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BALLS OF ANCHOVY

cuocherelle hello my lovely, look here what I propose, I found a newspaper "diet", insert one of those typical "summer diets" clinging to a monthly, but which one? I do not remember us ... Anyway, the recipe just right?
To tell the truth 'ste balls so I do not really seem harmless, they are a lot of calories per serving, more than 300, the face of summer diets!.

Ingredients for 4 people: 700 gr
. anchovies, slices of 5 white bread, 1 dl milk, 1 egg, breadcrumbs, oil, flour, 1 lemon, salt and pepper.
Immediately remove the crust from sliced \u200b\u200bbread 'and put it to soak for about 10 minutes in milk, anchovies cleaned by removing the head, viscera and bones.
Lavale well and place it on a paper towel to dry a little.
Did you? Now put them in a blender ... e. .. fffrrr blend in and give us at a speed too high.
Place in a bowl and squeeze for good bread and add it to the anchovies, then add the egg, salt, a pinch of pepper that it never hurts to mix well and refrigerate for about 20 minutes.
After this time "deposit", create the small balls, mix the bread crumbs with flour (not too much about 20 oz.) and now, go 'ste blessed pallette in bread crumbs and set aside.
Heat a frying pan with oil and fry the patties a few at a time. When
are beautiful golden, place it on absorbent paper to remove the oil in very hot eccesso.Servitele accompanied by lemon slices ... I would add we also fresh salad as a side dish and you? Kisses to all from Fra '

Drinks To Get Rid Of Phlegm

CODE SCAMPI CURRY SAUCE ON A BED OF RICE ENDIVE

Ok girls and I can tell you that?

The framework for the exhibition has been delivered and nothing else I've got to be creative in the sense of the word then of course ... so there you go, just for you, la mia nuova creatura: code di scampi ecc... ecc... ecc...titolo troooppo lungo.

Ingredienti:
500 gr. di code di scampi surgelate,se son freschi è anche meglio sì?!.. 150 gr. di insalata indivia, curry, 1 bicchiere di vino bianco, sale, una piccolissima punta di peperoncino, 2 cucchiai di yogurt denso, 1 cipolla rossa, pomodoro per insalata.
Pulisci la cipolla e tagliala grossolanamente.

Pulisci anche l'insalata.

Metti a scaldare una padella antiaderente e buttaci dentro l'insalata e la cipolla, copri di acqua e lascia lessare il tutto.
Scalda il magico wok.
A temperatura raggiunta, butta dentro le code di scampi e fai cuocere dolcemente, poi versa the wine and let evaporate. Do not add seasoning, for now, even salt.
All in good time.
When the onion and endive are cooked, frullale with a mixer, cream the outset that you are presented under the eyes is a little liquid, because you have to put it back on the fire to thicken it but be careful not to burn it eh!

Taste and adjust salt. When it starts to thicken, add the yogurt and let go again, re-taste, it is time to put a pinch of spice is not it?

Add the chili ... very little, when you hear samples at the end, you tickle my throat ... ok? Well! At what point are the prawns? Nearly ready? Ok! Now add curry and you go ... so nice colored right? Careful
endive sauce ... if the sauce is too bitter for you, you can try a teaspoon of sugar but 'do not board. Everything is ready.
now on a plate put a couple of tablespoons of sauce and rests on the couch this delicate scampi, if you have a tomato, cut into thin slices and place flat on board, just to give a touch of color a little more 'lively ; season with a drizzle of olive oil. I found that the bitter
dell'indivia goes very well with the sweetness of the shrimp curry though onion makes a attimino more 'amiable and tomato refreshes the mouth.
good appetite and girls proxima.
Smak, Fra
by fra

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SENSITIVE SALMON AND YOGURT WITH TURKEY

Buona domenica a tutte voi ragazze, come state ?

Ieri non sapendo cosa fare per pranzo, ho messo in pentola questo riso che è risultato essere davvero delizioso, sottolineo che ho il pallino dello yogurt ultimamente e non so perchè.
Eravamo in 4 e quindi prendete le dosi seguenti.

Ingredienti:
riso nero venere 280 gr., 200 gr. di yogurt greco, 1 porro, 1 bicchiere di vino bianco, 200 gr. di salmone affumicato, sale, un pizzico di aglio.

Metti a bollire il riso in abbondante acqua, ricordati che il "nero" è un riso integrale e quindi ci vogliono circa 45 - 60 minuti per la cottura, aggiusta di sale e lascia andare dolcemente.
IF YOU PREFER, YOU CAN USE THAI WHITE RICE TYPE, which is always and already fragrant aroma of her.
Clean the leek and cut into thin slices, chopped salmon. Heat the wok and
buttaci inside the leek, adjust with a pinch of salt, add water and let it go, it must be boiled, baked and then when you think the water is evaporated, throw the salmon, do not add extra fat, salmon Enough already anointed her no?

If the thing you enjoy, while rice is cooking, add a pinch of garlic and parsley, parsley I do not use it, I do not like it at all but if you like ... now, baked salmon and add the wine, let evaporate, but not completely, leave a "seat" a little bit liquid.
When the rice is cooked, the water should now be absent, in case if it is not so, drain.
Put the rice into the wok and add the mixture of salmon and leeks, stir over a low heat, taste the flavors ... you have to mix but do not confuse me please.

Now add the yogurt and mix well.
Pronto. Serve hot.
It 'really good and gentle
by Fra.

Gay Newcastle Cruising

And here I am as I promised to share with you the recipe developed by me yesterday.
I prepared a rather fluid tzatziki, the idea came to me reading a recipe for a soup made of cucumbers and so I started to crush.

I feel bad not coming, although the garlic I can not stand well, was put in an appearance this morning still in my stomach ... but ... patience!

Ingredients:
we were in 4, and then I proceeded this way:

2 large cucumbers, 400 gr. of thick yogurt, 4 eggs, 400 gr. turkey breast on whole piece if possible, soy sauce, garlic, 2 cloves or plump as me ... what shall I do 'horrified all the cooks in the world ... to use powder, salt.

A protein punch!
Peel cucumbers and not let even a trickle of dark green that makes them bitter, cut into large pieces and throw it in a blender with the garlic and yogurt and then mix, taste and add salt (and garlic if you like the intense flavor).

Pour the mixture into a bowl and chill.
Cut meat into large pieces convenient hours, put the magic wok to heat and when ready, throw the meat and let it brown, add salt and put the soy sauce, salt I recommend careful because soy is already 'in Its salt easily.

Apart boil in water ... must be hard-boiled eggs.
When everything is ready, just cool.
To serve, place in a shallow dish or bowl (much more than 'nice to see) the meat and the egg, cut into pieces, pour over the "soup" of cucumber and a good appetite.
Credo che tutto questo si potrebbe fare anche con prosciutto cotto a cubetti al posto del tacchino...la volta prossima ci provo, ma questo non mi sembrava male...a parte l'aglio...che non sopporto.....
Buon weekend mie dilette.
by Fra'.
Ringrazio l'autore della foto che ho preso in "prestito".

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tzatziki SARDON

ECCOMI...SON PRONTA!!! ESPERIMENTO.......NO RIUSCITO, DI PIU'!!!! GRANDE FRA'!

Del resto è un bene che me lo dica da sola no?
Ok ragazze! Come promesso la ricettina elaborata stamane ha fatto sì che il palato ne rimanesse mooolto soddisfatto e quindi eccovela qua.

Ingredienti: una confezione di pasta brisee , 250 gr. di aggiughe fresche (sardoni), 1 scatoletta piccola di tonno al naturale, 100 gr. di gamberetti, 1 formaggino piccolo al gusto di salmone (se ti va), 2 graaaandi cipolle rosse, 2/3 pomodori medi san marzano o se preferisci il peso uguale di ciliegini, rosmarino, sale...non necessario, ma se proprio tu non potessi farne a meno...vai...vai...su!

Metti 'na padella antiaderente a scaldare sul fuoco, e nel frattempo pulisci e taglia finemente le cipolle; una volta fatto, buttale dentro e lasciale cuocere con un filo di acqua, sai che devono ammorbidirsi sì?!

Una volta che sono passite (?)...è giusto? Si può dire anche così vero??? (Io sono ignorante con i technical terms), remove it from fire and put them aside, just like the art ... (It's too far 'is joke ...).

Now filleted anchovies (I will always recommend the fishmonger to do it, but there are those who 'do not disturb ... I'm chore to me bores me ... ... but you do).

Now! Another pan to heat on the fire ... you want, I'm 'na mix the vegetables born ... when it is hot, cook the fishes ... you remember the recipe for "sardines in savor of Fra'"??? Here this part is the same ... so please do not make me rewrite and Vattel to see, great!

Now remove the skin of tomatoes and strizzagli out all the seeds, cut into slices not too thin ... and put them on ... by: open a can of tuna and shrimp ...?? Are frozen or not? If they are frozen is better! And do not even need to thaw them.
Roll out the dough crust on parchment paper, ready ... I'll take it easy, just open the envelope ... ah ah ah ... ok! Sorry I'm a little tired and my brain tends to derail ... I say, roll the dough crust, cream cheese with salmon now that I told you to buy, cover it on the bottom, pour over the Append, tuna, chopped and drained, the onions, shrimp, rosemary, add salt if you like ... and little 'bon!

Please do not get the filling to the edges, leave at least 1 cm of space.
Now you have your hands' is species of "Pizzone" that looks at you and you do??
Get an ovenproof dish and place the all the dough that eventually overflowing the cuts and blades to strip the mixture over fish ... like a tart no ???..... what else?! FIRED!! I've only
girls do not know the microwave and then give time for the ovens "normal" and feature crisp about 12 minutes, but applies to any rule that when the oven smell the food to wander around the house and see the golden crust ... course is ready. BON DE
FEAR!!
Enjoy ...
Kisses to all.
by between