1. First of all, all ingredients, including eggs, must be brought to room temperature before use.2. Preheat the oven to 180 degrees. Wallpaper a tray with baking paper. The wallpaper will stay in place if you lightly grease the tray. The wallpaper is related to the art of the master chef.
the fluffiest bread made at MP (bread machine) 300 ml. water (milk) 2 tablespoons olive oil 1 teaspoon sugar (honey) 1 teaspoon salt 5 gr. dry yeast or 20 gr. fresh yeast 550 gr. white flour Servings: 10 Preparation time: less than 15 minutes RECIPE PREPARATION Italian white bread: I used Program 1 - 1 Kg basic bread - Dark crust.
The smoked ribs are cut into pieces, put in a large pot to boil. Cut the onion into small pieces, the carrots and parsnips into rounds, the tomatoes into cubes, the celery is put on the large grater, the mushrooms are cleaned well and cut into slices. All the vegetables are put. in a large frying pan in olive oil and then add to the soup pot.
Wash the vegetables. Chop the onion, carrot and small pepper, then sauté them in 2-3 tablespoons of oil + 2-3 tablespoons of water. When they have softened, add the diced chicken breast. Fill with enough water to cover the chicken breast. Meanwhile, cut the potatoes into cubes and put them in cold water until it is their turn to enter the pot.
Green Beans, Peas, and Turnips in Warm Vinaigrette Recipe Ingredients2 tablespoons red wine vinegar1 pound slender green beans, trimmed, cut in half on diagonal1 pound 2- to 2 1/2-inch white turnips, each cut into 16 wedges1 cup shelled fresh peas or frozen peas, thawed2 tablespoons chopped fresh dill2 tablespoons chopped fresh Italian parsley2 tablespoons chopped fresh mintRecipe PreparationWhisk oil, vinegar, and salt in medium bowl to blend.
A quick and easy recipe for fish sautéed in olive oil, with Italian herbs and fresh tomatoes.Photography Credit:Elise BauerPlease welcome Hank as he shares one of his favorite ways of preparing fish with fresh garden tomatoes. ~EliseTomatoes and fish are a natural pairing. Their sweetness and acidity livens up lean, white fish such as cod, walleye or sole, and it cuts some of the fattiness of oilier fish such as bluefish and mackerel.