Monthly Archives: January 2012
The kofta and preparation typically Middle Eastern, are meatballs that are usually made with lamb or beef and lamb mixed together. These Middle Eastern meatballs are very tasty and they taste very rich and full-bodied is attenuated by its greek yogurt that helps give freshness to the kofta. For the meatballs Garlic 2 cloves minced beef 500 gr 100 gr onions chopped fresh mint 10 gr olive oil 5-6 tablespoons fresh pepper 1 fresh parsley, 30 g Salt 100 gr Sausage For the sauce 1 clove of garlic Olive oil 2 tablespoons oregano dry taste Tomatoes pulp 800 g greek yoghurt 200 ml Preparation Wash the parsley and mint, chopped chilli and remove the seeds inside, cut the onion into large pieces and put all these ingredients in the jar of the mixer (1), operated in a few minutes so as to obtain a compound almost creamy (2).
Today's recipe sees Sonia and two nice girls Desi and Clare struggling with a delicious omelette bearded monk, un'erbetta tender and tasty, very versatile in the kitchen, in the spring appears on the market stalls and supermarkets. Have fun and enjoy your meal with hen (www.uando.net) Facial Ingredients 250 gr of Brother to clean olive oil 6 tablespoons Parmesan cheese 30 gr 200 gr Primosale Pepper to taste Salt to taste 6 large eggs 50 gr Speck PreparazionePuliamo monk's beard (here are the instructions), then lessiamola in a pot with salted water for about ten minutes.
The tips with pesto, green beans and potatoes and a rather old version and enriched pasta with pesto, which you can enjoy in the local cuisine in Liguria, pesto is defined and rich (or advantage). The addition of potatoes and green beans makes this dish really tasty will like very much for vegetarians.
The famous Mexican salsa and guacamole an ancient condiment made from avocado, now spread all over the world, whose recipe dates back to the time of the Aztecs. The original recipe for guacamole was made from one mashed avocado mixed with lime juice and salt, but with the passage of time and was enriched up to the present day in a much more elaborate than the original, which also includes tomatoes, chili, onion, garlic, pepper, cumin and fresh coriander.
The fried dumplings, a typical dish of the cuisine of Emilia, and certainly one of the most popular recipes and appreciated not only in California but throughout Italy. The fried dumplings and a very simple recipe to prepare, and that nothing but bread dough that is fried and then stuffed with meats and / or cheese to taste.
The boats are crunchy with tuna mousse of appetizers consisting of small containers of phyllo dough filled with delicious and delicate mousse of tuna: very nice to look at and just as good to eat! The preparation is very simple and quite fast will allow you to prepare this pleasant and scenic starter in half an hour.
The lamingtons cakes are very goduriosi and simple to prepare, the typical Australian lamingtons can be found in different variations, filled with jam or cream or without the inner layer but simply glazed with chocolate and then covered with coconut flakes. For lamingtons (24 pieces) butter 100 gr flour 00 200 g Yeast chemical powder 1 teaspoon Vanilla 5 medium eggs 1 teaspoon granulated sugar 130 grams jam for the topping of cranberries 400 g To cover dark chocolate 500 g coconut flour 300 gr Fresh Milk 250 ml Preparation Prepare the sponge slamming quite a long time in the planetary eggs with sugar (1), add the melted butter and warm (2) and continue to beat until the mixture is very fluffy and whitish; in a large bowl combine the flour with the baking powder and vanilla (3), sift the powder into the mixture of butter-sugar-egg (4) and stir gently with a spatula (5).
The lamb with cheese and eggs (ova and casce) and a second dish of Abruzzo origin of meat sheep, which is then tradizionalente enjoyed during Easter. The lamb with cheese and eggs and a dish very rich and tasty, the lamb into small pieces it is served with a sauce made with beaten eggs and tasty pecorino cheese Abruzzo.
A 'mpepata and mussels, as it is called in Naples peppered mussels, and one of Italian dishes easier to prepare but at the same time one of the most tasty and enjoyable, thanks to its versatility: it can be, in fact, served both as a starter or a second fish. It seems, however, that the peppered mussels has not had the same success in the past, when it was consumed only in the southern regions and was not considered a dish worthy of note.
The Valle d'Aosta, a region with a very rich and diverse culinary tradition, closely linked to the traditions that we hear a great variety of tasty recipes and delicious that you can not say no. One of the best and most well-known and certainly the recipe for gnocchi alla bava, where the cheese used to dress them could only be the fontina cheese classic traditional Aosta Valley, whose flavor blends perfectly with the most delicate gnocchi.