Chicken in "pepitoria"

Today we return with another recipe of always, I’m sure your mothers and grandmothers make it, it's also great to take to the office as a main course, because is pretty good to be heated in the microwave. 

Ingredients for 2 servings:

- 4 chicken thighs

- 1 boiled egg

- 1/4 onion

- 1.76 oz of cubes of ham

- Flour

- 1 clove garlic

- Parsley

- 1/2 teaspoon nutmeg

- White wine

- Sal

- Oil

Recipe:

- Take a little salt to the chicken thighs and roll them in flour.

- Fry them in a pan with enough oil to cover the base until they are golden and place them in a pot.

- Cut the onion into cubes.

- Strain the oil where you fried the chicken thighs and, in the same pan, fry the onion until it’s golden and add the cubes of ham.

- Once all are gold, put it into the pot with the chicken.

- Peel the garlic clove, crush it in a mortar, add a handful of parsley and the half teaspoon of nutmeg.

- Part boiled egg in half and separate the white from the yolk.

- Add the yolk in the mortar, crush all together until you make a smooth paste and include it with the chicken.

- Cut into cubes the white and put it into the pan.

- Pour a splash of white wine and fill the pot of water until it covers the chicken.

- Let it boil until the sauce is slightly thickened and the water and the wine have evaporated.

Bon appétit!

Croquettes

Today we bring a recipe of croquettes of mushrooms and onion, but you can do the stuffing whatever you want, even you can make use of what you have left over from other dishes.

Ingredients for 2 servings:

- ½ onion

- 2.11 oz of mushrooms

- 9 level tablespoons flour

- 6 tablespoons oil

- 700 ml of skimmed milk

- 2 eggs

- Breadcrumbs

- 1 pinch of nutmeg

- Salt

Recipe:

- Cut the onion and mushrooms into small squares.

- In a pan, pour a half tablespoon of oil and the mushrooms and onions until they are golden and set aside in a separate dish.

- In the same pan, pour the other  4'5 tablespoons of oil and the 9 tablespoons of flour and stir until they are golden.

- Pour milk slowly while you remove the mixture constantly at over medium heat until it begins to thicken.

- Take a little salt and a pinch of nutmeg.

- Continue stirring occasionally until you see that the béchamel sauce begins to bubble (like a boil) and remove from heat.

- Add the béchamel sauce and stir well until everything is well distributed throughout the mass.

- Pour the filling into a bowl and let cool to room temperature. (Picture 1)

- Once you have cooled down, put the bowl into the fridge for about 3 hours. This facilitates later to shape the mass, although this step is not essential. (Picture 2)

- Take the dough from the refrigerator and, using a fork, begin to shape the dough.

- Coat the mass in egg and then in breadcrumbs.

- Fry the croquettes in a pan with oil over medium heat.

- Once golcen, place on a plate with absorbent paper to remove the excess of oil.

*Tip: If you do not have nutmeg at home, you can have a pinch of ground cinnamon, which also gives it a very rich flavor.

Picture 1: Bechamel just prepared

Picture 2: Rested bechamel 

Bon appétit!

Yogurt with peach

Today we bring you the recipe for a delicious dessert and very quick to make, your guests will be in love with it! In this case, I've done it with peach, but you can add the fruit you want, it is also good with strawberries, kiwi, apricots ...

Ingredients for 2 servings:

- Two Greek yogurts sweetened

- 1 peach

- 4 Nuts

Recipe:

- Remove the Greek yogurt in the container until the texture is uniform.

- Pour the yogurt into the bowl where you are going to serve.

- Peel and chop the peaches in about 10 pieces and place on yogurt as in the picture.

- Cut the nuts into small pieces and sprinkle on yogurt with peach.

*Tip: put the bowls in the fridge 5 minutes before serving to make them cooler.

Bon appétit!

Salmon in cubes with mustard sauce

Today I bring you the first fish recipe of the blog, it’s perfect for those who, like me, do not like very much the strongly flavored fish like salmon, but want to eat it because it is very healthy. The sauce covers the taste of fish and is yummy! It is a way to cheat a little the palate ;-)

Ingredients for 2 servings:

- 2 skinless salmon tails

- 1 orange for juice

- 1.5 tablespoons of mustard  

- 1/2 teaspoon of honey

- Oregano

- Olive oil

Recipe:

- Cut the salmon into cubes

- Squeeze the orange and strain it to remove the pulp.

- Add the mustard, the honey and a little of oregano and stir everything in a pan over low heat until it’s well blended and the texture of the sauce is slightly thickened.

- In another pan, pour a little olive oil to make grilled the salmon cubes over medium heat.

- When they are toasted, place them on the plate where you are going to serve and pour the sauce over the fish.

Bon appétit!

Meatballs

Today's recipe is very special to me because ... it's the recipe of my mother's meatballs! They are very tasty and do not take long to make, is a very convenient dish that you can bring to the office if you regularly eat out and combine with salad, fries or baked potatoes...

Ingredients for 2 servings:

- 10.58 oz of minced meat

- 1 egg

- ¼ onion

- 1 small clove garlic

- 1.5 level tablespoons of breadcrumbs

- ½ tablespoon of flour to the sauce

- 1 bay leaf

- A squirt of white wine

- Salt

- Parsley

- Olive oil

Recipe:

- Chop the garlic into very small pieces.

- In a large bowl add the meat, egg, minced garlic, a tablespoon and a half of breadcrumbs, a little salt and parsley and stir well until everything is well mixed and uniform.

- On a plate, put a bit of flour to coat the meatballs.

- Take the meat of the bowl and give it round shape with your hands. If you find it difficult at first, you can use a glass (make the ball, introduce it in the glass and move it quickly in circles), you will see how they look great!

- Roll in flour and then shake them a bit to remove the excess of flour.

- Heat olive oil in a pan (enough to cover the base) and fry the meatballs over medium heat.

- Once they are fried, put them in a separate saucepan.

- Add the bay leaf in the same saucepan.

- Strain the oil where you fried the meatballs and, in the same pan, with the oil over low heat fry the onion into cubes.

- Once it is golden, add half a tablespoon of the flour and stir until well browned.

- Add it to the saucepan with the meatballs and throw in a squirt of white wine.

- Fill the pot of water until it covers the meatballs and cook over medium heat until sauce thickens, stirring occasionally.

*Tip: to avoid that the oil burns in the pan while you are frying the meatballs, I recommend you put 3 toothpicks in the oil, because that toothpicks will burn instead of oil, that last more time, so you would fry all the meatballs.

Bon appétit!

Steak Tartar

Today we're back with a very fast recipe to make, in about 10 minutes it is ready, and it will surprise your guests. You will need a round metal mold that you can easily find at any bazaar for about one euro. 

Ingredients for 2 servings:
- 10,58 oz of minced meat
- 2 quail eggs
- 1 spring onion
- 1 clove of garlic
- 12 pickles
- 2 tablespoons of mustard
- 2 tablespoons of ketchup
- 1 teaspoon of hot paprika
- A squirt of lemon
- Olive oil
- Sal
- Black pepper 

Recipe:
- Split in cubes the onion and pickles into very small pieces and put them in a large bowl.
- Add the minced meat and mix.
- Add a little salt and a little pepper, the squirt of lemon, the chopped garlic clove, two tablespoons of mustard, ketchup and one teaspoon of hot paprika and stir everything well until all are well blended.
-  Place the round metal mold in the center of the plate where you are going to serve and fill it with the mixture.
- Make a round hole in the top of the mixture to place the quail egg yolk as decoration.
- Remove the mold and spread a dash of olive oil.


Bon appétit!

Stuffed tomatoes

Today I bring you a simple recipe for the weekend, you probably already have all the ingredients at home, so you should be encouraged to do it!

Ingredients for 2 servings:

- 4 ripe tomatoes

- 5.29 ounces of minced meat

- 2.82 ounces sliced ​​mushrooms

- ½ onion

- ½ garlic

- 1 sheet of lettuce for garnish

- Salt

- Ground black pepper

- Oregano

- Olive oil

Recipe:

- Wash the tomatoes and cut the top (the upper cover should be of 0.4 inches approximately).

- Using a spoon, gradually remove the tomato pulp and leave it empty and reserve it on a plate.

- Split in cubes the onion, mushrooms and garlic.

- In a pan put a dash of oil and add the onion until it is golden at over medium heat.

- Add the mushrooms and minced meat.

- Take a little salt, black pepper, oregano and tomato pulp and stir again until all are well blended.

- Once everything is golden, place the tomatoes on plates and begin to fill with the meat mixture.

- Finally, cut the tops of the tomatoes into 4 equal pieces and lettuce in trips to decorate the other two corners of the plate as in the photo.

*Tip: If you want, you can add a bit of mozzarella over the tomatoes and grill in the oven until cheese is melted.

Bon appétit!

Chicken curry

Today I bring you a recipe that I especially like because it is very tasty and, despite having curry, is quite mild. I love it!

Ingredients for 2 servings:

- 2 chicken breasts fillets

- 2 tablespoons of oil

- 2 tablespoons of flour

- 1 tablespoon of curry

- 1 chicken stock cube

- Water

- ½ teaspoon herbs of Provence

Recipe:

- Dice the chicken breasts and make grilled in a pan with a little oil.

- Once they are golden, put them in a separate dish.

- In the same pan, add two tablespoons of oil and two of flour and stir until you see that they have blended well and the flour is golden.

- Take the glass of water in the pan.

- Break the chicken stock cube until powder or small pieces and slowly add to the sauce while you stir constantly.

- Add the tablespoon of curry and half of a teaspoon of herbs de Provence and mix well.

- Add the chicken and make sure that they are covered, if it’s not, you can add a little more water to the sauce.

- Let it cook over medium heat until sauce is thick and the chicken breasts are tender and stir occasionally.

*Tip: it is not necessary to throw salt on chicken breasts, because the curry and the chicken stock cube give enough flavor.

Bon appétit!