Hotbird Indian Channel

MY STRAWBERRY



I am publishing the first recipe sweet ..

I took inspiration from here.
the procedure is the same but not having the same long black pepper I put a sachet of powder vanilina. I have them
fates nelo muffin mold with large holes ... perfect

I'm really good ... went out of the oven smell so good that ate a cupcake lip that was still hot hot ....
GOOD GOOD!

Small cakes with strawberries

Serves 6 200g flour 00 molds

sifted 120g caster sugar 180g strawberries

75g melted butter 2 eggs

vanilina a sachet of powder 2 teaspoons
Yeast


butter and brown sugar for the mold

Wash strawberries and cut into small pieces. Let them soak for the time of preparation of the remaining ingredients together with a spoon of sugar.
Meanwhile, work the eggs and sugar, add melted butter, flour, baking powder, vanilina.
The mixture must be quite compact. Add strawberries and distribute the mixture into six buttered molds and sweetened with brown sugar.
Bake at 180 degrees for 18-20 minutes. Toothpick test.



be redone ....

Dog With Large Tongue

CASERECCE cakes with crab meat and cherry tomatoes

ULTRACOLLAUDATA TAKEN FROM THIS RECIPE BOOK .


Ingredients for two

two cans of crab meat
garlic chili


some cherry tomatoes salt pepper

parsley.
homemade


Sauté the garlic with the chili.
Boil pasta in salted water.
Drain the crab meat from its water conservation (I also rinse)
pasa Meanwhile the cooks to blast the tomatoes cut into wedges, soaked when they add the crab meat, salt and pepper and add parsley.
Drain the pasta and toss in the sauce.
Serve!
Yum ...

all accompanied by

THIS WINE

Baby Has Rosy Cheeks From Cold

OUR THREAD ON THE WELLINGTON ROSTE

Here we are!
we too ventured into the thread a little our way to Wellington

Serves 2

2 beef fillets about 2.5 cm high
roll pastry
some Taggiasca denoccciolata
a couple of sun-dried tomatoes subt 'Oil

3 potatoes 3 slices of rolled Pacetta

pepper 1 egg salt and pepper



First I prepared the rosti potatoes.
Sbuacciare and grate the potatoes with a grater on large holes. Season with salt and pepper and add the cooked bacon in a frying pan into thin strips. Add beaten egg.

Heat a frying pan Cook the potatoes and half of trying to form a circle and trying to chess as much as possible so that good compact camera.
Cook on both sides and then possibly take away the heat.

Prepare the tenderloin.
First brown the fillet in the pan in its entirety in order to "seal" the meat.
pomorodi Chop olives and dried.
Roll out the pastry and divide into two equal parts. Apoggiare ancetta and over a slice of a bit of chopped olives and tomatoes and lay the meat over and aggungere a slice of bacon and chopped again. Close the fillet in puff pastry.
Bake until cooked puff pastry.

The result was very better to be the first attempt!

the threads EXIT FROM THE OVEN (MY LEFT AND THE RIGHT OF MY HELPER)

COOKING PERFECT!

all accompanied by a bottle of Amarone Masi 2004!
nb the rosti potatoes we used it as a base!

thank my helper for the idea!

Old-century-german-belt-buckle

BIGOLI POTATOES WITH ARTICHOKES, BACON, OLIVES AND bread crumbs (salt and pepper)

With this recipe is involved in the flower of artichoke SUGGESTED HERE.



MY FIRST CABBAGE RECIPE FOR A COLLECTION.


The idea is taken from salt and pepper. Second attempt, the first response to the letter, in my opinion lacked a coat of grit, so the second attempt I added a slice of bacon wrapped garlic and pepper each.

Ingredients for 6 people

8 artichokes
6 slices bacon wrapped garlic and pepper
80g pitted olives tagiasche
a spoonful of bread crumbs each.
thyme

garlic salt and pepper.


Cook the oil with a clove of garlic and while cleaning the artichokes cut into strips and dip in water and lemon. Apart
cook the bacon cut into thin strips and set aside.

Cook the artichokes in the pan (salt and pepper says 10 minutes, but after my 10 minutes were still hard so I cooked until it become soft).
cooked, add olives and a little chopped bacon, salt, pepper and fresh thyme.

Cook the pasta (in this case bigoli, salt and pepper suggests the castle, my first attempt I used the homemade Sicilian ... both excellent). Toss with the sauce just before serving and add the bread crumbs before pan-fried with a few tablespoons of oil.


Really good and tasty!
(thanks to my helper for the tips and photos!)

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PARMIGIANA chop and parmesan

Very easy chicken breast cutlets alternating with slices of grilled eggplant, fresh tomato, basil, mozzarella and parmesan.

Bake at 220 ° until they melt mozzarella and Parmesan.

All the brainchild of Simon Rugiati


also includes a pair of Fotini OCCASIOEN EQUIPMENT IN THE FIRST ROOM IN NEW HOME WITH PARENTS AND MILF.

AND DETAIL OF CENTRE.

THANKS TO MY HELPER!

Tiffany Granath Products

RISOTTO WITH SAUSAGE AND PUMPKIN

FIRST MEAL IN THE NEW HOUSE

Sausage Ingredients
baked pumpkin
white wine to evaporate


First I cut the pumpkin into pieces and I did bake coeprta with aluminum until it became soft.

Meanwhile, I browned the sausage with very little oil.

When cooked I put it aside and I toast the rice and blended with white wine. I cooked with broth and almost towards the end of cooking I added the pulp of the pumpkin mashed with a fork. Serve alone before I added the sausage and stir in a knob of cold butter from the fridge.

really good and gustuso.

Welcom Letter For A Salon

MEMORIES OF EGGPLANT AND PASTA-SICILY-SWORDFISH


After months I finally found time to publish this recipe.
Memories of Sicily ...
Needless to say, of course, was not even a cousin of the one I've eaten here and cooked by Mrs. Silvia.
the end it was good good cmq!

Here is the recipe for two people.

a swordfish steak

1 eggplant fresh tomato basil



First he cut into cubes as small as possible swordfish (in rocietta original had crumbled like the tuna in oil would do ... but am epurtroppo The cubes were evabbè ...)
Meanwhile I prepared the eggplant, cut into cubes and allowed to drain in a colander with a bit 'of salt.

I browned a clove of garlic with a little 'fresh chili, I added the eggplant and rinse buffer of excess water, I added fresh tomatoes into small pieces and I let it go until the eggplant was not cooked and soft. Only then did I ggiunto the diced swordfish do not harden too much.

Meanwhile, I put to cook the casecerecce.

I jumped in a pan with basil and extra virgin olive oil.

... Good result Gnamgnam

The swordfish had been actually soft and not dry.

Here are some steps in the recipe.


UNFORTUNATELY MISSING PHOTO DELL'IMPIATTAMENTO .......

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MY GIFT!! HO CORK TOO!!

And here I am at home .....
This morning my package arrived from Company of the Corkscrew!
FANTASTIC!
All perfectly wrapped and packaged!

Here are the pictures of the products I chose a bottle of La Roncaia Ramandolo, The Roncaia Piccolit and a bottle of sweet wine of Pantelleria Yanir conclusion and a jam jar of prickly pear!

I can not wait to taste .... gnamgnam!
still infinitely thank Mr. John for the opportunity the availability and kindness!
THANK YOU THANK YOU!

Make A Newspaper Article

THE FELLOWSHIP OF THE CORKSCREW


Arieccomi .....
I was not completely gone, just a little 'taken with the new married life! Today
not post any recipe, but I present The Fellowship of the Corkscrew! Last week
scuriosavo between the various blogs I have a favorite, here, here and here and I came across many reviews that talked about this site and the initiative reserved for bloggers!
Immediately I thought: "Damn I'm also a blogger !!!!!!!".... then I thought a cool head but nooooo nothing to do my little blog on the rise in against other superblog!
But since nothing is lost I have tried the lot, I got the courage to 4 hands, and I wrote to bring my blog.
Within a week I responded to Mr. John Gent.mo permitted to review the site, and so here I am! Site
hand I immediately started to sail and to my surprise I found a great product vairetà first of all wines from all regions of Parthian! I also made a leap in the culinary department ..... yum yum what my eyes see .... the jam .... must of prickly pear breakfast during their honeymoon in Sicily ... I also made a jump in the oil when But completely "dried up" the hope is stocked soon!
Very pleasant and site navigation, products rich in detail!

Well what are you waiting! take a trip to you to browse there are always lots of products on offer if you have a blog and join in the wonderful initiative that the site of "Company of the corkscrew" offers!