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!
Here is another of the many variations possible with thedough based on leavened desserts: a very tasty sweet focaccia with apples.
Nothing complicated, especially if the dough has already been prepared;
but certainly successful.
The last time I put it on the table was a battle at the last slice!
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.
An ideal rice preparation to accompany exotic dishes is this variant, with the scent of coconut, of the classic BaiFan (白饭), white rice with Chinese.
It happened to me to find it in oriental restaurants that proposed a kitchen closer to that of Southeast Asia;
even though I prepared this preparation on my own, without looking for it in books and cookbooks.
And I liked the result; as was also pleasing to my guests.
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.
Page 4 of 66