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sliced \u200b\u200bmeat fondue

not be impressed by the title because we want to make this dish a little less than ten minutes but do not tell your guests, rather spacciatelo for a plate of haute cuisine, because if you are brave in the presentation We believe the pot = P. The ingredients are few but must be of excellent quality (which is actually something good for all the dishes). The use of Taleggio is optional: you can substitute another cheese of your choice, the important thing is that it is a cheese that is based easily, which has a very strong taste and goes well with meat. If you do not have fresh rosemary you can use a flavored oil (try the recipe on my blog) for the rest to your imagination free rein.

SERVES 4

400g of meat rolls thin

300g Taleggio 150g

milk 50g butter Nutmeg

A sprig of rosemary

A handful of chopped pistachios

qb oil

Start by cutting the meat into small pieces (try to cut all the pieces of the same size so that they have the same cooking time). In a pan put oil, butter and rosemary. When the butter has melted add the strips of meat, salt and cook no more than 2 minutes per side. Meanwhile, prepare the fondue with milk and cheese cut into cubes and grattugiatina nutmeg. When the cheese has melted ponetene two tablespoons in the center of the plate, Lie down over the meat and sprinkle with pistachios.

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on a bed of noodles with zucchini

noodles? Or you love them or hate them, I love them and so I learned to cook. In fact you should know that in my city and I stress the city there is a Chinese restaurant, and since my family will let me greedy are adept in Chinese cooking. I prepare them with zucchini, peppers and chicken breast because my daughters do not like the fish, but if you prefer you can substitute chicken with shrimp, salted not until the end because the soy sauce is quite salty so taste first. The result? EXCELLENT ... what good is I can not use chopsticks, lately I've seen on the internet beautiful and I decided that I must learn to use them so if anyone of you is able and wishes to teach me I would be grateful!

INGREDIENTS FOR 2 PEOPLE

100g noodles

2 zucchini, dark green peppers 2

150g chicken breast or chopped (150g peeled shrimps)

1 small onion

2-3 tablespoons soy sauce

a nut

Q, B. oil and salt

Clean the peppers and remove the seeds, wash and cut into strips. Tick \u200b\u200bthe zucchini but do not peel them with a knife and cut them in half lengthwise and try to eliminate the inside (the sponge), now slice thinly. In a frying pan with a little olive oil place the thinly sliced \u200b\u200bonion, peppers and zucchini (hot pepper if you like) and cook for 10 minutes. Add chicken, a glass of water, the die and continue cooking for another 15 minutes on low heat (if you decided to use shrimp add them to the last 5 minutes of cooking).

At this point turn off the heat and add the soy sauce. Bring to a boil a pot of salted water and lessateci spaghetti for 3 minutes, then drain and pour into the pan with the sauce, mix well and serve if you like adding another soy sauce. Very good!

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chicken curry with basmati rice with carrots

cuochine Hello, well found! Today

abandoned only for a moment the Sicilian cuisine to offer you a recipe from the taste and aroma especially Eastern Europe. I found a little over a year now and the delicious basmati rice I can not help it, I love his smell and the taste is quite different from the rice we use for our risotto. The Indians used to eat white bread instead of why it is good to accompany it with the meat cooked in sauce to moisten the rice too, but I assure you that white is also good without the addition of other ingredients, the only care that you have is buy a good brand (I buy Scott) who is otherwise easy to find if you live in a big city and you are lucky enough to know a little shop of Indian products you're in fact you can also buy the curry, otherwise settle for the one who packed found at the supermarket. OK I think I've told you everything, leghiamoci the apron and go to the recipe. Oh I forgot, this recipe not take more than 15 minutes!

INGREDIENTS 4 PEOPLE

250g chicken breast cut into pieces

a glass of milk

300g basmati rice

2 teaspoons curry abundant

Half onion

QB salt and olive oil

First Boil where boil the rice. In a pan with a little oil put to braise the onion cut into small cubes, then add the chicken, salt and cook for a couple of minutes on low heat, then add the milk and the curry and continue cook until the milk will shrink and create a sort of creamy sauce.

Drain the rice, let cool a bit 'then serve along with chicken nuggets. not inviting?

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Muffin

Muffin or just pies, here's the recipe today. Quick to prepare and full of vitamins as the main ingredient is carrot, what would you like more? That your children devour them in the blink of an eye? It is said that you can not have everything in life but in this case, if even then covers them in chocolate I promise you will not have time to get to the table will already be finished.

Excellent for breakfasts and snacks, but as good as a dessert when accompanied by a warm crème anglaise.

INGREDIENTS

200g grated carrots

200g icing sugar 2 eggs

00 300g of flour 100g of milk

80g of olive oil

50g almond flour

1 packet of yeast

A pinch of salt

I announced that we are easy to prepare and then get yourself a blender and put unless all the ingredients in the flour, and mix together. On a sheet of parchment, sift the flour (be careful all the flour is sifted to almonds 00 no) and now add it to the mixture prepared in advance, mix all over again and you're done you just put the dough in baking cups and bake all in oven at 180 degrees for 15 minutes.

As I recommended before you cover them in chocolate (in this case, you just melt the chocolate in the pies and Pucci), or sprinkle with icing sugar as I did. GOOD BREAKFAST

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tenderness to Nero d'Avola

This is the recipe with which I participate in the contest "Edo ergo sum" of Cooking Elena . The purpose of the contest is to find a recipe that we describe. I chose the tenderness to the Nero d'Avola because I think it best represents. The meat is very tender but the icing to taste wine has a very decided then and is a Sicilian wine. Yes, it's me, tender but firm and raised in the Sicilian sunshine!

SERVES 4

500g of lean tender beef (or beef)

1 liter of red wine (Nero d'Avola )

1l vegetable stock

1 onion 1 carrot

A couple of bay leaves

black peppercorns 2 teaspoons

of fruminia (or flour 00)

oil and salt to taste

Peel the onion and cut into quarters, clean the carrots and cut into large pieces. Now prepare a marinade made with wine, onion, carrot, meat, bay leaves and a few grains of pepper, cover with plastic container and let stand a couple of hours. Remove the meat and vegetables from marinade and place in a saucepan with a little oil, you seal the meat over high heat on all sides with salt and then cover with the broth (you can also use a common stock made on the nut). Reduce heat and cook a couple of hours, at least until the broth you will be very small and the meat cooked. Prepare the glaze by using half of the wine (otherwise they would be too much!). Put the wine in a saucepan, bring to a boil over a low heat so that some of the alcohol to evaporate and leave Simmer for 5 minutes then add the frumina (but before melt in a bit 'of wine) and wait for it to thicken.

Compose the dish lay the pieces of meat on a bed of icing and ending with a grinding of fresh pepper.

With this recipe I participate in the contest "Edo ergo sum"

;

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sfogliatelle Sicilian

a carnival and here we are, as we know carnival, cuochine mine fry! What about these Sicilian sweets? They're great but a little 'complicated to do, however well follow my instructions and you should have no problems. In addition to the puffs here in Sicily, a carnival, it is tradition to eat or sphinxes (donuts) and buccellati (and of these sweets will put the recipes in the coming days) so if you decided to put on a diet you council to delay a few days. The recipe has been handed to me by a great aunt and involves the use of lard, key ingredient for a successful recipe, It can be easily peeling anyway enough about allacciamoci the apron and go to the recipe.

INGREDIENTS

1kg of wheat flour

125 g of lard plus another 100g for the wounded

125 grams of sugar

2 eggs 2 teaspoons of cinnamon powder

QB warm water

oil for frying

Honey to finish the candy

The execution of the recipe you will need: un'impastatrice (but is not essential), a rolling pin, a pastry brush, a knife, flour and support especially from a beautiful spacious worktop. Let's start with the dissolving 125g of lard at low heat at this point if you decide to use un'impastatrice put the flour in the planetary otherwise for the most daring place on a clean, flat surface, add the sugar, eggs and gradually Plan lard and begin to knead with the aid of warm water until dough is firm and compact, wrap in a cloth and let rest for at least an hour. After the interval resume the mixture formed a sausage and divide into 6 roughly equal.

At this point the floured work surface and begin to flatten with a rolling pin to 6 portions of dough very thin and if you can all the same shape and size the sheets and let dry for 15 minutes. Meanwhile, melt the lard for the wounded. Now take the first sheet, brush them generously with lard and then posizionateci on another sheet and brush it on, and add the third sheet and sprinkle this course.

Roll up tightly the 3 layers in the form of sausage. Repeat the same with the other three sheets.

F this act, take the knife and cut the sausages into many strips about 1 cm flattening lightly with a rolling pin.

Now you just have to fry everything in hot oil. But goodness'! =)

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easy

True croissants are made with puff pastry but to prepare the dough in house is not a simple thing, takes a long time and a little 'experience in using the rolling pin, then for all those with these requirements will advance as soon as you put to the test, for all the others that still do not have much experience or do not have much time here's a quick recipe and especially tasty. Certainly do not expect a croissant but peeled I assure you that we do not lose the taste. Croissants are special indeed require the use of ricotta dough then trust your dealer to have a good product, the rest of the ingredients we normally them at home. But I wanted to say a few words on flour fact we find various types on the market that you need to use this pillow is a great meal that is well able to resist the rise, in short, rich in gluten, so try a 00 meal that on the packaging bears the word SWEET OR IDEAL FOR IDEAL FOR THE DOUGH, having said that we pass to the recipe.

INGREDIENTS

250g butter 250g flour

250g ricotta

3 tablespoons sugar

1 teaspoon baking powder sweet

A pinch of salt

FOR THE FILLING

jam or nutella

FOR DECORATING

granulated sugar

Obtain a mixer kitchen, put in all ingredients remember to sift the flour, knead the dough and when it will become lumpy remove it and put it in the refrigerator for 30 minutes covered with foil.

After the interval flatten with a rolling pin to a thickness of about 1 mm and cut rectangles and then triangles.

Place the center of each one teaspoon of filling and roll starting with the most long and ending in the smallest bending slightly in the shape of half moon.

Now put them on a baking sheet covered with parchment paper do brush them with beaten egg and decorate with granulated sugar and bake in hot oven at 200 degrees for hot stress 15 minutes. BON PETIT BREAKFAST!

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Tonight I worked a little, I was full of distractions.

Today I wanted to do many things, but then the day she left without giving me time to finish everything.
Today I have been shopping, I cooked a good dinner, I read, I worked the little that I have worked, then I cleaned the kitchen and now I started to see a little film.
Tonight I miss Venice, for reasons that are mysterious to me too.
Tonight I miss many things, but I do not know how to name them.
When things were laid to rest meticulously, from piles of blankets, from mascara, sandy summers, from shoes worn and new shoes, especially by pounds of paper by pounds of paper - and music is always different, then you do not know their names. You recognize, perhaps, smell, or color, you acknowledge that melancholy that envelops of sweetness and bitterness, but more bitter, but you do not know if you want to find really, and you are not able to name them.

Tonight I lack the words, and maybe that's why I've been working too little.

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ansietta

After the street had an altercation with a woman monstrous monstrous result of society in which we live, I felt humiliated and sad, especially the idea that I was lowered to discuss.
And I understood one thing clearly: my great discomfort, the biggest changes, of course, the theater of politics, people's indifference, neglect, superficiality general, and the general injustice, but before all these thoughts that have a head and a tail, the anxiety comes from the fact that I always seem to live in a carnival.
A carnival of the grotesque: the papier-mâché Viareggio not those of the sophisticated Venetian masks, faces swollen and distorted, spitting words, jokes in bad taste.
A nightmare with open eyes. A
horror.

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Croissants Chicken rolls crispy rolls

Do you have children for dinner? So with those rolls you are sure, if he accompanied them with a good mash them make you happy, and if they are happy so are we.

SERVES 4

500g chicken breast

200g cooked ham 150g fresh tuma

2 eggs

Sprig Rosemary

100g breadcrumbs 200g

sesame oil and salt to taste

With the help of a meat pounder

thin slices of meat and saliamole farciamole with a slice of ham, cheese and a few rosemary needles, rolled well and close with a toothpick. Now you have to do the breading passing first egg and then in the mix breadcrumbs and sesame seeds mixed together.

Then place them on a baking tray covered with lightly greased parchment paper and bake in preheated oven 180 to the bottom of the oven so that nice, crispy crust that is formed. I recommend you do not cook more of 10 minutes or dry out too much. I give advice, if after cooking them sliced \u200b\u200bbecome a starter.

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bresaola

resaUn appetizer light and fast, here is what are the rolls of dried beef. Easy to make, beautiful to see, because you do not forget that the eye wants the part. However, we no more talk about our beautiful and apron on.

Serves 2 150g
bresaola
2 robiole
oil salt to taste, chives

We have a flat in the robiola go up slightly and with the help Scissors shred a bit 'chives and add to robiola. At this point we need some 'oil and work it all with a fork.

On a cutting board we put our slices of dried beef and top each slice lies a tablespoon of the mixture, then gently roll up the slices, irroriamole with a drizzle of raw oil and you're done.
For this recipe I have two tips to give you the first is that you can also make them a quick dinner if accompanied with a good mixed salad, the second is that if you prepare them the day before you store them submerged in oil seeds so bresaola that does not dry out, simply then take them out and let it drip oil well in this way will keep for a couple of days.

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The doors now


I feel a perfume, and around him, a scent I recognize.

E 'detergent for clothes, is the hand cream is the smell of paper.

I like it.

I feel a thrill, and around him, a thrill that I recognize, and that attracts me and scares me at the same time.

I do not know if I like it but I decided to grow it for a while '.

are days that even if I sleep very little, I'm weird dreams and wake up with the desire to write it down, let me appear as rational thoughts.

Why I need, almost always, to rationalize.

But then I decided - maybe I'm saying now, while the write-not: I can not put pen to paper too.

I thought to be the case that leaving something in my life can not be explained with open and closed quotation marks, underlining or bold? It will be the case to let my belly has its output without feeling compelled to take a wand to make her stand still and good sitting in its dock?

So maybe when I say " ok, now you're rationalizing, but what are your feelings ?" I'll also have something to declare.

I usually look around as if "feelings" spoken of were people enter the room after me by mistake because I did not closed the door firmly behind him.

But I think I'll try to listen.

'll listen to the perfume that I like, and we hope that really does have something to say.

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Pizzamano the meatloaf!

This dish is really messed up and was born from the need to eat the ground beef for my little one, not that you do not like meat, but that is not the hackneyed her favorite. So I wondered: what children like best? My answer was 1) Pizza 2) the potatoes and then put together a few ingredients here and others beyond the game and done.

SERVES 4

500g minced

2 eggs

3 slices of bread

100g grated parmesan

a glass of milk

4 potatoes 60g cooked ham

5

sausage 1 can of peeled tomatoes

Salt, pepper, oil

Peel the potatoes, cut slices and blanch in salted water for several minutes. In the meantime, take a bowl, put in the ground beef, eggs, Parmesan cheese, 3 slices of the bread wet with milk, salt and knead with your hands. Now take a pan, grease it and arrange a layer of potatoes over the meat you put in, and try to cover all the potatoes.

doing so you will have the basis for your pizza, cover and then all the pieces of tomato, ham, hot dogs to pieces and finished with a drizzle of olive oil and a bit 'of oregano.

Bake all at 180 to a hot oven for 20 minutes.

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shin beer

's favorite dish from my husband, his lordship the shin, and that's why I cook it in a plethora of ways I cook very often, but not him. Yes, because if the saying is true that men take for the throat, it is equally true that if you overdo we will have a man who could take also for the belly, so women can manage the taste and the calories!

Serves 2

2 pork knuckles

1 onion

1 carrot 1 celery

2 ripe tomatoes

200g beer

2 tablespoons mustard

oil, salt, pepper

Clean vegetables, chop and set aside. Take the lamb shanks with a sharp knife cuts applied in order to cook well inside, then add salt and pepper, sprinkle with mustard , arrange in an ovenproof dish, drizzle with a little olive oil and Put in oven at 220 for about 30 minutes.

After the interval, add the chopped vegetables, tomatoes chopped, pour the beer and continue cooking for another 60 minutes taking care to turn over every now and then pour over the shanks and gravy.

cooked, remove the shanks from the pan and blend with a mixer the cooking that rest on shins before serving.

LET ME KNOW IF YOUR HUSBAND HAS GRATEFUL!