Under The Tuscan Sun!

What a beautiful day in little old Adelaide.  The sun is out, the birds are singing and of course the flowers are blooming at Casa Di Ideal Living!!

With the beauty of spring always comes new birth, every year in our 1927 Villa our beautiful resident Rainbow Lorikeet's decide to nest in our roof, which means we are currently being squawked at every time we leave the house!
And of course, three of our dear friends have just given birth to three healthy babies, so we have two healthy boys and a little girl that has entered the world.  Welcome babies xx

The inspiration for this week for those of you who are following the Ideal Living facebook page is Tuscany; believed to be the true Italian Renaissance birthplace, known for its divine landscapes, artistic heritage and the immense persuasion Tuscany has had on high society.  For me, movies such as 'Under The Tuscan Sun' come into mind, clichéd yet true.  There is something about this movie that is truly divine and it is gorgeously romantic.  One of my favourite scenes would have to be the fountain scene, when Actor Lindsay Duncan plays out the scene from 'La Dolce Vita.'  Classic, only in Italy *ah sigh*.....The Beautiful Life!!

It seems that once again wedding season is upon us and everything is about events!  I do have a few events that are being planned for friends, which over the next few months I will share with you the planning process.  Invitations are the heart and soul of every event and set the tone, the theme and even will assist your guest on the type of gift they bring.  If you send out a invitation text message, don't expect a $100 present, to be honest you will be lucky if most people will bring a decent bottle of wine, depending on how nice your guests are.  Invitations are very important and I always take the time to brainstorm on the type of event I am wanting to throw, including my budget, the type of food and beverages I am wanting to serve, how many guests are invited etc.  Kikki K have some fabulous party planning books, especially for weddings and are a beautiful memory to keep and record all your processes.  Have a think about this, this week when you are starting to plan your event, even your Christmas functions.  People love a little invitation in the post, something special and hand made, maybe by the kids?  If you need some advice, or a hand just, send me an email idealiving@optusnet.com.au or jump over to our facebook page.

So to finish our Tuscan theme off, today's recipe of course has to be Italian and one of my favourites, I hope you love it;

Minestra Primavera
Serves 4
Ingredients
1 tbs Olive Oil
1 Onion, chopped
2 Garlic Cloves, finely chopped
3 slices of prosciutto, chopped
1 tbs plain flour
1 cup (250ml) white wine
1kg fresh peas, podded (to give 2 cups)
1kg broad beans, podded, blanched
1 bunch asparagus, cut into 3cm lengths
Bunch Spinach
Grated Pecorino and Sourdough, to serve
Chicken Stock
1 raw chicken carcass
3 carrots
1 onion, roughly chopped
2 celery stalks, roughly chopped
1 each bay leaf and thyme sprig
3 flat leaf parsley stalks
5 whole black peppercorns
Method
For Chicken stock, place all ingredients in a stockpot, cover with 2 L (8 cups) cold water & bring to boil over high heat.  Reduce heat to medium-low and simmer for 1-2 hours, skimming the surface occasionally.  Strain.  Reserve 1L (4 Cups) stock.  (Remaining stock will keep in airtight containers for up to 3 months in freezer or 1 week in the fridge).  Heat oil in medium pan.  Cook onion and garlic, stirring for 4-6 minutes until soft.  Add prosciutto and cook, stirring for 1 minute.  Add flour and cook, stirring for 2 minutes.  Gradually stir in wine, then add 1 cup (250ml) reserved stock and simmer for 8 minutes or until thickened. 
Meanwhile, in a separate pan, bring remaining 3 cups (750ml) stock to the boil.  Add peas and cook for 3 minutes.  Squeeze broad beans from their skins and spinach, then add to the pan along with the asparagus and and cook for 2 minutes or until the vegetables are tender.  Stir in wine mixture.  Cool slightly.  Whiz 1 cup (250ml) soup in a blender until smooth.  Stir the puree through remaining soup, season and gently reheat.  Divide soup among bowls, scatted with pecorino and serve with sourdough.**

Hope you have a fabulous week everyone and are just as inspired by everything beautiful and Tuscan as I am.  Please don't forget to visit our facebook page and have a look at some of our little lovelies, Christmas is coming up fast!
Enjoy,
Tammy xx

**Delicious Magazine, Issue 109, October 2011, Recipe has been slightly altered