Print Friendly, PDF & Email

These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.

Ma ... attention:
my recipes are in my own way and it is not said that they respect the traditional canons;

also because, on certain classic preparations, every village and every family have their own original version!

On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...

Enjoy the reading!

Google ads

<

Print Friendly, PDF & Email

Baked cod with flavor breading

Baked cod with flavor breading

Frozen cod fillets are always a resource for preparing a simple, fast and tasty dinner or lunch with every type of variant:

this time seasoned and au gratin in the oven with a coating of garlic, aromatic herbs, lemon, oil, breadcrumbs and flaked almonds.

Read the rest of the recipe...

Print Friendly, PDF & Email

Pizzas, trays and focaccias, only one dough for each use Pizzas, trays and focaccia:
only one dough for each use

In the kitchen, when it comes to pizzas and related products, I often find myself trying different doughs; always looking for what gives me the best result.

For each preparation I have one special!

For a few months, however, I have found one that, without infamy and without praise, gives excellent results both in the preparation of round pizzas to be cooked between 350 ° C and 450 ° C and for trays and focaccias to be made in the home oven at 250 ° C.

Read the rest of the recipe...

Print Friendly, PDF & Email

Riz Casimir!

Riz Casimir
Casimir rice, a Swiss specialty!

Those who have visited Switzerland and its restaurants will have noticed, in many menus, the presence of a dish with a particular name: Casimir Rice.

And whoever ordered it, finding it on the list of Swiss specialties, will probably have been puzzled to see a dish of curried meat and fruit served on a bed of rice!

Yet this dish is a Swiss creation and has been present in the kitchens of restaurants and Swiss houses for almost seventy years.

Read the rest of the recipe...

Print Friendly, PDF & Email

Quick bread, without dough

Quick loaves, without dough
(technique no-knead)

Sometimes I happen to notice that I have finished the bread at home earlier than expected ... and I don't want to go to the bakery to get some freshly baked.

At home I prepare different types of bread but in general they all require careful and long processing and leavening.

By dint of trying and consulting cookbooks, however, I found a recipe that, in addition to giving a satisfactory result in a short time, requires minimal processing!

Read the rest of the recipe...

Print Friendly, PDF & Email

Moussaka

The moussaka - Moussaka
my way

To speak of Greece and its cuisine without mentioning its moussaka would be almost impossible;
and simply defining this dish as a mere vegetable pie seasoned with a meat sauce is definitely unacceptable:
because the moussaka is, and cannot be anything else, the moussaka!

Each tavern has its own recipe; and so every family;
here I tried to make a summary (my way ...)

Read the rest...