Cooking Recipes Guide

Risotto with Vegetables Recipes

The risotto is a dish that requires time in the kitchen and a little care in its preparation. It is a traditional Italian dish that supports, vegetables, fish, mushrooms and in about an hour, we are ready to eat. Although my favorite is the mushroom, which is pending the recipe, today I opted for the vegetable risotto. It’s a way to trick the senses for those who are not very fond of the green.

Ingredients:

• 1 ½ l chicken or vegetable broth
• 125 g butter
• salt
• 2 onions
• 2 cloves garlic
• 150 g carrots
• 400 g rice
• 150 ml dry white wine
• 100 g green asparagus
• 100 g green beans
• 150 g peas
• Parsley
• 80 g grated Parmesan cheese
• salt and freshly ground black pepper

Method:

1. As a first step, put the broth warm over low heat and reserve warm. Meanwhile in another pan, put half the butter over heat until it melts and add the garlic, onion and carrot and salt and sauté over low heat.
2. Once sauteed vegetables, add rice and saute all together for 1 minute stirring (see the rice becomes more opaque). We then added white wine (sauteed two minutes) and 1 / 3 of the stock we have heating, stirring and without the mixture comes to boil.
3. We integrate the green beans, asparagus and peas and add the remaining broth slowly, stirring, until we see that the texture becomes creamy, making sure that does not boil over, and not dry. Depending on the rice we use, we will have 15-20 minutes to go.
4. Finally, once removed from the stove, we integrate with Parmesan cheese and remaining butter, stir it gently and let rest a couple of minutes.

Yogurt Cake Recipes

The yogurt cake is a recipe that is repeated in my house a lot. As breakfast , we can serve with jam, fruit or yogurt, and with a good coffee is a rich meal. It is also easy and quick to do in about 45 minutes we’ll get ready, and will serve as the basis for more elaborate desserts and cakes.

It’s a perfect recipe for all those who are afraid and baked pastries, miss it and be encouraged!

Ingredients:

• 1 lemon yogurt
• 1 part of sunflower oil yoghurt
• 2 measure sugar yogurt
• 3 measures of flour yogurt
• 3 eggs
• 1 envelope yeast
• Butter and flour for greasing the pan

Method:

1. Preheat to 170º hormone while mixing.
2. We beat (better rod with an electric mixer) the eggs and sugar until well blended and then we will add the yogurt, oil and flour with the yeast, stirring until a completely homogeneous preparation.
3. If we use a steel mold, the butter and sprinkle a light layer of flour on top to prevent the cake from sticking. If we use a silicone mold, this step is not necessary.
4. Then pour the mixture into the mold and introduce it in the oven for 35 minutes to 170º. To verify that you made just enter the tip of a knife and check out clean.
5. Finally, unmold and let cool.

Roasted Tomatoes with Mushrooms and Artichokes Recipes

Although this is an easy recipe requires a little time, it takes the oven do its work, and a pair of dirty pots and pans. The time it takes for the tomatoes roast depends on its size, which is why both time, for aesthetic recommend using cherry tomatoes . Although by itself is a recipe full of flavor, can go with the roasted tomatoes with mushrooms and artichoke pasta , to make the dish that way much more complete.

Ingredients:

• 16 cherry tomatoes
• 4 cloves garlic
• Oil
• Salt and pepper
• 8 artichokes
• Mushrooms
• Oregano

Method:

1. To begin, preheat the oven to 180 degrees and cover the baking tray with baking paper. Cut the cherry tomatoes in half and place them in the tray with the cut side up, along with 3 cloves of garlic. Dip the tomatoes with a little olive oil and season. Once done, they’re ready to grill. The time depends on the size of the tomatoes and our oven. The smallest in 15-20 minutes can be ready (stay wrinkled).
2. While the oven do its job, clean the artichokes. We remove the stem and leaves surrounding the hardest heart, cut in half and cook in a pressure cooker with water and a lemon wheel that will not rust, for about 15 minutes.
3. In a skillet, heat a little oil with a clove of garlic. Sauté mushrooms and they are almost ready add the roasted tomatoes, artichoke hearts, oregano, and cook a few minutes to allow flavors to blend.

Potato Salad and Other Flavors Recipes

The potato salad and other flavors such as egg, tomato, tuna and olive vinaigrette and anthills base, no longer a simple salad which will shape emulate time . It is not necessary, as we often think, make things complicated to present something to view it attractive. It is more laborious and will have to spend a little more time, but sometimes they deserve it and you get a very complete incoming .

Ingredients:

• 3 potatoes
• 2 eggs
• 1 tomato
• 1 can tuna in olive oil
• 1 small can of olives stuffed with anchovies
• 6 Achilles
• 1 / 4 onion
• Extra virgin olive oil
• Vinegar of Modena

Method:

1. We cook the eggs and potatoes in a saucepan with water. For eggs will need 10 minutes once the water begins to boil, about 25 minutes for potatoes. We en-friar.Una Once cold, peel and cut into slices . Do the same with the tomato and reserve.
2. Moreover, chop a few olives, 6 anthills and onion mix well and set aside.
3. In a bowl, prepare the vinaigrette by putting 4 tablespoons oil, 1 y / 2 balsamic vinegar and olives, finely chopped 8-10 and 2 anthills crushed. Stir well.
4. In a plate and with the help of a cast put a layer of potatoes and cook another egg, after which, dressed with our vinaigrette. We continue with another layer of potato, tomato and other tuna. Finally, add half the olive mixture, and onion and seasoned anthills again.