These are my latest recipes Waiting for the arrival of the first local asparagus, comfort me with these fantastic Bassano white kindly given to me by a friend that in this period there often travels for work.
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Some of the recipes I prepare at my home and also at friends' homes.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;
also because, on certain classic preparations, each village and each family have their own original version!
On this page, from day to day, a new or revised recipe may appear;
but also the story of a lunch prepared or eaten in company.
Just like some curiosity ...
Enjoy the reading!
I have already proposed many potato salads; I like them all and I always see them put on the table of every kind.
For several months I started to try this version and, now that I think well tested, I propose to those who read me:
I do not want to deprive anyone of the pleasure of trying it.
How many times it seems to us that the béchamel on baked pasta (or another preparation to be baked in the oven) is not exactly what we would like.
Most of the time, we are satisfied with mixing grated Parmesan cheese and baking it.
But ... there is Mornay sauce, a very useful sauce not only to bind vegetables to be baked in the oven and to enrich fish and white meats during the gratin.
There is a small section, in these pages, which is called my way;
contains some basic preparations also useful for improvising, if desired, one new recipe.
Like this plum tart with prunes... that in fact it is not so new!
It is indeed a, let's call it that, copy and paste culinary combining two basic preparations together ...
Turning around the internet you will always find new recipes to try and adapt to your tastes.
Like this delicate Sicilian marzipan donut taken from an idea of the blog of Maria Grazia Tomaselli.
Clearly I could not keep from adapting it to my habits in the kitchen ...
the pleasure of repeating and enjoying it!
The beef gulasch with cumin aroma,
the recipe of Tim Mälzer
This version of the beef goulash, characterized by the scent of cumin toasted and crushed in a mortar, is the interpretation used by chef Tim Mälzer and taken back to her collection of recipes, Home, recently published.
It was presented so well that I could not help repeating it in my kitchen:
it's delicious!
- Focaccia di spelta, method no knead (without dough)
- Rice pilaf in the rice cooker
- Zimtrollen - Girelle leavened with cinnamon
- Grilled pork chops with olives
- The briam - Μπριάμ
- Pasta with tuna sauce (canned)
- Cooking on vacation: the recycled omelettes
- Cooking on vacation: pasta with zucchini and shrimp
- Cooking on vacation: we can do it!
- Pasta with flounder sauce