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Cous Cous

order not to go too greedy, add touches here and there, including Christmas cakes and sugary myeloma, even some savory recipe.
So here is this cous cous, very exotic, but also very suitable for a eve as they say, "lean". And of course all
.. Merry Christmas!

Christmas Cous cous with sardines
Ingredients for 4:
120 g cous cous
300 grams of sardines small (already cleaned)
90 grams of mixed nuts (almonds, hazelnuts, pine nuts, cashews, pistachios)
20 grams of raisins

1 lemon 1 clove of garlic
1 bell pepper (about 180g)
pepper
parsley
olive oil

Wash and dry the sardines dry with paper towels.
cut into fillets and arrange on a plate in a single layer. Chop garlic finely and parsley on the fish and distribute them.
Sprinkle with lemon juice and olive oil poured in a uniform manner.
Cover with plastic wrap and let marinate in the refrigerator for about half an hour.

Soak the raisins in a bowl with warm water for 10 minutes.
Cut coarsely chopped dried fruit.
Wash the peppers, remove seeds and cut into cubes.

cous cos Sauté in a pan with a cucchaio oil for 2-3 minutes, stirring with a wooden spoon.
Add 400 ml of water (or as indicated in the package) and cook for 5 minutes, stirring until the water has not been completely absorbed.
Remove from heat and stir with a fork to separate the cous cous and remove lumps.
United dried fruit cous cous, peppers and raisins squeezed. Bake ten minutes in a pan (or in the oven for 10 minutes in a pan covered with aluminum foil).

Pour the couscous into a serving dish, cover with the parsley, a pinch of salt, pepper and drained sardines.

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Christmas Christmas is coming, come on .. Gingerbread!

Another family tradition ... in that it is over 30 years eat for Christmas but it is only a couple that is preparing , because no one before had ever ventured.
This recipe is a much more feminist nougat in the sense that mother and daughter - or even just one of them - can do so without the need for muscle men (well, maybe a little bit at the end ..)

Gingerbread Sienna
150 grams of white flour
150 g sugar icing
150 grams of honey
300 gr peeled almonds
40 g candied citron
200 grams of candied orange (or pumpkin, and if you find it if you prefer)
1 / 2 teaspoon ground cinnamon 1 teaspoon
coriander seeds powder
1 teaspoon of vanilla extract
15 big hosts

Place almonds on baking sheet and toast at 200 degrees for a few minutes.
Cut strips candied citron and orange.
Mix the flour with the cinnamon and coriander.

Cook over low heat in a saucepan the sugar, keep aside a spoon,
with honey, stirring constantly with a wooden spatula and making sure that the mixture does not stick to the bottom.
When honey and sugar are dissolved and the mixture begins to make small bubbles, dip the tip of a spoon and pass it under the acuqa cold for a few seconds. If the syrup forms a hard ball, it is ready.
Remove from heat and add the fruit, then the almonds and flour with the spices, stirring well with a wooden spatula.

Line a baking pan (I use disposable aluminum ones) with the hosts, pour the mixture making the surface with a knife moistened with a spoon and sprinkle with powdered sugar kept aside.

Cook in oven at 150 degrees for about 30 minutes.

Sprinkle with powdered sugar and let cool before serving.

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Muscles and Christmas Nougat! Hot chocolate for Dummies

this, let's face it, it's a lady recipe.
Other scopiazzature that plagiarism and other blogs, books or newspapers.
here gentlemen is just the family recipe for excellence, one that has been handed down for generations every Christmas and that summons all the muscles present in the family to complete the miracle.

Here, we say that this thing is a bit of muscle 'the core of this recipe.
It could perhaps be called a recipe a bit 'anti-feminist, a woman - alone (but were also not change in two) - no one ever having to complete this marvel.

But for once, turn a blind eye ... to rally the men and start

Mr. Torrone
6 egg whites whip
400g sugar
350gr. honey
700gr shelled almonds and roasted in the oven
1 teaspoon of vanilla extract
grated rind of 1 lemon

Dissolve sugar in water bath with the honey in a saucepan aluminum rather large.
Add the egg whites whip.

(Apro poarentesi: even this thing cooking in a water bath - also in aluminum pans I wonder why not found in big cities - is not exactly trivial, given the consistency that our Torrone reaches towards the end and tossing that the two pots, one inside the other, they will. Note in this respect the picture below with the ruse invented in family and locking bolts by welding two aluminum pans).


Turn continuously with a wooden spoon rather robust (not buy it at Ikea, here) for about 3 hours until a dough rather hard.
To understand when the pasta came to cooking, just take a small part on the tip of a spoon and cooler a few seconds under running cold water. If the dough is hard and crumbles means that the dough is cooked.

Then add the herbs, then the almonds until the last moment kept warm in the oven and pour a little 'time to make it blend in well. Perform these operations with the utmost speed.

Pour the batter into two rectangular aluminum molds, having covered the bottom with a piece of wafer. Level the mixture quickly with a spatula (or your hands, why did it very fast before it hardens). Then cover with another sheet of wafer.


Wait about an hour and then cut into slats that can then be made to cool completely and pack them one by one.

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This recipe opens the small world of recipes "for dummies" all those recipes so simple, so basic, that no expert, website or blog cooking seriously you never reveal lower .

That says it all about the seriousness and authority of this blog .. ;)

is short, all those recipes such as tomato sauce, béchamel, which pitted the books are like nothing, with doses as needed (until the consistency is creamy enough, the decided enough flavor, color, pretty intense ... AS ??!?!?) but enough and you're there you feel like an idiot.

Hence, in a Saturday night of freezing temperatures (and social life .. to the stars) as another way to sweeten the evening.

As always, it all starts because someone utters the classic phrase "if we had a packet of Ciobar .."

with me and who cried out against the well-known brand and I wonder why nobody ever realized that the mixture considered gold is nothing more than sugar - milk - cocoa (+ pictures more easily avoidable crap)

Hot Chocolate (for 2 / 3 persons)

1 / 2 gallons of milk

2 tablespoons unsweetened cocoa

4 tablespoons sugar 2 tablespoons

potato starch

Mix cocoa (preferably sifted on the fly with a strainer to remove lumps), sugar and starch. Add little by little, making it absorb slowly to prevent curdling, milk.
Cook enough (ok joke ... say 5 minutes) until it reaches the desired consistency.
be careful not to attack it (and this is the real difference from Ciobar).

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Bloggenterite acute

Solution No. 2 to the problem of reconciling a blog about cooking with a gastro-enteritis but lightning fast:
cook for someone else.

Now, I had other corners of my hard disk from which find ready-made recipes I might have spared the trouble ..
nooo .. mica to cook - that you know what I enjoy - but the effort to see someone eat this steaming cake endive and bacon while I stared with eyes Inert my 40 grams of cooked rice .
Ok, however, my hard drive had nothing to offer me (being the new new blog I do not have money pouring out of stock) and then I am thrown in the kitchen

endive and bacon pie
250 g short crust pastry
80 g bacon (or normal if you prefer)
200 g of endive
1 onion 1 clove garlic

1 tablespoon breadcrumbs
20 grams of flour
2 cups milk
60 g butter
1 tablespoon grated Parmesan
nutmeg
1 egg
salt, pepper

Cut the endive into thin strips after it has been cleaned and washed.
Slice garlic and onion and cook it in a pan with 20 grams of butter, combine the endive and cook for 5 minutes.
Season with salt and pepper and cook for 6 minutes.

Cut the bacon into strips and fry gently in a pan, without seasoning, for a few minutes.

Prepare white sauce with milk, flour 20 g butter (calmly then write a post more details, type " Bechamel for dummies").
Remove from heat and add Parmesan cheese, egg, nutmeg, ground pepper and a pinch of salt.

Roll out the pastry crust and line a greased baking sheet (or lined with parchment paper). Prick the bottom with a fork and sprinkle with a tablespoon of breadcrumbs (it is always useful to avoid that the fund remains too wet).
Spread the bottom layer of endive, and then the strips of bacon and then cover with the sauce, fold the edges of the dough and sprinkle the surface with a few pieces of chopped chives.

Oven: 180 °
Time: 40 min

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Sigh .. the influence

Double sigh, if the influence is gastrointestinal and then how to populate a blog recipes when your body rebels also the smell of hot tea or boiled rice?
The secret .. recover recipes in the drawer:)
This week I had made but it was still there, in a corner of my hard disk.
So here it is

crispy chicken breast with mustard

Serves 4:
2 chicken breasts of the total weight of 600 gr
1 tablespoon Dijon mustard
175 grams of bread crumbs
1 bunch of chopped herbs (parsley, sage, rosemary)
oil, salt


Making heat the 2 / 3 tablespoons oil and then brown the chicken breasts on both sides
When they are golden, drain and spread with mustard.
Then cut the chicken breasts into strips, dip in bread crumbs, and brown again in the remaining few minutes to

When cooked, season the meat with salt and chopped herbs.