funny menu for you
Turkey breast with olives
Servings: 4 people
Time: 20 minutes
ingredients
400 g turkey breast
sliced green olives
120 g flour
1 onion garlic to taste
3 tablespoons extra virgin olive oil
Salt to taste
preparation:
Flour the meat and brown it in oil, salt, drain and keep warm. In the same saucepan, cook the onion and garlic, add the meat, return to heat and pour in the broth. Combine some of the olives pitted and chopped the rest, to spice up a few minutes before serving.
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วันศุกร์ที่ 20 กรกฎาคม พ.ศ. 2555
Braised Beef party
funny menu for you
Braised Beef party
Servings: 4 people
Time: 40 minutes
ingredients
1200 g of roast leg of lamb
2 cups of broth
½ cup olive oil
15 pearl onions
4 carrots
2 cloves garlic, celery
1 sprig of parsley white wine q.b.
Thyme powder
Net pork
Salt q.b.
preparation:
After cleaning the onions carrots and celery, finely chopped parsley, a carrot, celery, garlic and chives. Clean and cut carrots into three pieces. Prepare the network spolverizzandola pork with salt and thyme, place the leg and close it well. Place the meat in a pan and fry over high heat irrorandola with ½ cup of oil.
In a saucepan soften the chopped vegetables for 10 minutes on low heat with a little wetting 'of water from time to time. Place the lamb in the pan and continue cooking for 10 minutes. Drizzle with a glass of white wine and let it evaporate included carrots and onions remained the broth with salt and bake at 200 ° C for one hour. When cooked, serve the lamb surrounded by carrots and onions served with the sauce passed through a sieve.
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Braised Beef party
Servings: 4 people
Time: 40 minutes
ingredients
1200 g of roast leg of lamb
2 cups of broth
½ cup olive oil
15 pearl onions
4 carrots
2 cloves garlic, celery
1 sprig of parsley white wine q.b.
Thyme powder
Net pork
Salt q.b.
preparation:
After cleaning the onions carrots and celery, finely chopped parsley, a carrot, celery, garlic and chives. Clean and cut carrots into three pieces. Prepare the network spolverizzandola pork with salt and thyme, place the leg and close it well. Place the meat in a pan and fry over high heat irrorandola with ½ cup of oil.
In a saucepan soften the chopped vegetables for 10 minutes on low heat with a little wetting 'of water from time to time. Place the lamb in the pan and continue cooking for 10 minutes. Drizzle with a glass of white wine and let it evaporate included carrots and onions remained the broth with salt and bake at 200 ° C for one hour. When cooked, serve the lamb surrounded by carrots and onions served with the sauce passed through a sieve.
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Fillet in trio of sauces
funny menu for you
Fillet in trio of sauces
Servings: 4 people
Time: 30 minutes
ingredients
400g fillet cut into thin slices
1 cup mayonnaise
4 tablespoons of cream
1 tablespoon of Worcester sauce
1 tablespoon of ketchup sauce
1 red bell pepper
1 tablespoon of capers Salt Brandy
preparation:
Mix mayonnaise, ketchup sauce, the Worcester, a spoonful of brandy and cream. Arrange on a platter of meat slices, salt them lightly and pour over the sauce. Cut the peppers, removing seeds and white part and cut into strips. Garnish the slices of meat with strips of peppers and capers and serve.
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Fillet in trio of sauces
Servings: 4 people
Time: 30 minutes
ingredients
400g fillet cut into thin slices
1 cup mayonnaise
4 tablespoons of cream
1 tablespoon of Worcester sauce
1 tablespoon of ketchup sauce
1 red bell pepper
1 tablespoon of capers Salt Brandy
preparation:
Mix mayonnaise, ketchup sauce, the Worcester, a spoonful of brandy and cream. Arrange on a platter of meat slices, salt them lightly and pour over the sauce. Cut the peppers, removing seeds and white part and cut into strips. Garnish the slices of meat with strips of peppers and capers and serve.
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Tuna mousse
funny menu for you
Tuna mousse
Servings: 4 people
Time: 10 minutes
ingredients
200 g of canned tuna
100 g Philadelphia cream cheese type
½ lemon
Oregano q.b.
Black pepper q.b.
The tuna mousse recipe is a fast, versatile and easy to implement. Excellent as an appetizer or snack, you can pair it with toast and sandwiches, use it to fill vol-au-vent or as a salsa accompaniment to other dishes.
preparation:
Put the tuna into a bowl, crush with a fork and add the cheese, lemon juice and a pinch of oregano. Mix the ingredients thoroughly, then put everything in a blender and blend until mixture is smooth and without lumps.
measures:
If you have the availability, use for your tuna mousse a lemon untreated.
Ideas and variations:
Instead of Philadelphia you can use any other cheese spread and, instead of or in addition oregano, thyme and rosemary.
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Tuna mousse
Servings: 4 people
Time: 10 minutes
ingredients
200 g of canned tuna
100 g Philadelphia cream cheese type
½ lemon
Oregano q.b.
Black pepper q.b.
The tuna mousse recipe is a fast, versatile and easy to implement. Excellent as an appetizer or snack, you can pair it with toast and sandwiches, use it to fill vol-au-vent or as a salsa accompaniment to other dishes.
preparation:
Put the tuna into a bowl, crush with a fork and add the cheese, lemon juice and a pinch of oregano. Mix the ingredients thoroughly, then put everything in a blender and blend until mixture is smooth and without lumps.
measures:
If you have the availability, use for your tuna mousse a lemon untreated.
Ideas and variations:
Instead of Philadelphia you can use any other cheese spread and, instead of or in addition oregano, thyme and rosemary.
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Shrimp in pink sauce (Gamberetti in salsa rosa)
funny menu for you
Shrimp in pink sauce (Gamberetti in salsa rosa)
Servings: 4 people
Time: 30 minutes
ingredients
400 g of shrimp
80 g of mayonnaise
40 g of ketchup
8 leaves of radicchio
½ lemon
1 carrot
1 stalk of celery
1 onion
1 teaspoon extra virgin olive oil
1 teaspoon of apple cider vinegar
Cognac q.b.
Parsley q.b.
Salt q.b.
The shrimp in pink sauce are a classic appetizer, easy and quick to prepare. Their delicate accords with all tastes. Excellent in every occasion, from lunch to dinner, not forgetting the appetizer!
preparation:
Thoroughly wash the carrot, parsley and celery, sliced the first two. Later, peeled and sliced onion.
Then get yourself a pot, in which you place all the vegetables that you have prepared, a teaspoon of cider vinegar and a pinch of salt, then fill the pot of water for up to about half the height. Put the pot on the stove over medium heat. Thoroughly rinse the shrimp and the pan when the water boils, throw them inside and let it boil for about five minutes. Drain and let cool; when they are warm, with the help of a knife, remove the black area that lies on their back. Season with a teaspoon of extra virgin olive oil and the juice of half a lemon.
Then gently wash and dry the four leaves of radicchio and place them in four different cups.
In a bowl, place the mayonnaise, ketchup and a few drops of cognac, mix together and put it with the shrimp and continue to dress the crustaceans gently. Finally, arrange the shrimp in pink sauce into four small bowls and serve a few minutes after leaving them in the fridge.
measures:
The shrimp in pink sauce, once prepared, can be stored in the refrigerator for two days at most, only if placed in a sealed glass container.
Ideas and variations:
If you prefer a slightly stronger flavor, you can add to the sauce, sprinkle with pepper.
However, if you want to enjoy a more delicate flavor, use the mayonnaise with yogurt!
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Shrimp in pink sauce (Gamberetti in salsa rosa)
Servings: 4 people
Time: 30 minutes
ingredients
400 g of shrimp
80 g of mayonnaise
40 g of ketchup
8 leaves of radicchio
½ lemon
1 carrot
1 stalk of celery
1 onion
1 teaspoon extra virgin olive oil
1 teaspoon of apple cider vinegar
Cognac q.b.
Parsley q.b.
Salt q.b.
The shrimp in pink sauce are a classic appetizer, easy and quick to prepare. Their delicate accords with all tastes. Excellent in every occasion, from lunch to dinner, not forgetting the appetizer!
preparation:
Thoroughly wash the carrot, parsley and celery, sliced the first two. Later, peeled and sliced onion.
Then get yourself a pot, in which you place all the vegetables that you have prepared, a teaspoon of cider vinegar and a pinch of salt, then fill the pot of water for up to about half the height. Put the pot on the stove over medium heat. Thoroughly rinse the shrimp and the pan when the water boils, throw them inside and let it boil for about five minutes. Drain and let cool; when they are warm, with the help of a knife, remove the black area that lies on their back. Season with a teaspoon of extra virgin olive oil and the juice of half a lemon.
Then gently wash and dry the four leaves of radicchio and place them in four different cups.
In a bowl, place the mayonnaise, ketchup and a few drops of cognac, mix together and put it with the shrimp and continue to dress the crustaceans gently. Finally, arrange the shrimp in pink sauce into four small bowls and serve a few minutes after leaving them in the fridge.
measures:
The shrimp in pink sauce, once prepared, can be stored in the refrigerator for two days at most, only if placed in a sealed glass container.
Ideas and variations:
If you prefer a slightly stronger flavor, you can add to the sauce, sprinkle with pepper.
However, if you want to enjoy a more delicate flavor, use the mayonnaise with yogurt!
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Mussels marinara
funny menu for you
Mussels marinara
Servings: 4 people
Time: 30 minutes
ingredients
2 kg of mussels
4 cloves of garlic
1 bunch fresh parsley
1 untreated lemon Extra virgin olive oil to taste
One of the most classic ways to prepare the mussels. A few choice ingredients for a quick and simple recipe that will bring to your table a plate of fish suitable for all occasions.
preparation:
Perfectly clean the mussels: wash them under running water, then let them soak in a tub for a few minutes. Unplug the abyss with the blade of a knife and rub the shell with a kitchen scouring pad to remove all deposits.
Then take a pot large enough and sauté the garlic in oil for a couple of minutes when the oil is hot, add the mussels, stir well and cook for 5/7 minutes, stirring time to time. When all the mussels are fully open, add the chopped parsley, mix well and serve accompanying them with oil and lemon to taste.
measures:
When cleaning the mussels, were very careful to choose only those fully closed: if they are open, it means that the fruit in them is dead.
Ideas and variations:
If you like spicy, you can add to the mixture of oil and garlic chili fresh or dry, and if you want aromatizzarle a bit ', you can soften the mussels cooked in white wine.
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Mussels marinara
Servings: 4 people
Time: 30 minutes
ingredients
2 kg of mussels
4 cloves of garlic
1 bunch fresh parsley
1 untreated lemon Extra virgin olive oil to taste
One of the most classic ways to prepare the mussels. A few choice ingredients for a quick and simple recipe that will bring to your table a plate of fish suitable for all occasions.
preparation:
Perfectly clean the mussels: wash them under running water, then let them soak in a tub for a few minutes. Unplug the abyss with the blade of a knife and rub the shell with a kitchen scouring pad to remove all deposits.
Then take a pot large enough and sauté the garlic in oil for a couple of minutes when the oil is hot, add the mussels, stir well and cook for 5/7 minutes, stirring time to time. When all the mussels are fully open, add the chopped parsley, mix well and serve accompanying them with oil and lemon to taste.
measures:
When cleaning the mussels, were very careful to choose only those fully closed: if they are open, it means that the fruit in them is dead.
Ideas and variations:
If you like spicy, you can add to the mixture of oil and garlic chili fresh or dry, and if you want aromatizzarle a bit ', you can soften the mussels cooked in white wine.
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Crab Flan
funny menu for you
Crab Flan
Servings: 4 people
Time: 70 minutes
ingredients
250 g of crab meat
100 g of grated Gruyère
3 eggs
1 ½ cup of milk
300 g of tomato sauce Butter
1 tablespoon of flour
2 cloves of garlic
3 tablespoons olive oil
Salt q.b.
Pepper q.b.
preparation:
Beat eggs and add the chopped crab meat, flour, warm milk, cheese, salt and pepper, stir the mixture gently. Pour into a greased small round mold, with the bottom covered with wax paper and greased. Bake in water bath in a hot oven at 180 ° C. for 50 minutes.
Saute peeled garlic oil, then crush it and delete it, pour the tomato sauce in the casserole, add salt and pepper, cover and simmer for 15 minutes. Turn out the flan and serve warm with warm sauce.
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Crab Flan
Servings: 4 people
Time: 70 minutes
ingredients
250 g of crab meat
100 g of grated Gruyère
3 eggs
1 ½ cup of milk
300 g of tomato sauce Butter
1 tablespoon of flour
2 cloves of garlic
3 tablespoons olive oil
Salt q.b.
Pepper q.b.
preparation:
Beat eggs and add the chopped crab meat, flour, warm milk, cheese, salt and pepper, stir the mixture gently. Pour into a greased small round mold, with the bottom covered with wax paper and greased. Bake in water bath in a hot oven at 180 ° C. for 50 minutes.
Saute peeled garlic oil, then crush it and delete it, pour the tomato sauce in the casserole, add salt and pepper, cover and simmer for 15 minutes. Turn out the flan and serve warm with warm sauce.
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