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SPRING ROLLS CHICKEN, MUSHROOMS AND BAMBOO SHOOTS '

Yeah my lords, despite the name, the infamous spring rolls also work in the winter. They're a great relish chatting with friends over a good cocktail, before getting to the heart of a slap-up dinner. Do not panic if two people will end up the rolls and then you had to make 48 doses, and this is perfectly normal, but the spring rolls with cherry ... everyone pulls 16 more! Let's list the training camp:

doses for 24 rolls, more or less my daily snack ...
- 24 sheets of rice paper, otherwise known as Pasta for spring rolls (one is both fresh and frozen in Asian stores)
- 3 dried Chinese mushrooms
- 150 g chicken breast into strips
- 2 onions chopped
- 4 chopped bamboo shoots
- 150 grams of bean sprouts
- 1 / 2
Red Pepper - 1 tablespoon soy sauce
- 1 / 2 teaspoon sugar
- Oil for frying

So gentlemen. Let's start with the filling. Soak dried Chinese mushrooms in boiling water for 5 minutes until 'you will be softened. Remove the tough stems and chop finely. Also chopped chicken, onions, green peppers and bamboo shoots and jump around in the pan with a few tablespoons of 'oil, until' the chicken is white. At the end add the bean sprouts, soy sauce and sugar, cook a few more minutes and remove from heat. At this point you should already feel hot haunting come to your nostrils, you will not distract now comes the tricky part. Place on a shelf by a work sheet of pasta, with a top facing you. Follow the photos below to help a little. Put 2 teaspoons of filling near the top of the square of dough, fold the two top side towards the 'inside and even folded the top down to the' inner envelope type the letters.

then rolled 's roll in on itself, to give the characteristic shape of a roll' s just like a photograph. At this point, if everything went smoothly, you should have invaded the kitchen of small colored frankfurters that squared with ardor to be fried. And you do not see the 'forward to it, of course! A couple of important precautions: These are things that books do not teach you .... Are the result of hundreds and hundreds of rolls in the back. A true heritage of 'humanity. Trick number one: the filling should be as dry as possible. Let the sauce thicken a bit at the end of cooking. Trick number two: it would be better to fill a roll at a time and fry directly. This prevents the dough is too moist, eventually break during frying. If you've followed these two devices can switch to gently fry the rolls in the 'hot oil. Once completed and accompany with sweet chili sauce or satay sauce (no, not yet tell you cos' you, we'll find out in next episode) and servitene and enjoy it all!

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POTATO CURRY WITH TOMATOES

My dear, I do not happen very often strictly vegetarian dishes to cook, so we mark the recipe now that there is outside if you have in mind an outline of tasty, healthy and, for 'in fact, no meat. Without getting lost in conversation, let's just list the training camp:

serves 4 people, considering it as a nutritious side dish:
- 4 large potatoes
-
2 onions - 2 cloves'
Garlic - 1 inch Ginger
-
1 green chilli pepper - 2 tablespoons butter
- 4 medium sized tomatoes
- 1 cinnamon stick
- half a teaspoon of mustard seeds
- 1 tablespoon Garam Masala (Indian spice mixture available in stores)
- 1 cardamom pods open
- Half a cup of cream
- Lemon Juice

First, dear, peel the potatoes and boil in lightly salted water. Confidence in your pestle pestle properly chopped onions, chili (the seeds to make more forgiving your potato curry), the 'garlic and ginger paste until you get a paste from' pungent aroma. Meanwhile cut the tomatoes into cubes and leave to drain the seed el 'water plants acid. Fry in butter and add the pasta previously pestle tomatoes and all spices. Fry for a few minutes and add the cream, reduce heat. Add the potatoes into small pieces and finish cook for 3-4 minutes. Here, your beautiful potato curry is ready! You can accompany with white rice, the naan, and if you will, a second with beef or lamb. Sluuurp! Eat and enjoy it all as always!

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ESCALOPES TURKEY CREAM WITH NUTS AND FLAKES SHALLOTS

Dear friends, I take breaks from time to time are needed not only to continue to come in his pants, but also to resettle after changes in progress. In fact, today the first recipe from 'Italian all' foreign ', Having moved from very little in England. Cross your fingers for me and I will keep you updated developments. But notice the famous nonsense ('ZZO will be next?), These' Today we face a flat quick, cheap and easy to prepare, beautiful rich way we like it: D. The delicate flavor of the turkey in this case is enriched from 'aroma of sage and shallots, walnuts and personality with that velvety touch that only the cream has to offer. Glaaab! Here I knew, I just finished eating and describe me hungry again O_o! Coming into the field training, which is better!

serves 4 people considering a second course of all respect, accompanied by a first or a starter rather than lighter:
- 600 g medallions of turkey breast
- 4 Shallots
- 100 g walnuts
- a glass of white wine
- 60 g butter
- some leaves of Salvia
- 150-200 ml of cream
- Sale, black peppercorns

My dear, first cleaned and coarsely chopped walnuts and shallots. Fry both in the butter and add the sage leaves whole. At this point well flattened slices of turkey with a meat tenderizer and add a few at a time into the pan. Brown them on both sides. A few minutes later with a bit blurred 'of white wine and season with salt and pepper. Now add the cream and continue to cook for a few minutes making it thicken slightly but do not let it dry. Two or three minutes should be sufficient. At this point remove from heat and serve on plates sprinkled with walnut sauce and shallots, garnished with fresh sage leaves. Gluuub. Eat and enjoy it all as usual!

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Pasta with sausage

INGREDIENTS (serves 4)

3 carrots 1 onion 200 g of sausage sweet

100 g of spicy sausage

5 fresh tomatoes 1 tablespoon olive oil 1 cup white wine

salt
a leaf of basil

PREPARATION:

First put in a pan large enough to spoon oil and fry the onion and carrots diced seasoning it all with a pinch of salt.
Meanwhile, remove sausage from casing and pour into the pan with a wooden spoon, chop the sausage, some of which remained in whole pieces and let it mix with the fried carrots and onions.
When the sausage is golden then it's time to blend it with white wine, continue to turn around until the wine evaporates.
When the wine evaporates and the sausage is made so that insaporisse with the compound previously put the cut tomatoes into cubes and season with salt to taste everything.
Add a little water and if necessary add a tablespoon of pureed pomorie if you feel that the sauce is colored abbstanza.
Once cooked drain the pasta and toss in pan with the sauce that we made, Serve the dish and top with basil leaves.
Bon Appetit:)

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Want to post!

Afternoon Catania super dull (which is quite strange I must say!), I'm home ; the warmth with the PC in your hands and with a great desire to write! I have not posted any more recipe but I assure you that little bit of good, even if simple, I have prepared ... oh yes, because of an exam and a few other university I had to give me cuddles! I still is not much to write on the blog and if this time does not excuse me but I did not post recipes own material! probably not all stop to read a post without photos tasty and succulent entitled but for now it's okay ...

The truth is that I'm super happy today! You know those days where you feel that nobody can make you sick? those days that you have a super power within yourself? oh boy is now one of those days ... I did a test this morning and I just know it went well! I will not delude myself based on my belief ... but went right on, I'm pretty sure! now, despite the bad weather that would stop me in the house, I can not resist! I go out, I'll take the bus and I get to Pedara greetings from my love ... and then you go home to Comiso (my do not see me for almost 3 weeks post !).... finished! Well you expected, I had specified that it was simple and pure desire to post ...!