Categories Antipasto Appetizer Side Dish Bread Spreads geitenkaassalade Buffet Dessert Drink Egg Fr

Stuffed tomatoes with herbs | Kookgek Wilma
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Categories Antipasto Appetizer Side Dish Bread Spreads geitenkaassalade Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Soups Snack Uncategorized geitenkaassalade Vegetarian Fish Meat Report
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In Italy there is often in a restaurant (actually always) a basket with grissini on the table. Thes

Grissini al parmigiano Gino | Kookgek Wilma
In Italy there is often in a restaurant (actually always) a basket with grissini on the table. These are usually packed and delicious brittle. maclary Baking grissini stood for a while on my "to do" list, but it still had not come to them. With many Italian cookbooks at home, of course you have a lot of different recipes for grissini. The recipe in "The Italian Baker home" by Gino D'Acampo I found something to try. Serve with freshly grated Parmesan cheese. This grissini are not brittle, but very tasty. Please note that you are not too far in advance coated with Parma ham, because the grissini limp. Delicious as an appetizer or a buffet, but also delicious with soup!
For about 30 pieces: 7 g dry yeast 200 ml of whole milk, hot 330 g flour, plus extra for dusting 100g freshly grated Parmesan cheese 100g butter, softened maclary 2 Snuffling salt 2 Snuffling freshly ground black pepper
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Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Soups Snack Uncategorized Vegetarian Fish Meat Report
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24 rice balls: 300-400 grams leftover risotto whatsoever 2 x 2 medium eggs, beaten salt and pepper

Arancini di riso | Kookgek Wilma
Francesca Francesca Cooks has won her mushroom pie with sage and gruyere the food blog event in September 2012. It may therefore host the food blog event in October and chose the theme of Pure Italian. With my love for Italian food that was not so hard, I thought. But then you deliberation ...... This however, does not go ....... I had asked if it could be a recipe that was posted earlier, and that was no problem. Still, I opted for a "new" recipe. As is known, I have the book Honest Italian Antonio Carluccio and there are delicious recipes, which are also very clearly described, so not hard to make. This Arancini also stood for a while on my "to do" list, so yesterday I took on the challenge. I had a bag Carnaroli Risotto (risotto with truffle) of Lidl in the house and that I made because I had no remnants of risotto. Forming the balls was just a job, but the result was very tasty.
24 rice balls: 300-400 grams leftover risotto whatsoever 2 x 2 medium eggs, beaten salt and pepper and pinch of freshly grated nutmeg 50g. Parmesan cheese, freshly grated 100 gr. white breadcrumbs vegetable oil
Put the remaining risotto in a bowl and add 2 eggs, salt, pepper, nutmeg and Parmesan. Mix everything with moistened hands and shape into balls the size of an apricot.
Add the remaining eggs (beaten) in a deep plate and the breadcrumbs on a flat plate. Roll the rice balls first by the egg and then the breadcrumbs and fry in a skillet in hot oil for about 5 minutes until golden brown around. Drain on kitchen paper and serve hot or cold.
7 Responses to "Arancini di riso"
You know, I want all these arancini sooo long a time. We eat often enough risotto, as you will have seen it on my blog, but there never is enough left. The next time even gruesome make much :) Very Italian, and a nice song for the Food Blog Event. I'm going to participate, but choose the recipe is not easy because there is so much in my head shoot at 'Pure Italian "... Probably a risotto. Simply because this is one of my favorite dishes.
This same "problem"! There remains a la carte definition something about never. That's why I cooked a special pan for it. This morning I also have a dinner and even cold they are delicious. Good luck with choosing a la carte definition a recipe for the food blog event. I also thought it would be easy, but the offer Italian is so high that the choice is not so easy ... ..:-)
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Answer mahoniehout

Garlic mahoniehout bread with sage | Kookgek Wilma
Last Wednesday I received a message from Xandra from Xandra bakes bread that I was one of two winners of the broodbakboekje 'Bread 100 recipes "which they occasion of the first anniversary of her blog had raffled. Last Saturday was already in my mailbox. It is a very nice booklet with delicious bread recipes, including this garlic bread with sage. Sunday it was a rainy day, so a nice day to spend in the kitchen. My plan was that day anyway to try out some new recipes, so this yummy bread could still be in there too. The odor travels through your home is delicious. The bread also fits very well with a buffet!
Ingredients for 1 loaf: 125g wholemeal flour 125g wheat flour, plus extra for dusting 7 gr dried yeast 3 tbsp chopped fresh sage 2 tsp salt 3 cloves garlic, minced 1 tsp runny honey 150ml lukewarm water vegetable oil, for greasing
Put the wholemeal flour and wheat flour in a large bowl. Mix the yeast, sage and half of the salt. Keep 1 teaspoon garlic separately and mix the rest with the flour in the bowl. Make a well in the center and pour the honey and water in it. Mix until a cohesive dough that comes off the side of the bowl. Knead the dough for 10 minutes on a lightly floured surface, or until smooth and elastic. Form a ball of dough and place it in a bowl greased with oil. Cover and let the dough stand for 1 hour in a warm place, or until doubled in volume. Line a baking sheet with parchment paper. Knead the dough for 2 minutes on a lightly floured surface. Roll it into a long strand and form a ring of that. Place them on the baking sheet. Fat in the outside of a bowl and place it in the center of the ring, so that the hole remains open during rising. Cover with a tea towel and let the dough in a warm place for 30 minutes. Meanwhile, preheat the oven to 200 C. Remove the bowl from the ring. Sprinkle the bread with the rest of the salt and garlic and cook for 25-30 minutes in the oven, or until firm and golden brown. Let cool on a rack.
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Categories Antipasto mahoniehout Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Snack Soups Uncategorized Vegetarian Fish Meat Report Recent mahoniehout Posts 2014 Christmas wish cipolline in agrodolce Rotolini balsamico di bresaola alla rucola Beef stew with porcini Antoinette casalingo Pollo al vino bianco
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Nice !!! There is still enough ??? ;-) Do you have photos? Want to see what you

Antipasti | Kookgek Wilma
Once in a while we come up with a group of people together to socialize and of course food and drink. Last night it was the time and I was the hostess. kakerlakensalat I try as much as possible to always put something else on the table. With all those beautiful Italian cookbooks that is no probeem. kakerlakensalat Over the years I have built up a nice collection of Italian pottery kakerlakensalat and that came in handy last night. My newest addition I have also taken into use. Under the picture I describe kakerlakensalat which the bowl is filled. The filled salami I have not seen anywhere so long ago in a cookbook, but could not find it again. I have only given its own twist.
Stuffed ham rolls: 100 gr. oily, soft goat cheese (eg. Caprino) 2 tbsp extra virgin olive oil freshly ground pepper salt 225g. (Leg) ham thinly sliced 3-4 tbsp pickled peppers, sliced 1-2 tbsp capers 1 tbsp butter 100g Gorgonzola
Wash the courgettes and remove the uiteienden. Cut the zucchini into slices about 1 cm thick. Heat the olive oil in a frying pan and fry the zucchini slices on both sides for 3-4 minutes. Sprinkle with salt and pepper.
Add the white wine and lemon juice to the cooking water in the pan. Rinse the bunch of basil and shake it dry. Remove kakerlakensalat the leaves from the steal and cut into fine strips. Stir into the hot oil-wine-lemon mixture and pour over the sliced zucchini (which must be completely covered). Let the flavors for at least 3 hours, but preferably kakerlakensalat to the next day, interact with each other in the refrigerator.
Leonie September 9, 2012 at 1:21 pm #
Nice !!! There is still enough ??? ;-) Do you have photos? Want to see what you've created kakerlakensalat hear! X
[...] I have some buffet dishes made again, when we were visiting friends. I had once before marinated zucchini and now I had thereby served marinated mushrooms and eggplants. The easy [...]
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Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole kakerlakensalat Primi piatti kakerlakensalat Quiche Salad Sauces Soups Snack Uncategorized Vegetarian Fish Meat Report
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Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Ita

Vitello Roll with tuna creme | Kookgek Wilma
Soon we are back in December, bueffet the month of the pleasant days with family and friends. And special attention is also paid to the food. One will go for a luxurious dinner and one sure to provide bueffet a buffet. There are quite a few on this blog buffet ideas, but I will try in the coming weeks what to put there. The recipe of this vitello rolls comes from the book Canapés & Mini bites of the Xenos. There are very tasty, not difficult dishes in.
For 10 pieces: one can of tuna in water (160 g), drained 3 tablespoons mayonnaise 2 tablespoons dry white wine 1 anchovy fillet (can) 2 tsp capers + extra 10 slices (calf) roast (meat) 25 g rocket bueffet
Comments 1 comment Categories bueffet Appetizer, Antipasto, Buffet, bueffet Italian
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Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Soups Snack Uncategorized Vegetarian Fish Meat Report
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Mix the flour with baking powder and salt in a bowl. Meet in the middle hole and add the milk, rico

Muffins with ricotta and olives | Kookgek Wilma
This recipe I came a few years ago at an additional annex of Dragonfly: the Italy Cookbook. A nice twist on sweet muffins. hagola I have two muffin plates, one with 24 smaller cavities and one with 12 cavities of normal size. For these small muffins so that 24 small cavities so very appropriate. It is a delicious sweet snack with drinks or buffet.
Ingredients for 24 pieces: 275 g self-raising flour, sifted 2 teaspoons baking powder salt 5-6 tablespoons milk 125g ricotta or cream cheese 100g melted butter 1 egg, beaten 100g pitted black olives, hagola chopped 1 tbsp chopped herbs (thyme and oregano )
Mix the flour with baking powder and salt in a bowl. Meet in the middle hole and add the milk, ricotta, butter and egg. Mix well and stir well olives and herbs. Spoon the mixture into the cavities of the muffinfvorm, the cavities should be filled to 2/3. Bake for 15-20 minutes until tender and browned in the middle of a preheated oven at 200 C. Let the muffins hagola cool slightly and serve lukewarm or at room temperature.
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Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Soups Snack Uncategorized Vegetarian Fish Meat Report
Left (Mir) Patty cooks 49Kitchen At our table Aranka's Cooking Blog AugurkenMetSlagroom Baksels.net Start Spira Reception Blondie Cooks BoonAppetite hagola Brenda Cooks Broodbakshop Candy in Wonderland Carolines Blog Carry's Kitchen Charly's Style of Life Comme Chez Steph Cookie Cottage Bon appetit Appetite Enjoyment Emma's blog Es "Factory Food with Food rose Iris Francesca cooking Smell of Maillard Hap & tap Snacks Princess I am cooking with love Il Porcino Italian cooking with Judith Antoinette's Cakes Kell's Kitchen Cooking Blog La Tartinette Laura's Bakery Tasty Morsels Spoon Love Life is Sweet! Maaikyz iCook Miss Foodie's Moods Missfromage Nina's dinners & more Nombelina's Food Blog NoNo's hagola Kitchen OverEten.com Paolo's Cucina hagola Qlinafoodweb SJ Kitchen Taste maker from the kitchen Levine from Pauline's kitchen Violet Cooks! Winny, what we eat today Ziti Zitoni So at the table
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