From a crisp rosemary schiacciata to a millefoglie made of green

After a long very hot Summer, which made us long for appetizing fresh salads, thirst-quenching drinks and creamy fruit ice creams, now it is time again for delicious dishes that make us feel the warm, cosy welcome of the Autumn season.

For those, who love the good fragrance of a just home-baked potato focaccia or “schiacciata” (a kind of flat bread), here it follows the list of ingredients, quantities and description to make it: 175 gr all purpose flour, 100 ml water, 50 gr potatoes, 6,25 gr yeast, 2 table spoons extra virgin olive oil, a coffee spoon sugar, rosemary, sea salt.

First of all, boil the potatoes and then let them get cool. Peel and mash them.

Secondly, melt the yeast in warm water, add extra virgin olive oil, sugar and then pour and mix alltogether with the flour on the table. Add a sprinkle of salt and work on the dough.

Thirdly, add the mashed potatoes and work the dough with the tips of your fingers. Then cover the dough with a napkin made of cotton and leave it to rest for the whole morning (five or six hours) in a fresh and dry place.

Fourthly, work the dough again and, by helping yourself with a rolling pin, place the schiacciata dough on a oiled baking tray. Make the schiacciata dough thick if you like it softer or make it thinner if you prefer a crisp schiacciata. Give small pinches to the surface of the dough, paint it with some extra virgin olive oil, add a sprinkle of salt flakes and leaves of rosemary on it. Leave the schiacciata dough to rest for one more hour in a warm place.

Fiftly, bake the schiacciata for a about 20/30 minutes in the oven at 200°C and then serve it fragrant and very warm.

How do you like your schiacciata bread, crisp or softer? How would you like to serve it?

Now, for enjoying a cosy Autumn dinner, let’s prepare few simple ingredients for a “millefoglie” made of green. For this dish, we need some potatoes, zucchini, carrots, salt and pepper, some butter, brie cheese, leaves of basil, pine kernels, extra virgin olive oil.

As first step, it is necessary to peel both potatoes and carrots and then to make thin slices of them and of zucchini. Place accurately the vegetables in a steam basket, add a sprinkle of salt and steam them for few minutes to soft. Then, let them to get a little cooler.

As second step, wash and dry the leaves of basil (about 20 leaves), work them a little in a mortar with pine kernels and extra virgin olive oil.

The third step is to butter a roasting pan, make layers, alternating potatoes to carrots and zucchini. Add some brie cheese and few drops of extra virgin olive oil between one layer and an other. Some more little pieces of butter and a sprinkle of black pepper on top.

As fourth step, the roasting pan goes in the oven for about 15 minutes at 220°C or until the “millefoglie” gets a golden surface, but it is still soft inside and the brie cheese melts.

In the end, add a delicate taste to your millefoglie, serving the dish with some basil cream on top.

Thank you, enjoy a beautiful evening and good week to everybody!

Let the sunflowers shine of their own light

This week sunflowers started blooming in the garden, so I enjoyed catching their bright smile and infinite beauty. What kind of flowers would you like to have into your own garden?

A new page: In the garden – flowers, vegetables and quotes

Good morning!

At Nordic Lights & Mediterranean Landscapes we just opened a new page dedicated to our works in progress in the garden.

We love spending our spare time being in contact with nature, wondering at its beauty and magnificence as seasons change throughout the year.

While gardening, we will take pictures of the progress in the garden, by choosing and adding quotes from time to time, which will seem to be more suitable to the season or the circumstances.

Would you like to join us?
Welcome and enjoy the trip!

Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

In Stockholm Archipelago

Some time ago… it was an amazing sunny Sunday in Stockholm. The snow was melting and everywhere you could breath the crisp mesmerising atmosphere of early Springtime. It was a great chance for my first boat tour in the Archipelago.

Down here it is a video made of some images, which, during the navigation, my camera captured, both of the magnificent green nature landscapes of Stockholm Archipelago and of the beautiful architecture for company buildings and graceful family homes by the water, along the rocky coasts line. Enjoy it!

Shall we take a walk?

Looking at pictures I took in Stockholm in the Autumn season, it just comes to my mind the strong desire of being there again. Indeed, temperatures have been very nice recently. Any way, while we wait for a vaccine and the right therapies, which should cross humanity over the dreadful pandemia and finally guarantee safer health conditions for everybody in the world, let’s try to live one day at a time, in the good effort of being in contact with nature as much as possible.

Shall we take a walk? Enjoy the video ❤

Låt oss fira hösten

Hösten är den andra våren när varje löv är en blomma.” – Albert Camus

Höstlöv

Stockholm: Enjoy a majestic view from the romantic walking path of Monteliusvägen.

Hello! Looking back at these pics I took some time ago, it still seems to me to feel the vibrant atmosphere of my journey in Stockholm, where, it is easy to reach places by taking the subway and then having long walks for enjoying, with traveller’s heart filled with wonder, local art, architecture, food, design, nature and people. Here, in Södermalm, firstly I got to Bellmansgatan and to the bridge made of iron, where Mariahissen is. Then, just few steps away from there, I did enjoy the magnificent view of Riddarholmskyrkan on Riddarholmen and the whole Gamla Stan from the romantic walking path of Monteliusvägen.

At the moment, while we wait to be back soon on travel, let’s keep on being safe, by taking care of ourselves and of those around us. Thank you ❤ .

Glad Midsommar

Please, stay safe everybody and enjoy Summer days ❤