Ingredients: 1 / 2 K of apples, 1 small can of condensed milk, 3 eggs, a little sugar to caramelize pan.

Preparation: Start peeling the apples into medium pieces and go, make cook and when tender are set to drain. Put in a blender to mix eggs and condensed milk, caramel flan ring and threw a mix to cook in double boiler, about 45 minutes take the preparation if the pot is done in normal and 25 in the pressure cooker. When ready remove and let cool and set.

Ingredients : 1 onion, 2 green zucchini, 2 eggs, pepper and salt to taste.

Preparation : Begin by washing and cutting into squares two slippers, and likewise proceed with the onion. They are placed in a hot pan, added it a stream of olive oil and let the onions are browned first and then the zucchini. We proceed then season to taste. Allow to cook until the zucchini with the point that they like. Now we have to beat the egg and add 1 minute to prepare at once to mix well, so it does not make an omelet, but a mess. Side of toast.

Ingredients: Potatoes, garlic, butter. Optionally, they can add parsley. The size can vary depending on individual taste.

Preparation: Wash potatoes well, put to cook and when cooked are put to fry in butter, garlic is added salt and pepper.

Ingredients: 2 1 / 2 cups enchilada sauce, divided, 2 cups cooked turkey, shredded cheese 1 package Mexican-style four-cheese shredded fine amount dividida4 green onions, chopped, divided, 12 corn tortillas (6 inches), for hot, 1 large tomato variety tomato, seeded and chopped 1 / 4 cup fresh cilantro, finely chopped 2 tablespoons Italian dressing strong.

Preparation: Start by putting heat oven to 350 º F. Then spread 1 / 2 cup sauce over bottom of baking dish 13 x 9 inches, sprayed with cooking spray. It’s time to mix 1 / 2 cup of the remaining sauce, turkey, 1 / 2 cup cheese and 1 / 4 cup onions. Put 1 / 4 cup of this mixture in the center of each tortilla and roll. Place them, seam down, on the source you prepared, putting up the remaining sauce and cheese. Cover the source. Bake 30 minutes or until cheese is melted, remove the lid during the last 5 minutes. Meanwhile, mix tomatoes, remaining onions, cilantro and dressing. Put the tomato mixture over the enchiladas. And they are ready to be enjoyed, so that everyone will want to repeat.

Ingredients: 1 kilo of sardines, salt to taste, a little oil, some bread crumbs, 2 leeks, white, a little finely chopped parsley, 1 lemon, 2 egg yolks, 1 tablespoon mustard, 2 tbsp butter , 1 / 2 cup of cream.

Preparation: Begin to prepare our recipe for sardines with mustard and seasoning thoroughly cleaned sardines, then place the egg yolks in a bowl in a water bath. It is adding a bit of butter into small pieces, a spoonful of mustard and cream. But already together, mix well until a creamy consistency. Cut the leek into thin strips and fry, when fried reserves. Take the sardines and roll in bread crumbs then fried in abundant oil should be hot. Put in a dish and accompany sardines with fried leeks with mustard cream.

Ingredients: 75 g Basmati rice, 1.2 lt of milk, 8 tablespoons of sugar, some chopped pistachios, par decorating.

Preparation: Start by washing the rice under running cold water and put n a large pot of thick base. Add 600 ml of milk and keep boiling until completely absorbed rice milk. Remove the pan from fire. It is time to prepare a rice puree making circular movements so fast in the pan for about 5 minutes at least. Is gradually added the rest of the milk. Refitting is the pan into the fire and takes a boil over low heat, stirring occasionally. Add the sugar and continue cooking, stirring constantly, 7 to 10 minutes or until mixture is quite thick and consistent. Put the pudding rice in an ovenproof dish, garnished with pistachios and is ready to be enjoyed.

It is said that in ancient times many families hid their traditional balsamic vinegar barrels in the attic (which treasure) to protect them from thieves and competitors envious. Some families still use sets of barrels first used more than a century, and some families have and use aging barrels its first use in the 18th century.

The first written documentation of traditional balsamic vinegar dates back to 1046, When Henry III, Holy Roman Emperor, on his way to Rome for the coronation, stopped in Piacenza, and wrote the Marquis of Tuscany Boniface, asking for gift A copy of the famous special vinegars who had heard so much.

Ma here in time, Coming from the S XII, XIII and XIV century historical documents exist that refer to state the production of balsamic vinegar of Reggio Emilia and Scandiano.

During the Renaissance, balsamic vinegar was a prized condiment on the tables of the Duke of Este, but when Ercole I Duke of Ferrara was declared president in 1471, the balsamic vinegar luck took a turn for the better and continued through the state of the Duchy of Modena, Reggio Emilia and Massa until 1859.

Traditional Balsamic Vinegar of Reggio Emilia is not overwhelming, but its presence makes itself felt: it has a sweet aroma, but firm, complete the dishes, and improves the flavor of any suitable food.

If you want to know about your process of obtainingI invite you to read the next post.

Now he is himself not a vegetarian, but Ottolenghi’s famous for what they do with vegetables and grains and their special salads. So he was asked to apply this knowledge to the readers of the Guardian to share. Plenty in the cookbook, these (and new) recipes combined.

The cookbook contains many unusual recipes with vegetables and grains as the base. You can find European, Oriental and Asian influences in the soups, salads, pastas and side dishes. For a vegetable lover like me, will provide many new inspiration. My meat-loving roommate I do a little less fun with lentils and eggplant. But he is a few days in Scotland, so that gives me great opportunity to get some “strange” things to try, as cold buckwheat noodles with eggplant and mango.

• Is it really “a vegetarian column? There’s never neither fish nor fowl in a column?

Ingredients:
| Cooking time 20 minutes | recipe for 2-3 people |
For the dressing: • 50 ml rice vinegar • 20 g caster sugar • pinch of salt • 1 clove garlic, minced • 1 / 4 fresh red chilli, seeds removed and finely chopped • 1 / 2 teaspoon toasted sesame oil • zest and juice of 1 / 2 lime
• 1 eggplant, cubed • sunflower oil • 150g soba noodles • 1 small ripe mango, diced • • 20 g basil 20 g coriander • 1 / 2 red onion, thinly sliced ​​• if 1 / 2 block tofu, cubed

Preparation:

1. First make the dressing. Heat the vinegar in a saucepan with sugar and salt just 1 minute until sugar is dissolved. Remove the pan from the heat and add the garlic, chilli and sesame oil. Allow the dressing to cool and stir in lime zest and juice.

2. Heat a splash of sunflower oil in a wok or frying pan and fry the eggplant cubes. Spoon the eggplant cubes and golden brown on a paper towel and sprinkle with salt.

3. Cook the noodles in boiling water until al dente. Drain the noodles in a colander and rinse with cold water. Shake the water as much as possible and pat them dry in a clean tea towel.

4. Mix the noodles with the dressing, mango, eggplant, onion and spices. You can just leave the salad, then mix the flavors. Bake the tofu in a crispy layer of oil and finally add to the noodles.

I must admit that I really recognized in this article. My work often has no instant results. It can sometimes take days or weeks before anything is finalized. After one day thinking, writing and talking, I love at night in the kitchen to get started and after a short (or slightly longer) time zelfgemaakts something on the table.

Last week I dared myself to the ravioli. While the ravioli is very good, is it really out of proportion to the time needed to make the ravioli. But that does not matter. If you like it in the kitchen messing around and fidgeting with food, then this is the perfect dish. Authentic crafts! Cooking like in sports, shall we say.

The filling is made with artichoke bottoms from the freezer. They seem sometimes to Mediterranean shops, but not in Groningen. The Hanos she does. So I’m going in the coming weeks by a 2.5 kg bag of work around.

If you’ve never made ​​ravioli yourself, then you can see the detailed description here read.

Ingredients:
| Cooking time 1.5 hours | recipe for 3-4 people |
for pasta: • 200 g flour, tipo 00 • 2 eggs
For the filling: • 1 tablespoon butter • 1 onion, chopped • 300 g artisjokkbodems, thawed • 30 g Parmesan cheese, grated • small bunch (flat) parsley • 1 egg yolk (save the egg white) • 1 / 2 teaspoon lemon juice • salt and pepper • 1 / 2 teaspoon nutmeg
For the sauce: • 1 tablespoon butter • 2-3 ripe tomatoes, diced • 60 ml of water
• • 75 ml cream 30 g Parmesan cheese, grated • salt and pepper

Preparation:

1. Knead a smooth dough of flour and eggs. Put the dough in a sandwich bag and leave for about 30-60 minutes in the refrigerator.

2. Fry the onion gently in butter for about 6 minutes. Meanwhile, pat dry and chop artichoke hearts into small cubes. Add the artichokes to the onion and cook for 8 minutes gently along. Let the mixture cool slightly.

3. Spoon 3 / 4 of the artichokes in the hakbakje of food. Let the rest of the artichokes to skillet. Add the egg yolk, parsley, Parmesan cheese, lemon juice, pepper, salt and nutmeg. Pulse the mixture into a coarse mince. Taste the flavor is good and otherwise add some extra salt, pepper and nutmeg.

4. Remove the dough from the refrigerator and use the pasta machine to roll out to desired thickness. Beat the proteins separately with 2 tablespoons water. Fill the ravioli with artichoke mixture. Use a ravioli shape or lay heaps filling on the dough and cut out into ravioli. Use the egg mixture to the dough sheets to stick together.

5. Preheat the oven to 200 ° C. Bring a pot of water to boil for ravioli. Heat the frying pan with diced artichoke. Add one tablespoon butter and the diced tomatoes. Bake a few minutes until the tomatoes begin to soften. Season with a little salt and pepper. Meanwhile, cook the ravioli in 4 minutes and pour gently into a colander.

6. Place half the ravioli in a baking dish. Spread half the Parmesan cheese, cream and tomato over the ravioli. Cover with the other half of the ravioli, Parmesan cheese, cream and tomato. Cook the ravioli in the oven for 15 minutes.