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 »

 

Quince jam

Quince jamThe quince jam and preserves a very fragrant with a slightly sour taste. The quince and widespread in the Mediterranean countries and its origins are Middle Eastern, and a typical fruit of the fall season, they grow to October. Since the flesh of the quince and very hard, sour and astringent, and better eat it cooked, perhaps to make compotes and jams. The quince jam can be used to make sweets, but in the kitchen and also used extensively to accompany fatty meats and cooked in sauce, poultry and game. There are reports that in fact already in the Middle Ages was used to scent and flavor the meat. Ingredients Lemon juice one Quinces 1 kg Vanilla 1 teaspoon sugar 700 gr Preparation The first step in preparing the quince jam and clean the apples. Wash thoroughly and cut into four pieces without peeling (1), Privatel cored and cut into small cubes (2-3). As you cut the apples, place them in a bowl of water with a few slices of lemon to prevent them from blackening (4). When you are done, remove them from the water, let them drain well and place in a pot adding two glasses of water (5). Cook over medium heat finch fruit does not will be softened and mushy (6). Transfer the quince in a blender for setacciarle (7) and store the pulp thus obtained back into the pot: add the sugar, vanilla (8) again and cook over low heat for 40 minutes, stirring occasionally with a wooden spoon. When the mixture will be smooth and homogeneous, add the lemon juice (9) and cook for 5 more minutes. Lower the heat to low and pour the boiling quince jam into sterilized jars that tapperete and with the benefit of a plan upside down affinch to form a vacuum that will allow your quince jam to preserve a long time.

The first step in preparing the quince jam and clean the apples. Wash thoroughly and cut into four pieces without peeling (1), Privatel cored and cut into small cubes (2-3). As you cut the apples, place them in a bowl of water with a few slices of lemon to prevent them from blackening (4). When you are done, remove them from the water, let them drain well and place in a pot adding two glasses of water (5). Cook over medium heat finch fruit does not will be softened and mushy (6). Transfer the quince in a blender for setacciarle (7) and store the pulp thus obtained back into the pot: add the sugar, vanilla (8) again and cook over low heat for 40 minutes, stirring occasionally with a wooden spoon. When the mixture will be smooth and homogeneous, add the lemon juice (9) and cook for 5 more minutes. Lower the heat to low and pour the boiling quince jam into sterilized jars that tapperete and with the benefit of a plan upside down affinch to form a vacuum that will allow your quince jam to preserve a long time.