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Sunday, July 16, 2017

Risotto alla carbonara - recipe with step-by-step photos

  • 700 milliliters of soup (from boiling chicken or vegetables)
  • 250 grams of risotto rice ("rizo Arborio")
  • 150 grams of bacon
  • 150 grams of fresh cream
  • 100 milliliters of white wine
  • 100 grams of cheese (Grana Padano)
  • 3 egg yolks
  • 2 spoons with olive oil
  • pepper
  • salt

Beat the egg yolks with the cheese.

Add the fresh cream and mix.

Put some vegetables in 1 liter of water and let them boil (carrot, onion, parsley, celery, etc). When ready put the pot aside.


In another pot boil some water and put on top the pot with the egg/fresh cream, mixing continuously ("bain marie").

Fry the bacon in the olive oil. Take out the bacon without the liquid fat.

In that fat left in the pot from the bacon add the rice and let it fry for a few moments at medium fire.

Add the wine and mix until the wine evaporates.

Add 500 milliliters of soup and let it boil until the rice absorbs the broth.

Mix the egg mixture with the remaining soup and add it over the rice.  Let it simmer for a few minutes.

Add the fried bacon, salt and pepper according to taste, and let it simmer for another few minutes and the risotto is ready.


The original recipe can be found here

Friday, July 7, 2017

Manti (turkish dumplings) - recipe with step-by-step photos

Ingredients for the dough:
  • 250 grams of flour
  • 110 milliliters of water
  • 4 spoons with olive oil
  • 1 egg
  • a bit of salt
Ingredients for the filling:
  • 250 grams of chicken meat (could be lamb or veal)
  • 1 onion
  • salt
  • pepper

Ingredients for the white sauce:
  • 400 grams of yoghurt
  • 3 garlic cloves
  • salt
  • pepper

Ingredients for the red sauce:
  • 12 spoons with bell pepper sauce
  • 3 spoons with olive oil
  • 2 mushrooms
  • a bit of chili
  • salt 
  • pepper

First prepare the filling:

Cut the chicken meat in small bits, then mix it with the chopped onion, salt and pepper.

Prepare the dough:

Mix the flour with the water, the salt and the egg.

Add the olive oil and mix until well incorporated.

Let the dough rest at room temperature for 10 minutes.

Divide the dough in 3-4 equal parts.

Spread each part on the table and cut it in small squares:

In the middle of each square add a teaspoon with meat mixture.

Fold two of the opposite corners and then to the same with the other two, so that the meal is well sealed inside the dough.

Put the dumplings on a sheet of baking paper and keep them in the oven at 180 Celsius degrees for 20-25 minutes or until  a bit golden.

Let them cool!

Separately boil some water and when it starts boiling, add the dumplings (as many as fit into the pot and then repeat the process with the remaining ones). Let them boil for about 10 minutes .

When ready, take the dumplings out and strain them well.

Prepare the white sauce:

Mix the yogurt with the crushed garlic, the pepper and the salt.

Prepare the red sauce:

In a frying pan add the olive oil and let it heat. Add the bell pepper sauce, the salt, the pepper and the chili, as well as the fresh mushrooms cut in small pieces, and let everything simmer for a few minutes.

Spread the dumplings in a pan and cover them with the white sauce, then the red sauce and now they're ready to be served.



 The original recipe can be found here

Wednesday, June 28, 2017

Irish bread - recipe (including photos)

  • 450- 500 grams of flour
  • 400 grams of buttermilk
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 spoon with sunflower oil

Preheat the oven at 200 degrees Celsius.
Mix the flour with the salt and the baking powder.

Add the buttermilk little by little and mix.

Add the oil and continue mixing until you obtain a non sticky dough.

Spread the dough in an oven pan.
The dough should be at least 3 cm thick.

Put it in the oven at 200 degrees Celsius for about 30 minutes.


The original recipe may be found here


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