the_cooking_mom: (Default)
Очень вкусно, по-новому. Курица получилась очень сочная и нежная, нам с мужем обоим понравилось, а вот рис с грибами не вмечатлил, самый обычный жасминовый рис будет не хуже. Очень вкусный получается соус и ни в каких дополнения не нуждается.

35 gm (¼ cup) potato flour, plus 1 tsp extra (я делала с кукурузным крахмалом)
420 gm organic chicken breast, thinly sliced across the grain
2 tbs ppeanut oil
5 cm piece ginger, peeled and crushed with the side of a cleaver (мелко порезала)
1 golden shallot, finely chopped
100 gm sugar snap peas (зеленая фасоль)
60 ml (¼ cup) chicken stock
2 tsp Shaoxing wine
½ tsp light soy sauce
Pinch white sugar (забыла)

Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.

Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.

Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.

Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

the_cooking_mom: (Default)
На двоих делала 1/2 порции. Обжаривать их нужно как указано в рецепте.


1 1-pound butternut squash
1 tablespoon olive oil
1 12-to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
Special equipment: Potato ricer

Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

the_cooking_mom: (Default)
Мне очень понравился салат! Смело можно делать регулярно.


Vegetable oil cooking spray
1 pound salmon fillet, skin removed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 pound green beans, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teasoon red wine vinegar
2 cups cherry tomatoes, halved
1 cup thinly sliced red onion
8 ounce whole-wheat baguette, cut into 1-inch cubes
1/2 cup fresh basil, cut into thin strips

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

Per serving: 502 calories, 27 g fat (5 g saturated), 36 g carbohydrates, 7 g fiber, 31 g protein

the_cooking_mom: (Default)
Делала уже неоднакратно и на природе на мангале и дома. Очень вкусно, остренько!

Запечь баклажаны, помидоры, болгарский и острый перцы. Запеченные овощи очистить от кожуры.

Овощи крупно нарезать, добавить к ним соль, черный перец, чеснок, красный лук. Мелко нарезать зелень укропа,петрушки, кинзы, базилика. Все смешать и заправить оливковым маслом и соком лимона.

По мотивам:
the_cooking_mom: (Default)
Баклажаны с креветками по-тайски:

Тушёная стручковая фасоль по-гречески:

Мороженные тушки трески по-средиземноморски/ Merluzzetti alla mediterranea:

Oven roasted tomato and mozzarella salad with honey-lemon vinaigrette:

Little Gem Salad with Lemon Cream and Hazelnuts:

Pork "Saltimbocca" with Roasted Onions and Potatoes Recipe:

Creamy Carbonara Orzo Risotto:

Pasta alla Gricia:

the_cooking_mom: (Default)
Сделала сегодня на завтрак, всем понравились. Мне с лимонной цедрой нравится больше, чем с апельсиновой, так что в будущем буду делать с лимонной.


4 extra-large eggs, separated
1 1/3 cups ricotta cheese
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated orange zest
1/2 cup all-purpose flour
Pinch of salt
Melted butter for the griddle and for brushing on the pancakes

1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.

RASPBERRY RICOTTA PANCAKES VARIATION: Add 1 cup of raspberries to the batter, stir gently, and form pancakes, using about 1/4 cup batter per pancake.
RASPBERRY LEMON RICOTTA PANCAKES VARIATION: Add 1 cup of raspberries to the batter, and substitute freshly grated lemon zest for the grated orange zest.

the_cooking_mom: (Default)
Я запекала как большой котлетой, на двоих с пюре и овощным гарниром съели половину, так что без картошки, а просто с салатом, я подозреваю, это на троих.


1 zucchini, chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup baby carrots, chopped
1 large egg
1 garlic clove
1 tablespoon worcestershire sauce
1 teaspoon italian herbs
1/2 cup bread crumbs
1/2 cup shredded cheddar cheese
1 pound lean ground turkey

Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
Place the zucchini, onions, bell peppers, carrots, and garlic clove into the food processor and pulse until everything is in tiny pieces.
Add the egg, worchestershire sauce, herbs, bread crumbs, cheese, and turkey. Pulse until everything is combined.
Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
This recipe can also be baked in a 9 x 5 inch loaf pan and baked for 50 minutes. To Freeze: After baking, let bites come to room temperature, place in a ziploc bag, label and freeze up to 3 months. When ready, defrost over night in the fridge and place in a 300 degree oven for 5 minutes to reheat.

the_cooking_mom: (Default)
Это что-то совершенно невероятное! Мы за день съели полбанки. Очень вкусно и ко всему идеально подходит (я уже серверовала и с египетким пирогом и котлетами из индейки и пюре, могу поспорить, что она и с омлетом будет сочетаться). Я свою сделала в комбайне из консервированных болгарских перцев, готового томатного соуса с базиликом, чесноком и луком, острого перца и зубчика чеснока измельчив их в блендере.

Перец болгарский красный — 1 Килограмм
Помидор — 600 Грамм
Перец острый стручковый — 3-4 Штук
Чеснок — 6-8 Зубчиков
Петрушка свежая — 50 Грамм
Масло растительное — 8 Ст. ложек
Соль — По вкусу

Из болгарского перца удаляем семена и хорошенько промываем его под водой.

Посыпаем перец внутри солью (совсем немного) и выкладываем на смазанный маслом противень. Отправляем в разогретую до 200 градусов духовку на 20-30 минут. Как только перец станет мягким, а на его поверхности появятся темные пятна, его можно вынимать.

После того как перец немного остынет, с него необходимо снять кожицу.

И пропускаем его через мясорубку с крупными отверстиями.

Помидоры промываем и нарезаем на дольки. Выкладываем их в кастрюльку, добавляем немного масла.

Добавляем немного соли и долго тушим, пока из помидор не выпариться лишняя влага.

Полученную массу перетираем через сито.

Теперь измельчаем чеснок и мелко нарезаем острый перец.

Смешиваем пасту из перца с помидорной массой, добавляем чеснок и острый перец, ставим лютеницу в холодильник. Готовое блюдо подает к столу с измельченной зеленью петрушки. Приятного аппетита!

the_cooking_mom: (Default)
Даже не знаю, что сказать. Очень деликатное блюдо, его необходимо сервировать с чем-то подобным, с чем-то, что незабивает его вкус.


1 pound fresh green beans, trimmed
2 tablespoons butter
1 tablespoon dry white wine
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick Gourmet™ Onion Powder, California
1/4 teaspoon salt
1/8 to 1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/4 cup sliced almonds, toasted


Place green beans in boiling water to cover in medium saucepan on medium-high heat. Cook 7 to 8 minutes or until tender-crisp. Drain.
Melt butter in same saucepan on low heat. Add wine, vanilla, onion powder, salt and pepper; cook and stir 1 minute. Add green beans; toss to coat well. Sprinkle with almonds.

the_cooking_mom: (Default)
Это очень вкусно! Совершенно изумительное блюдо, просто полный восторг, нам с мужем обоим очень понравилось (вкуснее, чем в ресторане на грилле).


1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 pitas
1 cup full-fat or low-fat plain yogurt
1 tablespoon plus 1 teaspoon tahini
1/4 teaspoon grated garlic
1/4 teaspoon finely grated lemon zest
4 tablespoons fresh lemon juice, divided
2 tablespoons coarsely chopped dill, plus more for serving
2 tablespoons coarsely chopped mint, plus more for serving
1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)
2 cups shredded romaine lettuce
3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
1/3 cup thinly sliced red onion

Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

Do Ahead
Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

the_cooking_mom: (Default)
Свинину запекла в слоукере. Вчера на ужин сервировала с полентой, а сегодня на обед сделала сандвич.


2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced

Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.

Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.

Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

Recipe courtesy of Jeff Mauro

the_cooking_mom: (Default)
Очень быстрое и простое блюдо, нам понравилось.


lb. lean ground beef

medium onion, chopped

teaspoon chili powder Save $

teaspoon salt

teaspoon garlic powder Save $

(8-oz.) can tomato sauce

taco shells

oz. (1 1/2 cups) shredded American or Cheddar cheese

cups shredded lettuce

tomatoes, chopped Save $

cup salsa Save $

cup sour cream, if desired


Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

the_cooking_mom: (Default)
Очень вкусно! Делала просто с креветками и гребешками. Соус замечательный!


2 1/4 pounds prepared mixed shellfish, such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell
1/4 cup dry white wine
1 pound cherry tomatoes or small vine-ripened tomatoes
1 pound linguine
1/2 cup olive oil
5 garlic cloves, thinly sliced
Pinch of dried red pepper flakes
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper


1. Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.
2. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.
3. Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.
4. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a sauce-like consistency.
5. Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.
6. Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.

the_cooking_mom: (Default)
Этот тарт когда-то очень понравился моему сыну.

Makes 1 (9-inch) pie
Active Time
45 minutes
Total Time
2 1/2 hours


For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan


Make the crust:
Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
Make the filling and bake the pie:
Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.
Do Ahead
Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

the_cooking_mom: (Default)
This is really nice, new and fresh taste! I loved it! It can be served on the individual plates as well as an appetizer in a spoon, for the crowd, or as an appetizer or even a meal (especially if one is on a diet) for a single woman. Most woman don't like to cook for themselves and this is a perfect meal, especially with the glass of aromatic white or rose.

100 g ribbons smoked salmon
strawberries, washed, hulled and sliced
to serve fresh mint leaves
lime or lemon juice, to taste
1/3 cup avocado oil
1/2 tsp black pepper to taste

Arrange 8 ribbons of smoked salmon on individual plates or a large platter.
Slice fresh strawberries in half and scatter them over the salmon, along with fresh mint leaves.
Squeeze over the lime or lemon juice, to taste.
Drizzle with a little avocado oil and finish with a good crack of black pepper.

the_cooking_mom: (Default)
Очень вкусно и не только на завтрак и не только с хлебом, вот только солить надо на свой вкус, в рецепте слишком много соли.

Makes 4 servings
Active Time
35 Minutes
Total Time
35 Minutes


For the sausage:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
For the sandwich:
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves, for serving


In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.
the_cooking_mom: (Default)
Я уже дважды готовила этот суп и оба раза он мне понравился, быстро, дешево и вкусно. На курином бульоне вкуснее.

Ингредиенты для 3-4 персон:

100 г муки, 4 яйца, 250 мл молока, 30 г сливочного масла, 40 г тёртого сыра, пучок

петрушки, 1, 25 л бульона.

Как обычно, готовлю овощной бульон ( морковка, корешок сельдерея, луковичка с небольшой частью чешуи для придания цвета бульону, цуккина, пару листиков лаврушки на 1,5 л воды в скороварке минут 20 ).

Последнее время кидаю в бульон марлевый мешочек со жмыхом моркови, сельдерея и апельсинов , из которых выжимаю сок по утрам. Получается душевно.

С мисочке из муки, яиц и молока нужно приготовить болтушку для яичницы. Добавить мелко порезанную петрушку. Не забыть посолить и поперчить .

Затем на сливочном масле пожарить несколько 4-5 яичниц. Снятую со сковороды яичницу нужно тутже завернуть рулетиком. Каждый рулетик порезать на части размером с фалангу пальца.

" Тальятелле" из яичниц разложить по порционным тарелкам, залить горячим бульоном

Тёртый сыр сервировать отдельно. Не пренебречь подачей на стол оливкового масла.

the_cooking_mom: (Default)
Это очень вкусный салат и очень простой способ готовить креветки! Если его приготовить заранее, то настоявшись станет еще вкуснее. Моейм и нарезаем курчавый эндив. Моей и нарезаем помидоры. Сыр Манчего или Пармежан настругаем овощечисткой. Чистим креветки.


3/4 cup olive oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges


Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls с салатом, помидорами и сыром. Очень вкусно если подать сразу теплым, но и из холодильника холодным тоже замечательно!

the_cooking_mom: (Default)
Мужу очень понравился, мне, впрочем, тоже.

Makes 8 tapas or 4 to 5 side servings.

4 medium potatoes (1 ¼ pounds)
3 carrots, peeled (6 ounces)
½ cup fresh or frozen shelled peas
1 teaspoon salt
3 tablespoons extra virgin olive oil
2 piquillo peppers chopped (2 tablespoons)
1 hard-boiled egg, chopped
1 spring onion, finely chopped
3 tablespoons chopped pickle
1 teaspoon Dijon mustard
3 tablespoons chopped flat-leaf parsley
½ cup mayonnaise
3 tablespoons white wine vinegar
capers, drained

Cook the potatoes and carrots in boiling water to cover until tender. The carrots will take about 12 minutes; the potatoes a total of 20 minutes. Cook the peas until tender, about 10 minutes. Drain vegetables and chill them.

Peel the potatoes and cut them in ½-inch dice. Cut the carrots lengthwise in quarters, then slice crosswise into small dice. Combine the potatoes, carrots and peas in a bowl. Add the salt, oil, chopped piquillo peppers, egg and onion.

In a small bowl combine the pickle, mustard, parsley, mayonnaise and vinegar. Whisk until smooth. Stir into the potatoes. Let the potatoes stand 2 hours at room temperature or, covered and refrigerated, up to 24 hours. Serve cold or room temperature. Garnish the top with capers.

the_cooking_mom: (Default)
Мне показалось, что возни многовато, но нам двоим хватило на 3 дня, так что может и стоит того, а в целом вкусно:

Make these meatballs with all pork, a combination of pork and beef, or ground chicken thighs. As a tapa, serve them with chunks of bread. Or turn meatballs into a main dish with rice or noodles alongside.

For the meatballs:
¾ pound ground beef
¾ pound ground pork
2 slices stale bread, crusts removed
1 clove garlic, minced
¼ cup finely chopped onion
¼ cup chopped flat-leaf parsley
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
2 eggs, beaten
¼ cup olive oil

Spices for meatball sauce.
For the sauce:
½ cup almonds, blanched and skinned
1 slice bread
3 tablespoons olive oil
10 peppercorns
½ teaspoon saffron threads
1 clove
½ teaspoon salt
2/3 cup white wine
1 cup chicken or meat broth
chopped parsley

Combine the ground beef and pork in a bowl. Soak the bread in water or milk to cover until soft. Squeeze it out and add to the meat with the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture.

Form into 1-inch balls. Roll them in flour and fry slowly in hot oil until browned on all sides. Remove and drain.

Heat 3 tablespoons of oil in a skillet and fry the almonds, bread and garlic in the oil until golden. Remove.

In a mortar, crush the peppercorns, saffron, clove and salt. In a food processor, grind together the toasted almonds, bread and garlic with the wine to make a smooth paste. Add the spices to this mixture.

Stir the almond mixture into the oil in the skillet and add the stock. Bring to a boil, then add the fried meatballs. Simmer the meatballs, stirring occasionally, for 15 minutes. Add additional liquid as needed.

Serve the meatballs garnished with chopped parsley.


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