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 »

 

Fig jam of India

Fig jam of IndiaDo not be fooled by his appearance certainly not inviting because of all those little thorns, prickly pear fruit and a very good to eat: it tastes delicious, sweet and slightly aromatic. You can prepare a good fig jam of India, its flavor is very sweet and has a ruby red color. The fig jam of India and very good spread on bread for breakfast or to garnish cakes and tarts. Ingredients Water a glass Prickly India 1 kg of chopped Lemon juice of a sugar 500 gr Preparing To peel the prickly pears first equip yourself with a pair of latex gloves. The easiest way to remove the thick peel and deprive them of their two ends and make incisions with a knife well sharp for the entire length of the fig tree, of India then with the aid of the knife blade pull the peel towards you (1) . Cut the pulp of prickly pears into very small cubes (2) and pour into a saucepan (3). Put the pot on the stove, add the glass of water to the pulp of prickly pears (4). Bring to a boil until the diced figs will not mushy (5), after which remove the pot from the heat and pass the pulp through a sieve to remove seeds (6). Put the meat back in the pan and turn on the sifted fire in the meantime squeeze a lemon (7). Add sugar to the pulp (8) and when the mixture will have again reached a boil add the lemon juice (9). Simmer for another 40 minutes later, when the mixture will be well thickened, turn off the heat and decant the prickly-pear jam into sterilized jars, close them well and capovolgeteli upside down, so as to form a vacuum that will allow the fig jam of India to keep a long time.

To peel the prickly pears first equip yourself with a pair of latex gloves. The easiest way to remove the thick peel and deprive them of their two ends and make incisions with a knife well sharp for the entire length of the fig tree, of India then with the aid of the knife blade pull the peel towards you (1) . Cut the pulp of prickly pears into very small cubes (2) and pour into a saucepan (3). Put the pot on the stove, add the glass of water to the pulp of prickly pears (4). Bring to a boil until the diced figs will not mushy (5), after which remove the pot from the heat and pass the pulp through a sieve to remove seeds (6). Put the meat back in the pan and turn on the sifted fire in the meantime squeeze a lemon (7). Add sugar to the pulp (8) and when the mixture will have again reached a boil add the lemon juice (9). Simmer for another 40 minutes later, when the mixture will be well thickened, turn off the heat and decant the prickly-pear jam into sterilized jars, close them well and capovolgeteli upside down, so as to form a vacuum that will allow the fig jam of India to keep a long time.