Here’s another simple and tasty recipe for a zucchini dish. You will like zucchini’s delicate taste combined with garlic and parsley. Don’t salt the dish until the end, or there will be too much juice. Ingredients for Zucchini with Garlic and Parsley 2.2 lb zucchini 1 whole garlic 1 bunch of parsley olive oil, salt Ingredients for Zucchini with Garlic and ... Continue reading...
Fri, Sep 3, 2010
Mortadella is a thick boiled Italian sausage with pieces of pork fat incorporated. It is generally sold cut up into very thin, semi-translucent slices which roll up easily. Mortadella can be used for various unordinary appetizers. Ingredients for Rolls with Mortadella and Avocado 0.4 lb avocado paste 10 slices of Mortadella Ingredients for Rolls with Mortadella and Avocado Recipe for ... Continue reading...
Mon, Aug 30, 2010
Avocado and tomatoes are considered to go together to a perfection. We added some Greek Feta cheese, basil and parsley. We ended up with a salad of a charming and tender taste. We didn’t dress it, just sprinkled it with some lemon juice, because avocado is oily. Ingredients for Salad with Avocado 1 avocado 0.1 lb Feta cheese 3 tomatoes basil, ... Continue reading...
Wed, Aug 25, 2010
Avocado is mainly used raw. Ripe avocado has a soft buttery pulp that can be easily mashed into puree. Avocado’s taste being neutral, lemon juice brings in a certain sharpness and richness. Besides, lemon juice prevents avocado pulp from darkening and helps it retain its tender mouth-watering color. Ingredients for Avocado Butter 1 avocado half a lemon green onion salt Ingredients ... Continue reading...
Thu, Aug 19, 2010
The soft pulp of fresh figs goes together with goat cheese, salty and a bit sharp, perfectly, creating a harmonious taste. Stuffed fig is both delicious and wholesome. This simple recipe belongs with the collection of wholesome dishes recommended by dietitians from Mayo clinic. Ingredients for Figs Stuffed with Goat Cheese 5-6 fresh figs 0.2 lb goat cheese Ingredients ... Continue reading...
Tue, Aug 17, 2010
White fig has honey-sweet soft pulp, a thin skin and seeds so small that you won’t feel them in your mouth. When fresh and ripe it is unbelievably tasty, it is veritably natural jam, only coming in skin. It gives you energy and brightens your spirit. Ingredients for Crostini with White Fig Slices of homemade bread A few ... Continue reading...
Sun, Aug 15, 2010
Common squash spread can make an exquisite dish if prepared correctly. The secret behind a tasty squash spread is to take soft marrow squashes, good oil, sweet tomatoes, and you will get a delicious spread. Don’t cover it when stewing because the spread may come out too watery. Ingredients for Squash Spread 2.2 lb marrow squashes or ... Continue reading...
Fri, Aug 13, 2010
You can make baskets following these guidelines Making Puff Paste Baskets. You can bake them from dough bought in a store or make the dough yourselves. Here we recommend you a way to Make Puff Paste that will be good both for sweet and non-sweet pastry. We added paste made from white truffles to the ... Continue reading...
Thu, Jul 29, 2010
The zucchini’s neutral taste goes fine with the flavorful Pesto sauce. And if you add some goat cheese to them, you will get a delicious taste. It can serve as a cold appetizer or light supper. Ingredients for Zucchini with Goat Cheese 3-4 zucchinis 0.4 lb goat cheese 2 tablespoonfuls Pesto sauce. Ingredients for Zucchini with Goat Cheese and Pesto ... Continue reading...
Thu, Jul 22, 2010
Here’s a not-so-common appetizer from small Cherry tomatoes stuffed with mozzarella and salted anchovy that can be knocked up quickly if you have unexpected visitors. Ingredients for Cherry Tomatoes Stuffed 0.7 lb Cherry tomatoes 0.25 lb mozzarella 4 anchovy fillets rosemary Ingredients for Stuffed Cherry Tomatoes Recipe for Stuffed Cherry Tomatoes Wash tomatoes, put out the cores. Cut up mozzarella and anchovy fillets into ... Continue reading...
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Mon, Sep 6, 2010
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