These are my latest recipes Asparagus with new potatoes e of cottage cheese The asparagus season continues and I continue to bring them to the table; This time I propose them served on a sauce made with cottage cheese and orange juice; with lots of aromatic herbs together.
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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!
Spicy marinade with citrus fruits, fish and shellfish
This marinade with flavors that recall the tropical seas is excellent for many preparations of cuts of fish in large pieces, molluscs and crustaceans.
The spicy sour taste and the relatively long marinade time make it possible to obtain a perfect flavor with a short grilling.
Success is guaranteed!
Sauerkraut baked: another kitchen, another flavor
A traditional preparation with a method that at first sight may seem a bit unusual: in fact here the sauerkraut instead of being cooked slowly on the fire are passed directly into the oven; and left there until they are ready.
The first time I met this recipe I was, I confess, a little skeptical.
Today it can be said that you prepare them only like this!
The recycling kitchen:
extemporaneous vealis cutlets
I like very much the Milanese meat;
so much so that when I prepare it, I let myself get carried away and even prepare too much!
Nothing wrong with it: after all it is a filled ideal for some nice stuffed sandwiches or, as in this version freely taken from that of the cutlets vallisana, The basis for a new dish of the day.
La polenta I like it very much, it's no mystery.
I like it served in all ways, as a dish in its own right or as an accompaniment to many dishes.
And if there is any left, no problem: the next day you can use it in other ways.
For example, in the season of grilling, made on the grill.
Un Cantonese the scent of India ...
The next day a great lunch of Tandoori Chicken I found myself struggling with some surplus, both meat and vegetable and rice.
Being a fair amount, it was really worth finding how to make something pleasant out of it.
So, with a little patience and a couple of additions, I immediately remedied with a Cantonese rice Recycle!
- Guests at the stove: the tandoori chicken Nimmy
- Sunday cuisine: veal stew with peas and potatoes
- The site is updated!
- The dates of Easter
- Baked sauerkraut
- Flavors and colors on the table: a dish full of flavor and color!
- grilled polenta
- Science in 1 kitchen (my way ...):
- For the party: low lemon cake
- Chef's hats to the sea filling