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I do not want my friends and relatives of Cannock (PG) so if I understand 'brutally, the recipe .. but I love her and I could not present it again on my blog ..

4-5
butter onion broth

sweet provolone or fontina cheese

toast

white wine 1 teaspoon sugar


-Cut the onions into slices and simmer in a saucepan with the butter, taking care not to brown them, but only to cook them, then fade with white wine.

-Dissolve a tablespoon of flour in a little broth and add it to the onions, then add all the stock to cover the teaspoon of sugar and cook for 30 minutes.


- When cooked, put the soup in bowls, cover with bread or toasted fontina cheese and a generous sprinkling of Parmesan cheese and place under the grill to melt cheese. Serve immediately.

Enjoy

Monster Jam Truck Drivers

onion soup stew with potatoes slow cooker Slow cooker


Well I did not even ruled that it 'already' at work my new electric pot (slow cooker) tested immediately with a recipe published in the magazine and salt and pepper adapted to the case.

800 grams of lean beef
600 g potato flour
Schar
a sprig of rosemary
50 grams diced bacon
a spoonful of sugar
a bay leaf
a glass of dry white wine
about half a liter stock
a teaspoon of tomato paste 2 cloves of garlic


extra virgin olive oil 30 g butter salt and pepper



-fry the bacon in a pan with butter and a little 'oil.


-Add the meat into pieces and moved quickly into the flour, fry for 3-4 minutes on high heat, then add salt and pepper.

-Prepare a mixture of chopped garlic, rosemary and bay leaf in the middle 'and add to the meat, then add the glass of wine and blend.


-Dilute a teaspoon of tomato paste in two tablespoons of broth and ..

- .. Having adjusted the wine add it to meat.

-Transfer all together the potatoes cut into chunks in the bowl in ceramic slow cooker (for those who do not possess even in a large saucepan with lid) add a tablespoon of sugar and broth to cover everything.

-Cook over medium heat for 3 hours and 50 minutes at high temperature stirring occasionally to see if you need more broth for cooking. Serve hot with a sprinkling of fresh rosemary.

Enjoy

Making Cuticle Grow Back

Sailing on the blog that I follow I found this kitchen accessory that was missing in my own kitchen stocked ... the slow cooker (translated slow cooking). Consumes very little cooking and lends itself to very long braised roasts to stews, etc. .. As the first poster ' my first recipe.
I bought, as Laura's advice on the English site of amazon and the shipping included and I 'costs about 40 €. There .. 'Moores' house to smell ...

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cheese and pepper to giudia


I was literally captured from a recipe published by Fabrizio del blog Arteteca I thought to reproduce in key gluten free .. and that to say everything, I could not wait to taste!

A pack of spaghetti corn blinds
4 purple artichokes

2 potatoes 200 g parmesan cheese and garlic


pepper 3 tablespoons cream
seed oil for frying

-Tagliare le patate e 2 carciofi a fettine sottili e saltarli in padella a fiamma media con aglio olio sale e pepe fino a cottura.

-Pulire i carciofi restanti e batterli sul piano da lavoro fino a farli aprire a fiore quindi salarli e peparli.

-Mettere i carciofi a friggere nell'olio bollente a fiamma media per circa 20 minuti o fino a completa doratura delle foglie.

-Nel frattempo passare al mixer le patate e i carciofi saltati unendo di tanto in tanto acqua bollente per rendere l'impasto cremoso.

-In una ciotolina miscelare i due formaggi con il pepe e mettere a bollire l'acqua per la pasta.

-A frittura ultimata mettere i carciofi a sgocciolare su carta assorbente.

-A questo punto cuocere gli spaghetti di mais nel seguente modo: i primi 3 minuti rimestandoli continuamente evitando di farli attaccare tra di loro (purtroppo con gli spaghetti di mais capita di frequente) successivamente spegnere il fuoco e coprire la pentola e continuare con questa cottura passiva per circa 5 minuti. Prima di scolarli tenere da parte una ciotolina di acqua di cottura che servira' per fare la cremina con i formaggi. Una volta scolati saltarli in padella con i formaggi l'acqua e la panna fino a rendere il tutto cremoso.

-Servire con una base di crema e patate e con un carciofo alla giudia come guarnizione.

Buon appetito.