soppa tal- fazola niexfa
ingredienti
2 kikri 500ml ilma 100gr fazola samma
mgharqa fl- ilma minn lejl qabel u u msajjra
3 kikri stokk tal- haxix
2 imgharef zejt taz- zebbuga
basla imqaxxra u mqattgha irqiqa hafna
2 sinniet tewm u mahruqa
4 frieghi zghar tat- tursin imqattgha
biex izejjen
metodu.
Hu bormaa ta' 4 litri aghmel l- ilma u in- nar iftaghha taghli fuq nar gholi.
ghal madwar 45 minuta.
jew sa x' hin il- fazola tkum kwazi saret.
imbghad itfi in- nar, ikxef il- borma u hallieha tibred ftit.
sadanitant hu il- borma ta' 2 litri fiha ghamel iz- zejt , il- basla it- tewm u il- karfusa hawwadhom .
Imbghad ghaddashom go liquidizer il- borma tal- fazolaithan il- fazola izda ipprova halli xi ftit minnha u kompli tektek ghal 15 il- minuta ohra.
fl- ahhar halli ftit joqoghdu u qassam fil- platti zejjen il- platt bil- frieghi tan- naghnieghu merdqux u servi .
Wednesday, February 18, 2009
Koxox tat- tiegieg bit- tewm u il- lumi.
koxxa tat- tiegieg bit- tewm u il- lumi.
ingredienti ghal 4 persuni
4 koxox tat- tiegieg bit- tewm u il- lumi.
imqaxxrin
2 imgharfef zejt taz- zebbuga 29 sinna tewm imqaxxra u misjura hafif
nofs lumijaf' erbgha roti rqaq.
2 kikri 125ml nbid abjad mhux helu.
mgharfa cornflour mahlul go nofs kikra 125ml ilma.
bzar u melh.
mgharfa tursin frish imqattgha irrqiq biex iizejjen,
metodu
hu tagen ta' 3 litri u ghamel iz- zejt u sahhnu fuq nar medju sa ma jibda ifeffex.
wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.
imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.
Zid l-istokk u l-inbid fuq kollox.
baxxi in-nar u tektek ghal madwar 20 minuta.
jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.
imbghad warrab b' attenzjoni wahda mill- koxox f' postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .
Sa ma iz- zalza tehxien fl- ahhar erga poggi il- koxxox halli ftit joqoghdu qassam fil- platti halli ftit joqoghdu roxx servi bit- tursin u iz- zebbuga
ingredienti ghal 4 persuni
4 koxox tat- tiegieg bit- tewm u il- lumi.
imqaxxrin
2 imgharfef zejt taz- zebbuga 29 sinna tewm imqaxxra u misjura hafif
nofs lumijaf' erbgha roti rqaq.
2 kikri 125ml nbid abjad mhux helu.
mgharfa cornflour mahlul go nofs kikra 125ml ilma.
bzar u melh.
mgharfa tursin frish imqattgha irrqiq biex iizejjen,
metodu
hu tagen ta' 3 litri u ghamel iz- zejt u sahhnu fuq nar medju sa ma jibda ifeffex.
wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.
imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.
Zid l-istokk u l-inbid fuq kollox.
baxxi in-nar u tektek ghal madwar 20 minuta.
jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.
imbghad warrab b' attenzjoni wahda mill- koxox f' postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .
Sa ma iz- zalza tehxien fl- ahhar erga poggi il- koxxox halli ftit joqoghdu qassam fil- platti halli ftit joqoghdu roxx servi bit- tursin u iz- zebbuga
Bangkok soup.
Bangkok Soup.
Ingredients
75g rice noodles
2 cloves garlic, peeled
One and a half tablespoon olive oil
700ml cups beef stock
2 or 3 coriander roots and stems
1 star anise
Half a tablespoon ground pepper
2 tablespoon lightly soy sauce
1 and a half tablespoon sugar
75g bean sprouts
200 beef fillet, cut into sliced about 1/2 cm thick
1/4 cup fresh coriander leaves,
1 spring onion (scallion) finely chopped
Method
Soak the rice noodles in cold water.
Push the garlic through a garlic press and stir-fry in the oil until golden brown, then, discard.
Pit the stock in a saucepan, add the coriander roots and stems, star anise and pepper and bring to the boil.
Add the fish, sauce, soy sauce and sugar.
Place the noodles and bean sprouts in a sieve immerse them in a boiling stock for five seconds, then dive them among four soup bowls. Repeat with the sliced beef immersing it for 20 seconds.
Divide the chopped coriander and spring union. Pour the stock over the contents of the bowls serve hot or cold.
Ingredients
75g rice noodles
2 cloves garlic, peeled
One and a half tablespoon olive oil
700ml cups beef stock
2 or 3 coriander roots and stems
1 star anise
Half a tablespoon ground pepper
2 tablespoon lightly soy sauce
1 and a half tablespoon sugar
75g bean sprouts
200 beef fillet, cut into sliced about 1/2 cm thick
1/4 cup fresh coriander leaves,
1 spring onion (scallion) finely chopped
Method
Soak the rice noodles in cold water.
Push the garlic through a garlic press and stir-fry in the oil until golden brown, then, discard.
Pit the stock in a saucepan, add the coriander roots and stems, star anise and pepper and bring to the boil.
Add the fish, sauce, soy sauce and sugar.
Place the noodles and bean sprouts in a sieve immerse them in a boiling stock for five seconds, then dive them among four soup bowls. Repeat with the sliced beef immersing it for 20 seconds.
Divide the chopped coriander and spring union. Pour the stock over the contents of the bowls serve hot or cold.
Steamed snapped with tomato-drill-buree-blanc.
Steamed snapped with tomato- drill beurre blanc.
Ingredients
1 red snapped
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross
15g aborigines
Method
Clean scale and fillet the fish and remove all the bones. Season with salt and pepper, squeese a little lemon juice and roll over.
Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done.
To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a chinoise. Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill. Saute the porcini mushrooms
and add to the sauce.
To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil.
Steam the fish for 10 minutes and then serve as a photo.
Ingredients
1 red snapped
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross
15g aborigines
Method
Clean scale and fillet the fish and remove all the bones. Season with salt and pepper, squeese a little lemon juice and roll over.
Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done.
To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a chinoise. Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill. Saute the porcini mushrooms
and add to the sauce.
To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil.
Steam the fish for 10 minutes and then serve as a photo.
Marinated beefand mustard cress salad
Marinated beef and mustard cress salad.
Ingredients
80gr beef tenderloin
15gr lemon juice
10gr olive oil
5mg red wine vinegar
5 g fresh cilantro
30gr mistresses
20gr Ocular
20 gr lollo rosso
200gr potatoes
1 clove garlic
10gr butter
20gr cherry tomatoes
15gr walnuts
1g crushed black pepper
Method
To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes .
Then wash peel and grate the potatoes and place in the container.
Add the peel chopped garlic and butter and cook in a rosti pan.
They should take 10 minutes over low heat on each side.
Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. Garish with the walnuts and the cherry tomatoes and serves
Ingredients
80gr beef tenderloin
15gr lemon juice
10gr olive oil
5mg red wine vinegar
5 g fresh cilantro
30gr mistresses
20gr Ocular
20 gr lollo rosso
200gr potatoes
1 clove garlic
10gr butter
20gr cherry tomatoes
15gr walnuts
1g crushed black pepper
Method
To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes .
Then wash peel and grate the potatoes and place in the container.
Add the peel chopped garlic and butter and cook in a rosti pan.
They should take 10 minutes over low heat on each side.
Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. Garish with the walnuts and the cherry tomatoes and serves
Stuffed pepper
STUFFED PEPPERD
Ingredients
500 mixed meat hash
50gr rice boiled and drained
4 red peppers green or red
Half a lire tomato sauce
Method
Mix the meat mash with the cooked rice season with salt and pepper.
Cut around the stalk of each peppers round the stalk of each peppers and pull it off.
Taking the core with it. Spoon the stuffing into the peppers.
Stand them upright into the oiled baking tin and bake in the oven.
Meanwhile finishes the tomato sauce pours over the peppers and bake the peppers are very tender.
Serve with boiled potatoes.
Ingredients
500 mixed meat hash
50gr rice boiled and drained
4 red peppers green or red
Half a lire tomato sauce
Method
Mix the meat mash with the cooked rice season with salt and pepper.
Cut around the stalk of each peppers round the stalk of each peppers and pull it off.
Taking the core with it. Spoon the stuffing into the peppers.
Stand them upright into the oiled baking tin and bake in the oven.
Meanwhile finishes the tomato sauce pours over the peppers and bake the peppers are very tender.
Serve with boiled potatoes.
Noicise salad
Nicoise Salad
100gr tomatoes
200gr cooked fresh beans
100 diced potatoes
Salt and pepper
1 tablespoon vinaigrette
10 gr Anchovy fillets
5gr capers
10gr stand office
Method:
Peel the tomatoes and remove seeds.
Cut into neat segments .
Arrange the beans , tomatoes and potatoes neately in a salad bowl .
Season with Salt and pepper and add the vinaigrette.
Decorate with Anchovies , capers and olives.
100gr tomatoes
200gr cooked fresh beans
100 diced potatoes
Salt and pepper
1 tablespoon vinaigrette
10 gr Anchovy fillets
5gr capers
10gr stand office
Method:
Peel the tomatoes and remove seeds.
Cut into neat segments .
Arrange the beans , tomatoes and potatoes neately in a salad bowl .
Season with Salt and pepper and add the vinaigrette.
Decorate with Anchovies , capers and olives.
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