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A Christmas Eve dinner full of couscous

Un cenone della Vigilia caloroso con tanti amici e parenti e con un tema culinario originale: il couscous.
Chi avrebbe mai immaginato di utilizzare il couscous per un cenone se non quella zucchetta matta del cuginone di mio marito?
E si ieri sera siamo stati tutti ospiti a casa sua........................

Incominciamo con un antipasto a base di gamberetti in salsa, insalata di polpo e calamari e salmone fresco marinato ai due peppers, all surrounded by colorful salad leaves ................

E first, instead of the classic dish of pasta, a fantastic couscous in two versions: with vegetables or with fish sauce .............. ...................

THIS IS THE BASE OF A MIXED VEGETABLES: chickpeas, pumpkin and zucchini, onions, celery, carrots, cap ...................

THIS IS THE ONE TO FISH: couscous headed by a spicy sauce with shellfish .

These however are invited smaller, the scions of the house, or my son, Gianluca and his cousin Andrew, who, with a robust appetite, have done credit to all the dishes ........

And after the couscous is now the turn of the second: cod stew of potatoes and olives (which I forgot to photograph!) And cod in a delicious aroma of mint accompanied scapece a beautiful rustic pie pastry, cheese and artichokes.

And after the second it would take a fresh side dish: a 'rocket salad enhanced by a sauce of peas and shrimp.


And they could not miss the desserts:
a vassioio of cakes made with dried fruit mixed with the most good blacks were the ones who have told me to call pangiallo. Then there were also struffoli with honey, but even those I forgot to photograph them ...................

Then again a tray of mini cannoli and baba ............

And, finally a fantastic and creamy cake with pistachio ..........

In accompaniment to all these dishes were served wines of all colors and shades.

The authors of this fantastic dinner were: Antonio, who hosted us, Rosa Maria, Elisa, Alex and Manuela.

renew to you all my best wishes for a wonderful Christmas

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Double Hamburger sausage flavored fennel and pesto broccoli and broccoli


Hello and Happy Christmas Eve! Stay on the "way of broccoli", is now the turn of this other nice recipe: double burger sausage flavored with fennel pesto broccoli. Then I will talk of broccoli, you do not know when, maybe after Christmas, and because Christmas Day and St. Stephen's will be dedicated to recipes Eve post, I already have in mind a nice little program! now I leave you the recipe!


To serve 4 people: 4

pork sausage instead of ham lean
1 piece of fennel seeds 1 tablespoon red wine

a handful of boiled broccoli
Sicilian extra virgin olive oil a handful of toasted pine nuts

3 tsp breadcrumbs
1 piece of chili pepper 1 clove of garlic

Some powdery layer of yellow or red bell pepper in oil for garnish

are prepared as follows:

remove the skin from the sausages and put the pulp into a bowl with 2 teaspoons of breadcrumbs, wine and a pinch of seeds fnocchio; work with all hands, then make small hamburgers from time to time by wetting your hands in water cold.
Place the burgers in a frying pan and cook making them well-browned on one side and then the other.
Meanwhile prepare the pesto by putting broccoli in a food processor or a blender the following ingredients: broccoli, pine nuts, garlic powder, 1 teaspoon of bread crumbs, 2 tablespoons of extra virgin olive oil, 1 piece of salt and pepper. Blend well and then put it in a bowl.
When burgers are cooked prepared as follows: in each dish medallions and put an individual above that a spoonful of pesto broccoli. Close with a second place medallions and above this another half tablespoon of pesto. Finish decorating with a layer of bell pepper.

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Mafalda di Sicilia

Broccoli di Sicilia goodness! yet you do not live in Sicily, also fantastic and I love, I come from, in this season, the greengrocers' stalls are full of this vegetable whose inflorescences are called here sparacelli. And with the sparacelli can make thousands of recipes because they taste goes very well with either meat or fish. But look, then that color! of a green so bright that brings fun to eat!
And on my table today I brought this very simple and tasty recipe with sauce mafaldine sparacelli:

Ingredients:

a large inflorescence of broccoli pasta Sicilian
format mafaldine
taste 1 clove garlic
5 cm anchovy paste

extra virgin olive oil 1 medium potato
pepper to taste grated Parmesan


It goes like this:
cut the broccoli florets and wash under running water, peel the potato and cut into thin slices.
Boil plenty of water, add salt and boil all join together and mafaldine florets. While pasta is cooking, sauté the garlic cut into three in olive oil together with the anchovy paste and after two minutes off. Halfway through cooking the pasta add the potatoes and continue cooking.
When the pasta is cooked al dente, take two ladles of the cooking liquid, then drain. Pour the mixture into the pan with the sauce of anchovies and garlic and fry for a few minutes, adding a few tablespoons of the cooking water. finish with a sprinkling of red pepper and Parmesan. Serve immediately.

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And the winner is ...........................

The weird random number generator ORG decided to choose as the winner of No. 44, which corresponds to the 44th or enrolled in, pardon the paraphrase, but I have to create some atmosphere, and then told myself that corresponds to ....................................... tatami ... tatami mat ........................... .......... ........... ......................... tatami and meanwhile the heart races ................ ...... ...................... tatami mat

44) 982 Terry blog-agrodolce.blogspot.com /

Congratulations darling, you win a set of molds of Tescoma to create chocolates that will send as soon as possible, but I doubt that, in the midst of the holidays, you may receive the prompt!
And what about the other? Thank you for participating, will be for the prossoma time, so I plan to soon organize a 'more play !!!!!!!!!!!!!
A big KISS to all

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ORANGE CAKE WITH WHITE MOUSSE Ciccola


FIRST HAPPY BIRTHDAY "Giang", MOTHER OF LOVE! TODAY turn 18 and realize you're JUST BECAUSE THIS LIFE IS SO BEAUTIFUL BUT SO DIFFICULT!
I HOPE YOU CAN ALWAYS BE FAIR, AS YOU WERE SO FAR, BUT I RACCCOMANDO NOT TAKE ADVANTAGE OF YOUR NEW STATE OF OLDER, WITH THAT I WANT TO SAY THAT, BECAUSE IT WILL SIGN THE JUSTIFICATION FOR ONLY, NOT DO YOU HAVE TOO MANY ABSENCES TO SCHOOL !!!!! And after this necessary
note continued with another observation: ma secondo voi si possono buttare via 6 uova con tanto di zucchero perchè non riesci a montarle? ebbene ieri mi stava succedendo proprio questo: ho sgusciato 6 uova (non di frigo!) ed ho iniziato a lavorarle insieme a 200 gr di zucchero con le fruste elettriche, ma dopo 10 min non davano alcun segno di monta,e dopo altri dieci ancora meno! mannaggia,ho pensato, se sin'ora non si sono gonfiate le dovrò burttare e ripetere tutto quanto da capo, ed era la prima volta in vita mia che mi succedeva una cosa del genere! Ma non avevo altre uova nel frigo, sarei dovuta uscire per andarle a comperare al supermercato e non ne avevo assolutamente voglia e così mi si è accesa la lampadina. Ho aggiunto al composto prima un pizzico di farina, le ho continuate to work but still nothing except that I was reminded of the microwave and heat them, magic spells, spacing out in a few seconds of vigorous lashes microwave at full power, the eggs are miracolosissimamente inflated in the blink of an eye. Discovered the secret: as in my city has never been so cold as in these days, the eggs well, numb, had gone haywire! And you can not imagine how one egg mixture is almost unusable out a fantastic sponge cake, the series there is always something to learn in the kitchen !!!!!!!!!!!!!!!!!!
This cake was made just to celebrate the first 18 years of Gianluca since I do not like pastries or because you rob is why, homemade cakes are good wharf! This time, I wanted to try a topping with white chocolate mousse enriched with candied citrus peel and is fantastically liked by everyone. Again best wishes Giang.

What you need:
1 sponge cake (I used a 30 cm diameter made with 6 eggs, 200g of sugar, 150 of flour, 50 cornstarch, 1 piece of salt, 1 vial aroma orange, 2 teaspoons of baking powder) 200 grams of white chocolate

a handful of candied citrus peel
diced 500 ml cream plant already zuccherara
some candied orange slice
1 bathroom prepared: 300 ml of water 4 tablespoons sugar 1 small glass of rum, the juice of half a lemon to taste
candies for decoration.

how:

I do not repeat in the preparation of sponge cake because all you are already expert in it, but if you want depth, look at the instructions HERE
Step cut the cap and empty the top of the sponge crumb that redundant set aside.
Second step: put 150 ml of cream in a saucepan and heat it then Join us white chocolate cut into small pieces and melt it all without ever bring to a boil then turn off and cool. Then proceed to assemble the remaining cream 350 ml (previously to cool in the freezer) to very dense snow. UNITEN about half and little by little, the white cicccolato melted, stirring gently with a whisk until the mixture is homogeneous.
Third step: take up the sponge cake soaked with wet, sprinkle the base with a handful of candy and then stuff it with chocolate mousse. Level everything well and cover with the cover; finish soaking wet even with the latter.

Fourth step: with a spatula to cover the cake with fresh whipped cream on all sides then decorate the sides with the bread crumbs and make some doodles on a cream to taste. Complete with a slice of candied orange and orange candies. Put in refrigerator per almeno tre ore prima di servire.

Naturalmente una fettina virtuale è dedicata anche a voi!!!!!!!!!!!!!!
Ciao a domani per l'estrazione del vincitore del compli-blog.

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Lasagna

Oggi finalmente sono riuscita a tirare su un attimo la testa dai libri per pubblicare questa ricetta. Aiutooooooooooooooooo: sono sommersa da tonnellate di libri,slide e fotocopie che saranno miei fedeli compagni sino alla fine di febbraio! e tra una studiatina e l'altra alterno voracemente pennellate di colore sul servizio di piatti che devo consegnare la prox settimana, capatine in cucina per cucinare qualcosa, peeks to see if the porthole of the washing machine has finished .................... short a big mess, but now I am used to living this way!
The photo does not do justice to the plate now that I propose, is very ugly! but better than nothing, it means that the dish is delicious, and in fact it is because he has received the "Grand Gourmet" of all my family !!!!!!!!!!!!!!! easy, fast and tasty, but really tasty, much to eat an entire pan:

What you need:
for 4 servings: 1 kg

yellow potatoes 1 jar of basil pesto 1 cup of milk

200 grams of mozzarella
salt and pepper
a round baking pan of 24 cm in diameter.
extra virgin olive oil

how:
first step: Wash and peel the potatoes then cut into thin slices using a blade slices vegetables, cut into thin slices mozzarella but this also with a knife!
Second step: anoint the bottom of the pan with a little oil and then a layer of potatoes, salt, and above this make another one on the second layer of potatoes spread plenty of pesto and slices of mozzarella, continue with this sequence (ie two layers of potatoes and a pesto and mozzarella) until exhaustion of the ingredients and ending with two layers of potatoes.
Third step: grease the surface with oil, sprinkle with salt and the last remaining mozzarella slices and pour the walls the glass of milk, then bake at 180 degrees for 60 minutes.
the oven, let cool and serve at a shovel!

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creamy potato pasta with Parmesan fondue, walnuts and cinnamon

and arrived on Saturday! and the weeks fly that even I realize, but you can? I think it's normal when you're not even enough for the 24 hours all I have and I plan to do! Brr ............... but you felt how cold it is .. it .. is .......... you can not leave the house or else become a cube ice and then everyone in the kitchen, of course with the heating ball, it feels so good in the warm, and then if you are dealing with a nice steaming plate full of calories and even better !!!!!!!!!! and yes, I'm cool with it burning more and then eat some more touches pesantuccio !!!!!!!!! today at lunch that lovely pasta dish tonight and a better picture of the "lasagna" of potatoes with mozzarella and basil pesto, and my husband has finally delighted the palate after a week of culinary arrangements unlikely. Ale but when you cook something good? sometimes becomes so unbearable that I would toss all the pots in the kitchen out of the balcony, and I would be very nearly the desire to go to live alone not only to cook and eat a more lonely sandwich. I really like cooking in the kitchen and when I drew all my imagination, but when I feel compelled "always" to cook something good then cooking becomes something unbearable !!!!!!!!!!
Apart from the unbearable, now I leave you to enjoy this steaming plate of pasta:

x4 What you need: 320gr of pasta
the preferred format

5 tablespoons milk 5 tablespoons of Parmesan cheese filled with high quality (I used with an aging 20 months) 2

cheese 100 ml cream salt and pepper


5 extra virgin olive oil finely chopped walnuts and cinnamon


It goes like this: while the

paste was placed in water to cook, prepare the fondue parmesan: Place in a saucepan with the milk and cheese melt them (the cheese emulsifier serves!) then add the cream and finally the parmesan, cook for few minutes, then turn off and add salt and pepper. Place the finely chopped nuts in a pan with a little oil and lightly toast them off after that.
Drain the pasta (set aside a little of its cooking water), then season with the fondue and a few spoonfuls of its water. Distribute it in individual dishes and finally sprinkle the surface with walnuts and cinnamon powder in one pass. Good !!!!!!!!!! WE

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This is the list of participants in the Kandy my Christmas! missing 11 days to extract: STILL WAITING FOR YOU !!!!!!!!!!!!!!! MANY

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morsels rolled omelette with artichokes

Good Immaculate everyone! today I am here to offer you a recipe is extremely versatile: it can be used if informal as a main dish for a family dinner, can be formalissima but if you use it as an appetizer for a dinner party. Formal or informal it is fine for the collection of recipes for college students issued in Tomato Red: nutritious, quick and easy to find ingredients, let students down and get busy!

What you need: 4 eggs


70 grams of diced Edammer
70 grams of mortadella, diced 2 tablespoons Parmesan

a sprig of parsley

extra virgin olive oil salt and a pinch of chili powder
vegetables mixed oil

It goes like this:

beat eggs and mix all other ingredients. In a frying pan, heat a little oil and joining the egg mixture that you will cook on high heat. When the base of the pancake will begin with the beautiful golden phase of winding: with the help of two forks and starting from the nearest edge, roll the omelet over itself until you get a nice roll, if a little out of the compound do not panic, it is normal , then rolled well that! Continue cooking for another few minutes making sure to turn it over on the other side. At the end turn off the heat, let cool and cut into slices crosswise. Serve the stew on a platter accompanied with mixed vegetables in oil well drained.
good appetite.

This recipe is in the contest of Tomato Red

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Hamburgers

Help me, at this time I just can not keep up with my blog! Do you think they are straimpegnata because I'm getting ready for Christmas? not at all, I wish it were so, I'd be happy as a clam oops, sorry, as a Christmas! In fact, as happens now for three years now, and I do not see why parties do not feel my commitment to the university exams are fixed: I'm not doing anything but go to the hospital, studying, doing laundry and cleaning house! But you can live so? you, I do not own the copyright to, but luckily everything is about to end and I am not a little comfort! ..................... And in the tiny spare time, I devote myself to some hasty and tasty recipe because my while something will have to eat !!!!! ! Today is the turn of these fantastic hamburghers artichoke of which, as usual, I can not "leave the recipe:

x 4 burgers Ingredients: 4 artichokes


tarragon leaves 1 egg 8 tablespoons dry

potato flakes 4 tablespoons grated Parmesan
3 tablespoons milk 2 tablespoons flour


nutmeg 1 clove garlic salt and pepper


parsley extra virgin olive oil

It goes like this:

clean and wash the artichokes, then boil them in salted water, and when he will be cooled through a vegetable strainer (large holes) to get a soft puree.
In a bowl mix together mashed artichokes, egg, potato flakes, 2 tablespoons milk, Parmesan, nutmeg, parsley, tarragon, a little minced garlic, salt and pepper.
obtain a homogeneous divide it into 4 pieces each of which will give the form of hamburgers using, if you have the tool.
Heat a little oil in a frying pan, hamburghers the flour and cook on low heat for about 15 min. first on one side then the other.
ENJOY

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PENNETTE STUDENT

recipe specially created for the contest of the tomato red "calendar." Tasty, quick and easy just right for students who do not have time to cook, or make the expense but it certainly will be at least semi-desert in the refrigerator a package of hot dogs for emergencies! And since I am a student myself, though elderly and most with families, who can tell me more? The only advantage is that having a husband edible the fridge at my house is never empty but still full of schifezzuole various salami-type mortadella and so on!

What do I need?
pinnate

chicken sausage onion parsley

white cream plant
boiled peas (also canned is fine)

curry powder salt and pepper extra virgin olive oil


proceed as follows:
while the feathers safely boil water, prepare the sauce in five minuts:
some chopped onion and let brown in olive oil together with hot dogs cut into cubes. When everything is nicely browned join the curry to taste and well-drained peas, then after a few minutes and want to join as much cream spegnamo fire. To complete, aggiunstiamo salt and pepper and give a sprinkle of parsley chopped.
E. ............. because in the meantime will be beautiful penne cooked, drained and dive into the freshly prepared sauce. A nice creamy and viaaaaaaaaaaaaaaaaaaaaaaa, the dish is served!

This recipe takes part in this context:

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MY LITTLE Mozzarella


E 'known vegans who eat only cheese made with milk, soy: tofu and ricotta . But a person of imaginative name TANNING invented special methods to implement other types of cheeses such as mozzarella, the soft cheese and cottage cheese. Curious as I am, I could not desist from trying to make the soy mozzarella and I must say that the experiment seems to have succeeded perfectly! In fact, just to have the ingredients required, after which the procedure is pretty easy. This delicate cheese is great to use on pizza dough and baked au gratin and mixed vegetables.
My next experiment? I will also try stracchino course !!!!!!!!!!!

To get a small cheese balls of about 50/70 grams need:

abundant 2 teaspoons potato starch
6 tablespoons soy milk
1 tablespoon cream soy
1 teaspoon butter or soy margarine
3 tablespoons of soy yogurt
salt

course to get more mozzarella just multiply the ingredients given !!!!!!! !
For the proceedings, I refer you to this page of the site Concita www.veganblog.it/
where you find the version citrus and Parmesan.

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VEGAN RICE WITH SHRIMP SALTO


This is one of those recipes to use when you have rice boiled advanced tearful lies in the refrigerator and just waiting to to be thrown (but it is a pity, never throw anything away!) or used. So the other night, seeing that bowl of basmati lying in the fridge the day before when I decided to cibarmi only white rice, I decided to turn it this way:

serves 4 :

300gr boiled al dente basmati rice or other

2 eggs 200g fresh shrimp peeled
cap, cut into strips as needed
julienne carrots taste
little chopped onion the veil
2 tablespoons soy sauce
a handful of soy germigli
oil sunflower
salt

It goes like this:
blow up in a small saucepan, over high heat, the hood with carrots, onion sprouts and soy giving it a quick-cooking as cooking in the wok, add salt to the end.
In another pan cook in a little oil, the shrimp for about 5 minutes and end with the soy sauce flavor.
In another pan, this time a large, heat a little oil, add the rice, vegetables and shrimp and cook, over high heat for several minutes, then add the beaten eggs and elongated with 2 tablespoons of water, continue cooking until the eggs are coagulated and the rice will be very grainy.
Serve and enjoy!! ^ _ ^

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FENNEL AU GRATIN WITH SAUCE SOYA KAMUT

PROCEEDING ALONG THE TRACK OF THE HEALTHY RECIPES, last night I made this FENNEL AU GRATIN PAN SAUCE PREPARED BY USING THE ONLY WAY WITHOUT MILK BROTH ORGANIC VEGETABLE AND FLOUR Kamut. This type of flour is well suited PREPARATION OF CREAM SAUCE AND WHY NOT LET THAT CLASSIC aftertaste "FARINA" IS ALSO A LITTLE IF YOU HAVE NOT EVEN fatter thickening power. THIS RECIPE You heritage with my dearest friend, HEALTHY huge, which last year made me sample to one of his many MEGACENE BANNER OF REMEMBRANCE BIO.MI that night I asked for the third portion! Since that time, I liked it so much that I HAVE NEVER Cook FENNEL OR 'CLASSIC SAUCE WITH IT' WITH THE BURRO.PROVARE TO BELIEVE!

INGREDIENTS 4
1kg fennel
4 heaping tablespoons of flour kamut
1 liter of vegetable stock bio

extra virgin olive oil 1 piece of salt and white pepper
grattiggiato Parmesan to taste some
shave fennel for garnish

It goes like this:
Clean, wash and cut into 4 each fennel. Boil them for as long as necessary and in the meantime prepare the sauce as follows: diliure the flour gradually with the warm broth and then put on the heat and let thicken, stirring constantly. When you've got a nice mixture clotted off and let cool. Place the fennel in a baking dish, season with a little oil, salt and pepper, then cover them completely with sauce. Sprinkle the surface with plenty of Parmesan cheese and bake at 220 degrees for about 20 minutes. After the interval, turning out and let cool. Decorate the surface with fennel trimmed beards and washed.
If you delete the Parmesan is a vegan recipe
Buon Appetito

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BITES THE HUNTER

This is another world to be explored, that of meat alternatives, meat or vegetable origin ! Always fascinated by this world, every time we enter me, and I remain ever won: I think that sooner or later will become VEGAN! the only thing holding me back is that my hematocrit is at the limit of normality '. But who are vegan? a large population who cares about living things and therefore refuses to eat and wear animals and their products. In fact, very often, in front of a beautiful rabbit, I came some qualms of conscience, thinking of my beautiful bunny, owned some time ago: "Oh God, if this tidbit was" Squick "(my ex-bunny), and in the meantime I pricked terribilmentela conscience, did not eat some!. And the more time passes, the more my sensibility leads me to think about many things. But do not just a matter of poor animals, but also a health issue! Eating too much meat, eggs, cheese and animal fats increases the risk of developing cancer and cardiovascular disease linked hypercholesterolemia and hypertriglyceridemia. Then we go what do you think, is not it time to reduce the consumption of these foods and spend a little more attention to food of plant origin? I'm not saying absolutely that dobbbiate become vegan, but also to explore their world is ennobling experience! with only ingredients of plant origin are able to develop recipes, tasty, imaginative, nutritious and so on and so forth! Anyone who wanted to enrich their food culture could take a look HERE , and will conquered, the curtains will open a new theater! And about this, I leave you a recipe for meat alternatives: soy morsels with which you can cook delicious stews alternative, you just need to train taste and imagination !!!!!!!!!!!!!!!!!! !!!!!!!!!!

To serve 4 people: 150gr
pieces of dehydrated soy nut
a plant bio

3 medium potatoes, fresh rosemary to taste 1 small onion, chopped

salt, extra virgin

chili powder 1 tablespoon soy sauce soya

How to proceed?

Boil water plant with the nut and then join the pieces and cook over a low flame for about 20 minutes qindi off and let cool.
Meanwhile, peel potatoes and cut into chunks. When the pieces are cool (I do the next day!) Squeeze with your hands and put them in a pot. In a skillet brown the onion with the chopped rosemary in a little oil then add the potatoes, 1 / 2 cup water, and bring them halfway through cooking. Now add the soya chunks, salt and a piece of chili and finish cooking for another 10 minutes. At the end add the soy sauce and mix. The dish is ready. I do not wish you good taste and good health: you do a full priteine \u200b\u200bplant!
this is a recipe VEGAN and GLUTEN FREE

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NESTS OF RED CHICORY SAUCE WITH LENTIL

Hello dear, and good early in the week. First I wanted to thank you for your adherence to my vs Kandy, but there is still time until December 19, so I'm waiting.
My proposal now is tasty salad, vegan, which combines the freshness and taste the bitterness of the radicchio and gently heat the lentils; ago by great appetizer to main course or main course with delicious! in short, is very versatile and therefore the choice is yours. We "let the recipe: WHAT IS




lentils carrot, celery, parsley, garlic and chilli crushed


tomato olive red radicchio


how:

first prepare a nice sauce by boiling lentils in plenty of water when cooked, drain and put in a dish.
In a saucepan, saute in olive oil chopped celery, carrot and garlic and lentils Join us at the end, the salt, a little tomato paste, a glass of water and a touch of chilli. Cook for the whole low heat for about 10 minutes before shutting down, Unitech finely chopped parsley.
Peel and wash the radicchio, then cut into thin slices then season with a pinch of finely chopped garlic, salt and oil to taste. For presentation, place each dish in a nest of radicchio in the center of which put a few spoonfuls of sauce lentils. Serve with toasted croutons.

This dish vegan and gluten free!

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Kofta

My great love for cooking in the Middle East could not pass through Turkey, with its Kofta fantastic: delicious meatballs elongated shape and taste very "oriental" that use, or as they are, and then called Kofta, or stuck on wooden skewers and then take the name of Kofta kebab. Many, many years ago but really, think in 94, I own a fantastic trip to Turkey where I had the opportunity to taste various kinds of Turkish food and those that struck me the most were just the meat, always soft and rich flavor, in addition to even the stew cooked Kofta in terracotta with tomato sauce and mixed vegetables. Qello that makes these distinctive dishes is the typical use of spices such as coriander, cumin and fresh mint for which I am always off also used in Italian cuisine, you know, give something extra!

INGREDIENTS:

ground mixed (beef-pork) finely chopped fresh parsley and mint


onion, garlic, cumin seeds powder

little salt and pepper breadcrumbs

wooden skewers

The Their preparation is simple:

chop with onion, parsley and mint and add the chopped to ground along with bread crumbs, salt, cumin and red pepper. mix well and form into balls with your hands from the very elongated shape infizerete As in a skewer. Cook all
Kebab for tortillas on a griddle over low heat, taking care to turn them on each side for about 15 minutes.
Serve with boiled potatoes with parsley or a nice fresh salad.
ENJOY

This recipe contest is in the red tomato :

Samire Armstrong Boob Flash

Risfogliando an old newspaper I found this recipe that certainly at that time I had already read but now appeared to me in a different light: "They are the changes brought about by age, I said, "and because, over the years, everything changes, the way of seeing things. How to define the Brown Betty: delicious layers of apples for a final great! and I must say that their weight is infinite. absolutely not recommended for those who do not like apples because it is the main ingredient.

INGREDIENTS:

OR GOLDEN DELICIOUS APPLES GRANNY SMITH
butter (or margarine)
cranberries or blueberries
biscuits (or breadcrumbs)
some cherry liqueur
fresh whipped cream (or soy cream)
strips cartaforno


How?
peel the apples, cores and slice. Melt some butter in a pan and reduce the biscuits, using a food processor, as fine as breadcrumbs. In a greased baking tray, proceed as follows: take a slice of apple butter, then drain and immerse in cutlet with the bread crumbs of biscuits and place on bottom of pan, then lay on it half a teaspoon of jam. Do this to form a tower of 5 or 6 slices of apple. Prepare the same way all the towers you want, and then surround each one with a ribbon cartaforno tightly with kitchen twine. Bake at 180 degrees for about 40 minutes. Halfway through cooking spray towers with sherry. Serve the biscuits while still hot accompanied with fresh whipped cream.
I having eaten too cold I have to say I am not wrong even in this version!
If you replace the cookies with gluten-free bread crumbs for a recipe is gluten free

This recipe is in the Contest: "Boum"