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pepper pork tenderloin fillet with pineapple tomato

The pork tenderloin is one of my meat favoritas.Es a safe bet and not too expensive, with dishes that can be made very rich.
RECIPE Ingredients
1 large pork tenderloin
200 g of tomato sauce 4 cloves garlic


olive oil 2 tablespoons vinegar 2 tablespoons
paprika Preparation

Peel the garlic and fry in a pan with 2 tablespoons oil until golden. A moment it away from heat and add the paprika and vinegar. Stir well with a spoon wood.
Sauté another minute and add the tomato. Cook 15 minutes . Stirring from time to time, and strain the sauce through a mixer.
Season the steak. Background heat oil in a large skillet and brown meat in it over high heat. Lower the heat, and cook for 5 or 10 minutes, depending on how you made your choice of meat. Cut into very thin slices and serve it not watered with the hot sauce.

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RECIPE

Ingredients 700 g pork tenderloin
400 g
pineapple juice 2 tablespoons olive oil 3 tablespoons

white wine Salt and pepper Preparation

Remove fat from steak with a knife. Season. Fry the pineapple slices and fillets in a nonstick skillet over high heat for 5 minutes. Jump to a tray and bake for 10 minutes at 180 º. Deglaze the pan juices with white wine and a little game of pineapple. Mount
dishes with a couple of slices of pineapple as a base, chunks of steak and sauce over.

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Crepes with shrimp cream Pizza

RECIPE

Ingredients For the pancakes

90 g flour 2 eggs

7 or 8 tablespoons butter milk

For the filling

20 prawns 1 onion 2 tablespoons cognac

400 ml double cream 2 tablespoons

tomato sauce 2 tsp balsamic vinegar
60 g butter Salt

Preparation Mix all ingredients in crepes with 1 teaspoon butter and set aside. In a hot pan pour a ladle of the mixture. Extending across the base of the pan. Cook the pancakes 30 seconds each side.
Peel and chop shrimp, leaving four points. Finely chop the onion and fry in butter, add the chopped shrimp and prawns and fry for 3 whole shrimp minutos.Retirar reservar.Bañar whole and especially with the brandy cook another minute and remove from heat. Add the cream and mix.
Season with salt, add the balsamic vinegar, tomato sauce and stir well. Fill the crepes with shrimp mixture and fold in square packets. Garnish with whole prawns and serve immediately.

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red peppers and mozzarella

RECIPE Ingredients
2 peppers 250 g gorse

mozzarella cheese 100 g cream
1 pizza base garlic
1diente
olive oil and salt

Preparation Wash and dry peppers and dip the with a little oil. Roast 30 minutes in the preheated oven to 190 º.
pass to a source, cover with a cloth and let them tune. Peel and remove seeds. Cut into strips. Cut the mozzarella
into thin slices. Peel and slice garlic.
form a cord with the cream cheese a few inches from the edge of the mass and fold the overhang of it over the filling. Seal, moistened with a little water, so it will not open during the cocción.Distribuir on the center of mass mozzarella slices . Then divide the pepper strips and sheets of garlic. Sprinkle with oregano and top with black olives.
Bake at 180 degrees for 20 minutes, until cheese is melted and the base is golden brown and crispy . Serve hot.

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cream cheese stuffed ravioli with cheese sauce, pears and walnuts

RECIPE

Ingredients

300 g of cheese ravioli

2 pears

150 ml cooking cream

100 g shelled walnuts

juice 1 / 2 lemon

2 or 3 sprigs of thyme

2 tablespoons olive oil

Salt and pepper Preparation

Peel the pears, quartered and cored. Sprinkle with lemon juice. Peel half the nuts.

Heat oil in a saucepan and add the pears and chopped nuts. Season and cook 5 minutes. Add cream and cook for 10 minutes, over low heat until thickened, without allowing it to boil. Remove.

Cook the ravioli in salted water the time indicated on the package. Reserve two tablespoons of cooking water.

Refit fire pear sauce when the pasta is almost done. Add the thyme, washed, dried and shredded and the reserved cooking water.

Drain the pasta, spread it on plates and pour the sauce. Add the remaining walnuts halves and serve.

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RECIPE Ingredients
puff pastry 200 200

peeled small shrimp 200 g of clams without shells
200 g of fresh cheese 1 clove garlic


2 eggs 3 tablespoons heavy cream
50 g butter 20 g flour


oil 2 tablespoons parsley, salt and pepper
1 tablespoon tomato sauce

Preparation Grease a pan with butter and sprinkle with flour. Spread the puff pastry and add the chopped parsley. Trim dough overhang reserving. Cover with greaseproof paper. Placed on a vegetables and bake 15 minutes at 160 º. Remove the vegetables.
Heat oil and garlic, clams and prawns. Cook 3 minutes add the tomato sauce. Whisk cheese, eggs and cream. Add to fried seafood. Stir and cook 2 minutes.
Pour over the pastry. Unite mass remains, stretch and form a lattice on the pie and bake for 30 minutes at 180 º.

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Breasts seafood puff pastry baked with honey and lemon slices eggplant

Lemon and honey are a great flavor to meat dishes
I made this recipe many times. From the time we tested for the first time was a success at home

RECIPE Ingredients
4 boneless

2 tablespoons honey 1 teaspoon soy sauce
1 tablespoon lemon juice 1 teaspoon grated
lemon Salt and pepper


Preparation Preheat oven to 180.
Peel and clean the chicken fat. With a knife make incisions with a grid without passing through the flesh. Season.
In a bowl mix the honey with soy sauce, zest and lemon juice. Place the chicken on the oven rack. Brush them with half the honey mixture. Roast for 10 minutes. Turn them over and paint them with the rest of the mixture. Roast for another 10 minutes or until done. Serve with potatoes or some rice.

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RECIPE Ingredients
12 eggplant slices 1 cm (about 350 g)
12 slices of Emmental cheese
2 tablespoons olive oil

oregano Salt and pepper Preparation

twelve Cut eggplant into 1 cm. thick with salt and let stand for not bitter. Dry with paper towels and place in a microwavable dish.
Season with salt and pepper and sprinkle a few drops of oil.
Bake 3 to 4 minutes at maximum power.
Open mic, turn the slices, season again and cover each with a slice of cheese.
Sprinkle with oregano and put them in the microwave with the grill on for eight minutes at medium power. Serve hot. Cooking Light Source

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cheese pork ribs with olives asparagus quiche

RECIPE

Ingredients 1 kg pork ribs
250 g chopped tomato sauce 2 cloves garlic

1 sprig parsley 1 sprig

rosemary 2 bay leaves 1 cup

red wine 200 g pitted black olives
2 cups beef broth
Oil, salt and pepper Preparation

Season ribs and brown them in a pan with oil. Peel and chop the garlic, rosemary and parsley. Add to the pan, pour the wine and simmer for 1 hour, spraying occasionally with a little hot broth.
Add the olives, bay leaf, tomatoes and a ladle of broth, cover and continue cooking for 30 minutes.

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RECIPE

Ingredients 200 g puff pastry
1 bunch asparagus 12 cherry tomatoes


4 eggs 125 ml double cream 100 g
spreadable cream cheese Salt and pepper


Preparation Preheat oven to 200 º. Roll out the pastry dough on a floured flat surface. Place on a baking tray with baking paper and place over chickpeas to make weight. Keep 10 minutes, remove from oven, remove beans and bake 3 minutes more. Remove the woody asparagus, cook in boiling salted water until tender, drain and set aside. Wash and halve the cherry tomatoes.
Beat eggs with cream and cheese, and season. Fill the tartlet with asparagus and tomatoes and cover with the mixture. Put back in the oven and keep 15 to 20 minutes or until the cake has risen and lightly browned.

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Chicken Eggs in sauce with vegetables

RECIPE

Ingredients 1 tablespoon tomato sauce

5 eggs 1 onion 4 cloves garlic

A
saffron 1 / glass of white wine Flour


olive oil Salt and pepper Preparation

Cook the eggs in water with salt and a dash of vinegar for 12 minutes. Refresh under running cold water, peel and cut in half. Beat another egg until very frothy.
Roll the egg halves in flour and roll in beaten egg. Heat plenty of oil in a deep pan and fry the eggs until golden brown batter. Remove and drain on absorbent paper.
In a mortar crush the peeled garlic cloves, saffron, pepper and some salt. Book.
Peel and finely chop the onion and fry in a casserole dish with 4 tablespoons of oil. When it starts to be transparent, add the paste from the mortar and a teaspoon of flour to thicken and mix well.
Drizzle with wine, let evaporate the alcohol and add two cups of hot water and a tablespoon of tomato sauce. Let cook a few minutes and place the eggs in the pan. Cook over low heat for 8 to 10 minutes and serve hot.

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This is a very easy dish to make while fast, those who remain well without overworking.

RECIPE

Ingredients 1 small chicken cut into eighths

2 carrots 1 onion 1 sprig parsley

½
glass of white wine tomato sauce ½ cup paprika


olive oil Salt and
pepper Preparation
Heat oil in a saucepan and brown the chicken. Season to end and reserve.
Peel and slice carrots and onions. Fry onions in same oil as chicken. Add the carrots and continue poached a few minutes.
Add the chicken and sprinkle all with wine. Let it evaporate over high heat. Sprinkle with a pinch of pepper and add parsley and tomato sauce. Cover and cook over low heat for 20 minutes. Add a little water if too dry.

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white wine poached eggs with potatoes and rosemary pizza




RECIPE Ingredients

4 eggs 800 g of potatoes 3 cloves garlic

2
rosemary sprigs Olive oil Vinegar


Sal Preparation
Peel potatoes, cut into cubes and boil in salted water. Drain and reserve.
Peel the garlic and cut in half. Heat oil in a pan and add the garlic, potatoes and rosemary sprigs, washed and dried. Gently fry everything for 10 minutes, until golden brown.
Heat a pan with ½ liter of water, a splash of vinegar and salt and bring to a boil. Reduce heat, crack 1 egg into a dish and slide into the water. Cook 3 minutes. Covering the tip with the clear with the help of a spoon. Others do well and serve over egg potatoes.

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RECIPE

Ingredients 1 sheet of dough for pizza

5 courgettes 80 g gouda cheese
80 Emmental cheese Flour

grated 1 teaspoon
oregano 1 tablespoon olive oil Salt and pepper

Preparation
Preheat oven to 200 º.
Roll out the dough for pizza on lightly floured work surface, form rectangles and place on a plate lined with baking paper.
dawn zucchini and cut into thin slices along with the help of a potato peeler or a mandolin . Grate cheese gouda with a large hole grater. Syndicate
on zucchini savory dough, cheese, oil, a pinch of salt and oregano. Place in the oven and cook for 20 minutes or until browned. Remove and serve immediately.

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zucchini gouda and cream of white beans with garlic oil

RECIPE

Ingredients ¼ kg
white beans 1 cup broth ½ Vegetable
100 ml
double cream 4 tablespoons olive oil 2
sprigs parsley ½ clove garlic


Sal Preparation
Leave to soak the beans with cold water from the previous night. cover with water and bring to a boil . Stop cooking by adding a cup of cold water and simmer 1 ½ hours. Drain . Place in a bowl , season and add the cream and vegetable stock. crush until a smooth cream and run it through the food mill to remove the skins. Wash and chop parsley very thin sheets. Peel the garlic, chop fine and mix with oil. Let stand a few minutes to take taste. Put the cream of beans in a saucepan and heat to a simmer. Adjust salt if necessary and distribute it in bowls. Sprinkle the surface with a few drops of scented oil and serve immediately.

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Asparagus quiche and tuna

These pies are much play in the kitchen because it allowed plenty of variants, which may include any vegetables we like.

RECIPE Ingredients
1DISC of chilled pastry

3 eggs 2 cans of canned tuna
1 bunch green asparagus 1 cup

cream cheese 200 g
1 knob of butter Salt and pepper

Preparation Grease with butter a pie pan with the rim has about 3 inches tall . Drop in the dough and prick it a few times with a fork. Clean the asparagus, removing the woody portion. Wash, chop and cook about 12 minutes in salted water until tender. Drain well and reserve.
Beat eggs in a bowl and add the cream and cheese. Incorporate drained tuna. Reserve a few asparagus tips to decorate and add the remaining quiche. Season and stir well. Meanwhile, preheat oven to 180 º.
Pour the filling over the dough, smoothing the surface with a spatula and decorate with the tips that we had booked. Bake the quiche for 35 minutes, until edges of dough and the surface are browned and the filling has curdled. To check, click the center with a sharp knife, if he leaves stained, extend the cooking another few minutes. Serve in miso pan, warm or cold.

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Ribs Honey Mustard Rice

RECIPE

Ingredients 1 kg ribs
pork into strips 200 g Dijon mustard Juice of 2

lemons 6 tablespoons honey Salt

Preparation

Salar ribs.

Mix honey, lemon juice and mostaza.Cubrir ribs with this mixture and marinate overnight.

place in a dish in the preheated oven to 200 degrees. A half cooked remove the broth a bit loose so it does not instead of roasting cook and go doradas.Pasadas 1 ½ hours or 2 depending on how we like to remove from the oven made.

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RECIPE Ingredients

1 onion 2 tablespoons butter 4 cups rice

200
white wine 9 cups chicken stock 2 pears

Emmentaler cheese 80 g chives

1 pinch nutmeg Salt and pepper


Preparation Chop the onion finely and sauté with butter until it begins to brown. Add rice and sauté a bit, stirring. Pour the wine and let evaporate.
Add the boiling broth and cook for 12 minutes.
Add pears, peeled and cut into cubes, mix well and continue cooking for 5 or 6 minutes. Season with salt and pepper and sprinkle with nutmeg.
Just before removing from heat, add the grated Emmental cheese and chives. Serve immediately.

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pears and mushrooms baked Emmental

RECIPE

Ingredients 600 g of mushrooms 3 cloves garlic

breadcrumbs 2 tablespoons chopped parsley
oil and salt


Preparation Preheat oven to 180 º. Clean mushrooms, cut off his foot and place in a greased ovenproof dish. Bake for 10 minutes, occasionally basting when the oil supply.
Remove mushrooms from oven, sprinkle a mixture of garlic, chopped parsley and bread crumbs.
Bring it back in the oven and cook another 10 minutes, basting occasionally with oil supply. Serve hot.

Poptropica Lava Rocks

RECIPE

Ingredients 400 g cooked chickpeas 150 g
frankfurters
2 boiled eggs

1 onion 1 cup chopped tomatoes and salt oil
Preparation

Peel and chop the onion. Browning in a pan with oil and when lightly browned, add sliced \u200b\u200bsausage. Let them brown a bit. Add tomatoes and fry lightly for 5 minutes.
Add the beans and 3 cups water and cook until reduced by half.
Serve the beans and sprinkle chopped eggs on top.
Source: Soon kitchen