Recipe of cabbage salad with Greek yogurt

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insalata di cavolo cappuccio
A typical autumn salad recipe, the cabbage and the Greek yogurt in an exquisite dish, ideal for those who don’t have time because it is fast to prepare, but also for the outline of a nice lunch in the family will be original and tasty choice, with many fragrant spices that give some contrast to the succession of dishes in the menu. I would recommend also to single, of course, reducing the amount, unless you want to do a rich dish.

Ingredients for the salad of cabbage with Greek yogurt (doses for 4 people)

  • 400 grams of cabbage
  • 100 g Greek yoghurt
  • 50 grams of carrot
  • 1 teaspoon yellow mustard
  • 1 splash of Apple vinegar (balsamic vinegar of Modena)
  • 1 tsp celery seeds
  • Half a teaspoon of sugar
  • 1 pinch of salt
  • 1 ground black pepper.

Preparation

  1. Carrot and grattugiala Lava, lava also cabbage and cut them off and strips.
  2. Merge into a bowl of Greek yogurt, mustard, sugar, Apple vinegar, celery seed, salt and pepper.
  3. Add the vegetables to Bowl and mix well to season everything evenly.
  4. Cover and keep in the refrigerator a couple of hours before consuming.

If you like the cabbage salad also try the recipe salad to broccoli and cauliflower with anchovies.

Halloween recipes: mini cupcakes

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cupcake ricetta halloween

For Halloween cupcakes become small, flavored by spices and pumpkin and decorated in Orange and black. In this recipe you prefer to make cupckaes very small in practice in pastry, and this makes it easier their decoration, and also makes it perfect for a buffet. You can prepare the cupcakes and icings, retaining the previous day in hermetic containers in the refrigerator first and the second, and decorate your cupcake only shortly before serving.

Ingredients for the mini cupcakes for Halloween (doses for 24 pieces)

  • 110 g flour, self-raising
  • 130 g sugar
  • 2 teaspoons allspice powder for cakes
  • 1 large egg
  • 1 dl. plentiful pumpkin pulp in purée (Cook the squash in the oven, shake it loose and let the water in a sieve)
  • 0.8 dl. oil seeds (monoseme, peanut or sunflower or corn)
  • 0.8 dl. sour cream and Greek yogurt full
  • 1 sachet of vanilla
  • Candied Ginger, finely chopped (optional)
  • 250 g. spreadable fresh cheese Philadelphia type
  • 100 gr. of butter
  • 250 g icing sugar
  • food colours black and orange (achievable with red and yellow)
  • sugar, sugar and sugar decorations painted in the colours white, black and yellow

    • Preparation

    1. Preheat the oven to 180 degrees. Cover holes of a mini muffins from pan for 24 holes with the appropriate paper cups.
    2. Mix the flour, sugar, vanilla and mixed spices for sweets in a large bowl. Beat together in another bowl pumpkin puree, egg, oil seeds and sour cream. Pour the mixture liquid on the dry and stir to incorporate it to perfection. Pour the mixture into cups in pan (it will be almost completely filled). Sprinkle with Candied Ginger if you use it. Cook the cupcakes in hot oven until a toothpick inserted in Center comes out clean (about 16 minutes). Baked, then remove the cupcake from the Pan and let cool completely.
    3. With an electric mixer beat the cheese spread, with the soft butter, then add the icing sugar. Divide this special glaze into three parts, and coloratene a part with the Orange and another with black, while the third will remain white. Let cool for a couple of hours in the refrigerator.
    4. Cover the mini cupcake with previously prepared icings and decorated to taste with sugar, decor and colored sugar.

    If you want to make this recipe, and maybe you have your usual recipe for cupcakes standard size, and then decoratele them as well as suggested in this recipe.

Baked Pasta alla norma

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Pasta alla norma al forno

Here’s the recipe for pasta alla Norma, one of the many variants of the classic recipe of Sicilian cuisine. Why prefer the variant baked pastry to standard compared to classical? Personally I see a nice convenience for guests not just timely, once ready not overcook, and also you can prepare the baking dough in advance, infornarla, and let it cook alone while you entertain guests. We suggest you make this paste abounding, as it is excellent also heated the next day (we suggest you do so with the microwave).

Ingredients for the dough to bake (doses for 4 people)

  • 360 g pasta (in the photos we used the format casarecce that according to us it combines very well with Eggplant)
  • 3 big long Eggplant
  • 6 tomatoes well ripe type perini (or equivalent amount of peeled)
  • 2 garlic cloves
  • oil for frying
  • extra virgin olive oil, pepper
  • Cheese Grater from QS
  • fresh basil to taste
  • breadcrumbs QS
  • Salt

pasta alla norma al forno 01

The ingredients for the dough to bake,

Preparation

pasta alla norma al forno 01

Peeled tomatoes after they are cooked for a few minutes in boiling water.

pasta alla norma al forno 01

Remove the seeds, cut into pezzettni and set aside.

pasta alla norma al forno 01

Two cubed Eggplant (choose the more subtle).

pasta alla norma al forno 01

FRY in a pan with olive oil for frying; drain and set aside.

pasta alla norma al forno 01

Prepare a sauce with two cloves crushed garlic, olive oil and diced Eggplant fried previously.

pasta alla norma al forno 01

Add salt and cook for 20 minutes, remove from heat and finished with fresh basil.

pasta alla norma al forno 01

Cut into slices and fry the eggplant, and then click drain from the excess of grease.

pasta alla norma al forno 01

Cook the pasta in water and drain to the tooth.

pasta alla norma al forno 01

Toss the pasta with Eggplant sauce and a bit of grated pecorino cheese. Pour into a baking dish greased with olive oil and dusted with breadcrumbs.

pasta alla norma al forno 01

Cover with slices of fried eggplant and other baslico cool.

pasta alla norma al forno 01

Bake in hot oven to 180 degrees for 25 minutes.

pasta alla norma al forno 01

Serve this pasta special, after having made the slightly cool or at room temperature.

pasta alla norma al forno 01

We know that for the standard it would take ricotta salata, but failing that we used a pecorino cheeses and the result was very good.

PHOTO By GIeGI

Pasta with mushrooms and aubergines, first dish with vegetables

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pasta funghi e melanzane

Today we cook pasta with mushrooms and aubergines as tasty first course with the use of two vegetables not often associated with in a recipe. The particularity of preparation is in a separate cooking vegetables: Eggplant slices and fried, chopped mushrooms seasoned with tomato. Also abundant Parmesan or grana padano cheese and a little butter complete the seasoning.

Ingredients for the dough with mushrooms and eggplant (serves 4 people):

  • 400 g pasta (spaghetti and other pasta format)
  • 500 g of tomato
  • 200 g mushrooms
  • 30 g butter
  • 100 g grated Parmesan
  • 2 aubergines
  • 2 garlic cloves
  • Basil
  • Sage
  • Salt

Preparation:
1. Peel the Eggplant and cut into slices; Let in salt for about 30 minutes. Meanwhile clean the mushrooms and cut into small pieces.

2. In a saucepan, put 6 tablespoons Sage and Basil oil, together with the garlic you Brown. Add the chopped tomatoes, add salt and pepper, and cook for about 10 minutes.

3. on the one hand, while fry the Eggplant will join mushrooms in the pan with the sauce of tomato, salting it a little, and leaving cucoere for a quarter of an hour at least.

4. boil the pasta, drain and mix it with butter and Parmesan amalgamating for good. Finally cover them with Eggplant and tomato sauce with mushrooms.

Rabbit in almond sauce, according to Spanish flat

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coniglio in salsa di mandorle

The rabbit in almond sauce is a recipe for pot tied to traditional Spanish cuisine. Almonds, widely used in Iberian cuisine, are a constant in fact Mediterranean cuisine for the presence of this dry fruit in the territories from the warm climate. In this dish the rabbit with tomato, garlic and onion, and chopped almonds that along with the other ingredients form a tasty sauce seasoning for meat.

Ingredients for the recipe rabbit in almond sauce (doses for 4 people):

  • 1 Rabbit cut in pieces 1 kg
  • 2 onions
  • 4 garlic cloves
  • 1 tbsp of wheat flour
  • 250 g of tomato
  • 100 g ground almonds 1 tbsp almonds and plate
  • 2 Bay leaves
  • 100 ml white wine
  • 4 tablespoons olive oil
  • Salt
  • Pepper

Preparation:

1. Peeled garlic and onion and mince finely. Then wash and dry the rabbit pieces, salateli and pepateli. Heat oil in a saucepan, add garlic and onion, and after some time the rabbit pieces. Let them Brown re-directs from time to time.

2. Add the tablespoon of flour to the rabbit, stirring with a wooden spoon; Add the chopped tomatoes, wine and almonds with the laurel wreath and a couple of ladles of hot water. Simmer for about 40 minutes, stirring occasionally to prevent sticking.

3. Wet with boiling water if necessary to not attack the rabbit. Then deleted the Laurel, add salt and pepper, and sprinkle with almonds cut into strips.

Recipes with vegetables, herbs in a mix for soffritti from freezing

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Mix di erbe aromatiche e verdure da surgelare

Here is the recipe of the mix of vegetables and herbs for use in oil or as a insaporitore for your meals, instead of using those already packaged. This piece is simple to put in the freezer to make Commons and have many herbs always on hand for a fragrant sauce or risotto, intense but also good for Brown seitan, tempeh or muscle grain.

Ingredients for the mix of vegetables with spices from freezing (doses to about 20 cubes)

  • 1 tablespoon fresh rosemary needles
  • 4 sprigs of parsley
  • 12 Sage leaves
  • 1 bunch of chives
  • 50 g of carrots
  • 50 grams of onion
  • 50 g of Leek
  • 50 g celery

    • Preparation

    1. Wash and clean the carrot, leek, onion and celery and finely mince them with.
    2. Chop also the leaves of Sage and Rosemary, parsley with the stems, and ends with the chives.
    3. Mixes herbs with vegetables and put a little of this compound in tubs of ice.
    4. Add a spoonful of water on each portion and put it to freeze.
    5. When it is frozen you can extract all the cubes and save them in a bag labeled.

    I advise you to always write on the outside of bags you use to freeze your food is what’s inside both the date of freezing. This chopped herbs will keep well for a couple of months.

    Pasta farfalle with peas and baked mozzarella

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    Farfalle ai ceci e mozzarella al forno

    For starters, here are the fast butterflies to chickpeas and mozzarella baked, a paste made with what my advancing in the fridge at the time, and especially having very little time and little desire to stay behind (or ahead) grub!. Tested for singles, to do and redo even with variants, is really an excellent meal.

    Ingredients for the pasta with chickpeas and mozzarella baked (doses for 2 people)

    • 1 clove of garlic
    • 2 ripe tomatoes (peeled)
    • 150 g chickpeas cooked already
    • 200 grams of pasta type butterflies
    • 250 grams of mozzarella
    • 1 pinch of salt
    • 1 tablespoon extra virgin olive oil

    Preparation

    1. Leverage the skin the tomatoes scottandoli few minutes in boiling water. Cut into small pieces.
    2. Put the garlic in a pan with the olive oil after having practiced small cuts.
    3. Add chickpeas, tomatoes, a pinch of salt and Bake 10 minutes.
    4. In the meantime you cook pasta following his time on the packaging, cooking and light the oven.
    5. Scola uniscila to paste, seasoning, add mozzarella, cut into pieces and mixes everything right.
    6. Put in a baking dish large enough so that a layer is not too high.
    7. Fires for 15 minutes in the oven to 180°

    Did you like this recipe for your special pasta dishes to do when you don’t have much time to stay in the kitchen? Also try the recipe for pasta with leek and mushrooms, a speciality in autumn, or even the typical pasta with truffle of Norcia, simple and aromatic. Or why not? Good fresh noodles with green beans and mushrooms.

    Photo by KAT/license CC 3.0 BY-NC-ND

    Brussels sprouts and chestnuts for a contour autumn light

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    cavoletti Bruxelles e castagne
    Today we offer you the recipe of Brussels sprouts and chestnuts as autumnal dish that combines the taste of autumn fruit to small cabbage very delicious. With this dish you will bring to the table an outline tasty but light given the low amount of butter and other condiments that we use as opposed to a similar recipe with Brussels sprouts and chestnuts which we proposed some time ago on Buttalapasta.it. In addition, the ingredients are very minimal and are protagonists chestnuts and brussel sprouts.

    Ingredients for the Brussels sprouts and chestnuts (doses for 4 people):

    • 600 g Brussels sprouts
    • 300 g chestnuts
    • A knob of butter
    • Nutmeg
    • Salt

    Preparation:
    1. Record the chestnuts and cook for 10 minutes in boiling salted water, Drain and privatel skin.

    2. in the meantime boil in another pot the Brussels sprouts after having cleansed from the outer leaves.

    3. melt butter, salt and nutmeg. United in a soup tureen chestnuts and brussel sprouts (best if cut in half) and mix with melted butter.

    Vegetable soup recipe for cous cous autumn

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    brodo vegetale autunno
    Prepare a rich vegetable broth to cous cous with autumn vegetables allows us to give more flavor to the dish without using animal fat and then the advantage is that a great deal we can always have the basis for many dishes, from soups to soup to rice. To keep it if you don’t use everything you can put in the freezer Maybe putting it in containers for ice cubes to use already portioned for you.

    Ingredients for the vegetable broth for autumn cous cous (serves about 4 liters of broth)

    • 2 onions
    • 1 shallot
    • 2 garlic cloves
    • 1 courgette
    • 2 carrots
    • 1 leek (possibly only the green part)
    • 6 basil leaves
    • 1 stick of celery
    • 1 handful of parsley
    • 3 chard
    • 1 tablespoon extra virgin olive oil
    • Salt

    Preparation

    1. Lava well all the vegetables and flaws in pieces coarsely.
    2. Merge the vegetables in a pot with about 4 and a half litres of cold water.
    3. Put on the fire and leads to a boil.
    4. Add a pinch of salt and cook for about an hour.
    5. Deletes chunks of vegetables and use them for other preparations. If you want a less turbid broth filtralo with linen gauze.

    I have proposed this broth which I find very good in the preparation of couscous vegan with stewed vegetables, one of my favorites because the cous cous acquires an aroma and taste to try!

    This vegetable stock can be used with excellent results to prepare an imperial soup or soup, I also employed for a delicious vegan risotto of pumpkin flowers and mushrooms, I had only mushrooms (as seen in the photo) but next time I want to try with pioppini.

    Basic recipes without gluten: the white sauce

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    Besciamella senza glutine
    Make a béchamel sauce gluten is easy with this recipe that will allow you to prepare many dishes that are as this ingredient. Suffer from celiac disease involves the abandonment of many foods, but with some variation, you can also enjoy excellent dishes of tradition that created at the time. Vegetables au gratin, baked pasta or any other flavor that suggests your imagination.

    Ingredients for the sauce gluten (doses for 500 grams)

    • 50 g rice flour or white
    • 30 grams of organic gluten-vegetable margarine
    • 4 tablespoons of extra virgin olive oil
    • 500 ml milk goat
    • 1 grated nutmeg
    • 1 tablespoon salt

    Preparation

    1. Put the milk in a saucepan and bring to a boil.
    2. In the meantime put the margarine in a pan and dissolve flaw in focus.
    3. Combine flour and salt and then continuing to shoot with a wooden spoon.
    4. Pour the warm milk, boiling and add the nutmeg.
    5. Leads to a boil stirring and leave to cook gently for two or three minutes, until it will thicken up.

    If you don’t like the goat’s milk you can always prepare the béchamel sauce with soy milk.

    You can try these potatoes stuffed with ham and béchamel sauce, which even if they have the breadcrumbs that you can always replace it with gluten.