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our favourite italian recipes

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p. 1

CREPES TIJANA SAMBOR

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p. 2

INGREDIENTS ● ● ● ● ● ● ● ● 2 large eggs 1 small jar for Nutella 1 cup whole milk 1 cup all purpose flour pinch gray salt 2 tablespoons butter 4 tablespoons hazelnuts

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p. 3

PROCEDURE In a non-reactive bowl, whick together the egges and milk. In a separate bowl mix the flour and salt. In a small sauce pot or savte pan over low heat melt the butter and cook it until it is light brown. Add the egg and milk mix to the flour and salt and mi well so that there are no large clumps. Add the browned butter and mix being careful not to awerwork batter. It seems too thick, thin it out whit a little more milk or water. Let the batter rest for 1 hour prior to cooking creps. Lay the crepes out on a flat surface. Spread each crepe whit about 1 tablespoon ot hazelnut spread of Nutella.

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p. 5

SPAGHETTI WITH CLAMS

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p. 6

Ingredients 400 g Spaghetti 1 kg clams 1 clove garlic 1 bunch parsley Extra virgin olive oil Ground pepper Coarse salt 2 liters of water Utensils 2 pans a fork a colander a high pot

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p. 7

Preparation Soak the clams in a bowl for some hours, then pour the clams in a colander and rinse long as there is no more sand. Put the clams in a pan and cook until the shells open. Put 2 liters of water into a high pot and when it boils, cook the spaghetti for 10 minutes. In a pan pour a little oil and add a clove of garlic and cook for a few minutes. Add the clams and spaghetti and cook for a few minutes.

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p. 8



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p. 9

COOKIES

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p. 10

INGRIEDIENTS: -250 gr. butter -200 gr. sugar -2 eggs - 250 gr. flour -salt -1 teaspoon of baking powder -1 teaspoon of baking soda -120 gr. minced cornflakes -250 gr. dark chocolate chips

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p. 11

UTENSILS AND EQUIPMENT: -a mixing bowl -a tablespoon -a board - an electric mixer - baking paper

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p. 12

PROCEDURE MIX THE BUTTER AND THE SUGAR. THEN ADD THE EGGS,THE FLOUR BLENDED WITH THE BAKING POWDER, A PINCH OF SALT AND THE BAKING SODA, THE MINCED CORNFLAKES, THE DARK CHOCOLATE CHIPS. MIX WITH A TEASPOON AND FORM SOME BALLS (THE SIZE OF AN APRICOT). PLACE THEM ON A PLATE COVERED WITH BAKING PAPER AND MAKE SURE THEY HAVE ENOUGH SPACE TO RISE. BAKE AT 180° C FOR 10 MINUTES. FRANCESCO PIZZOLATO 26-03-2015

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p. 13

MARS BAR CAKE

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p. 14

EQUIPMENT AND UTENSILS 1. 2. 3. 4. 5. 6. a mixing bowl bowl meat tenderizer big tablespoon baking paper bakin tip openable

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p. 15

INGREDIENTS 70 grams of butter 4 mars chocolate bars 200 grams puffed rice cereal

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