Family Food

This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients for the reci

Ingredients for making creamy chicken pie with hearts of palm: Pasta:  2 cups of wheat flour (280 grams)  2 yolks  ¾ cup of cold butter  1 coffee spoon of salt  1 tablespoon of oil  2 tablespoons of water (approximately) Filling:  400 grams of cooked and shredded chicken  150 grams of heart of palm cut into slices  100 grams of cream cheese or cream cheese  3 tablespoons of tomato sauce  ¾ cup of liquid milk  2 tablespoons of wheat flour  1 tablespoon of butter  2 chopped garlic cloves  ½ chopped onion  Salt and black pepper to taste)  Chopped parsley to taste)  4 slices of mozzarella cheese  1 yolk (to paint the dough) How to make creamy chicken pie with hearts of palm: First, separate the necessary ingredients to prepare the filling of your pie, as the ideal is to use it already warm or cold, in order to facilitate the assembly. Heat the butter in a medium saucepan, then add the chopped onion, sauteing a little. Add the minced garlic and let it cook a little longer. Add the cooked, s

Surely you already know the famous pisco sour cocktail, and although we do not want to enter into discussions between whether the best is the Peruvian or the Chilean, what if we want you to know is that you can prepare easily and quickly and exquisite sparkling pisco sour. The trick is in the egg whites, so take a look at this simple recipe and enjoy a unique drink with your friends. Ingredients to make sparkling Pisco sour:  3 cups of Pisco  1 cup of lemon juice  1 cup of syrup  2 units of Egg whites  12 ice cubes  Angosturo Bitter Drops How to make sparkling Pisco sour: Shake in a shaker or blend the pisco with the gum syrup. Then add the lemon juice and mix well. Gum syrup is nothing more than homemade sugar syrup. Add the crushed ice and, finally, the egg whites to give it that touch of foam. Blend well, until the white is foamy and serve in small glasses. The secret to get a sparkling pisco is to add the egg whites at the end, it doesn't matter if you don't do it in a blen

To make the black loin we are going to use Worcestershire sauce, sugar, onion, pepper and a dressing based on garlic, oregano and spices for the meat. The recipe is very simple and allows us to have a juicy and tender meat dish in less than 30 minutes. Go ahead and discover in Free Recipes how to make simple black loin, without red wine and without an oven. Ingredients to make simple black loin:  1 kilogram of beef tenderloin  1 medium round onion  1 bell pepper  2 cloves of garlic  1 pinch of oregano  3 malagueta seeds (guayabita from Peru)  1 splash of Worcestershire sauce  4 cloves  1 jet of oil to fry  1 pinch of sugar  1 pinch of salt How to make Simple Black Spine: Peel the garlic and mash them with the oregano, malagueta seeds and cloves. Spread the meat with the previous mixture so that it absorbs the flavors and is well marinated. You can use the whole piece or cut it (into strips or cubes). Then add salt to taste. Heat oil in a pot, add the sugar and let it brown slightly. Wh

If you like Peruvian gastronomy, you must also like its traditional desserts. One of them is the famous roasted milk, very similar to a quesillo but with a lighter and smoother flavour. Follow the step by step of this Peruvian dessert and enjoy it as a family. Ingredients to make Peruvian roasted milk:  1 can of condensed milk  1 can of evaporated milk  4 units of Egg  1 unit of Lemon (zest)  1 cup of sugar (200 grams)  1 teaspoon Vanilla How to make Peruvian roasted milk: To start preparing this delicious roasted milk, the first thing you should do is mix the two cans of milk. Use the standard 397-gram cans. Besides, separate the yolks from the whites. Mix the yolks with a little of the milk and beat until they are integrated. Mount the whites to the point of snow. Join the whites together with the yolks and the milk mixture. Beat everything well and add the lemon zest and vanilla. With the sugar, make a little liquid caramel and caramel the mould where you are going to serve the roas

Ingredients to make arequipeña Ocopa:  8 Yellow Mirasol Chili Peppers   3 Soaked Garlic Cloves   1 Small Soazada Onion   Oil   200 grams Peeled Walnuts   3 Crackers   200 grams Fresh Cheese   1 Small Can of Evaporated Milk   Some Branches of Huacatay   1/2 lemon   3 hard boiled eggs   8 olives   Boiled potatoes   Lettuce leaves How to make Ocopa Arequipa: Boil the peppers without seeds; Blend the chili peppers, onion and garlic with oil which should cover the blades; also blend and unite the rest of the ingredients, forming a very smooth cream, season. Serve the sauce over the boiled potatoes, decorate with the hard-boiled eggs and olives. If you liked the Ocopa Arequipeña recipe, we suggest you enter our category of Sauces Recipes for meat and vegetables. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Peruvian Sillao Beef   recipe/ Pork Carapulcra recipe/ roasted milk recipe/ condensed milk recipe/ Peruvian bread pudding recipe

The spicy seafood is a Peruvian preparation, this recipe varies depending on the ingredients used, it can be prepared with pork, fish or shellfish as in this case. The spicy Peruvian seafood that we teach you at RecetasGratis.net is made from prawns, octopus and squid. A delight that you have to try if you like to innovate in the kitchen with intense flavors. Ingredients to make Spicy seafood:  10 units of Prawns  150 grams of Octopus  100 grams of Squid rings  5 units of red tomatoes  100 grams of Red pepper  100 grams of red onion  2 units of Garlic  1 jet of Tabasco chili pepper  1 pinch of ground chilli  100 grams of Peas  1 pinch of salt  1 pinch of Pepper  1 dash of olive oil  1 dessert spoon of sugar How to make Spicy seafood: Before making this recipe, the first step is to get all the ingredients ready. To make the tomato sauce, blend these until you get a homogeneous mixture. Then add the onion, red pepper, garlic and blend the whole again. Add the sauce to a pot with oil and

Arugula salad with mango, avocado, smoked salmon and rocket salad, topped with an orange sauce, is ideal to serve as a light meal or appetizer. Ingredients Snacks For 4 people 150 g of bread, e.g. rumble from the stone oven 1 tablespoon of olive oil 1 mango 1 avocado 50 g of rocket 100 g of smoked salmon Dressing 2 tablespoons of liquid honey 4 tablespoons of orange juice 3 tablespoons of olive oil 4 tablespoons of apple cider vinegar ½ teaspoon of salt coarsely ground cayenne pepper How to proceed with arugula salad with mango Preparation: approx. 25 minutes Cut the bread into approx. 1 cm and brown them in oil until they become crunchy. Peel the mango, remove the pulp from the stone and cut it into strips. Halve the avocado, peel it and cut the pulp into strips. For the sauce, mix the honey with the orange juice. Combine the oil and vinegar, then season with salt and cayenne pepper. Place arugula and smoked salmon with croutons, mango and avocado on the plates. Drizzle with the sauce

Parmesan gives a pleasant note of flavour to the zucchini omelette with sage to be enjoyed as a light meal. For a stronger note, use pecorino. Ingredients Main course For 4 people 400 g of zucchini olive oil for browning salt ½ bunch of sage 6 eggs 60 g of Parmesan or pecorino pepper ½ bunch of parsley How to proceed Preparation: ca. 30 minutes First, cut the courgettes in half then in three slices lengthwise. Brown them in oil for approx. 10 minutes and add salt. Leave to cool on a plate. Meanwhile, in the same pan, brown the sage leaves. Beat the eggs, grate half the Parmesan and season with salt and pepper. Add the zucchini to the eggs and mix. If necessary, add a little more oil to the pan. Pour the egg mixture over the sage. Cover and let the omelette set over low heat for approx. 15 minutes. Grate the remaining Parmesan into flakes. Coarsely chop the parsley and spread it over the omelette. You may be interested to read about chayote benefits blogpost/ polenta gnocchi recipe/ C

Just add the spinach to the dough, cook the spaetzle, sprinkle them with cheese and breadcrumbs and a mouth-watering delicacy is baked! Ingredients Main course For 4 people 300 g of spinach 300 g of flour or flour for spätzli salt 1.5 l of water 4 eggs 80 g of mixed cheeses 2 tablespoons of breadcrumbs How to proceed Preparation: ca. 25 minutes Rest: ca. 20 minutes Gratin: ca. 20 minutes Total time: 1 h 5 min Wash the spinach and put them in a pan dripping with water. Cover and cook until they collapse. Immediately immerse them in frozen water. Drain them and squeeze them well. Finely chop them. For the spätzli, put the flour and 1 teaspoon of salt in a bowl. Beat the water and the eggs and add to the flour. Knead the dough until bubbles form. Incorporate the spinach. Let the dough rest for approx. 20 minutes. Bring plenty of water to a boil and add salt. Put small portions of the dough on a cutting board and slide strips of pasta into the water with a knife. Or use the special perfora

Persian lamb stew with red beans, dried limes, fresh citrus juice and aromatic herbs give this lamb dish of traditional Persian cuisine a unique flavour, which is worth trying! Ingredients Main course For 4 people 250 g of dried kidney beans rapeseed oil for cooking 800 g of lamb stew 2 bunches of spring onions 2 teaspoons of salt 1 teaspoon of turmeric pepper 4 l of water 150 g of spinach 2 bunches of parsley 1 bunch of dill 1 bunch of cilantro 3 tablespoons of dried fenugreek leaves from Asian speciality stores 3 dried limes, in Middle Eastern speciality shops 2 limes How to proceed Preparation: approx. 40 minutes Brazing: approx. 90 minutes Soaking: approx. 12 hours Total time: 14 h 10 min Prepare in advance: soak the beans in cold water for 12 hours or overnight. Heat the oil in a saucepan. Brown the stew for approx. 5 minutes. Cut the spring onions into strips, add them to the meat and continue cooking for approx. 5 minutes. Season with salt, turmeric and pepper. Drain the bean so

The classic Spanish soup made with cucumbers and spinach instead of tomatoes. Thanks to the green tabasco, the dish acquires a spicy note, while onions and smoked tofu give an Asian touch. Ingredients Small meal For 4 people 1 cucumber 100 g of spinach 8 l of vegetable broth 1 bunch of spring onions 1 clove of garlic salt ½ teaspoon of Tabasco, eg. green 12 baguette slices of approx. 10 g each ½ bunch of chives 50 g butter, soft 200 g of smoked tofu 1 tablespoon of rapeseed oil How to proceed Preparation: ca. 25 minutes Refrigeration Total time: 2 h 25 min Halve the cucumber lengthwise and remove the seeds. Coarsely chop it and add it to the broth along with the spinach. Cut the spring onions into thin slices. Add half of the spring onions to the broth. Add the crushed garlic. Blend everything with the hand blender. Season with salt and Tabasco. Put the soup in the fridge. Just before serving, toast the baguette slices. Chop the chives, set aside a little and mix the rest with the butt

Strudel with shrimp and curried spinach, the classic European strudel in a surprisingly Asian version: the shrimp and spinach filling is flavored with a delicious homemade curry paste. Ingredients Main course For 4 people 1 onion 2 cloves of garlic 1 stalk of lemongrass 20 g of fresh ginger 4 red chillies 2 tablespoons of sesame seeds 2 tablespoons of peanut oil 400 g of baby spinach 1 tablespoon of fish sauce 4 sheets of strudel dough of 30 g 2 tablespoons of sesame oil 400 g cooked small prawns, drained, e.g. cold-water shrimp How to proceed Preparation: ca. 40 minutes Cooking in the oven: ca. 20 minutes Total time: 1 h Finely chop the onion, garlic, lemongrass, ginger and chillies. Reduce to a paste in the food processor together with half of the sesame seeds. Heat the peanut oil in a pan. Add the pasta and fry briefly, until you smell curry. Add the spinach and cook briefly, stirring occasionally, until wilted. Dress with the fish sauce. Let it cool, pour the spinach into a colande

Kohlrabi soup with pecorino cheese, golden breadcrumbs, grated cheese and chopped herbs - that's the aromatic mélange that refines this delicious kohlrabi soup. Ingredients Main course For 4 people ½ onion 2 tablespoons of olive oil 2 cloves of garlic 700 g of kohlrabi 9 l of vegetable broth 2 liters of full cream salt pepper 20 g of butter 40 g of breadcrumbs 100 g of pecorino ½ bunch of mixed aromatic herbs, eg. parsley, chives and dill How to proceed Preparation: ca. 35 minutes Simmer: ca. 40 minutes Total time: 1 h 15 min Chop the onion, fry it in oil. Add the crushed garlic. Remove the skin from the kohlrabi and cut into small pieces. Add it together with the broth and let it simmer for approx. 40 minutes. Blend finely with the hand blender. Refine with cream. Heat the soup, season it with salt and pepper. Meanwhile, melt the butter in a pan. Add the breadcrumbs and brown it, stirring occasionally. Let it cool down. Finely grate the pecorino. Finely chop the herbs. Serve the s

Kohlrabi salad with meat, an easy and simple salad to prepare, perhaps to use the leftovers of the boiled meat from the servant before. The grated cabbage is mixed with the meat in chunks and seasoned with a mustard and quark sauce. Ingredients Main course For 4 people ½ bunch of mixed aromatic herbs, eg. chives and mint 2 cloves of garlic 3 tablespoons of sweet mustard 5 tablespoons of semi-fat quark 6 tablespoons of herbal vinegar 1 l of rapeseed oil salt pepper 1 kg of kohlrabi 400 g of roast beef or sliced ​​boiled meat How to proceed Preparation: ca. 40 minutes To taste, set aside some herbs for garnish. Finely chop the remaining ones. Add the crushed garlic. Mix with the mustard, quark, vinegar and oil. Salt and pepper. Remove the skin from the kohlrabi and grate it with the rösti grater. Cut the boiled meat into bite-sized pieces. Mix it with the kohlrabi and the sauce. To taste, garnish with the herbs set aside and serve. You may be interested to read the pumpkin and courgette

Is polenta left over? Great! Cut into squares and placed on a bed of spinach and carrots, the cold polenta is au gratin in the oven with ricotta and cheese. Ingredients Main course For 4 people 600 g of polenta 1 onion 1 carrot of approx. 100 g 100 g of cottage cheese 30 g of grated cheese salt pepper 1 tablespoon of olive oil 300 g of spinach How to proceed Preparation: ca. 20 minutes Gratin: ca. 20 minutes Total time: 40 min Cut the polenta into squares. Peel the onion and chop it. Peel the carrot, divide it in four lengthwise and cut it finely. Mix the ricotta and cheese. Season with salt and pepper. Heat the oil in a pan. Let the carrot and onion soften approx. 5 minutes. Wash the spinach and let them drain. Add them to the carrot and let them dry with the lid until they collapse. Transfer the vegetables to a baking dish. Season with salt and pepper. Place the polenta on the vegetables. Spread with ricotta. Place the dish in the centre of the oven. Preheat the oven at 200 ° C (top

How original this fish in puff pastry as the main course, appetizer or finger food! The deflated zander is served with dill mayonnaise. Ingredients Savoury pastry For 4 people 4 fillets of zander of 140 g salt pepper 4 leaves of ribs 2 rectangular puff pastries already flattened of 320 g 1 egg 1 tablespoon of poppy seeds 1 bunch of dill 80 g of mayonnaise 3 tablespoons of plain yoghurt How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 20 minutes Total time: 50 min Rinse the fillets in cold water and pat them dry with kitchen paper. Cut the fillets in half and season with salt and pepper. Remove the rib leaves from the stems. Blanch in salted water for approx. 30 seconds. Pass them under cold water. Preheat the oven to 200 ° C. Wrap 1 half-fish fillet in a piece of rib leaf. Divide the puff pastry into four parts. Arrange 1 zander roll on a piece of puff pastry. Fold the dough in half. Press the edges well and arrange the deflated pieces on a baking tray lined with par

A classic of Swiss cuisine: potato knöpfli on a bed of ribs flavoured with butter. The pan-fried golden onions sprinkled on top? Unmissable! Ingredients Main course For 4 people 250 g of flour 1 teaspoon of salt 2 eggs 1.5 l of milk 1 litre of sparkling mineral water 450 g non-cooked potatoes salt pepper nutmeg 500 g of ribs 2 onions 4 tablespoons of butter How to proceed Preparation: ca. 40 minutes Pour the flour and salt into a bowl. Incorporate the beaten eggs with milk and mineral water. Knead the dough until bubbles form. Finely grate the potatoes. Squeeze them well and add them to the dough. Season with salt, pepper and nutmeg. Remove the rib leaves from the stems. Cut the stems into approx. 1 cm, the leaves in bite-sized pieces. Halve the onions and cut them into thin slices. Brown the onions in a pan without adding fat and set aside. Boil the stalks of the coasts in salted water for approx. 2 minutes. Add the leaves and continue cooking for 1 minute. Remove the ribs with a slot

Polenta with tricolour carrots, Served with cheese polenta and decorated with thyme, the steamed orange, yellow and purple carrots refined with orange juice is beautiful. Ingredients Main course For 4 people 1 onion 4 tablespoons of olive oil 1 litre of vegetable broth 300 g of flour for polenta 40 g of cheese, e.g. sweet Appenzeller salt pepper 600 g of carrots, i.e. red, orange or yellow ½ orange ca. 5 sprigs How to proceed Preparation: ca. 30 minutes Steaming: ca. 20 minutes Total time: 50 min Peel the onion and chop it. Heat half of the oil in a high pot. Add the onion and let it dry for approx. 2 minutes. Pour in the broth. Sprinkle in the polenta flour, stirring. Simmer over medium heat for approx. 25 minutes, stirring occasionally. Warning: bubbling polenta can splash. Grate the cheese with the rösti grater. Incorporate it into the polenta. Season with salt and pepper. Meanwhile, peel the carrots and place them in a steamer basket. Place the basket in a large pot. Pour a little

Pumpkin swirls, apple and ground hazelnuts, mixed and caramelized, make up the filling of the swivels. A super snack! Ingredients Sweet pastry For 12 pieces 50 g of butter 1 litre of milk 350 g of flour ¼ teaspoon of salt 40 g of sugar 200 g of lean quark 20 g of fresh yeast 200 g of pumpkin, weighed and cleaned 1 small apple 1 tablespoon of butter 80 g of sugar 120 g of ground hazelnuts 1 tablespoon of pumpkin or hazelnut seeds 2 tablespoons of powdered sugar How to proceed Preparation: ca. 30 minutes Leavening: ca. 1 hour Cooking in the oven: ca. 30 minutes Cooling down Total time: 2 h 45 min Heat the butter with the milk. In a bowl, mix the flour with the salt, sugar and quark. Add the crumbled yeast. Pour the milk with the butter and knead until a homogeneous mass is obtained. Cover and leave to rise twice as much for approx. 1 hour. Grate the pumpkin and apple. Melt the butter, add the sugar and let it caramelize. Add the pumpkin, apple and hazelnuts and mix everything. Preheat th

Sweet potato and corn chowder, Chowder is a thick soup of seafood. Here a delicious vegetarian version with corn, peppers, sweet potatoes, chives and roasted onions. Ingredients Main course For 4 people 2 cooked corn cobs 1 green pepper 400 g of sweet potatoes 1 onion 1 tablespoon of rapeseed oil 1 litre of vegetable broth 1 litre of soy cream salt 1 bunch of chives roasted onions in a jar Freind's kitchen recipes,  Leeks with sesame recipe. How to proceed Preparation: ca. 20 minutes Cooking: ca. 30 minutes Total time: 50 min Remove the corn kernels from the cobs. Halve the peppers, remove the seeds and cut them into cubes. Also, cut the sweet potatoes into cubes. Chop the onion. Heat the oil. Fry the corn, peppers and onion well. Wet with the broth. Add the potatoes and allow the soup to simmer over medium heat for approx. 30 minutes, until all the vegetables are tender. Remove about 1 tablespoon of vegetables each from the broth and set aside. Blend the soup and mix it with the

Pumpkin spiced milk, an original idea: a spiced vanilla pumpkin latte with notes of gingerbread for a different latte. Ideal for brunch or just for pleasure. Ingredients Drink For 4 people for 4 heat-resistant glasses of approx. 3 dl 200 g pumpkin, weighed, peeled, e.g. Hokkaido 1 teaspoon of gingerbread spice 1 sachet of vanilla sugar 2 tablespoons of sugar 1 litre of milk 2 litres of full cream 4 cast Freind's kitchen recipes,  Chinese noodle soup recipe. How to proceed Preparation: approx. 20 minutes Finely grate the pumpkin. Put it in a pot with a little water and cook it, stirring, until the water has completely evaporated. Add the gingerbread spices, vanilla sugar and sugar, then stir in the milk. Bring to a simmer and simmer over low heat for approx. 3 minutes, stirring. Remove the pot from the heat. Puree with a hand blender, then leave to stand for approx. 2 minutes. Meanwhile, whip the cream firmly. Pour the pumpkin milk into the glasses and add espresso to each glass. G

Porridge with fruit topping, this oatmeal is filling and digestible. Thanks to the raspberry and apple topping, children like it and enrich the brunch of vegetarians. Ingredients Sweet meals For 4 people Porridge 3 l of milk 3 l of water 40 g of raw sugar 1 pinch of salt 200 g of fine oat figs 4 tablespoons of hazelnuts Raspberry topping 150 g of frozen raspberries, thawed 2 tablespoons of raw sugar Apple topping 2 apples 2 tablespoons of butter 2 tablespoons of raw sugar 1 tablespoon of dark raisins e.g. sultanas cinnamon 1 tablespoon of poppy seeds How to proceed Preparation: approx. 30 minutes Porridge Bring the milk, water, sugar and salt to the boil. Add the oat flakes and cook over medium-low heat, stirring constantly for approx. 10 minutes, until a thick gruel is formed. Remove the pot from the heat. Toast the fat-free hazelnuts in a non-stick pan. Let them cool a little and chop them coarsely. Serve the porridge with toppings in bowls and sprinkle with hazelnuts. Raspberry topp

Bitter orange marmalade is a nice fruity contrast to the dough of this almond and poppy seed cake decorated with powdered sugar. Ingredients Sweet pastry For approx. 12 pieces for 1 opening pan of approx. 18 cm Ø 80 g of poppy seeds 2 large eggs 1 pinch of salt 60 g of sugar 60 g of butter 30 g of powdered sugar 50 g of white flour 200 g of ground almonds 180 g of bitter orange jams powdered sugar to decorate 1 orange, only the zest How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 25 minutes Total time: 55 min Heat the oven to 180 ° C then line the pan with baking paper. Crush the poppy seeds in a mortar (see tip). Separate the yolks from the whites and whisk the egg whites until stiff with the salt. Add the sugar and continue beating the cream for a little longer. Froth the butter with the icing sugar. Add one yolk after the other, then the poppy seeds, flour and almonds. Stir in the beaten egg whites. Pour the mixture into the pan and cook for approx. 25 minutes in

Beef stew with pumpkin, a nice hearty main course based on stewed beef with pumpkin and prunes and au gratin with spätzli and gruyère. Mouth-watering. try also this Red vanilla punch recipe too. Ingredients Main course For 4 people 600 g pumpkin, weighed and cleaned 2 cloves of garlic 1 large onion 250 g of mushrooms 100 g of pitted dried plums 400 g of beef stew 2 tablespoons of butter for roasting 4 l of beef broth 1 tin of 400g chopped peeled tomatoes 1 teaspoon of paprika pepper ½ bunch of oregano 2 bay leaves salt 500 g of spätzli 100 g of gruyère Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 25 minutes Brazing: ca. 60 minutes Gratin: ca. 10 minutes Total time: 1 h 35 min Cut the pumpkin into 1.5 cm cubes, chop the garlic and onion. Divide the mushrooms into two or four parts depending on the size, chop the plums. Cut the meat into 2 cm cubes. Preheat the oven to 200 ° C. Heat the butter for roasting in a Bratt pan. Brown the meat ove

Beefsteak with ham, a deliciously refined dish based on beef wrapped in slices of ham and served with a cream of roasted onions scented with truffles. try also this lentil cappuccino recipe too. Ingredients Main course For 4 people 500 g of medium onions 100 g of cooked ham 2 250 g top rib steaks, e.g. Irish Dry Aged Beef 2 tablespoons of oil for cooking salt, for example, fleur de sel pepper, for example, pink pepper 20 g of butter 35 g of summer truffle puree 4 tablespoons of roasted onions cress for garnish Freind's kitchen recipes,  Red vanilla punch . How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 1 hour Total time: 1 h 30 min For the truffle cream, heat the oven to 180 ° C. Spread the unpeeled onions on a baking sheet lined with parchment paper and bake them in the centre of the oven for about 1 hour. Fold each slice of ham in half lengthwise. Divide each steak into 4 pieces and wrap each in a slice of ham. Heat the oil in a pan and brown the meat over h

Spaghetti with vegan ragout, a tasty vegan alternative to Bolognese sauce is immediately ready. Just replace the meat with pumpkin and vegan sausages. A surprise for the palate. Ingredients Main course For 4 people 200g vegan sausage, such as grilled sausage or V-Love Plant-Based bratwurst 250 g of pumpkin 2 cloves of garlic 6 tablespoons of olive oil salt pink pepper 1 bunch of basil 350 g of vegan spaghetti 20 g of purslane Freind's kitchen recipes,  Leeks with sesame recipe. How to proceed Preparation: approx. 25 minutes Cut the sausage and pumpkin into approx. 1 cm. Cut the garlic into slices. Heat half the oil in a pan and brown the sausage and pumpkin for approx. 5 minutes. Season with salt and pepper. Blend the rest of the oil with the basil and garlic. Boil the spaghetti in salted water and drain them al dente. Mix them with the basil oil and toss with the sausage and pumpkin ragout. Garnish with purslane and, to taste, served with grated vegan cheese. You may be intereste

Shortbread with espresso and hazelnuts, these delicious biscuits have the taste of coffee and chocolate, is rich in hazelnuts and when you leave, you never stop. Ingredients Sweet pastry For approx. 30 pieces 60 g of hazelnuts 130 g of flour ½ tablespoon of unsweetened cocoa powder 50 g of powdered sugar 1 tablespoon of soluble espresso coffee 1 pinch of salt 85 g of butter 1 yolk Freind's kitchen recipes, a Chinese noodle soup . How to proceed shortbread with espresso and hazelnuts Preparation: ca. 25 minutes Refrigeration: ca. 1 hour Cooking in the oven: ca. 10 minutes Total time: 1 h 35 min Prepare the pasta Chop the hazelnuts and toast them briefly without fat in a pan. Sift the flour, cocoa and powdered sugar into a bowl. Add the instant espresso, salt and butter and rub the ingredients with your hands until you get a crumbly mass. Stir in the egg yolk and knead quickly until you get a homogeneous paste. Add the hazelnuts and make a roll of approx. 4 cm in diameter. Wrap it in

Rice salad with pomegranate grains quick and easy recipe. Clementines, pomegranate grains and balsamic vinegar give this rice salad a nice fruity flavour. Ideal as an appetizer for a buffet. Ingredients Appetizer For 4 people 6 l of water 150 g of round grain rice, for example, Originario 1 teaspoon of salt 1 red onion 4 clementines, eg. mandarin 3 tablespoons of balsamic vinegar 50 g of pomegranate grains 4 tablespoons of oil, eg. pecan nut oil fleur de sel pepper from the pepper mill cress, eg. power mix Freind's kitchen recipes, a Chinese noodle soup . How to proceed Preparation: approx. 30 minutes Bring the water with the rice and salt to the boil and simmer over low heat for approx. 10 minutes, stirring occasionally. Turn off the heat, cover the rice and let it swell on the hot plate for approx. 10 minutes, until the rice has absorbed all the liquid. Shell the rice with a fork and let it cool a little. Meanwhile, cut the onion into thin rings. Peel half of the clementines and

Roots in the salt crust, parsnips and beets cooked in the oven in a layer of egg whites and salt: a tasty and refined combination of legumes, meat and horseradish mousse. Ingredients Side dish For 4 people 2 small raw beets of approx. 100 g 2 parsnips of approx. 200 g 2 tablespoons of sesame oil 2 kg of salt 6 egg whites Freind's kitchen recipes, a Chinese noodle soup . How to proceed Preparation: ca. 15 minutes Cooking in the oven: 40-45 minutes Total time: 1 h Brush the vegetables with oil without peeling them. Mix the salt with the egg whites for approx. 1 minute using a ladle, until the mass is homogeneous and soft. Preheat the oven to 200 ° C. Divide almost half of the mass of salt into 6 portions and arrange them on a baking sheet lined with baking paper. Spread the vegetables on the portions of salt and cover them with the rest of the salt. Compact each mass well. Bake in the centre of the oven for 40–45 minutes. With a knife, cut the crust of salt all around and lift the li

Persimmon smoothie bowl, vegetarian breakfast based on banana, persimmon, lime juice, oat drink and almond cream, embellished with exotic fruits and puffed spelt. Ingredients Brunch / Breakfast For 4 people 250 g of ripe bananas, weighed already peeled 500 g of ripe persimmons 1 lime 2 litres of oat or almond drink 1 tablespoon of white almond cream Crankset cal. 6 alchechengi 1 yellow kiwi 1 persimmon 2 passion fruits 4 tablespoons of puffed spelt 4 teaspoons of white almond cream dried flowers to taste Freind's kitchen recipes,  Chinese noodle soup recipe . How to proceed Preparation: ca. 20 minutes Freezing Total time: 3 h 20 min Cut the bananas into small pieces and freeze them for at least 3 hours. Put the persimmons in the refrigerator. For the decoration, halve the alchechengi to taste. Cut the kiwifruit and persimmon into thin slices. Get some flowers from persimmons with the help of moulds. Halve the fruit of passion. Chop the persimmons placed in the refrigerator and sque

Citrus root vegetables, a delicious side dish to serve with meat. Sweet potatoes, celeriac, parsnips and onions baked in the oven with garlic and orange and lemon slices. try also this Wasabi pea cream recipe too. Ingredients Side dish For 4 people 600 g of sweet potatoes 1 small celeriac 2 parsnips 2 red onions 1 lemon 1 small orange 2 cloves of garlic 6 tablespoons of olive oil fleur de sel pink pepper 4 sprigs of thyme Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Cooking in the oven: ca. 35 minutes Total time: 55 min Heat the oven to 180 ° C. Peel the sweet potatoes, celeriac, parsnips and onions then cut the vegetables, lemon and orange into slices approx. 6 mm. Cut the garlic into thin slices as well. Mix everything with the olive oil, season with salt and pepper. Spread everything out on a baking sheet lined with parchment paper. Peel the thyme and sprinkle the leaves over the vegetables, then place the pan in the centre

The pieces of chocolate and cubes of apple punctuate this cake when it is cut and give it an unmistakable flavour. try also this Wasabi pea cream recipe too. Ingredients Sweet pastry For approx. 22 pieces for 1 cake mould of 26 cm 2 apples, for example, Gala 150 g of butter, soft 1 teaspoon of cinnamon 120 g of raw sugar 80 g of light spelt flour 80 g of corn starch ½ sachet of baking powder 3 eggs 60 g of dark chocolate Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 25 minutes Cooking in the oven: ca. 50 minutes Cooling down Total time: 2 h 15 min Line the cake pan with baking paper. Peel the apples, halve them, core them and cut them into cubes. Sauté them in 1 teaspoon of butter for 2-3 minutes. Season with cinnamon. Let it cool down. Froth the remaining butter with the sugar. Mix the flour with the starch and yeast and stir in the butter. Add the eggs one after the other. Chop the chocolate not too finely and add it to the mixture with

The secret of this tasty chicken breast lies in the mixture of thyme and two peppers: Cayenne and Sichuan. Served on a slice of pineapple, divine! try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 2 sprigs of thyme 2 teaspoons of pepper, for example from Sichuan or Lampong ½ pineapple 4 chicken breasts salt pepper 1 tablespoon of sunflower oil 1 tablespoon of butter 0.5 dl of sweet white wine 1 dl of poultry stock or stock 1.5 dl of full cream ¼ of vanilla pod Cayenne pepper Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: approx. 30 minutes Remove the thyme leaves from the twigs, crush them finely in a mortar with pepper and pour everything into a dish. Peel the pineapple, remove the eyes and cut the fruit into 1 cm slices. Dip one side of the slices in the thyme and pepper mixture. Salt and pepper the chicken breasts. Brown them in oil for 5-6 minutes. Wrap them in a paper and keep them warm. Add the butt

A dessert with autumn flavours: this chestnut and pine nut cake is embellished with chocolate, dried plums and chocolate decoration. try also this chocolate cake without flour recipe too. Ingredients sweet pastry For approx. 10 pieces for 1 cake mould of 26 cm 150 g of pitted dried plums 100 g of milk chocolate 150 g of soft butter 150 g of frozen chestnut puree, defrosted before use 3 eggs 100 g of raw sugar 200 g of ground hazelnuts ½ sachet of baking powder 30 g of flour butter and flour for the shape 100 g of pine nuts 100 g dark or milk chocolate for garnish Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 25 minutes Rest: ca. 15 minutes Cooking in the oven: ca. 50 minutes Rest: 10 minutes Total time: 1 h 40 min Cut the plums into cubes. Break up the chocolate and melt it in a double boiler. Cream the butter, chestnut puree, eggs and sugar. Add the chocolate. Mix the hazelnuts with the baking powder and flour and add to the cream. Let th