Penne with artichokes and saffron

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 300g. penne with 5 spiny artichokes 1 small bunch of parsley 1 clove garlic 2 packets of saffron 30g. 20g parmesan cheese. extra virgin olive oil 1 shallot 1 lemon 80ml. white wine salt pepper PROCEDURE -------------------------- Chop the artichokes, leaving the stem attached to the final 3cm.

With the help of a boxcutter, clean the outside of the stem, leaves removed two rounds, in each case the most 'hard. Cut in half 'the artichokes, remove the beard with a dig inside, then cut into pieces and put them in a bowl of water acidulated with lemon juice to prevent blackening. Chop the stems of the artichokes and boil for 10 minutes in a saucepan with salted water.

Pie, and paccheri scamorza

Serves: 6 people Difficulty ': Media Preparation time: about 30 minutes INGREDIENTS 250g. 24 paccheri 250ml of ricotta cheese. 25g skimmed milk. 15g flour. 200g butter plant. 50g of smoked cheese. Parmesan salt pepper PROCEDURE -------------------------- For the bechamel, melt the butter in a saucepan, add flour and let it roast a few minutes stirring with a wooden spoon, then add the hot milk all at once stirring, this time with a whip.

Whole wheat pasta with artichokes and truffle

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 300g. of whole wheat pasta 4 artichokes 1 stick of celery 1 carrot 1 sprig sage 1 sprig thyme 1 black truffle oil 2 tablespoons olive oil 125ml. 250ml dry white wine. vegetable stock 1 lemon, salt, pepper -------------------------- PROCEDURE Clean the artichokes: remove the first two rounds of leaves, then cut in half 'the length, remove the beard internal and slice thickness of a few cm.

Pasta with clams stained

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 1 hour to drain the clams INGREDIENTS 280gr. type of linguine pasta 1kg. clam 4 plum tomatoes 2 cloves of garlic parsley olive oil salt pepper PROCEDURE -------------------------- Put the clams to purge a covered bowl of water and salt for 60 minutes.

Blanch the tomatoes for 3 minutes in a saucepan with boiling water, then pass them in cold water and peel. Cut in half 'the tomatoes, remove seeds, cut into pieces and keep aside. Peel and chop the parsley with the knife. Put the clams in a pot with a lid over high heat until 'do not open.

Pasta with eggplant in form

Serves: 8 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 550gr. type of whole wheat pasta penne mozzarella 1 250gr. 450gr. fresh plum tomato type 2 long eggplants 4 tablespoons extra virgin olive oil 20g. fresh basil leaves in garlic salt pepper PROCEDURE -------------------------- Peel the eggplants lengthwise into 4 slices to get dark and 4 slices white.

Cut the remaining flesh into thick slices, sprinkle with coarse salt and then to water for 30 minutes. Then rinse and cut into cubes. Blanch for 3 minutes in the water long slices, drain and let dry on paper towels. Blanch in boiling water, peeled and chopped tomatoes. In a saucepan heat 3 tablespoons of oil with two cloves of garlic for a few minutes, then add the chopped tomatoes, a pinch of salt, cover and cook in 30 minutes.

Tavern Montillana

In Cordoba, taverns talk is talk of a gathering place for meeting and deeply rooted in the tradition of the city. It also talk about good wine and traditional cuisine Cordoba. In the center of Cordoba, Calle San Álvaro, is the Taberna La Montillana, a tavern renovated, but retains the flavor of that of the 40 tavern is a perfect place to taste the traditional dishes, gazpacho, tail bull, flamenquines ...

Soup old

Ingredients: For 4 persons: 150 gr spelled broken, carrot, onion, celery, 150 grams of chopped tomatoes, 2 liters of vegetable stock, 100 grams of boiled beans, grated cheese, olive oil, butter, salt and pepper. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Melt in a pan with high sides 30 grams of butter with 2 tablespoons of oil.

Combine finely chopped onion, carrot and celery cleaned and washed and then fry for 5 minutes. Add the tomatoes, season and let them pour the broth. Just begins to boil, combine the beans and farro, cook over medium heat for 10 minutes. Adjust salt, add the cheese and pepper.

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Minestrone (wikipedia)  

Cherry Cheesecake

Do you know those cups cherry of a famous ice-cream? If I remember correctly it was called (or calling do not know if they are still on the market) Cup Rica was a short, variegated cherry ice cream cup, which I always adore and my cheesecake now goes back to that taste just a candy ... juice of sour cream mixed with syrup and a lot of cherries in juice ...

over a waterfall and tails to enliven the whole. To enhance the cream and give that final touch I added in more than a few drops of aroma of cherry and vanilla Flavour-art online store where you'll find all the flavors of the world to reinvent each time tastes delicious and intriguing! You can accompany this dessert with a delicate green tea Tea Forte Oasis or a healthy mixture of green tea, spring flowers and citrus.

Garlic soup au gratin

Ingredients: For 4 people: one and a half of broth, a dozen cloves of garlic, 150 grams of Emmental flakes, 50 grams of grated parmesan cheese, homemade croutons and pepper. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Combine the garlic cloves to the broth and cook 10 minutes. Toast the slices of bread and put them on the bottom of a bowl of baked clay.

Sprinkle with flakes of Emmental. Pour the broth into the bowl. Sprinkle with Parmesan and plenty of black pepper. Put under the grill au gratin in the oven for 3 minutes.

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Braised Monkfish with Asian flavors

This week starts the beginning of the fish. It's been a while since I had you not moved. Soft palate and fragrant, monkfish is a fish that I particularly like. Serves 4 1 kg of monkfish tail 4 shallots 2 red peppers 4 carrots 2 zucchini 2 cloves garlic 20g fresh ginger 1 tbsp sesame seeds 1 tablespoon flour 2 tablespoons fish sauce 1 teaspoon sugar 2 tablespoons of extra virgin olive oil 1 pinch 5 flavors few sprigs fresh cilantro Salt and pepper Peel the carrots and zucchini, wash and cut into sticks.

Pasta with herbs

Serves: 4 people Difficulty ': Easy Preparation time: about 30 minutes INGREDIENTS 300g. 20g of linguine. 20g fresh rosemary. 20g of thyme. 20g of parsley. basil 1 lemon 1 fresh ginger root 3 tablespoons extra virgin olive oil salt black pepper Preheat abundant PROCEEDINGS -------------------------- High water in a pot and in the meantime prepare the chopped herbs.

In this case, and 'better not to use frozen herbs, useful in other recipes but not in this, since it is the herbs to ensure the aroma. Cleaned with a damp towel and grab all the herbs rosemary, thyme leaves, parsley and basil on a cutting board and knife with a heavy chop quickly, then toss in a bowl with fresh ginger and grated lemon zest, a pinch of salt and freshly ground black pepper.

Quick Pasta alla norma

Serves: 4 people Difficulty ': Easy Preparation time: about 30 minutes INGREDIENTS 320gr. short pasta 1 package frozen grilled eggplant 80gr. of ricotta cheese to be grated 500ml. tomato sauce fresh garlic 2 tablespoons extra virgin olive oil fresh basil salt pepper PROCEDURE -------------------------- Let thaw in an eggplant colander in the meantime the grated ricotta salata with a grater with large holes instead.

Pasta with cuttlefish with potatoes and fish eggs

Serves: 4 people Difficulty ': Easy Preparation time: about 70min INGREDIENTS 400g. 60g plain flour 5 eggs. 400g of squid ink. potatoes 1 bottarga 4 tablespoons extra virgin olive oil 20g. 20g of parsley. basil 2 cloves garlic salt pepper PROCEDURE -------------------------- Sift the flour, then collect them into a heap on a pastry board and in the middle sgusciatevi 3 2 whole eggs and yolks, then add the squid ink.

Pappardelle with fennel and olives

Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 2 red onions 2 fennel 20gr. of extra virgin olive oil 350gr. pappardelle pasta type 20gr. 40g fresh basil leaves. 10 flowers of olives capers 6 anchovy salted 10g. Parmesan cheese, salt, pepper flake -------------------------- PROCEDURE Preheat oven to 200 degrees.

Peel outer leaves from the first lap of the red onions and slice them into rounds, also clean the fennel by removing most 'hard and green tufts and cut rather thin, preferably with the slicer. Mix in a bowl with the fennel and onions, seasoned with extra virgin olive oil, salt and pepper and transfer them to a baking pan and bake for about 30 minutes or until the fennel are tender and soft.

Pappardelle with ragu '

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 300g Pappardelle. white flour 3 eggs, chives, sage, thyme, parsley FOR THE SAUCE '700gr. of rabbit meat 2 onions 2 carrots 1 stalk of celery 150ml. dry white wine 1 liter. of meat broth 2 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Begin to prepare the dough for the pasta.

Paccheri with ragu 'lamb and asparagus

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 280 gr. paccheri type of pasta 200gr. lean lamb (leftovers are fine too) 1 bunch asparagus 1 clove garlic 120ml. of white wine a few sprigs of mint olive oil salt pepper PROCEDURE -------------------------- Tick asparagus tips and cut into four to long.

Coarsely chopped with a knife leftover lamb. Heat salted water in a pot to cook paccheri. As soon as bubbles, throw the pasta and asparagus tips. While the pasta cooks, heat a frying pan in 2 tablespoons extra virgin olive oil with a clove of peeled garlic. Add the minced lamb, blended with white wine, raise the heat and let the alcohol evaporate.

Orzo fresh vegetables

Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 180g. 50g pearl barley. pistachio nuts 1 tablespoon pine nuts 30 basil leaves 2 tablespoons extra virgin olive oil 1 avocado 150g. 100g of cherry tomatoes. zucchini 1 lemon salt pepper PROCEDURE -------------------------- plenty of water heated in a pan and when it boils, add a handful of salt big, then put the barley and cook in 25 to 30 minutes.

Vegan Chocolate Banana Brownies

The title may seem confusing - I vegan? No, never, that's for sure! To eggs, butter and milk I could never do without, and the meat or seafood I eat from and super happy. There's meat and meat 2-3 times a week, fish or shrimp 1 x per week. Why do I bake something anyway purely vegan? Because I wanted to try it! *-* I know yes brownies with egg and milk, so the whole thing is beautifully creamy and fluffy.

Bigne 'white cream

Serves: 8 people Difficulty ': Media Preparation time: 2 hours Ingredients for the cream puffs' 100gr. 150g of butter. white flour "00" 3 eggs salt For the Filling 1/2lt. whole milk 4 egg yolks 100g. 50g of sugar. white flour "00" 1 vanilla pod 1 lemon salt FOR DECORATING sugar -------------------------- PROCEDURE Prepare the cream puffs 'bringing the fire 250ml.

water, a pinch of salt and butter to boiling point, throw the flour at once and stir vigorously with a whisk. Continue to cook gently, stirring with a wooden spoon until the mixture comes away 'from the walls. Inverse on the work surface or in a large bowl. Once the mixture has 'cooled add the eggs one at a time, stirring constantly, being careful to go only when the egg will be above' well-built.

Crumbly chocolate cookies

Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS FOR THE DOUGH 250gr. white flour "00" 2 eggs 1 egg 130gr. 100g of butter. sugar 1 vanilla 1 orange untreated FOR THE FILLING 200g. dark chocolate 150ml. FOR DECORATING fresh cream icing sugar PROCEEDINGS -------------------------- Put the flour in a large bowl, add the eggs, egg yolk, sugar and butter in small pieces.

Watercress Pesto

While there is still much total cress cress in my hedgehog was and should be harvested soon, I was looking for a good recycling idea. Only on the bread and butter is so boring here and I found the great idea to make the watercress an Italian pesto with basil, hazelnuts and olive oil. In 5 minutes done, we * sooo yummy * smacking We have eaten potato gnocchi, which were now but not even made as usual (see my recipe), as this weekend's spring cleaning our house is due half of the pesto I had in 2 large containers with ice cover is frozen, I have always something in stock! Blend all ingredients together finely, season with salt.

Mini Chocolate diplomatic

Serves: 6 people Difficulty ': Media Preparation time: about 30 minutes + 2 hours of rest INGREDIENTS 1/2kg. sponge 220g. Milk chocolate 180gr. dark chocolate 300ml. heavy cream 4 eggs 220g. sugar 4 gelatine leaves 100ml. FOR DECORATING rum icing sugar Melt milk chocolate in a double boiler separately PROCEEDINGS -------------------------- milk chocolate and dark chocolate.

In a bowl, whisk the eggs (2 whole and 2 yolks) with the sugar until the mixture is light and fluffy. Soften gelatin in cold water for several minutes, then squeeze it and divide it between two chocolate previously melted. Added separately to the chocolate eggs with sugar and cream and stir gently mounted above the 2 creams.

Soft biscuits with chocolate and rum

Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 100g. white flour "00" 90gr. 30g of hazelnuts. 80g cocoa powder. 130gr of butter. brown sugar 1 tablespoon dark rum salt PROCEEDINGS -------------------------- Puree in a blender peeled hazelnuts with sugar is a coarse flour .

Add it to the sifted flour and cocoa into a bowl and add the butter into small pieces. Add the rum and a pinch of salt. Mix all ingredients until a smooth ball, wrap it in a sheet of plastic wrap and let rest in a cool place for 20 minutes. Form the dough into balls a little more 'smaller than a walnut and drop them on the floor, to level the base and give the dome shape.

Soft Amaretti

Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes + 4-5 hours of rest INGREDIENTS 300g. 300g peeled almonds. sugar 3 egg whites 1 tablespoon of flour "00" 1 teaspoon potato starch 1 lemon essence of bitter almonds icing sugar salt ---------------------- ---- PROCEDURE Chop almonds finely in a food processor, adding a few tablespoons of sugar.

Put the egg whites in a bowl, add a pinch of salt and a few drops of lemon juice and mount them in the snow with electric whips. United whites to the almond flour obtained previously, sugar, flour and starch sieved and completed with a few drops of essence of bitter almonds. Mix well and place on greased and floured plate of compost piles, spaced, sprinkle with powdered sugar and let stand for 4 to 5 hours.

Soft cake with lemon cream

The lemon cake is a truly unique dessert! You can only prepare the cake (without cream) and serve for breakfast or snack, or you can enrich it with cream (made without milk!). You'll look great! INGREDIENTS - 4 eggs - 200 g sugar - 1 cup vegetable oil - 1 lemon-200 g of flour 00 to 50 g of potato starch - 1 tablespoon baking For the lemon cream: - 300 ml water - 200 g sugar - 50 grams of starch - 1 egg + 1 egg yolk - 1 lemon PREPARATION Prepare the cake: Separate the yolks from the album, beat the egg whites until stiff, combine egg yolks and sugar until mounts frothy.

Chocolate crème brûlée

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 200ml. 100ml fresh cream. milk 3 tablespoons sugar 1 teaspoon of starch 2 egg yolks 80g. extrafondente 2 drops of chocolate flavor 1 tablespoon brown sugar cane PROCEEDINGS -------------------------- Beat the egg yolks with sugar, starch and aroma of hazelnuts in a bowl and then pour the warm milk and cream.

Bake in water bath to make the velvety cream, making sure that water reaches the boil. Remove cream from heat, add the chopped chocolate and let cool in 6 cups of china. Refrigerate until ready to serve, then sprinkle with brown sugar and cream gratin under the grill of the oven at full power.

Baked pears with hazelnut cream

Serves: 4 people Difficulty ': Easy Preparation time: 25 minutes Ingredients 4 ripe pears and boiled 60g. brown sugar 1 lemon 2 tablespoons hazelnut cream 1 tablespoon potato starch 1 / 2 cup milk 30g. of chopped hazelnuts Salt PROCEEDINGS -------------------------- Wash the pears and arrange them in a whole foot in a pressure cooker.

United 1 small glass of water, a piece of lemon zest, a pinch of salt and sugar. Close the pot and cook for 10 minutes after the whistle. Once cooked, remove the pears and transfer them on a platter. Combined with the cream gravy with nuts (RDA) and potato starch dissolved in 1 / 2 cup of milk.

Cream of rice with apples and chocolate

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 100g. Golden brown rice 2 apples 1 banana 2 tablespoons of sugar cane 1/2lt. fresh milk 2 tablespoons granulated sugar 1 teaspoon of honey 70gr. 30ml of dark chocolate. 2 pears, fresh cream 350g. white flour "00" 200gr.

200g of butter. PROCEEDINGS -------------------------- sugar Peel the apples and cut into wedges eliminating the core, put them on a baking sheet lined with parchment paper, sprinkle with brown sugar and bake for 20 minutes at 180 degrees. Pass the rice grains for reducing it to a mixer and pour into a small saucepan with the milk and granulated sugar.

Flan cake and raisins in Marsala

Serves: 6 people Difficulty ': Easy Preparation time: 35 minutes Ingredients 1 / 2 cake 200ml. 400ml fresh cream. milk 4 egg yolks 100g. sugar 1 tsp potato starch 1 teaspoon of vanilla extract 2 tablespoons raisins 2 tablespoons butter marsala -------------------------- PROCEDURE Prepare the custard warm milk and cream in a saucepan with the vanilla.

Beat the egg yolks with sugar until it is foamy and add the starch. Pour the milk and cream to hot wire on the eggs while stirring the cream in a double boiler and cook without boiling water. Once the cream begins to conceal the back of a spoon, pour into a bowl and let cool. Cut the cake into cubes and put on the bottom of 6 souffle molds' lightly buttered.

Crunchy walnuts

Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes INGREDIENTS 250g. walnuts 280gr. sugar 1 tsp lemon juice PROCEEDINGS -------------------------- Heat a thick bottomed pan (preferably copper) with sugar and 2 tablespoons of water on low heat, stirring often, to caramelize well. Preheat the oven to cool slightly nuts in a skillet or sauté briefly, then rub well with a dish towel to remove excess cuticle.

Tart apples and cinnamon

Serves: 6 people Difficulty ': Easy Preparation time: 70 minutes INGREDIENTS FOR THE DOUGH 200gr. white flour "00" 100gr. 70g of butter. sugar 1 pinch of powdered vanilla FOR THE FILLING 2 yellow apples 1 tablespoon pine nuts 1 tablespoon brown sugar For the Filling 2 egg yolks 200ml. milk 1 tablespoon of starch 60g.

brown sugar 1 / 2 teaspoon cinnamon PROCEEDINGS -------------------------- the butter softened at room temperature with sugar. Add the vanilla and the flour a little at a time. Mix together and knead until a soft pastry and compact. Let stand for 10 minutes, then roll it out and prepare the tarts.

Meline glazed citrus

Serves: 4 people Difficulty ': Easy Preparation time: 65 minutes INGREDIENTS FOR MELINA 16 Meline baby 2 tablespoons of acacia honey 100gr. brown sugar 200ml. water 2 oranges 1 / 2 lemon 2 tablespoons Grand Marnier 1 stick of cinnamon 1 teaspoon cloves 1 tablespoon FOR DECORATING cream 26g. of candied orange zest PROCEEDINGS -------------------------- Put the water in a saucepan with the cloves, cinnamon, sugar and the juice of citrus fruits.

Nougat parfait with nougat sauce

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 3 hours in the freezer INGREDIENTS FOR THE PARFAIT 400ml. 100g of fresh cream. sugar 4 eggs 150g. nougat with hazelnuts 1 / 2 teaspoon coffee powder 'salt FOR THE SAUCE GIANDUIA 50gr. 20ml chocolate hazelnut. FOR DECORATING fresh cream nougat flakes PROCEEDINGS -------------------------- Whip the egg yolks and sugar with the aid of an electric mixer until a composed of swollen and pale yellow.

Fruit baked with sugar cane

Serves: 4 people Difficulty ': Easy Preparation time: 15 minutes Ingredients 6 ripe apricots a bunch of black grapes of table 3 tablespoons of sugar cane ----------------- PROCEDURE --------- Wash the apricots, remove the core and cut into wedges purposes. Sgrappolate and washed well spremetene grapes and a small part of obtaining the juice.

Preheat the grill of the oven at full power. Mix apricots, grapes. Take 4 small porcelain bowls and fill with fruit mixture. Wet with grape juice and sprinkled with sugar cane. Au gratin for caramelize the surface of Macedonia under the grill and serve. Tip: You can vary the recipe and prepare it with the fruit of your choice: try, for example, pears and peaches, cut into pieces and then used as described in the recipe.

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Baked pasta with zucchini and smoked cheese

Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 320gr. 3 medium zucchini 180g of butterflies. white smoked cheese into thin slices 1 shallot 2 tablespoons grated Parmesan cheese and extra virgin olive oil 1 egg salt pepper PROCEDURE -------------------------- Prepare the zucchini cubes in a pan with the olive oil until they brown, season with salt, pepper and some chopped mint leaves.

Tutti-Frutti-jam

The other day I had made this jam, free snout and with all that was so raise in the kitchen I found: bananas, kiwis, oranges and tropical multivitamin juice Marakuja, pineapple, mango ... (good quality as 100% fruit). All of this came easily with preserving sugar 3-1 in the pot, and 5 minutes later in sterile jars.

There is so much different fruit is mentioned, I called the jam "Tutti Frutti," I think that hits the taste super *-* Not too sweet, and despite the sugar but also at least a little good health through all the vitamins that by the short cooking time is not lost, so I like that! Most can be taken out to taste the banana, which I find so especially delicious is best removed to a thin piece of bread, cereal and coconut bread! Fruit cut into chunks, then puree with the lemon juice together.

Grandma's sweet scented orange

Serves: 8 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 3 eggs 180gr. 160g of sugar. white flour of orange flower water 1 cup of rum 160g. PROCEEDINGS -------------------------- butter Beat eggs with sugar, add the flour a bit 'at a time, stirring with a spoon of wood. Integrate this mixture with a tablespoon of orange flower water, 1 / 2 cup of rum and melted butter.

Once worked, put the dough into a 26cm cake tin. in diameter lined with parchment paper. Bake at 200 degrees for 15 minutes in a hot oven. Lift the cake from the oven and turn it over on a plate, then cook for another 5 minutes. Separately, prepare a simple sauce by blending fresh or frozen raspberries with the addition of sugar and some lemon juice to taste.

Meatloaf in pan

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 10 minutes INGREDIENTS 500g. ground beef 1 slice of bread '3DL. 50 grams of milk. 25g of butter. 100g of white flour. Parma ham 4 eggs salt pepper nutmeg 1 -------------------------- CASE Crumble the sliced bread 'private crust and place in a bowl with 5 tablespoons of milk.

Prepare a bechamel sauce with 25gr. melted butter in a saucepan with the flour, making the toast up to get a light brown color, add the cold milk and bring to a boil, stirring up and cook 2 minutes. Unite to veal ham chopped, the sauce, squeeze the bread, beaten eggs and season with salt, pepper and some grated nutmeg.

Meringues with lemon cream and chocolate

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS FOR CREAM 1/2lt. 100g of milk. sugar 1 lemon 30g. white flour "00" 4 egg yolks 60g. meringue FOR DECORATING 60g. meringue -------------------------- PROCEDURE Bring the milk to a boil with the lemon zest. Beat the egg yolks with sugar until it is thick and fluffy and add the flour stirring constantly.

Pour the hot milk mixture and set on wire whipping the fire until it begins to boil. Pour into a bowl and let cool. Crumble the meringues into the bottom of 4 glass bowls and pour the warm cream. Put in refrigerator to cool, then serve garnished with the cream dark chocolate flakes. MERINGUES The meringues can prepare at home following the recipe and advice you find here.

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Millefeuille pandoro with chantilly cream

Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes Ingredients 1 / 2 pandoro 1/2lt. milk 4 egg yolks 125g. 55gr of sugar. white flour "00" 1 teaspoon of vanilla extract 150ml. 50g fresh cream. dark chocolate PROCEEDINGS -------------------------- Heat the milk with the vanilla in a saucepan.

Beat the egg yolks with sugar in a bowl and add flour. Pour the boiling milk on the egg mixture and then set on low heat to thicken the cream by stirring with a whisk. Pour into a bowl and let cool. Meanwhile, cut the slices rather pandoro purpose and place in a baking tray, cook for 12 minutes at 120 degrees to dry and brown slightly.

Soup Pavia

Ingredients: For 4 people: one liter of broth, 8 eggs, 8 slices of bread, butter, Parmesan cheese, salt and pepper. Difficulty: Easy. Preparation time: 30 minutes. Preparation: Bring the broth to a boil. Melt 80 g butter in a frying pan, lay the bread slices and fry on both sides of faults. Break the bread into 4 individual bowls, slips in each 2 eggs, making sure the yolk remains intact.

Pour the boiling broth. Contact with heat, the egg will curdle slightly. Rule of salt per serving, sprinkle with Parmesan and serve immediately.

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Velvety and blanks with three mushrooms, poached egg per minute

A very soft velvety in the mouth accompanied by a delicious flan associated with a poached egg ...... but happiness! Serves 4 300g fresh mushrooms Paris 30gr dried porcini 30gr dried morels Regional Products 50 cl whipping cream 30g butter 6 eggs 2 slices of bread 1 small onion Salt Pepper Guérande to 5 bays Slightly gomasio of sprigs of parsley Soak the dried mushrooms in warm water for 30 min.

Ricotta cream and cake

Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes + 1 hour in the refrigerator INGREDIENTS FOR CREAM 100gr. 150ml of fresh ricotta. 100g of milk. 120g of sugar. 30g of panettone. white flour "00" FOR DECORATING 2 egg chocolate hazelnut PROCEEDINGS -------------------------- Beat the egg yolks with sugar and add the flour sifted.

Boil milk and pour on egg mixture, stirring with a whisk. Put on the heat and let thicken gently, stirring constantly, pour into a bowl and let cool. Combine the cake into pieces and reduced as soon as the mixture has' cooled completely, Mix in ricotta. Leave in refrigerator for 1 hour and serve the cream covered with chocolate chips, hazelnut.

Icing cakes orange Cointreau

These cupcakes are made with three layers of a thin cake of orange and almond, which are filled with bitter orange marmalade and topped with an icing of Cointreau. It's perfect contrast of flavors: orange, almond, sweet and sour ... Ingredients: For the cake: 100 g sugar g mantequilla120 glass4 huevo3 yolks huevoel clear juice and zest of a meal naranja90 pastelería30 g g patata100 g starch vainillaun almendrasesencia of salps pinch the filling: 200 g orange marmalade amargaPara the icing: 50 g Cointreau150 azúcar50 g g icing sugar Preparation: 1.

Cream soup

Ingredients: For 4 servings: 200 grams of dough into finger-, 2 nuts, 100 grams of cream, 2 egg yolks, 4 tablespoons grated parmesan, salt. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Pour into a saucepan a quarter liter of water. Add the nuts and bring to a boil. Throw the pasta, add salt and cook 8-10 minutes over high heat until the pasta is cooked.

Off. Whisk the egg yolks in a bowl with the cream, then the soup uniscili removed from the heat. Stir gently, pour the mixture into a bowl and sprinkle with Parmesan cheese and serve immediately.

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Minestrone (wikipedia)  

Spicy sausage stew in crock

As the cold came back strongly in these days (again, putting my little Lorenzo ko) just feel the need for comfort food dishes to pamper those who say they are especially appreciated in the family for dinner. This I am presenting today is a concentration of flavors and colors fact as well as the bites of sausage, there are also peas, peppers liven up the dish and make it more palatable.

I also added a bit of spice to enhance the flavor of the dish such as coriander and cumin (Nigella-style: D). For this kind of preparations I love slow cooking in crock pots and play the best of this task. This is definitely a dish for those who love to eat tasty without being too much to think about diets ...

Buckwheat cake with pears and jam

Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS FOR THE DOUGH 100gr. Buckwheat 100g. white flour "00" 1 / 2 pear 125gr. 125g of butter. brown sugar 1 / 2 package yeast 3 eggs 1 / 2 packet of vanilla sugar 20g FOR DECORATING. 2 pears, blueberry jam 350gr. white flour "00" 200gr.

200g of butter. sugar cane -------------------------- PROCEDURE Mix the butter, soften at room temperature did previously, with sugar, 1 / 2 grated pear and vanilla sugar. Add the eggs one at a time, stirring constantly. Then stir in the buckwheat, flour and baking powder and pour into a mold, which has been buttered and floured.