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 »

 

Kofta (meatballs Middle East)

Kofta (meatballs Middle East)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). Slit the skin of the sausage (3), and pull it away (4); add it to chop and mix the two meat (5); joined also the compound of mint-parsley and onion (6) and adjust salt. Mix everything with your hands (7) until the mixture is very smooth (8). With the help of a spoon taken part of the dough (9) and form the meatballs lengthening them slightly between your palms (10), heat 4-5 tablespoons of oil in a large nonstick frying pan (11) and let brown a clove garlic; united also meatballs brown them very well first to one side for about 3-4 minutes (12), and then turning them with a clamp (13) on the other side, must bake for 10-12 minutes. Once browned completely, keep aside on a plate (14) in hot. In the same pan in which you browned the meatballs, add the tomato pulp (15) and another clove of fresh garlic, simmer a few minutes, and then add a handful of dried oregano (16). Mix with the balls (17) and carry a covered cooking and heat for another 10-15 minutes. Serve the meatballs with their juice and a tablespoon of greek yogurt. (18)

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). Slit the skin of the sausage (3), and pull it away (4); add it to chop and mix the two meat (5); joined also the compound of mint-parsley and onion (6) and adjust salt. Mix everything with your hands (7) until the mixture is very smooth (8). With the help of a spoon taken part of the dough (9) and form the meatballs lengthening them slightly between your palms (10), heat 4-5 tablespoons of oil in a large nonstick frying pan (11) and let brown a clove garlic; united also meatballs brown them very well first to one side for about 3-4 minutes (12), and then turning them with a clamp (13) on the other side, must bake for 10-12 minutes. Once browned completely, keep aside on a plate (14) in hot. In the same pan in which you browned the meatballs, add the tomato pulp (15) and another clove of fresh garlic, simmer a few minutes, and then add a handful of dried oregano (16). Mix with the balls (17) and carry a covered cooking and heat for another 10-15 minutes. Serve the meatballs with their juice and a tablespoon of greek yogurt. (18)