My favorite scents and colors

My favorite scents and colors

Sunday, July 15, 2012

Ricotta cheese cream with blackberries

Ingredients and preparation

Blackberries, 250 grams
Ricotta cheese, 500 grams
Powdered sugar, 100 grams

Juice of ½ lemon
Sugar, 2 tablespoons
Sliced ​​almonds

For the decoration of 4, set aside 16 whole blackberries. The rest of the blackberries are pureed with lemon juice and sugar, then set aside.

In a bowl mix well the ricotta with the powdered sugar and place in refrigerator for an hour.

Decorate as desired or as in the example.

Sunday, July 1, 2012

Shrimps in a beer batter


Flour, 250 grams
Prawns, 10 pieces
Basmati rice, 300 grams
Creme fraiche, 360 ml
5 cloves of garlic crushed
Beer, enough
Peanut oil for frying the shellfish
Finely chopped parsley
Salt, to taste
Dried cranberries, a handful.
Water for cooking rice. Remember, as much water as rice.

For the beer batter

Pour the flour and a pinch of salt in a bowl. Gradually add the beer and mix until we get a homogeneous mixture is not too thin not too thick.

In a bowl, pour the creme fraiche and garlic, stir well and let stand.

In a frying pan with high edges to boiling water for rice with a pinch of salt. Add the rice and cook until the water has dried. Remove from heat cover with lid and let stand for 10 minutes stirring occasionally.

In a wok type pan pour oil, peanut butter and bring to high heat. Now dip the prawns in beer batter and fry over high heat until they get golden brown, remove from pan with a net and let them rest an instant on kitchen paper.

The rice should be cooked and then prepare dishes like this example with garlic sauce and a handful of dried cranberries.

Stewed beef with tandoori


Stew beef, 600 grams
Basmati rice, 300 grams
50 grams of butter
Creme fraiche, 4 cups of 180 ml
Tandoori Masala, 80 grams
6 cloves of garlic crushed
Flavored sunflower oil
Salt, a teaspoon and another pinch of salt for the rice
Water for cooking the rice and remember, as much water as rice. 

In a bowl pour the stew of beef, 2 cups of creme fraiche, salt and Tandoori. Mix everything together with a wooden spatula and let stand in refrigerator for 30 minutes.

Meanwhile in another bowl, pour 2 cups of creme fraiche and garlic mix thoroughly and let stand in refrigerator. You can 'also don't use garlic if you don't want.

In a frying pan with lid, bring to medium heat, add now the beef and cook for 1 hour stirring occasionally.

After 50 minutes of cooking beef, boil the water for the rice with a pinch of salt. Add rice and boil until the water has dried. Remove from heat, cover with a lid and let stand another 10 minutes stirring occasionally.

Prepare the dish as in the photo and add some flavored sunflower oil.