These are my latest recipes When the asparagus season arrives in my kitchen and on the table it's a big party. And of recipes to prepare them I have already presented some (You can be found here), the most usual ones. This asparagus ragout is a version a bit 'more unusual on my table but very delicate and, I would say, refined!
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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!
Cod with vegetables and couscous
(a "light" recipe)
I always try, at least once a week, to have a meal with fish (maybe even two!).
It is much easier, given where I live, whether it is river or lake fish;
but if at the fish counter there is something of the sea that attracts me, I will not let it slip away.
A dish that I love to offer to friends; also because here it is not very known, it seems.
But it is always appreciated.
For some time I have postponed the publication of the recipe, I always felt something was missing.
Now I finally finished it even though ...
Tapenade, Provençal olive pate
There are preparations that invariably take us with their flavor to other places.
Like the tapenade which, as soon as you bite into the slice of crispy baguette on which it is placed,
accompanies us with its perfume on the coasts and in the countryside of Provence.
Here is another of the many variations possible with thedough based on leavened desserts: a very tasty sweet focaccia with plums.
Like all these fgoose, it is a fairly simple preparation:
ideal to cut into many squares to serve at a party.
You will see: everyone will like it
The fast pesto to the blender,
tradition and technology ...
Although I do not miss pestles and mortars of all kinds, materials and sizes in my home, it is always the case that I miss the time to prepare a good quantity of pesto following the certain path of tradition.
For example, when the amount of basil available is decidedly abundant:
and here comes the blender for more preparation tecnologica!
- Breading for baking
- The rules of the house 1 Rice: Risotto
- The rules of the house 2 rice: BaiFan white rice to China
- The rules of the house 3 rice: The rice pilaf
- A cherry cake by chance
- Pesto sauce
- cuttlefish all'agro
- fried chicken with lemon sauce (Chinese cuisine)
- Chinese noodles chicken and peppers (Chinese cuisine)
- Eastern sautéed spicy beef with ginger (recipe light)