Penelope was a PR in London in the 70’s, then a Hollywood researcher. She was a freelance magazine journalist and teacher. Now she writes!

Cook Time

Ingredients

• 4 slices sliced bread, white
• 1 egg
• 30/40 ml (1/2 cup - 3/4 cup) milk, approx (as you like it for French Toast)
• pinch salt
• 2 pats butter, salty
• 2 tablespoons Nutella, heaped
• 1 pkt (300 grams or 10 ozs) frozen berry fruits, approximately
• 3/4 tablespoons icing sugar

Instructions

1. Thaw the frozen fruits and berries.
2. Put them in a smallish non-stick saucepan with a few tablespoons of icing sugar and stir and cook until the juice has thickened.
3. In a mixing dish, beat the egg and the milk together with the salt - as you would for French Toast.
4. Put the slices of bread in the egg and milk to soak briefly.
5. Put two slices of the bread in the frying pan and fry well on one side.
6. Turn them over and fry lightly on the other side.
7. Repeat with the other two slices of bread
8. Put two slices of cooked bread on a board and spread each paler side with Nutella. (Use a large cooking knife to spread). Put the other slice on the top. Cut in half diagonally.
9. Put the hot berry sauce in a pretty bowl with a serving spoon.
10. Serve the sandwiches on a pretty plate with the berry sauce on the side.
11. Dollop as much berry sauce as you like on the hot sandwiches.
12. Sprinkle with icing sugar.

Hot Nutella Sandwich Dobbed with Hot Black Fruits

A Goth Party

Gothic Party Ideas

Giving a goth party is a great excuse to delve into all the bruised, fruity sorts of foods and atmosphere that the dark side of human nature likes to dip into from time to time.

Who'd care about roast chicken and potatoes when there are delicious goth food alternatives to drum up on those other, party occasions, (or even a bbq steak!)

This article is jam-and-pickle packed with the following goth food ideas for those parties when tofu-and-cress-on-a-wedge-of-wholegrain just won't swing for you any more - for your goth brunch, BBQ, lunch, high tea (or night time affair),or for Halloween:

• Party theme ideas
• Recipe
• Menu ideas

I've also included a list of don't dos for your party as well as a list of helpful foods that you can serve that are really simple, once you have created your goth party room - or table or place in the woods.

Party Theme Idea

Since there isn't anything casual about goth style, creating the right ambiance is the first step. It's a self-conscious mixture of elegant and fine, with a lot of black in it - shrouded in melancholy and a lot of "who cares?"

Any one of the following characters, periods or genres can inspire your goth party table and theme and make your food taste goth-interesting:

• Victorian fashion dress and bric a brac
• Lisbeth Sanders - the brave hacker in the "Girl with the Dragon Tattoo" trilogy,
• Edgar Allen Poe poems such as 'The Raven' which begins "Once upon a midnight dreary, while I pondered weak and weary"
• Wednesday Addams (of the 'Adams Family', kind of Halloween),
• Abbey, NCIS forensic scientist, (Pauley Perrette)

For my goth table setting (in the photo above), I played around with lace, bits of bark, a china vase, a Victorian fan and candles for my elegant table look, but if you're a Punk-ish kind of goth then possibly ripped red velvet with harsh white lights and black candles would work just as well.

What Foods Not to Serve at a Halloween Goth Party

Here is a menu of goth foods for all occasions with choices for an intimate get-together, or for bigger parties like Halloween.

The only really goth thing to bear in mind is presentation; the foods are so beautiful when they really look striking and unique. Garnish with red flower petals, or whole walnuts or serve olives in a silver bowl, or call in for 'French Fries' that will arrive in bright take-away containers.
Lighting with candles is suggestive too (no strobes).

Here are some absolute don't s (because they suggest health, well being and the mundane - all that is typically, stereotypically un-goth - where most Gothic people are concerned!)**.

No:

• green salads (beetroot is OK, but in ball shapes and with balsamic vinegar)
• lettuce leafs - as garnish
• roast chicken or pork chops
• roast potatoes
• stews
• boiled vegetables
• pies
• spaghetti
• Chinese, Mexican or Indian Foods
• Grilled fish
• Pumpkin served as a pumpkin (it has to be very darkly cooked and served with something like black grapes, baked into a bread)

**. Not all Gothic people, agreed.

Goth Foods for a Party

Some helpful, smart looking goth foods.

Yes:

• Maraschino cherries
• Grilled mushrooms
• Rare roast beef with black olives or truffles
• Barbequed steak
• Lobster tails
• Black beans
• Black olives
• Black figs - served any way
• Walnuts
• Peruvian Chocolate Sauce
• White ice cream
• Jellied Fruits
• Chocolate and more chocolate
• Campari drinks
• Red wine (mulled wine would be great with all the bark in it)
• Espresso coffee - from an espresso machine with sugar cubes

Here follows some menu ideas that might inspire your goth party, or your Halloween Party.

Fig Loaf

Planning a Menu for a Goth Party

© 2012 Penelope Hart

Comments

Penelope Hart (author) from Rome, Italy on March 10, 2014:

Thanks Audrey!

Audrey Howitt from California on March 08, 2014:

Pretty fun stuff!

Penelope Hart (author) from Rome, Italy on April 05, 2013:

Easy to make and yes, really truly too delicious. Hope you'll love one after another. Wicked good.

Thanks so much for commenting!

StitchTheDamned from Clifton Park, NY on April 04, 2013:

These are all fantastic ideas! I particularily like the hot nutella sandwhiches with the fruit. Those sound so delicious, easy to make and they look so pretty.

Penelope Hart (author) from Rome, Italy on January 30, 2013:

An overdose of dark chocolate of course. Thanks!

idigwebsites from United States on January 30, 2013:

Hahahaha. People with boyfriends and girlfriends who are into goth will surely appreciate and follow these tips and really unique theme menu.

And throw in the dark chocolate too to boot. :)

Up and interesting :)

Penelope Hart (author) from Rome, Italy on December 09, 2012:

THANKS!

17 & Due on Shavuot from Modesto, CA on December 09, 2012:

LOVE!

Penelope Hart (author) from Rome, Italy on October 25, 2012:

Bring out that dark side with forbidden fruits and ....nutella sandwiches! Thanks and have a ball!

Susan Zutautas from Ontario, Canada on October 25, 2012:

Hot Nutella sandwich .... What a great invention for a recipe! I love creating something that no one has ever heard of before. I've never thought of having a Goth party before but sounds like it would be a lot of fun and a chance to let out that dark side :)

Penelope Hart (author) from Rome, Italy on September 29, 2012:

Hui. Beautiful commenting. Appreciated thank you.

Verbalstasis. Being weird is great fun sometimes, thanks for being my friend on this.

LesTroisChenes, This goth food has to be very very posh! I'd have loved to have seen your black and white party.

prasetio. Appreciate your comment and your votes! Thank you.

prasetio30 from malang-indonesia on September 29, 2012:

Very inspiring hub. Good presentation and I love the recipe as well. Thanks for writing and share with us. Voted up!

Prasetio

Les Trois Chenes from Videix, Limousin, South West France on September 23, 2012:

Your goth's get very posh food! It looks lovely. When I was a student we had a black and white party, including black and white food. It was great fun but, alas, lobster and caviar were not on the menu.

Ice from New York, New York on September 22, 2012:

being weird is fun and pleasing, if it were no diversity life would be boring. I agree my friend

Hui (蕙) on September 22, 2012:

Beautiful food, beautiful hub, beautiful idea! Congratulations!

Penelope Hart (author) from Rome, Italy on September 22, 2012:

David R Bradley. So important to create a sexy vibe at a party don't you agree? I had fun with this!

the raggededge. Steampunk? Yes, I think it's in there somewhere, yes, why not? Thanks for votes and pinning.

verbalstasis. A little variety is the spice of life - and a bit weird is such fun sometimes isn't it?

Ice from New York, New York on September 22, 2012:

very weird but good, it's nice to have a little variety

Bev G from Wales, UK on September 22, 2012:

Goth... and a little bit Steampunk, I'd say! Voted up in many directions! Pinned too :-)

David R Bradley from The Active Side of Infinity on September 22, 2012:

Hands down the sexiest HUB I've seen! Just delightful! My imagination completely lit up as I read this. Thank you for taking us all on this gothic adventure!

Penelope Hart (author) from Rome, Italy on September 22, 2012:

unkown spy. It's amazing and hope you try it, once twice and many times.

teresamag. Thanks for great comment.

kittythdreamer. I had a lot of fun creating it so it's great to know you approve of it.

Your Cousins. Hope you have a super spooky goth Halloween.

Mr. Crimxen. You have to try the deep fried battered black pudding, gherkin and cherries one and let me know how you liked it!

Allen-Michael Harber from New Hampshire on September 22, 2012:

These are interesting meal ideas that I want to try out and they look delicious. Cheers.

Your Cousins from Atlanta, GA on September 22, 2012:

There's something spooky, mysterious and DELICIOUS about this hub GoodLady. I think I would love the Nutella sandwich and the whole idea of having a goth party for Halloween.

Kitty Fields from Summerland on September 22, 2012:

This was awesome. Probably the best and most creative hub I've seen on here in a LONG time. Great job!

teresamg from Portugal on September 22, 2012:

Wow, this looks fantastic! Thanks for sharing! It's very original.

Life Under Construction from Neverland on September 22, 2012:

that was very awesome recipe! looks sooo good!

Penelope Hart (author) from Rome, Italy on September 22, 2012:

Thelma Alberts You don't have to be goth, no, but fun to get under their skin for a party!

vespawoolf Thanks so much. The Raven is so goth!

apples and pears. Yes, I like it really really rich, oozing with rich, thanks for commenting.

Apples and Pears on September 22, 2012:

Richly delicious fun!! This hub is full of great ideas, goth or not!!!

Vespa Woolf from Peru, South America on September 22, 2012:

Congrats on HOTD! These are great ideas that have my mouth watering. Love the Raven!

Thelma Alberts from Germany on September 22, 2012:

Congratulations on the hub of the day! I don´t think I have to be gothic to enjoy this goth party, do I? Very interesting hub. Thanks for sharing.

Penelope Hart (author) from Rome, Italy on September 22, 2012:

Judi Bee. This hub is for you - who inspired the writing of it.

Teresa. Glad you like the pictures and thanks for visiting this goth page.

Eddy from Wales! Great you commented (ta!)

Eiddwen from Wales on September 22, 2012:

Very interesting and thanks for sharing.

Eddy.

Teresa Elizabeth on September 22, 2012:

I love these recipes!! the pictures themselves are mouthwatering and what a great theme. Well done GoodLady, watching out for your next one.

Judi Brown from UK on September 22, 2012:

What a brilliant, original hub! Love it!

Voted up and pinned :)

Penelope Hart (author) from Rome, Italy on September 20, 2012:

GiblinGirl. I think goth makes for a great party theme, so bizarre and dark.

Om P! That Nutella sandwich is truly the most wonderful food this side of Christmas, good, good. So great you pinned it. I loved writing this hub, so many thanks

Om Paramapoonya on September 20, 2012:

Heheee I love this hub! So timely for Halloween. The hot Nutella sandwich sounds so awesome I can actually eat it any day, even when I'm not in my "goth mood." Rated up and pinned!

GiblinGirl from New Jersey on September 20, 2012:

Wow - lots of great ideas. Definitely makes me want to throw my own party.

Penelope Hart (author) from Rome, Italy on September 20, 2012:

jellygator I'm sure being Gothic once in a while is deliciously bad for us.

DarryImdavis Have a delicious goth Halloween. Thanks for commneting here. Appreciate it!

AliciaC I'd never thought about a goth party till I realized what an interesting group of people they are - trendsetters in their way. Then I wondered what they might eat and it felt exciting. So pleased you dropped by to comment and thank you.

Linda Crampton from British Columbia, Canada on September 19, 2012:

What an interesting idea for a hub, GoodLady! I love all your suggestions. I've never thought about what a goth food party would be like before, but your food choices sound ideal!

Darrylmdavis from Brussels, Belgium on September 19, 2012:

Great hub! I may well "kiddie" a couple of these for Halloween. :-)

jellygator from USA on September 19, 2012:

After reading this, I might become a bit Gothic myself. YUM!

Andrew Spacey from Near Huddersfield, West Yorkshire,UK on September 19, 2012:

Oooooh lovely hub, right up my street although I'm no goth I can see the beauty, dark beauty, of these recipes and ideas. Such mouth watering morsels for the average gothophile.

Votes for this delicious compilation.

Penelope Hart (author) from Rome, Italy on September 19, 2012:

Yea!!! Good on you guys, have a spooky party.

We loved that recipe too, which was my invention. Thanks so much for the votes and share.

Marissa from United States on September 19, 2012:

That recipe looks fantastic and I love the party ideas! I'm a Poe fan, so my party would definitely use elements from that time period.

Voted up and sharing ! I know some friends who would love these ideas, especially this time of year.

Penelope lived in Tuscany among the olive groves and farms for years, learning from local people about their culture, land, and food.

It's the garden-fresh ingredients of this stuffed zucchini/courgettes recipe, flavored with a touch of anchovy from the sea and a dash of white wine, which makes it taste like Mediterranean cooking.

Add to this a touch of culinary expertise, and these simple foods are transformed into an easy, summery European meal or party-plate for any season (even on a buffet table at Christmas)—in any part of the world.

My article offers tips on how to prepare all the ingredients for this Mediterranean recipe the Italian way—so you'll feel the sun when you see it and when you taste it. (There is a quick recipe for how to make a pasta sauce with the pulp at the end of this article.)

If you aren't an anchovy sort of person, then you can happily change the anchovy ingredient to tuna fish. You could use freshly chopped parsley instead of fennel or dill if you prefer. It's a truly simple Mediterranean dish, and improvising is the name of the game. (It makes a great meatless meal!)

If you don't have wine in the house, then use water instead. In fact, if you use the tuna fish/parsley combination, water may even be better, because the stuffing flavors are milder too.

Ingredients

• 6 zucchini, medium sized, straight, darker green
• 3–4 slices white bread, soaked in water, squeeze dried
• 1 large tablespoon extra virgin oilive oil
• 1 tablespoon dill flowers/ seeds or fennel flower/seeds, chopped fine
• 1/2 teaspoon pepper, black or white
• 1 small can anchovies, in olive oil
• 2 tablespoon olive oil, extra virgin
• 1–2 cloves garlic, cut into 3 or 4 pieces
• 1/2 tube tomato puree/paste, generous 1/2 tube
• pinch salt, small
• 1/4 teaspoon pepper, black or white
• 1/2 cup white wine, dry

Instructions

1. Scoop out zucchini with a zucchini corer or an apple corer.
2. Mash the anchovies in a small dish.
3. Mix the bread mixture together with the extra virgin olive oil, chopped dill, pepper and the anchovies.
4. Fill the zucchini with this stuffing.
5. Put the oven on at 375° F.
6. Brown garlic in the extra virgin olive oil.
7. Add tomato puree, pinch salt (or not), pepper and white wine.
8. Cook for 10–15 minutes.
9. Pour sauce over the bottom of a baking dish.
10. Place the zucchini in this sauce and bake, covered, in the oven.
11. Turn the zucchini over half way through baking time
12. They are ready when tender to the touch—(you may remove the cover about ten minutes before time, if you like).

Stuffed Zucchini

Tips for Using Garlic

Sometimes there is a shoot growing inside the cloves of garlic. This means the garlic isn't too fresh. That's fine, as long as you remove the little shoot. It's harder to digest, people say it causes bad breath and in Italy they say it gives you heartburn.

Cut the garlic open in two and simply take it out with a small paring knife.

Tips for Buying and Storing Zucchini

The zucchinis (also known as courgettes in many countries) have to be very fresh because if not, they will be bendy and difficult to core. When purchasing them at an open market, ask how fresh they are, or, if you buy them at a supermarket, look at the packing date on the label. Avoid buying them if picked more than two or maximum three days prior.

The zucchini can't be too small or too big. Remember the size of your baking dish.

They have to be very straight—because coring a bent one will be impossible!

If you aren't going to cook with the zucchini the same day, take them out of their plastic packaging. The plastic will make them sweat, and the hardness will go.

If you won't be using them the same day, then you could keep them out of the refrigerator and out of their packaging for a day or two in a cool place. This way, they retain their natural freshness and firmness.

Before making this recipe, top and tail the zucchini and try them out for size in your baking dish to make sure that they will fit.

Fennel Flowers

Dill Flowers or Seeds

Not everyone has a field of wild fennel growing outside their house as we do here in Tuscany, (we even have olive trees to produce the extra virgin olive oil used here), so if you don't, then fennel seeds or dill are just as good for this recipe. If you don't happen to have it in your cooking cupboards, then use freshly chopped parsley!

But if you happen to be out walking in late Summer, in September, you might see wild fennel growing in the hedgerows. It's a common plant. The yellow flowers are delicious, so you can pick them and scrape them off their stems and keep them in a jar with some salt for the winter.

I used both the flowers and some seeds because there is more density of flavor in the seeds.

Tips for Serving

Stuffed zucchini look best served from their own baking dish. A handsome looking Mediterranean meal looks at home in a rustic terra cotta dish—or white porcelain. A Pyrex dish is nice too and would improve 'ethnically' if you placed it on the serving table on a straw or a cork mat or a Spanish looking, Indian, or French placemat, something that says "I'm from Europe!"

Even if you don't yet have a super serving dish, it's still best not to move the stuffed zucchini from their baking dish because the tomato sauce has condensed beneath them—you would lose a lot of it transferring onto another dish.

If you like this recipe, please rate it! Thanks.

Pasta Sauce With Zucchini Pulp

The zucchini pulp that you cored-out makes a simple pasta sauce. Nothing goes to waste. You can throw it together in the time it takes the pasta water to come to boil.

1. Put a large pan of water on to boil (for the pasta).
2. Pour a few tablespoons of extra virgin olive oil into a saucepan.
3. Brown a clove of garlic (cored and cut into four).
4. Add the zucchini pulp and 1/4 teaspoon of salt. Cover.
5. Cook for about 10–15 minutes, till the zucchini has all softened.
6. Add half a tin of chopped tomatoes, mix it in and cook for another five minutes.
7. Put your pasta on to boil—a short type of pasta such as penne would be ideally suited.
8. Drain it (aldente) and mix with the sauce.
9. Sprinkle some Parmesan over it.

Buon appetito!

© 2012 Penelope Hart

Comments

Penelope Hart (author) from Rome, Italy on July 10, 2014:

Wow! Thanks for your comment and social network clicks! Appreciate it.

Hope you really enjoy this dish. In Italy zucchini are in season so it's the perfect time to make this dish!

Patsy Bell Hobson from zone 6a, Southeast Missouri, USA on July 08, 2014:

You have opened my eyes. This is a new recipe idea to me. I like the completeness of this hub, i.e. including info about pasta, garlic and what to do with the carved out zucchini pulp. Voted up, U, I, Tweet, Pin and sharing.

Penelope Hart (author) from Rome, Italy on May 09, 2013:

Home grown zucchini Susan! How delicious. You will enjoy this recipe, I know you will.

Glad you like the pictures Writer Fox. I really enjoy getting into taking them when I'm preparing food.

It's much more Mediterranean Bobbi and hope you will enjoy the difference.

moonlake, I appreciate your vote. Glad you'll enjoy the recipe with your home grown produce.

Thanks everyone for commenting. I do appreciate it. Penelope

moonlake from America on May 07, 2013:

Looks good and sounds delicious. I always have so much zucchini in the summer. Voted up.

Barbara Purvis Hunter from Florida on May 07, 2013:

Hi,

This sound delicious and is very different from any recipe I have used with Zucchini. I mainly cook mine with Summer Yellow Squash with bacon bits and oinions.

Thanks for sharing.

Bobbi Purvis

Writer Fox from the wadi near the little river on May 07, 2013:

Wow! I love your detailed instructions and all the great pictures.

Susan Zutautas from Ontario, Canada on May 07, 2013:

This looks great! I'm planting zucchini's this year so I'll pin your recipe so that I can make it later in the summer.

Penelope Hart (author) from Rome, Italy on December 01, 2012:

Thanks!

jellygator from USA on November 30, 2012:

Looks yummy!

Penelope Hart (author) from Rome, Italy on October 22, 2012:

It will taste delicious, promise! Let me know. Thanks for comments!

Michael on October 22, 2012:

Wow, It certainly looks really good. I can only hope it will taste that good as well when I give cooking it a try! I really enjoyed how you illustrated each step with pictures. Thanks for the great recipe.

Penelope Hart (author) from Rome, Italy on October 12, 2012:

Hope you really enjoyed it carol7777. The ingredients are full of taste and very balanced - moist too. Thanks.

ThompsonPen Thanks so much for putting this recipe up on Pinterest! I hope you LOVE it. (It is delicious, really) Thanks so much for your really great comment (sorry you were hungry when you read it!)

2patricia. Hope your husband like this as much as lasagne! It's different. Thanks for indexing and hope you come back to try it time and time again. Thanks for dropping by.

2patricias from Sussex by the Sea on October 12, 2012:

This looks delicious. I'm always looking for other ways to cook lasagne. My husband loves Italian food, so this may get tested in my kitchen.

Meanwhile, I am adding this to my Recipe Index for HubPages (under Courgettes).

Nicola Thompson from Bellingham, WA on October 07, 2012:

I actually came across this on the Hub Hopper and had to come back so I could comment on it. This looks soooooo delicious! I am of course extremely hungry at the moment, but I cannot wait to try this out. Well done on this hub, and thanks for giving such a creatively delicious idea. I love zucchini, but I often don't know what to do with it.

Also, I am excitedly putting this up on Pintrest :)

carol stanley from Arizona on October 06, 2012:

This is a most interesting vegetable dish. I like the way it looks and all the ingredients. Gotta try it.

Penelope Hart (author) from Rome, Italy on September 26, 2012:

B. Leekley. Well thank you so much for your wonderful votes and sharing. You could even make this dish when you find those zucchini any time of the year. Hope you really enjoy it.

cvanthul. If you don't want to use the fish, perhaps a little chopped tomato, or even finely chopped bacon could do the trick! Glad you love the recipe, it's so tasty.

Cristina Vanthul from Florida on September 25, 2012:

Love this recipe, though I'm not a fish fan at all, but I'm sure there are many other ingredients that can be used instead. Thanks for sharing this and all the useful information within the hub.

Brian Leekley from Bainbridge Island, Washington, USA on September 25, 2012:

Sounds very good. 10-10-10. Up, Useful, Interesting, and shared. Hub is very well written and designed. If I ever get into cooking, one of these summers I'll try this recipe. I hope someone serves it at a church potluck.

Penelope Hart (author) from Rome, Italy on September 11, 2012:

jimmythejock. It really is easy and so is the pasta sauce! Hope you love it.

wilderness. It's just as good with tuna so you and your wife have a great meal.

Dan Harmon from Boise, Idaho on September 10, 2012:

I'm with Natashalh - anchovies are my bag of tea. Might try it with tuna, though, as my wife and I both like tuna.

Jimmy the jock from Scotland on September 10, 2012:

Love it, but have never tried it stuffed something new for my family to try and you make it look so easy. thanks Goodlady....jimmy

Natasha from Hawaii on September 10, 2012:

Tuna I like. I just had a tuna sandwich for lunch!

Penelope Hart (author) from Rome, Italy on September 10, 2012:

Yes!!! You can!! How are you with tuna fish? Tuna and parsley is just as delicious. (Same quantities). Maybe I should write that into the Hub.

Natasha from Hawaii on September 10, 2012:

I love zucchini , I'm just not really sold on anchovies. I love the idea of coring and stuffing zucchini, though. I wonder if I could modify this to have something other than anchovies. Hmmmm....

Penelope is retired but teaches English in Rome. She is a published feature writer, playwright and poet. She loves local Italian customs.

Garden Peach Cake

A Cake for Midsummer Festival or Middle of Winter

In the middle of summer, on the cusp of when the last peaches (percoca) are picked off the trees and the new grapes just begin to ripen on the pergola, I found chef Nigel Slater's recipe for this "Cake for Midsummer" in the Guardian Newspaper, which he so perfectly describes as "the very essence of summer."

His recipe inspired me to make my own version of his scrumptious almond-crumbly garden peach cake, which I made with the freshly-picked fruits growing on our trees (and vines) in the garden.

In the middle of winter, if you find a few grapes in your market, or with blueberries, you could easily make this fresh-tasting cake using canned peaches. Served hot with whipped cream this would make a perfect fruity pudding or desert. (Remember to dry the peaches with some paper toweling).

Garden Peach Cake for Summertime

Cook Time

Ingredients

• 175 g butter, salty
• 175 g sugar, golden caster
• 250 g peaches, ripe (or dried, from a can)
• 2 eggs
• 175 g flour, self raising (or all purpose + baking powder)
• 125 g almonds, ground
• 150 g grapes (or blueberries, or berries)

Instructions

1. Line the base of a cake tin with baking paper.
2. Set the oven at 170° C / 338° F (gas mark 4)
3. Cream the butter and sugar together until fluffy.
4. Chop up the washed peaches - with their skins on. It is Okay to squish them as you try to get the stones out!
5. Wash and dry the grapes and cut into halves.
6. Beat the eggs.
7. Add the eggs, a little at a time, to the creamed butter and sugar.
8. If there are signs of curdling, stir in a sprinkling of the flour.
9. Mix the almonds, and flour together.
10. Fold into the mixture, slowly - in two or three lots.
11. Once mixed together add the chopped fruit.
12. Scrape into the cake tin.
13. Bake for 1 hour and 10 mins. (Test with a skewer to make sure the skewer comes out relatively clean at the end).
14. Leave in the tin for 10 minutes.
15. Remove onto a pretty plate - and serve as you like (hot or cold, with fruit or ice cream - or even custard).

The Percoca Peach or Clingstone Peach

The other name for them is Clingstone Peach.

Percoca or Clingstone peaches are the best to cook with because of their

• firm texture,
• aromatic flavor - a strong peach taste.
• small stone which is smooth.

They are easy to identify at the market because they are a medium-sized peach, a deep yellow in color with an intense red hue.

Tinned peaches are usually made from this type of peach.

What Is Midsummer?

It is the summer solstice when magic is in the air, when the evil spirits were said to roam free because the sun was turning southwards again, when summer plants like St John's Wort had miraculous healing powers. It is largely a European celebration and since the European immigrants to the USA brought their midsummer traditions with them, it is celebrated throughout the States (and Canada) too. In NYC, Swedish Midsummer Celebrations are held in Battery Park New York City and Throgs Neck (on the Long Island Sound).

In Sweden it has been celebrated since before Christianity and is a sacrifice time "in the sign of fertility."

Midsummer Festival Party Dish

This garden-fresh peach cake is summery, and it's special enough - and easy to put together - that it would make a pretty Midsummer festival party cake, or a Summer Solstice cake to eat with ice cream (under the evening sun), served with vanilla ice cream. Perhaps you could pack it for a picnic too. You could take it to the woods at midnight, to the beach, to the music festival - any party or summer event; it's so pretty.

It's a versatile cake, different from 'fruit cakes' because the fruit tastes fresh (even if you serve it straight from the oven as a winter desert).

Grapes From the Pergola

Garden Peach Tree

Alice in Wonderland's Plum Cake

Light Sponge Cake

Summertime isn't traditionally a cake making time—in fact for many, cake tins are put away until autumn. It could be because it is so hot.

Summer cakes are delicious though—especially if they are light, fruity or fruit-jam tasting and pale in color—like the sun. (I'd go so far as to say they're better without 'spice' because spice is nice in autumn and winter.)

Garden Peach Cake is a light sponge really, with finely grated almonds and fruits folded into it—cooked very slowly so that the fruit breaks down—just enough. The peaches are sweet, but the grapes or blueberries are tart; the contrast is a wizz-bang on your palette.

Add to this the crunchy crust, the moist cake mixture, the roughness of the almonds—and you have a party festival in your mouth.

Cake and Ice Cream

© 2012 Penelope Hart

Comments

Penelope Hart (author) from Rome, Italy on August 13, 2014:

Thanks for passing it on. Tastes so summery. Hope you enjoy it.

Patsy Bell Hobson from zone 6a, Southeast Missouri, USA on August 12, 2014:

What a delight. I've never thought of combining peaches and grapes. But now is the time, the end of peach season, the beginning of grape season. Voted up, shared, pin.

Penelope Hart (author) from Rome, Italy on June 27, 2013:

It's a knockout cake and so pleased and thank you so much for five stars! Hope you make it and love it!!

AnnaCia on June 26, 2013:

What a wonderful and refreshing hub. Fabulous photos and delicious recipes. Now I am in trouble, I want some…hehe. This hub deserves 5 stars. THANK you!!!!

Penelope Hart (author) from Rome, Italy on June 24, 2013:

Should be peach season in Texas, Florida, Oregan and California, so happy cake making everyone that has been kind enough to make such lovely comments here!

Thank you.

Marie Hurt from New Orleans, LA on June 21, 2013:

Wow, I have never had a cake with grapes in it. Sounds delightful. Love any dessert with peaches.

Leone Vidoni from Portland, Oregon on June 21, 2013:

O. MY. This sounds so delicious I'm salivating. I know, too much information! But yes, I need to make this with some wonderful Oregon Peaches. Thank You!

Pamela Oglesby from Sunny Florida on June 21, 2013:

This is definitely a 5 star recipe. This looks delicious and not very difficult to make. Thanks for the recipe.

Stephanie Bradberry from New Jersey on June 21, 2013:

Now this cake says summer! It looks absolutely delicious.

Marcy Goodfleisch from Planet Earth on June 21, 2013:

What a wonderful taste combination! Peaches are a big crop in Central Texas - people drive for miles to get them when they're in season. I love almond-flavored foods, too, so I am going to remember this one. Yummy!

Penelope Hart (author) from Rome, Italy on June 21, 2013:

That is such a great suggestion. Thanks. Perhaps I could make that note in my hub? I think it could be very to other celiac - ers.

Appreciated. I will!

Jools Hogg from North-East UK on June 21, 2013:

GoodLady, I love peaches but I am not an almond person - however, i will pass this onto my sister because she has 2 at home who are celiac and this looks perfect for them as she could swap the flour for almond flour and get a good almondy hit (her 2 love almonds).

Penelope Hart (author) from Rome, Italy on June 21, 2013:

The ground almonds with the fruit make it crunchy and moist and very, very summery.

Appreciate you dropping round and commenting, thanks! Hope you enjoy the cake.

Happy Solstice Day Melovy

Yvonne Spence from UK on June 21, 2013:

This looks amazing. I would love to have a peach tree in our garden - I love them so much, but our climate isn't warm enough. I love ground almonds in cakes, but would never have thought of using fresh grapes, so I will definitely have to try this soon.

Pinning this!

Penelope Hart (author) from Rome, Italy on November 21, 2012:

It's very easy! Hope you enjoy it Susan. You sound so enthusiastic which is so great! Thanks so much.

rebeccamealey. So pleased you like this cake. I took the photos the very first time I made it; it turned out so well. Many thanks for your comments.

Rebecca Mealey from Northeastern Georgia, USA on November 21, 2012:

The peach cake looks fantastic. It sounds pretty easy to make, too. I will look this back up when the peaches come in next year.

Susan Zutautas from Ontario, Canada on November 21, 2012:

I'm heading out to the store shortly and I'll pick up some canned peaches, fresh grapes and blueberries as I have to try this recipe. Looks delicious and everyone here I'm sure will it enjoy it.

Penelope Hart (author) from Rome, Italy on August 28, 2012:

Hope your meal is a superb success. It's a knockout fruit recipe. Thanks for stopping by.

billips from Central Texas on August 28, 2012:

Great recipe, and for me it came just in time - I have been looking for a recipe that used a lot of fruit - nothing better than pastries that combine fruit and cake - I will be making this for company on Sunday, and I don't expect to have any leftovers - regards - B.

Penelope Hart (author) from Rome, Italy on August 16, 2012:

Yea! Me too. Thanks for 5 stars!!! Really appreciated. See you around HP. I'll look out for you.

Vespa Woolf from Peru, South America on August 16, 2012:

It has 5 stars from me! I plan on making this often. I can't wait for summer's fresh peaches. I'm not much of a peach cobbler person, so this is my new go-to recipe. I'm so glad to meet you on HubPages. : )

Penelope Hart (author) from Rome, Italy on August 16, 2012:

Glad it's your kind of cake jimmy - hope you or someone will make it for you this Midsummer.

Jimmy the jock from Scotland on August 16, 2012:

I love Peaches, I love cake and I love ice cream. This is the perfect hub for me and with a little extra topping, I thought Midsummer was just the day that was in the middle of the summer, now I know different.

Thanks for sharing your wonderful recipe's and interesting information.....jimmy

Penelope Hart (author) from Rome, Italy on August 16, 2012:

Oh WOW, you got back to me! Sounds very nice with whipped cream. Thanks so much. Did you rate it? The stars at the top.

I like it a lot too and will make it often.

Vespa Woolf from Peru, South America on August 16, 2012:

Yes, I always stock these ingredients in my kitchen. It was wonderful! I ground the almonds in the blender and served it with whipped cream. I love the texture and it was just the right sweetness. I'll be using this recipe over and over again. Thank you!

Penelope Hart (author) from Rome, Italy on August 15, 2012:

Those ingredients should do the trick. How was it? Did you have the almonds? Enjoy!

Vespa Woolf from Peru, South America on August 15, 2012:

I'm thrilled to have found this recipe as I have company coming and want to make a quick dessert. I have tinned peaches...none fresh this time of year...and dried blueberries. I'm heading to the kitchen right now. Thanks so much!

Penelope Hart (author) from Rome, Italy on August 15, 2012:

So glad you found us! It's really good, so hope you try it. Thanks.

Amanda from Mississippi on August 15, 2012:

Oh my goodness! This has my mouth watering.

Denise Handlon from North Carolina on August 14, 2012:

Thanks! It looks yummy and easy...two main criteria I go by when checking a recipe's usefulness. :)

Penelope Hart (author) from Rome, Italy on August 14, 2012:

Thanks for linking. I'll do the same when back online (on iPhone now). It's a super recipe so hope you'll enjoy!

Denise Handlon from North Carolina on August 14, 2012:

Hi Good Lady-what an appealing recipe! I recently made a peach pie (and hub) and I'll link this recipe with mine. Thanks for sharing this gem. :) Rated up and shared.

Penelope Hart (author) from Rome, Italy on August 14, 2012:

So come on over! Or next time I come to California I'll pop by your house and we can make it there. Till then, hope you make it and love love love it! lol, thanks.

Om Paramapoonya on August 14, 2012:

What a delightful recipe! I would love, love, love to try your peach cake. So when are you inviting me over? lol

Penelope Hart (author) from Rome, Italy on August 13, 2012:

It's quite a big cake so perfect for large gatherings. I'd love to hear what you think. Many thanks.

Pamela Oglesby from Sunny Florida on August 13, 2012:

This looks absolutely delicious. Summertime is a great time for anything made with fruit. I will be trying your peach cake. Thank you.

Penelope Hart (author) from Rome, Italy on August 13, 2012:

You will LOVE it! Let me know and please don't forget the ice cream.

Dan Harmon from Boise, Idaho on August 13, 2012:

Looks yummy; I love peaches and peach pie so will have to give this a try.

Penelope is retired but teaches English in Rome. She is a published feature writer, playwright and poet. She loves local Italian customs.

An Easy Cocktail

Why Is It Called a Negroni?

In the early 1920s, on a trip to England, Count Camillo Negroni took a liking to gin, which wasn't a very Italian drink. Upon returning to his local bar in Florence, the Caffe Casoni a popular hang out for the aristocracy and American English tourists of the day, he asked his barman, one Fosco Scarselli to splash a little of it ("muscle it up a bit") into his usual morning cocktail—which until then had been 'Un Americano'.

He liked the drink. Bartender Fosco Scarselli liked the drink. Barman Scarselli perfected it—and called the new cocktail the 'Negroni'.

Today the Negroni is by far and wide one of Tuscany's most enjoyed famous bartender recipes.

Negroni Cocktail

Ingredients

• old fashioned glass full ice cubes
• 3 cl gin
• 3 cl campari
• 3 cl vermouth, sweet, red
• 1/2 orange, slice

Barman Fosco Scarselli

A famous Florentine barman during the flapper days, Fosco Scarselli served cocktails to the gentry and fun-loving people of Florence at a famous bar called Casoni.

When the bar changed hands and became Caffe Giocosa, Scarselli was no longer a part of it.

Instead, Count Gherardesca invited him to be the barman at his Golf Club dell'Ugolino in Impruneta, Florence where Scarselli spent the best part of forty years—and invented yet more famous cocktails such as the "19th hole" and the "Mercedes".

He was awarded a medal by his Italian barman profession (A. I. B. E. S) with the dedication "To Fosco Scarselli, the genius who invented the Negroni"

Cook Time

Instructions How to Make a Negroni

1. Put all the ice cubes in an old fashioned glass
2. Chill the glass with them
3. Tip out any water
4. Add gin
5. Add Campari Bitter
6. Add sweet Vermouth (red)
7. Stir with a cocktail spoon
8. Add slice of orange
9. Serve immediately before the ice melts

The Alcoholic Content

It's a potent cocktail with quite a high alcohol content.

Gin is 37.5 °

Vermouth Rosso (or Cinzano) is 14.4°

Campari Bitters is 25°

Mixed with the oxygen in the ice, it's a fast track to a pleasant happy hour high!

Negroni Cocktail Hour at the Uffizi Palace

The Uffizi Cocktail Hour Boom with Negroni

During the summer months (May till October), you can buy a €12 ticket for a Thursday evening visit to the Terrace of the Ponente della Galleria wing of the Uffizi Gallery between 19.00-22.00, (or other venues).

The principal Terrace for the-cocktail-with-peanuts is called 'Loggia dei Lanzi', which hangs fifth and sixth-century masterpieces by 'foreign' painters.

It's a good idea to telephone to reserve 055/294883. The initiative is a new and an ever-more popular one. The terraces or venues to hang-out at the museum to enjoy the art, the buzz and the Negronis is a changeable venue. There are already cocktail hours planned at 'Bargello', and at the 'Sala del Michelangelo e del Rinascimento Fiorentino'.

When Negroni Is Served

In Tuscany a Negroni is the fun and fashionable drink to order, automatically. Getting together after work or at the weekend by the sea, by a pool, at beach parties, in the city squares, looking tan and beautiful, has become synonymous with the Negroni cocktail.

I don't drink myself, but when I asked a friend why everyone drinks Negroni in Tuscany, he explains it's the "perfect thirst-quenching kick of a flavorful drink, besides Campari and Vermouth are Italian aperitif drinks!"

Its herby, juniper flavors (gin) mixed in equal parts with the bitter taste of mysterious Campari, whilst sweetened in a densely cordial way with red vermouth makes it a culinary balancing act of tastes. Served cold on clinking ice, makes it seductive to hold and refreshing.

Its strong alcohol content makes it a high fix and because people move on to dinner, or to the evening elsewhere, it's a one-off drink. It sort of sets you up! One's enough!

The new frontier for popular gatherings is romantically at The Uffizi Gallery in Florence - on the terrace. Just a few meters from Botticelli's 'Venere' and the 'Ermafrodito' (The Hermaphrodite). People socialize and chatter and drink Negroni celebrating their heritage (cocktail and art, both), perhaps proposing something romantic over Perseus's head, or while looking at masterpieces by Rubens or Velasquez, or Goya. Florence is where the Negroni comes from. Florence is where it is truly celebrated.

(Florence is Firenze in Italy).

Negroni

Partying with Negroni Cocktail at a Beach Club Italy

Negroni Sbagliato

Negroni Sbagliato (pronounced Zba ly ato) is a Negroni but its a less alcoholic variation of Negroni.

Bartender Mirko Stocchetto created it in the 1960's in a Milan bar called 'Bar Basso'. He substituted gin with spumante brut—and named it a Negroni Sbagliato. (Translated, the word 'sbagliato' means 'by mistake'). Bar Basso is the most popular evening social meeting ground for designers during the Milan Design Week. Everyone who's anyone hangs out here.

The drink was an immediate success and in Italy it's cool to ask for "Un Sbagliato, per favore!" (omitting the word Negroni).

A 'Sbagliato' is made in exactly the same way as a Negroni; same cold glass, same proportions, except that gin is replaced with spumante brut and perhaps a dash of angostura bitters, if you like a bitterish flavored drink.

Cin cin.

© 2012 Penelope Hart

Comments

Penelope Hart (author) from Rome, Italy on January 28, 2013:

You're a pal tisontitan! Many thanks.

Mary Craig from New York on January 28, 2013:

I'm one of those who doesn't drink either but your beautiful pictures, story and recipe made this hub worth reading. I know a few people who might like this though! Great job Goodlady.

Voted up, useful, and interesting.

Penelope Hart (author) from Rome, Italy on September 26, 2012:

Judi Bee. I think you could force to have one of these in the autumn. Thanks for popping in-

wilderness. "Cheers" to you and your wife and hope you really enjoy the cocktails on your new deck!

Just Ask Susan. I think if you once liked gin, you could like this quite well. Enjoy!

DzyMs Lizzy 3cl is 30 mls (or 3 parts/ 3 tablespoons). Hope your friends really enjoy this. It's a good drink! Thanks for commenting.

Mklow1. Have a ball! Thanks for comment.

moonlake. Then the green bottle is your for your tree" Absolutely. Appreciate your vote. Thanks.

moonlake from America on September 25, 2012:

Great information. I don't drink but I wouldn't mind that green bottle at the top of your page for my bottle tree. Haha.

Voted uP!

Mklow1 on September 25, 2012:

Fun article. I can't wait to make that for my guests!

Liz Elias from Oakley, CA on September 25, 2012:

Interesting, but I must ask, what amount of ingredients does "cl" stand for? Here in the USA, we don't use metrics, and I don't recognize metric abbreviations other than the most common, such as "km."

I can think of several folks on my list who would enjoy this cocktail. Thanks for sharing. Voted up and starred.

Susan Zutautas from Ontario, Canada on September 25, 2012:

Tanqueray and Tonic used to be my favorite drink of choice. Have not had gin in years but your recipe for negroni sounds good and will have to try this.

Dan Harmon from Boise, Idaho on September 25, 2012:

I'm not big on cocktails, but my wife likes them and this one looks good. We'll have to give it a try.

Judi Brown from UK on September 25, 2012:

Ooh, looks delicious - wish I had found this during the summer, but I'm sure it will taste just as nice in the autumn!

Penelope Hart (author) from Rome, Italy on July 26, 2012:

Hi Sarah, Yes, it was a lovely day and we couldn't have done this without you! Nice to hear from you! Thanks for everything and comment.

Sarah on July 26, 2012:

It was such a lovely day, and delicious drink! Bit strong for me, but Ian loved it!! Gorgeous post.

Penelope Hart (author) from Rome, Italy on July 25, 2012:

It's supposed to be seriously good so hope you and friends enjoy.

Natasha from Hawaii on July 25, 2012:

Gin is my very favorite, but I don't really know any recipes other than the standby gin and tonic. Oh, and I make cosmopolitans with gin...I swear it really is good. Thanks for adding to my repertoire for my favorite adult beverage!

Penelope Hart (author) from Rome, Italy on July 21, 2012:

Guess so Chrissie! Thanks.

chrissieklinger from Pennsylvania on July 21, 2012:

Good to know that the locals order, I guess when I visit Italy I will need to try one of these to "fit in"

Penelope Hart (author) from Rome, Italy on July 20, 2012:

Hope your friends like this drink. It has quite an interesting taste and is most festive and seductive in the summer.

Linda Rogers from Minnesota on July 20, 2012:

Although I don't care for gin, these recipe's sound amazing and refreshing. I shall pass it on to my friends. Great pictures too!

Penelope Hart (author) from Rome, Italy on July 20, 2012:

Gooooood! You HAVE to come, it's so fun on the beaches. Thanks!

Karen Lackey from Ohio on July 20, 2012:

This makes me want to visit Tuscany more! Fun read!

Penelope Hart (author) from Rome, Italy on July 20, 2012:

That's nice. Hope your mum likes it; pretty alcoholic! Thanks for votes and sharing!

Karen Creftor from Kent, UK on July 20, 2012:

I don't like gin myself, but I may just have to make this for my mum :P

Great hub! really fun and interesting. *voted up, awesome and shard*

~Kaz x

Penelope lived in Tuscany among the olive groves and farms for years, learning from local people about their culture, land, and food.

Cook Time

Ingredients

• 150 grams all-purpose flour
• 3 eggs
• 16 grams powdered yeast
• 125 ml milk, tepid
• 100 grams Gruyere cheese, grated
• 200 grams mozzarella, fresh
• 2 very large or 4 smaller tomatoes
• 6 tablespoons extra virgin olive oil
• 8 large leaves basil, chopped largely
• 100 grams peas, blanched from frozen
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons Parmesan, grated

Instructions

1. Peel the tomatoes by dropping them in a bowl of boiling water for 1 minute. Cut them in half and remove the seeds and liquid. Cut the pulp into cubes.
2. Add 1 tablespoon of extra virgin olive oil to a pan. Add the tomatoes, salt, and white pepper to taste and cook them till they are softened. Let them cool and set aside.
3. Preheat the oven to 180°C.
4. Blanch the frozen peas in boiling water for about 2 minutes; then strain and set aside.
5. Squeeze the mozzarella of excess liquid, then cut it into cubes and add it to the tomatoes in the pan with strips of basil leaves. Set aside.
6. Beat the eggs in a bowl
7. Add the flour and the powdered yeast. Beat together.
8. Slowly pour in the remaining olive oil and the tepid milk.
9. Add salt and white pepper to taste.
10. Add the grated Gruyere and grated Parmesan cheese.
11. Add the tomatoes, mozzarella, and basil mixture (cold) and the peas. Mix together with a light hand.
12. Pour into a 26cm-long cake pan
13. Cook in the center of a 180°C oven.
14. Slice while hot on a bread board and serve on a serving platter.

Caprese Recipe for Summer and Christmas

The flavors of ripe tomatoes and mozzarella mixed with olive oil and basil are so harmonious and wonderful together that Italians make two other dishes using the same three principal ingredients: caprese and pasta alla checca.

During the summer in Italy, the fields of tomato crops ripen. The markets are laden with them. We buy them by the pound or we grow them or have friends who grow them (and need to palm some off). We conserve them, we take them on picnics to the beach, we make simple salads with them, we cook with them every day and do not tire of them—but our favorite dish is la caprese.

Over Christmas it's a special treat, which breaks with the heavier foods the wintry season has to offer.

Ingredients

• 4 big red ripe tomatoes (but not too ripe)
• 2 fresh mozzarella (buffalo mozzarella is the best if you can find it)
• 1 or 2 handfuls of basil leaves
• 4-5 tablespoons extra virgin olive oil
• salt to taste

Instructions

1. On a lovely serving platter arrange the following alternately: slices of large ripe tomatoes, mozzarella, basil leaves (chopped or not).
2. Drizzle the extra virgin olive oil over the top.
3. Sprinkle with salt.
4. Eat straight away because it is so much better fresh. It's deliciously simple served slices of crusty bread. Over the Christmas period, why not serve it with hot bread served straight from the oven?

Pasta Alla Checca

With the same ingredients as in the principal ingredients of the two recipes above, you can make a pasta dish. It's practical, it's good for you (it's good for children, too), it's fresh-tasting and summery. It's called pasta alla checca.

Ingredients

• 1 packet of pasta cannolichie (very small tube shape)
• 4 skinned, de-seeded small-chopped ripe tomatoes
• 1 small mozzarella, chopped
• 6-8 leaves chopped basil
• 4/5 tablespoons extra virgin olive oil
• salt to taste.

Instructions

1. While you bring your pasta water to a boil and cook the pasta, put all your ingredients in a large pasta serving bowl. Begin with chopped tomatoes and olive oil. Stir together. It could not be easier!
2. Cook the pasta until it is al dente; then strain the pasta and add it to the serving bowl.
3. Mix and serve. You may eat this straight away, or tepid, or even cool.
4. It's the perfect meal to eat and serve during a football game or for a buffet lunch during the summer. Or any time you want to remember the summer.

Buon appetito!

More About Extra Virgin Olive Oil

• When To Use Extra Virgin Olive Oil
  Extra virgin olive oils vs olive oils - extra virgin olive oil is much better for your health due to the cold process during extraction. 'Raw' it maintains all its health properties. 'Cooked', or 'frying' stimulates the digestive apparatus. Recipes.

© 2012 Penelope Hart

Comments

Penelope Hart (author) from Rome, Italy on November 07, 2012:

Buon appetito! Thanks so much for dropping in and commenting.

It makes a super lunch and really, it's very easy to make.

Rebecca Mealey from Northeastern Georgia, USA on November 06, 2012:

This looks so good. I love Italian food. Tomato cake. Interesting. Thanks so much, I will give this a try! For lunch, with a salad! Yum!

Penelope Hart (author) from Rome, Italy on November 06, 2012:

A London friend of mine tried it out in the summer, liked it so much she's made it several times since then, including at a retro Tony Curtis party the other night. She said all her friends loved it and took the recipe and said that it was crawling round S W London now. Your husband should love it over Christmas!. Thanks for commenting.

Greatly appreciated.

Judi Brown from UK on November 06, 2012:

Pinnned it! Could be a winner at Christmas with my veggie husband :)

Penelope Hart (author) from Rome, Italy on November 06, 2012:

Hyphenbird. Glad you like it. How nice of you to comment even though you can't eat it!!! Thanks. So appreciated.

Glimmer. Hi! It will be delicious over Christmas and I hope you LOVE it. Thanks so much for dropping by and for pinning. I love pinterest!

Claudia Mitchell on November 06, 2012:

This looks absolutely delicious. Pinned for making as soon as I can. Voted up too! The loaf would be great at Christmas with the wonderful colors. Thanks.

Brenda Barnes from America-Broken But Still Beautiful on November 06, 2012:

This looks really delicious. Your photos are beautiful and make the Hub perfect. I am vegan so I won't be making this dish but I can virtually eat all I want!

Greensleeves Hubs from Essex, UK on July 01, 2012:

My pleasure Penelope. There was never any question of leaving this one out of my review! The photos, the clear instructions, and the additional caprese recipes all combine and add to the strength of the hub.

Penelope Hart (author) from Rome, Italy on July 01, 2012:

Thanks so much. What a great honor. I'm writing another hub at the moment, for pasta al pesto! Hope you will enjoy that one too.

Looking forward to reading your review!

Best wishes, Penelope

Greensleeves Hubs from Essex, UK on July 01, 2012:

What a well written, visually appealing and informative hub, Goodlady! This is one of the best in the HubPages 'Italian Cuisine' category - I know, because I've just completed the task of looking at every single one of them for a review hub I've written and published. Your's is included in my review as one of the ten best. Voted up. Best wishes. Alun.

Penelope Hart (author) from Rome, Italy on June 23, 2012:

Thank you so much. Yes, it really is a great cake! And easy to make,

Esther Shamsunder from Bangalore,India on June 23, 2012:

GoodLady, the photos are enticing. I am sure your finished product is too! Congrats on a well deserved win!

Penelope Hart (author) from Rome, Italy on June 18, 2012:

kellyward5 So appreciate your bookmarking and pin, thanks so much

Sharyn, thanks. I don't know what I've won yet, but nice to see you here and thanks for sharing too.

Sharon Smith from Northeast Ohio USA on June 18, 2012:

Congrats on your win this week Penelope, well deserved. This hub is awesome and I look forward to sharing it.

kelleyward on June 18, 2012:

This looks so good! I'm bookmarking and pinning this! Congrats on winning! Take care, Kelley

Penelope Hart (author) from Rome, Italy on June 15, 2012:

Thanks lots Purple Perl! Hope you really enjoy your tomato cake!

Esther Shamsunder from Bangalore,India on June 15, 2012:

Looks divine. will have to try out this recipe. Thanks for sharing. & Congrats!

Penelope Hart (author) from Rome, Italy on June 14, 2012:

rags, hi! grateful for your votes and popping in. Hope you make and like the toms cake. We like it a lot.

Bev G from Wales, UK on June 14, 2012:

GoodLady, this looks like a fantastic recipe and your Hub is, as usual, beautiful. Voting up in all the right places!

Penelope Hart (author) from Rome, Italy on June 14, 2012:

Clauda Tello. I do love making good looking Hubs and also great food, so it's nice of you to comment.

Natashalh. Those fresh ingredients will make a superb cake. Buon appetito! Hope you enjoy the cake you'll make.

Natasha from Hawaii on June 14, 2012:

This sounds awesome, particularly because I have several ingredients growing in my garden right now! I'd never heard of this dish - thank you for sharing the recipe.

Claudia Tello from Mexico on June 14, 2012:

This Italian Tomato Cake sounds and looks very nice. It is a pleasure to encounter such rich and beautifully formatted / edited recipe Hubs, I can see you put a lot of attention and work in them, and that´s also my style. Very good job!

Penelope Hart (author) from Rome, Italy on June 13, 2012:

It's really good! Thanks so much for your vote.

Movie Master from United Kingdom on June 13, 2012:

Congratulations! this recipe is certainly a winner, fabulous hub!

Looking forward to trying this, voted up

Penelope Hart (author) from Rome, Italy on June 11, 2012:

So exciting to win and thank you so much Susan for stopping by to share.

Susan Zutautas from Ontario, Canada on June 11, 2012:

Congrats!!! I knew this recipe would be a winner.

Penelope Hart (author) from Rome, Italy on June 11, 2012:

jimmythejock. Hope you enjoy it when you try it and thanks for commenting.

novascotiamiss. Looking forward to exchanging more recipes too, and many thanks for liking my Hub. Watermelon soup is certainly very very special and I'll make it in the summer. So happy to have a won a prize!

Novascotiamiss from Nova Scotia, Canada on June 11, 2012:

Congratulations for winning the daily price in the hub recipe contest. I'm so thrilled for you, this beautiful hub definitely deserved it. Also glad that you liked my tomato watermelon soup recipe. I'm sure we will exchange quite a few more interesting tomato recipes this summer!

Jimmy the jock from Scotland on June 11, 2012:

I have never heard of Tomato cake but it looks so tempting, I need to try it some day.....jimmy

Penelope Hart (author) from Rome, Italy on June 11, 2012:

Hi Karen,

Thanks for dropping in and for your comments Are you going to make it?

Penelope Hart (author) from Rome, Italy on June 11, 2012:

How great, you're making it tomorrow. Many thanks for your rating and votes. I do appreciate them all.

LaThing from From a World Within, USA on June 11, 2012:

Beautiful bread, I can just see it on my counter top, Mmmmmm! I will be making it tomorrow, few ingredients missing. Thanks for sharing it with us. Five stars, useful, awesome, and everything.....

Karen Creftor from Kent, UK on June 11, 2012:

Oh my mouth is watering now!!

Wonderful hub xx

Penelope Hart (author) from Rome, Italy on June 11, 2012:

Greatly appreciate your comments and votes! Yea!!! Glad you like the layout too.

Victoria Lynn from Arkansas, USA on June 11, 2012:

Looks yummy! and the layout of this hub is so attractive. Well done! Many votes!

Penelope Hart (author) from Rome, Italy on June 11, 2012:

Susan Thanks for votes and pinning and sharing. You're swell! I hope you do visit Italy. Come and have a light meal with us!

Hyphenbird Hope you really love it. Thanks.

Brenda Barnes from America-Broken But Still Beautiful on June 11, 2012:

What a beautiful dish. It looks scrumptious and I will try it soon. Thank you!

Susan Zutautas from Ontario, Canada on June 11, 2012:

All these recipes look so good. I think if I ever visited Italy I would come back a lot heavier :)

Rated, voted, pinned and shared.

Penelope Hart (author) from Rome, Italy on June 10, 2012:

Superb with home grown tomatoes! So pleased you liked this cake, thank you.

Janis Goad on June 10, 2012:

I love this recipe. I will have many tomatoes in August, and will come back and try out this amazing food.!!

Penelope Hart (author) from Rome, Italy on June 10, 2012:

wilderness I suppose hot house grown tomatoes are better as salad toms. Maybe you can find some other sort to make the cake? Thanks so much for commenting.

novascotiamiss. Hope it turns out beautifully! So glad you liked the cake. Thanks

Novascotiamiss from Nova Scotia, Canada on June 10, 2012:

Mmmmmmmmh. The tomato cake looks delicious and I will definitely have to try out this recipe this summer when I've got plenty of tomato & basil growing in my garden.

Dan Harmon from Boise, Idaho on June 10, 2012:

Looks yummy, and I love fresh tomatoes when they come in season. Not so much hot house grown, though.

Penelope Hart (author) from Rome, Italy on June 10, 2012:

It's very tasty, so hope you'll enjoy it. Thanks for comment.

Liam Hallam from Nottingham UK on June 10, 2012:

Nice hub. I think i'll give this a whirl at some point in the not too distant future as it looks delightful.

Penelope lived in Tuscany among the olive groves and farms for years, learning from local people about their culture, land, and food.

What Is Extra Virgin Olive Oil?

We use extra virgin olive oil today in much the same way ancient civilizations around the Mediterranean used it thousands of years ago. We eat it raw, we cook with it, we heal with it, we anoint with it and we cream ourselves with it. The process of extracting it is the same (just modernized); the extra virgin olive oil is exactly the same.

This article defines extra virgin olive oil and describes how to use it to benefit from its tasty and health-giving properties:

• to make food that is fresh and delicious
• food that is very good for you—with simple recipes
• for conserving food 'sotto olio' (under oil)
• as food to help with nutrition during chemotherapy
• for babies and growing children, as well as for upset tummies
• to help your pets heal a small skin wound

Olive Oil Is Classified by How It Is Produced and by Its Chemistry

The International Olive Council's description of extra virgin olive oil (Olea europaea L.) is: 'A virgin olive oil which has a free acidity of not more than 0.8 grams per 100 grams'.

Virgin olive oil, on the other hand, has: 'A free acidity of not more than 2.0 per 100 grams'. There is a fundamental difference that the International Olive Council (IOCC) are still working to define commercially, as they review quality standards and authenticity.

Olive Oil vs. Extra Virgin Olive Oil

There is a fundamental difference between 'extra virgin olive oil' and what the other 'olive oils' are, aside from the taste (and labels)! Because of the 'cold' process (under 27°C, 80°F) by which the oil is extracted from the olives, 'extra virgin olive oil' retains very high levels of polyphenols and antioxidants that make for good health. The word 'virgin' means that the oil is unrefined and pure because no chemicals or heat are used during its extraction. New hygienic macerating processes 'lower the acidity and produces a fresher oil that tastes better and lasts longer', says my neighbor, the author of Cucina Povera - Tuscan Peasant Cooking.

'Pure olive' oil is the commercial label given to both 'pure olive oil' and 'olive oil' and is usually a blend of 'virgin oils' and 'refined oils', which contradictorily, have less nutritional value, containing fewer polyphenols and antioxidants. Extra virgin olive oil is exceptionally good for us humans and animals. Its dense olive tree flavor was locked in during its separation process - during milling. There was no oxidation.

Chemical Structure of Olive Oil

Cooking With Extra Virgin Olive Oil

The bottom line is that it is very, very good for you. Says Nutritionist Dr. Francesco Steiner in Rome,

'If you eat extra virgin olive oil 'raw' it maintains all its health properties. If you cook with it, it stimulates the digestive apparatus, especially helping the liver to work better - as a defense system'.

In this article, I'm showing many of the ways we use it in our foods (apart from on pasta!):

• raw,
• cooked,
• fried,
• in baking,
• on pizzas

In Italy, in our house and everyone else's home, we use extra virgin olive oil liberally every time we eat

• because Italy has a 'food' culture which is oiled with olive oil!
• because we love it,
• it's where olives come from and
• where the traditions have been passed down for centuries.

Buon appetito!

Crudo (Raw) Over Boiled or Steamed Vegetables

An every-day way to eat it is drizzled 'raw' over cooked vegetables as a side dish. (Just quickly boil or steam any fresh vegetable—from chard, to chicory, to green beans, artichokes and even carrots—and pour over the extra virgin olive oil with some lemon.)

Carrots With EVOO and Garlic Recipe

The following recipe serves four people:

1. Boil about 1lb peeled carrots in
2. 1/2 pint white wine vinegar and 1/2 pint water and salt to taste.
3. Drain, slice, dress with extra virgin olive oil, finely shopped parsley and garlic.
4. Serve hot or cold!

Pizza

Slices of 'pizza' that you buy in bakery shops in Italy are made freshly every day; extra virgin olive oil is one of the essential ingredients that goes into or over the toppings. Even if there is no tomato or mozzarella garnish, there is always extra virgin olive oil! Pizzas straight out of the oven are spread with a delicious topping and then, just before being served, extra virgin olive oil is drizzled over them.

You can do the same at home. Even if you don't want to put any elaborate topping on your pizza, you can strew some fresh rosemary, salt and extra virgin olive oil over it (straight out of the oven). It's great with roast meats. It's also a smart-looking party 'nibble' food when cut into small slices and may help cut the effects of alcohol if people are enjoying a glass of wine or two. And, it is easy and clean to serve!

Frying With Extra Virgin Olive Oil

'It is better to fry with extra virgin olive oil than it is with other oils because the temperature point at which it alters is higher compared to other oils"', confirms Richard Steiner, whose science is 'nutrition' and whose task is to get people well from illness or weight problems.

Classically in Italy, we make a simple tomato sauce for our pasta most days of the week! And we start it all by frying the onion or the garlic. All our meat dishes begin with a 'soffritto' too—(finely chopped onions or garlic fried in extra virgin olive oil)

• meat sauces for pasta,
• stews, or
• cacciatore dishes.

We are not sparing with our extra virgin olive oil either. A Roman friend once burped after a minestrone at our home and un-apologetically said 'That was wonderful olive oil. Mmmmm I can still taste it'. We took it as a compliment!

Extra Virgin Olive Oil as a Condiment

The bitter-nutty-woody flavor of pure extra virgin olive oil tastes great on fresh seasonal raw vegetables. Poured over a bowl of raw sliced vegetables in Tuscany it is an appetizer or summer snack called pinzimonio.

Recipe for Pinzimonio

Ingredients:

• 1 cup+ of extra virgin olive oil
• 1 tablespoon fine sea salt
• Mixed vegetables from the following list, as many or as few as you have:
• Peppers, cauliflowers, cucumbers, artichoke, carrots, celery, courgettes, white parsnip, radishes, fennel, chicory, (any vegetable that you can cut into nice pieces!).

Supplies:

• 1 serving platter
• 4 to 6 little bowls for the olive oil and lemon

How to Prepare:

1. Wash and dry the vegetables
2. Cut them all into slices (or florets) about 2".
3. Arrange them on a platter.
4. In the small bowls, pour 1/2 to 1 tablespoon extra virgin olive oil, squeezed lemon, salt to taste, mix.
5. Dip your raw vegetables in the small bowls and enjoy.

Conserving Sotto Olio

We conserve produce 'sotto olio' (under extra virgin olive oil), because the taste of the produce is always enhanced by the taste of the best olive oil. There are many recipes and 'how my mom did it' recipes around for almost anything you can think of to go 'sotto olio'

I often make anchovies this way. It's a treat and very tasty to pull out for a lunch party or when friends come round for a glass of wine.

Acciughe Sotto Olio

• Buy good anchovies,
• Wash them in a bowl with white wine vinegar and water so that the salt comes off and the bones come out.
• Pat dry
• Chop fresh parsley and
• a very little garlic and chili pepper.

In a small container, put in a few tablespoons of extra olive oil to cover the bottom.

Place a layer of anchovies on this and then sprinkle with parsley garlic and chili.

Pour over the extra virgin olive oil to cover.

Repeat again with the anchovies and so on till the container is full.

Cover with extra virgin olive oil and try not to eat for a few days!

Chemotherapy and Bruschetta

As a chemotherapy patient, my Nutritionist Dr Steiner advised me to eat several slices of bruschetta a day, even between meals, to help my organisms to rebuild, whilst they were being attacked.

He explained that a chemo patient that eats bruschetta is building a nutritional defense which the chemo compromises. The carbohydrates from the bread and the tomato help their liver to build body energy. Olive oil assists re-building the mucous of the stomach lining, protecting its coat. The salt betters the digestion. Together, the ingredients of this simple snack help an organism in difficulty without putting it in crisis.

I recovered well from the effects of chemotherapy and would recommend others to take the advice of their doctors and to seek the advice of a nutritionist throughout their bombastic cures.

Recipe for Bruschetta

1. Toast or grill slices of thick bread.
2. Quickly rub fresh garlic over the toast and sprinkle with salt.
3. Adding finely shopped tomato and ruccola make is 'more' of a snack.
4. Serve hot.

Nutritional Information (USDA)

1 tbsp olive oil (13.5g) contains the following nutritional information:

• Calories: 119
• Fat: 13.50
• Carbs: 0
• Fibres: 0
• Protein: 0

Health Benefits

This list is long, but olive oil carries the following benefits:

• Creates a healthy balance between omega-6 fats and omega-3 fats.
• Contains more monounsaturated fatty acids.
• Controls the 'bad' levels of (LDL) cholesterol.
• Raises the 'good' level of (HDL) cholesterol

Monounsaturated fats help clear blood vessels of cholesterol, so now you know you can make cookies using olive oil and say "they're good for me" without batting an eyelid!

Extra Virgin Olive Oil for Babies and Pets

Babies

When babies are able to eat mashed up solids, a drop of extra virgin olive oil in their 'pappa' is very healthy, easy to digest and good for them. Babies learn to love the taste of it in their food straight away!

It's great on simple boiled rice when they have tummy upsets topped with some grated Parmesan (perhaps). You can gently massage a drop or two of it into their scalps if they have dry, flaking skin as infants.

Pets

We can't forget them can we? If you see they have an abrasion or dryness, simply drop some oil on it and it should heal just fine.

Olive Oil for Skin

My mother didn't know when to use extra olive oil. She simply used 'olive oil' for everything. She put it on our hair; she shined her AGA cooker with it, the slate in front of the fire. As teenagers, we used it on our skin instead of creams, on our lips to make them shine a minute. We didn't have other products then, so it was treated as a do-all sort of oil.

I doubt it was extra virgin olive oil. But certainly 'olive oil' was something she knew was good for us. Little did we know how good it really was? My mother used to say, "They washed His feet with it, why can't I put it on your cheeks?" We thought she was making things up! She often got things mixed up. (Hadn't a sinful woman washed His (Jesus') feet with her tears? Luke 7:38 not oil) She wasn't mixed up about olive oil, for sure! I still have good skin.

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

Questions & Answers

Question: Can you use a tsp of extra virgin oil in a smoothie?

Answer: I think a teaspoon of extra virgin olive oil would be healthy in a smoothie certainly, but with more savory smoothies, like spinach or celery based drinks. It would also be great in a healthy breakfast smoothie made with sesame seeds, banana, lemon, and yogurt too.

Question: How do I make extra virgin olive oil?

Answer: The best thing to do would be to type your question into a search engine. There are videos and articles to answer your question.

Question: How can I be sure that a product is genuine extra virgin olive oil?

Answer: You would have to trust your source. It would be described on the label. There are market controls, so it would not be acceptable, or legal to make false claims. If you buy from the farm, you will have that satisfaction of buying genuine extra olive oil and that would feel good.

Question: Can extra virgin olive oil be used as a brain booster?

Answer: Not exclusively, though a balanced diet would help to maintain a healthy brain, as it does all organs of the body.

Question: Is there a different EVOO for baking?

Answer: No. EVOO are the initials for Extra Virgin Olive Oil, so any brand of Extra Virgin Olive Oil is fine for baking.

© 2012 Penelope Hart

Comments

Kiss andTales on January 01, 2015:

Wonderful hub ! I appreciate you for sharing it!

Mary Norton from Ontario, Canada on January 01, 2015:

Really enjoyed your take on olive oil. Thanks for the tip on bruschetta for chemo patients. I love bruschetta and will have it anytime. I am not on chemo but will share this with family and friends.

Penelope Hart (author) from Rome, Italy on November 16, 2014:

Thanks! So pleased you found out about using it on your skin (and your pet's skin too). Nice of you to comment.

oliversmum from australia on November 14, 2014:

GoodLady Hi. Goodness so much incredible and extremely interesting information on how and where you can use extra virgin olive oil. It is the only oil that I use for cooking and salads,but it never entered my head to use it on my skin until now. Thank you for all this wonderful information and photographs. :) :)

Penelope Hart (author) from Rome, Italy on August 29, 2013:

Yes, it is an incredible gift of nature! So many uses. Enjoy your harvesting in November!

Thank you for your comment.

Devika Primić from Dubrovnik, Croatia on August 28, 2013:

So interesting that you should write about olive oil and its uses, we have tons of olives annually in November is time for harvesting and it is such a pleasure to have our own virgin olive oil. great hub with lovely photos, enjoyed reading more about a unique oil.

Penelope Hart (author) from Rome, Italy on April 10, 2013:

Thank you, once again. I do love Greek olive oil!

SAM ELDER from Home on April 10, 2013:

My wive's family is producing olive oil for many centuries now on island Crete in Greece , this article is very useful and very detailed. When our olive oil is ready the acidity is around 0.3-0.8. If acidity is higher then the price of olive oil is lower. Usually the reason that acidity goes high is because many use chemicals to maximize the olive oil production :( which is unnecessary because high quality olive, extra virgin (chemical free) is healthier and tastes much better.

GoodLady very nice work.

Penelope Hart (author) from Rome, Italy on April 10, 2013:

I am so sorry but i do not know what pomace oil is. We don't have that in Italy. I do know that what is fresh and local is always best for eating. This is why we eat so much local extra virgin olive oil here and elsewhere in Europe. Perhaps since pomace is local, it is just as good for you. Certainly this is what your taste buds are used to.

Many thanks for you comments. Appreciated.

Indian Chef from New Delhi India on April 10, 2013:

Good lady thanks for clearing a lots of doubts about olive oil as I come from India and olive oil is quite new to us. We get here pomace olive oil here a lot and it is nearly half the rate of extra virgin. We are told to use it to fry things.. so what exactly is pomace?

Penelope Hart (author) from Rome, Italy on February 21, 2013:

The difference between the two is quite important so I'm pleased the article has been helpful and you will enjoy the immense benefits of EVOO! Many thanks for commenting.

Jane Holmes on February 21, 2013:

A great hub! You've answered a question about Extra-Virgin vs Pure Olive Oil that I've had for a while. You've recommended several ways of use that I shall try! Thanks for sharing.

Penelope Hart (author) from Rome, Italy on February 17, 2013:

Oh I do know what that seasoned bread tastes like! Delicious!

Many angels up for you too...appreciate yours thank you so much.

Patricia Scott from North Central Florida on February 17, 2013:

Thanks for the lesson. I love olive oil for so many reasons. I have not used it in some of the ways that you have suggested here so am bookmarking this to add to my recipe files.

There is an authentic Italaian restaurant not far from where I live. They serve us this divine bread and seasoned olive oil before our meal..I could just have that and be happy!!

Again thanks for sharing this voted up++++

Sending many Angels this morning :) ps

Penelope Hart (author) from Rome, Italy on January 13, 2013:

I had a look at my wonderful fan mail from you! You're very generous and I'm so pleased we have found each other. I heard from Amy on another Hub thank you!

Glad you enjoy my work and presentations! I look forward to enjoying your poetry.

I wish you very well too for 2013 on lake erie canada.

epigramman on January 13, 2013:

Well Penelope I am so glad I found you and please don't forget your fan mail - I also ask my buddy Amy who is a fantastic writer to check out your hubs - yes I use 'olive oil' religiously - lol , myself and I thank you for being the consummate hubber - your presentations are so beautiful to look at - and always very enlightening with facts and informaton too - sending you good wishes for your health, happiness and prosperiy in 2013 from lake erie time ontario canada 2:35pm

Penelope Hart (author) from Rome, Italy on December 28, 2012:

EsmeSanBona. Italians, indeed most Southern Europeans know that extra virgin olive oil is very very good for us and since we have it in abundance we have abundant uses for it. Your landlady sound really typical! (Completely unmovable in her beliefs in her food - not at all international!).

Many thanks for your comment and sorry it took so long to reply.

vibesite. Yup, cookies made with EVOO can be wonderful! Appreciate your share and your votes. Thank you so much.

vibesites from United States on December 28, 2012:

Interesting article about the amazing extra virgin olive oil and its many health benefits and uses. And I love it at how it's used also for cookies. Voted up and shared. :)

Aisling Ireland from Savannah, Georgia on December 19, 2012:

Ah, I see. Just like the Irish believe a cup of tea fixes everything, Italians seem to find universal remedy in food. I went to France a few years ago and stayed at a hotel owned by a Italian woman. I arrived late due to stressful travel troubles and she apologized that the kitchen was closed, but that she could make me a nice sandwich. I refused, telling her that when stressed I can't eat. She looked at me like I was from Mars and then stammered, "Um, well, we have some nice cakes..." So funny. The next day when I told her the food I ate at her hotel was the best I'd eaten since I'd been in France, she promptly informed me I would be eating what her family ate for the rest of my stay. Awesomeness ensued!

Penelope Hart (author) from Rome, Italy on December 19, 2012:

Thank you so much for your kind remark. Always been involved with food and cooking because my mother was cordon bleu qualified but I learned about traditional Italian food and food preparation and quality seasonal ingredients and simplicity in Italy where I have lived for about 35 years.

Aisling Ireland from Savannah, Georgia on December 19, 2012:

Beautiful, beautiful, beautiful. Did your knowledge of food being before or after moving to Italy?

Micheal from United Kingdom on November 11, 2012:

Hi Penelope.

I find that most things are improved with Extra Virgin Olive Oil. : )

Penelope Hart (author) from Rome, Italy on November 11, 2012:

Glad you found the Hub and appreciate your comments. EVOO has a sincerely 'good' flavor, agreed. We have just been given a bottle by a neighbor who makes wonderful stuff, so we're splashing it on everything. We had it on red cabbage of all things today and it was still great!

Micheal from United Kingdom on November 11, 2012:

I just love the flavour of EVOO and use it whenever I can.

I know it is extravagant but I just love it.

Very useful hub with great information.

Penelope Hart (author) from Rome, Italy on October 31, 2012:

Appreciated! Pleased you use extra virgin olive oil in abundance - it's very good for us. Thanks for your votes carol7777.

carol stanley from Arizona on October 31, 2012:

I am always happy to find that what I use in abundance is good for health etc. Great hub in touting the virtues of olive oil (extra virgin of course). Thanks for writing this as I am going to bookmark and vote up.

Penelope Hart (author) from Rome, Italy on October 29, 2012:

rajanjolly. So appreciate your votes and such generous comments. Thank you.

Penelope Hart (author) from Rome, Italy on October 29, 2012:

susanm23b Glad we are of the same minds! I'm so pleased you enjoyed the recipes too. Many thanks for your comments.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on October 29, 2012:

Fantastic hub and its the most complete hub I've read on all things related to olive oil. It richly deserves the HOTD it got.

Voted up, useful and awesome. Sharing on G+1

Penelope Hart (author) from Rome, Italy on October 09, 2012:

Good on you Mamma! Glad you liked the recipes too; they're all pretty simple! But they are are all very good for you and extremely flavorful. Thank you for your kind comments.

susanm23b on October 09, 2012:

What a great article! I learned so much from it. Olive oil is the only oil I use for cooking. After reading your article, I'm even more convinced that I'm choosing the best for my family. Very interesting reading--and great recipe suggestions too :)

Penelope Hart (author) from Rome, Italy on September 03, 2012:

Glad you found what you were looking for! It's really really good for you - and for cooking! Appreciate your votes thank you.

Mary Craig from New York on September 03, 2012:

Don't know how I missed this when it was Hub of the Day but do see why it was picked!

I truly appreciate this as my daughter kept telling me to only use Extra Virgin Olive Oil on the table, not for cooking...you've certainly cleared that up and I will let her know asap..

Voted up, useful, awesome, and interesting.

Penelope Hart (author) from Rome, Italy on August 26, 2012:

The carrot idea is really delicious. Nice of you to comment, thank you.

MargaritaEden from Oregon on August 26, 2012:

This hub is a artwort! so much information, I love that carrot side idea, so good and so healthy, I will definitely try that.

Penelope Hart (author) from Rome, Italy on July 01, 2012:

mypassion, glad you found out! EVOO is really really good for you. Thanks for reading and commenting.

mypassion on July 01, 2012:

I never knew there is a difference between the two. Thought it is just a brand. Next time I would reach out for the extra virgin olive oil, now that I know the difference.

hhunterr from Highway 24 on June 30, 2012:

Yes, EVOO on the griddle w/ pancakes isn't the best. Believe it or not, a little directly on the pancakes works for me.

Penelope Hart (author) from Rome, Italy on June 30, 2012:

Hi denisemai. It's weird people don't think you can fry in olive oil - and I think frying has gone out of fashion, though there's nothing wrong with it. It gives our liver a work out (and this is necessary for it). But frying oil isn't so good!

Olive farms are so beautiful aren't they? So happy you thought of me and thank you. I'm thinking of you too. Best wishes.

Denise Mai from Idaho on June 29, 2012:

Lovely hub, GoodLady. I stopped by an olive farm in Northern California and thought of you. The orchard was so beautiful. I didn't realize you can fry in olive oil. That's probably because I rarely fry food. I've always wondered why it's called extra virgin.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Cardisa, you are so right about how clean it tastes and also about how it makes salads taste great. Nothing tastier than evoo on baby salad leaves! Thanks so much for comments. Appreciated.

SkySlave. Honored to have a cook pop in! Thanks.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Thanks.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Pleased you'll be using extra virgin olive oil now. It is so very good and tastes wonderful.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Olive oil tasting must be fun. Flattered and pleased to have you a cook drop in! Thanks.

Skyler DeCristoforo from Olympia, WA on June 29, 2012:

As a cook, olive oil is one of my best friends. Its amazing for you and it has, in my opinion, a better flavor than any other oils. There are so many kinds of olive oil and extra virgin that they actually have social olive oil tastings, similar to wine tastings. Thanks for the good write, voting up

Carolee Samuda from Jamaica on June 29, 2012:

I love extra virgin olive oil because of the clean and wonderful taste it has. You don't need a lot of seasoning when cooking with it and it makes your salad perfect. This is a wonderful hub with amazing informations. Congrats on making hub of the day, well deserved.

Hui (蕙) on June 29, 2012:

This is unique and useful. I'll try it on lips to make them shine. Great hub!

jestone from America! on June 29, 2012:

Lots of great info!

Thanks,

J

Linda Rogers from Minnesota on June 29, 2012:

Thanks so much for this incredibly informative and interesting hub on Extra Virgin Olive Oil. I am such a fan of olive oil and I didn't know which was the best to use. Thanks from me and my family for this great information.

dreamer18 from San Diego, CA on June 29, 2012:

I will use olive oil more now after reading this hub.

Congratulations on hub of the day!

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Thank you.

India Arnold from Northern, California on June 29, 2012:

This is an amazing look at Extra Virgin Olive Oil! I really appreciated the bruschetta tip for chemo patients. What a fantastic bit of information! This hub is a comprehensive look at EVOO in every way. Great Job!

Cheers~

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Hope you enjoy making some of those dishes. The carrot one is quite a surprise! Glad you enjoyed the Hub, thanks.

Urmila from Rancho Cucamonga,CA, USA on June 29, 2012:

Wonderful and mouth watering dishes. Colorful pictures. So much to learn about olive oil. Thanks for the hard work. You totally deserved the award. Congratulations on Hub of the day!

Penelope Hart (author) from Rome, Italy on June 29, 2012:

I've never understood why anyone would ever think that EVOO wasn't safe for cooking! It's been round the Mediterranean for thousands of years.

Pancakes sounds nice, though you'd just wipe the griddle a very little with it wouldn't you? Delicious.

Thanks for comments.

hhunterr from Highway 24 on June 29, 2012:

Just Ask Susan was right. Fantastic! Rachel Ray said store-grade EVOO in the U.S. was safe for cooking. So, my favorite use: Pancakes. it cuts down the amount of syrup needed and, in my view, improves the taste. Can't imagine I didn't think of this article. Good job.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

It's best not to use the bottom of the EVOO bottle for sure (for frying!) Appreciate your interesting note, thank you so much.

TMHughes from Asheville, NC on June 29, 2012:

Great hub! I wanted to shed a little light on the smoke point issue....yes EVOO has a higher smoke point and remains stable at higher temperatures than other oils. However, being EVOO means that a lot of other vegetable matter comes through in the process of pressing the oil, this is what gives EVOO its rich color and can cause smoking at lower temperatures....its the vegetable particles burning and not the oil.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

:) :) thank you!

RTalloni on June 29, 2012:

Just stopping back in to say congrats on your Hub of the Day award. :)

Penelope Hart (author) from Rome, Italy on June 29, 2012:

pstraubie48 It is simply a basic food and has been for centuries and it tastes so good. Glad you liked what my mum said! Thanks

Kristine Manley. I think I'll put some on my hair tonight actually. With all the heat we are having I'm washing my hair every day. I think it needs a boost, so thanks for reminding me - and for stopping by to comment.

Kristine Manley from Atlanta, GA on June 29, 2012:

Great Hub! I use olive oil in my hair and on my skin.

Patricia Scott from North Central Florida on June 29, 2012:

So maybe olive oil should be called the wonder food. I had no idea it had all of the uses it does besides the obvious. Thank you for all of this information. When I am feeling particularly brave one day, maybe I will try this.

I loved hearing about your Mother slathering it on whatever was in sight. I am so glad you shared this.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

ComfortB. It really is the real thing and better for you all round. Thanks for comments and for your votes which I'm grateful for.

Thelma Alberts. I wouldn't have known about its uses for chemo either if I wasn't fortunate enough to have my nutritionist. Thanks so much for your comments and vote. Truly appreciated.

Robie Benve. :) to you too!! Thanks so much for reading and compliment.

Robie Benve from Ohio on June 29, 2012:

Wonderful article on EVOO, a well deserved hub of the day! Congratulations! :)

mhdp03 on June 29, 2012:

This is a great article. I learned a lot and really appreciate the way it is written: clear, witty and informative.

Thelma Alberts from Germany on June 29, 2012:

Wow! What a great information! I did not know about olive oil helping chemotherapy treatment. That´s great. I love olive oil in my food, in my hair and in my skin specially for my facial massage. Voted up and awesome. Thanks for sharing. BTW, Congrats on the HOTD award.

Comfort Babatola from Bonaire, GA, USA on June 29, 2012:

You know, I started years ago with Ex Virgin Olive Oil, and then I switched to Pure OO because EVOO has a slightly bitter after-taste.

After reading your hub, I'm thinking I should do the switch back to EVOO.

Thanks for sharing this great hub. Very useful and informative.

Voted Up and Useful, definitely!

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Janine Huldie. Extra Virgin Olive oil is really ,really good for us and bruschetta with it (when on chemo) helped me so much. If your baby has an upset tummy and you are worried what to give him/her to eat, then simply boiled rice or semolina (depends on age) with a drop of evoo and some parmesan will be a complete meal and will help them.

pagesvoice It's an invaluable oil! Hope you find a good source of it and manage to use it lots!

Thanks for your comments

Dennis L. Page from New York/Pennsylvania border on June 29, 2012:

Voted up, useful, and interesting. After reading this detailed and informative article I have a clear understanding exactly why it was picked as best Hub of the day. I do all of the cooking in my house and I must say, I learned so many new things from your story. My pantry has vegetable oil, canola oil, olive oil and extra virgin olive and now I have to rethink how I will incorporate more extra virgin olive oil into my daily meals. I thoroughly enjoyed this fantastic piece of information.

Janine Huldie from New York, New York on June 29, 2012:

Congrats on HOTD and for some information on Olive Oil that I was not aware of. I did not know about Olive Oil and Bruschetta with chemotherapy. Also, I did not know about it for babies upset tummies. Will definitely refer to this when need be. Thanks voting it up and sharing!

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Poppit thank you so so much x

Poppit on June 29, 2012:

Pure art! (your post and the olive oil that is). Very very nice post GoodLady, I fully agree with the HUB OF THE DAY PRIZE.

Love the pictures too.

Penelope Hart (author) from Rome, Italy on June 29, 2012:

Squeesh. So thrilled, thanks.

snlee. And thank you for reading and commenting. I do appreciate it.

kumara24894 Thanks. It's the first time I made hub of the Day so thanks for your support.

kumar24894 from Fuck of HUBPAGES on June 29, 2012:

AWESOME hub !!

snlee from Asia Pacific Regions on June 29, 2012:

very detailed information......thanks for sharing

Squeesh from United States on June 29, 2012:

This is such an excellent Hub, keep up the great work! Shared!

Penelope Hart (author) from Rome, Italy on June 01, 2012:

suzettenaples Hope you enjoy using it lots and lots - it's SO good for us. Thanks for comments.

Suzette Walker from Taos, NM on June 01, 2012:

Great hub! You have my mouth watering! This is very informative and interesting. I now know a lot more about olive oil and virgin olive oil. Your recipes look so good and all the advice and tips you give for using olive oil are fantastic. Thanks so much for sharing your knowledge with us.

Penelope Hart (author) from Rome, Italy on June 01, 2012:

Judi Bee. When we learned how good EVOO was for frying with, we were very surprised too. Now we can't think of frying any other way. I have to have my blood checked every three months and it's in great shape.

AlciaC. Thank you for gracious comments.

Linda Crampton from British Columbia, Canada on June 01, 2012:

This is a wonderful and very useful hub with beautiful photos, GoodLady! I love extra virgin olive oil and appreciate all the hard work that went into the creation of this great hub.

Judi Brown from UK on June 01, 2012:

Thoroughly enjoyed this hub, plus it's going to be useful too. Like several others, I had heard the "don't fry with EVOO", but I shall cast that aside now!

Voted up, of course!

Penelope Hart (author) from Rome, Italy on June 01, 2012:

Express10, now olive oil on pop corn is a great idea! Will borrow the recipe and I'm sure it will be tasty as well as healthy. Thanks so much.

the raggededge I hope you'll come over for a bruschetta one day. Buon appetito sta sera. Thanks for comment.

Bev G from Wales, UK on June 01, 2012:

I could eat some bruschetta right now! Your olive oil hub is just as delightful as your other Italian hubs. We're having pasta tonight with Extra Virgin, of course.

H C Palting from East Coast on June 01, 2012:

Excellent hub. In addition to using extra virgin olive oil for common cooking recipes, I also use it to pop popcorn and sometimes use in on my skin.

Penelope Hart (author) from Rome, Italy on June 01, 2012:

R Talloni. Appreciate your comments and insight into Jesus' feet and yes, I have precious memories about childhood and my mom. Hope you enjoy the recipes. I promise they are all truly good for you.

vespawoolf. I think in Southern Europe people know it's good for us and so we just do it. Yes, the chemo/bruschetta thing was a surprise to me too, but it worked wonders. Many thanks for you votes. Greatly appreciated

Vespa Woolf from Peru, South America on June 01, 2012:

This is a fascinating article. There's a lot of controversy on the smoke point of olive oils. I have friends from Spain who also fry with EVOO and they haven't suffered any ill effects, so I'm beginning to rethink my views in that regard. The bit on chemotherapy and bruschetta was especially interesting. Thank you! Voted up and shared.

RTalloni on June 01, 2012:

Thanks for an interesting read! You put a lot of work into this hub and I learned new information about ev olive oil--thanks! These recipes are delightful and the health tips are valuable.

There are two recorded accounts of Jesus' feet being washed. One was Lazarus' sister Mary, members of a wealthy family, and her tears mixed with perfumed oil in the process. The other woman is unnamed, but her devoted service was out of love and appreciation for Jesus' ministry to even "the least" in that society. Bless your mom's heart--that is a precious memory you have!

Penelope Hart (author) from Rome, Italy on June 01, 2012:

Makes great cooking Natashalh! Thanks for reading and hope you got tons out if it. (So good for us, really). Thanks so much for your votes and so on

Penelope Hart (author) from Rome, Italy on June 01, 2012:

Thanks Just Ask Susan. When you fry with it, just don't let it heat so much the smoke turns blue, but otherwise it is truly very good for you. I used to think the same thing you did about frying with it till I got ill and took myself off to this wonderful nutritionist.

Thanks for sharing!

Your dogs will heal just fine with the extra v o o.

Natasha from Hawaii on June 01, 2012:

Wow. I already loved olive oil, but, man! I had no idea it had so man other uses! And cookies, too? Simply amazing. Bookmarked and voted interesting, useful, and awesome.

Susan Zutautas from Ontario, Canada on June 01, 2012:

Oh my goodness I've learned so much about olive and extra virgin olive oil from your hub. Thank you! I thought I'd read somewhere that your're not supposed to cook (as in fry) with extra virgin olive oil. But I'm going to forget about that and start cooking with it. I use it in all of my salad dressings and now will use it in stir fry and other cooking too. My dogs are always getting cuts on their legs and next time they do I'll be sure to treat the cuts with olive oil.

Fantastic hub! Rating and sharing.

Penelope has three grandchildren, two girls and one boy- so far. They have beautiful names! She writes stories and she tells them stories.

What Equipment You Need to Go Food Foraging

Wild Food Foraging

There are enough green vegetables growing wild in the countryside to feed you for a week—if you go out and look for them!

This article will tell you where to find nettles, wild asparagus, and chicory and how to cook them.

These are the items you need for a day foraging in the countryside and along the byways for these delicious healthy greens:

• Comfortable walking shoes or boots.
• Old sweater and/or old jacket.
• Gardening gloves.
• A knife.
• An old reusable bag to put your greens into (which you can hook in your jeans at the back).
• A walking stick.

Dock Leaf and Nettle

How to Find and Cook Wild Nettles (Urtica)

Nettles come back every spring; they're green, tasty and stingy! They usually prefer to grow in rich soils, though not necessarily. My brother and I spent our youth falling in nettles on the farm we grew up on in North Wales, but by rubbing the stings with nearby dock leaves, we got rid of the bumps quickly enough.

Nettles are full of goodness containing 10% protein more than any other vegetable. They contain very high levels of lots of different minerals, such as magnesium, potassium and iron. Years ago, when women were prone to weakness and were 'faint' or 'fatigued', the humble nettle, dried, was used to brew her tea to strengthen and revive her. It was also brewed up as a tonic for the chronically ill.

Nettles have been used as dyes for centuries; the fabric dyers among us will know how many shades of green they get from this humble weed. Interestingly, the modern fashion designer has just realized how useful a fiber it is because it is hollow and can accumulate air, creating natural insulation in summer clothes.

But back to our food procuring walk! With your gloves on, you snap the nettle off below the 2nd or 3rd bract. The tasty parts of the nettle plant are the young leaves which you pick by stripping them downwards towards the ground.. You can strip the leaves off at home, (with your gloves on because the sting is still in the plant—till you put them in liquid!)

There are so many meals and drinks you can make with cooked nettle leaves, including a pasta sauce, but my favorite has to be nettle soup.

How to Make Nettle Soup

Ingredients

• 4 tablespoons olive oil
• 1 finely chopped onion
• 2/3 chopped potatoes
• half teaspoon chilli pepper
• 1 white turnip
• 2 carrots
• salt to taste

For the garnish:

• 3 cloves of garlic chopped
• 1 tablespoon olive oil
• bunch of finely chopped nettles

Method:

1. Heat the oil, add the onion and ground chilli pepper and cook till onion is transparent.
2. Add the chopped vegetables and stir and flavor for about 5 mins, adding salt (half teaspoon).
3. Add a couple of cups of water and bring to a boil, then simmer for about 15-20 mins.
4. Meanwhile, take the leaves off of about 1lb of nettles. Add them to the soup and cook slowly together for about 8 mins (about four big handfuls).
5. Blend together to make the pottage (a soup made of vegetables and potatoes and blended to make a dense, thick soup).
6. Pour back in the pan.

For the garnish

1. In a frying pan, add olive oil and the chopped garlic cloves and fry them for 5 mins (they will look burnt, in fact they are burnt, but they're very delicious).
2. At the last moment, add a handful of finely chopped nettles. Mix together.
3. Add this burnt garlic mixture to the soup, mix it in, cook it a minute or two. Serve your soup in rustic looking bowls if you have them, with crusty bread.

Note: The bread can be old bread. This is about being frugal. You just slice it and toast it. It is great dipped into the soup.

Wild Asparagus Plant

Finding and Cooking Wild Asparagus

Wild asparagus grows from a lilly family bulb. When it is grown and weaving among other natural habitat plants, it looks like cultivated asparagus, except that its stems are much thinner. As it grows, it waves in the air like a thick grass. You will find it in well drained soil (if you look hard enough), not too far from riverbeds or streams, often by the side of the road or country lanes.

Our Maremma wild asparagus grows under the oak trees and along the driveway. It grows from clumps around the old pear trees that have been left to go wild through the years in the backfields. It loves the sun, though it also hides in the shade. It tastes wild and fresh (raw or cooked).

It's really hard to spot among the other grasses, but once you identify your first one, you will always spot others. It is a little like looking for octopus among coral.

My favorite recipe and one that I invented is this.

Papardelle With Asparagus Sauce

Ingredients

• A packet of egg noodle pasta such as papardelle (or, if you are being sensible and frugal, you could make your own pasta if you have eggs and flour)
• 4 tablespoons extra virgin olive oil
• A large bunch of wild asparagus
• Couple of cloves of garlic
• Chilli pepper to taste
• Handful of Parmesan or mature sheep's cheese, or leftover 'whatever' cheese
• 2/3 eggs

Preparation

1. Put a large pan of salted water on to boil.
2. Snap the tops off the asparagus (they will automatically snap about 6 inches from the harder stem). Very finely chop.
3. Grate the cheese in a bowl and set aside.
4. Chose the bowl you will be serving the pasta in and beat the eggs well in it. Set aside.
5. How to make the pasta dish.
6. In a very small pan, put the olive oil, garlic and the chilli pepper to heat.
7. When it is bubbling up nicely you add the chopped asparagus and you cook them together about 8 minutes, maybe more, maybe less.
8. You cook your pasta al dente and drain it quickly. (Hold back a cupful of the water.)
9. Toss the papardelle in the eggs in the bowl, mixing quickly,
10. Add the still boiling hot asparagus and oil mixture, mixing quickly (it is actually cooking the eggs on the pasta as you pour and mix).
11. You might like to add some of the pasta water now, depends on how wet things are in the bowl, you don't want them dry.
12. Lastly sprinkle the cheese over and mix.
13. Serve and eat straight away! That's Italian!

Chicory

How to Pick and Cook Wild Chicory

It comes originally from the sunflower family!

Unlike the sunflower, though, it has a bright blue flower and looks a lot like the dandelion plant. In March it grows in uncut lawns and in new grassy fields. It is abundant, fresh and tasty and so good for you. And it is relatively easy to spot, though it shouldn't be confused with similar plants that are not good for you.

You cut the root with your knife at ground level so that you have managed to contain the entire round form of leaves. If you pick carefully enough, you can avoid picking the soil with it to make washing the chicory easier when you get home.

Once you've picked as many bags as you like, wash very well to remove the soil from the plant near the root.

You boil it as you do spinach or other greens, in a pan of salted water, and for the same time.

Drain really well. After you have left it in a colander to strain, you can also squeeze it by hand to get the water out (you can drink that water with a drop of olive oil as a tonic).

Recipe

It's a good boiled vegetable, sprinkled with lemon juice and olive oil, or you can toss it in the pan with olive oil and garlic.

We do that at my house in the spring, round Easter, and we eat it between two pieces of warm freshly baked pizza bread.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Comments

Penelope Hart (author) from Rome, Italy on September 28, 2012:

Thank you for strolling through here. Hazlenuts are wonderful to pick and eat right on the spot.

Levertis Steele from Southern Clime on September 27, 2012:

I love foraging, although I have not been brave enough to eat the new plants that I have recently learned about. Stinging nettles is one, but I am tempted to try them.

I always enjoy reading about wild things that are good to eat. I know of several hazlenut trees near a creek, but I have not tried them yet.

Fantastic hub! Thanks for sharing.

Penelope Hart (author) from Rome, Italy on September 27, 2012:

It's delicious!

kikalina from Europe on September 27, 2012:

Nettle? It has been one of t he last things i would have considered eating..........but may give this soup a try.

Penelope Hart (author) from Rome, Italy on September 27, 2012:

Judi Bee Nettles taste good, even as a pie with cheese. So cheap!

Just Ask Susan. Really worth it and a lot of fun. I do it a lot here. Once you spot what chicory looks like, then every time you see it you have to go and pick it! Thanks for your comments

Susan Zutautas from Ontario, Canada on September 27, 2012:

Your hub has inspired me to go outside and have a look around to see what I can find that might be edible. I think I'll drop down to the library first and find a book on foraging . Very interesting and useful article.

Judi Brown from UK on September 27, 2012:

I've not noticed wild asparagus, but the chicory looks familiar and, of course, there are always plenty of nettles around (though these days for some reason you don't always seem to be able to find a dock leaf). Very interesting hub!

Penelope Hart (author) from Rome, Italy on April 18, 2012:

Urban foraging would be an amazing Hub Natashalh. It's more obvious in the country where we live, but foraging for edible plants in the city is fascinating and unexpected - and helpful. (A thought? But what about the pollution in the urban air?).

Thanks for reading, and enthusiastic comment.

Natasha from Hawaii on April 18, 2012:

I love it! Years ago I gave a friend Staling the Wild Asparagus. He recently texted to tell me he'd been putting the book to use. It's cool to see more about foraging here. I've thought about doing a hub on urban forging because the amount of edible plants I see in my city amazes me.

Penelope Hart (author) from Rome, Italy on March 19, 2012:

And thanks for reading the Hub eye say! Nice of you to comment. Hope you enjoy the soup. It is so delicious.

eye say from Canada on March 19, 2012:

wow., way more than just asparagus, I really appreciate the nettle soup recipe; what a great hub, thanks for posting it...

Penelope Hart (author) from Rome, Italy on February 20, 2012:

Wish we could go foraging together! You seem really supportive and nice to have around here. And hope you enjoy the recipes! Frugality is exciting; it's a challenge we can all win over and feel really great about, isn't it?

Gracefulwriter from Northern Virginia on February 20, 2012:

Hi Goodlady. First, I am a big fan of foraging, finding food in its natural habitat (eat the foods closest to the vine, eh?) and second, the recipes sound wonderful. Third, I'm equally enticed by frugality. Still a fan.

Penelope Hart (author) from Rome, Italy on February 20, 2012:

Thanks for dropping in Lady_E.

It's all better to forage for than have them planted in your garden!

Elena from London, UK on February 20, 2012:

Very nice and healthy. I wish I had a garden to grow such food.

Thanks for sharing.

Penelope Hart (author) from Rome, Italy on February 20, 2012:

Happy foraging Simone! Perhaps you'll visit us in Maremma?

Simone Haruko Smith from San Francisco on February 20, 2012:

I didn't even know there was such a thing as wild asparagus that was edible and I've never heard of dock leaf before. This is really cool!

Penelope Hart (author) from Rome, Italy on February 19, 2012:

And you'll invite me I hope? Thanks Mary.

Mary on February 19, 2012:

I loved reading this, and can't wait to try my hand at the aspargus dish!