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Italian prawn guazzetto with chickpeas recipe

Italian prawn guazzetto with chickpeas recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Seafood sauce

Italian guazzetto is a technique of quickly cooking and serving food in a sauce. Serve with crusty bread to mop up the sauce!

10 people made this

IngredientsServes: 6

  • 600g medium prawns, peeled and deveined
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, skin on, slightly crushed
  • 1 sprig fresh rosemary, chopped
  • 1 pinch chilli flakes
  • 1 tablespoon tomato puree
  • 300g chickpeas, cooked and drained
  • salt and pepper, to taste
  • extra virgin olive oil, as needed
  • crusty Italian bread, for serving

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Heat 3 tablespoons oil in a pan over medium heat; add garlic clove, chopped rosemary leaves and chilli flakes. Stir in tomato puree. Add chickpeas and pinch of salt. Cook for a few minutes over medium heat; if it gets too dry add 1 or 2 tablespoons of chickpea cooking water or vegetable stock - the sauce should be a bit runny.
  2. Add the prawns and cook for 1 or 2 minutes, or until coloured. Remove from heat and season to taste with salt. Discard garlic clove.
  3. Serve with a drizzle of olive oil, some freshly ground black pepper and a slice or 2 of toasted crusty bread.


This quantity of ingredients are for 6 to 8 people if served as a starter, 4 servings if used as a main dish.

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Reviews & ratingsAverage global rating:(1)

Prawns involtini with chickpeas and pimento

Mum would wrap prawns with any kind of cold cuts that we had —pancetta, prosciutto, ham— and then fasten them with little skewers. Then she’d cook the prawn skewers on top of the chickpea ragù in the oven. It’s very difficult to stop eating this dish once you start. Make sure you have some good bread around to scoop up the chickpeas and the “guazzetto”.

All Recipes

Calories: 370
Total Fat: 6 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 170 mg
Total Carbohydrate: 69 g
Dietary Fiber: 6 g
Sugars: 52 g
Protein: 13 g
Potassium: 1057 mg
Vitamin A: 1251 IU (25%)
Vitamin C: 159 mg (260%)
Calcium: 478 mg (50%)
Iron: 1.02 mg (6%)

Exchanges: 2 fruit, 1 reduced-fat milk, 2.5 other carbohydrate, .5 fat

Chicken Stuffed Peppers

  • 2 pounds ground chicken
  • 2 tablespoons chopped parsley
  • 4 cloves garlic, chopped
  • 1 teaspoon chopped shallot
  • 1 stalk fennel, diced
  • Salt and pepper, to taste
  • 4 large bell peppers
  • In a large bowl combine chicken and parsley, garlic, shallot, fennel, salt and pepper until just blended.
  • Remove tops from peppers and clean out the seeds.
  • Fill each pepper with chicken mixture.
  • Bake in Oster® Toaster Oven at 350° for 1 hour or until juices run clear.

Lemon Strawberry Smoothie

  • 1 cup reduced-fat (2%) milk
  • 2 tablespoons lemon juice
  • 1 cup frozen strawberries
  • 1/2 cup plain yogurt
  • 1 tablespoon sugar
  • Pour milk and juice into My Blend™ sports bottle. Add strawberries, yogurt and sugar. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Calories: 320
Total Fat: 7 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 200 mg
Total Carbohydrate: 51 g
Dietary Fiber: 3 g
Sugars: 39 g
Protein: 15 g
Potassium: 889 mg
Vitamin A: 532 IU (10%)
Vitamin C: 74 mg (120%)
Calcium: 520 mg (50%)
Iron: 72 mg (6%)

Exchanges: 1 fruit, 2 reduced-fat milk, .5 other carbohydrate

Peachy Razz Refresher

  • 3/4 cup reduced-fat (2%) milk
  • 1/2 cup orange juice
  • 1 cup frozen sliced peaches, broken in half
  • 6 ounces vanilla yogurt
  • Pour milk and juice into My Blend™ sports bottle. Add peaches and yogurt. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Steamed Ginger Bass with Snow Peas and Jasmine Rice

  • 6 4-ounce pieces striped bass fillet with skin (1-inch thick), or substitute tilapia
  • 1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
  • 1 bunch scallions, cut lengthwise into very thin matchsticks
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 pound fresh snow peas
  • fresh cilantro, to garnish
  • jasmine rice, cooked
  • Place fish fillets on bottom tier. Pat fish fillets dry and sprinkle ginger and half of scallions evenly on top of fish.
  • Combine soy sauce and sesame oil in a small bowl and drizzle evenly over fillets.
  • Steam until fish is just cooked through, 15.
  • After 10 minutes, add snow peas to top tier and steam with fish for last 5 minutes.
  • Top fish with remaining scallions and garnish with fresh cilantro.
  • Serve bass with snow peas and warm jasmine rice.

Cucumber Dill Sauce

  • 2 cups low-fat sour cream
  • 1 cucumber, peel left on, grated (reserve any juice)
  • 2 to 3 tbsp red onion, finely minced
  • 2 to 3 tbsp lemon juice, freshly squeezed
  • 1 bunch, fresh dill, minced
  • Dash balsamic vinegar
  • salt and pepper, to taste

Wine Biscuits

  • 1/4 cup sugar
  • 3 cups all-purpose unbleached flour
  • 1-1/2 cups semolina flour
  • 1 tablespoon plus1 teaspoon baking powder
  • 1-2 tablespoons coarse ground black pepper (or to taste)
  • 1 cup dry Burgundy table wine
  • 1 cup vegetable oil
  • 4 tablespoons grated Parmesan cheese
  • 2-3 tablespoons finely chopped fresh rosemary or lavender
  • 1 egg beaten with 1 tablespoon water for glazing
  • Preheat oven to 350 degrees.
  • Add sugar, flour, baking powder, and pepper to food processor bowl. Pour liquids in the feeding tube while processing. Dough will form one big ball. (Or you may put all the dry ingredients in a large bowl and work in the wet ingredients by hand.)
  • Remove dough and divide into 3 equal portions.
  • Knead cheese into one portion, rosemary into the second portion, leaving third portion as-is.
  • Roll each portion of dough 1/4 inch thick, and cut shapes with a cookie or biscuit cutter. * Brush the tops of biscuits with egg mixture. Bake biscuits on cookie sheet about 20 minutes or until slightly golden. Remove biscuits. When completely cooled, biscuits should be crispy.
  • Makes about 80 biscuits
  • *Traditionally these biscuits are cut into teaspoon-sized balls and rolled pencil thin, then the ends are joined to form a circle. They are baked twice to make them crispy

Monte Cristo Sandwich

  • 8 slices firm-textured sliced white or whole wheat bread
  • Dijon mustard
  • 6 ounces sliced smoked ham, such as Black Forest or Westphalian
  • 6 ounces sliced Swiss cheese
  • 6 ounces sliced roasted turkey breast
To Make the Batter
  • In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt.
  • Dip each sandwich on both sides into the batter coating evenly.
  • Spread one side of each slice of bread with some of the mustard.
  • Top 4 of the slices with some of the ham, cheese, and turkey.
  • Top each with 1 slice of the remaining bread, pressing down to form 4 compact sandwiches.
  • Add the sandwiches to Oster® Sandwich Maker. Cook for 5 minutes until golden brown.

So Easy Chicken and Dumplings

  • 4 cups vegetable broth
  • 40 small potatoes, peeled and cut into 8ths
  • 2 large carrots, peeled, cut into 1/2-inch-thick rounds
  • 1 large parsnip, peeled, cut into 1/2-inch-thick rounds
  • 1 leek, well rinsed and cut in into 1/2 rounds, green and white parts
  • 3 stalks celery, cleaned, trimmed and cut into 1/2 slices
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup dry white wine
  • 2 cups cooked chicken, left over or purchased from market, cut into 1 inch chunks
  • 3/4 cup whipping cream
  • 2 tablespoons cornstarch
  • 1 cup all purpose baking mix
  • 1/3 cup milk
  • 1/2 cup grated cheddar cheese, optional
  • 1 tablespoon chopped fresh Italian parsley, optional
  • Add first nine ingredients to Oster Rice Cooker set cooker to Cook setting.
  • Cook until vegetables are just tender (about 40 minutes). Add chicken and stir.
  • Mix cream and cornstarch in medium bowl. Push vegetables to the side and stir liquid into pot. When well blended, stir meat and vegetables to coat evenly. Mix baking mix and milk together until soft dough forms. Drop by tablespoonfuls into hot stew. Cover pot and cook for 10 - 15 minutes.
  • If desired sprinkle, cheese and parsley on top of dumplings just before serving.

Chile Corn Chowder

  • 6 green chiles, roasted, peeled, stems and seeds removed, chopped
  • 3 cups chicken broth
  • 1 potato, peeled and diced
  • 1 medium onion, chopped
  • 2 cups whole kernel corn
  • 1 cup grated cheese
  • 1 cup heavy cream
  • Combine all ingredients, except the cheese and the cream, in a large pot and cook over a low heat until the potatoes are done.
  • Add the cream and cheese. Heat until cheese has melted.
  • Optional: For a heartier soup, add cooked diced or shredded chicken before adding the cheese.

Toaster Petite Italian Hazelnut Chocolate Spread Puffs

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  • 1 large egg, beaten to blend with 1 tablespoon water (for glaze)
  • 1/2 to 3/4 cup chocolate-hazelnut spread, such as Nutella
  • Sanding sugar or granulated sugar
  • Brush top of each puff pastry square with egg glaze. Place 1 teaspoon of spread on edge of 1 pastry square.
  • Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. (Can be made 1 day ahead. Cover pastries and remaining egg glaze with plastic wrap and refrigerate.)
  • When ready to bake, line Oster Toaster Oven tray with parchment paper or non-stick foil.
  • Set Oster Toaster Oven to 400°F.
  • Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar.
  • Place 6 pastry rolls on foil, seam side down about 1 inch apart.
  • Bake until pastries are golden brown, about 15 minutes.
  • Repeat with remaining rolls.
  • Serve warm or at room temperature.

Whoopie Pies

  • 1/2 cup shortening
  • 2 cups all purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup shelled pistachio nuts, finely ground (in processor or by hand) - reserve some whole for garnish
  • 1 egg
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1 pint heavy whipping cream
  • 16 ounces dark chocolate frosting
  • Beat shortening on high speed of Oster® Hand Mixer.
  • Mix baking soda, salt, cocoa, and flour together. Add lemon juice to milk and stir for 30 seconds.
  • To shortening add 1/2 the flour mixture, 1/2 the milk mixture and all the sugar, vanilla ªnd egg. Beat until well mixed. Add the remaining flour, nuts and milk mixture and beat until blended.
  • Drop 1/2 cup of batter 2 inches apart on ungreased cookie sheet.
  • Bake at 350°, on ungreased cookie sheets, for 15 to 20 minutes or until edges are firm. ¬ool.
  • Whip cream (add sugar if desired) with Oster® Hand Mixer and spoon or pipe cream on to ¯lat side of 1 cookie. Then place another cookie (rounded side up) on top of the cream. Heat frosting in microwave until just melted. Immediately pour over prepared whoopie pies.
  • Garnish with reserved pistachio nuts if desired.

Frozen Berry Jam

  • 1-3/4 cups sugar
  • 1 package (10-12 oz) frozen berries (strawberries and raspberries are ideal)
  • 1 pouch (3 oz) liquid fruit pectin
  • 1 tbsp lemon juice
  • Combine ingredients into bread pan.
  • Select Basic setting. Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers cover. Refrigerate to set. Makes about 3 cups.

Honey Mustard Chicken with Spicy Pecan Cornflake Crust

  • 1 cup Dijon mustard
  • 1 cup honey
  • 3 pounds skinless chicken thighs and/or breasts
  • 1 teaspoon cayenne pepper
  • 18 ounces cornflake cereal, pulsed in food processor until flakes are crumbs
  • 1/2 cup pecans, chopped
  • Nonstick pan spray
  • Olive oil, for drizzling
  • Mix the mustard and honey together in a medium shallow bowl.
  • Thoroughly coat the chicken on both sides.
  • Combine cayenne pepper, cornflakes and pecans in another shallow bowl.
  • Spray baking pan with nonstick spray and place breasts in pan.
  • Drizzle top with olive oil.
  • Bake at 375°F for 40 minutes or until chicken reaches internal temperature of 170°F and is no longer pink in center.

Pomegranate Power Smoothie

  • 3/4 cup pomegranate juice
  • 1/2 cup reduced-fat (2%) milk
  • 1 cup frozen blueberries
  • 1/2 cup raspberry sherbet
  • 2 tablespoons honey
  • Pour juice and milk into My Blend™ sports bottle. Add blueberries, sherbet and honey. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Calories: 480
Total Fat: 4.5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 110 mg
Total Carbohydrate: 110 g
Dietary Fiber: 4 g
Sugars: 101 g
Protein: 7 g
Potassium: 268 mg
Vitamin A: 232 IU (4%)
Vitamin C: 4 mg (6%)
Calcium: 219 mg (20%)
Iron: 0.47 mg (2%)

Exchanges: 3 fruit, .5 reduced-fat milk, 3.5 other carbohydrate, .5 fat

Basmati Spinach Pilaf

  • 4 tbsp unsalted butter
  • 3 bunches spinach, stems trimmed
  • 2 tsp salt
  • 1 large onion, diced
  • 1 tbsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 cup basmatic rice, cooked
  • 2 tomatoes, peeled, seeded and diced
  • 1/4 cup golden raisins (optional)
  • Melt 2 tbsp butter in large sauté pan over med/high heat. Add spinach and salt and saut'e until leaves wilt, about 2-4 minutes. Remove spinach and set aside. Melt remaining butter and sauté onions until lightly browned. Reduce heat, add ground spices and stir briefly. Add cooked rice, tomatoes, spinach and optional raisins. Cook just enough to heat rice, stirring well to combine. Serve warm.

Greek Style Marinated Cucumber

  • 2 cucumbers
  • 1 medium onion
  • 1/2 red bell pepper
  • 1 cup plain yogurt
  • 1/4 cup fresh dill leaves, stems removed
  • 2-3 slices feta cheese
  • Peel or don't peel cucumbers, depending on your taste.
  • Slice cucumbers, onion and peppers in Oster® Food Processor using the slicing side of the slicing/shredding disk.
  • Place sliced vegetables in large bowl. Add yogurt and dill to Oster® Food Processor bowl and pulse 2 or 3 times.
  • Refrigerate for 1 hour.
  • Feta cheese may be crumbled on top of salad or slices may be placed on top with dill sprigs for garnish.

Mango, Brie and Avocado Quesadillas

  • 1 lb brie
  • 1 ripe mango
  • 2 roasted Poblano peppers, peeled
  • 1/2 yellow onion
  • 1/2 bunch fresh cilantro
  • 1 ripe avocado
  • 1 package whole wheat tortillas
  • 2 tbsp safflower oil
  • Chop the onion and blanch for 10 minutes drain the water and set aside.
  • Warm the brie to room temperature. Clean and cube the mango and avocado chop the cilantro.
  • On a tortilla, spread the brie and layer the mango, onion, pepper, avocado and cilantro top with another tortilla and lightly brush each side with safflower oil.
  • In a skillet, cook on each side until lightly browned and inside melts. Cut into quarters and serve with mango or a tomato-based salsa.

Mushroom Soup with Garlic Cheese Croutons

  • 1 large onion, coarsely chopped
  • 1 pound Portobello mushrooms, cleaned, wiped dry, and chopped
  • 1 1/2 cups chicken broth
  • 1/2 cup sherry
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh thyme
  • 1 teaspoon Kosher salt
  • 8 slices French bread
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or finely minced
  • 2 cups whole milk
  • pepper to taste
  • 1/3 cup heavy cream, optional
  • Add onions to lower steaming bowl and steam for 7 minutes. Add mushrooms to onions and steam for an additional 7 minutes or until mushrooms and onions are tender and soft.
  • Transfer mushrooms and onions to large saucepan. Over medium heat, add broth, sherry, parsley, thyme and salt to mushroom and onion mixture. Cook for about 20 minutes.
  • While mushroom mixture is cooking, make garlic croutons.
  • Preheat broiler. Place bread slices on cookie sheet. Mix oil and garlic in small bowl, and brush on top of bread slices. Broil until golden brown, about 4 minutes. Flip slices over and brush tops with remaining oil mixture. Broil until golden brown and set aside for later use.
  • Transfer mushroom mixture to large bowl and puree with hand blender until smooth. Return mixture to saucepan and add milk. Season with pepper to taste. If mixture is too thick, add more milk to desired consistency. If mixture is too thin, add heavy cream. Do not boil soup. Ladle into bowls, top each bowl with garlic crouton.

Tuscan Mussel Soup with White Beans (Guazzetto di Cozze e Cannellini)

  • 4 1-inch cubes peasant bread
  • 1 clove garlic, peeled
  • extra-virgin olive oil
  • pinch of salt
Mussel Soup:
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons butter
  • 2 teaspoons garlic, minced
  • 2 bay leaves
  • 48 mussels, washed
  • 1-1/2 cups dry white wine
  • pinch of crushed red pepper flakes
  • 1/2 cup cannellini beans boiled (reserve 1/2 cup of liquid)
  • 4 tomatoes, blanched, seeded and diced
  • 4 teaspoons chopped Italian parsley
  • salt and white pepper
  • Toast bread cubes lightly in an Oster® Toaster Oven until golden brown.
  • Rub toasted croutons with garlic clove.
  • Drizzle with olive oil and season with salt. Set aside.
Mussel Soup:
  • In a saucepan, gently saute minced garlic and bay leaves in oil and butter do not brown.
  • Add mussels, white wine and red pepper flakes.
  • Cover, and steam open mussels.
  • Off heat, remove mussels from pan and extract them from their shells. Set aside.
  • Add the reserved cannellini bean liquid to pan.
  • Add beans, diced tomato and chopped parsley.
  • Add salt and white pepper to taste.
To Serve:
  • Heat soup bowls.
  • Place one crouton in each.
  • Add cleaned mussels to soup, ladle over croutons and serve immediately.

Yams with Maple Pecan Glaze

  • 2 to 3 pounds yams, peeled and cut into 2-inch chunks
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup pecans, toasted and then coarsely chopped
  • Kosher salt and pepper, to taste
  • Place yam chunks in lower tier and steam until bright in color and tender and easily pierced with fork, about 20-25 minutes.
  • While yams are cooking, combine butter, brown sugar and maple syrup in medium saucepan.
  • Heat until mixture starts to boil and then reduce heat to low.
  • Stir for another minute and remove from heat.
  • Transfer steamed yams to serving bowl or platter.
  • Thoroughly coat and mix yams with buttery syrup mixture and then top with toasted pecans.

Start-the-Day Smoothie

  • 1 cup reduced-fat (2%) milk
  • 1/2 teaspoon vanilla
  • 1 1/2 cups frozen sliced peaches, broken in half
  • 6 ounces vanilla yogurt
  • Pour milk and vanilla into My Blend™ sports bottle. Add peaches and yogurt. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Gorgonzola and Pancetta Polenta

  • 1/2 cup butter
  • 1/4 cup shallots, peeled and chopped
  • 2 cups chicken broth
  • 2 cups milk
  • 1 1/2 cups coarse grain yellow polenta
  • Cooking spray or butter for greasing muffin tins
  • 8 ounces Gorgonzola cheese
  • 1 cup heavy cream
  • 1 1/2 cups pancetta (or cooked ham), cut in 1 inch cubes
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon Kosher salt
  • pepper to taste
  • 1/4 cup Parmesan cheese, grated, for sprinkling and passing
  • In skillet, over medium heat, melt butter.
  • Add shallots and cook and stir until tender.
  • Transfer mixture to rice cooker bowl.
  • Add chicken broth, milk and polenta to rice cooker bowl.
  • Stir ingredients together.
  • Close lid and set to Cook setting. Remove cover and stir polenta a few times throughout cooking cycle.
  • Grease 12 cups of muffin tins with cooking spray or butter.
  • Once machine switches to Keep Warm, stir in cheese, cream, ham and basil.
  • Add salt and pepper to taste.
  • Divide polenta among 6 muffin cups, filling to the top.
  • Allow polenta to come to room temperature.
  • Polenta can be covered with plastic and refrigerated for up to 24 hours.
  • When ready to use, preheat oven to 400°F, and remove polenta from tins.
  • Place on roasting pan brushed with cooking spray or oil.
  • Sprinkle with Parmesan cheese and bake for about 20 minutes. Serve immediately.

Chicken and Black Bean Tamale Pie

  • 1 lb boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • Vegetable oil for frying
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 medium cloves garlic, minced
  • 2 tsp chile powder
  • 1/2 lb mushrooms, washed and quartered
  • 15 oz can tomatoes, chopped with juice reserved
  • 1/2 tsp red wine vinegar
  • 1/2 cup water
  • 4 oz can, diced green chile
  • 14 oz can, black beans, drained and rinsed
  • 4-1/2 to 5 oz. soft goat cheese
  • 1/2 cup yellow corn meal
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted shortening
  • Preheat oven to 350°F. Cut chicken into 1/2-inch dice and toss with salt and pepper. Coat bottom of Oster® electric skillet lightly with oil and heat over medium heat. When hot add the chicken and fry, stirring occassionally, just until chicken is no longer pink on the surface. Remove chicken and set aside.
  • Add a little more oil to the skillet and reduce heat to medium. Add onion and green paper and cook until softened, about 4 minutes.
  • Add chiles, garlic, chili powder and mushrooms and cook about 5 minutes, until mushrooms have lost their raw appearance. Increase heat to medium high and add chopped tomatoes, vinegar and water. When mixture reaches a boil, add rinsed black beans and chicken. Cut in goat cheese and swirl to melt.
  • Pour mixture into an ungreased 9 x 13" nonstick pan. Set aside.
  • Prepare topping: Mix dry ingredients in bowl. In separate bowl, whisk together egg and milk. Add to dry mixture and then whisk in shortening. Spread batter evenly over top of casserole with a rubber spatula.
  • Bake in preheated oven 30-35 minutes until top is brown. Serves 6.

Mustard and Herb Pork Tenderloin with Roasted Potatoes

  • 1 1/2 - 2 pound pork tenderloin
  • 3 tablespoons Dijon Mustard
  • 3 tablespoons fresh rosemary, stemmed and chopped
  • 3 tablespoons fresh thyme, stemmed
  • 1 tablespoon Kosher salt, plus additional for potatoes
  • 1 teaspoon freshly cracked black pepper, plus additional for potatoes
  • 5 cloves garlic, peeled and minced
  • 6 small Yukon Gold Potatoes, quartered
  • 2 tablespoons olive oil
  • Preheat toaster over to 375°F.
  • Coat pork with Dijon Mustard.
  • In a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme, salt, pepper and garlic.
  • Spread over pork tenderloins and place in a large baking dish that fits comfortably inside toaster oven.
  • Spread potatoes around pork drizzle with olive oil.
  • Sprinkle potatoes with salt and pepper and remaining 1 tablespoon of rosemary and thyme.
  • Cook for 1/2 hour or until pork tenderloin are no longer pink in the center.
  • Remove pork, cover with foil and set aside.
  • Check potatoes by piercing with fork to see if tender and cook for an additional 15-20 minutes if necessary.

Thai Cabbage Apple Slaw

  • 2 gala apples, cored and cut into matchsticks
  • 3 cups shredded green cabbage
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp chopped peanuts
Thai Sesame Dressing
  • 1/4 cup rice vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • In a large bowl, combine apples and cabbage. Mix all dressing ingredients and toss with apple mixture (Chill for at least 11 hour to blend flavors, or up to 12 hours.) Garnish with sesame seeds and peanuts.

Lemon Strawberry Mint Granita

  • 8 ounces frozen strawberries
  • 2 cups ice cubes
  • 1/3 cup sugar
  • 4 mint leaves
  • 1/2 cup lemon juice, about 4 lemons
  • Save lemon shells *
  • Juice lemons in Oster® Juicer.
  • Place juice, sugar, mint and strawberries into a food processor or blender with ice.
  • Serve immediately or freeze. If frozen solid, reprocess before you serve.
*Lemon shells may be used as cups to serve granita
  • Clean out shells removing all lemon pulp.
  • Cut thin slice off bottom so shell sits flat.
  • Place shell in crushed ice to keep cold.
  • If you need more lemon shells, just make extra lemon juice and save the additional juice for lemonade or cooking.

Tomatillo Salsa

  • 1 pound fresh tomatillos (about 12 large), husked
  • 2 jalapeño peppers or serrano chiles,* seeded and minced
  • ½ small red onion, cut into chunks
  • 1⁄4 cup coarsely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • 1⁄2 teaspoon salt
  • Cut tomatillos into quarters if large and halves if small. Place half of tomatillos in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until ¯i nely chopped. Transfer to large bowl repeat with remaining tomatillos.
  • Add cilantro, jalapeños and onion to blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Add mixture to tomatillos drain excess liquid, if desired.
  • Stir in lime juice, oil and salt. Cover and refrigerate at least 1 hour or up to 2 days to allow flavors to blend.

Steamed Artichokes with Parmesan Pesto Butter

Parmesan Pesto Butter
  • 2 sticks unsalted butter
  • 1/2 teaspoon lemon zest
  • 1 tablespoon prepared pesto sauce
  • sea salt, to taste
  • ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh Italian parsley
  • With a large knife, cut stems off artichokes so they sit flat on the plate. While working with one artichoke, place others in a large bowl of water to which you added the lemon juice. This will prevent the artichokes from discoloring. Cut off top third of artichoke. With a pair of kitchen shears clip points off remaining bottom outer leaves. Repeat with remaining artichokes.
  • Fill the Oster Steamer according to the directions. Sprinkle artichokes with salt and steam artichokes for 30 – 32 minutes (depending on their size) or until one of the outer leaves pulls out easily.
  • Set artichokes upside down in a glass or stainless steel vessel and keep warm. At this point while the butter is melting you may want to take the artichokes and pull out the center leaves from, which should come out together like a small funnel and then with a teaspoon, remove the choke from the cavity or each person may do this for themselves. (Do not use aluminum foil to cover.)
  • In the Oster Steamer rice bowl place butter, zest, pesto, salt and pepper. Place bowl in steamer and steam for 7 minutes or until all the butter is melted. Remove bowl from steamer and stir in Parmesan cheese and parsley. Place artichokes upright in serving dish and pour sauce all over, making sure to get in between the leaves.

Baked Eggplant

  • 2 lb eggplant, sliced thin
  • 2 tsp cumin
  • 3/4 cup prepared tomato sauce
  • 1/2 cup onion, finely chopped
  • 2 tbsp butter
  • salt and pepper
  • Preheat oven to 450°F. Bake eggplant on a lightly oiled cookie sheet until cooked through, about 7 -10 minutes. In a skillet, fry onion in butter until translucent. Add the tomato sauce and cumin. Simmer for 20 minutes. Adjust salt and pepper, and add the eggplant. Simmer for another 5 minutes and serve warm.

Fresh Blackberry Cobbler

  • 3 cups unbleached all-purpose flour, sifted
  • 1-3/4 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1/2 pound frozen unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons frozen lard, cut into thin slices
  • 8 to 12 teaspoons ice water
  • 5 sugar cubes, crushed
  • 8 cups fresh blackberries, tops removed
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • pinch of salt
  • 1/2 teaspoon freshly grated nutmeg
  • 4-1/2 tablespoons unsalted butter, sliced thin
  • In a large mixing bowl, combine flour, salt and granulated sugar. Cut in butter and lard pieces with pastry blender until mixture resembles very coarse meal do not overmix. Form a well in middle of mixture and begin incorporating water, 1 tablespoon at a time, until mixture just begins to cling. Mixture should hold together but should not feel damp. Divide dough in half. Wrap each half in waxed paper and refrigerate at least 1 hour before rolling out. On a cold floured surface, roll out half the dough and line a 2-inch-deep, 2-quart oval baking dish. Cover dish and any excess dough with waxed paper and refrigerate.
  • When ready to assemble cobbler, preheat oven to 425°. Remove remaining dough from refrigerator and roll out top crust to fit dish. Fill pastry-lined dish with berries. In a small bowl, mix together sugar, cornstarch and salt. Sprinkle over berries. Top with nutmeg and 3 tablespoons of butter. Cut any leftover pastry into 2-inch pieces and mix into berries. Moisten rim of dough in baking dish. Fit top pastry over dish and seal edges of dough together inside dish rim. Cut a few slits in center to allow steam to escape. Sprinkle crushed sugar cubes on top of pastry. Dot with remaining butter slices. Place dish on baking sheet in preheated oven for 20 minutes. Reduce heat to 375° and bake for 30 to 40 minutes more, or until crust is a deep golden brown.
To Serve

Pork Chops in Bacon Cream Sauce

  • 2 tablespoons flour
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 4 boneless pork loin chops, about 1 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 8 slices bacon, cooked and diced
  • 5 green onions, chopped
  • 3/4 cup dry white wine
  • 1/2 cup half and half
  • 1 tablespoon prepared pesto sauce
  • Mix flour with salt pepper and garlic powder then dredge pork chops in flour mixture.
  • Heat butter and oil in Oster Electric skillet. Brown the pork chops on medium heat for about 7 minutes on each side.
  • Add the bacon and green onions. Cook for about 4 minutes.
  • Add the wine and cream cover and simmer for 10 to 12 minutes, or until chops are tender.
  • Remove the pork chops to a warm serving plate. Simmer cream sauce for 3 minutes longer, add pesto to the sauce and stir to blend in. Serve immediately.

Anti-Stress Smoothie

  • 1 cup vanilla soymilk
  • 1 banana, broken into pieces
  • 3/4 cup frozen blueberries
  • 1/2 cup vanilla frozen yogurt
  • 1/8 teaspoon dried lavender, optional
  • Pour soymilk into My Blend™ sports bottle. Add banana, blueberries, frozen yogurt and lavender, if desired. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Cinnamon Toast

  • 1 tablespoon brown sugar
  • 2 teaspoons margarine, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 2 slices whole wheat or multigrain bread
  • Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
  • Spread each bread slice with equal portions of the mixture.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • Prep: 10 minutes
  • Total time: 30 minutes.

Spinach, Artichoke and Feta Dip

  • 1/2 cup thawed frozen chopped spinach
  • 1 cup marinated artichokes, undrained
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon black pepper
  • Place spinach in small microwavable «owl microwave on HIGH 2 minutes.
  • Combine artichokes and spinach in Oster® Versa™ Performance Blender. Pulse 5 seconds to blend. Add feta cheese and pepper. Pulse in (10-second) intervals, scraping down side of blender between intervals as needed, until mixture is well blended but not completely smooth.

Garlic Shrimp Casserole

  • 1 tablespoon butter
  • 2 tablespoons bread crumbs
  • 2 pounds shrimp (10 per pound size is best)
  • 1 tablespoon extra-virgin olive oil
  • 1 finely chopped onion
  • 2 chopped celery ribs
  • 3 garlic cloves
  • 3 cups chick stock or broth
  • salt and pepper, to taste
  • 1-1/2 cups converted rice
  • 1 tablespoon Italian parsley, chopped
  • 1/2 tablespoon lemon juice
  • 1/2 cup low-fat sour cream
  • 1/4 cup grated Parmesan cheese
  • *Begin by preparing the casserole dish. Butter then sprinkle evenly with breadcrumbs.
  • Pre-heat Oster® InspireTM Toaster Oven to 325oF.
  • Peel, de-vein, and cut shrimp lengthwise.
  • In a medium size saucepan heat the olive oil on medium heat.
  • Saute the onion, garlic, and celery in the olive oil. Add the rice, stirring frequently and watching the heat, making sure not to brown the ingredients. Add the broth and allow to come to a boil.
  • Remove from heat and stir in lemon juice, lemon zest, and parsley, then fold in sour cream and raw shrimp and pour into prepared casserole dish.
  • Sprinkle with cheese.
  • Cover the casserole with aluminum foil. Bake in Oster® InspireTM Toaster Oven at 325oF for 30 minutes. Remove the foil just 10 minutes before finished cooking.
  • Serve hot from the oven.

Tropical Papaya Smoothie

  • Place papaya and yogurt in Oster® Hand Blender cup, whirl until smooth.
  • Add ice while continuing to blend. A small amount of ice will make a cool smoothie drink.
  • A large amount of ice will make a shake-like consistency.

Chocolate Almond Cream Cheese Tart

  • 4 tablespoons butter
  • 1 1/2 cups mint cookie crumbs
  • 1 tablespoon granulated sugar
  • 9 inch tart pan or pie pan
  • 3/4 cup toasted slivered almonds
  • 4oz dark chocolate broken into 1/2 inch bits
  • 8oz cream cheese
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1/4 cup heavy cream
  • 1 tablespoon coffee flavored liquor
  • 1 tablespoon granulated sugar
  • Preheat oven to 350 degrees
  • Place butter, crumbs and sugar in blender jar and cover jar with lid. Push On, then push Medium /Blend process until well blended. Remove crumb mixture from jar and place in tart pan. Press mixture evenly into pan bottom and sides. In a clean jar place almonds and push Food Chop.
  • When cycle is done remove almonds and set aside. Add chocolate, cheese, 1/2 cup sugar, egg yolks, cream, and liquor to jar and cover jar with lid. Push Food Chop and process to the end of cycle. Then push Max Pulse 3 or 4 times until well blended. Pour mixture into the prepared pan. Press almonds on top of cheese mixture and sprinkle with 1tablespoon of sugar.
  • Bake at 350 degrees for 20-25 minutes (until set).

Vegetable Fajitas with Spicy Salsa

  • 3 whole medium tomatoes
  • 1 small onion, unpeeled
  • 1 jalapeño pepper*
  • 6 cloves garlic, unpeeled
  • Juice of 1 lime
  • 1 teaspoon salt
  • 12 fl our tortillas (fajita size)
  • 1 tablespoon canola oil
  • 4 medium bell peppers, cut into strips
  • 1 medium red onion, peeled, cut in half vertically and thickly sliced
  • 1 teaspoon salt Ground black pepper
  • 1 can (16 ounces) refried beans
  • Chopped fresh cilantro and fat-free sour cream (optional)
  • Preheat broiler. Place tomatoes, onion, jalapeño and garlic on baking sheet lined with parchment paper or foil. Broil 10 minutes. Turn vegetables and rotate pan. Broil 10 minutes or until vegetables are blackened. Cool on baking sheet 10 minutes.
  • Peel tomatoes, onion and garlic peel and seed jalapeño. Combine with lime juice and salt in Oster® Versa™ Performance Blender. Pulse 5 to 6 times or until finely chopped. Refrigerate until ready to use or up to 3 days.
  • Heat large heavy skillet over medium-high heat. Add tortillas, one at a time cook 15 seconds per side or until blistered and browned. Keep warm.
  • Reduce heat to medium. Heat oil in skillet 1 minute. Add bell pepper, red onion, salt and pepper cook and stir 10 minutes or until onion and bell peppers are crisp-tender.
  • Place refried beans in medium microwavable bowl microwave on HIGH 1 minute or until heated through, stirring occasionally.
  • Spread 2 tablespoons beans on each tortilla. Top with 1⁄3 cup vegetables and 2 tablespoons salsa. Roll up tortillas to enclose filling. Serve immediately with cilantro and sour cream, if desired.

Wide Ribbon Pasta with Asparagus and Basil (Tagliatelle con Asparagi)

  • 12 ounces tagliatelle past (ribbon pasta recipe follows)
  • 4 teaspoons finely chopped Italian parsley
  • 2 teaspoons finely chopped basil
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 4 tablespoons grated Parmigiano-Reggiano (Parmesan) cheese
  • 4 basil bouquets (for garnish, optional)
Pasta Dough
  • 1 generous cup 'OO' Italian flour, or substitute all-purpose flour (17 ounces dry weight)
  • 5 whole eggs, at room temperature
  • pinch of salt
Asparagus Sauce
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • pinch of red chili flakes
  • 20 spears asparagus
  • 4 whole tomatoes, peeled, seeded and diced
  • 20 basil leaves
  • 1 cup chicken stock
Pasta Dough
  • Heap flour on a countertop and form a well in it. Crack eggs into the well and add salt. Knead for 5 minutes to form smooth dough. Allow to rest a minimum of 30 minutes. Roll very thin and cut tagliatelle ribbon noodles approximately 1/4 inch wide and 12 inches long.
Asparagus Sauce
  • Cut asparagus thinly at a diagonal, allowing tip to remain approximately 1/4 inch long. Heat olive oil in a large saute pan at medium temperature, adding garlic and red chili flakes. Do not brown garlic. When cooked, add diced tomatoes, basil leaves, asparagus slices and chicken stock. Cook for 2 minutes at medium temperature, reducing liquid by 75 percent. Remove from heat.
To Serve
  • Boil tagliatelle in a large pot of salted water. Stir with a kitchen fork to prevent noodles from sticking together. When pasta is 90% cooked, set aside a small amount of its water, then strain pasta and add it to saute pan containing sauce. Add parsley, basil, olive oil, butter and reserved pasta water. (Placing pasta not quite cooked in the sauce and adding a small amount of pasta water allows the pasta's natural starch to bind the sauce and the flavor of the sauce to penetrate the pasta.) Finish with freshly grated Parmigiano-Reggiano, and garnish with basil bouquets if desired.

Blue Corn Enchiladas with Crabmeat

  • 6 green chiles, roasted, peeled, stems and seeds removed, chopped
  • 1 tbsp dried red chile
  • 3 tbsp chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp butter or margarine
  • 2 tbsp flour
  • 1 tsp ground cumin
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 6 scallions, chopped, including greens
  • 1 lb cooked lump crabmeat
  • 2 cups Monterey Jack cheese, grated
  • 6 blue corn tortillas
  • Chopped cilantro for garnish
  • Sauté the onion and garlic in butter until soft. Add the green chiles. Stir in the flour and cumin and heat for 3 minutes.
  • Stir in the wine and simmer until sauce thickens. Remove from heat and stir in sour cream.
  • Mix in the crabmeat with one cup of sauce and one cup of the cheese.
  • Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a couple of tablespoon of the crab mixture on the tortilla, and roll it up, making sure that the open end of the tortilla is on the bottom of the dish (so that enchilada will stay together). Continue the process with each of the tortillas until the dish is filled.
  • Pour the remaining sauce over the tortillas and top with more grated cheese. Bake in a 350°F Oster® toaster oven just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.

Chocolate Milkshake

  • Place ingredients into cup.
  • Blend on high for 1-1/2 minutes or until desired consistency.
  • Serve in a tall, chilled glass.

Black Forest Smoothie

  • 1 cup reduced-fat (2%) milk
  • 1/8 teaspoon almond extract
  • 1/2 cup frozen cherries
  • 1 container (6 ounces) dark cherry yogurt
  • 2 teaspoons unsweetened cocoa powder
  • 1 to 2 ice cubes
  • Pour milk and almond extract into My Blend™ sports bottle. Add cherries, yogurt, cocoa and ice cubes. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Calories: 186
Total Fat: 3.5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 115 mg
Total Carbohydrate: 30 g
Dietary Fiber: 1 g
Sugars: 26 g
Protein: 8 g
Potassium: 414 mg
Vitamin A: 319 IU (6%)
Vitamin C: 1.44 mg (2%)
Calcium: 261 mg (25%)
Iron: 0.36 mg (2%)

Can i get my groceries delivered at home in Colintraive?

Groceries delivery Colintraive: a lot has changed in recent years. Your trolley with heavy items such as Bambino Mio Mioliners Biodegradable Nappy Liners, Sharwoods Hoi Sin Spring Onion Stir Fry Sauce and also Ocado British Bramley Cooking Apples and not unusual the top discounts from Pheonix Fitness may be heavy: someties about 11,8 kg. Make it yourself a little more easy. Check home delivery groceries Colintraive today. The supermarket will bring everything at your house. Online, you decide a delivery date + time. Monday morning at 09:15, a friday afternoon 16:45 or saturday evening around 21:15, at home or even at work. Check the latest information about Grocery Delivery North Dorset

Can i get my groceries delivered at home in Abertillery?

Groceries delivery Abertillery: we are seeing more opportunities. Your bag with large and heavy groceries such as Wax Lyrical Fired Earth Black Tea Jasmine Candle Tin, Natures Store Gluten Free MultiGrain High Fibre Flakes or MellowMallow Natural Raspberry Marshmallows and an additional in advertising products by PL-UG can be up to 18,1 kg. Lifting with bags may be past! Check home delivery groceries Abertillery today. Most delivery services will bring it all over the doorstep. Choose your own delivery day! Saturday morning at 11:15, saturday afternoon to 14:30 or monday around night at 22:15, at home or even at work. On this website, you can read more about Grocery Delivery Haringey

Online grocery shopping in Abertillery
Are you familiar with online stores such as Zulily ? Online grocery shopping is just as easy. Register yourself, find amazing groceries like Squires Kitchen Edible Paints by Natasha Collins Set and Sistema Wave Bottle 600ml Pink. Or navigate to a shelf such as Technology & Electricals or choose a brand like Comfoor. You can easily put groceries in your online cart. Then it is time to select a delivery date + time and address. You can make use of afterpay, at moment of delivery, This is done with the ATM card on delivery. You can also opt for Click & Collect (often cheaper). It is effortless and easy: order groceries online and try e.g. Sainsbury’s grocery delivery in Abertillery.

Online grocery shopping at the bakery and butcher
There are also many bakers in Abertillery who make use of their own delivery service. You will find there Germany, the butcher will bring you Horse. Through the greengrocer you can order Scallion, and not to forget the most fresh Boysenberry and Damson at the delivery service Abertillery. A big plus: high freshness groceries. Through a liquor store you can order alcohol as Aurora Heart Chocolate Raspberry Stout or just a great wine such as Moët & Chandon Impérial Brut Champagne. By the supermarket you order a bottle kvass for a party. Buying groceries online is just delicious. Delivery happens in time slots. For example, in the morning at 8:10 o’clock before you go to work 13:30 o’clock ‘in the afternoon or in the evening at 21:00 o’clock thanks to grocery delivery Abertillery. The bakery delivery service, or buying online meals gives you freedom and convenience. Test it today: the grocery delivery service of Morrisons, Waitrose, Sainsbury’s, Ocado, Asda, Lidl, Tesco, Amazon Pantry, Aldi, Iceland. Do not forget the Filco Supermarkets, SuperValu or the McColl’s. A friends night? Then buy your portion Snack cake or a treat like Wild West Original Beef Jerky 85g with a discount via internet. Therafter, you will need some decent cleaning products. Search a cheap Domestos Power 5 Ocean Rim Block 55g offer online.

Recipes from Lake Garda

Published by Massimo Ghidelli at Smashwords

Copyright 2012 Massimo Ghidelli

Smashwords Edition, License notes:

This ebook is licensed for your personal enjoyment only and may not be re-sold or given away to other people. If you would like to share it with another person, please purchase an additional copy for each person you want to share it withr. If you are reading this book and you did not purchase it, or it was not purchased for your use only, then please return to and purchase your own copy. Thank you for respecting the hard work of this author.

Table of contents

Italian cooking – Recipes from Lake Garda


Bleak to burn your fingers

Carpaccio of trout and whitefish flavoured with basil

Citrus Sardines with broccoli and traditional mustard sauce

Crunchy Good Henry with Monte Baldo cheese fondue and mushrooms

Delicate lake antipasto

Lake sardines in carpione

Little whitefish cakes with fresh tomato and basil

Raw beef in Bagossa sauce

Sardines in concia sauce

Sardines in saòr with grapes and pine nuts

Sardines with olive oil, parsley and garlic

First course

Bigoli al torchio with crunchy tench and candied lemon

Bigoli with fresh sardines

Burnt broth and beans

Egg Tagliolini with Tombea and truffle

Fillets of perch and melted rice

Garda flavoured bigoli with sardines

Gardesana lake fish soup

Homemade tagliatelle with Garda whitefish and black truffle

Lake carbonara spaghetti

Pasta with wild herbs

Ravioli with Garda fish and prawns, pistachios, almonds and prawns powder

Risotto mantecato with Garda carp and greens

Risotto with stracchino cheese and Argan oil

Spaghetti with capers and tomato

Spaghetti with Garda sauce

Spaghetti (hand made) with sardine fillets, confit and prawn carpaccio

Spaghetti with sweet water prawns

Spaghettini with tench fillets

Strangolapreti with butter and sage

Strozzapreti all’amatriciana with perch, un-smoked bacon of Sauris and Vulcano ricotta

Tagliatelle with lake ragù

Tagliolino noodles with Tench and braised vegetables

Tyrolean perch dumplings

Trout and citron risotto

Lake fish

Fried fillets of perch

Fillets of trout with bacon and broccoli

BBQ eel with candied garlic in duck fat

Lake Garda tuna with salad and hard boiled eggs

Large carp in parchment paper

Little whitefish tart with diced vegetables

Perch marinated in Malcesine olive oil with candied lemon, capers and potato olive crunch

Pike in Gonzaga sauce

Seared sturgeon, toasted pumpkin and roast pestőm

Trout dumpling with wild asparagus

Trout with porcini mushrooms

Warm pike with olive oil and marjoram, served with with potato purée

Warm whitefish salad with Valtenesi black truffles

Whitefish della tradizione

Whitefish Garda style

Whitefish in spicy sauce

Whitefish with rocket and capers

White pike Gonzaga style

Meat and cheeses

Boiled and stuffed chicken

Bread, cheese and salami

Duck with balsamic vinegar

Mixed boiled meats with pearà and green sauce, Veronese red chicory in large carp with fresh pork sausage and polenta crackers

Polenta taragna with buckwheat flour

Desserts and puddings

Brescian chestnut pudding

Frozen orange soufflé

Guanaja chocolate muffins

Lemon pie Italian crostata

Olive oil and lemon biscotti

Massimo Ghidelli

Recipes from lake Garda

Easy dishes, stories and curiosities

There is no single Italian cuisine, no single architectural style, not even the language and the landscape stay the same.

On the contrary, there are thousands of dialects, thousands of bell towers, thousands of traditions and styles and cultures and landscapes like nowhere else in the world. If you jump in a car and drive a short distance, from one place to another in this marvellous country, you will discover new panoramas, bell towers of different styles, you will hear original and sometimes incomprehensible dialects, you will taste new dishes and find that every area has its own specific culinary traditions and methods.

This is how it is everywhere, from the Alps to Sicily, from Piedmont to Venice, from Sardinia to the Marche. This specific identity (which is true, real) is a positive typical feature of our country (a country which is, of course, strongly unified and cohesive) and makes it unique and somewhat mysterious in the eyes of overwhelmed visitors.

Mysterious is the right word.

Many foreign visitors to our country are intrigued by a lifestyle that they can almost breathe in the air, they notice it in the geniality of certain solutions, they admire it in the artistic creativity and our daily lives, but they are unable to unravel the enigma.

Such diversity and richness is also found in a small area such as Lake Garda.

Could cooking be far away from such vivacity?

To tell of all these cultural and gastronomic details we have transcribed some recipes, mainly associated with popular tradition, a few re-touched by emerging young chefs and by some of the great champions of local restaurants. These are all easy to prepare recipes and examples of what can be offered in an area as fortunate and welcoming as Lake Garda a first taste (and it’s really worth mentioning) of an historical, touristic and eno-gastronomic panorama which is extremely varied and rich.


In praise of little fish: small is beautiful

Just go into any small port and take a look at the water.

You will see big chub swimming languidly friendly ducks observing them from a distance coots looking for grassy food and swans collecting sticks, branches, reeds and rubbish (left behind by forgetful tourists) to build nests on the rocky shore. You will see fishermen showing off their prized catch and casual observers looking at the lake, caught up in mysterious thoughts. But above all (between May and June, when the eggs are just opening, or in the winter time when, still young and incautious, they go looking for warmth in the low, protected waters of the lake) we see groups of tiny fish flitting about in the water. These are bleak, the most common fish in Lake Garda. Bleak is not a prestigious species, but it is so widespread that for years, together with sardines, they have represented a certain source of income for fishermen so many of them are caught that their sales compensate the low commercial value and can ensure fishing income for every month of the year.

Fifty years ago, more than half of all fish caught from Lake Garda were bleak and sardines but fifty years is a lifetime. Today this percentage is reduced by half. Blame the fish. The presence of bleak and sardines and other species has concentrated the efforts of fishermen on ever more appropriate instruments for their capture. They use nets and tools with bizarre names that defy translation such as birba, sciaola, scarolina and tirlindana. There is ever greater knowledge of the areas which are best for fishing during certain times of year in order to ensure the largest catches. Some have even identified the best time of day to go out in the boat and drop the nets, or the best hours of the night for starting the hunt. This is the fault of predators: not only men, but also and above all water birds and the larger fish. Blame it on the change in quality of the waters, the state of the lake depths and a thousand other conditions associated, as one says in these cases, with progress .

Obviously, such abundance leads to experience in the kitchen and a multitude of interpretations that are themselves part of culture: the culture of a cooking radically linked to the produce-territory-preparation triangle the culture of human history linked to the lake and the passage of time and fishing which, in every area and in every period of the year, is constantly in flux the culture of a local cuisine stubbornly able to protect its own traditions and contain them within the confines of local areas, or even, in some cases, small towns.

Bagoss cheese flan

Place 50 gr of butter in a saucepan and melt gently. Remove from heat and add 40 gr of flour, mixing well.

Return the saucepan to the stove top and add 250 gr of milk and 100 gr of whipping cream then bring to a boil. Turn off heat immediately and add 3 whole eggs, 3 handfuls of grated Bagoss cheese, salt and pepper

Butter the inner surfaces of 4 or more small pudding moulds and pour the mix in. Place in the oven for 40’, at 140°, until a golden crust appears.

In order to remove the flan and serve it on the plates, use a small knife to remove the cream from the sides of the moulds

ANTICA MARE. Marco during a cooking class

1 ANTICA MARE Marco during a cooking class Marco Betti proudly invites you to taste the simple, flavorful dishes that have made Italian and Tuscan cooking the most appreciated cuisine in the world. After 16 Years in Buckhead, Atlanta, the new sister restaurant Antica Mare Miami brings to our community the same genuine and sincere cuisine of Tuscany. You will enjoy the delicate blend of pastas, risottos, meats, fish, vegetables, spices and condiments that for centuries have pleased the palate of the most demanding Florentines. 1

2 Antica Mare 7999 NE Bayshore Ct Miami FL Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. ANTICA MARE SIGNATURE SPECIALS Antipasti Appetizers 2

3 Polpo alla Griglia $ 16 * The Best Octopus recipe in the World garnished with Arugula salad Capesante con passata di ceci $ 15 * Seared sea scallops atop chickpea purée Crudo di Tonno con carpaccio di tartufo nero $ 16 * Fresh sashimi grade Tuna Crudo topped with black truffles carpaccio Primi e Secondi Main Course size Farfalle alla polpa di granchio $ 29 Main ONLY* Bow tie pasta, jumbo lump crab meat sautéed with shallots, tomato (just a little), parsley, in an evoo white wine sauce Risotto con Gamberi, cozze, cappesante e zucchine $ 29 Main ONLY Risotto with Fresh Shrimp, Mussels, Scallops and Zucchini Scaloppine di vitella con funghi Porcini $ 32 * Veal Scaloppine with porcini mushrooms, sauteed fresh veggie Filetto di branzino del Pacifico al forno con verdure $ 36 * Oven roasted filet of Pacific Ocean Mero Sea Bass, sauteed fresh veggie Carrè d agnello arrosto alla Toscana $ 36 * Tuscan Oven Roasted Rack of Lamb seasoned with Sage & Rosemary, sauteed fresh veggie. Filetto di manzo alla griglia con la salsa verde di Chef Ciccio $ 38 Grilled prime center cut beef filet with parsley pine nuts pesto, sauteed fresh veggie. Any of the above items followed by * are Gluten Free 18% Service Charge Added ANTICA MARE 3

4 Our Signature Antipasti - Appetizers Insalata di Marco $ 9 * Owners favorite Salad: Arugula & Romaine Lettuce with cherry tomatoes, olives, capers, green beans, cucumbers, e.v.o.o. & whole grain mustard Insalata con rucola e Parmigiano Reggiano $ 9 * Salad with arugula lettuce, Parmigiano Reggiano cheese, and extra virgin olive oil Insalata Caprese: mozzarella di bufala, pomodori, rucola e olio e.v. Toscano $ 10 * Caprese salad: Italian buffalo milk mozzarella, flown in from Italy, with vine riped tomatoes, arugula and Tuscan e.v.o.o. Bruschette con pomodori freschi e basilico $ 8 Bruschette with fresh tomatoes, basil, and extra virgin olive oil Salsicce di maiale con lenticchie $ 12 * Oven roasted house made pork sausages with braised lentils Crudo di Branzino $ 13 * Fresh Pacific Sea Bass Crudo, Arugula, evoo citrus dressing Pepata di cozze $ 12 * Prince Edward Island Mussels sautéed in a white wine, black peppercorn evoo sauce Prosciutto di Parma e piccola insalata di rucola $ 9 * Prosciutto from Parma, sliced to order served with small arugula salad Zuppa di fagioli cannellini, gamberi e olio tartufato $ 14 * Cannellini beans soup with red shrimp and truffle oil Polpette toscane $ 12 * Classic Tuscan meat balls served with tomato sauce Any of the above items followed by * are Gluten Free 18% Service Charge Added 4

5 ANTICA MARE Our Signature Primi Piatti Spaghetti alla Pomarola Toscana $ 12 Appetizer - $ 16 Main Course* Spaghetti with Tuscan Pomarola sauce Penne integrali con Pachini e Rucola $ 12 Appetizer - $ 16 Main Course* Whole wheat Penne with Fresh Cherry Tomatoes and Arugula Gnocchi alla Pomarola 14 Appetizer - $ 17 Main Course Gnocchi (made daily in house fresh and tender) with Tuscan tomato sauce Tagliatelle con ragù di salsicce di maiale $ 19 Main ONLY House made Tagliatelle with pork sausages ragú Farfalle con pollo, pomodori secchi e zucchine $ 19 Main ONLY* Bow tie pasta with chicken, sundried tomatoes and zucchini Gemelli alla Fiorentina $ 15 Appetizer - $ 19 Main Course* Gemelli pasta with prosciutto, green peas, and fresh cream Ravioli al burro e salvia $ 14 Appetizer - $ 20 Main Course Spinach and ricotta cheese Ravioli with house made butter and sage Scialatelli al ragú di pesce $ 22 Main ONLY Scialatelli (house made short noodles) with mix fresh fish ragú in a tomato sauce Ravioli al ragù toscano $ 16 Appetizer - $ 22 Main Course Spinach and ricotta cheese Ravioli with traditional Tuscan meat sauce Taglierini alla panna tartufata $ 16 Appetizer - $ 22 Main Course House made Tagliolini pasta with creamy truffle sauce Gnocchi ragù toscano $ 16 Appetizer - $ 22 Main Course Gnocchi (made daily fresh and tender) with traditional Tuscan meat sauce Gnocchi con Pomodoro e mozzarella $ 17 Appetizer - $ 24 Main Course Gnocchi (made daily fresh and tender) with Tomato sauce and Italian buffalo milk Mozzarella Penne con Gamberi Fra Diavola $ 17 Appetizer - $ 24 Main Course Penne with spicy tomato sauce & shrimp Risotto con funghi Porcini $ 24 Main ONLY * 5

6 Risotto with Porcini Mushrooms *Any of the above sauces can be made with gluten free Penne pasta. Parmigiano not offered with seafood, truffle and mushrooms pastas in respect of Italian Cuisine Traditions The Truth about Pasta Fresh Pasta is not better than Dry Pasta: Just Different Italian Cuisine Classic Recipes Chart Pasta with Seafood 90% Dry Pasta 10% Fresh Pasta Pasta with Spicy Sauces with or without Tomato Sauce 100% Dry Pasta Pasta with Cream & Butter Sauces 70% Fresh Pasta 30% Dry Pasta Pasta with Meat Sauces 80% Fresh Pasta 20% Dry Pasta Pasta with Tomato Sauce 50% Fresh Pasta 50% Dry Pasta ANTICA MARE Our Signature Secondi Piatti Salmone alla Livornese $ 26 * Salmon sautéed with cherry tomatoes, olives & capers, sauteed fresh veggie. Gamberi in guazzetto $ 24 * Red Shrimp sauteed in a white wine evoo sauce, cherry tomotoes, mista Roast Beef alla toscana $ 19 * Kobe roast beef sesoned with Tuscan herbs, sliced thin topped with natural au jus Tonno alla griglia $ 29 * Sashimi grade filet of Tuna, grilled to liking, sauteed fresh veggie Chef Ciccio Pollo arrosto alla toscana $ 22 * Chef Ciccio slow roasted Chicken Recipe at its best. Free range half chicken marinated with Tuscan herbs slowly cooked to perfection. Best slow roasted chicken you could ever eat Scaloppine di vitella alla Chiantigiana $ 28 * Veal Scaloppine topped with prosciutto & sage, sauteed fresh veggie Oven Roasted Tuscan Chicken Breast with truffle sauce $ 26 * The Betti Family Oven Roasted Chicken Breast Recipe at its best with black truffle sauce. Best flash roasted chicken breast you could ever eat Filetti di maiale alla mostarda $ 24 * Pork filet medallions sautéed with whole grain mustard sauce, sauteed fresh veggie 6

7 Contorni Side dishes Insalata con pomodori, rucola e olio e.v. Toscano $ 6 * Vine riped tomatoes, arugula and Tuscan e.v.o.o. Mista con rucola,radicchio e romana, olio e.v. e balsamico $ 6 * Mixed salad with chopped arugula, radicchio and romaine, Tuscan evoo & aged balsamic Ceci alla toscana $ *6 Chickpeas Tuscan style boiled with sage & rosemary, evoo dressing Lenticchie in umido $ 6 * Braised lentils Patate al forno con salvia e rosmarino $ 6 * Oven roasted sage & rosemary potatoes Asparagi al vapore $ 7 * Steamed asparagus with Tuscan extra virgin olive oil Any of the above items followed by * are Gluten Free 18% Service Charge Added ANTICA MARE Dolci, frutta e formaggi Panna cotta con salsa ai frutti di bosco $ 7 * Fresh cream pudding with wild berry sauce Mousse al cioccolato $ 6 * Chocolate mousse Semifreddo al torrone $ 8 Nougat Ice Cream cake Tiramisù classico $ 7 Layers of Marscarpone cream and Pavesini cookies dipped in espresso coffee Torta Caprese al cioccolato $ 7 The Capri Island chocolate cake Cannoli con crema Chantilly $ 8 Cannoli stuffed with house made Chantilly cream 7

8 Fragole alla panna $ 7 * Strawberries with house made fresh whipped cream Dolce del giorno $ Market Daily dessert Special: ask your Server $ Market Parmigiano Reggiano $ 8 * Parmigiano Reggiano: simply the best Italian cheese Pecorino Toscano $ 8 * Pecorino: sheep s milk cheese from Tuscany Any of the above items followed by * are Gluten Free 18% Service Charge Added 8

Watch the video: Chickpea revithia soup recipe. Me To Mati #passionfood. Vegan soup recipe.


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