February 2010

Sunday, February 28, 2010

Science Poster Template

THE SIDE Ana Maria - http://ristoranteacasatua.jimdo.com/

grilled tomatoes with olive oil and thyme

INGREDIENTS 4:

8 tomatoes 2 sprigs thyme lemonade
4 tablespoons olive oil 2 cloves garlic

salt

Heat the oil in a saucepan with the garlic without letting him get very hot, leave to infuse cool and add the thyme
cut the tomatoes into 2, salt lightly and Grill cca 5 min. each side, with the pulp first.
put tomatoes in a coolant tank arromatizzato and sprinkle with oil, cook for approx 5 min.
serve

preparation 20 min.
cooking
15 min 138 kcal

GRILLED EGGPLANT with sesame dressing

4 INGREDIENTS 4 small round eggplants
peppers 3 teaspoons oil 2 teaspoons

olive oil 3 tablespoons soy sauce
2 tablespoons fish sauce 2 cloves garlic

1 fresh red peppers 1 tbsp sesame oil 2

tablespoons lemon juice 2 tablespoons brown sugar 1 tablespoon end

fresh mint 2 tbsp sesame seeds salt

mint leaves to decorate

Slice the eggplant in the length up to 1 cm from stem, sprinkle salt between the slices and let drain for 20 to 30 min.Sciacquatele in cold water and pat dry
Meanwhile, mix oil, peppers, soy sauce, fish sauce, and when the eggplants are well-axes, spennelatele internally with the compound
Cook the eggplant until they are held. Fry the sliced \u200b\u200bgarlic and peppers in oil without letting it brown
Remove from heat and add the remaining ingredients except the sesame seeds. Arrange the eggplant in a fan on a serving dish and pour the sauce, sprinkle with the last toasted sesame seeds and decorate with mint.

Preparation time: 20 min.
Cooking 15 min.
155 kcal.

ALSO TO ZUCCHINI as a side dish for chicken or turkey stew

INGREDIENTS 4 -6
500 g zucchini

2 potatoes 2 tablespoons Parmesan
100 ml cream kitchen
1 tablespoon olive oil 1 clove garlic

salt pepper

Boil potatoes, mash with potato masher. Peel zucchini, cut into thick slices and cook in padellal with 1 tablespoon of olive oil and garlic whole, without making them black. Occor if salt and wet soup in just a few.
When the courgettes are soft and dry conditions in frullatele mixer.Unitele the potatoes in a saucepan. Add the cream and Parmesan and cook for 5 minutes mescoalndo.

HAMBURGER POTATO AND CABBAGE dill

INGREDIENTS 4
2 yellow potatoes

2 carrots 1 / 4 cabbage
1 clove garlic 1 shallot

a knob of butter 2 tablespoons olive oil 1 tablespoon
maioneze
yogurt 1 egg 1 tablespoon
pangratatto
1 tablespoon Parmesan cheese 1
ciufetto dill salt pepper

bolite the potatoes in salted water and drain as soon as they take to heart
lagliatele Meanwhile peel the carrots and cut into cubes, fry the shallots in a pan with butter, then, stufatevi carrots for 5 minutes, sprinkling with a little water warm and season with salt and pepper in a pan fry
poached garlic crushed with olive oil, then add the cabbage and cut into julienne orsolatela to make crunchy for cca 5 min.
United carrots and cabbage with potatoes peeled and Sciacca, therefore, incorporate the egg, Parmesan cheese and mix well together pangratattoe.
Form hamburger and let cool in frigorifero.Poi eg rlat Grill for 2 minutes on a plate of cast iron. Serve with mayonnaise, yogurt flavored with chopped dill.

Preparation 20 min.
cooking 15 min.
154 kcal

Saturday, February 27, 2010

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SIDE DISHES PASTA

Appetizers GRILLED TO ANA MARIA - http://ristoranteacasatua.jimdo.com/

ROLLS OF EGGPLANT PARMIGIANA IN LIGHT

INGREDIENTS 4

long eggplants 2 tomatoes 3

200 g mozzarella 10 basil leaves 2 tablespoons Parmesan

3 tablespoons olive oil
3 tablespoons salt, pepper pangratatto

Cut the eggplant into thick slices on a baking tray 1/2cm.Disponetele sprinkled with salt and arrange a weight above water because spurghino
Grilled eggplant away from the fire to soften them also to the heart and let them cool down
Blanch the tomatoes and drain directly into the water and ice blocking cottura.Pelateli, remove the seeds, cut the flesh into 4 sections
Cut the mozzarella into thin slices and pass pangrattato.Arrotolatein each slice of eggplant in a slice of tomato, a slice of breaded mozzarella and basil leaf .
Sprinkle the inside of each eggplant stuffed with parmesan cheese and rolled up. Arrange the rolls in a apirofila and grease them with little oil. Bake for 5 min. to 200 degrees and serve immediately.

Preparation 20 min.
Cooking 10 min.
268 kcal

WASHERS ZUCCHINI AND CAULIFLOWER

INGREDIENTS 4

zuchine large
4 1 / 2 white cabbage 1 1

tablespoons white vinegar 2 tablespoons olive oil 1 tablespoon capers

thyme salt

Cut the zucchini into thin slices. Grill for a few minutes on a cast iron plate
Clean the cabbage, reducing it to florets and boil in salted water until morbido.Quindi drain will result, add the capers and mix all together, seasoned with olive oil and thyme.
Place zucchini slices on a work surface, above the disponetevi Tritto Cauliflower and roll them up Slora boconcini same format. Stop them with wooden skewers, and then pass them on the grill for 1 minute.

Preparation 15 min.
Cooking 15 min.
97 kcal

TIMBALE ZUCCHINI AND SHRIMP

INGREDIENTS 4: 5
zucchini

20 shrimp 2 tablespoons sesame seeds 2 tablespoons olive
'
oil 1 egg 1 scallion

1 spoon of salt, pepper, starch

estufatelo chopped shallots in a pan with oil, add sliced \u200b\u200bzucchini 3 rounds.
Add salt and pepper and cook per5 min. , Strain the mixture to the mixer with the egg and potato starch.
Cut the zucchini into thin slices left, grigliateda both sides. Coated molds squares with grilled zucchini, pour the blended sauce and cook the
nforno at 180 degrees for 20 min. Meanwhile
shelled shrimp in sesame seeds and bake, grill the eggplant and serve with the flan, topped with olive oil, salt, pepper

Preparation: 15min Cooking
20 min.
190 kcal

Worcester Bosch Reset Flashes

DOUGH ANA MARIA - http://ristoranteacasatua.jimdo.com/

PAPPARDELLE WITH NUTS AND SHRIMP

Serves 4 :

400 g of fresh pappardelle

200 g green beans 250 g fresh shrimp
250 ml cream 60 g walnuts

4 cherry tomatoes 1 bunch of parsley
1 / 2 cup olive oil 3 tablespoons brandy

1 shallot, 1 tablespoon balsamic vinegar

Wash, shelled shrimp
Wash and cleanse the beans, cook im boiling water for about ten minutes
grossonalamente Chop the walnuts and fry them in olive oil with sliced \u200b\u200bscallions
Add shrimp, cook for a while and evaporate the brandy by evaporating. At this point add the cream and balsamic vinegar.
Put the pasta on a plate decorated with a bed of boiled beans and give a touch of color uttilizando sliced \u200b\u200btomatoes and parsley.

Preparation 20 min.
Cooking 25 min.
525 Kcal

CORN NOODLES WITH SHRIMP AND ZUCCHINI

Ingredients 4

250 g tagliatelle 300 g of corn
prawns
2 small zucchini

7-8 cherry tomatoes 3 tablespoons olive oil 1 clove garlic

parsley 1 / 2 red peppers salt pepper seeded

Shell enjoys the shrimp, cut into pieces
Divide the cherry tomatoes into 4 pieces, remove seeds
Tick zucchini, cut into thin slices in length, the white toglietene internal
In a skillet sauté the 'oil with the garlic. Add the peppers and then the zucchini and tomatoes
Remove and saute le'aglio velocementea fire. In a pan, move the vegetables to one side, pour the shrimp and continue to cook over high heat
Cook the pasta al dente, drain and add salt quickly with shrimp sauce. Sprinkle the fresh parsley tritatto

Preparation 20 min.
Cooking 20 min.
415 Kcal

Friday, February 26, 2010

Feline Intestinal Blockage

SWEET

The favorite dessert of Ana Maria

http://ristoranteacasatua.jimdo.com

PRALINE AND WHITE CHOCOLATE COCONUT - like Raphael

doses for 25 balls - total estimated time: 40 minutes

INGREDIENTS
60 g white chocolate

20 g almond flour (or ground almonds for the purpose)

10 g butter 40 g

ricotta

+ 70 g coconut flour for garnish

80 g sugar

30ina a hazelnut shelled

PROCEDURE

pan melt the chocolate, and finally add the butter, then mescolare.Aggiungere almond flour, ricotta, sugar and finally the coconut flour. Correggette the compound based on the stocks, that He must be compact, but not hard.

Let rest in refrigerator for a 20in minutes.

Shape into balls, placing the center of a hazelnut, and roll in coconut.

Store in refrigerator. Serve at room temperature to appreciate the consistency.

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DOLCE RAFFAELLO

INGREDIENTS

cream :

750 ml whipping cream 750 g white chocolate

almond flavor to the base I :

3 eggs 100 g sugar 100 ml oil

100 ml milk 100 g sugar 200 g flour

1 teaspoon baking powder

for base II (above): 5 egg whites

150 g sugar 150 g grated coconut

2 tablespoons flour

almond flavoring 1 / 2 sachet baking powder

PROCEEDINGS

The base I :

Reds + 100 g sugar = cream + milk and oil
hard snow whites = + 100 g sugar

the two creams together and then mix the flour with baking powder +

cooking about 20 min. in the oven at 180 °
II The basic

= snow whites with sugar

Add the coconut flour with baking powder and almond flavoring

cooking about 20 min at 180 °

Cream:

The cream is put on the heat bringing it to the point of bollizione.aggiungere chocolate, making it melt, then the almond flavor. Allow to cool for the entire night in the fridge before spreading it

fit well.

The second day I put the base, spread a layer of cream over the IIA vienne · BASE, coat again and sprinkle with grated coconut. Store in refrigerator.

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Crème de la crème

INGREDIENTS

Base:

6 eggs 6 tablespoons sugar 1 envelope

of cream to chocolate

Cream

200 g cream

200 ml cold milk 1 package vanilla cream

cream top :

2 tablespoons water 2 tablespoons sugar 2 tablespoons brandy

100 g

chocolate 100 g butter

PROCEDURE The base

whites are assembled with the sugar, add a red pooi time. At the end you add the cream envelope. Cooking in the oven at 180 degrees for about 25 min.

Cream: The

cream, milk, vanilla ela wellness spreads are mounted on the base and put in the fridge.

cream top:

It leads to 'boil the water, it melts the zuccchero together after you add the brandy and chocolate. Finally the butter. It does cool down to room temperature. Smears the cream. You put in the fridge for another 2-3 hours.

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Cake Valentine

INGREDIENTS:

white heart:

200 g white chocolate 2 eggs

300 ml whipping cream

7 g gelatin

aroma of vanilla sugar 60g

black heart 200 g dark Ciccolo

300 ml whipping cream

20uova

7 g gelatin 150 g yoghurt 60 g sugar

PROCEEDINGS

White Heart:

1. mix the yolks with sugar, add the cream is not mounted and put in a water bath
2. we put the gelatin in cold water and after 5 minutes and put the squeeze in the mixture, stir well to mix well, add the ciocolata white, and when melted, stir the fire and ogliamo
3. and when cooled add the yogurt and vanilla
4. assemble the whites and add to the mixture, in a gentle
5. put the mixture into a heart-shaped baking pan and put in cold for 12 hours. Heat the pan for a few seconds in hot water (just out) after which reverse the pan on a flat black
Heart: proceed as with the white heart
hearts can also be used of the same size and color can be white heart with the help of food colors

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PEARS TO WHITE WINE AND CREAM WITH NUTS

Ingredients: 1 vanilla bean

• 4 good-quality seasonal pears, peeled

• 125g muscovado sugar dark, plus a little 'more

• 2 glasses of white wine • 2 oranges 200g

• nuts Mascarpone 255 g peeled

PROCEEDINGS

Preheat oven to 220 º C

Place pears in a pan, add 125g of sugar, wine, vanilla bean and seeds, and rind and juice of 1 orange and bring to boil.

time to time, baste the pears with the syrup cooking, so give them a nice glaze. Bake for about 20 to 30 minutes, depending on the degree of ripeness, until pears are tender, then remove from oven and let cool while you make

toast the walnuts on a baking sheet in oven for 5 minutes

sure to keep an eye on them in they can move quickly from golden to black and you do not want to burn nuts!

Remove the vanilla pod from the syrup.

When the nuts are done, work with a pestle and mortar until a paste.

Whip the mascarpone with the paste of nuts, orange peel and orange juice, sugar to sweeten, and serve this cream with stewed pears, walnuts, orange rind and a few drops of the syrup cooking.