Summer Tomato and Basil Spaghettini Recipe Makes 6 first-course or 4 main-course ServingsIngredients2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem1 cup pitted Niçois or Kalamata olives, halved8 tablespoons extra-virgin olive oil1/2 cup thinly sliced fresh basil leaves1 cup coarse fresh breadcrumbs made from crustless French bread1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch stripsRecipe PreparationBring large saucepan of water to boil.
Aluatul l-am facut la masina de paine, am adaugat mai intai ingredientele lichide , dupa care urmeaza cele solide.dupa 1ora si 30 min. aluatul este bun de lucrat, il impart in parti cat mai egale, mie mi-au iesit 11 de data asta.intind aluatul , pun umplutura din cascaval branza si sunca la mijlocpliez placinta si la margini o presez bine cu o furculita ca sa nu imi iasa umplutura la prajitcat timp am pregatit tigaia pentru prajit, placintele mai au timp sa se & 34;umfle in pene& 34;am pus ulei la incins intr-o tigaie mai incapatoareplacintele le rumenesc frumos pe o parte si pe alta la foc moderatsunt delicioase calde, dar merg si reci a doua zi daca mai rezista.
RecipesDish typePies and tartsSavoury pies and tartsFish pieCod pieAbout the only dish in my house that gets the whole family licking the plate clean. (Even my fussy 3-year old!) Simple and delicious.Recipe by:Carmarthenshire, Wales, UK1605 people made thisIngredientsServes: 4 500g white fish (haddock, cod, plaice, etc.
Now& 39;s the time to explore new dishes featuring this delicacyEnjoy lobster in a variety of ways at this midtown establishment.We’re in the heart of lobster season and Ocean Prime New York wants you to enjoy this fabulous crustacean in style. This elegant restaurant is offering its lobster in a number of innovative ways, while of course keeping the traditional preparations like chilled whole Maine lobster and twin lobster tails with asparagus and drawn butter.
In a bowl put the chopped butter, sugar, eggs and salt. Add the essence, sift a little flour and pour the baking soda quenched with lemon juice. Knead everything, adding as much flour as you can until you get a non-sticky dough. Divide the dough into four equal parts (I weighed them) and leave in the fridge for at least 30 minutes.