Creamy Butternut Squash Pasta

loading...

Creamy-Butternut-Squash-Pasta

 

 

 

 

 

 

loading...

 

 

 

 Ingredients:

  • 1 medium butternut squash, peeled and diced
  • 3 Tbsp olive oil
  • 8 sage leaves
  • 12 ounces whole wheat linguine
  • 1-1/2 cups water or vegetable broth
  • 1 Tbsp olive oil
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/8 tsp ground nutmeg
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Directions:

 

  1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
  2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
  3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
  4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
  5. In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Friptura de porc cu ierburi aromate

loading...

Friptura de porc cu ierburi aromate
Ingrediente:
800 gr. cotlet de porc fara os (bucata), 12 felii subtiri de slanina afumata, o legatura patrunjel
verde, 4 crengute de busuioc, o crenguta de cimbru (preferabil verde), 20 cl suc de mere (sau
otet de mere indulcit), 3 linguri de ulei, 20 gr. unt, sare, piper.
Mod de preparare:
Se incinge cuptorul la 210 de grade C. Se taie fin frunzele de patrunjel si busuioc, se sfarama
cimbrul intre degete si se intind pe un platou lung. Se unge fileul de carne cu ulei, se tavaleste
peste ierburi, se infasoara in felii de slanina si se leaga cu sfoara. Se pune intr-o tava unsa cu
unt, se toarna deasupra 4 linguri de suc de mere si se baga la cuptor. Se tine 10 minute, se
reduce temperatura la 180 C si se lasa sa se patrunda 40 de minute, stropindu-l din cand in
cand cu putin suc de mere. Se stinge focul si se lasa friptura sa se odihneasca in cuptor, cu
usa intredeschisa. Se scurge grasimea intr-o cratita mica, se toarna restul de suc de mere in
tava, se adauga sare si piper si se pune pe foc. Se lasa sa fiarba un minut, razuind cu o spatula
fundul tavii. Friptura se serveste calda sau rece, cu sosul separat. Atentie: friptura se leaga
mai intai in lung si pe urma transversal, cu sfoara speciala sau cu un fir de bumbac mai gros.

loading...
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Rulada Simona

loading...

Rulada Simona

Timp de preparare: 1 ora
Ingrediente:
1 pachet margarina, 6 linguri pline cu faina, 1 l lapte, 6 oua, 300 g cascaval, 200 g sunca,
smintina, sare si piper.
Mod de preparare:
Se pune pe foc mic , margarina la topit, se adauga faina ,laptele si condimentele si se
amesteca bine,bine pina se ingroasa. Se ia de pe foc si se amesteca cu galbenusurile. Albusul
se bate spuma si se adauga la compozitie, amestecind usor. Se unge o tava si se tapeteaza cu
faina,iar compozitia se coace pina se rumeneste putin. Se rastoarna apoi pe un servet umezit
putin ,se ruleaza si se lasa sa se raceasca. Cu cascavalul ras si cu sunca taiata feliute se umple
foaia. Se unge rulada cu smintina si putin cascaval ras si se da la cuptor.

loading...
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Potato and tuna salad

loading...

Potato and tuna salad
4 potatoes
salad
2 tomatoes
2 eggs
Tuna own sauce
a red onion
Knorr Salad Dressing 1 with peppers and herbs
a spoonful of capers

Boil the potatoes in shell. Cool and then peel and cut into thin slices.
Wash lettuce, shakes. Wash the tomatoes, eventually peel off and cut into eight pieces. boil
eggs, Peel and cut into four pieces. Drain tuna broth. Clean onions,
wash and cut into rings.
Place the lettuce Salatiera and over it, potatoes, tomatoes and tuna; of their disks.
It Knorr Salad Dressing with herbs pepper as directed on the package.
It is easy. It capers. Is 15 minutes in the refrigerator.

loading...
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Won Ton Soup

loading...

6 ounces pork, roughly chopped
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon Chinese wine or dry sherry
2 tablespoon light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock
finely chopped scallions, to garnish.
1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice
wine or sherry, 1 T of the soy sauce, the scallions and chopped ginger.
Blend well and set aside for 25-30 minutes for the flavors to blend.
2. Place 1 t of the filling in the center of each wonton wrapper.
3. Wet the edges of each wonton with a little water and press them together
with your fingers to seal, then fold each wonton over.
4. To cook, bring the stock to a rolling boil in a wok, add the wontons and
cook for 4-5 minutes. Add the remaining soy sauce and scallions, transfer
to individual soup bowls and serve.

loading...
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Păstrăv cu lămâie şi mărar

loading...

o legătură de mărar
4 păstrăvi
4 linguri de ulei
Knorr Delicat condiment universal
Knorr Condimente pentru peşte
2 lămâi
produse de panificaţie
2 dressing-uri Knorr Salad Dressing tzatziki
Se spală mărarul şi se toacă cât mai mărunt.
Se curăţă peştele şi se spală. Se unge peştele cu ulei pe deasupra şi se presară Knorr Condimente
pentru peşte, înăuntru se introduce mărar şi se presară Knorr Delicat condiment universal.
Se aşează păstrăvul, învelit în folie de aluminiu, pe tavă şi se bagă la cuptor, lăsându-se câte 7
minute pe fiecare parte.
Se stoarce zeamă de la o lămâie, iar cea de-a doua se taie bucăţele. Se stropeşte păstrăvul cu
zeamă de lămâie. Se aşează bucăţelele de lămâie peste peşte. Se serveşte cu diverse produse de
panificaţie şi cu dressing Knorr Salad Dressing Tzatziki preparat potrivit indicaţiilor de pe
ambalaj.

loading...
Facebooktwittergoogle_plusredditpinterestlinkedinmail