Ingredients
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Method:
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Ingredients
For the crust
For the filling
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Directions:
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Ingredients
200 g goat cheese
1 thread olive oil
Half lemon juice
1 garlic clove chopped
Fresh thyme
Satl and fresh ground pepper
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Mehod:
With a fork smash cheese add olive oil and lemon juice.
Cut fresh thyme and mix with garlic add to the cheese mix and mix well
Check pepper and salt , put on a small bowl and tighten
Take to the fridge and unmold before serving
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Ingredients (for one kebab)
With the skewers burst mozzarella, basil leaf and tomato
Mix well all ingredients  
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I want to thank for the kindness that you given me in these moments that have been quite difficult for me. I always was very connected with my grandparents. Most of my vacations were spent in the big house or on the beach .If I forgot something, had assured that next year there would be there. In fact I find things from my 15 to 17 years and childhood pictures of me.
It was with my grandmother that I learned and baked my first cake and I knead my first bread dough, that despite having washed my hands as my grandma asked me, I did not understand why her dough was quite white and mine was darker than her.
So, the fact is I know that I never come back to my grandparents’ house. Despite, knowing that never is a word that I dislike, I know that is it and is very hard to me
. One day before returning to home, stroll through the garden, a mix of flowers, roses, red and white camellias, doubles geraniums and joys of home coexist placidly among plums trees, peaches, lemons, figs and persimmons, garnished with chives, parsley, a huge rosemary plant and a large laurel tree. Also at this season there are fava beans and ground was thick, I picked the last ones were on the ground, having done several dishes with beans (With rice which I love)
I made this pate to spread, and trust me, is very tasty. My mom even laughed when she saw me picking the beans and told me I should "feel like Martha Stewart, collecting and cooking my own vegetables. The truth is a priceless feeling. I hope you enjoy and once more thanks for everything
Ingredients
For the tomato pesto
| Allow to dool the fava beans and take off the hard peel. With a fork mashed, the peeled fava, add salt and olive oil and herbs. Stir in milk And mix well For the tomato pesto Drain in the Oil from tomatoes. Pre-heat the Oven to 375°F. Toast the nuts for 7-8 minutes, cool. In a Food Processor, combine everything. Add Oil and Process till smooth. Serve this as a spread for baguette, pita bread or toasts |
Autumn is almost finish and we are in the middle of the year, I can’t believe how fast time runs
I am sorry if I don’t visit your blog these days, but as I told you before I am baking and cooking. For worse my refrigerator broke yesterday. I really believe in Murphy’s Law.
These cheese balls are very simple and easy to make. Are perfect for appetizer and you can enjoy this recipe all the year.
Ingredients 1 cups milk 1 cup water 2 cups flour ½ cup butter 1 tablespoon oregano Salt and nutmeg 300g mozzarella 1 egg and ½ cup milk to coat Breadcrumbs Oil for fry | In a medium saucepan, combine all ingredients less flour. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Cut the mozzarella into bite-size pieces. Roll the mix in balls and fill the center with mozzarella Beat the eggs thoroughly. Use milk to thin the mixture. Spoon the balls into egg mixture and coat generously Use a spoon to drop the balls onto a plate of breading mixture. The breading mixture may be seasoned or Italian bread crumbs or a pre-packaged breading mix. Add a little grated Parmesan cheese or Italian seasoning, like garlic or thyme, to the breading mixture, if desired. Coat the balls completely with the breading mixture; use hands if necessary. Pour oil to a depth of 1 1/2 - 2 inches deep fat fryer. Heat to 370 degrees. Fry cheese ball about 8 at a time until golden brown on all sides. Remove with slotted spoon and drain on paper towels. |
I usually bought Capomata in markets or delicatessen when I lived in
Serve caponata spooned over slices of toasted baguette, garlic bread, crackers or alongside grilled meat.
Remember adjust the vinegar as necessary, depending on the acidity of your tomatoes and what you are serving with this relish. Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container. If you decide to freeze this, it will stay for 2 months.
Ingredients
Combine all ingredients(less, onion and garlic) in a large bowl. In enameled or stainless steel pot, put a tread of olive oil and sweat garlic and onion, put the others ingredients and mix well. Turn the heat down and leave it to simmer, stirring occasionally. You can cook this over low heat uncovered for about an hour, or cover it and cook over very low heat for few more hours. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Tip:
Before peeled eggplant I roasted or grilled the peel in high fire, in this way you can add an smoky taste
Technorati ProfileWhen I started to think in remodeling my kitchen I had no, I confess, a pale idea what the real meaning of this and how hard could be it. It is taking more time that we planned and also much money. For other hand renovating a kitchen is a great way to increase your home's value. It is also one of the most complicated because there are many factors to consider. It needs to be well-planned and designed to maximize the functionality. So, I strongly recommend that you always contract a professional, like an architect and a good contractor. I started thinking in one thing and finished changing my opinion and ideas a lot.
My first idea for flooring was wood, which I think that became the environment more wormless as cold as the kitchen is. But I decide to use ceramic titles, because
this material adds a certain elegance to all spaces in which it graces, making porcelain tiles another exceptional material for any kitchen floor.
Today this product is being made to replicate the look of such materials as granite, slate, marble, and stone, not to mention even polished metals and wood finishes!!! Depending on what you are willing to spend, expect a fantastic look in you kitchen with porcelain tiles.
My choice was based in these facts:
Scratch resistance - Extremely resistant to scratching and deeper abrasions. Glazed porcelain is also very stain resistant.
Maintenance - Glazed porcelain is as simple as a quick sweep and a mop when necessary, however if your choice of tile is natural or polished porcelain, be sure that your floor is properly sealed otherwise cleaning could get more difficult!
This way I had safe flooring and looks like wood!!!! In fact the only way to discover that is not real wood; is touching
After installing the floor, we call a couple of good friends of us, how are building their new home, to show our brand new floor and how I optimized my kitchen space only changing a couple of walls and eliminating two doors. So, .I bought a bottle of wine and I made this simple, but delicious appetizers.
And I remember, meanwhile I prepare, that Jenn from the leftover queen adores figs. Now, as a newlywed she is restarting a tradition for her new family, the movie nights. How about this treat Jenn? I think that you must love it ;)
Figs,
6 fresh figs washed
100 g
150 g Gorgonzola cheese
Olive oil
Balsamic vinegar
Slice each fig into four. Toss with the olive oil and balsamic vinegar, place the
I want to let you two more last minute ideas for Valentine’s Day. You must find exotics flavors in this salad, juicy, and fresh, something sweet n´sour, but definitely unforgettable.
You only need lettuce, Heirloom Lettuce, red grapefruit (cute in slices), red onions a tread of organic honey, tread of nut oil. Salt and pepper. Serve with rolls or toasts If possible use only red onion because the taste is softer than the ordinary onion
The other one is an appetizer. Crunchy outside and soft inside, the calamari Roman stile was review in this recipe.
Cut round or squares of puff pastry, after baked, spread with a soft cream, made with cream cheese, a tablespoon of
I assembly putting the puff pastry over lettuce salad garnish with olive oil , parsley and garlic, salt and pepper I decorate with parsley and cherry tomatoes
My mother in law has a magnificent backyard. She has a lot of aged trees and beautiful flowers, and some grows naturally and they are beautiful.
After lunch we decide to take a walk and chatting. When I was observe the trees, she tell stories about them (some family memories as the
Big White Fir (Abies concolor). That was planted when my husband bon.)
After a while I saw a plant, and ask for her: “Is courgette, don’t it?”
_”Yes, dear” she ask
- Let me show you something - and gently, she opened space truth the leafs and said;
- See, there some fruits almost ripen, and look this beautiful flowers
I bent down, and see the fruits growing down the flowers. She looks at me and said
_You know, are edibles
Yes I know, but I never tasted before, and told to her
She cuts a few, gave to me and said
_ I usually made fried like appetizer, but if you want you can made stuffed too
How these days I had no time to cook complicated dishes, because I started to remodel my kitchen, you know, comparing prices and all these stuffs that I need to do Then, I prefer made simply fried. And I tell you something….is delicious
Wash the courgette flowers carefully, as they are rather fragile. About 10
For the batter
100g self – raising flour or plane.
Pinch of salt
200ml. cold soda water
1 large egg, beaten (organic if possible)
One or two tablespoon olive oil
Mix together the flour, beaten eggs and olive oil, add the water gradually until the desired consistency is obtained.
Coat the flowers in this batter, and fry them gently in olive oil for a few minutes until they are golden. Drain them on kitchen paper.
My second herb from this series is thyme, a Mediterranean native of the mint family; it is another one of the most widely used herbs. There is believed to be abutting 100 species of thyme. All thymes are pretty aromatic. Garden or Common Thyme, which grows easily from seed or cuttings, is the variety generally used in cooking
It is considered by many herbalists as the very nearly perfect useful herb. It ranks as one of the finest herbs of French cuisine. The general rule of using herbs in cooking is - when in doubt use thyme. Believe it or not is true all combines with thyme: Meats and vegetables in the same way
Choose fresh herbs that have good green color; avoid those that are wilted. Packaged seasonings lose quality after a while. Try to buy from a store that restocks its fresh herb section fairly often.
To storage refrigerate fresh thyme in damp paper towels over wrapped in plastic. Stored this way, thyme will keep for up to one week. Store dried thyme and ground thyme in a cool, dark, dry place. Dried thyme will keep up to one year, ground thyme up to six months.
In pharmaceutical industry thyme's most active ingredient, is thymol, used in such over-the-counter products as Listerine mouthwash and Vicks Vapo Rub because of its well-known antibacterial and antifungal properties.
I think thyme and potatoes makes a wonderful combination, so, as summer months are usually offering the best availability for fresh thyme I made this croquets using a classical Spanish recipe. That we ate in garden at Sunday evening with cold chardonnay.
Thyme, potato croquetas
Ingredients
2 large boiling potatoes
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
Pinch black pepper
3/4 cup all-purpose flour
3/4 cup fine dry bread crumbs that I use the Japanese one for more crunchy
About 4 cups olive oil (not extra-virgin) for frying
Method
Peel potatoes and cut in pieces. Cover with salted cold water in saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, and then spread bread crumbs in another shallow bowl.
Roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray.
Heat oil. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain
Croquetas can be fried up to 3 hours ahead and kept at room temperature. If you want, reheat in a preheated 400°F oven 8 minutes.
When I came to live, here, in
When you saw Brut Nature in a sparkling wine, means that the wine doesn't have sugar adding. The sugar is made by the own wine. This kind of wine (brut nature) falls very well with appetizers and meals, but not with desserts. This sparkling is made with Pinot Noir grapes and to clarify for the method charmant (although I prefer to the traditional one)
Their color is pale salmon with bubbles persistence and in profusion. Smells like raspberry, caramel with almonds and toasted bread. In the mouth raspberry and toasted bread, balanced acidity and the good persistence
In this Saturday I opened a bottle and I made some appetizers, with Parmesan cheese, smoked salmon, pâté, and bread made with olive oil I also made these small rolls that the base was: cut salmon in slices and filed with ricotta cheese, lemon juice, salt, pepper and dill, with poppy seeds in the top
When I was in 
