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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.