Parmesan Asparagus or Parmesan Prawns

This recipe is double recipe: this means that the same ingredients had been used for both asparagus and prawns! The inspiration came from Jumbo Shrimp Parmesan by Marie

Both were amazing, we prepared both at the same time and both went perfectly with spaghetti for a full meal.

Parmesan Asparagus

  • Servings: 4
  • Difficulty: easy
  • Print

For the asparagus you need:

  • 500 g green asparagus

Marinade

  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • salt and pepper

Crumbs

  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon herb de Provence spice mixture
  • 1/4 teaspoon dried rosemary powder
  • Pepper to taste

Drizzling

  • 2 tablespoons melted butter

Topping

  • Fresh chopped parsley

 

Parmesan Prawns

  • Servings: 4
  • Difficulty: easy
  • Print

Preparation for the asparagus:

  1. Peel and trim asparagus
  2. Place asparagus in a flat mold, cover with salted water and bring to boil. After 5 minutes drain the water.
  3. Preheat the oven to 220°C.
  4. Brush asparagus with the marinade and let sit for about 15 minutes.
  5. In the meantime prepare the crumbs combining all together and pour this over the asparagus (I let the bottom free). Drizzle with melted butter.
  6. Bake in the oven for about 5 minutes at 220°C until golden and tender
  7. Serve with fresh chopped parsley

For the prawns you need:

  • 500 g prawns

Marinade

  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • salt and pepper

Crumbs

  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon herb de Provence spice mixture
  • 1/4 teaspoon dried rosemary powder
  • Pepper to taste

Drizzling

  • 2 tablespoons melted butter

Topping

  • Fresh chopped parsley
  • Lemon wedges

Preparation for the prawns:

  1. Peel and devein the asparagus
  2. Place the prawn in a bowl and add marinade ingredients.
  3. Let sit for about 30 minutes.
  4. Preheat the oven to 220″C-
  5. In the meantime prepare the crumbs combining all together.
  6. Coat the prawn one by one with the crumb mixture and place them in a baking mold. Drizzle with melted butter.
  7. Bake in the oven for about 10-12 minutes at 220°C until golden.
  8. Serve with fresh chopped parsley and lemon wedges

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Valentine’s Day Crackers

 

valentine-s-day-crackersDo you need a special touch for your Valentine’s Day dinner?

These very versatile crackers, can be used as decoration for your tables, can make a great addition to soups, as base for appetizers and are great if served with a red spread or tempting salsa!

The great thing is this recipe is that you don’t need a lot of ingredients, and you can adjust it to taste!

Suggestions: add other spices/herbs/garlic powder or other additions to the dough, top with seeds, brush with oil.

Valentine’s Day Crackers

  • Difficulty: easy
  • Print

You need (for about a dozen of 3 cm wide pieces):valentine-s-day-crackers

  • ¾ cup flour
  • 2 tablespoon plain yogurt
  • 2 tablespoons olive oil
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon mild paprika
  • 2 pinches of salt
  • Water (about 2 tablespoons)

Procedure

  1. Place all the ingredients in a bowls and stir to combine with a fork or even simply with a spoon.
  2. Add water spoon by spoon until the dough comes together but it is not to wet. Let rest for 10 minutes.
  3. Knead shortly with your hands and transfer it to a floured surface.
  4. Roll out the dough to 2 mm thick and cut out the hearts and place them on a baking sheet (I use foil). Assemble the rest of the dough and repeat until dough is finished.
  5. Preheat the oven to 220°C / 425°F.
  6. Pinch the crackers with a fork and let rest for about 10 minutes.
  7. Bake at 220°C / 425°F for about 15-20 minutes until the borders begin to turn golden brown.
  8. Transfer immediately on a wire rack to dry and cool down.
  9. If they are not dry enough place them shortly in the still lukewarm oven.

Autor: https://artandkitchen.wordpress.com/

Pollo Gratinato –Parmesan Chicken au Gratin

Pollo Gratinato –Parmesan Chicken au Gratin

Crispy juicy skinless chicken? No problem, this recipe is for you and you will be surprised by the tenderness of the meat and the crispy delicious coat.

The amount of dressing and coating is approximate what I needed. If you opt for a longer marinating time you may increase the dressing quantity.

The choice of the ingredient is typically Italian; however we can find many Italian recipes using simply milk or beaten egg instead of dressing.

For this recipe I used chicken legs but you can use skinless breasts instead.

You need:

Meat:

  • 4 skinless chicken legs or breasts

Dressing (you can use a ready dressing instead, but I prefer the homemade balsamic dressing):

  • 1/4 cup balsamic vinegar (white or red)
  • 1/4 cup olive oil
  • 2 teaspoon mustard sauce
  • 2 teaspoon tomatoes paste
  • 1/4 teaspoon seasoned salt

Coating:

  • 3/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 seasoning salt
  • 1 teaspoon paprika ground
  • 1 teaspoon dried oregano or dried thyme
  • c dried rosemary powder
  • 1/2 teaspoon garlic powder
  • Pepper to taste
  • Olive oil to drizzle (optional)

Preparation:

  1. Mix together the ingredients for the dressing.
  2. Toss well the chicken with the dressing to marinate for at least 20 minutes (you can marinate it for a few hours in the fridge as well).
  3. Preheat the oven to 200°C/400°F.
  4. In a flat bowl mix all the ingredients for the coating (except the olive oil).
  5. Coat the chicken piece by piece with the crumbs mixture and place them in a baking foil.
  6. Drizzle with olive oil and if you like mix rest of dressing and crumbs and lightly press on the chicken.
  7. Bake for 30-35 minutes until browned and chicken done.