We made this recipe again with "Juicy into the pan" of Maggi, is a special paper impregnated into the chicken flavor you prefer: tomato Provencal, barbecue, herbs and garlic. The best is that you do not need to use oil, with these papers chicken is juicy and spicy. Easier impossible! Ingredients for 2 persons: - 1 chicken breast - 2 sheets of "Juicy tomatoes to the pan with the barbecue" - 1/2 of tomato - 1/4 of onion - 1/2 of carrot - 2 leaves of lettuce - 2 fajitas - Parsley for garnish Recipe: - Wash, peel and cut the carrots and onion into strips. - Wash and cut the lettuce into strips and tomatoes into cubes. - Place the chicken breast stretched between two papers of "Juicy into the pan." - Cook it in a pan without any oil, as the leading condiment on paper is enough. - Heat in a skillet the fajitas, individually, about 30-40 seconds per side. - Stretch each fajita and place in the center vegetables and shredded chicken. - Roll it and cut into rolls of about 2 cm. - Serve and garnish with chopped parsley. - If you prefer, you can also leave the whole fajita as in the next picture.
The recipe for Scottish eggs is very easy to make and it's ready very fast, so you don't have excuses to prepare it! Ingredients for 4 units: - 4 quail eggs - 2 fresh white sausages - Bread crumbs - Flour - Olive oil Recipe: - Cook the quail eggs in boiling water for 4-5 minutes. - Meanwhile, remove the skin from the sausage. - Peel the eggs and slip in a little flour to stick better the meat. - Wrap them in sausage meat until they are completely covered and give a few laps gently in your hand so that the meat is firmly pressed. - Roll the balls in breadcrumbs. - Fry them in hot oil until browned on the outside. - Put them on absorbent paper to remove excess oil and serve. Bon appetit!
Today we return with another proposal of appetizers with crackers, they have been a revelation for snacks at home! Ingredients and recipe for salmon appetizers (4 pcs): - 4 crackers - 3.5 oz of of smoked salmon - 2 eggs of quail - 1 tablespoon of mayonnaise - 1 teaspoon of capers - Cook the quail eggs in boiling water for 4-5 minutes. - Let them cool and peel them. - Cut the smoked salmon into 4 similar pieces and place them on crackers. - Part quail eggs in half and place each half on salmon. - Cut the capers into small pieces and mix with mayonnaise. - Place some of the mixture over the eggs. Ingredients and recipe for red peppers appetizers (4 pcs): - 4 crackers - 6 red peppers - 3.5 oz of eels - 1/2 garlic - 1 chilli - 1 dash of milk - Olive oil - Put the peppers to drain. - Peel and chop the garlic into thin slices. - In a skillet with a little olive oil, fry the garlic until it begins to brown. - Add the chilli, fry another minute and add the eels. - Fry all together for a few minutes so that the eels caught the taste of garlic. - In a blender suitable for glass, adds two red peppers, the splash of milk and other oil. - Whisk until you have a uniform and light sauce. (If it's too thick add a few drops of milk and if it's very liquid a few drops of oil ). - Take the red peppers in hand like a cone and fill them with the eels using a spoon. - Place on cookies and pour over a little pepper sauce. Bon appetit!
We recently discovered the soft wheat, we tried this salad and it has become one of the star dishes at home this summer, we love it! Ingredients for 2 servings: - 5.3 oz of soft wheat - 1 boiled egg - 1 carrot - 1 tomato - 1 can of natural tuna - 1.8 oz of cooked peas - 15 black olives - Olive oil - Vinegar - Salt Recipe: - Bake the soft wheat in boiling water for 10 minutes. - Drain well to remove excess water. While cooked tender wheat can start preparing the remaining ingredients. - Wash, peel and cut into cubes carrots (raw). - Wash and cut tomatoes into cubes. - Cook the egg, peel it and cut it into strips. - Drain the can of tuna, peas and olives. - Cut in half black olives. - Mix all ingredients in a bowl, stir well and dress it with olive oil, salt and vinegar. Bon appetit!
Today's recipe is ideal for the little ones to eat fruit because they are very rich (you can make healthier version without sugar, but one day is one day!). Ingredients for 8 units: - 4.5 oz of mashed picks - 3.4 oz of water - 2.7 oz of sugar - 0.2 oz of agar - A little sugar to coat the gummies Recipe: - Wash, cut and beat with a mixer the picks. - In a saucepan, heat the water until boiling, add the agar-agar and stir well to dissolve. - Let boil for two minutes. - Remove from heat, add the puree of picks and stir for a while until mixed well. - Return to heat it on the fire to boil two minutes. - Pour into molds (we used a silicone one to make ice). - Allowed to warm to room temperature and then enter it in the fridge for two hours. - Unmold gummies and coat them in sugar just before serving. Bon appetit!
Today we present two versions of the same recipe, bombs of meat filled with egg and other with provolone cheese, which one do you prefer?
Ingredients for 4 pumps: - 7 oz of beef - 4 eggs quail / 4 slices provolone cheese - Salt - 1 egg - Olive oil
- Cookie chopped
Recipe: - If you choose the version stuffed with egg, boil quail eggs for 4-5 minutes in boiling water. Let cool and peel them. - Beat the egg in a bowl and pour some chopped cookie on another plate. - Divide the meat into four parts, take over and give the rounded shape like a large meatball. - Make a hole with your finger in the center and enter the filler (provolone cheese or quail eggs) and re-plug the hole so you can not see the filling. - Pass through the beaten egg and then in the chopped cookie. - In a pan with olive oil, fry the meat pump until browned on the outside. - Pass it on absorbent paper to remove excess oil and serve. Bon appetit!
Today's recipe is a very rich and colorful starter, and it's easy and quick to do! Ingredients for 2 servings: - 1 large potato - 2 medium tomatoes - Caramelized onion - Balsamic cream - Chopped parsley Recipe: - Wash the potato and boil it in water. - Wash the tomatoes and cut into slices of similar thickness, choose the central slices to make them larger. - Peel the potato and cut into slices similar to the thickness of the tomatoes. Select the slices that have a similar size of the tomatoes. - Start serving sandwiching a potato slice, a tomato and a layer of caramelized onion. - Repeat to make two layers and finish decorating with a smaller slice of tomato, a little caramelized onion and sprinkle chopped parsley on top. - Decorate the plate with Balsamic cream. Bon appetit!
Today's recipe is very refreshing and healthy because it is made with natural fruit juice, and is very easy! Ingredients for 8 units: - 3 oranges for juice - 4 kiwis - 2 tablespoons of sugar - Molds for ice cream Recipe: - Squeeze the oranges. - Strain the juice to remove the pulp. - Add a tablespoon of sugar and stir well. - Pour the orange juice over the molds by filling about halfway. - Keep them in the freezer for an hour to freeze. - Peel the kiwis, remove the bones and whisk with mixer until liquid. - Add the other tablespoon of sugar and stir well. - Pour the kiwis into the molds of the ice cream until you fill them and put again in the freezer for another hour to freeze. Bon appétit!
Today we present a quick way to prepare a rich and healthy food without complicate, ideal for even the laziest! Ingredients for 2 servings: - 1 pack of oriental noodles - 2 chicken breasts - 2 tablespoons oil - 1/2 of onion - 1/2 of green pepper - 1/2 of red pepper - 13.5 oz of water Recipe: - Wash and cut into squares onion, green pepper and red pepper. - In a pan with two tablespoons of olive oil over medium heat fry the vegetables a few minutes. - Add the chicken and fry until brown all over. - Sprinkle over vegetables and chicken the seasoning. - Stir a little and add the water. - Add the noodles and cook slowly while you separate the noodles. - Wait until the noodles have absorbed the broth and are cooked through, stirring occasionally. Bon appetit!
Today we propose three ideas for a special appetizer, perfect for summer! Ingredients and recipe for salmon tartare appetizers (4 pcs): - 4 crackers for appetizers - 1.8 oz of smoked salmon - 1/4 of onion - 2 teaspoons of capers - Olive oil - Chop the salmon, onion and capers into small cubes and mix well. Reserve a while in the fridge. - Then grease with a drop of oil a small cylinder-shaped mold to unmold more easily. - Enter a spoonful of the mixture and press a little to have no gaps. - Unmold and place on a crackers for appetizers. Ingredients and recipe for sausage pate appetizers (6 pcs): - 6 crackers for appetizers - 3.5 oz of fresh sausage - 1.4 oz of evaporated milk - 1 tablespoon of cream cheese - Peel the sausage and break it up. - Fry in a skillet over medium power without any oil until it changes of color. - Add evaporated milk and cheese and stir until mix well with fresh sausage. - In a vessel suitable for mixer, beat everything well until you have an orange-red paste (if you see that is too thick for your taste you can add a few more drops of evaporated milk). - Let cool to room temperature and put in the fridge for a while to acquire the final texture. - Rub it on special crackers. Ingredients and recipe for mini burgers appetizers (4 pcs): - 4 crackers for appetizers - 3 oz of minced meat - 4 slices of goat cheese - 4 teaspoons of caramelized onion - Olive oil - Knead the meat to give the rounded shape of the mini burgers and fry in a pan with a few drops of olive oil. - When they are almost done by both sides, placed at top a slice of goat cheese on each and fry them a few seconds in the side that you have put the portion of cheese. - Place on the crackers and put a teaspoon over of caramelized onion. Bon appetit!
Today's dessert is an Italian classic that we wanted to renew adding a cool look with the presentation and combining it with picks of Jerte, which are in season! Ingredients for 2 servings: - 4.5 oz of spreadable cheese - 3.4 oz of cream - 2.11 oz of sugar - 2 sheets of gelatin - 8.8 oz of picks - Mint leaves Recipe: - Put soaked sheets of gelatin in cold water. - In a saucepan heat the cream with half the sugar. - Bring to a boil, remove from heat, add the spreadable cheese and stir well until it dissolves. - Add the drained gelatine sheet and again stir to mix everything well. - Put on the glasses, let it cool and then put it in the refrigerator about 3 hours until set. - Meanwhile, wash and cut into picks. - In a blender suitable for glass, add the picks and the remaining sugar and beat well until it is smooth cream. - Place the other sheet soaked gelatin in cold water. - Pour it over a saucepan and heat over medium heat for 20 or so minutes to reduce slightly, stirring occasionally. - Remove from heat and add the well drained another sheet of gelatin. - Stir well to mix it up a few minutes and allow to warm to room temperature. - When you have it tempered pour over the tops and store in the refrigerator two hours to curdle again. - Garnish with mint leaves. Bon appetit!
This burger is a good alternative if you want a more special one, the mixture of sweet and salty flavors that has done very good, you must try it! Ingredients for 2 burgers: - 2 burgers Deer - 2 pcs hamburger bread - 4 slices of goat cheese - Caramelized Onion - Jam strawberry / raspberry - Arugula - Lamb's lettuce - 2 tablespoons of lemon juice - 1 tablespoon of white vinegar - 1 tablespoon of honey - 1/2 tablespoon of mustard - 3 tablespoons of oil - Ground black pepper Recipe: - Fry the burgers in a skillet with a few drops of olive oil. - When browned on one of the two sides, turn it over and place two slices of goat cheese on the golden side of the burgers. - While, you can do the honey mustard sauce: in a bowl mix the lemon, vinegar, honey, mustard and a pinch of black pepper. - Mix well and add the 3 tablespoons of oil as you continue stirring. - Open the hamburger bread and place on top a bit of honey and mustard sauce. - On the bottom put a pinch of strawberry or raspberryjam and arugula. - When the meat is just right, put it over the arugula and put a spoonful of caramelized onions over. - Serve the hamburger with lamb's lettuce. Bon appetit!
