Recipes for You
Thursday, January 2, 2014
Monday, June 18, 2012
Enjoy the Egg less Crepes with Banana and Nutella
Crepes with Nutella and Banana :
Ingredients :
250 grams of White flour
2 Tsp of Sugar Powder
100grm of Butter(Unsalted)
500ml of skimmed toned milk
3 Banana Slices
Nutella Hazelnut and coca spread
Preparation:
Ingredients :
250 grams of White flour
2 Tsp of Sugar Powder
100grm of Butter(Unsalted)
500ml of skimmed toned milk
3 Banana Slices
Nutella Hazelnut and coca spread
Preparation:
1. Take a glass bowl and mix the white flour with Sugar powder, Butter and skimmed milk and beat it for 10minutes untill it comes to liquid stage and keep it for sometime.
2. Take a pan and heat it at 350Degree and put a spoon of butter in it and spread all over the pan.
3. Take a mix is a spoon and spread it through out the pan in a thin layer and make it to fry for some time.
4. Fry untill the edges get golden brown and remove from the pan and keep it on a plate.
5. Take a 2 spoon of Nutella and spread all over the crepes that you prepared. Then put the banana slice in it and roll it.
5. Serve when it is not and Enjoy the crepes by saying Bona Pitte!....
Friday, June 15, 2012
A healthy Soups for you.................. get Hot
1. Acquacotta
2.Cannellini and Pancetta soup
1/4 cup (50 ml) extra virgin olive oil 1 white onion, roughly chopped 1 lb (500 g) fresh porcini mushroom, cleaned, coarsely chopped 1 bunch spinach, chopped 1 fresh chili pepper, chopped 2 1/2 cups (600 ml) water salt and freshly ground black pepper, to season 1/4 cup (50 ml) parmigiano cheese, freshly grated for sprinkling | ||||||
To start your Acquacotta: | ||||||
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2.Cannellini and Pancetta soup
1/4 cup (50 ml) extra virgin olive oil 2 garlic cloves, peeled and crushed 3 oz (90 g) pancetta, largely diced 2 fresh chili peppers, chopped 1 can 19 oz/540 ml cannellini beans, drained and rinsed salt and freshly ground black pepper to taste 1 to 2 cups (300 to 500 ml) water | ||||||
To start your Cannellini & Pancetta Soup: | ||||||
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3. Chikpea Soup
1/4 cup (50 ml) extra virgin olive oil 1 onion, finely chopped 1 sprig fres 1 can (19 oz/540 ml) chickpeas, drained and rinsed salt and pepper to taste 2 1/2 cups (600 ml) water parmigiano cheese (optional) | ||||||
To start your Chickpea Soup: | ||||||
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4.Lentil and Tomato Soup
1/4 cup (50 ml) extra virgin olive oil 2 garlic cloves, chopped 1 bunch of fresh flat leaf parsley, chopped 1 can (15 oz/441 ml) tin peeled plum tomatoes 2 fresh chili peppers, chopped 1 can (19 oz/540 ml) lentils, drained and rinsed salt and freshly ground black pepper, to season water | ||||||
To start your Lentil & Tomato Soup: | ||||||
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5. Pappa al Pomodoro
1 loaf day old tuscan or country bread, cut into small pieces 1 cup extra virgin olive oil (240ml), plus extra for drizzling 2 celery stalks, finely chopped 2 carrots, finely chopped 1 onion, finely chopped 5 leaves of basil 10oz can pealed plum tomatoes w/ juices (280g) 3 cups vegetable stock (710ml) Salt and pepper to season | ||||||||||||
To start your Pappa al Pomodoro: | ||||||||||||
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