To prepare a tasty cut of beef with arugula and Parmesan cheese is essential to choose the right piece of meat: the most suitable is the tenderloin or sirloin. Ingredients for 4 persons - 500 g fillet of beef - 1 bunch arugula - 50 g of parmesan cheese - salt, pepper - olive oil - balsamic vinegar. In a large nonstick skillet, heat a little olive oil and do brown on both sides of the fillet of beef for about 2-3 minutes.
Friday, July 29, 2011
Thursday, July 28, 2011
Cheese flan and violets
Here is a fragrant, creamy cheese custard and violet conquer the palate with a sweet tooth and is suitable for a balanced diet, reduce fat by using skim milk, and the result is exquisite, creamy custard is soft, with a bold taste that invites repeat. Violet is the sugar that contributes most elegant aroma and flavor to this cheese flan, which is also very easy to do and prepare in a short time.
Wheat penne with walnut sauce
Ingredients: For 4 persons: 300 gr full of pens, a cup of milk, 15 grams of flour, 40 grams of walnuts, nutmeg, salt. Difficulty: easy. Preparation: 15 minutes. Preparation: Mix the flour with two tablespoons of milk, being careful not to form lumps, you heat the remaining milk and flour and bring to boil, stirring well.
Stir in finely chopped nuts to the whole. Cook the pasta and let it fry in a pan with the sauce, adding, if desired, parsley.
Stir in finely chopped nuts to the whole. Cook the pasta and let it fry in a pan with the sauce, adding, if desired, parsley.
Penne with fresh tomato and herbs
Ingredients: For 4 persons: 320 gr full of pens, 4 copper round tomatoes, 1 tablespoon each finely chopped fresh herbs of the following: marjoram, mint, oregano, parsley, 1 tablespoon chives, chopped 1 small clove of minced garlic. Difficulty: easy. Preparation: 11 minutes. Preparation: Slice the tomatoes and mix with other ingredients in a bowl.
Drain the pasta, pour into bowl and mix well.
Drain the pasta, pour into bowl and mix well.
Tuesday, July 26, 2011
Negroni Cocktail
Negroni is an Italian cocktail drink known throughout the world. It 'is excellent served as an aperitif or as a digestif after a meal. INGREDIENTS - 1 / 3 Campari bitters - 1 / 3 Gin - 1 / 3 of Martini Red - Ice PREPARATION In a cup put some ice cubes, pour the ingredients and mix well. Decorate with a few slices of orange and serve.
Pink fruit
Ingredients. 2 / 3 grapefruit juice 1 / 3 apple juice 1 teaspoon grenadine syrup 1 skewer of fresh fruit Pour all ingredients into a shaker with a few ice cubes. After vigorous shaker, pour the drink in the "tumbler" tall, and garnish with a skewer of fresh fruit fantasy that you have previously immersed in water to keep it fresh.
Serve the colored glass with two straws.
Serve the colored glass with two straws.
Raspberry Ice Cream
Ingredients. 150gr 3 baskets of raspberries. skim natural yoghurt 1 / 2 tablespoon of gelatin powder 1 tablespoon liquid sweetener 1 tablespoon lemon juice 3 baskets of cookie dough. Wash raspberries, keeping aside a dozen others and mashed with a fork until you get a well '.
Mix gelatin powder with 4 tablespoons water and lemon juice and heat the mixture for a few minutes in a pan in water bath. Remove from heat and let cool. Meanwhile, stir well 'with raspberry yogurt and sweetener. Gently add the gelatin to the warm cream and stir with a wooden spoon. Pour the preparation in a metal container that you will put in the freezer.
Mix gelatin powder with 4 tablespoons water and lemon juice and heat the mixture for a few minutes in a pan in water bath. Remove from heat and let cool. Meanwhile, stir well 'with raspberry yogurt and sweetener. Gently add the gelatin to the warm cream and stir with a wooden spoon. Pour the preparation in a metal container that you will put in the freezer.
Lobster salad
Preparation time: 45 minutes. Ingredients: 2 lobsters 500gr. 200gr about one o'clock. button mushrooms 1 celery 2 carrots 1 onion 1 clove garlic 3 tablespoons vinegar 3-4 tablespoons fish broth (or vegetable broth) 1/2dl. of extra virgin olive oil salt pepper. Boil lobsters for 12 minutes, immersing them in boiling water acidulated with a spoon vinegar, salt and pepper.
Roll omelette summer
Ingredients: Serves 4: 5 eggs, Parmesan cheese, fresh mint leaves, extra virgin olive oil, salt and pepper. For the filling: a can of tuna, mayonnaise, capers, black olives, pitted 6-7. Difficulty: easy. Preparation: 10 minutes. Preparation: Beat eggs in a bowl with fresh mint leaves washed, dried and cut into small pieces, salt, pepper and a handful of Parmesan cheese.
In a pan put a little oil and let it cook the mixture well mixed from both sides. Remove the frittata from the pan and place them on a plate to cool. In a bowl mix the tuna, some capers, olives, sliced mayonnaise, to obtain a homogeneous filling and less blended. Sprinkle the pancake and roll it.
In a pan put a little oil and let it cook the mixture well mixed from both sides. Remove the frittata from the pan and place them on a plate to cool. In a bowl mix the tuna, some capers, olives, sliced mayonnaise, to obtain a homogeneous filling and less blended. Sprinkle the pancake and roll it.
Monday, July 25, 2011
Green beans with peppers
Ingredients: For 4 persons: 600 grams of beans, 2 yellow peppers, 100 grams of tomato puree, 1 / 2 onion, 3 tablespoons of extra virgin olive oil, 1 sprig of basil, salt and pepper. Difficulty: easy. Preparation: 35 minutes. Preparation: Check the beans and boil them in salted water for 10 minutes so they are crunchy and underdone.
Meanwhile, internally clean the peppers removing the ribs and seeds and cut white strips. Chop the onion and sofriggetela oil, add the tomato puree, a few leaves of basil and cook for 5 minutes over high heat. Add the pepper, stir and continue cooking for another 10 minutes. Add beans, stir and cook for 10 minutes, add salt and pepper.
Meanwhile, internally clean the peppers removing the ribs and seeds and cut white strips. Chop the onion and sofriggetela oil, add the tomato puree, a few leaves of basil and cook for 5 minutes over high heat. Add the pepper, stir and continue cooking for another 10 minutes. Add beans, stir and cook for 10 minutes, add salt and pepper.
Sunday, July 24, 2011
Lasagna with pesto and green beans with potatoes
Lal pesto lasagna is an excellent variation on the classic lasagna. Ingredients for 4 persons - 500 g of pasta for lasagna - 250 g of pesto - 750 ml white sauce - 200 g of boiled beans - grated cheese to taste - 4-5 medium sized potatoes. Cut into small pieces beans and potatoes read. In a bowl mix the white sauce with the pesto until a smooth paste.
In a baking dish, pour a layer of bechamel sauce and pesto, with some cover sheet of lasagne, then proceed with another layer of bechamel sauce and add a few pieces of potatoes and green beans. Sprinkle with grated cheese and proceed with a new layer of pastry. This continues until all the ingredients.
In a baking dish, pour a layer of bechamel sauce and pesto, with some cover sheet of lasagne, then proceed with another layer of bechamel sauce and add a few pieces of potatoes and green beans. Sprinkle with grated cheese and proceed with a new layer of pastry. This continues until all the ingredients.
Friday, July 22, 2011
Canapés Tuna and mascarpone
Servings Serves: 4 Difficulty ': Easy Preparation time: 20 minutes. INGREDIENTS - 100g. 200g mascarpone. 20g of tuna in brine. + capers those for the final decoration 1 3 salted anchovies lettuce pepper 8 slices of bread on the box. PROCEDURE - Rinse the capers thoroughly under running water with desalted anchovies so well.
Remove the central bone of anchovy and any scales, then cut into small pieces. Drain well and dry the tuna dry with paper towels. Chop the end along with the other ingredients to obtain a homogeneous mixture. Place in a bowl and add the mascarpone cheese with a generous grinding of fresh pepper.
Remove the central bone of anchovy and any scales, then cut into small pieces. Drain well and dry the tuna dry with paper towels. Chop the end along with the other ingredients to obtain a homogeneous mixture. Place in a bowl and add the mascarpone cheese with a generous grinding of fresh pepper.
Corn soup
Doses for 6 persons Difficulty ': Easy Preparation time: 40 minutes. INGREDIENTS - 2 large potatoes 1 onion 100gr. butter 2 cans corn 1 liter of milk, salt, pepper, nutmeg to taste. PROCEDURE - Peel the potatoes and cut into cubes small, sliced onion and put it to wither with 50gr. of butter in a saucepan capable enough. As soon as the potatoes are cooked, add the corn, cover with the milk and bring to a boil after salted and peppered. Remove soup from heat, pour into a bowl and serve sprinkled with flakes of butter. If you like you can add a pinch of nutmeg to taste.
Thursday, July 21, 2011
Mayo ham rolls
The mayo ham rolls are easy and quick to prepare. INGREDIENTS - for 4 - 8 slices of ham - 4 eggs - 3 tablespoons milk - a few leaves of mint - 2 slices - Calvé mayonnaise mayo - salt. PREPARATION - In a bowl beat the eggs with the milk, a pinch of salt and a few leaves finely chopped mint.
Pink grapefruit sauce, mint and ginger
Ingredients: 240 ml of grapefruit juice, 20 leaves fresh mint, 1 teaspoon grated fresh ginger 2 teaspoons honey 2 pinches of salt. Difficulty: easy. Preparation: 5 minutes. The preparation is simple. Put all ingredients in blender for 15-20 seconds to control everything and mix well. Put the sauce in a tightly closed glass jar in the refrigerator.
It keeps for 5-7 days. Try this sweet and sour sauce to enrich fresh cheeses, boiled eggs, or summer dishes such as couscous or bulghur.
It keeps for 5-7 days. Try this sweet and sour sauce to enrich fresh cheeses, boiled eggs, or summer dishes such as couscous or bulghur.
Cake with ice cream
The cake with ice cream desserts DeabyDay is a fresh and delicious. Ideal during the summer, the recipe has as its basis the classic sponge cake and takes advantage of the freshness of the ice cream for the topping. For the decoration, however, is prepared a really delicious chocolate mousse! 1 small sponge cake - 600 g of ice cream - 250 ml whipped cream - 40 g sugar - 1 lemon (juice) - liquor to wet the sponge cake - mixed fruit for the final decoration for the mousse: - 100 ml whipping cream - 100 g of extra-dark chocolate Cut the sponge cake into thin slices and drying rack a row as a base for the cake in a high-sided steel container.
Wednesday, July 20, 2011
Sherbet lemon and basil
Could define as a sorbet sherbet with a small proportion of milk product, milk or cream, which reaches a fat content between 1% and 2%, this term is often used in the United States. On the classification and types of ice cream in Spain we will talk soon to see what lurks behind an ice cream, ice cream, iced ...
But to get going on, let's start preparing this Sherbet lemon and basil, fresh and conqueror . To make this Sherbet lemon and basil lemon sorbet start from the usually prepare, and add a small proportion of low-fat dairy may well not add fat to this refreshing drink, dessert or snack, we can serve even as a dessert or pre- between the plate of fish and meat.
But to get going on, let's start preparing this Sherbet lemon and basil, fresh and conqueror . To make this Sherbet lemon and basil lemon sorbet start from the usually prepare, and add a small proportion of low-fat dairy may well not add fat to this refreshing drink, dessert or snack, we can serve even as a dessert or pre- between the plate of fish and meat.
Tuesday, July 19, 2011
Fillets of cod with potatoes au gratin
The fillets of cod with potatoes au gratin are a recipe prepared with a mix of ingredients that makes the dish really tasty. Ingredients for 6 persons - 1.2 kg of cod fillets - 3 tablespoons pine nuts - 4 tablespoons of flour from 00 to 60 g of breadcrumbs - 50 g of grated cheese - 3 tablespoons capers - 1 clove garlic - 1 / 2 glass of olive oil - 5 cherry tomatoes - 3 potatoes - parsley - salt and pepper.
Dumplings with raspberry jam
Ingredients: For dumplings 15: For the dough: 200 grams whole-wheat flour, 1 tablespoon sesame seeds 1 tablespoon extra virgin olive oil, 1 tablespoon of peanut cream, warm water, salt. For the filling: raspberry jam, fresh raspberries and blackberries. Difficulty: medium. Preparation: 45 minutes. Preparation: Mix all the ingredients to make a firm dough.
Roll it out with a rolling pin to a thickness of 3 mm. With the edge of a glass cut fifteen disks. Put the center of each disc with a spoonful of jam and a raspberry or a blackberry. Close by folding the edges. Bake in oven at 180 ° C for 15-20 minutes. Eat them when they are cooled.
Roll it out with a rolling pin to a thickness of 3 mm. With the edge of a glass cut fifteen disks. Put the center of each disc with a spoonful of jam and a raspberry or a blackberry. Close by folding the edges. Bake in oven at 180 ° C for 15-20 minutes. Eat them when they are cooled.
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Grilled Zucchini
The grilled zucchini side dish is light that can be combined with any main dish. Also great as an appetizer served to make them even more delicious you should prepare 4-5 hours before serving. Ingredients for 4 people - 4 medium size zucchini - 1 cup extra-virgin olive oil - 1 red pepper - 4 tablespoons vinegar - 2 cloves of garlic - a few leaves of mint - salt, pepper. Wash and cut zucchini the length to a thickness of about 3 mm, cuocile searing on the grill on both sides.
Monday, July 18, 2011
Balls of rice with tuna and surimi
200 grams of rice , 6 crab sticks (surimi), 2 cans of tuna, 1 / 2 sweet onion Sources, dill, black pepper, flour, egg, breadcrumbs, salt and extra virgin olive oil.
Cucumber stuffed with tuna tartare with wasabi
Exquisite proposal that surprised to your guests with a recess refreshing and tasty, the Cucumber stuffed with tuna tartare with wasabi is a summer recipe easy and quick to make, perfect for cool, well accompanied by a white wine with a point acidity to cleanse the palate.
Peas gazpacho with Stilton
Ingredients for 6 persons 1.3 kg fresh peas 1 onion 150g Stilton refined and not too dry 30gr butter 1.5 l chicken stock Salt Freshly ground pepper to Guérande 5 bays few leaves of parsley 6 borage flowers Shell peas. Peel the onion and chop it. In a casserole, sauté onion in butter without browning.
Pour the chicken stock and bring to boil. Reduce heat and add the peas. Salt and pepper. Bake for 25 minutes. Mix soup with parsley shield and move to China. Reheat the soup over low heat. Pour your soup into 6 glasses and cut slices of Stilton on top. The cheese will begin to melt slightly.
Pour the chicken stock and bring to boil. Reduce heat and add the peas. Salt and pepper. Bake for 25 minutes. Mix soup with parsley shield and move to China. Reheat the soup over low heat. Pour your soup into 6 glasses and cut slices of Stilton on top. The cheese will begin to melt slightly.
Saturday, July 16, 2011
Ice cream with chocolate and coffee
We follow this summer desserts Ice cream with chocolate and coffee will melt along these lines will be a pleasure for our guests to taste the chocolate ice cream topped with artisan espresso cream and good company and some crackers. The combination of chocolate and coffee is a delight, although as with the cup of chocolate ice cream with Calvados, this is not a dessert for children, they must be replaced coffee with some chocolate sauce, for example.
Pasta salad with tuna and tomatoes
The pasta salad with tuna and tomato dish is a quick and cool, ideal during the summer. Ingredients for 4 persons - 350 g pasta (wheels, fusilli, penne ...) - 350 g tomatoes - 160 g of tuna in oil - 100 g pitted black olives - basil, oregano - salt and pepper. Cut the tomatoes into slices, season with olive oil, salt, oregano and basil.
Add the crumbled tuna, olives and stir. Boil pasta in abundant salted water, drain and pass under the running water to stop cooking. Pour the dough in the prepared dressing, mix thoroughly and let stand at least 2 hours before serving.
Add the crumbled tuna, olives and stir. Boil pasta in abundant salted water, drain and pass under the running water to stop cooking. Pour the dough in the prepared dressing, mix thoroughly and let stand at least 2 hours before serving.
Mini croissants with Roquefort
Servings Per: 10 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 20 small croissants 150gr. Roquefort or, alternatively, pungent blue cheese 2 tablespoons cream 50g. of chopped walnuts 1 tablespoon brandy 1 teaspoon sugar 1 teaspoon mustard 1 teaspoon mayonnaise. Make ammmorbidire cheese at room temperature, then mix it with cream, mustard, brandy, powdered sugar and mayonnaise.
Thursday, July 14, 2011
Papaya meringue
INGREDIENTS. 500g. 125g of chopped papaya. 300g of butter. sugar 1 / 2 lemon 2 eggs 2 egg whites butter for the mold.
Work well in a bowl the butter and 240gr . of sugar, add eggs, lemon juice and half 'of pureed papaya pulp.
Pour the mixture into a buttered pan and add the rest of the pulp of papaya, cut into small pieces. Whip the egg whites when they are soft, add the remaining sugar gradually, continuing to work until 'the egg whites are firm and glossy. Spread the meringue over the fruit in a hurry and put in oven at 230 degrees for about 10 minutes until golden.
Work well in a bowl the butter and 240gr . of sugar, add eggs, lemon juice and half 'of pureed papaya pulp.
Pour the mixture into a buttered pan and add the rest of the pulp of papaya, cut into small pieces. Whip the egg whites when they are soft, add the remaining sugar gradually, continuing to work until 'the egg whites are firm and glossy. Spread the meringue over the fruit in a hurry and put in oven at 230 degrees for about 10 minutes until golden.
Passion fruit salad
Ingredients. 6 passion fruit 100g. 100gr of strawberries. Raspberry 1.5 dl. heavy cream 1 tablespoon lemon juice 1 tablespoon white wine 30g. icing sugar.
Take a pan and put the strawberries cut in half , cover with the raspberries and sprinkle with wine and lemon juice. Dig the pulp of passion fruit with a spoon and distribute it on strawberries and raspberries. Whip the cream with the icing sugar and pour over the fruit. Refrigerate until ready to serve. Serve the salad cold.
Take a pan and put the strawberries cut in half , cover with the raspberries and sprinkle with wine and lemon juice. Dig the pulp of passion fruit with a spoon and distribute it on strawberries and raspberries. Whip the cream with the icing sugar and pour over the fruit. Refrigerate until ready to serve. Serve the salad cold.
Cooking Tips: Prevent vegetables wrinkle
When making vegetable cooking medium in a wet, then it is easy to go out and get wrinkled, they look less desirable but in many cases is considered normal. The kitchen and the culinary tastes have changed, it has gone from eating the vegetables soft and last, to seek a smooth texture, even crunchy, we are confident that this, the vegetable has won many points for many people, because in addition to winning sight, tastier and nutritional properties.
Risotto with green lettuce
Ingredients: For 3-4 persons: 400 grams of lettuce, 300 g rice, 1 onion, extra virgin olive oil, 1 tablespoon vinegar, vegetable broth, a handful of pine nuts, parmesan cheese. Difficulty: easy. Preparation: 30 minutes. Preparation: Once you have thoroughly cleaned and washed the lettuce, cut into strips and extra virgin olive oil appassitela rapidly along with the chopped onion.
Then, enter the rice and mix well by season. United, then, continuing to stir the vinegar and continue cooking, if the rice dries out, add, little by little more broth. fully cooked before you put out the fire, unitei pine nuts, grated Parmesan and a drizzle of extra virgin. Mix well and serve.
Then, enter the rice and mix well by season. United, then, continuing to stir the vinegar and continue cooking, if the rice dries out, add, little by little more broth. fully cooked before you put out the fire, unitei pine nuts, grated Parmesan and a drizzle of extra virgin. Mix well and serve.
Wednesday, July 13, 2011
Pizza bianca with prosciutto
The pizza bianca is characterized by its base is not covered with tomatoes, we like, sometimes the elaborate with different combinations of ingredients to cover, like this Pizza bianca with prosciutto crudo, arugula and Parmesan. Sometimes it covers the pizza dough with cream, ricotta or other dairy ingredients, we like to put onion that adds juiciness and sweetness.
Pizza bianca with prosciutto is one of the usual and hope that when probéis also become one of your favorite pizza is a light and nutritious, low in fat because it adds a moderate amount of cheese, although this may vary everyone can put the amount of both cheeses, such as ham and rocket salad, your choice.
Pizza bianca with prosciutto is one of the usual and hope that when probéis also become one of your favorite pizza is a light and nutritious, low in fat because it adds a moderate amount of cheese, although this may vary everyone can put the amount of both cheeses, such as ham and rocket salad, your choice.
Cake with ricotta and chocolate chips ginger Newtree
A soft cake that we all loved it! Ingredients 3 eggs 120gr sugar 125gr ricotta cheese 60g butter at room temperature 250g flour 1 teaspoon baking powder 80g Dark Chocolate Ginger Sexy Newtree In your bowl, mix the ricotta with the eggs and sugar. Add butter and stir well. Mix your flour and yeast. Gradually pour the mixture into your container flour / yeast and stir with a spatula.
Coarsely break your chocolate that you embed in the preparation, stir gently. Butter a loaf pan and pour your dough. Bake in hot oven 190 ° C for 40 min at traditional warmth. Watch the cooking time slightly more or less long depending on your oven. Remove from oven, wait 10 minutes before turning out and cool on wire rack.
Coarsely break your chocolate that you embed in the preparation, stir gently. Butter a loaf pan and pour your dough. Bake in hot oven 190 ° C for 40 min at traditional warmth. Watch the cooking time slightly more or less long depending on your oven. Remove from oven, wait 10 minutes before turning out and cool on wire rack.
Tuesday, July 12, 2011
Celery boats
Ingredients: For 4 servings: 4 large stalks of celery green, fresh goat cheese, 1, 1 shallot, like herbs, extra virgin olive oil. Difficulty: easy. Preparation: 15 minutes. Preparation: Peel and carefully wash the celery. Cut into pieces about 10 cm long. In a bowl, stir vigorously cheese, chopped shallots, spices and chopped 2 tablespoons oil.
The boats filled with this mixture of celery and let rest for an hour on a cool before consuming. Excellent as an aperitif summer.
The boats filled with this mixture of celery and let rest for an hour on a cool before consuming. Excellent as an aperitif summer.
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Carrot Rice
Ingredients: For 4 people: 350 grams of brown rice, double the volume of water, 3 carrots, 1 onion, 1 clove of garlic, parsley, 2 tablespoons extra virgin olive oil, salt. Difficulty: medium. Preparation: 40 minutes. Preparation: Wash the rice thoroughly under running water. Drain, place in a pot of steel with a thick bottom, add twice the volume of cold water and a pinch of salt.
Do reach the boil, cover the pan, lower the heat to low and simmer for minutes from the box indicated. Meanwhile, clean and slice the onion, carrots and garlic. Put the vegetables slowly braise in a pan with a tablespoon of oil and a pinch of salt, stirring often for 15 minutes. Pour the cooked rice into the pan, add a little chopped parsley, another tablespoon of oil, stir gently and serve.
Do reach the boil, cover the pan, lower the heat to low and simmer for minutes from the box indicated. Meanwhile, clean and slice the onion, carrots and garlic. Put the vegetables slowly braise in a pan with a tablespoon of oil and a pinch of salt, stirring often for 15 minutes. Pour the cooked rice into the pan, add a little chopped parsley, another tablespoon of oil, stir gently and serve.
Almond Chocolate Salami
The chocolate salami is a sweet love to the children. It is often prepared with chopped shortbread, but this recipe offers a new version and delicate flavor: chocolate with almonds salami! You can prepare it in advance and the advanced can be re-placed in the freezer. Ingredients for 6-8 persons - 250 g dark chocolate - 200 g blanched almonds - 15 cl of fresh cream - 50 g of softened butter.
Monday, July 11, 2011
Pineapple Ice Cream
INGREDIENTS. 1 ripe pineapple 100gr. sugar 1 / 2 lemon 1 egg white. PROCEEDINGS. In a saucepan, boil 1 / 2 glass of water with the sugar and, over moderate heat, boil for 10 minutes.
Remove the pan from the heat and let cool. Cut in half 'the pineapple lengthwise and empty it and cut the flesh into small cubes (leaving aside a few), then put them in a blender along with 3 tablespoons of the syrup prepared, and then blend for at least 5 minutes. Put the mixture into a bowl, add remaining syrup and lemon juice, mix thoroughly mixing the ingredients and let marinate for about 2 hours.
Remove the pan from the heat and let cool. Cut in half 'the pineapple lengthwise and empty it and cut the flesh into small cubes (leaving aside a few), then put them in a blender along with 3 tablespoons of the syrup prepared, and then blend for at least 5 minutes. Put the mixture into a bowl, add remaining syrup and lemon juice, mix thoroughly mixing the ingredients and let marinate for about 2 hours.
Omelette of the woods
INGREDIENTS. 400g. Mixed berry juice 6 tablespoons sugar 6 eggs 1 lemon 1 tablespoon of butter icing sugar. PROCEDURE. Put the berries in a bowl. Sprinkle with 2 tablespoons of sugar and pour the lemon juice. Separate egg yolks from the whites.
Put the yolks in a bowl with 4 tablespoons of sugar and whisk until 'will be puffy and fluffy; Whip the egg whites with a teaspoon of lemon juice and add them to the egg yolks stirring gently from bottom upward to' not unmount. Melt the butter in a nonstick frying pan and pour 1 / 4 of the compound; 4 omelets cook, fill them by breaking the berries, fold it in half 'and sprinkle with icing sugar.
Put the yolks in a bowl with 4 tablespoons of sugar and whisk until 'will be puffy and fluffy; Whip the egg whites with a teaspoon of lemon juice and add them to the egg yolks stirring gently from bottom upward to' not unmount. Melt the butter in a nonstick frying pan and pour 1 / 4 of the compound; 4 omelets cook, fill them by breaking the berries, fold it in half 'and sprinkle with icing sugar.
Sunday, July 10, 2011
Risotto with crab
INGREDIENTS 1 tablespoon of butter 1 onion, chopped 320gr. 1dl rice. dry white wine 1 liter of broth (preferably fish) 60g. pesto 120g ready. pulp 50g crab au naturel. of grated Parmesan cheese
PROCEDURE Melt butter in a pan, add the chopped onion to let it dry on low heat.
Add the rice, toast it, soak it with the wine and let evaporate. Cook the rice for 15 minutes at a time just soaking in the broth. United pesto risotto and crab pulp. Leave on the heat for another 3 minutes, then turn off and add the parmesan. Stir and serve immediately.
PROCEDURE Melt butter in a pan, add the chopped onion to let it dry on low heat.
Add the rice, toast it, soak it with the wine and let evaporate. Cook the rice for 15 minutes at a time just soaking in the broth. United pesto risotto and crab pulp. Leave on the heat for another 3 minutes, then turn off and add the parmesan. Stir and serve immediately.
Scented linguine
INGREDIENTS 150g. 320gr of frozen clams. linguine olive oil 2 lemons 300g. peeled tomatoes 2 tablespoons chopped chives Salt and pepper
PROCEEDINGS Thaw clams in boiling water for 2 minutes. Meanwhile, boil the linguine in boiling salted water and drain in the middle 'cooking.
Heat in a pan with 6 tablespoons of oil and leave the linguine cook for a couple of minutes, stirring. Sprinkle with the juice of two lemons, salt and pepper and add the drained tomatoes, peeled and cut into fillets. Blow up everything in a pan and when cooked linguine, add the clams, chives and grated rind of 1 / 2 lemon.
PROCEEDINGS Thaw clams in boiling water for 2 minutes. Meanwhile, boil the linguine in boiling salted water and drain in the middle 'cooking.
Heat in a pan with 6 tablespoons of oil and leave the linguine cook for a couple of minutes, stirring. Sprinkle with the juice of two lemons, salt and pepper and add the drained tomatoes, peeled and cut into fillets. Blow up everything in a pan and when cooked linguine, add the clams, chives and grated rind of 1 / 2 lemon.
Friday, July 8, 2011
Donut baba 'with mascarpone cream
INGREDIENTS. 300g. 100g of flour. butter 5 eggs 1 tablespoon sugar 20gr. yeast 1 pinch of salt 280gr. Mascarpone 130gr. 20g of icing sugar. 50g of chocolate. candied fruit 2 cups rum 1 / 2 cup milk butter for the mold.
PROCEEDINGS. Put on the pastry 100g. flour, baking powder, you've done previously dissolved in a cup of warm water, salt and begin to knead vigorously for at least 5 minutes. As soon as the dough will be 'soft avvolgatelo a floured kitchen towel and under a blanket for at least 10-12 minutes. After the time take it back, put it back on a work surface, or in a bowl large enough and add the remaining flour, butter, sugar and eggs one at a time.
PROCEEDINGS. Put on the pastry 100g. flour, baking powder, you've done previously dissolved in a cup of warm water, salt and begin to knead vigorously for at least 5 minutes. As soon as the dough will be 'soft avvolgatelo a floured kitchen towel and under a blanket for at least 10-12 minutes. After the time take it back, put it back on a work surface, or in a bowl large enough and add the remaining flour, butter, sugar and eggs one at a time.
Terrine of chicken with two olives
Easy to make a bowl whose recipe is from "She's table" that will surprise your guests with its originality and taste delicious. Ingredients for 8 1 chicken 1.8 kg 200gr of green and black olives, pitted 100g double cream 50g light full of bread 1 egg 3 tbsp Noilly Prat 1 / 2 teaspoon paprika 2 teaspoons salt Guérande 1 teaspoon freshly ground pepper to five bays for cooking 4 bay leaves 3 sprigs thyme 1 tablespoon extra virgin olive oil Have your empty poultry chicken, debone and remove skin.
Thursday, July 7, 2011
Melon and mint curry
Ingredients: 1 ripe melon, half a teaspoon of curry powder, 1 teaspoon of honey, a cup of mint tea. Difficulty: easy. Preparation: 40 minutes. Remove the cover to the melon, remove the seeds and dig up the pulp with a special tool to extract the ball. Arrange in a bowl and toss with the curry.
Put in refrigerator for 30 minutes. Melt honey warm, mint and place in refrigerator for 30 minutes. Pour in the cold cup of melon for good wetting the entire inside surface. Fill the melon with the balls, put the cap and served fresh.
Put in refrigerator for 30 minutes. Melt honey warm, mint and place in refrigerator for 30 minutes. Pour in the cold cup of melon for good wetting the entire inside surface. Fill the melon with the balls, put the cap and served fresh.
Melon and lettuce salad
Ingredients: For 4 persons: 500 grams of chopped melon cubes, 1 head of lettuce, 2 medium cucumbers, 1 lemon 5 fresh mint leaves, 1 sprig of rosemary, 4 tablespoons of extra virgin olive oil, salt. Difficulty: easy. Preparation: 20 minutes. Preparation: emulsified in a small bowl the oil, lemon juice, salt, chopped rosemary and chopped mint.
Wash the lettuce, dry it gently. Peel and slice the cucumbers. Combine all vegetables and toss with the aromatic emulsion. Add the melon and stir. Delicious sweet and sour contrast.
Wash the lettuce, dry it gently. Peel and slice the cucumbers. Combine all vegetables and toss with the aromatic emulsion. Add the melon and stir. Delicious sweet and sour contrast.
Wednesday, July 6, 2011
Cous-cous Meatballs
In the kitchen often have leftovers that no one knows how to use. If you have guests and there is advanced couscous, meatballs DeabyDay offers cous-cous, a tasty recipe for not wasting anything. To give a finishing touch to the dish, meatballs with a sauce to accompany the ad hoc. Ingredients For the meatballs: - couscous - chopped parsley - a few leaves of basil - a few leaves of fresh mint - chives - 1 handful of almonds peeled and chopped - salt-extra virgin olive oil For the sauce: - 2 jars plain yogurt - 1 onion - salt - extra virgin olive oil - parsley, basil - 1 tablespoon prepared mustard Prepare couscous by covering it in a pan of boiling water, combine 2 tablespoons oil, stir and cover with the lid .
Water frozen raspberries
This is a simple freshening drink plus vitamins, raspberries and oranges are a good source of nature. If you want to surprise our guests with a delicious cocktail, Water frozen raspberries with orange juice, you just add a little vodka.
Tuesday, July 5, 2011
Fresh juice of melon and mango
Ingredients: For 4 people: 350 grams of ripe melon and fragrant pulp, 250 g of mango pulp, fresh mint leaves. Difficulty: easy. Preparation: 10 minutes. Preparation: Whisk together the two pulp of fruit, put them in a special glass with some ice cubes and garnish with mint leaves. Serve.
Baked bpricots with yoghurt ice cream
INGREDIENTS. Apricot 260ml 12. 200g of water. sugar 1gr. 10g of pectin. 2g lemon juice. verbena dark cinnamon brown sugar 275gr. 750 grams of cream. 75gr of fat yogurt. peeled and toasted hazelnuts 1 / 2 teaspoon of butter flowers.
Tapioca and coconut mille-feuille with mango sorbet
Ingredients. 100ml. 150 grams of water. 500g of sugar. mango 20gr. tapioca 280gr. coconut milk 1 vanilla pod 2 sheets of gelatine 2 egg whites 210ml. 10ml of cream. Malibu '100ml. 5ml of orange juice. lemon juice 10gr. 2 sheets of gelatin pectin 150gr. dark chocolate
Proceedings. Wash the mango, dry and peel. Cut into pieces by removing the core. Blend the pulp and pass through a sieve or food mill. In a saucepan bring to boil 100ml. of water with 50g. of sugar, stir until 'sugar will not be' completely dissolved.
Proceedings. Wash the mango, dry and peel. Cut into pieces by removing the core. Blend the pulp and pass through a sieve or food mill. In a saucepan bring to boil 100ml. of water with 50g. of sugar, stir until 'sugar will not be' completely dissolved.
Monday, July 4, 2011
Melon with Goat Cheese Mousse
INGREDIENTS. 1 melon 1 small glass of Port (or very dry Marsala) 4 goats 150ml. whipping cream 4 black olives 1 tablespoon shelled pistachios chives 2 tablespoons extra virgin olive oil salt pepper. PROCEDURE. Cut in half 'the melon, remove seeds and cut into thin slices. Collect them in a dish and pour the wine. Put to rest in the refrigerator for an hour. With the tines of a fork, mash the goat and Incorporat oil, a little salt and pepper. Whip the cream and mix it with cheese. Chop olives, pistachios and some chives. Mix together the cream and refrigerate.
Turkey curry
INGREDIENTS: 400g. 100g of turkey breast. of dry bread 1 tbsp curry powder 1 cup oil for frying salt. PROCEEDINGS: Cut turkey breast cubes of 1.5 cm. side. Grate the dry bread in a food processor. In a bowl mix the breadcrumbs with curry powder and a pinch of salt, put the pieces of meat and shake until 'will be completely covered.
Apricot Cream
INGREDIENTS: 2 eggs 6 ripe apricots 50g. sugar 1 teaspoon cornstarch or potato starch 1 cup of yogurt with apricot.
PROCEEDINGS: Wash the apricots in running water and dry them and divide in half ', the core removed and cut into strips. Work egg yolk with sugar until light and creamy soft. Incorporat yogurt and starch. Whip the egg whites remained steady, with a pinch of salt. Mix it with cream prepared. United then gently slices of apricot. Pour the mixture into 4 large pirofiline and put into the oven to 200 degrees by putting them on the shelf low.
PROCEEDINGS: Wash the apricots in running water and dry them and divide in half ', the core removed and cut into strips. Work egg yolk with sugar until light and creamy soft. Incorporat yogurt and starch. Whip the egg whites remained steady, with a pinch of salt. Mix it with cream prepared. United then gently slices of apricot. Pour the mixture into 4 large pirofiline and put into the oven to 200 degrees by putting them on the shelf low.
Grilled asparagus
2 bunches of asparagus (about 1 kg.) 6 tablespoons extra virgin olive oil 1 / 4 of the grated rind of 1 lemon salt pepper 100gr. 30g rocket. 60g of pine nuts. Parmesan.
Clean the asparagus and peel the last third of the stem. Mix oil, lemon peel, salt and pepper and a thin layer over the spennellatene asparagus grilled for 8-10 minutes, turning over 'times. Meanwhile, clean the arugula leaves and staccatene distributing them on a serving platter. Lightly toasted pine nuts in a pan without adding fat. Cut the Parmesan cheese in thin slivers.
Clean the asparagus and peel the last third of the stem. Mix oil, lemon peel, salt and pepper and a thin layer over the spennellatene asparagus grilled for 8-10 minutes, turning over 'times. Meanwhile, clean the arugula leaves and staccatene distributing them on a serving platter. Lightly toasted pine nuts in a pan without adding fat. Cut the Parmesan cheese in thin slivers.
Mushroom Pie
INGREDIENTS. 100g. 2 onions 250g of frozen spinach. 600g button mushrooms. porcini mushrooms 8 slices smoked bacon 60g. + butter for the mold to 4 tablespoons chopped parsley 30g. 4 eggs breadcrumbs salt pepper a few leaves of lettuce to decorate.
Chicken in Thai
INGREDIENTS FOR BITES. 1 lime 200g. 6 chicken breast basil leaves 200g. 16 green beans lettuce leaves 1 teaspoon red curry 1 egg 1 teaspoon brown sugar 1 teaspoon nam pla sauce, black pepper oil for frying.
FOR THE SAUCE. 1 / 2 clove garlic 1 tablespoon peanut oil 4 tablespoons of sauce 4 tablespoons soy sauce and sour.
FOR THE SAUCE. 1 / 2 clove garlic 1 tablespoon peanut oil 4 tablespoons of sauce 4 tablespoons soy sauce and sour.
Salmon croquettes Turkish
Ingredients 1 onion 1 lemon 250g untreated. fresh salmon 1 egg 8 lettuce leaves 2 tablespoons pine nuts 50cl. fish stock (made from granules of fish) 12 tablespoons bread crumbs 4 tablespoons mayonnaise 4 tablespoons chopped fresh dill 1 / 4 teaspoon ground cinnamon 1 / 4 teaspoon pepper oil for frying.
Sunday, July 3, 2011
Vanilla-blueberry Scuffins - a fantastic combination of muffins and scones
You see, I cook and blog much at the moment, but there are eeendlich holiday! And a true raging out there in October weather, but there is nothing better than finally try out all the wonderful recipes that are left lying for some time on the to-do list. Among other things, this one. I tell you, it is sheer madness, I really seldom eaten such delicious particles! It combines juicy loose-crumbly muffins with full-bodied British scones on an incredibly delicious way.
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