Delicious Pizza Sauce

Ingredients

6 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped
a total of about 1 1/2 tablespoon dried Italian herbs (I mixed mostly basil, thyme, oregano)

200 g of tomato paste

200 g of crushed tomatoes

Preparation

Heat a pan, then cover the ground well with olive oil and onions fry golden brown over medium heat about 5-10 minutes. Reduce the heat and cook last 30 seconds of the garlic, then add the spices and fry also a few seconds.

Stir in tomato paste and tomato puree, heat to medium - turn low and simmer everything for about 10 minutes. Let cool slightly and spread sauce on the pizza base.

Classic Italian Puffs

Ingredients

Choux

250 ml of water

125 g butter

125 g of wheat flour

¼ tsp salt

4 eggs

Filling

450 ml cream

1 tablespoon sugar

½ teaspoon vanilla extract

Glaze

75 g chocolate

Preparation

Preheat the oven to 230 C / Gas mark 8. A baking sheet with parchment paper.

Boil water in a medium saucepan. Add the butter, melt stirring and bring to a boil. Flour and salt pour at once into the pot and stir vigorously until a large ball formed from the dough.

Remove from heat and add the eggs one by one. After each addition, stir well until the dough is smooth.

Give each one heaping tablespoon of dough at a distance of 7 cm on the prepared baking sheet.

Bake for 15 minutes in the preheated oven. Reduce temperature to 160 C / Gas mark 3 and bake another 25 minutes until the puffs are golden brown. Take, cut from the oven and remove the soft dough from the center. Switch off the oven and put the wind bag 20 minutes to dry again in the oven. 

Let cool completely on a wire rack.

The whipped cream with a hand mixer to beat until stiff, stir in vanilla and sugar. Cream puffs filled with whipped cream. Melt chocolate in the microwave or in a water bath and the profiteroles drizzled with it. Serve immediately.

Melon With Prosciutto

Ingredients

1 small chilled melon
1 large chilled cantaloupe melon
8 slices prosciutto (about 240 g)
black pepper
Mint sprigs, to taste

Preparation

The two melons cut lengthwise into 12 columns. Cut the peel, and serve the slices of honey and

Cantaloupmelonen alternately to 8 appetizer plates.

The ham slices in half lengthwise and loosely roll up bag-shaped so that they resemble a flower.

Arrange the melon slices alternately on a starter platter, place the ham in the middle or between the melons and sprinkle with pepper. The mint leaves Wash, pat dry, and garnish the melons with it.

Bruschetta With Tomatoes And Red Onions

Ingredients

1 baguette, sliced
8 medium tomatoes, diced
½ bunch fresh basil, chopped
½ red onion, finely chopped
freshly ground pepper
3 cloves garlic, halved

Preparation

Preheat oven to 200 ° C / Gas mark 6.

The tomatoes, basil and red onion in a small bowl, mix well and set aside.

Place the baguette slices on a baking sheet and roast in the oven for 5 minutes.

Remove the bread from the oven and let cool on a large serving platter 3-5 minutes. Rub the top of the baguette slices with garlic and demonstrate good generously with the prepared tomato mixture.

Green Asparagus Risotto with Lemon

Ingredients

Canceled 20 spears of green asparagus, ends1 liter chicken stock
2 tablespoons olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper from the mill
1 clove garlic, finely chopped
240 g Arborio rice or risotto rice
120 ml dry white wine
20 g freshly grated Parmesan
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Preparation

Put steam service in a pot of water (water should not touch the insert) and water to a boil. Green asparagus pour in, dampen the lid on and about 5 min., Until the asparagus is tender. Then cut asparagus into 3 cm long pieces and set aside.

Broth to bring simmering and simmer on low heat.

Heat oil in a large frying pan and sauté onion and celery for about 5 minutes glassy. Season with salt and pepper, then add the garlic and rice. Gently fry rice with stirring for about 5 minutes.

Add white wine, stirring constantly for about 5 minutes. Have to be absorbed. Now the hot chicken broth cup as give Risotto with stirring. Once the liquid has boiled, pour more broth. Stirring constantly, overall, the process should take about 20 minutes. Now stir in asparagus.
Remove from heat and stir risotto Parmesan, lemon juice and lemon peel gently into the risotto. Serve immediately.

Pumpkin Risotto With Feta Cheese And Spinach

Ingredients

375 g pumpkin meat, diced
1 tablespoon olive oil, more for the form and for brushing
950 ml vegetable stock
1/2 teaspoon minced garlic
1 onion, chopped
30 g young spinach leaves
170 g feta cheese, diced
Salt
Pepper
450g rice

Preparation

Preheat oven to 200 ° C. Ovenproof dish with olive oil auspiciousness.

Pumpkin enter into a steamer insert. 2-3 cm of water in the pot including filling and pumpkin but did attenuate yet. Put it into the mold. Brush with olive oil, salt and pepper. Bake in preheated oven until golden brown and cook.

Heat the olive oil in a saucepan. Saute onion and garlic soft. Rice and fry 1 to 2 minutes. Gradually, the consomme, only 1/2 cup at a time, stirring constantly after each addition, until the broth is boiled first and then add more broth. Cook until the rice is soft. Add salt and pepper.

When the pumpkin in the oven is almost done, put feta on a baking sheet and cook in the oven until the cheese begins to melt at the edges.

Mix half of the pumpkin with the risotto and spinach leaves. Distribute risotto on a plate and spread the remaining diced pumpkin and feta on it.

Insalata Caprese

ingredients

Servings: 6

4 large vine tomatoes, sliced
500 g of fresh mozzarella (buffalo mozzarella), sliced
Handful of fresh basil leaves
3 tablespoons extra virgin olive oil
sea salt
fresh ground pepper
preparation

Preparation: 

A large serving platter alternately and some overlapping with tomatoes, mozzarella and basil evidence.

Drizzle with the olive oil. Season with sea salt and pepper.

Mediterranean Spaghetti With Cod

INGREDIENTS 

• clippings desalted cod
• 1 handful of capers
• 1 green olives
• 1 black olives toasted
• Parsley
• Oil
• salt
• paprika
• 10 tomatoes datterini



PROCEDURE

Break a clove of garlic and I do "burn" in the pan with the oil. When I take it out just browned.

Meanwhile wash and I open the datterini into four parts. Squeeze slightly to lose a bit 'of water, then put it in a pan and briefly jump.

I raise the boiling salt water - attention, half the usual dose of salt - and drop the spaghetti.

Wash and squeeze the capers, and I add them.

Reeled off the olives, green and black, the cutting Pezzoni coarse and add.

Cut the skin from scraps of cod and i break erratically, then I insert it in the pan with the other ingredients.

After seven minutes of cooking spaghetti draw water and add them to the base so obtained, and jump vigorously.

Chopped parsley, I remove the pan from the heat, add and jump again, briefly.

I put in the dishes and irroro with a little olive oil and a sprinkle of paprika.

Baked Trout With Lime

Ingredients

1 whole trout (about 600 g)
salt
pepper
2 tablespoons melted butter
fresh sage leaves
1 unsprayed lime
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Preparation

Preheat oven to 200 ° C.Clean the fish and remove fins and gills. Rub with salt, pepper and melted butter.

Salt body cavity and fill it with fresh sage.

Lime cut into thin slices. Trout on one side a few times and cut slices of lime stuck in the cuts.

Fish on a baking sheet and bake 20-30 minutes in the preheated oven. If the fish threatens to become too dark, cover with aluminum foil.

Convert oven temperature

To convert the oven temperature by circulating air on top and bottom heat just look in our conversion table.

Mince lasagne

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
500 g minced
1 tbsp tomato puree
250 ml red wine
4 ripe tomatoes, diced
1 can of tomatoes (400g)
1 bay leaf
a few sprigs of fresh thyme
For the béchamel sauce
25 g butter
25 g flour
575 ml of milk
60 g grated Cheddar
Salt
freshly ground pepper
500 g lasagne sheets
grated Parmesan

Preparation: 

Heat the olive oil on low heat in a large pot or a pan with high sides.

Onion, celery, carrot and the garlic. 8 - 10 minutes slowly sauté until tender. Place in a bowl and set aside.

Heat the same pan and fry on high ground beef in portions until it is well browned.

Add the vegetables to the pan, tomato paste, red wine, fresh tomatoes, canned tomatoes, bay leaf and thyme stir.

Sauce simmer over low heat for 1 hour.

For the béchamel sauce Melt butter in a heavy-bottomed pot. Add the flour and sauté for 1-2 minutes, stirring occasionally. Gradually, 300 ml milk in small amounts stir until a smooth sauce. Stir in cheese, then simmer gently 5 minutes. Remove from heat and set aside.

Preheat oven to 180. In a large pot, boil water and lasagna noodles 1 - cook for 2 minutes until they are soft.

Lasagna together: Line the bottom of a large baking dish with lasagna sheets. Spread over a layer of meat sauce, so that all the leaves are evenly coated. Spread the bechamel sauce on the meat sauce, then seize again with lasagna sheets. Repeat layers of meat sauce, bechamel sauce and lasagne sheets. Last sprinkle with Parmesan.

Bake in preheated oven 25 - bake for 30 minutes until the cheese is melted and browned.

Vanilla Panna Cotta

Ingredients

Servings: 4

4 tsp gelatin + 4 tablespoons water
500 ml cream
1/2 cup sugar
1 vanilla pod

Preparation

Preparation: 15mins> Cooking time: 10minutes> Idle time: 4hrs cooling> Finish in: 4Stunden25Minuten

Gelatin dissolve in water.

Give cream and sugar in a saucepan. The vanilla bean lengthwise slit and add. Dissolved gelatin of water.

Bring stirring constantly with a whisk at medium heat for cooking.

Give panna cotta in small baking pans and allow to cool for about 4 hours.

Serve with berry sauce.

Egg Pudding

INGREDIENTS

500 grams of flour 00Ricetta of brioche sweet and soft
100 g butter
70 grams of sugar
180 ml of milk
25 g of yeast
3 eggs (1 and 2 in the mixture for brushing)
1 pinch of salt

Procedure:

In a saucepan heat the milk and melt the yeast;

In a bowl you place the flour and pour sugar 2 eggs, salt and butter into chunks;

Pour the milk and yeast and mix all the ingredients;

Form a ball and put it to rise in a bowl covered with a cloth for about 1½ hours or until it has doubled in
volume;

After the time necessary to give the dough the shape you want, put in the mold and let rise again for a couple of hours;

Beat the remaining egg with a fork and brush the brioche bread before baking;

Bake at 180 degrees for 30 minutes, let cool, misshapen and serve.

Pizza

Ingredients

Servings: 4

For the dough
300 g flour
½ cube of yeast
1/8 lukewarm milk
Salt
For the topping
1 tomato
400-500 g of ground beef
2 onions, very finely diced
2-3 tablespoons chopped parsley
2 tablespoons butter or oil
Pepper
Salt
Paprika

Preparation

Place the flour in a bowl and press a hole in the middle. Dissolve the yeast in the milk and pour into the well.

Salt and knead well. Pour the mixture into egg-sized pieces part, cover with a damp cloth and let rise about 20 minutes in a warm place.

Tomato crosswise cut, blanch in hot water and remove the skin. Then roll the dice. With ground beef, diced onion, butter, parsley and spices mix well.

Preheat the oven to 180 C and two grease baking sheets. Roll out the dough pieces circular thin and place on the prepared baking sheets.

Spread the filling on top and bake in preheated oven for about 20-25 minutes.

Roll out pizza dough and best evidence and bake pizza:

In Allrecipes cooking school you will find extensive articles with pictures, how to roll out pizza dough and pizza topped and bakes.

All about yeast dough

In Allrecipes cooking school you will find instructions and tips for baking with yeast.
Convert oven temperature

To convert the oven temperature by circulating air on top and bottom heat just look in our conversion table.

Classic Cassoulet

INGREDIENTS

1 whole duck, fresh or frozen, thawed (5 lb / 2.2 kg)

2 c. to tab (30 mL) coarse salt

1 c. tsp (5 mL) ground black pepper

1/4 tsp. tsp (1 mL) dried thyme

2 cups (500 mL) dry white beans (navy type or great northern)

Cold water

4 oz (125 g) diced bacon

4 cups (1 L) chicken broth

1/3 cup (80 mL) chopped fresh parsley

1 pinch ground cloves

3 bay leaves

1 1/2 lb (750 g) duck fat or pork, melted

1 lb (500 g) boneless pork, cut into cubes

12 oz (375 g) fresh pork sausages, garlic sliced

3 chopped onions

4 cloves garlic, chopped finely

1 can (28 oz / 796 mL) diced tomatoes

3 t (750 mL) sliced fresh bread, crumbled

1/4 cup (60 mL) melted butter

PREPARATION

Using poultry shears, cut the duck either side of the bone back. Remove the bone back and clip the wings tips (reserved for future use). Remove excess skin and fat. Book. Cut the duck into eight pieces and place in a bowl. Sprinkle with salt, pepper and thyme and stir to coat the duck. Cover the bowl with plastic wrap and refrigerate up to 24 hours to allow flavors to develop.

Meanwhile, chop the skin and fat reserved and put them in a pan. Cook over low heat for about 1 hour or until the skin is golden brown and the fat is melted and clear. Through a fine sieve placed over a bowl, strain the fat (discard the skin). Cool. Cover and refrigerate until the fat has taken or overnight.

Put the beans in a saucepan and cover with cold water. Bring to a boil and boil for 2 minutes. Let stand for 1 hour. Drain and return to pot beans. Add bacon, chicken broth, 2 tablespoons (30 mL) parsley, cloves and bay leaves. Bring to boil. Reduce heat, cover and simmer 30 to 40 minutes or until beans are tender. Drain, reserving the broth. Remove bay leaves. Cool beans and broth separately, cover and refrigerate.

Meanwhile, remove almost all the seasoning that covers the duck. In a large metal pot, melt the duck fat over low heat reserved. Add the duck pieces and melted duck fat. Bake in preheated oven at 300 ° F (150 ° C) for about 1 1/2 hours or until the duck is tender. Remove the duck from the pan reserving about 1 tablespoon (15 mL) fat (refrigerate remaining fat to prepare confit cassoulet or other) and place on a baking sheet. Place the duck under a preheated broiler for browning.

In the clean metal casserole, heat the reserved duck fat over medium-high heat. Add pork and sausages several times, if necessary, and brown. Degrease the casserole. Into the casserole, add onions and garlic and cook over medium heat for 5 minutes. Add reserved broth of beans and tomatoes. Cover and simmer for about 1 1/2 hours or until the pork is very tender.

Spread half of the beans into a large casserole with a capacity of 24 cups (6 L) or a roasting pan. Using a slotted spoon, spread the preparation pork and sausage, cover pieces of duck and the rest of the beans. Pour broth with tomatoes and bake in preheated oven 350 ° F (180 ° C) for 1 hour. In a small bowl, combine bread crumbs, melted butter and remaining parsley. Sprinkle the beans and cook for about 1 hour or until the top of cassoulet golden and crisp.

Mixed vegetables

Ingredients

Carrot (s): 4 g
Bean (s) green (s): 200 g
Turnip (s) along: 0.5 part (s)
Petit (s) shelled fresh peas (s): 200 g
Celery (s) rave: 0.5 part (s)
Yellow (s) egg (s): 1 piece (s)
Mustard: 5 g
Fine salt 3 pinch (s)
Pepper: 3rd round (s)
Sunflower oil: 20 cl

Description of the recipe

Carrots, celery and turnips, then wash. Using a mandoline, cut then into 1 cm slices, then into sticks of 1 cm wide, then in small regular dice. Drain the green beans and cut into sections of 1 cm. Shell the peas.

In a saucepan, bring a large saucepan of salted water to boil. Add carrots and turnips, cook 1 min. Add celery and green beans, cook 2 minutes. Finish with the peas and cook another 4 minutes. Drain vegetables and cool with cold water to stop the cooking and set aside.

To mayonnaise: Using a whisk, mix in a bowl the egg yolk, salt, pepper and mustard, then add the sunflower oil as. Add the vegetables, mix well and draw in a serving dish.

Lobster Stew With Spring Vegetables

Ingredients

Breton lobster 500g: 6 item (s)

Onion (s): 1 piece (s)

Shallot (s): 1 piece (s)

Fresh thyme 1 branch (s)

Clove (s) garlic 2 clove (s)

Cognac: 7 cl

Tomato paste: 10 g

Unsalted butter: 30 g

Wheat flour: 30 g

For the filling

Carrot (s): 3 item (s)

Sugar snap peas (s): 200 g

Petit (s) shelled fresh peas (s): 200 g

Asparagus (s) green (s): 6 item (s)

Courgette (s): 2 item (s)

Onion (s) again (x): 6 item (s)

Water: 30 cl

Olive oil: 2 cl

Powdered Sugar: 15 g

Fine salt 6 pinch (s)

Unsalted butter: 40 g

Recipes

Detach the claws and tail of lobsters. Peel thoroughly believed lobster tails and set aside.

Cook the clips in a boiling water for 6 minutes, then drain, peel and set aside the coral.

Break the ones into and empty.

Peel the onion and shallot and slice into thin strips.

In a hot pan, saute with a little olive oil, lobster shells for 10 minutes. Then add the onion, shallot, thyme, garlic, and cook 3 minutes until caramelized. Add the tomato paste and cook 2 minutes and flambé with cognac. Cover with a water and cook for 20 minutes. Filter and reduce by half.

For the roux: Melt 30g butter in a saucepan and add the flour. Cook 5 minutes over low heat and remove to cool. Add coral. Mix one part of the hot bisque with the cold roux, then back into the saucepan and boil for 5 minutes to thicken the sauce. Book then warm.

2For the filling:

Wash all vegetables. In a pan, add the peeled asparagus, snow peas, cut into 2 zucchini cut into sticks, peas shelled and peeled onions (not green) with 1 glass of water, 20 g butter, 1 pinch of sugar and a pinch of salt.

In another pan, put the carrots, peeled and cut into thin strips 1 with beveled glass of water, 20 g butter, 2 pinches of sugar and a pinch of salt.

Heat 2 stoves and cook vegetables until complete evaporation of water. Check for doneness by piercing with a knife.

Cut raw lobster tails into 4 and put them in the bisque. Cook 4 minutes stirrings light. Add the vegetables and shelled lobster claws for good to heat.

Shepherd's Pie With Lamb And Mushrooms

INGREDIENTS

Trim meat
1/2 cup (125 ml) of boiling water
7 oz (200 g) dried mushrooms (porcini type)
1 c. to tab (15 ml) olive oil
1 lb (500 g) ground lamb
1 oz (30 g) pancetta (or bacon) diced
1/2 onion, finely chopped
1 stalk celery, finely diced
1 carrot cut into small cubes
1 clove garlic, finely chopped
1/2 tsp. tsp (2 mL) rosemary (or marjoram) dried
1/2 tsp. tsp (2 mL) dried thyme
1/4 tsp. tsp (1 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
1 cup (250 mL) fresh mushrooms, quartered
1/4 cup (60 ml) of red wine or beef broth reduced salt
1 cup (250 ml) of reduced beef broth salt
1 c. TAB (15 ml) of tomato paste
1 c. tsp (5 mL) Worcestershire sauce
1 1/2 c. to tab (22 mL) flour
2 c. TAB (30 mL) water
Mashed potato
4 potatoes (Yukon Gold type) peeled and cubed
2 c. to tab (30 ml) of milk or cream 10%
1 c. to tab (15 mL) butter
1/2 tsp. tsp (2 mL) Dijon mustard
1/4 tsp. tsp (1 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
1 c. to tab (15 ml) olive oil
1 leek, white and light green parts only, thinly sliced

PREPARATION

Preparing filling meat

Pour boiling water into a bowl, add the dried mushrooms and let stand for 30 minutes or until they are soft.

Meanwhile, in a large skillet, heat half the oil over medium-high heat. Add the ground lamb and pancetta and cook, stirring occasionally, for about 8 minutes or until the lamb is no longer pink. Using a slotted spoon, put the meat mixture into a bowl lined with paper towels. Degrease the pan.

In the skillet, heat remaining oil over medium heat. Add onion, celery, carrot, garlic, rosemary, thyme, salt and pepper and cook, stirring occasionally, for about 6 minutes or until vegetables are softened . Add fresh mushrooms and cook for about 6 minutes or until browned. Add wine, scraping in the end of the pan with the spoon of wood to loosen particles and boil until all the liquid has evaporated. Add broth, tomato paste, Worcestershire sauce, dried mushrooms with their soaking water and meat mixture. Bring to boil, reduce heat and simmer uncovered for 25 minutes.

In a small bowl, mix the flour and water. Stir this mixture for the preparation of meat. Bring to a boil and boil for 5 minutes or until the filling has thickened. Spread filling on the meat in a baking dish with a capacity of 12 t (3 L).

Preparing potato puree

In a large pot of cook potatoes, boiling salted water, covered, for approximately 20 minutes or until tender. Drain the potatoes and return them to the saucepan and cook over low heat for about 1 minute to dry. Using a potato masher, reduce potato puree. Add milk, butter, mustard, salt and pepper and mix well.

Meanwhile, in a small saucepan, heat oil over medium-low heat. Add the leek and cook, stirring occasionally, for 6 minutes or until it is softened. Add the leek potato puree and mix well. Spread mashed potatoes over the filling to meat.

Bake in preheated 375 ° F (190 ° C) for 50 to 60 minutes or until potato puree is golden and slightly crisp. (You can make shepherd's pie in advance, let it cool for 30 minutes at room temperature, refrigerate until cold, then cover with plastic wrap. It will keep up overnight in the refrigerator. Reheat in oven to 375 ° F / 190 ° C for 30 minutes.)

Cod With Potatoes

INGREDIENTS

400 grams of salt cod already held ammmollo (then desalted)
2 potatoes
1/2 onion
4-5 tomatoes
1 clove of garlic
parsley
salt
extra virgin olive oil

PROCEDURE

In a lightly oiled baking pan put the cod, cut into chunks.

In a separate bowl, place the potatoes peeled and cut into slices, onions, garlic, parsley and tomatoes all cut into small pieces, add salt and add 2 tablespoons oil; mixed and laid on cod.

Then bake in a preheated oven at 200 degrees for about 1 hour without turning.

Serve hot

Roast Chicken With Lemon

Ingredients

Servings: 4

1 whole chicken
1 tablespoon salt
1 teaspoon black pepper
2 sprigs of rosemary
3 cloves of garlic, peeled
1 lemon, cut in half

Preparation

While the oven heats up to 230C, wash the chicken and dry gently with paper towels.

Salarne  well exterior and the cavity. Sprinkle with pepper and half of the rosemary.

Put the whole sprig of rosmarrino remained in the cavity with garlic and lemon.

Place the chicken on a rack placed over a baking sheet. Bake for about 1 hour or until juices come out clear.

Chives Omelet

INGREDIENTS

1 bunch of chives
4 chicken eggs
40 g of Parmigiano Reggiano
1 tablespoon of lager
Salt
Freshly ground black pepper
Extra virgin olive oil

PREPARATION

Wash chives under running cold water, dab it with a paper towel and slice it with a knife into small pieces.

Meanwhile, break the eggs into a bowl and beat with a fork, mixing them together with the grated Parmesan, a teaspoon of beer, a pinch of salt and freshly ground pepper. Add the chives and mix well.

Warm over medium heat a large pan non-stick, just grease it and dry it with a paper towel.

Pour the mixture, stir and cook the omelette just low heat covered for a few minutes from the first side, checking the bottom with a spatula. When he took a nice golden-brown color turn and cook the second side also.

Serve at pleasure, hot, warm or cold.

Farro Salad With Vegetables

Ingredients

Pearl barley
240 gr Beans Broccoli
100 g 350 g 300 g Provola Shelled walnuts
200 gr olive oil
1 wire Lemon zest
1 untreated Coarse
Salt to taste
Fresh basil a few leaves
Cherry tomatoes 350 gr

Preparation

To prepare the farro salad with vegetables, in a large saucepan bring to a boil the water and add salt to taste

Then pour the farro and boil for the time indicated on the package (about twenty minutes ).
 Meanwhile, prepare the sauce: wash and cut the cherry tomatoes in quarters  (you can pick out the seeds if you do not like them).

Then cut diced provolone

Washed and detached from the main trunk of the broccoli florets and cut them in half.

Check the beans , then blanch in a pan and proceed in the same way with the broccoli florets in a separate pan.

Situated  just  a few minutes because the vegetables will remain crisp.

When the farro is cooked, drain it and pass it quickly under running cold water.

Then pour into a bowl and add the tomatoes add the vegetables drain and made it cool: the green beans cut into pieces  and the tops).

 Then pour even diced provolone. and coarsely chopped walnuts.

Grated zest  of  1 lemon untreated  and fresh basil.

If you want you can also add a little olive oil and mix together. Your farro salad with vegetables is ready to be enjoyed!

Leg Of Lamb

Ingredients

Servings: 12

4 cloves of garlic, sliced
sprigs of rosemary
salt and pepper q.s.
1 leg of lamb

Preparation

Using a sharp knife, drill nicks on the whole surface of the lamb, to 8-10cm away from each other.

Roast at 180C, until the lamb comes to cooking medium. Be careful not to overcook, the lamb is at its best

when left just pink in the center.

Advice

The rule for cooking lamb are 30 minutes for each kilogram plus 10 minutes. Let stand for at least 15 minutes before serving so the juices flowing, ridistribuscono, imparting flavor and perfect consistency. Instead of using garlic to stake the lamb chop with rosemary and sprinkle directly over the lamb with salt and pepper.

Coconut salad with chicken

Ingredients

Servings: 6

175g coconut
1 / 2l chicken stock
120ml white wine
1 tbsp extra virgin olive oil
the juice of 1 lime
1 1/2 teaspoons ground cumin
1 clove garlic, finely chopped
450g chicken breast without pelle and diced
1 green pepper sliced coarsely
1 red pepper, coarsely sliced
1 yellow pepper coarsely sliced
4 spring onions sliced
30g pitted black olives

Preparation


Prepare the couscous following the instructions on the box or in the notes of this recipe. Use chicken broth instead of water as a liquid. Drain and set aside.

In a large skillet combine wine, olive oil, half of the lime juice, 1 teaspoon of cumin and garlic; mix well and add the chicken. Simmer until all the liquid has evaporated and pricking the chicken will come out a clear liquid, after about 5-7 minutes.

Remove the chicken from the pan, transfer to a bowl and season with the remaining lime juice, 1/2 teaspoon of the cumin. Add the onions, 3 sliced peppers and cous cous. Garnish with olives and serve.

How to cook the couscous

If the couscous does not show signs of cooking on the box follow the following: heat the broth (or water) with a cucchaino salt. Bring to a boil, then turn off the heat and pour the couscous to rain. Stir and cover, so as to allow the couscous to absorb water and swell.

Grilled Fish

INGREDIENTS

1 salmon steak
4 mullet
1 bream
2 shrimps or prawns
2 cuttlefish
4 sprigs of parsley
1 clove of garlic
4 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper


PREPARATION

Wash the salmon and dab well with paper towels. Bury it with a wooden skewer to avoid breakage.

Wash the mullet and bream, eviscerarle and remove the scales.

Wash the prawns (or shrimp) and cut them in half with scissors along the length.

Clean the cuttlefish, remove the head with tentacles and close them with a couple of toothpicks.

Wash the parsley, select the leaf and crash finely with the chopper on a cut board with peeled garlic.

Put in a bowl and stir in the bread crumbs 2 tablespoons of chopped garlic and parsley.

Pass the fish in breadcrumbs flavored and place on a cutting board, waiting to be cooked.

Put the oil in a bowl. Will be used to anoint the fish during cooking.

Prepare the grill, which will be parperd as the red flame fire fades and a white haze appears on the embers.

And 'this time to put the grill on the stove to heat up, and then clean it with a brush of iron.

Once you put on the grill, brush the fish with oil.

The cooking must be done on low heat. The time varies depending on the type of cooking and the preferred size of the fish. Turn the grid occasionally. The only exception prawns, cooked in just 3-4 minutes and never go filmed (must cook with the shell toward the embers and the flesh side up).

When cooked, add salt and pepper.

Serve immediately.

Italian Minestrone

Servings: 6

Ingredients

3 tablespoons butter or margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrot
530 g cannellini beans out of a can
1/2 cup shredded white cabbage
415 g chunky canned tomatoes
1 tbsp tomato puree
1 1/2 cups diced potatoes
950 ml chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 RK salt
1/2 cup elbow macaroni
1/2 cup freshly grated Parmesan cheese

Preparation

Preparation: 15mins> Cooking time: 1Stunde30Minuten> Ready in: 1Stunde45Minuten

Melt butter in a saucepan over medium heat. Onion, celery and carrot sauté for a few minutes.

The drained beans, cabbage, tomatoes, tomato paste, potato, broth, garlic and parsley. In covered saucepan cook 1 hour.

Noodles and cook for 30 minutes. Season to taste and serve hot with freshly grated Parmesan cheese.

Cook the pasta

Half Sleeves With Broad Beans

Servings: 4

Ingredients

400g fresh beans

extra virgin olive oil, salt and pepper q.s.

1 small shallot

1 bunch asparagus

12 prawns shelled

350g short sleeves

fresh mint and chili to taste

Preparation

Shell the beans and boil them in a little salted water. Whisk to prepare a puree not too dense.

Clean the asparagus and cut into pieces, cook them in a pan with oil in which it is done soften the shallots cut in half and removed before adding the asparagus. Add, if needed, a little warm water and cook 5 minutes, put in the pan also queues shrimp, salt and pepper and cook for another 5 minutes.

Meanwhile, cook the half sleeves al dente, drain and toss with asparagus and shrimp.

Just before serving, pour a few tablespoons of mashed beans on the bottom of the plates and arrange over pasta. If you like, add some chopped mint leaves and fresh chili and a little oil.

advice

For this recipe, use only the green part of the asparagus. To obtain it, bent shoots one by one: if they are fresh, will break at the point where the hard part begins, which will serve for a risotto or a pile or a tasty omelet.

Clean and cook asparagus

Discover all the secrets to cook asparagus and our advice to clean them and keep them in the best article of the Cooking School.

Soup Of Shrimp And Fennel

Ingredients

Servings: 4
1 clove garlic
1/2 onion
extra virgin olive oil.
20 fresh shrimp
1 fennel
10 cherry tomatoes
salt and pepper .
1 pinch of red pepper
1 / 2l of water
1 bunch of chopped parsley

Preparation

In a saucepan fry the garlic and finely chopped onion.

Once golden add the prawns fresh clean and cook for a few minutes.

Stir the mixture fennel sliced. Cook for a few minutes.

Add chopped tomatoes. Season with salt, pepper and chili.

Add the water, after turning down the heat and cook with a lid for 30 minutes. Finish with 1 handful of parsley.

Bananas And Caramel Apples

Ingredients

banana
4 apple
4 Lemon Juice
1 tablespoon sugar
250 grams Ginger Powder
1 teaspoon preparation
125 g of sugar
half teaspoon ground ginger
half a tablespoon of lemon juice
2 bananas
2 apples untreated

Preparation

1) Peel the bananas and cut into logs, washed apples, dry well and cut into quarters. Place the sugar in a saucepan with the ginger and lemon juice, stir and let caramelize flame sweet.

2) When the sugar has melted and dark golden color, turn off the heat and, using a spoon, dip the pieces of fruit in caramel, turning to coat them completely; arrange as on a sheet of waxed paper to dry. Serve hot or lukewarm.

Orange Cupcake

Ingredients

2 cups self-raising flour, sifted

3/4 cup caster sugar

1/4 cup milk

125g butter, melted, cooled

2 (59g each) eggs, beaten

1 teaspoon vanilla essence

2 oranges, rind grated, juiced

Icing

2 1/2 cups pure icing sugar, sifted

1 orange, rind grated, juiced

12 Jaffa sweets

Preparation 

Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

Add milk, butter, eggs, orange rind, vanilla and 1/2 cup of orange juice to flour mixture. Using a large metal spoon, stir gently to combine.

Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or awaiting a skewer insert into the centre comes out clean. Stand in saucepan for 5 min before transferring to a cable rack to cool.

Make icing: Mix together icing sugar, orange rind and 1/4 cup of orange juice till flat and well combined. 

Spoon over cupcakes. Top each with 1 Jaffa. Allow to set before serving.

Chicken Sandwich

Ingredients

Original recipe makes 8 servingsChange Servings
1 onion, chopped
2 teaspoons minced garlic
1 red bell pepper, chopped
1 cup fresh sliced mushrooms
1 tomato, seeded and chopped
2 carrots, chopped
2 pounds ground chicken
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Old Bay ™ Seasoning
kosher salt to taste
black pepper to taste

Preparation


Preheat an outdoor grill for medium heat and lightly oil grate.

Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.

In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste.

Mix all together well and form into 8 patties.

Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.

Gratin Grated Cheese Pasta

Ingredients

1 packet of pasta 1 kg (tortellini)

100 g pitted green olives

100 g of Paris mushrooms

300g minced beef

100g chicken breast

50 g tomato coulis

béchamel sauce

2 onions

grated cheese

salt and pepper

preparation

1) cook the pasta and cook the oignons

2) cook chicken and minced meat for a few minutes then add the olives.

3) sauce and mix with the cheese. Add the tomato sauce and mix nouveau.

4) bake 1 hour and at the end, sprinkle a little grated cheese over pasta.

Chicken Samosa

Ingredients:

- 9 sheets of pastry
- 1 small zucchini
- 1 carrot
- 1 chicken breast
- 1/2 onion
- Butter
- Olive oil
- Salt and pepper
- 1 egg white
- Raz el hanout spice

Preparation:

1- Cut the zucchini and carrot into small dice (about 5 mm to 5 mm).

2- Cut the chicken breast into small dice.

3. In a skillet, sauté the vegetables in a little olive oil (about 8 minutes). Do the same in another pan with the chicken.

4. Chop the onion finely and inspirer the vegetable mixture and cook over low heat a few minutes (vegetables should be tender)

5. Add salt and pepper chicken. Add razz el hangout (depending on your taste). Add salt and pepper also vegetables.

6. Preheat oven to 180 ° C

7. Lightly brush the leaves of melted butter bricks (on both sides), then cut the sheets in half.

8. Fold the sheet in half two. Post trim teaspoon (chicken + vegetable). Then fold to form a triangle (see diagram here: Close the brushing end of the egg white triangle.

9. Bake for 15 minutes.

Chiken Soup

Ingredients

2 l chicken broth 1 chicken breast 200 g corn grains 150 g Capellini egg 2 eggs 1 bunch parsley 1 tablespoon saffron taste Salt

Preparation

Let harden the eggs in a saucepan and when they are ready let them cool. After that first shell them and finally chop.

Meanwhile, clean and chop the parsley.

If you have not already ready, then prepared a chicken broth, simply putting to cook the chicken in salted water with the 'addition of onions, celery and carrots. When ready, strain the broth.

Now pour the chicken broth in a pot, bring to a boil and add the chicken breast boiled and made into small pieces, grains of corn, the capellini egg, saffron and salt.

Let cook the dough for a few minutes, as the capellini to 'egg cooking very fast and have a risk of a dough too soft.

Then turn off the heat after cooking and completed by joining the boiled eggs and chopped parsley. Pour the soup into bowls and serve the dish hot.

Croquettes Potato Wrapped With Bacon

Ingredients

Bacon Bacon O
12 slices Butter
30 grams Smoked scamorza
50 grams Potato
500 grams Grain
30 grams Yolk
2 Salt

Preparation 

Wash the potatoes, place them in a saucepan, cover with water, add salt and cook for about 40 minutes, calculating

time by boiling. When the potatoes are cooked, mash them briefly under cold water, peel for more
easily; then mash them with the appropriate tool, collecting the puree in a bowl. Add the Parmesan and
butter, and

stir to melt them with the heat of the mash. Let the mixture cool and then add the egg yolks.

Preheat the oven to 250 °. Private smoked cheese rind and cut into 12 sticks. Taken a porzioncina potato
at a time and put in the middle a stick of smoked cheese; enclose it in the compound and form a regular cylinder.

Do this until you have size 12 croquettes cylindrical.

Fasciate each croquette with a slice of bacon, wrapping it in order to cover it almost entirely and leaving
protrude only the two ends.

Put the croquettes wrapped on a baking sheet lined with parchment paper, well-spaced, and cook in the oven

for about 10 minutes, or until the bacon is coloriscono slightly and becomes a bit 'crispy. Serve piping hot.

There-But-Chou

Ingredients

Soy flour

100 grams Sesame Seeds

70 gramsFlour

00 grams Rice Flour

150 grams Olive Oil

2 tablespoons Sugar

6 tablespoons Sweets & Desserts

Preparation

Put in a saucepan soy flour with 2 liters of water, add sugar and, over low heat, stirring constantly with a wooden spatula, cook until you obtain a very dense.

 Turn off the heat and let cool. Meanwhile, mix together in a bowl the rice flour and 100 g of white flour with 1.5 of water. When you have a smooth mixture, transfer it on floured surface and form a cylinder of 3 cm in diameter. Cut it into slices with a thickness of 2 cm, and flatten each with the palms of your hands to get many disks of dough.

Melt the lard in a saucepan, add the mixture of soy flour and stir, cook on low heat until it is well mixed. Prelevatene of small quantity and formed many small balls of 1.5 cm diameter. Wrap each ball into a disk of dough prepared, making then roll it between your hands to give them a spherical shape.

 Then coat them in the sesame seeds so that they remain covered. Finally, dip them in hot oil and cook on low flame until they are golden brown, then place them on paper towels to miss the greased baking. Serve either warm or cold.

Chinese Noodles

Ingredients

To Egg Pasta
400 grams Pepper
Spring onion
1 bunch Soy sauce
2 tablespoons Ginger
1 tablespoon Coriander
2 tablespoons Pork Loin
400 grams Sesame Oil
3 tablespoons Salt

Preparation

Cut the meat into thin slices. Clean and wash thoroughly the spring onions and the peppers and cut into small pieces or strips irregular.

Heat the oil in a wok, add the meat and sauté over high heat until it is lightly browned. Add the vegetables and chopped ginger, slightly lowered the heat and continue to cook for another 5 minutes. Season with salt, add the sour sauce and soy sauce, stir well and remove from the heat.

Boil plenty of water, add salt, boil the noodles al dente and drain. Turn still fire under the wok, add the noodles and mix gently to the meat and vegetables; sprinkle everything with chopped coriander and pepper sichuan and jump for 2 minutes so that the noodles are flavor. Serve immediately, very hot.

Rice Pudding Cake

Ingredients:
   
- 1 base microwaved cake (recipe here)
     - 200g rice
     - 1 liter of milk
     - 4 sheets of gelatin neutral
     - 200g sugar
     - 200 ml cream (cream) Liquid
     - 2 egg whites
     - Lemon peel
     - 1 stick of cinnamon
     - Cinnamon for dusting

Preparing

We base cake as the recipe says, let cool and put it in a springform pan.

Put the soaked gelatin in cold water for 5 minutes

Put the milk to boil with cinnamon stick, lemon peel, add the rice and cook 20-30 minutes. Add the sugar, cream (cream) liquid and let it boil a few minutes, add the drained gelatine and removed the cinnamon stick and lemon peel. We let it temper.

Assemble whites until stiff back and add them outflanking.

We drew over cake and let cool, we put it in the refrigerator 3-4 hours, better overnight.

Unmold and garnish with ground cinnamon.

Hope you like it !!

Biryani

Ingredients

250g brown basmati rice

1 carrot

1 onion

8 green asparagus

Two broccoli florets

2 flowers cabbage

1 c / c cumin seeds

1 c / c curry

1 c / s low soy sauce salt

20 skinless roasted almonds

1 clove extra virgin olive ajoaceite

Preparation

Putting heat a tablespoon of oil in a pan and add cumin. When you begin to sparkle (careful not to burn the 

seeds) incorporate previously rinsed rice and walk around with a wooden spoon before adding water (two parts water to one part rice)

Bring to a boil and cover the pot. Cook for 30-35 minutes at medium temperature

Prepare a small bowl one minced garlic (coring) with chopped almonds hands without skin and soy sauce to taste (I put 1 tablespoon)

While rice is cooking, peel, wash and cut the vegetables into small pieces

Heat a tablespoon of oil in a pan and add the chopped onion until transparent (if we see it starts to brown, 

add a little water and let it Soak)

Add the other vegetables and salute until tender. Add the curry and stir.

Finally, add the cooked with almonds, soy and garlic and season with olive oil and crude. Serve hot.

Sweet Corn Casserole

ingredients

1/4 lb. ham
1 tsp. of Ac'cent
3 tbsp. Oil Chef
1/8 tsp. pepper
1 onion
2 cups water
1 large pepper
1 cup diced potatoes
3 cloves garlic
1/2 cup tomato sauce
1 cup diced pumpkin
l sausage
2 tbsp. Dry wine
2 pqtes. frozen corn (2 cups) or 4 ears of sweet corn
l tsp. vinegar
1 tsp. salt


"Cut the ham into small pieces and sauté in oil with onion, pepper and minced garlic. You add the tomato sauce, chorizo, salt, Ac'cent, pepper, water and potatoes. When the potatoes begin to soften you add the pumpkin and corn. Leave on low heat about 30 minutes. If you use corn cobs, cut them into thin wheels or desgránelas.

Bacon

Discover the many ways to use the bacon in the kitchen with them our recipes. Excellent as a starter in quiches with bacon and zucchini or pumpkin and bacon; delicious in pasta dishes from pasta amatriciana, pasta carbonara or in a risotto with peas and bacon or pancetta and mushrooms; also tasty as a filling for meatballs and meatloaf. In this section, many ideas and recipes to use the bacon in your kitchen.

Arroz Biryani

Ingredients:

4 cups basmati rice
200g peas (he puts fresh, but I put frozen)
A piece of orange peel
1/2 cinnamon stick
6 grains cardamom
6-8 dates (the put raisins)
2 tablespoons almond to sheets
Some saffron
1/2 onion
Water, salt, oil
1 teaspoon sugar

Preparation:

Chop fine the onion and put it to soften. Meanwhile, cut into thin strips piece of orange peel. When the onion is almost, add the orange, cardamom (slightly crushed with a knife), cinnamon, dates and almonds small cut.

Give a few laps, as 2min, spices to release the aroma.

Add peas and rice and fry a little, while water (about 9 cups) is heated.

Pour the water and we covered over very low heat. When the water starts to evaporate, we add the saffron, well distributed, and let be finished.