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These are my latest recipes
Pilaf yes but ... with what is there The next day a nice barbecue in the garden with many beautiful pitasouvlaki, despite the gluttony, I had to give up the last two skewers ... And so I decided, instead of reusing them as they were the next day, of recycle together with the remaining decoration vegetables, for the preparation of a nice pilaf of rice and vegetables;
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Here you can find some of the recipes that I prepare at my house and also at friends' houses.
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!
A good fruit salad is ideal to start the day and is also a great snack in the afternoon! Therefore as soon as I get the chance I take this opportunity to prepare as much just for two or three days.
As the homemade fruit never fails, find the ingredients is not very complex.
Read the rest of the recipe ...
Pizza Party! Sunday May 26 2013
And last Sunday all was ready for a small pizza party in the garden: the time clearly was not ready ... but never mind: the house is large and the kitchen as well!
I began at the kitchen counter and, after a little appetizer, I stuck churning out pizzas.
Vegetarian friends often ask me why I don't do a vegetarian cooking section. Let's say I have never felt the need and also because many of the recipes I publish are ...
As it was passed to me, I report the recipe.
I tried it prepared by both Joseph and Nimmy, his daughter.
Simply fantastic!
Ingredients:
| 1kg chicken thighs or fillets, skinless |
| Juice of 1 lemon |
| Olive oil |
| Pinch of salt |
| 3 fat garlic cloves, peeled |
| 5cm fresh root ginger, peeled |
| 300g natural yoghurt, fork whipped and at room temperature (I like to use yoghurt with 10% fat, but you can use low-fat if you like) |
| 3 tsp cardamom powder |
| 4 tsp paprika not spicy |
| 2 tsp ground coriander |
| 1 tsp garam masala mix of cloves, cardamom, cinnamon, anis, muskat, pepper |
| ½ tsp chilli powder |
| 1 tin (small) best Tomato puri |
| 2 tsp cumin seeds, roughly ground |
| 2 tsp fennel seeds, roughly ground |
Preparation:
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Method
Slash the skinless chicken - using fillets, cut into skewer-size pieces - marinate in lemon juice, oil and salt, and refrigerate for at least 1 hour.
In the meantime, create the tandoori marinade. Blitz the garlic in a blender with a little water to create a paste. Do the same with the ginger, and combine with the yoghurt. Throw in all the other spices and mix well, including the red food coloring. The marinade should take on the hue of a prize-winning rose. I sometimes add in half a sliced onion, if it's knocking around and needs using up.
Add the chilled chicken to the mix and thoroughly work it over as if performing an Ayurveda massage or Turkish on it, making sure all the sauce is well and truly worked into the chicken. Cover and refrigerate for a couple of hours (or ideally overnight).
Cook under a hot grill for 20–25 minutes until the juices run clear when produced.
ADVICES AND NOTES:
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Notes: tsp = teaspoon (cc 5), TS = tablespoon (cc 15)
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