"Joyous" Skinny dip at Mosman

Mosman Daily  - Feb 21, 2013

 

Mosman man wins ultimate award in cimematography

From the Mosman Daily -  Feb 21   2013

Walnut Pesto thrives in Tuscan Mosman

Alvina's Bell at Podernuovo is calling me to lunch - happy memories!

Pesto is a favourite subject of mine.  This year, in my Mosman garden, one punnet of basil planted here and there, yielded constant harvest of a favourite, most aromatic herb.  

Traditionally Pesto  is made with pinenuts - perhaps they were plentiful in Italy but they still had to be super labour intensive!  Have you seen the way they have to extract each little precious pinenut.   An alternative is Walnut Pesto which evolved from the need to find ways to use the walnuts which drop from the old walnut trees on the property.  For family meals and for variation, I use a variety of nuts eg almonds and herbs for pesto - such as parsley & coriander.

We worked in the fields with Umberto, doing what needed to be done - digging out stones, picking grapes, making wine etc. 

I cut the lavender and rosemary back before winter - I had helped to plant it a few years ago but since everything grows so quickly it needed cutting back.

Alvina's bell is a suspended bronze bell which she rings when lunch is ready. She has tended the vegetable garden, harvested its bounty, applied her endless creativity, and the call of the bell means that a delightful lunch awaits. We eat, exchange experiences of the morning, make plans for the evening meal (everything revolves around food of course) then retire to our villa for siesta - maybe to doze or perhaps to read the current novel which was being circulated.

Alvina's Walnut Pesto Pasta (to be served with tomorrow's Fennel and Orange Salad)
Serves 4
400g (13oz) cappellini or angel hair pasta - sea salt and black pepper to taste
Pasta comes in different shapes and sizes like angel hair or capellini, fettuccini, fusilli, linguini, macaroni, spaghetti, etc. Capellini or angel hair pasta are long strands of pasta that are commonly used with light sauces.
Pesto
Large bunch fresh basil leaves
2 cloves garlic
1 large handful chopped walnuts
extra virgin olive oil
1/2 cup grated parmesan cheese

Shred basil leaves and place in a blender with crushed garlic, walnuts and about 2 tblsp olive oil. Puree until smooth and then add the parmesan cheese and a little more oil.

Place pasta into boiling water with salt and cook for around 15 mins or until el dente which means firm to bite.
Pour over the drained pasta and garnish with fresh basil. Add a few more chopped walnuts and parmesan to taste.

http://www.timeintuscany.com/

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Pre Mosman Meanders Photo Field Day


A beautiful day of 'lightwriting' on a field trip at Bradley's Head, Mosman, Australia, with photographer Christopher Maait.  Thanks Chris for your expertise and guidance at the Mosman Community College- and in helping me to feel confident and aware re taking better photos; (as I hope you will agree from viewing the video below.)


Chris - Yes I know, I focused on the background
instead of on you.

Cheers Claire
ps - this was before we started the book - see how much younger you look!

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Mango Magic





Mango magic

This dish was served to us by Alvina and Umberto www.timeintuscany.com , not in Tuscany but here in Sydney when mangoes were at their best. In true Tuscan style, fruits and vegetables in season are used in an amazing variety of simply delicious dishes.

For the mango jelly
makes 4 servings

2 ripe mangoes - peeled and cut
¼ cup caster sugar
Juice of 1 lime
1 cup water
1 tbsp gelatine powder
2 tbsp hot water
macadamia pralines - crushed

Place mango, sugar, lime juice and water into the jug of a blender and blend until smooth.
Strain the mango mixture through a sieve into a saucepan. Place it over medium heat and cook, stirring, until it’s heated through and the sugar is melted.
Place the gelatine powder into a small bowl, add the hot water and whisk well until the gelatine dissolves.
Add the gelatine mixture to the mango mixture and stir to combine. Divide the mixture into individual wetted moulds, cover and place into the fridge for 3-4 hours until set.

To serve, arrange slices of cut mango on plates, dip moulds in hot water and invert to release the jelly. Serve with icecream or Greek yoghurt if desired and sprinkle with crushed macadamia praline.



www.timeintuscany.com

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au