Baked Lasagne with Meat Sauce

Posted by admin | Italian food recipes | Monday 30 November 2009 20:02

Baked Lasagne with Meat sauce is just one of many others Lasagne variations but it is the most popular throughout Italy. Other ingredients can be added to lasagne, such as sliced cooked meatballs, sausages, zucchini, eggplant. It is best to add only one of two ingredients to lasagne. So there are three main types of ...

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Borlotti Beans with Asparagus

Posted by admin | Italian food recipes | Friday 27 November 2009 13:09

Haricot beans (Haricot is the french word for ‘bean’) are another staple of Italian cooking. The most popular varities include the pretty red-and cream speckled borlotti, the small one cannellini and black-eyed beans. All these are used in stews, with pasta and in soups, and borlotti and cannellini are often served as a side dish ...

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Pear and Almond Cream Tart

Posted by admin | French food recipes | Friday 27 November 2009 11:05

Well, Christmas is coming and I wish to share today my favourite french tart to these special days. This glorious tart makes a truly indulgent dessert. It might be varied according to the season -it equally successful made with pears, nectarines, peaches, apricots or apples. Ingredients for the pastry: 200g/ 1 3/4 cup all purpose flour salt 25g/1/4 cup ...

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Stuffed Mushrooms Italian-Style

Posted by admin | Italian food recipes | Friday 27 November 2009 11:04

Stuffed mushrooms are always a hit on the appetizer menu. This recipe gets a little bit of extra flavor from some chopped Genoa salami and a bit of crushed red pepper. They complement an Italian menu quite nicely and can be made ahead and reheated with no problem at all. Stuffed Mushrooms Italian-Style Ingredients ~ 16 ounces fresh ...

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Old-Fashioned Bread Stuffing

Posted by admin | Italian food recipes | Tuesday 24 November 2009 12:05

This is our absolute favorite bread stuffing. It is very easy to prepare, and the flavor and texture is a classic. We’ve used quite a few different breads over the years and have found we like a soft sourdough best. Any soft textured, relatively dense variety will work nicely though, so choose whatever bread you ...

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A Whole Lot of Toad

Posted by admin | Other recipes | Monday 23 November 2009 10:18

Toad in the hole. It’s a recipe that most Brits have all eaten but probably have no idea where the name comes from. Don’t ask me - I haven’t got a clue. If I had to guess, I would suggest that the image of a sausage poking its head out of crisped batter probably resembles a ...

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Salmon with an Almond Crust

Posted by admin | French food recipes | Thursday 19 November 2009 11:07

Today I wish to share one more main course dish with salmon. In French cuisine every fish dish must be served with any fish sauce. The Red Wine Butter Sauce  perfectly matches to the Salmon with Almond Crust. This recipe works well with other firm-fleshed fish. Ingredients & Method of Salmon with an Almond Crust: Salmon fillets Red Wine ...

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Escalope of Salmon with Snapper Sauce

Posted by admin | French food recipes | Wednesday 18 November 2009 6:08

Welcome back to My French Cooking Blog! I ‘m saying that not only for you but for myself as well. I have not posted for a while here.  I have taken that time studying of cooking dishes from the French Culinary. I’m ready to share a few of the best dishes from my past experience ...

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Shallots with Rosemary Flavoured Oil

Posted by admin | Italian food recipes | Monday 16 November 2009 4:13

Coming back to My-Italian-Cooking, I ‘m posting today a recipe of making flavoured sauce - Shallots with Rosemary Oil, that I used recently as a BBQ sauce for lamb. It’s a simple version of Italian sauces which can be used widely in Italian and French cuisine. Flavoured oils make an interesting alternative to vinaigrette and other ...

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Curry in a Not So Hurry

Posted by admin | Other recipes | Wednesday 11 November 2009 12:12

As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs and warms the soul. Rich stews and broths, packed with chunky vegetables and barley, pulses and meat that melts in the mouth and fat dumplings to fill up any ...

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