Family Food

With a noble paleness and a delicate bitter note, Belgian endive laid on a bed of carrots and leeks is a pleasure for the eyes and the palate. try also this skyr cake with blueberries recipe too. Ingredients Side dish For 4 people 600 g of Belgian endive 2 tablespoons of lemon juice 5 dl of water 1 carrot 60 g of leek 1 tablespoon of rapeseed oil 1 dl of white wine ½ teaspoon of salt pepper 1 teaspoon of sugar Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: approx. 25 minutes Halve the endive lengthwise and remove the core. Pour the lemon juice and water into a bowl and soak the endive for 5-10 minutes, to prevent it from darkening during cooking. Remove the endive from the bowl and measure 1 dl of water and lemon. Cut the leek and carrot into thin slices and brown them in oil. Add the dl of water and lemon set aside and the wine. Season with salt, pepper and sugar. Place the endive, cover and braise over medium heat for approx. 5 minutes. You m

Delicious browned meatballs flavoured with thyme and orange peel, to be served with Belgian chicory and orange salad, and ajvar sauce. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people ½ bunch of thyme 2 oranges 500 g of ground beef, such as beef or lamb 1½ teaspoons of salt pepper from the pepper mill 1 red onion 4 Belgian chicory 3 tablespoons of apple cider vinegar 4 tablespoons of rapeseed oil 4 tablespoons of oil for 4 tablespoons sweet ajvar (cold pepper and eggplant sauce) Freind's kitchen recipes,  Brie and pear flowers . How to proceed Preparation: approx. 30 minutes Remove the thyme leaves from the twigs. Grate the orange zest. Mix the minced meat with the orange zest and thyme. Season the meat with salt, pepper and mix well. Shape into meatballs. Cut the onion into thin slices. Peel the oranges and cut them in quarters. Eliminate the white central part. Cut the oranges into slices crosswise. Halve the chicory tufts lengthwise and

A classic of the cold season the boiled meat! The broth is delicious, the meat served with vegetables and a horseradish mousse is tender and tasty. try also this sea buckthorn and orange juice recipe too. Ingredients Main course For 4 people 200 g of carrots 1 onion 200 g of celeriac 200 g of leeks 2 l of water 1.2 kg of beef shoulders 1 teaspoon of peppercorns 1 fresh bay leaf or 4 dry leaves 1.5 dl of cream 20 g of fresh horseradish salt pepper Freind's kitchen recipes,  Boiled beef . How to proceed Preparation: ca. 20 minutes Simmer: ca. 2 hours Total time: 2 h 20 min Halve the carrots and onion and cut into slices. Cut the celeriac into sticks 5 cm long and as thick as a finger, the leeks into pieces of approx. 5 cm. Rinse the meat under cold water. Bring the water to a boil in a large pot. Immerse the meat in the water. Add the peppercorns, bay leaf and vegetables. Simmer over low heat for approx. 2 hours. Skim the broth from time to time. Just before serving, whip the cream.

Beets give mashed potatoes a spectacular color and taste. Seared pork steaks and spinach guarantee a striking contrast. Read also about raw honey Blogpost too. Ingredients Main course For 4 people 600 g of raw beets 400 g of floury potatoes salt 50 g of butter pepper ground coriander 8 pork escalopes of approx. 60 g 2 tablespoons of butter for roasting 1 shallot 200 g of spinach Freind's kitchen recipes,  Boiled beef . How to proceed Preparation: approx. 40 minutes Cut the beets and potatoes into cubes. Start boiling the beets in plenty of water. When they are soft enough, add the potatoes and continue cooking until the potatoes are cooked. Drain the water and mash everything. Add the butter to the puree and mix. Season with salt, pepper and coriander. Keep the beetroot puree warm. Season the meat with salt and pepper. Brown it well in half the roasting butter over medium heat for approx. 6 minutes. Meanwhile, chop the shallot. Wash the spinach. Sauté the shallot in the remaining

Diced apples and chopped walnuts give a special note to the autumn salad of Belgian endive and briefly steamed broccoli. A healthy delight! try also this Burratina on corn cream recipe too. Ingredients Appetizer For 4 people 4 Belgian chicory of approx. 100 g 2 tablespoons of lemon juice 100 g of broccoli salt pepper ½ sour apple 2 tablespoons of walnut kernels ½ onion 5 tablespoons of white balsamic vinegar 4 tablespoons of walnut oil Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 15 minutes Steaming: ca. 5 minutes Total time: 20 min Halve the endives in half and remove the torso. Rub the endives with the lemon juice. Divide the broccoli into rosettes. Season with salt and pepper. Steam both for approx. 5 minutes. Meanwhile, cut the apple into cubes. Coarsely chop the walnuts. Finely chop the onion. Mix everything with the balsamic vinegar and oil. Salt and pepper. Season the vegetables with the apple and nut sauce. You may be interested t

From Puglia to Campania: goat cacioricotta is a truly sought-after local excellence. A highly appreciated cheese that lends itself as the main ingredient of ancient and traditional recipes. Excellent fresh, sublime aged: let's see together how one of the most natural cheeses that exist is born, also suitable for pregnant women if suitably thermalised. Goat cacioricotta is a cheese made from goat's milk only through a very particular processing technique. Let's start by saying that the milk used is milked from goats raised in the wild: this gives the product a unique taste and flavour because the goat's diet is not industrial. Goat cacioricotta is a highly sought-after cheese and there are few companies that produce it - unlike the non-accredited local Massaro who transforms daily milking into amazing cheese to bring to the table - making it a niche product. Among the production areas we find Puglia, but above all Cilento, which boasts this product as an excellence of th

The stringy brioche is a typical dessert of the French tradition, the super greedy variant of the classic brioche bread. It is a leavened product with a soft and soft consistency, reminiscent of a cloud; the dough is enriched with chocolate chips, to make it even more irresistible and fragrant. A very simple delight to make, perfect to enjoy at breakfast, together with a nice cappuccino, or to offer to friends at five o'clock tea. Find out how to make it by following our recipe step by step. INGREDIENTS MANITOBA FLOUR 320 gr • 750 kcal FRESH BEER'S YEAST 10 gr • 750 kcal MILK 150 gr • 286 kcal SUGAR 90 gr • 750 kcal CHOCOLATE DROPS 90 gr EGG 1 • 380 kcal SOFT BUTTER 90 gr SALT 1 pinch • 286 kcal VANILLA EXTRACT 1 teaspoon • 750 kcal The calories refer to 100 grams of the product How to prepare the stringy brioche Prepare the leavening: heat the milk and pour it into a bowl; add the yeast (1) and melt it well. Pour 150 grams of flour and mix until a thick and homogeneous batter

Cuttlefish and beans are a simple and at the same time very tasty dish, the fresh and tasty alternative to the classic Lazio recipe, cuttlefish with peas. A preparation that expertly combines the flavours of the sea with those of the land, creating a mix of irresistible taste and aromas. It can be served as an appetizer or main course of a fish-based lunch (or buffet), but also as a single dish for a more informal dinner: just accompany it with a few slices of toasted homemade bread and the meal is complete. It is exceptional consumed both hot and at room temperature, therefore perfect for both the winter and summer seasons. Quick and easy, find out how to make it by following our recipe step by step. INGREDIENTS Cuttlefish 500 gr • 79 kcal CANNELLINI BEANS 500 gr • 29 kcal ONION 1 • 21 kcal CHILI PEPPER as needed • 29 kcal EXTRA VIRGIN OLIVE OIL to taste • 29 kcal PARSLEY as needed. • 79 kcal Salt to taste. • 286 kcal BLACK PEPPER as needed • 79 kcal The calories refer to 100 grams of

In Japan, persimmons are the national fruit and due to their rapid maturation, they have been dried using the hoshigaki technique for centuries. A simple process that requires time and space and which has found several supporters in these months of lockdown. The result is a natural and tasty energizer, to be used in different recipes, sweet and savoury. Few kitchens in the world inspire a sense of patience like the Japanese one: after all, time is a fundamental factor in the recipes of the Rising Sun and many traditions have been handed down for millennia. This is the case of hoshigaki, the drying of persimmon fruit: a procedure that is carried out in homes with great commitment, because almost all persimmons ripen at the same time and, in order not to waste them, you have to get busy. The process at home is simple but long and it is no coincidence that this ancient practice has met with some success in recent months when the lockdown offered the necessary time to create "meditati

Pork fillet in a layer of bacon and browned well in a pan, cooked in the oven on a bed of carrots, turns into a delicious dish. try also this sea buckthorn and orange juice recipe too. Ingredients Main course For 4 people 1 kg of carrots, for example of various colors 1 tablespoon of liquid honey 2 tablespoons of rapeseed oil 1 teaspoon of salt 2 sprigs of rosemary 150 g of sliced ​​bacon to be roasted 1 pork fillet of approx. 500 g 2 tablespoons of grainy mustard ½ teaspoon of salt pepper 1 tablespoon of butter for roasting Freind's kitchen recipes,  Cabis salad . How to proceed Preparation: ca. 25 minutes Cooking: ca. 20 minutes Total time: 45 min Cut the carrots into pieces of the same size and mix them with the honey, oil and salt. Spread them on a baking sheet lined with parchment paper and add the chopped rosemary. Turn on the oven at 200 ° C. Arrange the slices of bacon slightly overlapping one another on the work surface. Brush the fillet with mustard and season with salt

A recipe where the side dish plays a leading role: the combination of pears, onions and honey delights as much as the pork neck roast itself. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Main course For 4 people 1 tablespoon of sugar 1 tablespoon of salt 1 tablespoon of sweet paprika 1 teaspoon of granutalo cayenne pepper 6 tablespoons of olive oil 1.2 kg of pork neck 3 small red onions 4 pears, for example Kaiser 2 tablespoons of honey 2 tablespoons of soy sauce 2 tablespoons of herb vinegar 2.5 dl of white wine Freind's kitchen recipes,  Cabis salad . How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 100 minutes Total time: 2 h 10 min Preheat the oven to 250 ° C. Mix the spices with half of the oil. Rub the meat with this marinade. Heat the remaining oil in a pan. Add the meat and brown in the oven on each side for approx. 10 minutes. Reduce the oven temperature to 180 ° C. Cut the onions into slices. Halve the pears and remove the core

The ribs are marinated with brown sugar and tomato paste and served with a creamy champignon mushroom sauce. In the United States, this specialty is called Steak with Gravy. try also this veal tongue with thistle cream recipe too. Ingredients Main course For 4 people 3 tablespoons of brown sugar 3 tablespoons of peanut oil 3 tablespoons of tomato paste salt pepper 4 pork chops 70 g of onions 2 green chillies, in Asian specialty shops 200 g of mushrooms ½ bunch of coriander butter for roasting 2 tablespoons of flour 4 dl of water 1 cube of tied roast sauce Freind's kitchen recipes,  Quail wrapped in bacon . How to proceed Preparation: approx. 35 minutes For the marinade, mix the sugar, oil and tomato puree. Season with salt and pepper. Rub the chops with the marinade. Finely chop the onions. Halve, core and chop the chillies. Cut the mushrooms into slices. Chop the coriander. Preheat the oven to 200 ° C. Heat the clarified butter in a frying pan. Fry the cutlets for 2 minutes on ea

A whirlwind of aromas composed of Chinese cabbage, a vinaigrette with lemongrass, chilli, mint, pineapple pieces and toasted peanuts. try also this skyr cake with blueberries recipe too. Ingredients Appetizer For 4 people 350 g of Chinese cabbage 3 tablespoons of rapeseed oil 3 tablespoons of mayonnaise 2 tablespoons of vinegar 40 g of lemongrass 1 red pepper 3 sprigs of mint 1 pinch of sugar salt pepper 1 baby pineapple 80 g of salted roasted peanuts Freind's kitchen recipes,  Burratina on corn cream . How to proceed Preparation: approx. 25 minutes Halve the Chinese cabbage lengthwise and core it. Rinse it underwater, drain it and cut it into strips. Mix the oil well with the mayonnaise and vinegar. Remove the outer and leathery leaves of the lemongrass, trim it and finely chop the rest. Halve the chilli pepper lengthwise, remove the seeds and chop finely. Cut half the mint leaves into strips and set the rest aside. Mix the lemongrass, the chilli, the mint leaves into strips and

The carrot soup becomes creamier with the addition of semi-fat cream. A sprinkle of sugar accentuates the sweetness of the carrots. Parsley and chives give a special touch of aroma and color. try also this  polenta gnocchi with gorgonzola recipe too. Ingredients Appetizer For 4 people 400 g of carrots 1 floury potato of approx. 150 g 1 onion 1 tablespoon of butter 8 l of broth 0.5 l of cream salt pepper 1 teaspoon of sugar ½ bunch of chives ½ bunch of smooth-leaf parsley Freind's kitchen recipes,  Quark eyes . How to proceed Preparation: ca. 20 minutes Simmer: ca. 20 minutes Total time: 40 min Cut the carrots into thin slices and the potatoes into cubes. Chop the onion. Fry the carrots, potatoes and onion in butter for approx. 5 minutes. Add the broth and simmer with a lid on medium heat for approx. 20 minutes until the vegetables soften. Add the cream, puree the vegetables and season with salt, pepper and sugar. Before serving, finely chop the chives and chop the parsley. Garnish

The French snack par excellence? The croque-madame, Bien sûr! Tasty toast stuffed with cooked ham and gruyère with a poached egg on top. Bon appétit! try also this Burratina on corn cream recipe too. Ingredients Small meal For 4 people 8 slices of toast or brioche bread 40 g of soft butter 4 teaspoons of Dijon mustard 250 g of gruyère 8 slices of smoked cooked ham, for example, country ham 4 fresh eggs 3 tablespoons of fruit vinegar pepper from the pepper mill fleur de sel Freind's kitchen recipes,  Moroccan coffee . How to proceed Preparation: ca. 20 minutes Cooking in the oven: ca. 10 minutes Total time: 30 min Preheat the oven to 200 ° C. Arrange half the slices of bread on a baking sheet lined with parchment paper. Spread them with butter and mustard. Cut 3/4 of the cheese into slices, grate the rest. Stuff the slices of bread spread with the slices of cheese and ham. Arrange the remaining slices of bread on the filling. Sprinkle with grated cheese and bake in the centre of th

Conchiglioni with salmon and leeks are a really tasty first course, the right idea to bring a touch of elegance to the table. This pasta shape, with its characteristic shape, lends itself to receiving an enveloping and delicate filling, enriched with a soft homemade bechamel. The final gratin in the oven will finally give us a dish with an irresistible golden crust on the surface. A simple and very fast recipe, which will conquer young and old: find out how to make it by following all our steps and then enjoy it at a family lunch or a special dinner with guests. INGREDIENTS CONCHIGLIONI PASTA 320 gr SMOKED SALMON 100 gr LARGE LEEKS 4 GRATED CHEESE 50 gr BUTTER 20 gr • 380 kcal EXTRA VIRGIN OLIVE OIL as needed • 901 kcal Salt to taste. • 286 kcal Pepper as needed. • 79 kcal FOR BECHAMEL SAUCE MILK 50 ml • 286 kcal FLOUR 60 gr • 360 kcal BUTTER 50 gr • 380 kcal Salt to taste. • 286 kcal Pepper as needed. • 79 kcal NUTMEG 1 pinch The calories refer to 100 grams of the product How to prepa