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 »

 

Peaches in syrup

Peaches in syrupThe peaches are a great classic to be enjoyed in all their fragrance, to match the ice cream, the chocolate cream but also the panna cotta, perhaps with the amaretti next. Easy to implement, are a great snack or snack, a superb ingredient for sweet or dessert, to be implemented in both summer and winter. The peaches we select for this preserve are the peaches, the flesh yellow, firm and fragrant, ideal for this type of preparation. Ingredients for 2 jars of 500 ml each Water 1 lt Peaches percoche 1 kg Sugar 400 g PreparazioneComprate of ripe peaches but by the firm fruit: wash (1) and blanch in boiling water for 2 minutes, (2) then with a Take them out of the water skimmer and put them to drain in a colander (3). Place peaches under a jet of cold water (4) and then remove their peel (5) that, after the burn, should come off easily (6). Once peeled, cut the peaches in half (7), then remove the core (8). Put the peaches into sterilized glass jars (9). Prepare a syrup pouring into a pan a liter of water and 400 grams of sugar, that you will completely dissolve (10) and boil for a few minutes, and once ready the syrup, pour over peaches placed in jars, to cover them completely (11) . Shake the jars to release any air bubbles, and seal tightly, then capovolgeteli and let cool. Take a large pot and high (12) (which can comfortably hold your jars) settle inside a clean cloth and recline the jars (14), taking care to divide them from each other with the canvas (15) in such a way that while boiling will not crack bumping. Fill the pot with water (16) making sure that the jars are completely submerged: put the pot on the stove and boil the jars for at least half an hour (17). After half an hour turn off the heat and wait for the jars to cool in pan, then pull them out, dry them, label them and put them in a cool, dark place. Consumed peaches preferably after a month.

The peaches are a great classic to be enjoyed in all their fragrance, to match the ice cream, the chocolate cream but also the panna cotta, perhaps with the amaretti next. Easy to implement, are a great snack or snack, a superb ingredient for sweet or dessert, to be implemented in both summer and winter. The peaches we select for this preserve are the peaches, the flesh yellow, firm and fragrant, ideal for this type of preparation. Ingredients for 2 jars of 500 ml each Water 1 lt Peaches percoche 1 kg Sugar 400 g PreparazioneComprate of ripe peaches but by the firm fruit: wash (1) and blanch in boiling water for 2 minutes, (2) then with a Take them out of the water skimmer and put them to drain in a colander (3). Place peaches under a jet of cold water (4) and then remove their peel (5) that, after the burn, should come off easily (6). Once peeled, cut the peaches in half (7), then remove the core (8). Put the peaches into sterilized glass jars (9). Prepare a syrup pouring into a pan a liter of water and 400 grams of sugar, that you will completely dissolve (10) and boil for a few minutes, and once ready the syrup, pour over peaches placed in jars, to cover them completely (11) . Shake the jars to release any air bubbles, and seal tightly, then capovolgeteli and let cool. Take a large pot and high (12) (which can comfortably hold your jars) settle inside a clean cloth and recline the jars (14), taking care to divide them from each other with the canvas (15) in such a way that while boiling will not crack bumping. Fill the pot with water (16) making sure that the jars are completely submerged: put the pot on the stove and boil the jars for at least half an hour (17). After half an hour turn off the heat and wait for the jars to cool in pan, then pull them out, dry them, label them and put them in a cool, dark place. Consumed peaches preferably after a month.