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!
