International Wine Fair 2010
January 17, 2010
Millésime Bio 25-27/01 Montpellier (FR)
India International Wine Fair 28-30/01 Mumbai (IN)
Salon des vins de Loire 1-3/02 Angers (FR)
Vinisud 22-24/02 Montpellier (FR)
Prowein 21-23/03 Dusseldorf (DE)
Alimentaria Barcelona 22-26/03 Barcelona (ES)
Grands Jours de Bourgogne 22-27/03 Beaune (FR)
Salon des Vins & Spiritueux de Montreal 25-28/03 Montreal (CA)
Rheingau Gourmet Festival 25/02-10/03 Eltville-Hattenheim (DE)
Vinitaly 8-12/04 Verona (IT)
Salon des vins bio & naturels 16-18/04 Olne (BE)
Oenovideo 13-16/05 Aigues-Mortes (FR)
London Wine Fair 18-20/05 London (UK)
Vinexpo Hong Kong 25-27/05 Hong Kong (CN)
Vinoble 30/05 – 02/06 Jerez de la Frontera (ES)
Vinagora 17-20/06 Visegrad (HU)
Tuscan soup recipe I love the most
January 11, 2010
No doubt there are many recipes for Tuscan soups though it were vegetable, minestrones or seafood soups. I guess that each town and any area in Tuscany has an own recipe of Tuscan soup that has become their specialty and as a rule it’s prepared following located tradition. Of course, many recipes have spread and are no longer prepared just in Tuscany. But these is the
Tuscan soups I love the most especially along cold and frosty wonter season.
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
Directions
1.Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2.Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3.Add spinach. Continue boiling until spinach is lightly cooked.
4.Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Tasty Quince Salad
January 6, 2010
Here is recipe of fantastic both tasty and quick prepared salad once I tried then prepping it very often.
Well, you have to take ripe quince, cut it with thin slices, add a little bit salt and juice from ginger jam (another way is honey and walnut powder) then put it for 3-4 minutes in the microwave, it must become pleasantly soft, but not lost completely hrumkost quince. Then take it out to the cold – cold.
Meanwhile, the thinnest slice 1 fennel – using only the white base, not the green part of it plus a little bit salt and and red-wine vinegar then mix it all pushing slightly-slightly with a spoon to make it more gently.
Now add prepared quince, creative mixeing it all, watering with a little olive oil and juice of 1 lime halves, add to the top a little grated nutmeg – it’s powder as well – and voilla – on the table!
As far I love experiment as every time I make the salad I get an interesting mix of tastes – my husband, as a quite well-known gourmet, estimated that “this is super and it is an exceptional combination of flavors.”
Highly recommended to try!:-)
By the way the photo you see bellow is not of salad of course but I promise to make the right one next time I’ll prepare it. However the photo is also by my.
