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 »

 

Hummus

Hummus The hummus with chickpeas and a delicious cream typical of the Middle East, is served as "meze", or small appetizer to be enjoyed before the other dishes. The hummus is made from chickpeas and tahini, a special sesame paste, also called sesame butter, very common in Turkey and the Middle East. The particularity of chickpea hummus and its flavor: delicate, due to the presence of chickpeas and tahini, but also a bit 'sour, since the preparation is added lemon juice that gives the right balance of flavors in this recipe. Ingredients for Hummus hot water to taste 2 cloves garlic 300 g dried chickpeas cumin 2 tablespoons Lemon juice of 2 olive oil to taste Salt to taste sesame tahini (sesame paste) 2 tablespoons … for guanire Chili powder (or fresh) to taste Chopped parsley to taste Preparation To prepare the hummus place to soak the chickpeas for 24 hours, using a container that can hold twice their volume of water. After this time, drain the chickpeas and rinse very well. Put hours to cook in a pressure cooker with water (1), until they become tender, then drain and keep aside (2). In a pan you place three tablespoons of extra virgin olive oil, two cloves of garlic and powdered spices, then toast it all for a couple of minutes on medium heat (3). Add the drained chickpeas and cook for another 2-3 minutes (4), in the meantime, squeeze the lemons and put the juice from (5). Transfer the beans (with garlic and spices) in a mixer (6), add the tahini (7) and lemon juice (8), then whisk together until smooth cream and smooth. Add to wire extra virgin olive oil or hot water (preferably a bit 'of water'' cooking the chickpeas) and mix everything with a spoon: this will serve to make more creamy hummus. At this point the hummus and ready: Serve in a bowl, after having sprinkled the surface with chopped parsley or chili (9). The hummus and perfect with bread or unleavened Arabic bread lightly toasted.

To prepare the hummus put to soak the chickpeas for 24 hours, using a container that can hold twice their volume of water. After this time, drain the chickpeas and rinse very well. Put hours to cook in a pressure cooker with water (1), until they become tender, then drain and keep aside (2). In a pan you place three tablespoons of extra virgin olive oil, two cloves of garlic and powdered spices, then toast it all for a couple of minutes on medium heat (3). Add the drained chickpeas and cook for another 2-3 minutes (4), in the meantime, squeeze the lemons and put the juice from (5). Transfer the beans (with garlic and spices) in a mixer (6), add the tahini (7) and lemon juice (8), then whisk together until smooth cream and smooth. Add to wire extra virgin olive oil or hot water (preferably a bit 'of water'' cooking the chickpeas) and mix everything with a spoon: this will serve to make more creamy hummus. At this point the hummus and ready: Serve in a bowl, after having sprinkled the surface with chopped parsley or chili (9). The hummus and perfect with bread or unleavened Arabic bread lightly toasted.