Free recipes blog

Ingredients:

1 espresso
1/2 oz chocolate topping
Foam milk
Whipped Cream
Ground nuts

Preparing:

Place in the bottom of a cup the chocolate topping.
Add foam coffee and espresso.
Decorate with whipped cream and ground nuts.

Ingredients:

1 l beef broth
1 1/2 cup rice
1/2 cup chopped walnuts
1 chopped onion
1/2 butter stick
1 tbsp sugar
1/4 tsp ground cumin
Salt and pepper

Preparing:

Fry onion in the butter.
Add rice, nutmeg, cumin, sugar, salt and pepper.
Pour the beef broth, cover and cook until the liquid is consumed entirely.

Ingredients:

50 g Parmesan cheese, grated finely
25 g pine nuts
40 fresh basil leaves
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
Salt and pepper

Preparing:

Process the basil leaves, garlic, pine nuts and Parmesan cheese for 30 seconds.
Add slowly the olive oil and season with salt and pepper.

Ingredients:

1 kg jumbo shrimps
1/4 kg gouda or swiss cheese, chopped
150 g butter
1 cup shrimp broth
1 cup cream
3/4 cup flour
1/4 cup chopped nuts
1/4 cup Peruvian yellow hot sauce
1/4 cup white wine
3 eggs
2 tomatoes, chopped
1 onion, chopped
1 garlic clove, crushed
1 tbsp paprika
Salt y pepper

Preparing:

Cook the onion, garlic and nuts with the butter.
Add the paprika, hot sauce and tomato and cook for 5 minutes.
Add flour and cook for 3 more minutes.
Add the white wine and shrimp broth and season to taste.
Add shrimps and cook for 3 minutes.
Add the cheese and cream.

Ingredients:

100 g penne rigate, cooked according to instructions
50 g fontina cheese, diced
20 g butter
20 g walnuts, chopped
4 ounces cream

Preparation:

Melt the butter with fontina cheese in a frying pan.
Add the cream, salt and let it reduce.
Toast the walnuts in the oven.
Serve pasta with the sauce and walnuts.

Ingredients:

2 lettuce
1 can tangerine
1 cup raisins
1/2 cup walnuts
2 tbsp olive oil
1 tbsp lemon juice

Preparing:

Cut the lettuce leaves with the hands.
Add tangerines, raisins and walnuts.

Mix olive oil, lemon juice, 2 tbsp tangerine juice and salt.
Bathe salad with the dressing.

Ingredients:

80 g goat cheese
A lettuce
2 toasts
Olive oil
Sherry Vinegar
Nuts

Preparing:

Mix lettuce with olive oil and vinegar.
Add nuts.
Place 2 slices of cheese on each toast and serve with the salad.

Ingredients:

2 cups pre-cooked rice
1 cup nuts
1 cup raisins
1 cup chopped celery
1/4 cup white wine
4 garlic cloves chopped
2 envelopes beef broth
1 bar margarine
1 onion chopped
1 tbsp curry
1 tsp cinnamon powder
1 tsp thyme powder
1/2 tsp powdered cloves
Lemon zest

Preparing:

Mix in a pot wine, thyme, curry, cloves, broth, cinnamon, raisins and lemon peel.
Allow to boil under low fire.

Toast the nuts in margarine in a frying pan.

Besides, in a saucepan mix 4 cups of water, garlic, celery and onion.
Add the rice when it boils.
Add nuts, stirring with a fork as it begins to dry out.
Incorporate the mixture of spices.

Leave to dry and covered with the fire off.
Season with salt and pepper.