Science and Beeswax

2014-04-30 19.12.48

My fascination with beeswax is ongoing. After covering all the wooden furniture and ornaments (african carvings, bowls etc) in my beeswax polish, and causing my household to flee if they spot a pot of beeswax skin cream in my hand, I decided to get more information.  I need the information in order to convince my science educated and orientated family that applying my ointment is beneficial, since I made quite a lot of it and do not want to waste any.

I gave the pseudo sciences a miss, avoided the advertising blurbs of the alternative crowd and went straight to any scientific publication I could find. The result of my search was inconclusive and disappointing to say the least. Does it cure cancer, heal burns , fight bacteria, line the stomach and so on, as I had hoped?  The short answer is that nobody knows. Some real research has been done but not enough of it to prove or disprove anything.

Anyway my furniture looks nice and my skin is looking and  feeling good.  Twenty days on and no sign of the blotchiness and rash that I get from all the commercial moisturisers.  My mix is not as creamy and long lasting on the skin  as the commercial products, but being able to apply moisturiser over my entire face twice a day instead of once every two days or so in a few less sensitive areas means a lot to me

There is a whiff of olive oil and honey on everything including me. Perhaps if I add garlic to the mix – garlic has medicinal properties, doesn’t it? I shall read up on that! 😉


Fave e Cicoria (Broadbeans with Chicory)

2014-05-16 Fave e Chicoria 2014-05-16 - Preserved Fava


I heard about this recipe many years ago but have never tried it. Today I harvested all the chicory in the garden, cleaned it and put it in the pot straight away. I used some of the broadbeans that I had vacuum sealed and preserved during the summer. The result was delicious! The recipe originated in the old Queen of the Sea, Bari (Puglia),  the home town of my dear friend Lino Pansini. I must remember to ask him if his mum ever made it. It is traditionally served in on big plate, placed in the centre of the table, and each person was given a fork.

Fave e Cicoria

500g Broad Beans-  Soaked overnight and boiled down to a puree. I have used my fresh preserved beans (In Italy dried broadbeans are used)

1 Large bunch of fresh green Chicory

A pinch of Chili

2 Cloves of Garlic finely chopped

Olive oil for frying and Extra Virgin Olive Oil for drizzling on the finished dish

Salt and pepper


Cook the broadbeans until most of it becomes a puree, about 40 minutes. Add a bit of salt and pepper to the bean puree. Meantime, boil the chicory for about 10 minutes until tender. Do not add salt to the chicory. Fry the garlic in a bit of olive oil until soft, add the chilli  and chicory (squeese out as much water as you can first). Cook for about 5 minutes. To serve put the chicory on a serving plate and spoon the hot bean puree over the chicory.

This is enough for 4 people as a side and for 2 people if eaten as a main with bread. Use any left over bean puree as a pasta sauce.  ENJOY!