Small purple potatoes – Comida Boaaa https://comidaboaaa.com Thu, 23 Jul 2015 21:18:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 Green salad with cherries https://comidaboaaa.com/recipe/green-salad-with-cherries/ https://comidaboaaa.com/recipe/green-salad-with-cherries/#respond Thu, 23 Jul 2015 21:18:02 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=204 Read More]]> This salad recipe may seem a bit boring and insignificant, but this recipe is sort of the basic foundation of salads. It will help you learn how to wash, look after and prepare and dress your salads so you can really enjoy them.

You’ll need a selection of freshly picked lettuces such as round lettuce, oak leaf lettuce, lamb’s lettuce, watercress, cos lettuce, little gem lettuce, chicory and radicchio (about 4 large handfuls). You’ll also need a jam jar dressing of your choice.

To wash your salad leaves:
When you get your lettuces home, remove the roots and any not-so-nice outside leaves first, then click or tear off the rest of the leaves and give them a good old wash in cold water. Once they’re clean, give them a spin in a salad spinner or shake them dry in a tea towel.

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Classic tomato salsa with basil https://comidaboaaa.com/recipe/gluten-free-beef-lasagne/ https://comidaboaaa.com/recipe/gluten-free-beef-lasagne/#respond Wed, 22 Jul 2015 00:57:54 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=64 Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

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Antipasti of mozzarella, chilli, & lemon crostini https://comidaboaaa.com/recipe/antipasti-of-mozzarella-chilli-lemon-crostini/ https://comidaboaaa.com/recipe/antipasti-of-mozzarella-chilli-lemon-crostini/#respond Fri, 17 Jul 2015 21:25:36 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=179 Read More]]> Heat a griddle pan until it’s really smoking hot, then griddle each slice of ciabatta for a couple of minutes on each side until they are nicely charred.

Cut the garlic clove in half, rub each ciabatta slice with garlic and drizzle with a little olive oil. Tear the mozzarella evenly over the 8 crostini. Season well with salt and pepper, sprinkle over the sliced chilli and basil leaves and grate over the lemon zest. Finish with another drizzle of olive oil.

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Cheesy pasta with crispy pangritata https://comidaboaaa.com/recipe/cheesy-pasta-with-crispy-pangritata/ https://comidaboaaa.com/recipe/cheesy-pasta-with-crispy-pangritata/#respond Fri, 17 Jul 2015 21:20:34 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=177 Read More]]> To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

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Barbecoa Bloody Mary https://comidaboaaa.com/recipe/barbecoa-bloody-mary/ https://comidaboaaa.com/recipe/barbecoa-bloody-mary/#respond Mon, 29 Jun 2015 03:21:08 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=91 Fry the bacon in a small frying pan over a medium-high heat for around 5 minutes, or until golden and crisp, turning halfway. Meanwhile, combine the tomato juice with the vodka, BBQ and Worcestershire sauces and a good pinch of celery salt and pepper. Add a squeeze of lemon juice and stir well, then have a taste and add a little more salt, pepper or lemon juice, if needed.

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Roasted chicken breast https://comidaboaaa.com/recipe/roasted-chicken-breast-with-pancetta-leeks-thyme/ https://comidaboaaa.com/recipe/roasted-chicken-breast-with-pancetta-leeks-thyme/#respond Fri, 26 Jun 2015 22:35:26 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=90 Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tin foil tray.

Preheat the oven to 200°C and put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavorings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavor the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

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