Cooking and Eating

Torta de courgettes

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Culture & Science - Cooking and Eating
Tuesday, 27 May 2008 18:00

The "zucchini" is a kind of squash food with properties similar to the rest of the pumpkins. They have fewer calories and high percentage of water.

But when it comes to vitamins and minerals, its content is as high as in the rest of pumpkins. Even in potassium than many other varieties.


To enjoy this "zucchini cake"

- Ingredients (12 servings)

  • 6 diced zucchini
  • 1 carrot, diced
  • 2 onions, chopped and sautéed
  • 1 / 2 cup chopped green olives
  • 3 tbsp. of basil, chopped
  • 5 eggs
  • 3 cups self-rising flour
  • 1 cup milk
  • Salt and pepper to taste
  • Butter (for print): cannot. nec.
  • Bread crumbs (for sprinkling): cannot. nec.

- Preparation

Blanch zucchini cubes for a few seconds in boiling salted water. Remove and drain. Cook the carrot in the same water until tender but firm. Remove and drain.

Place the onions and olives in a bowl. Add the zucchini, carrots and basil. Mix. Disentangle the eggs and incorporate them into the previous preparation.

Add flour alternately with milk. Season with salt and pepper. Dump the preparation in a buttered pan and with a role in the database also buttered.

Sprinkle with breadcrumbs and carry oven preheated moderate to hot temperature for approximately 50 minutes or until mixture is firm.

Remove, allow to warm and unmold. Remove the paper and turning. It can be eaten warm or cold.

... Bon appetit! ...

Image: recetaslight


Broccoli of "nonna"

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Culture & Science - Cooking and Eating
Tuesday, 27 May 2008 04:32

A recipe for great tasting like everything that is of "nonna" that delicious homemade flavor that was part of all those meals. Recalling also that broccoli contains more nutrients than any other vegetable.


I hope you enjoy ... Hands On!

- Ingredients (4 servings)

  • 1 broccoli (flowers only)
  • Salt to taste
  • 3 tbsp. tablespoons oil
  • 3 cloves garlic, sliced

- For the Sauce

  • 1 / 4 cup wine vinegar
  • Salt and pepper to taste
  • 1 / 2 cup of oil
  • 2 tomatoes, diced seedless
  • 1 tsp. fresh oregano leaves
  • 1 onion, chopped coarsely

- Preparation

Wash the broccoli florets and cook in plenty of boiling water with salt until they are well cooked but firm. Remove. Cut the cooking with cold water. Drain and reserve.

Pour the oil in a saucepan and bring to medium heat. Incorporate the garlic and brown slightly. Add broccoli florets and saute for a few minutes. Remove and set aside.

Place vinegar, a pinch of salt and pepper in a bowl. Mix well with a wire whisk as the oil is incorporated. Add the tomatoes, onion and oregano. Check your seasoning and serve broccoli with sauce.

... Bon appetit! ...

Image: urbanext
Via: sasomacr


Squid with parsley

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Culture & Science - Cooking and Eating
Tuesday, 27 May 2008 01:14

This time we bring you a recipe so simple that its preparation will not take you more than 15 or 20 minutes and that, and here comes the best, do not bring more than 90 or 95 calories per serving.

That if, although the squid are not particularly high in fat, if they contain a sufficient quantity so that if you suffer from high cholesterol, it consume in moderation.

Calamares frescos

- Ingredients (4 people):

  • 600 grams of squid and clean.
  • 4 lemons.
  • 4 cloves of garlic.
  • Oil.
  • Parsley.
  • Sal

- Difficulty: Easy.

- Preparation:

  1. Put to cook the squid in a pot with water and the juice of two lemons, a pinch of salt and a clove of garlic cut into four pieces.
  2. While the kettle on the fire you can make a dressing consisting of two tablespoons oil, juice of two lemons, finely chopped parsley and the remaining minced garlic too.
  3. Once the squid are soft, turn off the heat, drain and place them in a bowl. Gifts with the dressing and then be ready to serve.

* If you feel like you can cut the squid into rings instead of preparing whole.


Pumpkin Dessert

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Culture & Science - Cooking and Eating
Monday, 26 May 2008 20:00

A highly original dish. We know that the pumpkin itself is sweet (also elected to prepare the delicious sweet pumpkin) then it's time to do justice to this natural taste and prepare a delicious "dessert pumpkin" and so surprising the palate of our guests as well as assist them with their healing properties.



- Ingredients (12 servings)

  • 500g peeled pumpkin
  • 5 tbsp. tablespoons cornstarch
  • 1 liter of milk
  • 1 can condensed milk
  • 200 cm3 cream
  • 1 tsp. vanilla
  • Skin peel of 1 lemon
  • Ground cinnamon to sprinkle to taste
  • Butter for the mold: cannot. nec.

- Preparation

Cut the pumpkin into pieces and remove the seeds. Steaming or microwave until tender.

Place in processor or blender. Add cornstarch dissolved in milk and condensed milk. Blend. Add the cream and return to liquefy until a creamy consistency.

Retire and move to a saucepan. carry over medium heat stirring constantly until a boil and thickens.

Remove from heat. Perfumed with vanilla and lemon peel. Mix well. Place the preparation in a 24 cm pan previously greased with butter. Carry refrigerator and allow to cool for at least three hours. Unmold and serve sprinkled with cinnamon powder.

... Bon appetit! ...

Image: nivistonioidonipensado

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