living and cooking for the planet, for the health, for the animals

Leave a comment

Colazione – or breakfast as usual 

It is one of the daily things I love the most. A good break fast. I love to wake up in the morning and to know that my day starts with healthy good food which gives me engine for the day.

I recently do my muesli with soya milk and yoghurt of goats’ milk. I add organic cornflakes, flakes of spelt and some fruits. Optionally, you can add some honey or seeds whichever you like!




Handmade and upcycled – stop overconsumption 

Today is Black Friday. Sadly, it’s true that shopping and consumerism keeps our economy growing; that’s the system. It targets our perspective even more when there is one special day every retailer and consumer awaits. The line between what you truly need and what you want (because you’ve been tempted to) is blurred and we might end up thinking that materialism is the fundament to happiness. How wrong!

Happiness to me is when I use my brain and let myself go into my creativity. There are so many things you can recycle and upcycle, all the while maintaining your goal of living sustainable. 

My recent upcycle were to beer bottles turned into vinegar and oil bottles. It looks very elegant and cost zero money. I used a cap for wine bottles and one specific for oil. Both I already had. I couldn’t wait to pour this year’s biological olive oil extra vergine into the bottle for serving. Bread , oil and salt – this is all you want!


Leave a comment

Pasta fresca – let’s do some Italian basics 

Having chickens which provide us with eggs is a bliss. The only thing is: being used to a vegan diet (which lasted 2 years) I’m still not very fond of boiled eggs. However, if you have an average of 3 eggs per day (thanks to Luana, Brigitta, Maria…) you suddenly and up with 12 eggs in the fridge and you have to do some kitchen action!
For fresh made pasta for two people you use 2 eggs, yeah! It’s not only super easy to do but tastes also very good! You can do it more often or once and prepare for more. Once the pasta is dry you can keep it for quite a time. Eccola! You need:

  • 200g organic whole wheat flour 
  • 2 eggs 

With the flour you create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first but will be smooth. Knead the dough, wrap it and let it sit at room temperature for an hour. With the dough having rested you only need to bring out you pasta machine and here we go!

The pasta doesn’t need to dry if you want to eat it immediately but if you want to keep it stored you leave the pasta (eg Tagliatelle) hanging at room temperature. They won’t stick together and will be done in ca 6 hours. We, fortunately, have a “stufa”, an oven in which throughout the winter a fire is burning and it took only 1 hour to dry. 



Leave a comment

Topinambur – it’s time for the harvest of tubers 

Today was a beautiful day and because it’s Monday there was something about being very productive in the air ☺️ And because it’s time for the harvest of tubers we went for picking some spontaneous topinambur. 

Topinambur, (Helianthus tuberosus)
belongs to the family of tuber building plants from the genus of the sunflower-plant also named as Erdbirne, Weißwurzel, Jerusalem-artichoke, diabetics-potatoes or the ur-potatoe.

The plant of is similar to the sunflower and can grow up to 3 meter and has a little yellow flower. In contrast to potato (which has starch as the main substance) or beet (which has sugar as its main ungredient) the main component of its tuber is inulin.

We picked the roots and have the seeds for next year, however, we are still looking for creative recipes of how to prepare topinambur. Do you have any suggestions?     



Leave a comment

An homage to a cat 

This is to pay homage to a great cat named Tonys. While being busy making gnocchi di patate (potato pasta) he was hiding under the table to rest in the shade. Of course, he did the most reasonable thing on a hot day like this. However, it’s also most convenient when it’s busy in the kitchen. His absence is noticed! His rare appearance is much appreciated!

Cats are interesting creatures: so independent, loving, arrogant and elegant. They definitely are a part of a life on the countryside. They do what they want to do and bring a peaceful atmosphere to the place called home. Also I think that cats are also intended to teach us that not everything in nature has a meaning or purpose. They are experts on the art of lingering!


Leave a comment

Making a sweet yeast dough

Currently I’m cooking and baking under not the best conditions, well, I have no proper oven but a mini electronic one. This is indeed a pain in the ass, if I may say so, because all my recipes just wouldn’t work. Not at all! I’m sure that the heat circulation is one big factor why all my trying was for nothing. But after a while I figured that you just need to bake strong doughs (easy to make recipes) and follow the rule if subs tracking circa 30-40 degrees Celsius of the given degree number.

One of what I consider strong doughs is a sweet yeast dough. Many people are very afraid of doing one but in my opinion it’s one of the easiest. You just need to stick to some very important rules: yeast needs some feeding (sugar and milk), doesn’t want to touch eithe fat or salt, needs a warm place and likes to rest. Voilà! 

For a small rack (in a mini oven, otherwise double the ingredients) you need:

  • 250 g organic whole wheat flour
  • 1/2 package of dry yeast
  • 30 g organic cane sugar
  • 100 ml soy milk 
  • 1 egg
  • 1 tablespoon sunflower oil 
  • pinch of salt

Sieve the flour into a bowl and make a hole for the yeast. Put in the yeast and give it the feeding it needs: all the sugar and milk. Combine and leave the mixture in the hole for 15 min. Combine everything with the egg. Now that the yeast is properly mixed up you can add the fat and salt. Mix together and you get a smooth dough. Leave it at a warm place for 30 min to grow, then knead again, leave for another 30 min. Then it’s ready to use! Be creative! I just some of the elder jam to make a cake with buckwheat-quinoa crumbles! 


Leave a comment

Parsley, sage, rosemary and thyme 

It is the matter if the heart to promote a life which is a more genuine and direct contact with nature all the while believing in the very measures we take in order to grow, collect, consume and share what nature has to offer us. And this I take very seriously! So after day at the beach at the Garda lake (lago di Garda, Italy) we went up in the Venetoan mountains and looked for some wild herbs.

Initially we wanted to find wild thyme. What we found is Satureja montana which is commonly known as the winter savory. It is most often used as a culinary herb, but it also has marked medicinal benefits, especially upon the whole digestive system. Of course, this inspiring herb will be used for some cooking an drank as an aromatic herbal tea.