Frustration Game Rules

Risotto with eggplant cream and lettuce


Solito risotto on Sunday. This time I felt the need to make it spring, the sun finally reappears after this long winter and preparations for the Easter lunch become compelling. By the way, what brought to the table for Easter? I have a beautiful rabbit, really ours, that is waiting there looking frozen, to be put in casserole. Accepted willingly tasty ideas.

But back to our risotto. The broth is ready (as many suggest it,

for risotto with vegetables, vegetable stock I just can not understand why ... you could turn it into a small soup) and then I found a recipe nothing bad about that nice encyclopedia of "Italian Cuisine" and the obvious changes (as always) here is a delicious dish for the spring / summer 2009 .


for 4 1

liter and 1 / 2 of meat broth (chicken, which remains perhaps the most delicate) or vegetable if you prefer

• 1 eggplant extra virgin olive oil
• oregano
• a shallot
• 350 g of rice rome
• 1 / 2 cup dry white wine
• few leaves of tender lettuce
• 70 g of growth yoghurt
• Wash and dice the eggplant with the skin. Put in a colander, sprinkle with salt and let drain 1 hour. Put a few tablespoons of extra virgin olive oil in a pan, squeeze the cubes of eggplant and let it simmer on low heat, season with salt and sprinkle with a generous pinch of oregano. Let cool and frullatene the 3 / 4. Heat the broth and keep warm over very low heat.
Place in casserole or Rice, a few tablespoons of olive oil and shallots finely sliced, allowed to dry on low heat and add the rice. Toast the rice to soak stirring because the seasoning, pour the white wine and let it evaporate. Add the hot broth to cover rice, stir and cover. Let cook over low heat, adding as dry, hot broth. Prepare the lettuce and cut into strips.
• 5 minutes before turning off, add the eggplant puree and growth. Season with salt. Spegnente and add the lettuce, stir, and if needed, add more broth to a goccino. Capped a minute. Serve the risotto on plate and serve with the diced eggplant held separately.
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How To Boil Smoked Ham

Half sleeves dream of Sicily





This chaotic period and no schedules will not allow me to cook and how I wish today, a burning desire a pasta dish as it should, I recalled that I had a nice package in the pantry with half sleeves Cav. Cocco waiting for me.

A pasta special that deserved a special seasoning and encyclopedia of Italian cooking I caught a sauce which, after some modification, I have dubbed the "dream of Sicily." I think that would also like to very good Sicilian foodblogger that found on my blog roll.

350 g sleeved 200 grams of swordfish

• a long aubergine 10 cherry tomatoes
• pizzuttelli
• 1 / 2 red onion
• 
  a stalk of celery
• 2 cloves garlic
• few sprigs of fresh thyme
• chili
• extra virgin olive oil salt
• Place a colander in the eggplant cut into cubes and add salt. Let it drain for an hour.
• Put a saucepan with water and add salt to a boil before you throw the dough.

Chop celery and onion and let simmer with 2 tablespoons extra virgin olive oil for a few minutes. Add tomatoes quartered, salted and left to dry. Remove from pan and set aside. Squeeze the diced eggplant and let them jump in a little oil in same pan for a few minutes. Also remove the eggplants and set aside. While the pasta cooks, make fry two cloves of garlic in 2 tablespoons of extra virgin olive oil, add pepper, a sprig of thyme and swordfish cubes.
Fry quickly, remove the garlic and add all the vegetables prepared in advance. Cook one minute, season with salt. Once the pasta is cooked, drain and let it blow with the fragrant sauce, adding a little olive oil.
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Question 2 On Manchester Access Programme

soft Blueberry Muffin




was a long time that I experienced not a recipe for muffins che mi appagasse con un risultato così morbido. Questi sono perfetti anche il giorno dopo....se ci arrivano al giorno dopo! Io li ho preparati ieri e oggi ne staziona uno, solo soletto, sotto la campana di vetro dell'alzatina che vedete nella foto. Devo stare attenta, oppure la sfida con il mio peso forma, riacquistato dopo immani sacrifici, verrà vanificata in breve.

Mi chiedo se tutti i food blogger si trovano a dover fare i conti con l'ago della bilancia (e non parlo di quello che pesa le dosi delle nostre ricette)? Personalmente non posso fare a meno di cucinare, è più forte di me, e poi come si fà a non assaggiare! Metti che l'aspetto sia appetitoso ma che il sapore non corrisponda alle aspettative...con i miei commensali I can pretend nothing happened (forgive me but some are demanding slip), but I can not post a recipe phony!

Hey ... it's gone the last muffin! You can not distract you for a moment in this house: worse than the grasshoppers! for 14/16 muffins





300 g of flour

9 g of yeast

• 1 teaspoon baking soda
• 100 g of sugar
• 2 eggs
• 125 g greek yoghurt
• 150 g of milk
• 60 g butter, melted
• la buccia di un limone grattugiata
• un pizzico di sale
• vaniglia
• 150 g di mirtilli
• Fate fondere il burro. Rompetele le uova in una terrina, aggiungete lo yogurt, il latte, il burro fuso e mescolate bene. In un altra terrina, ponete tutti gli ingredienti secchi e quindi unite il contenuto dei due contenitori. Mescolate brevemente per ammalgamare e aggiungete i mirtilli lavati ed asciugati. Mescolate ancora velocemente e riempite i pirottini di carta posti nello stampo per muffin. Infornate a 180° per circa 20 min. fino a che saranno belli gonfi e dorati. Fate la prova stecchino per verificare che l'interno sia asciutto. Sfornateli e fateli raffreddare sulla gratella.
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Throat Blood Blisters

bream with crispy vegetables




La situazione meteorologica, consiglierebbe al nostro stomaco una bella polenta fumante oppure una calda zuppa corroborante...nonchè un bollito misto senza eguali, ma io ho bisogno di mare, di sole, di colore!

Le orate sul banco del pesce mi facevano l'occhiolino e io non so resistere a questi richiami visivi. Mentre le osservo mi chiedo come le cucinerò e, senza pensarci troppo, ecco che pago alla cassa e me le porto a casa insieme ad un chilo di vongole veraci; fuori nevica neanche fossimo a Cortina.

Due spaghetti con le vongole not have them removed, then no, these beautiful sea bream baked, with many colors and scents. A remnant of the sea in this gray, flat, snowy plains.


4 bream from portion



pizzuttelli 10 cherry tomatoes 1 large carrot

• 2 stalks of celery
• 1 / 2 red onion
• 1 / 2 bell pepper Red
• 1 bunch of parsley
• 
  salt
extra virgin olive oil 2 bay leaves
• 1 / 2 cup dry white wine
• Eviscerate, sea bream, scaled and washed well. Pat dry and slit on one side, with three or four diagonal cuts. Salt the inside and allinatele on a baking tray lined with parchment paper. Slowly moisten with white wine. Turn on the oven and bring to 200 degrees.
net all the vegetables, cut into two
tomatoes and distribute them around the bream, salted. Finely chop the parsley and place in a bowl. Brunoise Cut carrot, celery, onion and pepper and add to the parsley. Salt the vegetables and sprinkle with a tablespoon of extra virgin olive oil. Toss in the bowl and then spread it all over and around the sea bream. Chop up the leaves bay leaves (preferably a little dry) and place it among the fishes. Bake and cook 20/25 min. about (when the fish is cooked, the eye becomes covered with a white coating). Filleted and served with vegetables in hot dishes, which will remain a little crunchy and the sauce.

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