Hello Everybody, today it’ the daddy day, I take this opportunity to wish all the dads given that today was their party! I have not had time to prepare any sweet treat for the occasion, but the web was full of fantastic donuts that surely will try.
Me and my baby we gave dad a beautiful design!
Talking of FOOD, today I will post a quick but tasty recipe with purple carrots . Yes, since I discovered them,I did not give up more and after doing these, I propose today in a rosti version.Delicious.:
Hello people!! Today I ‘m talking of food now! Today’s recipe is a winner.
Is the second time I bought purple carrots, this year I’m looking for a lot of new vegetables that I’ve never cooked before, including these one! I stimulate the imagination! Then we are lovers of vegetables!
Recently, I was convinced that they were a cross between carrot and beet, however, thanks to dear Edvige Memento Solonico that there has always been a lots of superuseful information, I discovered that it’s a vegetable older than our carrots , which have a lot of qualities and a strong antioxidant! So that’s fine! Instead of anti-wrinkle creams … purple carrots!
The first time I bought it I made a puree but I was not impressed, so I have not posted it, this time I had the idea of cooking them as if they were potato chips,! just as we do when we make home fries with potatos and without deep fryer, the way home.
Let’s say that I do twice due at noon, but I have literally burned! oh yes it happens! I think you also Cracco little he burned something in his life! .. ahahahha …
I was too excited I have not given up and tonight I remade, among other things, we also decided to eat in a way a bit unusual, but I’ll tell you in the next episode, in order to avoid extensions.
Step straight to the recipe …
Chips of purple carrots:
Chips of purple carrots, fried in a tasty and colorful effect
Ricetta: Side dish
8 purple carrots
olive oil or for frying enough
salt to taste
Cut carrots into julienne, slice the pear 'should not be too fine,
Wash and dry
Meanwhile in a pan bring the oil temperature, put carrots and high heat, cook for about ten minutes, turning them occasionally until they are crispy. Attention to cooking, remove them immediately as they become a little golden otherwise you will burn in an instant.
A nice sprinkling of salt and are ready to be devoured!
Today’s recipe is a little full of carnival, as we make the Crampets. These are a little different, first of all because they are with salt and potato peel.
I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel
How are you? here quite well ! I give the STOP to desserts and plenty of space to “normal” kitchen, as you can see . We have a house full of panettone to finish , biscuits and chocolates galore … aiutoooo ! In the blog there will be more ‘ light recipes , I promise!
Another recipe with puff pastry. It was made with puff pastry, cauliflower and smoked cheese.
Baskets of puff pastry cauliflower and smoked cheese
Happy New Year everyone! And with lentils stewed many many money at all!
In this post I will be very fast, because I hope as much as possible to be able to take over the reins of this blog, because lately the child did not give me respite, when the kids are sick there is none for anybody.
I would post and do a lot of recipes, today is the birthday of my popes and are not even able to make a cake.
Since the last post of the year I have not been able to consider their own, at least the first I will devote myself with all my heart. The lentils are auspicious and you bring especially health and serenity ‘, (then if you take even a little’ of euro even better).
Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.
Ricetta: Side dish
250 g of lentils
3-4 tablespoons of tomato puree
vegetable broth to taste
parsley to taste
salt to taste
extra virgin olive oil
Soak the lentils for a few hours in warm water, then drain and rinse.
Finely chop the shallots, carrot and celery and sauté them with a little oil.
Add the lentils and cover with vegetable broth.
Sprinkle with parsley, add a bay leaf and the tomato puree.
Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.
Questo sito utilizza i cookie per migliorare la tua esperienza.
Cliccando su qualsiasi link in questa pagina, dai il tuo consenso al loro utilizzo. AcceptMaggiori informazioni
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.