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!
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.
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.
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.
I am lucky enough to often find good chicken, not imported but from local certified ground farms (well ... I pass by on my bike, to some of these small farms, and I see them wandering around in the meadow!).
It costs a little more but it's worth it.
But then I also like to cook it with a little something extra:
this spinach chicken roll is a great alternative to everyday preparations.
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