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Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

All work and no play.....

pork tenderloin baked in a salt crust



Hello, yes I am alive! To give you an idea of ​​what has been happening here over the last few weeks, I’ve made a short list :

1. Preparing the soil for this summer’s vegetable garden  ( very hard work with a rotovator , best left to Nick)  2.  Straightening all the vines in the vineyard so they don’t fall down ( another heavy job best left to Nick ) 3. Taking down all the old wire fencing, we no longer need in the garden ( yes you guessed it . Best left to Nick ) 4. (This is where i come in ).Planting  salad and herbs in the vegetable garden   5. Starting  our yearly grass cutting marathon and 6. Painting  all the garden furniture ,ready for this year’s  guests. In short…..tanto lavoro (lot’s of work!)
All this has been made much easier by the amazingly hot spring we seem to be having. After a long day , the sun setting , birds singing and the scent of flowers in the air, it’s finally time for a glass of wine  on the back porch. Sitting contentedly sipping our drinks, we compare the calluses on our hands and talk about the pain in our backs.


A rare cloud passing by



Then it’s time for me to go inside and try to cook correctly a pork tenderloin . I say to try, because it’s taken me three attempts to get it right. Nick no longer asks what’s for dinner in fear of what the answer will be. But now that I’ve  got it , I’m happy to say that I will definitely be putting it on the next menu for the  Supper Club .
So, if you would like to join us, have a look at the available dates.  If the weather continues like this, you’ll be able sit outside and relax , watching Nick do all the hard work.


Serve 8:

Jam made with Red onions from Cannara

500 grams red onions from Cannara

50 ml balsamic vinegar

30 grams of butter

50 grams of sugar

100ml water

pinch of salt

How it works:

Peel  and finely chop onions. In a pan melt sugar and butter over low heat. Add  onions, balsamic vinegar , water and pinch of salt. Cook for 45-50 minutes over low heat with the lid on top.


Pork tenderloin in salt crust and fresh herbs
1 pork tenderloin (800g)
500 grams sea salt
500grammi finely ground sea salt
two handfuls of fresh herbs (chives, thyme, marjoram, mint)
the rind of an orange finely chopped
Whites of 3 eggs
How it works: Whisk the egg whites together with salt, herbs and orange zest. Cover the fillet with mixture of salt. Bake in preheated oven at 200 degrees for 50/60 minutes.

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