Free recipes blog

Ingredients:

1 liter of milk
2 cups cream
2 cups dark rum
1 cup brandy
1 cup icing sugar
11 eggs separated
1 tbsp vanilla extract
1 tsp nutmeg

Preparing:

Combine milk, vanilla and 1/2 cup icing sugar.
Allow to boil and reserve.

Beat the egg yolks with nutmeg and slowly add hot milk.
Cook the mixture to low heat, stirring with wooden spoon.
Sift the mixture, cover with plastic and refrigerate all night.

Beat the egg whites until peaks form.
Add 1/4 cup icing sugar.

Whip the cream in another bowl cold, until you get whipped cream, and add the rest icing sugar.

Combine the cold milk with rum and brandy.
Add the whipped cream in surounding form then the egg whites and refrigerate for 1 hour.

Ingredients:

1 loin of pork for 1 1 / 2 k
3 onions chopped
1 1/2 cup chicken broth
1/3 cup cream
1/4 cup mustard
6 garlic cloves, chopped
3 tbsp white wine
1 tbsp flour
1 tbsp cumin
1 tbsp butter
1 tbsp oil
1 tsp ground rosemary

Preparing:

Preheat oven to 175°C (350°F).

Cook pork in the butter and oil on both sides, remove from pan and reserve.
Cook onions in the same pan.
Add the white wine and let boil.
Incorporate the chicken broth, garlic, rosemary, cumin and let boil.

Mix flour, cream and mustard, apart.
Add to the pan, stir and let simmer.

Place the pork loin in a baking tray and bathe with the sauce.
Bake for 2 hours, lined paper aluminum.
Remove from the oven and let the meat stand for 1 hour before serving.

Ingrdients:

2 eggplants, thinly sliced
2 tbsp olive oil
Sal and pepper

Tsatziki:
4 scallions, finely sliced
3/4 cup natural Greek yogurt
1/2 cucumber, finely chopped
3 tbsp chopped fresh mint
1 garlic clove chopped
Salt and pepper

Preparing:

Preheat the grill.

Mix the yogurt with the cucumber, te scallions, garlic, mint, salt and pepper.
Cover with plastic wrap and leave to chill in the refrigerator for 20 minutes.

Brush the eggplant with olive oil, salt and pepper.
Cook the eggplant over hot coals for 5 minutes on each side.

Serve with the Tsatziki.

Ingredients:

600 g lamb
50 g black olives, pitted and halved
2/3 cup red wine
2/3 cup vegetable stock
6 canned anchovy fillets
4 garlic cloves
3 springs thyme, stalks removed
2 tbsp chopped parsley
1 tbsp oil
1 tbsp butter
1 tsp sugar

Preparing:

Cook the lamb with the oil and butter for 5 minutes.
Grind together the garlic, thyme and anchovies to make a smooth paste.

Add the red wine and vegetable stock to the lamb.
Stir in the garlic paste and sugar.
Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
Stir the olives into the sauce and mix to combine.

Ingredients:

6 ounces sliced turkey
5 ounces provolone or mozzarella cheese
4 ounces salami
1/3 cup chili pepper
1/4 cup sliced hearts of artichokes
1/4 cup choppes olives
1/4 cup Italian dressing
1 focaccia bread
Lettuce Leaves

Preparing:

Put on a layer of focaccia lettuce, turkey, salami, and cheese.
Combine pepper, olives, artichokes and dressing.
Add the dressing on the cheese and place another layer of focaccia.
Wrap with plastic wrap and refrigerate for 4 hours before serving.

Ingredients:

Mass:
2 kilos corn breaking mass
1 1/2 kilos lard melt
1/2 kilo pork rib
1 goose of 1 1/2 pounds

Filling:
4 cups cooked rice
3 cans chickpeas
2 cans peas (petit pois)
1 jar olives stuffed
1 pound cooked carrot, sliced
1 k vainicas cooked
4 chilli peppers, chopped
60 plums

Preparation:

Mass:
Cook meat with all the desired condiments, and sift the broth.
Add broth to the dough and mix well with wooden spoon.
Place in the fire and cook until it boils, while moving.
Add the lard melt and season with salt to taste.
Remove from the fire.

Place one tablespoon of the dough on banana leaves.
Decorate with all ingredients.
Wrap the tamale in the leaves and tie.

Cook tamales in a large pot with boiling water for 35 minutes.

Ingredients:

1 cup white wine
18 halved mushrooms
6 chicken thighs, without skin
6 garlic cloves, minced
6 garlic cloves, crushed
3 tbsp butter
3 tbsp olive oil
Salt and pepper

Preparing:

Season chicken with crushed garlic, salt and pepper.
Refrigerate for 30 minutes.

Fry chicken in the butter and oil until brown.
Add the minced garlic and mushrooms and cook for 5 minutes.
Pour the wine and 1/2 cup water and cook on low fire for 10 minutes.

Ingredients:

5 ounces smoked salmon sliced
1 cup basil leaves
1/2 cup sliced onion
24 slices of bread
3 tbsp capers
1 tbsp lemon juice
1 avocado
Pepper

Preparing:

Preheat the oven.
Bake the slices of bread for 1 minute per side.

Mix avocados with the lemon juice and capers.
Spread the mixture on toasts.
Put over salmon, basil, onion and pepper.

Ingredients:

1 1/2 kg potatoes, cooked, peeled and minced
100 g minced bacon
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped onion
3 hard eggs chopped
3 celery stalks chopped
3 apples chopped
1 cottage cheese
3 tbsp mustard
2 tbsp chopped pickles
2 tbsp lemon juice
2 tbsp chopped parsley
1 tbsp butter
Salt and pepper

Preparing:

Fry the bacon and drain excess oil.
Fry, in the same pan, the onion in the butter, add the bacon, mix well and remove from heat.

Beat until cremate cottage cheese, sour cream, mayonnaise, pickles, mustard, salt and pepper.
Add hard eggs, celery, apple, lemon juice, potatoes, onions and bacon.
Mix well with wooden spoon and serve.

Ingredients:

6 chicken thighs
2 cups tomato puree
2 potatoes cut into pieces
2 peppers cut into strips
1 bunch of onions from Cambray
4 garlic cloves
1 can of beer dark
Salt and pepper

Preparing:

Season chicken with salt and pepper.
Fry in oil until brown and remove.

Fry in the same pan the tomato puree with salt and pepper and the rest of the ingredients.
Add chicken, cover and cook over low heat for 30 minutes.