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Happy summer vacation(^^)/

Pasta Pescatore

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Ingredients (4 persons):

4 Tablespoons Olive Oil
1/3 Cup Minced Onion
3 Garlic Cloves, Peeled & Minced
12 Cleaned Clams
1/2 Cup Dry White Wine
1 1/2 Cups Seafood Stock
3 Cups Pureed or Chopped Tomatoes
12 Sea Scallops
20 Cleaned Mussels
12 Large Shrimp, Cleaned
1/2 Pound Fresh Squid, Cleaned & Chopped
1/4 Cup Chopped Fresh Parsley
Salt & Pepper
Red Pepper Flakes
500 g Spaghetti Or Pasta Of Choice

Preparation

In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.

Add the garlic, and cook another couple of minutes.

Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.

Add the tomato sauce, parsley, salt, pepper, and red pepper flakes and bring to a boil.

Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.

Cook the pasta in boiling salted water until it is "al dente".

Drain the pasta, top with a scoop of the tomato sauce and toss well.

Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.


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Warm Bacon, Spinach and Avocado Salad


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ドレッシングをかけて・・・

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Ingredients (4 persons):

100 g Bacon
200 g Spinach, washed
4 large Tomato, cut into wedges
1 small Onion, thinly sliced
1 medium Avocado, peeled, pitted and sliced
4 teaspoons Cheese, Parmesan
1 teaspoon Basil, fresh, torn
1 teaspoon (heaped) Mustard, Wholegrain
2 teaspoons Oil, Olive
1 teaspoon Lemon Juice

Preparation

Preheat the grill. Grill the bacon rashers until crispy.

Meanwhile, put the spinach, tomatoes, red onion and avocado into a large salad bowl.

Make the dressing by mixing together the mustard, olive oil and lemon juice.

Season with a little salt and pepper, then add to the salad bowl and toss together.

Share between 4 plates or bowls, snip the hot bacon rashers on top and sprinkle each portion with 1 tsp Parmesan cheese and basil leaves.

Serve immediately.




Mango blueberry trifle


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Ingredients (4 persons):

200 g blueberry coulis
200 g mango
6 tsp Sweetener
2 cup yoghurt
cookies
icing sugar

Preparation

Prepare a coulis with the blueberries adding some icing sugar.

Slice the mangos.

Sweeten the yoghurt with the sweetener.

Cut the cookies into small pieces.

Pour half of the blueberry coulis in 4 glasses. Spread sweetened yoghurt on top of the coulis, sprinkle with chopped cookies. Add mango slices.
Cover with remaining coulis.

Serve chilled with a spoon.



ブルーベリーをMIXする時は飛び散るので、注意041.gif

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まがりちゃん
Thank you for the たのし~~~~い cooking049.gif

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by my-heart103 | 2013-06-19 23:10 | インターナショナルクッキング