Showing posts with label European. Show all posts
Showing posts with label European. Show all posts

June 15, 2018


Garlic clove-1
Olive oil- 2 tbsp
Pureed chick-pea- 2 cups
Potatoes- 3 cups
Chopped spinach- 2 cups
Bechamel sauce- 4 cups

  • Fry the onions and garlic in oil for 4-5 minutes, until golden brown.
  • Combine pureed chick-peas, potatoes and spinach and add to the bechamel sauce.
  • Stir and bring to quick boil.
  • Add onions and garlic, and simmer for about 5 minutes.
  • Sprinkle with parmesan cheese and serve.

January 24, 2018


Whole chicken legs, thighs attached - 4
Butter - 2 tbsp
Salad oil - 1 tbsp
Garlic clove - 1 (minced)
Cassis vinegar or raspberry wine vinegar - 2 tbsp
Tomato paste - 2 tsp
Dried currants - 1/4 cup
Chicken broth - 3/4 cup
Dry white wine - 1/4 cup
Creme de cassis - 1/4 cup
All purpose flour - 1 tbsp
Salt, white pepper and ground nutmeg


  • Season chicken with salt, white pepper, and nutmeg to taste.
  • In a wide frying pan, melt 1 tbsp of the butter with oil over medium high heat. 
  • Add chicken and cook, turning once, until browned on both sides (10-12 minutes).
  • Stir in garlic, vinegar, and tomato paste; sprinkle with currants.
  • Pour in broth, wine, and creme de cassis.
  • Bring to a boil; reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (about 25 minutes).
  • Meanwhile, mix remaining 1 tbsp butter smoothly with flour; set aside.
  • Lift out chicken, reserving drippings in pan, and transfer to an ovenproof platter or shallow casserole.; place in a 400 degrees oven while completing sauce.
  • Boil liquid in frying pan over high heat, stirring often, until reduced by about a third.
  • Blend in butter flour mixture a little at a time, stirring constantly with a whisk, until sauce is thicken and shiny.
  • Pour over chicken. 

September 21, 2016


Ricotta cheese - 1/2 cup
Eggs - 2
Parmesan cheese  - 1 cup (grated)
Flour - 1 1/2 cups (sifted)
Gruyere cheese - 1 cup (grated)
Thin white sauce -  11 /2 cups (heated)
Tomato sauce - 1 cup
Parsley - 1 tbsp (chopped)
Salt and pepper


  • Preheat oven to 375 F.
  • Pace ricotta, eggs, parmesan, salt and pepper in blender; mix one minute.
  • Add flour and mix one minute; transfer dough to bowl, cover and refrigerate one hour.
  • Bring plenty of salted water to boiling point. Drop in small pieces of dough and cook 8 minutes.
  • Keep water at boiling point and when cooked, remove with slotted spoon and drain on paper towel.
  • Depending on the size of pan you may have to cook gnocchi in two batches.
  • Pace half of gnocchi in lightly greased baking dish.
  • Add half of gruyere, half white sauce and paprika.
  • Pour in half of tomato sauce and finish with remaining gnocchi, cheese, parsley and sauces.
  • Bake 30-35 minutes in oven., pub-6783067284749878, DIRECT, f08c47fec0942fa0