RED CABBAGE, BUTTER BEANS AND CARROTS SALAD)

Serves 4

½ medium-small red cabbage

12 ripe cherry tomatoes

a few tender celery stalks

3-4 medium-small carrots

220 gr. cooked butter beans

A handful of parmesan shavings

2 limes

A few sprigs of basil

2 level tablespoons of red peppercorns

1 egg per person

E.v. olive oil

Salt

Black pepper

ACCESSORIES: potato peeler, spice mortar

Finely chop the red cabbage and marinate it for about 15 minutes inside a bowl with the juice of a lime and a pinch of fine salt to soften it, stirring occasionally.

Peel the carrots and cut them into long ribbons with the peeler.

Drain the beans and rinse them.

Remove any strings from the celery stalks and cut them into chunks.

Cut the cherry tomatoes into four pieces each and place them in a large bowl with carrots, celery, beans and the drained marinated cabbage.

Prepare the dressing with e.v. oil (approx. 1/2 dl. or more), juice of 1 lime, the pink peppercorns crushed in the mortar, the chopped basil leaves, salt and black pepper to taste. Let it rest while frying the eggs.

Fry the eggs in olive oil and season with salt and black pepper.

Dress the salad and serve garnished with Parmesan shavings and one fried egg pp.

#saladrecipe #saladrecipes #saladlover #vegetarianrecipes #vegetarianrecipe #foodphotography #foodphotographyandstyling #limabeans #beanrecipes #butterbeans #recipedeveloper #recipedevelopment #foodphotographer ...

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Jul 26

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Lentil pasta with carrot, oregano & hazelnut pesto + bimi 2

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