Italian caffe press used for our coffee after lunch. This is the small one (enough for one or 2 espresso cups half full), and we used the larger one (enough for about 10 espresso cups full). Delicious coffee! Whatever size used, you do it the same: medium roast espresso grounds in the bottom, water in the top. The stove top burners here are all 10 gas, which heats the water to steamy boiling much quicker. Takes much longer in Norwegian kitchen when I make it on the electric stove I have there. Still tastes delicious either way.
It is hot, so remember to put it on a hot pad or towel, not directly on the table or counter. To keep hot, wrap with a cotton towel, or caffettiera/cafetiera (Italian press/French press) cover. Easy to make, just measure the size of your Italian or French press, cut fabric slightly bigger, stitch all along with some padding, all cotton, then add a tie. I´ve made a few, but I think you can buy them too at markets.
End of lunch. Remains of some of the treats. Citrus fruits from the garden, banana which I will make banana bread out of later (using the ripe bananas, lemon and apple). Mash the fruit and squeeze the lemon, add the zest of both the lemon and a mandarin. Add about 3 Tablespoons oil, depending on how much fruit and liquid you already have. Add 1-2 whole eggs. I forgot to get eggs yesterday, so can´t make this til I get back from Vienna. Sprinkle a bit of spices, fresh nutmeg, etc, a dash salt, 1-2 tsp baking soda (bicarb), mix. Then add enough flour to make a wet batter, do not over mix! For this amount of fruit (2 small bananas, 1 small apple, a lemon and zest) add about 3-4 cups flour, any you have. I am using Italian flour number 0, plus random rye and whole wheat flours here. Spatula batter into two small round cake pans, bake in a hot oven, about 220C. Or on the top of a hot wood burning stove top, once the fire has died down a bit.
* I have left over roasted chestnuts, I got in Rome yesterday from the vendor freshly roasting them, which I will add to the second banana bread, after the batter is already made to above.
Centre bowl has the tiny almond cakes, unroasted chestnuts, and roasted chestnuts (see above too). Surrounding centre bowl is garden citrus fruits--it´s that warm here, like California, where you just go out and pick your own if you have them in your own garden. Various Italian chocolates, with and without hazelnuts. Dark and milk chocolates.
Various biscotti, the heart waffles folded with melted chocolate with hazelnuts, etc also for afters.
Doing laundry during lunch...finished. Will be clothespinned out on the balcony or downstairs in the courtyard later.
