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!