Saving at home – Cucumber and yogurt sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This recipe, typical of Greece but also common in Turkey, up to North Africa (Algeria), consists of a cream made of yogurt and cucumbers. Depending on the country, there may be small variations; today we will see the Algerian version.

A fresh and light recipe, it’s suitable as an appetizer.

Let’s start:

CUCUMBER AND YOGURT SAUCE

Ingredients for 4 people: a cucumber – yogurt – 500 g yogurt – 1 clove of garlic – 1 lemon zest- a little bit of chopped mint

Preparation:

Rinse the cucumber and cut off the ends. Do not peel, but grate the cucumber in a bowl and add the yogurt, garlic, lemon zest and chopped mint, all together.

Season well with salt and pepper and keep the bowl cool for an hour.

Mix the mixture in a cup of ice water. Add more water if it feels too dense.

Season the dish to your liking and pour into cold bowls.

For garnish add mint leaves and divide into 6 portions.

Enjoy your meal!

original recipe: https://cucinadelmondo.it/ricette-algerine/

Saving at home – Churros (Spain)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we will see how to make churros, fried sweets that belong to the traditional Spanish pastry.

Very common throughout the American continent, these desserts are accompanied in various ways: sprinkled with a mix of sugar and cinnamon powder or with dulce de leche (sweetened milk).

The dough is very simple and consists of flour, water, sugar and salt

They are great for breakfast or snack and are usually accompanied with hot drinks, such as chocolate or coffee. 

Let’s start!

CHURROS (SPAIN)

Ingredients for 4 people: 300 g flour 00 – 1/2 l water – 35 g sugar – 1 teaspoon salt – 1/2 teaspoon cinnamon powder – oil for frying

Preparation:

Put water, salt and 1 teaspoon of sugar in a saucepanBring to a boil and remove from heat. Pour in the flour and stir quickly with a wooden spoon, the dough will become very dense and a bit hard to work, but continue to stir for 2-3 minutes.  Cover and let cool.

Fill a sac à poche with a star-shaped tip. Cover the worktop with baking paper and pack the churros (about 15 cm long each).  Prick them with a fork to prevent the dough to swell and break during frying.

Pour the oil in a pan and bring it to temperature.  Fry the churros a few at a time and, once ready, let them drain on paper towels

The churros must be very crunchy outside and soft inside, so be careful with the cooking time

Mix the remaining granulated sugar together with the powdered cinnamon. Sprinkle the churros with this mixture and serve hot.

Enjoy your meal!

original recipe: https://www.agrodolce.it/ricette/churros/

Saving at home – Briouats (Morocco)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will try to cook briouats, triangles stuffed with meat typical of Moroccan cuisine.

Quick to prepare, they need to be fried in plenty of oil and served with a veil of cinnamon and sugar.

Let’s start:

BRIOUATS (MOROCCO)

Ingredients for 4 people: Puff pastry 250 g – Onion 1/2 – minced Beef 350 g – Extra virgin olive oil 2 tablespoons – Cinnamon 1 teaspoon – Ginger 1 pinch – Eggs 2 – Butter 100 g – Paprika q.b. – Salt q.b. – Pepper q.b. – Frying oil q.b. – Parsley q.b. – Coriander q.b. – Cerfoglio q.b. – Sugar q.b.

Preparation:

Begin by defrosting the pasta out of the refrigerator. In the meantime, finely chop the onion and brown it in the boiling oil, without getting dark. Add the meat and continue cooking, crushing it with a fork.

After 10 minutes of cooking, add the chopped herbs, salt, pepper and paprika. Finish with a dash of ginger and cinnamon; incorporate the beaten eggs.

Flatten the dough until you get a very thin sheet. Cut squares of cm l0 and brush on the top with butter. Place a spoonful of stuffing on each square and fold it into a triangle, stopping it on the edges.

Fry these rolls (briouats) in plenty of boiling oil.

After drying them on absorbent paper, transfer them to the serving dish and serve immediately sprinkled with sugar and cinnamon.

Enjoy your meal!

original recipe: https://www.buonissimo.it/lericette/3910_Briouats_

Saving at home – Cheese balls with herbs

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The cheese balls are so delicate that they will conquer even the most skeptical, an original second course that you will not want to wait to prepare more. These balls made of potatoes and cheese are flavored by a trickle of chestnut honey and dried herbs.

Beautiful as well as good, these cheese balls can give an original touch to your buffet.

Let’s start:

CHEESE BALLS WITH HERBS

Ingredients for 4 people: 125 g soft cheese – 2 potatoes – 3 tablespoons chestnut honey – black pepper – dried aromatic herbs

Preparation:

To prepare the cheese balls, start by boiling the potatoes. When they are ready chop them while they are still warm helping you with the tines of the fork.

Continuing to work incorporate the soft cheese until you get a homogeneous mixture. Flavor with a little ground pepper at the time and, if necessary, season with salt.

With the help of a spoon make from the mixture many small portions to which you will give the shape of balls as big as a walnut. Gently lay each in a paper roll or on a slice of toast or a cracker.

Sprinkle the cheese balls with a little honey and sprinkle of herbs and serve.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/polpettine-di-formaggio-con-erbe-aromatiche-e-miele

Saving at home – Courgette, tomato and brie gratin

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

How many times have you found a “survivor” zucchini in your fridge and did not know how to cook it? With a few other ingredients you can get a tasty dish.

The rice makes this dish full and tasty, and the cheese, the tomato and the slightly crispy zucchini will make you ask for a second portion.

Let’s start:

COURGETTE, TOMATO AND BRIE GRATIN

Ingredients for 4 people: 1 onion – 150 g rice – 1 cube from chicken or vegetable broth, dissolved in 200 ml of boiling water – 1 package of 400 g of tomatoes in pieces – some basil leaves – some parsley leaves – 1 courgette 50 g brie cheese or other soft cheese – a drop of oil, plus the necessary to oil the pan

Preparation:

Preheat the oven to 180° C.

First, peel and dice the onion and put it together with the rice in a frying pan. Pour over the broth a little at a time, over low heat stirring continuously until each dose of broth is absorbed and then add the more. The amount of liquid needed may vary until the rice is cooked, but you can also safely use boiling water if you have run out of broth.

Add the tomatoes in pieces, sprinkle with basil and parsley and stir. Remove the pan from heat.

Finely cut the courgette lengthwise, cut into slices of about 1 mm and dice the brie.

Pour the rice, tomato and onion dough into two small baking pans, pirophiles or plates. Scatter over the brie. Then place the zucchini slices over the cheese so that they overlap and brush with a little oil.

Cook for 15 minutes in the preheated oven, until a slight crust is formed. Remove from the oven, let cool a little and serve.

If you want an even tastier dish you can add grated parmesan or anchovies.

If you want to serve it as a single dish, you have to double the ingredients and add bacon or pieces of turkey to the dough.

Enjoy your meal!

original recipe:

Saving at home – Cream and strawberry roll

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Well yes, as you may have guessed from my recipes… I like desserts.

Today’s recipe is ideal with the approaching summer… although these days it feels more like winter!!!

As always it is easy and quick to prepare, 30 minutes to have it ready on the table.

Let’s start:

CREAM AND STRAWBERRY ROLL

Ingredients for 4 people: 4 eggs – 80 g flour – 80 g sugar – 20 g potato starch – 300 g cream for sweets – strawberries – icing sugar

Preparation:

Begin by separating the egg yolks from the egg whites and whip the first with the sugar until you get a fluffy and homogeneous cream.

Whip the egg whites until stiff.

Add to the egg yolks, the sifted flour and starch, then stir and add the egg whites. Stir with a gentle movement and from top to bottom.

Line a baking pan with a sheet of parchment paper, pour into the dough and level well with a spatula or the back of a spoon. Bake in a hot oven at 180 º C for 12 minutes.

When cooked remove the base of dough from the oven and being very careful to flip it on another sheet of parchment paper. Remove the paper gently and let cool.

Meanwhile clean 8-10 strawberries, remove the stalks and cut into small pieces. Whip the fresh cream, add the strawberries and stir.

Distribute the whipped cream on the base (now cold), roll gently and wrap the roll with baking paper forming a sort of candy.

Put in the refrigerator and let rest for at least a couple of hours before serving.

Of course, depending on the season, you can replace strawberries with raspberries, blackberries, peaches and other fruits of your choice.

Enjoy your meal!

original recipe: https://primochef.it/dolci-veloci/ricette/?refresh_ce

Saving at home – Vegan paella

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

And who says that in the paella there must be meat and/or fish?

Once you have tried this recipe you will change your mind! It is also suitable for those who are on a diet and want to opt for a lighter version of this delicious plate which originates from Spain.

Let’s start:

VEGAN PAELLA

Ingredients for 4 people: 360 g of rice – 2 red peppers – 100 g of mushrooms – 1 eggplant – 1 onion – 1/2 glass of peas – green olives q.b. – cherry tomatoes q.b. – tofu natural q.b. – salt and spices q.b. – 2 tablespoons of tomato concentrate – 1 l abundant vegetable broth

Preparation:

Begin by peeling the onion, slice it thinly and brown in a large pan with a drizzle of olive oil. Add the mushrooms and vegetables washed and cut into cubes; wet with a drop of water and cook for the time necessary for the vegetables to soften.

After about 15 minutes, add tomato paste, broth and spices.

Salt if necessary and add the rice, green olives and tofu cut in cubes. Stir so that the rice and seasoning melt and cook first over a high heat for 7/8 minutes, then lower to a minimum and cook for another 10 minutes.

Once cooked, turn off the heat, flavored with herbs if you like and serve immediately.

The vegetable paella prepared following this recipe can be stored in the refrigerator for 2-3 days at most inside an airtight container or well covered with plastic wrap.

Enjoy your meal!

original recipe: https://primochef.it/paella-vegana-ricetta/cucina-naturale/?refresh_ce

Saving at home – Baked veg pasta with vegetables

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

And who says vegan baked pasta is less tasty than the classic one? Try this recipe, suitable for all seasons, for a delicious but also healthy lunch.

A tip: use seasonal vegetables depending on the period in which you prepare this pasta!

Let’s start:

BAKED VEG PASTA WITH VEGETABLES

Ingredients for 4 people: 300 g penne (short kind is the best) – 0.5 l vegan béchamel sauce – 1 carrot – 1 zucchini – 1 bell pepper – 1 potato – 1 broccoli – salt and pepper q.b. – extra virgin olive oil – a few tablespoons of breadcrumbs

Preparation:

Cook the pasta in plenty of salted water for the time indicated on the package. Add in the pasta pot also peeled potatoes cut into half a centimeter slices.

Meanwhile, dedicate yourself to the preparation of the vegetables. Peel the carrot and remove the ends. Remove the ends of the zucchini too. With a large kitchen knife cut all the vegetables into half a centimeter cubes. Wash the peppers, remove the stalk, seeds and white filaments inside and cut it like other vegetables. Take away the tops of the broccoli with a small knife.

Heat 3 tablespoons of oil in a large pan and add the vegetablesCook, stirring occasionally for 15 minutes, then season to taste with salt and pepper. If they dry too much in cooking you can add a few tablespoons of water.

When the pasta is ready, drain and pass under the jet of cold water, so as to remove excess starch and stop cooking. Transfer it in a rather large bowl and season with vegetables and béchamel sauce.

Stir well and transfer into a pan suitable for baking in the oven. Sprinkle with breadcrumbs and cook at 200 º C for 20 minutes or until a crust is formed.

Serve baked pasta steaming hot!

On the market there are many possibilities of vegan bechamel sauces, but if you want to make it at home here is the vegan béchamel recipe: besciamella vegana

Enjoy your meal!

original recipe:

Saving at home – Apple dumplings

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Good and simple to prepare, they are suitable both as a dessert and for a tasty snack.

If you eat them with a scoop of vanilla ice cream, they become absolutely irresistible!

Let’s start:

APPLE DUMPLINGS

Ingredients for 4 people: 150 g flour 00 – 10 g granulated sugar – 1 pinch of salt – 8 g of baking powder – 125 g of whole white yogurt – 150 ml of whole milk – 1 egg – 30 g oil – 2 sweet and fragrant apples – a pinch of cinnamon powder – oil to grease the pan – icing sugar

Preparation:

Start with the batter: in a bowl put 150 g of 00 flour, 10 g of granulated sugar, 1 pinch of salt, a pinch of powdered cinnamon and 8 g of vanilla yeast for desserts.

Add the wet ingredients: 125 g of whole white yogurt, 150 ml of milk, 1 egg and 30 g of oil, then with a hand whisk mix everything in order to obtain a smooth batter and without lumps.

Apart peel the two apples, remove the stalk and core, then grate with a grater with large holes, letting the grated apple fall directly into the dough, then mix well all in order to amalgamate the ingredients.

Grease a pan with a little oil and put it on high heat: as soon as it is hot, pour a ladle of dough in the center of the pan and let it cook until it is golden, then turn the pancake and brown on the other side.

Once cooked, transfer the pancake on a sheet of absorbent kitchen paper and let it lose that little excess oil, then repeat this procedure until the batter is exhausted.

If you want you can serve these pancakes by sprinkling it with powdered sugar or by serving them together with a ball of ice cream.

Enjoy your meal!

original recipe: https://www.piccolericette.net/piccolericette/recipe/frittelle-alle-mele/?utm_source=Piccole+Ricette+Feed&utm_campaign=3d4b1134ce-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_f399f80494-3d4b1134ce-101910797

Saving at home – Bread lasagna

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here is the recipe to prepare the bread lasagne: a rustic single dish, tasty and perfect to reuse any leftover bread!

Let’s start:

BREAD LASAGNA

Ingredients for 4 people: sliced stale bread – 1/2 white onion – extra virgin olive oil – 700 ml tomato puree – salt – mozzarella – vegetable broth – grated grana padano

Preparation:

Start by preparing the sauce: peel the onion, cut it in half then slice it thinly.

Pour on the bottom of a pan a drizzle of olive oil, add the onion and brown over low heat until it is beautiful transparent.

Add the tomato puree, season with salt and cook with the lid over medium heat for 20 minutes.

Tagliate le croste del pane, prendete una pirofila capiente, versate sul fondo un paio di cucchiai di sugo e fate un primo strato di pane in modo da coprire tutto il fondo della teglia.

Bagnate con un po’ di brodo caldo e distribuite sul pane un po’ di mozzarella tagliata a cubetti, qualche mestolo di sugo e spolverate con il formaggio grattugiato.

Fate un altro strato di pane e proseguite in questo modo fino a terminare gli ingredienti a vostra disposizione. Infornate in forno già caldo a 180°C per 20 minuti. A cottura ultimata, togliete dal forno e lasciate intiepidire leggermente prima di servire. Buon appetito!

Enjoy your meal!

original recipe: https://primochef.it/lasagne-di-pane/ricette/?refresh_ce