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!
Flavors and colors on the table:
a dish full of flavor and color!
Often to put on the table a single dish that can represent a complete meal of everything is likely to skip one seasoning not marginal:
a preparation rich in color that also makes it a pleasure to the eye.
This is my proposal a few days ago:
La polenta I like it very much, it's no mystery.
I like it served in all ways, as a dish in its own right or as an accompaniment to many dishes.
And if there is any left, no problem: the next day you can use it in other ways.
For example, in the season of grilling, made on the grill.
Science in the 1 kitchen
(my way...):
The goodness of a cake is determined by the speed of reduction of the volume of space occupied on a cutting board in a given time and given a predetermined number of users of the same.
Low lemon cake,
ideal for children's parties!
This is a simple and greedy cake: in practice if you do not remove the temptation to continue using it (just another piece, from the ...) is unstoppable.
And it is a cake that has the advantage of being adaptable to different shapes and sizes: just double, triple or even quintuple the quantities indicated.
Trays larger in my oven does not go.
Chef's hats to the sea filling
The stuffed pasta, even the most refined, all have their origins, in the end, from the imagination in re-using and re-presenting under a new aspect what has remained of the preparations of the day before.
Why not?
like these toques prepared with stuffing left over from the preparation of a dish stuffed squid!