Categoria: Cooking

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Spelt with aromatic herb with chicory

Spelt with aromatic herbs on a bed of chicory

Hola! For today’s post I was inspired by the recipe which is located behind the pack of the food.

Some time ago I cooked spelt and  I had  half a pack to finish. Turning round and round, I realize that behind the pack there was a fantastic proposal for how to cook it! Good! I have reviewed all according to my taste and here it is a wonderful and healthy receipe, Spelt with aromatic herbs with chicory:

Spelt with aromatic herbs on a bed of chicory
 
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Spelt with aromatic herbs on a bed of chicory, first healthy and tasty
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 250 g of spelt
  • 1 carrot
  • 1 bay leaf
  • 1 sprig of rosemary
  • parsley to taste
  • herbs (thyme, marjoram, sage grass)
  • 2 tablespoons of tomato puree
  • 1 bunch chicory
  • 1 onion
  • salt to taste
  • extra virgin olive oil
Preparazione
  1. Wash and slice the chicory.
  2. In a skillet, brown the sliced ​​onion and add the chicory previously.
  3. Season with salt and cook over medium heat for about 30 minutes, covering it with the lid, turning occasionally and adding a bit 'of water if necessary.
  4. Cook the spelt in boiling salted water for 40 minutes (mine did not require soaking)
  5. Combine the cooking water a carrot cut in half, passata, bay leaf, rosemary and a drizzle of oil.
  6. At the end of cooking cool water in its spelled, drain and season with olive oil, chopped herbs, parsley and a sprinkling of parsley.
  7. Accompany it with the chicory

 

Spelt with aromatic herbs on a bed of chicory image 1 Spelt with aromatic herbs on a bed of chicory image 2 Spelt with aromatic herbs on a bed of chicory image 3 Spelt with aromatic herbs on a bed of chicory image 4

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Relationship between measures of liquids lt dl cl ml cc

relationship between the measures of liquids

In reading the recipes you will notice that liquids are not always expressed in the same way.
Sometimes in liters, sometimes in dl, or cl, ml or cc.

To put order among these different ways to indicate the same value, you can use this table with the Relationship between measures of liquids.
In a moment you will spend liter in ml or cc to liters, or from cl to ml.

Comparative table of measurements of liquids

 

 lt dl cl ml cc
1 Liter 1 lt 10 dl 100 cl 1000 ml 1000 cc
1/2 of Liter 0,5 lt 5 dl 50 cl 500 ml 500 cc
1/3 of Liter 0,33 lt 3,3 dl 33 cl 330 ml 330 cc
1/4 of Liter 0,25 lt 2,5 dl 25 cl 250 ml 250 cc
1/10 of Liter 0,10 lt 1,0 dl 10 cl 100 ml 100 cc
1/100 of Liter 0,010 lt 0,1 dl 1 cl 10 ml 10 cc

www.pesi-e-misure.it

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Orange Marmalade

Orange marmalade

Finally I did some of my spare inevitable jams in the pantry. I really like  jam in the morning and since it is still the season of oranges and I had never done, I tried the experiment, and it failed. A delicious taste flavored jam and accentuated by the peel.

To this I must again thank Paola, a cousin of my husband, now you know!

In fact, I asked her in the first place, in the web there were various ways of doing it. She is the only one in the family who prepares jams.

So I followed  directions, removing the peel and holding it by hand, being careful to remove all the existing white part that otherwise would give a bitter taste.

Here is the orange marmalade:

Orange Marmalade
 
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Orange marmalade, made with oranges to natural seasonal
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 1.2 kg of oranges absolutely natural and of excellent quality (whole weight of the orange)
  • 500 g of sugar
  • Juice of one orange
  • 1 glass of water
Preparazione
  1. Carefully wash the oranges, peel with a vegetable peeler and set aside the zest
  2. Cut across the white part with a knife to remove the peel and also the inner strands that are removed.
  3. Cut the flesh into small pieces and place in a saucepan with the zest, the juice of an orange and a glass of water.
  4. Bring to a boil and after 5 minutes add the sugar.
  5. Stir often and cook the jam almost 2 ore.Put it in sterilized jars, seal very well and boil for 5 minutes.
  6. Let them cool in the water boiling.

To make it I used my usual method, which does not separate myself, since I have never had problems.

I’m interested also to other preparations of orange marmalade, I think next year I’ll try  an other method!

Bye bye

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Savory Crampets with potatoes peel

Savory pancakes with potato peel

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

Savory pancakes with potatoes peel
 
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Savory pancakes with peel potatoes, a side dish or appetizer for the poor that is enjoyed by all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Peel 5 medium potatoes
  • 1 egg
  • 6 tablespoons of flour
  • milk as much as necessary
  • a pinch of salt
  • nutmeg as much as necessary
  • olive oil
Preparazione
  1. Wash thoroughly with baking potatoes, peel the skin leaving a little thick, so that there is still a bit of potato attached.
  2. Prepare the batter with egg and flour, adding a little milk at a time until you have a compound rather dense.
  3. Add salt a little and add a pinch of nutmeg.
  4. Heat a little olive oil, dip the peels in the batter and place in pan. Turn over after two minutes and drain them when they become beautiful red.
  5. Add salt to taste and eat them hot immediately

The portion is for 4 people, but if you’re fond of two fairies out! ciaoooooo

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Pasta with spinach and philadelphia

Short pasta with spinach and philadelphia

I know philadelphia again, I have not taken the craze, do not worry.

Since the pairing in sofficini was a success, I’m here to make a small pasta for dinner short pasta with spinach and philadelphia. Yes, because these are made in the first second, they are light and therefore  suitable for dinner:

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Pasta with spinach and philadelphia
 
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Short pasta with spinach and philadelphia, save dinner fast and complete
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 100 g of spinach in cream
  • 1 shallot
  • 100 g of Philadelphia
  • extra virgin olive oil to taste
  • salt to taste
  • 320 g short pasta (such as the Italian penne)
Preparazione
  1. Blanch the spinach in salted water, drain and sauté them with a little shallot, oil and blend.
  2. Philadelphia mix with the spinach mixture to make a smooth paste.
  3. Cook pasta al dente in salted water and toss in the cream cheese and spinach.
  4. Serve with a drizzle of olive oil and parmesan.

I know that this is an obvious and simple pasta, but  if you do not have an idea on what to do, now yes! … Hello everyody and Happy weekend!

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Paccheri stuffed salmon and philadelphia with bechamel sauce

Paccheri stuffed salmon and philadelphia with bechamel sauce

This is a recipe wonderful according to my taste. It’s perfect for Sunday lunch or for a delicious dinner. In fact, that’s what we prepared on Sunday.

Finally came the sun, they could not be more:

Here paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger:

Paccheri stuffed salmon and philadelphia with bechamel sauce
 
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Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of paccheri
  • 150 g of salmon affumincato
  • 200 g of Philadelphia
  • 400 g of white sauce
  • chives to taste
  • salt to taste
  • bread crumbs as required
  • ginger to taste
For beschamel sauce
  • 40 g of butter
  • 40 g of flour type 00
  • 400 ml of milk
Preparazione
  1. In a bowl, mix well philadelphia previously cut into small pieces.
  2. Combine the finely chopped chives and a pinch of salt
  3. Leave the cream
  4. Prepare the sauce. (see here)
  5. Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
  6. Grease a baking dish and arrange the paccheri standing up with the sauce over
  7. Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.

For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?

 

Bye bye

Paccheri stuffed salmon and philadelphia with bechamel sauce image 1 Paccheri stuffed salmon and philadelphia with bechamel sauce image 2 Paccheri stuffed salmon and philadelphia with bechamel sauce image 3 Paccheri stuffed salmon and philadelphia with bechamel sauce image 4

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Cream of peas

Cream of peas

Today’s recipe is a great cream of peas, velvety and light, suitable for young and old people, here it is:

Cream of peas
 
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Cream of peas, green creaminess of legumes that also likes to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g of frozen peas purposes (if you have them too fresh)
  • 100 ml of milk
  • extra virgin olive oil to taste
  • 1 shallot
  • parsley to taste
  • enough water
  • grated cheese to taste
Preparazione
  1. Slice the shallots into thin slices
  2. Combine the frozen peas and fry a couple of minutes with scallions.
  3. At this point, add the milk and cover flush with the peas with water.
  4. Sprinkle with parsley, bring to a boil and add salt.
  5. Cook about a half hour, if too dry add a little water
  6. After cooking, blend well with the immersion blender and add a little milk if you feel the mixture is too dry.
  7. Go all the passes or vegetables in a colander to remove the skins.
  8. Serve with a drizzle of olive oil and a good sprinkling of cheese.

 

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Small pasta gorgonzola and chard

Small pasta gorgonzola and chard

This receipe reminds me when I was a child! It ‘s a favorite pasta shape to me, my mom made ​​myself often with tomato sauce (Childhood memories).

Since we gave kindly gorgonzola and we do not like very much, I decided to make us receipe of pasta, for dinner insured, pasta with gorgonzola and beets:

Small pasta gorgonzola and chard
 
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Small pasta gorgonzola and chard, a first for big tasty reminiscent of the small
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of small pasta
  • 5-6 large leaves of chard
  • 100 g of gorgonzola (blue cheese)
  • extra virgin olive oil
  • 1 shallot
  • 1 clove of garlic
  • salt to taste
  • grated cheese to taste
  • pepper to taste
Preparazione
  1. Boil for ten minutes in salted water the beets
  2. Drain and Cook them with the garlic, shallot and a clove of garlic for Twenty Minutes.
  3. Cook the pasta in salted water, drain and toss with the beets and gorgonzola cheese
  4. Serve with grated cheese and Lovely, a little olive oil and a sprinkling of pepper.

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Puglia bagels with kamut flour homemade

Puglia bagels with kamut flourcascata

Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.

Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:

Puglia bagels with kamut flour homemade
 
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Puglia bagels with kamut flour homemade of course, home made, with the lightness of kamut flour.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 250 g of flour Kamut
  • 100 ml white wine (prosecco for me)
  • 65 ml of oil
  • 1 teaspoon salt
Preparazione
  1. Add the salt to the flour
  2. Place a mound in the center,joint the oil, and then begin to knead with wine.Form a homogeneous mixture, cover with plastic wrap and let it rest a half hour.
  3. After Try to form cylinders of about 4 cm long and close.
  4. Spread on a floured surface to line up all the bagels prepared.
  5. Boil the water and put the bagels, when they come to surface they are ready.
  6. Drain them and put them on a plate and let them dry.
  7. Place them on a baking sheet and bake at 200 ° C for 20 minutes
Note
with these doses prepare two baking sheets, about forty bagels

Oh my mom .. I go to see Masterchef!! You follow it?  What do you think? kisses Kisses

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Small ridged pasta with peas and smoked cheese

Small ridged pasta with peas and smoked cheese

Hola guys! how are you? Here is pulled forward, sometimes I seem to lose the light of reason and I pissed, but then I take the reins … uffff ….

Today’s recipe is great, also liked to Romina … anyway, Let’s go to the recipe, Small ridged pasta with peas and smoked cheese:

Small ridged pasta with peas and smoked cheese
 
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Small ridged pasta with peas and smoked cheese, quick and easy recipe that appeals to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 320 g of Small ridged pasta (In Italy it is called "ditalioni rigati")
  • 30 g of peas (also frozen)
  • 120 g of smoked
  • A knob of butter
  • pepper to taste
Preparazione
  1. Boil peas in salted water for 15 minutes.
  2. Add pasta and cook for the time indicated on the package (usually 10 minutes)
  3. Meanwhile, cut cheese into cubes and melt it in a pan with a knob of butter.
  4. Drain the pasta and dress with the cheese melted.
  5. Mix well and sprinkle with a little 'pepper.
  6. Serve hot

Small ridged pasta with peas and smoked cheese image 1 Small ridged pasta with peas and smoked cheese image 2 Small ridged pasta with peas and smoked cheese image 3

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Little Baskets of puff pastry cauliflower and smoked cheese

Baskets of puff pastry cauliflower and smoked cheese

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
 
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Baskets of puff pastry cauliflower and smoked cheese, easy appetizer or side receipe light and delicate.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • a roll of puff pastry
  • half boiled cauliflower
  • 6 slices of smoked cheese
Preparazione
  1. Clean and cut cauliflower
  2. Blanch twenty minutes in salted water
  3. Cut the puff pastry with which we are going to cover the molds for muffins
  4. Drizzle with a little oil half 'of cooked cauliflower
  5. Put it in the baskets of pastry crushing it a bit with a fork and break up over the scamorza
  6. inform at 200 ° C for 15 minutes.

 

Baskets of puff pastry cauliflower and smoked cheese

basket cauliflower and scamorza perspective basket cauliflower and scamorza tris

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Lentil stew

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
 
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Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of lentils
  • 1 carrot
  • 1 shallot
  • 1 celery
  • 3-4 tablespoons of tomato puree
  • vegetable broth to taste
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
  • Bay leaf
Preparazione
  1. Soak the lentils for a few hours in warm water, then drain and rinse.
  2. Finely chop the shallots, carrot and celery and sauté them with a little oil.
  3. Add the lentils and cover with vegetable broth.
  4. Sprinkle with parsley, add a bay leaf and the tomato puree.
  5. Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.

 

Lentil stewLentil stew photo 2Lentil stew photo 3