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Plato tipico español realizado con patata cocida, guisantes, zanahoria, huevo cocido y salsa mahonesa.
Plato veraniego y como guarnición para acompañar otros
COMO SE PREPARA:
Se cuecen las patatas, la zanahoria y los guisantes.
Tambien se cuece el huevo.
Se mezclan todos los ingredientes anteriores una vez picados.
Se añade la salsa mahonesa.
Se le puede añadir atun, aceitunas, etc.......
y a comer.
¡¡¡sencillito!!!!!
HOW DO YOU PREPARE:
Cook the potatoes, the carrot and the peas.
Also cook the egg.
All the above ingredients are mixed once chopped.
The mahonesa sauce is added.
You can add tuna, olives, etc .......
and to eat.
Simplesll !!!!!
Seen On Pinterest
I want to try this potato and walnut kibbeh recipe. Photo courtesy of the BBC
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try this potato and walnut kibbe recipe. Enjoy Tasty Middle Eastern Food recipes and learn how to make potato and walnut kibbe.
Try Simon Rimmer's vegetarian version of this Middle-Eastern dish.
Ingredients
1 onion, grated, plus 2 onions, sliced
250g/8oz bulgur wheat, cooked
500g/1lb 2oz mashed potato
1 tsp ground cinnamon
1 tbsp fresh chopped parsley
175ml/6fl oz olive oil
2 garlic cloves, chopped
200g/7oz walnuts
100g/3½oz butter
1 tsp grated nutmeg
Greek-style yoghurt, to serve
lemon wedges, to serve
Preparation method
Preheat oven to 200C/400F/Gas 6. Grease and line a 6in/15cm x 8in/20cm baking tin.
Blend the grated onion and bulgur wheat in a food processor until smooth.
Place the mashed potato, cinnamon and parsley into bowl. Add the bulgur and onion and mix until well combined.
Heat one tablespoon of the olive oil in a frying pan and fry the sliced onions and garlic for 4-5 minutes, or until soft. Add the walnuts and butter and cook for a further two minutes.
Spoon half of the potato mixture into the greased baking dish. Add a layer of the onion and walnut mix and then finish with the rest of the potato mixture on top.
Score the mashed potato in a diamond pattern with the tip of a small, sharp knife. Pour over the remaining olive oil and bake for 20-25 minutes, or until crisp and golden-brown. Remove from the oven and sprinkle over the nutmeg.
Serve with Greek-style yoghurt and a lemon wedge.
From bbc.co.uk
arabic-food.blogspot.com/2012/06/potato-and-walnut-kibbe-...
Absolutely traditional Russian breakfast! Absolutely amazing taste! Cooking oladi will take no more than 10-15 minutes of your time but they worth every single minute! Nothing can be better on breakfast! Hot, just fried, soft inside and a bit crispy edge! It’s a best breakfast for you and your kids! Serve them with a sour cream, honey, jam or fresh berries and enjoy your breakfast! If you were in Russia and haven’t got a chance to taste Russian oladi – well, I consider you have never been in Russia at all.
INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Show us how great cooking fever you bear!! Complete 30 stages of each level to proceed as great world Chef with Mr Chef Cooking Mania @ goo.gl/ynTJKW
As a Top Chef fan, I had to come support season 1 winner, Harold Dieterle's restaurant in the West Village. I was NOT disappointed. I read about the vaunted duck meatballs and the pork belly appetizers, but sadly, the duck burger was the closest thing on the menu that early in the morning. But holy crap, this was so good. The perfect amount of heat, flavor, juiciness... I will be back.
Spicy Duck Burger
jack cheese, avocado & spiced fries
Perilla NYC
Photo also seen here:
www.jaunted.com/story/2009/9/1/131224/4477/travel/Where+A...
bloggingtopchef.blogspot.com/2008_10_01_archive.html
chicago.grubstreet.com/2008/11/top_chef_quoteorama_radhik...
www.manversation.com/category/cookingrecipes/
newyork.seriouseats.com/?utm_source=Serious+Eats+New+York...
A part of my growing "The Over Six Dollar Burger(s) series"
This is one of the oldest French dessert recipes. Make sure you use good chocolate (like Lindt, Frey) above 70% and real butter. Amazing. Also, you can keep the batter in the fridge for 5 days for an immediate gourmet treat any day of the week.
The taste of smooth milk chocolate melting in the mouth... licking the remaining off the sticky fingers - brings back memories of childhood. The allure of chocolate holds millions in its sway, adults and children alike. Thick smooth slabs of dark chocolate, crunchy nut chocolate, gourmet chocolate truffles, and yummy caramel fillings, chocolate - the range is wide. If you are a chocolate gourmet, read on and find out interesting trivia about Belgian chocolates and Swiss chocolates and the goodness of dark chocolate.
Try to glance its recipe at www.gourmetrecipe.com/recipes/chocolate-cake-moelleux-au-...
Prima di Iniziare
Per questa ricetta serve la funzione CRiSPY del forno a mircoonde (lo dico perché non tutti i modelli hanno questa funzione =/)
e la CARTA FORNO
Tempo di preparazione: 5 minuti
Tempo di cottura: 11 minuti (ma regolatevi col vostro forno e con i vostri gusti)
Ingredienti
FARINA 00: 190 gr cr. di
ACQUA GASATA : 100 gr di
LATTE : 80 gr di ( io uso il Latte di SoYa x questioni di intolleranza)
LIEVITO PER DOLCI : 1 bustina
SALE q.b.
OLIO Extra Vergine d'Oliva 1 cucchiaio
Setacciare insieme in una ciotola gli INGREDIENTI SOLIDI (farina, lievito, sale)
Aggiungere il LATTE e mescolare con un cucchiaio
Aggiungere un pò d'OLIO e mescolare
infine aggiungere l'ACQUA GASATA e mescolare.
Mettere la CARTA FORNO sul PIATTO CRISPI e ungerla con un pochino d'OLIO
Versare il composto appiccicoso
Racchiudere la carta forno intorno al composto per dare la forma del pane
Ungere leggermente il sopra per dare il colore dorato alla pagnottina.
Mettere nel Forno a Microonde nella FUNZIONE CRISPY
e cuocere per 11 MINUTI
Ne verrà fuori una pagnottella da cr 220gr.
VARIANTI: si possono aggiungere SPEZIE quali origano e rosmarino
e presto sperimenterò anche il pane alla birra )che ho già fatto nel forno normale ma voglio adattare la ricetta al microonde) e alle verdure(ho la fissa di provare questo pane con le cipolle! Appena lo faccio aggiorno il post!)
CURIOSITA': Questo pane resta morbido anche il giorno dopo, come una focaccia molto spessa, non so se dura anche più giorni perché io e il Maritozzo lo cuciniamo e lo finiamo quasi subito! xD
La ricetta d'origine l'ho letta qui
રીત : પ્રેશર કૂકરમાં ઘી ગરમ કરો. તેમાં ગાજર નાખીને ૫ મિનિટ સુધી હલાવો. ત્યારબાદ તેમાં દૂધ નાખીને સીટી બોલાવો. ત્યારબાદ ગાજરને નીકાળી એક નોનસ્ટિક પેનમાં નાખો અને ખાંડ મિક્સ કરો. તેને તીવ્ર આંચ પર ૫ થી ૭ મિનિટ સુધી હલાવો. હવે તેમાં માવો નાખીને ૨ મિનિટ સુધી સતત હલાવો. ત્યારબાદ તેમાં કિસમિસ, બદામ અને એલચી પાવડર નાખીને ૧ મિનિટ સુધી રાંધો. ત્યારબાદ તેને ગરમાગરમ સર્વ કરો.
An innovative, free and comprehensive site providing news and information on everything related to food has been launched.
In the distant dry desert grows a balanced fruit on date palms that nourishes everyone through the toughest athletes to essentially the most delicate infants. Whether anyone fancy Sukkari, Saggae, Ajwa as well as Medjool, the variety of dates will be as vast and diversified because ocean. With over 500 sorts of dates, Sukkari is our most prized possession if we seek moist, sweet along with caramel-like flavour, whereas Ajwa will be the go to for their medicinal healing. Saggae dates are a recent addition in case you prefer a less sweet date as opposed to Sukkari date, and in case you love a fibrous, lustrous yet moist date.
Absolutely traditional Russian breakfast! Absolutely amazing taste! Cooking oladi will take no more than 10-15 minutes of your time but they worth every single minute! Nothing can be better on breakfast! Hot, just fried, soft inside and a bit crispy edge! It’s a best breakfast for you and your kids! Serve them with a sour cream, honey, jam or fresh berries and enjoy your breakfast! If you were in Russia and haven’t got a chance to taste Russian oladi – well, I consider you have never been in Russia at all.
Absolutely traditional Russian breakfast! Absolutely amazing taste! Cooking oladi will take no more than 10-15 minutes of your time but they worth every single minute! Nothing can be better on breakfast! Hot, just fried, soft inside and a bit crispy edge! It’s a best breakfast for you and your kids! Serve them with a sour cream, honey, jam or fresh berries and enjoy your breakfast! If you were in Russia and haven’t got a chance to taste Russian oladi – well, I consider you have never been in Russia at all.
Watch Veg Biryani Recipe video in English by Sonia Goyal.
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Watch Veg Biryani Recipe video in Hindi by Sonia Goyal.
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Biryani is a complete meal itself and can be eaten as main dish or with plain yogurt, cucumber raita, potato raita, pickles, coriander chutney or simple papad.
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Watch Stuffed Okra Recipe video in English by Sonia Goyal.
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Watch Bharwa Bhindi Recipe video in Hindi by Sonia Goyal.
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Simple recipe of stuffed okra or bharwa bhindi to add a new flavor in your platter. Slit okra lengthwise and then stuff with powdered spices. Later sauteed with onions till tender and serve hot with roti, paratha, puri or dal chawal. It is very adaptive recipe as you can add or subtract spices as per your taste!
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Published October 2011
£ 14.99, hardback
Trained in the classic French style and an inveterate global traveler with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking.
The book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot soufflés and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today’s fresher, lighter palate.
Illustrated throughout with Martin Brigdale’s stunning photographs and designed in a clear, modern, easy-to-follow style, Desserts is set to become a classic from the moment it is published.
For more information please contact publicity@quadrille.co.uk
Published October 2011
£20, hardback
A collection of brilliant ideas and recipes for healthy meals that are quick and easy to prepare as well as tasting incredible – flash food is not just a way of cooking but a way of life. Easily prepared ingredients and fast flavourings literally flash in the pan but this is fast food cleverly designed to keep you trim and fit. Laura’s easily prepared flavour bombs, pastes, glazes and dressings are made from health-giving herbs and spices and draw on different world cuisines to ensure that the taste buds keep tingling. This is the everyday cooking of the future, making the ordinary extraordinary by allowing readers to transform familiar basic everyday ingredients, like fish fillets and steaks, chicken breasts and thighs, into a wide range of exciting and nutritious meals. From Salmon Fillets Glazed with Mustard and Maple Syrup and Lemon Pesto Scallops to Pork Cutlets with Sage and Anchovy and Cauliflower Steaks with Sweet Chilli Soy, there are dishes for all types of meals and occasions, even energising breakfasts and all-day snacks. Fast, healthy, simple and flavourpacked, this innovative book will become the essential guide for everyone looking for fabulous fast food for a fit life.
For more information please contact publicity@quadrille.co.uk
Watch Jackfruit Pulao Recipe video in English by Sonia Goyal.
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Watch Jackfruit Pulao Recipe video in Hindi by Sonia Goyal.
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This is prepared by jackfruit, rice, onion, ginger and garlic, whole and powdered spices and with cashew nuts. Jack fruit is high in carbohydrates, has vitamin A, protein, potassium and fibre. As a fruit, it is very high in carbohydrate as well as protein.
Try this unique pulao recipe - which tastes really yum-yum!
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Watch Banana Kheer Recipe video in English by Sonia Goyal.
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Watch Banana Kheer Recipe video in Hindi by Sonia Goyal.
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Banana kheer recipe is prepared with ripe bananas, milk, cashew paste and used some sugar to taste. Cardamom powder and saffron are used to enhance the taste and appearance of this indian delight dessert.
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Traditional coconut Bebinca recipe has 16 layers, but you can make as many as you like. A rare delicacy from the western coastal region of India, this sweet is sure to remain in your list of favorites.
Watch Kadai Paneer Recipe video in English by Sameer Goyal.
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Watch Kadai Paneer Recipe video in Hindi by Sameer Goyal.
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Kadahi paneer recipe is an Indian cottage cheese recipe served with Indian flat breads including Roti, Paratha, Nan, Kulcha, Tandoori Roti, Roomali Roti etc.
Flavors of garlic, ginger and coriander seeds give it an extra bonus. Company of diced green capsicum and diced onion make it more sumptuous.
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