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Sundried Tomato Pasta Salad

10 December , , , , ,

Bringing a savory recipe this time and even if they are rare here, I guarantee that those who succeed in entering the site are absolutely delicious. This recipe I saw on Ree’s site, and as she said it was one of her favorite dishes,  of course I would try it…hehe. And the conclusion was? I think this pasta also joined the list of my favorite recipes. It is super delicious and different, I loved it. But one thing I do differently is that I eat the pasta when is still hot or warm rather than cold.  Oh and she gives a tip about the dressing, letting sit in the fridge overnight really lets the garlic work its magic,  the flavors really deepen and meld together. Yummy, so good!

Sundried Tomato Pasta Salad

Ingredients:

Salad:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-½ cup Parmesan Cheese, Freshly Grated

Dressing:
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste

Directions:

Dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.
Serve on a big platter with an extra sprinkling of Parmesan cheese.

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Bruschetta

9 August , , , , ,

The recipe that I bring this time, is more than delicious. I believe that many of you, may have already made a bruschetta, but I’m posting my recipe. I can only say that it is delicious, perhaps more tasty than a pizza, the bread with the help of butter, got that perfect crispy crunch and you can’t go wrong with the combination of mozzarella, tomato and olives. And it is super easy and quick to make it. Simply delicious.

Bruschetta

Ingredients:

10 italian bread slices
2 tbsp butter
2 tbsp olive oil
1 garlic clove, chopped
3 tomatoes, cut into cubes
Salt and pepper
1/4 cup, black olives, chopped
80g mozzarella, grated
50g Parmesan cheese, grated
Basil leaves

Directions:

In a baking dish, place the slices of bread coated with butter. Bake in preheated oven at 400° F until golden brown.
Meanwhile in a frying pan, heat the olive oil and brown the garlic, add the tomatoes, the salt, pepper and olives. Mix everything together and remove from heat. Distribute the tomatoes on each slice of bread, top with mozzarella and parmesan and sprinkle the basil leaves. Return to oven and bake the slices until the cheese has melted.

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Bacon Muffins

31 October , , , , , ,

muffin baconChanging a little bit of the traditional sweet muffins, I decided to make a salty one, and I chose this recipe that I found in the book – Le Cordon Bleu. I loved the dough and the flavor, but when I saw the recipe I had decided that I would add more bacon, and perhaps a mozzarella cheese (I think that I used a little bit of parmesan) and some chopped tomatoes, I don’t know why but I forgot. I’ll repeat the recipe for sure, but in the next  time I will ameliorate them a little more, but the muffins, the way they are, they are delicious and super soft, it is worth to make them. But if you to want to also ameliorate them, I recomend to add more bacon, maybe some mozzarella or parmesan cheese and some of chopped tomatoes.

Bacon Muffins
(± 12 muffins)

Ingredients:

2 tsp vegetable oil
6 bacon slices, chopped
1 small onion, chopped
300g self-rising flour
75g all-purpose flour
1 pinch of salt
1 tbsp fresh chopped parsley
2 eggs
250ml milk
125g melted butter

Directions:

Preheat oven to 210ºC. Grease (or spray with cooking spray) a 12-cup muffin tin, or line with paper liners.
Pan fry the chopped bacon with the oil in a small, heavy saucepan until crispy. Remove with a slotted spoon and let cool slightly. In the same saucepan, saute the onion until lightly brown and tender, and let it cold.
In a large bowl, sift and whisk the flours, salt and parsley together until well-combined. Lightly beat the eggs in a medium bowl. Add the milk and stir to combine. Combine the flour mixture with the milk and add the butter, bacon, onion and with a spoon stir until just combined.
Drop batter by spoonfuls into the greased muffin tin, filling each cup 2/3 full. Bake for 20 minutes, or until lightly browned.

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Brazilian Cheese Bread in the Sandwich Grill

26 August , , ,

cheese bread

This recipe is from Camila’s blog and I had never tried before, but I found it an excellent idea, it is super delicious and above all it is very easy to make. So, recipe approved and posted.

Brazilian Cheese Bread in the Sandwich Grill

Ingredients:

1 cup of milk
1/2 cup of vegetable oil
3 eggs
1/2 tsp salt
5 tsp corn starch
1 cup grated parmesan cheese
1 cup sweet starch

Directions:

Put all the ingredients in the order in the blender, and mix it. Preheat the sandwich grill and grease it a little. Then, spoon into the grill. If you want you can put some ham, cheese, tomato, nutella or jam together.

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