pancake

pancake

                                                                  pancake image

                                                                  pancake picture

                                                             pancake serve with stroberry

                                                             pancake serve with honey

                                                                             pancake

pancake recipe

Ingredients:
100 g wheat flour
1 teaspoon full of baking powder
50 g sugar
200 ml of liquid milk
1 teaspoon salt
3 eggs chicken, separate the yolks and whites

Supplementary Material:
Maple syrup
Butter, cut into pieces

Method:
a. Stir flour, baking powder, sugar, milk, salt and egg yolks until smooth and blended.
b. Beat the egg whites until stiff.
c. Enter into the flour mixture and stir well.
d. Heat a nonstick omelet pan, spread a little oil.
e. Pour 1 ladle full of batter into the skillet. Cook until both sides cooked. Lift.
f. Place on serving plates. Serve warm with a complement.

For 12 pieces

serve while warm, the pancakes will taste more delicious and tasty.

Minestra recipe

Minestra

Minestra is a heart-warming soup that can be used for any occasion. Although, I have specified certain vegetables to be used, minestra can be made with just about any vegetable that you have lying around. Minestra should only be made with vegetables and not meat.Minestra is normally made without any pasta content but my family prefer to have thin pasta added. Therefore, I suggested using vermicelli type pasta.

Serves: 2-3

Ingredients:

1 carrot (thick slices)
1 onion (thick slices)
2 sticks of celery (thick slices)
2 tablespoons olive oil
2 1/2 pints of water
1 bayleaf
1 small leek
6 French beans
salt and pepper (to taste)
2 small potatoes (small chunks)
1 clove garlic (crushed)
2 tomatoes (skinned, de-seed, chopped)
tablespoon parsley (chopped)
Parmesan cheese (grated)
Vermicelli pasta (handful)

Method:

1. Heat the olive oil in a pan.

2. Put in the vegetables and fry until just turning colour; shake and stir occasionally.

3. Add water, bayleaf, leek and beans.

4. Season lightly and simmer for about 30-40 minutes.

5. Add potatoes and simmer for a further 20 minutes.

6. Add garlic, tomatoes, vermicelli pasta and parsley.

7. Simmer for a further 10 minutes.

8. Adjust the seasoning and serve.

Tip

1. More water can be added, if necessary, during the early stages of cooking if the soup seems too thick.

2. If serving the minestra the day after you make it, store it in the refrigerator and heat it at least slightly, as it loses some of its flavour when chilled.

3. Serve with freshly baked bread and a nice wine.

From : http://www.italiantraditionalfood.com

Pappa al Pomodoro recipe

Pappa al Pomodoro

Pappa al Pomodoro (Tuscan tomato bread soup) is indeed a true taste of Tuscany. Pappa al pomodoro recipe calls for stale bread. If you don't have any around just slice up a fresh loaf and leave it out for two days. If that is not an option, you can force the drying in a warm oven.

Serves: 6

Ingredients:

5 lb fresh ripe tomatoes
1/2 cup olive oil
1 large onion (finely chopped)
8 garlic cloves (finely chopped)
1 teaspoon of red pepper flakes
Salt (to taste)
1 lb stale bread loaf (coarsely cut)
1 cup basil leaves (torn)
6 cups of water

Method:

1. Bring a large pot of water to a boil.

2. Fill a large bowl with ice water.

3. Cut a slit in the base of each tomato.

4. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds.

5. Transfer the blanched tomatoes to the ice water to cool.

6. Peel and halve the tomatoes crosswise. Working over a mesh strainer set over a large bowl, pry out the seeds and press the tomato juice and pulp through the strainer. Discard the seeds. Reserve the juice.

7. Coarsely chop the tomatoes.

8. To a large heavy-based saucepan add the olive oil.

9. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes.

10. Add the garlic and cook for 1 minute.

11. Add the tomatoes.

12. Add the red pepper flakes.

13. Add salt to taste.

14. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.

15. Tear the bread into rough small pieces and put into the sauce. The bread will soak up the sauce and get quite thick.

16. Add the reserved tomato juice.

17. Add enough water to soften the bread and to make it liquidy.

18. Add the remaining basil and cook until the bread becomes a "mush".

19. Spoon the soup into shallow bowls, drizzle lightly with olive oil.

20. Serve immediately.

From : http://www.italiantraditionalfood.com