This guy is cool. Have you ever tried doing this to your veg?
This guy is cool. Have you ever tried doing this to your veg?
As you might have noticed by now, I simply love zucchini. Many times I just have a vegetable dish containing mainly zucchini and onions, like the one in the photo:
Simply put some olive oil in a pan, add the chopped zucchini, some onions and brown the vegs from all sides. Add a little bit of white wine, some vegetable stock granules, chopped garlic, cayenne pepper, salt and cumin. Simmer over a low flame until the zucchini and the onions are tender. Add some freshly chopped, flat-leaved parsley and garnish with crumbled feta cheese.
I had this for lunch together with an olive stick that I got from the local bakery here. Simply delicious!
I decided to have another go at cultivating chilies in my garden this morning. I planted the seeds from some very hot chilies I had in a small pot and rushed inside to scrub my hands, as I know how much it burns when you accidentally touch your face after having handled chilies. So after a good scrub, I though that everything was ok, little did I know that there must have still been some traces of chili on my fingers. I must have touched my nose somehow, as some minutes later I felt this terrible burning sensation with my nose swelling up, turning red and by George, I was on fire. My instinct told me to put something milky on it, so I reached for a tub of ricotta I had in the fridge and applied a thick layer around my nose and above my lip. Inspector Clouseau (RIP Peter Sellers) would have been proud of me, as right now I look like Clouseau in one of his hilarious disguises. This might give you an idea:
I spare you the photo, cause it aint pretty my dear ones. I just hope that the postman doesn’t come before I can rinse it off, for he’ll get the fright of his life. My dogs are staring at me as if they were thinking: “We always knew that she was mad, but now she’s clearly lost it!”.
Yet, the ricotta cure seems to be working. So, if one day you’ll have the same mishap, try ricotta or sour cream (it has to be rather solid and thick as it’ll run off otherwise).
Pay a visit to this lovely site and give Sid the praise for this oh-so-yummy recipe.
But this isn’t the place to talk about politics or geography or anything else. This is the place to talk about food. Sumptuous. mouth-watering, food, glorious food ! And with that note, I’d like to kick off this new pet project of mine, with an amazingly simple, healthy, yet fantastically tasty middle eastern dish – Falafel and Hummus.
I must have been 5 years old when I was first handed a peculiar looking roll, which was wrapped in an almost translucent sheet of white paper, which I initially thought was “tracing paper”. Though…
View original 318 more words
I am a big fan of risotto. Once a week I’ll make a different risotto, with curry, seafood, chicken, spicy sausage – there are no limits to your imagination. There are three steps to obtain the ideal risotto: solfriggere – tostare – cuocere, which I will explain in the recipe itself. Enjoy.
© pitiross 2014
INGREDIENTS – serves 6
Prepare the broth and keep it simmering. The next step is to soften the onion in a pot in the butter or olive oil for about 5 minutes (don’t let it turn brown). Add the garlic (chopped or mashed to a paste, whichever you prefer). Now add the rice and stir until every grain is coated with the butter (olive oil). Slightly increase the temperature and add the wine, which has to be left to evaporate completely.
Now we start adding the broth with a soup ladle, one at a time. After the first ladle of broth, add the tomato purée, the chorizo sausage, and the oregano. Leave the rice to set a bit between each addition of broth, stirring to prevent the rice from sticking to the bottom of the pot. This process takes about 20 minutes to obtain a nice risotto that is just “al dente”. After about 15 minutes take care that you don’t add too much broth, otherwise your risotto will end up runny. Once the cooking process is finished, let the rice rest for about 2 minutes. Season with salt and pepper.
You can check the perfect consistency of your risotto by slightly tilting the pot with the risotto to the side. If you see a wave-like structure in the risotto, it is cooked to perfection. Some people like to add cubes of cold butter to the risotto at this stage, however, I prefer it without.
Serve freshly grated Parmigiano with the risotto.
This is a great way of “recycling” stale white bread. It’s very moist with a rich flavour.
INGREDIENTS – makes about 15 squares
Grease an ovenproof baking dish with butter. Place the stale bread in a large bowl and add the milk and vanilla essence. Now use your hands to mix the bread with the milk, resulting in a mushy mix. Set the mixture aside for about 5 minutes so the bread can soak up all the milk. Once done, add all the remaining ingredients and mix with your hands until you obtain a smooth texture. Pour the mixture into the oven dish and spread to a uniform layer. Bake at 200°C for 30 minutes. The pudding can be served warm with vanilla custard or cold. It’s also delicious with a cup of tea.
With Easter round the corner, I would like to share with you a delicious recipe from Malta. These sweets are prepared before Easter during lent and cut on Easter Sunday. Being a fan of Hello Kitty, I had decided to adapt the recipe a bit and that was the result:
INGREDIENTS – makes 4
First the dough:
Now the filling:
And last but not least – the decoration:
Preheat the oven to 170 °C. Put the flour in a bowl and mix it with sugar, butter, and lemon zest, add the eggs and mix until the dough is smooth, add some water if needed. Put aside.
For the filling just mix, all ingredients until you get a smooth paste.
Now roll out the dough on a floured surface using a rolling pin, cut out the desired shape (in the photo I used a drawing template of Hello Kitty. Just make sure that the image you choose does not have any small parts, as it will be hard to fill them and they might break off when you transfer the figolli from the baking tray to your cooling rack). Spread the filling evenly on the dough and cover with another piece of dough identical in shape to the bottom layer. Bake in the preheated oven for about 20 minutes.
Once the figolli have cooled, cover them with chocolate and decorate to your liking (i.e. hundreds and thousands, chocolate eggs, smarties – anything that tickles your fancy)
Hmmm, we have to try this!
Originally posted on Eureka ! :
View original 357 more words
A local supermarket offered a cupcake maker as part of their customer loyalty scheme and I got myself one. Mainly so my youngest son could make some cupcakes on his own, however, even I enjoy it (although I am usually not into baking gadgets, apart from my trusted oven). It makes 7 cupcakes at a time, 6 hearts and one flower, and all this in 10 minutes. Great!!!
Sparkling water dough, basic recipe
Put all the ingredients together in a bowl and mix. Best results are achieved if the sparkling water is put last. Almost anything can be added to this basic dough. If you want a light-coloured cake, use the vanilla powder, for a dark-coloured cake use chocolate pudding powder. You can also add nuts, any dried fruit or fresh or frozen fruit.
I use a standard big mug (200 ml) for measuring. Size doesn’t really matter, as long as you use the same mug for all ingredients.
One of my all-time favourites.
© pitiross @ condimentumetlingua.wordpress.com
INGREDIENTS – serves 4
Cut the bacon into small cubes (or the chicken sausages), peel and finely chop the onions, peel the garlic, and squeeze it through a garlic press (in case you don’t have garlic press, a little grater normally used for lemon zest will do) and chop the parsley. Mix everything in a bowl.
Beat the eggs, fresh cream (milk), and grated cheese, season with pepper and a little bit of salt (as the bacon tends to be already quite salty). Preheat the oven to 220°C.
Line a rectangular, greased tin with the pastry, ensuring that you pull it up at the sides of the tin to form a rim of about 3 cm. If you like to have the quiche “closed” at the corners, pull the pastry a bit higher (this will be folded over the egg-bacon mix later on).
Distribute the bacon mix on the pastry and pour the egg mix on it. If you have left that extra bit of pastry, fold it over the corners now, covering the egg mix.
Bake the quiche at 250°C for about 20 minutes (on the middle rack).
This quiche is served best with a salad and a glass of white wine.
Celebrating my family's place on the autism spectrum.
Burger Perverts Welcome
Mothering an Aspie, one day at a time . . .
I'm cute. I'm funny. And I'm committed to animal welfare.
adventures in grown-up living
my (mis)adventures in cooking
a record of my busy life
Everyone has an opinion, especially cats.
ep·i·cu·re·an (p-ky-rn, -kyr-) adj. Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food, good wine and comfort.
Antonio Caggiano's food blog in 3 languages.
Food Photography & Recipes
Follow Pepper In Her Passion For Great Food & Japanese Bento
Knitting and crochet for a home in need of colour.
crafting,dachshunds including other bits & bobs
may a thousand cat-whiskers bloom!
Spices and Language - an exciting mix