Rack of lamb with orange sauce

Sheep meat is very juicy and mix with orange sauce enhances the flavor, is very rich! 

Ingredients for 2 servings:
- 2 French rack of lamb ribs
- 34 oz of orange juice
- Salt
- Pepper
- Oil

Recipe:
- Heat the orange juice over medium heat for about 30 minutes. You will see that the sauce has reduced to be slightly thicker and darker.
- Sprinkle salt and pepper to taste to the ribs.
- In a skillet with a little olive oil, fry them until golden.
- Add the reduced orange sauce and cook everything together over low heat for 5 minutes until the ribs absorb the flavor of the sauce.

Bon appetit!

Lemon chicken

This recipe has an oriental inspiration, I am sure you'll love it!

Ingredients for 2 servings:
- 4 cans of chicken breast in oil 
- 2 oz of of broth
- 5 tablespoons of lemon juice
- 2 tablespoons of sugar
- 1/2 teaspoon of cornstarch
- 2 tablespoons of water
- 2 tablespoons of white wine
- 20 almonds chips
- 1/2 teaspoon of ground ginger
- Olive oil

Recipe:
- Drain the chicken breasts and cut them into small pieces.
- Place in a bowl and add the white wine and ginger and stir everything well to mix.
- Cover with plastic wrap and store in the fridge while preparing the sauce.
- Heat the lemon juice in a saucepan with the chicken broth.
- Add the cornstarch and continuously stir until completely dissolved.
- Also dissolve the sugar and let it cook over low heat for a while until you have a jelly-like.
- Cut the almonds into small pieces and reserve.
- Take the chicken from the refrigerator and fry in a skillet with a little olive oil, until golden.
- Add almonds and lemon sauce.
- Stir well few seconds for chicken absorbs the flavor of the sauce.

Bon appetit!

Chicken and nuts cannelloni

It is the first time I tried to cook cannelloni in the microwave, but we'll repeat secure because we love the result of this Italian recipe.

Ingredients for 2 persons:
- 8 precooked cannelloni/lasagna sheets
- 2 cans of chicken breast with tomato 
- 20 units of walnuts
- 1/4 of onion
- 1 egg
- 3 tablespoons of flour
- 2 tablespoons of oil
- 5 oz of skimmed milk
- Salt
- Nutmeg

Recipe:
- Put soaking in hot water the precooked cannelloni sheets for 20 minutes.
- Cook the eggs for 10 minutes in boiling water.
- Cut into cubes the onion and fry over medium heat until golden.
- Part into cubes and mix in a bowl the chicken breast, nuts, boiled egg and onion.
- In a pan heat the oil, add the flour and stir constantly until browned.
- Pour the milk slowly while continuing stirring the mixture over medium heat until it begins to thicken see.
- Sprinkle a little salt and nutmeg.
- Stir occasionally until you see the white sauce begins to bubble and put out of the fire.
- Drain well the pasta sheets and begin to fill them with the mixture of the bowl forming rolls of cannelloni.
- In a microwave safe dish, place the cannelloni and pour over the white sauce to taste.
- Cook it for 5 minutes in the microwave at 800W.
- Sprinkle a little chopped parsley on top.

Bon appetit!

Mini Quiche of chicken and beer

Ingredients for 4 units:
- ½ chicken breast 
- ¼ onion
- 2 cloves of garlic
- 0.7 oz of beer
- 1 egg
- 1 dash of milk
- ½ slice of bread
- Oil
- Salt
- Pepper

Recipe:
- Peel and chop the garlic into thin slices and onion into strips.
- Fry over medium heat in a skillet with a little olive oil.
- Add diced chicken, sprinkle salt and pepper to taste and stir occasionally until golden.
- Pour the beer and simmer for about 20 minutes until the sauce has reduced and is thicker.
- In a bowl, beat the egg and mix with milk.
- Drain a little chicken and add to bowl.
- Mix well and pour over the molds to fill ¾ parts.
- Cut into small pieces the bread and place on the egg so that it covers the entire top.
- Cook it in the microwave at 800W for 2 minutes.
- Check if it is already prepared with the help of a toothpick, if it comes out clean, it's ready.

Bon appétit!

Booklets chicken breast with tomato Provencal

We return with another easy recipe to make and very tasty thanks to Maggi, who make us life easier! 

Ingredients for 2 persons:
- 2 chicken breasts
- 4 papers "Juicy into the pan with tomato Provencal" of Maggi
- 1 carrot
- 1/4 Onion
- Lettuce for garnish

Recipe:
- Wash, peel and cut the carrots and onion into strips.
- Place each 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.
- When is gold, put it on the plate and fold in half to form the booklet.
- Enter in between the vegetables and hold it with a decorative toothpick.
- Wash and cut the lettuce into strips and place on the plate for garnish.

Bon appetit!

Toast with chicken salad

This recipe is ideal to prepare quickly, you can serve on toast, as we have done, for an appetizer, or as a starter or salad for a light dinner.

Ingredients for 6 toasts:
- 2 cans of chicken breast in oil
- 6 slices of ciabatta bread
- 10 units pf cherry tomatoes
- 1/4 of cucumber
- 1/2 of avocado
- 6 tablespoons of Greek yogurt
- 2 tablespoons of honey
- 1 tablespoon of mayonnaise
- Black pepper
- Chopped parsley

Recipe:
- Cut into cubes the chicken breast, cucumber and avocado.
- Wash and cut into slices, cherry tomatoes.
- Put everything in a bowl with yogurt, honey and mayonnaise.
- Stir well to mix everything.
- Sprinkle some black pepper and chopped parsley and stir again.
- Place the mixture on toasted ciabatta bread.

Bon appetit!

Rolls of deer stuffed with foie

Today we present another recipe's made with marinated steaks, we love it!

Ingredients for 2 servings:
- 10.6 oz of marinated venison steaks
- 3.5 oz of foie gras
- 2 medium potatoes
- 1 tablespoon of margarine
- Olive oil
- Black pepper
- Salt


Recipe:
- Boil the potatoes in boiling water with a little salt.
- Cut the foie into strips of the same width as the deer steaks.
- Roll up and fry in a pan with a little olive oil.
- When the potatoes, peel and flatten with a fork.
- Add a tablespoon of margarine, mix well and serve with a metal ring.
- Pour a little olive oil on top and a little black pepper.
- Place next to the mashed rolls deer.

Bon appetit!

Deer skewers with beer and honey sauce

This recipe is made with wild meat, particularly deer steaks marinated.

Ingredients for 6 skewers:
- 9 oz of marinated steaks of deer
- 18 cherry tomatoes
- 1/2 leek
- Olive oil
- Maldon salt
- 11 oz of beer
- 0.5 oz of honey
- 0.25 oz of sesame seeds
- 1 dash of oil
- 1 teaspoon of mustard
- 1 tablespoon of lemon juice
- 1/2 teaspoon of flour.
- Black pepper

Recipe:
- In a saucepan, pour the beer and heat it.
- Bring to boil, low the heat and stir with honey, sesame oil, mustard, lemon juice, pepper and flour.
- Remove all to mix well using a whisk.
- Let simmer for 50 minutes to reduce the sauce.
- Wash, cut into slices and fry the leek in a pan with a little oil until golden.
- Fry the steaks in a skillet with a little olive oil.
- Place in the skewers the cherry tomatoes and the fillets of deer sliced.
- Serve the leek on the sides of the plate, place the skewers on top and pour some sauce.

Bon appetit!

Deer steaks with madeira sauce

This yummy recipe is perfect for eating meat in an original way, you'll love the sauce!

Ingredients for 2 servings:

- 9 oz of marinated steaks of deer

- 3 oz of mushrooms 

- 4.3 oz of white wine

- 1.7 oz of milk

- 1/2 onion

- 1/2 clove garlic

- 2 teaspoons of mustard

- 2 tablespoons of broth 

- 1.7 oz of evaporated milk

- 1 tablespoon of cornstarch

- Salt

- Pepper

Recipe:

- Fry the mushrooms in a pan with oil.

- Peel and cut the onion into strips and garlic into thin slices.

- Fry with mushrooms just until soft.

- Add the steaks and cook back and forth.

- Pour the wine and leave a few minutes for the alcohol to evaporate.

- Also add the milk, mustard, broth, a little salt and black pepper and stir everything well.

- Pour the cream and cornstarch and stir again to mix everything well.

- Bring to boil a few minutes.

Bon appetit!

Cannelloni of black sausage and emulsion of Piquillos

This original appetizer is yummy, you can also do with individual mini black sausage, to prepare caps separately for each diner.

Ingredients for 6 units:
- One rice pudding or 6 mini black sausages
- 1 medium potato
- 3 red peppers
- 1 dash of milk
- 1 dash of oil
- 1 small clove garlic


Recipe:
- Cut the black sausage into 6 equal pieces.
- Wash, peel and cut the potato into very thin slices.
- Fry the potatoes back and forth until they are soft so that later they can bend without breaking.
- Fry the black sausage until it's done.
- Surround the sides of the black sausage with potato slices.
- Place in individual bowls the cannelloni with potato.
- In a glass suitable for blender, grind the piquillo peppers with milk, oil and the garlic clove.
- Pour sauce around the cannelloni.

Bon appetit!