Linsey Dawn Mckenzie Daily Sport 16

Snails with vegetables and herbs

A plate of fresh pasta and colorful with all the flavors of fresh vegetables and herbs! Zucchini, red and yellow peppers, carrots and onion give this sauce a sweet and delicate, made from the most fragrant sage and basil.
You can add other vegetables or remove the peppers if you do not like.
I am a great fan of pasta with vegetables, is a light first course and tasty.

Ingredients for 4 people: 360 gr

snails, striped
700 ml of tomato

1 yellow pepper 1 red bell pepper 2 zucchini


1 white onion 2 carrots 1 stalk celery

5 fillets 'anchovy

sage olive oil salt and pepper
basil


Prepare the sauce with the vegetables: Cut zucchini and peppers into thin slices and chopped in a food processor the onion, carrot, celery and herbs aromatic. Place onion, carrots and celery in a fry pan with extra virgin olive oil. Add the anchovy fillets and crumble so that they dissolve. Add the past tomato and cook over low heat for about an hour. Besides fried zucchini and peppers for about fifteen minutes. Add them to the sauce for ten minutes before the end of cooking and mix well.
Season with salt and pepper.
Cook the pasta in salted water and season sauce with vegetables. For more flavoring Drain the pasta and let it sauté for a few minutes with the sauce.

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Agretti sauteed with ham and olive oil nuts

I'm back! In this period are always in a hurry and I have very little time to cook. Today
a quick and tasty recipe with agretti and vegetables that I love! The
agretti, also called monk's beard, are widely used in vegetables Mediterranean diet. They are tasty because they taste "different" (slightly bitter but disappears with cooking) and, when boiled, a consistency that distinguishes them from other plants. Must be cleaned well leave them in water and baking soda because they are often filled with earth. Find them in bunches at the supermarket or greengrocer. The elongated type spaghetti is great fun.
lends itself well to many different uses, steamed seasoned with olive oil and lemon are delicious, but also stir-fried with cheese, or as in this case, with ham.
The walnut oil enriches this side dish with its delicate flavor, I use a lot for the salad is perfect for savory cuisine, with its particular flavor and intense aroma. If you do not have to be just fine extra virgin olive oil which is always good.

Ingredients for 4 people: 400 gr

agretti
1 pound of cooked ham
white onion

walnut oil salt and pepper 2 anchovy fillets in oil


Wash carefully wiping the agretti from the earth. Cook steamed (or in boiling water) until tender. In a pan melt the finely chopped onion and anchovy fillets in 3 or 4 tablespoons of walnut oil, break it and add the ham into small pieces. Cook for a couple of minutes and add the agretti. Sauté
for a few minutes, add salt and pepper and serve. Excellent as a side dish!

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Stelline Taragna polenta with cheese and walnuts

Today I felt like something warm and soft and I remembered that he still has around a surplus of maize flour Taragna, various cheeses (Asiago, Fontina and Raschera) and nuts.
Taragna I love polenta, I find it more rustic and tasty than classical. To prepare corn flour are used (90%) and buckwheat (about 10%). This is also easily digestible. Taragna Polenta is a typical specialty of the Valtellina and includes the addition of fresh towards the end of cooking as Bitto, Fontina and Brandon.
I was a bit 'of time more to cook and I decided to try the star-shaped molds that I bought before Christmas and had not yet used. For convenience I used the pre-cooked meal in 10 minutes and the polenta was ready. I added the cheese at the end with some walnuts and melted under the hot grill. A nutritious and tasty dish.

Serves 2:

200 grams of maize flour Taragna

750 ml of water to taste cheeses: Fontina, Raschera, Bitto, Asiago ...
5 or 6 nuts

a knob of butter salt

With these doses will come out 4 stars. If you want you can use other molds or a unique shape and cut into slices and will however, a very nice dish for the table.
Pour the flour into a saucepan with warm water to prevent lumps. Mix well with a wooden spoon and turn on the gas. Add salt and cook the polenta, stirring constantly for about 8 minutes. If you want a softer polenta, add more water, I have deliberately kept more compact so that it can put into the molds so that kept its shape.
Add a knob of butter, put the polenta into the molds and let cool.
Once cool the mold being careful not to break it. I used silicone molds in wet and flip after about twenty minutes. Season the molds
polenta with cheese to taste (regulator for the amount you) and some walnuts, you can chop or leave whole.
Pass the polenta in the oven for a few minutes to melt cheese and serve immediately hot. If you can forward
serve as an appetizer, cut into cubes for a drink, cold or lukewarm water.

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Mussels au gratin with thyme

If you like mussels and you've never tried baked in the oven do it!

I was not sure if her Livorno marinara or when it occurred to me that he had never eaten baked!

I've tried and are delicious! Very tasty and hearty! The crunchy breadcrumbs and clam soft and delicate ... too good! I

I have seasoned with thyme and parsley are great but even with parsley.

doses are a bit 'abundant regulator you. I

I have served with baked potato and all were satisfied!

Serves 2:

1 kg mussels

½ lemon 5-6 sprigs parsley, thyme

breadcrumbs 3 tablespoons extra virgin olive oil salt and pepper

Wash and clean mussels, raschiatele and remove the linen. Place in a saucepan over high heat for 5-10 minutes, stirring and wait for it to open. Pull the shell without shellfish.

Sprinkle with the lemon half-filled shells. Strain the mussel cooking liquid.

Mix the breadcrumbs with the chopped parsley and thyme and add the oil and a few tablespoons of the cooking liquid filtrate, until a soft dough. Salt lightly and mussels stuffed with this mixture.

Align mussels in a pan without overlapping, sprinkle with pepper and bake in preheated oven at 180 degrees under the grill for about ten minutes, until the surface is golden and crisp.

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Peaches in syrup al limone e vaniglia

Today I opened the last jar of peaches that I made last summer ... luckily soon we can buy peaches and eat them fresh!
My intention was to publish this recipe in the summer but today I opened the last jar, and I changed my mind! You can write down the recipe and prepare them in the summer ... you'll have all winter!
get up one morning when outside is cold and wet and unable to eat a peach is a golden and fragrant feeling too good! Will I love peaches ...
This recipe is quick and are very good, I was beginning titubitante but when I opened the first jar to October I changed my mind: peaches remained very compact and firm, and the syrup with sugar, lemon and vanilla adds a very delicate and particular.
are very good but they become so good with a scoop of vanilla ice cream or mozzarella.

Ingredients for 4 / 5 bottles of 500 ml:

16 large peaches 1 lemon


500 g of sugar 2 sticks of vanilla grass, lemon verbena


Wash peaches. Put on a pan with water and juice and lemon rind to boil. When the water boils dip peaches and cook a minute since the boil again. Drain and place in a bowl with cold water. Peel them, cut them in half and remove the core. In a saucepan put 2 liters of water with sugar and let it melt slowly. Let boil for about ten minutes.
sugar in the original recipe had a pound for 2 gallons of water, I halved the dose, to see if you prefer more or less sweet syrup. Break the vanilla pod in half and place one piece in each jar. Put the peaches in jars with a few leaves of lemon verbena herb and cover with syrup.
Close the jars and boil in water for 15 minutes. Dry them and store in a cool, dark place for 1 month before opening. Yes keep for about a year.

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Gnocchetti di patate allo zafferano con zucchine saltate e pancetta

Today, a colorful and tasty recipe!

I had to use the zucchini and potato gnocchi, I've added some 'of saffron and a couple of slices of bacon which gave flavor to the dish! The zucchini were not organic and I decided to peel them, if you hold the skin and the pot will be even more colorful!
I used the small dumplings are fine but also normal, even if you do your very best! I had little time but the home-made gnocchi are a whole other thing!

Serves 2:

400 g dumplings

2 small zucchini

extra virgin olive oil 3 or 4 slices of bacon cut into thin

a saffron

grated Parmesan cheese salt and pepper

Wash the zucchini and cut them thin slices. Sauté in a pan for a few minutes with a little olive oil and salt. Also add the bacon cut into strips and saute another few minutes.

Cook the gnocchi in boiling salted water, drain when afloat and put them into the pan where you blew up the zucchini with bacon. Add saffron dissolved in 100 ml of hot water and then destroy it assim for 3 or 4 minutes. Season with salt and pepper and serve the dumplings. They are already so very tasty, I have added grated cheese, but if you like, you can sprinkle it on gnocchi before serving.

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Risotto long & wild con pomodorini secchi e salvia

A risotto special, very tasty and colorful! Instead of the usual rice I used this mixture of white rice and wild rice, the grains would be longer and that blacks you see in the picture. They have a delicate flavor, similar to that of black rice, and still a bit 'more than the crispy rice and together create a perfect mix, very special! I used it to flavor risotto tomato, sage and a few sun-dried tomatoes in oil. The result: a particular dish and very tasty.

Ingredients for 4 people: 350 gr

mixture of white rice and wild rice (long & wild)
400 grams of tomato sauce

10 sage leaves 1 white onion, extra virgin olive oil

vegetable broth 10-12
dried tomatoes in oil anchovies in oil
5

grated Parmesan cheese
Sauté the finely chopped onion and a little olive oil. Toast the rice with the onion for a couple of minutes stirring constantly. Add the anchovies breaking them and letting them dissolve. Add the tomato sauce and the sage leaves finely chopped. Cook the rice with dipping broth as needed. Apart from chopped tomatoes with a knife and add half the rice before finishing the cooking. Season with salt and stir in the Parmesan cheese. Once Serve decorated with the remaining tomatoes and serve.

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Caserecce integrali con fagiolini, patate e formaggi filanti

pasta dish very colorful and nutritious! You can serve as a main dish because with cheeses and vegetables is a first course and complete tasty!
pizzocheri but I felt like I had not at home so I used the vegetables and cheese I had and I added them to a pulp spelled in full, but you can use the pasta you want.
not give you the dose because I went to eye ... you see how the vegetables and make cheese. If you prefer to season them with melted butter even better ... I used only a little oil to buy raw butter but with even more flavor.

Serves 2:

180 grams of wholemeal Spelt
1 potato, steamed green beans

cheese to taste (I used fontina and asiago)
extra virgin olive oil olive
grated Parmesan cheese salt


Cook the potatoes with the skin, peel and cut into cubes. Cook also steamed green beans and cut into smaller pieces. Cubed cheese of your choice, I used asiago and fontina.
Cook the pasta in boiling salted water and prefer, 2 minutes from the end of cooking, add the pasta to the pan with the vegetables.
Drain the pasta and cheese to vegetables and stir quickly so that base.
Season with a little olive oil or melted butter and a sprinkling of parmesan cheese.

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Filetto di rombo alla salvia e uva passa

Today, a recipe for fish flavor, color and a bit 'unusual! I was not convinced fish-raisin pairing but the end result was excellent! The flesh of the turbot is very delicate, I seasoned with only a little 'sage, and once in the pan, I added a handful of raisins that was softened by cooking and gave a special flavor and very pleasant to fish.

You can serve with a side of vegetables you like, I was in a hurry and I made just a salad! Be careful not to overcook the fish to prevent it from drying too much, the meat should be soft and moist.

Serves 2:

2 / 4 fillets of turbot depending on the size

00

flour extra virgin olive oil salt

8 sage leaves

a handful of raisins

Flour the fillets of turbot and then join a couple of sage leaves on each side of thread.

In a nonstick pan you heat a few tablespoons of extra virgin olive oil.

Put the fillets to fry turning continuously.

We add the raisins and simmer a few minutes kelp bass with the cover, making sure the fish does not burn.

Once the fillets are golden brown on both sides lightly salt them and serve them by covering them with the raisins.

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Spezzatino di vitello in umido con bulgur e quinoa

meat today! Veal with potatoes and green beans and bulgur, and quinoa as a side dish!
I really like what I eat often vary, especially cereals. This mixture of bulgur and quinoa is very special, light and delicate flavor. You can accompany the meat with the couscous or steamed rice. I used bulgur and quinoa vacuum cook in salted water for 10 minutes, very easy!

Ingredients for 4:

700 grams of lean beef cut into small pieces
600 g of potatoes into cubes 400 g green beans

a glass of dry white wine onion


half a stalk of celery carrot
00 flour
broth
400 grams of tomato sauce
extra virgin olive oil salt

200 gr bulgur and quinoa du

Cut the meat into pieces big enough by removing the majority of fat. Brown them in a pan with a little olive oil. Meanwhile, prepare a mixture of onion, celery and carrot and soup prepared with a nut or meat. After about ten minutes add the minced meat and cook a few minutes. Add 2 tablespoons of flour and stir well, then add a glass of dry white wine and let it evaporate completely. Add the tomato sauce and a little broth and cook the meat over low heat with the lid for at least 2 hours. Peel the potatoes and cut into pieces. Add them in the stew when there are about 30-35 minutes of cooking, and after ten minutes, add the beans also. When cooked, season with salt and pepper and wait for everything to have the desired consistency. Apart
cook for about ten minutes the bulgur and quinoa in boiling salted water and served with stew.

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Plum cake agli spinaci con fiordilatte e origano

Hello! These days, cooking was a very difficult thing because I was at home with a fever and sore throat and, in addition to not wanting to eat, I also had the fridge is empty! This pie with spinach, I do it for a long time, I had found the recipe on the book by Robert Schira, "Love greedy" a very special and entertaining book, divided into two sections, one there are recipes for women than for men in the other! It is a soft and fragrant savory loaf that you can also eat well or you can stuff it into slices as you want.
In this case I sliced \u200b\u200band put in the oven with mozzarella cheese and oregano. We carry the recipe for plum cake with 'the book, I jump I replaced the spinach with onion, garlic and used milk instead of cream. You can store in the fridge for a few days, it is also good cold or slightly heated.

Ingredients for 8 people:

300 grams of fresh spinach

3 eggs 180 g flour 1 packet
baking pies for
5 tablespoons extra virgin olive oil 1 clove garlic


salt and pepper 100 grams of grated parmesan cheese 4 tablespoons cream


2 125 gr mozzarella oregano


's Jump spinach in a pan with a clove of garlic and then let cool. In a bowl mix eggs, flour, Parmesan cheese cream, yeast, oil and finally add the spinach. Mix everything well, add salt and pepper and place the mixture into a cake tin greased and floured. Bake at 180 degrees for 40 minutes, always check the area with a stick.
You can serve the toast, or place them on a baking tray covered greaseproof paper, with a few pieces of mozzarella on each slice. Leave in oven 3 to 4 minutes and sprinkle with oregano.