Free recipes

Ingredients:

3 oz water
3 plums
3 strawberries
3 grapes

Preparing:

Placed the unpeleed fruits in a bowl and pushing with the bottom of a glass.
Mix with water.
Serve with crushed ice

Ingredients:

4  sea bass fillets of 113 g each
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp chili tree crushed
2 tsp olive oil
Salt

Preparing:

Season sea bass fillets with olive oil and salt.
Grilled them by both sides.

Combine vinegar, honey and chile tree.
Bathe sea bass fillets with the mixture while being grilled.

Place sea bass into an oven container and bake for 8 minutes to 200°C (400°F).

Ingredients:

6 cherry tomatoes (the little ones)
2 cups canned tomatoes
1 cup tomato juice
100 g blue cheese cubed
8 scallops liquefied
1 chopped onion
2 garlic cloves, chopped
1 tbsp pernod (aniseed liqueur)
Salt and pepper

Preparing:

Fry in a pot the onion and garlic in oil.
Add tomatoes and tomato juice, salt and pepper, and cook for 5 minutes.

Add the scallops, cheese and pernod.
Bathe with a little extra virgin olive oil.

Ingredients:

1/2 cup alfalfa
1/2 cup green cabbage
1/2 cup zucchinis grating
1 green tomato in cubes

Dressing:
3 tbsp natural yogurt
1 clove garlic
Basil leaves
Mint finely chopped
Salt and pepper

Preparation:

Process yogurt with basil, mint, garlic and pepper.
Add salt and mix.

Mix all ingredients and bathe with the dressing 10 minutes before serving.

Ingredients:

4 corn cobs
2 sweet potatoes, scrubbed but not peeled
2 tbsp butter, melted
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1/2 tsp chilli powder

Preparing:

Preheat the grill.

Mix all the spices together.
Remove the husks and silks from the corn cobs, then cut each one into 4 equal chunks.
Cut sweet potatoes into thick slices.

Brush the corn and sweet potatoes with melted butter and sprinkle with some spice mix.
Cook over medium-hot coals, turning frencuently for 15minutes.
Brush with more melted butter and srpinkle with extra spice mixture during cooking.

Ingredients:

6 turkey breasts without skin
1 cup white wine
18 mushrooms into halves
6 garlic cloves, chopped
6 garlic cloves, crushed
3 tbsp butter
3 tbsp olive oil
Salt and pepper

Preparing:

Season the turkey with salt, pepper and crushed garlic and refrigerate for 30 minutes.

Fry turkey into hot oil and butter until brown.
Add the chopped garlic and mushrooms and cook until they are well cooked.
Pour the wine and 1/2 cup water.
Lower the fire, cover and cook until the liquid almost evaporates.

Ingredients:

1 1/2 ounces champagne
3/4 ounce peach juice
1 tsp unflavor gelatin
1 tsp ice

Preparing:

Pour the champagne, juice, gelatin and ice in a glass.
Decorate with peaches gores.

Ingredients:

1 cup cream
220 g cream cheese
2 beets cooked, shelled, processed and castings.
2 egg whites
2 envelopes unflavored gelatin
2 tbsp dill
1/2 tsp salt and pepper

Preparing:

Heat cream over low heat with gelatin.
Incorporate beet and cream cheese.
Add the dill, salt and pepper.
Add the egg whites and mix well.

Pour the mixture in molds and refrigerate for 2 hours.

Ingredients:

6 breasts turkey
4 tbsp Tabasco sauce
2 tbsp vegetable oil
1 garlic clove, chopped

Dressing:
115 g cream cheese
1 cup chopped walnuts
1/3 cup mayonnaise
4 tbsp cream
1 1/2 tbsp white vinegar
1/2 tsp sugar

Preparing:

Marinate turkey with Tabasco sauce, oil and garlic for 2 hours in the refrigerator.

Cook the turkey breasts.
Distribute the turkey breasts and bathe with dressing.

Dressing:
Beat the cream cheese until smooth.
Add mayonnaise, cream, vinegar, sugar and nuts.
Cover with plastic and refrigerate until serving.

Ingredients:

4 turkey brests
115 g ready-to-eat- dried apricots
2 tbsp clear honey
2 tsp Chinese five-spice powder
1 tsp sesame oil
4 scallions, to garnish
2 shallots, thinly sliced

Preparing:

Preheat the grill.

Cut a long slit in the fleshy side of each turkey breast to make a pocket.
Divide the apricots and shallots between the pockets and secure with skewers.

Mix honey and sesame oil and brush all over the turkey.
Sprinkle with the five-sipce powder.

Make a few cuts lenghtwise down the stem of each scallion, to make the garnish.
Place in a bowl of ice-cold water and leave until tassels open out.
Drain well before using.

Cook the turkey over medium-hot coals for 8 minutes on each side.
Remove the skewers, tranfer toa large plate and granish with scallion tassels.