tag:blogger.com,1999:blog-33835546964321465822024-03-04T02:26:19.564+02:00The Table of FlavoursFood, presentation and etiquetteericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-3383554696432146582.post-17492466345544383342013-03-18T09:44:00.000+02:002013-03-18T09:44:08.538+02:00Arrivederci! See you on retseptypyatiminutki.com<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidW2XKT_ona6U4blpTS_CKZOes4ZiiAsUl2r6gc_I9-Gsm2ab4to-HTGgv1zWCgeKr6xK2gQopUukihitPgn2C9SB4HmZNSbZkciMu39ndmKCIZK0JA9QXKhH9irKWGui1irngmMqRi7z8/s1600/sanbasilio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidW2XKT_ona6U4blpTS_CKZOes4ZiiAsUl2r6gc_I9-Gsm2ab4to-HTGgv1zWCgeKr6xK2gQopUukihitPgn2C9SB4HmZNSbZkciMu39ndmKCIZK0JA9QXKhH9irKWGui1irngmMqRi7z8/s400/sanbasilio.jpg" width="400" /></a></div>
<br />
<span style="font-size: large;">Dear friends,</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As you probably noticed, in the last few months I did not post new recipes on the blog, and now I would like to tell you what happened. More or less one year ago I moved to Moscow and I restarted my life from scratch. A new house, many new friends, a new language, and, especially, a new kitchen! I was very excited for this new adventure, and I began to make plans and projects for the future. But I was also confused and very busy with so many new things! So I needed some time to get organised. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Moscow is an exceptional city! Millions of people, tons of things to do and thousands of challenges! Always on a rush Muscovites often can spend only several minutes in the kitchen to get their meals ready, but nonetheless they love good food, especially Italian food. So an idea popped-up in my mind: writing about recipes that you can cook in “five minutes”. And Italian cuisine, with its simplicity, is just perfect when you want to cook an express meal.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Like this I started my new project. It is called <b>Retsepty-Pyatiminutki</b> and it presents quick, light, tasty, Italian recipes. All recipes are step by step and supported by pictures. Soon there will be also a video blog and a page about life style. And, what more I can say? I am glad to invite you to visit me at my new website and I would very much appreciate your suggestions. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Thank you so much for reading my recipes and following The Table of Flavours! I wait for you on <a href="http://www.retseptypyatiminutki.com/">http://www.retseptypyatiminutki.com/</a> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So this is an <i>Arrivederci</i>!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">All the best,</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i>Erica </i> </span><br />
<div>
<br /></div>
ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-83303463395648046872012-10-10T11:33:00.003+03:002012-10-10T11:37:57.548+03:00Pears in wine, apples pancakes and custard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XKFjEi4rtGs3uqaGnLBrNka8nytagUiivgwxB3f2HzqD1RqmYGMROj85nqISL21legNrYWu3445tP3aVeKyKRSBr3TIS8xPQDEUqt6L1UpQaadabByB2Sa8Duohv2v1IZio8lG2t8LHX/s1600/pears_in_wine_apples_pancakes_custard.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XKFjEi4rtGs3uqaGnLBrNka8nytagUiivgwxB3f2HzqD1RqmYGMROj85nqISL21legNrYWu3445tP3aVeKyKRSBr3TIS8xPQDEUqt6L1UpQaadabByB2Sa8Duohv2v1IZio8lG2t8LHX/s400/pears_in_wine_apples_pancakes_custard.jpg.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">This is a triple dessert. You can prepare it as in my
presentation or you can use just one of the three and even so have a fabulous dessert:
pears in wine, apples pancakes or custard.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><u><strong>Pears in wine, apples pancakes and custard<o:p></o:p></strong></u></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em>Ingredients for the <strong>pears in wine</strong>:<o:p></o:p></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">4 small ripe william pears, peeled<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">400 ml of red wine<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">200 ml of water<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">80 gr of sugar<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">the skin of 1/2 orange<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 vanilla stick, graven by its length<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 cinnamon stick<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 clove<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">4 grains of pink pepper<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">a small piece of fresh ginger, 2 cm (or 2 pinches of
ginger powder)<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 pinch of nutmeg <o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em>How to prepare the pears in wine:<o:p></o:p></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Put all the ingredients, apart from the pears, in a pot (choose
a pot of medium size, in order for the pears to be covered by the liquid when
you will add them), cover with a lid and bring to the boil. When the liquid
starts to boil, add the pears and cook slowly for 15-20 minutes, until the pears
are tender.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Remove from the stove. Let cool and then put in the
fridge for 12 hours.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Take the pears out of the liquid. Put the pot with the
liquid back on the stove and boil until it will become like syrup (this might
take around 15 minutes, but be careful because you risk to burn the sugar if
you boil it too long). Then filter the liquid and discard the spices.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">If you like to serve the pears on their own, prepare four
individual bowls with a pear each and 2-3 spoons of wine syrup on the top.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em>Ingredients for the <strong>apples pancakes</strong>:<o:p></o:p></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">4 French (thin) pancakes<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 apples, peeled and diced<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 tbsp of sugar<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 knob of butter<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1 cinnamon stick<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">4 tbsp of water<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em>How to prepare the apples pancakes:<o:p></o:p></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Put the apples, the sugar, the butter, the cinnamon and
the water in a small pot. Cook covered on medium heat until the apples are
tender. Then take the lid and cook uncovered for a few minutes to reduce the
liquid. Take the pot from the stove and let cool.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Discard the cinnamon stick. Put 2-3 spoons of apples in
the middle of each pancake and fold them in order to form four small packets. <span style="mso-spacerun: yes;"> </span>Put the small packets on a backing tray
covered with backing paper. Heat in the oven at 180<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⁰</span>C for 5 minutes.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">If you like to serve the apples pancakes on their own,
prepare for individual plates with a pancake each. Then sprinkle with icing
sugar.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em>Ingredients for the <strong>custard</strong>:<o:p></o:p></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">300 ml of milk<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">3 egg yolks<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">80 gr of sugar<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">3 tbsp of all-purpose flour<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">1/2 vanilla stick, graved by its length</span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em>How to prepare the custard:<o:p></o:p></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Put the vanilla stick and the milk in a saucepan. Heat
the milk on the stove until it will start to boil, then switch off and let it
cool for 10 minutes, and then discard the vanilla stick. In a large microwave-proof
bowl whisk the egg yolks with the sugar using a mixer. Whisk them for a few
minutes until you will obtain a light yellow soft cream. Now add the flour and
whisk again. Then, whisking all the time, pour the milk into the egg cream.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Now put the bowl in the microwave at maximum power for 1
minute. Then take it out, whisk and put it back for another minute. Stir it
again and check if it is ready; the custard should now be dense. If the cream
is still too loose put it back in the microwave for a minute more. Then let it
cool.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">If you like to serve the custard on its own. Prepare 4
individual bowls and pour in the custard. Decorate with two leaves of mint or a
candy cherry.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><em><strong>For the whole presentation:<o:p></o:p></strong></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Prepare four plates. Spread in the middle of each plate 2
spoons of custard, add one apples pancake and one pear in wine, and then
decorate with a little wine syrup.</span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XKFjEi4rtGs3uqaGnLBrNka8nytagUiivgwxB3f2HzqD1RqmYGMROj85nqISL21legNrYWu3445tP3aVeKyKRSBr3TIS8xPQDEUqt6L1UpQaadabByB2Sa8Duohv2v1IZio8lG2t8LHX/s1600/pears_in_wine_apples_pancakes_custard.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XKFjEi4rtGs3uqaGnLBrNka8nytagUiivgwxB3f2HzqD1RqmYGMROj85nqISL21legNrYWu3445tP3aVeKyKRSBr3TIS8xPQDEUqt6L1UpQaadabByB2Sa8Duohv2v1IZio8lG2t8LHX/s400/pears_in_wine_apples_pancakes_custard.jpg.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;"><o:p></o:p></span> </div>
ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com3tag:blogger.com,1999:blog-3383554696432146582.post-68266569589967142022012-10-09T18:56:00.003+03:002012-10-09T19:00:53.861+03:00Spaghetti alle vongole (with clams)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f6okIygN3lXFFonfKo1HZNrhm0K8LkCFU2fC9qhgAuq-09ZOxDox1sZ93mZGz7qGz3Mpm09OOM1ZgEXAJn0MLMpT4VT_vMrLLl3O_VbeOyUeaHm6_oZpUTFVC6Wj8Airq1KvdDVQea4r/s1600/spaghetti_with_clams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f6okIygN3lXFFonfKo1HZNrhm0K8LkCFU2fC9qhgAuq-09ZOxDox1sZ93mZGz7qGz3Mpm09OOM1ZgEXAJn0MLMpT4VT_vMrLLl3O_VbeOyUeaHm6_oZpUTFVC6Wj8Airq1KvdDVQea4r/s400/spaghetti_with_clams.jpg" width="400" /></a></div>
<br />
<span style="font-family: Times, "Times New Roman", serif;">Quick, tasty and full of summer flavours. The perfect
dish to prepare when you find fresh clams at the market.<o:p></o:p></span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="IT" style="mso-ansi-language: IT;"><u><strong><span style="font-family: Times, "Times New Roman", serif;">Spaghetti alle
vongole (with clams)<o:p></o:p></span></strong></u></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="IT" style="mso-ansi-language: IT;"><em><span style="font-family: Times, "Times New Roman", serif;">Ingredients
for 4:<o:p></o:p></span></em></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="IT" style="mso-ansi-language: IT;"><span style="font-family: Times, "Times New Roman", serif;">360 gr spaghetti
pasta<o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">500 gr of fresh clams, washed<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">100 ml of white wine<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">2 garlic cloves, peeled<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">a bunch of parsley, chopped<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">a pinch chilli powder<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">4 tbsp of extra virgin olive oil<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">salt<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<em><span style="font-family: Times, "Times New Roman", serif;">How to prepare:<o:p></o:p></span></em></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Put a large pot full of water on the stove at maximum
heat.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Put a large pan with the extra virgin olive oil on the
stove at medium/high heat. When the pan is hot add the garlic cloves. When they
are golden add half of the parsley, the chilli powder and the clams. Stir fry
for one minute, then pour in the wine and cover with a lid. Cook for a few minutes
stirring from time to time until all the clams are open. Then take the lid and
cook uncovered for 5 minutes more to allow the liquid to thick.<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">When the water in the pot is boiling add 3 tbsp of salt
and the pasta. Cook the spaghetti for the recommended time, and then drain them.
<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Add the pasta into the same pan where the clams are
cooking and stir well. Taste of salt and if needed add more. <o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, "Times New Roman", serif;">Serve immediately topped with some fresh parsley.<o:p></o:p></span></div>
ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com2tag:blogger.com,1999:blog-3383554696432146582.post-17209742521332017132012-05-22T16:00:00.000+03:002012-05-22T16:00:11.199+03:00Ragu Bolognese Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3ldLZ9xN0_qMiXm_F6iuA91d_QjxddWBJJx44WXaaDbJm4m0oY8SDLsFHkp2eTGIgABEj1FIMMrpVbGWAL68gxfIMeDjfA3SiHZXthG799sfHiiocIUNAG7lXB66Pf6U_IOt0TPrAgeW/s1600/ragu_bolognese_sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3ldLZ9xN0_qMiXm_F6iuA91d_QjxddWBJJx44WXaaDbJm4m0oY8SDLsFHkp2eTGIgABEj1FIMMrpVbGWAL68gxfIMeDjfA3SiHZXthG799sfHiiocIUNAG7lXB66Pf6U_IOt0TPrAgeW/s400/ragu_bolognese_sauce.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US">Did you
know that cooking Bolognese sauce is really easy? Believe me, you do not need
to spend more than 15 minutes in the kitchen. Then, choose a good movie and
enjoy it while your sauce is slowly cooking on the stove. Wait for the happy
ending and, finally, have this fabulous home-made Bolognese sauce with your favorite pasta!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b>Ragu
Bolognese Sauce</b></u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b><br /></b></u></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">500 gr
of pork minced meat<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3 tbsp
of olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2
carrots<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 celery
sticks<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 white
onion<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 garlic
clove<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 glass
of red wine (150 ml)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">300 ml
tomato puree<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">300 ml
of chicken stock, or water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2
springs of rosemary<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 tsp
salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 pinch
of ground black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dk9bnXObV968BQ2CRxOwp3fnvl8Ue9DbHn5D_nqmfIe723XgLBVf23Iin4ze4eMGLpttq3q6PpMaA5_JbME4xLR1A_1wdftkm_GHeCljVGSciAo5k2oajkouhaD3rDveqQlZAe14kPn-/s1600/bolognese_step_by_step.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dk9bnXObV968BQ2CRxOwp3fnvl8Ue9DbHn5D_nqmfIe723XgLBVf23Iin4ze4eMGLpttq3q6PpMaA5_JbME4xLR1A_1wdftkm_GHeCljVGSciAo5k2oajkouhaD3rDveqQlZAe14kPn-/s640/bolognese_step_by_step.jpg" width="480" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><br /></b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Pour the
olive in a pot and heat it on the stove at medium/high heat. When the olive oil
is hot add the pork meat. Brown the meat stirring all the time.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a
mixer put carrots, celery, onion and garlic and chop them. Stir the vegetables
into the meat and cook for a couple of minutes. Then pour the wine in the pot
and let it evaporate.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Finally,
add tomato puree, stock, rosemary, salt and pepper. Stir and bring to boil.
Then low the heat to very low, cover with a lid and cook for 2 hours stirring
from time to time. If during the cooking you see that the sauce is becoming too
dry add some more stock or water.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">When the
sauce is ready, adjust it with salt and pepper and use it for seasoning your
favorite pasta. Do not forget to sprinkle it with a generous handful of
Parmigiano cheese. <o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-70514229092043403472012-05-18T16:00:00.000+03:002012-05-18T16:00:12.121+03:00Blueberries Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhvI0WDN1r15WLm9s_4EbwIIuFlSJmcS-r7cUiTTFU4zb2SMe2HX1rdxIrGwz566rx_-X1PrNM4vDJ9ZGjay2MdSfgEuer59KCZKUyqTqiKtk6l65AuUi6gKX5-oHDAspXHAbbrtH43KX/s1600/blueberries_pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhvI0WDN1r15WLm9s_4EbwIIuFlSJmcS-r7cUiTTFU4zb2SMe2HX1rdxIrGwz566rx_-X1PrNM4vDJ9ZGjay2MdSfgEuer59KCZKUyqTqiKtk6l65AuUi6gKX5-oHDAspXHAbbrtH43KX/s400/blueberries_pie.jpg" width="400" /></a></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
</div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">A simple and delicious pie made with short pastry, custard cream and fresh blueberries. But you can replace the blueberries with your favorite berries, strawberries, raspberries, etc, or also mix them all!</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><b><u>Blueberries Pie</u></b></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><i>Ingredients for the short pastry:</i></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">250 gr of all-purpose flour</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">125 gr of butter, at room temperature</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">2 egg yolks</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">100 gr of white sugar</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">2 drops of vanilla essence (or ½ grated lemon peel)</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">a pinch of salt</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><i>Ingredients for the filling: </i></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">250 cl of whole milk</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">100 gr of sugar</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">2 egg yolks</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">25 gr of all-purpose flour</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">1/2 vanilla stick</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">250 gr of blueberries, washed</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">1 bag of jelly powder</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><b>How to prepare:</b></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">First prepare the short pastry dough. On a worktop make a well in the flour. In the middle add the sugar, the butter, the egg yolks, the vanilla essence and the salt. Knead all the ingredients for a few minutes, until the dough will be homogenous and compact (but do not knead it too much, because with the warmth of your hands the butter will start to melt and the dough will lose its consistency). When the dough is ready, wrap it in cling film and put it in the fridge for 30 minutes.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Preheat the oven at 180° C.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Take the dough from the fridge and with a rolling pin roll it out on a sheet of backing paper. The dough must have a slightly larger diameter than the round tin you will use for backing (around 25 cm diameter). Put the dough together with the paper on the tin and cut the extra dough that goes over the borders. With a fork pierce the dough. Put another sheet of backing paper on the top of the dough and spread on it a couple of handful of rice (this will prevent the pie from puff up in the middle while baking). Put it in the oven for 20-25 mins, until the borders will be golden. </span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">When the pie is baked take it from the oven, carefully remove the top sheet together with the rice and discard it. Let the pie cool.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Now prepare the custard cream. Make a cut on the length of the vanilla stick and put it in a saucepan together with the milk. Heat the milk on the stove until it will start to boil, then switch off and let it cool. In a large bowl whisk the egg yolks with the sugar using a mixer. Whisk them for a few minutes until you will obtain a light yellow soft cream. Now add the flour and whisk again. Then take the vanilla stick out of the milk, and, whisking all the time, pour the milk into the egg cream.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Now you have two possibilities: cooking the cream bain-mairie or in the microwave. If you do it bain-marie, you have to pour the cream into a saucepan; put a larger pot half full of water on the stove at medium high heat and when the water is boiling put the saucepan with the cream over it (with the bottom of the casserole in the boiling water). With a wooden spoon stir the cream al the time until it will have the density of a soft pudding (around ten mins). When the cream achieves the wanted density, take it from the stove and let it cool.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">If you prefer the microwave (as I do, because it is easier), leave the cream in the bowl and put it in the microwave at maximum power for 2 mins. Then take it out, stir and put it back for another 2 mins. Stir it again and check if it is ready; the cream should now be dense. If the cream is still too loose put it back in the microwave for another 1 or 2 mins. Then let it cool.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Prepare the jelly following the instruction on the bag.</span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Finally, take the pie from the tin and put it on a serving tray. Surround the tart with some kitchen foil, so that you will prevent from dropping the tray while you will fill the pie. Spread the custard cream into the pie and then arrange the blueberries on the top of it. When the jelly is ready pour it onto the pie, making sure that you will cover the entire surface. </span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: inherit;">Now let the pie cool for a few hours (at least 2 or 3 hours) in the fridge. If you have the patience, or the time, wait until the next day, the pie will become even tastier! Serve with sweet wine, as Moscato, Malvasia or Porto.</span></div>
<br />ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-38967525750910349812012-05-15T12:12:00.000+03:002012-05-15T15:50:02.648+03:00Focaccia with Pears and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nR3I8S8xFI4EIgvGKDPflZvd3snr_r1TYxgXwDqbdBXEKL77XMsD-aWeh-u8cK1gHgFPtcCw5ZfNK9r6XKf2elBxvOE63iJ2ztUXoBUhoj6RYktCIne0ooh0csRQOLHvwGpnIUPbgAcP/s1600/focaccia_pere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nR3I8S8xFI4EIgvGKDPflZvd3snr_r1TYxgXwDqbdBXEKL77XMsD-aWeh-u8cK1gHgFPtcCw5ZfNK9r6XKf2elBxvOE63iJ2ztUXoBUhoj6RYktCIne0ooh0csRQOLHvwGpnIUPbgAcP/s400/focaccia_pere.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US">Focaccia
is a traditional Italian leavened bread. The main ingredient is extra virgin
olive oil, which make it soft and flavourful. So, if you decide to prepare this
recipe, make sure to use a really good olive oil.<o:p></o:p></span><br />
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">This focaccia
version is two-layered with a filling of pear and Taleggio cheese. This filling
is tasty but delicate at the same time. On the top the focaccia is spread with
coarse salt and rosemary which give to the whole a crispy and aromatic touch.
Perfect as an appetizer or a snack.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>Focaccia
with Pears and Cheese</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for the dough:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">400 gr
of all-purpose flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">25 gr
yeast<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">250 ml
warm water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 tsp
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 tsp
of sugar</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i><o:p></o:p></i></span><span lang="EN-US"><i>Ingredients
for the filling:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 ripe
pear<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">150 gr
of semi-soft and tasty cheese, like Taleggio or Blue Cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp of
coarse salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp of
dry rosemary<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">First
prepare the dough. In a cup melt the yeast in 250 ml of warm water. On a
worktop, make a well in the flour and add the melted yeast, the extra virgin
olive oil, the salt and the sugar. Start to knead. If the dough is too dry
little by little add some more warm water and continue to knead. Knead until
the dough is smooth. The consistency should be slightly softer than that of bread
dough. Then put the dough in a bowl previously dusted with some flour, cover
with a wet cloth and set the bowl in a warm and not too dry place. </span>Let the
dough rise for 1 hour.</div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Peel the
pear, cut it in wedges and clean it from the core. Then cut it into thin
slices. Peel the rind off the cheese and cut it into small dices.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Grease a
worktop with some olive oil. Transfer the focaccia dough from the bowl on the
worktop. With a rolling pin roll out the dough in the shape of a rectangle,
more or less 35cm x 50cm (it should be the double of the size of your baking
tin). Spread half of the focaccia dough with the pears and the cheese. Then
fold it in half, the filling should be between two layers of dough, and lightly
press the surface with your fingertips.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Grease
the tin with a little olive oil and set the focaccia on it. Sprinkle the
focaccia with coarse salt, dry rosemary and the extra virgin olive oil. Then
cover the tin with a wet cloth and let it stand for one hour in a warm place.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
the oven at 180° C and humidify putting in it an oven dish half full of
water.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Take the
cloth from the focaccia and, again, lightly press the surface with your fingertips.
Put the focaccia in the oven. After 15 mins, take the bowl with water out of
the oven and bake the focaccia for 15 more minutes. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">When the
focaccia is backed take it out from the oven and let it cool for 20/30 minutes.
Serve it warm.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">More
ideas for the filling:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">- dried
tomatoes and cheddar cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">- ham
and fontina cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">-
grilled vegetables<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">- tuna
and oregano<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">- etc
etc, use your fantasy :-)<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-89770972299388152322012-05-09T15:08:00.001+03:002012-05-10T18:36:41.362+03:00Chocolate Madeira Mini Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo36Cs61_3ZAskwqs_rdeHSXHiX4R_Rdszly8Lf-EyPoPKw8Mrc_9jy6KQtjoaBjcBSz5rSWskrqfkHUJS8tDNVudoSaVGxTEmLUSRemJKhGP4-rSgsFN0OJ4jwvKe30fgmb1Dptybs2L3/s1600/choco_madeira_cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo36Cs61_3ZAskwqs_rdeHSXHiX4R_Rdszly8Lf-EyPoPKw8Mrc_9jy6KQtjoaBjcBSz5rSWskrqfkHUJS8tDNVudoSaVGxTEmLUSRemJKhGP4-rSgsFN0OJ4jwvKe30fgmb1Dptybs2L3/s400/choco_madeira_cake.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
Madeira
cakes are very easy to prepare and their buttery texture makes them perfect for
every occasion. This version, instead of lemon zest, flavour the cakes with
cocoa and vanilla making them really luscious.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Since I
baked my Choco Madeira Mini Cakes for a special occasion I decided to
serve them with whipped cream and heart shaped strawberries, but they are
delicious also on their own. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b>Chocolate Madeira Mini Cakes</b></u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b><br /></b></u></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 8 mini cakes (or one 22 cm diameter cake)</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">175g
butter, at room temperature<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">175g
sugar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">250g flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3-4 tbsp
milk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsb
cocoa powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp
rising powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">5 drops
of vanilla essence<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>For
serving:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">whipped
cream<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">strawberries<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
the oven at 180° C.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Put the
butter and the sugar in a big bowl and with a mixer whisk them until you will
obtain a creamy and fluffy mixture. Then add the eggs one by one whisking all
the time and the vanilla essence. Now gently fold in the flour, the cocoa
powder and the rising powder. If the mixture becomes too hard add a little bit
of milk just to make it fall from the spoon.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Grease
your moulds (or your baking tin) with some butter. Now put the mixture in the
moulds leaving 2-3 cm to the border to allow the cakes growing. Put the cakes in
the oven and bake for around 25-30 minutes (40 minutes if you make one big
cake).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">When the
cakes are baked take them from the oven. Let them cool and then take them out
from the mould. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Serve
with whipped cream and strawberries.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Suggestion: if you prepare the cakes in advance, before serving put them in the preheated oven for a couple of minutes; this will melt the butter again and make the cakes soft and perfumed as just baked.</span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com4tag:blogger.com,1999:blog-3383554696432146582.post-88730205340172572062012-05-04T16:16:00.000+03:002012-05-10T18:39:23.990+03:00Arancini - Sicilian Rice Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR70ej0WcRdCcdROS0P90xBHMBxMVoU00W67iBciACWSYu-zmdw90rbrWscExGD58TpuNQac5w6pXYN8tENjwzsgZB8Q8FNtDfvkwFpPYUzJ0DfAU6pZuVh83FpSrb71lfYyHKjIbc4jdc/s1600/arancini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR70ej0WcRdCcdROS0P90xBHMBxMVoU00W67iBciACWSYu-zmdw90rbrWscExGD58TpuNQac5w6pXYN8tENjwzsgZB8Q8FNtDfvkwFpPYUzJ0DfAU6pZuVh83FpSrb71lfYyHKjIbc4jdc/s400/arancini.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US">Arancini
are traditional Sicilian rice balls. The name comes from their shape; in fact
they look like little oranges (arance-> arancine), which are a typical
product of Sicily. These Sicilian rice balls are filled with Bolognese sauce
and cheese, and then coated in egg and breadcrumbs and fried. Outside they are
crispy and inside tasty and creamy… Just delicious.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">To delight
yourself with these goodies, you can travel all the way to Sicily or you can
prepare them yourself with this recipe which comes straight from the kitchen of
a Sicilian lady. <i>Grazie signora
Antonietta!<o:p></o:p></i></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i><br /></i></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b>Arancini</b></u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b><br /></b></u></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 10-12 arancini:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">400 gr
of short grain rice<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">20 gr of
butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">50 gr of
Parmigiano Reggiano cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 bag of
saffron, 0.5 gr<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for the filling:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">400 gr
of Bolognese meat sauce (made with pork ground meat, tomato sauce and olive oil)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
peas, boiled<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">125 gr
mozzarella cheese, diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">125 gr
cheddar cheese, diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for coating:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1-2 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr
breadcrumbs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for frying:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 l of
sunflower oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Half
boil the rice in salted water. Then drain, put it in a large bowl and let
cooling. When it will be tepid add the eggs, the butter, the saffron and the
Parmigiano cheese. Stir well and then taste of salt, if needed add some more. Cover
the bowl with a sheet of cling film and let the rice stand at least for a
couple of hours.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOk3HMS97bko1V4jNF8RMm6tkzQ6TkFxrP8Skzl8bFMgGeII0QoNT9X2NEGHc01tUhoxiRRONhMHne3n0q4x_FSvHFM-MpDV6040uS0L2kT_fArKkSDA7w52Z5Ucnsn3nMkf3yH3yDouy/s1600/arancini1edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOk3HMS97bko1V4jNF8RMm6tkzQ6TkFxrP8Skzl8bFMgGeII0QoNT9X2NEGHc01tUhoxiRRONhMHne3n0q4x_FSvHFM-MpDV6040uS0L2kT_fArKkSDA7w52Z5Ucnsn3nMkf3yH3yDouy/s400/arancini1edited.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a bowl mix the Bolognese sauce with the boiled peas. In another bowl mix the two cheeses. In a plate whisk the egg and in a second plate spread the breadcrumbs.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0XyX9JnR2Bv4Bu4szdk8n3xCVlyAzm6h3jrazfDI73eTP4eRpvTxt-ZFj099NsuWou0K9OfXmU_LPX1-14fCCPWG2x3eH0Sri03xIodvdnW7-Cl9t_EaCTDquMi5ldXNQpZePqAEOu2G/s1600/arancini2edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0XyX9JnR2Bv4Bu4szdk8n3xCVlyAzm6h3jrazfDI73eTP4eRpvTxt-ZFj099NsuWou0K9OfXmU_LPX1-14fCCPWG2x3eH0Sri03xIodvdnW7-Cl9t_EaCTDquMi5ldXNQpZePqAEOu2G/s400/arancini2edited.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Now put two tablespoon of rice in the palm of your hand. Spread it and then put in the middle a few dices of cheese and a</span> tablespoon of Bolognese sauce. Then form a cup with the rice and add another tablespoon of rice on the top in order to close it. Now with your hands you should be able to shape a ball of the size of a baseball ball. </div>
<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w3WYrnBn_UaVwL-P35Bis-EwA4CaijdBCWN1Ek0saAZM-4-sV2S-Xqocv-SotZMowddui2mTY4BEJj3SWdhnlehZOIU4vro5fpmZy1vg0eVP79IAtrBnq98Tn1rk060t-NwHB1ur-YRX/s1600/arancini3edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w3WYrnBn_UaVwL-P35Bis-EwA4CaijdBCWN1Ek0saAZM-4-sV2S-Xqocv-SotZMowddui2mTY4BEJj3SWdhnlehZOIU4vro5fpmZy1vg0eVP79IAtrBnq98Tn1rk060t-NwHB1ur-YRX/s400/arancini3edited.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Finally, lightly coat the rice ball in the egg, then in the bread crumbs and put it on a tray. Proceed like this until you finish all the rice. Every two rice balls you will have probably to wash your hands because the rice will start to stick. When you have finished preparing the rice balls, let them stand for a couple of hours in the fridge.</div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgod_gz1KGPEao9c3uxZyQS9_v7DtE0OsFMxpVBOHXSV-P_72IxgBwprPijkgnCeZjxkSw7a66xSJBgv4anrvcbmc0v3mhCussNc_WJxYBlhPo6ofM_EU37_ONDBFHm9UhCwH_0vQXao9Cz/s1600/arancini4edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgod_gz1KGPEao9c3uxZyQS9_v7DtE0OsFMxpVBOHXSV-P_72IxgBwprPijkgnCeZjxkSw7a66xSJBgv4anrvcbmc0v3mhCussNc_WJxYBlhPo6ofM_EU37_ONDBFHm9UhCwH_0vQXao9Cz/s400/arancini4edited.jpg" width="300" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US"></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a pot heat the sunflower oil on high heat. When the oil will be hot, fry the rice balls, 3 or 4 at the same time. Fry them for around 4-5 minutes, until they will be golden; then take the rice balls from the pot and set on kitchen paper to dry from the oil. While you fry it is important that the oil will be always very hot or the rice balls will soak the oil and eventually break.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Serve
immediately and enjoy Sicily!<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-69342653394249919372012-04-26T15:25:00.000+03:002012-05-10T18:40:08.062+03:00Vegetables TarteTatin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsts-Z5yat8a3D2la0uC3DPLEy3plC36t2hVG_qIH6W-JXkVghtR5MyTGXln8ODLPcMPW91shQA3mMDINnVxb9MsAMWoUvG7ZLRUYRFmNXlEusYbTaRjrn_f-hKd_rrTQTgbXsTAWSpHkM/s1600/Vegetables_tarte_tatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsts-Z5yat8a3D2la0uC3DPLEy3plC36t2hVG_qIH6W-JXkVghtR5MyTGXln8ODLPcMPW91shQA3mMDINnVxb9MsAMWoUvG7ZLRUYRFmNXlEusYbTaRjrn_f-hKd_rrTQTgbXsTAWSpHkM/s400/Vegetables_tarte_tatin.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">The
Tarte Tatin is a classical French cake usually made with apples, brisée pastry,
butter and sugar. Its peculiarity is that it is baked upside down. Therefore,
the filling becomes soft and caramelized and the pastry crispy.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">This
colorful Vegetables Tarte Tatin follows the same process, but I replaced the
apples with some fresh vegetables. You can use any vegetable you prefer; in
this case, I choose baby carrots, zucchini, yellow peppers and baby spinach. So,
not only it is a tasty way of serving vegetables but it is also very quick and
easy to prepare (to make it even quicker you can use ready to bake brisée
pastry). <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b>Vegetables
Tarte Tatin</b></u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b><br /></b></u></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for the brisée pastry:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">60 to 80
ml cold water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for the tarte:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1
zucchini<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
baby carrots<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 yellow
pepper, roasted<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a bunch
of coriander<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">80 gr
baby spinach<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp melted
butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp
grated Parmigiano Reggiano<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">First
prepare the dough for the brisée pastry. Put the flour, the butter and a pinch
of salt in a mixer. Mix for a few seconds until you obtain a sandy result. Turn
the flour mix on a worktop and make a well in the middle. Little by little add
the cold water and knead, until the dough will be smooth. Try not to knead the
brisée dough longer than 2 minutes, because you should avoid the melting of the
butter. Then wrap the dough in a piece of cling film and put it in the fridge
for 30 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
the oven at 180° C.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IoFkXUArKdXUCp0kqaf-Bhq-SaQ5GMTs8ThZVJ09a-9y6yd9LN9GeDtsGhmamR_AcHDhYR2TVtYFQYsol5Lc5uzl2dxxTNiR_pC8dXIkDJ8l-x5QUsfpnzflWzz8w3W6qDzstXOHR5jd/s1600/vegetables_tarte_tatin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IoFkXUArKdXUCp0kqaf-Bhq-SaQ5GMTs8ThZVJ09a-9y6yd9LN9GeDtsGhmamR_AcHDhYR2TVtYFQYsol5Lc5uzl2dxxTNiR_pC8dXIkDJ8l-x5QUsfpnzflWzz8w3W6qDzstXOHR5jd/s400/vegetables_tarte_tatin1.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Now wash
the vegetables. Cut the zucchini in sticks. Halve the baby carrots. Chop the
coriander. Peel the yellow pepper and cut it in stripes.</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Parboil
the zucchini and the carrots in hot salted water for 2 minutes. Then drain and
put aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzEyTg6WmZ7IxONx_pAPEW2KKdwZi64f7VNNYH7iEvbK03Mntoyj7Moz98DtBmu1v8lGcbf6AqB4aaOZkqidy5ZGqFwALlu_SUiLFH3d47D9py15KOHlOyzxfgp7gAO_I4VGp8PmI9Akv/s1600/Vegetables_tarte_tatin3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzEyTg6WmZ7IxONx_pAPEW2KKdwZi64f7VNNYH7iEvbK03Mntoyj7Moz98DtBmu1v8lGcbf6AqB4aaOZkqidy5ZGqFwALlu_SUiLFH3d47D9py15KOHlOyzxfgp7gAO_I4VGp8PmI9Akv/s400/Vegetables_tarte_tatin3.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Cover a
round tin with baking paper. Brush it with the melted butter. Then sprinkle
with the grated Parmigiano Reggiano.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm1nhD5wvUzWBaq0UIB66Ddup3PQc79VfXvumHHVzCncHo-iu1OutJ4cOmeOquB2gXvSGnVEXY0xfDQhzAcEWty5mdZqJpmDn6RlUBmz1PYZWFiA3r2kx5OzbDk0L1spYs2FLOK3ieYB8/s1600/vegetables_tarte_tatin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm1nhD5wvUzWBaq0UIB66Ddup3PQc79VfXvumHHVzCncHo-iu1OutJ4cOmeOquB2gXvSGnVEXY0xfDQhzAcEWty5mdZqJpmDn6RlUBmz1PYZWFiA3r2kx5OzbDk0L1spYs2FLOK3ieYB8/s400/vegetables_tarte_tatin2.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Nicely
arrange the vegetable in the backing tin, they will be on the top of your
tarte: first the carrots and the pepper, then the zucchini and the coriander.
Sprinkle with a pinch of salt and ground black pepper and, finally, cover with
the baby spinach.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YGW385pmSc93yL-FfZ6MA35QDikuR-6Hu6XI7Ixa487nh0Zur-ESBTkgmPstU21OSuptTDP7YUg7CJCYUvQ1JYE2WrdT3LIQ2WqSQmRK-dlh5_I3DcxVaLYcv6qtk4QZmV-Fg6Fr30Yd/s1600/Vegetables_tarte_tatin4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YGW385pmSc93yL-FfZ6MA35QDikuR-6Hu6XI7Ixa487nh0Zur-ESBTkgmPstU21OSuptTDP7YUg7CJCYUvQ1JYE2WrdT3LIQ2WqSQmRK-dlh5_I3DcxVaLYcv6qtk4QZmV-Fg6Fr30Yd/s400/Vegetables_tarte_tatin4.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Take the
dough from the fridge and on a clean worktop roll it out. Cover the vegetables
with the dough and with a fork make some holes on the top of it. Then put the
tarte in the oven for around 30 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">When the
tarte is ready, take it out from the oven and let it cool for a few minutes.
Then turn the tarte tatin on a serving plate and carefully remove the baking
paper. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgun8gWvmvVY0IHm3IAV8Lx3OUxF0rKF5JcULvRCvt4Q55GO9pyfUxKunW0vuSymH_8NFntnsyN_PKKNc1Ztf95WK9-eUfD1LWH7hcJN1YAqj7743nBTyF0r8t0tnqfnCWtBa7A0Zv0oT/s1600/tarte_tatin8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgun8gWvmvVY0IHm3IAV8Lx3OUxF0rKF5JcULvRCvt4Q55GO9pyfUxKunW0vuSymH_8NFntnsyN_PKKNc1Ztf95WK9-eUfD1LWH7hcJN1YAqj7743nBTyF0r8t0tnqfnCWtBa7A0Zv0oT/s400/tarte_tatin8.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Serve
warm with a perfumed white wine.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">With
this recipe I take part to the contest:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqoBJCzCxuTSM_LkO1VcjRT3bdcyMPS1pCPBwHASYvcdDBzMPDDnYcVYGgCK-dkBrs3w_Gjm2iwPoCzvk0agHs8343GDLJ_XnQyx7jCAL4f6frkmqSvQOdvfMvuDTHcZ1d24btMzSSrY/s1600/Io+amo+le+verdure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqoBJCzCxuTSM_LkO1VcjRT3bdcyMPS1pCPBwHASYvcdDBzMPDDnYcVYGgCK-dkBrs3w_Gjm2iwPoCzvk0agHs8343GDLJ_XnQyx7jCAL4f6frkmqSvQOdvfMvuDTHcZ1d24btMzSSrY/s320/Io+amo+le+verdure.jpg" width="234" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">More
information at: <a href="http://fiordirosmarino.blogspot.com/2012/04/io-le-verdureil-mio-nuovo-contest.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FiorDiRosmarino+%28Fior+di+rosmarino%29" target="_blank">http://fiordirosmarino.blogspot.com/2012/04/io-le-verdureil-mio-nuovo-contest.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FiorDiRosmarino+%28Fior+di+rosmarino%29</a></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com4tag:blogger.com,1999:blog-3383554696432146582.post-47042670711933941472012-04-06T15:24:00.000+03:002012-05-10T18:40:53.365+03:00Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQBiKvMI-yHfLtY6XWWWZTU65Bj8QVjjfYNKLcHtAvdnQ7FxlHthC_pzJe2QTKZEntZC9CC1StD6LmyZf1D__-67g7Rnb2mjryA4S-YYCkisp63d7ObLJ0zIDtM7nW7WMW-uQ4l1WR32A/s1600/lamb_chops_with_almonds_l2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQBiKvMI-yHfLtY6XWWWZTU65Bj8QVjjfYNKLcHtAvdnQ7FxlHthC_pzJe2QTKZEntZC9CC1StD6LmyZf1D__-67g7Rnb2mjryA4S-YYCkisp63d7ObLJ0zIDtM7nW7WMW-uQ4l1WR32A/s400/lamb_chops_with_almonds_l2.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">This
lamb chop recipe is extremely simple, extremely quick, and, allow me to say it,
also extremely good. Ideal if you didn’t make up yet your mind for Easter’s
menu. But also ideal on any other day.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>Lamb Chops
with Almonds, Rosemary Potatoes and Balsamic Glaze</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u><br /></u></b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 4:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">12 lamb
chops<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
breadcrumbs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">70 gr
almond flakes<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 tbsp
water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp
dry parsley<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">8 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for rosemary potatoes:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">8 medium
potatoes<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2
rosemary twigs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">6 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for balsamic glaze:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp
of balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp
of honey<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
the oven at 200° C. Peel the potatoes and dice (2 cm). Put the potatoes in an
oven tray covered with baking paper and season with rosemary, extra virgin
olive oil, salt and pepper.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO4lntO8JwCvLwzDOlw-0JD0uAmVwMMzr9Vp6KO18GpMfBf3fnnsqOpxSAfqcID3vLLFzvXoridFqtzJ8WegIJSxKDjQXXuMUKP0mUylFcS-zPww3E3bZdIaCGOuMjtkr50B_rcB_7sQX/s1600/rosemary_potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO4lntO8JwCvLwzDOlw-0JD0uAmVwMMzr9Vp6KO18GpMfBf3fnnsqOpxSAfqcID3vLLFzvXoridFqtzJ8WegIJSxKDjQXXuMUKP0mUylFcS-zPww3E3bZdIaCGOuMjtkr50B_rcB_7sQX/s400/rosemary_potatoes.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Mix well and put in the oven for around 30 minutes
or until they are nice and golden, stir only one time after the first 15
minutes are passed. When the potatoes are ready take them out from the oven and
keep warm.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijerlKbkEfGoyswWnQfn_31mh97RlMFv0qFomi19y6unu2z0b0MgZ8cbLUKfsYNPh4PpHuG41swvW9CA7h925xheLSrpcGWDet-pESUHjWzi0WOaTzQla6k6maU1fY7GBzUxu_Jn25VdB3/s1600/rosemary_potatoes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijerlKbkEfGoyswWnQfn_31mh97RlMFv0qFomi19y6unu2z0b0MgZ8cbLUKfsYNPh4PpHuG41swvW9CA7h925xheLSrpcGWDet-pESUHjWzi0WOaTzQla6k6maU1fY7GBzUxu_Jn25VdB3/s400/rosemary_potatoes2.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a
small saucepan put the ingredients for the balsamic glaze. Stirring all the
time heat the balsamic glaze on the stove until the honey will be melted and
the ingredients will be well mixed. Than take the sauce pan from the stove and
let cool.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Pound
the lamb chops with a meat tenderizer. </span>They should become soft and quite thin
(1.5 cm) in order to cook quickly. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a bowl mix the breadcrumbs with the
parsley, the salt and the pepper. In a second bowl whisk the eggs with the water.
In a third bowl put the almond flakes. Now coat the lamb chops one by one. First,
in the breadcrumbs.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicfyL12viQJnLWp5aWQvt20CmHZHiYv2Z-YKd7EQNmBPeY0vSrj_mQ0w0vr4UhyPZkNNvek3Kp5LVVo3_XnpVU-4Rkkc_jsfRzbxY4CeqromzW6NyjEFH0G1vRDSBQ02jslTmLAO7S69m/s1600/lambchops_breadcrumbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicfyL12viQJnLWp5aWQvt20CmHZHiYv2Z-YKd7EQNmBPeY0vSrj_mQ0w0vr4UhyPZkNNvek3Kp5LVVo3_XnpVU-4Rkkc_jsfRzbxY4CeqromzW6NyjEFH0G1vRDSBQ02jslTmLAO7S69m/s400/lambchops_breadcrumbs.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Then, in
the egg.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7NNDC99nKbR0ff-8JjKfIyR6LQj3We6lxpXSCxk2b0ZIaN8cTt_x0OoqT2bLoGgcbUm7qmOQSvH577z877QNDbeEFfSjWqKrv7sRhJi1RHWuNMsdxGjFKqbvvZrTSqu8jO_4U6laAd7J/s1600/lambchops_egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7NNDC99nKbR0ff-8JjKfIyR6LQj3We6lxpXSCxk2b0ZIaN8cTt_x0OoqT2bLoGgcbUm7qmOQSvH577z877QNDbeEFfSjWqKrv7sRhJi1RHWuNMsdxGjFKqbvvZrTSqu8jO_4U6laAd7J/s400/lambchops_egg.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Finally,
in the almond flakes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcZG6GkNRsyFG1MNxpSVeCs5g8QD_MJg5T6Er72LxvMF6tM-xheDppwqDKBBSjR0TsqGrR_WCnmeXsUuRsFxbS-jsL7f1baPevOZ1LlyWp0jHG2dKVA35Z4U5_U5mE_eFAFY4C-pUPeAe/s1600/lambchops_almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcZG6GkNRsyFG1MNxpSVeCs5g8QD_MJg5T6Er72LxvMF6tM-xheDppwqDKBBSjR0TsqGrR_WCnmeXsUuRsFxbS-jsL7f1baPevOZ1LlyWp0jHG2dKVA35Z4U5_U5mE_eFAFY4C-pUPeAe/s400/lambchops_almonds.jpg" width="400" /></a></div>
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<span lang="EN-US"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-VJcCEHNVFDEhfK7D7Mjpy_f6xsxEcysBtioG7Do4XVH7LSNkTJnQMLSI-jj1mc6GB0yNLmswxy74bU25WCk6QO7kguLGcdLyBXe3Hx3OdoU9Qp0UVfouGe_HgWOGDiHKtEeZ0RSFcaf/s1600/lambchops_almond_breadcrumbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-VJcCEHNVFDEhfK7D7Mjpy_f6xsxEcysBtioG7Do4XVH7LSNkTJnQMLSI-jj1mc6GB0yNLmswxy74bU25WCk6QO7kguLGcdLyBXe3Hx3OdoU9Qp0UVfouGe_HgWOGDiHKtEeZ0RSFcaf/s400/lambchops_almond_breadcrumbs.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Then in
a large pan put the extra virgin olive oil. Heat up on the stove at medium/high
heat. Fry the lamb chops for around 5 minutes, turning them one time. When the
lamb chops are golden take them from the pan and dry them on some kitchen
paper.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Serve
the Almond Lamb Chops with the Rosemary Potatoes and a few drops of Balsamic Glaze.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOQY7l8-FsW2PvvU_Y187Ax-MA93mgVy3_vu9n0rma0X0jjcpEKW2i_pv_Jjgrfdlb75Gy-Fummj8jYlCPsxyP-ehHoEn7QZXzQBtG4LsdOjDWCQE8LeCkfCThBMqk8sqOVsCHDjXqI6L/s1600/lamb_chops_with_almonds_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOQY7l8-FsW2PvvU_Y187Ax-MA93mgVy3_vu9n0rma0X0jjcpEKW2i_pv_Jjgrfdlb75Gy-Fummj8jYlCPsxyP-ehHoEn7QZXzQBtG4LsdOjDWCQE8LeCkfCThBMqk8sqOVsCHDjXqI6L/s400/lamb_chops_with_almonds_l.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Happy
Easter :-)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>The
Table of Flavours </i><o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com4tag:blogger.com,1999:blog-3383554696432146582.post-89427690433638303062012-04-05T11:06:00.000+03:002012-05-10T18:37:42.040+03:00Pesto Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9HWBNw_-Wu1O1Gc1uWzFuyPuUacgoyGMnNLTB2yAA3wkVYSF4OIhgoRQ3g9v9y1-UjC36FGICRySPbLjTLO_Jgpe6k3XeEeTNH_J1AfRIiqA1DZqf5nNQL81zeHOVVU792RfV5MPmIou/s1600/pesto_lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9HWBNw_-Wu1O1Gc1uWzFuyPuUacgoyGMnNLTB2yAA3wkVYSF4OIhgoRQ3g9v9y1-UjC36FGICRySPbLjTLO_Jgpe6k3XeEeTNH_J1AfRIiqA1DZqf5nNQL81zeHOVVU792RfV5MPmIou/s400/pesto_lasagna.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Baking a
gorgeous lasagna is not difficult as it seems, and when you will cook for the
first time your own lasagna you will not order it in a restaurant any more, honestly!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Today I
will share with you my secrets about how to prepare an awesome Pesto
Lasagna. There are some advantages in it
compared to the traditional one: it is quicker to prepare, the pesto sauce
needs no cooking, and also the vegetarian guests will be able to enjoy it!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">There
are 4 main ingredients in my Pesto Lasagna: fresh pesto sauce, béchamel sauce (white
sauce), boiled vegetables, and, of course lasagna noodles.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>Pesto
Lasagna</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u><br /></u></b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 8:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">500 gr
of lasagna noodles<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr of
potatoes, boiled<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr
of french beans, boiled<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">50 gr of
butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a handful
of freshly grated Parmigiano Reggiano cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for pesto sauce:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">150 gr
of fresh basil leaves<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
of pine nuts<o:p></o:p></span></div>
<div class="MsoNoSpacing">
50 gr of Parmigiano Peggiano cheese<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 garlic clove<o:p></o:p></div>
<div class="MsoNoSpacing">
<span lang="EN-US">6 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">50 ml of
boiling water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for the béchamel sauce:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 l of
whole milk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">12 tbsp
of flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 tsp
of ground nutmeg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">First, blanch
the lasagna noodles for a couple of minutes in salted boiling water. Then drain
(keeping some hot water for the pesto sauce) and dry sheet by sheet on a cloth.
<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Put all
the ingredients for the pesto sauce in a blender and blend until you will have
a smooth sauce. If the sauce is too thick add some more water. The final result
has to be rather fluid because the lasagna will need some moist for the baking.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Heat the
milk in a pot. In a saucepan melt the butter and whisk in the flour. When the
butter and the flour are well mixed, take the sauce pan from the stove and
start to pour in little by little the hot milk whisking all the time with a
whisk. You should obtain a thin sauce without lumps. Now, if you have a
microwave, transfer the sauce in a microwave safe bowl and put it in the
microwave at maximum power for 2 minutes. Then take it out, whisk it and put it
back in the microwave for another 2 minutes. Whisk again and if the sauce is
too thin repeat the process one last time. If you do not have a microwave, put
the saucepan back on the stove at low/medium heat and bring the sauce to boil whisking
all the time. When the sauce will be thick enough take it from the stove.
Finally, season the béchamel sauce with salt and ground nutmeg, and let it
cool.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Peel the
boiled potatoes and cut them into slices of around 1 cm thickness.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Mix the
pesto sauce with 2/3 of the béchamel sauce. Taste and add more salt if
necessary. You will use the rest of the béchamel sauce for the topping.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
the oven at 200° C.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Grease a
backing tray (35x25x7 cm or similar) with 2-3 tbsp of butter. Put one first
layer of sauce, followed by one layer of lasagna noodles, and finally one layer
of boiled vegetables (french beans and potatoes). Go on like this until you
finish your ingredients, the last layer has to be a layer of lasagna noodles.
Top the lasagna with the béchamel sauce that you previously put aside. Lastly garnish
with some butter flakes and sprinkle with grated Parmigiano cheese.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Put the
lasagna in the oven on the middle rack and bake it for 40 minutes. The lasagna
is ready when on the top there is a nice golden crust. Serve it hot.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">You can
prepare the lasagna even from the day before and bake it only at the last
moment.<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com2tag:blogger.com,1999:blog-3383554696432146582.post-8812497317075132992012-04-03T17:47:00.001+03:002012-05-10T18:38:39.128+03:00Saint Petersburg: the Tsars, the Art, the Caviar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cx5cYBEoqIcvNZiOrzeOe-oGbx-8vIix1oUi2jzCB6bOTjEv0-jVBT1MfhsqRJGQpKW1i1FImCxKU47I2ae27uKvtKwqJB0I14l90y-BelAFhpYUlDlra-7CWVx9pQtKzoEgIBdxE0B6/s1600/DSCN9496edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cx5cYBEoqIcvNZiOrzeOe-oGbx-8vIix1oUi2jzCB6bOTjEv0-jVBT1MfhsqRJGQpKW1i1FImCxKU47I2ae27uKvtKwqJB0I14l90y-BelAFhpYUlDlra-7CWVx9pQtKzoEgIBdxE0B6/s400/DSCN9496edited.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Usually
The Table of Flavours is about recipes and dishes. Today I would like to make a
little exception for a great city. Recently I visited Saint Petersburg and I was
so fascinated by this place that I want to share with you my feelings about
this wonderful town.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b>Saint
Petersburg: the Tsars, the Art, the Caviar </b></u></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b><br /></b></u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCeYekybR3nP1AzgqeVMlQbLE0gD5sAoZk-HCkMSi-2u6UpXW5zwgjnioK7Uaf1bbwPoLTS1tAz31hQC-DZpMvEtZe31nSxqHNqI_ue6I1Yvu-ivMYSBRZnTExXO_1dFoFxHoAcJUo7tg/s1600/DSCN9427edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCeYekybR3nP1AzgqeVMlQbLE0gD5sAoZk-HCkMSi-2u6UpXW5zwgjnioK7Uaf1bbwPoLTS1tAz31hQC-DZpMvEtZe31nSxqHNqI_ue6I1Yvu-ivMYSBRZnTExXO_1dFoFxHoAcJUo7tg/s400/DSCN9427edited.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<b><u><br /></u></b></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Saint
Petersburg welcomed me with the coldest wind but also with sunshine and an
incredibly blue sky. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Breathing
the Baltic air and walking along the river Neva filled me with energy. Maybe this
is the reason because they say that the people who lives in this city are
characterized by a powerful creativity. We do not have to forget that this is
the city where some of the biggest artists of Russia were born or created their
works. When we speak about Saint Petersburg, how not to mention the composer Čajkovskij
and the writers Dostoevskij, Gogol’, Puškin and Nabokov?<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">But
first of all, in Saint Petersburg you are immersed in the history, in the
history of the Russians Tsars.</span>When you step into the Winter Palace you jump
back to the XVIII century. If you close your eyes you can still feel the
presence of the court lightly stepping along the palace’s endless corridors, and
maybe for a moment you will think to be a Tsarina :-)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPyfkxrtuLEpoB2AmPH6HbICAvXKXKXfKq6Ra4Vcysk5bxqIiIauCOqnro_7VNbalCa93aMPVPle8BBt4UScfAZEM49QQhIxprBaEMT7lKI0n783tRXRFUHWH6NCw0UW7KgmVd0QL4IqC/s1600/DSCN9502edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPyfkxrtuLEpoB2AmPH6HbICAvXKXKXfKq6Ra4Vcysk5bxqIiIauCOqnro_7VNbalCa93aMPVPle8BBt4UScfAZEM49QQhIxprBaEMT7lKI0n783tRXRFUHWH6NCw0UW7KgmVd0QL4IqC/s400/DSCN9502edited.jpg" width="300" /></a></div>
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<br /></div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
<span lang="EN-US">The luxury is magnificent and there is such a richness of art works that you cannot avoid to be open-mouthed.<o:p></o:p></span></div>
<br />
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<span lang="EN-US"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgJOE9prX0_Tt-WLON80ZjaSGrHPwVzqIFUeeNLqFgmQYtpzDVyvCXS5p2fS-BKCT6PA78psebz1AamZPMHGdFmwz9rPegpkR8A7Dves9PFRQNbIPYkZuXgF1wliF9w5bANCHnkhBEMCJ/s1600/DSCN9516edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgJOE9prX0_Tt-WLON80ZjaSGrHPwVzqIFUeeNLqFgmQYtpzDVyvCXS5p2fS-BKCT6PA78psebz1AamZPMHGdFmwz9rPegpkR8A7Dves9PFRQNbIPYkZuXgF1wliF9w5bANCHnkhBEMCJ/s400/DSCN9516edited.jpg" width="300" /></a></div>
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<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1Jq3_32_jliWp_1N6ZDG1MQ_wcOMMSFphyphenhyphenIemFXY9ctf0oOkG2HBF9VQc-2OW2AeR4WHMlVnFdAaE0HMANONlxnvteNRPtbzFHhyKQ11bXq58w8mrnZzrVAqFpSrl4uMF0B6Nw1jV1uQ/s1600/DSCN9559edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1Jq3_32_jliWp_1N6ZDG1MQ_wcOMMSFphyphenhyphenIemFXY9ctf0oOkG2HBF9VQc-2OW2AeR4WHMlVnFdAaE0HMANONlxnvteNRPtbzFHhyKQ11bXq58w8mrnZzrVAqFpSrl4uMF0B6Nw1jV1uQ/s400/DSCN9559edited.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<span lang="EN-US" style="font-family: inherit; line-height: 115%;"><span lang="EN-US" style="line-height: 115%;"><span style="line-height: normal;">So it will be very easy to completely lose all sense of time and discover that you skipped the lunch, as it happened to me. Fortunately in Saint Petersburg it is not difficult satisfy your appetite with some decadent food. I stopped by the most famous delicacy shop in town on Nevskiy Prospekt. The picture is worth more than one thousand words.</span></span>
</span><br />
<span lang="EN-US"><span style="font-family: inherit;">
<span lang="EN-US" style="font-size: 11pt; line-height: 115%;"><span style="font-size: small; line-height: normal;"><br /></span></span><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-US" style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDWptzl3SCSsDgz68LtqIUSgUEvxfGialrfNB9OGS3k5Ymr6vQ8y0t6-RvjZT3huKEVOhtCJcEbnosILQdB266HL85pdY3K881VPY6wGx3XQ9LNZSge_XNr0N9LXhCdCIPHGXyii-jNvt/s1600/DSCN9367edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDWptzl3SCSsDgz68LtqIUSgUEvxfGialrfNB9OGS3k5Ymr6vQ8y0t6-RvjZT3huKEVOhtCJcEbnosILQdB266HL85pdY3K881VPY6wGx3XQ9LNZSge_XNr0N9LXhCdCIPHGXyii-jNvt/s400/DSCN9367edited.jpg" width="400" /></a></span></span></div>
<span lang="EN-US" style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">
<span lang="EN-US" style="font-size: 11pt; line-height: 115%;"><span style="font-size: small; line-height: normal;"><br /></span></span></span></span><span lang="EN-US" style="font-family: inherit; line-height: 115%;">
And do not forget to bring back home a jar of
paradise…</span><br />
<br />
<span lang="EN-US" style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tF2OwRRWyWU1wzP-XvNWvCsMOLvGZMmvHPU0GP1bKWhzzx_a-3ZkF-DtvgQXhQpihI4G4-rmxwnVpXGhFiQ0Tzm25BaKZM0R12DST4DmUiX6tkJch-Wc0IF2Jnd3bkhuHpBLCnUcc8V6/s1600/DSCN9375edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tF2OwRRWyWU1wzP-XvNWvCsMOLvGZMmvHPU0GP1bKWhzzx_a-3ZkF-DtvgQXhQpihI4G4-rmxwnVpXGhFiQ0Tzm25BaKZM0R12DST4DmUiX6tkJch-Wc0IF2Jnd3bkhuHpBLCnUcc8V6/s400/DSCN9375edited.jpg" width="400" /></a></div>
<span lang="EN-US" style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;"><br /></span></span><br />
<span lang="EN-US" style="font-family: inherit; line-height: 115%;">Bye bye Saint Petersurg! See you soon...</span>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-78018001233341114782012-04-03T09:45:00.000+03:002012-05-10T18:41:12.999+03:00Goat Cheese Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1I19qIvQuuMLLCW422nshFlo5oBBsMSAatoIwUWrEkxXEIpup8udtSJMnLXsm7MdCBBZmbbyuLrmAxcQtWJDhZPhNiMukhIqt4udh4fSs0VJFeD1tNKyaPXXKhgSyEvbpbrBGEjM7wpoK/s1600/goat_cheese_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1I19qIvQuuMLLCW422nshFlo5oBBsMSAatoIwUWrEkxXEIpup8udtSJMnLXsm7MdCBBZmbbyuLrmAxcQtWJDhZPhNiMukhIqt4udh4fSs0VJFeD1tNKyaPXXKhgSyEvbpbrBGEjM7wpoK/s400/goat_cheese_salad.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US">The Goat
Cheese Salad can be a fresh appetizer or a light meal. With its bright colors it
is a perfect dish for your Easter lunch table. Lamb’s lettuce is tender and
sweet. Cherry tomatoes give freshness. Goat cheese and sun-dried tomatoes are
tasty. Finally, the balsamic dressing perfectly matches the flavours.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b>Goat
Cheese Salad</b></u><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><u><b><br /></b></u></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 6:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
of lamb’s lettuce, washed<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
of mixed tender leaf salad, washed<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">20
cherry tomatoes, washed and halved<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr of
sun-dried tomatoes in olive oil, drained<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr
of fresh goat cheese, cut in slices of around 1,5 cm<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients for the balsamic
dressing:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">8 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp
of balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tbsp
of honey, I used mint honey<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">First
prepare the dressing. In a small bowl put all the ingredients for the dressing
and whisk them with a fork until you have a homogeneous sauce. Taste and if
necessary adjust salt and pepper.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Put the
salads in a bowl and pour the balsamic dressing into it. Mix well. Then transfer
the salad onto a large serving plate.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Now, nicely arrange the cherry tomatoes, the sun-dried tomatoes and the goat cheese
on the top on the salad. Serve the Goat Cheese Salad with fresh bread or
croutons.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Do not
dress the salad earlier than 30 minutes before or it will become flabby and
loose its volume.<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-23844401061226390382012-03-30T15:07:00.004+03:002012-05-10T18:41:28.405+03:00Sun-dried Tomatoes Whirls<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfWuEVnaW1Qv7akzQj32NDSd4niewk7PrBLVw1SUx8yDvyfksBjAcvu6Xk5MMgaMKGIXCnPUVEmcew1Jy38Cj3p4eGIonCHBQNTKrTe1UeiGY3qc6FcFpZH-eGtPckSFvchVHr_KE7RIn/s1600/sun_dried_tomatoes_whirls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfWuEVnaW1Qv7akzQj32NDSd4niewk7PrBLVw1SUx8yDvyfksBjAcvu6Xk5MMgaMKGIXCnPUVEmcew1Jy38Cj3p4eGIonCHBQNTKrTe1UeiGY3qc6FcFpZH-eGtPckSFvchVHr_KE7RIn/s400/sun_dried_tomatoes_whirls.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">A quick,
easy and tasty snack for your weekend. Only 3 ingredients and 20 minutes in the
oven. Have a lovely weekend :-)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<u><b>Sun-dried Tomatoes Whirls</b></u><o:p></o:p></div>
<div class="MsoNoSpacing">
<u><b><br /></b></u></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 20 whirls:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1
rectangular sheet of puff pastry<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">200 gr
of sun-dried tomatoes in olive oil, drained<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">100 gr
of cheese, like cheddar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Preheat
the hoven at 180° C.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a
blander put the sun-dried tomatoes and the cheese, if necessary add a drop of
olive oil. Blend the cheese and tomatoes until they are reduced in small chunks.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Unroll
the puff pastry and spread it with the tomatoes and cheese mixture. Now roll
the puff pastry along the long side. Now slice the roll that you obtain creating
small whirls of around 1,5 cm thickness.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Put the
whirls on an oven dish covered with baking paper and bake them for around 20
minutes, until they are golden. Then take from the oven and cool for 10
minutes. The Sun-dried Tomatoes Whirls are good both warm and cold. <o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-61869280639446134812012-03-28T10:35:00.000+03:002012-05-10T18:41:42.682+03:00Salmon Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJm8FQkjWkm6y1I5OgNXt2yFiXkGdL2jG1AlMQUNZC6HrVINHXSAdZr6w7R2MR24t4VwCbB4wJyXwjygUpVVguBJOpKr-0h5xPLqIVRKmpbEUJyLj8kZTmLnnGs3O-5q3Q1dLylQ_33zu/s1600/salmon_sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJm8FQkjWkm6y1I5OgNXt2yFiXkGdL2jG1AlMQUNZC6HrVINHXSAdZr6w7R2MR24t4VwCbB4wJyXwjygUpVVguBJOpKr-0h5xPLqIVRKmpbEUJyLj8kZTmLnnGs3O-5q3Q1dLylQ_33zu/s400/salmon_sandwiches.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US">These
flavourful sandwiches are inspired from the Scandinavian taste. The mix of smoked
salmon, cucumber and fresh dill is always successful and always turn on the
appetite. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">I served
these Salmon Sandwiches in a buffet, but they are also a perfect snack or a
meal to take out with you and enjoy in the open air now that the spring
arrived.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>Salmon
Sandwiches</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 20 small sandwiches (or 10 bigger)</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">250 gr
of smoked salmon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 medium
cucumbers<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 large hard-boiled
eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">5
generous tbsp of mayonnaise<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a spring
of fresh dill, chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">salt and
pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">10
slices of whole wheat bread for sandwiches (preferably without crust)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Cut the
smoked salmon, the cucumbers and the eggs into small cubes (1-2 cm). Put them in
a bowl and add the mayonnaise and the dill. Season with salt and pepper and mix
well.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Spread a
slice of bread with a couple of generous tablespoons of salmon mixture. Cover
with another slice of bread. Slightly press the sandwich with your hands and
then cut it into 4 small triangles (or 2 bigger). </span>Proceed similarly until you
finish the bread.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Present the
Salmon Sandwiches on a serving tray garnished with fresh dill.<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-62062766014180099092012-03-27T11:43:00.000+03:002012-05-10T18:41:55.331+03:00Mini Chicken Fajitas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtaJvCT2nmtBtZX6ZWWLMYgfpHyUpxZItsDQEgsC0Fv2XskN0PT6NU6Yyf6TnAoqG0OhJb2bf5GJUfztdl2QoMjwVNTn07cSaTt3q_v6ecqDLznoC3TlCIruqjDpTl8LA4q_3BzPymS7v/s1600/mini_fajitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtaJvCT2nmtBtZX6ZWWLMYgfpHyUpxZItsDQEgsC0Fv2XskN0PT6NU6Yyf6TnAoqG0OhJb2bf5GJUfztdl2QoMjwVNTn07cSaTt3q_v6ecqDLznoC3TlCIruqjDpTl8LA4q_3BzPymS7v/s400/mini_fajitas.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">A
good-looking and tasty appetizer for a dinner party buffet.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>Mini
Chicken Fajitas</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u><br /></u></b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 40 mini fajitas:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">40 small
cups for finger-food<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">40 small
forks for finger-food<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1
chicken breast<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 white
onion<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tbsp
of sunflower oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 red
peppers<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">300 gr
of cheese (like cheddar)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3 thin
pita/tortilla breads<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">150 gr
of sour cream<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp of
salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for the Guacamole sauce:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 ripe
avocados<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/4 red
onion<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 clove
of garlic<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a small
piece of fresh hot chili pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">the juice
of 1/2 lemon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">50 ml
sunflower oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a pinch
of salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">First
prepare the guacamole sauce. Cut the avocados in halves. Remove the seeds and
peel the fruits. Put the avocados in a blender and add the red onion, the garlic,
the hot chili pepper, the lemon juice, a pinch of salt and half of the
sunflower oil. Start to blend. If you see that the ingredients do not mix well,
add some more sunflower oil and continue blending. When the guacamole sauce is
smooth, remove it from the blender and put it in a bowl covered with a piece of
clingfilm (the clingfilm has to adhere to the surface of the sauce, doing this
you will prevent oxidation). Let the guacamole stand for a couple of hours in
the fridge.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Put the
chicken breast in a small pot filled with cold water. Add a teaspoon of salt
and boil the chicken breast for around 20-30 minutes (depending on the weight).
When it is well cooked drain it and put it aside for cooling. Once cooled, put it onto a
chopping board and cut it into small cubes (1-2 cm).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Chop the
white onion in thin rings. Put the rings in a pan together with the sunflower
oil and brown it on the stove at low-medium heat for 4-5 minutes. Then take the
pan from the stove and let the onion rings cool.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Wash the
red peppers and put them on a grill in the oven at 250 degrees (°C) for around 20
minutes or until their skin is well roasted. Then take the peppers from the
oven, let them cool, peel them, remove the core and the seeds and cut them in
small squares (1-2 cm).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Grate
the cheese.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Cut the
pita breads in small triangles (3-4 cm) and toast them in the oven at 200
degrees for a few minutes until they are crispy.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Finally,
assemble the Mini Chicken Fajitas. In each small finger-food cup put first one
tablespoon of guacamole, then 4-5 cubes of chicken and 2-3 rings of fried
onion. Top with a teaspoon of grated cheese, 1/2 teaspoon of sour cream and 3
pieces of red pepper. Garnish with one triangle of pita bread and then stick the
little fork into the cup. When the Mini Chicken Fajitas are ready arrange them on
a serving tray. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">You can
prepare all the ingredients in advance, a few hours or even the day before if
you preserve them in the fridge wrapped in clingfilm. Make sure to assemble the mini fajitas
only at the last moment, not earlier than one hour before serving. <o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com1tag:blogger.com,1999:blog-3383554696432146582.post-50477022548580296752012-03-26T14:50:00.000+03:002012-05-10T18:42:49.190+03:00Dinner Party Buffet<br />
<div class="MsoNoSpacing">
<span lang="EN-US">When you
invite more than twelve people for dinner it becomes difficult to set a sit
down dinner and the best option is to organise a buffet. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Depending
on the amount of time that you have for preparing the buffet, you can serve one
or two hot main dishes preceded by a selection of cold appetizers and followed by
a dessert. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">You
should try to prepare the most of the dishes in advance and leave for the last
moment only what cannot be done before. For example, you can prepare the
filling for the sandwiches in advance, but only fill the bread at the last minute.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">As a
main course I always prefer a dish that I can cook in the oven, like this it
will cook while the guest are having the appetizers and I will only have to go
and check from time to time with no need of spending my evening in the kitchen.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Here you
can find an idea for a dinner party buffet menu. Later I will post the recipes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<b><u>Dinner Party Buffet</u></b><o:p></o:p></div>
<div class="MsoNoSpacing">
<b><u><br /></u></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthyMbrGqq8NJiN6t7MlcShblNGD1JUuK3EAqGcEb5fW2OfqFQnJiczi3JONdyXsoZBoLoKKe9VLVPstW0RNdZ6-r0vi4jf1U3rgT97pUooAFyBH9WNwCtdPP4nwjT34e2VAlZ4ezU4ezZ/s1600/mini_fajitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthyMbrGqq8NJiN6t7MlcShblNGD1JUuK3EAqGcEb5fW2OfqFQnJiczi3JONdyXsoZBoLoKKe9VLVPstW0RNdZ6-r0vi4jf1U3rgT97pUooAFyBH9WNwCtdPP4nwjT34e2VAlZ4ezU4ezZ/s400/mini_fajitas.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<a href="http://thetableofflavours.blogspot.com/2012/03/mini-chicken-fajitas.html">Mini Chicken Fajitas</a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqU2tZBQxGD06M1ioboNJl4ABwM-fOevjvOEEt5Svp-32OS3B4gw4h-RwEwNazUDMVkJu8PtkL0m-26Iu34L-r5_xeyfwZJ1QvAKO_qw3FAoohLWHGf3AyWdTkiOlKIlrlTDCy9mvnpon/s1600/salmon_sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqU2tZBQxGD06M1ioboNJl4ABwM-fOevjvOEEt5Svp-32OS3B4gw4h-RwEwNazUDMVkJu8PtkL0m-26Iu34L-r5_xeyfwZJ1QvAKO_qw3FAoohLWHGf3AyWdTkiOlKIlrlTDCy9mvnpon/s400/salmon_sandwiches.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<a href="http://thetableofflavours.blogspot.com/2012/03/salmon-sandwiches.html">Salmon Sandwiches</a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0AcjAdbpQa3hQcNV4ADtpp8RVxSgEr42jFZsD59XOnARPBItkW0ZDkfCAfkHQQC5mkfxLaFcXRSvNENhzxoFvJoaNFxp7OXrTwUInascFM4K0G7XA7v_9j6yBX_MhJqMZHS6Qnkal37-/s1600/sun_dried_tomatoes_whirls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0AcjAdbpQa3hQcNV4ADtpp8RVxSgEr42jFZsD59XOnARPBItkW0ZDkfCAfkHQQC5mkfxLaFcXRSvNENhzxoFvJoaNFxp7OXrTwUInascFM4K0G7XA7v_9j6yBX_MhJqMZHS6Qnkal37-/s400/sun_dried_tomatoes_whirls.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<a href="http://thetableofflavours.blogspot.com/2012/03/sun-dried-tomatoes-whirls.html">Sun-dried Tomatoes Whirls</a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf8Kho8zpJM1bbMQn908P3KbGmnkM-4iNPc-FtI5dKzRspjTzucFyweHOC0gQHT3n7rlxC-ve0t5uw9F40pSlgncOx8roAaBdptxWBg53PKfeumyMOHathWE5HfBnayNw8NT9GPoPZL3Q/s1600/goat_cheese_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf8Kho8zpJM1bbMQn908P3KbGmnkM-4iNPc-FtI5dKzRspjTzucFyweHOC0gQHT3n7rlxC-ve0t5uw9F40pSlgncOx8roAaBdptxWBg53PKfeumyMOHathWE5HfBnayNw8NT9GPoPZL3Q/s400/goat_cheese_salad.jpg" width="400" /></a></div>
<a href="http://thetableofflavours.blogspot.com/2012/04/goat-cheese-salad.html">Goat Cheese Salad</a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkWdb7cDZFLv4uSN2V05-4h3Vk1vcxTrbGa6gf4aOb0w0PsKDvu61Pmvdkaqv-DSzpG7M28SDE9-eYGaVTYHbhlHRs3XdKZfThvK3Yn_g3vQtvCWjLpXEWdBAaUlEKEbkGc3OdMixnT4z/s1600/pesto_lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkWdb7cDZFLv4uSN2V05-4h3Vk1vcxTrbGa6gf4aOb0w0PsKDvu61Pmvdkaqv-DSzpG7M28SDE9-eYGaVTYHbhlHRs3XdKZfThvK3Yn_g3vQtvCWjLpXEWdBAaUlEKEbkGc3OdMixnT4z/s400/pesto_lasagna.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<a href="http://thetableofflavours.blogspot.com/2012/04/pesto-lasagna.html">Pesto Lasagna</a></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing" style="text-align: left;">
<span lang="EN-US">(There was also a Chocolate and Pistachio Cake but it finished before I could take any picture.. hihi)</span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com1tag:blogger.com,1999:blog-3383554696432146582.post-53652387692343878962012-03-22T15:12:00.000+02:002012-05-10T18:43:15.212+03:005 Basic Rules for the Formal Table Setting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaKhUiquQqVP9VyXdBVW8S31eKk7BYK1LnGnX6J_x9seDYTYjyE1Fl9AqG85yEuUO62k9FuMBXM1-aKGQ5tP6hfxfEIgw1zFS3kp01r3KnDk0gCRveKBssn1WJSx3mdSqJZfLoBmxL9n8/s1600/setting_table_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaKhUiquQqVP9VyXdBVW8S31eKk7BYK1LnGnX6J_x9seDYTYjyE1Fl9AqG85yEuUO62k9FuMBXM1-aKGQ5tP6hfxfEIgw1zFS3kp01r3KnDk0gCRveKBssn1WJSx3mdSqJZfLoBmxL9n8/s400/setting_table_l.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing">
<span lang="EN-US">When you
have guests coming over for dinner, the table setting is as important as the food. For a
dinner with friends you should chose an informal setting, simple and, if you
like it, with some cute details (like fun napkin rings). For an elegant dinner
or for a special occasion you should chose a formal setting. The formal table
setting is not as elaborate as it might seem; in fact, you need just to follow
5 simple rules and your table will be faultless!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>5 Basic
Rules for the Formal Table Setting</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u><br /></u></b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1) Put
the plates in the order you will use them: the first on the top and the last on
the bottom (excluding the one for dessert).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2) The
same rule is to be applied to the cutlery: the firsts to be used toward the
outside; the lasts to be used toward the inside. Chose the cutlery according to
the courses.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">3) Set
the forks on the left-hand side, the knives and spoon on the right-hand side (cutting edges toward the plate),
and the dessert cutlery above.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4) Put
the glasses on the upper-right (you take the glass with the right hand) according to size, the smallest
(white wine) will go closer and the biggest (water) will go further.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">5) The
place of the napkin is on the left after the forks, not under them, because you
do not need to move the cutlery in order to use the napkin.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>Which
for what</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV34zjgAVDxNxNpftlFtlQ-fWHICBTZzYTUKMkzHC84hpNb3ouVRgukdd-_MDg8g5KQFugFOUEpzKrgAscYkTOYLMK0MlQhvxqDfnLg5vuJmKqemwomlbWz5ityjF7G5QgHxl3QbH3-8Xn/s1600/setting_table_sketch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV34zjgAVDxNxNpftlFtlQ-fWHICBTZzYTUKMkzHC84hpNb3ouVRgukdd-_MDg8g5KQFugFOUEpzKrgAscYkTOYLMK0MlQhvxqDfnLg5vuJmKqemwomlbWz5ityjF7G5QgHxl3QbH3-8Xn/s400/setting_table_sketch.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><br /></b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">a) underplate<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">b) dinner
plate<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">c) soup
bowl<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">d)
napkin<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">e) salad/starter
fork<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">f) fish
fork <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">g)
dinner fork<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">h) bread
plate<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">i)
dessert spoon and cake fork<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">l)
dinner knife<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">m) fish
knife<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">n) spoon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">o) water
glass<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">p) red
wine goblet<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">q) white
wine goblet<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com4tag:blogger.com,1999:blog-3383554696432146582.post-83318105386658247912012-03-20T15:44:00.001+02:002012-05-10T18:43:33.949+03:00Broccoli and Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmrtox_IO6ia0wWL8dKlHkAtaZT4F1Ak5cSz_1fk7CwVQl_Mr5IH5LiehCNir5gbJbqXWSZUwr_wa8ibciCH3dTkg-ghY83AtiDlq-g0eMDyT3n4GSXeplHUc35-hUpPW6LflDiwOUv2N/s1600/Broccoli_pumpkin_soup_L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmrtox_IO6ia0wWL8dKlHkAtaZT4F1Ak5cSz_1fk7CwVQl_Mr5IH5LiehCNir5gbJbqXWSZUwr_wa8ibciCH3dTkg-ghY83AtiDlq-g0eMDyT3n4GSXeplHUc35-hUpPW6LflDiwOUv2N/s400/Broccoli_pumpkin_soup_L.jpg" width="400" /></a></div>
Healthy
food can be colorful and tasty. If you don’t believe it try this delicious
soup!<br />
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b><u>Broccoli
and Pumpkin Soup</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><i>Ingredients
for 4:</i><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">700 gr
of pumpkin (skinned and cubed)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">700 gr
of broccoli florets (washed)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 medium
potatoes (skinned and cubed)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">800 ml
of vegetable stock (or chicken stock)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 clove
of garlic (peeled)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 tbsp
of extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 tbsp
of double cream<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">salt and
pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>How to
prepare:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Pour the
extra virgin olive oil in a large pot and heat it on the stove at low heat. Add
the 1/2 garlic clove and brown it for a couple of minutes. Keep a few cubes of
pumpkin and four broccoli florets aside for garnishing. Put the rest of the
pumpkin and the broccoli together with the potatoes in the pot. Rise the heat
to medium and sweat the vegetables for a few minutes. Add the hot stock. Cover
and cook until the vegetables are soft (around 20 minutes).<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Take the
pot from the stove and, using a blender, whiz the soup until smooth. Season
with salt and pepper.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Roast
the remaining pumpkin cubes in the oven until they start to brown. Boil the remaining
broccoli in salted water for 3-4 minutes, then drain.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Serve
the Broccoli and Pumpkin Soup in individual portions, garnished with a
tablespoon of cream, one broccoli floret and a few cubes of pumpkin.<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com2tag:blogger.com,1999:blog-3383554696432146582.post-4786443449252039842012-03-09T15:51:00.000+02:002012-05-10T18:44:38.266+03:00Lemon Linguine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaK7POrZOG8DWdfnt3QVzuzWz6U7hUa2CAQFSaGAVD3a-XWNuibREm7mwaOA_Lv7sV155BhKAly2mOKdDbjOvQJhyyP_ekur0QHriedNX5vpeLceqjjjI879oK23xm4uU8DI6FuLS1ccXc/s1600/Lemon_linguine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaK7POrZOG8DWdfnt3QVzuzWz6U7hUa2CAQFSaGAVD3a-XWNuibREm7mwaOA_Lv7sV155BhKAly2mOKdDbjOvQJhyyP_ekur0QHriedNX5vpeLceqjjjI879oK23xm4uU8DI6FuLS1ccXc/s400/Lemon_linguine.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Fresh, delicate and very perfumed, these Lemon Linguine
are a perfect first course.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><u><strong>Lemon Linguine<o:p></o:p></strong></u></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><em>Ingredients for 2:<o:p></o:p></em></span></div>
<span style="font-family: inherit;">
250 gr of fresh egg linguine (or egg noodles)<o:p></o:p></span><br />
<span style="font-family: inherit;">
zest of 1 lemon<o:p></o:p></span><br />
<span style="font-family: inherit;">
150 ml of single cream<o:p></o:p></span><br />
<span style="font-family: inherit;">
a bunch of chives<o:p></o:p></span><br />
<span style="font-family: inherit;">
2 tbsp of butter<o:p></o:p></span><br />
<span style="font-family: inherit;">
a handful of grated Parmigiano Reggiano<o:p></o:p></span><br />
<span style="font-family: inherit;">
salt and pepper<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong>How to prepare:<o:p></o:p></strong></span></div>
<span style="font-family: inherit;">
Put a large pot full of water on the stove at maximum
heat.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Chop the lemon zest julienne. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TTu6oWBNZrEpK5vcaQPd1bzkiH7IObEZbnYbKpIgBOFSNO2g16idWF3zgk6Jfo9G9H6ZEtzaMT533W7PJx-wMxYg8W7yRVBk1DDvySH6neJ-saPwSiFnX0kvQaYPDcGURRJ16s1FTo2Y/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TTu6oWBNZrEpK5vcaQPd1bzkiH7IObEZbnYbKpIgBOFSNO2g16idWF3zgk6Jfo9G9H6ZEtzaMT533W7PJx-wMxYg8W7yRVBk1DDvySH6neJ-saPwSiFnX0kvQaYPDcGURRJ16s1FTo2Y/s400/lemon.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Put the butter in a large pan and melt it on the stove at
low heat. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpONq10YvuOnOzjPLx4vIn5VC59U26LnMx_P14Kf-k-1wt__Q9GaLCTITsOR6ifq9Z_UQnSaOWdSxGemPGXFUW5cpGimcpQQNZD84NxpPEjIXNwWP742iCtUc7kc2YdiiuwK2JJGZCCoS/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpONq10YvuOnOzjPLx4vIn5VC59U26LnMx_P14Kf-k-1wt__Q9GaLCTITsOR6ifq9Z_UQnSaOWdSxGemPGXFUW5cpGimcpQQNZD84NxpPEjIXNwWP742iCtUc7kc2YdiiuwK2JJGZCCoS/s400/butter.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Add the lemon zest (keep a small part of it aside for
decoration), stir and cook for around 5 minutes. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHG0T7Bck4CScCzk-tMry6mKtC2K5K8rcvr5NDRlrIbvLVZfoQHDjLCc_MaV5vu5aiAcv1BoMQAD7jJfnptABEPXB91sn1-mjwldgE2TgLpCEpxXBnI-3XEJVferqJtQERExw46v3zJi8/s1600/butter_lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHG0T7Bck4CScCzk-tMry6mKtC2K5K8rcvr5NDRlrIbvLVZfoQHDjLCc_MaV5vu5aiAcv1BoMQAD7jJfnptABEPXB91sn1-mjwldgE2TgLpCEpxXBnI-3XEJVferqJtQERExw46v3zJi8/s400/butter_lemon.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Then add the cream and season with salt and pepper.
Reduce the sauce at medium heat for a couple of minutes.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4lrm131KO2zqZD5AFJNLVchaGMYe-4Mrtv9sgc6K8EX-ySE1MUBfDQtRg9I2uOncoKJvuDCZAtpIOTrFyyWcRuAr7680GMZSNIYrxwt228F-1jWMoxxNLZ_6TgeYV6puIE6TrO0yO9Qq/s1600/lemon_linguine_sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4lrm131KO2zqZD5AFJNLVchaGMYe-4Mrtv9sgc6K8EX-ySE1MUBfDQtRg9I2uOncoKJvuDCZAtpIOTrFyyWcRuAr7680GMZSNIYrxwt228F-1jWMoxxNLZ_6TgeYV6puIE6TrO0yO9Qq/s400/lemon_linguine_sauce.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">When the water in the pot is boiling add 2 tbsp of salt
and the linguine. </span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVf_juwCUNUF9uDssP2uE6-9h_F4iQmwikjQq1IdnWmyyzg8uKkKU9Uw2cWr7fmxkQrI4QJMsXDi4FsS_jIdCt-d_4argSvYkjjOmMt68KTvAVYkKfSv8nqDSt7AbP5_UdEPSHGe6bnfvV/s1600/linguine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVf_juwCUNUF9uDssP2uE6-9h_F4iQmwikjQq1IdnWmyyzg8uKkKU9Uw2cWr7fmxkQrI4QJMsXDi4FsS_jIdCt-d_4argSvYkjjOmMt68KTvAVYkKfSv8nqDSt7AbP5_UdEPSHGe6bnfvV/s400/linguine.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Cook the pasta for the recommended time, and then drain it. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Add the pasta into the same pan where the sauce is
reducing and stir well. Add a handful of grated Parmigiano, some finely chopped
chives and stir again. </span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqNLzgqR_pmc8td72emCh1aZqgikZwj20FT4WSpVCrvmMkBSJwNEqeoCe6hjmx77nUMML3FWsFh2Mk3lGUn9YR9oRFEfNbY55-zZCJGkYDYGZceQmEbLLjvpsK_S3Tuto__5tE0G-QrRQ/s1600/lemon_linguine_pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqNLzgqR_pmc8td72emCh1aZqgikZwj20FT4WSpVCrvmMkBSJwNEqeoCe6hjmx77nUMML3FWsFh2Mk3lGUn9YR9oRFEfNbY55-zZCJGkYDYGZceQmEbLLjvpsK_S3Tuto__5tE0G-QrRQ/s400/lemon_linguine_pan.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Arrange the Lemon Linguine in individual portions and
garnish with some chives and lemon zest. </span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-F4EBxKDOWaswYgC5sgFiLb_E3iXMHBuf2P1XZ_fDhWxQEhVEoRiO9SQxG5-3PMCqVNiYbEso8XW7zGsSW7obgIz6Oika6lKthHG9sctHfBY66_4IFIH-GVn4kZzsDa8DzrLuBOc7G1lh/s1600/chives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-F4EBxKDOWaswYgC5sgFiLb_E3iXMHBuf2P1XZ_fDhWxQEhVEoRiO9SQxG5-3PMCqVNiYbEso8XW7zGsSW7obgIz6Oika6lKthHG9sctHfBY66_4IFIH-GVn4kZzsDa8DzrLuBOc7G1lh/s400/chives.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Serve immediately along with a bottle
of aromatic white wine.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8peaybjs4x47XBjmCcRaZFQJWbP1fa5GqHE53rJxPZCxYsAba49Y1f4kmsmJYtCE4VZ4PbKNhbWWqidzU4OrEcV196t4_YVeajMrnn8hGdgYOTB6zAx1ZXvQ5zzdyLSk5-Jld9GY7n1od/s1600/Lemon_linguine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8peaybjs4x47XBjmCcRaZFQJWbP1fa5GqHE53rJxPZCxYsAba49Y1f4kmsmJYtCE4VZ4PbKNhbWWqidzU4OrEcV196t4_YVeajMrnn8hGdgYOTB6zAx1ZXvQ5zzdyLSk5-Jld9GY7n1od/s400/Lemon_linguine2.jpg" width="258" /></a></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com2tag:blogger.com,1999:blog-3383554696432146582.post-85964150111814274202012-03-08T09:59:00.002+02:002012-05-10T18:45:11.312+03:00Raspberry Mojito<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgVuSbCjMFpLY8W7tXpXYPv_BJEo4Kw_iBU2vdHTH2YHFRo2w2cP4D-pdsRWPZkEgYDw9kODDk8awvUlDnvtVmjUQ-D2VQgROpW80_d7hLGjImLwfRCkV7G8KM63skkh7YBiQsKgY4kI6/s1600/mojito4edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgVuSbCjMFpLY8W7tXpXYPv_BJEo4Kw_iBU2vdHTH2YHFRo2w2cP4D-pdsRWPZkEgYDw9kODDk8awvUlDnvtVmjUQ-D2VQgROpW80_d7hLGjImLwfRCkV7G8KM63skkh7YBiQsKgY4kI6/s400/mojito4edited.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Celebrate the International Women’s Day with this pink
Raspberry Mojito!<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><u><strong>Raspberry Mojito<o:p></o:p></strong></u></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><em>Ingredients for 1 glass:<o:p></o:p></em></span></div>
<span style="font-family: inherit;">
1 part of white rum (Anejo Blanco)</span><br />
<span style="font-family: inherit;">
3 parts of Schweppes Russchian (or club soda)<o:p></o:p></span><br />
<span style="font-family: inherit;">
1/2 lime lemon<o:p></o:p></span><br />
<span style="font-family: inherit;">
7 raspberries (fresh or frozen) + 3 for decoration <o:p></o:p></span><br />
<span style="font-family: inherit;">
10 mint leaves + a spring for decoration<o:p></o:p></span><br />
<span style="font-family: inherit;">
2 tsp of white sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">
ice cubes</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05vXoKA6vsvAuvBb_pABOeXB90JeILc37L2TBvpPqRYzpaOYV56VTiDWx3CbKCyej0uYI226wVFVkoDKW_ELQPq0c-LRR3yxyo1JxL7Z0pulHw-CBZrLRpeKx29koO450wOk8zlOwSDxE/s1600/ingredients_mojitoedited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05vXoKA6vsvAuvBb_pABOeXB90JeILc37L2TBvpPqRYzpaOYV56VTiDWx3CbKCyej0uYI226wVFVkoDKW_ELQPq0c-LRR3yxyo1JxL7Z0pulHw-CBZrLRpeKx29koO450wOk8zlOwSDxE/s400/ingredients_mojitoedited.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong>How to prepare:<o:p></o:p></strong></span></div>
<span style="font-family: inherit;">
In a highball glass (the classical tall glass for mixed
drinks) put the lime cut in slices, the mint leaves, the raspberries and the
sugar. Muddle well with a pestle. Then top the glass with ice cubes and add the
white rum and the Schweppes Russchian. Mix well with a stick and garnish with a
spring of mint and a few raspberries. Enjoy with your friends!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQKAfamzY9Suj-RgbMXWP2TnHscDxPoaC47LOB2aOGVKUle5PA_n-NSmG-lny1CfBpMyvS_DeQ1CoUYi3Xn4BlpskytOCfozRiEZXjQQ6WaQS_92g46KWb8yJd46ScbWcsWlltZ_13Ne0/s1600/mojito2edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQKAfamzY9Suj-RgbMXWP2TnHscDxPoaC47LOB2aOGVKUle5PA_n-NSmG-lny1CfBpMyvS_DeQ1CoUYi3Xn4BlpskytOCfozRiEZXjQQ6WaQS_92g46KWb8yJd46ScbWcsWlltZ_13Ne0/s400/mojito2edited.jpg" width="266" /></a></div>
<br />ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-33985558447461297582012-03-05T17:22:00.000+02:002012-05-10T18:45:32.159+03:00Pasta with Zucchini and Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4oDsASNxfTRwKL5jVMgYG7v8kZr77Zn8kF21o-6tmoFQliM1Optvvgg9j5oihPf-TbIBnI7I_ZUSmmSh9pTF_LbWId_mneJmgKiYJtfCkSC0Fg7a_ox8vj_uCqHE_BIzsWz3ZhNu6s7H/s1600/Pasta_zucchine_logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4oDsASNxfTRwKL5jVMgYG7v8kZr77Zn8kF21o-6tmoFQliM1Optvvgg9j5oihPf-TbIBnI7I_ZUSmmSh9pTF_LbWId_mneJmgKiYJtfCkSC0Fg7a_ox8vj_uCqHE_BIzsWz3ZhNu6s7H/s400/Pasta_zucchine_logo.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">This quick and easy recipe will save you when you don’t
know what to cook for dinner. You don’t need more than 15 mins and just 4
ingredients! And still you can count it in your 5 A Day!<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><u><strong>Pasta with Zucchini and Sausage<o:p></o:p></strong></u></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><em>Ingredients for 2:<o:p></o:p></em></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">200 gr of dry pasta (I used Pennette)<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 big courgette<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">250 gr of pork sausage</span><br />
<span style="font-family: inherit;">a handful of freshly grated Pecorino cheese (or another
mature and tasty cheese)<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 tbsp of olive oil<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">salt and pepper<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong>How to prepare:<o:p></o:p></strong></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">Put a large pot full of water on the stove at maximum
heat.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Cut the sausage in pieces and chop the courgette in thin
slices. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Put a large pan with the olive oil on the stove at
medium/high heat. When the pan is hot add the sausage. Brown it for a few
minutes, until it is golden. Then add the courgette, a pinch of salt and a
pinch of ground black pepper. Stir well and cover with a lid. Cook covered for
3-4 minutes, and then take the lid and cook uncovered until the water will
evaporate and the zucchini will be well cooked (4-5 mins).<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">When the water in the pot is boiling add 2 tbsp of salt
and the pasta. Cook the pasta for the recommended time, and then drain it. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Add the pasta into the same pan where the sausages and
zucchini are cooking and stir well. Add a handful of grated Pecorino and stir
again. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Serve immediately in individual portions or in a large
bowl. Suggestion: if you would like to boost the flavour add a pinch of ground
chilli pepper.<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-71772427977158673342012-03-01T09:31:00.000+02:002012-05-10T18:45:58.783+03:00Sweet Pancakes (Blynai)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRygxpCjd5UsqkVxEAgg5auDTZ48hjo19rnE2bw9ECAFbpPvzlR6-vFMQykEQCmwTlbrOLh_zzHbPDjWfR_U4fGvoCzjNhQPj273Uy0XuiLW8bjZsceknePNNeGf4DSmis3iYe6AkM5yvz/s1600/pancackes_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRygxpCjd5UsqkVxEAgg5auDTZ48hjo19rnE2bw9ECAFbpPvzlR6-vFMQykEQCmwTlbrOLh_zzHbPDjWfR_U4fGvoCzjNhQPj273Uy0XuiLW8bjZsceknePNNeGf4DSmis3iYe6AkM5yvz/s400/pancackes_edited-1.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">These fluffy pancakes are typical of the Lithuanian
tradition and they are really exceptional. The beat egg whites make the batter
light and soft. And the sour milk gives to this recipe the right amount of fat
without being greasy. Try them at any time of the day!<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong><u>Sweet Pancakes (Blynai)<o:p></o:p></u></strong></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><em>Ingredients for 15/20 small pancakes:<o:p></o:p></em></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 cup of all-purpose flour<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 cup of sour/fermented milk<o:p></o:p></span><br />
<span style="font-family: inherit;">2 large eggs<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">4 tbsp of white sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">a pinch of salt<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">a drop of vanilla essence<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">2 tbsp of sunflower oil<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">jam or honey<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong>How to prepare:<o:p></o:p></strong></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">In a bowl beat the egg whites until stiff. In another
bowl beat the egg yolks together with the sugar until you will have a light
yellow and soft cream. Add the sour milk, the flour, the salt and the vanilla essence to the
egg yolks and mix. Then add also the egg withes and mix gently from bottom to
top.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">On the stove heat 1 tbsp of oil in a large non-sticky pan
(you can also use butter, but in this case I prefer sunflower oil because its
taste is more neutral). Portion the batter with a tablespoon (each pancake one
tablespoon) and cook 5-6 pancakes per time, depending on how big is your pan.
Fry on one side until they are golden (around 2 mins) than flip on the other
side and complete the cooking. When the pancakes are ready, take them from the
pan and keep them warm. Go on until you use all the batter and add more oil
when necessary.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;">Serve the pancakes hot with jam or honey, I used
strawberries and raspberries jam.<o:p></o:p></span></div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com3tag:blogger.com,1999:blog-3383554696432146582.post-86251830420536360642012-02-29T12:09:00.001+02:002012-05-10T18:46:24.742+03:00Thank you!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bN5YcnBAq8jpcln0-eFaSzj_E70DKjHCWllOTZnheVrwmJPJ-oyJcyHrGlxIdB0IZ4dI85rK6Phv8cwKKEm7pDR2hwAUoTMdxwQV_yU1_kubKb4pfHD4TVgk1EGcST_G4Bs9DjsVuc96/s1600/Apple_flowers_logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bN5YcnBAq8jpcln0-eFaSzj_E70DKjHCWllOTZnheVrwmJPJ-oyJcyHrGlxIdB0IZ4dI85rK6Phv8cwKKEm7pDR2hwAUoTMdxwQV_yU1_kubKb4pfHD4TVgk1EGcST_G4Bs9DjsVuc96/s400/Apple_flowers_logo.jpg" width="361" /></a></div>
<br />
<span style="font-family: inherit;">It is less than one month since the first recipe and <a href="http://thetableofflavours.blogspot.com/">The Table of Flavours</a> had already more than <strong><span style="color: magenta;">1000</span> </strong>views! I would like to <strong><span style="color: magenta;">thank you
all</span></strong>, old friends and new friends! Your support encourages me to go on in this
culinary adventure.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">This is just the beginning, I have already lots of <a href="http://thetableofflavours.blogspot.com/p/recipes.html">Recipes</a>
in mind and not only! <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">In the next weeks in the <a href="http://thetableofflavours.blogspot.com/p/basics.html">Basics</a> page you will find more
cooking methods. <a href="http://thetableofflavours.blogspot.com/p/flowers-ans-more.html">Flowers and More</a> will give you lovely ideas for decorating
your table. In the <a href="http://thetableofflavours.blogspot.com/p/etiquette.html">Etiquette</a> section a variety of suggestions will help you
in case of doubt. Finally, The Table of Flavours has now also a Russian version: <a href="http://tableofflavoursru.blogspot.com/">Ярмарка Вкусов</a>.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">And don’t forget to <strong><span style="color: magenta;">sign up as a follower</span></strong> or to subscribe
the RSS if you want to be always updated with the news from The Table of
Flavours. I am working on a little <strong><span style="color: magenta;">surprise for the followers</span></strong>, so don’t miss
this occasion!<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong><span style="color: magenta;">Your opinion</span></strong> is very important! Let me know what you
think about the blog. Did you like the recipes until now? What would you like
to see posted in the future? What ingredients you don’t know how to use? The
Table of Flavours is here for you!<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="color: magenta; font-family: inherit;"><strong>Thank you so much! Come back soon!</strong></span><br />
<br /></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOL9r8vsyzLC8n0snPEE0jYRuRQlnsUwOhxKl_jS4tc9jbGKxdlNex_AinDruUlYkk44KWC_nvhUciH60vLtnF39IPIKi37DoP61Qweu7tnuFn_zhwIOtHSEa6pDiW8RaXf4Mt_JbKblqP/s1600/pancackes_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOL9r8vsyzLC8n0snPEE0jYRuRQlnsUwOhxKl_jS4tc9jbGKxdlNex_AinDruUlYkk44KWC_nvhUciH60vLtnF39IPIKi37DoP61Qweu7tnuFn_zhwIOtHSEa6pDiW8RaXf4Mt_JbKblqP/s400/pancackes_edited-1.jpg" width="400" /></a></div>
</div>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0tag:blogger.com,1999:blog-3383554696432146582.post-65157842198243875252012-02-28T09:31:00.000+02:002012-05-10T18:46:45.517+03:00Squids and Peas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOSUMxijzdzMLB6sb2x2YEpVrKQM7yMEUl2kD0ijc9bo4mAwFnXxXBkuAwVkyuSd-q_yNpRVdoendO3WpTSiM445Oc-gppfrzHpK2LkJQYGduwfeY1JMAOcGarcV37nzh1YiT-kjS8CJx/s1600/Squid_peas_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOSUMxijzdzMLB6sb2x2YEpVrKQM7yMEUl2kD0ijc9bo4mAwFnXxXBkuAwVkyuSd-q_yNpRVdoendO3WpTSiM445Oc-gppfrzHpK2LkJQYGduwfeY1JMAOcGarcV37nzh1YiT-kjS8CJx/s400/Squid_peas_edited.jpg" width="400" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">One of the best recipes from my mom’s kitchen. Healthy,
tasty and simple!<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><u><strong>Squids with Peas<o:p></o:p></strong></u></span></div>
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;"><em>Ingredients for 2:<o:p></o:p></em></span></div>
<span style="font-family: inherit;">
6 large squids (more exactly I used sepia/cuttlefish)<o:p></o:p></span><br />
<span style="font-family: inherit;">
300 gr of peas (fresh or frozen)<o:p></o:p></span><br />
<span style="font-family: inherit;">
200 ml of dry white wine<o:p></o:p></span><br />
<span style="font-family: inherit;">
3 tbsp of extra virgin olive oil<o:p></o:p></span><br />
<span style="font-family: inherit;">
2 cloves of garlic, peeled<o:p></o:p></span><br />
<span style="font-family: inherit;">
a spring of parsley, chopped<o:p></o:p></span><br />
<span style="font-family: inherit;">
salt and pepper<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;"><strong>How to prepare:<o:p></o:p></strong></span></div>
<span style="font-family: inherit;">
Clean the squids, dry them and cut them in pieces (around 3 cm). Use both body and tentacles.</span><br />
<br />
<span style="font-family: inherit;">In a large pan put the extra virgin olive oil and the garlic
cloves. Fry the garlic at low heat for a couple of minutes.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Add the squids into the pan, rise the heat
to medium/high and cook for two minutes. Then add the white wine and cook for
two more minutes. Now cover with a lid, low the heat and cook for 15 minutes
stirring from time to time.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">If you use frozen peas, defrost them. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">After the 15 minutes are over, add the peas to the
squids. Season with salt and pepper, add 100 ml of water and cook covered for
30 minutes more. Stir from time to time and add more water if necessary. <o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">Finally, add the parsley, check the salt and
pepper and serve. Suggestion: perfect with warm croutons.</span> </span>ericahttp://www.blogger.com/profile/08792484151884584613noreply@blogger.com0