Mexican style vegetable casserole

Ingredients, for 6 persons

200 g finely chopped onion

200 g chopped mushrooms

200 g diced tomato

200 g cooked red kidney beans

100 g chopped green pepper

100 g grated carrot

80 g chopped celery

75 g of bulgur

50 cl of tomato

25 cl of white wine

10 cl of olive oil

3 tablespoons tomato paste

2 tablespoons lemon juice

2 tablespoons chopped green chilli

2 teaspoons of chili

1 tablespoon crushed garlic

1 tablespoon cumin powder

3/4 teaspoon dried basil

3/4 teaspoon dry oregano

3/4 teaspoon of cayenne pepper

Implementation

In a frying pan, heat the olive oil and cook for 2 minutes, stirring constantly, onions, celery, green peppers, carrots, garlic, mushrooms and spices. Season.

Add redkidney beans, tomatoes, white wine, and lemon juice to this mixture.

Bring to a boil, stirring and simmer on low heat for 20 minutes.

Sausages home made recipe

INGREDIENTS  

sausages, homemade
800 grams of beef quality, clean skin and tendons but not fat
400 grams of pork fatter, or the same amount of sheep (fatter and it)
250 ml. concentrated beef soup (soup of beef bone fat, unsalted)
3-4 cloves garlic
1 heaped teaspoon of baking
20-25 grams of salt (with a little less or more, by how salty you like)
1 teaspoon freshly ground black pepper mills
1 tablespoon dried thyme (or fresh)
Optional: 1 teaspoon finely ground allspice
Optional: 1 teaspoon sweet paprika good quality

IMPLEMENTATION

Spicy sausages already holding the country brand. From spring till late autumn, every day of celebration all over Romania smell sausages sizzling on the grill.  

For that would be no small grill and what to do May 1, if not hammer the grill? Perhaps there were other similar specialties peoples - Serbian cevap see - but not identical, little fellow Romanian is unique kinds of seasoning and the content of soup bones and sodium bicarbonate combination that makes him exceedingly tender.

An interesting thing: so great and authentic the love Romans for sausages, that was perhaps the first cause for Romania to beat really with the highest fora in Brussels, when, in February 2014, little was removed in without the law by European standards.  

And our little cause Romanian was good enough to defeat rigidity officers of the union and to win this battle that seemed impossible (sign as possible).

Well, here me out in the 1 May with a recipe sausages. The recipe is one slaughter, samples and rasprobata, and you propose in both a text and images and video version. I hope my recipe to dispel many misunderstandings about sausages and paste smaller and hope that from now to get used to doing sausages home.

Fresh fasolakia recipe

The oily beans is an eminently summer homemade food in most causes nostalgic memories from their mommy. And there because in my view the only problem of this otherwise wonderful Greek dish.

This is a very easy traditional recipe from the very convenience often neglect the basics of secrets and comes subordinate to the ideal. It takes 15 minutes to clean the beans and the preparation of materials and other 45 'in cooking.  

You must be from but up until the blanching the beans and often controlled the process of cooking and use a minimum of water and wants attention.How alntente wants everyone beans is subjective, but if you are not accustomed, I suggest you train your taste in this most modern and healthy logic and will appreciate over time.

Ingredients (for 4 people)

1kg broad beans gross = 850gr. cleaned 
1 large potato cut into frames 
1 carrot into half rings 
1 ½ onion chopped 
250 g. grated tomato 
½ cup chopped parsley 
400 milliliters of hot water
1 tsp sugar 
70 milliliters. Virgin olive oil for cooking and 50ml. extra virgin for serving 
Salt Pepper 
2 cloves garlic (optional and only if you insist, the address does not recommend it!)


Implementation

Wash the beans and then clean them by cutting the two edges. Where have nerves (capillary fibers in the lateral side) that the feeling to resist cutting, remove them and them. If your beans are very far away, cut them in half.  

From 1 kg gross beans calculate a 15% wastage, ie the net 850 g.In wide pan on medium heat and put the oil for sautéing heat up. Just burn pour onion, potato and carrot to sotaristei for 5 minutes, stirring. Add in a spoonful of sugar in the process. 

Add the green beans and stir in order to go down some oil and n 'start sautéed. Per minute mix that gradually all the green beans have gotten a good dose sautéing in oil for about 8 minutes. 
Add the sauce of crushed tomatoes and 400 milliliters. hot water and stir. 

Add salt, pepper and parsley and mix well. Depending on the fire and your pan slowly the amount of water would theoretically diminishes in 15 minutes more, will remain a minimum while the beans are ready and crunchy.  

Because each dish, cuisine, green beans and taste is slightly different, in the last quarter control the amount of fluids and try every now and beans. If you want your beans less alntente, add a little more water, but with care and per 100 milliliters., That no left over at the end and come out the food as ugly nerompouli.

Leave the food for at least 15 minutes before serving, to come to room temperature and to tie the flavors. Add in fresh willingness extra virgin olive oil and fresh pepper and serve with good bread and cheese. Ideally accompanied by a Grimbergen Blonde that the fruity character, fits perfectly with the crunchy and your fragrant beans.

How to prepare fluffy pancakes after an easy recipe for pancakes. What mistakes you shouldn't do

Fastest dessert, preferably both, kids and grown with great potential for reinvention. Suffice to find a filling most unusual presentation or a more special and "mundane pancakes" can become a spectacular dessert.

PANCAKES INGREDIENTS, delicious and fluffy: Serving 10 pancakes, you need 100 grams flour, 300 ml of cold milk (which can be replaced with as much mineral water - variant of post), two eggs (to be waived in variant of post), a spoonful of sugar, a tablespoon of oil, a teaspoon of grated lemon, a pinch of salt and a bicarbonate.

Mix the ingredients - preferably with a mixer - to obtain a homogeneous, lump-free. Take a ladle and pour in sequence composition in a hot pan (if pan is quality, no need to put oil. If it has, however, ad hesions, it is good to place before the first pancake few drops of oil). Allow each pancake to brown two - three minutes on each side, then take on a platter stacked. RECIPE PANCAKES. When all are done, place the stuffing - preferences and imagination (jam, chocolate, chocolate and walnuts, sweet cheese with sugar and egg, fruit and whipped cream).

RECIPE PANCAKES 1. Do not prepare the dough long before:
The more fresh, the pancakes they will get better. The ideal is to do it right then. It takes less than 10 minutes.

RECIPE PANCAKES 2. Do not use a thin pan:
As not to burn the pancakes, I am recommended to use a thicker pan and cooker fire to be given to the environment, and not the sea.

RECIPE PANCAKES 3. Do not mix too much dough:
The America's Test Kitchen to warn that you should not mix too much dough for gluten flour with egg proteins will begin to react and you get some pancakes coated.

Rice with chicken and vegetables

Formulation Type: Other
Number of servings: 8 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in 30 minutes
Difficulty: Very easy

Preparation:
We fried diced meat or whole, depending on how you want, and it is golden add the chopped onion and garlic, carrot and green pepper diced.

We leave to cook, and then unite tomato and rice. We let it 1-2 minutes, stirring, then add almost three times more water than rice. Depends type than can be 2 parts water and one orez. We put salt to taste, stirring easy. 

Put with a lid and give the mic. No mix all here incolo. We stop before being absorbed all the water and let it rest at least 10 minutes. We ate a whole plate with enormous appetite dotare. Between risotto and Turkish pilafuri forgotten the taste of rice with chicken and vegetables at home.

Boiled corn

Method of preparation:
 
Choose four corns, which they can test cutting grantee little fingernail. If out milk are good for cooking.


Them out of Panu, top break them and put them in boiling water overwhelmed. To taste better cover them first with some Panu and then with a lid. I let boil for 15 minutes and then close the cooker. After 15 minutes ii out of the water, we sprinkle salt on them and serve.

Chicken in cream sauce, garlic and parsley

Chicken in cream sauce, garlic and parsley is an ideal meat recipes for a delicious dinner in the family.

Ingredients

2 pieces chicken breast 
50g butter 
1 tablespoon flour 
50 ml fresh milk 
150 ml cream 
4 cloves garlic 
parsley 
oil 
salt 
pepper 
fried chicken

Method of preparation 

For chicken in cream sauce, garlic and parsley chicken I washed, I dried it thoroughly with paper towels, and cut a medium pieces (not too small). I salted and peppered his chest cuts and I left to rest any hour in the refrigerator.  

After 1 hour, I fried in hot oil breast, and when he was ready, I cried and I held until I prepared hot sauce.I melted the butter over low heat. I added a tablespoon of flour and I quickly mixed. I faded a little sweet milk and cream. 

 If the sauce is too thick, dilute with a little milk is also sweet. I salted and peppered, I added garlic, and left a few minutes on low heat.Fried chicken pieces we put in a pyrex dish, I added the meat sauce of sour cream. I gave the oven for about 20 minutes. 

 Then I added finely chopped parsley and I gave oven 5 minutes. I put 1 tablespoon Vegeta and then I left for about another 5 minutes.Chicken in cream sauce I served with polenta and hot!