January 2016 Turquoise Newsletter!

Dear Turquoise food lovers, HH 2016!!

Which simply  means Happy and Healthy, our fundamentals for a beautiful living.

On the previous post below you'll find a lot of Healthy possibilities to explore during this winter and make them real healthy habits to undertake for your future years to come!

But, as with health comes also happiness, here we go for my nice traveling around the world and my future classes! 

As always, take good care of yourselves,

yours,

Gaia


Travel with me in Italy, Spain and Ireland!

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Travel with me to Bertinoro, Ravenna and Emilia-Romagna - Italy

Travel with me to Sacrofano (Roman beautiful and truly original countryside with  one day visit to Rome)  - Italy

Travel with me  to Rome - Italy 

Travel with me to  Garda Lake - Italy 

Travel with me to  Valencia  - Spain

Travel with me to Carlingford  - Ireland 

Dear  Turquoise food lovers , all packages will be lasting 5 days/4 nights and the price for each package, will be of  900 euros, all included , except for the travel ticket to destination.
(All included means transfer from and to airport, private minivan with personal driver, hotel accomodation and meals, cooking classes, visit to Markets, Food producers and cultural excursions)

All trips can take place ONLY with a minimum number of participants of 7 andw ill take place in spring time from Thursday till Monday, dates to be determined. 

If you are interested to know more about each program and register, write me at gaia.gorini@gmail.com

My future classes

February the 6th, Home Made Ravioli with new fillings from the Starred italian Chefs,
35 euros

February the 10th Dinner with Gaia, a great menu for an half week dinner! 
40 euros

To book, please write me at gaia.gorini@gmail.com 



Recipes for  an healthy  season!

Salad with goat cheese, avocado and pink grapefruits

INGREDIENTS
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SERVING   4

• 1tablespoon balsamic vinegar
• 1teaspoon balsamic vinegar
• 1⁄2teaspoon honey
• 1⁄8teaspoon salt
• 1⁄8teaspoon black pepper
• 3tablespoons EVO oil
• 1 avocado
• 2 pink grapefruit, peeled and divided into sections
• 1cup red onion, thinly sliced
• 4ounces goat cheese, crumbled
• 6cups mixed salad greens

1. Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
2. Toss the greens with the grapefruit, cheese and red onion and avocado Pour on the vinaigrette and toss to coat evenly. Serve immediately.

 Polenta with codfish and capers, gluten free recipe

INGREDIENTS

1. • 2 pounds salted boneless codfish
   • 2 tablespoons olive oil
   • 1 clove garlic, chopped
   • 1 small onion, chopped
   • 1 1/2 cups drained, solid-pack tomatoes (or 1 1/2 pounds ripe tomatoes, peeled, seeded and chopped)
   • 1 tablespoon dried basil (or a few leaves of fresh basil)
   • 1 small can tomato paste
   • Salt, pepper
   • 1 recipe polenta
   • Grated Parmesan cheese

PREPARATION

1. 1. Soak the codfish in cold water to cover for 8 hours, changing the water once during the soaking. Drain and cover with fresh water, bring to a boil, lower the heat and simmer until the fish is tender.
   2. Heat the olive oil and sauté the garlic and onion. Add the tomatoes and basil and simmer for 30-40 minutes. Add the tomato paste and simmer for 15 minutes. Season to taste with salt and pepper. The sauce should be quite thick. If it is not, reduce it over a brisk flame, stirring constantly.
   3. Pour polenta into an oiled casserole or baking dish and top with codfish. Cover with the tomato sauce, sprinkle with grated Parmesan cheese and put under the broiler flame for a minute or two, until the top is glazed.
2. Variations:
   1. For a Mexican version, chop 2 canned peeled green chilis and add them to the polenta with 1/2 cup grated Gruyère cheese. Add 1 tablespoon chili powder to the tomato sauce, simmer until thick.
   
   
   

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