Archives by category 'salty Pies and cakes'

Summer is the return to the smells, flavors, colors ... everything takes on a scent and taste good and that gives even the sight, everything is varied and tasty. I particularly have become so flavorful vegetables that require the addition of a little salt, the fruit becomes juicy as if to meet all'arsura summer, with spices that flavor as well as the terrace added to solid, impart those tones typical of summer, which gives the meat of fresh air and pasture, and the fish that smells of algae and plankton.
Today is a dish that describes the summer, there are all the ingredients: colors, smells, tastes, and with a little imagination, there is a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Serves 6:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs fresh thyme
1 small bunch basil
80 ml olive oil
oregano (optional)
fresh chilli (optional)
salt

Procedure:
Clean and slice the eggplant, zucchini, tomatoes, peppers and potatoes into cubes of 2 cm. Slice the onion coarsely and add the other ingredients. Take a baking dish, grease a little oil, pour the vegetables and chopped vegetables, season with remaining oil, thyme, basil, salt and pepper if you like. Mix together and bake at 200 degrees for 30-40 minutes, remembering to turn the preparation time to time. Serve warm or at room temperature. The ratatouille can be kept, covered in refrigerator up to 3 days.

Ok ok, it did not come true as it should be and I also had to call it by another name for the original of Chamomile , but then I said, even with this flat shape, still 1000foglie of potatoes is also because it took me forever to cut the potatoes into thin slices thin and I really think that it touched the 1000 and then the error has not been in the number of 'leaves' but only in the choice of the pan that had to be much smaller! ! (^ _ -) Anyway, apart from these useless excuses for having fake recipe Chamomile, I must admit that even in the kitchen, looks can be deceiving and in fact what was to be the flop of the evening (it's always one of the dishes prepared for dinner with friends that I mentioned in post below) has become SUCCESS: It was appreciated and enjoyed by all so that when a, because there was no more, Gianluca has sacrificed a piece of His ... AHAhHAhHAh!

Ingredients for 4 people:
800 g potato
1 large mozzarella
1 bunch of herbs (thyme, sage, basil, rosemary)
20 g butter
Salt and pepper to taste
Procedure:
Peel the potatoes, wash and slice into thin slices with a mandoline. Put them in a container full of cold water for about 5 minutes, drain and dry. Slice the mozzarella, fresh herbs cleaned by wiping with a damp cloth and chop finely. In a small bowl, mix them together with a little 'salt and pepper. Line a mold with hinged round of baking paper wet and squeezed and then a layer of potatoes, overlapping a bit '. Sprinkle with the chopped herbs and salt and cover with a few slices of mozzarella. Continue in this manner until all the ingredients, ending with a final layer of potatoes. Distributive over some clumps of butter. Bake in preheated oven at 180 degrees for 40 minutes covered with aluminum foil. After this time, delete it and continue baking until the potatoes puff on the surface appear gold. To test the doneness using a skewer, cooked when you enter it without any resistance. Remove from oven, pies and serve warm.

Always remaining in the theme 'Dinner with friends' (see post below) I have finally prepared the savory muffins! I really wanted them and I was waiting for the chance greedily. I therefore started from this point you stop to turn around all the other dishes! And ... you gotta start somewhere! And so is coming off a nice dinner rustic and semi-vegan I'm going to explain away the next post. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has in fact resisted smell freshly baked, I, as a matter of organization, I owed them served cold, but were welcome anyway. I found them delicious, maybe trying to redo some variation with other vegetables and cheese ... I'm sure I'll take the muffin-mania rages on most foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I realized when I saw the pictures to your PC: all with the sign of Zorro! Sorry! Latest: The recipe was kindly provided by Misy that I take this opportunity to greet and thank.

Ingredients for 12 muffins savory:
250g flour
200 ml milk
2 eggs
50 g butter
100g cooked ham
100gr eagleman
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compound for wet and dry ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and yeast. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour in the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until toothpick inserted, it comes out clean and dry. Let cool before serving.

It 'been a while that the foodblog sprout recipe for asparagus of all types, and then a few days ago, I found myself face to face with these beautiful green-tipped sticks flourished, and, without getting lost in unnecessary arguments, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I got carried away by the visual and olfactory sensations, and in the blink of an eye were in my basket. Went home and began work as employees of the brain, the more I looked at foodblog friends, the more I missed was the cream of asparagus Chamomile, were the guitar spaghetti asparagus, and chives robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives ... mumble mumble ... Laura really wanted something that could be a meal but a snack for lunch and so I chose this gorgeous cake asparagus brought by the blog Maite 's Kitchen Calycanthus that literally haunted me ... I made the recipe to the letter, except the sesame seeds which I thought I'd sprinkle the plum. DEFECT unique: we have eaten almost everything at dinner. Really squisitoooooo!

Ingredients:
a bunch of asparagus (400 g)
200 g flour
100 g grated parmesan
3 eggs
1 dl milk
1 dl olive oil
1 packet of yeast
a handful of sesame seeds
Salt and Pepper
Procedure:
Boil the asparagus down with care anymore 'al dente, not too thin slice and set aside. Mix grated cheese with the eggs, add milk beating with electric whips, then the sifted flour, oil and yeast, at this point add the asparagus, salt and pepper, stir with a wooden spoon and pour in a form of cake. Sprinkle with sesame seeds and bake in preheated oven for 30-40 minutes at about 180 degrees.

Lots of potatoes from the basket for mercy, a piece of provolone cheese in the fridge waiting to be taken by the hand, the terrace straborda herbs, anxiety switch the oven to heat, hunger, a little imagination and pizza potato casserole goes alone on the table. If you happen to be in this situation go quiet and fragrant with this unusual recipe.

Ingredients for 4 people:
1kg potatoes with white flesh
3 eggs
200 grams of provolone
50 g grated Parmesan cheese
a handful of sage leaves
a sprig of thyme
a sprig of parsley
extra virgin olive oil
salt and pepper to taste
Procedure:
Pass the potatoes under running cold water, cleaning with a stiff bristled brush, then punzecchiatele and cook in lightly salted water. Wash, dry and chop the herbs, provolone cut into small pieces. Drain the potatoes al dente, peel and schacciatele with the crushing potatoes directly into a bowl. Amalgamatevi eggs, grated cheese, herbs and diced provolone. Then salt and pepper and stir well with a wooden spoon. Grease a pan with little oil. When it is hot, sprinkle with breadcrumbs and as soon as this sfrigolerà, pour the mixture, leveling at about 2 cm in height with a wet spoon. Have you formed a crust on the bottom, then capolgete pizza, helping with a flat lid. Repeat oil and breadcrumbs. Fry the other side and serve hot pizza.

Have you ever wondered if you were living in another animal, which animal would you have? You can not even imagine how hard I sometimes thought! Studies on human evolution are clear: we derive from apes ... but, despite myself, I still can not be entirely convinced! For some, only to see them, is unequivocally the lineage (^ _ -), for others the matter is somewhat more complex ... Writing on this blog is helping me to clarify myself inside ... So far I have published almost all recipes fish ... I'll mica was a cat? And You? The photo below intrigues you? AhAHhAhHA!

Serves 6:
800 grams of anchovies
100 g breadcrumbs
60 g pecorino romano
10 pitted black olives
a handful of capers
a clove of garlic
a sprig of parsley
extra virgin olive oil
pepper

Procedure:
Boned anchovies. Prepare a mixture by combining the bread crumbs, pecorino cheese, black olives, capers, garlic clove, cut into small pieces, pepper, parsley and oil needed to mix well. Grease a baking sheet with oil it is available over the anchovies. Put the mixture on anchovy breadcrumbs and bake at 200 degrees for 15-20 minutes. Serve warm.