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 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, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
For the series China is the kitchen Here is another recipe that I had prepared for the last lunch with friends on the terrace, the first Sunday of autumn.
The sweet and sour preparations are certainly among the most popular and best known is probably that of the sweet and sour pork.
This time I proposed, however, with the chicken.
The rice cooker lends itself to a lot of preparations, you just need to know, for each cereal, what is the right proportion between water and cereal to obtain the desired cooking!
This time I want to introduce you to my bulgur:
the basic preparation and garnished for a taboulè.
You just have to prepare it and tell how you found it!
From me, everyone appreciated and tasted it.
Đuveč rice, a typical Balkan rice preparation, is a rice and vegetable specialty with an intriguing flavor. Cooking requires, after having seasoned the ingredients on the fire, an absorption cooking, and as for pilaf rice and as for cooking a perfect BaiFan the rice cooker is certainly the ideal solution.
Although this rice is generally a preparation with meat and vegetables that can be used as a single dish (and more than complete), here I have prepared it in a vegetarian version, reduced to a minimum, to be used also as a side dish, and cooked for precisely in the rice cooker.
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.
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