I made these for Christmas gifts (homemade Raffaello) and I realized they “disappear” if not placed in a “safe place”. These will make cute gifts!
The preparation is easy and to assemble this you will need only to melt the chocolate with the butter and assemble the ingredients. The melted chocolate will appear oily, but don’t worry, after assembling and cooling this will fist hold together and then will set and turn harder.
I planned to prepare a snowman, to use a ball and a smaller one without almond for the head, but finally my hubby saw in this a bird and after I’ve fixed the head with a toothpick he just placed a piece of roasted almond as beak. I found a bird much so cute that I simply used to cloves as eyes and the bird was ready! The snow? Some additional coconut flakes were perfect for this and are edible.
The winter is approaching and I needed something easy, tasty and comforting.
The inspiration came from Marion’s recipe http://www.justapinch.com/recipes/soup/other-soup/soup-de-chalet.html and I prepared it with the vegetables suggested in her recipes.
The main change was using a fondue mix I had in the fridge that needed to be used. Well, this mixture is not simply grated cheese for fondue, since a combination of cheese, liquids (I’m not sure it was wine) and cornstarch. If you don’t have this mixture I suggest to combine 100 g cheese (as Gruyere), 50 g cream-cheese and 50 ml white wine.
Serve with bread.
Do you love chocolate? These very CHOCO brownies are for all those who love strong a chocolate taste and all chocoholics. The good thing of the recipe (except the chocolate J ) is that not so much time is required and with the microwave you can speed the process enjoy these very soon.
I’m not sure if I would have loved more nuts, but you can add more if you think it’s better for you.
I know I will make these again and I love to share as well as to save this recipe in a safe place.
Here another recipe including quinces; this year I’m lucky we have a lot them and I’m experimenting trying to many different ways to prepare these wonderful fruits.
Quince belongs to the same family as apples and pear, but they are much harder, but are delicious when it’s ripe. The hard and tangy quinces become soft, fragrant in a beautiful dark rosy pink color when it is cooked. This dessert is very popular in Turkey from October to January winter time and I was impressed from how delicious it was.
I prepared this dessert without any food coloring and the quinces turned red, did not turn mushy and the flesh remained firm.
It is said that the seeds will help to develop the red color and I any case they are rich of pectin. You can also keep the peel in the pan as they are very flavorful.
Today’s inspiration was a small pumpkin from the garden but at the beginning I planned to prepare simply some spätzle as they are quick to be prepared.
To go with this I was not sure if I wanted to prepare my walnut sauce or a mushrooms sauce. At once I remembered I had some porcini mushrooms in the freezer and with an Italian sauce I found that Italian gnocchi would be better. Perhaps too much work for a weekday dinner, but I could already imagine how good it would be and went in the kitchen.
All together I had about 2 hours, as the boiling/baking time for the potatoes/pumpkin and then the cooling time took a lot of time. The final cooking for the gnocchi and the sauce was quick and the smell coming out of the oven was divine.
Some people may like little cheese as topping; in our case the sauce was so tasty that we really did not need this.
Note: for the sauce I opted for the baking method as frozen mushrooms could turn mush, which is not really attractive. If you have fresh ones (any kind!) you may prepare the sauce in the skillet.
For the best results I really suggest to use porcini mushrooms; I can remember that my grandmother fried dried porcini after soaking them in water, this is another option.
I friend of mine said that eggplants are similar to mushrooms, this would be a method to stretch porcini if you don’t have a lot of them (if you try this, please let me know!).
Fascinating pears, dressed with a multilayered friable coat from the oven and filled with an outstanding savory filling. This uncommon, pretty and outstanding outfit makes them appear the most charming pies I’ve ever arranged for my family.
WOW! This was the best combination of the famous trio I’ve ever tried: pear, cheese and walnuts.
In the picture you will find the Italian version including mozzarella and parmesan cheese, but the Swiss version with Gruyere cheese will work well for sure.
Chocolate and mint is one of combinations I always loved. This version of muffins are very moist and the topping really melts in the mouth! This time I used mint candies which I pulverized and stored in a jar for further use.
Halloween was the inspiration of these muffins, we prepared some for that event and other simply to enjoy later as 30 pieces will last a few days for us (keep in the refrigerator!).
In Greece the most famous saganaki is the cheese saganaki or Tyri Saganaki a dish that you can find as appetizer in many restaurants. There are many other saganaki recipe one of them is the delicious shrimps saganaki ( γαρίδες σαγανάκι, garides saganaki) recipe shrimps and Feta cheese. We should also mention the mussels saganaki (μύδια σαγανάκι, midia saganaki), calamari saganaki (Σουπιές σαγανάκι, supies saganaki), eggplant saganaki (Μελιτζάνες σαγανάκι, melitzanes saganaki) and many more recipes with vegetables (as Σαγανάκι με λαχανικά χωριάτικο και ανθότυρο, vegetables saganaki with white cheese).
What is a saganki? These kind of dishes have been named by the small frying (saganaki = diminutive of sagani) pan used to prepare this delish, these metal frying pan are provided by one or two handles (no wood or plastic handles) and are suitable for the stove as well for the oven. “Sagan” comes from the Turkish word sahan ‘copper dish’, itself borrowed from Arabic صحن (ṣaḥn).
The same phenomenon happened with the word “paella” (Spanish, https://en.wikipedia.org/wiki/Paella) and “tiella” (Italian, http://cucina.grandinetti.org/recipes/sides-and-vegetables/tiella).
Today as I was coming home from work started to plan our supper. We had quite warm days during the last two weeks, but evening, after sun disappeared, we feel that the winter is approaching and I wish a warm place. And what’s the best? The fireplace, the chimney! OK, and how with the dinner? No problem, I’m used to handle with the fire and I will prepare the dinner on the open fire. It was in that way that I created this recipe, an almost summer recipe, with summer vegetables, with shrimps and with the heat of the fire.
I have a paella pan, which is perfect for 3-5 persons and I can use this as saganaki (or sagani, as it is not “small”).
In the freezer I had a portion of shrimps, the vegetables were already at home and I also had a great homemade bread which was perfect to be combined with this dish.
The flavor was fantastic and smoked component made this dish even better.
If you don’t have a chimney, you can work on the stove top and after adding the feta and shrimps, place pan in the preheated oven. I suppose that with the BBQ may work as well, if provided of lid.
This procedure had been performed on the open fire, you can prepare the recipe on the stove (or in the oven under the broiler) and from step 7 in the preheated oven (220°C/430°F) or continue on the stove covering the pan with a lid.
Tomorrow will be Halloween night and I wanted to prepare something different again.
I don’t know how this inspiration really came, I did not want fingers again and in some way I imagined that chicken ones would be great.
I know that chicken feet are edible and in many places they are very much appreciated, but here this is something that the most can’t imagine to eat and so we are.
I prepared a quite stiff dough with flour, olive oil, water powdered sugar and baking powder.
With about 150 g of flour I got 16 feet, enough for a small family!
Create a romantic mood and make a surprise to your partner serving this delicious beverage! For Valentine day you may add sliced strawberries instead of grapes. “One for you…one for me” and you will see how much she/he will appreciate this idea.
You can also prepare a big bowl of this for company and keep it in the fridge until your guests are arrive.
This recipe had been inspired by the grapes and apples from the garden and by huge basil quantity I still have. The white wine was already in the in the fridge and in the kitchen the secret ingredient (Vermouth) was ready to use.
Vermouth in the kitchen? Yes, I estimate that I use at least 80% of it for cooking (the same with the brandy). Try it with cheese preparation or with Chinese food; you will see….
Note: for more basil flavor add the basil after the sugar is melted. Let stand for about 10 minutes before adding the other ingredients.