Tag: recipe

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Barley Salad with fish

This is one of those recipes that I call smart!Here is another mouth-watering dish for the summer. Sometimes you just need a little …

Barley Salad with fish
 
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Barley Salad with fish, fresh, healthy and delicious
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of pearl barley
  • 80g of tuna in brine
  • 1 slice of swordfish
  • 10 cherry tomatoes
  • olives to taste
  • parsley
  • extra virgin olive oil
Preparazione
  1. Cook in boiling salted water for about 30 minutes the barley
  2. Drain and allow to cool
  3. In a separate pan, sauté in a little oil with the garlic fish with the tomatoes, salt and cook for about 15-20 minutes.
  4. Combine the tomatoes, fish and barley.
  5. Also add the drained tuna and olives
  6. Sprinkle with parsley and then drizzle with a little olive oil.
  7. Store in refrigerator until ready to serve

 

Barley Salad with fish Barley Salad with fish

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DIY potato dumplings with sauce of swordfish

Hola! I’m back! Having done a wonderful week in the mountains, I’m relaxed!
it was beautiful and the amazing thing is that the baby was very good, she took up the sticks, which are closed at her height and started walking as if he had a life! A true mountain walker! She is like the father, mother instead is a “woman of the South Sea” and comes from the sea … now propose a fine first fish and not with the usual pasta but with gnocchi! The recipe is from my friend Ileana! Thank you! They were the best of the best! Cooked them over a fantastic dinner at her house!
Voila is the recipe:

DIY potato dumplings with sauce of swordfish
 
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DIY potato dumplings with sauce of swordfish, an unusual condiment for dumplings
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 1 kg of potato dumplings
  • 1 large slice of swordfish
  • 10-15 cherry tomatoes
  • basil and parsley to taste
  • salt to taste
  • extra virgin olive oil to taste
  • some black olive
  • 1 clove of garlic
  • white wine to taste
Preparazione
  1. Wash, dry and cut into chunks swordfish
  2. Wash and cut in half 'the tomatoes.
  3. In wok jumps paste brown a clove of garlic in a little oil, add the tomatoes and the fish into chunks.
  4. Season with salt and sprinkle with parsley and basil and cook for 10-15 minutes, blending with white wine.
  5. The last 5 minutes add the olives.
  6. Cook the gnocchi in salted water, and remove quuando come to the surface.
  7. Season with fish sauce!

Good Sunday!

gnocchi con pesce spada gnocchi con pesce spada photo 3 gnocchi con pesce spada

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Pasta sugar, recipe with honey

Today is a recipe that can be useful for those who want to prepare dough with sugar decorations.

I have prepared it for the birthday cake for my princy, although I’m not sure that I will do all in PDZ.

This is the recipe with honey, I know it can be done by replacing the honey with glucose or with mushmallows.

Voilà the receipe:

Pasta sugar, recipe with honey
 
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Pasta sugar recipe with honey. Dough to decorate the cakes with shapes, colors and joy
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 4 g of gelatin
  • 30 ml of water
  • 50 ml of honey
  • 450 g of powdered sugar
Preparazione
  1. Dissolve the gelatin in water over low heat, being careful not to bring to a boil, otherwise it would ruin everything.
  2. Add the honey and then the powdered sugar.
  3. Mix until a homogeneous mixture.
Note
The color is slightly pearly than usual because the honey is used in the preparation.

 

Pasta sugar Pasta sugar photo 2

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Monkfish stew flavored with ginger

Hello!! How are you getting?? Here we are waiting for holidays and relaxation!
Meanwhile, We console ourselves with some of good food.

This is a fantastic recipe, simple but great effect I flashed immediately to mind when I spotted the fish counter at once fantastic pieces of monkfish, fish of great quality as well as my favorite.

Here is the recipe:

Monkfish stew flavored with ginger
 
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Monkfish stew flavored with ginger, according to refined and delicately flavored fish
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of diced monkfish
  • 1 clove of garlic
  • 1 shallot
  • About 10-15 cherry tomatoes
  • 2 medium potatoes
  • salt to taste
  • extra virgin olive oil to taste
  • parsley to taste
  • some olive oil
  • ginger to taste
  • half a glass of white wine
  • enough flour
Preparazione
  1. Fry in a little oil with a clove of garlic finely chopped shallots.
  2. Add the tomatoes cut in half and cut the potatoes into small cubes.
  3. Season with salt and sprinkle with parsley and cook for about twenty minutes, if necessary add a little water.
  4. Aside flour and salt the pieces of monkfish.
  5. Cook them in a little hot oil until golden, about 5 minutes.
  6. Drain and dry with paper towels.
  7. Lastly, add them to the potatoes and tomatoes, adding the olives, sprinkle with ginger and cook for another 10 minutes, adding a little white wine.

 

My husband has paired with the Trentino Lagrein rosé.

I greet you and wish you a nice weekend

Monkfish stew flavored with ginger photo 2 Monkfish stew flavored with ginger

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Yogurt and ricotta cheesecake

Hello Guys!! I’m  very concise, I have not always have  writing in the post.

Today’s recipe is a delicious cheesecake that I made at a dinner with friends.
Does not include cooking and is made ​​with ricotta cheese, cream and yogurt.

I did not use cream cheese because I really ricotta in desserts and I thought it was perfect!

We like it a lot, but unfortunately, I don’t have photos of the slice, because I brought it to a dinner, as I said.
I was excited about this cake and I think I will make various kinds.

To you the recipe:

Yogurt and ricotta cheesecake
 
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Yogurt and ricotta cheesecake, a cake to be served with a spoon fantastic and creamy
Autore:
Ricetta: Dessert
Cucina: American
Ingredienti
For the base:
  • 280 g digestive biscuits
  • 180 g of butter
  • 1 tablespoon brown sugar
Inside:
  • 400g ricotta
  • 2 jars of yogurt 125 ml
  • 250 ml of fresh cream
  • 50 ml of fresh milk
  • 10 g of gelatin
  • 120 g of icing sugar
coverage:
  • 125 g of blackberries
  • 125 g of raspberries
  • 125 g of blueberries
  • 125 g strawberries
  • 50 g of sugar
Preparazione
  1. Blend the digestive biscuits.
  2. Melt the butter and add it to smoothies cookies with sugar cane.
  3. Mix well.
  4. Line a springform pan with parchment paper and plastic wrap around the base (I used the acetate)
  5. Spread the mixture on to the biscuit base and refrigerate at least 1 hour.
Prepare the inside:
  1. Add the sugar to the ricotta and mix well. Combine yogurt and cream previously whipped.
  2. Mix everything well, taking care not to remove the compound.
  3. Soak the gelatine in cold water 10 minutes.
  4. Dissolve in warm milk, being careful not to boil it.
  5. Combine the gelatin to the mixture dissolved in milk.
  6. Pour it on the basis that it was in the refrigerator and allow to cool in the refrigerator at least 5 hours.
Prepare the cover.
  1. Wash the berries and leave aside some for decoration.
  2. Cook them in a pan with the sugar until you create a jam (about 20 minutes).
  3. Blend all the ingredients and cover the cheesecake. Decorate with fruit.

Good week to everybody!

cheesecake jogurt ricotta cheesecake jogurt ricotta photo 3 cheesecake jogurt ricotta photo 2

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Spaghetti with beans peas and saffron

Hello! Today a lght vegan receipe : Spaghetti with beans peas and saffron:

Spaghetti with beans peas and saffron
 
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Spaghetti with beans peas and saffron, a fist course in vegan theme
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of spaghetti
  • 80 g of shelled broad beans
  • a handful of pecorino
  • 100 g of frozen peas
  • bread crumbs as required
  • a shallot
  • a sachet of saffron
  • basil to taste
  • salt to taste
Preparazione
  1. Shelling beans, blanch in salted water for 20 minutes and peel them.
  2. Keep aside.
  3. Boil the peas in salted water and keep aside.
  4. Saltapasta In a wok, saute the shallots previously chopped, add the peas and broad beans, sprinkle with basil, add the cheese and cook for few minutes stretching with the water from the pasta.
  5. Aside finely chop the bread crumbs and make it blush in a pan with a little oil.
  6. Cook the pasta, drain and toss with the peas and beans by adding the saffron made ​​previously melted in a little 'cooking water.
  7. Serve the pasta with the bread crumbs here and there '
  8. Spaghetti with beans peas and saffron

 

Spaghetti with beans peas and saffron photo 3 Spaghetti with beans peas and saffron photo 2 Spaghetti with beans peas and saffron

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Coffee ice cream with chocolate drops

Hello!! I’m back here to post another ice cream! I’m really satisfied, I think you’ll see a lot!

This version is coffee with chocolate drops .. mmm .. very yummy!

Coffee ice cream with chocolate drops
 
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Coffee ice cream with chocolate drops, for coffee lovers
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 260 ml of milk
  • 250 ml of fresh cream
  • 70 ml of coffee from Mocha
  • 100 g of powdered sugar
  • 50 g of chocolate drops
Preparazione
  1. Whip the cream stops
  2. Combine the icing sugar.
  3. Combine the milk and coffee making sure not to remove the compound
  4. Place in freezer and stir with a whisk every hour so 'to break up the ice crystals.
  5. After the third time mixing, when the mixture begins to harden, then add the chocolate chips.
  6. Mix well and keep in the freezer for two more hours.

A cool hello to everybody!

Coffee ice cream with chocolate drops photo 2 Coffee ice cream with chocolate drops

 

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Braided Bread pistachio walnuts

Hello! Today I am going straight to the point and step to the recipe. It was a bit  I wanted to make an alternative bread, in the beginning I wanted to do only with nuts, then I thought also to use pistachios! It  was good and very fragrant,  this is the recipe:

Braided Bread pistachio walnuts
 
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Braided bread pistachio walnuts, you put it on the table and disappears immediately
Autore:
Ricetta: bread
Cucina: Italian
Ingredienti
  • 500 g of flour type 00
  • 250 ml of water
  • 12 g of yeast
  • 30 ml extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 90 g of chopped walnuts and pistachios
Preparazione
  1. Shell the pistachios, crush the walnuts and chop the whole thing (about 90 g in total)
  2. Leaving aside a few walnuts for decoration
  3. Combine the salt and sugar to flour
  4. Dissolve the yeast in a bit 'of water, add it to the center of the flour.
  5. Combine oil, pistachios and walnuts.
  6. Add more water until it forms a smooth paste.
  7. Knead for a few minutes until you have a smooth ball well.
  8. Place and rise 3-4 hours.
  9. Take the dough, divide it into three equal balls and shape of the loaves with which you will make the braid.
  10. Brush with oil and place here and there on the surface of the walnut kernels.
  11. Let rise again one hour.
  12. Bake in a preheated oven at 200 ° C for 20 minutes, then lowered to 180 ° C for another 20 minutes.
Note
To maintain proper moisture during cooking, put a small cup with water in the oven

Braided Bread pistachio walnuts photo 4 Braided Bread pistachio walnuts photo 3 Braided Bread pistachio walnuts photo 2 Braided Bread pistachio walnutsDone and mauled

 

 

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Rice and lettuce croquettes

This is a yummy receipe , a good idea for an happy hour!!!!

Rice and lettuce croquettes
 
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Rice and lettuce croquettes, so good that even the kids eat
Autore:
Ricetta: Appetiser
Cucina: Italian
Serves: 4
Ingredienti
  • two handfuls of rice
  • 1 small sprig of lettuce
  • 1 egg
  • 30 g breadcrumbs
  • 20 g of cheese
  • salt to taste
  • enough flour for dusting the croquettes
  • olive oil for frying
  • parsley to taste
Preparazione
  1. Boil the rice in salted water until cooked and drain is complete, set it aside.
  2. Wash and dry the salad
  3. Cut it finely with a knife
  4. In a bowl combine the rice, salad, egg, bread crumbs, cheese and parsley.
  5. Mix well and season with salt.
  6. Take a little of the mixture, roll into croquettes and flour them.
  7. Cook 5 minutes until golden brown that result in hot oil.

…

Rice and lettuce croquettes photo 4 Rice and lettuce croquettes photo 3 Rice and lettuce croquettes photo 2 Rice and lettuce croquettes

 

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Mango ice cream recipe without eggs

mango ice-cream

Hola!! It’s summer time and it’s time to ice cream!

And then mango ice cream, homemade without eggs and without machine for ice cream!

What’s better than a bit of fresh ice cream in the evening or afternoon snack!

Most of us do not have the ice cream maker, signed the same, but the desire to make the ice cream was too strong for me, so I read up and found out that it’s not an hard-working, just keep it in the freezer as long as necessary mixing every hour so as to break the ice crystals.

In five hours is ready to be enjoyed.

Certainly with the ice cream is made first, but with a little organization can also be done with this method.

In addition, the recipe does not use eggs, so I think it is lighter and more secure.

Here’s the procedure:

Mango ice cream recipe without eggs
 
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mango ice cream recipe without eggs to make ice cream at home without a machine for ice cream
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • A small mango pulp
  • 300 ml of milk
  • 250 ml of cream
  • 6 tablespoons of sugar
Preparazione
  1. Peel and cut into small pieces ripe avocado, being careful not to lose the juice.
  2. Place in the bowl of the blender with the sugar, milk and half the cream (125ml)
  3. Blend all the ingredients.
  4. Install the remaining cream and add to the mixture obtained.
  5. Place the mixture in a convenient tray with lid if possible, to be able to take off and put in the freezer several times.
  6. Every hour mix with a wooden spoon ice cream that will be formed so as to remove the ice crystals. After 5 hours it will be ready!

The dose is about 500 g of ice cream.

Great to enjoy with chocolate chips and cookie built!

See you next time!

mango ice-cream photo 2 mango ice-cream mango ice-cream photo 3

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Pepper ratatouille

Hello guys! Today a nice ratatouille, we’re good! Here is the recipe:

Pepper ratatouille
 
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Pepper ratatouille, a classic recipe of home
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 2 bell peppers (1 yellow and 1 red)
  • 1 large zucchini
  • 1 large potato
  • 3-4 tablespoons of tomato puree
  • salt to taste
  • parsley to taste
  • extra virgin olive oil
  • shallot
  • 1 clove of garlic
Preparazione
  1. Clean, wash and cut the peppers into strips
  2. Cut the zucchini into slices and the potato into small pieces.
  3. Thinly slice the shallot and fry with a little oil and a clove of garlic.
  4. Combine the vegetables and the past.
  5. Adjust the salt and parsley.
  6. Bake for 40-45 minutes, adding, if need every now and then, a drop of water.

 

peperonata pepper ratouille photo 2 peperonata pepper ratouille peperonata pepper ratouille photo 3

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Plum cake with cherries! light receipe

Hello! How are you!!! This is very hot!!!! So the idea is to do a light receipe, very  yummy also for people on diet!

plum cake with cherries light vegan
 
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plum cake with cherries light vegan, even without egg and butter is a goodness
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 250 g of wheat flour
  • 200 g cottage cheese
  • 100 g of sugar
  • 70 ml of milk
  • 30 ml extra virgin olive oil
  • half a bag of powdered sugar
  • 300 g of cherries already 'pitted
  • lemon juice
Preparazione
  1. Wash and stone the cherries and soak them for half an hour with a little sugar and lemon juice.
  2. Mount the cottage cheese with the sugar, add the milk, oil and flour.
  3. Add cherries and cook at 180°C for 35 minutes

 

plum cake with cherries light vegan plum cake with cherries light vegan plum cake with cherries light vegan photo 2