(Welsh: pice ar y maen) Knead together sifted flour, baking powder and light butter. Mix in sugar and raisins. Crack the egg, add it gradually and mix everything together well until you get a uniform dough. Roll out the dough (about 6 mm thick). Cut out with ramekins as desired. Lightly grease a heavy frying … Read more
For the summer fusilli, first prepare the fusilli in salted water “al dente”, strain and set aside. In a pan, sauté the finely chopped green onions with a little oil, then add the tomatoes, also finely chopped, and the tomato paste. Let it simmer for about 5-10 minutes, then add the feta or sheep’s cheese … Read more
For the cream of corn soup, peel and finely dice the onions and sauté in oil in a pot. Drain the corn kernels in a sieve, rinse with cold water and add. Add whipping cream and vegetable soup and simmer at medium temperature for 1/2 hour. Then puree the soup and pass it through a … Read more
Have you tried this zucchini recipe? 100 ml soup (instant) or water. Peel onions, clean mushrooms. Rinse zucchini, cut into cubes or half slices. Melt fat in a frying pan until golden brown. Quickly brown the chops in it. Season with sage, salt and pepper. Remove. Then sauté the onions, mushrooms and zucchini until soft. … Read more
Cut the melanzane lengthwise into 1 cm wide slices, then diagonally into 1 cm wide strips. heat a quarter cup of oil on high, roast the melanzani in it until brown, 10 min. leftovers. Heat oil, roast onion and bell bell pepper until onion is brown around edges, 8 min. Just before, add garlic and … Read more
A great cake recipe for any occasion: (*) for a greased ovenproof dish of about 2 l Dough: Mix flour and salt in a baking bowl. Add 2 dl of milk water at once, stir until smooth. Stir in the eggs, add the rest of the liquid and mix until smooth. Cover and let stand … Read more
For the burgundy roast, take the meat out of the fridge in good time (about 30 minutes before preparation), parcel it well, rub it with black pepper from the mill and salt, brush it all over with the mustard and preheat the oven to 180°C degrees. Cut the carrot, leek and onion into coarse pieces, … Read more
half an hour, elaborately cut white bread into 1 cm cubes and toast or roast in butter like croutons until golden brown. Rinse peppers, cut in half and remove the core. Place in a frying pan with 1 tbsp. olive oil and roast in the oven at 220 °C top heat until the skin blisters. … Read more
For the polenta casserole, preheat the oven to 180 degrees top-bottom heat and brush a casserole dish with a little oil. Bring the polenta and milk to the boil in a saucepan and allow to swell. Then let it cool down. In the meantime, separate the eggs and beat the egg whites in a bowl … Read more
Alice Vollenweider: The second Ticino dish is mortadella and lentils. Mortadella – in Ticino this is not the giant sausage from Bologna, but an aromatic sausage made of pork, whisked with garlic, liver, red wine and many spices, which is left to soak in water for an hour and a half. Then it is cut … Read more