Light cooking, raw vegetables, undercooked or ""al dente"": let´s make the most of summer vegetables!
Summer cooking is so full of scents and aromas. We love the contrasts and lightness, the low calorie and high vitamin content.
These warm weather recipes all have one thing in common: we are not trying to create a unique taste from several ingredients, but to blend distinct flavours to highlight the different products.
Light cooking, raw vegetables, undercooked or ""al dente"": let´s make the most of summer vegetables! Summer cooking is so full of scents and aromas. We love the constrast and lightness, the low calorie and high vitamin content.
These warm weather recipes all have one thing in common: we are not trying to create a unique taste from several ingredients, but to blend distinct flavours to highlight the different products.
Cooking times are generally short and uncooked ingredients much more common.
In terms of health, this is a good thing. Raw or lightly cooked food is much richer in nutrients and vitamins, but heat is not the only reason why food loses vitamins.
Oxygen in the air rapidly burns the active principles in our vegetables.
Limiting conservation time and preparing meals at the last moment are the best ways to keep the nutritional and taste properties of vegetables intact.
If you are preparing delicate mixed vegetables, grated vegetables or strips of vegetables, thinly slicing considerably increases contact with the air.
On one hand, you release volatile aromas and tastes and you enjoy all the richness of your product, but on the other hand, you are exposing it to rapid degeneration.
Of course, you can always keep it vacuum sealed, and this is an excellent way to retain the freshness of your foods, but it is ideal to work quickly with genuinely fresh products.
Let´s make the most of our kitchen gardens or stock up at local producers who are conscientious about picking shortly before selling, thereby avoiding days spent in the cold room…
