Here in Iceland I don’t have a very large selection of ingredients, I have to be happy with the shop the family I live with does, but I don’t give up and I try always to elaborate the few
Baked sweet and sour chickpeas with onions, peppers and tomatoes
A vegan second course with a sweet taste, very fast and easy, colorful and alternative! Time of cooking 20 minutes Servings 2 What did I use a baking tray, a wooden spoon, a cutting board, a knife Ingredients Boiled chickpeas:
Pork medallions with sauces combo
This second course results refined without being particularly expensive and it is, as all the other recipes I suggest you, very simple… the two sauces give one taste and the other sweetness and both are really good with the sweet
Chicken rags on peas and corn cream
This recipe has been thought to let people who don’t really like beans and corn eat them, for purely personal satisfaction. I wanted to give myself a try! So I acted like mums do with children: if they don’t eat
Turkey’s burgers
Tired of already made turkey burgers, I personalized the basic recipe of the homemade ones adding some vegetables to make them sweeter. Time of cooking 20 minutes Servings 6 What did I use A cutting board, a knife for meat,
Lamb bundles with mortadella, ham and cheese
Here ‘s another recipe of the chef Marco Olivieri on the theme “no waste recipes after Easter lunch” gave me by the school of La Cucina Italiana in Milan. The brisée is presented already prepared. Time of cooking 30 minutes
Fishballs with stewed carrots and cherry potatoes and paprika leek
This dish was born to let fish taste more tasty for people who don’t like it too much in a natural way and it was thought also for people intolerant to gluten who don’t want to renounce to quality and
Tuna fillet in white wine
I don’t usually prepare stewed fish, because I prefer it baked in the oven, but in this case I was happily surprised: I had few tuna fillets and I didn’t have the possibility to use the oven, so I decided
Clubhouse sandwich
Making ethnic recipes (ethic for an Italian person of course)is not always so easy, because of ingredients not so easy to find or cooking methods we’re not use to… but it’s not the case of this recipe from New York.
Rabbit loin with herbs
This recipe is really fragrant and appropriate for these autumn evenings. I thought it for a dinner with friends, easy but never renouncing to the taste. Time of cooking about half an hour Servings 4 What did I use a