salmon fillet with citrus
Monday, January 31, 2011
Yesterday was a lousy time, I thought I had already arrived in the spring, but the days of the blackbird
no exceptions. Yesterday at lunch, then came my mother, an event really extraordinary, usually his bets by me are like the days of the blackbird, only 3 per year!
For fish:
4 slices of salmon fillet
2 oranges 1 lemon For the fennel:
3 fennel
Parmesan
oil
salt, pepper
Wash and cut the fennel into quarters, blanch in boiling salted water for about ten minutes, drain and place in a greased pan ' oil, sprinkled with plenty of Parmesan cheese.
Bake at 180 degrees until the surface is golden and crisp.
In the meantime, put the salmon steaks in another pan, drizzle with lemon and orange juice, sprinkle with a little extra virgin olive oil, sprinkle with salt and pepper and bake, again at 180 degrees for about twenty minutes.
A When cooked, put the juice of a citrus fruit to a pan and the sauce over high heat.
With this recipe I participate in the contest "citrus " Cynthia Cynthia's recipe blog.
Saturday, January 29, 2011
Should I Eat Corn With Diverticlos
potato bread with pumpkin seeds and sunflower
Today I have dedicated myself to the kitchen, as I mentioned in previous posts, and, not I did a while, I was inspired by recipes of others. The other day I saw this recipe
published by Babs, I immediately thought about that bag of pumpkin seeds in the cupboard, all beautiful in the warmth in their shells and then of sunflower seeds, that's f year company for a while, luckily already peeled!
Today I have dedicated myself to the kitchen, as I mentioned in previous posts, and, not I did a while, I was inspired by recipes of others. The other day I saw this recipe
published by Babs, I immediately thought about that bag of pumpkin seeds in the cupboard, all beautiful in the warmth in their shells and then of sunflower seeds, that's f year company for a while, luckily already peeled! So, after preparing the dough for
crushed, I am dedicated to bread.
Tonight I guess I'll eat it with some slices of smoked salmon. No butter, though, that tests for cholesterol are ugly this time! 
Ingredients:
500 g flour 00
250 g potato 1 cube of yeast
1 teaspoon salt
water as needed
pumpkin seeds and sunflower qb
milk for brushing the surface
Boil the potatoes and mash with a potato masher, add the flour, warm milk, after having dissolved the yeast, salt and knead, adding a bit of 'water, if necessary.
Put the dough, dusted with flour in a pan of 24 cm in diameter, covered with waxed paper and let rise for 2 hours.
Brush the surface with milk and sprinkle with pumpkin seeds and sunflower seeds.
Bake for 20 minutes in preheated oven at 200 degrees.
Grandfather Dance Wedding
Crushed Buckwheat
Yesterday I was totally fascinated by this recipe
Yesterday I was totally fascinated by this recipe
of Amber, which in turn had not been more removed from the head of Gourmet this recipe at home and since I had the buckwheat and it seems an entire day off to devote to cazzeggiano and cooking, I am into my head that I had to do it myself.
course my refrigerator was not so provided, then the pasta I copied verbatim, with the filling I did what I had at home, but I had to stop myself from eating it all, from what was good, too I resisted taking pictures difficult to finish me I needed to capture the lion's share, before Objective.
Ingredients:
For the dough: 
200g flour 00
100g buckwheat flour
salt
water as needed
For the filling:
100 g mozzarella
1 onion
a can of tuna in oil
eggplant in oil
1 tablespoon ricotta 'scant
pepper Put the flour on a pastry board, knead
with water and 1 teaspoon salt,
f ino to get a fairly soft dough. Divide into two parts, one slightly larger, and pull two sheets of thin, one, one below and slightly wider.
Finely chop enough onion and make great stew with a little olive oil and a pinch of salt in a covered pan. Place the first dough on a oiled baking pan, fill with onion, tuna (drained), the eggplant in olive oil, ricotta 'scant and with a generous sprinkling of pepper. Cover with second pastry, being careful to close the edges, turning on themselves and affect the surface, making small cuts with a knife, greasy oil c uocere in preheated oven at 200 degrees for 20 minutes.
Friday, January 28, 2011
Most 3 Common Winning Numbers
chicken curry and coconut milk with ginger and lemon rice pilaf, seasonal fruit
In any case, the photo I made, one minute before the arrival of the guests are actually caught in the act, with the prop in their hand and make a beautiful ornament to avoid creating unwanted shadows. guys, I love you!
I finally got to cook this dish and also to photograph (the light is what it is, but until we're blessed spring arrives, they are ordered to take pictures with unnatural light). It is usually a single dish that I prepare when I have people to dinner, easy, fast, only need 2 pans, you can prepare with a little advance (chicken, no rice), but then Aihm is that you can not spend too much time make the pictures to the blog, because the rice cools, guests want to attack the pot and the shots are available at most 5, perilous with a span of shit! 
In return, however, have eaten a good thing good. And in addition acted as guinea pigs for a flan of cheese and kiwi, but that will be discussed later. Ingredients for 4: 
For the chicken:
8 chicken thighs
400 g Jasmine rice (or basmati)
1 shallot
3 teaspoons ground ginger
zest of 1 lemon
extra virgin olive oil
salt
Serve in the same dish, sprinkling the rice with plenty of ginger curry sauce! :-P
I almost forgot, I removed the chicken skin before placing it in a pan, then the chicken legs were literally squoiate!
With this recipe I am pleased to participate in the contest blog Eleonore of butter and honey, unique dishes
Thursday, January 27, 2011
Where To Sell Plasma In Orlando F
Meanwhile publishing this photo pretty, I like all colors, gives me hope for the arrival, soon! !!!!, spring. 
Ingredients:
sugar cane Peel the oranges vivo and slice, do the same thing with the Kiwis, arrange in layers on a plate, alternating with a sprinkling of brown sugar. Soak for an hour in the refrigerator so that the fruit releases some of its juice.
Think about the nutritional values \u200b\u200bof the plate and eat, therefore, in large quantities (watch out for kiwi though:-P)
Tuesday, January 25, 2011
Workout During Herpes Outbreak
Simply ... baked pasta sauce with artichokes
Friday night I went with Pierre (Pina for close friends) to hear the concert of the Jolly Roger in Bergamo, they did a tribute to Who in a very nice Irish pub, the audience was very much part and all this has allowed it would create a great atmosphere. But leaving aside the free publicity the Jolly Roger, I do not know if it is understood, but Philip is a member of the group:-P, back to Pina, we met at the concert and I offered to see us at lunchtime Monday, that yesterday, ( Fortunately, she works near Lomazzo and we often meet to eat something together) I would have thought of everything.
So yesterday, when the chief came out to start his visits to customers, I took the chopping board and knife and started slicing the onion and I started making the sauce, then in the morning from time to time I a leap into the kitchen to cut the mozzarella, sliced \u200b\u200bmortadella, to make sure the pasta cuocesse the right place ...
At 12:30 this wonderful dish was taken from the oven, with its beautiful crispy crust, I prepared dishes and cutlery, paper napkins, glasses, and after putting everything in a bag I met with Pina. We went to the park of Lura, Lomazzo here, we tried a bench in the sun and indulge on that beautiful warmth in the woods, we have tasted this delicious lasagna.
She also brought a sweet, nothing better to end a great meal, wonderful company. 
Ingredients for 4:
400 g of tomato pulp
1 onion
extra virgin olive oil salt, pepper, sugar
350 g rigatoni
150 g mozzarella pizza
100 g mortadella with pistachio 50 g parmesan
Sauté onion, thinly sliced \u200b\u200bin olive oil. When will it be beautiful golden, add the chopped tomatoes and some water (I usually use it than it is enough to wipe the jar). Add salt, a handful of pepper and a pinch of sugar, cover and cook until the sauce has reached a nice density.
Meanwhile, cut the mozzarella into cubes and chop the slices of mortadella.
Cook pasta in boiling salted water, drain it before it came to cooking, so do not overcook in the oven, and add to sauce. Mix well and add the mozzarella cheese and mortadella. Place a first layer in a baking pan, lightly greased with oil, sprinkle with parmesan, place the remaining dough and sprinkle again with parmesan.
Bake at 200 degrees for 5 minutes, so the cheese melts and forms a crispy crust on the surface.
C on this recipe participate to
rid of the pig!
To invite once again our dear Mr. B. to reach the gates of St. Victor of his own, in addition to resign as prime minister, because of its filth by pedophile pimp, we're all tired.
Monday, January 24, 2011
Pattern For Fleece Shawl
Sometimes I like the idea of \u200b\u200bgoing back to basics, when my family members in a single nucleus were more than a dozen. In wartime, you know, the resources were very few and to feed all the components of the family, also sought to use what we, nowadays, we consider a surplus scrap.
do not know if the artichokes were covered in the feeding of my mom's family in southern Italy between the '40s and '50s, but I am sure my grandmother would not have even dropped the pins, trying to use them in somehow.
Saturday morning I happened to go to the market, I bought 10 beautiful artichokes € 5 at noon yesterday and 3 of them are finished roasted in a pan, but those 3 artichokes I used everything you would normally throw to make this delicious sauce to use as a spread on bread or pasta, a second, then, is very versatile and can do whatever you want.
Ingredients:
3 artichokes (stems, spikes and outer leaves)
extra virgin olive oil
salt
Wash the stems, the spikes and you have discarded the outer leaves from artichokes. Boil all water salt.
Drain thoroughly and mix it all with Minipimer or other device suitable for use. Transfer the vegetable puree passes in a very fine mesh and pass the mixture enough to get a creamy sauce. Season with salt and put the sauce in jars, covered with a thin layer of oil.
Friday, January 7, 2011
Samantha 38 G Free Sample
Pappardelle Pasta with Mushrooms and Porcini Mushrooms
Ingredients
see recipe for pappardelle pasta with mushrooms base
for rabbit sauce
400 g of rabbit meat
(I usually use the flesh of the shoulders)
1 small carrot 1 / 2
celery 1 shallot parsley
80 g bacon spread 3 tablespoons of extra virgin olive
30 g butter 2 tablespoons of tomato sauce
½ cup dry white wine 1 teaspoon bouillon
bimby
100 g of water 1 bay leaf
salt and pepper to taste 6 tablespoons of Parmesan cheese
Accessories
a pot to cook pasta, or a machine tirapasto rolling pin, a knife
Preparation Prepare the dough.
While the dough rests, start preparing the sauce: put in Mixtopf geschlossen the rabbit meat into small pieces: 5 Speed \u200b\u200b4 sec, remove and set aside
Without clean the jug, combine the bacon, carrot, celery, shallots and parsley, chop: 5 vel 7 sec, down to the bottom, add 3 tablespoons of oil and 10 g of butter: 5 min 100 ° speed Sanftrührstufe
add the pulp of the rabbit: 10 min 100 ° speed Sanftrührstufe , pour the wine from the hole.
Add 100 g of warm water, 2 spoonfuls of tomato sauce, 1 teaspoon of nut bimby and the bay leaf, salt and pepper, bake 20 min 100 ° speed Sanftrührstufe, taking the cup on the lid with 50 g of water, for hot water if the sauce is lengthened.
Put a saucepan of water to cook the pasta, roll the dough at least 1 cm wide and cut into 1 / 2, when the water boils, toss the pasta and drain it after 2 minutes, put them back in the pot add the rabbit sauce now ready restande butter and grated Parmesan. Adapted from cookbook
-bimby.it.
good: D
Ingredients
see recipe for pappardelle pasta with mushrooms base
for rabbit sauce
400 g of rabbit meat
(I usually use the flesh of the shoulders)
1 small carrot 1 / 2
celery 1 shallot parsley
80 g bacon spread 3 tablespoons of extra virgin olive
30 g butter 2 tablespoons of tomato sauce
½ cup dry white wine 1 teaspoon bouillon
bimby
100 g of water 1 bay leaf
salt and pepper to taste 6 tablespoons of Parmesan cheese
Accessories
a pot to cook pasta, or a machine tirapasto rolling pin, a knife
Preparation Prepare the dough.
While the dough rests, start preparing the sauce: put in Mixtopf geschlossen the rabbit meat into small pieces: 5 Speed \u200b\u200b4 sec, remove and set aside
Without clean the jug, combine the bacon, carrot, celery, shallots and parsley, chop: 5 vel 7 sec, down to the bottom, add 3 tablespoons of oil and 10 g of butter: 5 min 100 ° speed Sanftrührstufe
add the pulp of the rabbit: 10 min 100 ° speed Sanftrührstufe , pour the wine from the hole.
Add 100 g of warm water, 2 spoonfuls of tomato sauce, 1 teaspoon of nut bimby and the bay leaf, salt and pepper, bake 20 min 100 ° speed Sanftrührstufe, taking the cup on the lid with 50 g of water, for hot water if the sauce is lengthened.
Put a saucepan of water to cook the pasta, roll the dough at least 1 cm wide and cut into 1 / 2, when the water boils, toss the pasta and drain it after 2 minutes, put them back in the pot add the rabbit sauce now ready restande butter and grated Parmesan. Adapted from cookbook
-bimby.it.
good: D
Famous People To Have Hernias
Rabbit with Thermomix
I remind you that you can cook the pasta directly in bimby.
More information can be found here .
Ingredients - Spaghetti
500 gr - 950 gr
water - 1 clove garlic
-
pepper to taste - 1 teaspoon Nut Plant
Thermomix - Parsley
qb - qb
Parmesan - 80 oz Extra Virgin Olive Oil
- 1 packet dried porcini mushrooms
Preparation
Add the mushrooms to soak in water.
Enter the parmesan in the blender and grattugialo. 10 Sec.Vel. 1 to 8.
with moving blades, post and chop the parsley. 5 Sec Vel. 1 to 8.
Remove the Parmesan and parsley and put aside.
Insert the garlic and chilli and chop finely. 5 Sec Vel. 8.
Add the oil and fry. 3 Vel Min 100 °. Soft.
Squeeze the mushrooms and place them in the blender along with the nut. 100 ° 5 Min Vel. Soft.
Add the water used for soaking mushrooms, previously filtered.
bring to the boil at 100 ° Vel.1 as long as necessary.
Throw the spaghetti and cook for the time indicated on the package. 100 ° Vel. Soft CCW.
Pour into an ovenproof dish and season with parsley, Parmesan to put aside.
I remind you that you can cook the pasta directly in bimby.
More information can be found here .
Ingredients - Spaghetti
500 gr - 950 gr
water - 1 clove garlic
-
pepper to taste - 1 teaspoon Nut Plant
Thermomix - Parsley
qb - qb
Parmesan - 80 oz Extra Virgin Olive Oil
- 1 packet dried porcini mushrooms
Preparation
Add the mushrooms to soak in water.
Enter the parmesan in the blender and grattugialo. 10 Sec.Vel. 1 to 8.
with moving blades, post and chop the parsley. 5 Sec Vel. 1 to 8.
Remove the Parmesan and parsley and put aside.
Insert the garlic and chilli and chop finely. 5 Sec Vel. 8.
Add the oil and fry. 3 Vel Min 100 °. Soft.
Squeeze the mushrooms and place them in the blender along with the nut. 100 ° 5 Min Vel. Soft.
Add the water used for soaking mushrooms, previously filtered.
bring to the boil at 100 ° Vel.1 as long as necessary.
Throw the spaghetti and cook for the time indicated on the package. 100 ° Vel. Soft CCW.
Pour into an ovenproof dish and season with parsley, Parmesan to put aside.
Cupcake Industry Swot
Nut Plant with the Thermomix Thermomix
Ingredients
- a ridge of Celery
-
1 Carrot - 1 Onion
- 1 zucchini (if in season, otherwise do not put)
winter you can replace it with a piece of pumpkin, as suggested ci_polla!
- 1 clove garlic
- 20 g fresh mushrooms
- a few leaves of herbs in season (rosemary, basil, sage, etc.).
- 1 bunch parsley
- 80 oz Extra Virgin Olive Oil
- 200 g coarse salt
- 30 oz Dry White Wine
Preparation Put all the vegetables, mushrooms and herbs in the bowl. 10 Sec Vel 7.
Add salt, oil and wine. By measuring the angle. 20 Min Temp Varoma Vel.2.
mix. 1 Min Vel. Turbo.
Where is thin you can thicken the time do it Temp Varoma necessary.
Here are the recipe for the nut meat . 
Ingredients
- a ridge of Celery
-
1 Carrot - 1 Onion
- 1 zucchini (if in season, otherwise do not put)
winter you can replace it with a piece of pumpkin, as suggested ci_polla!
- 1 clove garlic
- 20 g fresh mushrooms
- a few leaves of herbs in season (rosemary, basil, sage, etc.).
- 1 bunch parsley
- 80 oz Extra Virgin Olive Oil
- 200 g coarse salt
- 30 oz Dry White Wine
Preparation Put all the vegetables, mushrooms and herbs in the bowl. 10 Sec Vel 7.
Add salt, oil and wine. By measuring the angle. 20 Min Temp Varoma Vel.2.
mix. 1 Min Vel. Turbo.
Where is thin you can thicken the time do it Temp Varoma necessary.
Here are the recipe for the nut meat .
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