Cooking Recipes

Beetroot Hummus Recipe

Ingredients <br>- 8 ounces chickpeas <br>- 1 large onion, chopped <br>- 1 pound beets <br>- 1/2 cup tahini <br>- 3 cloves garlic, crushed <br>- 1/4 cup fresh lemon juice <br>- 1 tablespoon ground cumin <br>- 1/4 cup olive oil <br><p></p>Directions <br>step 1: In a large bowl, cover chickpeas with cold water and soak overnight. <br>step 2: Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool. <br>step 3: Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping. <br>step 4: Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil. <br>

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Melocoton con Limon Recipe

Ingredients <br>- 1 (1.5 fluid ounce) jigger peach schnapps <br>- 1 (1.5 fluid ounce) jigger artificially sweetened citrus soda <br><p></p>Directions <br>step 1: Fill a rocks glass 1/2 full of ice. Pour in the peach schnapps followed by the citrus soda. Stir. <br>

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Flaky Biscuits Recipe

Ingredients <br>- 2 1/2 cups buttermilk baking mix <br>- 1 teaspoon baking powder <br>- 1 pinch salt <br>- 2/3 cup milk <br>- 1/2 tablespoon malt vinegar <br><p></p>Directions <br>step 1: Preheat oven to 450 degrees F (230 degrees C). Lightly grease two baking sheets. <br>step 2: In a large bowl, stir together baking mix, baking powder and salt. Mix in milk and vinegar until a loose dough forms. Turn out onto a lightly floured surface and knead briefly; about 10 times. Break dough apart into 12 equal pieces and place on prepared baking sheets. <br>step 3: Bake in preheated oven for 8 to 10 minutes, or until light brown. <br>

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Veggie Mac-And-Cheese Recipe

Ingredients <br>- 8 ounces uncooked elbow macaroni <br>- 1 cup chopped fresh broccoli <br>- 1 cup diced yellow squash <br>- 1/2 cup diced carrots <br>- 1 small purple onion, diced <br>- 2 cloves garlic, minced <br>- 2 teaspoons olive oil <br>- 1 (7 ounce) jar roasted red bell peppers, drained and diced <br>- 1 (16 ounce) container ricotta cheese <br>- 1 (12 fluid ounce) can evaporated milk <br>- 1 tablespoon Dijon mustard <br>- 1 teaspoon salt <br>- 1 teaspoon freshly ground black pepper <br>- 2 eggs, lightly beaten <br>- 3 plum tomatoes, sliced <br>- 1/3 cup Italian-seasoned breadcrumbs <br>- 1/2 cup grated Romano cheese <br><p></p>Directions <br>step 1: COOK macaroni in a Dutch oven according to package directions; drain and set aside. <br>step 2: SAUTE broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs. <br>step 3: POUR mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with bread crumbs and Romano cheese. <br>step 4: BAKE, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm. <br>

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Mousse di mortadella con fagioli alla soia

16/09/2015

Ingredienti: 150g di mortadella, 150g di panna fresca, 1 fetta di pane casereccio, 200g di fagioli borlotti precotti, 200g di bieta, 30g di pinoli, 1 spicchio di aglio, salsa di soia q.b., sale q.b., olio extravergine di oliva q.b. Tagliare il pane a cubetti e farlo abbrustolire. Frullare la mortadella con la panna. Saltare in padella la bieta con l’olio, l’aglio e i pinoli. Aggiustare di sale. Rosolare in un tegame i fagioli con l’olio e sfumare con la soia. Formare delle quenelles con la mortadella frullata. servire con i fagioli e la bieta tutt’intorno. Guarnire con i cubetti di pane e poi servire.

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