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piripirichef | piripirichef
https://piripirichef.wordpress.com/author/piripirichef
Portuguese/Spanish/Italian food. But mostly Portuguese. May 10, 2013. This is a lovely rich dessert that’s served in Portugal at festive times of the year. So simple, you might even already have the ingredients in the cupboard or fridge. 90g thin rice noodles, broken into 5cm pieces. 3 egg yolks, beaten. 2 pieces of lemon rind, try not to include the pith. Place milk, sugar and lemon rind in a heavy-based saucepan. Bring to the boil and simmer for 5 minutes. Add butter and wait for it to melt. Heat olive...
searchingforsugarplums.wordpress.com
Humble But Mighty: My Sourdough Starter | Searching For Sugar Plums
https://searchingforsugarplums.wordpress.com/2013/05/08/30
Searching For Sugar Plums. Finding the sweets in everyday life. Humble But Mighty: My Sourdough Starter. May 8, 2013. Middot; by Searching For Sugar Plums. Middot; in Bread and Yeast Recipes. Middot; 36 Comments. So this is it. My first blog post ever, and what do I give you? Rye and whole wheat flour are said to be ideal for capturing wild yeast as opposed to other types of flour. An acidic environment, such as using pineapple juice in place of water, can also increase your chances of success. Your blog...
piripirichef.wordpress.com
How to make soffritto | piripirichef
https://piripirichef.wordpress.com/2013/04/17/soffritto
Portuguese/Spanish/Italian food. But mostly Portuguese. How to make soffritto. April 17, 2013. The way to start preparing many an Italian meal (and those from other Mediterranean countries too) is by making. It consists of onion, celery and carrots. And that’s it. Just kidding. We’ll tell you how to make it:. 1 large carrot (or 2 medium ones). A medium onion ( or 1 small one). 2 tbsp olive oil. Chop all three ingredients really small. Some people even mince them, but we don’t. Method, and guess what?
piripirichef.wordpress.com
Aletria recipe | piripirichef
https://piripirichef.wordpress.com/2013/05/10/aletria-recipe
Portuguese/Spanish/Italian food. But mostly Portuguese. May 10, 2013. This is a lovely rich dessert that’s served in Portugal at festive times of the year. So simple, you might even already have the ingredients in the cupboard or fridge. 90g thin rice noodles, broken into 5cm pieces. 3 egg yolks, beaten. 2 pieces of lemon rind, try not to include the pith. Place milk, sugar and lemon rind in a heavy-based saucepan. Bring to the boil and simmer for 5 minutes. Add butter and wait for it to melt. Enter your...
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How to make tomato-based sauce | piripirichef
https://piripirichef.wordpress.com/2013/04/20/tomato-based-sauce
Portuguese/Spanish/Italian food. But mostly Portuguese. How to make tomato-based sauce. April 20, 2013. Tomato sauce is the base of many a Mediterranean meal pasta dishes, vegetarian dishes,. Or fish stew to name a few. In the summer, make the sauce from fresh tomatoes (boil them up, sieve out the skin and seeds) if you’re lucky enough to grow them or have access to a cheap supply. This one’s made from tins and packets though. 2 tbsp olive oil. Onion, carrot and celery mix; see previous post). You are co...
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Ossobuco recipe | piripirichef
https://piripirichef.wordpress.com/2013/04/29/ossobuco
Portuguese/Spanish/Italian food. But mostly Portuguese. April 29, 2013. Literally “hollow bone”, this Italian dish is braised veal shank simmered in a rich tomato sauce. Ossobuco is special occasion food a treat for Christmas or Easter or something you might order in a restaurant. Or you can make it at home, like this:. 2 pieces of veal shank per person, or 1 piece each if they’re large (the veal shanks, not the person…). 250ml water (more if necessary). 3 or 4 tbsp plain flour. A good pinch of seasalt.
