funny menu for you
Crostini with cucumber
INGREDIENTS
2 medium cucumbers
200 g of natural yoghurt
100 g of cream
2 cloves of garlic
few grains of black pepper
mint leaves
Pugliese bread
salt
Peel and grate the cucumber.
Crush the garlic and add to the cucumber puree.
stir,
salt and add the yogurt, cream and mint leaves in
strips and pepper.
Keep in refrigerator for an hour.
meanwhile
sliced bread and let it toast.
Serve with slices of bread cut into squares.
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Prawn cocktail
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Prawn cocktail
INGREDIENTS
250 grams of shrimp
4 tablespoons mayonnaise
1 tablespoon ketchup
few drops of Tabasco
a few drops of sauce worchester
2 tablespoons of cognac
white pepper
a few grains of black pepper
2 bay leaves
4 thin slices of lemon
a few leaves of lettuce
Place in a bowl the mayonnaise,
ketchup and mix.
Add the Tabasco sauce worchester and ground white pepper and finally the
cognac.
Mix well and keep aside.
Wash and clean the leaves
salad and place them in
cups.
Put a bit of sauce
over salad and leave 3/4 to
after.
Put in a pot
water with the peppercorns and
bay leaves and boil.
Dip the shrimp and cook for a minuto.Togliere shells from shrimp, leaving one integer for each cup.
Place the shrimp in bowls and top with the remaining sauce.
Garnish with whole shrimp and
slice of limone.Mettere in
refrigerator before serving.
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Prawn cocktail
INGREDIENTS
250 grams of shrimp
4 tablespoons mayonnaise
1 tablespoon ketchup
few drops of Tabasco
a few drops of sauce worchester
2 tablespoons of cognac
white pepper
a few grains of black pepper
2 bay leaves
4 thin slices of lemon
a few leaves of lettuce
Place in a bowl the mayonnaise,
ketchup and mix.
Add the Tabasco sauce worchester and ground white pepper and finally the
cognac.
Mix well and keep aside.
Wash and clean the leaves
salad and place them in
cups.
Put a bit of sauce
over salad and leave 3/4 to
after.
Put in a pot
water with the peppercorns and
bay leaves and boil.
Dip the shrimp and cook for a minuto.Togliere shells from shrimp, leaving one integer for each cup.
Place the shrimp in bowls and top with the remaining sauce.
Garnish with whole shrimp and
slice of limone.Mettere in
refrigerator before serving.
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Shrimp Cocktail
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Shrimp Cocktail
INGREDIENTS
4 tablespoons mayonnaise
2 tablespoons of ketchup
3 lemons
1 dash of Worcestershire sauce
sea salt
freshly ground black peppercorns
2 small lettuce kind, the loose leaves and sliced
24 prawns, cooked and peeled
taking some paprika
For a classic sauce, whisk in a bowl mayonnaise, ketchup, lemon juice and Worcester sauce. Add salt and pepper and set aside.
Arrange the lettuce leaves and small shrimps in four bowls or plates.
Pour the sauce over them and, finally, garnish with a sprinkling of paprika and a slice of lemon.
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Shrimp Cocktail
INGREDIENTS
4 tablespoons mayonnaise
2 tablespoons of ketchup
3 lemons
1 dash of Worcestershire sauce
sea salt
freshly ground black peppercorns
2 small lettuce kind, the loose leaves and sliced
24 prawns, cooked and peeled
taking some paprika
For a classic sauce, whisk in a bowl mayonnaise, ketchup, lemon juice and Worcester sauce. Add salt and pepper and set aside.
Arrange the lettuce leaves and small shrimps in four bowls or plates.
Pour the sauce over them and, finally, garnish with a sprinkling of paprika and a slice of lemon.
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Cocottine the forest
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Cocottine the forest
INGREDIENTS
rocket
mushrooms
brie cheese
At the bottom of cocottina put a sprig of arugula and salo slightly over a couple of tablespoons of cooked mushrooms.
Finally about 40g of brie cheese and a macinatina pepper, put in a preheated oven at grill.
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Cocottine the forest
INGREDIENTS
rocket
mushrooms
brie cheese
At the bottom of cocottina put a sprig of arugula and salo slightly over a couple of tablespoons of cooked mushrooms.
Finally about 40g of brie cheese and a macinatina pepper, put in a preheated oven at grill.
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Sea shells with cream cheese
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Sea shells with cream cheese
INGREDIENTS
INGREDIENTS (for 4 people):
400 g of shells
60 g of butter
120 g of ricotta
80 g of mascarpone
80 g of cooked ham
salt
In a bowl, cream the butter at work, ricotta, mascarpone and salt
to obtain a homogeneous mixture.
Immediately after, add the ham into small pieces and stir for a few minutes.
Meanwhile, blanch in boiling water shells, al dente and season with
cream cheese obtained.
Serve immediately hot.
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Sea shells with cream cheese
INGREDIENTS
INGREDIENTS (for 4 people):
400 g of shells
60 g of butter
120 g of ricotta
80 g of mascarpone
80 g of cooked ham
salt
In a bowl, cream the butter at work, ricotta, mascarpone and salt
to obtain a homogeneous mixture.
Immediately after, add the ham into small pieces and stir for a few minutes.
Meanwhile, blanch in boiling water shells, al dente and season with
cream cheese obtained.
Serve immediately hot.
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stuffed croissants
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stuffed croissants
INGREDIENTS
4 savory croissants
300g frozen spinach
4 tablespoons grated Parmesan cheese
8 tablespoons whipping cream
nutmeg
salt
Cook the spinach, drain and pass them to the mixer, put them in a bowl and season with salt. Whip the cream, incorporate it in the past, add the Parmesan cheese, a pinch of salt and one of nutmeg. Stir from the bottom upwards until obtaining a homogeneous mixture. Halve the croissants and warm them in the oven. Spalmarne the inside with creamed spinach and put in a preheated oven at 180o for a few minutes
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stuffed croissants
INGREDIENTS
4 savory croissants
300g frozen spinach
4 tablespoons grated Parmesan cheese
8 tablespoons whipping cream
nutmeg
salt
Cook the spinach, drain and pass them to the mixer, put them in a bowl and season with salt. Whip the cream, incorporate it in the past, add the Parmesan cheese, a pinch of salt and one of nutmeg. Stir from the bottom upwards until obtaining a homogeneous mixture. Halve the croissants and warm them in the oven. Spalmarne the inside with creamed spinach and put in a preheated oven at 180o for a few minutes
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Potato croquettes and mozzarella
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Potato croquettes and mozzarella
INGREDIENTS
1 kg of potatoes
2 eggs
butter
mozzarella
parmesan
oil
bread crumbs
flour
Boiled potatoes, and sbucciale setacciale.
Condiscile with salt and parmesan, infilaci a piece of mozzarella and pass them in flour, then in beaten egg and bread crumbs.
Fry in oil and serve hot.
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Potato croquettes and mozzarella
INGREDIENTS
1 kg of potatoes
2 eggs
butter
mozzarella
parmesan
oil
bread crumbs
flour
Boiled potatoes, and sbucciale setacciale.
Condiscile with salt and parmesan, infilaci a piece of mozzarella and pass them in flour, then in beaten egg and bread crumbs.
Fry in oil and serve hot.
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Sweet and sour onions
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Sweet and sour onions
INGREDIENTS
300 gr. onions
2 tablespoons sugar
salt
1/2 cup of vinegar
Let cook the peeled onions in a pan without adding fat for about 30 min. over low heat, add salt. Add the vinegar and sugar. Cook again until the sauce has thickened.
Serve warm.
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Sweet and sour onions
INGREDIENTS
300 gr. onions
2 tablespoons sugar
salt
1/2 cup of vinegar
Let cook the peeled onions in a pan without adding fat for about 30 min. over low heat, add salt. Add the vinegar and sugar. Cook again until the sauce has thickened.
Serve warm.
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Carpaccio of raw sea bream with chopped cucumber
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Carpaccio of raw sea bream with chopped cucumber
INGREDIENTS
A fillet of sea bream
A fresh cucumber
1 lemon
a drizzle of extra virgin olive oil
salt
pepper
Cut very finely with a knife into thin slices of carpaccio type the pulp of a raw bream fillet and roll it into a dish, add us a bit of lemon juice,
finely chop some cucumber and spread it over carpaccio of sea bream with a drizzle of olive oil, salt and pepper.
Serve all on a toasted bread.
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Carpaccio of raw sea bream with chopped cucumber
INGREDIENTS
A fillet of sea bream
A fresh cucumber
1 lemon
a drizzle of extra virgin olive oil
salt
pepper
Cut very finely with a knife into thin slices of carpaccio type the pulp of a raw bream fillet and roll it into a dish, add us a bit of lemon juice,
finely chop some cucumber and spread it over carpaccio of sea bream with a drizzle of olive oil, salt and pepper.
Serve all on a toasted bread.
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Parmesan Baskets
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Parmesan Baskets
INGREDIENTS
Parmesan q.b.
Heat a non-stick pan with a diameter of 20-22 cm, sprinkle with cheese and leave on the heat for a few minutes.
As soon as the cheese has melted a little 'turned over the omelette obtained over a bowl and let cool upside down so that the cheese takes the form of a basket and regain consistency.
If you have a microwave oven, put the cheese on a sheet of baking paper so as to form a disc and cook for two or three minutes, then remove it and lay down on top of a bowl turned upside down as above.
Ideal for serving pasta, risotto or boundaries.
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Parmesan Baskets
INGREDIENTS
Parmesan q.b.
Heat a non-stick pan with a diameter of 20-22 cm, sprinkle with cheese and leave on the heat for a few minutes.
As soon as the cheese has melted a little 'turned over the omelette obtained over a bowl and let cool upside down so that the cheese takes the form of a basket and regain consistency.
If you have a microwave oven, put the cheese on a sheet of baking paper so as to form a disc and cook for two or three minutes, then remove it and lay down on top of a bowl turned upside down as above.
Ideal for serving pasta, risotto or boundaries.
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Salmon Carpaccio the 2 balconies
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Salmon Carpaccio the 2 balconies
INGREDIENTS
Ingredients for 4 persons
Fresh salmon 400 gr
Lemon juice 1
Extra virgin olive oil 3 cl
1 shallot
Porcini mushrooms 300 gr
Salad Envy 200 gr
1 bunch parsley
Sale q.b.
Taliate the salmon into thin slices, marinatele, covering them with oil, lemon juice, salt and chopped shallots.
Meanwhile prepare the mushrooms by cutting thin separately toss with a vinaigrette made with olive oil, lemon juice, salt and a little parsley.
Cut thin envy.
It has been about 20 minutes, prepare the dish, with the center of envy, lying on the salmon covering it with the mushrooms, sprinkle with fresh parsley and a drizzle of olive oil.
Go with it a wine from the hills of Friuli
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Salmon Carpaccio the 2 balconies
INGREDIENTS
Ingredients for 4 persons
Fresh salmon 400 gr
Lemon juice 1
Extra virgin olive oil 3 cl
1 shallot
Porcini mushrooms 300 gr
Salad Envy 200 gr
1 bunch parsley
Sale q.b.
Taliate the salmon into thin slices, marinatele, covering them with oil, lemon juice, salt and chopped shallots.
Meanwhile prepare the mushrooms by cutting thin separately toss with a vinaigrette made with olive oil, lemon juice, salt and a little parsley.
Cut thin envy.
It has been about 20 minutes, prepare the dish, with the center of envy, lying on the salmon covering it with the mushrooms, sprinkle with fresh parsley and a drizzle of olive oil.
Go with it a wine from the hills of Friuli
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Carpaccio of salmon with green pepper pineapple and artichoke
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Carpaccio of salmon with green pepper pineapple and artichoke
INGREDIENTS
salmon
pineapple
fresh artichokes
green pepper
vinegar
white wine
extra virgin olive oil
parsley
lemon
salt to taste
Take a slice of salmon and cut into thin slices and then soak it in white wine with the addition of two tablespoons of vinegar and a pinch of salt.
Allow to marinate the steak for about an hour then place it on the plate, season with salt and dress with a drizzle of extra virgin olive oil add the green pepper, sliced artichokes.
Sprinkle with an emulsion of olive oil and lemon then add the fresh pineapple into cubes and sprinkle with chopped parsley good appetite
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Carpaccio of salmon with green pepper pineapple and artichoke
INGREDIENTS
salmon
pineapple
fresh artichokes
green pepper
vinegar
white wine
extra virgin olive oil
parsley
lemon
salt to taste
Take a slice of salmon and cut into thin slices and then soak it in white wine with the addition of two tablespoons of vinegar and a pinch of salt.
Allow to marinate the steak for about an hour then place it on the plate, season with salt and dress with a drizzle of extra virgin olive oil add the green pepper, sliced artichokes.
Sprinkle with an emulsion of olive oil and lemon then add the fresh pineapple into cubes and sprinkle with chopped parsley good appetite
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artichokes buttered
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artichokes buttered
INGREDIENTS
8 artichokes 1 lemon 1/2 cup of extra virgin olive oil, 1 tablespoon of butter, 2 cloves of garlic, a handful of parsley, salt, pepper, bread crumbs, 2 tablespoons Parmesan cheese
Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice.
In a large saucepan, sauté the oil and butter.
Add the artichokes dry and let it brown.
Sprinkle with garlic and parsley, salt and pepper then add a glass of water.
Cook for about 30 minutes.
When almost cooked, sprinkle with Parmesan cheese and bread crumbs.
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artichokes buttered
INGREDIENTS
8 artichokes 1 lemon 1/2 cup of extra virgin olive oil, 1 tablespoon of butter, 2 cloves of garlic, a handful of parsley, salt, pepper, bread crumbs, 2 tablespoons Parmesan cheese
Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice.
In a large saucepan, sauté the oil and butter.
Add the artichokes dry and let it brown.
Sprinkle with garlic and parsley, salt and pepper then add a glass of water.
Cook for about 30 minutes.
When almost cooked, sprinkle with Parmesan cheese and bread crumbs.
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Chapels thousand flavors
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Chapels thousand flavors
INGREDIENTS
300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni
Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.
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Chapels thousand flavors
INGREDIENTS
300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni
Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.
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Guns sausage ham
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Guns sausage ham
INGREDIENTS
1 pack of puff pastry
30g of butter
30g of flour
1/4 liter of milk
4 tablespoons grated Parmesan cheese
50g sausage
50g of ham
salt
Prepare a white sauce with butter, flour and milk and cook for 10 ', combine Parmesan cheese, chopped ham and sausage and salt. Put the mixture on the pastry thawed and cut into strips, roll forming guns, bake for about 20 minutes
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Guns sausage ham
INGREDIENTS
1 pack of puff pastry
30g of butter
30g of flour
1/4 liter of milk
4 tablespoons grated Parmesan cheese
50g sausage
50g of ham
salt
Prepare a white sauce with butter, flour and milk and cook for 10 ', combine Parmesan cheese, chopped ham and sausage and salt. Put the mixture on the pastry thawed and cut into strips, roll forming guns, bake for about 20 minutes
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Cannons sausage
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Cannons sausage
INGREDIENTS
1 pack of puff pastry
8 hot dogs
1 egg
2 tablespoons mustard
butter
Roll out the pastry thawed and cut into long strips about 20 cm. wide and 3 cm.
Sprinkle the sausages with mustard, wrap the strips of dough and seal the ends.
Brush with beaten egg, lay them in a buttered pan, bake in the oven for about 20 minutes and serve hot.
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Cannons sausage
INGREDIENTS
1 pack of puff pastry
8 hot dogs
1 egg
2 tablespoons mustard
butter
Roll out the pastry thawed and cut into long strips about 20 cm. wide and 3 cm.
Sprinkle the sausages with mustard, wrap the strips of dough and seal the ends.
Brush with beaten egg, lay them in a buttered pan, bake in the oven for about 20 minutes and serve hot.
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Trousers with chicken
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Trousers with chicken
INGREDIENTS
1 pack of puff pastry
100g of boiled chicken
1.5 dl of white sauce
25g butter
80g mushrooms
50g of grated cheese
salt
pepper
Cook the mushrooms for 10 'with a little butter, salt and pepper and keep the cooking liquid. Combine the chicken with mushrooms and diced flavor in hot butter. Restrict the liquid from cooking the mushrooms add it to the sauce with chicken, mushrooms and cheese. Derive from the puff pastry discs, fill them with the mixture, fold on themselves and bake at 180o for 25 '.
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Trousers with chicken
INGREDIENTS
1 pack of puff pastry
100g of boiled chicken
1.5 dl of white sauce
25g butter
80g mushrooms
50g of grated cheese
salt
pepper
Cook the mushrooms for 10 'with a little butter, salt and pepper and keep the cooking liquid. Combine the chicken with mushrooms and diced flavor in hot butter. Restrict the liquid from cooking the mushrooms add it to the sauce with chicken, mushrooms and cheese. Derive from the puff pastry discs, fill them with the mixture, fold on themselves and bake at 180o for 25 '.
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Squid with flavors of the mushrooms
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Squid with flavors of the mushrooms
INGREDIENTS
oil
onion
capers
olives
rosemary
fresh squid
possibly fresh mushrooms
cherry tomatoes
catmint
white wine
Finely chop the onion, chop apart a handful of capers and black olives.
In a pan put oil, the onion and the chopped capers and olives.
Lightly fry, add the squid cut into small pieces, after a few minutes, add a glass of white wine, half a sprig of rosemary and let it evaporate.
Meanwhile, cook the sliced ??mushrooms apart into small pieces in a pan with oil, garlic and catnip for about 10 minutes.
United squid tomatoes chopped and cooked mushrooms, cook for 2 to 3 minutes and serve on the plate with a slice of bread Abbruscato.
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Squid with flavors of the mushrooms
INGREDIENTS
oil
onion
capers
olives
rosemary
fresh squid
possibly fresh mushrooms
cherry tomatoes
catmint
white wine
Finely chop the onion, chop apart a handful of capers and black olives.
In a pan put oil, the onion and the chopped capers and olives.
Lightly fry, add the squid cut into small pieces, after a few minutes, add a glass of white wine, half a sprig of rosemary and let it evaporate.
Meanwhile, cook the sliced ??mushrooms apart into small pieces in a pan with oil, garlic and catnip for about 10 minutes.
United squid tomatoes chopped and cooked mushrooms, cook for 2 to 3 minutes and serve on the plate with a slice of bread Abbruscato.
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Pudding grain
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Pudding grain
INGREDIENTS
Serves 4:
200 g grated parmesan
4 eggs
2 dl milk
2 dl cream
2 teaspoons flour
30 g butter
salt
Beat the eggs, add the flour, Parmesan cheese, milk, cream and a pinch of salt and mix.
Pour the mixture into a greased baking tray and bake in a water bath for about 30 minutes.
To cool the pudding, turn it over and serve.
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Pudding grain
INGREDIENTS
Serves 4:
200 g grated parmesan
4 eggs
2 dl milk
2 dl cream
2 teaspoons flour
30 g butter
salt
Beat the eggs, add the flour, Parmesan cheese, milk, cream and a pinch of salt and mix.
Pour the mixture into a greased baking tray and bake in a water bath for about 30 minutes.
To cool the pudding, turn it over and serve.
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Quick Bruschetta with tomato
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Quick Bruschetta with tomato
INGREDIENTS
6 ripe tomatoes
5 anchovy fillets in oil
5/6 basil leaves
2 cloves of garlic
oil
vinegar
salt
toast in the oven
Depriving the peel tomatoes, then put them in the blender with all the ingredients.
Blend well until you form a thick sauce.
Taste for salt and vinegar if necessary aggiungetene.
Once ready the sauce, spread over the freshly toasted bread in the oven and serve immediately.
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Quick Bruschetta with tomato
INGREDIENTS
6 ripe tomatoes
5 anchovy fillets in oil
5/6 basil leaves
2 cloves of garlic
oil
vinegar
salt
toast in the oven
Depriving the peel tomatoes, then put them in the blender with all the ingredients.
Blend well until you form a thick sauce.
Taste for salt and vinegar if necessary aggiungetene.
Once ready the sauce, spread over the freshly toasted bread in the oven and serve immediately.
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Bruschetta cheese and mushrooms
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Bruschetta cheese and mushrooms
INGREDIENTS
4 people
8 slices of bread
8 slices of provolone
300g of mushrooms olive oil
a pinch of salt to season the mushrooms.
Cut the mushrooms into small pieces and toss with olive oil and salt.
Put the slices of bread in a baking pan, add the mushrooms you have seasoned before and on each bruschetta put a slice of provolone.
Finally, put it in the oven for 15 min.
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Bruschetta cheese and mushrooms
INGREDIENTS
4 people
8 slices of bread
8 slices of provolone
300g of mushrooms olive oil
a pinch of salt to season the mushrooms.
Cut the mushrooms into small pieces and toss with olive oil and salt.
Put the slices of bread in a baking pan, add the mushrooms you have seasoned before and on each bruschetta put a slice of provolone.
Finally, put it in the oven for 15 min.
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spicy bruschetta
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spicy bruschetta
INGREDIENTS
200g tomatoes
30g of oil
1 clove of garlic
1 piece of chili
1 tablespoon capers
100g black olives
3 anchovy fillets
1 teaspoon of chopped parsley
6 slices of bread from Puglia
salt
pepper
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 '. Season with salt and spread the mixture over the slices of bread cut in half and already golden in the oven.
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spicy bruschetta
INGREDIENTS
200g tomatoes
30g of oil
1 clove of garlic
1 piece of chili
1 tablespoon capers
100g black olives
3 anchovy fillets
1 teaspoon of chopped parsley
6 slices of bread from Puglia
salt
pepper
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 '. Season with salt and spread the mixture over the slices of bread cut in half and already golden in the oven.
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Bruschetta with feta and tomatoes
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Bruschetta with feta and tomatoes
INGREDIENTS
Slices of bread,
feta
tomatoes,
oil
salt
pepper
oregano
Put to toast the slices of bread (preferably Tuscan).
Meanwhile, prepare a bowl
feta cheese cut into small pieces (1/2 cm) or so, also cut the tomatoes, then season with olive oil, salt, pepper and oregano;
Place on top of the toasted bruschetta and serve.
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Bruschetta with feta and tomatoes
INGREDIENTS
Slices of bread,
feta
tomatoes,
oil
salt
pepper
oregano
Put to toast the slices of bread (preferably Tuscan).
Meanwhile, prepare a bowl
feta cheese cut into small pieces (1/2 cm) or so, also cut the tomatoes, then season with olive oil, salt, pepper and oregano;
Place on top of the toasted bruschetta and serve.
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Bruschetta to parmiggiana
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Bruschetta to parmiggiana
INGREDIENTS
INGREDIENTS (for 4 people):
4 slices of bread
2 small aubergines
250 g mozzarella
200 g of grated Parmesan cheese
olive oil
salt
Cut the eggplant into slices and fry in hot oil until golden.
Soon after, salt, thinly sliced ??mozzarella and roasted
bread.
Place each slice of eggplant bruschetta, a mozzarella, a sprinkle of Parmesan cheese and another slice of eggplant.
Finally, cook in a hot oven for about 5 minutes at 250 ?.
Serve hot and streamers.
Bruschetta to parmiggiana
INGREDIENTS
INGREDIENTS (for 4 people):
4 slices of bread
2 small aubergines
250 g mozzarella
200 g of grated Parmesan cheese
olive oil
salt
Cut the eggplant into slices and fry in hot oil until golden.
Soon after, salt, thinly sliced ??mozzarella and roasted
bread.
Place each slice of eggplant bruschetta, a mozzarella, a sprinkle of Parmesan cheese and another slice of eggplant.
Finally, cook in a hot oven for about 5 minutes at 250 ?.
Serve hot and streamers.
Bruschetta with tuna
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Bruschetta with tuna
INGREDIENTS
serves 4:
4 medium potatoes boiled quite long
chopped tomatoes, chopped 250 g
an onion
marjoram
tuna in oil 200 g
100 g pitted green olives
mozzarella
oil
salt
pepper.
Slice the onion and sauté in a pan with 2 tablespoons of oil, then add the chopped tomatoes, salt and pepper and cook over medium heat for 10 minutes.
Then add the olives, tuna, drained and chopped marjoram.
Cut the potatoes into thick slices about an inch, distribuitevi over the tomato sauce and tuna and sprinkle with diced mozzarella.
Arrange the potatoes on a baking tray so prepared lined with special paper, then put under the grill just long enough to melt the cheese.
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Bruschetta with tuna
INGREDIENTS
serves 4:
4 medium potatoes boiled quite long
chopped tomatoes, chopped 250 g
an onion
marjoram
tuna in oil 200 g
100 g pitted green olives
mozzarella
oil
salt
pepper.
Slice the onion and sauté in a pan with 2 tablespoons of oil, then add the chopped tomatoes, salt and pepper and cook over medium heat for 10 minutes.
Then add the olives, tuna, drained and chopped marjoram.
Cut the potatoes into thick slices about an inch, distribuitevi over the tomato sauce and tuna and sprinkle with diced mozzarella.
Arrange the potatoes on a baking tray so prepared lined with special paper, then put under the grill just long enough to melt the cheese.
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Brioches shrimp
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Brioches shrimp
INGREDIENTS
Serves 4:
8 sandwiches milk round
400 g peeled shrimp
2 dl cream
1 glass of cognac
1 tablespoon flour
1 teaspoon curry
1/2 onion
50 g butter
oil
salt
Fry the chopped onion in oil and butter, add the shrimp, salt, pour the cognac, cream blended with the flour and curry powder and cook for a few minutes.
Cut the sandwiches in half, remove the bread, fill with shrimp, bake, brown them and serve.
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Brioches shrimp
INGREDIENTS
Serves 4:
8 sandwiches milk round
400 g peeled shrimp
2 dl cream
1 glass of cognac
1 tablespoon flour
1 teaspoon curry
1/2 onion
50 g butter
oil
salt
Fry the chopped onion in oil and butter, add the shrimp, salt, pour the cognac, cream blended with the flour and curry powder and cook for a few minutes.
Cut the sandwiches in half, remove the bread, fill with shrimp, bake, brown them and serve.
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Bocconcini saffron
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Bocconcini saffron
INGREDIENTS
Mozzarella balls 15,
farina150gr,
a pinch of salt,
a sachet of saffron,
q.b. water.
q.b. breadcrumbs,
oil for frying.
Make a batter with flour and water in which you have dissolved saffron, salt.
Dip in batter and then pass them the bites in the breadcrumbs.
Fry in hot oil.
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Bocconcini saffron
INGREDIENTS
Mozzarella balls 15,
farina150gr,
a pinch of salt,
a sachet of saffron,
q.b. water.
q.b. breadcrumbs,
oil for frying.
Make a batter with flour and water in which you have dissolved saffron, salt.
Dip in batter and then pass them the bites in the breadcrumbs.
Fry in hot oil.
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Diced apples and cheese
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Diced apples and cheese
INGREDIENTS
for 4:
350 g ricotta cheese
3 tablespoons grated Parmesan cheese
fennel seeds
1 green apple
1 red apple
1 bunch basil
juice of 1 lemon
sweet paprika
salt
pepper
Combine the ricotta cheese Parmesan cheese, salt, pepper and knead until creamy with a wooden spoon.
Add a teaspoon of crushed fennel seeds, a pinch of paprika and basil.
Put in the fridge.
Wash the apples, cut into cubes and sprinkle with lemon.
Form little balls with the cheese mixture, add the apples and serve cold.
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Diced apples and cheese
INGREDIENTS
for 4:
350 g ricotta cheese
3 tablespoons grated Parmesan cheese
fennel seeds
1 green apple
1 red apple
1 bunch basil
juice of 1 lemon
sweet paprika
salt
pepper
Combine the ricotta cheese Parmesan cheese, salt, pepper and knead until creamy with a wooden spoon.
Add a teaspoon of crushed fennel seeds, a pinch of paprika and basil.
Put in the fridge.
Wash the apples, cut into cubes and sprinkle with lemon.
Form little balls with the cheese mixture, add the apples and serve cold.
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savory donut
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savory donut
INGREDIENTS
70 gr. flour
120 gr. of water
40 gr. of butter
2 eggs
salt q.b.
Heat up water, butter and salt;
When the butter is melted and the water boils, remove the pan from the heat and add the flour all at once, put on the fire and stir until you get a ball.
So cool, add the eggs (one at a time), not putting the egg after the first was not well blended, stirring with a wooden spoon on the same side until you form a few bubbles.
With the appropriate opening of 1 cm. the syringe (or a teaspoon) put in a baking pan greased and floured balls as big as a walnut and bake for 25 min.
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savory donut
INGREDIENTS
70 gr. flour
120 gr. of water
40 gr. of butter
2 eggs
salt q.b.
Heat up water, butter and salt;
When the butter is melted and the water boils, remove the pan from the heat and add the flour all at once, put on the fire and stir until you get a ball.
So cool, add the eggs (one at a time), not putting the egg after the first was not well blended, stirring with a wooden spoon on the same side until you form a few bubbles.
With the appropriate opening of 1 cm. the syringe (or a teaspoon) put in a baking pan greased and floured balls as big as a walnut and bake for 25 min.
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Bavarian tomatoes
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Bavarian tomatoes
INGREDIENTS
for 6 people:
Serves 6:
300 g tomatoes
300 g fresh cream
15 g gelatin
1 lemon
2 tablespoons milk
3 tablespoons oil
salt
Soak in a little cold water fish glue.
Blend the tomatoes, deprived of skin and seeds with olive oil, lemon juice and a little salt.
Dissolve in milk on low heat the gelatin squeezed.
Mix the tomatoes with cream and slightly fitted with isinglass.
Place in a greased mold and refrigerate for at least 3 hours.
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Bavarian tomatoes
INGREDIENTS
for 6 people:
Serves 6:
300 g tomatoes
300 g fresh cream
15 g gelatin
1 lemon
2 tablespoons milk
3 tablespoons oil
salt
Soak in a little cold water fish glue.
Blend the tomatoes, deprived of skin and seeds with olive oil, lemon juice and a little salt.
Dissolve in milk on low heat the gelatin squeezed.
Mix the tomatoes with cream and slightly fitted with isinglass.
Place in a greased mold and refrigerate for at least 3 hours.
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Boats with salmon
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Boats with salmon
INGREDIENTS
2 avocados
150g mayonnaise
50g smoked salmon slices
1 teaspoon mustard
3 tablespoons of whipped cream
1 jar of salmon
5 pickles
1 layer of red pepper in vinegar
1 lemon
Halve the avocados, remove the stones and sprinkle with lemon. Mix the mayonnaise with 80 g cream of salmon, cucumber and chopped peppers, mustard and cream. Fill with the mixture avocados. Garnish with smoked salmon, cut into strips, place in refrigerator for 30 'before serving.
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Boats with salmon
INGREDIENTS
2 avocados
150g mayonnaise
50g smoked salmon slices
1 teaspoon mustard
3 tablespoons of whipped cream
1 jar of salmon
5 pickles
1 layer of red pepper in vinegar
1 lemon
Halve the avocados, remove the stones and sprinkle with lemon. Mix the mayonnaise with 80 g cream of salmon, cucumber and chopped peppers, mustard and cream. Fill with the mixture avocados. Garnish with smoked salmon, cut into strips, place in refrigerator for 30 'before serving.
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Barchetta zucchini and mozzarella
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Barchetta zucchini and mozzarella
INGREDIENTS
4 people
4 medium zucchini
26 cherry mozzarella type
200g cherry tomatoes
salt
olive oil as needed
half a glass of water and a bit of oregano.
zucchini cut in half and empty them in order to obtain the boats;
pomodrini cut into small pieces and toss with olive oil, salt and oregano
Put the zucchini in a baking dish then put mozzarella 3 x each half of zucchini,
in the end of season with the tomatoes before you seasoned.
Add half a glass of water with a pinch of salt and a trickle of olive oil.
Place in the oven x 25 min at 180g.
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Barchetta zucchini and mozzarella
INGREDIENTS
4 people
4 medium zucchini
26 cherry mozzarella type
200g cherry tomatoes
salt
olive oil as needed
half a glass of water and a bit of oregano.
zucchini cut in half and empty them in order to obtain the boats;
pomodrini cut into small pieces and toss with olive oil, salt and oregano
Put the zucchini in a baking dish then put mozzarella 3 x each half of zucchini,
in the end of season with the tomatoes before you seasoned.
Add half a glass of water with a pinch of salt and a trickle of olive oil.
Place in the oven x 25 min at 180g.
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Cod in sauce
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Cod in sauce
INGREDIENTS
800 grams of cod, 200 grams of tuna in oil, 3 anchovies, pickled pepper half (or mixed pickles), 1 hard-boiled egg, olive oil, garlic, parsley, salt to taste
Boil the cod, break it into flakes and place it in a tray. Mix tuna, anchovies and pepper. Place this mixture in a saucepan and cook over low heat adding parsley, garlic, oil and salt (if needed).
Remove garlic and parsley and let cool. Place the sauce on cod evenly. Decorate with washers boiled eggs and pickles sliced thin.
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Cod in sauce
INGREDIENTS
800 grams of cod, 200 grams of tuna in oil, 3 anchovies, pickled pepper half (or mixed pickles), 1 hard-boiled egg, olive oil, garlic, parsley, salt to taste
Boil the cod, break it into flakes and place it in a tray. Mix tuna, anchovies and pepper. Place this mixture in a saucepan and cook over low heat adding parsley, garlic, oil and salt (if needed).
Remove garlic and parsley and let cool. Place the sauce on cod evenly. Decorate with washers boiled eggs and pickles sliced thin.
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avocado stuffed
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avocado stuffed
INGREDIENTS
50g of ham in a single slice
4 tablespoons of cottage cheese
2 tablespoons mayonnaise
the juice of 1/4 lemon
2 avocados
Cut the ham into cubes and mix it with cottage cheese, mayonnaise and lemon juice. Mix well. Cut in half lengthwise avocados thus eliminating the core. Fill the grooves with the prepared mixture and serve immediately.
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avocado stuffed
INGREDIENTS
50g of ham in a single slice
4 tablespoons of cottage cheese
2 tablespoons mayonnaise
the juice of 1/4 lemon
2 avocados
Cut the ham into cubes and mix it with cottage cheese, mayonnaise and lemon juice. Mix well. Cut in half lengthwise avocados thus eliminating the core. Fill the grooves with the prepared mixture and serve immediately.
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Avocado with crab
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Avocado with crab
INGREDIENTS
Serves 4 people.:
2 avocados
1 can crab meat
capers
mayonnaise
tarragon
chive
parsley
lemon juice
Chop together the tarragon, parsley and chives.
Drain the crabmeat liquid preserves and mash with a fork.
Mix the mayonnaise and add the capers and chopped herbs.
Divide the avocado in half, remove the stones, sprinkle the chopped lemon juice to not tarnish.
Fill the means avocado with the mixture and place in the refrigerator until ready to serve.
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Avocado with crab
INGREDIENTS
Serves 4 people.:
2 avocados
1 can crab meat
capers
mayonnaise
tarragon
chive
parsley
lemon juice
Chop together the tarragon, parsley and chives.
Drain the crabmeat liquid preserves and mash with a fork.
Mix the mayonnaise and add the capers and chopped herbs.
Divide the avocado in half, remove the stones, sprinkle the chopped lemon juice to not tarnish.
Fill the means avocado with the mixture and place in the refrigerator until ready to serve.
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appetizer Romagna
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appetizer Romagna
INGREDIENTS
150 grams of ham
150 g of sausage,
gr.150 cup
250 gr of squaquerone
1 bunch of arugula
4 piadine
Heat in a pan the flat bread cut into slices and stuff with slices of ham, salami and cup.
Incorporate in squaquerone the rocket cut and mix, fill the remaining tortillas.
recommended wine sangiovese.
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appetizer Romagna
INGREDIENTS
150 grams of ham
150 g of sausage,
gr.150 cup
250 gr of squaquerone
1 bunch of arugula
4 piadine
Heat in a pan the flat bread cut into slices and stuff with slices of ham, salami and cup.
Incorporate in squaquerone the rocket cut and mix, fill the remaining tortillas.
recommended wine sangiovese.
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Appetizer apple
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Appetizer apple
INGREDIENTS
Serves 4:
100g gorgonzola
4 apples
1/2 lemon
100g cream
Pass the gorgonzola through a sieve, put it in a bowl, add the cream and knead the dough until you get a soft cream.
Peel the apples, cut into cubes, put them in a large bowl, sprinkle with the lemon juice, pour the cream and serve.
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Appetizer apple
INGREDIENTS
Serves 4:
100g gorgonzola
4 apples
1/2 lemon
100g cream
Pass the gorgonzola through a sieve, put it in a bowl, add the cream and knead the dough until you get a soft cream.
Peel the apples, cut into cubes, put them in a large bowl, sprinkle with the lemon juice, pour the cream and serve.
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Appetizer of eggplant
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Appetizer of eggplant
INGREDIENTS
Serves 4:
600g. eggplant
1 cup olive oil
salt
1 tablespoon sugar
1 cup white vinegar
garlic
Wash and dry the eggplant, cut into cubes big enough. Put them in a bowl covered with water and salt and leave it for an hour. Then, pull them up and spremetele, put them in a pan with oil and fry 5 '.
Put a little oil in a clean pan and add 1 clove garlic, eggplant combining sugar and vinegar.
Heat gently, stirring all.
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Appetizer of eggplant
INGREDIENTS
Serves 4:
600g. eggplant
1 cup olive oil
salt
1 tablespoon sugar
1 cup white vinegar
garlic
Wash and dry the eggplant, cut into cubes big enough. Put them in a bowl covered with water and salt and leave it for an hour. Then, pull them up and spremetele, put them in a pan with oil and fry 5 '.
Put a little oil in a clean pan and add 1 clove garlic, eggplant combining sugar and vinegar.
Heat gently, stirring all.
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Shrimp appetizer
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Shrimp appetizer
INGREDIENTS
Serves 4:
300g prawns
1 ripe avocado
1 pink grapefruit
fresh mint
lemon
olive oil
salt
pepper
Let rest in a bowl 6 tablespoons oil, 1 lemon juice, salt, pepper and chopped 5 mint leaves. Boil shrimp for 5 minutes.
Peel the grapefruit in vivo, collecting the juice and cut into wedges. Combine the flavored oil. Halve the avocado, and pelarlo it into small pieces. Put together shrimp, grapefruit and avocado.
Stir and garnish with mint.
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Shrimp appetizer
INGREDIENTS
Serves 4:
300g prawns
1 ripe avocado
1 pink grapefruit
fresh mint
lemon
olive oil
salt
pepper
Let rest in a bowl 6 tablespoons oil, 1 lemon juice, salt, pepper and chopped 5 mint leaves. Boil shrimp for 5 minutes.
Peel the grapefruit in vivo, collecting the juice and cut into wedges. Combine the flavored oil. Halve the avocado, and pelarlo it into small pieces. Put together shrimp, grapefruit and avocado.
Stir and garnish with mint.
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Appetizer of herring
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Appetizer of herring
INGREDIENTS
Serves 4
100g butter
2 kippers
1 pickled cucumber
black pepper
rye bread
Soak 100 grams of butter, knead until it reduces in cream and incorporate two kippers finely chopped. Mix well and add a large chopped pickled cucumber.
Season with a generous pinch of black pepper and serve with slices of rye bread lightly toasted.
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Appetizer of herring
INGREDIENTS
Serves 4
100g butter
2 kippers
1 pickled cucumber
black pepper
rye bread
Soak 100 grams of butter, knead until it reduces in cream and incorporate two kippers finely chopped. Mix well and add a large chopped pickled cucumber.
Season with a generous pinch of black pepper and serve with slices of rye bread lightly toasted.
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Appetizer with Feta
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Appetizer with Feta
INGREDIENTS
doses for 2 persons:
250 gr feta
1 red bell pepper
4 red tomatoes San Marzano type oil
oregano
Wash the peppers and cut into thin strips, wash the tomatoes and cut into thin slices, cut the feta cheese into slices.
Take a baking dish and arrange alternate layers the ingredients, sprinkle with olive oil and oregano.
Place in an oven at a temperature of 180 ° for about 20-25 minuti.servire hot.
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Appetizer with Feta
INGREDIENTS
doses for 2 persons:
250 gr feta
1 red bell pepper
4 red tomatoes San Marzano type oil
oregano
Wash the peppers and cut into thin strips, wash the tomatoes and cut into thin slices, cut the feta cheese into slices.
Take a baking dish and arrange alternate layers the ingredients, sprinkle with olive oil and oregano.
Place in an oven at a temperature of 180 ° for about 20-25 minuti.servire hot.
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appetizer home
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appetizer home
INGREDIENTS
Serves 4:
3 green peppers fleshy
oil
vinegar
salt
pepper
tomatoes
garlic
basil
8 sardines in oil
100g tuna in oil
Roast, peel and chop the peppers.
Dispose of a layer on a plate, cover with a sauce made of olive oil, a little vinegar, salt and pepper. Put marinated tomato slices with crushed garlic, chopped basil and olive oil.
Overlap with peppers, decorated all around with sardines and tuna.
Bring to the table, stir gently and serve.
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appetizer home
INGREDIENTS
Serves 4:
3 green peppers fleshy
oil
vinegar
salt
pepper
tomatoes
garlic
basil
8 sardines in oil
100g tuna in oil
Roast, peel and chop the peppers.
Dispose of a layer on a plate, cover with a sauce made of olive oil, a little vinegar, salt and pepper. Put marinated tomato slices with crushed garlic, chopped basil and olive oil.
Overlap with peppers, decorated all around with sardines and tuna.
Bring to the table, stir gently and serve.
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Appetizer tuna
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Appetizer tuna
INGREDIENTS
Serves 4:
300g frozen peas
200g tuna in oil
3 eggs
1 red bell pepper
1 yellow pepper
1 lemon
oil
salt
Boil peas in salted water for 8 minutes, drain and toss with the oil. Place the chopped tuna on a serving dish, season with olive oil and lemon juice and garnish with peas, firmer eggs, shelled and cut into wedges and roasted peppers, peeled and cut into strips.
Place in the refrigerator before serving.
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Appetizer tuna
INGREDIENTS
Serves 4:
300g frozen peas
200g tuna in oil
3 eggs
1 red bell pepper
1 yellow pepper
1 lemon
oil
salt
Boil peas in salted water for 8 minutes, drain and toss with the oil. Place the chopped tuna on a serving dish, season with olive oil and lemon juice and garnish with peas, firmer eggs, shelled and cut into wedges and roasted peppers, peeled and cut into strips.
Place in the refrigerator before serving.
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Appetizer with mushrooms
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Appetizer with mushrooms
INGREDIENTS
Serves 4:
200g fresh mushrooms
300g green beans
1 ripe tomato
parsley
100g mayonnaise
salt
Boil the green beans and set aside a little \ 'of the cooking water. Combine the beans thinly sliced mushrooms and diced tomato. Mix the mayonnaise with the chopped parsley 2 tablespoons soften \ 's cooking water from the beans. Pour the sauce on \ 'salad and serve.
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Appetizer with mushrooms
INGREDIENTS
Serves 4:
200g fresh mushrooms
300g green beans
1 ripe tomato
parsley
100g mayonnaise
salt
Boil the green beans and set aside a little \ 'of the cooking water. Combine the beans thinly sliced mushrooms and diced tomato. Mix the mayonnaise with the chopped parsley 2 tablespoons soften \ 's cooking water from the beans. Pour the sauce on \ 'salad and serve.
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appetizer sweet and sour
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appetizer sweet and sour
INGREDIENTS
2 oranges
3 lemons
3 tablespoons of brown sugar
1 tablespoon fresh tarragon
1/2 tablespoon of mustard powder
1 pinch salt and pepper
3 tablespoons vinegar
7 tablespoons olive oil
Carefully peel the oranges and lemons also depriving them of the white skin.
Cut the pulp of citrus fruits into very thin slices, arranging them in layers on a serving plate.
Sprinkle with sugar and finely chopped tarragon.
Mix in a bowl the mustard, 1/2 cucchaio sugar, salt, pepper and vinegar until the sugar has dissolved, then stirring constantly, mix in the oil. Pour the contents of the bowl over the citrus previously prepared, let simmer, then serve.
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appetizer sweet and sour
INGREDIENTS
2 oranges
3 lemons
3 tablespoons of brown sugar
1 tablespoon fresh tarragon
1/2 tablespoon of mustard powder
1 pinch salt and pepper
3 tablespoons vinegar
7 tablespoons olive oil
Carefully peel the oranges and lemons also depriving them of the white skin.
Cut the pulp of citrus fruits into very thin slices, arranging them in layers on a serving plate.
Sprinkle with sugar and finely chopped tarragon.
Mix in a bowl the mustard, 1/2 cucchaio sugar, salt, pepper and vinegar until the sugar has dissolved, then stirring constantly, mix in the oil. Pour the contents of the bowl over the citrus previously prepared, let simmer, then serve.
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Angels coach
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Angels coach
INGREDIENTS
For 4 people:
12 oysters
black pepper
bacon
Carefully open 12 oysters and extract the pulp.
Just wipe them with a cloth and wrap each fruit of the sea, after having dusted with a pinch of black pepper, freshly ground, with a slice of bacon.
Insert a skewer in them three \ 's steel and pass them to the grill, turning occasionally. When the bacon is evenly toasted, remove from grill and serve
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Angels coach
INGREDIENTS
For 4 people:
12 oysters
black pepper
bacon
Carefully open 12 oysters and extract the pulp.
Just wipe them with a cloth and wrap each fruit of the sea, after having dusted with a pinch of black pepper, freshly ground, with a slice of bacon.
Insert a skewer in them three \ 's steel and pass them to the grill, turning occasionally. When the bacon is evenly toasted, remove from grill and serve
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Duck Chinese
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Duck Chinese
INGREDIENTS
1 tablespoon Chinese spices
1 tablespoon paprika
1 tablespoon of sea salt
1 duck ready for the oven
1 orange into quarters
1 piece of ginger the size of a thumb, peeled and sliced
1 cucumber, cut in half and seeded
1 bunch of spring onions
2 carrots
1 can of Hoisin sauce or plum
24 pancakes cinesei (in Chinese shops or in the frozen food section of large supermarkets)
Preheat oven to 180 ° C.
Shuffle the Chinese spices, paprika and salt and rub it all on the duck, making sure to spice up the interior.
Farcisci the duck with orange quarters and ginger slices.
Disponila on a roasting tin with the breast down and arrostiscila for 40 minutes.
Now remove the duck from the oven and remove the excess fat on the bottom of the pan.
Turn the duck breast up and arrostiscila for another hour and 20 minutes, until the skin is golden and crispy and the meat well cooked.
Meanwhile, fragments cucumber, onions and carrots. Shred the duck with a fork, removing the bones.
Serve the duck as a filling for pancakes Chinese with vegetables in slices and a tablespoon of Hoisin sauce or plum.
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Duck Chinese
INGREDIENTS
1 tablespoon Chinese spices
1 tablespoon paprika
1 tablespoon of sea salt
1 duck ready for the oven
1 orange into quarters
1 piece of ginger the size of a thumb, peeled and sliced
1 cucumber, cut in half and seeded
1 bunch of spring onions
2 carrots
1 can of Hoisin sauce or plum
24 pancakes cinesei (in Chinese shops or in the frozen food section of large supermarkets)
Preheat oven to 180 ° C.
Shuffle the Chinese spices, paprika and salt and rub it all on the duck, making sure to spice up the interior.
Farcisci the duck with orange quarters and ginger slices.
Disponila on a roasting tin with the breast down and arrostiscila for 40 minutes.
Now remove the duck from the oven and remove the excess fat on the bottom of the pan.
Turn the duck breast up and arrostiscila for another hour and 20 minutes, until the skin is golden and crispy and the meat well cooked.
Meanwhile, fragments cucumber, onions and carrots. Shred the duck with a fork, removing the bones.
Serve the duck as a filling for pancakes Chinese with vegetables in slices and a tablespoon of Hoisin sauce or plum.
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Anchovies in green Piedmontese
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Anchovies in green Piedmontese
INGREDIENTS
20 Salted anchovies
Parsley 300 gr.
3 cloves garlic
Oil q.b.
2 hard boiled eggs
2 tablespoons pesto bread
vinegar
chilli
Clean the anchovies by removing the salt, vinegar and passing the bone.
finely chop the parsley and garlic using the crescent (and not the robot chopper)
Add the 2 egg yolks hard crumbs, a pinch of paperoncino and mix with the oil to form a sauce,
Taste and adjust the flavor by using some 'bread soaked in vinegar and salt if necessary.
Add the anchovies, taking care to lay them and cover them with green sauce and let rest 1 day.
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Anchovies in green Piedmontese
INGREDIENTS
20 Salted anchovies
Parsley 300 gr.
3 cloves garlic
Oil q.b.
2 hard boiled eggs
2 tablespoons pesto bread
vinegar
chilli
Clean the anchovies by removing the salt, vinegar and passing the bone.
finely chop the parsley and garlic using the crescent (and not the robot chopper)
Add the 2 egg yolks hard crumbs, a pinch of paperoncino and mix with the oil to form a sauce,
Taste and adjust the flavor by using some 'bread soaked in vinegar and salt if necessary.
Add the anchovies, taking care to lay them and cover them with green sauce and let rest 1 day.
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Anchovies in green
funny menu for you
Anchovies in green
INGREDIENTS
fresh anchovies
vinegar
lemon
oil
salt
peppercorns
garlic clove for every pound of anchovies
parsley
Clean the anchovies and remove the bones, then prepare a `mixture 'with a piece of lemon and a vinegar, a pinch of salt and a pinch of pepper.
Take a bowl and make a layer of anchovies, cover with the `mixture 'and continue to finish the anchovies! :-)
After 4 or 5 days of maceration, in the fridge, levi anchovies from `mixture ', the` sympathy' from the brine (eg by the colander and a bit 'of paper towels ...).
At this point, prepare a mixture with garlic and parsley, then redo the layer of anchovies, garlic, parsley and olive oil ... also add some of peppercorns maceration.
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Anchovies in green
INGREDIENTS
fresh anchovies
vinegar
lemon
oil
salt
peppercorns
garlic clove for every pound of anchovies
parsley
Clean the anchovies and remove the bones, then prepare a `mixture 'with a piece of lemon and a vinegar, a pinch of salt and a pinch of pepper.
Take a bowl and make a layer of anchovies, cover with the `mixture 'and continue to finish the anchovies! :-)
After 4 or 5 days of maceration, in the fridge, levi anchovies from `mixture ', the` sympathy' from the brine (eg by the colander and a bit 'of paper towels ...).
At this point, prepare a mixture with garlic and parsley, then redo the layer of anchovies, garlic, parsley and olive oil ... also add some of peppercorns maceration.
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Anchovies with lemon
funny menu for you
Anchovies with lemon
INGREDIENTS
Serves 4
500g anchovies
1 lemon
1/2 cup olive oil
salt
Flake anchovies, remove the heads and entrails, wash them, dry them and align them in a baking dish large.
Whisk the oil with the lemon juice, pour over the anchovies, salt and bake in a hot oven for about 30 minutes.
Serve hot anchovies.
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Anchovies with lemon
INGREDIENTS
Serves 4
500g anchovies
1 lemon
1/2 cup olive oil
salt
Flake anchovies, remove the heads and entrails, wash them, dry them and align them in a baking dish large.
Whisk the oil with the lemon juice, pour over the anchovies, salt and bake in a hot oven for about 30 minutes.
Serve hot anchovies.
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warm slices of salmon with a salad of mushrooms and artichokes
funny menu for you
warm slices of salmon with a salad of mushrooms and artichokes
INGREDIENTS
Salmon fillet 850 g
500 g mushrooms
Artichokes nr 5
1 bunch dill
1 bunch chives
Extra virgin olive oil 120 g
Juice of one lemon
Salt and pepper q.b.
· Clean and wash the mushrooms.
· Clean the artichokes and keep them in water and lemon juice.
· Thinly slice the salmon and place on a baking sheet lightly greased.
· Cut the artichokes and mushrooms into thin slices and season with salt, pepper, a little lemon, olive oil and chopped dill.
· Cook the salmon in the oven salt and pepper for 1 minute at 250 °.
· Arrange the salad on a plate and add the half-cooked salmon and willing to pink.
· Garnish with thinly sliced chives and a drizzle of olive oil.
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warm slices of salmon with a salad of mushrooms and artichokes
INGREDIENTS
Salmon fillet 850 g
500 g mushrooms
Artichokes nr 5
1 bunch dill
1 bunch chives
Extra virgin olive oil 120 g
Juice of one lemon
Salt and pepper q.b.
· Clean and wash the mushrooms.
· Clean the artichokes and keep them in water and lemon juice.
· Thinly slice the salmon and place on a baking sheet lightly greased.
· Cut the artichokes and mushrooms into thin slices and season with salt, pepper, a little lemon, olive oil and chopped dill.
· Cook the salmon in the oven salt and pepper for 1 minute at 250 °.
· Arrange the salad on a plate and add the half-cooked salmon and willing to pink.
· Garnish with thinly sliced chives and a drizzle of olive oil.
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The Legend Signature Drink
funny menu for you
The Legend Signature Drink
A story about a drink that evening. The stories recount the legend, and that is what you must not try to drink as a symbol of the city. To experience the culture, style and color of the people drinking it. Otherwise, it is not really visit that city.
Signature The Rink (Signature) is a traditional drink for the people and the urban lifestyle. As well as the signature drink of the Rink, a popular cocktail. The most popular Gatorade mixed with vodka, hear and do it with a soft drink or fruit juice and various Rink. Cause taste, odor and color of new lifestyles of their cocktails.
Currently, the Signature Rink are popular among tourists, both domestic and foreign. We have formulated a recipe by ingredient cocktail. The city is the origin of the cocktail recipes into a "signature feature rich" (Signature Drink) the City each week on the dishes.
Manhattan.
At a cocktail "on time" that many people understand that a cocktail of Thai nationality, but it is a cocktail that distortion of the particle in the Hawaiian language, "this time" is a formula restaurant Hawaiian or "Polynesian-style. "name" Trader Vic "(Trader Vic) in California. What happens when one afternoon in 1944, traders who owned the restaurant served a cocktail with friends in Tahiti. The people of Hawaii with a tasting. When friends try to move to Hawaii, the Hawaiian language that "In the Hero-Maita'i roa" or translated as Very Good! Which were then cast into a cocktail called "our time".
Margarita.
'Manhattan' is a myth of the signatures. The Rink of America. That was popular around the world said that this formula was first developed in the Manhattan Club. New York City in 1874 by Lady Churchill's Island, The mother of Sir Winston Churchill, former Prime Minister of England. As people get mixed up. To celebrate the occasion, Samuel J.. Tilden won the election as Governor of New York. There are cocktails, "Manhattan" is a popular time to come.
The country's proximity to Singapore, "Singapore Sling" is a signature feature rich national flavor of rich cherry and pineapple. Formulated by a bartender in a Chinese aluminum a year from 1910 to 1915, when Hong Kong people. The original recipe, which has clearly lost it. The bartender, many people have helped in creating a new formula that is similar to the original formula. The best bartender in the hotel "Raffles" has a flavor that is as close as possible. And acceptance of products from a Hong Kong person in a Singapore Sling version in 1970.
Singapore Sling.
The cocktail is a very beautiful girl. "Margaret, Rita," a story of a bartender in a Great Post Mr. Danny (Danny Negrete) invented this recipe as a wedding gift for the sister's name. "Margaret, Rita," a guest at the event were impressed with the taste and liking. Tell it to the taste and listen to the name of "Margaret, Rita," is widely known.
In 1944, Mr. Danny opened a bar in the city of the Great City, Orange County native. Mexico This is a commercial port, the sport has been very popular. Make a cocktail. "Margaret, Rita," is well known and popular favorite in a race horse and the people of the region. A signature. The Rink, State of Mexico.
Siam Sunrays.
When the "me time" is not a Thai, then Thailand will have to hang out with the Signature Drink Kmlas developed extensive marketing manager. White Spirit Group Co. in Lake Como in Como M. Hennessy (Thailand) Ltd. is the idea that what was on his visit to Thailand. Many people think of art, culture and beauty. Manners of submission. And the smiling hospitality. But there's one thing that is equally striking. Flavor of the spices that are hot and spicy taste.
Therefore, the claim that since the offer recipes cocktail invented the name "Siam Sunset Beach, John" The main ingredient is a polymer Smirnov vodka combines the flavors of hot spices, local, and red pepper, ginger. Kaffir lime leaves and lemongrass, which is a spice that's unique to Thailand. The main target foreign tourists and hopes to "Siam Red Sun Blues" is a cocktail of all foreign tourists must try when visiting Thailand.
Cocktail recipe ** "Siam Red Sun Blues" **.
Ingredients: Murfreesboro Smirnov vodka from 30 to 40 mg / 30 mg juice / syrup 15 mg / cm ? red pepper / ginger 3 slices thin SOI / kaffir lime leaves 1/3 lemon slices Road / Lime 3. drop / soda.
Method:.
- The red pepper, ginger, lemon grass, kaffir lime leaves, crushed and broken on the Shakers. To get the flavor and aroma of Thai spices.
- Syrup and lemon juice in Murfreesboro Smirnov Shakers Shake all ingredients together.
- Pour into a glass filled with ice and soda glass, decorated with ornamental peppers. Lemon and lime.
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The Legend Signature Drink
A story about a drink that evening. The stories recount the legend, and that is what you must not try to drink as a symbol of the city. To experience the culture, style and color of the people drinking it. Otherwise, it is not really visit that city.
Signature The Rink (Signature) is a traditional drink for the people and the urban lifestyle. As well as the signature drink of the Rink, a popular cocktail. The most popular Gatorade mixed with vodka, hear and do it with a soft drink or fruit juice and various Rink. Cause taste, odor and color of new lifestyles of their cocktails.
Currently, the Signature Rink are popular among tourists, both domestic and foreign. We have formulated a recipe by ingredient cocktail. The city is the origin of the cocktail recipes into a "signature feature rich" (Signature Drink) the City each week on the dishes.
Manhattan.
At a cocktail "on time" that many people understand that a cocktail of Thai nationality, but it is a cocktail that distortion of the particle in the Hawaiian language, "this time" is a formula restaurant Hawaiian or "Polynesian-style. "name" Trader Vic "(Trader Vic) in California. What happens when one afternoon in 1944, traders who owned the restaurant served a cocktail with friends in Tahiti. The people of Hawaii with a tasting. When friends try to move to Hawaii, the Hawaiian language that "In the Hero-Maita'i roa" or translated as Very Good! Which were then cast into a cocktail called "our time".
Margarita.
'Manhattan' is a myth of the signatures. The Rink of America. That was popular around the world said that this formula was first developed in the Manhattan Club. New York City in 1874 by Lady Churchill's Island, The mother of Sir Winston Churchill, former Prime Minister of England. As people get mixed up. To celebrate the occasion, Samuel J.. Tilden won the election as Governor of New York. There are cocktails, "Manhattan" is a popular time to come.
The country's proximity to Singapore, "Singapore Sling" is a signature feature rich national flavor of rich cherry and pineapple. Formulated by a bartender in a Chinese aluminum a year from 1910 to 1915, when Hong Kong people. The original recipe, which has clearly lost it. The bartender, many people have helped in creating a new formula that is similar to the original formula. The best bartender in the hotel "Raffles" has a flavor that is as close as possible. And acceptance of products from a Hong Kong person in a Singapore Sling version in 1970.
Singapore Sling.
The cocktail is a very beautiful girl. "Margaret, Rita," a story of a bartender in a Great Post Mr. Danny (Danny Negrete) invented this recipe as a wedding gift for the sister's name. "Margaret, Rita," a guest at the event were impressed with the taste and liking. Tell it to the taste and listen to the name of "Margaret, Rita," is widely known.
In 1944, Mr. Danny opened a bar in the city of the Great City, Orange County native. Mexico This is a commercial port, the sport has been very popular. Make a cocktail. "Margaret, Rita," is well known and popular favorite in a race horse and the people of the region. A signature. The Rink, State of Mexico.
Siam Sunrays.
When the "me time" is not a Thai, then Thailand will have to hang out with the Signature Drink Kmlas developed extensive marketing manager. White Spirit Group Co. in Lake Como in Como M. Hennessy (Thailand) Ltd. is the idea that what was on his visit to Thailand. Many people think of art, culture and beauty. Manners of submission. And the smiling hospitality. But there's one thing that is equally striking. Flavor of the spices that are hot and spicy taste.
Therefore, the claim that since the offer recipes cocktail invented the name "Siam Sunset Beach, John" The main ingredient is a polymer Smirnov vodka combines the flavors of hot spices, local, and red pepper, ginger. Kaffir lime leaves and lemongrass, which is a spice that's unique to Thailand. The main target foreign tourists and hopes to "Siam Red Sun Blues" is a cocktail of all foreign tourists must try when visiting Thailand.
Cocktail recipe ** "Siam Red Sun Blues" **.
Ingredients: Murfreesboro Smirnov vodka from 30 to 40 mg / 30 mg juice / syrup 15 mg / cm ? red pepper / ginger 3 slices thin SOI / kaffir lime leaves 1/3 lemon slices Road / Lime 3. drop / soda.
Method:.
- The red pepper, ginger, lemon grass, kaffir lime leaves, crushed and broken on the Shakers. To get the flavor and aroma of Thai spices.
- Syrup and lemon juice in Murfreesboro Smirnov Shakers Shake all ingredients together.
- Pour into a glass filled with ice and soda glass, decorated with ornamental peppers. Lemon and lime.
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Assorted Chocolate Praline
funny menu for you
Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Dutch Oven Lasagna
menu for you
Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the
oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the
meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the
remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture
over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.
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Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the
oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the
meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the
remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture
over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.
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Fish Court Boui
menu for you
Fish Court Boui
3 tbs olive oil
4 c diced onion
1 c celery, chopped
2 c parsley, chopped
3/4 c bell pepper, chopped
3 c green onion, chopped
1 c grated carrot
1 tbs minced garlic
2 tbs lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and saut? until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.
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Fish Court Boui
3 tbs olive oil
4 c diced onion
1 c celery, chopped
2 c parsley, chopped
3/4 c bell pepper, chopped
3 c green onion, chopped
1 c grated carrot
1 tbs minced garlic
2 tbs lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and saut? until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.
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Fried red snapper
funny menu for you
Fried red snapper (370 baht).
I go to Bangkok to visit the city by the sea at Laem Charoen eat seafood, which is a OTOP is one of Rayong.
The setting is the sea front. Back into the canal. At sea and the canal meet people called "sharp growth" each point were born the first time since 2522 that a small store by immaculate family Wir good cooking, and you care who he is pedaling a bicycle to go shopping. every morning. The flavor is delicious with hand selected fresh seafood, the restaurant has both the space and the city to come to Bangkok to visit it regularly.
Steamed crabs.
The restaurant is famous for nearly 30 years, it is because of the consistency of the sea at the heart of this restaurant. Because the shop near the ocean, then the material is always fresh water, but this is a quality selection of fresh seafood and fish from the very first time you sell. To this day it still does not change to another. I find that the fish of the sea, but it is the quality of the seafood restaurants were the only point I will not buy it.
White shrimp salad.
After I do not feel the need to drive customers away to Bangkok to Rayong to eat. It is expanding its offices in Bangkok and two of the four separate Mengjai. Road to 3.5 km, and then sell the same.
The recent move to the 3rd floor of Central World. The decor is modern. While still maintaining the same quality and freshness. The seafood dishes are all inside of a kitchen, so investing in pond fish, shrimp, crab, is quite different.
The menu is chosen dishes that are authentic to Bangkok to present more than 100 dishes on the menu, I ask for is. Fried red snapper (370 baht), which he said that this is the first I thought this up. I later sold it well with others to imitate it and spread around. The fish dishes are a size 7-9 in a match known as the meat is full of words but the fries are cut in the size and lay out. Fry in medium hot oil to the outside is golden yellow. The flesh inside is soft and sweet with the freshness of the fish. Pour the sauce with the fish sauce brand is a pure blessing from the start until the taste has not changed. The aroma of fish sauce that is not only good, but salty.
 |
This dish is the chef of the restaurant is fried golden brown and fish stew is a delicious sweet sauce. I love seafood sauce to taste it.
Fish, rice, salad (120 baht) in Bangkok is a large fish, rice community. A small fish, but only a little larger than the yarn is very high in calcium. Free Pass to be fried, but it's a salty taste, pour enough water to fill three salad vegetables and cashew nuts. Spoon into the mouth while chewing it. As well as appetizers.
Crab Crab is a restaurant with 490 or more per kg per kg of sweet crab meat, egg, thousand. The crab was not fresh, then I will know at once that the meat is sweet and firm. The crab has a lot to choose from. The time is steamed crab meat and the sheep into their mouth to scoop the other. And cut into sections with crab legs, but like the latter, because I feel like a real crab and crab to be fried in curry powder, chilli crab, baked crab soup, roasted asparagus, pickled eggs. The black pepper crab.
White shrimp salad. The shrimp are fried to a golden frame around the outside and soft in The first nest is placed on the white and then fried. Top with salad, vegetables and fruits. Dressing topped with sweet and sour taste to it.
Organic Fish Curry. The menu is very good. If you want to eat it before noon because it was the only one. Hurry to grab. The fresh fish, organic meat is shredded, then stir into the soup, chili and coconut milk until sticky and then the cabbage. Count in a banana leaf or basil. Curry dip into it at nearly full. The steam heat for the fire to cook the fish until the full count overflow. Sweet to eat.
It also has a thin, sour eggs Siew. Curry Fish Ehedocn. Scallops baked butter. Cartridge shell with chili paste. Fried salted squid. And which are not all Haraan.
credit manager.co.th
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Apple & blackcurrant pancakes
funny menu for you
Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Exotic fruit pancakes
funny menu for you
Exotic fruit pancakes
serves 4
ingredients
For the batter
100g/4oz plain flour
pinch of salt
1 egg plus 1 egg yolk
300ml/10fl oz coconut milk
4 teaspoons sunflower oil, plus
extra for frying
For the filling
1 banana
1 papaya
juice of 1 lime
2 passion fruit
1 mango
4 lychees
2 tablespoons honey
• To make the batter, sift the flour and salt into a bowl. Make a well in the
centre, and add the egg, egg yolk and a little of the coconut milk.
Gradually draw the flour into the egg mixture, beating well and slowly
adding the remaining coconut milk to make a smooth batter. Stir in the
4 teaspoons sunflower oil. Cover and chill for 30 minutes
• To make the fruit filling, peel and slice the banana, and peel and slice
the papaya, discarding the seeds. Put the banana and papaya in a
bowl, add the lime juice and mix well.
• Cut the passion fruit in half, and scoop out the pulp and seeds into the
fruit bowl. Peel, stone and dice the mango, and add to the other fruit.
Peel, stone and halve the lychees, and also add to the fruit. Toss through
gently, then stir in the honey.
• Heat a little oil in a 15cm/6in frying pan. Pour in just enough of the
pancake batter to cover the bottom of the pan, and tilt the pan so that
the batter spreads thinly and evenly.
• Cook until the pancake is just set and the underside is lightly browned,
then turn and cook on the other side. Remove from the pan and keep
warm. Repeat with the remaining batter to make a total of 8 pancakes.
• Put a little fruit filling in the centre of each pancake, then roll into a cone.
Serve immediately.
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Exotic fruit pancakes
serves 4
ingredients
For the batter
100g/4oz plain flour
pinch of salt
1 egg plus 1 egg yolk
300ml/10fl oz coconut milk
4 teaspoons sunflower oil, plus
extra for frying
For the filling
1 banana
1 papaya
juice of 1 lime
2 passion fruit
1 mango
4 lychees
2 tablespoons honey
• To make the batter, sift the flour and salt into a bowl. Make a well in the
centre, and add the egg, egg yolk and a little of the coconut milk.
Gradually draw the flour into the egg mixture, beating well and slowly
adding the remaining coconut milk to make a smooth batter. Stir in the
4 teaspoons sunflower oil. Cover and chill for 30 minutes
• To make the fruit filling, peel and slice the banana, and peel and slice
the papaya, discarding the seeds. Put the banana and papaya in a
bowl, add the lime juice and mix well.
• Cut the passion fruit in half, and scoop out the pulp and seeds into the
fruit bowl. Peel, stone and dice the mango, and add to the other fruit.
Peel, stone and halve the lychees, and also add to the fruit. Toss through
gently, then stir in the honey.
• Heat a little oil in a 15cm/6in frying pan. Pour in just enough of the
pancake batter to cover the bottom of the pan, and tilt the pan so that
the batter spreads thinly and evenly.
• Cook until the pancake is just set and the underside is lightly browned,
then turn and cook on the other side. Remove from the pan and keep
warm. Repeat with the remaining batter to make a total of 8 pancakes.
• Put a little fruit filling in the centre of each pancake, then roll into a cone.
Serve immediately.
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Lemon syrup pears
funny menu for you
Lemon syrup pears
with pancakes
ingredients serves 6
For the batter
100g/4oz plain flour
75g/3oz self-raising flour
25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted
For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed
lemon juice
5 firm dessert pears
zest of 1 lemon, cut into thin strips
225g/8oz sour cream
• Sift the flours into a large bowl, add the sugar and make a well in the
centre. Whisk in the combined eggs, milk and butter. Beat untl smooth,
then set aside for 30 minutes.
• To make the lemon syrup pears, combine the sugar, honey, and
350ml/12fl oz water in a saucepan, stirring over a low heat until the
sugar has dissolved. Add the lemon juice, bring to the boil, reduce the
heat and simmer for 8 minutes.
• Meanwhile, peel and core the pears, and cut into wedges. Skim off any
froth from the surface of the syrup mixture, and add the pears. Simmer
for a further 5 minutes. Remove from the heat, stir in the lemon zest and
leave to cool slightly.
• Heat a lightly greased 20cm/8in frying pan over a medium heat, then
pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on
each side, tur the pancake with a spatula or palette knife. Continue with
the rest of the batter, greasing the pan when necessary. Stack the
pancakes between greaseproof paper to prevent them sticking together,
and keep warm.
• Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to
make a sauce for the pancakes. Strain the pairs to serve.
• Serve the pancakes warm, with some of the pears and a little of the
sauce drizzled over the top. Decorate with strips of lemon zest.
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Lemon syrup pears
with pancakes
ingredients serves 6
For the batter
100g/4oz plain flour
75g/3oz self-raising flour
25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted
For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed
lemon juice
5 firm dessert pears
zest of 1 lemon, cut into thin strips
225g/8oz sour cream
• Sift the flours into a large bowl, add the sugar and make a well in the
centre. Whisk in the combined eggs, milk and butter. Beat untl smooth,
then set aside for 30 minutes.
• To make the lemon syrup pears, combine the sugar, honey, and
350ml/12fl oz water in a saucepan, stirring over a low heat until the
sugar has dissolved. Add the lemon juice, bring to the boil, reduce the
heat and simmer for 8 minutes.
• Meanwhile, peel and core the pears, and cut into wedges. Skim off any
froth from the surface of the syrup mixture, and add the pears. Simmer
for a further 5 minutes. Remove from the heat, stir in the lemon zest and
leave to cool slightly.
• Heat a lightly greased 20cm/8in frying pan over a medium heat, then
pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on
each side, tur the pancake with a spatula or palette knife. Continue with
the rest of the batter, greasing the pan when necessary. Stack the
pancakes between greaseproof paper to prevent them sticking together,
and keep warm.
• Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to
make a sauce for the pancakes. Strain the pairs to serve.
• Serve the pancakes warm, with some of the pears and a little of the
sauce drizzled over the top. Decorate with strips of lemon zest.
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Ham & Potatoes Au Gratin
menu for you
Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced
2 c Milk
3 c Potatoes, Diced
Seasoned Salt and Pepper
4 tbs Margarine
1/2 c Grated Cheese
1 onion, minced
2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and saut?' onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring
until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle
cheese and bread crumbs over top. Bake at 400 for 20 min.
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Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced
2 c Milk
3 c Potatoes, Diced
Seasoned Salt and Pepper
4 tbs Margarine
1/2 c Grated Cheese
1 onion, minced
2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and saut?' onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring
until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle
cheese and bread crumbs over top. Bake at 400 for 20 min.
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Ann's Brisket
menu for you
Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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Trader Joe's Heroic Baklava
menu for you
Trader Joe's Heroic Baklava
1 lb phyllo dough
1/2 lb butter,melted
Nut Filling
1 1/2 lb Walnuts,Unsalted
Toasted/ Coarse,Chopped
1 c sugar
1 1/2 t cinnamon,Ground
1/2 t cloves,Ground
SYRUP
1 c honey
3/4 c water
1/4 c sugar
2 T lemon juice
1 sm lemon peel
1 sm orange peel
1 cinnamon stick,1 Inch
Combine nuts, sugar, ground cinnamon and cloves. Set aside.
Combine honey, water, sugar, lemon juice, lemon and orange peels
and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside.
Unwrap phyllo dough and fold entire amount in half, like pages of book.
Keep covered with dry kitchen towel while working. Turn over one sheet as if
opening "book". brush with melted butter, using soft brush. Continue turning
sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan. Cover with 1/2 of nut filling.
Brush another 1/3 of pages and place over nuts in pan, laying flat. Top with
remaining nut filling. Brush remaining pages and lay flat on top.
Brush top sheet with remaining margarine. With sharp knife, score pastry into
diamonds, without quite cutting through to bottom.
(To make diagonals, cut parallel horizontal cuts across pan, then cross
diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in
color. Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours. When cool, cut through to bottom layer in scored cuts
Makes about 24 pieces.
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Trader Joe's Heroic Baklava
1 lb phyllo dough
1/2 lb butter,melted
Nut Filling
1 1/2 lb Walnuts,Unsalted
Toasted/ Coarse,Chopped
1 c sugar
1 1/2 t cinnamon,Ground
1/2 t cloves,Ground
SYRUP
1 c honey
3/4 c water
1/4 c sugar
2 T lemon juice
1 sm lemon peel
1 sm orange peel
1 cinnamon stick,1 Inch
Combine nuts, sugar, ground cinnamon and cloves. Set aside.
Combine honey, water, sugar, lemon juice, lemon and orange peels
and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside.
Unwrap phyllo dough and fold entire amount in half, like pages of book.
Keep covered with dry kitchen towel while working. Turn over one sheet as if
opening "book". brush with melted butter, using soft brush. Continue turning
sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan. Cover with 1/2 of nut filling.
Brush another 1/3 of pages and place over nuts in pan, laying flat. Top with
remaining nut filling. Brush remaining pages and lay flat on top.
Brush top sheet with remaining margarine. With sharp knife, score pastry into
diamonds, without quite cutting through to bottom.
(To make diagonals, cut parallel horizontal cuts across pan, then cross
diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in
color. Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours. When cool, cut through to bottom layer in scored cuts
Makes about 24 pieces.
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Waffle House Waffles
menu for you
Waffle House Waffles
1 1/2 c all-purpose flour
1 t salt
1/2 t baking soda
1 egg
1/2 c plus 1 tablespoon granulated
- sugar
2 T butter,softened
2 T shortening
1/2 c half & half
1/2 c milk
1/4 c buttermilk
1/4 t vanilla
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter,
and shortening and mix well with an electric mixer until smooth. Add the
half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight.
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron.
Leave the batter out of the refrigerator to warm up a bit as your waffle iron is
preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes
or until the waffles are light brown.
Makes 6 waffles.
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Waffle House Waffles
1 1/2 c all-purpose flour
1 t salt
1/2 t baking soda
1 egg
1/2 c plus 1 tablespoon granulated
- sugar
2 T butter,softened
2 T shortening
1/2 c half & half
1/2 c milk
1/4 c buttermilk
1/4 t vanilla
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter,
and shortening and mix well with an electric mixer until smooth. Add the
half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight.
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron.
Leave the batter out of the refrigerator to warm up a bit as your waffle iron is
preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes
or until the waffles are light brown.
Makes 6 waffles.
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Weight Watchers Smart Ones Banana Muffins
menu for you
Weight Watchers Smart Ones Banana Muffins
1 1/4 c sugar
1/2 c banana,Mashed
1/2 c milk
1/3 c buttermilk
1 T egg substitute
1 t oil
1 t vanilla
1/2 t banana flavoring
1/4 t lemon extract
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
3/4 t salt
1. Preheat oven to 350 degrees.
2. Combine sugar, banana, milk, buttermilk, egg substitute, oil,
vanilla, banana flavoring and lemon extract in a large bowl. Mix well with
electric mixer on high speed.
3. In a medium bowl combine flour, baking soda, baking powder, and salt.
4. Mix the dry ingredients into the wet ingredient with the electric
mixer.
5. Pour batter into muffin cups in a muffin pan until each cup is about
2/3 full.
6. Bake for 25 to 30 minutes or until muffins turn light brown on top.
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Weight Watchers Smart Ones Banana Muffins
1 1/4 c sugar
1/2 c banana,Mashed
1/2 c milk
1/3 c buttermilk
1 T egg substitute
1 t oil
1 t vanilla
1/2 t banana flavoring
1/4 t lemon extract
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
3/4 t salt
1. Preheat oven to 350 degrees.
2. Combine sugar, banana, milk, buttermilk, egg substitute, oil,
vanilla, banana flavoring and lemon extract in a large bowl. Mix well with
electric mixer on high speed.
3. In a medium bowl combine flour, baking soda, baking powder, and salt.
4. Mix the dry ingredients into the wet ingredient with the electric
mixer.
5. Pour batter into muffin cups in a muffin pan until each cup is about
2/3 full.
6. Bake for 25 to 30 minutes or until muffins turn light brown on top.
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Poppy seed custard with red fruit
funny menu for you
Poppy seed custard with red fruit
serves 6
ingredients
600ml/1pt skimmed milk
2 eggs
1 tablespoon caster sugar
1 tablespoon poppy seeds
100g/4oz strawberries
100g/4oz raspberries
100g/4oz blackberries
1 tablespoon Demerara sugar
60ml/21/2fl oz red grape juice
• Preheat the oven to 150?C/300?F/Gas mark 2. Grease a souffl? dish
very lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds until
creamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared souffl? dish in a shallow roasting tin. Pour in enough
hot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the souffl? dish, and bake in the oven for
50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.
Chill until ready to serve with the warm baked custard.
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Poppy seed custard with red fruit
serves 6
ingredients
600ml/1pt skimmed milk
2 eggs
1 tablespoon caster sugar
1 tablespoon poppy seeds
100g/4oz strawberries
100g/4oz raspberries
100g/4oz blackberries
1 tablespoon Demerara sugar
60ml/21/2fl oz red grape juice
• Preheat the oven to 150?C/300?F/Gas mark 2. Grease a souffl? dish
very lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds until
creamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared souffl? dish in a shallow roasting tin. Pour in enough
hot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the souffl? dish, and bake in the oven for
50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.
Chill until ready to serve with the warm baked custard.
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CHILI CHEESE NACHOS
menu for you
CHILI CHEESE NACHOS
1 large can chili mix
1 8oz jars Cheez Whiz
1 lb tortilla chips
1 head lettuce, shredded
4 tomatoes, chopped
1 cup sour cream
1/2 tsp dried red pepper
1/4 cups jalapenos, chopped
1 tsp Tobasco
Pour chili mix into medium pot and heat until just
simmering. Add Cheez Whiz and blend well. Add
dried red pepper, jalapenos, and Tobasco. Stir well
to blend. Layer 1/2 of chips on a baking sheet, add
1/2 of chili mixture. Layer rest of chips, then rest of
chili mixture. Top with lettuce, tomatoes, and sour
cream. Serve.
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CHILI CHEESE NACHOS
1 large can chili mix
1 8oz jars Cheez Whiz
1 lb tortilla chips
1 head lettuce, shredded
4 tomatoes, chopped
1 cup sour cream
1/2 tsp dried red pepper
1/4 cups jalapenos, chopped
1 tsp Tobasco
Pour chili mix into medium pot and heat until just
simmering. Add Cheez Whiz and blend well. Add
dried red pepper, jalapenos, and Tobasco. Stir well
to blend. Layer 1/2 of chips on a baking sheet, add
1/2 of chili mixture. Layer rest of chips, then rest of
chili mixture. Top with lettuce, tomatoes, and sour
cream. Serve.
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HOT MEXICAN BEAN DIP
menu for you
HOT MEXICAN BEAN DIP
2 can pork and beans
2 cups shredded cheddar cheese
2 tsp garlic powder
2 tsp chili powder
1 tsp red pepper
1/4 cups jalapenos, chopped
1 tsp salt
4 tsp cider vinegar
4 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 lb crisp bacon, crumbled
Pour pork and beans in large pot. Crush beans into
paste with large spoon or meat tenderizing mallet.
Heat beans until just simmering, stirring constantly.
Add remaining ingredients and blend well. Serve
hot with tortilla chips or dip sized corn chips.
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HOT MEXICAN BEAN DIP
2 can pork and beans
2 cups shredded cheddar cheese
2 tsp garlic powder
2 tsp chili powder
1 tsp red pepper
1/4 cups jalapenos, chopped
1 tsp salt
4 tsp cider vinegar
4 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 lb crisp bacon, crumbled
Pour pork and beans in large pot. Crush beans into
paste with large spoon or meat tenderizing mallet.
Heat beans until just simmering, stirring constantly.
Add remaining ingredients and blend well. Serve
hot with tortilla chips or dip sized corn chips.
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SAY "HELLO" WINGS
menu for you
SAY "HELLO" WINGS
2 lbs cut up chicken wings
6 whole serrano peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups red wine vinegar
1 bottle Tobasco sauce
1/2 bottle Worcestershire sauce
10 tbs cayenne pepper
10 tbs Red Hot Pepper Sauce
1 tbs salt
3 tbs black
pepper
peanut oil
At home, carefully puree all ingredients except the
wings and peanut oil in a blender. Be careful that
none gets into your eyes and wash ands after
handling peppers. Put wings into double gallon ziplock
and pour marinade over them. Let sit 5 days.
At camp, heat peanut oil to just smoking (350
degrees) and fry in batches for 12-15 minutes. Put
into medium pot and let drain. Put the left over
marinade into a small pot, add 1/4 cups sugar and
boil until thickened. Pour over wings and serve.
Fire extinguishers are optional.
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SAY "HELLO" WINGS
2 lbs cut up chicken wings
6 whole serrano peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups red wine vinegar
1 bottle Tobasco sauce
1/2 bottle Worcestershire sauce
10 tbs cayenne pepper
10 tbs Red Hot Pepper Sauce
1 tbs salt
3 tbs black
pepper
peanut oil
At home, carefully puree all ingredients except the
wings and peanut oil in a blender. Be careful that
none gets into your eyes and wash ands after
handling peppers. Put wings into double gallon ziplock
and pour marinade over them. Let sit 5 days.
At camp, heat peanut oil to just smoking (350
degrees) and fry in batches for 12-15 minutes. Put
into medium pot and let drain. Put the left over
marinade into a small pot, add 1/4 cups sugar and
boil until thickened. Pour over wings and serve.
Fire extinguishers are optional.
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Banana custard
funny menu for you
Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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EXTREME GARLIC CHICKEN WINGS
menu for you
EXTREME GARLIC CHICKEN WINGS
3 lb.. chicken wings
1/4 cups olive oil
40 cloves garlic or 2 jars chopped garlic
1/4 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp oregano
1 loaf crusty Italian bread
Place wings in single layer in bottom of Dutch oven.
Combine remaining ingredients and pour over wings.
Cover and bake at least 11 hour. Serve with bread
dunk in oil-garlic mixture.
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EXTREME GARLIC CHICKEN WINGS
3 lb.. chicken wings
1/4 cups olive oil
40 cloves garlic or 2 jars chopped garlic
1/4 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp oregano
1 loaf crusty Italian bread
Place wings in single layer in bottom of Dutch oven.
Combine remaining ingredients and pour over wings.
Cover and bake at least 11 hour. Serve with bread
dunk in oil-garlic mixture.
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GREEN ONION DIP
menu for you
GREEN ONION DIP
2 cups mayo
1 cup yogurt
1 cup sliced green onions
1/4 cups parsley flakes
2 tsp Dijon mustard
1 tsp minced garlic
1 tsp salt.
Combine all ingredients in small pot and blend with
fork or whisk 3until smooth. Cover and chill until
ready to serve.
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GREEN ONION DIP
2 cups mayo
1 cup yogurt
1 cup sliced green onions
1/4 cups parsley flakes
2 tsp Dijon mustard
1 tsp minced garlic
1 tsp salt.
Combine all ingredients in small pot and blend with
fork or whisk 3until smooth. Cover and chill until
ready to serve.
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Rhubarb & apple cobbler
funny menu for you
Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1?2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220?C/425?F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190?C/375?F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.
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Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1?2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220?C/425?F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190?C/375?F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.
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Semolina
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Semolina
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1?2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.
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Semolina
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1?2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.
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Peach cobbler
funny menu for you
Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1?2 teaspoon ground cloves
1?2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190?C/375?F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.
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Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1?2 teaspoon ground cloves
1?2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190?C/375?F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.
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Rice pudding
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Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150?C/300?F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.
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Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150?C/300?F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.
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Cappuccino creams
funny menu for you
Cappuccino creams
serves 8
ingredients
550g/11?4lb fromage frais
2 tablespoons finely ground
espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least
70% cocoa solids), grated
• Mix the fromage frais with the coffee and icing sugar. Spoon half of the
mixture into eight individual ramekins or glass dishes.
• Sprinkle over most of the grated chocolate, and top with the remaining
fromage frais mixture, sprinkling the last of the grated chocolate over the
top. Chill until ready to serve.
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Cappuccino creams
serves 8
ingredients
550g/11?4lb fromage frais
2 tablespoons finely ground
espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least
70% cocoa solids), grated
• Mix the fromage frais with the coffee and icing sugar. Spoon half of the
mixture into eight individual ramekins or glass dishes.
• Sprinkle over most of the grated chocolate, and top with the remaining
fromage frais mixture, sprinkling the last of the grated chocolate over the
top. Chill until ready to serve.
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Christmas pudding
funny menu for you
Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1?4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31?2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1?4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31?2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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Baked Alaska
funny menu for you
Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Green tea cupcakes
funny menu for you
Green tea cupcakes
Ingredients of green tea cupcakes.
200 g cake flour.
2 ½ teaspoons of baking powder.
Green tea powder, 20 g.
200 grams of butter.
200 grams of sugar.
Ingredients 4 eggs.
Milk 2/3 cup.
Whipped cream.
100 g cream.
Milk (cold water) 1/3 cup.
Green tea powder 1 tsp.
How to make green tea cake cupcakes.
1. Sift flour, baking powder, green tea powder together.
2. Beat the butter and gradually add sugar alternately with egg completely.
3. Mixed flour into the butter. Alternating with milk, until well combined convincingly.
4. Shovel into paper baking cups light 170 degrees 25 to 30 minutes when the cake is cooked, remove from heat and set aside.
How to make green tea cream cupcakes.
Beat cream until thick, gradually add milk, beating until well into the effects of green tea together.
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Green tea cupcakes
Ingredients of green tea cupcakes.
200 g cake flour.
2 ½ teaspoons of baking powder.
Green tea powder, 20 g.
200 grams of butter.
200 grams of sugar.
Ingredients 4 eggs.
Milk 2/3 cup.
Whipped cream.
100 g cream.
Milk (cold water) 1/3 cup.
Green tea powder 1 tsp.
How to make green tea cake cupcakes.
1. Sift flour, baking powder, green tea powder together.
2. Beat the butter and gradually add sugar alternately with egg completely.
3. Mixed flour into the butter. Alternating with milk, until well combined convincingly.
4. Shovel into paper baking cups light 170 degrees 25 to 30 minutes when the cake is cooked, remove from heat and set aside.
How to make green tea cream cupcakes.
Beat cream until thick, gradually add milk, beating until well into the effects of green tea together.
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Cantaloupe ice cream
funny menu for you
Cantaloupe ice cream
Ingredient
1. 700 g cantaloupe.
2. Eggs 6 eggs.
3. Boiling milk and three cups.
4. 1 cup sugar.
5. 2 Lime juice.
Processes.
1. Flesh cantaloupe smoothie in the blender thoroughly.
2. Punch bowl for mixing eggs. Put sugar on it. Beat Mix well to combine.
3. Pour water into a large pot over a mixing bowl. Raise heat until boiling. The stacking mixing bowl touch the water. (Use gloves to handle hot containers).
4. A mixture constantly. Meanwhile boil the milk is boiling, then turn off the power immediately, then slowly pour the milk mixture into the eggs and sugar.
5. Meat until the mixture is thick and creamy, then held down with a few people left to cool.
6. Fill cantaloupe flesh into a blender to stir up lemonade, stir well again.
7. Container tightly closed and then frozen freezer for about 1 hour, then taken out of the hands the ball. Use a fork or rake. Then back to frozen Repeat this 8 round (to shoot a good round number. Ice cream will be the texture of our skin).
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Cantaloupe ice cream
Ingredient
1. 700 g cantaloupe.
2. Eggs 6 eggs.
3. Boiling milk and three cups.
4. 1 cup sugar.
5. 2 Lime juice.
Processes.
1. Flesh cantaloupe smoothie in the blender thoroughly.
2. Punch bowl for mixing eggs. Put sugar on it. Beat Mix well to combine.
3. Pour water into a large pot over a mixing bowl. Raise heat until boiling. The stacking mixing bowl touch the water. (Use gloves to handle hot containers).
4. A mixture constantly. Meanwhile boil the milk is boiling, then turn off the power immediately, then slowly pour the milk mixture into the eggs and sugar.
5. Meat until the mixture is thick and creamy, then held down with a few people left to cool.
6. Fill cantaloupe flesh into a blender to stir up lemonade, stir well again.
7. Container tightly closed and then frozen freezer for about 1 hour, then taken out of the hands the ball. Use a fork or rake. Then back to frozen Repeat this 8 round (to shoot a good round number. Ice cream will be the texture of our skin).
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sorbet pineapple ice cream
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sorbet pineapple ice cream
Ingredient pineapple sorbet ice cream.
1 cup roughly chopped pineapple.
1 cup sugar.
2 cups water.
Lemon juice 1 tsp.
1 can pineapple flavor jelly.
A little yellow food coloring.
How to make ice cream, pineapple sorbet.
One. Mixed with sugar and water, stir well. Heat to boiling, then set aside to cool.
Two. Divided into 2 parts syrup to boil the pineapple and set aside to cool. Add lemon juice, a little yellow coloring. Three. Syrup mixed with 2 parts pineapple flavor jelly.
4th. Bring the two ingredients together and shovel into a closed cooling rack until frozen solid. Remove the skin from the flesh. Low freezing cold harden fires again.
5. Glass beautifully decorated with pineapple and serve.
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sorbet pineapple ice cream
Ingredient pineapple sorbet ice cream.
1 cup roughly chopped pineapple.
1 cup sugar.
2 cups water.
Lemon juice 1 tsp.
1 can pineapple flavor jelly.
A little yellow food coloring.
How to make ice cream, pineapple sorbet.
One. Mixed with sugar and water, stir well. Heat to boiling, then set aside to cool.
Two. Divided into 2 parts syrup to boil the pineapple and set aside to cool. Add lemon juice, a little yellow coloring. Three. Syrup mixed with 2 parts pineapple flavor jelly.
4th. Bring the two ingredients together and shovel into a closed cooling rack until frozen solid. Remove the skin from the flesh. Low freezing cold harden fires again.
5. Glass beautifully decorated with pineapple and serve.
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Bean stew
funny menu for you
Bean stew
For 1 hour (including time boiled beans), cook 20 minutes.
Ingredient
Rice, beans, cooked 1/2 cup.
Red beans, cooked 1/2 cup.
Pinto beans, boiled pin 1/2 cup.
Lentil peas 1/2 cup.
2 cups tomato sauce.
1 sweet bell pepper, cut into pellets.
Paprika (optional) 1/2 tbsp.
Basil, finely chopped 1/2 tbsp.
Olive oil for stir-fry.
Salt and pepper for seasoning.
I like fish or bread baking.
How do
Stir the cooked beans (lentil, except peas) with olive oil for a few seconds. Add bell pepper, onion fry well. With tomato sauce. Put the pea seed. Low heat for a few seconds. Season with salt, pepper, paprika powder, baking bread served with fish to taste.
Tips.
Dried beans should be soaked overnight to be cooked up. Grains, beans, fresh peas is required later on.
Stu put pepper and paprika to taste a little spicy. Delicious to eat up is optional.
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Bean stew
For 1 hour (including time boiled beans), cook 20 minutes.
Ingredient
Rice, beans, cooked 1/2 cup.
Red beans, cooked 1/2 cup.
Pinto beans, boiled pin 1/2 cup.
Lentil peas 1/2 cup.
2 cups tomato sauce.
1 sweet bell pepper, cut into pellets.
Paprika (optional) 1/2 tbsp.
Basil, finely chopped 1/2 tbsp.
Olive oil for stir-fry.
Salt and pepper for seasoning.
I like fish or bread baking.
How do
Stir the cooked beans (lentil, except peas) with olive oil for a few seconds. Add bell pepper, onion fry well. With tomato sauce. Put the pea seed. Low heat for a few seconds. Season with salt, pepper, paprika powder, baking bread served with fish to taste.
Tips.
Dried beans should be soaked overnight to be cooked up. Grains, beans, fresh peas is required later on.
Stu put pepper and paprika to taste a little spicy. Delicious to eat up is optional.
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Tomato soup
funny menu for you
Tomato soup
Tomato soup with tomatoes substances carotene Boyd is a plant rich in nutritional vitamins, vitamin C, potassium, phosphorus, magnesium, potassium, and vitamins such as vitamin multi vitamin K, vitamin C, B1, B2. A mild laxative to help quench your thirst. Kidney, stomach, intestine, allowing it to run better. And also antioxidants. Toxins from the body.
Ingredient
Tomato big six children.
Red bell pepper, cooked until it burned out shell of one.
Onion, finely chopped 1/2 cup.
Minced garlic 1/2 tbsp.
Lane 3-4 basil leaves.
1 tablespoon of tomato concentrate.
Water around 4 cups vegetable stock or chicken breast.
1 tablespoon butter.
Salt and pepper for seasoning.
Whipped cream to taste.
How do
Cut surface of tomatoes, blanched and squeezed water seed or peel off. Prepared meat, cut into pieces roughly bell peppers, cut into small pieces.
Fried onions and garnished with butter. Add meat, tomato, sweet pepper and tomato concentrate. Basil sauce and enough water to stock pot, cover and cook until the meat is cooked tomatoes. Blended thoroughly. Season with salt and pepper serving plate and sprinkle with basil. And put whipped cream (if you like).
Tips.
For those who want rich taste. Put red wine vinegar. And Tabasco sauce to taste it again.
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Tomato soup
Tomato soup with tomatoes substances carotene Boyd is a plant rich in nutritional vitamins, vitamin C, potassium, phosphorus, magnesium, potassium, and vitamins such as vitamin multi vitamin K, vitamin C, B1, B2. A mild laxative to help quench your thirst. Kidney, stomach, intestine, allowing it to run better. And also antioxidants. Toxins from the body.
Ingredient
Tomato big six children.
Red bell pepper, cooked until it burned out shell of one.
Onion, finely chopped 1/2 cup.
Minced garlic 1/2 tbsp.
Lane 3-4 basil leaves.
1 tablespoon of tomato concentrate.
Water around 4 cups vegetable stock or chicken breast.
1 tablespoon butter.
Salt and pepper for seasoning.
Whipped cream to taste.
How do
Cut surface of tomatoes, blanched and squeezed water seed or peel off. Prepared meat, cut into pieces roughly bell peppers, cut into small pieces.
Fried onions and garnished with butter. Add meat, tomato, sweet pepper and tomato concentrate. Basil sauce and enough water to stock pot, cover and cook until the meat is cooked tomatoes. Blended thoroughly. Season with salt and pepper serving plate and sprinkle with basil. And put whipped cream (if you like).
Tips.
For those who want rich taste. Put red wine vinegar. And Tabasco sauce to taste it again.
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Entr'e
funny menu for
Entre'
A scallop mousse served with western red cedar trees made it (Leek and lemongrass mousse, small scallops screwer) mousse made from the green and white of the garlic I used to get beat. Fragrance oil and put in a glass cup. Decorate the top with whipped cream mixed with lime. In addition to sheer taste. The aroma is mild. Also did well with seafood. The fried scallops with olive oil, onion and Announcements with the plug on the grass stalk. Decorative and laid on the edge of the glass.
Scallops with garlic mousse, guava trees.
Moose.
I put the garlic and white parts only 5 plants with a smashed lemongrass (white part only 3 plants) and fry with 1 cup water, butter, salt and pepper, then cover and remove from the fire, mix to combine. If too thick add a little water. Put in a glass bowl. And then chilled.
Whipped cream.
0.1 liter full cream Matisse gave up the salt and lemon juice and then extract it.
Scallops.
Top 12 Small scallops fried in olive oil for a quick and light. Add garlic and parsley. Then open a socket on a stalk lemon grass 3.
How served.
Spoon whipped cream into the mousse, garlic guava trees. The grass on the edge of a glass rod. And served immediately.
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Entre'
A scallop mousse served with western red cedar trees made it (Leek and lemongrass mousse, small scallops screwer) mousse made from the green and white of the garlic I used to get beat. Fragrance oil and put in a glass cup. Decorate the top with whipped cream mixed with lime. In addition to sheer taste. The aroma is mild. Also did well with seafood. The fried scallops with olive oil, onion and Announcements with the plug on the grass stalk. Decorative and laid on the edge of the glass.
Scallops with garlic mousse, guava trees.
Moose.
I put the garlic and white parts only 5 plants with a smashed lemongrass (white part only 3 plants) and fry with 1 cup water, butter, salt and pepper, then cover and remove from the fire, mix to combine. If too thick add a little water. Put in a glass bowl. And then chilled.
Whipped cream.
0.1 liter full cream Matisse gave up the salt and lemon juice and then extract it.
Scallops.
Top 12 Small scallops fried in olive oil for a quick and light. Add garlic and parsley. Then open a socket on a stalk lemon grass 3.
How served.
Spoon whipped cream into the mousse, garlic guava trees. The grass on the edge of a glass rod. And served immediately.
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Chicken Masala with Roti
funny menu for you
Chicken Masala with Roti
Garnish
1. Hips diced chicken out skin 1/2 kg.
2. Onion, sliced 2 cloves slide.
3. Tomatoes, peeled and cut into dice 2 balls.
4. Olive oil in moderation.
5.Masala Powder 1-2 tbsp.
6. Coriander powder 1/2 tsp.
7. Chili powder 1/2 tsp.
8. Turmeric powder 1/2 tsp.
9. Modest salt.
10 1-2 bay leaf blade.
11. Cinnamon stick 1 bar.
12. 1 cup chicken broth.
13. A roti and fried.
How to Make Chicken Masala with Roti.
1. Adopted a pan heat the olive oil hot enough to fry the Masala powder, onion powder, turmeric, coriander powder, chilli chicken meal. Stir to combine.
2. Added tomato sauce, onion slide together. Pour the broth and stir to combine, season with salt, cinnamon, bay leaf, stir to combine. Water drop on the plate. Serve with roti.
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Mashed Potatoes
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Mashed potato ingredients. What is the ratio of the number one pound for it too.
1. Potatoes 1 pound.
2. Salt 1/2 tsp.
3. Heavy cream 4 tbsp.
4. 2 tablespoons butter.
5. Powder, garlic, salt, pepper, spices and dried at the same time.
How to cook
Heavy cream the butter and melt in the microwave for a few minutes, it may go. But if you do not have a microwave. Put the butter and heavy cream to melt with the heat on. Melt butter, then pour it into the pot. Then mix them together. When I started it smooth. I sprinkle garlic powder, salt, pepper, dried spices to taste it slowly began gradually to gradually put in 1/2 teaspoon before food if mild to taste, then add it. Mix well but do not have much to be sticky like glue. If you think that's too tough. Allowed to put a little milk into it.
I'm ready to do my own gravy too. Details are on the website. I actually do not put gravy was delicious anyway.
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Pasta seafood curry
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Pastaseafood curry
Ingredient
150 g peeled shrimp.
Live squid stripes 200 grams.
5-10 Shell
Onion, chopped 1 head quartered
Red, green, yellow bell pepper, sliced of 200 g.
Celery, cut into pieces 50 grams.
2 eggs.
Burning pepper oil 2 tbsp.
½ cup milk.
1 tablespoon chopped garlic.
1 tablespoon curry powder.
3 tablespoons oyster sauce.
1 tablespoon soy sauce.
Sugar 1 tsp.
Cooked pasta.
Oil
How do
1. The wok, add the oil. Fry onion and garlic, as well as shrimp, squid, mussels cooked to fry onion, capsicum.
2. Put enough curry powder to fried onions. Burnt fried egg and chili oil to the egg cooked milk flavored with soy sauce, sugar, oyster sauce and mell
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Pastaseafood curry
Ingredient
150 g peeled shrimp.
Live squid stripes 200 grams.
5-10 Shell
Onion, chopped 1 head quartered
Red, green, yellow bell pepper, sliced of 200 g.
Celery, cut into pieces 50 grams.
2 eggs.
Burning pepper oil 2 tbsp.
½ cup milk.
1 tablespoon chopped garlic.
1 tablespoon curry powder.
3 tablespoons oyster sauce.
1 tablespoon soy sauce.
Sugar 1 tsp.
Cooked pasta.
Oil
How do
1. The wok, add the oil. Fry onion and garlic, as well as shrimp, squid, mussels cooked to fry onion, capsicum.
2. Put enough curry powder to fried onions. Burnt fried egg and chili oil to the egg cooked milk flavored with soy sauce, sugar, oyster sauce and mell
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Avocado stuffed with crab salad
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Avocado stuffed with crab salad
Garnish
four Avocado
Lemon juice 1/3 cup.
1 cup mayonnaise.
Onion, chopped 3 tbsp.
Salt 1/2 tsp.
Fresh ground pepper 1/4 tsp.
450g crab meat.
Boston 8 lettuce leaves.
Cape Harbour 3 tbsp.
Physico stuffed with pickled green or black. Modest cosmetic dressing.
How do
1. Put the avocado into half. Take the pill and using a knife to break open the seed have come. Then pull out. The middle of the avocado.
2. A large spoon, scoop out the flesh and slice the caps. Using a spoon down between the skin and meat of Oscoda, Vol. Do this for all the avocado. Then all of avocado dipped in lemon juice to keep it black and set aside.
3. Son avocado peeled and cut into small dice 2 small children to mix with the mayonnaise, lemon juice, onion, salt and pepper the meat to make sure that no shell crab in it. Then the crab meat and avocado. Then cut into cubes. To mix with the mayonnaise. Be careful not to mix the meat mushy. But separated from it before.
4. Bring a vegetable dish and then placed on the cover of the avocado to the side pot. Spoon the crab salad into the center hole of the avocado. Then garnish with the application number. And stuffed olives.
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Potato salad
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Potato salad
Garnish
Potatoes (peeled, cut into squares 3 heads).
Onion, finely chopped 1/2 cup.
2 tablespoons chopped pickles.
3 tablespoons celery.
Boiled eggs 1 cup (finely chopped).
Lemon juice / salt / pepper modest.
Method
1. Boil potatoes until done. To the drain. Prepare a container for mixing.
2., When it is still warm and pickles, chopped onions, chopped celery, salt, pepper, a little mixed up.
3. Adding mayonnaise and eggs. Mix together and knead again.
4. Season with lemon juice, salt and pepper to taste is. It is boiled. Mayonnaise and eggs. Sweet and sour taste of mayonnaise, pickles, salt, lemon juice and salt.
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Pork chop with honey plum sauce
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Pork chop with honey plum sauce
Garnish
1.Pork chop 3 pieces.
2. Cinnamon powder 1/2 tsp.
3. Cloves, crushed 1/2 tsp.
4. Powder, the nutmeg 1/2 tsp.
5. Powder 1 tablespoon garlic.
6. Powder 1 teaspoon barbecue. 7. Brown sugar 1 tsp.
8. 2 tablespoons honey.
9. Salt 1/2 tsp.
10. Pepper modest.
11. Tomato sauce 1 tbsp.
12. 2 tablespoons vinegar.
13. Whiskey 1/2 cup.
14. Soy sauce 2 tbsp
Method
1. Mixing all the spices together. Pork chop and then fermented for about 30 minutes.
2. Warm to hot pan. Pork marinated and cooked in a pan on Lgna. Or yellow on both sides.
3. Lap plate topped with plum sauce.
Plum sauce ingredients.
1. Wheat flour 3 tbsp.
2. Prune 5-6 resin.
3. Prunes in the broth or water.
4. Cheese.
5. Remaining pork broth.
Method
1. A setting fire to heat the butter and stir the flour to the dough ripe pear.
2. Fill the rest of the marinade pork and stir to combine. Then add to soup. Beat the flour. To thicken sauce.
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Pork chop with honey plum sauce
Garnish
1.Pork chop 3 pieces.
2. Cinnamon powder 1/2 tsp.
3. Cloves, crushed 1/2 tsp.
4. Powder, the nutmeg 1/2 tsp.
5. Powder 1 tablespoon garlic.
6. Powder 1 teaspoon barbecue. 7. Brown sugar 1 tsp.
8. 2 tablespoons honey.
9. Salt 1/2 tsp.
10. Pepper modest.
11. Tomato sauce 1 tbsp.
12. 2 tablespoons vinegar.
13. Whiskey 1/2 cup.
14. Soy sauce 2 tbsp
Method
1. Mixing all the spices together. Pork chop and then fermented for about 30 minutes.
2. Warm to hot pan. Pork marinated and cooked in a pan on Lgna. Or yellow on both sides.
3. Lap plate topped with plum sauce.
Plum sauce ingredients.
1. Wheat flour 3 tbsp.
2. Prune 5-6 resin.
3. Prunes in the broth or water.
4. Cheese.
5. Remaining pork broth.
Method
1. A setting fire to heat the butter and stir the flour to the dough ripe pear.
2. Fill the rest of the marinade pork and stir to combine. Then add to soup. Beat the flour. To thicken sauce.
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Ham salad
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Ham salad
Ingredient
1. Ham 200 g.
2. Meat chicken breast, 100 grams.
3. Onion, sliced 1 head.
4. Tomato big. (Sliced and then cut in half) 2 children.
5. Melon sliced catching two balls.
6. Lettuce 1-2 start.
7. 3 cup mayonnaise dressing.
Method
1. Everything vegetable wash. Refrigerated before slicing it.
2. Ham slices dices.
3. Meat chicken, boiled or steamed until cooked. Slices dices.
4. Served. Cut all the vegetables into the prepared dish at the bottom of the plate with lettuce. Place the chicken and ham. Serve with dressing. Pour dressing down or going to it as well.
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Ham salad
Ingredient
1. Ham 200 g.
2. Meat chicken breast, 100 grams.
3. Onion, sliced 1 head.
4. Tomato big. (Sliced and then cut in half) 2 children.
5. Melon sliced catching two balls.
6. Lettuce 1-2 start.
7. 3 cup mayonnaise dressing.
Method
1. Everything vegetable wash. Refrigerated before slicing it.
2. Ham slices dices.
3. Meat chicken, boiled or steamed until cooked. Slices dices.
4. Served. Cut all the vegetables into the prepared dish at the bottom of the plate with lettuce. Place the chicken and ham. Serve with dressing. Pour dressing down or going to it as well.
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Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
1 ½ teaspoon nam pla
1 ½ teaspoon lime juice
1 ½ teaspoon rice vinegar
¼ pound tuna steak, cut into 6 by 1 ½ inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
¼ cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
¼ teaspoon ground black pepper
2 slices lime
1 teaspoon pandanus leaves, shredded
6 pandanus leaves, cut into 1 by 3 inch pieces
6 small wooden skewers
vegetable oil for deep-frying
Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.
Wrap each piece of tuna in a piece of pandanus leaf. Thread onto a wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.
For the Sauce:
2 cups tamarind water
1 cup nam pla
½ cup palm sugar
Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.
For the Condiments:
1 teaspoon lime, sliced
1 teaspoon shallots, sliced
1 teaspoon ginger, sliced
10 peanuts, roasted
10 dried shrimp, fried
6 pork rinds, fried
6 fresh betel nut leaves
Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce. Eat in one mouthful
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1 ½ teaspoon nam pla
1 ½ teaspoon lime juice
1 ½ teaspoon rice vinegar
¼ pound tuna steak, cut into 6 by 1 ½ inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
¼ cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
¼ teaspoon ground black pepper
2 slices lime
1 teaspoon pandanus leaves, shredded
6 pandanus leaves, cut into 1 by 3 inch pieces
6 small wooden skewers
vegetable oil for deep-frying
Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.
Wrap each piece of tuna in a piece of pandanus leaf. Thread onto a wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.
For the Sauce:
2 cups tamarind water
1 cup nam pla
½ cup palm sugar
Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.
For the Condiments:
1 teaspoon lime, sliced
1 teaspoon shallots, sliced
1 teaspoon ginger, sliced
10 peanuts, roasted
10 dried shrimp, fried
6 pork rinds, fried
6 fresh betel nut leaves
Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce. Eat in one mouthful
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Caramel Ice Cream
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Caramel Ice Cream
10 serving
Ingredients :
1 3/4 lt double cream
450 ml milk
4 x fresh vanilla pods split
lengthways
egg yolks
350 gm caster sugar
For the caramel:
275 gm caster sugar
120 ml water
Method :
• Follow the instructions for making Vanilla Ice Cream then
strain the custard into a bowl.
• To make the caramel dissolve the sugar in the water in a
heavybottomed saucepan then boil until almost black and
smoking.
• Carefully add this to the custard and stir thoroughly.
• Leave to cool.
• Pour into an ice cream machine and churn until frozen or
freeze in a suitable container.
• Serves 10
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Caramel Ice Cream
10 serving
Ingredients :
1 3/4 lt double cream
450 ml milk
4 x fresh vanilla pods split
lengthways
egg yolks
350 gm caster sugar
For the caramel:
275 gm caster sugar
120 ml water
Method :
• Follow the instructions for making Vanilla Ice Cream then
strain the custard into a bowl.
• To make the caramel dissolve the sugar in the water in a
heavybottomed saucepan then boil until almost black and
smoking.
• Carefully add this to the custard and stir thoroughly.
• Leave to cool.
• Pour into an ice cream machine and churn until frozen or
freeze in a suitable container.
• Serves 10
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Caprese Salad - Italian Grill
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Caprese Salad - Italian Grill
4 Servings
Ingredients :
1/4 cup fresh orange juice
2 tbl basil oil
3 lrg tomatoes, red or yellow
OR about 1 1/2-lbs, 1/2-inch
slices
1 med red onion, 1/2-inch slices
1/2 tsp salt
1/2 tsp pepper
8 oz smoked mozzarella cheese,
1/4-inch slices
1/4 cup large fresh basil leaves
Method :
• Fresh vegetables grilled and dressed simply with a
reduction of orange juice mixed with basil-infused oil.
• In a small nonreactive saucepan, bring the orange juice
to a boil over high heat. Reduce the heat to medium-low and
simmer until reduced to 1 tablespoon.
• Remove from the heat and whisk in 1 tablespoon of the
basil oil. Set aside.
• Preheat the gril to high and brush rack with oil.
• Brush the tomato and onion slices on both sides with the
remaining oil and sprinkle with salt and pepper. Grill the
tomato and onion slices for 2 to 4 minutes on each side, or just
until charred andsoftened.
• Arrange the tomato, onion, and mozzarella slices in rows,
overlapping the slices on a serving platter. Garnish with basil,
drizzle with the orange dressing and serve.
• To make basil oil: heat oil in a skillet or small pan over
medium heat. Add fresh basil leaves; stir and simmer for 2 to
10 minutes or to taste. Set aside to cool; strain. Use within 24
hours.
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Caprese Salad - Italian Grill
4 Servings
Ingredients :
1/4 cup fresh orange juice
2 tbl basil oil
3 lrg tomatoes, red or yellow
OR about 1 1/2-lbs, 1/2-inch
slices
1 med red onion, 1/2-inch slices
1/2 tsp salt
1/2 tsp pepper
8 oz smoked mozzarella cheese,
1/4-inch slices
1/4 cup large fresh basil leaves
Method :
• Fresh vegetables grilled and dressed simply with a
reduction of orange juice mixed with basil-infused oil.
• In a small nonreactive saucepan, bring the orange juice
to a boil over high heat. Reduce the heat to medium-low and
simmer until reduced to 1 tablespoon.
• Remove from the heat and whisk in 1 tablespoon of the
basil oil. Set aside.
• Preheat the gril to high and brush rack with oil.
• Brush the tomato and onion slices on both sides with the
remaining oil and sprinkle with salt and pepper. Grill the
tomato and onion slices for 2 to 4 minutes on each side, or just
until charred andsoftened.
• Arrange the tomato, onion, and mozzarella slices in rows,
overlapping the slices on a serving platter. Garnish with basil,
drizzle with the orange dressing and serve.
• To make basil oil: heat oil in a skillet or small pan over
medium heat. Add fresh basil leaves; stir and simmer for 2 to
10 minutes or to taste. Set aside to cool; strain. Use within 24
hours.
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Caponata
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Caponata
6 Servings
Ingredients :
2 lb Eggplant, peeled * and cut
into 1-inch cubes
1/4 cup Extra virgin olive oil more, if
necessary
2 x Garlic cloves, mashed
1 med Yellow or red onion, peeled,
cut in half, and sliced
2 cup Sliced celery
2 cup Chopped ripe paste
tomatoes such as Roma
3 x Bay leaves (or more) (break
dried leaves in 2 or 3 pieces,
finely chop fresh leaves after
removing petiole & midrib
2 tbl Red wine vinegar, or more
to taste
2 tbl Small capers OR- chopped
large capers
1/2 cup Pitted kalamata olives OR
other brine-cured olives
coarsely chopped
Salt
Freshly ground black pepper
GARNISH
1/4 cup Fresh basil leaves sliced
thinly at the last minute
3 tbl Toasted pine nuts ORchopped
walnuts
Chopped fresh parsley
Method :
• Place the eggplant cubes in a colander and sprinkle them
generously with salt. Let stand at least 1/2 hour; rinse well
under cold water, drain, and pat dry with paper towels. Heat
1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking. As soon as all the
eggplant is in the pan, gradually add the garlic, onion and
celery. Cook until hot through but not browned, keeping the
heat as high as possible.
• Stir in the tomatoes, bay leaves, vinegar, capers, and
olives. Mix well and lower the heat to simmer. Cook for about
15 to 20 minutes, or until the eggplant is tender and the flavor
is well developed. Season the caponata with salt, pepper, and
additional vinegar as needed. Add basil leaves, nuts, and
parsley. Serve hot, at room temperature, or chilled. Variation:
Add chopped anchovies, chunks of fish or shellfish, ham,
Italian sausage, or other cooked meat to the vegetables in the
last few minutes of cooking time.
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Caponata
6 Servings
Ingredients :
2 lb Eggplant, peeled * and cut
into 1-inch cubes
1/4 cup Extra virgin olive oil more, if
necessary
2 x Garlic cloves, mashed
1 med Yellow or red onion, peeled,
cut in half, and sliced
2 cup Sliced celery
2 cup Chopped ripe paste
tomatoes such as Roma
3 x Bay leaves (or more) (break
dried leaves in 2 or 3 pieces,
finely chop fresh leaves after
removing petiole & midrib
2 tbl Red wine vinegar, or more
to taste
2 tbl Small capers OR- chopped
large capers
1/2 cup Pitted kalamata olives OR
other brine-cured olives
coarsely chopped
Salt
Freshly ground black pepper
GARNISH
1/4 cup Fresh basil leaves sliced
thinly at the last minute
3 tbl Toasted pine nuts ORchopped
walnuts
Chopped fresh parsley
Method :
• Place the eggplant cubes in a colander and sprinkle them
generously with salt. Let stand at least 1/2 hour; rinse well
under cold water, drain, and pat dry with paper towels. Heat
1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking. As soon as all the
eggplant is in the pan, gradually add the garlic, onion and
celery. Cook until hot through but not browned, keeping the
heat as high as possible.
• Stir in the tomatoes, bay leaves, vinegar, capers, and
olives. Mix well and lower the heat to simmer. Cook for about
15 to 20 minutes, or until the eggplant is tender and the flavor
is well developed. Season the caponata with salt, pepper, and
additional vinegar as needed. Add basil leaves, nuts, and
parsley. Serve hot, at room temperature, or chilled. Variation:
Add chopped anchovies, chunks of fish or shellfish, ham,
Italian sausage, or other cooked meat to the vegetables in the
last few minutes of cooking time.
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