Today we propose another recipe for fun on Halloween, a terrifying ghosts! You can change the filling to your taste, certainly the smallest of the house will be happy to help you cooking.
Ingredients for 12 ghosts:
- 12 wafers of dumplings
- 2 tablespoons of cream cheese
- 8 slices of ham or turkey
- A handful of nuts
- 1 pinch of salt
- 1 pinch of pepper
- Ketchup or tomato sauce
Recipe:
- Prepare the molds for ghosts with foil. Give them more or less the shape of a cone.
- If you have baking paper, place a thin layer on aluminum molds, because then it is easier to unmold.
- Place a wafer on each mold and make folds to have the shape of ghosts.
- Enter the ghosts in the oven at 200 degrees for 15 to 20 minutes until they begin to brown.
- For the filling, use a large bowl to mix the cream cheese, ham cut into small pieces and chopped nuts.
- Add a pinch of salt and pepper and stir everything well.
- Start filling the ghosts when they have cooled.
- Then draw the eyes with ketchup or tomato sauce using a stick.
Bon appétit!
Today's recipe is very traditional, but we wanted to bring you an original touch preparing with them cod and seaweed.
Ingredients for 2 servings:
- 1 jar of cod fillets with seaweed
- 3 oz of wheat flour
- 1 teaspoon os baking powder
- 1 egg
- 1 clove garlic
- 4 oz of semi-skimmed milk
- Chopped parsley
- Olive oil
Recipe:
- Peel and cut the garlic into very small pieces, previously removing the germ.
- Mix with chopped parsley in a large bowl.
- Mash the cod fillets with seaweed and add it to the bowl.
- Add the egg, yeast, flour and milk.
- Shred with a blender until you have a smooth dough.
- In a medium saucepan or pot, put plenty of olive oil (enough to float the fritters) and heat.
- Start making the shaping form of the fritters with two spoons or with wet hands.
- Immerse them in hot oil and sees turning them until golden brown.
- Place on absorbent paper before serving.
Bon appétit!
Today's recipe is very tasty, the cava sauce gives a different touch to fish, and in this case, with trout goes well, although it is rich with any fish that you have at home.
Ingredients for 2 servings:
- 2 trout ration
- 1/2 onion
- 1 leek
- 3.5 oz of cava
- 3.5 oz of cooking cream
- 3.5 oz of fish broth
- Salt
- Pepper
- Chopped parsley
- 1 tablespoon of margarine
Recipe:
- Clean the trout, remove the bones and cut into steaks.
- Add a little salt and reserve.
- In a skillet, heat the fish broth, add the cava and cream for cooking.
- Sprinkle some black pepper and stir well.
- Let cook for 15 minutes to reduce the sauce.
- Peel the onion and cut into squares.
- Peel the leek and cut it into slices, and then each slice in half.
- In a large skillet, heat the margarine until it becomes liquid over medium heat and fry the onion and leek until tender.
- Add the trout fillets and fry on both sides until ready.
- Pour the sauce over the trout fillets and cook two minutes.
- Serve and sprinkle some chopped parsley on top.
Bon appetit!
Today's recipe is another original way of eating red cabbage, with garlic, potatoes and paprika, delicious!
Ingredients for 2 servings:
- 1/4 red cabbage
- 2 medium potatoes
- 4 cloves of garlic
- Olive oil
- Sweet paprika
- Salt
Recipe:
- Wash and cut the cabbage into elongated strips.
- Cook in a large pot of boiling water and a pinch of salt for 1 hour and a half or two hours until tender.
- Cook the potatoes in a saucepan of boiling water and a pinch of salt until soft.
- Wring well in a colander.
- Peel and cut the garlic into strips.
- In a skillet with a little olive oil, fry them until golden.
- Add the red cabbage and stir for a few minutes.
- Sprinkle 3 tablespoons of paprika and stir well to mix with the red cabagge.
- Peel the potatoes and cut them into thin slices.
- Sprinkle a little paprika also on them.
- Using a ring to serve, place a base with potatoes and garlic and put over the red cabbage.
Bon appetit!
Today's recipe is typical of Italy but with a very small variation. It supports a lot of possibilities and fillings, it's a perfect recipe!
Ingredients for 8 units:
- 12.5 oz of minced meat
- 2 oz blue cheese
- 5.3 oz of rice
- 1 egg
- Polenta
- Olive oil
Recipe:
- Fry the meat in a pan with a little olive oil.
- In a pot with boiling water and a pinch of salt, cook the rice during the time indicated by the manufacturer. Drain well.
- Start making balls of meat with the help of your hands.
- Make a hole in the center, introduce a piece of blue cheese and close again.
- With the concave palm of the hand, begin to form a layer of rice (moist your hands in water to remain compact grains).
- When you have formed, place a meat ball and wrap up the layer of rice.
- Do the same rice to cover the top of the meatball.
- Pass them in beaten egg and then in polenta.
- Fry them in hot olive oil until golden.
- Put them on absorbent paper before serving.
Bon appetit!
Today's recipe is very complete and suitable for vegetarians, surely even the smallest of the house will be happy to eat vegetables.
Ingredients for 2 servings:
- 3.5 oz of basmati rice
- 1 large aubergine
- 2 green peppers
- 1/2 red pepper
- 1 leek
- 1 onion
- 1 tomato
- 1 can of cream cheese
- Olive oil
Recipe:
- In a pot with boiling water and a pinch of salt, cooked basmati rice for 10 minutes. Drain well.
- Cut the aubergine in half (lengthwise) and empty with a knife and a spoon. Save the skin to serve.
- Cut into squares the inside the aubergine and green and red peppers.
- Peel the onion and leek and cut into squares.
- Wash the tomato and cut in the same way.
- In a skillet with a little olive oil over medium heat, fry the vegetables until soft.
- Add the drained rice and fry a few minutes more.
- Low the heat, pour the cream cheese and stir to mix well with all vegetables.
Bon appetit!
We wanted to prepare this recipe because many people relegates the red cabagge to the Christmas holidays, and it is a very rich and healthy vegetable for its large number of properties. With this recipe there is no excuse, even for those who do not like the taste too, as the accompanying carrying concealed much of its flavor.
Ingredients for 2 servings:
- 1/4 red cabbage
- 1 red apple
- 1/2 onion
- 1 dash of wine vinegar
- 1 dash of white wine
- 1 chicken bouillon cube
- Pinions
- Oil
- Salt
- Water
Recipe:
- Wash and cut into strips the red cabbage.
- In a large pot with boiling water and salt, cook for 1 hour and a half or two hours until soft.
- Put in a colander to remove the excess of cooking water.
- Peel and cut the onion into julienne.
- Peel and cut the apple into cubes.
- In a pan with a drizzle of olive oil, fry the onion until soft and add the apple until lightly browned.
- Pour a splash of vinegar and stir until it has evaporated.
- Add half a glass of water, the crumbled bouillon cube and a splash of white wine.
- Stir well and cook over medium heat until the water has evaporated, left a light sauce and onion and apple have caramelized.
- Add the red cabbage and stir well to mix the taste with the other ingredients.
- Fry the pinions until brown in a skillet over medium heat without any oil.
- Add them to the pan and stir two more minutes.
Bon appetit!
Today we give you this idea for a snack or a quick but healthy dinner, it will only take 10 minutes to prepare!
Ingredients for 2 servings:
- 10 redpeppers
- 2 tablespoons of blue cheese cream
- 7 oz of baby eels
- 15 nuts
- 1 bunch of fresh spinach
Recipe:
- In a pan with a few drops of olive oil, fry over medium-low the spinach until they lose their volume.
- Using a mortar, chop the nuts until you make small pieces.
- In a saucepan, heat the cream blue cheese until it becomes liquid.
- In a bowl, mix the baby eels with nuts, spinach and blue cheese cream.
- Stir to mix well the ingredients.
- Using a spoon, fill the peppers.
Bon appetit!
Today we bring you a recipe dedicated to cheese lovers.
Ingredients for 2 people:
- 2 fillets of beef
- 2.64 oz of roquefort cheese
- 1/2 onion
- 9 oz of semi-skimmed milk
- A splash of white wine
- Salt
- Olive oil
- 1 egg
- Flour
- Chopped cookie with garlic and parsley
- Chopped parsley
Recipe:
- Peel and cut the onion into small cubes.
- In a skillet with a little olive oil, fry until golden.
- Pour the white wine and let it boil a few minutes to evaporate the alcohol.
- Add the roquefort cheese cut into pieces and, using a wooden spoon, start crumbling until melted.
- Incorporate milk and stir until you see it thickens the sauce. (When cooling, it will thicken more, so when we cook should not be too thick).
- Pour into a vessel suitable for mixer and whisk until you get a smooth sauce.
- Sprinkle a little salt on the fillets.
- Pass them in flour, then in egg and then in the chopped cookie with garlic and parsley.
- Fry in a pan with a little olive oil over medium heat to brown on the outside and cooked through inside.
- Serve and serve the sauce over the escalope.
- Sprinkle a little chopped parsley on top for garnish.
Bon appetit!
You know that we love risotto, it's an Italian dish so creamy that we find delicious, and we love to try different flavors!
Ingredients for 2 servings:
- 180 g of pump rice
- 1/2 onion
- 1 tablespoon of margarine
- 1/2 liter of vegetable broth
- 1 dash of white wine
- 50 g Parmesan cheese
- 50 gr blue cheese
- 50 g Emmental cheese
- 50 gr goat cheese
- Salt
- Ground black pepper
- Chopped parsley
Recipe:
- Peel and cut the onion into small squares.
- In a large skillet, heat the margarine over low heat until it dissolves.
- Fry the onion in the pan until soft.
- Add the rice and fry for 3 minutes.
- Pour the splash of white wine and stir until it has evaporated.
- Add half the broth and cook until it evaporates.
- Sprinkle a little salt on the rice and stir well.
- Continue pouring broth slowly until you see the rice is just right (remember that it has to be creamy).
- Meanwhile, grate all cheeses.
- When the rice is just right, remove from heat.
- Add the grated cheese, reserving a little Parmesan, and stir to melt and mix well with rice flavors.
- Serve and sprinkle the parmesan we had reserved and chopped parsley on top.
Bon appétit!
Today we're back with a new variety of risotto, an Italian dish that we love, and we usually try with different ingredients, admit what you most want!
Ingredients for 2 servings:
- 6.35 oz of pudding rice
- 5.3 oz of pumpkin
- 1/4 of onion
- 4 tablespoons of spreadable cheese
- Vegetable broth
- Black pepper
- Salt
- Olive oil
Recipe:
- Peel the pumpkin and grate it.
- Peel the onion and cut into squares.
- In a skillet with a little olive oil, fry the onion and pumpkin until soft.
- Add the pudding rice with a little salt and black pepper and fry all for two minutes while you move continuously.
- Pour the vegetable broth slowly until the rice is done (must have a little broth, do not wait for the rice to absorb all).
- Remove from heat and add the spreadable cheese. Stir until blended well throughout the risotto.
Bon appetit!
This is a tasty recipe that you'll do when you don't have too much time to cook, as it is a healthy and rich dish, also prepared in 5 minutes.
Ingredients for 2 people:
- 2 carrots
- 1 zucchini
- 2 tablespoons of olive oil
- 2 tablespoons of cornstarch
- 20 ml of semi-skimmed milk
- 1 egg
- Black pepper
- Salt
Recipe:
- Wash, peel and grate the carrots and zucchini.
- Fry them in a pan with olive oil over medium heat until they are soft.
- In a bowl mix milk, cornstarch, egg, salt and black pepper.
- Add the vegetables and stir.
- Pour it on a microwave-safe mold of silicone and cook for 7 minutes at 800W.
Bon appetit!
Today's recipe is very easy to do and is very colorful with this plating, sure you want to try it! :-)
Ingredients for 2 servings:
- 1/2 cauliflower
- 1 large potato
- 3 slices of quince
- 4 cloves garlic
- Sesame seeds
- Olive oil
- Chives
- Salt
Recipe:
- Remove green leaves from the base of the cauliflower and separate the florets.
- Wash them well and cook in boiling water with a little salt.
- Wash the potatoes, peel it and cut into pieces.
- In a pot with boiling water and a little salt, boil until soft.
- Peel the garlic and cut into slices.
- In a skillet with a little olive oil, fry the garlic until golden.
- Drain the cauliflower and potatoes.
- In a glass suitable for blender, bat cauliflower and potatoes to form a puree.
- Add part of the golden garlic (you must leave some for garnish later) and beat again.
- Pour slowly the garlic oil while beating to be flirting with the puree.
- Cuts in two slices of quince and put them on a plate with sesame seeds (only on one of the two sides).
- Place two tablespoons of pureed cauliflower in the dish and a piece of quince above.
- Place the golden garlic that had booked over the cauliflower and decorate with some chives.
Bon appetit!
Today we bring this leek salad, less common than other ingredients, but that gives a spectacular flavor. It is has become one of our favorites!
Ingredients for 2 servings:
- 2 leeks
- 2 thick slices of turkey
- 1 red apple
- 2 tablespoons of mayonnaise
- Chives
Recipe:
- Cut the turkey into cubes.
- Clean the leeks and scrape out the green.
- Cut the white part sliced and separates the rings.
- In a pan with boiling water and a little salt, cook the leek rings for one minute.
- Drain them well so that they lose all the water.
- Wash the apple (with skin) into very thin slices.
- In a bowl, mix the leeks, ham and apple.
- Add the mayonnaise and stir well.
- Chop the chives and sprinkle over to decorate.
Bon appetit!
