Engagement Congratulations Arabic

curry paste

I first ate this in a restaurant on Lake Como and so I repeated at home. Unfortunately due to technical problems I could not take pictures, but the process is so simple and sure success you do not need "evidence"!

Needed:
Pens pens or half
Curry powder

Cream Mushroom sautéed
One or two slices of bacon

Procedure:
Sauté the mushrooms in a pan with a little oil, add the cream and stir, turn off the fire, sprinkle with curry and mix well.
Drain paste and whisk into the pan with the sauce over medium heat for a few seconds, give another sprinkling of curry and serve.

The Curry has a very strong taste, who loves can abound, but those who prefer a more delicate flavor, it is sufficient to give a sprinkle and blend well with the cream.

I assure you that is initially a bit 'different from the usual and very tasty!

Ideep Throat Straming

bites raw mushrooms and

This experiment is the result of a free afternoon, I was inspired by having no recipe on the internet or on television, but only from my gluttony!

Needed:
1 box of thin sheets of fresh pasta
About 600 grams of sliced \u200b\u200bmushrooms
Approximately 320 g 1 packet of white sauce philadelphia

A bit 'of grated Parmesan
About 2 ounces of ham in a dose

I put "approximately", because it depends on how much filling you put on your taste, there's more who likes less ham and mushrooms, or vice versa, regulator eye.
Saute the mushrooms with a little 'oil in a frying pan.
Having boiled the sheets one by one for a few minutes (which will jump if you take those ready to cook), arrange them on a flat surface and cut each pastry in half.
Spread each rectangle of dough on the philadelphia, add a little 'mushroom, ham, a strip of white sauce and a sprinkling grain.




Then roll the dough into cylinders or cannelloni, pour over the remaining sauce and a little 'grain.
Bake for 20-25 minutes in a hot oven 200 degrees.
Bon appetit!

Jsp Name Bait Bus Watch

dumplings with bread crumbs / Gnocchi with breadcrumbs

This recipe comes from the memory of his uncle that he had friends from Bicester, of course, custom, revised and corrected.

This recipe comes from the memory Directly of my uncle, who learnt it from Some friends from Bicester, birthplace of this pasta dish.

Place on a pastry board and add 300g of flour 100g of breadcrumbs toasted in a nonstick skillet. Add enough hot water to mix and season with salt. Knead until mixture is smooth and elastic. Cover with a cloth while in a pan fry an onion, a carrot, a stalk of celery (finely chopped or coarsely as you prefer). Add a diced tomato (or salsa ready), salt, pepper and cook a few minutes. Add the cooked beans and cook 5 minutes, the beans should still be firm and not discard. Turn off the heat. With the mixture of formed loaves of a centimeter in diameter and cut into chunks. Put to cook in boiling salted water and drain them when they come to the surface with a slotted spoon and pour into the pan with the beans. Do Sautee a few minutes, stirring carefully, sprinkle with grated Parmesan cheese and pepper. Serve hot.

On a pastry put 300g of flour with 100g of toasted breadcrumbs in a non-stick pan. Add warm water to mix and salt. Knead until mixture is smooth and elastic. Cover with a cloth while browning in a pan an onion, a carrot, celery (Finely chopped or coarsely, as you prefer). Add in a tomato cut in cubes or tomato sauce, salt, pepper and cook for a while. Add cooked beans and simmer for 5 minutes; beans must be firm. After this time turn off the heat. With the dough form some sticks with a diameter of about half of an inch and cut them into pieces. Put the gnocchi in salted boiling water and when they afloat drain with a slotted spoon and pour them into the pan with beans. Sautee a few minutes, stirring carefully, sprinkle with parmesan cheese and pepper. Serve immediately.

Sperando di riuscire ad essere un pochino più presente di quest'ultimo periodo vi auguro buon appetito e un buon weekend!

I hope I can be a little more present than before and I wish you good appetite and a wonderful weekend!