Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Crostini with mushrooms Champignon patи

Crostini with mushrooms Champignon patиThe crostini with pate of mushrooms are an appetizer highly effective, fairly quick to prepare and cost absolutely content. The pate of mushrooms, prepared with butter, mushrooms, scallions and eggs, will allow you to get dozens of crostini with few euro spent, giving your guests a pate a very delicate taste and inviting. Ingredients for the patи Brandy 1 tsp butter 150 g mushrooms Chamignon 250 g shelled walnuts 20 g Salt to taste Pepper to taste 1 shallot Eggs 1 … hard for crostini bread 1 baguette (or Tuscan bread) qb Preparation Peel the mushrooms. In a convenient pan, let brown the finely chopped shallots in butter meta (1), after which you'll add you mushrooms coarsely shredded (2). Do not cook too strong for about ten minutes (3), adding salt and pepper to your taste, then remove from heat and let cool, in another saucepan, harden an egg in boiling water. In a blender or a food processor place the mushrooms already cooled, the remaining cold butter cut into small pieces, 20 g of walnuts, a dash of brandy and chopped hard-boiled egg, too (4-5), blend until you obtain a homogeneous cream (6), then check the taste and add salt if necessary. Put the cream for at least one 'hour in the refrigerator, where, thanks to the high percentage of butter, will take consistency cooling, prepare to part of the toast, by gently toast the slices of bread under a grill or in a toaster. If you prefer to get small croutons, sliced baguette or slice of toasted Tuscan bread if you prefer larger, spread plenty of croutons (or croutons) with the pate of mushrooms, and garnish, if you can give pleasure, with a handful of finely chopped chives.

Peel the mushrooms. In a convenient pan, let brown the finely chopped shallots in butter meta (1), after which you'll add you mushrooms coarsely shredded (2). Do not cook too strong for about ten minutes (3), adding salt and pepper to your taste, then remove from heat and let cool, in another saucepan, harden an egg in boiling water. In a blender or a food processor place the mushrooms already cooled, the remaining cold butter cut into small pieces, 20 g of walnuts, a dash of brandy and chopped hard-boiled egg, too (4-5), blend until you obtain a homogeneous cream (6), then check the taste and add salt if necessary. Put the cream for at least one 'hour in the refrigerator, where, thanks to the high percentage of butter, will take consistency cooling, prepare to part of the toast, by gently toast the slices of bread under a grill or in a toaster. If you prefer to get small croutons, sliced baguette or slice of toasted Tuscan bread if you prefer larger, spread plenty of croutons (or croutons) with the pate of mushrooms, and garnish, if you can give pleasure, with a handful of finely chopped chives.