🏡 I Left the City 🌿 | The Hardest Part of Starting a New Life

ARGENTINA
These days we've received so many displays of love, so much affection for what we do that I truly can only share this, and share ourselves, with much love as always, and thank you from the bottom of my heart for your support and affection... Have a beautiful Sunday, huge hugs! I'll leave the recipe below! We love you all!

BORAGE EMPANADAS RECIPE :)

For the filling: a handful of borage. I scooped out the core and boiled them for a few minutes, then sautéed them with an onion and a little water to make a broth, which I then mixed with a piece of tofu to replace the ricotta :) You can also add nutmeg, which gives it a super delicious touch. Borage is very similar to spinach, just to give you an idea.

For the dough: this is the same dough we always make, super easy! It takes 250 grams of flour, 100 cc of water, 30 grams of olive oil, and 5 grams of salt. It's important to let the dough rest for at least 20 minutes.

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We love sharing our days in the countryside and we also want to hear your stories!

Thank you for always supporting us: this journey is more special thanks to you! 💚 #countryside #slowliving #offgrid #nature -------------------------------------------------------- 00:00 intro 00:32 greenhouse tasks 04:50 borage harvest 05:50 preparing fried borage and tofu empanadas 11:15 carving and basketry