Categoria: Cooking

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Vegan smoothie with berries

Today, a nice mash fresh, vegan smoothie with berries.

If you are at sea under the umbrella, it can be a  meal.

I thought it in vegan version using soy yogurt, ideal for everyone.

Vegan smoothie with berries cool…:D

Vegan smoothie with berries
 
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Vegan smoothie with berries, Smoothie full of tasty fruits and yogurt in vegan version
Autore:
Ricetta: Drinks
Cucina: american
Ingredienti
  • 250 g of strawberries
  • 2 tablespoons sugar
  • 250 g of soy yogurt with berries
  • 250 g of soy yogurt natural
  • some
  • blackberries for decoration
Preparazione
  1. Wash the fruit and put it in the freezer for few hours
  2. Remove from freezer, put it in a blender along with the soy yogurt and 2 tablespoons sugar.
  3. Mix well and serve with some berries

byebye…

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Pubblicato il

Colored cookies with kamut flour

Here are today a dessert recipe that is always nice, cookies, that even in the heat are always a doc snack especially if homemade.

As you know my daughter loves them, so every week I’m “forced” to cook them!

I wanted to color a bit the pastry   to make funny  simply incorporating a bit of colored tails that will melt and go to color biscuits.

I decided to get them made from kamut , but you can pick as the most you like.

To you coloured cookies with kamut flour:

Colored biscuits with kamut flour
 
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Delicious cookies having the coloured tails
Autore:
Ricetta: Drinks
Cucina: American
Ingredienti
  • 250 g of flour kamut
  • 100 g of butter
  • 50 ml of milk
  • 1egg
  • 110 g of sugar
  • 1 teaspoon baking powder
Preparazione
  1. Arrange in the flour mixed with sugar and a teaspoon of baking powder
  2. Combine the egg in the center, the butter into pieces and begin to knead.
  3. At the end add milk.
  4. Form a smooth paste.
  5. Now insert the dough, manipulating it, the colored tails, keeping aside a little to the surface.
  6. You will see the dough will be a little colored.
  7. Remove balls, forming braids and bake at 180 ° C for 12 minutes.
  8. Remove from the oven and enjoy

Byebye

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Pubblicato il

Carbonara agretti and asparagus

Today a post a little less cool, but a dinner with pasta   is a must.

The idea of making these noodles arose from the fact that I found in the house a fresh bunch of agretti or commonly also called bearded friars, a tasty vegetable made in bunches, like chives but more purposes.

The combination agretti and asparagus was born by chance, I assure you that the result is great!

To you and asparagus carbonara agretti:

Carbonara agretti and asparagus
 
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carbonara light and above all enriched with vegetables with unusual combination, agretti and asparagus:
Autore:
Ricetta: First Course
Cucina: italian
Serves: 4
Ingredienti
  • 320 g of spaghetti
  • 1 bunch agretti
  • half a bunch of asparagus
  • parsley q.s.
  • 2 eggs 2 egg yolks
  • 30 g of cheese
  • 50 g of bacon cut into strips
  • pepper q.s.
Preparazione
  1. Wash and clean the agretti removing the ends
  2. Wash asparagus taking away the final part
  3. Cut into small pieces the agretti and asparagus.
  4. Cook for about 20 minutes with a little oil in a wok kitchen, with little salt and parsley.
  5. If necessary add a little of water.
  6. Cut the bacon into strips and let it crackle in a pan, set aside.
  7. Beat the eggs with the cheese.
  8. Cook pasta, drain and toss in the sauce of agretti and asparagus.
  9. Turn off the heat and put the eggs with cheese, mix well and serve garnished with crispy bacon.
  10. Sprinkle with pepper.

byebye

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Pubblicato il

Zucchini turret

It ‘s summer, it’s hot and it’s time to leave behind the hot and hearty!
These towers of zucchini are the exact solution for a quick  and fresh dinner.

It needs  grilled zucchini,  a little of the sauce advanced and fresh ricotta.

Appetizing grilled zucchini, little tower with tomato sauce and cheese, a light Parmesan:

Zucchini turret
 
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An appetising secon course, with grilled zicchini, fresh ricotta and sauce
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 round zucchini
  • 150 g of fresh ricotta
  • tomato sauce already 'previously prepared
  • grated cheese
  • extra virgin olive oil q.s.
  • basil q.s.
  • parsley q.s.
Preparazione
  1. Cut the zucchini into slices and grill them, put them on a plate, add salt a little , sprinkle with parsley and let cool.
  2. At this point composing the turret.
  3. On a slice of zucchini sprinkle a little sauce, small pieces of cheese, cover with another slice and again add cottage cheese and sauce, forming small towers.
  4. Enjoy them warm or cold at will

 

This can be considered a zucchini light parmisan!

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Pubblicato il

Braised beef

Here is a dish typical of Sunday, who has never enjoyed a nice lunch with polenta and braised with its own family, especially with a nice glass of wine ?!

This time  I want to be a “modern” and so I haven’t made polenta, cause the temperature, but I assure you that lot of good bread,  braised is wonderful !!!

The wine used for cooking it ‘s a simple red wine, but the top is barolo.

Recipe for braised beef:

braised beef fragrant and soft

Braised beef
 
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braised beef fragrant and soft
Autore:
Ricetta: Second Course
Cucina: italian
Serves: 4
Ingredienti
  • 700g of lean beef (priest's hat)
  • 2 carrots
  • 1 celery
  • 1 onion
  • 1 small potato
  • cloves q.s.
  • 2 glasses of red wine
  • 150 ml of tomato sauce
  • extra virgin olive oil
  • vegetable broth if necessary
  • salt q.s.
  • herbs (bay leaves, sage)
Preparazione
  1. Marinate a some hours before the lean beef with wine, celery, carrot, bay leaf, sage and cloves.
  2. Then begin to prepare it.
  3. In a large pot, fry the finely chopped onion, carrot and celery.
  4. Meanwhile with string tie a little meat to make sure that it will not come apart.
  5. Add the meat to the pan and let it cook for 10 minutes turning it over.
  6. Salt a little.
  7. At this point, add the past and after five minutes the wine marinade, carrot pieces celery and potato.
  8. Close the lid and cook over low heat for 2 hours 30 minutes, turning it over.
  9. If necessary add a little 'vegetable broth.
  10. The sauce it will wipe 'a little'.
  11. Cool down the meat
  12. Now whisk the sauce, untie the meat and slice it.
  13. Put in pan and let the sauce to flavor the meat for about 30 minutes
  14. Serve warm, if possible with polenta.

 

Enjoy your week! byebye

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Sticks codfish homemade

The sticks of codfish are a must for anyone who does not have time to cook or do not have any idea what to do until the end, as happened to me one morning.

So I cooked this sticks codfish homemade

Sticks codfish homemade
 
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cod fish sticks homemade, good and healthy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 350 g of cod
  • 2 eggs
  • 150 g of bread crumbs
  • 2 tablespoons of flour
  • zest of one lemon
  • parsley. q.s.
  • extra virgin olive oil q.s.
  • salt q.s.
Preparazione
  1. Steaming cod
  2. Chop fine in a blender.
  3. Season with salt, add the flour, lemon zest and parsley.
  4. Mix well.
  5. Bring to room temperature a little extra virgin olive oil in a frying pan
  6. Wet your hands, take cod form a rectangle and pass it in bread crumbs, egg and then in bread crumbs again.
  7. Cook two minutes on each side, drain on paper towels and enjoy them hot.

 

A quick way to make good use frozen fish.

The children will love, guaranteed ..

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Smarties’ Cookies

Hello Friends! Today is Sunday and there is a nice sweet, smarties’ Cookies!

I made them this week, thanks to the sick child at home (as usual: D) and drizzly weather.

As soon as the weather is a bit dreary, my daughter wants them to do ….ahahha

They are colorful, healthy and good for children:

Smarties' biscuits
 
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Cookies decorated with sprinkles of smarties
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
  • 230 g of flour type 00 + 20 g approximately flour for dusting
  • 1 egg
  • 50 g of butter
  • 50 ml of milk
  • 110 g of sugar
  • 1 teaspoon baking powder
Preparazione
  1. Add sugar and yeast to the flour and mix.
  2. Have a fountain, add the middle egg, butter, diced, begin to knead then add the milk little by little.
  3. Form an homogeneous mixture, remove small balls, mash a little ', arrange them on the baking sheet.
  4. Enter at this point of the sweets smarties.
  5. Sometimes put floured on work surface.
  6. Bake about 12 minutes at 180 ° C, preheated oven.
  7. Do not panic if you subtract them when they seem too soft, when it will cool theywill become beautiful fragrant

 

Byebye and good week

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Meatloaf buckwheat

Hello !!! Today a different way of cooking to avoid falling into the usual meatballs! Yummy and lightweight, a very good receipe, healthy, enriched by the taste of the potato.

This time I don’t say that are gluten free for  the presence of bread, if you wanted to make it gluten free may present replace the bread with the gluten-free crackers crumbled.

Here the receipe of the meatloaf buckwheat:

Meatloaf buckwheat
 
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Meatloaf buckwheat cooked in the oven
Autore:
Ricetta: Second Course
Cucina: italian
Ingredienti
  • 150 g of buckwheat
  • 50 g of bread soaked in milk
  • q milk. b. to soften the bread
  • 40 g of grated cheese
  • 30 g of breadcrumbs
  • 1 egg
  • flour q.s.
  • salt. b.
  • parsley q.s.
  • 2 potatoes
  • extra virgin olive oil
Preparazione
  1. Soak the bread in milk.
  2. Rinse under running water buckwheat and boil for about 20 minutes in salted water
  3. Drain well, place in a bowl, add the egg, soaked bread, grated cheese parsley.
  4. Season with salt.
  5. Grease a baking dish with olive oil.
  6. Molding of meatloaf mixture and flour it
  7. Lay it in the pan
  8. Enter the potato thinly sliced.
  9. Sprinkle with bread crumbs and grated cheese.
  10. Bake at 180 degrees for about 30 minutes until the meatloaf is beautiful golden

Byebye…

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Pubblicato il

Apple roses

Hello friends! How did you spent the weekend?

Here we had a good day!

Now step to the recipe, quick and clever to do, you will find the pictures of the steps, as you can see it’s very simple.

If I have to be honest, I saw this recipe in a very fast video on you tube I can not remember the name,  it was very clear and was at images without audio.

I propose again below the recipe of the apple roses :

Rose pastry apples
 
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Roses fast and apple puff pastry flavored with cinnamon
Autore:
Ricetta: Dessert
Cucina: Italian
Serves: 4
Ingredienti
  • 1 roll of puff pastry rectangular
  • 2 apples
  • 1 knob of butter
  • 50 g of sugar
  • cinnamon q.s.
Preparazione
  1. Cut the apples into thin slices and cook about 10 minutes in a pan with butter and sugar.
  2. Unroll the pastry and cut into 6 rectangles, you cut in the length
  3. Lay sliced apples on a side of the leaf and for long.
  4. Sprinkle with cinnamon to taste.
  5. Roll up and then put in a muffin mold opening them a little to the surface.
  6. Bake at 200 °C for about 20 minutes

See you soon, byebye

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Pubblicato il

Arancini of rice with squid ink

Hello! Did you celebrate your mothers ???? We will, with a beautiful apple pie.
Today is what I cooked with the rice with squid ink of the previous post: the fantastic rice balls.
Photos are not  great, but I assure you that the taste is very good, to you:

Arancini of rice with squid ink
 
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arancini rice with cuttlefish stuffed with shrimp
Autore:
Ricetta: First Course
Cucina: sicilian
Serves: 6
Ingredienti
  • For arancini
  • 400 g of rice with squid ink advanced
  • 7-8 shrimp
  • For the batter:
  • breadcrumbs q.s.
  • 200 g of flour type 00
  • 300 ml of water
  • 1 pinch of salt
  • Oil for frying
Preparazione
  1. Prepare the rice and let it cool, if you have advanced better.
  2. Prepare the batter by combining the flour, water and salt.
  3. Set aside.
  4. Bring to temperature the oil for frying in a pan.
  5. Put the palm of the hand slightly damp a bit cold rice, put the shrimp in the center,
  6. close with the other riceand form little ball.
  7. Step into the batter, then in bread crumbs and fry in hot oil for a few moments,
  8. so that the kumquat is beautiful golden.

 

See you

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Dumplings with rice flour

Hello Guys !!!! Hello and welcome hot sun !!!!

Today I propose another recipe dedicated to health, for people with celiac disease in  first case and also for those who  want to keep more health and eliminate refined foods, such as flour type 00.

These are dumplings made with potato and rice flour, made thaks to  the advice of a friend who is doing a diet and I gladly gave the receipe.

I cooked them both seasoned with pesto with red sauce.

Recipe for dumplings with rice flour:

Dumplings with rice flour
 
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Dumplings with rice flour, light, egg-free and gluten free
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 500 g of potatoes (recommended those red-skinned)
  • 150 g of rice flour
  • 1 teaspoon salt
Preparazione
  1. Wash and boil potatoes for about half an hour.
  2. I used the red skin potatoes.
  3. The important thing is not exceed the cooking and drain immediately anyway.
  4. Let them cool and pass masher.
  5. Season with salt and stir.
  6. Let them cool a bit , don't start puting flour if it is too hot, cause the steam of the cooking would incorporate more flour, thus risking to have the dumplings a little hard.
  7. When the potatoes have cooled a little, begin to knead, adding flour little by little.
  8. Mix until a homogeneous ball.
  9. Now remove small pieces, and cut drimpling form
  10. Store them hand by hand on a floured tray.
  11. Boil water, add salt and toss the gnocchi.
  12. Drain them when they surface with a slotted spoon not to break them, then season them to taste

 

Bye bye

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Pubblicato il

Risotto with octopus and cuttlefish

Hola !!!! Are you ready for a long weekend and relax?

I can not wait for the opportunity, and I leave you the recipe of a good risotto that is right, great for a dinner with friends in this long weekend !

To you:

Risotto with octopus and cuttlefish
 
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A refined risotto with octopus and cuttlefish
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • Approximately 500 g of octopus (about half octopus)
  • 1 carrot
  • 1 potato
  • 1 celery
  • vegetable broth q.s.
  • cooking water of the octopus
  • 1 shallot
  • 320 g Carnaroli rice
  • 1 sachet of 4 g of squid ink
  • a couple of tablespoons of grated cheese
  • parsley q.s.
  • extra virgin olive oil
  • half a glass of white wine
Preparazione
  1. Cook the octopus in cold water with a carrot, celery, potato, a little oil and a dash of white wine.
  2. Add salt when it begins to boil and cook for about an hour and thirty minutes.
  3. Let it cool in its water.
  4. Now take it, peel it and cut at least about half 'into pieces as we will use it for risotto.
  5. With the other half make a salad.
  6. If the octopus is small and you want to use it all to abound in flavor.
  7. So in a pan fry the shallots finely chopped with a little oil.
  8. Add octopus, season one minute and then open the bag of squid ink.
  9. Add rice, toast it, sprinkle it with white wine.
  10. Cook the rice for 18 minutes alternating with some 'vegetable broth and a bit' of cooking broth of the octopus.
  11. Sprinkle with parsley.
  12. Stir it with the cheese and extra virgin olive oil.

N.B. In cooking times I did not include that of octopus.

I don’t tell you what a great recipe that I left for you with the surplus of this risotto…

I wish you a good evening …

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