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!
The pizza is a passion of mine; and I always try, even at home, to make it as similar as possible to that of the pizzeria.
When last summer a friend gave me the oven for the pizza, which I've been for a long time doubtful, I wanted to try it well and see what came out.
Well, yes: it works!
Hard-boiled egg sauce, fake mayonnaise!
IN PREPARATION
I call this sauce my fake mayonnaise because the ingredients, after all, are the same ones I use to prepare mayonnaise.
But with one difference: the eggs used are firm!
And there are also some advantages, since this sauce does not go crazy and the risk of salmonella, if used immediately, is almost nil.
What is never without a boiled green sauce?
I just can not imagine it ...
Of course there are also many other sauces and condiments, but the green sauce, at least on my table, can not and should never be missed.
I do it well.
Butterzopf
(German Butter Bread)
This is the Sunday bread that is, in fact already from Saturday, in every Swiss bakery;
and now at the supermarket even every day.
Preparing it at home is not difficult and, among the recipes I have tried, I think this is among the best!
Baked casserole with spiced parsnip and various tubers
As it is written in a recent recipe also autumn, with its offer of every type of root and tuber, allows us to get to the table with tasty and full of color dishes.
As in this oven pan where, to the taste a little unusual of parsnip, potatoes and carrots of every color and flavor are combined with the intriguing touch of paprika.
- Couscous with vegetable ragout (a "light" recipe)
- Pork goulash
- Wok of winter vegetables to Five Spice
- Basic dough for bāozi (包子) and mántóu (馒头), steamed Chinese breads
- red cabbage
- Shau never prawn, Chinese cuisine
- Halloween, bones almonds and cinnamon
- Shau never pork, Chinese cuisine
- Pumpkin cream
- Monkfish grilled with capers and tomatoes seal