Friday, March 14, 2008

Cody En Corbin Fisher

Recipes ...

And here's the best recipe for "sweet, salty or spicy" by our Lady Chef ....

CUPS RICH zabaglione

80 g meringues
6 yolks
2.5 dl.
milk 2 oranges, 80 grams of macaroons
20 gr. dark chocolate

First we are going to melt the chocolate. Then we work the sugar in a saucepan with the egg yolks until mixture is well worked, at this point we add the Marsala. We put the saucepan in a bain marie in a fire and cook it the zabaglione, which must be thickened and swollen, warm when we add the amaretti crumbs. Peel oranges and cut into slices, meringues break (we keep from 3-4 for decoration) go at this point to prepare the dish, put in a glass a bit 'of eggnog, a bit' of meringues, two slices of orange and continue so until we run out of ingredients, decorate with meringue pieces, a slice of orange and chocolate melted.


150 g dark chocolate 300 gr.
150 grams of flour. butter

a bit '
cocoa 1 / 2 tablespoon baking

3 eggs 150 gr. sugar

First we are going to melt the chocolate in a bowl with the yolks and sugar work well, add the flour, melt the butter and add the dough, put the cocoa, add baking powder and beat the egg whites with a little 'salt and add them to the dough, take a cake, the buttered and floured, pour the mixture and bake at 150 degrees for 40 minutes. When cool decorate as desired.


400 gr. pork tenderloin
200 gr.
100 grams of prosciutto. herbs (thyme, rosemary, sage, etc ...)
olive oil, salt, white wine

Clean up the thread, then we take the herbs and grind, we add the salt, pass the thread above this preparation and then wrap it in prosciutto, the tie with string. We have a pot in olive oil, the brown for 5-10 minutes, pour the white wine and bake for 15 minutes, let cool and then cut into slices and serve with the sauce, put a bit close 'fresh salad.

and do not miss the next recipe for intolerance to gluten and eggs!


Post a Comment