LEARN HOW TO COOK ITALIAN WITH ITALIANS 🙂
CLICK ON THE BUTTONS FOR INFO
Group cooking workshops with individual enrolment. You can join just by yourself of with a few others and cook with a group of people you don’t know. It’s a great way to make new friends!
For cookery workshops with your own colleagues, family or friends. Book a private morning, afternoon or evening session just for you and your group. Perfect for team building. Cook, serve, eat, drink, enjoy! Also online!
Learn how to cook like a real Italian in 4 lessons with real Italian cooking teachers. Choose between a course on the basics of the Italian cuisine PART 1 and PART 2 or the wonderful dishes of the regional Italian cuisine.
Our own food line is called Midori Green Salt and it includes several artisanal herbal salts made with tasty, fragrant herbs and pure Italian sea salt, fresh home-made pesto and other yummy condiments.
Good morning with this simple and delicious breakfast: goat yoghurt with blueberries, blackberries, home-made red currant jam sweetened with thickened apple juice and a sprinkle of ground cardamom and powdered lemon grass. A great and healthy way to start the day. Add a bit of honey if you prefer it less tart. Goedemorgen met dit […]
PLEASE SCROLL DOWN FOR DUTCH It’s Summer and if you have a veggie garden Summer means one thing: TONS of courgettes (zucchini for our American friends). My friend Claudio Varone is lucky enough to have a big patch of ground at his disposal for planting veggies, flowers and fruit and he knows what I’m talking […]
🥣 Super simple soup.
Perfect for these coldddd days.
Just four ingredients - onion, garlic, squash or pumpkin and potatoes - plus a little seasoning.
Warming, comforting, easy to make. Pureed to obtain a vellutata (smooth and velvety soup, in Italian).
P.S.: use fresh bay leaves, if you can, they have so much more taste than dried ones. And save the recipe for when you don’t have a lot of time: it’s really quick to prepare.
𝓢𝓾𝓹𝓮𝓻 𝓢𝓲𝓶𝓹𝓵𝓮 𝓢𝓸𝓾𝓹 - 𝓥𝓮𝓵𝓵𝓾𝓽𝓪𝓽𝓪 𝓭𝓲 𝔃𝓾𝓬𝓬𝓪 𝓮 𝓹𝓪𝓽𝓪𝓽𝓮
Serves 3-4
1 medium-sized onion
2 cloves of garlic, peeled
Extra virgin olive oil
400 gr. pumpkin or squash, peeled
300 gr potatoes, peeled
2-3 bay leaves
1-2 small rosemary twigs
Salt or stock cubes
Black pepper
Gently fry the finely chopped onion and garlic in a couple of spoons of olive oil.
Add the finely chopped rosemary and the bay leaves and stir for about 1 minute.
Add the chopped squash and potatoes and leave them to roast for a few minutes, stirring regularly.
Once they have caramelised a little, add 1,5-2 liters of hot water.
Leave to gently boil until squash and potatoes are really tender, then add some salt or a vegetable stock cube or two, depending on how much salt you like.
Remove the bay leaves and puree until very smooth.
Leave to boil a little further until you obtain the desired thickness and serve with a sprinkle of pepper and some good bread.
#soup #soupseason #soep #soeprecept #souprecipe #soupweather #pumpkinsoup #simplerecipes #simplerecipe #easycooking #easyrecipes #easyrecipe #easycooking #foodphotography #foodphoto #simplerecipes #simplemeals #vellutata #makkelijkerecepten #makkelijkemaaltijd #wewv
