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Chicken liver with prosciutto and garlic

Chicken liver with prosciutto and garlic

I used this dish as a snack when going out to the garden. Along with a garnish with mashed potatoes, natural potatoes or couscous can also serve as a main course.

  • 1 kg chicken liver
  • 1 glass of milk
  • 100 ml of olive oil
  • 150 gr raw sliced ​​ham
  • 50 ml brandy
  • 5 cloves garlic
  • nutmeg
  • oregano
  • pepper
  • salt
  • green parsley
  • Red pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver with prosciutto and garlic:

Clean the livers of white pellets and keep them covered in milk for at least an hour.

Drain the livers and season with nutmeg, pepper and oregano.

Wrap the livers [until the slices reach] in prosciutto. Secure with a toothpick.

In a large frying pan, fry the chopped garlic and oil in the liver immediately.

Sprinkle with brandy and put the lid on.

When the liquid has dropped, turn the livers to fry on the other side as well.

Salt. Remove the toothpicks and serve with plenty of parsley and chopped red pepper [for color].

Tips sites


Only salt at the end if you want the livers to remain tender. If you salt it at the beginning of its preparation, it will be stronger and softer.

Chickens from the Basque Country

1. Season the chicken pieces with salt and pepper. Heat two tablespoons of oil in a larger pan and add the chicken. Fry for 5-6 minutes on each side, then add the hot and greasy peppers, pancetta and whole garlic. Pour the wine. Cover and simmer for an hour, stirring occasionally.

2. Heat the remaining oil in another pan and sauté the onion until soft. Add the tomatoes, reduce the heat and simmer for 20 minutes, seasoning with salt and pepper.

3. To serve: Put some of the tomato and onion mixture in the plates, then the chicken and the pepper. Serve with bread, if you wish, to make the most of the delicious sauce.

salt and freshly ground black pepper
1 medium chicken, cut
4 tablespoons olive oil
1 hot pepper, without seeds and cut
2 red bell peppers, cut and without seeds
140 g bacon or ham
2-4 cloves of garlic, clean
150 ml white wine
1 large onion, cleaned and chopped
400 g tomatoes in broth

Soft Kitchen

Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.

I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I knew myself, I was sitting between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.

I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)

"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and I will tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.

GURMANDINO.RO: Fluffy cake with almonds, without flour

If you feel like trying other dishes than the traditional ones, I suggest this fluffy and fragrant cake with almonds, without flour. It is an easy dessert to prepare, which you have certainly seen those who visited Spain during Easter, in the windows of shops and restaurants. One of them, I liked the cake so much that, although it is traditionally prepared at a certain time of the year, I plan to repeat it on other occasions. The recipe is taken from the book "The Food of Spain" by Claudia Roden.

If you have almond "flour", it will be easier to prepare the cake. If you don't have it, don't get impatient, because you only need a little patience and some time to get the "flour" of almonds. It is important to have unroasted almonds and to go through the peeling stage some time before, so that they have time to dry after soaking them in water.

Ingredients (for 8 servings):
- undecided almonds 230 g
- 6 pcs eggs.
- sugar fine cough 200 g
- peel from a large orange
- lemon peel
- Almond essence a few drops
- vanilla sugar 1 sachet
+ powdered sugar and almond flakes (20 g) to decorate the cake


I really like quiches, I love their crust like crazy & # 8211 I'm ready to eat it even without the filling
Quiche can be served as an appetizer at home or in nature, but also eaten as a staple at lunch or dinner accompanied by a salad of fresh vegetables. On the pages of this blog you can find other recipes for quiche & # 8211 with bacon and onion ( and with asparagus ( In this article I suggest you make one with onion and cottage cheese (or ricotta).

for the crust:
flour & # 8211 200 gr
unt & # 8211 100 gr
cold water & # 8211 50 ml
for the filling:
onion & # 8211 3-4 pcs.
unt & # 8211 20 gr
eggs & # 8211 3 pcs.
sour cream & # 8211 150 ml
cottage cheese (ricotta) & # 8211 200-250 gr
patrunjel & # 8211 4-5 fire
salt pepper

We make the dough for the crust, mixing all the ingredients (details here: and put it in the fridge for 30 minutes.
Meanwhile, prepare the filling. Chop the julienned onion, scald it with boiling water, drain it in 10 minutes and heat it over a very low heat in butter until it becomes translucent. Let cool.

Beat 3 eggs with salt, add sour cream, cheese, chopped parsley, pepper. When the onion has cooled, mix it with the cream obtained.

Take the dough out of the fridge, spread it with the rolling pin and arrange it in a pan greased with butter, making edges. Spread a disk of baking paper over the dough, pour dry beans or other berries and put in the preheated oven (180 degrees) for 15 minutes, then remove the berries with paper and put the tray in the oven for 10 minutes & # 8211 so the dough Bake a little and it will not stick.

Pour the cheese and onion filling over the dough. Bake for 35 minutes. The quiche is ready! Good appetite!