For the dough 200 grams of flour, 100 ml. water, 10 grams of milk powder, 40 grams of margarine (or butter) at room temperature, 16 grams of sugar, 12 grams of instant yeast bakery (or 24 grams fresh yeast or 10 grams instant yeast bakery type Maizena ) and 3 grams of salt.
Thursday, March 31, 2011
Croquette potatoes and spinach
The potato croquettes and spinach are a specialty! Their breading crispy and the inside soft, making them truly unique. INGREDIENTS - 200 g potatoes - 200 g of spinach - 2 eggs - 50 g of grated cheese - chopped parsley - breadcrumbs - salt and pepper - oil for frying PREPARATION Clean the spinach thoroughly and boiled in salted water.
Drain well and strizzali to remove excess water. Boil the potatoes and mash them. Collect the puree into a bowl, combine chopped spinach, egg, cheese, parsley, a pinch of salt and pepper. Mix ingredients until dough is smooth. Form the croquettes, pass them in beaten egg and bread crumbs in order to have an extremely crisp breading.
Drain well and strizzali to remove excess water. Boil the potatoes and mash them. Collect the puree into a bowl, combine chopped spinach, egg, cheese, parsley, a pinch of salt and pepper. Mix ingredients until dough is smooth. Form the croquettes, pass them in beaten egg and bread crumbs in order to have an extremely crisp breading.
Stuffed olives
Ingredients: For 4 persons: 100 gr of chicken, 100 emails, 100 of beef, 50 g ham, 2 eggs, 1 stick of celery, 100 grams of parmesan cheese, onion, 1 small carrot, a piece lemon peel, half a glass of white wine, a tablespoon of olive oil, nutmeg. To fry: 00 flour to taste, bread crumbs to taste, oil for frying, salt.
Difficulty: medium. Preparation: 1 hour 10 minutes. Preparation: Saute in oil with onion, celery and finely chopped zest of the lemon rind, the flesh that you cut into cubes. Sprinkle with wine and add the diced ham. Turn off the heat and pass through the meat grinder at all, until the mixture is soft but substantial.
Difficulty: medium. Preparation: 1 hour 10 minutes. Preparation: Saute in oil with onion, celery and finely chopped zest of the lemon rind, the flesh that you cut into cubes. Sprinkle with wine and add the diced ham. Turn off the heat and pass through the meat grinder at all, until the mixture is soft but substantial.
Shanks Milanese
Ingredients: For 4 people: shin of veal slices about 5 cm high, onion, beef broth, 50 g butter, flour taste For the gremolada: 1 salted anchovy, 1 clove of garlic, a handful of chopped parsley, 1 lemon. Difficulty: medium. Preparation time: about 2 hours. Preparation: With a meat mallet, beat the flesh with scissors and then cooking the lateral incisions.
In a saucepan, saute the chopped onion and add the shanks infarinari. Let them brown turning to brown both sides. Pour on the broth, and cook for 90 minutes over low heat, pouring broth if dry. For the gremolata, chop the garlic, parsley and anchovies, grated lemon peel. Mix together and once the meat is ready versatecela over and serve.
In a saucepan, saute the chopped onion and add the shanks infarinari. Let them brown turning to brown both sides. Pour on the broth, and cook for 90 minutes over low heat, pouring broth if dry. For the gremolata, chop the garlic, parsley and anchovies, grated lemon peel. Mix together and once the meat is ready versatecela over and serve.
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Wednesday, March 30, 2011
Egg and ham muffin Endive
The combination of Egg mollet with endives and ham is delicious, combine all ingredients in every bite is a festival of flavors for the palate, with nice textures, soft, nothing beats a good homemade bread to accompany. 4 eggs (L), 4 endive, 2 slices of ham, a small bunch of chives, extra virgin olive oil and salt.
Orange muffins filled with cream
The orange muffins filled with cream are a real treat! Tasty and quick to prepare. You'll look great! Ingredients for 6 muffins For the muffins: - 130 g flour 00 to 50 g sugar -1 / 2 packet of baking powder - 1 orange (juice and grated) - 1 egg - 40 ml vegetable oil For the filling: - 1 egg - 250 ml of milk - 2 tablespoons sugar - 1 heaped tablespoon of flour 00 - liqueur cakes for preparation begins to prepare the muffins: In a bowl pour the flour, sugar and baking powder.
Penne with tuna, capers and roe
Good day girls a brief account of my dental adventure: I'm still a bit stunned (and with only one cheek to Ferilli: D) but the mole is gone, deceased, removed, deleted, so I'm feeling much better and the good and the dentist discovered by X-ray that I still had a mole of pending proceedings that went down because of this and then grind away a bit of this and I find myself with a new molar! I feel like a child who is going to tick it lost the tooth will buy back another one: D!! Ok, back to the stove, oven or anything is better than nothing sweet in store for this week but I have several savory recipes to show you.
Happy to Cook: poussin roasted with soy sauce and citrus
4 poussin chickens, 1 large onion, soy and citrus dressing and chive oil. Citrus soy marinade and 3 c / s soy sauce, 1 lemon, 1 orange, 2 tangerines, 1 c / s chive oil, 2 cloves of garlic, 1 c / s of chopped cilantro, 2 c / s Oporto, 1 c / s of mirin, pepper and 1 c / c of brown sugar. Chive oil 50 grams of onion and ¼ liter of extra virgin olive oil.
Recipe Beef with peas, marinated onions and hazelnuts
The lining and ingredients that provide flavor and taste to the dish, are balanced, nuts, sweet, umami ... 600 grams of beef in thick fillets, 20 g of hazelnut paste, 2 c / s caramelized hazelnut sprinkles, fresh black pepper ground pepper, extra virgin olive oil and Maldon salt. For the marinated onions 2 green onions, 100 grams of beef broth, 25 grams of soy sauce and 2 Jamaica berries freshly ground pepper.
Tuesday, March 29, 2011
Fusilli with crab meat
Ingredients for 4 persons - 350 g fusilli - 300 g of canned crab meat - 500 g cherry tomatoes - 1 clove garlic - 6 tablespoons extra-virgin olive oil - chopped parsley - salt, pepper PREPARATION Lava carefully tomatoes, cut them in half, remove seeds and adagiali on a baking sheet. Chop aromatic with salt, pepper, parsley, garlic and olive oil.
Spray the tomatoes and cook in preheated oven at 250 ° C for 20-25 minutes. Drain, shred the crab meat and combine with the tomatoes. Cook the fusilli in boiling salted water. When cooked season them with the sauce and serve immediately.
Spray the tomatoes and cook in preheated oven at 250 ° C for 20-25 minutes. Drain, shred the crab meat and combine with the tomatoes. Cook the fusilli in boiling salted water. When cooked season them with the sauce and serve immediately.
Oranges dipped in chocolate syrup
The oranges in syrup are the perfect complement to desserts, cakes, chocolate candy, and Christmas recipes like twisted roll of kings ... they can be crowned with a cake, pie or pudding ... but if you bathe in chocolate, are converted by themselves in the undisputed protagonists Ingredients: 3 pints of naranjasun agua650 azúcar200 g g COUVERTURE Preparation: choose three good thick-skinned oranges and wash well under running water.
Baked Spinach Frittata
I love the omelets in the oven because they are soft and supple and can be either a single dish served in small plates portion for delicious finger food. My favorite is the one with spinach, ricotta and dried tomatoes and fontina cheese ... delicious! I sprinkled before baking the frittata with the Panpan (triple toasted) of the Company of herbs so as to create a light crispy crust ...
Try an omelet is really tasty and the ingredients blend together beautifully in fact the slightly bitter taste of spinach is combined with sweetness and delicacy of ricotta in a perfect marriage of flavors and sensations Now I run a dentist's waiting for me ... ... hopefully good ... do cross each other many for me D!! Omelette with spinach, ricotta and sun-dried tomatoes 4 eggs 150 g fontina, diced 500 g of spinach washed and boiled briefly pinch of baking soda (used to inflate it a bit) 300 g ricotta cheese 5-6 sun-dried tomatoes Salt to taste Butter to taste Panpan Beat eggs with salt, baking soda and if you like pepper and add the ricotta and mix well.
Try an omelet is really tasty and the ingredients blend together beautifully in fact the slightly bitter taste of spinach is combined with sweetness and delicacy of ricotta in a perfect marriage of flavors and sensations Now I run a dentist's waiting for me ... ... hopefully good ... do cross each other many for me D!! Omelette with spinach, ricotta and sun-dried tomatoes 4 eggs 150 g fontina, diced 500 g of spinach washed and boiled briefly pinch of baking soda (used to inflate it a bit) 300 g ricotta cheese 5-6 sun-dried tomatoes Salt to taste Butter to taste Panpan Beat eggs with salt, baking soda and if you like pepper and add the ricotta and mix well.
Peppered Mussels
Ingredients: For 4 people: 2 kg of mussels, 2 cloves of garlic, 1 bunch of parsley, pepper and ½ cup extra virgin olive oil. Difficulty: Easy. Preparation: 25 minutes. Preparation: In a large bowl, wash and clean the mussels under running water with all the vulvas. With a boxcutter remove the beard and rub with a brush metal.
Settle the mussels in a saucepan with garlic, peeled and chopped parsley and olive oil. Cover and let the mussels open, stirring just stirring the pot grabbing the handles. Once the valves are open, serve the mussels sprinkled with pepper, very hot. If desired, serve with peppered toast.
Settle the mussels in a saucepan with garlic, peeled and chopped parsley and olive oil. Cover and let the mussels open, stirring just stirring the pot grabbing the handles. Once the valves are open, serve the mussels sprinkled with pepper, very hot. If desired, serve with peppered toast.
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Cutturieddu
Ingredients: Serves 4 1 kg of mutton, 100 g fat, 4 potatoes, 1 medium onion, some tomato sauce, a couple of cloves of garlic, a handful of parsley, olive oil, red pepper, water and salt to taste Difficulty: Easy. Preparation: 1 1 hour 45 minutes. Method: Blanch and remove skin and seeds of tomatoes, cut into small pieces with the other vegetables.
In a pan fry the vegetables, the meat cut into chunks and bacon into strips with the oil and the garlic cloves. Incoperchiate, add red pepper, chopped parsley and salt. Cover with water and simmer over low heat for about an hour and a half hours until the meat is tender.
In a pan fry the vegetables, the meat cut into chunks and bacon into strips with the oil and the garlic cloves. Incoperchiate, add red pepper, chopped parsley and salt. Cover with water and simmer over low heat for about an hour and a half hours until the meat is tender.
Monday, March 28, 2011
Range chicken and morels in two firings, Matignon celery / pear
A tasty dish with a beautiful marriage of salty / sweet in the filling that I loved it! Serves 4 1 large chicken 170 ml cream 50g butter 1 celery root 1 pear Stuffing 70gr 15gr of white chicken dried morels 1 egg 50 ml of cream Freshly ground pepper Salt to 5 bays Guérande Bouillon chicken 1 / 4 of the celery root 1 / 2 leek 2 carrots 5gr fresh ginger 1 / 2 onion studded 1 bouquet garni 100ml white wine 1 liter of water dried morels: user emploiFaire soak in warm water 15 minutes.
Apple crumble
Now I feel it especially in the spring by some unmistakable signs that I feel at times more vital than ever in others where I have a real moment of acute Sonnoli .... Here every year I make this effect so that the spring is off and the dark colors and grays and on those who bring happiness especially now in the kitchen as these cocotte stoneware Le Creuset colors and glamorous hues ranging from pink to purple ...
Sunday, March 27, 2011
TROFIE WITH CREAM SAUCE AND BASIL Hen
Serving for two: 250 gr trofie fresh (or dried) For the small fillets sugo6 gallinella4 tomatoes piccadilly1 white clove agliovino For crema2 handfuls of basil leaves a handful of soft ricotta pinoli60 gr oliosaleEliminate the skin and any bones from fillets of chicken and cut into cubes.
Eggplant Meatballs
The aubergine balls are great served as an appetizer or second. Soft, can be enjoyed hot or warm. INGREDIENTS - 600 eggplants - 2 eggs - 80 g of grated cheese - 100 grams of bread crumbs - a few leaves of basil - salt and pepper - oil for frying PREPARATION Cut the eggplant into small cubes and lessale in salted water for 7-8 minutes.
Pour into colander and let stand for at least an hour to remove excess water. When you are warmed, strizzale frullale with his hands and into the mixer. Gather the mixture into a bowl, combine eggs, bread crumbs, cheese, a pinch of salt, pepper and basil leaves. Mix well all ingredients and form meatballs.
Pour into colander and let stand for at least an hour to remove excess water. When you are warmed, strizzale frullale with his hands and into the mixer. Gather the mixture into a bowl, combine eggs, bread crumbs, cheese, a pinch of salt, pepper and basil leaves. Mix well all ingredients and form meatballs.
Crispy fried chicken with a spicy beer sauce filled Pumpernickel
Today's lunch was again a tasty, crunchy whole roasted chicken. On the Internet I came across this recipe, in which the roasted chicken is doused with beer, and so super fragrant and crispy. I really wanted to try this! I stuffed the chicken this time not with a normal Dumpling dough from bread cubes as usual, but had the spontaneous idea to fill it with a more aromatic Pumpernickel Dumpling dough.
Spicy porridge with bacon, fried tomatoes and caramelized
I was so excited, the creamy, cheesy, spicy porridge, to the hearty bacon, fried crisp and the sweet tomatoes, a true explosion of taste in the mouth! 1 tablespoon olive oil in a small saucepan, sauté onion and garlic. Oatmeal admit fry briefly, then pour in the broth. Wait until it starts boiling, then reduce heat to a minimum and simmer for about 15 minutes can easily.
Saturday, March 26, 2011
Doughnut ricotta
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes INGREDIENTS 350g. 125g of flour. 125g of butter. 125g of sugar. ricotta cheese 3 eggs 70 gr. rum raisins 1 tablespoon baking powder grated rind of 1 lemon salt granulated sugar Soak raisins PROCEEDINGS -------------------------- in warm water, then drain well and place in a bowl with a glass of rum.
Sieved on a pastry 330gr. flour with baking powder, take a recess and put the butter cut into small pieces and crumbled ricotta. Work initially with a fork, butter and cottage cheese, then add 2 egg yolks, whole egg, sugar, grated rind of lemon and a pinch of salt. Then knead with your hands, quickly, the time required to obtain a homogeneous mixture.
Sieved on a pastry 330gr. flour with baking powder, take a recess and put the butter cut into small pieces and crumbled ricotta. Work initially with a fork, butter and cottage cheese, then add 2 egg yolks, whole egg, sugar, grated rind of lemon and a pinch of salt. Then knead with your hands, quickly, the time required to obtain a homogeneous mixture.
Rombi caramel
Serves: 4 people Difficulty ': Easy Preparation time: 2 hours and 30 minutes INGREDIENTS 190gr. 360g of rice. granulated sugar 1 liter. milk 1 piece of lemon rind 100gr. 50g blanched almonds. macaroons 40g. of candied citron 4 eggs 2 egg yolks 1 / 2 cup brandy salt PROCEEDINGS -------------------------- In a saucepan heat the milk with the zest lemon.
When boiling add a pinch of salt and throw the rice, cook until will have 'absorbed almost all the milk. Remove from heat, remove the lemon zest and stir in 280gr. of sugar. Finely chopped citron, almonds and amaretti (if you prefer you can put the ingredients in a blender), add to the rice and stir in 6 egg yolks and 4 egg whites until stiff.
When boiling add a pinch of salt and throw the rice, cook until will have 'absorbed almost all the milk. Remove from heat, remove the lemon zest and stir in 280gr. of sugar. Finely chopped citron, almonds and amaretti (if you prefer you can put the ingredients in a blender), add to the rice and stir in 6 egg yolks and 4 egg whites until stiff.
Ricotta meatballs with tomato sauce
Ingredients: For 4 persons: 350 gr of ricotta, 2 eggs, 40g of grated parmesan, 60 g cheese, 140 grams of bread crumbs, parsley, 1 clove of garlic, pepper. For the sauce: onion, basil, tomato sauce, salt. Difficulty: Easy. Preparation: 50 minutes. Preparation: Prepare a tomato sauce not too thick, fry an onion with the oil and triata cut strisicoline basil, then pour the tomato sauce and salt.
Dolce chess
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes INGREDIENTS 200g. 200g of flour. 200g of sugar. 30g of butter. unsweetened cocoa powder 4 eggs 1 tablespoon baking powder 1 teaspoon of vanilla extract salt -------------------------- CASE Keep your butter at room temperature for a couple of hours then put it in small pieces in a bowl and knead well with a wooden spoon so that you get a soft cream: then stir in a little at a time and stirring constantly, 80gr.
Jam tart cherries
We end the week on a sweet note as I need a good cuddle and also because you will be reading this I will be in the clutches of my dentist's waiting for me with open arms and the thought terrifies me! I'm not a coward indeed a threshold the very high pain but I am afraid of that chair will: D!! Do not think about it today and let's enjoy a classic tea time with a slightly distorted by a few ingredients like flour, rice and sugar cane.
Friday, March 25, 2011
Tart dates
Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 300g. 150g of flour. 125g of sugar. butter 2 egg yolks 1 teaspoon baking powder grated rind of 1 / 2 lemon 4 slices of plum jam pineapple 2 oranges 8 dates, 2 bananas, brandy salt ----------------- PROCEDURE --------- Sift the flour and add baking powder and butter into small pieces (except for a knob), then mix it with the flour.
Charlotte crunchy
Serves: 4 people Difficulty ': Media Preparation time: 1 hour 15 minutes + 12 hours in the refrigerator INGREDIENTS 200gr. 20g of sugar. isinglass 1/2lt 5 egg yolks. 400g of milk. heavy cream 1 teaspoon of vanilla extract 150gr. 50g dark chocolate. 100g of butter. of crunchy hazelnuts 200gr. of sponge PROCEEDINGS -------------------------- Soften the gelatin in a bit 'of water.
Heat the milk with vanilla flavoring. In a saucepan off the heat, attach the egg yolks with the sugar, stir in the milk and cook the cream in a double boiler, stirring constantly. As soon as the cream sail 'the spoon, travasatela in a bowl, incorporate the fish glue and squeeze the melted chocolate aside.
Heat the milk with vanilla flavoring. In a saucepan off the heat, attach the egg yolks with the sugar, stir in the milk and cook the cream in a double boiler, stirring constantly. As soon as the cream sail 'the spoon, travasatela in a bowl, incorporate the fish glue and squeeze the melted chocolate aside.
Fantasia profiteroles
Serves: 4 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 200g. butter 3 eggs 200g flour. heavy cream 1 tablespoon icing sugar 200g. dark chocolate PROCEEDINGS -------------------------- Put the salt into a saucepan with 250g. water, 50g. of butter and a pinch of salt. When the butter is' completely melted, remove from heat and mingle the flour in one fell swoop.
Almond stuffed chicken breast fillets in orange sauce
Here's the recipe: Preheat oven to 220 degrees. Cut each fillet in a bag. Celery, parsley, almonds, bread crumbs, egg, apricot blend and pepper and salt. Place the mixture in the bags and seal with toothpicks.
Tile the two liqueurs
Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 1 rectangular sponge cake 200g. 1/2lt. milk 3 eggs 3 tablespoons flour 7 tablespoons sugar 50g. Almond already 'peeled 180g. powdered sugar 1 small glass of brandy alchermes 2 -------------------------- PROCEDURE Divide sponge cake into three equal layers.
Whip 3 egg yolks with 4 tablespoons of sugar and flour 3. Gradually add the milk, then cook, stirring, until a thick cream. Pour half 'of the cream in a bowl. The other half 'add the chopped chocolate, melt over low heat. Boil for 3 minutes 1 / 2 cup water 3 tablespoons sugar, and remove from the heat and join the alchermes brandy.
Whip 3 egg yolks with 4 tablespoons of sugar and flour 3. Gradually add the milk, then cook, stirring, until a thick cream. Pour half 'of the cream in a bowl. The other half 'add the chopped chocolate, melt over low heat. Boil for 3 minutes 1 / 2 cup water 3 tablespoons sugar, and remove from the heat and join the alchermes brandy.
Warm asparagus and pea soup
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 10 minutes INGREDIENTS 300g. 300g green asparagus. already peas' shelled 40g. 100gr of bean sprouts. potatoes 1 onion 120gr. 10g of pasta. 1.5 liters of fresh basil. vegetable stock 20g. Grana Padano 5g. 50g of wasabi. 20g smoked ham Prague.
extra virgin olive oil salt pepper PROCEDURE -------------------------- Chop the ham into a mixer of Prague, or you can chop fine with a knife . Clean asparagus, cut an inch of the stem, the most 'hard and earthy, then scrape with a knife the rest of the stem up to the green. Rinse the asparagus under cold running water and keep them ready for cooking with the stem immersed in a container with water.
extra virgin olive oil salt pepper PROCEDURE -------------------------- Chop the ham into a mixer of Prague, or you can chop fine with a knife . Clean asparagus, cut an inch of the stem, the most 'hard and earthy, then scrape with a knife the rest of the stem up to the green. Rinse the asparagus under cold running water and keep them ready for cooking with the stem immersed in a container with water.
Roasted Garlic Sauce
The roasted garlic sauce is a seasoning that usually create many converts from the first time of testing, although there are many variants, here's one of the basic working and it is possible that for many is the best. Ideal for the classic "deluxe potatoes' or a traditional oven-roasted potatoes, some steamed vegetables, meat, fish ...
you have made and tested the roasted garlic sauce, you can make your own variants including some aromatic herb that you like, spices provide a special touch to match the ingredient that will spice up the sauce, or one of the vinegars that extend the range of flavors of any dish. If you have never tried roasted garlic sauce, you'll love.
you have made and tested the roasted garlic sauce, you can make your own variants including some aromatic herb that you like, spices provide a special touch to match the ingredient that will spice up the sauce, or one of the vinegars that extend the range of flavors of any dish. If you have never tried roasted garlic sauce, you'll love.
Rice Cakes
12 wafers of pies, 600 ml of milk, 60 grams of butter, 20 grams of meal of rice, 20 grams of cornstarch, 30 grams of flour, 80 grams of sugar, a pinch of salt and 2 medium eggs. Preheat oven to 200 º C.
Soft cream of chestnuts and hazelnuts
A soft terribly delicious .... Ingredients for a soft egg Goose (3oeufs chicken) 120g brown sugar hazelnut powder 140gr 500gr 100gr cream brown butter 100g flour 1 teaspoon baking powder In a bowl, whisk egg with your goose and sugar cane. Add melted butter, cream and brown. Mix your ground hazelnuts, flour and baking powder that you add gradually while beating on the previous preparation.
You must obtain a smooth paste. Pour into a buttered pan and bake for 40 minutes at 180 ° C fan oven. Watch the cooking, it can be shorter or longer depending on your oven. Remove from oven and let stand 10 minutes before turning out.
You must obtain a smooth paste. Pour into a buttered pan and bake for 40 minutes at 180 ° C fan oven. Watch the cooking, it can be shorter or longer depending on your oven. Remove from oven and let stand 10 minutes before turning out.
Catalan cream foam light
Cream is usually used for the production of foam into the trap of cooking developed for this purpose, but also can be made without the addition of fat, then we show how to make a slight Catalan cream foam, getting to take the body, although as the remaining foam, must serve just before tasting. This whim to please not alter the diet, say that sometimes we use low fat milk.
If after you test the light Catalan cream foam does not have the body that is expected of a foam, try to introduce another charge and leave again. ½ pint of milk, 4 egg yolks, 75 grams of sugar, a slice of lemon peel, 1 stick of cinnamon and 3 sheets of gelatin (isinglass). To accompany sugar and crunchy chocolate balls.
If after you test the light Catalan cream foam does not have the body that is expected of a foam, try to introduce another charge and leave again. ½ pint of milk, 4 egg yolks, 75 grams of sugar, a slice of lemon peel, 1 stick of cinnamon and 3 sheets of gelatin (isinglass). To accompany sugar and crunchy chocolate balls.
Thursday, March 24, 2011
Casserole of pork with potatoes
A dish of stewed potatoes are always welcome at home. A classic stew today I prepared a piece of tape on the back Iberian Pedroches this recipe to participate in the contest stews 'Le Creuset' in yummy recipes. Any stew in a pot 'Le Creuset' is perfect because the heat distributed uniformly, are better preserved nutritional quality of food as it is cooked with less liquid and fat Ingredients: 400 g of pepper cebolla1 lomo1 Paper1 Red1 pepper tomato maduro800 g patatasun little virgin olive oil leaves laurel1 EXTRA2 glass of white wine from Montilla-Morilesunas azafrán1 strands teaspoon paprika Verasal Preparation: Cover the bottom of the pan with olive oil, and when is very hot pour the chopped meat and sauté well everywhere.
Lentils with meat
We seem to have abandoned some vegetables prepared in traditional way, although there are at our table every week, usually so light, how are you simple and tasty lentils with meat. We know that the sausages, like chorizo or sausage, are essential for many people in this type of stew, though our kitchen is not very common, also offer a tasty recipe for anyone who prefers.
No shortage of recipes for lentils with rice or vegetables, and do not think that the face of the spring will cease to crave these dishes, lentils, chickpeas, beans ... you have to eat them all year and we have many possibilities to bring the dish to the station.
No shortage of recipes for lentils with rice or vegetables, and do not think that the face of the spring will cease to crave these dishes, lentils, chickpeas, beans ... you have to eat them all year and we have many possibilities to bring the dish to the station.
Fettuccine with mushrooms to Imma
Today, a recipe that is also a hymn to the sun in the hot spring rich in the magical light that can get us much about although I must admit that a nice plate of pasta will cheer me up like a dream: D such as fettuccine with mushrooms to Imma : D, one of my favorite dishes ever! The paste used for this sauce, or fettuccine the miller Elice are those meals you never forget as fresh as it once was and made with the same traditions and because of their quality will also create delicious recipes in their simplicity! A sauce flavored paste a delightful bouquet of yellow flowers as the sun and is now spring! Fettucine with mushrooms to Imma 500 g fettucine Miller Elice 300 g veal mince 500 g mushrooms 100 g cooked ham, diced 200 ml cream 1 onion 100 g of boiled peas 1 tablespoon of Parmesan cheese 100 tomato paste ½ cup white wine Olive oil Salt to taste pepper to taste Finely dice the onion very thinly and the stove with oil in a wok, and let him join the ground brown with a fork shelling for 10 minutes, we combine the wine and let evaporate .
Arrosticini Abruzzo
Ingredients: For 4 servings: 800 grams of lamb, olive oil to taste, a sprig of rosemary, lemon, crushed red pepper, black pepper. Difficulty: Easy. Preparation time: 30 minutes. Preparation: Take the skewers and toothpicks from infilateci the meat cut into medium dice. Prepare a marinade with oil, rosemary, pepper, chili pepper and lemon juice.
Soak the skewers in this marinade and leave to marinate for 10 minutes, turning half of the time. Roast the kebabs on the grill or on a grill. While cooking sprinkle with marinade using rosemary as a brush. When they are well cooked remove from heat and add salt. Serve.
Soak the skewers in this marinade and leave to marinate for 10 minutes, turning half of the time. Roast the kebabs on the grill or on a grill. While cooking sprinkle with marinade using rosemary as a brush. When they are well cooked remove from heat and add salt. Serve.
Chocolate caramel and Calvados
Remains a simple preparation for a delicious sauce with which to enrich all types of desserts, fruits, biscuits, cakes, crepes, waffles, macarons ... Possibly the chocolate candy and calvados also find a place in your pantry. 170 grams sugar, 60 grams of butter, 10 grams of pure cocoa powder, 115 grams of cream or cream, 20 grams of calvados (you can use other liquor you like to combine with the chocolate) and a pinch of salt ( You can use salted butter and skip adding more).
Wednesday, March 23, 2011
Chickpea and cicerchie
Serves: 4 people Difficulty ': Easy Preparation time: 2 hours and 30 minutes INGREDIENTS 200g. San Marzano tomatoes 100gr. 100g of dried grass peas. dried chickpeas 1 clove garlic 1 small onion 1 carrot 1 sprig of rosemary, parsley 1 rib of celery 2 tablespoons extra virgin olive oil salt pepper -------------------- ------ PROCEDURE The night before you put it to soak in cold water in two separate bowls grass peas and chick peas with a pinch of baking soda, so 'to rehydrate the two pulses.
Rice vermicelli with tofu and vegetables
Serves: 6 people Difficulty ': Media Preparation time: 1 hour 15 minutes INGREDIENTS 200g. 400g rice vermicelli. 100g of tofu. Bamboo shoots' 150gr. Chinese cabbage 2 carrots 2 zucchini 1 onion 4 tablespoons soybean oil 1 tablespoon soy sauce 1 tablespoon sake 'scraps of chicken 30g. cornstarch garlic ginger chili pepper, black beans PROCEEDINGS -------------------------- Grate ginger, washed and sliced chili, wash the bamboo shoots' and zucchini, carrots peeled and cut into diamond shapes.
Tournedos Foie Gras around asparagus, stuffed wings
Ingredients for 6 people 750gr foie gras 1.5 kg of green asparagus 60g butter 1 bunch cilantro 12 chicken wings 30 cl of poultry stock 75cl Red wine Syrah 45gr sugar 22 cl of juice duck 1 dash white balsamic vinegar Salt Freshly ground pepper to Guérande 5 bays juice 1 onion duck carcass and the wings a duck 50g butter 75 ml dry white wine 1 sprig thyme JUICE FOR DUCK must peel and chop the onion.
Spaghetti with shrimp and artichokes
Ingredients for 4 persons - 250 g of spaghetti - 2 artichokes - 6 tablespoons extra-virgin olive oil - 120 g of peeled shrimp, chopped parsley - salt and pepper Preparation Clean the artichokes by removing the outer leaves and trim the ends, then divide each artichoke into 4 parts. In a saucepan, pour 4 tablespoons of oil and then brown the artichokes for a few minutes.
Combine 4-5 tablespoons of water, adjust with salt and cook covered for 6-7 minutes. Add the shrimp and cook for another 5 minutes. Boil the spaghetti in salted water, drain and let it jump to the tooth for a few minutes in the pan with the artichokes and shrimp, combine the remaining oil, parsley and pepper.
Combine 4-5 tablespoons of water, adjust with salt and cook covered for 6-7 minutes. Add the shrimp and cook for another 5 minutes. Boil the spaghetti in salted water, drain and let it jump to the tooth for a few minutes in the pan with the artichokes and shrimp, combine the remaining oil, parsley and pepper.
Scones with raisins and buttermilk
It was a long time that I wanted to try them, nagged a lot, then that trick is more appropriate for my book Tea Time unless these scones? The scones are typical Scottish sweets for afternoon tea for breakfast and brunch. The British are usually stuffed with butter and jam but if we are perfect with savory fillings, which I obviously could not go on butter and jam, and you know where I got the recipe? From the book 'How to Be a Domestic Goddess' Nigella, Nigella my golden only to look at his fat recipes, it is true, but I love it! She says I am the best scones I've ever eaten "and I think there are wonderful, among other things, with buttermilk, which gives a perfect softness.
Tuesday, March 22, 2011
Banana tart and lime
The basis for this banana tart and lime is easy and quick to make and very versatile. We can make apple pie, strawberries, stone fruit as the season starts ... hope you feel encouraged to try it as soon as we are. Take note, that well deserves it. For the dough 1 vanilla pod, 200 grams of flour, 50 grams of brown sugar, 100 grams of butter at room temperature and cut into cubes, 2 c / s of ice water and a pinch of salt.
Almond cookies
When baked sweet almond, glad to get into the kitchen ... smells like heaven blessed! These cookies are nice, and the crunch of the toasted almonds makes them irresistible Ingredients: 200 g flour 50 g starch patata100 almond rallada100 g g g azucar150 limon1 mantequillaralladura of yemauna cuacharadita egg and a little milk to bicarbonatoun ( optional) almond sprinkles for decoraruna egg for garnish Preparation: In a bowl beat the cream butter and sugar until well blended.
Cake Mantua
Ingredients: For 6-8 people: 175 gr flour, 150 grams of butter, 5 eggs, 175 gr sugar, 1 lemon, 50 g sliced almonds. Difficulty: Easy. Preparation: 1 hour 15 minutes. Preparation: Melt the butter and let cool. Beat 4 egg yolks in a bowl and an egg with sugar and lemon zest until frothy make them well.
Combine the flour, sieving through a sieve, and cool the melted butter and stir. Pour the mixture into a mold lined with parchment paper and put into the oven at 180 degrees for 50-55 minutes. At the end of cooking. When cooked, transfer the cake to a wire rack and let cool. Spread the almonds on the surface before serving.
Combine the flour, sieving through a sieve, and cool the melted butter and stir. Pour the mixture into a mold lined with parchment paper and put into the oven at 180 degrees for 50-55 minutes. At the end of cooking. When cooked, transfer the cake to a wire rack and let cool. Spread the almonds on the surface before serving.
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Orange chicken drumsticks
Ingredients: Serves 4: 8 fused chicken, 1 clove of garlic, 1 untreated orange, a sprig of thyme, 1 / 2 rosemary sprig, 2 sage leaves, 1 teaspoon of curry powder, 1 pinch of ginger powder 2 tablespoons extra virgin olive oil, salt and pepper. Difficulty: Easy. Preparation: 45 minutes. Preparation: Private untreated orange peel and cut it into strips.
Squeeze the orange juice and filtratene. Peel the garlic and finely chop the herbs. Saute in a pan of chicken with the melted oil, add chopped garlic, ginger and curry powder and after a while the rind and the orange juice, salt, and pepper. Cover and cook for 30 minutes, stirring often merged.
Squeeze the orange juice and filtratene. Peel the garlic and finely chop the herbs. Saute in a pan of chicken with the melted oil, add chopped garlic, ginger and curry powder and after a while the rind and the orange juice, salt, and pepper. Cover and cook for 30 minutes, stirring often merged.
Monday, March 21, 2011
Spicy lentil walnut cake
Today I may even start to work a little later, and I've prepared just after breakfast a delicious lunch: a lens-walnut cake, more like a casserole. The whole is completed relatively quickly: first dish you cook soft lenses in vegetable stock, pureed and then a major part of the mass.
Then you fry in onions and garlic, add to grated carrots, apple, raisins and walnuts. Now be added the pureed and whole lenses, a Chia-egg, oatmeal and bread crumbs. Spicy seasoned with salt, pepper and thyme, press the mixture into a baking dish. Everything is now coated with a spicy-sweet glaze, consisting of ketchup, balsamic vinegar, Ahornisurp and applesauce.
Then you fry in onions and garlic, add to grated carrots, apple, raisins and walnuts. Now be added the pureed and whole lenses, a Chia-egg, oatmeal and bread crumbs. Spicy seasoned with salt, pepper and thyme, press the mixture into a baking dish. Everything is now coated with a spicy-sweet glaze, consisting of ketchup, balsamic vinegar, Ahornisurp and applesauce.
Spinach
Fast and nutrients, spinach is a second full meal. Accompanied by a good side dish up a good dinner. Ingredients for 6 baby spinach - 400 g chopped lean meat - 300 g of boiled spinach - 1 egg, 20 g of grated cheese - salt, nutmeg - bread crumbs (for breading) PREPARATION Chop the spinach and collect them in a bowl.
Combine the meat, cheese, egg, a pinch of salt and nutmeg. Mix well all ingredients and form the spinach. Pass them in breadcrumbs and fry in hot oil until golden brown. Adagiale on a paper towel to remove excess grease, then serve. Read more ... They can also be baked in the oven.
Combine the meat, cheese, egg, a pinch of salt and nutmeg. Mix well all ingredients and form the spinach. Pass them in breadcrumbs and fry in hot oil until golden brown. Adagiale on a paper towel to remove excess grease, then serve. Read more ... They can also be baked in the oven.
Yogurt-chocolate cheesecake
Dishes Saturnia Monday even cheesecake yogurt-chocolate cheesecake! Every time I take the will of my beloved cheeesecake and this now is really special and delicious, in fact besides the yogurt and cottage cheese for creamy base I fit in and over (as decoration) a slab of milk chocolate with nuts raisins and pine nuts in La Molina which gave an edge to this sweet, making it even more so gorgeous! So you like my new cheesecake? With the arrival of spring, it will reach other, even the cheesecake because it lends a thousand versions and variants and those without fresh cooking at this moment are my favorite! Yogurt-chocolate cheesecake for the base 150 of biscuits (Digestive) 70 g butter, melted For the filling 2 plain yogurt (Muller) 300 g ricotta cheese 200 ml whipping cream 2 tablespoons of sugar, 6 g gelatin Half tile Molina chocolate with raisins, pine nuts and add them to Crumble the biscuits and melted butter.
Sunday, March 20, 2011
Mango ravioli, shrimp and crispy yogurt
The mango ravioli, shrimp and crispy snack is yogurt elegant palate, with rich textures and soft juicy flavor, but they have character. The shrimp filling is like a treat, therefore it is raw (if you prefer to skip it, is in your hands), marinated with spices, oils and sublime. The texture is needed in this succulent mouthful, so we use the crispy yogurt that you can find here, we will tell you shortly of this product that is already available in small jars for domestic use.
Slow Fish 2011
From 27 to 30 May will take place in the city of Genoa (Italy), Slow Fish 2011, an appointment dedicated to the world of seafood, organized by Slow Food. It is a biennial event that this time celebrates its fifth edition. This year the exhibition carries the theme "The fishermen, another endangered species," this will be the focus of the fair and around it, rotate other issues such as the impoverishment of the seas and the important role that has to be to protect human and sea food variety offered.
Thousand cranes to Japan
When someone asks for something to relieve the pain of others, and this request is as simple as making a paper crane, to me hard to resist. This morning over breakfast I came across this story and this petition written by Makiko 真 纪 子: I found an idea so simple and so easy to reflect on so much pain and disaster, which I set to work and I have already sent my origami crane.
It's easy to help a small gesture like this Today is Sunday, is still an entire afternoon ahead ... and for those who want to participate, all data is not needed here blog, just making the crane, Makiko has inserted this video tutorial well you can follow step by step, and then send e-mail with the photo I hope you get thousands of cranes
It's easy to help a small gesture like this Today is Sunday, is still an entire afternoon ahead ... and for those who want to participate, all data is not needed here blog, just making the crane, Makiko has inserted this video tutorial well you can follow step by step, and then send e-mail with the photo I hope you get thousands of cranes
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Saturday, March 19, 2011
Marinated Tuna with strawberries and pistachio green
Marinated Tuna with strawberries and pistachio green is a taste of luxury, not for price nor the difficulty in its preparation, but because it is delicious, surprising even the people who are not very friendly to eat fish, whether cooked or raw, love. The development, as you will see below, is very simple, the type of tuna used, you can choose the one you like, and our recommendation is frozen for 72 hours at -20 º C to prevent food-borne risks.
Healthy carrot oatmeal muffins with banana icing
Both the recipe for these muffins and the recipe for the banana glaze is ohsheglows, I simply combined and slightly modified. For example, I used instead of the specified Spelt flour with one half whole wheat flour because I had no Spelt flour at home, and the rest I've replaced with finely chopped oatmeal.
I have also replaced the applesauce with a mashed banana, raisins, dates, and by the cocoa bits of walnuts. In just 25 minutes they were baked, and with little sugar, a little oil and no egg! Cool it, I have given each a big blob on top of the glaze, which consists of mashed banana, peanut butter and powdered sugar is.
I have also replaced the applesauce with a mashed banana, raisins, dates, and by the cocoa bits of walnuts. In just 25 minutes they were baked, and with little sugar, a little oil and no egg! Cool it, I have given each a big blob on top of the glaze, which consists of mashed banana, peanut butter and powdered sugar is.
Broccoli and fried potatoes
Ingredients - 200 grams of broccoli - 200 g potatoes - extra-virgin olive oil to taste - 1 clove garlic - salt and pepper Preparation Clean the broccoli, sliced potatoes. Cook the potatoes and steamed broccoli (or lessali). Grease a large frying pan with oil and let cook the crushed garlic.
Combine the broccoli and potatoes, season with salt and pepper and then jump on a high flame for few minutes, until all ingredients are thoroughly mixed.
Combine the broccoli and potatoes, season with salt and pepper and then jump on a high flame for few minutes, until all ingredients are thoroughly mixed.
The paccheri and donuts on Sunday in San Jose
First of all I do lots of good wishes to all the fathers and Joseph celebrate today and I offer a really tasty dish the classic dish of Sunday, the hearty and rich in taste! A dish in the original recipe calls for browning the cheese Bitto that Naples obviously I have not found so I replaced it with the fontina.
You can make the pot even in individual casserole or crock pot for the series also the eye wants its part! And then to Naples to San Jose I can not miss the donuts. Fried or baked are always delightfully good. The Sunday afternoon I prepared the recipe using De Riso like last year because I liked a lot but I did half the dose because the temptation to eat one after the other was too strong and I can not resist the temptation! ! Paccheri sausage with mushrooms and fontina (or posts) from the magazine's January Alice 380g pasta Pacher (The pulp of Gragnano) 2 sausages 600g 200g mushrooms 50g grated parmesan fontina cream 100ml milk ½ cup white wine onion salt, pepper, extra virgin olive oil Clean mushrooms, remove the base and slice them.
You can make the pot even in individual casserole or crock pot for the series also the eye wants its part! And then to Naples to San Jose I can not miss the donuts. Fried or baked are always delightfully good. The Sunday afternoon I prepared the recipe using De Riso like last year because I liked a lot but I did half the dose because the temptation to eat one after the other was too strong and I can not resist the temptation! ! Paccheri sausage with mushrooms and fontina (or posts) from the magazine's January Alice 380g pasta Pacher (The pulp of Gragnano) 2 sausages 600g 200g mushrooms 50g grated parmesan fontina cream 100ml milk ½ cup white wine onion salt, pepper, extra virgin olive oil Clean mushrooms, remove the base and slice them.
Salad of trout
Ingredients: Serves 4: 4 trout fillets, 120 g each, 1 grapefruit, 1 bay leaf, 1 piece of onion, a center of Chinese cabbage or escarole, 3 tablespoons extra virgin olive oil, salt and pepper . Difficulty: Easy. Preparation: 25 minutes. Preparation: Line up the fish fillets in the pan, add the grapefruit juice, 1-2 tablespoons less, bay leaf, onion slices and a few grains of pepper.
Add salt and cook over medium heat for about 5 minutes. Let the fish cool, drain and scatter it. Wash vegetables and cut into strips. Season with grapefruit juice kept aside, oil, salt and pepper, stir and let stand for several minutes. Mix all'insalata also the pieces of fish and serve.
Add salt and cook over medium heat for about 5 minutes. Let the fish cool, drain and scatter it. Wash vegetables and cut into strips. Season with grapefruit juice kept aside, oil, salt and pepper, stir and let stand for several minutes. Mix all'insalata also the pieces of fish and serve.
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Friday, March 18, 2011
(Almost) Whole wheat pizza with spicy tuna and sprouts
Tonight was pizza in the program, because we're looking forward always totally! I baked them again as here, with whole wheat flour, and spontaneously crafted a covering for it. Created is a Pizza Tonno, with onions, tomato sauce and tuna. Sprinkle with grated mozzarella, it was golden brown fried crispy.
Then I sprinkled it with red cabbage just finished germinated sprouts and radish sprouts, the pizza was again a fresh, crisp and taste reminiscent of red cabbage, radish sprouts and by came a little hot in the game. That did great for tuna, I was very excited about the combination! *-* From the ingredients for the dough to about 185-200 ml of water (depending on type of flour), an elastic yeast dough, cover and leave in a warm place for about 45 minutes until it doubles in volume.
Then I sprinkled it with red cabbage just finished germinated sprouts and radish sprouts, the pizza was again a fresh, crisp and taste reminiscent of red cabbage, radish sprouts and by came a little hot in the game. That did great for tuna, I was very excited about the combination! *-* From the ingredients for the dough to about 185-200 ml of water (depending on type of flour), an elastic yeast dough, cover and leave in a warm place for about 45 minutes until it doubles in volume.
Capricci Pasta with sepia, orange and ginger
This Pasta capricci with sepia, orange and ginger, we welcome the spring, summer or our friends who come to eat, will love this pasta dish is different, original, balanced in flavor, aromatic, tender, creamy ... You have to try, which will be very easy for pasta lovers, who also are many, is not it, is a versatile, there are many varieties of pasta to choose from and many combinations to develop ...
Carrot porridge with coconut and maple syrup
The idea I have - again - by ohsheglows. This morning I looked out the window, and found that after all the beautiful spring-like days now back in the direction of ... winter is cold, wet and just gray. Since again a nice hot porridge in the morning had her as a mood! This is cooked with carrots, and spiced with cinnamon, coconut, maple syrup and walnuts.
Cookeing quickly, it warms the body properly from the inside. Simply delicious! Unfortunately, I had forgotten drüberzustreuen the walnuts for decoration, so they are not yet in the photos. Just simply think carrot shred or chop very finely. Milk, lemon juice and coconut cream in a saucepan, let it boil.
Cookeing quickly, it warms the body properly from the inside. Simply delicious! Unfortunately, I had forgotten drüberzustreuen the walnuts for decoration, so they are not yet in the photos. Just simply think carrot shred or chop very finely. Milk, lemon juice and coconut cream in a saucepan, let it boil.
Verrine chenatilly cream and hazelnuts
Today I present the verrine mascarpone chantilly cream and hazelnut really fast to do that is evolving out of recycling is the same cream that I used to stuff the cake for Mr Juve Wow! Golossime and perfect when you have friends to dinner and you do not really want to stand behind the oven, in fact, marry well and have a taste of all.
Verrine chantilly cream and hazelnut biscuits round to taste 200 g butter 200g mascarpone cream Custard 100 g of hazelnuts First prepare the pastry cream with these ingredients 2 egg yolks 20 gr. 00 120 grams of flour sugar grated rind of one lemon 100 ml. milk Beat the egg yolks with sugar.
Verrine chantilly cream and hazelnut biscuits round to taste 200 g butter 200g mascarpone cream Custard 100 g of hazelnuts First prepare the pastry cream with these ingredients 2 egg yolks 20 gr. 00 120 grams of flour sugar grated rind of one lemon 100 ml. milk Beat the egg yolks with sugar.
Thursday, March 17, 2011
Flan RISOTTO BICOLORE
Ingredients J 200 + 200 g rice carnarolizafferano150 gr fresh spinach 1 + 1 + 1 glass scalogni1 lattevino biancobrodo vegetaleparmigiano grattugiatofontina olioburrosale & pepper to taste For the sauce (optional) to taste grated fontina cheese to taste milk to taste fresh cream to taste Pour a bit 'of oil in a pan and let wilt the spinach.
Cut vegetables
Ingredients: For 4 servings: 400 grams of sirloin or rump of beef sliced \u200b\u200bthin, thin 1 leek, 2 stalks of celery, 2 carrots, 1 / 2 grapefruit, chopped parsley, 4 tablespoons extra virgin olive oil, salt and pepper. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Arrange the meat slices on plates resistant to the oven and lightly crossed.
Preheat the oven to 250 degrees. Peel the vegetables, cut into sticks and scald for a few minutes in salted water. Dress with oil and grapefruit juice, salt, pepper and sprinkle with parsley. Cook the meat in the hot oven for a few minutes. Salted, seasoned with a little oil and finish each plate with the prepared vegetables.
Preheat the oven to 250 degrees. Peel the vegetables, cut into sticks and scald for a few minutes in salted water. Dress with oil and grapefruit juice, salt, pepper and sprinkle with parsley. Cook the meat in the hot oven for a few minutes. Salted, seasoned with a little oil and finish each plate with the prepared vegetables.
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Eggs in the nest of ice cream
Ingredients: For 4 persons: 150 gr of vanilla ice cream, 150 grams of chocolate ice cream, 20 grams of sugar-coated chocolate eggs. Difficulty: Easy. Preparation time: 15 minutes plus cooling. Preparation: Soften ice cream at room temperature for several minutes. Put the two kinds of ice cream into a potato masher.
Distributed both on the ice 4 individual plates forming a first layer of fillets of chocolate ice cream. This format is a layer, smaller fillet flavored vanilla ice cream. Complete the nest stands in the center of the vanilla ice cream colored eggs, some whole and others will be broken into two parts.
Distributed both on the ice 4 individual plates forming a first layer of fillets of chocolate ice cream. This format is a layer, smaller fillet flavored vanilla ice cream. Complete the nest stands in the center of the vanilla ice cream colored eggs, some whole and others will be broken into two parts.
Oil roasted potatoes
As a child I knew how to appreciate not really fried potatoes, and since then I have moved out and shopping, of course, but even had to cook and I came back to the potato: cheap, healthy, and soo many. And since I love baked potatoes, because I'm nice spicy Above all, they match almost everything, and are easily conjured.
The other day I had here a recipe for a baked potato oil found because I was immediately hooked! Rapeseed oil with pink berries, pepper, allspice, pepper, etc. heated until the oil is spicy flavors has been well received. Thus, the potatoes have been a wonderful flavor when cooking! The preparation was really easy, and then roasted potatoes tasted delicious! Place all ingredients in a pot and heat over medium heat to 160 degrees.
The other day I had here a recipe for a baked potato oil found because I was immediately hooked! Rapeseed oil with pink berries, pepper, allspice, pepper, etc. heated until the oil is spicy flavors has been well received. Thus, the potatoes have been a wonderful flavor when cooking! The preparation was really easy, and then roasted potatoes tasted delicious! Place all ingredients in a pot and heat over medium heat to 160 degrees.
Michelin Guide Europe 2011 for iPhone
Now available the new Michelin Guide Europe 2011 for iPhone, iPod Touch and iPad, a digital edition that offers information on the best European restaurants in 44 cities spread over 20 countries. In total, the guide offers a selection of more than 1,700 restaurants, basically the same information that offers the paper guide and this year celebrates its 30th edition.
Michelin Guide Europe 2011 for iPhone has a similar structure to that of the 2011 Michelin Guide for Spain and Portugal for iPhone, is a brief description of the premises, the type of cuisine on offer and a letter online, presents the chef and assessment Michelin's inspectors have given the setting, the information is supplemented with maps detailing the location and route to be followed to the restaurant.
Michelin Guide Europe 2011 for iPhone has a similar structure to that of the 2011 Michelin Guide for Spain and Portugal for iPhone, is a brief description of the premises, the type of cuisine on offer and a letter online, presents the chef and assessment Michelin's inspectors have given the setting, the information is supplemented with maps detailing the location and route to be followed to the restaurant.
Sesame mayonnaise
To accompany a steamed fish, beef brochettes, some fresh vegetables or crudités, we propose a simple salsa recipe and quick to make, a sesame mayonnaise is very versatile when it comes to enrich various dishes. There are different formulas when developing a sesame mayonnaise, because as you know, this little seed is from their most natural form, to a paste (tahini) on the market, we can also use sesame oil, the gomasio ...
Wednesday, March 16, 2011
Happy to Cook Scallops with Orange and Leeks
The scallops with orange and leeks are soft, elegant on the palate, and it's a light snack and nutritious, has so many qualities that only need to put more than one scallop per diner, because many will be left wanting more.
Cream of leek, pine nuts and thyme
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour INGREDIENTS 3 large leeks 300g. floury potatoes 50g fresh thyme. pine nuts 1 carrot 1 celery 1 shallot 30g. light butter extra virgin olive oil black pepper salt and pepper to season PROCEEDINGS -------------------------- Wash and palate carrot, shallots and celery.
In a saucepan, prepare the vegetable stock, bring to boil 1.5 liters. vegetables with clean water, a handful of salt and a few grains of black pepper. As soon as the water boils, lower the heat and cook in 25 minutes. Clean the leeks, cut the most 'green and the roots at the base of the stem, then slice into thin slices.
In a saucepan, prepare the vegetable stock, bring to boil 1.5 liters. vegetables with clean water, a handful of salt and a few grains of black pepper. As soon as the water boils, lower the heat and cook in 25 minutes. Clean the leeks, cut the most 'green and the roots at the base of the stem, then slice into thin slices.
Trofie with anchovy pesto
Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 250g. 4 trofie of fresh salted anchovies 30g. 30g fresh basil leaves. Grana Padano 100g. 20gr of growth. pine nuts salt pepper PROCEDURE -------------------------- Desalinated anchovies: rinse under cold running water then pat dry with paper towels.
Remove the backbone and, in a saucepan, let them loose with a few tablespoons of water, pressing lightly with a wooden spoon. Peel the basil leaves with a damp cloth and chop coarsely with hands. Toast the pine nuts for a few minutes in a non-stick frying pan. Put a saucepan with water to cook pasta, freshly boiled, salted with a handful of salt and cook trofie.
Remove the backbone and, in a saucepan, let them loose with a few tablespoons of water, pressing lightly with a wooden spoon. Peel the basil leaves with a damp cloth and chop coarsely with hands. Toast the pine nuts for a few minutes in a non-stick frying pan. Put a saucepan with water to cook pasta, freshly boiled, salted with a handful of salt and cook trofie.
Cut the egg shell with precision
For the preparation of some recipes featured on eggshells, it is necessary to make a cut on the top of the shell, empty and being filled with farce prepared for us is not the presentation ideal, but some questions we have made in this regard, we have to show you the tool that lets you cut the egg shell with precision, has a very simple mechanism as you will see below.
Coconut Overnight Oats - Split style!
From here I have this brilliant idea, namely Overnight Oats on a halved banana serve, so to speak as a banana split, and still on top a heavenly creamy soft-serve. I've altered a bit, however, and taken, for example, instead of cherries and raspberries mixed in to the Pre-Oats coconut, which matches with raspberry I think.
Topped with a raspberry and crunchy granola, sees the whole thing more like dessert than after breakfast, while it's not nearly healthy! Of vitamins, proteins and fiber everything is just perfect, especially since you need not even five minutes in the morning for it! *-* For Overnight Oats: For the Raspberry Soft Serve: Also: On the eve quickly mix all ingredients for the Pre-Oats, cover and refrigerate.
Topped with a raspberry and crunchy granola, sees the whole thing more like dessert than after breakfast, while it's not nearly healthy! Of vitamins, proteins and fiber everything is just perfect, especially since you need not even five minutes in the morning for it! *-* For Overnight Oats: For the Raspberry Soft Serve: Also: On the eve quickly mix all ingredients for the Pre-Oats, cover and refrigerate.
Triangles Asparagus
Serves: 4 people Difficulty ': Media Preparation time: 1 hour INGREDIENTS 4 fresh lasagne sheets 250g. Asparagus 100gr. of ricotta cheese 2 shallots 40g. 40g butter plant. of wheat flour type "00" 3DL. vegetable broth 1 teaspoon saffron 10g. fresh parsley leaves in 20gr. extra virgin olive oil salt white pepper -------------------------- PROCEDURE Clean the asparagus: Cut a couple of inches from the stem, the most 'tough and earthy, then scrape with a knife, the rest up to the green.
Duck breast glazed with honey spicy dumplings and turnip yellow polenta
Ingredients for 4 people 2 duck breasts 1 carrot Lacquer 3 tablespoons honey 1 teaspoon tomato paste 20g fresh ginger 2 dried apricots, prunes 2 5 cl 5 cl white balsamic vinegar 1 teaspoon of port mixing 5 bays Mashed Turnips yellow turnip yellow 300gr 200gr carrots 1 swede 25g butter 5 cup heavy cream Salt and pepper to 5 bays Fries 80g polenta polenta 250 ml milk 1 egg yolk 50g corn kernels (cooked) Salt and pepper to 5 Nutmeg bays stretch film polenta: boil the milk, pour the polenta into rain and then kernel corn, whisking vigorously and cook a few minutes.
Mini Coconut Gugelhopf
Here comes a new appointment with our Tea time but this time nothing but a good cup of tea flavored with cinnamon milk that acts as an accompaniment to these delicious mini coconut Gugelhopf a review of classic and elaborate Gugelhopf cake, sweet Christmas tradition German, Austrian and Alsatian. These pastries were tempting us and the icing was a charm! Mini Gugelhopf coconut butter 150 g sugar 3 eggs 100 flour 120 d 00 (Molino Rossetto) 30 g coconut flour (Mondospezie) lemon peel 2 teaspoons baking powder 1 / 2 teaspoon salt 1 / 2 teaspoon baking soda In addition, candied cherries Beat with the whisk butter with sugar and vanilla, add eggs and mount again.
Tuesday, March 15, 2011
Tortillas stuffed with hummus, spinach and beef
A lack of time to cook, often resort to a sandwich or snack at a pizza ... in short, working fast to make and to satiate our needs. One proposal we have for these cases, or simply because they feel like a meal, or dinner, these tortillas are stuffed with humus, spinach and beef, as you can imagine, a dish only very nutritious, tasty and easy to do.
Can be used wheat tortillas, corn or grain that want to use to make this flatbread, but always prefer to do it ourselves, in this case we use wheat tortillas prepared for situations where you have little time to cook a good background pantry. How to make a nutritious dish?, As you see, we have made the tortillas stuffed with hummus, spinach and beef, another example of that fast food can be healthy home.
Can be used wheat tortillas, corn or grain that want to use to make this flatbread, but always prefer to do it ourselves, in this case we use wheat tortillas prepared for situations where you have little time to cook a good background pantry. How to make a nutritious dish?, As you see, we have made the tortillas stuffed with hummus, spinach and beef, another example of that fast food can be healthy home.
Artichokes with ham and duck scamorza
Artichokes with ham and duck scamorza are easy and quick to make, also offer a very nice combination of flavors, almost addictive. Hope you feel encouraged to try them. 8 artichokes, 16 slices of duck ham, 140 grams of white scamorza, 2 c / s sprocket, pink pepper, extra virgin olive oil and salt. To prepare the artichokes, before marking on the grill, wash them and put them without removing the outer leaves in a pot with water to cook, as we explained in the post you cooked artichokes.
Tortiglioni ragout 'duck
Serves: 6 people Difficulty ': Media Preparation time: 1 hour 30 minutes Ingredients 1 duck 500gr. 300g fresh spinach. tortiglioni of 3 white onions 3 carrots 2 stalks of celery 125ml. white wine 20gr. 20g flour. of extra virgin olive oil 1 orange -------------------------- PROCEDURE Clean up all the vegetables: left whole 2 carrots, 2 onions and coasts celery, carrot and chop the remaining onion and the garlic for the sauce '.
Tagliolini blacks and whites with salmon
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 150g. noodle blacks 150gr. 200g of noodles. Salmon 20gr. fresh fennel 1 lemon 2 tablespoons olive oil salt and pepper on a chopping board PROCEEDINGS -------------------------- private salmon skin, sliding the blade the knife between the skin and the flesh.
Then you slide your finger on the meat so they feel if they were the bones, which you may be removed with tweezers. Cut the salmon into cubes, then chop finely. Do the same with the fennel seeds and lemon peel. Mix herbs and salmon, season with salt and pepper and set aside. Heated in a pot and plenty of water just bubbles, salted with a handful of salt, wait a second and throw the dough, mix in a way that does not stick and calculated 4 minutes of cooking.
Then you slide your finger on the meat so they feel if they were the bones, which you may be removed with tweezers. Cut the salmon into cubes, then chop finely. Do the same with the fennel seeds and lemon peel. Mix herbs and salmon, season with salt and pepper and set aside. Heated in a pot and plenty of water just bubbles, salted with a handful of salt, wait a second and throw the dough, mix in a way that does not stick and calculated 4 minutes of cooking.
Ragout rags' radicchio
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 200g. 300g fresh pasta for lasagna. of radicchio 1 leek 200g. of cod 'desalted 10gr. parsley 100ml. skimmed milk 2 tablespoons extra virgin olive oil red pepper beans in salt brine PROCEEDINGS -------------------------- Cut the cod 'diced .
Roll out the worktop fresh pasta for lasagna, and after it is cut with a floured serrated wheel illegal in many lozenges that it rests on a cloth, which is also well-floured to prevent them from attacking. Peel the leeks, cut the green part and remove the underlying root then slice it thinly into rounds.
Roll out the worktop fresh pasta for lasagna, and after it is cut with a floured serrated wheel illegal in many lozenges that it rests on a cloth, which is also well-floured to prevent them from attacking. Peel the leeks, cut the green part and remove the underlying root then slice it thinly into rounds.
Spaghetti with zucchini cream
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 280 gr. 600g wholemeal spaghetti. 40g of zucchini. basil leaves 1 lemon 150g. 30g garlic ricotta. extra virgin olive oil salt white pepper PROCEEDINGS -------------------------- Tick, wash and dry the zucchini, then the goal pelatene 'with potato peeler, peel and boil for a couple of minutes in boiling water.
Cut all but the zucchini, peeled or not, first in long slices and then at an angle to match. In a pan put the olive oil with some garlic cloves to your taste and all the sliced \u200b\u200bzucchini, put it on fire and jump over a high flame for a few minutes, stirring with a wooden spoon, a cooking course in 6 minutes, then remove from heat and remove garlic cloves.
Cut all but the zucchini, peeled or not, first in long slices and then at an angle to match. In a pan put the olive oil with some garlic cloves to your taste and all the sliced \u200b\u200bzucchini, put it on fire and jump over a high flame for a few minutes, stirring with a wooden spoon, a cooking course in 6 minutes, then remove from heat and remove garlic cloves.
Noodles with vegetables
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 200g. of soy noodles 3 carrots 2 courgettes 1 red pepper 1 yellow pepper 2 onions olive oil soy sauce salt -------------------------- PROCEDURE Peel and diced peppers and the two leave them in a bowl. Peel and wash the carrots and cut into julienne strips and set aside this one.
Do the same with the zucchini. Peel the onions from the outer leaves, then chop finely. In a pan, best if you use the wok, heat 2 tablespoons oil, add the chopped onions and let soften for 7-8 minutes on high heat stirring constantly. Add the zucchini and carrots and continue cooking for another 5 minutes, finally add the peppers and cook 5 minutes.
Do the same with the zucchini. Peel the onions from the outer leaves, then chop finely. In a pan, best if you use the wok, heat 2 tablespoons oil, add the chopped onions and let soften for 7-8 minutes on high heat stirring constantly. Add the zucchini and carrots and continue cooking for another 5 minutes, finally add the peppers and cook 5 minutes.
Ratatouille Tart
An elaboration also be attractive to the eye, is nutritious and healthy , a dish for the whole family to be tested. Would you join? For the dough 200 grams of flour, 1 teaspoon salt, 1 teaspoon of sugar, 10 grams of fresh yeast, 30 grams of olive oil, 60 grams of warm water and 1 egg. For the ratatouille 1 eggplant, 1 zucchini, 1 onion, 1 red pepper, 3 green peppers, tomato sauce and herbs de Provence.
Plumcake the salty sun-dried tomatoes, bacon and provolone
I must confess to a weakness (which may seem strange to a lover of sweets) i prefer them salted plum! When I think of a plum now takes the temptation of creating such a salt and then let's also a convenient empty fridge! What I am presenting today is indeed a tantalizing mix of flavors that blend together fabulously in fact, is stuffed with diced bacon, dried tomatoes, black olives, pate and smoked cheese ...
Dove layered
Ingredients: For 6 people: a traditional dove, divided into 1 kg of ice cream flavors of strawberry and apricot, about 20 grams of strawberries, apricots in syrup cut into 6 slices. Difficulty: Easy. Preparation time: 20 minutes plus cooling. Preparation: Cut horizontally dove to get 3 layers and then soften the ice cream.
Cover the first layer with the strawberry ice cream and sliced \u200b\u200bstrawberries. Lay on another layer of a dove, sprinkle with ice cream, apricot, apricots disponetevi above the third layer and cover with a dove. Put the cake in freezer for several hours.
Cover the first layer with the strawberry ice cream and sliced \u200b\u200bstrawberries. Lay on another layer of a dove, sprinkle with ice cream, apricot, apricots disponetevi above the third layer and cover with a dove. Put the cake in freezer for several hours.
Grilled tuna
Ingredients: For 4 people: 4 slices of tuna about 250 grams each, the juice of one lemon, 2 cloves of garlic, parsley, 5 tablespoons olive oil, salt and pepper. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Wash the fish and pat dry with paper towels, sprinkle with lemon juice. Peel the garlic and finely chop the parsley, salt, pepper, pour the oil and stir.
Brush the marinade on the tuna steak, grill the eggplant on both sides for 5 minutes and serve garnished with herbs to taste and thin strips of lemon zest.
Brush the marinade on the tuna steak, grill the eggplant on both sides for 5 minutes and serve garnished with herbs to taste and thin strips of lemon zest.
- DOCUMENTS: Dan's Hauling and Demo, Inc. files petition against city, DiTonno & Sons over old City Hall demolition (25/02/2011)
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- Five Top Tips for Cooking The Perfect Seafood Italian Style (26/12/2010)
- Rose Angelis: One of Lincoln Park's Best Kept Secrets Revealed (30/12/2010)
Savarin
The savarin is a dessert named after Brillat-Savarin (1755-1826), a French jurist, author of the treatise on gastronomy: Physiology of Taste (1825). The classic French pastry is basically a yeast dough cake prepared in a crown-shaped mold smooth bathing with a liqueur-flavored syrup. Its central hole is filled with fruit and whipped cream For the curious, the hisoria of this dessert well aware Apicius, a history of dethroned kings, of royal weddings and creative pastry Ingredients: For the cake: 225 g flour huevos200 fuerza2 leche80 ml mantequilla.10 g g active dry yeast or 20 g of yeast prensada25 g moldePara azúcarsalmantequilla to grease the syrup: 1 / 2 liter of agua250 g azúcarun tablespoons stick ronPara canela6 decorate: 200 ml of cream Huelva montarfresones Preparation: Make a volcano with the flour, and the center gets the yeast dissolved in half the warm milk.
Monday, March 14, 2011
Cherie potatoes with mushrooms, truffle and parmesan
.Cherie Potatoes with mushrooms, truffle and parmesan are nutritious, very tasty, light, remember that the potato is a staple in our diet and thus is even suitable for diets. Cherie 800 grams small potatoes (for garnish), 200 grams oyster mushrooms, 4 shallots, 4 cloves of garlic, 100 grams of water or broth, 15 grams of black truffles (Tuber melanosporum), some slices of Parmesan cheese, 6 cloves, fresh thyme, freshly ground black pepper, smoked salt (optional), normal salt and extra virgin olive oil.
Beef kofta with spicy sauce
The koftas are a kind of traditional meatballs Middle East and South Asia, by region are round, cylindrical, and in this case more or less long, sometimes strung on a skewer. Also given different names, kufta, kofteh, Kaftan, köfte ... besides, there are many variants, both in the spices and the type of meat, although the most used is the lamb.
Our proposal today is this Kofta Beef with hot sauce. The preparation is simple and quick to make, just chop the meat with spices, and some almonds we've added to this preparation to make a crunch in addition to their taste, and roll in the pan or griddle. The Beef Kofta with hot sauce can be a delicious main dish for any meal informal.
Our proposal today is this Kofta Beef with hot sauce. The preparation is simple and quick to make, just chop the meat with spices, and some almonds we've added to this preparation to make a crunch in addition to their taste, and roll in the pan or griddle. The Beef Kofta with hot sauce can be a delicious main dish for any meal informal.
Rolls of zucchini and growth
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour INGREDIENTS 4 sheets of fresh pasta for lasagne 200gr. of 16 zucchini squash blossoms 20gr. 10g fresh basil. Marjoram 20g. 30g pine nuts. 200g of parmesan. growth of garlic 4 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Grate the Parmesan cheese, cleaned with a damp unido marjoram and fresh basil.
Sweet potato gratin oatmeal for breakfast
First, cook diced sweet potato soft. Then in milk and oatmeal with Chia seeds are simmered. By Chia seeds get everything a jelly-like, compact texture. mixed in the sweet potatoes and a banana and mashed, spiced with cinnamon and maple syrup, among other things. The mass will be golden brown with walnut-streusel topping. For Oatmeal: For the walnut streusel: Preheat oven to 175 degrees.
Tiramisu with cream
Green Cutlery Tray Omada --- --- Rivadossi small plate design Easy life The Italian dessert tiramisu is the most famous and well known to the world and only those who do not like coffee may not be delighted by this infinite goodness! It is also one of the favorite desserts of Mr. But I often asked to prepare them for being a fan of this dessert I prepare it very willingly.
This does, however, use my version of pastry cream instead of eggs because quite frankly unless you have a hen house: D, I do not trust to use of common raw eggs and then pasteurize, or like me or you or making a custard that, however, the smell of eggs, but with this alternative you can enjoy it safely! Tiramisu with mascarpone custard cream 250 g mascarpone cheese 200 ml cream 250 g of custard (with 2 eggs) 1 package of ladyfingers addition of 300 ml of coffee sweetened cocoa Prepare filling by beating together the mascarpone and cream and whipped cream before fully combine the custard.
This does, however, use my version of pastry cream instead of eggs because quite frankly unless you have a hen house: D, I do not trust to use of common raw eggs and then pasteurize, or like me or you or making a custard that, however, the smell of eggs, but with this alternative you can enjoy it safely! Tiramisu with mascarpone custard cream 250 g mascarpone cheese 200 ml cream 250 g of custard (with 2 eggs) 1 package of ladyfingers addition of 300 ml of coffee sweetened cocoa Prepare filling by beating together the mascarpone and cream and whipped cream before fully combine the custard.
Sunday, March 13, 2011
Chinese beef strips in yellow soybean sauce
This dish is made from this cookbook, and today was cooked lunch. And like most Chinese wok dishes, it was quickly done, crisp, rich and vegetable killer to lick my dear in-laws (thanks again!), We have a huge portion of real beef tenderloin (beef =) get paid. Part we raise today just made into the Chinese court.
The meat is cut into thin slices and marinated with Szechuan pepper, salt and rice wine. Then it is fried very briefly with dried chillies. Then comes a lot of added vegetables, I took carrots, peppers, celery and mung bean sprouts. deglaze with soy sauce, rice wine, soy sauce and yellow, is it finished already.
The meat is cut into thin slices and marinated with Szechuan pepper, salt and rice wine. Then it is fried very briefly with dried chillies. Then comes a lot of added vegetables, I took carrots, peppers, celery and mung bean sprouts. deglaze with soy sauce, rice wine, soy sauce and yellow, is it finished already.
Gin Tonic with strawberry
This weekend we have prepared this Gin Tonic with strawberry that we share with you. We have a long way to go in the world of cocktails, each day we like at least in the wide range of possibilities offered to take a gin and tonic, so let's step by step testing cocktails teachers from Spain and by also our combinations.
Gin Tonic with strawberries This is an interesting combination for which you should use a gin that is not too spicy. The result we have enjoyed as much as the Gin Tonic Botanical that we show a few weeks ago, but are totally different, like our taste buds asking us different things at different times.
Gin Tonic with strawberries This is an interesting combination for which you should use a gin that is not too spicy. The result we have enjoyed as much as the Gin Tonic Botanical that we show a few weeks ago, but are totally different, like our taste buds asking us different things at different times.
Twelve gorgonzola recipes
Today we dedicate a compilation of recipes to a type of cheese as I discussed recently, we love it. Gorgonzola cheese, we can choose sweet or spicy, depending on the dish to go with him to prepare, and of course, also a reason we like most is for these twelve recipes with gorgonzola or any other. Its texture is soft and creamy, milder taste than other types of blue cheese, so maybe it's more acceptable to the palates reluctant to this variety of cheese.
Brava Beef Quesadilla
The quesadillas are an elaboration of Mexican cuisine that we love, are easy to make, quick and versatile, gives us many possibilities to combine ingredients that are often difficult to decide what to fill tortillas, and behold a proposal Quesadillas brava beef (not a traditional Mexican recipe is one of our preparations).
Although the basic preparation is just quesadillas with corn tortillas (and wheat in parts of Mexico) and cheese to melt, it is also a treat for cheese lovers, we can make quesadillas with different ingredients, especially meat are incorporated , some vegetables ... sure you can tell us what's your favorite quesadilla, and then test these brave Beef Quesadillas, slightly spicy, which are a delight.
Although the basic preparation is just quesadillas with corn tortillas (and wheat in parts of Mexico) and cheese to melt, it is also a treat for cheese lovers, we can make quesadillas with different ingredients, especially meat are incorporated , some vegetables ... sure you can tell us what's your favorite quesadilla, and then test these brave Beef Quesadillas, slightly spicy, which are a delight.
Saturday, March 12, 2011
Furikake of nori, and peas katsuo
This is the furikake we have prepared today, after talking to him we could resist a dish of rice flavored with nori furikake, katsuo and peas, and some ingredients that you will see below, is based on furikake we have developed in the past, but we've added something different like the roasted flaxseed, that is, the cuts that I discussed when preparing the book Crunchy flaxseed.
As you can see in the picture, we have developed the furikake of nori, and peas for garnish katsuo white rice, we have only added to finish flavored creaminess to the dish, good sesame oil. Sesame oil on would like to tell us in the market there are many who do not offer the flavor or qualities that deign to this name, but as usual we talk about what we do not like, what we will show you that we look good sesame oil.
As you can see in the picture, we have developed the furikake of nori, and peas for garnish katsuo white rice, we have only added to finish flavored creaminess to the dish, good sesame oil. Sesame oil on would like to tell us in the market there are many who do not offer the flavor or qualities that deign to this name, but as usual we talk about what we do not like, what we will show you that we look good sesame oil.
Risotto with rocket and first full salt
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 20 minutes INGREDIENTS 230g. 50g of brown rice. Rocket 100gr. primo sale cheese 20gr. of butter, vegetable broth 1 small shallot white wine 10gr. extra virgin olive oil salt pepper pink -------------------------- PROCEDURE Clean the rice grains by removing broken or open, then wash it thoroughly because 'and' rather dusty.
Allow 3 cups of rice and 10 cups of water, since 'the ideal proportions are 3 parts of cooking liquid for rice, but in this case we want to drain the rice to finish cooking the risotto. Put the rice in cold water, add a little 'salt, bring to a boil, then lower the heat to low and cook covered for one hour.
Allow 3 cups of rice and 10 cups of water, since 'the ideal proportions are 3 parts of cooking liquid for rice, but in this case we want to drain the rice to finish cooking the risotto. Put the rice in cold water, add a little 'salt, bring to a boil, then lower the heat to low and cook covered for one hour.
Pear Timbale
Serves: 4 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 350g. frozen puff pastry 4 pears are not too juicy 8 tablespoons sugar 1 tablespoon brandy pears 4 tablespoons cream 1 egg butter flour pepper --------------------- ----- Do PROCEDURE thaw the dough to room temperature.
Peel the pears, cut in half ', Privatel of the core and seeds, then cut each half' in 4 parts. Bring them together in a bowl, sprinkle with brandy, sprinkle with sugar and a handful of pepper and let stand for at least 1 / 2 hour. Roll out the dough into a half inch thick. Grease and flour the bottom and sides of a rectangular pan, lining the inside with half 'of the dough, leaving plenty of overhang along the sides.
Peel the pears, cut in half ', Privatel of the core and seeds, then cut each half' in 4 parts. Bring them together in a bowl, sprinkle with brandy, sprinkle with sugar and a handful of pepper and let stand for at least 1 / 2 hour. Roll out the dough into a half inch thick. Grease and flour the bottom and sides of a rectangular pan, lining the inside with half 'of the dough, leaving plenty of overhang along the sides.
Soft coconut cake
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes INGREDIENTS 250g. 200g of butter. sugar 5 eggs 260gr. 180g of flour. pulp and grated desiccated coconut 2 teaspoons baking powder 1 cup milk 1 small fresh coconut PROCEEDINGS -------------------------- A little 'time before starting the preparation of the cake, remove the butter from the refrigerator to soften it.
Shell the eggs, putting yolks in a bowl, just, add the sugar and begin to blend with electric mixer (or with a hand blender), adding a little at a time the butter into small pieces (less than a walnut), until you have a creamy and foamy. Incorporate then 250gr. of flour, a spoon, then the yeast and mix well.
Shell the eggs, putting yolks in a bowl, just, add the sugar and begin to blend with electric mixer (or with a hand blender), adding a little at a time the butter into small pieces (less than a walnut), until you have a creamy and foamy. Incorporate then 250gr. of flour, a spoon, then the yeast and mix well.
Hake and baked potatoes
Ingredients: For 4 servings: 400 grams of whiting, 2 potatoes, 2 red tomatoes, 4 tablespoons oil, 2 tablespoons of bread crumbs, 3 tablespoons of grated cheese, a tablespoon of chopped parsley, salt and pepper. Difficulty: Easy. Preparation: 50 minutes. Preparation: Boil the potatoes, peel them and slice them, then mettetene half in a baking dish and cover with its nose to pieces and part of the washed and sliced \u200b\u200btomatoes.
Almond cake
Ingredients: For 4 servings: 300 grams of almonds, 200 grams of walnuts, 4 eggs, 300 grams of butter, 5 tablespoons of flour, 250 grams of cream, 250 grams of sugar. Difficulty: Easy. Preparation: 1 hour 20 minutes. Preparation: Peel the almonds and walnuts, lasciatene by some whole for decoration and finely chop the rest.
put them in a bowl, add the melted butter, eggs, cream, flour and sugar. Work the mixture well until will become smooth and homogeneous. Pour into a greased mold and decorate the surface with the almonds aside and cook the cake in a preheated oven at 240 degrees for about an hour.
put them in a bowl, add the melted butter, eggs, cream, flour and sugar. Work the mixture well until will become smooth and homogeneous. Pour into a greased mold and decorate the surface with the almonds aside and cook the cake in a preheated oven at 240 degrees for about an hour.
Long Cupcakes
ACupcakes are juicy, tender and rich, it is important to use good butter, and vanilla that incorporate deliver its aroma and flavor, these muffins are flavored with vanilla long but equally could be used skin a citrus orange blossom water ...
Cookingb Green Asparagus
The first thing is to prepare the asparagus and understand everything that I have prepared this clearer picture on which you'll see the steps very clearly.
Look at the photo and then continue. 2 As you've established what we have to do is clean the asparagus well for access to the soft parts of it. To do this you must first cut the harder end of the asparagus and discard or reserve for use in a vegetable broth. 3 Then with a sharp knife or potato peeler, remove the skin we asparagus until the white center (and soft).
Look at the photo and then continue. 2 As you've established what we have to do is clean the asparagus well for access to the soft parts of it. To do this you must first cut the harder end of the asparagus and discard or reserve for use in a vegetable broth. 3 Then with a sharp knife or potato peeler, remove the skin we asparagus until the white center (and soft).
Friday, March 11, 2011
Meringue Apples
Serves: 4 people Difficulty ': Easy Preparation time: 2 hours Ingredients 6 apples 3 tablespoons sugar 1 lemon 4 tablespoons white wine 3 egg whites 50g. powdered sugar 8 amaretti PROCEEDINGS -------------------------- Peel apples, cut in half ', then in quarters eliminating the core. Divide each quarter into 2 or 3 apple slices and place them in a pan, spraying immediately with lemon juice so that 'does not blacken.
Loaf cake
Serves: 4 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 500g. 100g of flour. 250g of sugar. 100g of butter. 100g mixed candied fruit. 30g raisins. 30g blanched almonds. 30g shelled hazelnuts. yeast 1 lemon 3 eggs 2 dl. Maraschino milk granulated sugar PROCEEDINGS -------------------------- Put the raisins in a bowl with the diced candied fruit, cover with a wire Maraschino and let marinate for an hour.
Charlotte Pineapple
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + cooling INGREDIENTS 250gr. of ladyfingers 1 / 2 cup brandy 600g. parfait of vanilla 1 tablespoon sugar 1 box of 1kg. of pineapple in syrup 1 / 4 -------------------------- fresh cream in a soup plate moving towards the dose of brandy, stretch it with an equal quantity of water, stir and dive quickly, one by one the ladyfingers.
Chocolate Truffles
Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes + 2 hours and 30 minutes in the refrigerator INGREDIENTS 200gr. dark chocolate squares a cover type (we need about 4) 2 tablespoons milk 2 egg yolks 5g. cocoa butter -------------------------- proceed with a large knife to chop the chocolate squares and put them in a saucepan, add the milk and brought the pan over low heat, melting the chocolate, stirring several times with a wooden spoon or spatula.
Panettone stuffing
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 1 panettone from 750gr. 400gr. 200g fresh ricotta cheese. 200g mascarpone. mixed candied fruit 2 tablespoons sugar 1 small glass of brandy icing sugar -------------------------- boxcutter proceed with a sharp hole in the bottom panettone a hole diameter slightly more 'smaller cake itself.
To do this, place a saucer upside down on a cake or a small bowl and, with the boxcutter, follow it a side dish. Carefully removed the "cover" and set apart, then with a spoon carved the cake for approximately 2 / 3 of its height (being careful not to get to the outer crust). In a bowl mix the candied fruit cut into small pieces with the ricotta, mascarpone, brandy, sugar and bread, crumbled, you have removed from the cake.
To do this, place a saucer upside down on a cake or a small bowl and, with the boxcutter, follow it a side dish. Carefully removed the "cover" and set apart, then with a spoon carved the cake for approximately 2 / 3 of its height (being careful not to get to the outer crust). In a bowl mix the candied fruit cut into small pieces with the ricotta, mascarpone, brandy, sugar and bread, crumbled, you have removed from the cake.
Salmon Sashimi
To have a beautiful piece of salmon that allows us to make cuts of sashimi, we start with half a piece of fish, must obtain a 'trunk' to get cut rectangular through which the spine of the salmon and then the base to detach from skin, also cutting the outside edge to get a straight piece.
CREME BRULEE SAFFRON
It 's a cream that can be flavored in many ways. That saffron intrigued me and when I decided to try it I also involved my guests: his taste has surprised everyone, and if you wish to serve a delicate dessert, this is the right one. For 4 ml milk 300 ml crème100 pannazafferano (possibly in stigmas) 3 cups sugar tuorli50 biancozucchero cannaVersate in a pan of milk, cream and saffron, put on the heat and bring slowly to boiling off and let sit for at least 10 minutes.
Tournedos of veal coconut-curry
200g semolina 50 ml extra virgin olive oil Salt Pepper 20 ml chicken stock 1 tablespoon tomato paste ground Spices (4 cardamom seeds, 2 cloves, 2 pinches curry powder, 1 pinch of cumin, 2 pinches of paprika, 1 pinch of cinnamon) 100 ml whipping cream 1 veal roast Veal quasi Square Beef Fruits 30gr butter 2 dried figs macerated dried apricots 2 3 Prunes 10 5 peanuts roasted almonds Juice of 1 lime and 1 lemon coconut curry sauce 1 / 2 onion 1 / 2 apple 1 / 2 banana 200 ml coconut milk 100 ml chicken stock 15gr Madras curry 50 ml olive oil 60g butter Salt Pepper Macerate figs, apricots, prunes, peanuts and almonds in lemon juice for 10 min.
Mini sweet peaches with custard
How long have I felt the sweet fish and heading find the perfect tea time! My peaches are much smaller than those paired with a delicious bonbon cream of the past and NatureAir nell'alchermes first and then in granulated sugar. Of course, I helped to prepare them with a silicone mold hemispheres Pavoni fact, prepare them with this magic mold was a breeze! They are so delicious that one leads to another then I say previously that are addictive: D!! What with the first fruits accompany these little cakes? But with a special African Solstice Red Tea Teafortè.
Puff snacks
The pastry, sweet or salty snacks is one of those to which I can not resist, the other is any fried dough, such as bores. Thus, in cakes, stuffed ham, cheese, nuts and dates, is a perfect appetizer, and the easier it is impossible Ingredients: Two sheets of puff pastry (mine from Lidl) 150 g ham York50 g Mascarpone cheese or cream cheese Fipadelfianuecesdátilesajonjolí1 type egg Preparation: With these ingredients can make a pie, just dividing the ingredients on one of the layers, cover with another and baked.
Mille feuille of strawberries and mascarpone
A puff pastry strawberries and mascarpone is an easy dessert to make, it is also little time needed for processing, except time to preheat the oven, bake and cool, more time is what you need. Moreover, in ten minutes you can serve your guests a dessert fresh, appealing and delicious. Taking advantage of the strawberries are in season, you can develop this puff pastry strawberries and mascarpone, likewise, can use other fresh fruits that do not release too much water, to make this dessert in any season.
The London International Wine Fair 2011
The London International Wine Fair 2011 is an annual international trade show dedicated exclusively to the world of wine and alcoholic beverages, which cause great excitement, we must note that it is a of the world's most important events in your area. The London International Wine Fair 2011 undertook its 31 edition, quoted the attending importers and exporters, wineries, winemakers, sommeliers, and professionals in general, is an ideal showcase to learn, learn, share and transact business.
Thursday, March 10, 2011
Noodles with papaya sauce and duck ham
Any type of pasta is an excellent basis for preparing a starter, and the way even a single dish. The Noodles today are those with papaya sauce and duck ham, twenty minutes are needed to enjoy a nutritious dish, light, tasty and nutritious for us with a hot point we bring with aleppo pepper, but that will tastes.
Want to get in the kitchen? Well, once in the kitchen, and that does not get the excuse of not having time to cook, take a few noodles or other pasta quick cooking, they need only four minutes. A papaya on your point of maturity lightly sautéed and seasoned character will be that the plate and to finish, a little duck ham is tasty and nutritious, a few slices are needed for Noodles with papaya sauce and duck ham , although it may serve to taste.
Want to get in the kitchen? Well, once in the kitchen, and that does not get the excuse of not having time to cook, take a few noodles or other pasta quick cooking, they need only four minutes. A papaya on your point of maturity lightly sautéed and seasoned character will be that the plate and to finish, a little duck ham is tasty and nutritious, a few slices are needed for Noodles with papaya sauce and duck ham , although it may serve to taste.
Intersicop 2011
The ninth edition of the International Bakery, Confectionery and Related Industries, will take place from 24 to 28 March 2011 in Halls 1, 3 and 5 Feria Madrid (IFEMA). Intersicop 2011, is a professional salon that brings together the sectors related to raw materials and ingredients, storage, machinery and accessories specialty bakery, made high-end retailers and franchises, among others.
Access to free Intersicop 2011 is by invitation or advance registration, entry ticket will cost 10 euros, in any way, you will enter a large exhibition space and a program of activities. It is a meeting point that offers the opportunity to learn about industry developments, do business with suppliers or customers, advertise, interact with potential customers in the international market ...
Access to free Intersicop 2011 is by invitation or advance registration, entry ticket will cost 10 euros, in any way, you will enter a large exhibition space and a program of activities. It is a meeting point that offers the opportunity to learn about industry developments, do business with suppliers or customers, advertise, interact with potential customers in the international market ...
Green Ravioli with Gorgonzola
Ingredients: For 4 people: 700 gr of green ravioli, 100g butter, 200g of gorgonzola dolce, 50 grams of grated parmesan, salt. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Boil the ravioli in salted water and in the meantime, melt the butter in a saucepan. Add the Gorgonzola cheese, cut into pieces and cook over low heat without darkening.
Add salt. Drain the ravioli, distribute them in the dishes and toss with the sauce and cheese. Sprinkle with parmesan and decorate with diced tomato.
Add salt. Drain the ravioli, distribute them in the dishes and toss with the sauce and cheese. Sprinkle with parmesan and decorate with diced tomato.
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