Goldfish Swallow Fetish

you can use this sauce for pasta, risotto, lasagna .... but it is very good to go with corn chips, potato chips or spread on crostini.

Ingredients: 200 gr

asparagus 1 tablespoon vegetable cream

1 / 2 clove garlic, leek

salt

pepper paprika (optional)

Boil the asparagus for 10 to 15 minutes. Heat some oil in a frying pan and fry a little leek and garlic, add the asparagus into small pieces, add salt and pepper and cook a few minutes.

Whisk the cream and add the asparagus plant.

Garnish the sauce with a pinch of paprika.

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seitan medallions with asparagus sauce

Ingredients 8 slices of seitan

200 g asparagus 1 tablespoon vegetable cream

1 / 2 clove garlic, leek

salt

pepper

paprika (optional)

prepare the sauce:

Boil the asparagus for 10 to 15 minutes. Heat some oil in a frying pan and fry a little leek and garlic, add the asparagus into small pieces, add salt and pepper and cook a few minutes.

Whisk the cream and add the asparagus plant.

Flour the slices of seitan (I used rice flour) and brown on both sides, add salt and pepper, turn once

garnish sauce with a pinch of paprika.

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pancake made of chickpea flour and zucchini

Ingredients 150 gr chickpea flour

600 grams of water

a pinch of salt and pepper

grilled zucchini

poppy seeds (optional)

pumpkin seeds (optional)

In bowl put the chickpea flour , water, salt and pepper, mix with a whisk to prevent lumps, and leave.

Meanwhile, grill the zucchini

Grease a pan with a little oil (I usually hand with a paper towel, so be sure it is evenly greased) and heat on the stove, pour the zucchini mixture into the pan then cut into pieces, sprinkle with the seeds and cover with a lid. Bake for 10 minutes on low heat turn (check that it is a little congealed) and cook for 10 minutes

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rye bread, buckwheat, and various seeds

this morning of bread smeared with jam of berries is a taste!

to do so I used the machine to make bread, but you can easily mix in the traditional way .....

Ingredients:

• 250 grams of rye flour

• 80 grams of buckwheat flour

• 160 grams of wheat flour

• about 360 ml of warm water

• 1 packet of dry yeast

• 1 teaspoon salt •

various seeds in abundance (I had sunflower flax, pumpkin and sesame seeds)

placed in the drum water first and then the dry ingredients, except the seeds.

program full (or normal, is always good), medium or dark crust second preference (I used medium).

the second beep dough add the seeds

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Seitan Scaloppine

Ingredients:

8 slices seitan

600 gr button mushrooms

1 cup dry white wine (optional)

1 clove garlic

1 / 2 cup vegetable broth

oil, salt , pepper and parsley

Clean mushrooms and slice them, blanch them in salted water and drain: Add oil in a frying pan, a clove of garlic cut into pieces and brown the mushrooms covered.

Flour the slices of seitan (I used rice flour) and brown on both sides, add salt and pepper, turn once, add up and make it fade.

Then add the mushrooms and broth, let it shrink and a few seconds before switching off add the parsley.

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mushroom cannelloni spinach & asparagus LIGHT SAUCE VEGAN

12 cannelloni of durum wheat

600 g frozen spinach, asparagus 300 gr

2 to 3 tablespoons of sunflower seeds pepper

salt olive oil

sauce: see recipe

(500 ml milk, 2 tablespoons flour, 2 teaspoons of olive oil)

spinach Cook on low flame for about ten minutes in a pan with cover, without other additions, stirring occasionally.

Meanwhile boil the asparagus for 10-20 minutes depending on thickness and once boiled cool with cold water and chop them

Prepare the bechamel

Combine asparagus with spinach, add the seeds and salt and pepper to taste

Fill the cannelloni.

Preheat oven to 200 degrees.

Pour the bottom of a baking dish a thick layer béchamel sauce, place the cannelloni, cover with sauce and a thin layer of bread crumbs for baked

the effect (I prefer to use a small pan and make two layers of cannelloni)

Bake at 180 degrees for about half 'now.

Homemade Pipcorn Toppings

500 grams of milk plant

2 teaspoons olive oil 2 tablespoons flour

salt and walnut nutmeg to taste

In a pan pour olive oil and flour, put on the fire and cook a bit, being careful not to burn the mixture

Pour the milk, mix well, add salt and spices to taste and bring to boil.

Boil for a few minutes

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thanks

when I decided to start this blog, my idea was simply to collect the numerous recipes that were lying all over the place untidy.

I thought to myself that no one would bother to read them ....

half of 2009 was a fairly difficult for me, among other things, died in August, my beloved cagnolone of 13 years, after 11 years with me, I also called a "strike from the Internet & PC "and then I gave up everything to do with that thing cubic standing next to my couch.

then a few days ago I returned to photograph the mania that produced my hands at the stove and thus the obligation to Codest post to the blog ..... and surprise, surprise I discovered that this blog is read by others as well as from me !!!!!

the joy was enormous, and so I want to thank all the people who read, commented and tried my recipes!

THANKS TO ALL!

Veronica

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Ingredients (for 5-6 people)

800 gr.
250 grams of frozen spinach. onion
2 rolls of pasta brisa
60 gr. grated Parmesan cheese 2 eggs

40 gr. almond flour (just take the already peeled almonds and whip)

sunflower seed oil, salt and pepper parsley


Boil the spinach in a little water, remove from heat, drain well and squeeze dry.
Meanwhile, cut the onion (not too fine) and put a brown in a frying pan with large seed oil. Add drained spinach and cook uncovered for about 15 minutes, stirring often, so more water can evaporate.
Allow to cool in the meantime mix 2 beaten eggs, parsley, almonds and Parmesan cheese.
Add spinach salt to taste and pepper. When spinach is cool enough, add the egg mixture, mixing well. Spread
one of two packages of pasta brisa on a baking sheet of aluminum foil (about 25 cm in diameter), trying to cover the edges and leaving the bottom of the paper casing.
Add the eggs and spinach mixture, spread evenly and cover with the remaining pasta brisa. Join the edges of the two pulp and holes in the entire surface with a fork.
Bake in convection oven for about an hour at 180 degrees. It is eaten both cold and hot.

Thanks to: Blog Grandma Ivana

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Ingredients:

2 medium onions 2 stalks celery 3 carrots

400 gr. 400 grams of minced lean
.
sausage 3 / 4 bottle of tomato sauce salt


ground black pepper sunflower oil or corn butter


Chop onions and put them to fry in a large pot with vegetable oil.
not too finely chop the carrots and celery and add them the onions when they begin to be golden.
Close with a lid and stir frequently, until the carrot is not cooked.
Add the lean, a handful of coarse salt and a generous sprinkling of pepper.
Stir well to mix thoroughly and leave to cook uncovered for about half an hour.
Remove the sausage from the skin into small pieces and add to the thin, along with the tomato sauce.
Continue to cook for about 20 minutes, adjusting with salt and pepper if necessary.
When cooked, add a knob of butter, allow it to dissolve and mix one last time.
It can be safely stored in the refrigerator for 3-4 days and in the freezer for 2-3 months.

Thanks to: grandmother Lucia

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bread made from chickpea flour

Ingredients:

100 g wheat flour 75 g chickpea flour

teaspoon salt 1 small onion

coriander (a bundle if fresh, 1 tsp if dry) 150 ml water

chillies 2 finely chopped

seed oil

sift flour, add salt and stir, mixing well. Chop the onion very fimnemente and add to flour along with the coriander and peperincini.

add water and mix until a smooth dough and let rest covered with a cloth for a quarter of an hour.

knead the dough for about ten minutes, and divide in 6 equal parts.

roll out the dough on a floured surface proceeds of the disks about 20 cm in diameter.

to heat a pan on the stove, grease lightly with oil and cook over medium heat.

the hard brush with a little oil and turn.

serve hot.

if they are prepared before, put them in a paper bag that is placed inside a nylon bag

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Cup Cakes

Ingredients: 125g flour


125g margarine 125g sugar 1 teaspoon baking

1 teaspoon vanilla extract or lemon zest
1 / 2 cup of yogurt plant (including fruit) milk 2 tablespoons vegetable

mix all the ingredients (with the food processor it takes very little),
1 tablespoon of mixture into the pan for plum cake covered with paper cups and bake in preheated oven at 200 ° C for 10-15 minutes

GLAZE:
200 grams powdered sugar 3 tablespoons hot water


2 tablespoons lemon juice mix well and if you want to color the icing with syrups for beverages