Flognarde with peaches

The clafoutis is a popular french dessert, origin in the area of Limousin. The clafoutis is easy and fast, is prepared according to the seasons with different fruits, such as peaches, apricots, raspberries, apples, pears and grapes, with fruit other than cherries is called "flognarde."

Ingredients:

•3 peaches

•2.83 OZ (80 gams) sugar

•3 eggs

•7 OZ (200 grams) of flour type 00

•1 cup of milk

•2.83 OZ (80 gams) and the butter for greasing the pan more than

•1 small glass of sweet wine

Time: 1 hour

Oven: 392 ° F

Wash peaches and if you want to peel them, grease a baking sheet, cut the peaches into wedges and distribute them on the baking sheet without overlapping them. With a hand whisk or electric mix the sugar with the melted butter in a double boiler and the eggs. Add the milk little by little and gently incorporating the flour until the mixture is smooth and fairly liquid. Always flush the sweet wine, stirring to incorporate. Pour the mixture on the grapes and bake in a hot oven for 15 minutes at 392°F then lower to 300 ° F and cook for 30 minutes.

Serve in the pan, too warm with a dusting of icing sugar.

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Rice salad # 1

Too hot to eat anything? Try this alternative salad with rice, which can also be prepared early in the morning or the night before and refrigerate. You can also vary the vegetables or use a different type of rice.

Ingredients for 2 people:
120 gr. “long & wild” rice
1 zucchini
4 tomatoes piccadilly
½ cup peas (even frozen)
1 carrot
1 boiled egg
1 mozzarella cheese
2 slices of melon (optional)
some sliver of grana padano
2 tablespoons of extra virgin olive oil
1 tablespoon spicy mustard (optional)
a few basil leaves
salt

Time: 30 minutes
Difficulty: Easy

Cook rice and peas together in salted water. Meanwhile, put the egg to thicken.
Dice the carrot and zucchini and after 5 minutes cook with the rice. Cut into little cubes tomatoes and mozzarella and place in a large bowl. After 15-18 minutes of cooking, drain rice and vegetables, thoroughly under cool running water and drain again eliminating all the liquid. Add the rice in the bowl with slices of melon cut into cubes, crumbled hard-boiled egg, the shards of parmesan and basil leaves. Dress with extra virgin olive oil and mustard, mix well and let stand in refrigerator at least half an hour. Enjoy your meal!
 

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Monday's diet: grilled fish

Last night we cooked this little grilled fishes for a romantic dinner in the garden. If you do not want to fire up the BBQ you can cook the fish on a plate or in a pan large enough.

Ingredients for 2 people:

• 1 or 2 fresh trout (depending on the size)
• 4 fillets of fresh mackerel
• 6 prawns
• 4 sage leaves
• 1 sprig of mint
• 1 lemon
• 2 cloves of garlic
• 1 red onion
• ½ cup of extra virgin olive oil
• ½ glass of white wine
• pepper
• salt

Time: 1 hour marinating and cooking in 15-20 minutes
Difficulty: easy
Calories per serving: about 315 (a small trout, prawns 3, 2 rolls of mackerel)

Clean the trout and rinse all the fish. Cut the lemon and onion into slices not too thin. Wash the mint and sage, crush the garlic cloves stripped. Stuff the trout with lemon slices (3 or 4), mint, garlic, a few grains of black pepper and salt to taste, tie the fish with a kitchen string and place in a large dish.

Spread the mackerel fillets, place a sage leaf on each and ½ lemon slice, roll up and secure with a toothpick. Arrange with the trout, basting with the wine, a little oil, (taking care to leave aside a little for brushing during cooking), the onion and the chopped herbs and advanced. Cover with plastic wrap and let rest in refrigerator for an hour or more.

Meanwhile, clean the prawns, remove the black wire, if present and let drain in a colander with a bit 'of salt.

Turn on the barbecure, when it will be ready the coals heat the grill and cook well before the shrimp and mackerel rolls (about 5 minutes) and then the trout for 5-8 minutes per side depending on the size. Take care to always brush the fish with oil. Serve with lemon slices and grilled vegetables. 

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Tart with cherries and cream sauce

A cake cool and pleasant even in summer, is also excellent version with strawberries.

Ingredients:

• shortbread
• 17.64 OZ (500 grams) cherry
• ½ teaspoon of tortagel
• 8.82 OZ (250 grams) of fresh cream
• 8.82 OZ (250 grams) of milk
• 2 tablespoons of cornstarch
• 6 tablespoons sugar
• 3 tablespoons icing sugar
• the juice of ½ lemon

Time: 1 ½ hours
Difficulty: medium
Oven: 356° F

If you prefer you can prepare the base the day before following this recipe, and fill 3-4 hours before serving so that it cools well. Bake the tart base and put on a sheet of parchment paper with dried leguminous vegetables to create the recess for the topping. Wash and dry the cherries, take off some particularly nice to finish the cake and pit other with the appropriate tool. Place in a bowl with 3 tablespoons of powdered sugar and juice ½ lemon. Prepare the cream by pouring the fresh cream and milk in a saucepan, mix cornstarch and sugar and bring to a boil over low heat. Stir and let cool for 5 minutes, then pour it on the basis of already cooked pastry. Allow to cool completely and arrange the cherries pitted and those on the edge with the petiole. Prepare the tortagel, as indicated, and brush the fruit, alternatively brush with a little of cherry jam.
Let stand in refrigerator for at least a couple of hours and leave at room temperature for half an hour before serving. 

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Summer speedy “spaghetti”

Rarely use packaged products, but this of diced tomatoes Mutti has really drawn to and I must say I was not disappointed! Great when you have little time or as a "spare" in case of emergency!

Ingredients for 2 people:
5.30 OZ (150 grams) spaghetti (I use whole grains)
1 zucchini
1 cup of diced Mutti's tomatoes
1 mozzarella
5 basil leaves
3 tablespoons extra virgin olive oil
½ organic lemon
parmesan cheese
Salt q.b.

Time: 15 minutes
Difficulty: easy

Meanwhile, the pasta is cooking, clean and grate the zucchini, place in a bowl with basil, ½ a tablespoon of olive oil and lemon juice. Drain the cubes and pour into a bowl, add the diced mozzarella, grated courgette pour even after it has been well drained from the lemon.
Drain the pasta and add to the vegetable mixture and mozzarella cheese, mixed with the extra virgin olive oil and any remaining parmesan cheese shavings.
This paste is also excellent from cold! Enjoy your meal!

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Pudding with rice vegetables

A recipe for a great appetizer or to serve with a second dish: in the image is accompanied with a cod fillet steamed with diced tomatoes, basil and grated raw carrots seasoned with lemon and olive oil.

Ingredients for 4 pies:
1 bowl of brown rice
1 large or 2 small zucchini
1 tomato
3 tablespoons grated Parmesan cheese
1 ricotta cheese (3.53 OZ, 100 grams)
4 tablespoons of peas (also frozen)
salt q.b.
Time: 45 minutes with brown rice and pressure cooker
Difficulty: easy
Oven: 356° F

Boil the rice in salted water with a pressure cooker will take about 15 minutes from time, after cool, open the lid, add the peas and cook for 5 minutes.
Cut the zucchini into slices along its length in order to obtain 8 and grill them under the broiler in the oven on to 350° F, 3 minutes per side. Cut the tomato into 4 slices. Stir the rice and peas with ricotta and parmesan cheese.
4 molds lined ceramic oven with parchment paper or silicone dampened, put on the bottom of each mold a slice of tomato and place two slices on the edges of grilled zucchini. Fill with rice mixture and bake under the grill for 15 minutes. Turn out gently and serve.

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