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morsels grilled with herbs

NGREDIENTI PER 4 PERSONE

400 g di polpa di manzo da spezzatino magra

30 g. di olio

400 g. di cipolle

200 g di carote

50 g di sedano

30 g di farina

20 g di brandy

salvia

rosmarino

noce moscata

cannella

pepe

sale (tutte le spezie, quanto basta)

Tagliare la cipolla, le carote e il sedano a piccoli pezzi adatti ad un soffritto e fare rosolare in una teglia con l'olio, la salvio e il rosmarino

Infarinare la carne tagliata a pezzi e versarla sulla teglia, fare prendere colore rigirando e aggiungere sale, pepe, noce moscata e cannella

Unire lentamente acqua tiepida fino a formare un sughetto di cottura denso

coprire e cuocere a fuoco moderao per un ora, aggiungendo eventualmente altra acqua o brodo

Aggiungere il brandy, cuocere per 10 minuti e servire.

Le dosi indicate sono sufficienti per preparare 4 porzioni, ognuna di queste contiene 300 calorie.

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Oriental

Ingredienti per 6 persone

600 grammi di polpa di noce (in un unico pezzo)

per la marinata:

10 cucchiai di acqua

1/2 tazza di salsa di soia

2 cucchiai di sherry

1/2 cucchiaino di tabasco

3 spicchi d'aglio tritati

una punta di radice di zenzero fresca grattugiata

1/2 tazza di prezzemolo fresco tritato (servirà per guarnire)

Unire tutti gli ingredienti utili per creare la marinata, mescolare con cura e poi inserire la carne e la marinata in un sacchetto di nylon di tipo alimentare, chiuderlo e massaggiare the meat to the marinade to penetrate inside. Refrigerate for several hours, even overnight, taking care to turn it over every so often and massage to increase Rezervation-booking of aromas in the pulp.

When cooking, warming up to the oven and put the meat on the grill. If the oven is gas-type, with the flame at the bottom, use the bottom shelf first, but if it heats evenly, use the center position. The oven must be hot, because the cooking is very quick, within minutes on first side, then a quick turn on the second side with a payment of marinade on baking, and a few more minutes before removing from heat and place on a plate. The remainder of the marinade mixture must be heated in a Tegal and poured over the meat, flavoring it further. Add the chopped parsley for garnish.

recipe easy to prepare (not find the ingredients) that has a very special and unique taste.

My advice? If you have the opportunity to make an outdoor cooking on a grill with flame and fire or barbecue, this dish lends itself really well, both for ease of management training (you can prepare everything at home and cook a few minutes before eating ) and for the taste of barbecue, suitable for special occasions such as picnics with friends.

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mashed cauliflower mayonnaise

The mashed potato is good, but Haim diet at all, then here is a tasty variation to match even with a slice of meat on the plate.

1 small onion, chopped 1 green pepper chopped

2 teaspoons corn oil

1 / 4 teaspoon dried Orignano

2 cups cauliflower, boiled and cut into cubes

1 / 4 teaspoon dill

salt and pepper to taste

Sauté onion in olive oil and pepper for 5 minutes over medium heat. Add the cauliflower and stir.

Add the dill, oregano, il sale e il pepe.

Mettere il contenuto in un recipiente e schiacciare con una forchetta o con un immersore elettrico per ottenere una crema purè. Servire ben caldo.

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second scarsdale

maionese base preparata con:

1 tazza di maionese light

1 tazza di yogurth naturale magro mescolato ad un cuchiaio di maionese

personalizzazioni:

MAIONESE ALL'ANETO

Aggiungere alla maionese base

1/3 di tazza all'aneto fresco sminuzzato

1 cucchiaio di senape di Digione

1 cucchiaino di pasta d'acciugne

1 spicchio d'aglio schiacciato

MAYONNAISE LANDS SOUTH

Add the mayonnaise base

2 tablespoons chili sauce

1 tablespoon chopped green onions

1 / 2 teaspoon chopped bell pepper

1 / 2 teaspoon fresh chives chopped nicoise

MAYONNAISE

Add the mayonnaise base

1 / 4 of tomato

chopped 1 green pepper or red

1 / 4 teaspoon chopped fresh tarragon or dried

1 / 4 teaspoon of chopped fresh chives

Cook the tomato sauce over low heat for it withdrawn, add the other ingredients after cooling down.

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cream cucumbers

Ingredients for 3-4 servings

2 cups diced cucumber

1 / 2 cup chopped onion 1 teaspoon

chopped fresh dill 1 cup buttermilk parsley

fresh chives or green onions tender

Go to the blender cucumbers, onion and dill. Combine the buttermilk, which have previously been boiled. Let it cool and look with parsley and chives or scallions.

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1/4 di cipolla piccola tritata

succo di 1/2 limone

250 g di filetto di spigola

1/4 di tazza di prezzemolo fresco tritato finemente

In un tegamino cuocere per 3 minuti la cipolla con il succo di limone e il prezzemolo. Mettere il pesce in un foglio di alluminio, versare sopra il composto di cipolla e chiudere bene. Cuocere alla griglia 8-10 minuti per lato, finchè, infilando la lpunta di una forchetta, la carne non si sfaldi.

A quel punto il piatto è pronto, aprire il cartoccio e servire.

Dosi per 2 porzioni.

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grilled sea bass salad super special fancy sauces

ingredients for a single serving:

1 cup shredded lettuce

1 / 2 cup sliced \u200b\u200bmushrooms

1 / 4 bell pepper cut into strips

1 / 4 spring onions cut into 1 egg washers

only dtrtato

30 grams of lean diced mozzarella

2 tablespoons evaporated skim milk (like Carnation)

1 tablespoon mayonnaise 2 tablespoons lean

lemon juice 1 teaspoon capers

chopped salt and pepper

Pour all the vegetables with mushrooms, egg and cheese in a large salad bowl and mix. Prepare the sauce using the milk, mayonnaise, lemon juice and capers and make it smooth, use it as a condiment.

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2 cups cheese type Jocca

1 / 2 cup buttermilk or plain yogurt, or ricotta mounted

a pinch of salt 1 teaspoon lemon juice

Blend the ingredients listed above to obtain a smooth cream, add one of the following ingredients:

- shellfish cooked and chopped, flavored with 1 / 2 teaspoon Tabasco

- chives

- Gorgonzola or Roquefort

- parsley

- cooked and diced

addition, you can indulge your imagination and adapt this to the gravy that advances in the fridge, proposes the key to delicious and reworked.

For flavor you can use at will:

curry powder garlic powder

horseradish

chopped onion mustard dill

You can use the salad leaves for decoration, endive that lends itself to a container or chicory leaves rolled up and closed with a toothpick.

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Japanese salad shrimp (or chicken)

ingredients for 2 servings 1 cup shredded lettuce

1 / 4 fresh pineapple

2 teaspoons lemon juice

1 small orange, peeled and sliced \u200b\u200bprepared

2 medium tomatoes sliced \u200b\u200b

1 / 4 cup low-fat natural yoghurt

110 grams of boiled shrimp

Prepare a layer of lettuce on two serving plates. Peel and clean the pineapple and cut into slices to make, to be sprinkled with lemon juice.

Arrange the slices on plates of pineapple, tomatoes and orange segments, creating the rims, even with these two ingredients, and pour yogurt in the center of the circles created. Add the shrimp and ... Bon appetit!

If desired, the shrimp can be substituted with diced boiled chicken.

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veal with lemon -

4 servings: 600 grams of

thin scallops of veal
1 cup of broth (preferably meat)
1 tablespoon lemon juice
1 / 2 teaspoon pepper
1 / 4 cup parsley
chopped fresh 1 / 2 lemon sliced \u200b\u200b1 teaspoon salt


Season the veal with salt and pepper. Cook it for 10 minutes in a pan greased with just olive oil, turning the slices frequently. Pour into a baking dish. In a bowl combine the broth with lemon and parsley and pour the mixture on the pan, but not directly on the meat. Put the slices of lemon over the veal, cover and leave me bake for 20 minutes at 150 degrees.