Cold With Lots Of Phlegm

PASTA AL BAGOSS


Ingredients:

-
pasta - chopped celery, carrot, onion
- olive oil
- tomato pulp
- Bagoss
cheese - chili
- salt

Boil pasta in salted water.
Meanwhile, the pasta is cooking, prepare the sauce.
Pour the oil in a frying pan, add the chopped vegetables and saute for a few minutes over medium heat. Season with salt.
Add the chopped tomatoes and cook for 5 / 10 minutes.
When pasta is almost cooked, add a little 'cheese diced or chopped roughly and mix with sauce.
Drain the pasta, add sauce and whip by adding a little 'cheese. If you wish, you can add a pinch of hot pepper.

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Pasta Chocolate Cake White Chocolate and Rum Delights

INGREDIENTS: Base

discs:

• 300 gr.
• flour 180 gr.
• sugar 3 eggs
• 125 gr.
• butter 60 gr. cocoa powder
• 12.5 cl.
• boiling water 1 / 4 teaspoon baking sodium
• 10 cl.
• milk 1 / 2 tablespoon baking

Frosting:

• 250 gr. white chocolate
• 5 cl.
• water 80 gr. sugar 1 egg
• 100 gr.

butter Syrup:

• 150 gr. raspberry jam
• 5 tbsp water or liquor

PREPARATION:

12.5 cl Pour into a bowl of boiling water and stir to combine cocoa powder, leave to cool.
Beat in a blender the butter, sugar and eggs, when the mixture is well blended, add flour, mixing cocoa, baking soda and milk.
Divide the dough into three equal parts and form three discs. Bake for 20 min each. 180 °.
In the meantime you can prepare the glaze .
Pour into a pan 80 grams of sugar and 5 cl of water, stirring until sugar is completely dissolved, bring to a boil. Apart
beat an egg and mix this mixture, when you join stiepidito 100 grams of butter and white chocolate melted in a water bath.
Heat the raspberry jam with five tablespoons of water or sweet liquor.
assembled:
Take a dessert tray and lay out on the first disc, sprinkle with the syrup and pour over a bit 'of frosting. Put on the second disc and repeat the operation.
The last disc should not be soaked in syrup, but will be covered completely with icing.
also cover the outer sides of the cake with chocolate icing.
Garnish with raspberries. Keep in refrigerator a few hours to solidify the frosting.

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This is one of those desserts that I call "rescue", quick, delicious and always appreciated.

Ingredients:

• 100 g dark chocolate brown sugar (maybe the white one)
• a tablespoon of Rum
  
• Corn Flakes or similar
• Paper cups
  

Preparation:
Melt chocolate and pour the rum, mix well.
Align the cups on the work surface and half filled with cornflakes or (other).
In this recipe I used the balls and the rings crispy honey (always between breakfast cereal) okay but any cereal of your choice.
Soften chocolate with two tablespoons of brown sugar and pour hot cereals to cover them completely.
Put in refrigerator until ready to serve.

Obviously if there are children you can omit the rum and add more sugar.

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sandwich with Emmentaler coach

Ingredients:

• a pound of ham
• 1 pound of Emmental French
• 8 slices of bread 'homemade' cut thin
  
• flour 4 eggs taste
• Pan scratched (even better if the leftover bread toasted in the oven from slices and shredded you)
  
• oil and salt

Preparation:
Remove the crust from the bread slices and divide them into 2 triangles. Brush with the beaten eggs.
stuff with ham and a slice of cheese.
Dip in egg, then again in flour and egg. Finally mash them well in the breadcrumbs, covering all possible sides.
Fry in hot oil. Dry them on a sheet of kitchen paper, season with salt and serve hot.

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Halloween: a ghost the whole cake to eat

Here's another idea for the famous Halloween: the ghost of sugar.

It 's easy and fast and you can fill in several ways.
I used the cream enriched with sugar candies crushed inside (a bit 'tedious, I admit, but the kids love it), but you could use some chocolate, jam or whatever you like best.

Base:

• Pandoro (Yes, these days are already)

filling:

• Custard
• sweets

Coverage:

• MMF or Marzipan

Preparation :
Prepare the custard and let cool, crumble into the candy.
pandoro Remove the outer sides leaving only the central structure, shaped as if he had a "head" at the top closer and broader shoulders down.
Cut several layers, moisten with a little 'sugar and water and reassemble. Brush the exterior shape
with the apricot jam, slightly warmed (sugar or ice) and cover with the dough stretch of MMF. Attach eyes with chocolate or colored bits of MMF and wet.
dell'MMF Even faster is the marzipan that does not need to be prepared the day before.

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Halloween Pumpkin Stuffed Potatoes

S Arà because we have grown to the sound of American movies, or because for our children every opportunity we can to dress up or be guilty of the usual well-designed advertising campaign, the fact is that even in Italy Halloween is increasingly recognized and appreciated by both large and small. As far
that concerns me the greatest pleasure is to prepare sweet cakes and colored sugar horrid ghosts ....

Preparation:
actually just make a cake any, sponge cake, chocolate cake , whatever you want.
Prepare the day before a base of MMF pink or white and apply on the cake covered with jam.
Prepare the orange with food coloring and paint at will.
After the color has dried apply the eyes and mouth.
I used a filling of Nutella and mascarpone (also used for the filling), but you can also use scraps of sugar paste (MMF) or of colored royal icing.
The stem is made from pulp of MMF soaked in melted chocolate and "cold" in the freezer for 10 minutes.

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I do not often stay at home in the morning and certainly on those rare occasions I do not have time to watch some television and sections of the kitchen, but this time five minutes Stolen from the myriad of daily tasks gave me this delicious recipe, pinned on the fly in a magazine that I had on hand and immediately rebuilt ... EXCELLENT!
thanks to "Try the chef"

Ingredients:

• 4 medium-small potatoes
• 1 pound of bacon
• 300 grams of mushrooms (porcini mushrooms or mixed or only)
  
• 1 pound of cheese
• Laurel
• Salvia
• Cipolla
• baking paper
  

Preparation:
Peel the potatoes and half split.
Combine the two halves with a toothpick, boil for 10 min. in boiling water with salt and vinegar. Let cool. Prepare the mushrooms in a pan with olive oil, onion and a couple of bay leaves.
When the potatoes are cold digging with a knife with the tip in a bowl mix the mushrooms with parmesan cheese and potato filling. Reassemble.
Wrap each potato with a slice of bacon, a sage leaf and one slice of bacon. Stop it with a toothpick.
Wrap each potato with baking paper wet and squeezed for about 40 min. 180 °.
When ready, discard them and serve them on a platter with the rest of the mushrooms as the base.

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Cake Raspberry and Strawberry Cake Butterfly

L and special occasions are celebrated with special cakes even if they require a bit 'more work.
However do not be scared by the long list of ingredients, in fact the creation of this cake is less complicated than it looks. Well maybe you only need to prepare your disks for the base the day before and the worst is over!

Ingredients:

Base

• 6 eggs 225 g sugar 150 g flour
• 60 grams of starch
• 1 vial aroma of vanilla

make bechamel

• 400 g cheese 300 g cream
• 170 gr icing sugar
• 2 tablespoons orange liqueur
• 6 gr of isinglass
• 1 lemon juice 1 teaspoon of vanilla extract
• 250 grams of raspberries strawberries
• 250

Bagna

• 80 grams of water
• 80 grams of sugar 4 tablespoons orange liqueur

Decoration

• 200 grams of fresh cream
• 35 gr icing sugar 1 envelope
• thickener for cream 80 g almonds sliced \u200b\u200b
• few raspberries to decorate icing sugar to sprinkle over the cake

Preparation:

Base: mount the eggs in a bowl with sugar and flavor, add the flour. Place the circle of mobile
a cake mold from Ø 25 on a baking tray lined with greaseproof paper.
Pour 3 scoops of mixture. Repeat on other two plates so that you get three discs (if you can only do it in a plate several times). Bake at 180 degrees for about 15 minutes.
discs out of the oven and sprinkle with sugar and turn upside down on a towel. Gently remove the paper. Protect discs with plastic wrap and store separately.

Bathrooms: simmer water with sugar for 4 minutes with the lid open. Remove from heat and add the liqueur. Allow to cool.

filling: Soak the gelatin in cold water, squeeze it and dissolve it in warm 2 tablespoons of liqueur.
Whisk the ricotta, icing sugar, vanilla and lemon zest. Take 3 tablespoons and add to the dissolved gelatin, then incorporate all of the compound. Add, mix well, the whipped cream.
Apart prepare raspberries and sliced \u200b\u200bstrawberries.

Assembly: trim the three discs of dough in order to obtain 3 discs, diameter 24 cm. Insert the first disc in the circle mobile
place on a serving dish. Moisten with the wet, spread a bit 'of stuffing and cover with strawberries and raspberries, cover with another filling and lay on top of another disc, pressing a little' to do this deal. Repeat the wetting and filling and filling with fruit, then cover with the third disc. Do not moisten it. Refrigerate for three hours.

decoration: eliminate the mobile circle. Whip cream with icing sugar and thickener (follow package instructions), keep away 70 grams of cream to end the tufts.
Evenly spread the whipped cream on the sides of the cake, then do join the edges sliced \u200b\u200balmonds.
Sprinkle icing sugar over the cake covering it well, fill a pastry bag with the remaining cream using a medium star tip. Decorate with small tufts of whipped cream around the perimeter of the cake, complete with raspberries.

(recipe taken from the magazine PiùDolci)

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Ingredients: 2

• square cake pan 4 eggs each (28 cm dish)
• 200 grams of pink and white marshmallows for sugar paste (or want) to be prepared the day before making the cake
  
• 2 packs of candy colored
• 600 grams of sugar (always better to have available a bit 'more)
• apricot jam or glaze normal
• coconut flour for the lawn
• green food coloring
• baking paper
• a large rectangular tray
  

Preparation:
Cake: Prepare 2
square sponge cake (cut out the best), simple or chocolate but not too high and let cool.
Draw on a piece of parchment paper kite butterfly the size you want.
Appuntatela on sponge cake with two sticks, keeping the side (so you can take advantage of all the surface) and cut around with a serrated knife.
Cut, then, a rectangular shape for the body, high just over the wings and a width of about 5 cm.
Carefully cut the sponge cake in half and stuff as you like (always wet with a little 'sugar water the two halves of the sponge), ricomponetelo and refrigerate for an hour.

assembled:
Prepare the glaze (or jam) to adhere to the sugar paste cake butterfly.
begin to roll out the dough sugar-white wings, bearing in hand the icing sugar to the dough does not make you stick to your hands.
Take the cake from refrigerator and sprinkle with icing, then gently roll the dough on the rolling pin to help you put sugar on the cake.
The mixture should leave the outside edges of about 1 cm to be tucked under the cake.
Smooth dough gently with your hands to make it adhere well to the sweet. Arrange
directly on the serving platter.
Repeat with the other wing and body (using the paste pink).

Decorations:
To make your eyes you can use triangles of white body with a central ball of dough rose, for the antennas divided in half a stick covered with green colored sugar paste.
Arrange the pieces directly on the pan side by side and decorate with candy (apply to wet the underside with a little bit 'of water).
Pour the coconut flour colored green to make grass and flowers have made with the scraps of dough and cookie cutters.

With sponge advanced I got a rectangle (always covered with sugar paste) to be placed at the top and where to put the candles and the written wishes.

Tips: The
cake butterfly like all the cakes under the cover of sugar, is very sensitive to summer heat that makes it difficult to handle sugar paste, and apply the colored candies so whether you eat at home or going out must be transported to organize so that you can always move in a refrigerated environment and keep an adequate space in the fridge for future storage.

The part of the cake with wishes written may change for the parents present, basting with a little 'liquor diluted with water and sugar.
Put in refrigerator until ready to bring to the table.

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P Iact caraibe ñ o and beyond. Fresh, summer and diet (which never hurts).
one rule: whether you are using shrimp, lobster, fish fillets or fish must be FRESH!

Ingredients:

• 2 pound of peeled shrimp
• 5 cherry tomatoes 2 onions 2 fresh lime
• pepper 1 1 / 2 green pepper
• 1 cucumber 1 carrot coriander
• ( if you do not like or is not can be replaced with fresh parsley or oregano) salt and pepper
• qv

Preparation:
Rinse the shrimp and cut into small pieces and place in a bowl and cover with the juice of two limes.
Allow to marinate for an hour.
Cut into small pieces and mix all the other vegetables to the shrimp, season with salt and pepper.
Keep in refrigerator at least a couple of hours before serving.

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Shrimp Ceviche Shrimp Pil Pil beer

Ingredients:

• 2 / 3 pound of fresh shrimp
• 50g butter
• garlic, oregano oil and salt

Preparation:
Shell the shrimp, making sure to leave only the code.
Heat two tablespoons of oil in the pan and butter. Apart from preparing
chopped garlic, oregano, olive oil and salt.
Place shrimp in skillet and add the beaten after a few minutes.
Cook about ten minutes.
Serve hot or warm bread accompanied by much ... no one will resist the temptation of that wonderful sauce!

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Tired of the usual hamburger? Try these with a nice cold beer!

Ingredients: Hamburger

• sauce from ripe tomatoes 1 spring onion
• Juniper
• 1 / 2 cup. Beer
• oil Salt and pepper to taste Preparation

:
Fry the onion in a pan with a little 'oil, add chopped tomatoes and a few juniper berries.
Cook for about 5 / 10 minutes and add the burgers.
Pour the beer and raise the heat to make it evaporate, then add salt, turn the burgers and cover with a lid.
Finish cooking to your liking.
Serve hot with a nice cold beer.

Well, maybe not as much as ours!

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Hamburger Onion Carammellata

I N looking for quick and delicious dishes? This recipe can be prepared in 5 minutes and can be accompanied with a simple slice of toast or, as in the photo, on a slice of veal grilled vegetables and sauté. Excellent!


Ingredients:

• 2 red onions 1 tablespoon sugar and salt to taste oil
• Toast

Preparation:
Cut the onion coarsely and fry in a pan with a couple of tablespoons of extra virgin olive oil, when it begins to brown put sugar and melt it slowly, when it becomes dark in color and have shut down on slices of toast and serve hot.

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The Sacrantino (Sagrantino di Montefalco)


Source Wikipedia: The

Montefalco red wine is DOC production has been allowed in the province of Perugia.

• color: ruby \u200b\u200bred.
• smell : sharp, distinctive, delicate.
• taste: smooth, dry, full bodied. The

Sagrantino grape is a native of Umbria, Italian, used in the production of the best wines of the region.

grows primarily in the areas surrounding the town of Montefalco, with only 670 acres devoted to crop production run of 350 producers of grapes. The Bottling 89. The production area covers the entire territory of the commune of Montefalco and the municipalities of Bevagna, Gualdo Cattaneo, Giano Castel Ritaldi and all sites of Umbria in Perugia.

The wine it produces is very popular in the world, famous for its great intensity, concentration and ability of aging due to its high polyphenolic content. It is protected by trademark DOCG since 1992.

The origins of the grape are still debated, but a theory credited treats from Greece and imported to Italy by Byzantine monks.

The grape variety is one of the more tannin in the world and produce wines from purple / black. The bouquet is characterized by aromas of red berries, cinnamon and earth.

Sagrantino di Montefalco DOCG requires 100 percent Sagrantino grape, with a minimum of 30 months of age, with at least twelve in wooden barrels. If you want to see

Montefalco and its wonderful vineyards click here

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Cicerchia


Serves 4

Soak in water 250 g of grass peas for 24 hours.
Drip and cook for 2 hours in water flavored with fennel; salted after cooking. Golden 2 cloves of garlic with 2 tablespoons of olive oil, add 200 g of
grass peas and tomatoes.
Cook for half an hour, adding water as the cooking of grass peas.
Finally season with salt and pepper and mint and parsley.
Sprinkle with a little olive oil and serve with toasted bread.

The flower of Cicero is the beautiful blooms Castelluccio di Norcia (Perugia)

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Recipe Soup Recipe Meringue, recipe section Baroque


Ingredients: 4 egg whites
,
400 grams of sugar

Procedure:
More that firing in the case of meringue of egg whites is drying, you should put the whip in the freezer before use it during cooking and keep the oven door slightly open to let out the humidity because the meringues are crisp and not soft.
Whip the egg whites, add sugar gradually in the final phase of the operation, stirring constantly but gently and stirring from the bottom up. Set the oven at 90 degrees and in the meantime put the dough into a pastry bag with a nozzle one inch wide. Line a baking tray with baking paper and Lie down on the meringue balls apart. Cook for 90 minutes. If the meringue is crisp and dry upside down and leave the meringues in the oven for another 20-30 minutes. Remember that should not brown, so check them often.

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Royal Icing, Cake

Ingredients:

• 200 grams of powdered sugar, 1 egg white
• ,
• 10-15 drops of lemon.

Preparation:
Beat the egg whites until stiff and whisk as you add the icing sugar, lemon juice last.
will obtain a thick white glaze used to coat cakes or create decorations to decorate your cakes.
With a few drops of food coloring you can indulge your fantasy written by creating a happy birthday or real own designs and for your loved ones.

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Piu 'easier than it looks!

Ingredients:

• Chocolate cake flour coconut
• green food coloring M & M colored
  
• Whipping cream
• A bit 'of MMF or paste sugar or royal icing colored
• a little 'ice
  

Preparation: Place the cake
on a large tray, stuff by following the directions of chocolate cake, whipped cream is also good to sprinkle on the outside.
Cover the sides with the paste of MMF (or the sugar or royal icing).
Cover the top with the coconut flour colored with green dye.

Doing white lines of the ice passed with a pastry pocket with large hole.

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For a special occasion so we wanted a special cake and then with a little 'of talent and unassuming perfection here is a simple sponge cake turned in an elegant wedding cake.
some inaccuracies but overall there has been a great figure and, above all, it was also good!

Ingredients: 2

• sponge
  
• a basket of strawberries 1 lemon
• Sugar
  
• Custard consistency not too runny
  
• paste Marshmallow Foundant to cover
  
• a loaf of marzipan for decoration (to be prepared a few days before)
  
• Food colors red and green
• Whipped cream to fix the cover
  

Preparation:
Clean the strawberries and season with sugar and lemon juice, let stand at least an hour.
Prepare the cream and allow to cool. Cut each sponge in half and moisten the wet parts with water and sugar (if it is a cake for children can also be used in the rum or other liqueur cake).
Take the cream and mix it with juice drained strawberries.
Reassemble the sponge. Use a spatula to coat all sides with the whipped cream.
Coat the cake following the procedure MMF.
Apply decorations gingerbread base with dampened a bit 'of water so it dries well stick to the cake.
The "wings" the sides of the cake are made with cookie cutters shaped like a flower and then cut in half, I worked to apply a little 'hands.
Prepare two strings, one white and one rose, with the MMF with advanced or marzipan (but the shade of pink may be different from that of the cover), roll up and arrange themselves around the cake.
Then set the roses with water (for safety I'd also put small pieces of toothpick) and here is the ready-made pie!

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Ingredients for 4:

• 4 large potatoes
• grated Parmesan cheese to taste oil
• for frying
• parsley salt to taste 6 eggs
• 
  

Preparation:

Wash, peel and cut potatoes into cubes
later in a shallow dish prepared with chopped eggs and add the Parmesan
, salt and chopped parsley.
Put the 'oil' to heat oil in a frying pan and pour slowly
the potatoes cut into small pieces.
Cook the potatoes until golden brown and help yourself with a wooden spoon so that they can attack the surface of the pan.
Cool the potatoes into cubes cooked for about 5 minutes;
then add the beaten eggs carefully so as to cover all the potatoes and cook for 5 minutes, the omelette.
Before serving the fried potatoes swabbed the 'excess oil with paper towels; and behold, your meal is ready!

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Recipe Potato Recipe Potato rolls stuffed with Mozzarella and Prosciutto and Arugula Recipes

Ingredients: (4 servings) 4 large potatoes

150g mozzarella
a bunches of arugula
8 slices of ham

Wash, peel and cook potatoes in plenty of water for about 15 minutes.
they are cool.
slice thickness of about half a centimeter.
Place a slice of mozzarella (after it dripped for good) and a few leaves of arugula.
Lay another slice of potato and roll the prosciutto.
Arrange the potatoes on a baking sheet with baking paper.
Bake for about 15 minutes in preheated oven at 150 degrees.
Serve freshly baked.

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BABIES


L ' Umbria for kids!
Today
not put the usual recipe I found on Wired New York but a perfect place with all the recipes for children from the age of weaning onwards.
Happy reading!
meals and fables 7 / 9 months

BEEF SOUP Ingredients 100g
. Beef or chicken

1 small zucchini 1 carrot 1 potato

500g. Water
Clean and wash the vegetables, cut pezzi.Versare water in the bowl by combining the meat, cook: 60 min.100 ° counterclockwise vel. 1.Filtrare the broth and use it to prepare baby food.
NOTE: The broth should be stored in the refrigerator and eaten within 24 hours of preparation.

SOUP TOASTED WHEAT FLOUR
ingredients: 20
g.di
toasted wheat flour 250 g. milk formulas
1 teaspoon Parmesan
1 teaspoon olive oil extravegine
toast the flour in the oven. Pour the milk into the jug continue, add the flour and cook: 10 min. 90 ° vel.4.Versare in the pot, add Parmesan cheese and olive oil.

JELLY VEGETABLE
ingredients
30 g. 30 g of peeled potatoes
carrot zucchini
30 g.di
2 lettuce leaves
40 g. chicken
20 g. tapioca cream 300 g.
water 2 teaspoons olive oil 1 teaspoon Parmesan

Clean and wash vegetables, put in the bowl with the meat, chop: 7 sec.vel.7 Pour water and cook 30 ° min.100 vel.1 lasciarew cool 2 min 1 min then mix well. by vel. 5 to 9.Unire tapioca cream, oil, Parmesan and mix well: 10 secs. vel.4

JELLY SOLE
ingredients
50 g. 50 g of peeled potatoes
Carrot
50 g. of fillets of sole
20 g. Instant semolina wheat
250 g.
water 2 teaspoons of olive oil. Peel and wash the
v erdure, introduce it and chop mug :5-7 sec. vel. 7.Add fish fillets and chop: 10 sec. vel. 7 Pour the water and cook: 20 min. 100 ° speed 2 blend 20 sec. vel. 7 When cooked, add the semolina, olive oil and mix well: 5 sec. vel.4.

JELLY WITH FENNEL AND HAKE
ingredients
100 g. Fennel
1 potato peeled
40 g. hake
20 g.
of noodles 250 g.
water 2 teaspoons of olive 'oil 1 tablespoon Parmesan

Clean and wash the fennel and potato crush 5 sec. vel. 7, add the hake 5 sec. vel.7 pour water and cook 20 min. 100 ° speed. 1 add the pasta and cook 8 min. 100 ° vel.1 pour the soup into the pot, add olive oil and parmesan.

MEAL OF RICE IN MEAT BROTH
ingredients
60 g.
beef or chicken 1 carrot 1 potato

600 g. 25 g. of water
meal of rice 2 teaspoons instant
do
olive oil 1 tablespoon Parmesan
peeled potato and carrot, and wash in tagiare pezzi.Versare water in the bowl by combining the vegetables and meat, cook 60 min. 100 ° counterclockwise vel.1
Pour the broth and let the meat raffreddare.Frullare 20 sec. vel.8-9 Add 100 g of stock, and cook 3 minutes meal. 100 ° speed. Pour 4 the porridge in the pot and add olive oil and parmesan.

lentil cream ingredients

60 g.
dried lentils 1 small potato chunks of carrot

1 600 g. Water
2 cucciaini
olive oil 1 tablespoon Parmesan
peel potatoes and carrots, wash them and cut them pezzi.Versare water in the bowl add the vegetables and lentils and cook 40-50 ° min.100 , vel.1 counterclockwise. Acottura finished, let cool and blend for 1 min qualcheminuto. vel.5 9.Versare-cream in the dish, drizzle with olive oil and Parmesan cheese.
Note: The dose provides 2 servings.

BANANA ORANGE
ingredients
100 g. banana
50 g. juice orange
50 g. water in the bowl mix the banana
10 sec. vel. 7 Add the orange juice and water 20 sec. vel.8 serve immediately.

pear puree and honey ingredients

50 g. apple
50 g. pear
1 teaspoon lemon juice 1 teaspoon honey

peel the apple and the pear, cut into small pieces and put in boccale.Aggiungere lemon juice and honey, blend 40 sec. Serve immediately vel.9

JELLY AND TALES 9 / 12 months
Chickpea
ingredients
40 g. 20 g of dried chickpeas
Spelt
10 g. Celery
10 g. 10 g. of onion white
Carrot
600 g.
water 2 teaspoons olive oil
a tablespoon of Parmesan

Soak the beans overnight, taking care to change the water a couple of times. Pour the water in the blender and add the vegetables properly washed. Combine the soaked chickpeas and farro, and cook 40 min. 100 ° counterclockwise vel. 1 cooked, cooler leave the jug for a few minutes the vegetables and mix: 1min. vel.9 pour into the pot and add olive oil and parmesan.

STELLINE TOMATO
ingredients
80 g.di tomatoes peeled and seeded
40 g. chicken breast
25 g. of stars formed
noodles 250 g.
water 2 teaspoons olive oil 1 tablespoon Parmesan


Put the water in the bowl, chicken and tomato into pieces and cook 30 min. 100 ° vel.1. After cooking for several minutes and blend 1 minute. vel. 8. Add the stars and cook for the time indicated on the package. Pour the soup in the pot and add olive oil and Parmesan cheese.

PASSATA ZUCCHINI EGG
ingredients
50 g. zucchini
50 g.
potatoes 1 egg yolk 1 tablespoon Parmesan

200 g.
water 2 teaspoons olive oil

Peel potatoes, wash and cut into pieces and wash the zucchini, mount it and cut it into pieces, pour water into the jug vegetables and egg yolk. Bake 15min. vel.1 counterclockwise. blend 15 seconds. vel. 7-8. add the Parmesan and ammalgamare 10 sec. vel. 4. Pour the jelly and add the oil, stir and serve.

SOUP WITH GREEN FLAKES CEREAL

ingredients 3 tablespoons oatmeal
6 spinach leaves
50 g. 40 g of peeled potato
Veal
250 g.
water 2 teaspoons olive oil 1 tablespoon Parmesan


Wash vegetables, cut into pieces veal, pour water in the bowl, add potatoes and cook the meat 20 min. 100 ° vel.1. add the spinach and continue cooking for another 10 min. then whisk 1 min. vel.da 5 to 9. pour in the pot add the flakes and season with olive oil and Parmesan.

SOUP CREAMY CORAL
ingredients
250 g. milk formulas
50 g. tomato peeled and seeded
25 g. cream of rice 1 egg yolk


blend the pulp of the tomato 20 sec. vel.7. add the follow-on milk and egg yolk, bake 15 min. 90 ° speed. 4. add cream of rice and cook 3 min.90 ° vel.4

BIMBY
CREAM 1 whole egg ingredients

250 g. milk formulas
20 g. 25 g sugar


flour Place all ingredients in the blender, cook 10 min. 90 ° vel.3. pour the cream into a saucer, let it cool and use as a snack.

JELLY SALMON
ingredients
25 g. semolina wheat
50 g. Spinach
50 g. Salmon
250 g.
water 2 teaspoons olive oil 1 tablespoon Parmesan


Wash the spinach, wash and chop the salmon, pour the water in the bowl, add spinach and salmon, bake 15 min. 100 ° vel.1. Blend 1 minute. vel. 8-9. Add the semolina and cook 10 min. 100 ° speed. 2. Put in the pot add the oil and parmesan.

SHAKE slap
ingredients
40 g. banana
40 g. Apple
100 g.
orange juice 2 tablespoons rice flakes

Peel the fruit, blend sec.vel.7 20. add the orange juice and blend 10 seconds. vel.5.Versare the mixture into a bowl, add the rice flakes ammalgamare with a spoon and serve.

FANTASY MADE
ingredients
50 g. Carrot
50 g. apple
50 g. 50 g. of water

banana 1 tablespoon lemon juice 1 teaspoon honey


Peel and wash the carrot and apple, cut into chunks. Peel banana and cut it into pieces. Chop the carrots 5 secs. vel. 7. add the apple and banana puree 10 seconds. vel.7. add the lemon juice, honey, water and blend 1min. vel.8
-9 in the coming days I'll post the rest.

jelly and fairy tales from 1 to 3 years

TOMATO SAUCE 300g

ingredients. tomato peeled and private
seeds 1 tablespoon extra virgin olive oil
a pinch of sugar a pinch of salt

Depriving the tomato skin and seeds and blend 10 sec. vel. 5.Add salt and sugar, bake 15 min 100 ° vel.1. At the end of cooking add the oil.


CREAM RISOTTO WITH PEAS
ingredients
50.g. of shelled fresh or frozen peas 40g
. Rice
10g. olive oil 1 tablespoon Parmesan

a pinch of salt 600g.

water Pour the water in the bowl, add the peas and a pinch of salt and cook 15 minutes. 100 ° counterclockwise sp. soft. When cooked, pour the peas, conserving water cottura.Frullare peas with the addition of 50g. water 1 min. vel.8 Gather the mixture with the aid of a spatula, remove and set
parte.Senza clean the jug pour 300g.
water from cooking the peas, bring to boil 5 minutes. 100 ° vel1 cook rice 18 minutes. 100 ° antiorariovel. Drain excess liquid soft add the peas cream oil and parmesan cheese mix with a spatula and serve.

TOMATO SAUCE WITH VEGETABLES

ingredients 300g. tomato
a piece of celery
1 piece of carrot, parsley 2


1 basil leaf 1 tablespoon olive oil
a pinch of sugar a pinch of salt

Wash celery, carrot and parsley chopped fresh basil 5 sec. vel.7
Depriving the tomato skin and seeds and add to vegetables in the bowl mix 5 seconds. vel. 5 Add the salt and sugar, cook 15 min. 100 ° vel.1 When cooked, blend 10 sec. vel.5 add the oil and use the sauce for pasta or rice with fish sauce



ingredients
1 trout fillet 700g white.
water 4-5 tomatoes 2

parsley 1 tablespoon olive oil a pinch of salt

Pour the water in the bowl with a pinch of salt. Wash the trout fillet and place it in the bowl of VAROMA bake 20 min. vel 1 VAROMA When cooked remove the fish skin VAROMA deprive the check that there are bones and chop the polpa.PRIVARE OF TOMATOES
skins and seeds and dice CLEAN put tomatoes in the blender with a pinch of salt and cook 5 ° CCW MIN.100 SPEED SOFT JOIN THE MEAT OF THE FISH, THE LEAVES OF 3 MIN PREZZEOLO and tasteless 1 .100 ° speed after cooking mix all 10 SEC. VEL 7 add the oil and season the pasta

steamed rice
INGREDIENTS
50G. RICE
500G. WATER
a pinch of salt 1 tablespoon Parmesan

1 tablespoon OLIVE OIL

Pour the water in the bowl with a pinch of salt Put the rice in DRUM AND COOKING 20 MIN. 100 ° VEL.2 When cooked Season with a tablespoon of oil oil and a tablespoon of parmigiano.


Minestrini YELLOW

Ingredients 200g.
200g pumpkin.
100g of water. cow's milk 2 slices bread

2 tablespoons olive oil 1 tablespoon Parmesan

a pinch of salt

Private peel and seed the pumpkin, wash well and cut into chunks.
chop the pieces of pumpkin in the bowl 5 sec. vel 7 Combine water and salt bake 20 min 100 ° counterclockwise vel1 Whisk pumpkin 1 min. vel 7 add the milk and continue cooking for 10 min.90 ° speed 1 Pour the soup in the pot add the oil break up the biscuits and put them together. sprinkle with Parmesan cheese.

SEDANINI THE RED KALE AND RICOTTA SAUCE
Ingredients:
50g.di already baked beetroot
50g. ricotta from sheep or cow
50g. paste format sedanini striped
1 tablespoon olive oil 1 tablespoon grated parmesan

600g.
water 1 pinch of salt Mix

kale, ricotta and Parmesan: 4.10 sec 5 sec vel vel 7. Remove and set aside. Without washing the mug, pour the water, a pinch of salt and bring to a boil: 5-6 min. 100 °, vel.1. Cook sedanini to the cooking time indicated on the package. Drain the pasta, season with olive oil and the cream cheese and turnip.


ARTICHOKE SOUP Ingredients: 60g
. of artichokes (preferably Roman violets)
20g. of Pasta format Tempestini
1 egg yolk 600g
. Water
5g. of extra virgin olive oil 1 tablespoon Parmesan

1 / 2 lemon 1 pinch of salt


Wash the lemon artichoke. Pour the water into the jug, adding the artichoke hearts and a pinch of salt, and bake 30 min 100 ° counterclockwise vel.1.
cooked, blend, 1 min vel 8, add the pasta and the egg yolk, cook for the cooking time indicated on the package. Pour the soup in the pot and add the Parmesan cheese and extra virgin olive oil.

RABBIT MILK
Ingredients: 1 leg of rabbit
100 g of chopped strand
300 g of fresh milk 50 g water

10 grams of extra virgin olive oil 1 pinch of salt


Pour the milk and water, a pinch of salt, wash the meat well and cook 40 min 100 ° counterclockwise vel soft. When cooked remove the meat from the jug, place it in the pot, sprinkle with olive oil and serve with seasonal vegetables or carrots in the salad.

SAPORITI
BITES Ingredients:
80g.di lean veal or beef
20g.
10g carrot.
onion 10g. 10g celery
. extra virgin olive
2gambi
parsley 1 sprig of rosemary

250g cherry tomatoes 3. vegetable stock 1 pinch of salt


Cut into pieces as small as a walnut meat. Chop vegetables washed 5 sec 7 vel, add the oil, meat and rosemary, then cook 5 min 100 ° counterclockwise vel. soft. Add the tomatoes without seeds, a pinch of salt and vegetable broth, cook 30 min 100 ° speed soft. If you need to thicken the sauce, cook 10 min VAROMA. Before serving, remove the rosemary.

SOLE ORANGE
Ingredients: 50g
. fillets of sole

1 orange 50g.
milk 1 tablespoon flour 10g
.
600g of butter.
water 1 pinch of salt

Place the sole fillets in the milk bath for 10 min. Peel an orange in vivo and slice thinly. Pour the water in the bowl with a pinch of salt. Line with parchment paper and place the tray VAROMA slices of orange. Remove the fillets of sole milk, dip in flour and place them on orange slices, salt lightly and distribute the butter over the fish flakes. Place the VAROMA and cook 30 minutes, Varoma, vel 1. When cooked, serve the fillets with the orange slices.


BALLS OF VEGETABLES Ingredients: 50g

.
30g of boiled chickpeas.
20g boiled with herbs.
carrots 2 celery leaves 1 egg yolk

10g. 10g grated parmesan
.
10g of breadcrumbs. of extra virgin olive oil 700g
.
water 1 pinch of salt

Mash the chickpeas, herbs, carrot and celery leaves previously washed, vel 10 sec 7. Combine the breadcrumbs, Parmesan, egg yolk, a pinch of salt and mix 15 seconds vel 5. Remove the mixture with oil anoint your hands and form small balls. Oil a baking dish, arrange the meatballs and cook in oven at 180 degrees for 20 min.

pudding
CARROTS Ingredients: 100g
. Carrot
20g. of Swiss cheese 1 egg


50g milk 700g.
1noce water butter salt
1pizzico

Wash and peel the carrots, chop Speed \u200b\u200b10 sec 7. Add the gruyere Speed \u200b\u200b10 sec 5. Riunireil mixture with the spatula, add the egg and milk, blend 10 sec vel 8. Butter a baking cups using Disposable or ceramic, pour the mixture, chiudereil everything with aluminum foil and place in container of VAROMA. Pour acquanel mug, add a pinch of salt, place the VAROMA and bake 40 min vel VAROMA 1.

BUNDLES TO JAM
Ingredients: 130 g.

flour 60 g. 50 g. sugar

soft butter 2 egg yolks 1 orange
not treated
cherry jam or more

Grate the orange peel 10 seconds, vel 8. Place in mixing bowl flour, butter, sugar, 1 egg yolk and half orange juice, mix 20 seconds, vel 5.Remove the dough and let rest for half an hour in the refrigerator. Roll out the dough, cut into rectangles and in the center of each put a spoonful of jam, fold on themselves, join the edges, brush with egg dumplings left and bake at 180 degrees for about 20 min.


APPLE CAKE Ingredients 250g
.
70g of peeled apples.

sugar 3 eggs 50g.
flour 1 lemon 10g
.

butter Cut the apples into small pieces and sprinkle with the lemon juice. Prepare 2 tablespoons sugar 10 sec, Speed \u200b\u200b8 and set aside. Chop the lemon peel 10 sec, Speed \u200b\u200b8, add the remaining sugar, flour, eggs and apples, cut into small pieces, blend 20 sec, 5 sp. Gather the mixture, pour into a pan of 20 cm in diameter, greased and floured. Bake in preheated oven at 180 degrees for about 30 min. Cool the cake and icing sugar cospargela.

MUFFINS

Ingredients 300g.
60g flour.
150g of sugar.
120g of milk.

butter 2 eggs 1 teaspoon baking powder 100g
. chocolate chips


a pinch of salt Heat the milk in the jug 1 min at 40 ° speed 1. Add eggs, sugar, butter 30 sec, Speed \u200b\u200b6. Combine the yeast and mix 10 seconds vel 5.Add chocolate chips, divide the mixture into eight paper cups and bake at 180 degrees for 20 min.

Is It Ok To Put Olive Oil On Clippers?

Guinea Fowl Recipe Folignate




The guinea fowl Foligno is a very traditional recipe. Cut the fowl into pieces and combine sage, rosemary, marjoram and livers of the chicken. After the addition of juniper berries and wine, cook over a long pan. You pass the gravy through a sieve to obtain a cream that is served on a crust of bread, which will rest on the portion of the guinea fowl.

to taste Foligno visit the city during the "Giostra della Quintana"