Search Home Blog Bites Starters First Second Side Pancakes Pizza Recipes Fruit Cakes an d pies basic

menu ideas Fun recipes ... • YOUR RECIPE Take part in our website with your own personal recipes. More deta ils Watermelon dessert for 4 persons: about 1kg of watermelon 150g dark chocolate 2 egg yolks 100g mascarpone 1 cup Rum 3 tablespoons cream keep the watermelon in t he refrigerator until ready to use it, so it is very cold, raised skin , cut int o thick slices, then check and put into four dessert bowls rather large, put it back in the refrigerator while you prepare the sauce to accompany it, break the chocolate, place the butter in a saucepan, add 3 tablespoons cream over low heat and let melt stirring with a wooden spoon, remove them from heat, stir in the t wo egg yolks, mascarpone cold, stirring carefully to mix the ingredients well, t hen add the glass of rum, you get a cream medium density that will go to pay the piece of watermelon. Serve immediately. Posted on 07 Aug 2008 • NEWSLETTER To receive in your inbox every new recipes and news site. Subscribe by entering your email address: send • LINKS Full list Penne yellow for 4 people: 400g of penne rigate and a half liters of milk a saff ron butter grated cheese, salt and pepper in a pot boil the milk to which you ha ve added one liter of water, add salt, the pasta and then splurge cook until al dente, melt the butter in a saucepan, add the cheese and let it melt slowly, add ing a few tablespoons of pasta cooking liquid; finished cooking, drain the penne in a bowl and rovesciatele hot sauce to add more of a ladle pasta cooking liqui d in which you dilute saffron and flavored with freshly ground pepper, boil, tur n over the sauce over pasta and stir until it is absorbed. Serve. Posted on 07 Aug 2008 • all the pills in the kitchen The essential things to know Food Recipes Extras • FOOD Cheese Fish Oil Zucchini Pesto Polenta Lasagna Bread Coffee Chocolate Win e ... foods Tuna pie for 4 people: 8 fettte of white bread 250g tuna in oil 2 anchovy fillet s 100g Emmenthal milk 3 eggs capers butter and salt put tuna, anchovies, capers and a little milk in the blender and reduce all in cream in a large bowl and low shelled eggs, beat them with a fork, add half full glass of milk, salt and beat again; a buttered square pan on bottom of which can fit 4 slices of white bread , dip the latter in the mixture of eggs and milk and place them in the container , spread in all over the creamed tuna, leveling well and then cover with remaini ng bread slices always immersed in the mixture and cutlery of these thin strips of cheese, pour the mixture of milk ingredients and put the box in the oven Pour the milk on the ingredients and put the pan in the oven in the meantime you have switched to 190 degrees, bake for about 20 minutes, so that the pie is puf fed and the surface turns slightly golden. Posted on 07 Aug 2008 Oxtail vaccinara It 's a typical preparation of Roman cuisine. The oxtail vaccin

ara, along with the head is a party to the beef cheaper. Serves 4 1 to 1.2 kg oxtail 50 grams of fat 1 onion, finely chopped 4 cloves garlic 1 / 4 dry white wine 6 tomatoes peeled and seeded salt vegetable broth Cut into piece s along the vertebrae, tail brown it in a pan with lard, onion and cloves of gar lic salt and stir after 20 minutes of cooking add the wine and tomatoes, cut int o fillets Cover and cook for 2 hours, occasionally putting the broth. Serve imme diately Posted on 25 Jul 2008 Corn flakes with fruit salad Serves 2 1 / 2 box of corn flakes 1 small banana 1 fishing 1 1 plum apricot 50 g strawberries 250 g of fresh cream kept in the refr igerator for 2 hours sugar Peel the fruit and cut across to Put pieces in a bowl and mix well Put corn flakes in 2 cups large United Fruit and sprinkle with sug ar Put the cream and serve with a spoon Posted on 25 Jul 2008 Belgian chicory fried Serves 4 of 4 heads Belgian endives 1 liter of juice 1 / 2 lemon 2 eggs breadcrumbs salt to taste flour as needed oil for frying Wash and clean Remove the chicory root and bitter part of the core to boil the chicory 10 minutes in a pot with salted water and lemon juice Make the right school heads of chicory Prepare 3 dishes, which put the beaten eggs with salt, flour in anoth er and the breadcrumbs in the third Spend chicory first in eggs, then in the flo ur and finally in bread crumbs Fry in hot oil bushes Let them dry on paper towel s Serve hot Posted on 25 Jul 2008 Butter Caviar Ingredients 120 g butter 30 g caviar Pounded in a mortar caviar Mount CRMA United caviar butter and mix well and 'gre at appetizer or on sandwiches com joined the filling of certain fish Posted on 25 Jul 2008 Excellent snack! Take a slice of bread, mayonnaise spalmatevi above, Lay a lettu ce leaf and a slice of cheese or ham or salami. Excellent and fast! Posted on 03 Jul 2008 Melon filling for 4 people: a melon 1Kg 250g strawberries 2 oranges 50g sugar 2 tablespoons honey 2 cups of chopped pistachios Kirsch 15 1 glass of cream cut th e top cap and empty melon, obtaining the ball, washed quickly strawberries in co ld water, let drain and remove the stalks, peel the oranges and cut them in slic es; put all the fruit in a bowl and mix with icing sugar, honey and kirsch, fill ed with the fruit salad melon emptied, cover it with transparent paper and let s tand for one hour in the refrigerator and then take it folge removing the paper, whip the cream in a bowl, riempitene a syringe and squeeze of fresh roses on fr uit salad, sprinkle with pistachios crushed and placed on a tray filled with mel on. Posted on 30 Jun 2008 Baked banana with honey for 4 people: four bananas lemon juice margarine to grea se two tablespoons of honey ten almonds skinned three tablespoons breadcrumbs tw o tablespoons of butter this is a delicious dessert that you can prepare in minu tes. It can also be served in a dinner with guests. Peel the bananas and sprinkl e with lemon juice, good grease a baking dish, arrange the bananas and sprinkle with honey, finely chopped almonds, mix with the breadcrumbs and sprinkle over b ananas, put on the surface of bows and pass the butter in the oven already heate d, cook for 20 minutes over moderate heat, you can serve this cake topped with w hipped cream and chopped pistachios. drawing Posted on 30 Jun 2008

Pear milk for 1 person 1 cup of pear brandy 1 r with the juice ; you for another minute and ith half a teaspoon of Posted on 30 Jun 2008

1 / 2 cups of two pear to pear juice 1 / 2 cup cold milk / 2 teaspoon of currant jelly, place the pear in a blende mix for a few seconds and add the milk and brandy, blend pour the milk mixture and pear in a tall glass, garnish w currant jelly and serve immediately. Refreshing.

Bowl of eggs to the snow for 4 people: 4 eggs 30g butter 50g grated Parmesan che ese 2 tablespoons of tomato sauce salt and pepper breaking eggsdividing the yolk from the album, Whip it and Make it a layer in a buttered pan, level the surfac e with a spoon and created with the same four small dimples where to put the egg yolks, sprinkle with grated Parmesan, put on each yolk 1 / 2 teaspoon of tomato sauce, salt, pepper and sprinkle over the remaining butter in flakes, bake for 12 minutes, serve hot. drawing Posted on 25 Jun 2008 Salami Salad Proceed as follows: you need: salami, cheese, peppers, onions, mush rooms, tomatoes, sliced boiled eggs, mayonnaise and ketchup sausage cut into cub es, do the same for cheese and peppers, put them in a bowl along with onions, th e mushrooms, slices of tomatoes and slices of boiled eggs, mixed with caution, a ll seasoned with a sauce made of equal parts mayonnaise and ketchup and mix well . Posted on 22 Jun 2008 Almond Cake Serves 4 200 grams of shelled almonds 300 grams of shelled walnuts 7 eggs 300 g butter 5 tablespoons flour 1 / 4 cream 400 g sugar 9 tablespoons mar sala butter to grease Set aside some almond and walnut Crush the rest for decora tion in a mortar to a pulp by reducing Put the mixture in a bowl mix in the melt ed butter, 4 eggs, one at a time, flour and 250 grams of sugar Keep stirring unt il the dough is smooth and Put in a homogeneous high-sided mold butter Cook for 1 hour, then baked and let it cool in the mold Meanwhile, mounted the egg yolks with remaining 150g of sugar when they are frothy, add the Marsala Place the con tainer in a water bath and , mescolado with a wooden spoon, cook until it is wel l fitted Meanwhile Cool Whip very dense embed them zabaglione cream, stirring ge ntly cut the cake into three layers Spread the inside with zabaglione cream and cover the surface Garnish with the remaining igherigli edimezzati walnut and alm onds cut into strips Posted on 21 Jun 2008 Fried calf's head Serves 6 1 head of veal 1 egg 50 g breadcrumbs 50 g butter 1 / 2 cup oil 2 tbsp tomato sauce salt pepper 1 lemon 1 handful of parsley Boil the calf's head already boned in s alt Cut it into pieces and then put the pieces to flavor in a marinade made of l emon juice, parsley, salt and pepper After 30 minutes, drain, dip in 'egg beaten with a little salt and bread crumbs Put the pan on the fire of fried with oil a nd butter and, as soon as hot, dip the pieces until golden brown on each side in uniform easiest way dall'unto Drain on a paper towel and arrange on a serving p latter, decorate with tomato sauce Posted on 20 Jun 2008 The Japanese shrimp (tempura) Serves 4 400 g frozen prawns 250 g canned bamboo s hoots 4 peppers 4 onions 4 pieces of ginger syrup to the batter: 50 grams of ric e flour, 150 grams of wheat flour , 8 egg whites, one quart of water, 4 cups of rice wine 1 liter of lio seeds or 750 g of coconut fat to fry you unfreeze Drain the shrimp and bamboo shoots cut into thick slices an inch Cut half the peppers , removing the inside, wash and cut into strips Cut the pieces Slice the onion i nto very thin slices of ginger Place all ingredients in separate bowls Prepare t

he dough Put the flour of rice and wheat in a bowl Blend in a another bowl the e gg whites with water and wine Add the mixture slowlyMix well the flour until a s mooth batter and not too thick Heat the oil in a fondue pot on the stove appposi to Put it in the middle of tables arranged around the cups and the first batter Dip each ingredient in the batter and then in ' hot oil, letting it fry for a fe w minutes and then eat Do the same for all the other ingredients Posted on 20 Jun 2008 Bavarian liver pan Serves 4 2 onions 40 g lard 500 grams of pork liver or beef 2 tablespoons of flour one quarter of low boiling broth 2 tablespoons herb vinega r salt white pepper a pinch of sugar Melt lard in a large skillet get yourself i nside the chopped onions and let soften for 5 minutes Cut the liver into thin st rips and add them to the onions, stirring constantly, fry for 3 minutes Sprinkle with flour and immediately afterwards, all with wet the boiling broth and vineg ar Mix well Let the mixture cook for 5 minutes over medium heat Served Posted on 20 Jun 2008 Ling the Polish Serves 4 3 slices of bread vicchieri two and a half of stout 4 p eppercorns 4 allspice grains grated rind of 1 lemon 800 g fillet ling the juice of half a lemon 25 g butter salt white pepper 1 bunch of parsley Crumb le the bread in a saucepan sprinkle with beer Add bay leaf, peppercorns and alls pice and lemon peel and cook in covered container for 15 Meanwhile minute wash a nd dry the fish Divide into 4 portions, sprinkle with lemon juice and salt a lit tle Strain the infusion of beer and bread and collected in another large pot Sta nd inside the fillet of ling and let cook for 12 After the minutes on medium hea t 12 minutes, add the butter and seasoned with a pinch of white pepper Wash and sprinkle chopped parsley on the fish and serve immediately covered with the sauc e Posted on 20 Jun 2008 Grilled Serves 4 4 lamb chops 100 g one o'clock two slices of fillet of beef 100 gr one o'clock two slices of pork fillet of 100 grams one o'clock two slices of calf's liver with 100 g l 'a veal kidneys 1 4 4 sausages roasting tomatoes 6 ta blespoons extra virgin olive oil salt freshly ground black pepper 4 slices lean bacon 1 basket of watercress Bone the lamb chops and flatten slightly with your hand and beef tenderloin Pork halved lengthwise the kidneys, remove the fat and skin, wash and dry Dip the sausages in a pan containing boiling water and leave for 5 minutes desalinate lightly remove it and dry well. Wash and dry the tomato es, free them from the stalks and practiced on the surface two cuts on the cross . riscldare Make good on the grill, brush with oil and all the meat and tomatoes . Arrange for first on the oiled grill lamb chops and slices of beef and pork. a rrange them under the grill , let cook for 3 minutes on each side, then remove t hem, add salt, pepatele, arrange on a warmed serving dish and keep warm well. th en put the sausages under the grill, the two means kidneys, liver and bacon slic es and let them brown well for 3 minutes on each side, just enough bacon for two minutes. Remove everything from the grill, salt, pepper, arrange the slices of bacon on the liver and kidneys and keep warm, along with the other meat already cooked. To put them last in the tomatoes cook for 3 minutes and then arrange on a plate with meat mixture. fogliioline Garnish with watercress, washed and dried . Serve immediately. Posted on 20 Jun 2008 Mexican tortillas,how to prepare at home for 6 people 200g of flour 175g of corn starch 2 tablespoons salt 3 cups water 1 cup of oil into reality if you want hom emade tortillas should use the cornmeal pounding maize grains in a mortar and co oked on hot stones or coals like the Mexicans are still Indians. We see, however , a more modern recipe: Take the flour and mix together in a bowl with salt, gra dually adding water, mixing the ingredients until you get a smooth and homogeneo us, heated in a pan 1 / 6 of the oil and pour in the dough necessary to

get a tortilla thickness of 3mm and a large palm of your hand; cook for 3 minute s on one side and the other for 2 minutes, then remove the tortilla from the oil and let it drain well keeping it warm until you have prepared high 5 tortillas until you finish the ingredients. For lunch or dinner, covered with meat, vegeta bles, peppers, mushrooms are an excellent main course, or spread themselves with a little hot sauce and ketchup. Posted on 17 Jun 2008 Alaska Cocktail Serves 4 8 6 ice cubes cl. Chartreuse to yellow 12 cl. Gin crush the ice cubes and put them in a blender Pour over the Chartreuse and gin Mix we ll with mixer after a few minutes past the mixture a sieve, poured into cocktail glasses and serve drafting Posted on 12 Jun 2008 Taxi After drinking cocktails, you will not be able to drive your car ... 23 ice cubes 2 tablespoons juice limejuice 2 tablespoons Pernod French Dry Vermouth 2. 5 cl 2.5 cl Gin put all ingredients in mixing glass. Mix thoroughly with a long spoon and then strain the mixture into a tumbler. Posted on 10 Jun 2008 Pineapple fritters for 4 people a ripe pineapple egg 90 g flour 30 g butter 6 ta blespoons olive oil salt sugar beer batter to fry prepared by mixing the flour w ith the egg yolk, beer, a pinch of salt and a teaspoon of sugar, add the melted butter and 5 tablespoons of water after mixing again, let sit for an hour; Whip the egg whites and incorporate the batter at this point, clean and make the slic es 'pineapple; past the pineapple in the batter and fry in a pan with plenty of oil. drawing Posted on 03 Jun 2008 Capri cake ingredients: 250g sugar 250g ground almonds 250g butter 50g cocoa pow der 100g dark chocolate 5 eggs 20g baking mix all ingredients with a whisk; Grea se and flour a baking pan, bake for 30 minutes at 120 °; flip once cooled, then put the icing sugar and store in refrigerator. refrigerate. drawing Posted on 02 Jun 2008 Turkey with vegetables for 4 people 600g of baked turkey breast 300g broccoli 10 0g carrots 2 onions, olive oil, butter, flour, salt and pepper and boil some wat er and salt scottatevi the carrots, broccoli and cipollle, cook the vegetables f or about 4 minutes and drain; coarsely chopped onions, chopped carrots and you p ut everything into a pan with 40g butter, melted. Add the broccoli and season wi th salt and pepper over high heat for 10 minutes, slice the breast turkey and pl ace in a greased baking dish with a little oil and heat in oven for 3 minutes, r emove the vegetables from the pan and keep warm, pour the gravy a glass of red w ine, a tablespoon of butter with a little flour and let thicken over high heat, place the slices on a plate of turkey, cover with the vegetables and pour the sa uce with wine. drawing Posted on May 30, 2008 Cake Forest 4 1 chocolate sponge cake 450g fresh cream 4 tbsp icing sugar 500g c herry syrup chocolate chips keep the cream in the coldest part of refrigerator u ntil ready to use it, then mount it heavily with the 4 tablespoons powdered suga r, cut the sponge cake into 3 discs and well drained cherries from their syrup, the basic disk coated with a layer of cream and then perched on a layer of cherr ies, put the second disc and repeat ' operation; recompose the cake with the thi rd disc and sprinkle with a layer of cream, using a wet spatula, decorated the s urface with cherries and advanced around the outer edge you join the chocolate c hips with the palm of your hand. drawing

Posted on May 26, 2008 Hazelnut cake and coffee for 4 persons 150 gr flour 100 gr of hazelnuts shelled a bag of baking powder half a cup of coffee 2 eggs 100 g sugar 80 g butter part of roasted hazelnuts in the oven, transfer to a bowl with flour, add eggs, butte r, baking powder, sugar and coffee, and mix, pour into a buttered, put it in the oven and bake at 180 degrees for 30 minutes, remove cake from oven and garnish with remaining hazelnuts. drawing Posted on May 21, 2008 Blueberry muffins for 4 people 500 g flour 400 g fresh blueberries 320 g sugar 500 ml milk 2 eggs 1 lemon rind 180 g butter 3 tablespoons baking powder 1 / 2 teaspoon baking soda 1 bi salt wa shed cranberries and put in a bowl, turn the oven to 180 degrees and prepare the muffins, beginning to melt the butter over low heat; processed eggs, milk and c ooled butter with a whisk; apart, sift the flour into a bowl, add the yeast, bak ing soda, lemon peel grated, a pinch of salt and sugar; eventually paid the blue berries in the bowl, now add the cream to the mixture previously prepared, pour it all into buttered muffin tins, for without fill completely; Bake for 15 minut es, cooked, baked and let cool in muffin tins before serving. drawing Posted on 19 May 2008 Hot Parmesan cheese cubes to 4 people a pack of diced Parmesan bread crumbs 2 eg gs olive oil Beat the eggs and dip the cheese cubes. Pass them in bread crumbs, then egg ripassateli and again in breadcrumbs. Fry in hot oil and serve hot. dra wing Posted on 19 May 2008 Ravioli with pesto ravioli for 4 people 625g 50g fresh basil 2 cloves garlic 40g pine nuts 125ml of extra virgin olive oil 50g grated parmesan cheese 50g basil leaves 30g grated parmesan flakes salt and pepper cook the ravioli Take them in salted water until al dente and in the meantime whisk mixer with basil, garlic, pine nuts and olive oil, prepare the sauce smooth and homogeneous; incorporated grated cheese salt and pepper and operated again engine for a few seconds, drain ravioli adding a tablespoon of the cooking water to pesto, ravioli seasoned wit h pesto and a splash of olive oil, sprinkle with chopped basil and parmesan chee se, serve. drawing Posted on 16 May 2008 Bucatini with mussels for 4 people 500g mussels 350g bucatini 5 tablespoons oliv e oil 450g peeled tomatoes 3 cloves of garlic plenty of chopped parsley white wine salt and pepper and sauté garlic in hot oil in a pan, when it is browned add the mussels and white wine, stirring, add the chopped parsley, tomatoes, salt and pepper, continue cooking until the sauce is blended, cook pasta in boiling water and once cooked, drain and season the sauce with the mussels, stir and serve immediately. drawing Posted on 16 May 2008 Cannelloni with ricotta and mushrooms for 4 people 500g mushrooms 200g of pasta for lasagna 2 tablespoons oil 3 cloves garlic crushed 2 tbsp lemon juice 400g ri cotta cheese 3 tablespoons chopped fresh basil about 500g (UNPO 'less) tomato pa ste 150g mozzarella, chopped salt and pepper lighting it prepare the oven to 180 degrees. Chop the mushrooms finely and cut the lasagna into 12 rectangles, heat the oil in a pan large enough to moderate heat, add garlic and mushrooms and co ok for 3 minutes. Add the lemon juice and continue cooking for 2 minutes. Put th e mushrooms in a sieve placed over a bowl and crush them well with a spoon colle cting all the juice in a bowl, mix the mushrooms, ricotta and basil, add salt an d pepper and spread the mixture along the edge of a rectangle of dough. Arrotaol

ate the dough around filling and place the cannelloni in a greased pan, repeat t he procedure and fill the baking dish of cannelloni. Pour the sauce of mushrooms over the cannelloni, cover sauce and cheese and brown in the oven for 25 minute s. Posted on 12 May 2008 Hamburger with tomato for 4 people 400 grams of veal 6 salted anchovies mozzarel la oregano oil 3 tomatoes peeled clove of garlic salt pepper Mix the chopped vea l with chopped 2 anchovies, salt and pepper. With the mixture 4 burgers; Mash th e garlic and fry in a pan with a tablespoon of oil. Add the burgers and cook for 8 minutes, chop tomatoes, put them in a pan with 2 tablespoons of olive oil and let cook for 8 minutes. Season with salt, pepper and oregano; Put the burgers i n a pan greased with oil and put on a slice of mozzarella, a tablespoon of tomat o and 2 / 2 anchovy fillets. Upgrade in a hot oven at 220 degrees for 3 minutes. drawing Posted on 07 May 2008 Coffee meringues for 4 people 120 g of icing sugar 2 egg whites a sachet of vani lla coffee powder 60 g butter salt in a bowl Beat the egg whites of eggs, salt, sugar incorporated part icing, vanilla and coffee powder, then stir with a wooden spatula and mix, put t he mixture into a pastry bag, confezionante meringues on a greased baking sheet, spaced apart, bake in oven at 80 ° for 3 hours, leave them and sprinkle with ic ing sugar remained. drawing Posted on 02 May 2008 Mint syrup Ingredients 1 cup mint leaves 120 g sugar and boil in a saucepan with water and sugar stirring is well dissolved. Boil for about 3 minutes and then ne sieve pressing the mint leaves. Cool and then add Posted April 28, 2008 120 ml water Chop the mint constantly until the sugar pass the syrup through a fi ice cubes drafting

Fried mozzarella ingredients: 4 tablespoons mozzarella cheese 8 flour 3 eggs bre adcrumbs salt oil Cut the mozzarella into pieces In a bowl, mix the flour with t he eggs Add the mozzarella and a pinch of salt, stirring Form balls, pass them i n breadcrumbs and put them in hot oil to fry If you can add more tasty balls ins ide a piece of oil, or baked ham or ham drawing Posted April 26, 2008 Chamomile Delights Cook a cup of chamomile flowers and sugar water. When you hav e a thick syrup, cast and let it cool. Whip froth of egg yolks together with the syrup, add the lemon zest and liqueur. Separately assembled the cream and egg w hites, both incorporated and dough. Pour the mixture into molds that will go in the freezer for a few hours. Just before serving garnish with chopped pistachios delights chamomile. drawing Posted April 24, 2008 Spring Beans 4 1 kg of fresh beans 300 grams of tomatoes a few leaves of sage, c love of garlic wings oil washed and peeled tomatoes (also removing their thin sk in) and, after being cut into strips, put them in a pan with 4 tablespoons of oi l. Fry the garlic and sage, then add the beans, which you have peeled and washed , add a glass of water. Put the lid on the pan and cook over low heat for 1 hour , water. Put the lid on the pan and cook over low heat for 1 hour, stirring occasi onally with wooden spoon usually drawing Posted April 23, 2008 Chocolate Cream Ingredients: 1 / 2 liter of milk 6 egg yolks 50 g flour 200 g su

gar 80 g cocoa boil milk in a saucepan, whisk in the egg yolks with sugar in a p an, until mixture is foamy, built a little 'time to the flour and cocoa, mix wel l with a whisk cooking, pour the boiling milk and continue stirring until the cr eam is thick and smooth, let cool; cream thus obtained can be served in bowls, a ccompanied by biscuits of all kinds, but it can also be used to fill the puff or sponge drawing Posted April 22, 2008 Paradise cake Ingredients: 300g caster sugar 300g butter 150g flour 150g of pota to starch 150g icing sugar 8 eggs 1 lemon Put the butter in a bowl and knead wel l until it is soft and well-mounted, add the grated rind of lemon, egg yolks (se t aside 3 egg) of eggs, adding them one at a time, not putting the next, if the former has not been well blended, add sugar, continuing to stir, the flour and s tarch making them fall from a sieve and when the mixture is well blended, add al so the three egg whites until stiff, stirring gently to not remove them; Grease and flour a high-sided pan, pour the mixture and bake at 170 degrees for about 4 0 minutes, and oven let cool on a wire rack and sprinkle with powdered sugar. dr awing Posted April 21, 2008 Melted chocolate whiskey for 4 250 ml fresh cream 150 g dark chocolate 150 g mil k chocolate 1 tablespoon instant coffee 1 small glass of whiskey in a saucepan h eat the cream earthenware, chop the chocolate into the cream and hot Continue to turn until all the chocolate has melted, dissolve the instant coffee in the gla ss of whiskey and add to fondue, stir and place the pot on 'special cooker, kept to a minimum as not to burn the chocolate, served with fruit in season or canne d, chopped, dipped in hot chocolate.'s advice to surprise a bit ', add a pinch o f finely chopped chilli. drawing Posted April 21, 2008 Mashed spinach for 4 people: for 4: 2 packages frozen chopped spinach 50 g butter milk a few tablespoons of g rated cheese (preferably parmesan) salt boil in a saucepan of salted water: Lay still frozen spinach over medium heat and let them thaw, taking care to enlargin g them with a fork, after 1213 minutes of cooking, drain the spinach, squeeze an d put back into the pan where you melted the butter, add a few spoonfuls of milk , grain and with a hand blender until the mixture worked reduce the spinach pure e that do well in dry medium heat, serve hot. drawing Posted April 18, 2008 Scamorza golden for 4 people: a large smoked cheese, flour 2 eggs breadcrumbs sa lt oil for frying removed the thread of mozzarella and slice horizontally with a thickness of about 1 cm removed the crust and pass each slice in a veil flour; shelled eggs in a dish,beat them with a fork and season with a pinch of salt as you put this on the fire, pan fried with plenty of oil, so that the sauce warm w hile you prepare the cheese for cooking, after being shot in the eggs, pass the slices in bread crumbs, then dip them in oil hot and fry over high heat, so they become golden quickly without the cheese has time to melt, serve hot, hot as an appetizer. drawing Posted April 17, 2008 Scaloppine tasty for 4 people: 12 thin slices of veal lightly beaten 50 g butter ½ cup white wine rosemary 40 g green olives lemon a clove of garlic salt Melt t he butter in a pan large enough to the meat in a single layer in the meantime pu t in the mixer rosemary, olives, and garlic clove peeled and finely chopped, sti r this mixture with the lemon juice, butter will soon become hazel Lay the scall ops and sauté for 34 minutes, turning once; spruttatele with half a glass of whi te wine, salt, cook for a minute, then move them to one side of the container an d put in bottom of baking the mince preparation, draw as well; riallargate the s

callops in the pan, cook for another couple of minutes and serve hot with their sauce. drawing Posted April 17, 2008 Spaghetti heaven and earth to 4 people: 400 g of spaghetti (better than number 5) 1 clove garlic 1 / 2 kg of fresh clams 1 large porcini mushroom nice dry white wine parsley, salt pepper olive oil pou r a few tablespoons of olive oil in a pan; Sauté garlic and add the sliced porci ni mushrooms before; cook for 57 minutes, add clams and cook for another 5 minut es, pour a little 'white wine and increase the heat to let it evaporate, then ad d the salt, parsley and pepper; drained spaghetti and toss in the compost. drawi ng Posted April 15, 2008 Breaded Chicken Thighs serves 4 4 chicken thighs 2 eggs 80 g breadcrumbs white w ine rocket a cucumber carrot 20 g chives balsamic vinegar olive oil, salt and pe pper, put the chicken legs on a baking sheet, sprinkle a bit ' white wine and le t marinate for an hour, beat the eggs in a bowl by combining the breadcrumbs and salt, stir, remove the chicken thighs from marinade, pat dry and pass into the batter created; fry in a pan with oil for about 20 minutes, prepared by the pan in a white wine, balsamic vinegar, water and chives (chopped) and taken slla fla me with oil, salt and pepper, chopped arugula, cucumber and add the carrot, prev iously cut into slices, sprinkle with the emulsion and serve the vegetables alon g with chicken legs. drawing Posted April 12, 2008 They are delicious meatballs marinate for 4 people: a box of salmon, 200 g 170 g crab meat 2 rolls parsley oil milk 2 eggs butter salt and pepper prawns 16 remo ve the crumb from the bread and put it in a bowl with a little 'milk to soften i t, then mettela in a blender with crab meat and salmon (drain them first), add t he egg yolks and whisk until all blended to which you add the parsley, salt and pepper, make 16 portions and each formed a meatball in which you have to put a s hrimp, put them gradually into a buttered pan and cutlery on each dumpling a pea nut butter and bake at 200 ° for approximately 1520 minutes, serve hot, but if y ou are good even cold accompanied by a bit 'of mayonnaise. drawing Posted April 11, 2008 The Sangria Sangria want to prepare a special occasion? Ingredients: 3 bottles o f red wine (hence the choice is personal,The important thing is that it is light weight) 1 bottle of sweet Muscat wine 1 cup brandy or cognac 45 tablespoons of s ugar (do not overdo it, because at rest, increasing the sweet taste) fresh fruit to taste (peach, lemon, orange, melon , etc ...) cinnamon and cloves Refrigerat e for at least half a day (more rest the better) and served in a bowl or large g lass with ice. When it is hot is very good. drawing Posted April 10, 2008 Strawberry mousse for 4 people 300 g strawberries 250 g cream 100 g icing sugar a bit 'of gin lemon fresh mint and free Wash strawberries and place in blender p uree in reducing them, whip the cream with the sugar icing, then mix the two com pounds with a splash of gin, put the cream into dessert cups and transferred to it in the freezer until ready to serve, you can keep from wanting a little 'crea m and 4 strawberries for garnish each cup with a strawberry , a slice of lemon a nd a fresh mint leaf. drawing Posted April 10, 2008 Orecchiette with arugula for 4 people 350 g orecchiette 150 g potatoes 150 g of arugula 2 cloves garlic salt and pepper olive oil lLessate orecchiette in a larg e pot with salted water, cleaned and peeled potatoes, cut into rounds and after 5 minutes of cooking pasta, throw water, cook for another five minutes and then

add the rocket previously washed and cut into large pieces and cook for another 3 minutes, do five spice in a pan with 2 tablespoons oil cloves of garlic and a bit of peproncino, drain the pasta and then stir-fry mix, serve. Possible combin ations with both red and white wine. In the first case, a good "Passerina of Fru sinate" in accordance with a Montepulciano d'Abruzzo "not too heavy. drawing Posted April 8, 2008 For cod dumplings and a plate of asparagus season ... 4 4 cod fillets (about 500 g) 8 slices bacon 8 asparagus spears 4 mushrooms butter, salt and pepper to the batter 250 g flour 20 g yeast beer, a splash of olive oil, salt and pepper Prepare the batter first hour, take a large plate, dissolve the yeast and flour with the bee r, salt, pepper and let the batter rest for an hour covered with a towel in the meantime boil the asparagus in boiling salted water, drain and dry on a paper to wel; sauté with a little 'butter in 4 mushrooms, arranged horizontally on the Ta lgar slices of bacon, two by two, to form rectangles large enough, each placed o n a fillet of cod, salt and pepper, 2 asparagus tips and mushrooms cut in half, wrap the strips of bacon in order to obtain a bundle; discard them in batter and fry for a few minutes in plenty of oil to make them crispy and golden. Served. drawing Posted April 4, 2008 Fried eggs It seems a simple recipe? Not yet know all the preparation ... sign o f changing times. But this one is very good: Prepare: 2 fresh eggs 30 g butter s alt and pepper to separate the two yolks from the whites, retaining the same par t, heat a small frying pan, add butter to simmer just starts to fry gently pour the egg, break the egg whites with a fork, before they become hard, create two g rooves on the albums by pressing with a spoon (it will be the location where you will go to incorporate the yolks) and add the salt and place the yolks in the g roove at a time, cover the pan just for a few seconds with a lid and then remove it, only the surface of the salted egg, to prevent yolk machine soplverizzate w ith pepper and serve, if desired, you can garnish with a little sautéed bacon as ide. If you seem too heavy, you can cook in the oven, just butter a baking dish and pour in china within the two whites,Bake at 180 degrees for about 5 minutes, add the yolks and continue cooking for a minute. drawing Posted April 3, 2008 With the remains of doves ... We still progressing doves Easter? Why not try to use them to prepare a nice cake? Do this: for 4 people 200 g of cake 3 egg yolks 3 tablespoons sugar 2 dl whipping cream 40 g sugar 3 tablespoons Marsala sweet 4 meringues with a knife reduce the dove (without candy) into cubes; crumbled by hand half of the meringue, in a pan in a water bath fitted with a whisk the egg yolks with sugar until mixture is light and fluffy ( better with electric whips ), add the Marsala and allow to thicken without stirring, remove the pan from wa ter bath and transfer the eggnog in a bowl aside and let cool, stirring occasion ally, add the dove zabaglione previously fragmented and crumbled meringue, mix w ell, you have assembled the cream incorporated with icing sugar; spread the mixture into 4 bowls and let stand in refrigerator, then decorated wi th remaining meringues and serve immediately. drawing Posted April 3, 2008 Sandwiches all'insalata ... An easy alternative to simple salad recipe, prepared in half an hour: 4 4 500 grams of bread Arab asparagus season lettuce 4 tomatoe s 150 g 180 g fillet of mackerel in olive oil 30 g butter 4 tablespoons oil virg in watercress, salt and pepper blanched asparagus in 10 minutes in boiling water , drain and cut the tips. Do the same with the tomatoes, peel and cut into cubes , trimmed to lettuces, wash it and scatter it with my hands melt the butter in a saucepan, adding the asparagus and tomatoes, cook for 5 minutes, disconnect the

watercress leaves, put them in the oil by pouring a bit 'of salt and pepper and beat well with a fork, fry for 5 minutes, stirring for good; together in a bowl of mackerel fillets, drained and chopped oil, add tomatoes and lettuce, watercr ess dressed with oil, stirring the plan, split in half 4 loaves Arabs and includ ed within each previously prepared the salad, close the sandwiches and serve. Ve ry tasty! drafting Written April 1, 2008 in five minutes ... a dessert classic and never out of fashion: 4 8 slices of pi neapple in syrup (preferably fresh) 8 pitted cherries in syrup and 30 g butter 2 tablespoons sugar, a can of spray cream a brandy take a pan with something in i t beautiful figure on the table, large enough to contain the 8 slices of pineapp le and let melt the butter and when shall start to foam, add the pineapple by pl acing a cherry in the center of each; sauté over high heat for 2 minutes, moving the pan; sprinkle with 2 tablespoons of sugar, sprinkle with the brandy, you he at and stir, bringing the pan to the table still flaming, just off the flame pin eapple served on dessert plates and top each slice sprayed a bunch of cream. rec ipe. com Posted March 28, 2008 Try them with ham cutters because they are great! For 4 people: 100 g ham 100 g lean ham 100 g mascarpone 50 g of paste (potato, salmon etc ...) 34 tablespoons cream salt Put in the blender and the raw ham chopped, add the cream and whisk u ntil a smooth paste; remove from blender and add the mascarpone cheese first, then paste and a pinch of salt, stir and mix; them divide mixture into small disposable molds and place in freezer for 5 minutes, then take them and spread it so that they can serve a s an appetizer drafting Posted March 26, 2008 Paella Paella is definitely the dish that best represents the Spanish cuisine. = The name paella pan is of Valencia.The dish is a combination of products that e ach area had. From coastal to inland areas, the production of different products (vegetables, rice, eggs, shellfish ... etc.) has enabled the creation of this d elicious dish. The inhabitants say that Valencia paella is from the parts, when in fact the ingredients are in season as well as local issues. In essence, you p ut in "pan" that you had available, especially in times of famine and adding the rice came out flat that was consumed in the same pan. Posted March 26, 2008 Pancakes woods to feel a little 'Red Riding Hood: 200 grams of bread 200 g of fo rest fruits (blueberries, currants, strawberries, raspberries etc ...) milk suga r flour egg olive oil and salt to Make the bread pieces in a bowl stale covering it with plenty of milk to soften it, and meanwhile quickly washed the berries, sprinkle with a little sugar and let stand for 10 minutes, blend the bread to ob tain a homogeneous pap which combine the egg, 4 tablespoons sugar a pizico salt and 2 3 tablespoons of flour in order to obtain a consistent batter, add the ber ries to the mixture, stirring well, let it rest in the fridge for 10 minutes, pa id a lot of oil in the pan of fried and not just hot Pour the batter by spoonful s, frying pancakes golden on both sides, served hot and sprinkled with sugar ric Posted March 26, 2008 Salad of celery and cheese salad quick and easy to prepare: for 4 servings: 200 grams of celery, cut into julienne 150 g Emmental ten walnuts 100 g of mayonnais e a tablespoon of the tomato ketchup, salt and pepper Drain the celery and place in a bowl, cut into strips and add to the Emmental cheese celery, along with ch opped walnuts, mix the mayonnaise with yogurt, ketchup, a handful of salt and fr eshly ground pepper, stir well and pour the sauce obtained sull'insalata, stirri

ng carefully, washed and sliced tomatoes and put sull'insalata as decoration dra wing Posted March 26, 2008 Clam soup today for lunch prepared: 1kg fresh clams 500 g peeled tomatoes 2 cloves garlic, dry white wine 4 slices o f bread baked in a wood a chili parsley onion, oil and salt Take the clams and p lace them in the sink and helping with a stiff brush, free them from fouling. Le t them then soaked for 10 minutes. Meanwhile take a large pan and pour half a gl ass of white wine, a clove of garlic and some parsley. Dive clams and cover. A h igh heat let them open and then remove the pan filtering the liquid which have i ssued in cooking. In a bowl, place the onion, the garlic and 3 tablespoons of oi l, let dry a little and add the chopped tomatoes, chilli and a bit 'of salt. Coo k with the cover and a low heat for about 20 minutes. After you put the clams in the sauce with their cooking liquid and a ladle of hot water. Spruzzatevi above the finely chopped parsley and cook for another 10 minutes. Meanwhile toast the bread slices and put them on the bottom of individual plates, pour the soup whe re. Serve hot. Drawing Posted March 26, 2008 If full of vitamins especially vitamin C you need, try this: for 4: 4 5 dl manda rin tangerine juice 4 sprigs 20 g of black currant jelly egg white sugar Peel th e tangerine and blanch in boiling water for 23 seconds and drain, you soften gel atin in cold water, pour the tangerine juice in a saucepan and add the gelatin a nd melt over low heat, remove from heat, let cool for a few minutes the juice an d pour a thin layer on the bottom of a mold round, put in refrigerator to solidi fy and then systematically over a layer of mandarin segments,cover with another juice and put back in the fridge; continue the process until you finish the ingr edients, keep in refrigerator for 6 hours, the mold and decorate with currants a nd sugar whipped past the album. Posted March 21, 2008 A salmon appetizer cream dish easy to prepare: Take 130 grams of salmon fillet, 80 g of smoked salmon, 50 g of butter 1 / 2 lemon (juice), 1 sprig of dill, 150 g of tortilla chips a sprinkling of pepper, a pinch of salt until softened butte r at room temperature for 15 minutes, wash the dill and chop finely, remove the skin and any bones from salmon fillet, in the pot boil a liter of water ( Tip: p rofumatela with lemon zest) put the Samone in a basket to make it to steam, whil e supporting the basket above the pot for 10 minutes and then let it cool, cut i nto pieces is the thread that Samone, put the chopped salmon in a bowl, add the lemon juice, dill, salt, pepper and stir, slowly incorporate the butter with the aid of a whip; worked until creamy; Divide the cream of salmon into 4 bowls and serve with tortilla chips. Good appe tizer indeed! Posted March 21, 2008 Risotto "Primavera" To celebrate the arrival of spring, here's a colorful dish . .. For 4 people 250 g of rice 2 apples a small onion and one red one green peppe r 100 g ham 100 g Emmental parsley oil, lemon juice, a teaspoon of mustard 2 rip e tomatoes salt and pepper Cook rice in boiling water for about fifteen minutes, drain and then rinse it under running water to cool it quickly, while the rice is prepared on the fire the necessary ingredients: peeled and cut peppers into s trips, peel the apples cut in four, and cut some small cubes, cut into squares h am and Emmental cheese sticks, peeled and sliced onion; gradually that prepares ingredients, put them in a bowl, wash and chop the parsley in a bowl dissolve th e mustard with a tablespoon of lemon juice, add 56 tablespoons of oil, a handful of salt, a little 'pepper and the whole emulsified; add the ingredients prepare d before, mixing well and sprinkle with chopped parsley, seasoned with the sauce

and stir again, and finally decorated with tomatoes, washed and cut into wedges . Enjoy! Posted March 21, 2008 Zeppole of St. Joseph Today St. Joseph, and the Neapolitan tradition, but in gen eral that of Centrosud Italy, wants a kitchen's famous "Zeppole." Let's look in detail: preparation: 5 dl water 100 g butter 500 g flour 10 eggs a pinch of salt Take a pan and put together the butter, water and salt. Bring to boil and add t he flour stirring with a wooden spoon for about 10 minutes. Cool and pour the al l in a crock by incorporating eggs one at a time. Put the dough into a canvas ba g of bagels and train (quite large). Put them on squares of wax paper and fry in hot oil retreating as soon as the package will be removed. During cooking often turn to make the color Zeppola evenly. Once ready to be stuffed with pastry cre am (or even empty ) and black cherry jam. Finally Sprinkle with icing sugar and a pinch of cinnamon. Who would not prefer the fried, it can also cook in the ove n, but the flavor changes much. Enjoy! Posted March 19, 2008 From chocolate mousse with coffee enjoyed at any time, take: 250g plain cream ci occolto 3 eggs 50g butter, a cup of espresso coffee 50g sugar 4 Break the chocolate wafe rs and bake in water bath with two tablespoons of cream. Simmer, making it melt, stirring constantly.Remove from heat and add the butter, stirring to melt it. S helled eggs 2 egg whites and place in a bowl, add 3 egg yolks to the chocolate c ream. Let it rest. Whip while the two egg whites until stiff dense, and then add them to chocolate, stirring from bottom to top. Place the mousse into dessert b owls and freeze for about 15 minutes. Meanwhile mounted a glass of ice cream wit h sugar advanced, remembering to sprinkle ' over each bowl before serving, perha ps with the aid of a pocket-capped star. Finally Decorated with a wafer. Your gu ests will thank you for sure! Posted March 17, 2008 The Formaggino ... not just for my baby! Although they are usually identified as children's products they are not exactly suited to their food. This of the pres ence of polyphosphates which reduce the intestinal absorption of calcium. The ch eese comes when you think riutlizzare cheese waste, but not gone bad, but only t hose seasons have revealed some flaws in appearance or form. Then this cheese sp read is melted at 85 ° producing processed cheese. In order for the merger is pe rfect for a homogeneous final product stabilevengono added " emulsifying salts, polyphosphates and / or the sodium citrate, causing just reducing the absorption of calcium. ° °°°°°°°°°°°°° °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° COL PASTINE F ormaggino Serves 4 250 grams of 4 cheese pasta parsley olive oil salt Preparatio n Boil water in a saucepan then add the salt and the pasta is finished when the cotura drain a little, leave a little water Add 3 tablespoons olive oil Put the cheese and some chopped parsley and mix well with a wooden spoon Serve in 4 indi vidual dishes l l l l l l °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° °°°°°°°°°°°°° °°°°°°°°°°°°°°°°°°°°°°°° Posted February 18, 2008 Sweet Easter Easter Pigna Ingredients 10 eggs 1 / 2 kg sugar, 1 tablespoon lard, 1 cup oil, 1 / 4 l milk, 1 cup of marsala and various liqueurs, citrus, candy, raisins, vanilla and cinnamon determination, 25 g yeast, flour than it throws a rather soft dough prepared the night knead the bread yeast, dissolved in warm wa ter and about 100 grams. flour and let rise overnight

l l l l l l l l The next morning with the yeast dough melt in the warm milk Add the beaten eggs, sugar, a bit 'of salt and oil then add the juice of orange and lemon, grated ri nd, vanilla, candies, raisins, cinnamon, a little 'liquor, and then all the rema ining flour Mix all ingredients in a robust way Take a mold fairly high, and dre dge in flour imburratelo Put the dough in the mold cover everything and keep it for at least 4 hours in a warm place to grow it grew back after the dough is bak ed in an oven previously heated to around 160/180 degrees Bake for 40/45 minutes Posted February 15, 2008 Home Contact Kitchens Glossary Help Sitemap Doors and Windows rtise © 20062008 Design and Development TURBODESIGN Adve