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:

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!....

A healthy Soups for you.................. get Hot

1. Acquacotta

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:

Heat up extra virgin olive oil in a deep saucepan. Add onion and cook until soft. Then add mushrooms and spinach. Mix together. Add chili pepper, salt and pepper. Add water, enough to cover the vegetables. Simmer for approximately 15 minutes. Sprinkle with parmigiano cheese.

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:

In a saucepan, heat extra virgin olive oil. Saute garlic and add the pancetta and cook for 2 minutes. Add chili peppers and cannellini beans and stir. Allow to cook for a few minutes and then add salt and pepper. For a thicker consistency mash up 1/3 of the beans and add little water. Allow to simmer for 15 minutes.

3. Chikpea Soup 

1/4 cup (50 ml) extra virgin olive oil 1 onion, finely chopped 1 sprig fres h rosemary 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:

In a saucepan heat up extra virgin olive oil. Gently saute onions until lightly golden, then add rosemary, chickpeas, salt and pepper. Remove from heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add water and cook for approximately 15 minutes. A drizzle of olive oil and fresh gratings of parmigiano is optional before serving.

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:

In a saucepan, heat olive oil. Add garlic, parsley and chili peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks. Add, lentils, salt and pepper. Add water and allow to cook for approximately 15 - 20 minutes until the soup has thickened.

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:

In a large pot, heat olive oil and throw in celery, carrots, onions and basil. Fry vegetables until soft and add bread. Stir thoroughly until bread has absorbed all the extra virgin olive oil. Add a few ladles of vegetable broth and continue to stir very well. The vegetable broth helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let reduce. Add pealed plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes making sure the pappa is dense, not soupy. Serve at room temperature and drizzle with the best extra virgin olive oil you can find.

Starters for great Start

1. Arancini

0.8 lb leftover risotto* (400g) 2.8 oz mozzarella (80g), cubed 1 egg, beaten 1 cup bread crumbs 2 cups extra virgin olive oil (475ml)

*if leftover risotto is not on hand, add a generous amount of grated parmigiano cheese and a small amount of tomato sauce to boiled salted arborio rice.

To start your Arancini:

Grab a handful of leftover risotto and shape into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape rice ball until mozzarella is fully enclosed. Roll each rice ball into beaten egg and coat evenly with breadcrumbs. In a deep saucepan, heat extra virgin olive oil and gently place rice balls in hot oil without overcrowding. Make sure the olive oil is hot before rice balls are added, otherwise the rice balls will become heavy. Fry rice balls for a few minutes on each side until golden. Place rice balls on paper towels to absorb any excess oil. Serve hot or at room temperature.

Per 4 persone

2. Beef Carpaccio with Pomegranate

12 ounce whole beef tenderloin (340g) Bunch of arugula, torn extra virgin olive oil, for drizzling Salt and cracked black pepper to season Grana Padano shavings 1 cup pomegranate seeds 1 lemon, juiced

To start your Beef Carpaccio with Pomegranate:

Wrap your beef tenderloin in plastic wrap and place in the freezer for about 10 minutes. This makes it easier to cut the beef. Cut beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin. Remove from plastic wrap and place on a large plate. Add a few arugula leaves, a drizzle of extra virgin olive oil, salt and pepper, and Grana Padano cheese shavings over the raw meat. Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.

3.  Potato croquette

1.3lb potatoes (600g), peeled 1/2 cup freshly grated parmigiano cheese (120ml) 1/2 cup finely chopped parsley (120ml) 2 eggs 1 mozzarella ball, cut into thin strips 1 cup breadcrumbs (240ml) salt and pepper extra virgin olive oil for frying

To start your Potato Croquette:

Boil potatoes until fork tender and let cool for 20 minutes. In a large bowl, mash potatoes. For a creamier texture, use a potato ricer. Add freshly grated parmigiano cheese, chopped parsley, salt and pepper, one egg and mix well until all the ingredients are evenly distributed. Grab a handful of mashed potatoes and create logs that are 1 1/2 inch thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure mozzarella is fully covered. Reshape if necessary. For the batter, dip potato logs in a beaten egg and cover with breadcrumbs. Fry in hot extra virgin olive oil until the potato croquettes are crispy and golden brown. Let cool on a paper towel and serve warm.

4. Mozzarella in Carrozza

8 slices toast bread, crust removed 1 large mozzarella ball, sliced 4 anchovy filets 1 cup milk (240ml) 2 egg 2 tablespoons extra virgin olive oil (60ml)

To start your Mozzarella in Carrozza:

Sandwich a slice of mozzarella and an anchovy filet between two pieces of bread for each carrozza. For the batter, beat eggs and milk together in a bowl. Dip carrozza sandwiches into batter and make sure they are fully coated. In a saucepan, heat extra virgin olive oil and cook sandwiches until golden brown on each side. Add a dash salt and serve immediately.

5. Pizza pasta

 

2/3 lb leftover spaghetti with sauce (300g) 3 eggs 3 tablespoons extra virgin olive oil (45ml) freshly grated Grana Padano salt to season

To start your Pizza Pasta:

In a bowl, beat eggs with freshly grated Grana Padano cheese before adding leftover spaghetti. Make sure the spaghetti is fully covered with egg. Add a dash or two of salt, noting that the leftover spaghetti is already seasoned with salt. Heat olive oil in a sauce pan. To test oil temperature, drop a piece of spaghetti into the pan. If it sizzles upon contact, the oil is ready. Pour spaghetti mixture into pan and flatten it out like a pancake. Fry for 2 minutes on high heat or until golden brown. It is important to drain all excess oil from the pan before flipping the pasta over. To flip the pasta, cover pan with a plate larger than the pan and hold it covered. Flip the pan and plate together to transfer pasta onto plate, then slide the uncooked portion back into pan and continue cooking for another 2 minutes or until golden brown. Remove pizza pasta from pan and place on plate with paper napkin underneath. Serve warm or cold.