renata on gruodžio 31st, 2010

banderillas spagnole per tapas

If you’re in this summer Spain or are about to leave surely you will have tried (or do) the banderillas, especially in this classic version: the banderillas olives and anchovies, peppers. There are different types, which combined salami, cheese, eggs or foods tasty vegetables like olives, capers, pickled onions and gherkins. This recipe that we propose is easy precisely and safely scenic effect, especially if presented well at the table. It is tapas special a, quick to prepare and also economic. The main ingredients are listed in the recipe name typical Spanish cuisine.
Ingredients for the banderillas olives, peppers and anchovies (doses for 4 people):

Rinse under running water salted anchovies, dividing into fillets.

Cut the peppers into strips and washers gherkins.

Infilzate on each stuzzicandente (8 in all) a oliva, a listarella of peppers rolled in on itself, a cucumber washer, spring onion, a fillet of anchovy cuff and a couple capers of.

The banderillas Served infilzando the toothpick in a lemon or lying on a serving dish.

desserts recipes

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renata on gruodžio 31st, 2010

The chicken red Spanish is a good second dish based tomatoes and peppers. It’s called the Spanish because it draws the recipe of Spain chicken cooked with peppers. In the recipe more typically Hispanic ingredients listed in this recipe (chicken, tomatoes, peppers, onions, garlic, parsley, wine) are in addition also of ham diced and brandy instead of white wine dry. This preparation is really juicy and tasty, a second course to lick his moustache and leading it to scarpetta do to all Diners. Generally makes happy everyone, adults and children.
Ingredients for chicken red Spanish (doses for 4 people):

1 chicken from 1 peppers kg3 (2 red and green 1) 400 g of peeled tomatoes (or fresh tomatoes boiled) 4 cipollotti2 cloves aglio1 glass of white wine secco4 tablespoons oil olivaUn sprig prezzemolo1 leaf alloro1 sprig timo1 Rosemary sprig q.b.pepe Salt and pepper

Wash the peppers, Pat dry and place them in the oven at 180 пїЅ C to make them roast for about 30 minutes. When the skin is slightly crispy, tirateli out from oven and cool facts, after, spellateli, taking care to delete the seeds inside.

Cut into pieces chicken ripulendolo from fluff and from pennette residual and rinse under running water, then wipe it.

Heat 2 tablespoons oil in a pan and let Brown chicken pieces on both sides along with uni clove of garlic. Add salt and pepper and add the wine and the sprig of odours (sprig of thyme and Rosemary tied together with parsley). Incoperchiate and cook over moderate heat for about half an hour.

Cut the peppers into strips and spring onions in the four cloves. Put the onions in a frying pan with 2 tablespoons oil, making them braise. After about 10 minutes add the peppers and the peeled tomatoes chopped. Add salt and pepper and continue cooking for 15 minutes.

After the cooking time, pour the sauce with peppers in casserole with chicken and fairies flavour everything for another 10 minutes.
Serve really hot after deleting the sprig of odors.

Photos from

power juicer jack lalanne

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renata on gruodžio 7th, 2010

trota alla navarra 
The trout to Navarre is a second Spanish dish, very particular in juxtaposition of fish to ham, jamon serrano or better. The preparation is simple: once you cleaned trout farcirle of pieces of ham, then flour fish and then FRY in olive oil, adding fat cooked ham in boiling oil. A plate to try absolutely. It is recommended trout serve these associated with steamed potatoes or a rich salad with tomatoes, carrots and Arugula.
Ingredients for trout to Navarre (doses for 4 people):

Clean evisceratele and trout, and regular upkeep spinatele, under running water.

Stuffed trout with ham, diced or strips, close the trout and core sprinkle lemon.

Infarinatele, salatele friggetele in hot oil and turning occasionally. Almost at the end of cooking add the bacon ham cut into chunks, then serve.

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renata on gruodžio 4th, 2010

pane per la tostada spagnola 
The recipe of tostada tasty comes from the Spanish tradition, being a kind bruschetta of prepared with bread toasted and covered with a tasty sauce. A great dish to serve as Spanish tapas or to a aperitif Italian nostrano. The sauce with which cover the tostada (slice of bread crispy) consists of smoked salmon, cut into strips peppers rossi mayonnaise spicy, and a little rocket. Prepare the tostada is easy and there is no need for any type of cooking. Just mix the ingredients mentioned in the recipe.
Ingredients for tostada tasty (doses for 4 people):

Cut into strips smoked salmon and peppers, washed and dried Arugula the.

Stir everything in a bowl add mayonnaise, 3 TSP of lemon and a ground pepper. Mix together well.

Toast the slices of bread in oven or toaster, and put over the mixture prepared.

Photos from

easy vegetable soup recipe

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renata on gruodžio 4th, 2010

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