Mini cherry tomatoes and scamorza cheese frittata in whole wheat flour crust - Frittata di mini cherry pomodori e scamorza in crosta integrale - Omlet od mini cherry rajčica i scamorza sira u kori od integralnog brašna

Birds are still not on the wire, trees are still full of green leafs and these last summer days are still hot and bright! Last weekend I spent with my family again and I fully enjoyed these free moments. I  walked in the forest and enjoyed the generosity of our garden. It is so full of plants and trees, but I like it this way, wild and free. 

Before first September rains ruin all green shades and leafs become soggy and loose their form, the garden is still offering all its richness of colours and flavours. This year the production of tomatoes was enormous, even these small cherry tomatoes continued to ripen day after day and while walking in the garden it was impossible not to eat some directly form the plant.

These little red balls are so interesting and decorative and their intense redness gives warm touch to every dish. Some of them are already frozen and I will use them during winter months added to a vegetable or legume soup. What I have prepared now is a kind of union between frittata and quiche with some cheese, little mint and greek yogurt. Practically I have opened my fridge and invented something that turned good and tasty.

Peach Clafoutis – Clafoutis con le pesche – Clafoutis s breskvama

Happy solstice and midsummer! We have reached the longest day in the year and already half of the year passed by. It’s incredible how the time is running and how quick seasons are changing…so we need to stop and slow down a bit and try to enjoy “our” moments. For this special day I have baked this cake that has all sunny coloures, so it is perfect for the celebration. The taste of peaches go so well together with the freshness of mint, so mint tea was the perfect choice to accompany this clafoutis. I have some mint plants growing in the vase on the windowsill, the plants I have planted last year from the branches I’ve brought with me from my mother’s garden. These plants have survived the winter and now are in the bloom. I’ve picked some fresh mint leaves and prepared the mint tea while my kitchen was already full of perfume of peaches and vanilla.

Limonata fresca alla menta

…è tutto quello che serve oggi per sopravvivere alla calura che temevo tanto. Ma è arrivata anche quest’anno. Dicono che durerà poco, che passerà già lunedì, ma chi sa se le previsioni reggeranno, oppure il tempo cambierà la rotta, perché ultimamente non c’è niente di sicuro, non c’è niente di stabile. Tutto (e anche il clima) cambia molto, troppo velocemente e non ci da tempo per abituarci al mutamento e al nuovo. E c’è sempre qualcosa di più nuovo e di fresco in arrivo! Ed ecco che qui entra in scena la limonata, la bevanda naturale e dissetante e per chi preferisce non aggiungere lo zucchero, è anche la meno calorica. La menta è un optional, ma le da un tocco di aroma diverso e frizzante che rimane buono in bocca. Avevo in casa dei limoni verdello, conosciuti come limoni dell’estate, la tipica varietà siciliana che si trova durante il periodo estivo. I frutti sono di colore verde, meno aspri del limone tradizionale e il suo profumo è più intenso.