Happy hour?
rather say happy lunch or even
me happy;
already, because today,
temperatures from Noon
lighting the fires had little desire,
while so I had to come up with something to it was put on the table,
fresh, light, and why not, maybe a little 'summer and choreography.
's so that he will soon do the protagonists of the meal on the table there will be
"cake cous cous vegetable "
Serves 4
250 g cous cous-baked
1 bunch chives 1 bunch basil
3 sprigs of mint
2 sprigs parsley 3 sprigs of marjoram
zest of 1 lemon
1 / 2 clove garlic
1 tablespoon toasted pine nuts 3 tablespoons
Corn
a tender zucchini, cut into julienne
2 large chopped tomatoes a cubetti
1 peperone tagliato a cubetti
capperi sotto aceto q.b.
curry, sale e pepe q.b.
Preparazione
Per il cous cous seguite le istruzioni riportate sulla confezione;con l'aiuto di un frullatore preparate una salsina fluida con tutte le erbette, il sale ,il pepe, le spezie, l'aglio e l'olio.
Versate questa emulsione sopra la semola e lasciate ad insaporire per un po' di tempo.
Unitevi quindi le verdure e i pinoli tostati date forma ai vostri tortini
aiutandovi con un anello da cucina.
Decorate con erba cipollina e scorzette finely sliced \u200b\u200blemon,
drizzle with oil and serve.
"SANDWICHES Capri
Ingredients 1 Bottle of milk bread for sandwiches
3 mozzarella, 120 g each
2 large tomatoes for salads
few leaves of iceberg lettuce
1 pot of natural yogurt
2 tablespoons basil pesto
a handful of capers
procedure
Cut the bread into triangles, spread with a sauce obtained
dall'emulsione a pot of natural yogurt and 2 tablespoons basil pesto.
Stuff with the rest of the ingredients sliced;
stopping teeth and teases with a plate for a few seconds.
Now
before sitting down to eat my happy meal
I only wish
"HAPPY AUGUST!"
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