Pfiouh ... I disappeared from the blogosphere for a week too party girl!
Far from wanting to complain about it, or to ask you not to stick complaint ... yelled after the summer (a kind of cicada, therefore) that the legal profession was not in my shoes off, seen times Ultra-contraignantissimes and repulsion of blank stares from my colleagues accusing the plethora of activities " Outer lavori " ... Instead, I will scream - but that I am free as the wind is certainly been here - my happiness to always be an eternal student party girl who enjoys it "real year student." A PhD student is really a "student"? Whats really the dark side when he dons the jacket "responsible for Td's? (The problem is thrown). Party as I am, I could almost hold forth in two parts two subparts.
But I'll spare you the happiness, (who dares say "whew"?) And leaves you slightly breathless ( flabbergasted for bilingual ... so I decided to learn the words to place absolutely improbable in my conversations british .. who knows how to say "again"?) with these two tiny revenue, but then every little recipes, two European countries not yet visited culinary , Austria and Scotland.
No, this time, no idiomatic expression italic (a rhyme in which the rappers do not think enough, I must say!) I am unfortunately totally ignorant in Deutsche . And as for the Scottish rolling "r" I am allowed by my mother tongue, but there would be no interest to express in writing. Ie "Good morrrrning" does not leave you hot or cold. And what is more sad than awaken in you an indifference (and that's it, she goes in big sentences ...).
Would that these two little revenue, if they are simple (and God knows that to fill my quota usual waffle, I'll have to add tons ... oh look, an argument: perfect exercise for the thesis!) are divine!
I can see lamenting the gourmets who expected perhaps better, but I'll come back with other niceties and temptations gastronomico-modern next week ... party girl let me in peace, yet the time for a little weekend, and you submit without further delay .... my
Viennese cutlet, accompanied by her delicious baked potatoes at the Scottish (Scottish-rules).
Ultra-simple (but not a reader blogger, a "pagan" say;) asked me to upload a recipe "feasible" (special-Dedications to you my little Jo !) and it's done!
The Viennese cutlet, you'll understood, based on his Milanese counterpart, the principle is the same!
What is quite amazing, when you come from northern Italy, is that among the myriad Italian aunts, there are many others that are both parties to learn German at around 18 to 20 years ... and they are often returned (or never returned without being properly) "together" ... Mixtures, blends (not just those in honor of P. Lagarde, notice to lawyers ... and then I stop, I promise!).
My aunt enamourachée a typical German, learned to become the perfect little Austrian to me: nobody makes sachertorte as she, her linzertorte is to die for (oops is not as German recipe?), it wonderfully decorated Christmas trees, and can watch the Inspector Derrick VO! And incidentally read Nietzsche!
During his recent stay in Paris, she converted to her way of preparing the Scaloppine alla Milanese (small dish extremely simple lunch at my grandmother!).
The Germans and Austrians are quite fond of sweet and salty, which is not to displease me ... Add breadcrumbs to the banal a nice handful of almonds powdered ... Serve with creme fraiche or even jam! (It could almost be yet another lesson Zarathustra! ).
- the Viennese escalope -
For two small pro-European:
- 2 fillets of chicken red label blah!
- 1 egg (free range, blah)
- 3 tablespoons breadcrumbs
- 2 tablespoons ground almonds
- 2 tablespoons olive oil
- cream, jam support for typical ... Or
- 15 CL cream, juice of half a lemon, two pats of butter for my version of sour!
Break the egg into a bowl, beat omelet (small doubt on the accuracy of the words there ..). Season with salt and pepper.
Soak the chicken farmer (contests, we do not change a winning team!). Prepare another plate in the breadcrumbs and ground almonds, mix ...
Then spend the chicken in this little golden preparation, although the cover with breadcrumbs to l'amande.
Heat olive oil in a nonstick skillet over medium heat. Brown the chicken breasts, turning frequently so as not to make an almond crust nicely browned crust, not a fresco with modern art keys slightly crimson! Book
nets, once cooked.
For my little sauce based on the advice of my aunt
Heat the cream, add the juice of half a lemon, two pats of butter. Stir quickly enough (the sauce should be warmed just out of question that we should cook the cream for a long time!)
Serve the chicken topped with the little sauce.
It's simple, sure, but there is no doubt that it surprises and changes radically ptites cutlets Milanese!
- The Scottish Potatoes -
I'd definitely very "family" tonight because it's my uncle, ferru love cooking (but the paternal uncle of one .. family full of resources, is not it?), who gave me this recipe learned in a great - and much-envied by his favorite niece - cookery course in a Scottish farm!
Principle? Marinate the potatoes in a very fragrant preparation before cooking in the oven!
The baked potatoes - a classic Italian well, anchored in the kitchen rital daily! Potatoes with peppers, baked for an hour, under the "chicken runs" ... (Cf: my endless digressions, specific articles.).
But now a classic European, I would say, since this scottish discovery!
- A couple of nice potatoes (from charlotte for my part!)
- 2 red onions / 2 shallots.
- 4 tablespoons olive oil.
- 3 tablespoons mustard
- A nice handful of "crazy salt" smashed the pillon ... ah yes, small "problem" in case of failure ...
Ooh I feel that I will have to open a parenthesis (oh joy digressions ...): mad salt, other ingredients discovered through this uncle Gourmet! The salt is a kind of crazy pink Himalayan salt, duly completed by delicious herbs (basil, parsley, chives, pink peppercorns ...) a unique flavor!
I believe that one can find on the internet ... in google-ant "salt crazy! Peel and cut
potatoes into cubes of desired size. Slice the onions / scallions.
Prepare the marinade: Combine mustard, olive oil, salt, crushed crazy.
place the marinade in a baking oven, add potatoes and onions, cover well with marinade. Let
flavor a good time.
Preheat oven to 200 ° C and cook small potatoes a good half-hour - 40 minutes ... The fragrance will delight the most reluctant "oh bah okay, we eat at home, the cook band, and you made us potatoes?? Ah sorry, I said nothing ... . oh my God .... this perfume ...".
I have no photos of the cooked potatoes ... and yet the picture is gorgeous ... dependent, however, I update this recipe whenever I am provided. My night light is very dim, night falling quickly what is more, I have not even tried ... tungsten or tungsten not!
But I'll spare you the happiness, (who dares say "whew"?) And leaves you slightly breathless ( flabbergasted for bilingual ... so I decided to learn the words to place absolutely improbable in my conversations british .. who knows how to say "again"?) with these two tiny revenue, but then every little recipes, two European countries not yet visited culinary , Austria and Scotland.
No, this time, no idiomatic expression italic (a rhyme in which the rappers do not think enough, I must say!) I am unfortunately totally ignorant in Deutsche . And as for the Scottish rolling "r" I am allowed by my mother tongue, but there would be no interest to express in writing. Ie "Good morrrrning" does not leave you hot or cold. And what is more sad than awaken in you an indifference (and that's it, she goes in big sentences ...).
Would that these two little revenue, if they are simple (and God knows that to fill my quota usual waffle, I'll have to add tons ... oh look, an argument: perfect exercise for the thesis!) are divine!
I can see lamenting the gourmets who expected perhaps better, but I'll come back with other niceties and temptations gastronomico-modern next week ... party girl let me in peace, yet the time for a little weekend, and you submit without further delay .... my
Viennese cutlet, accompanied by her delicious baked potatoes at the Scottish (Scottish-rules).
Ultra-simple (but not a reader blogger, a "pagan" say;) asked me to upload a recipe "feasible" (special-Dedications to you my little Jo !) and it's done!
The Viennese cutlet, you'll understood, based on his Milanese counterpart, the principle is the same!
What is quite amazing, when you come from northern Italy, is that among the myriad Italian aunts, there are many others that are both parties to learn German at around 18 to 20 years ... and they are often returned (or never returned without being properly) "together" ... Mixtures, blends (not just those in honor of P. Lagarde, notice to lawyers ... and then I stop, I promise!).
My aunt enamourachée a typical German, learned to become the perfect little Austrian to me: nobody makes sachertorte as she, her linzertorte is to die for (oops is not as German recipe?), it wonderfully decorated Christmas trees, and can watch the Inspector Derrick VO! And incidentally read Nietzsche!
During his recent stay in Paris, she converted to her way of preparing the Scaloppine alla Milanese (small dish extremely simple lunch at my grandmother!).
The Germans and Austrians are quite fond of sweet and salty, which is not to displease me ... Add breadcrumbs to the banal a nice handful of almonds powdered ... Serve with creme fraiche or even jam! (It could almost be yet another lesson Zarathustra! ).
- the Viennese escalope -
For two small pro-European:
- 2 fillets of chicken red label blah!
- 1 egg (free range, blah)
- 3 tablespoons breadcrumbs
- 2 tablespoons ground almonds
- 2 tablespoons olive oil
- cream, jam support for typical ... Or
- 15 CL cream, juice of half a lemon, two pats of butter for my version of sour!
Break the egg into a bowl, beat omelet (small doubt on the accuracy of the words there ..). Season with salt and pepper.
Soak the chicken farmer (contests, we do not change a winning team!). Prepare another plate in the breadcrumbs and ground almonds, mix ...
Then spend the chicken in this little golden preparation, although the cover with breadcrumbs to l'amande.
Heat olive oil in a nonstick skillet over medium heat. Brown the chicken breasts, turning frequently so as not to make an almond crust nicely browned crust, not a fresco with modern art keys slightly crimson! Book
nets, once cooked.
For my little sauce based on the advice of my aunt
Heat the cream, add the juice of half a lemon, two pats of butter. Stir quickly enough (the sauce should be warmed just out of question that we should cook the cream for a long time!)
Serve the chicken topped with the little sauce.
It's simple, sure, but there is no doubt that it surprises and changes radically ptites cutlets Milanese!
- The Scottish Potatoes -
I'd definitely very "family" tonight because it's my uncle, ferru love cooking (but the paternal uncle of one .. family full of resources, is not it?), who gave me this recipe learned in a great - and much-envied by his favorite niece - cookery course in a Scottish farm!
Principle? Marinate the potatoes in a very fragrant preparation before cooking in the oven!
The baked potatoes - a classic Italian well, anchored in the kitchen rital daily! Potatoes with peppers, baked for an hour, under the "chicken runs" ... (Cf: my endless digressions, specific articles.).
But now a classic European, I would say, since this scottish discovery!
- A couple of nice potatoes (from charlotte for my part!)
- 2 red onions / 2 shallots.
- 4 tablespoons olive oil.
- 3 tablespoons mustard
- A nice handful of "crazy salt" smashed the pillon ... ah yes, small "problem" in case of failure ...
Ooh I feel that I will have to open a parenthesis (oh joy digressions ...): mad salt, other ingredients discovered through this uncle Gourmet! The salt is a kind of crazy pink Himalayan salt, duly completed by delicious herbs (basil, parsley, chives, pink peppercorns ...) a unique flavor!
I believe that one can find on the internet ... in google-ant "salt crazy! Peel and cut
potatoes into cubes of desired size. Slice the onions / scallions.
Prepare the marinade: Combine mustard, olive oil, salt, crushed crazy.
place the marinade in a baking oven, add potatoes and onions, cover well with marinade. Let
flavor a good time.
Preheat oven to 200 ° C and cook small potatoes a good half-hour - 40 minutes ... The fragrance will delight the most reluctant "oh bah okay, we eat at home, the cook band, and you made us potatoes?? Ah sorry, I said nothing ... . oh my God .... this perfume ...".
I have no photos of the cooked potatoes ... and yet the picture is gorgeous ... dependent, however, I update this recipe whenever I am provided. My night light is very dim, night falling quickly what is more, I have not even tried ... tungsten or tungsten not!
0 comments:
Post a Comment