Wishes For Christians

strudel sweet chocolate




Ingredients for the filling
4 pears
3 tablespoons cocoa powder 1 tablespoon vegetable cream

biscuit crumbs or bread crumbs

2 pears, cut into cubes and heat them in the microwave for 2 min or in a saucepan until they disintegrate. Blend and add the chocolate and other diced 2 pears.
let stand while preparing the pasta

Ingredients for the dough

180 grams of flour 90 grams sugar 3 tablespoons cornstarch

3 tablespoons extra virgin olive oil zest of one lemon

milk plant as enough (if not tolerated, can be replaced with orange juice)
a teaspoon of baking


Mix all ingredients until dough is firm and elastic.
Let rest in refrigerator for about half an hour.
Roll out the dough, stuffing, sprinkle the filling of bread crumbs or crumbled biscuits and bake in preheated oven at 180 degrees for 20-25 minutes.

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burritos fast

dark chocolate version
Ingredients: pasta brisa
or dark chocolate pastry

sugar

I used ready-made pasta brisa (for a tin of 28 cm and were taken out 8 biscuits. I used 1 / 3 of chocolate, cut into strips) ...

Cut the dough into rectangles about many 5 cm x 10 cm. Place the chocolate chips on the short side at about 1 cm from the edge and roll up.
Bake for about 15 minutes at 180 degrees, bake and sprinkle with powdered sugar

Variant mini strudel:
Ingredients
apple or pear

pine nuts raisins soaked in orange juice, lemon or tangerine
poppy seeds
orange juice, lemon or tangerine
1 teaspoon sugar (optional)


Prepare cinnamon in a bowl of apple or pear, cut into small pieces, add the pine nuts, raisins, not squeezed, sugar, seeds poppy and cinnamon (to taste) stir and let stand for 10 / 15 minut.

Cut the dough into many rectangles about 5 cm x 10 cm. Put the filling on the short side at about 1 cm from the edge and roll up.
Bake for about 15 minutes at 180 degrees, bake and sprinkle with powdered sugar.

Variant Nussgipfel (hazelnut croissant) filled with 500 grams of pasta. to make them identical to the originals, use the pastry

Ingredients 100 grams ground hazelnuts 50 g of sugar

4 drops of bitter almond aroma
4 tablespoons water 1 teaspoon of jam


Place all ingredients in a blender and add Gradually the water and chop up a paste with a consistency similar to jam.

Cut the dough into many rectangles about 5 cm x 10 cm. Put the filling on the short side at about 1 cm from the edge and roll up.
Bake for about 15 minutes at 180 degrees, bake and sprinkle with powdered sugar or make a glaze with powdered sugar and water

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L 'Harissa (هريسة in Arabic) is a typical sauce most common in North Africa and Tunisia, based on fresh chili, garlic and olive oil.
Other ingredients that usually come in the preparation dell'harissa are coriander, cumin, carwi. Sometimes even the tomatoes.

The harissa can be used both as a condiment both as an ingredient. It gives a typical spicy flavor to food, is perfect paired with cous cous and soups.

Especially in North Africa many people prepare themselves, but is also for sale, either in jars or in tubes, preferably homemade:

This is the original recipe, by the way my changes ... ....

Ingredients 250 g spicy chilli
4 cloves of garlic (I do not like garlic, so I put it !!!!)
1 tablespoon dried coriander powder 1 tablespoon dried mint
(flavor I do not like mint combined with spicy chilli and therefore does not put you ....)
oil
2 teaspoons salt

Remove the peppers from stem and seeds and leave them a bit 'of water for 1 hour. After this time, drain and crush them with all the other ingredients, adding a little oil.
Obtain a mixture of medium density and refrigerate in a glass jar.
Each time you use the harissa should add a little 'oil on the surface, so that you keep well.

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Kebab seitan



first prepare the spices (I will prepare more and preserved in a glass jar)
doses per 500 grams of seitan: 1

tsp coriander powder 1 / 2 teaspoon pepper
powder 1 teaspoon paprika
1 / 2 teaspoon cinnamon
1 / 2 teaspoon nutmeg 1 teaspoon salt

1 / 2 teaspoon pepper
1 / 2 teaspoon ground ginger or grated fresh ginger 2cm


Ingredients: 500 gr
seitan natural
1 / 2 onion or leek
olive oil

kebab spices for Arabic bread, pita bread or flat bread cut into strips

salad cream, mayonnaise, soy

rice grass
onion harissa (optional)

Cut the seitan into thin slices, place in a bowl, marinate the sliced \u200b\u200bonion, 3 tablespoons oil and 2 tablespoons of spices for about 1 to Kebabs hours (but if there is no time even for a day in the fridge)
brown in pan for about 10 minutes. Apart
prepare a soy sauce with cream and mayonnaise in equal parts of rice and add the chives to taste.
Heat on a plate of bread and prepare the dish: salad, kebabs, white sauce and harissa or, alternatively, a sprinkle of paprika.

alternatively, together all'insalata you can use other vegetables such as tomatoes, onions etc..

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Dahl (India)



The dahl is a preparation of lentils. There are many variations primarily justified by the fact that in India there are about 60 varieties of lentils.
The most prevalent type is urd dahl, white, but is also quite common moong dahl green or yellow variety in which the seeds are smaller.

the dahl can be served as a thick puree with other preparations of vegetables, or increasing the amount of water, you can eat it as soup or dahl the whipping cream when it is cooked. The result is a smooth cream spoon, scented, ideal for dipping a hot chapati. The device closely

important for the success of the dish is a technique called tarka which simply consists of the heat a little oil and then blow up spices choices for a few seconds.
This sort of fried spices is used in the final stage of creation of dishes based on vegetables or lentils. Sometimes the tarka is also used at the beginning, before any other ingredient is added to create a persistetente aromatic base.



Ingredients

150 grams of red lentils 2 tablespoons tomato paste 1 red onion

half a clove of garlic (optional)
half
pepper ½ teaspoon tamarind (tamarind if you do not replace it with lemon juice)
6 cardamom pods or 1 teaspoon of turmeric powder
½ teaspoon cumin


tarka:
two
teaspoons mustard seeds 3 curry leaves or 1 tablespoon
powder 1 tbsp of olive oil


Weigh the lentils and discard the dark ones and any impurities and rinse them under running water.
Cut the onion in half: one side chop, the other keep it aside for the tarka. In a saucepan
metterele lentils, tomato, onion and all spices and cover with 6 liters of water.
Cook covered for about 25 minutes or until lentils disintegrate.
Remove the cinnamon and blend the mixture, season with salt. If you want you can now blend the dahl. Put the dahl in individual bowls. Make the tarka: Heat 40 seconds after the oil and add the onion very thinly sliced, mustard seeds and curry leaves. When the seeds begin to crackle pour the tarka dahl on bowls and serve with basmati rice and chapati

source

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Coleslaw



A bit of history .....
The coleslaw was probably consumed in its earliest form by the ancient Romans.
was later adopted by various countries like UK, Germany, America, Belgium and Spain.
but must 'consider that in its primitive state was without mayonnaise quest'insalata because only invented in the 18th century.
The term "cole slaw" was given in the 18th century a partial translation of the Dutch word "koolsla" which means cabbage.
in England until 1860 was called "cabbage salad cold

The Coleslaw is generally eaten as an accompaniment to grilled or fried foods (French fries with spectacular).
In the southern United States is consumed in a sandwich, the Reuben sandwich, and burgers and hot dogs with chili and hot mustard. Wikipedia

When I was in England I ate just about everything, even because, apart from Chips, I did not like almost anything ...... I ate the whole time only Coleslaw!!


Ingredients 300 g white cabbage 2 carrots

2 tablespoons mayonnaise 2 tablespoons rice
vegetable cream flavored with 1 teaspoon lemon

1 teaspoon mustard 1 teaspoon horseradish (horseradish sauce is but it is optional)
2 tablespoons of vinegar or lemon juice Salt and


pepper Cut the vegetables into julienne with a knife or the robot.
Prepare the sauce in a bowl mix mayonnaise, sour cream, lemon, mustard, vinegar, sugar, pepper and salt.
Pour the sauce over vegetables and mix well, refrigerate for at least 1 hour before serving.

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Tortillas (Mexico)

Wikipedia



Ingredients 2 cups wheat flour 1

teaspoon salt 1 teaspoon olive oil
½ cup of hot water.

In a bowl sift together the flour, salt and yeast, stirring well. Combine the oil and continue stirring to obtain a homogeneous mixture. Gradually add warm water until the dough becomes soft. Let stand for 15 minutes. Divide the dough into 12 balls and roll each one on a floured surface, spread with your hands so as to obtain a circle about 18 cm in diameter with smooth edges. Bake in a hot frying pan, 1 minute on each side. The tortillas should be golden brown.
Warning: you must cook them otherwise they become very HARD!

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Burritos (Mexico)




6 tortillas 250 grams of diced seitan or soy rehydrated
125 grams of red beans

1 onion 1 garlic (optional)
1 cup vegetable oil 1 red pepper

2 cups of conentrato
tomato 1 tablespoon paprika 1 tablespoon oregano


salt pepper cumin


Put the oil in a pan and resolder them well, add the seitan pieces or coarsely chopped rehydrated soy and mix well.
Add the finely chopped onion and garlic and reduce heat.
Chop the chilli (remove seeds) and add it to the seitan, stirring always add paprika, red beans and tomato paste.
Add a glass of water and stir to wait for this to evaporate.
cooked add salt, pepper, oregano and cumin.
Leave the mixture for several minutes.
Divide the mixture onto tortillas and fold in on themselves to form burritos.
Serve hot.

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Rustic Guacamole (Mexico)




Ingredients:

1 avocado 1 tomato 1 red onion


a chili lime salt




Peel avocado, cut into tochetti and put them in a bowl, pressing with a fork until reduced to a cream and add the juice of 1 lime.
Clean the onion and reduce it into small pieces with a knife.
remove skin and seeds and cut the tomato flesh into small pieces with a knife.
cut the pepper into rings
join, with avocado, tuti ingredients and mix well and add salt.

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cream Guacamole (Mexico)



It 's a very versatile sauce, with endless variations.
The original one (it seems even Azteca) includes only the pulp of avocado, lime juice, Green chili pepper and garlic.



Ingredients 2 ripe Avocados, a little 'soft, with some browning. The consistency may be tested in the palm of the hand and clutching enjoying a slight slowing down.
a white or yellow onion, medium

1 shallot 2 cloves garlic

1 green pepper 2 tomatoes 2 green
Lime
2 green chilies, chili, seeded and chopped sugar cane

salt


Cut the avocados lengthwise, remove the core and with a cucciaino excavate and remove the pulp.
crush the pulp in a mortar (or blender) with garlic, green chillies, remove seeds and chop finely.
Add the chopped tomatoes without seeds, onion and shallot, chopped and washers and continue blending.
Squeeze the lime juice and put them in the blender and continue blending until you get a smooth, velvety sauce.

Serve with tortilla chips sprinkled with lime juice and salt

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Flautas vegan (Mexico)




Ingredients
250 grams of seitan roast
1 tablespoon of dressing to the beans (Bolner's Fiesta Fajita) is on the supermarket
2 tablespoons garlic fresh sliced \u200b\u200bfine (optional, I do not ever put) 12
wheat tortillas (you can find at the supermarket, in the same box of dressing to the beans)

olive oil 1 cup fresh guacamole salad

paprika Heat a

large saucepan and when hot, add 1 tablespoon of olive oil, seitan filleted, seasoning beans (fajitas) and garlic and cook for 10 minutes, stirring.
Remove and set aside in a bowl to cool.
In a hot pot, which has been heated some oil, heat a tortilla for a few seconds at a time.
Put on a plate and pour 2 tablespoons of prepared seitan. Wrap and use two toothpicks to hold the roll closed.
Bake at 150 degrees for about 10 minutes and remove the toothpicks. Place flautas
2 side by side, on a bed of lettuce, put a tablespoon of fresh guacamole on each, then sprinkle with paprika.

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Ingredients 1 tablespoon tamarind extract 1 tbsp

vinegar 4 tablespoons olive oil
a pinch of salt 1 pinch pepper


Dissolve salt in vinegar, add the tamarind and pepper.
Mix with oil and heat the sauce until cool.