Chicken soup

Ingredients for 6 people
-1 chicken (or 1 chicken)
-1 onion
-1 carrot
-1 rib of celery
-Sale

Preparation
The advice is to prefer the chicken because it has a more delicate flavor than chicken and, perhaps, is more likely that it is not farmed.
However, peel and remove the fat layer below, in order to obtain a lighter broth, the same goes for the chicken.
In a large pot filled with salted water and soak the vegetables volatile.
A flame alive rather than bring to a boil, then reduce the heat so the broth to simmer.
In fact, the cooking should be for at least 2 hours and, sometimes, you need to skim.
When cooked, strain the broth using a dense mesh strainer.
Let cool and place in refrigerator.
After a few hours removed from the surface of the remaining parts of solidified fat.
The chicken broth can be completed with julienne vegetables or dumplings or pancakes cut into thin strips.
Accompanying Wines: Serve the wine only if the stock, combined with other ingredients, it becomes the first course: Lison Pramaggiore Pinot Bianco DOC, IGT Toscana Galestro, Gioia Del Colle Bianco DOC.

Banana Cake

A very easy cake to make and super good for you to enjoy.
Preparation: 10 minutes
Cooking      : 30 minutes
Cost             : Cheap
INGREDIENTS
For 6 person (s)

- 4 ripe bananas
- 160g butter
- 4 eggs
- Sugar 200g brown sugar
- 250g flour
- 1 package yeast
- 1 package vanilla sugar
- 1 tablespoon dark rum

PREPARATION

1 Crush 4 mashed bananas and set aside.

2  Mix all ingredients and then add the mashed bananas.

3 Put in a pan and bake 35 minutes thermostat 3 / 4 (150 ° C).

ADVICE

Excellent for a child birthday!

Bariloche cake

• 150 g of chocolate cup butter • 150 g • 150 g of powdered sugar • 5 eggs • 150 g self-rising flour dulce de leche • ground pistachios Italian meringue made with 3 egg whites 200 g sugar and ball point • decorating • chocolate cherries on branch

Melt in a saucepan over low heat the chopped chocolate with butter and let cool. Point-point beat eggs with sugar, add melted chocolate and little by little, the flour. Distributed on a greased and floured pan and bring to a moderate oven for 50 minutes. Cool, unmold, cut into 2 or 3 layers and fill with dulce de leche. Assemble the cake, coat the sides with the caramel and the nuts adhere. Decorate with meringue rippling, cherries and chocolate stick.

Torta mimosa

• 1 box vanilla cake mix, 200 g
• 1 cup chocolate covered nougat candy
• 500 g de leche vanilla
• 6  dried coconut
Make cake according to package directions. Place in a greased pan and bake. Remove, let cool, unfold and cut into two layers. Landings with half of sweet milk and cover. Dip the chocolate cake with coverage dissolved in water-bath off the heat, cool and stick around praline mixed with grated chocolate. Garnish with fresh milk put in a sleeve with a curly tip. Syndicate spheres made with fresh milk, shredded coconut and vanilla.

Chipotle Shrimp with Mediterranean pilaf

Ingredients:
Spicy chipotle shrimp (for 4)
36 medium shrimp
Kernels
1 ½ teaspoons butter
1 / 4 teaspoon chipotle chili powder (or espelette
smoked paprika
etc ...)
1 / 4 teaspoon salt
  2 tablespoons dry white wine (vermouth is recommended) Pilaf coconut-tomato-pinions

Preparation:
Spicy chipotle shrimp.
Heat the butter in a large skillet. Add pepper and salt, then shrimp. Saute 2 minutes. Add wine and cook 2 minutes more. Book.
Pilaf coconut-tomato-pinions.
Heat oil and fry the rice for 2 minutes. Add coconut milk, water and broth. Bring to boil then reduce heat and simmer until rice is cooked and has absorbed the liquid, about 20 minutes, stirring occasionally. Add a little water run out of cooking if necessary. After the first 10 minutes, add tomatoes and raisins. When cooked, add the herbs and pine nuts, mix well and serve as an accompaniment to shrimp.

Shrimp drunk Sake

Cooking time    :30 min
Ingredients (4 people):
Serves 4
20 Gambas
3 tablespoons olive oil
1 red pepper
2 shallots
4 cloves garlic
5 tablespoons Sake
Salt and pepper

 
Preparation:
Shell the shrimp, leaving head and marinate for a quarter of an hour in sake seasoned with a pinch of salt and pepper. Degerminating garlic. Cut the garlic, shallots and red pepper into cubes and sauté in the pan for 5 minutes in 2 tablespoons olive oil.

Divide the shrimp and marinade in 4 fondue mixture and top with pepper-garlic-shallot. Bake at 160 ° C for 20 minutes. At the exit of the oven drizzle with olive oil, correct presentation leaving a shrimp on top and serve hot.

Pasta with Sauteed Shrimp and Tarama

Preparation time:15 min
Cooking time    :15 min
Ingredients
Tarama for Pasta and shrimp sauteed
500 g of spaghetti
150 g Tarama
36 prawns
60 g butter
Salt, pepper

Preparation
Tarama for Pasta and shrimp sauteed

Boil a large pot of salted water. When it boils, draw-in 2 v. soup and pour in the Tarama to relax.

Plunge the spaghetti into the saucepan and cook the time indicated on the package.

Melt the butter in a large pan, add shrimp and stir-fry over high heat for 3 minutes. Add salt and set aside.

Drain the pasta and pour into the skillet. Place over low heat. Add Tarama, mix well for 2 min. Adjust seasoning.Divide among plates and serve immediately.