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 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!

Google ads

<

 

 

Print Friendly, PDF & Email

King prawn curry with coconut flavored rice

King prawn curry with coconut flavored rice 

In my kitchen there are recipes that, although inspired by oriental cuisine, are not the reference to a specific preparation, learned from a manual or taught to me.

These are dishes that, born of whole plant on my stove, want to be my homage to oriental cuisine ...

Like this prawn curry!

 

Read the rest of the recipe...

Print Friendly, PDF & Email

Beef with bamboo and Chinese mushrooms

 

Bamboo beef and mushrooms
(Chinese cooking)

Among the various Chinese meat dishes that pass frequently on my table, this is one of the simplest.
It is prepared quickly and the ingredients, as well as being easy to find, are generally all at hand.


Read the rest of the recipe...

Print Friendly, PDF & Email

the bulgur in the rice cooker

 
The bulgur in the rice cooker  

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.

Read the rest of the recipe...

Print Friendly, PDF & Email

Sweet and sour chicken

Sweet and sour chicken
(Chinese cooking)

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.

 

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...