Roasted peppers and pinenuts bruschetta

Ingredients per 6 persons

Stale bread, 6 slices
Peppers, 3 of different colors
Pinenuts, 2 tbsp
Garlic, 1 clove
Basil, a few leaves
Olive oil
Salt

Procedure

Wash the peppers, remove the stems and the seeds and cut each of them into 4 halves.
Heat a griddle pan until it is very hot. Place the peppers over it until the skin blisters and the peppers soften. It will take 10 minutes. Season with salt.
Turn the peppers and roast them also on the other side.
Slice the bread, toast it and rub a garlic clove over it. Then cut the peppers into thin strips and toast the pinenuts.
Put them in a bowl with 4 tablespoons of olive oil and the basil leaves, then mix everything well together. Put the mixture over the bread, then drizzle with olive oil. Serve warm or cold.

Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

Web site

 

– See more at: http://www.iloveitalianfood.org/recipes/roasted-peppers-and-pinenuts-bruschetta/#sthash.I9ymCeO1.dpuf

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17 Incredible Recipes for the Slow Cooker

After yesterday’s discussion about how to use a slow cooker and which models to buy, we couldn’t leave you without a few recipes to try! These are some (or rather, all) of our favorites plus a few new ones we can’t wait to try soon. What are your favorite dishes to make in the slow cooker?

Slow Cooked Vegetarian Recipes

1. Slow Cooked Artichokes
2. Curried Vegetable and Chickpea Stew
3. Overnight Oatmeal with Apricots and Buttermilk
4. Orange Soufflé 

Rich and Hearty Meat Recipes

5. Hoisin and Ginger Pork Wraps with Peanut Slaw
6. Pot au Feu
7. Bolognese Sauce
8. Malaysian Beef Curry
9. Lemon Garlic Chicken
10. Pork Roast – Two Ways
11. Rich and Meaty Lamb Ragu
12. Friday Night Brisket and Onions
13. Weekend Pot Roast
14. Ultimate Cheater’s Pulled Pork from the Splendid Table

Basic How-Tos for the Slow Cooker

15. How to Cook Beans in the Slow Cooker
16. How to Make Stock in the Slow Cooker
17. How to Make Fruit Butter in the Slow Cooker

Since we seem to be a little short on the vegetarian recipes, here are a few more from around the web!

• Spinach Lasagna from the Vegetarian Times
• Vegetable Vindaloo from the Vegetarian Times
• Vegetable Stew from Real Simple
• Greek Stuffed Peppers from Martha Stewart
• Sweet Potato Chili from A Year of Slow Cooking

Appetizer With Prosciutto Di Parma and Parmigiano Reggiano

Ingredients per 35 persons

Flaky pastry, 8,8 Oz
Prosciutto di Parma, 7 Oz
Flakes of Parmesan cheese, 5,2 Oz

Procedure

Roll out the dough and place the ham slices over the entire surface. Cover with flakes Parmesan cheese. Roll up the puff pastry from the long side and cut into slices half an inch high. Place the parchment paper on a baking pan and place the washers a bit spaced, they will grow during cooking. Bake in preheated oven at 200° C for 10-12 minutes. Arrange on a plate and eat warm.

– See more at: http://www.iloveitalianfood.org/recipes/appetizer-with-prosciutto-di-parma-and-parmigiano-reggiano/#sthash.iKTCTdDD.dpuf

Crudaiola Pasta

Ingredients per 4 persons

Pasta, 4 cups
cherry tomatoes, 10
fresh tomatoes, 10 oz
olive oil
salt
Bread, 2 slices
Olive, a few
Basil, a handful
Thyme, 1 stick
Garlic, 2 cloves

Procedure

Cut the tomatoes into pieces and the cherry tomatoes in half. Marinate them for half and hour with one clove of garlic cut in half, the basil, the olives, the thyme, a pinch of salt and 4 tbsp of olive oil.

Toast the bread, rub it with the remaining garlic and reduce it into small crumbs.

Cook the pasta al dente, drain and mix it with the tomatoes.

Serve with a little olive oil, breadcrumbs and decorate with thyme and basil leaves.

Recipe:

– See more at: http://www.iloveitalianfood.org/recipes/pasta-crudaiola/?lang=en#sthash.UddKblGt.dpuf

Pennette with peas and chiodini mushrooms

Ingredients per 4 persons

penne, 17 oz (other shape of medium pasta)
boiled peas, 8,8 oz
chiodini (honey) mushrooms, 8,8 oz
1 carrot
garlic, 1 clove
olive oil, 3 tbsp
salt
pepper

Procedure

Fry over low heat the garlic with the oil, add the boiled peas, the mushrooms, the diced carrot, salt and pepper and cook for a few minutes.
In a saucepan, boil water for the pasta, cook it, drain it and pour it into the pan of sauce.
Cook on a low-medium heat to season it more and serve.

Thanks to: Cooking With Julia

– See more at: http://www.iloveitalianfood.org/recipes/pennette-with-peas-and-chiodini-mushrooms/#sthash.RvahgNbd.dpuf

Defensive structures on the Owenabue River

Defensive structures on the Owenabue River: A look at castles, estates and other structures on the Owenabue River Paperback – 11 May 2014



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About the Author

Allow me to introduce myself. My name is Jørgen Hartogs and I live, work and study in County Cork, Ireland. Having lived in Belfast, Dublin and Cork I now live in south county Cork in a typical, rural town. I’m working for a multi-national in Cork city, where I use German, English, Dutch and Flemish daily, and I study Local History and Regional Studies at UCC and Cultural Anthropology at Colaiste Stiofan Naofa. Of course I’m interested in folklore, history, archeology and geography and my real passion is the folklore of Ireland.I’m mad about the GAA and Gaelic Football in particular and I have been a Kerry supporter for years. If you would like to contact me feel free to contact me.

Martello Towers in Cork Harbour

Martello Towers in Cork Harbour: A folklorist, historical and archeological study of Martello Towers Paperback – 21 Dec 2012


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 Would you like to update product info or give feedback on images?
About the Author

I would like to introduce myself. My name is Jørgen Hartogs and I live, work and study in County Cork, Ireland. I was not born in Ireland but moved here later on in life. Though I have Dutch nationality I have been living in Ireland long enough to be considered one of the “natives” by some. I won’t claim to be Irish as I don’t have Irish nationality nor was I born here but I would like to pride myself on having integrated very well. Having lived in Belfast, Dublin and Cork I now live in south county Cork in a typical, rural town. I’m working for a multi-national in Cork city, where I use German, English, Dutch and Flemish daily, and I study Local History and Regional Studies at UCC and Cultural Anthropology at Colaiste Stiofan Naofa. Of course I’m interested in folklore, history, archeology and geography and my real passion is the folklore of Ireland.I’m mad about the GAA and Gaelic Football in particular and I have been a Kerry supporter for years. Combining my passions for the GAA and folklore I mostly write about the GAA, but I also write about a large number of other subjects. If you would like to contact me feel free to contact me.