The pie with courgettes and bacon is an easy recipe to prepare, perfect in the spring. INGREDIENTS - 1 roll of puff pastry - 2 medium zucchini - 150 g of bacon - 200 g mozzarella cheese - 2 eggs - 100 ml milk - 100 ml ricotta cheese - 20g grated cheese - 2 tablespoons olive oil - salt pepper PREPARATION Wash the zucchini, cut into rounds and cuocile in a nonstick pan with oil for 10 minutes.
Tuesday, May 31, 2011
Monday, May 30, 2011
Frappe 'fruit salad with yogurt and mint
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 600g. diced fresh fruit (peach, pineapple, plums) 200gr. whipped cream sugar 2 cups of crushed ice lemon mint yogurt PROCEEDINGS -------------------------- Collect the diced fruit (fruit salad) in a bowl, toss with lemon juice and a spoonful of sugar and then distribute them into 4 large glasses frappe '.
Whisk the yogurt with 2 tablespoons of sugar and plenty of crushed ice, add the whipped cream, and soon after, pour frappe 'in glasses with the fruit salad. Garnish with fresh mint leaves and serve immediately.
Whisk the yogurt with 2 tablespoons of sugar and plenty of crushed ice, add the whipped cream, and soon after, pour frappe 'in glasses with the fruit salad. Garnish with fresh mint leaves and serve immediately.
Lemon custard with summer fruits
Serves: 8 people Difficulty ': Media Preparation time: 60 minutes + cooling INGREDIENTS FOR THE BASE 500g. 180g of flour. 75gr of butter. milk 20gr. sugar salt dried vegetables for cooking in the soup and white SEAL 100gr. 50g caster sugar. 40g of butter. lemon juice 1 egg 5 egg yolks and lemon peel mixed fruit (peaches, plums, strawberries, berries) sugar ---------------------- ---- PROCEDURE FOR THE BASE: soak the butter with the flour, rubbing his hands so the ingredients' to get a lot of briciolame that dough on pastry with milk, sugar and a pinch of salt.
Apricot Muffins
Serves: 6 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 250g. 200g of flour. milk 80gr. 60g of butter. sugar 2 eggs 6 ripe apricots dried yeast cake with icing sugar salt butter and flour for the mold PROCEEDINGS -------------------------- In a mixing bowl and mix the flour and eggs, milk, a pinch of salt, granulated sugar, 1 / 2 packet of yeast and melted butter, cold, obtaining a homogeneous mixture.
Leg of lamb in a crust aromatic
Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes + cooling INGREDIENTS 2 legs of lamb, stripped of skin and discard butter salt pepper FOR THE CRUST AND THE BOUNDARY AROMATIC 200gr. 100g of butter. aromatic bread crumbs chopped (parsley, basilcio, garlic, thyme) 1 eggplant olive oil salt pepper Season the PROCEEDINGS -------------------------- leg of lamb with salt, pepper, sprinkle with butter and place in a baking pan and roast in oven at 160 degrees for 30 minutes Corcia, sfornateli and then let them cool.
Scrambled eggs with tomato
Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes + the candied tomatoes INGREDIENTS 8 eggs 8 tomato sauce tomato basil butter sugar salt pepper ---------------- ---------- PROCEDURE Cut the tomatoes in half ', empty seeds, arrange them on a plate covered with baking paper, add salt, sprinkle it with some' sugar and let them dry (candy) in the oven to 50 degrees for several hours.
Swiss all'emmental tasty croquettes
Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 400g. chicken breast without skin 300g. 120gr of lean beef. of Emmental Swiss, diced 40g. Grana Padano flour 2 eggs breadcrumbs parsley basil oil for frying salt pepper PROCEDURE -------------------------- Grind together the chicken breast and pulp calf, gather it into a bowl, combine the mixture with the grated cheese, salt, pepper, plenty of chopped parsley and basil and then divide into 18 portions which form the oblong croquettes in which to place as many cubes Swiss Emmental.
Chunks of fried turkey
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 400g. turkey breast raw '(celery, cucumber) 2 figs fioroni flour 2 eggs breadcrumbs extra virgin olive oil for frying salt pepper ----------------------- --- PROCEEDINGS Cut the turkey breast in small pieces, add salt, pepateli, pass them in flour, then in beaten eggs, then in breadcrumbs and then deep fry in hot oil.
Chicken in jelly flavored with ginger
Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes + cooling INGREDIENTS 4 / 2 chicken breasts fresh ginger 1 tablespoon of gelatin powder 1 carrot 1 zucchini thyme salt ----------- --------------- CASE Switch to spin a piece of fresh ginger to extract juice 2 tsp. Follow the instructions on the package, prepared 1 / 2 liter of gelatin, aromatizzatela with ginger juice and allow to cool.
Luxury Biscuits
This cake condensed milk is taken from an old recipe from The Dairy. I have given this name because this cake is spongy, very rich, with perfect sweet spot, and so becomes a snack or breakfast in a luxury Ingredients: 1 cup butter in pomada1 condensed milk (397 g ) 5 huevos360 flour trigo75 g g g starch yeast maíz10 Royal Preparation: Beat butter until a creamy paste and add the condensed milk while whisking.
Delight Lemon profiteroles
With this recipe I participate in the contest Tuki 'It's always tea-time "of the blog The icing on the cake for our tea time today I propose a slightly sweet' profiteroles some 'lemon delicious and tasty but so much with intense lemon scent that I find very suitable for summer. I have Fritters stuffed with custard and cream to make the most gorgeous I've added a spoon of lemon cream of Bacchus and grated lemon zest ...
Cannellini Salad
Ingredients: For 4 servings: 200 grams of dried cannellini beans, 1 stick of celery, 2 sage leaves, 1 bay leaf, 1 spring onion, 3 tablespoons chopped parsley 3 tablespoons extra virgin olive oil, 2 tablespoons Apple cider vinegar, sea salt. Difficulty: medium. Preparation time: 3 hours + 8 hours of soaking.
Preparation: Soak beans in cold water for 8 hours. Drain and cook in water renewed at low heat for 2 hours, with the sage, bay leaf and celery. Add salt halfway through cooking. Let the beans cool in their water, drain, remove the celery and herbs and toss with sliced onion, parsley, olive oil and vinegar.
Preparation: Soak beans in cold water for 8 hours. Drain and cook in water renewed at low heat for 2 hours, with the sage, bay leaf and celery. Add salt halfway through cooking. Let the beans cool in their water, drain, remove the celery and herbs and toss with sliced onion, parsley, olive oil and vinegar.
Sunday, May 29, 2011
Arugula salad and tomato
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 200g. green beans 1 bunch arugula 20 cherry tomatoes 1 jar of mayonnaise, parsley, lemon oil 3 anchovy fillets salt -------------------------- PROCEDURE Tick beans, wash them and boil them in plenty of lightly salted water, drain and cool them al dente.
Peel, wash and drain well bunch of arugula. Cut in half 'tomatoes. Collect the beans cool in bunches and arrange in a dish along with the arugula and tomatoes means. Collect in a bowl about 1 / 2 jar of mayonnaise, lemon juice stemperatela and mix it with a pinch of salt and anchovy fillets, drained and finely chopped oil storage along with a sprig of parsley.
Peel, wash and drain well bunch of arugula. Cut in half 'tomatoes. Collect the beans cool in bunches and arrange in a dish along with the arugula and tomatoes means. Collect in a bowl about 1 / 2 jar of mayonnaise, lemon juice stemperatela and mix it with a pinch of salt and anchovy fillets, drained and finely chopped oil storage along with a sprig of parsley.
Eggplant Gratin
Serves: 10 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 900g. 800g eggplant. tomato puree 2 eggs Parmesan garlic anchovies basil leaves sliced bread 'extra virgin olive oil salt pepper Peel the PROCEEDINGS -------------------------- potatoes. Cut the eggplant into slices, season with a little oil, salt, pepper and put them on hot grill.
Bones from the anchovies and salt rinse. Grease with a little oil a baking dish that can go from oven to table, widened at the bottom a few tablespoons of tomato sauce, then sistemateci a layer of potatoes, season with salt, pepper, some basil leaves, chopped anchovies, sliced garlic and continue with a layer of eggplant, Parmesan cheese, more salt, pepper, basil, garlic, tomato sauce and new potatoes and all the rest until all the ingredients.
Bones from the anchovies and salt rinse. Grease with a little oil a baking dish that can go from oven to table, widened at the bottom a few tablespoons of tomato sauce, then sistemateci a layer of potatoes, season with salt, pepper, some basil leaves, chopped anchovies, sliced garlic and continue with a layer of eggplant, Parmesan cheese, more salt, pepper, basil, garlic, tomato sauce and new potatoes and all the rest until all the ingredients.
Peppers stuffed with zucchini
Serves: 8 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 2 red peppers 2 yellow peppers 4 medium zucchini 1 eggplant 1 mozzarella oregano olive oil salt pepper ----------- --------------- PROCEDURE Divide 'the eggplant with the skin, the flesh with nicks incidetene cross, salt, grease it with oil and bake at 200 degrees for 30 minutes.
Meanwhile, cut peppers in half 'lengthwise, remove seeds, white membrane and arrange on a plate with the open side facing up. Cut the zucchini into slices, baste with oil, salt, grill the eggplant, mash to the mixer and collect the pulp into a bowl, add the pulp scraped the cooked eggplant, a large pinch of oregano, salt, pepper, a drizzle of olive oil and 80g .
Meanwhile, cut peppers in half 'lengthwise, remove seeds, white membrane and arrange on a plate with the open side facing up. Cut the zucchini into slices, baste with oil, salt, grill the eggplant, mash to the mixer and collect the pulp into a bowl, add the pulp scraped the cooked eggplant, a large pinch of oregano, salt, pepper, a drizzle of olive oil and 80g .
Pan of mixed vegetables with capers
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 600g. potatoes 300gr. Eggplant 200gr. zucchini chilli salted capers parsley butter vinegar olive oil salt pepper PROCEDURE -------------------------- Peel the potatoes, cut into wedges and scald for 4 minutes in boiling salted water acidulated with a tablespoon of vinegar, then drain.
Dice the eggplant and zucchini washers. Rinse the capers and a tablespoon of salt in a large fry pan with a drizzle of hot oil, along with fresh chilli seeded and filaments, zucchini and eggplant. Jump all over high heat, then add the slices of potato, chopped parsley, salt, pepper and stir in a knob of butter.
Dice the eggplant and zucchini washers. Rinse the capers and a tablespoon of salt in a large fry pan with a drizzle of hot oil, along with fresh chilli seeded and filaments, zucchini and eggplant. Jump all over high heat, then add the slices of potato, chopped parsley, salt, pepper and stir in a knob of butter.
Insalatissima
Serves: 6 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 200g. of lettuce already 'world 200gr. 120gr of boiled beans. of layers of colored peppers 50gr. tuna in oil 2 tomatoes, onion, garlic lemon olive oil salt pepper PROCEDURE -------------------------- Cut the slices of bell pepper diced that collects in a deep dish on a bed of lettuce, along with beans and tomatoes into wedges, garnish with onion rings and then prepare the sauce.
Green beans and soft cheese quiche
Serves: 6 people Difficulty ': Media Preparation time: 50 minutes + thawing of the dough ingredients trimmed 6 green onions (300gr.) 1 roll of frozen puff pastry (250gr.) 200gr. 100g of soft cheese. butter beans 1 egg white salt pepper PROCEDURE -------------------------- Let thaw the puff pastry. Meanwhile, cut the onions into wedges, insaporiteli in a pan with some butter, salt and pepper.
Octopus skewers with pepper sauce
Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes + cooling Ingredients 1 octopus 1.500 kg. Dried oregano 1 red pepper green olives fresh garlic parsley olive oil salt pepper PROCEDURE Clean the octopus by depriving -------------------------- bowel, the beak and eyes, wash it thoroughly especially pressing down on the suction cups to remove any impurities' (sand grains ...) and then put it in a pot, cover with cold water and let it boil for 20 minutes calculated from the beginning of the boil If the cook in the pot classic, or 10 minutes from the whistle, if you use a pressure cooker.
Squid stuffed with capers
Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 8 medium squid 120gr. 50g red pepper in layers. of bread salted capers 15 cherry tomatoes, black olives onion oregano olive oil salt pepper PROCEDURE -------------------------- Clean the squid: eviscerateli them, remove the beak, eyes, cartilage support, then remove the bodies (bags) from the sprigs and chop them with 6 pitted olives, a tablespoon of capers, rinsed salt, 1 / 2 bell pepper ground: collect the mixture in a bowl.
Mixed salad with lobster
Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes + cooling and marinating INGREDIENTS 2 lobsters from 750gr. cad. 4 small cuttlefish cleaned mixed vegetables (fennel, red and yellow peppers, onions, lettuce, tomatoes, green beans boiled) basil herbs (celery, onion, carrot, bay leaf, thyme) tabasco worcester lemon olive oil salt and pepper ----- --------------------- PROCEDURE Prepare the court-bouillon by boiling for 20 minutes, 5 liters of water with the herbs, salt and pepper, then dive for crayfish , boil over low heat for 15 minutes then let cool in their broth.
Melon salad, feta cheese and anchovy vinaigrette
For any day of the week, either for lunch or dinner, this salad of watermelon, feta cheese and anchovy vinaigrette is easy and quick to prepare. An incoming nutrient, which we expect you to take notes in the coming months, the salads are the most popular dishes in most homes. ½ cantaloupe, 250 grams of feta cheese, lettuce, spinach, oak leaf sprouts, beet vinaigrette ...
Saturday, May 28, 2011
Baked bonito
Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 900g from a piece of bonito. 400gr. 150g of tomatoes. onion, garlic, white wine, fresh mint olive oil salt pepper -------------------------- PROCEDURE Clean the bite of any fish bones or cuticle, place it in a pan with the onion rings, 3 cloves of garlic, mint and plenty of tomatoes, cut into touch, seasoned with salt, pepper, a little oil and bake at 200 degrees for about 40 minutes, wetting the fish during cooking with 1 / 2 glass of white wine.
Tuna and shrimp omelet
Serves: 6 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 400g. 200g of courgettes. 150g cleaned squid. tuna in oil, drained 120g. Rocket 100gr. 8 green beans boiled eggs 6 garlic butter prawns olive oil salt pepper PROCEDURE -------------------------- Tick zucchini, cut washers in half and toss in pan with a drizzle of hot oil and after about 3 minutes add the chopped boiled beans, salt, pepper and cook it even a few minutes before shutting down.
Sliced grilled swordfish
Serves: 6 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 2 slices of swordfish with a total weight of 700gr. 700gr. tomato garlic basil oregano black olives olive oil salt pepper PROCEDURE -------------------------- Season the fish steaks with oil , oregano, salt and pepper, then cook on hot grill (about 5 minutes per side).
Meanwhile cut the tomatoes into wedges and satateli briefly in a pan over high heat with a drizzle of hot oil, a dozen olives, salt, pepper, basil and some garlic cloves. Remove fish from grill and slice. Serve cut into serving dish, complete with a little olive oil, pepper and saute 'tomato.
Meanwhile cut the tomatoes into wedges and satateli briefly in a pan over high heat with a drizzle of hot oil, a dozen olives, salt, pepper, basil and some garlic cloves. Remove fish from grill and slice. Serve cut into serving dish, complete with a little olive oil, pepper and saute 'tomato.
Fried sole and vegetables
Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 4 sole fillet with spring onion 3 zucchini 2 egg whites 4 rice flour milk oil for frying salt For the sauce 50g. stale bread crumbs 1 egg boiled vinegar 4 cloves of fresh garlic olive oil salt pepper PROCEDURE -------------------------- Before you start frying, prepare the sauce accompanying the pounding in a mortar crumbs of stale bread soaked in vinegar, 80g.
Timbale of pasta salad with vegetables
Serves: 6 people Difficulty ': Media Preparation time: 50 minutes + cooling INGREDIENTS 350gr. 300g of tomatoes. 300g short pasta like fingering. 150g of courgettes. 2 red peppers with mozzarella cheese 1 fresh hot chili basil garlic 4 anchovies lettuce olive oil salt white pepper -------------------------- PROCEDURE After the zucchini sliced lengthwise, season with salt and olive oil and put them on hot grill.
Creamed leeks with tomatoes and croutons
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 600g. 300g of leeks. 100g of tomatoes. 30g milk. 30g of butter. flour basil vegetable broth 1 loaf of bread olive oil salt pepper PROCEDURE -------------------------- Slit the tomatoes with a cross-cutting, plunge a few seconds in boiling water, then Peel, empty seeds and cut in cubes that collects in a bowl: toss with a little olive oil, chopped basil and let marinate.
Cavatelli with fresh tuna sauce
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 500g. cavatelli of 200gr. 150g of chopped fresh tuna. 150g of peeled tomatoes. fish broth onion garlic chopped aromatic (fennel, marjoram, parsley) olive oil salt pepper PROCEDURE -------------------------- Bring to a boil salted water that you'll need 'to cook the cavatelli.
Meanwhile, in a large skillet, heat a little oil and Saltatio tuna, diced onion and chopped fine (about 50 grams.) And garlic (2 cloves), then add the diced tomatoes, a pinch of salt and plenty of chopped aromatic fish broth, cover with lid and slowly cook the sauce for 10 minutes. Adjourn the dough, already 'cooked al dente and let it thicken, place it in the dishes, complete with a generous grinding of pepper, a gasket to taste and serve.
Meanwhile, in a large skillet, heat a little oil and Saltatio tuna, diced onion and chopped fine (about 50 grams.) And garlic (2 cloves), then add the diced tomatoes, a pinch of salt and plenty of chopped aromatic fish broth, cover with lid and slowly cook the sauce for 10 minutes. Adjourn the dough, already 'cooked al dente and let it thicken, place it in the dishes, complete with a generous grinding of pepper, a gasket to taste and serve.
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Quiche of spaghetti
Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 200g. 150gr of spaghetti. 100g of chopped swordfish. cream 1 roll of puff pastry garlic 12 cherry tomatoes 1 yellow pepper 2 eggs oregano olive oil salt pepper PROCEDURE -------------------------- Cook the spaghetti al dente.
Roasted peppers on high heat, brush them, clean and cut into cubes. Cut the flesh into cubes of swordfish and toss in pan with garlic and hot oil, a large pinch of oregano, salt and pepper, add the diced peppers and past the spaghetti. Cook for the whole, salted and transferred to the saute 'in a mold with low sides of 23cm.
Roasted peppers on high heat, brush them, clean and cut into cubes. Cut the flesh into cubes of swordfish and toss in pan with garlic and hot oil, a large pinch of oregano, salt and pepper, add the diced peppers and past the spaghetti. Cook for the whole, salted and transferred to the saute 'in a mold with low sides of 23cm.
Fusilli with zucchini and smoked cheese
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 350g. 350g of fusilli. 150g of courgettes. scamorza white diced 1 / 2 bunch arugula garlic olive oil salt pepper Boil plenty PROCEEDINGS -------------------------- salt water you'll need 'to boil the pasta. Meanwhile, pan-fried zucchini with a drizzle of hot oil flavored with two cloves of garlic, add the rocket, and then immediately turn off all the blend by adding a tablespoon of olive oil and a pinch of salt.
Bolognese sauce
There are recipes that do not touch that are a must and which are good as they were designed and produced by one of these forever and I believe it is the Bolognese sauce! Versions are many and each can make a few changes as the choice of the cut of meat to use, but overall the Bologna remains one of the best known and most loved dishes and after the Neapolitan sauce for me this is always one of my favorites ! I love the beautiful Bologna and salsosa to be sure I chose the tomato sauce and basil Mutti beautiful full-bodied who gave me this intense and flavorful Bolognese in an embrace unique and immensely tasty! Bolognese sauce 300 g minced beef 150 g of fresh bacon 1 carrot 1 celery 1 onion, extra virgin olive oil to taste 200 ml of cut basil Mutti! 7 "glass of red wine 100 ml of milk Preparation Make the bacon into small cubes Clean the carrot, celery and onion, chop it all, put the oil in a pan to heat and pour the bacon with all the herbs and then cook, add the meat and continue to fry for five minutes, add the wine and let it dry, pour the tomato sauce cook for about two hours, occasionally adding the milk.
Rice salad in coconut
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes + marinating INGREDIENTS 250gr. 200g of rice. 2 white onion 1 green pepper coconut curry parsley, lemon mint olive oil salt Slice the onion in PROCEEDINGS -------------------------- rings, collected in a colander, add salt and let drain for 3 hours.
In the meantime, boil the rice in salted water, drain and let cool. Split in half 'coconuts and empty the pulp. Finally, seasoned rice with 80gr. of coconut flesh into cubes, bell pepper peeled, cut into cubes, a large pinch of curry powder, salt, onion squeezed from the vegetation, 100gr.
In the meantime, boil the rice in salted water, drain and let cool. Split in half 'coconuts and empty the pulp. Finally, seasoned rice with 80gr. of coconut flesh into cubes, bell pepper peeled, cut into cubes, a large pinch of curry powder, salt, onion squeezed from the vegetation, 100gr.
Friday, May 27, 2011
Salad of melon and green tomatoes
Serves: 8 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 400g. 350g green tomatoes. boiled shrimp tails 1 / 2 melon basil Worcestershire sauce Tabasco sauce extra virgin olive oil salt white pepper PROCEEDINGS -------------------------- Cut diced tomatoes and green melon, after having removed the seeds and peel.
Pick up the cubes mixed in a dish, add the shrimp tails and season with an emulsion obtained by blending at low speed ', 100gr. oil, 1 sprig of basil, salt, a few drops of Tabasco and Worcestershire sauce. Cook the seasoned salad for about ten minutes before finishing with a grinding of pepper and serve.
Pick up the cubes mixed in a dish, add the shrimp tails and season with an emulsion obtained by blending at low speed ', 100gr. oil, 1 sprig of basil, salt, a few drops of Tabasco and Worcestershire sauce. Cook the seasoned salad for about ten minutes before finishing with a grinding of pepper and serve.
Saute 'Mussels
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 200g 24 large mussels. 4 tomatoes, green peppers rosemary oregano garlic olive oil salt pepper PROCEDURE -------------------------- cut in half 'tomatoes, empty of seeds, toss with olive oil, oregano, pepper and pass them to the grill to dry them.
Scrub the mussels by cleaning them of any beards (linen) and then open them in the pan to scald and shell. Diced bell pepper and saute in a pan with a little olive oil, 2 cloves of garlic, a sprig of rosemary, then add the mussels, let them season for a couple of minutes, seasoned saute 'with salt, pepper and then divide it tomatoes in the media.
Scrub the mussels by cleaning them of any beards (linen) and then open them in the pan to scald and shell. Diced bell pepper and saute in a pan with a little olive oil, 2 cloves of garlic, a sprig of rosemary, then add the mussels, let them season for a couple of minutes, seasoned saute 'with salt, pepper and then divide it tomatoes in the media.
Friselle with anchovies and tomatoes
Serves: 8 people Difficulty ': Easy Preparation time: 30 minutes + marinating INGREDIENTS 24 fresh anchovies friselle 8 (buns toasted bread) 3 tomatoes 1 cucumber 1 green pepper, a layer of lemon basil vinegar, extra virgin olive oil salt pepper PROCEEDINGS -------------------------- beans, diced cucumber, salt and let drain.
Boned anchovies, season with salt, a dash of vinegar, lemon juice and let marinate for 3 hours. Pick up the pepper in a bowl and diced tomatoes and cucumber squeezed, season with olive oil, pepper, basil and let marinate. Soften the friselle with an emulsion of water and oil and serve garnished with vegetables, marinated anchovies, salt and pepper.
Boned anchovies, season with salt, a dash of vinegar, lemon juice and let marinate for 3 hours. Pick up the pepper in a bowl and diced tomatoes and cucumber squeezed, season with olive oil, pepper, basil and let marinate. Soften the friselle with an emulsion of water and oil and serve garnished with vegetables, marinated anchovies, salt and pepper.
Bavarian pepper
Serves: 6 people Difficulty ': Media Preparation time: 30 minutes + cooling INGREDIENTS 300g. roasted peppers already 'clean 250gr. 10g ricotta. gelatin sheets in a smoked cheese 1 green pepper Tabasco Worcestershire sauce white salad extra virgin olive oil Soak the salt -------------------------- PROCEDURE gelatin in cold water then melt it in a pan and pour hot pepper mixed with whipped ricotta, season the mixture (Bavaria) with salt, drops of Tabasco and Worcestershire sauce.
Roll ham with goat's cheese
Serves: 6 people Difficulty ': Easy Preparation time: 30 minutes + cooling INGREDIENTS 200gr. 3 slices of ham zucchini 150gr. 100g fresh goat cheese. goat cheese salad seasoned parsley extra virgin olive oil salt pepper PROCEDURE -------------------------- Slice the zucchini lengthwise, season them with oil and salt and grill.
Work the two cheeses in a bowl, seasoned with pepper and chopped parsley. Spread the ham slices on a sheet of plastic wrap, placing slightly overlapped to form a rectangle. Cover with zucchini, spalmatevi over the cheese mixture, then rolled up, tighten the roll in plastic wrap and tentelo in the refrigerator overnight.
Work the two cheeses in a bowl, seasoned with pepper and chopped parsley. Spread the ham slices on a sheet of plastic wrap, placing slightly overlapped to form a rectangle. Cover with zucchini, spalmatevi over the cheese mixture, then rolled up, tighten the roll in plastic wrap and tentelo in the refrigerator overnight.
Cold rice with tuna and egg
Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 250g. Boil 200g of rice. tuna in oil, drained 4 hard-boiled eggs tabasco lemon basil salad tomatoes olive oil salt pepper PROCEDURE ------------------------- After boiled rice, cool them, drain well, collect them in a bowl and season it with a sauce obtained by whisking the egg yolks with half-boiled 'tuna, 80g.
oil, a sprig of basil, lemon juice, Tabasco and salt. Add rice to the egg whites firm ground, divide into 18 portions and form dumplings (meatballs elongated obtained by shaping the rice between two spoons that you will turn on each other). Prepare the salad piattiun bed and settle the dumplings.
oil, a sprig of basil, lemon juice, Tabasco and salt. Add rice to the egg whites firm ground, divide into 18 portions and form dumplings (meatballs elongated obtained by shaping the rice between two spoons that you will turn on each other). Prepare the salad piattiun bed and settle the dumplings.
Sweet and sour vegetables and mozzarella
Serves: 6 people Difficulty ': Easy Preparation time: 20 minutes + marinating INGREDIENTS 3 colored peppers 5 onions 1 carrot 1 stalk celery 1 sugar 200g mozzarella. dry white wine 200g. vinegar, extra virgin olive oil salt black pepper Peel the peppers PROCEEDINGS -------------------------- depriving them of the stem, seeds and internal filaments then wash them and cut them into pieces, collected in the colander with the onions, carrot and celery, also cut to pieces.
Cool cake with fruit and ice cream
Serves: 6 people Difficulty ': Media Preparation time: 20 minutes INGREDIENTS base ready for cake with prunes edges detected 2 1 1 kiwi fishing 70gr. strawberry ice cream 70gr. of pistachio ice cream 70gr. blueberry ice cream 70gr. ice cream lemon lemon sugar PROCEEDINGS -------------------------- Brush the base of the cake with a glass of limoncello liqueur, stretched a bit 'water.
Peel the peach and kiwi and cut into pieces. Slice the plums, well washed. Mix the fruit with two tablespoons of sugar by taking slices of plum most 'regular. The latter used to decorate the edge of the cake and place the rest of the salad on the bottom. Garnish the surface alternating types of ice, formed a ball with the appropriate equip.
Peel the peach and kiwi and cut into pieces. Slice the plums, well washed. Mix the fruit with two tablespoons of sugar by taking slices of plum most 'regular. The latter used to decorate the edge of the cake and place the rest of the salad on the bottom. Garnish the surface alternating types of ice, formed a ball with the appropriate equip.
Baked fish stuffed with ricotta
Serves: 6 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 300g 6 yellow peaches. 200g caster sugar. 50g of cheese. 8 almond biscuits marsala rum 2 egg yolks powdered sugar almonds threads PROCEEDINGS -------------------------- Boil a liter of water with the granulated sugar and a glass of marsala.
Wash the peaches, cut in half 'and snocciolatele. Plunge in boiling syrup and cook for 5 minutes. Meanwhile, finely chop in food processor with the almonds and biscuits. Mix the ricotta cheese this flour with a tablespoon of powdered sugar and 2 egg yolks. All flavored with 1 / 2 cup of rum.
Wash the peaches, cut in half 'and snocciolatele. Plunge in boiling syrup and cook for 5 minutes. Meanwhile, finely chop in food processor with the almonds and biscuits. Mix the ricotta cheese this flour with a tablespoon of powdered sugar and 2 egg yolks. All flavored with 1 / 2 cup of rum.
Salad of papaya, grapefruit and cucumber
Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes INGREDIENTS 1 ripe papaya and two grapefruits a tuft of curly lettuce 1 cucumber 1 lime olive oil salt pepper -------- PROCEDURE ------------------ Rinse and dry the salad. Peel the grapefruits to live, by freeing each clove skins (working on a bowl to catch the juice that sgocciolera ').
Peel and slice the cucumber. Remove the papaya seeds and then peel and cut into small pieces. Combine all ingredients in a bowl and mix. Squeeze the lime and add the juice to the grapefruit. Melt 1 / 2 teaspoon salt and freshly ground pepper. Emulsionatevi 3 tablespoons of oil. Season the salad with this citronnette and serve.
Peel and slice the cucumber. Remove the papaya seeds and then peel and cut into small pieces. Combine all ingredients in a bowl and mix. Squeeze the lime and add the juice to the grapefruit. Melt 1 / 2 teaspoon salt and freshly ground pepper. Emulsionatevi 3 tablespoons of oil. Season the salad with this citronnette and serve.
Warm salad of shrimp and vegetables
Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 16 cherry tomatoes 12 prawns 4 onions 2 zucchini 1 eggplant olive oil salt ----------------- PROCEDURE --------- Tick zucchini, wash and slice lengthwise, then cut into small pieces. Peeled and diced eggplant. Remove the green part of green onions and let them into wedges.
Heat a frying pan in 3 tablespoons of oil. Be prepared to skip the vegetables for about 10 minutes. Add the tomatoes only in the last 2 minutes, add salt and set aside. Fry the shrimp in another pan with 2 tablespoons of oil. Place in a serving dish or individual dishes and a pile of vegetables on this, place the shrimp, serve immediately.
Heat a frying pan in 3 tablespoons of oil. Be prepared to skip the vegetables for about 10 minutes. Add the tomatoes only in the last 2 minutes, add salt and set aside. Fry the shrimp in another pan with 2 tablespoons of oil. Place in a serving dish or individual dishes and a pile of vegetables on this, place the shrimp, serve immediately.
Meatloaf omelet with the buds
Serves: 6 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 500g. 120g of minced beef. in a single slice of mortadella 80gr. 60g of soybeans. Emmental Swiss butter 4 slices of bread '4 eggs, milk, nutmeg, parsley olive oil salt PROCEEDINGS -------------------------- Soak the bread in the milk.
Squeeze and mix it with the ground beef, mortadella, 60g. of Emmental, diced, 1 egg, a bit 'of chopped parsley, nutmeg and salt. Melt 30g. of butter in a frying pan, Saltatio bean sprouts, pour a ladle of hot water and let soften. Beat the remaining 3 eggs with a pinch of salt, pour on the buds and make an omelette.
Squeeze and mix it with the ground beef, mortadella, 60g. of Emmental, diced, 1 egg, a bit 'of chopped parsley, nutmeg and salt. Melt 30g. of butter in a frying pan, Saltatio bean sprouts, pour a ladle of hot water and let soften. Beat the remaining 3 eggs with a pinch of salt, pour on the buds and make an omelette.
Cuttlefish with tomatoes and polenta
Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes Ingredients 1kg cuttlefish cleaned 500g fresh or thawed. polenta 200g ready. 100g of fresh tomatoes. tomato puree parsley sage rosemary garlic chili fresh fish broth granular dry white wine olive oil in pot PROCEEDINGS -------------------------- Pressure Heat two tablespoons oil, add a clove of peeled garlic.
Rosolatevi briefly the whole baby squid (bodies and tentacles). Add the tomato puree, chopped fresh tomatoes, some chili washer, 1 / 2 cup wine and 1 / 2 broth prepared with a teaspoon of granulated. Close the pressure cooker and cook for 10 minutes after whistles. Meanwhile, the grilled polenta cold, cut into diamond shapes.
Rosolatevi briefly the whole baby squid (bodies and tentacles). Add the tomato puree, chopped fresh tomatoes, some chili washer, 1 / 2 cup wine and 1 / 2 broth prepared with a teaspoon of granulated. Close the pressure cooker and cook for 10 minutes after whistles. Meanwhile, the grilled polenta cold, cut into diamond shapes.
Montilla artichokes with secret Iberian ham
May 27 is the national day of celiac and therefore # diadelasrecetassingluten For this special day, I have prepared a Montillana artichokes, following the recipe of the Montillana Tavern. The name comes from the recipe-Moriles Montilla wine that is used in its preparation. I like artichokes with nothing to distract your taste, so the generally prepare the recipe at home, but Cordoba is often prepared "to Montilla, are different from mine, but really rich, and the Tavern the Montillana are special, something more elaborate dish, but rich, rich and highly recommended, and what matters today, suitable for coeliacs because it is a gluten-free dish Ingredients: 2 g k secret alcachofas300 ibérico1 ham ibérico100 g fine glass strands azafránunas Montilla Morilesunas sheets truffles (I would not put) stock virgin olive carneaceite teeth ajoun extrados little salt and pepper Preparation: Clean the artichokes, remove the tough leaves and get a confit in olive oil until soft.
Focaccia with greek yogurt
Siff knife tray design Easy life I love those soft buns that you get the urge to dive in! What I am presenting today is the cake with greek yoghurt to Paoletta (which is probably all know) a very special cake for its smoothness and softness that remains so even the next day. The only difference I made from that of Paoletti and I've added all the ingredients in bread machine with the only program of kneading and rising and I have not prepared the emulsion directly but I stuffed with tomatoes and oregano and rosemary and salt and in both cases it went like hot cakes !!!!! Focaccia with greek yogurt (Anise & Cinnamon) Ingredients: 500 grams of flour 0 (I used 250g of Manitoba flour and 250g of flour 0 Molino Rosignoli) 150 g greek yoghurt 250 g water 10 g salt 1 tsp sugar 1 pat of lard 2 tablespoons extra virgin olive oil 12 yeast For the emulsion: 3 tablespoons oil 3 tablespoons water, salt or fleur de sel * (I put all the ingredients directly in the bread machine with the only program of dough and rise) Method: Put flour in bowl and slowly pour in the water where you do dissolve yeast and sugar.
Tofu salad
Ingredients: For 4 servings: 250 grams of tofu, 200 grams of salad, 3 kiwi, 2 carrots, 20 grams of sesame seeds, 1 tablespoon of cold pressed corn oil, 1 teaspoon dry mustard, 2 teaspoons of grass chives, sea salt. Difficulty: Easy. Preparation time: 15 minutes. Preparation: Once you have cleaned the vegetables, cut into strips salad, thin slices carrots, diced kiwifruit.
Place them in a bowl and add the chopped tofu along with sesame seeds. Prepare a paste with olive oil, mustard, and salt grass cipoline. Season the whole.
Place them in a bowl and add the chopped tofu along with sesame seeds. Prepare a paste with olive oil, mustard, and salt grass cipoline. Season the whole.
Salad long life
Ingredients: For 4 servings: 1 cup alfalfa sprouts, 6 carrots, 1 cup celery, 1 small leek, 1 lemon, olive oil, sea salt. Difficulty: Easy. Preparation: 10 minutes. Preparation: Peel the carrots and grate finely, peeled and cut into cubes, celery, finely chopped leek and put it all into a bowl along with alfalfa sprouts.
Add the lemon juice, olive oil, salt and mix well.
Add the lemon juice, olive oil, salt and mix well.
Steamed cod with braised vegetables
Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 400g. of frozen cod fillets 2 red peppers 1 small green pepper 2 onions (160gr.) olive oil white wine vinegar chopped parsley salt lettuce ------------------ -------- Proceed with the lettuce leaves washed well, covered a basket for steaming.
Disponetevi thawed cod fillets in a single layer. Place the basket over a pan of boiling water and cook the cod. Peel the peppers and onions and cut them into pieces. Saute pan with a tablespoon of oil. Moisten with half a glass of white wine and two tablespoons of vinegar, salt and cook for about 10 minutes, while the fish.
Disponetevi thawed cod fillets in a single layer. Place the basket over a pan of boiling water and cook the cod. Peel the peppers and onions and cut them into pieces. Saute pan with a tablespoon of oil. Moisten with half a glass of white wine and two tablespoons of vinegar, salt and cook for about 10 minutes, while the fish.
Spaghetti with tomato sauce and swordfish
Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes Ingredients 280 gr. 250gr of spaghetti. ripe tomatoes, a slice of swordfish 200gr. 2 cloves of garlic, parsley, thyme, pepper dry white wine olive oil salt PROCEEDINGS -------------------------- Put to boil water for pasta . Lift off and discard skin from the swordfish and cut it into strips.
Peel tomatoes and cut them filettone. Heat two tablespoons of oil in a frying pan, seasoned with garlic and remove. Rosolatevi the fish pieces. Sfumateli with 1 / 3 of a glass of wine and let evaporate. Add the tomatoes and salt. Complete with a bunch of herbs chopped finely and half a red pepper.
Peel tomatoes and cut them filettone. Heat two tablespoons of oil in a frying pan, seasoned with garlic and remove. Rosolatevi the fish pieces. Sfumateli with 1 / 3 of a glass of wine and let evaporate. Add the tomatoes and salt. Complete with a bunch of herbs chopped finely and half a red pepper.
Farfalle with all'agnese raw '
Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 280 gr. short pasta like butterflies and 6 small zucchini with fresh flower (about 150g.) 80gr. Parmesan marjoram leaves extra virgin olive oil salt pepper PROCEDURE -------------------------- Put to boil water for pasta. When it boils add salt and cook put the butterflies, "al dente.
Separate the flowers from zucchini, trimmed and washed well flowers and cut into strips. Washed thoroughly checked and zucchini, slice them very thin and place this mixture in the bowl for the table. United abundant marjoram chopped by hand. Pour over all the pasta immediately after draining and boiling water, stirring well.
Separate the flowers from zucchini, trimmed and washed well flowers and cut into strips. Washed thoroughly checked and zucchini, slice them very thin and place this mixture in the bowl for the table. United abundant marjoram chopped by hand. Pour over all the pasta immediately after draining and boiling water, stirring well.
Thursday, May 26, 2011
Snacks of walnuts cranberry curd
They are very easy to do. For the biscuit 65 grams chopped walnuts, 70 grams of flour, 40 grams of powdered sugar, 1 / 4 c / c ground cinnamon, 1 / 4 c / c of salt and 60 grams of softened butter, cut into small pieces.
Cold salad of pearl barley
Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes INGREDIENTS 200g. spelled prelessato of 80gr. 3 of provolone spicy sausage (about 75 gr.) 80gr. pea pods (even frozen) 2 tomatoes 20gr. mustard caper lemon thyme olive oil salt pepper Boil briefly PROCEEDINGS -------------------------- peas in lightly salted water, drain and keep aside.
Cut the cheese into cubes. Scalded and peeled the tomatoes, remove seeds and cut into cubes. Finally, always cut into small pieces, hot dogs. Mescolatene Squeeze the lemon and the juice in a bowl with 2 teaspoons of mustard, a pinch of salt and freshly ground pepper. Emulsionatevi four tablespoons of oil.
Cut the cheese into cubes. Scalded and peeled the tomatoes, remove seeds and cut into cubes. Finally, always cut into small pieces, hot dogs. Mescolatene Squeeze the lemon and the juice in a bowl with 2 teaspoons of mustard, a pinch of salt and freshly ground pepper. Emulsionatevi four tablespoons of oil.
Rice and potatoes
The rice and potatoes is a recipe for Neapolitan tradition. Ingredients for 4 people: - 220 g of rice - 1 / 2 onions - 3 medium potatoes - 1 liter of vegetable broth - 2 tablespoons of tomato sauce - oil - salt - a handful of grated cheese PREPARATION Peel the potatoes, wash and cut small cubes. In a saucepan, pour a little oil and then cook the chopped onion, a few minutes, combine the potatoes, cover with a little 'stock and bring to boil.
Wednesday, May 25, 2011
Sweet berry
Serves: 4 people Difficulty ': Easy Preparation time: 55 minutes INGREDIENTS 100g. + 5g of butter. for the mold 200gr. sugar 6 eggs 150g. 150g of white flour. potato starch 1 teaspoon baking powder 300g icing sugar 1 lemon. berry PROCEEDINGS -------------------------- Wash and dry the berries with paper towels.
Preheat oven to 170 degrees. Put the butter in a bowl and very soft with a wooden spoon, knead vigorously until it becomes soft and fitted. Add the grated lemon rind and all the egg yolks, 3 egg whites except one at a time, not add the next until you have completely mixed the previous year.
Preheat oven to 170 degrees. Put the butter in a bowl and very soft with a wooden spoon, knead vigorously until it becomes soft and fitted. Add the grated lemon rind and all the egg yolks, 3 egg whites except one at a time, not add the next until you have completely mixed the previous year.
Roulade of veal with mozzarella
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 8 slices of beef 8 slices of prosciutto mozzarella 2 100gr. 50g of dried tomatoes. pine nuts 1 bunch rocket 30g. Parmesan flakes 3 tablespoons olive oil salt pepper Preheat PROCEEDINGS -------------------------- oven to 180 degrees.
Lay the meat slices on work surface and flatten with a meat mallet, then add salt and pepper. Cover each slice with a slice of ham. Cut the mozzarella in slices and distribute it over the ham, then complete with sun-dried tomatoes. Roll the slices on themselves in order to obtain a sort of rolls.
Lay the meat slices on work surface and flatten with a meat mallet, then add salt and pepper. Cover each slice with a slice of ham. Cut the mozzarella in slices and distribute it over the ham, then complete with sun-dried tomatoes. Roll the slices on themselves in order to obtain a sort of rolls.
Salmon with crispy aromatic sauce
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 500g. boneless salmon fillet 1 / 2 bunch dill juice of 1 / 2 lemon 3 tablespoons mustard 1 egg yolk 80g. bread crumbs oil for frying salt pepper FOR THE SAUCE 200gr. sour cream 1 / 2 bunch dill 1 bunch chives 1 tablespoon mustard juice of 1 lemon 1 teaspoon sugar salt pepper --------------------- ----- PROCEDURE Wash the salmon under cold running water, pat it dry with paper towels and cut into strips of 3cm.
Apple and carrot muffins
Do you like apple pie? And that carrot?? If the answer is yes then these muffins are for you indeed for Tea Time today we allow ourselves a good muffin or combining two classic apple pie and the carrot that blend beautifully. I did not use the usual carrots, but carrots flour Lo Conte and with which you can create sweet carrots in a flash! The tea is one of those truly magical Teafortè of "Black Currant" a full-bodied black tea infused with more black and blended with blackberry leaves.
Braised tofu with spinach
Serves: 4 people Difficulty ': Easy Preparation time: 25 minutes INGREDIENTS 500g. tofu 6 tbsp olive oil 1 clove garlic, minced 1 piece fresh ginger 750g. 2 tablespoons of spinach ketjap Manis (sweetened soy sauce) 2 tablespoons soy sauce 1 tablespoon toasted sesame seeds ------------------------ - PROCEDURE Drain tofu on paper towels and cut into 2cm cubes.
Heat up a frying wok over high heat, pour two tablespoons of good olive oil and anoint the bottom. Fry the tofu for 5 minutes, turning occasionally, until it reaches a slightly brownish color, then drain on paper towels. Wash the spinach, squeeze and chop coarsely. Peel and chop the garlic, grated ginger.
Heat up a frying wok over high heat, pour two tablespoons of good olive oil and anoint the bottom. Fry the tofu for 5 minutes, turning occasionally, until it reaches a slightly brownish color, then drain on paper towels. Wash the spinach, squeeze and chop coarsely. Peel and chop the garlic, grated ginger.
Chicken with apples
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 1 chicken, about 1.5 kg. 3 onions, chopped 4 tablespoons olive oil 1 teaspoon ginger 1 packet of saffron 6 apples (rennet) 30g. butter 1 teaspoon cinnamon 1 teaspoon of acacia honey, salt, pepper PROCEEDINGS -------------------------- Peel onions and chop finely .
In a saucepan heat the oil and fry the chicken pieces with the onions for a few minutes. Add the ginger elo saffron. Add salt and pepper. Mix thoroughly. Add 500ml. of water, cover and cook on low heat for 45 minutes. Before the end of cooking, peel the apples, remove core and cut into quarters.
In a saucepan heat the oil and fry the chicken pieces with the onions for a few minutes. Add the ginger elo saffron. Add salt and pepper. Mix thoroughly. Add 500ml. of water, cover and cook on low heat for 45 minutes. Before the end of cooking, peel the apples, remove core and cut into quarters.
Cream of celery soup to nuts
Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 500g. celery root 2 stalks of celery 1 carrot 1 onion 1 clove garlic 1 tablespoon extra virgin olive oil 1.5 liter. vegetable broth 1 bay leaf 100g. Walnut PROCEEDINGS -------------------------- Peel and chop the onion. Peel the garlic and cut into quarters.
Clean and peel the celeriac, then chop coarsely. Peel the celery and cut it into pieces big enough. Scrape the carrots and cut into small pieces. In a nonstick saucepan heat the oil and let fry the garlic with the minced onion. Add the celery and cook over high heat for 5 minutes, stirring constantly.
Clean and peel the celeriac, then chop coarsely. Peel the celery and cut it into pieces big enough. Scrape the carrots and cut into small pieces. In a nonstick saucepan heat the oil and let fry the garlic with the minced onion. Add the celery and cook over high heat for 5 minutes, stirring constantly.
Tuesday, May 24, 2011
Strawberry jam Goddess byDay
Prepare the jam at home is easy. Here is the recipe for strawberry jam Dea byDay, ideal for breakfast spread on toasted bread or savory filling for cakes. INGREDIENTS - 1.5 kg of strawberries - 125 ml of lemon juice - 1 kg of sugar - 125 ml of water PREPARATION Clean, wash thoroughly and cut strawberries in half.
In a saucepan, pour all ingredients and cook, stirring constantly until it begins to boil, then simmer for about 30 minutes. Pour the jam into the jars. Read all recipes ByDay Goddess.
In a saucepan, pour all ingredients and cook, stirring constantly until it begins to boil, then simmer for about 30 minutes. Pour the jam into the jars. Read all recipes ByDay Goddess.
Tuna Loaf
Meatloaf, tuna can be served as an appetizer or as a main dish of fish accompanied by a green salad or a serving of potatoes. Ingredients for 4 persons - 200 g of tuna in oil - 2 tablespoons of grated cheese - 3 tablespoons of bread crumbs - a dozen capers - 2 eggs - salt, chopped parsley PREPARATION Drain tuna.
In mixer blend all ingredients until the mixture is homogeneous, if the mixture turns out too soft, add a handful of breadcrumbs. Pour the puree on a sheet of parchment paper and with wet hands, from the shape of a salami. Roll up and tie the ends shut with cooking twine. In a large pot, bring to boil water, lies in the meatloaf and tuna cuocilo for about 20 minutes.
In mixer blend all ingredients until the mixture is homogeneous, if the mixture turns out too soft, add a handful of breadcrumbs. Pour the puree on a sheet of parchment paper and with wet hands, from the shape of a salami. Roll up and tie the ends shut with cooking twine. In a large pot, bring to boil water, lies in the meatloaf and tuna cuocilo for about 20 minutes.
Bucatini with artichoke carbonara
Ingredients: For 4 people: 320 gr bucatini, 7 artichokes, 2 eggs, 1 clove of garlic, olive oil, salt and pepper. Difficulty: Easy. Preparation time: 30 minutes. Preparation: Clean the artichokes by removing the leaves, the toughest and the beard on the inside. As they clean that place them in a bowl with lemon juice to prevent them discolouring.
In a pan put some oil with a clove of garlic. Fry the artichokes buttateci and then cut into pieces. Remove the garlic, salt and pepper and artichokes as soon as it begins to brown add the water to finish cooking. Boil the pasta in abundant salted boiling water. Al dente Drain and plunge into the pan of artichokes.
In a pan put some oil with a clove of garlic. Fry the artichokes buttateci and then cut into pieces. Remove the garlic, salt and pepper and artichokes as soon as it begins to brown add the water to finish cooking. Boil the pasta in abundant salted boiling water. Al dente Drain and plunge into the pan of artichokes.
Monday, May 23, 2011
Frozen yogurt with cocoa
450 grams of creamy yogurt (can be skim), 100 grams of cream (35% M. G.), 30 grams of pure cocoa powder, few drops vanilla essence (optional) and 100-120 grams of sugar (try to sweeten to taste, bearing in mind that the freeze is perceived less sweetness). Both the cream and yogurt should be very cold, put them in the refrigerator several hours before making ice cream.
Marinated clams
Marinera clams in green sauce or garlic ... are always welcome at home. Sometimes I make a sauce with garlic and other onion, either way is rich sauce. The result's an easy dish, rich and fast, and that's what I'm looking for weekends at the camp happened Giralda Isla Cristina The kitchen of the caravan has many limitations and does not allow for elaborate meals, and I like to prepare quick dishes to take advantage of beach time.
Tower of fusilli with vegetables spelled integral
Ashanti cloth, and laid this week begins with the salty, yes, the dessert will not bother God forbid, but I think you also like me you are looking for simple dishes for replication in fresh and tasty food without too much trouble and this dish is quite tasty in its simplicity! What gives the extra touch is definitely the pasta or fusilli spelled Verrigni full, old pasta factory Roseto.
This pasta is made with the best meal of whole barley grown in Italy in organic farming and believe me, the difference in the flat it feels to not cover all the flavors of this pasta so special, I simply seasoned with diced pumpkin zucchini and sauté shallots with a bit of vegetable broth and tie it all together a few tablespoons of Great cooking sauce light and delicate taste that without cover.
This pasta is made with the best meal of whole barley grown in Italy in organic farming and believe me, the difference in the flat it feels to not cover all the flavors of this pasta so special, I simply seasoned with diced pumpkin zucchini and sauté shallots with a bit of vegetable broth and tie it all together a few tablespoons of Great cooking sauce light and delicate taste that without cover.
Sunday, May 22, 2011
Indian eggplant with tomato sauce and yogurt
Cut the eggplant into 5mm thick slices. Sprinkle with salt and leave for about 30 minutes draw water. Pat dry. In a deep pot heat about 3 inches high, the oil and fry the slices in portions, crispy brown. Drain on paper towels. Cut the tomatoes into quarters, remove seeds and chop coarsely.
Saturday, May 21, 2011
Fennel and Apples
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 30g. 1 fennel butter 20 sage leaves 2 green apples 3 tablespoons white wine 1 teaspoon sugar salt white pepper -------------------------- PROCEDURE Peel the fennel, remove the outer leaves' hard and stressed skin, remove the stems and rinse under running water.
Cut into thin slices. Peel the apples, remove core and cut them into thin slices. In a thick bottom saucepan good enough to melt the butter over medium heat, add the fennel and cook until it will be 'gold. Add the sage leaves previously clean and cook for 1 minute. Season with salt, add the apples, wine, sugar and stir gently.
Cut into thin slices. Peel the apples, remove core and cut them into thin slices. In a thick bottom saucepan good enough to melt the butter over medium heat, add the fennel and cook until it will be 'gold. Add the sage leaves previously clean and cook for 1 minute. Season with salt, add the apples, wine, sugar and stir gently.
Sea bream stuffed with carrots and balsamic vinegar
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 4 sea bream 2 carrots 2 onions 1 ripe tomato 40g. butter balsamic vinegar 3 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Remove heads to pray, then raised the bone and any other plugs. Rinse under running water and dab with paper towels.
Wash the onions and tomatoes. Cut the onions into thin slices, remove the seeds and water vegetation with tomatoes and cut the flesh into cubes. Transfer to a bowl, add salt and pepper, add the oil and the balsamic vinegar to taste and stir. Cover with plastic wrap and place in refrigerator.
Wash the onions and tomatoes. Cut the onions into thin slices, remove the seeds and water vegetation with tomatoes and cut the flesh into cubes. Transfer to a bowl, add salt and pepper, add the oil and the balsamic vinegar to taste and stir. Cover with plastic wrap and place in refrigerator.
Meatballs with mushrooms
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 600g. lean beef a sandwich crumbs 1 cup milk 2 eggs 1 bunch of parsley 100g. 300g peeled almonds. 50 grams of mushrooms. bread crumbs oil for frying salt pepper PROCEDURE -------------------------- Put the bread crumbs to soak in a bowl with milk.
Clean and finely chop the parsley. Also chopped almonds. Put the meat in a bowl, combine the bread crumbs well drained, 1 egg, parsley, almonds, salt and pepper. Remove mushrooms from the earth in excess, then wipe with a damp cloth. Coarsely chop first, then with a crescent Make it a fine chop.
Clean and finely chop the parsley. Also chopped almonds. Put the meat in a bowl, combine the bread crumbs well drained, 1 egg, parsley, almonds, salt and pepper. Remove mushrooms from the earth in excess, then wipe with a damp cloth. Coarsely chop first, then with a crescent Make it a fine chop.
Gobbetti salmon and endive
Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 300g. gobbetti of 250gr. escarole 100gr. smoked salmon 1 small onion 4 tablespoons extra virgin olive oil 200gr. 1 cup of shelled peas salt pepper Gin PROCEEDINGS -------------------------- Cut the endive into thin strips, wash and dry, cut into strips salmon.
Clean the onion by removing outer leaves and roots, wash and thinly slice the white part only. Do brown the onion in a large pan with oil, add the peas, cook for about 5 minutes, stirring with a wooden spoon, add the salmon and, after a few seconds, the Gin. Let it evaporate, add the escarole, salt and cook for 10 minutes.
Clean the onion by removing outer leaves and roots, wash and thinly slice the white part only. Do brown the onion in a large pan with oil, add the peas, cook for about 5 minutes, stirring with a wooden spoon, add the salmon and, after a few seconds, the Gin. Let it evaporate, add the escarole, salt and cook for 10 minutes.
Cod fillets' in the oven with potatoes and tomatoes
Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes Ingredients 4 slices of cod' softened 4 ripe tomatoes 4 potatoes 4 cloves garlic 1 tablespoon chopped fresh parsley 2 tablespoons bread crumbs olive oil salt and pepper - ------------------------ PROCEDURE Peel the potatoes and cut into slices 1cm.
about thick. Fry the potatoes in a pan with hot oil, until 'will begin to brown and are tender. Drain on a plate covered with paper towels, then transfer to a baking dish. Preheat oven to 180 degrees. Washed and sliced tomatoes, then distribute them over the potatoes, season with salt and pepper and Lie down on the slices of cod '.
about thick. Fry the potatoes in a pan with hot oil, until 'will begin to brown and are tender. Drain on a plate covered with paper towels, then transfer to a baking dish. Preheat oven to 180 degrees. Washed and sliced tomatoes, then distribute them over the potatoes, season with salt and pepper and Lie down on the slices of cod '.
Lnguine with chicory and bacon
Ingredients for 6 persons - 450 g linguine - 300 g of chicory - 200 g of bacon - 1 / 2 cup dry white wine - 5 tablespoons extra-virgin olive oil - grated cheese - salt and pepper Preparation Clean and wash carefully chicory; tuffale in salt, you boil again and join the linguine. Meanwhile, pour the oil in a saucepan and let cook the diced bacon; Add wine and let evaporate.
After cooking the pasta, drain together with chicory, insaporiscile for one minute over high heat, stir, sprinkle with cheese, pepper and serve immediately.
After cooking the pasta, drain together with chicory, insaporiscile for one minute over high heat, stir, sprinkle with cheese, pepper and serve immediately.
Pudding coffee '
Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes Ingredients 200ml. 100ml whipping cream. 40g milk. sugar 4 egg yolks 5 + 2 Petit biscuit type for the decoration 1 tablespoon of coffee 'soluble spray whipped cream 2 squares of milk chocolate ---------------------- ---- Moving to the cream and milk in a saucepan, put on the fire and heat without boiling.
Add the coffee 'soluble and stir with a wooden spoon. Remove from heat and let cool. With an electric mixer fitted in a sugar bowl with the eggs until mixture is light and fluffy. Add to wire the cream, continuing to mount preparation at medium speed with whips'. Add the coarsely crushed biscuits and mix thoroughly with a wooden spoon.
Add the coffee 'soluble and stir with a wooden spoon. Remove from heat and let cool. With an electric mixer fitted in a sugar bowl with the eggs until mixture is light and fluffy. Add to wire the cream, continuing to mount preparation at medium speed with whips'. Add the coarsely crushed biscuits and mix thoroughly with a wooden spoon.
Sweet and sour onions
Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 700gr. 30g spring onions. butter 1 tbsp caster sugar 125ml. white wine 2 tablespoons white wine vinegar zest of 1 / 2 lemon 1 fresh bay leaf 1 cinnamon stick, salt, pepper ------------------- PROCEEDINGS ------- Please blanch the onions for 3 minutes in boiling salted water.
Drain and peel. Melt the butter in a frying pan, add the onions, sprinkle with sugar and let brown over high heat for about 3 minutes, stirring often. Add the wine and vinegar, add lemon zest, bay leaf and cinnamon, salt and pepper. Mix well, cover with lid and simmer for about 30 minutes on low heat: the onions should be well taken.
Drain and peel. Melt the butter in a frying pan, add the onions, sprinkle with sugar and let brown over high heat for about 3 minutes, stirring often. Add the wine and vinegar, add lemon zest, bay leaf and cinnamon, salt and pepper. Mix well, cover with lid and simmer for about 30 minutes on low heat: the onions should be well taken.
Cream of vegetables
Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes Ingredients 3 potatoes 4 carrots 1 leek 1 onion 1 clove garlic 1 cube vegetable 1 slice bacon 1 tablespoon of fresh cream, salt, pepper ------ -------------------- PROCEDURE Peel the potatoes, blunt and scrape the carrots, leek, trimmed and peeled the onion and garlic.
Wash the vegetables and cut into cubes. Transfer the mixture into a saucepan with 1.5 lt. of cold water. Bring to a boil, add nuts and stir. Cover with a lid and simmer on low heat for about 30 minutes, then season with salt and pepper. Cut the bacon into 4 strips. Sauté in a frying pan, until 'become' crispy.
Wash the vegetables and cut into cubes. Transfer the mixture into a saucepan with 1.5 lt. of cold water. Bring to a boil, add nuts and stir. Cover with a lid and simmer on low heat for about 30 minutes, then season with salt and pepper. Cut the bacon into 4 strips. Sauté in a frying pan, until 'become' crispy.
Cheese dumplings in cabbage leaves
Serves: 4 people Difficulty ': Media Preparation time: 20 minutes INGREDIENTS 200g. Brie cheese 20 leaves of cabbage 3 tablespoons liquid honey 1 tablespoon apple cider vinegar salt and pepper Wash the PROCEEDINGS -------------------------- cabbage leaves, blanch in salted water for 7 minutes, then drain and cool them in cold water.
Eliminate the Central Coast more 'hard leaves, then roll it out on paper towels. Cut cheese into pieces, plenty of pepper and place them in the middle of 8 cabbage leaves, wrapping them up to form a sort of package. Chop the cabbage and keep it from advanced. Melt the honey with the vinegar in a pan, Lie down the dumplings and cook for 1 minute on both sides.
Eliminate the Central Coast more 'hard leaves, then roll it out on paper towels. Cut cheese into pieces, plenty of pepper and place them in the middle of 8 cabbage leaves, wrapping them up to form a sort of package. Chop the cabbage and keep it from advanced. Melt the honey with the vinegar in a pan, Lie down the dumplings and cook for 1 minute on both sides.
Friday, May 20, 2011
Avocado stuffed with cheese
Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes INGREDIENTS 2 avocados 200gr. cooked and peeled shrimp 2 red tomatoes 1 tablespoon natural yogurt 200g. of soft cheese 1 tablespoon chopped chives salt pepper PROCEDURE -------------------------- Wash the avocado, cut in half 'and delete kernels.
With a spoon remove the flesh and cut it into cubes. Peel the tomatoes, remove seeds and cut the flesh into cubes the same size as those of avocado. Reduce the cheese into small cubes. In a bowl, mix the chopped avocado with tomato, cheese and shrimp. Add the yogurt, chopped chives, salt and pepper and mix well.
With a spoon remove the flesh and cut it into cubes. Peel the tomatoes, remove seeds and cut the flesh into cubes the same size as those of avocado. Reduce the cheese into small cubes. In a bowl, mix the chopped avocado with tomato, cheese and shrimp. Add the yogurt, chopped chives, salt and pepper and mix well.
Vegetable terrine
Serves: 4 people Difficulty ': Media Preparation time: 1 hour 25 minutes INGREDIENTS 250g. Cauliflower 150R. 200g of carrots. 4 leeks 50g of broccoli. butter 3 eggs 120gr. grated Parmesan cheese 1 teaspoon paprika salt pepper PROCEDURE -------------------------- Wash the vegetables carefully. Tick and scrape the carrots, then thinly slice it lengthwise, divide the cauliflower and broccoli florets, cut leeks lengthwise of the mold that you will use.
Vegetarian lasagna
Serves: 4 people Difficulty ': Media Preparation time: 1 hour 25 minutes INGREDIENTS 350g. lasagne (sheets already 'ready) 500gr. Swiss chard 1 leek 1 red pepper 3 carrots 2 onions 200g. mushrooms 4 tomatoes 20gr. butter 1 teaspoon fresh oregano 50g. grated Parmesan cheese 400ml. bechamel already 'ready 4 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Peel onions and cut into rounds.
Egg casserole with vegetables
Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 4 eggs 4 ripe tomatoes 2 onions 50g. bacon, diced 50g. Emmentaler cheese 2 tablespoons extra virgin olive oil salt PROCEEDINGS -------------------------- Peel the onions and cut into chunks. Affect cross the tomatoes and plunge into boiling salted water for 1 minute.
Drain, let cool, then peel them, remove the seeds and water vegetation and cut the flesh into cubes. Heat a little oil in a nonstick saucepan, add onions and let brown over medium heat. Add the tomatoes, a pinch of salt, stir and cook on low heat for 10 minutes. Spread the sauce into 4 individual bowls.
Drain, let cool, then peel them, remove the seeds and water vegetation and cut the flesh into cubes. Heat a little oil in a nonstick saucepan, add onions and let brown over medium heat. Add the tomatoes, a pinch of salt, stir and cook on low heat for 10 minutes. Spread the sauce into 4 individual bowls.
Rustic Risotto
Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 300g. 40g rice. butter 750ml. chicken broth 1 / 2 cup white wine 1 onion 2 courgettes 200g. 200g of peas. green beans 1 bunch asparagus 150g. of tomato sauce a few leaves of fresh basil grated parmesan salt pepper PROCEDURE -------------------------- Peel and chop the onion and fry in a pan together with the butter, until 'begins to brown.
Cream of pumpkin orange
Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 400g. Pumpkin 4 oranges 1 tablespoon grated lemon zest 1 clove 1 vanilla pod 3 tbsp honey -------------------------- PROCEDURE Wash the oranges. Finely grated zest of 1 / 2 orange, then squeeze all the juice and pour into a glass bowl.
Clean the pumpkin, remove seeds, peel and filaments. Cut the flesh into cubes. In a saucepan, place the pumpkin with orange juice, honey, cloves and vanilla bean split in two, cook on low heat for 15 minutes. When the pulp will be 'very tender, remove the vanilla bean and clove. Pour into the jug of the blender and blend until creamy smooth and homogeneous.
Clean the pumpkin, remove seeds, peel and filaments. Cut the flesh into cubes. In a saucepan, place the pumpkin with orange juice, honey, cloves and vanilla bean split in two, cook on low heat for 15 minutes. When the pulp will be 'very tender, remove the vanilla bean and clove. Pour into the jug of the blender and blend until creamy smooth and homogeneous.
Beet salad, pumpkin and goat
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 400g 4 large beets. pumpkin pulp 4 tablespoons extra virgin olive oil 75gr. hazelnuts 1 tablespoon balsamic vinegar 1 teaspoon mustard seeds 250g. Rocket 200gr. 250ml of goat. water, salt, pepper -------------------------- PROCEDURE Preheat oven to 180 degrees.
Put the unpeeled beets on a pan with 250ml. of water. Cover with aluminum foil and bake in a hot oven for about 1 hour, until beets are tender. Cut the pumpkin into wedges, place in a baking dish and sprinkle with two tablespoons of olive oil. Add salt and pepper and bake for 10 minutes till it 'very tender.
Put the unpeeled beets on a pan with 250ml. of water. Cover with aluminum foil and bake in a hot oven for about 1 hour, until beets are tender. Cut the pumpkin into wedges, place in a baking dish and sprinkle with two tablespoons of olive oil. Add salt and pepper and bake for 10 minutes till it 'very tender.
Paris-Brest
A delicious crown Choux dough, filled with praline cream and decorated with sliced almonds. It's a dessert that was born in 1891 and was named to the annual cycling race Paris - Brest, so has the shape of a bicycle wheel, "la petite reine". Its authors are Pierre Giffard, editor of Paris "Petit Journal" and a baker of Maisons-Lafitte Ingredients: Masa chouxcrema lechemedia praliné250 ml vainilla2 sheath yemas60 g sugar g glass1 maizena40 tablespoon praline cream or glassalmendras mantequillaazúcar nocilla100 g sliced Preparation: choux dough is prepared following this recipe with the help of a pastry bag with a curly tip, we draw circles of choux dough on a baking paper.
Pasta e fagioli
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 10 minutes INGREDIENTS 300g + soaking. type of short pasta shells 300g. dried beans 1 onion 1 carrot 1 stalk celery 5 tablespoons extra virgin olive oil 1 bunch of parsley, salt, pepper -------------------------- PROCEDURE Soak the beans in a bowl filled with water for at least 12 hours.
Peeled and chopped onion. Tick and scrape the carrot, peeled celery. Wash the vegetables and let them into pieces. Drain the beans and pour into a saucepan with the vegetables. Cover with cold water, two fingers on the ingredients and start cooking. When the water comes to slow boil, add 2-3 tablespoons of extra virgin olive oil and seasoned with a pinch of salt.
Peeled and chopped onion. Tick and scrape the carrot, peeled celery. Wash the vegetables and let them into pieces. Drain the beans and pour into a saucepan with the vegetables. Cover with cold water, two fingers on the ingredients and start cooking. When the water comes to slow boil, add 2-3 tablespoons of extra virgin olive oil and seasoned with a pinch of salt.
Casa Pepe de la Jewry
In the heart of the Jewish Quarter, where the road crosses Deanes Romero, is one of the oldest taverns in the neighborhood: "Casa Pepe de la Jewry" Well situated for visitors, in a prime location, so close Mosque and the transition between the Synagogue, the Mosque, the Chapel of San Bartolome ... and so close to my workplace! So frequent since I started teaching at the Faculty of Philosophy many years ago: a good meeting to regain strength after school.
Lemon poppy seed pound bread
I love sweet Anglo-American is my passion now the rest of the cheesecake is my trademark: D!! What I am presenting today is a classic American cuisine, or a soft cake with lots of poppy seeds and enticed to cheer this preparation and a touch of sour as the lemon gives a note more. It is prepared in a very short time and has the advantage of being even more soft and good the next day so it has all the qualities to be a perfect dessert! Lemon poppy seed pound cake Ingredients 210 g butter at room temperature (Lurpak) 200 gr brown sugar Guadalupe Grand Cru (Full Bar) 1 grated lemon peel 3 eggs 265 gr of farina00 (Molino Rossetto) ½ packet of baking powder 70 ml milk 2 tablespoons poppy seeds Preparation Sift flour with baking powder and also add the poppy seeds.
Thursday, May 19, 2011
Chive potatoes and fontina
Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 4 large potatoes 40g. 80g butter, melted. Fontina cheese 1 bunch chives salt pepper PROCEDURE -------------------------- Wash it peel the potatoes, dry them and brush them with the perfect 'butter zone. Place them in the middle of 4 sheets of baking paper and close by forming cones.
Place the cones on a baking tray and bake in preheated oven at 220 for about 40 minutes, until 'the potatoes are tender. Open husks and cut the cap to the potatoes. Season with the remaining melted butter, salt and pepper. Sprinkle with grated fontina and then scaled gratin in the oven for 5 minutes.
Place the cones on a baking tray and bake in preheated oven at 220 for about 40 minutes, until 'the potatoes are tender. Open husks and cut the cap to the potatoes. Season with the remaining melted butter, salt and pepper. Sprinkle with grated fontina and then scaled gratin in the oven for 5 minutes.
Carrot muffins (no sugar)
Serves: 8 Difficulty muffin ': Easy Preparation time: 40 minutes INGREDIENTS 400g. 200g of carrots. 300g agave juice. 70g flour. 100ml raisins. 200ml sunflower oil. soy milk 1 teaspoon baking powder 1 pinch of salt PROCEEDINGS -------------------------- Chop the raw carrots, washed and peeled in a blender with the milk, oil and the juice of agave un'impasto until smooth.
Soak the raisins soaked in warm water. Mix flour with baking powder and salt, incorporate the raisins to the mixture previously obtained and mix well together. Pour the mixture into muffin cups and bake at 180 degrees for about 25 minutes. Did you know that ... The agave and 'native Mexico, is extracted from the sap of Agave and contains mostly fructose.
Soak the raisins soaked in warm water. Mix flour with baking powder and salt, incorporate the raisins to the mixture previously obtained and mix well together. Pour the mixture into muffin cups and bake at 180 degrees for about 25 minutes. Did you know that ... The agave and 'native Mexico, is extracted from the sap of Agave and contains mostly fructose.
Flan di ricotta sauce with kiwi
Serves: 4 people Difficulty ': Media Preparation time: 50 minutes INGREDIENTS 500g. Roman ricotta cheese 5 eggs 1 tablespoon fresh flour 80gr. 80g of icing sugar. granulated sugar 1 teaspoon cinnamon 1 handful of pine nuts 1 tablespoon grated lemon peel 1 cup of the butter rum icing sugar a pinch of salt For the sauce juice of 1 lemon 4 ripe kiwi 10gr.
PROCEEDINGS -------------------------- sugar in a bowl with the ricotta cheese 4 egg yolks and 1 whole egg, keeping aside the egg whites. Stir the mixture and mix well. Stir in the sifted flour, granulated sugar and 1 / 2 teaspoon of cinnamon powder. United dough the lemon zest and pine nuts.
PROCEEDINGS -------------------------- sugar in a bowl with the ricotta cheese 4 egg yolks and 1 whole egg, keeping aside the egg whites. Stir the mixture and mix well. Stir in the sifted flour, granulated sugar and 1 / 2 teaspoon of cinnamon powder. United dough the lemon zest and pine nuts.
Red mullet with vegetables in foil
Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 4 150g red mullet. button mushrooms 1 onion 1 carrot 1 green pepper 4 broccoli chopped parsley 1 tablespoon olive oil salt Peel PROCEEDINGS -------------------------- fungi to eliminate part of earthy, wash them quickly under running water and dry thoroughly with paper towels, then cut into slices.
Peeled and sliced onion. Scrape the carrots, wash the peppers and cut into sticks. Transfer the vegetables and mushrooms in a bowl and seasoned with a little oil and a pinch of salt. Wash the fish, remove scales and season with salt. Spread the vegetables in 4 sheets of aluminum foil of about 20x20cm.
Peeled and sliced onion. Scrape the carrots, wash the peppers and cut into sticks. Transfer the vegetables and mushrooms in a bowl and seasoned with a little oil and a pinch of salt. Wash the fish, remove scales and season with salt. Spread the vegetables in 4 sheets of aluminum foil of about 20x20cm.
Ricotta cake with candied tangerines
Serves: 4 people Difficulty ': Media Preparation time: 1 hour and ten minutes INGREDIENTS 20g. 300g of breadcrumbs. 25g ricotta. powdered sugar 2 eggs 1 tablespoon grated lemon peel 35 gr. 40g raisins 2 tangerines. brown sugar 1 / 2 tablespoon of lemon juice to butter the mold -------------------------- PROCEDURE Preheat the oven to 180 degrees.
Put to soak the raisins in a bowl with a little 'hot water. Grease with butter a charlotte mold and sprinkle with breadcrumbs. In a bowl, stir together the ricotta, sugar, egg yolks and lemon zest, you must obtain a homogeneous mixture. Drain the raisins and squeeze the mixture and incorporate well.
Put to soak the raisins in a bowl with a little 'hot water. Grease with butter a charlotte mold and sprinkle with breadcrumbs. In a bowl, stir together the ricotta, sugar, egg yolks and lemon zest, you must obtain a homogeneous mixture. Drain the raisins and squeeze the mixture and incorporate well.
Spicy turkey and corn soup
Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 2 tablespoons extra virgin olive oil 340g. of turkey breast 1 red onion (medium, finely chopped) 1 tablespoon flour 1.5 lt. 500ml chicken stock. tomato juice 420gr. corn, canned chilies 2 (finely chopped) 1 tablespoon coriander PROCEEDINGS -------------------------- Peel the onion and chop finely.
Heat half 'of the oil in a large saucepan, brown the turkey, drain and let it cool, cut into small pieces. Heat the chicken broth. In the same pan, heat the remaining oil and fry the onion until 'not be' tender. Add the flour and stir until the mixture has' thickened. Gradually pour the broth and tomato juice and simmer for about 20 minutes, until the soup will be 'thickened.
Heat half 'of the oil in a large saucepan, brown the turkey, drain and let it cool, cut into small pieces. Heat the chicken broth. In the same pan, heat the remaining oil and fry the onion until 'not be' tender. Add the flour and stir until the mixture has' thickened. Gradually pour the broth and tomato juice and simmer for about 20 minutes, until the soup will be 'thickened.
Crumble rabbit and vegetables
Serves: 4 people Difficulty ': Hard Preparation time: 1 hour INGREDIENTS 300g. boned shoulder of rabbit 3 zucchini 4 carrots 4 turnips some broccoli 100g. frozen peas 2 onions 1 clove garlic 3 sprigs cilantro 5 tablespoons extra virgin olive oil 1 tsp chilli chopped 2 tablespoons curry powder, butter, salt pepper For the crumble 75gr.
70g of butter. 80g grated parmesan cheese. flour 3 tablespoons breadcrumbs PROCEEDINGS -------------------------- Peel the onions and the garlic into very thin slices and tagliatei. Wash the vegetables, pat dry, then scrape and trim carrots, peeled turnips and zucchini. Then cut all vegetables into cubes.
70g of butter. 80g grated parmesan cheese. flour 3 tablespoons breadcrumbs PROCEEDINGS -------------------------- Peel the onions and the garlic into very thin slices and tagliatei. Wash the vegetables, pat dry, then scrape and trim carrots, peeled turnips and zucchini. Then cut all vegetables into cubes.
Red Onion Soup
Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 400g. red onion 20gr. butter 2 dice vegetables 2 slices of rustic bread 50g. grated Emmentaler type cheese salt pepper PROCEDURE -------------------------- Peel and chop the onions and cook for 10 minutes in a saucepan with the butter.
Pour 1.5 liters. of water and bring to a boil. Add nuts, salt and pepper and cook over low heat for about 30 minutes. Preheat the grill to maximum temperature. Spread the cheese over the slices of bread, baked au gratin, and then for a few minutes. Turn out, let cool and cut into strips toasted.
Pour 1.5 liters. of water and bring to a boil. Add nuts, salt and pepper and cook over low heat for about 30 minutes. Preheat the grill to maximum temperature. Spread the cheese over the slices of bread, baked au gratin, and then for a few minutes. Turn out, let cool and cut into strips toasted.
Calabrian fusilli al pesto pistachios
Two southern lands that meet today to create a really tasty dish: Calabrian fusilli pesto and pistachios from Bronte, of course! Just very little to enhance this dish because the sauce by itself is already really fabulous, I just added a bit of saffron in the cooking water and a sprinkling of nutmeg and Parmesan cheese and the dish is served! Calabrian fusilli al pesto pistachios 300 g fusilli from Calabria (Eternal flavors of Calabria) 200 g of pesto Bronte's Bacchus 1 packet of saffron to taste Nutmeg to taste Grana Cook the fusilli in plenty of water in which the envelope was dissolved saffron.
Wednesday, May 18, 2011
Meatballs, chicken and vegetables
Serves: 4 people Difficulty ': Hard Preparation time: 1 hour INGREDIENTS 450gr. 200g chicken breast. potatoes 1 carrot 1 zucchini 1 / 2 onion 1 tablespoon chopped parsley some chives 100g. 70g of breadcrumbs. grated Parmesan cheese 2 tablespoons extra virgin olive oil 1 egg salt pepper -------------------------- PROCEDURE Clean the vegetables, wash and cut into pieces .
In a saucepan, pour 1 / 2 liter of water with the onion slices and a pinch of salt. Put in a basket for steaming chicken breast cut in half ', the vegetables and salt lightly. Cover with a lid and cook in 15-20 minutes. When cooked, remove the basket from the pan and let cool. Cut the meat into cubes and chop with a food processor.
In a saucepan, pour 1 / 2 liter of water with the onion slices and a pinch of salt. Put in a basket for steaming chicken breast cut in half ', the vegetables and salt lightly. Cover with a lid and cook in 15-20 minutes. When cooked, remove the basket from the pan and let cool. Cut the meat into cubes and chop with a food processor.
Baked Stuffed Artichokes
Serves: 4 people Difficulty ': Hard Preparation time: 1 hour INGREDIENTS 8 artichokes juice of 1 / 2 lemon 1 slice of pumpkin 1 onion 1 leek 400g. 50 grams of mushrooms. grated Parmesan cheese 5 tablespoons olive oil salt pepper -------------------------- PROCEDURE Clean the artichokes by removing the stems and outer leaves 'hard, then cut the tips.
With your hands slightly open the leaves of the artichokes to the outside and try to remove the beard at the center helping with the tip of a Paring knife. Cook the artichokes in boiling salted water with 2 tablespoons of olive oil and lemon juice for 30 minutes. Drain artichokes and arrange in an ovenproof dish brushed with oil.
With your hands slightly open the leaves of the artichokes to the outside and try to remove the beard at the center helping with the tip of a Paring knife. Cook the artichokes in boiling salted water with 2 tablespoons of olive oil and lemon juice for 30 minutes. Drain artichokes and arrange in an ovenproof dish brushed with oil.
Bucatini with spinach au gratin
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 300g. bucatini 700gr. spinach leaves 1 leek 200g. cooked ham, diced 40g. butter 350ml. milk 1 tablespoon flour 2 tablespoons bread crumbs 1 pinch of nutmeg salt pepper PROCEDURE -------------------------- Bring to a boil a pot with salted water and cook the pasta.
Al dente Drain and keep aside. Thoroughly clean the spinach, plunge into boiling salted water and cook for 10 minutes. Drain and let cool. Well with your hands to squeeze and chop coarsely. Wash the leek, dry and cut into rounds. Scald for 10 minutes in salted water, then drain. In a bowl, mix the chopped spinach with washers leek, add the pasta and diced ham, stir.
Al dente Drain and keep aside. Thoroughly clean the spinach, plunge into boiling salted water and cook for 10 minutes. Drain and let cool. Well with your hands to squeeze and chop coarsely. Wash the leek, dry and cut into rounds. Scald for 10 minutes in salted water, then drain. In a bowl, mix the chopped spinach with washers leek, add the pasta and diced ham, stir.
Almond blancmange with raspberry coulis
Serves: 8 people Difficulty ': Easy Preparation time: 30 minutes + 4 hours in refrigerator ingredients 1lt. almond milk 100gr. corn starch 80g. acacia honey 100gr. raspberry PROCEEDINGS -------------------------- Dilute the cornstarch with 100ml. madorle cold milk. Heat the remaining milk over medium heat, add the honey and continue to warm.
Stir in gradually, and maize starch amalgatelo well with the help of a whip. Continue cooking for several minutes until the mixture begins to take on a creamy consistency. Remove from heat and pour into molds previously wet creme caramel. Refrigerate for at least 4 hours. For the coulis, blend the raspberries with a little honey and pass through a sieve until the sauce without seeds and impurities'.
Stir in gradually, and maize starch amalgatelo well with the help of a whip. Continue cooking for several minutes until the mixture begins to take on a creamy consistency. Remove from heat and pour into molds previously wet creme caramel. Refrigerate for at least 4 hours. For the coulis, blend the raspberries with a little honey and pass through a sieve until the sauce without seeds and impurities'.
Chocolate pudding and maple syrup
Serves: 8 people Difficulty ': Easy Preparation time: 30 minutes + 4 hours in refrigerator ingredients 1lt. 100g of whole milk. 80g of potato starch. 120ml unsweetened cocoa. PROCEEDINGS -------------------------- maple syrup diluted in 150 ml. starch milk. Bake at medium heat the remaining milk with maple syrup and cocoa blending it all with the help of a whip.
Bring to a boil and turn off the heat. Now add the potato starch and milk, stirring frequently and resume cooking for several minutes until the mixture begins to take on a creamy consistency. Remove from heat and pour into serving glasses. Refrigerate for at least 4 hours before serving with a little whipped cream for decoration.
Bring to a boil and turn off the heat. Now add the potato starch and milk, stirring frequently and resume cooking for several minutes until the mixture begins to take on a creamy consistency. Remove from heat and pour into serving glasses. Refrigerate for at least 4 hours before serving with a little whipped cream for decoration.
Ravioli with creamy zucchini
Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 1 package of ravioli 100g courgettes 3. 30g grated parmesan cheese. butter 200ml. heavy cream 1 pinch nutmeg salt pepper PROCEDURE -------------------------- Peel and wash the zucchini, without removing the skin, grate coarsely.
Sauté in a pan with butter. Add the cream and the grated cheese, salt and pepper. Add a pinch of nutmeg, mix well and cook over medium heat for several minutes. Meanwhile, boil the ravioli in salted water. Drain the ravioli and place them in a bowl, cover with the cream of zucchini and mix well.
Sauté in a pan with butter. Add the cream and the grated cheese, salt and pepper. Add a pinch of nutmeg, mix well and cook over medium heat for several minutes. Meanwhile, boil the ravioli in salted water. Drain the ravioli and place them in a bowl, cover with the cream of zucchini and mix well.
Happy to Cook: walnut brownie with milk chocolate with cinnamon
walnut brownie with milk chocolate and cinnamon. 125 grams of milk chocolate fondant, 125 grams of butter, 130 grams of sugar, 2 eggs, 50 grams of flour, 75 grams chopped walnuts, 1 teaspoon cinnamon and 1 teaspoon vanilla sugar.
MEAT LOAF WITH POTATOES AND GREEN BEANS
For 12 meatballs portion 500 gr potato bollire300 gr gr beans freschi1 clove aglioprezzemolo100 ricotta1 uovo2 tablespoons Parmesan cheese to taste grattugiatolatte pangrattatoolio, salt and pepper Put two pans on the stove filled with water, bring to boiling, salted and immerse in a potato, peeled and cut into pieces before, and in the green beans, trimmed and possibly private wire.
Vegetarian meatballs with rice
Serves: 4 people Difficulty ': Hard Preparation time: 55 minutes + overnight soaking INGREDIENTS 250gr. vialone nano rice firm and ripe tomatoes 2 300g. Zucchini 30g. mixed herbs (basil, marjoram, a little parsley and mint) 1 clove garlic 1 tablespoon pine nuts 3 tablespoons grated Parmesan cheese olive oil salt For the meatballs 400g.
dried chick peas 1 onion, finely chopped 2 cloves garlic 2 teaspoons cumin 1 teaspoon coriander 1 bunch chopped parsley 1 teaspoon of baking soda oil for frying ------------------- PROCEEDINGS ------- Put the dried chickpeas in water overnight. Puree the garlic with the goal 'of mixed herbs, pine nuts, a little oil and a pinch of salt, then add to cheese mixture and the oil needed to obtain a fairly smooth cream.
dried chick peas 1 onion, finely chopped 2 cloves garlic 2 teaspoons cumin 1 teaspoon coriander 1 bunch chopped parsley 1 teaspoon of baking soda oil for frying ------------------- PROCEEDINGS ------- Put the dried chickpeas in water overnight. Puree the garlic with the goal 'of mixed herbs, pine nuts, a little oil and a pinch of salt, then add to cheese mixture and the oil needed to obtain a fairly smooth cream.
Gratin of vegetables with sesame crepes
Serves: 4 people Difficulty ': Hard Preparation time: 1 hour 20 minutes Ingredients 1 tbsp sesame seeds 80g. flour 1 egg 300ml. milk 35gr. + 5g of butter. to grease the pan 500gr. eggplant 3 tablespoons olive oil 400g. ripe tomatoes 2 cloves garlic 1 sprig of mint 250g. feta cheese (greek) 2 tablespoons grated Parmesan cheese salt pepper PROCEDURE -------------------------- Toast sesame seeds in a frying pan .
The winner of the contest "UON egg online cioccolto an Easter" is ...
And the contest Alcioccolato. com "An egg to lie on a chocolate Easter" has its well then you are the winner among all the participants in the contest won ... .... The blog of Michael, "A spoonful of sugar" which won the great prizes offered by the shop Alcioccolato. All participants (bloggers or not) will be placed in the "Special" portal www.
alcioccolato. com ii blog participants also will have a dedicated page on Facebook Alcioccolato of a dedicated link on Twitter profile and a bonus gift worth spending € 15 (valid for two free transport) to use on the E-shop. E 'was really a great adventure to create my first home made chocolate eggs and chocolate to thank you once again giving me this wonderful opportunity in the future in the hope of being part of new initiatives and interests! Michael can just send me an email with your address so you can receive your prize.
alcioccolato. com ii blog participants also will have a dedicated page on Facebook Alcioccolato of a dedicated link on Twitter profile and a bonus gift worth spending € 15 (valid for two free transport) to use on the E-shop. E 'was really a great adventure to create my first home made chocolate eggs and chocolate to thank you once again giving me this wonderful opportunity in the future in the hope of being part of new initiatives and interests! Michael can just send me an email with your address so you can receive your prize.
The ragout of vegetables from D byDay
Colourful, fresh and tasty: the ragout of vegetables from D by Day is a condiment for pasta and rice, ideal for spring and summer. INGREDIENTS - 500 g tomatoes - 1 red pepper - 1 eggplant - zucchini 1 - 1 carrot - 1 handful of mushrooms - 1 bunch of turnip greens (if you like) - 1 onion - 1 clove garlic - salt - extra virgin olive oil olive oil - 1 glass of wine - basil, parsley PREPARATION Wash all vegetables carefully and reduce them into cubes.
Cherry Dessert
Ingredients: For 4 servings: 500 grams of cherries, 100 g of sweetened corn flakes, 400 grams of yogurt creamy white, 4 or amaretti biscuits with almonds, 1 tbsp grated lemon peel. Difficulty: Easy. Preparation: 20 minutes. Preparation: Wash, pitted cherries and put them in school. Put the yogurt in a bowl and mix the lemon zest.
Prepare 4 cups of clear glass, and on the bottom of each layer to put 2 tablespoons of corn flakes, cherries, crumbled amaretto a fine and yogurt. 5 Garnish with cherries. Put the cups in the refrigerator for 15 minutes and serve.
Prepare 4 cups of clear glass, and on the bottom of each layer to put 2 tablespoons of corn flakes, cherries, crumbled amaretto a fine and yogurt. 5 Garnish with cherries. Put the cups in the refrigerator for 15 minutes and serve.
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Cherries, bananas in cream
Ingredients: For 4 servings: 400 grams of cherries, 200 grams of juicy pears and boiled, 200 g of fresh pineapple, kiwi 200 g, 200 g of bananas (edible weight), 2 tablespoons brown sugar, juice of 2 lemons, 1 teaspoon grated lemon peel. Difficulty: Easy. Preparation: 25 minutes. Preparation: Wash and pit cherries.
Place in a bowl. Peel the pears and cut into cubes, as well as pineapple and kiwi. add all cherries. Apart from the banana puree, sugar, grated lemon peel and juice; form a smooth paste and add it to the rest of the fruit. Let stand in refrigerator 15 minutes then fill the cups transparent.
Place in a bowl. Peel the pears and cut into cubes, as well as pineapple and kiwi. add all cherries. Apart from the banana puree, sugar, grated lemon peel and juice; form a smooth paste and add it to the rest of the fruit. Let stand in refrigerator 15 minutes then fill the cups transparent.
Chickpeas with sesame
Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 45 minutes + 1 night to soak INGREDIENTS 300g. chickpeas 1 / 2 jar of natural yoghurt 1 lemon 30g. sesame seeds 1 onion 1 bouquet garni 3 tablespoons extra virgin olive oil or sesame few drops of sesame salt -------------------------- PROCEDURE The night before you put the chickpeas in a saucepan and cover with water.
The next morning, rinse several 'times and put them in a saucepan covered with water, bring to a boil with the onion and bouquet garni clean. Cook on low heat for about 1 hour and 30 minutes (or 40 minutes in a pressure cooker). Drain the beans, without throwing the cooking water, pass them to the blender until a smooth cream.
The next morning, rinse several 'times and put them in a saucepan covered with water, bring to a boil with the onion and bouquet garni clean. Cook on low heat for about 1 hour and 30 minutes (or 40 minutes in a pressure cooker). Drain the beans, without throwing the cooking water, pass them to the blender until a smooth cream.
Madeleine to the coffee 'and apples
Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 125g. 100g of butter. 75gr of sugar cane. flour 2 eggs 1 apple 1 tablespoon of coffee 'soluble 1 teaspoon cinnamon 1 teaspoon ground ginger -------------------------- PROCEDURE With an electric whisk, work the butter into a bowl to make it soft, add sugar and eggs, continuing to mount the compound.
Add the sifted flour, coffee 'soluble, cinnamon, ginger and mix thoroughly. Preheat the oven to 180 degrees. Peel the apple and cut into thin slices, spread the mixture in the molds for madeleine and potential over a slice of apple for each mold. Bake for about 20 minutes. When cooked, remove from oven, let cool and baked desserts.
Add the sifted flour, coffee 'soluble, cinnamon, ginger and mix thoroughly. Preheat the oven to 180 degrees. Peel the apple and cut into thin slices, spread the mixture in the molds for madeleine and potential over a slice of apple for each mold. Bake for about 20 minutes. When cooked, remove from oven, let cool and baked desserts.
Tuesday, May 17, 2011
Pudding for two colors
Ingredients: For 6 persons: 200 grams of dark chocolate, 100 grams of milk chocolate, 30 grams of corn starch, 5 dl milk, 50 g sugar, 30 g butter, 3 eggs. Difficulty: Easy. Preparation: 20 minutes + 2 hours of rest. Preparation: Melt chopped chocolate in a double boiler the two. Diluted in starch with milk, add sugar and melted chocolate and simmer, stirring, for 5 minutes.
Remove from heat, melt the butter and allow to cool. Add the egg yolks, then the egg whites until stiff. Distributed into 6 bowls and place in refrigerator for 2 hours.
Remove from heat, melt the butter and allow to cool. Add the egg yolks, then the egg whites until stiff. Distributed into 6 bowls and place in refrigerator for 2 hours.
Swordfish with tomato
The swordfish is suitable for a wide variety of preparations, but this recipe is definitely the most delicious. Ingredients for 4 people - 500 grams of swordfish steaks - 20 tomatoes - 15 pitted black olives - 5 tablespoons olive oil - 2 cloves of garlic - oregano - ½ cup white wine - salt and pepper Preparation In a ' large non-stick pan pour the oil and browned garlic cloves crushed.
Gently lower the fish slices and tomatoes cut in half; blends with the white wine and let evaporate the alcohol. Adjust with salt and seasoned with oregano and pepper. Complete cooking over low heat for 10 minutes and serve.
Gently lower the fish slices and tomatoes cut in half; blends with the white wine and let evaporate the alcohol. Adjust with salt and seasoned with oregano and pepper. Complete cooking over low heat for 10 minutes and serve.
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