 Dear Turquoise Lovers, November's seasonal food is awash with veg that love a nip of frost, while rich game meats complement hearty root vegetables. With winter just around the corner, it's the perfect time to warm up with comfort food classics made with November's seasonal ingredients! How about pot roast chicken served with creamed vegetables? Although the fruits of summer are long gone, November's offerings of quince, pomegranate, and apple work in both sweet and savoury dishes from slow cooked lamb and pomegranate to apple pear and quince tarte tatin. I will just prefer suggesting you some vegetable dishes based on the italian fagiolini ( haricots verts in french) and a comfort tart inspired on the YouTube Cheesecake Soufflé that is now ravaging the Web! But this tart of mine...well... is an Italian recipe! :) Enjoy the reading and always waiting for your recipes pics! With sunny Turquoise feelings, Gaia MY COOKING CLASSES IN NOVEMBER 2015 A fast menu to impress! 3rd round!
Rue des Tongres , Etterbeek Another session of easy tasty original and speedy dishes that you can cook for your guests or yourself when you are back from office! We will travel from South to North...I cannot wait to prepare it! Pasta cacio e pepe alla Romana ( one of the most wonderful and easy recipes of pata, where the dosis of the ingredients make it all!) Pomodori gratinati alla Pugliese (the famous Tomatoes ARRAGANATI!) Pere alla Piemontese con salsa caramellata al vino rosso e cioccolato fondente ( Piedmont pears with red wine caramelized sauce and chocolat fondant) A fast menu to impress! 4th round!
FRANCE - PARIS At the end of October, chocolate lovers should head to Salon du Chocolat in Paris, a worldwide event that hosts more than 550 international participants and attracts thousands of visitors who, together, celebrate the magic of chocolate. Chocolate and pastry show demonstrations, conferences, courses and a Chocolate Fashion Show are just some of the activities that visitors can enjoy at this five day long chocolate experience! SHOW DATES AND OPENING HOURSFrom Wednesday 28th October to Sunday 1st November, 2015 Open from 10am to 7pm every day VENUEViparis - Porte de Versailles Pavilion 5 1 place de la Porte de Versailles 75015 Paris ENTRANCE FEESFull price: € 14.00 Children from 3 to 12 years old: € 6.50 Free for children under 3 ITALY -ALBA WHITE TRUFFLE FESTIVAL The White Truffle Festival in Alba is one of the largest truffle festivals in Italy. From the 10th of October until the 15th of November, treasure hunters search underground for white truffles. The festival will offer many homemade and traditional dishes at the gastronomic stands, as well as a wide variety of entertainment such as concerts, auctions, guided walks and donkey races. Go and have a taste of this delicacy! Piazza Medford 2 - Alba (CN) tel. +39 0173 361051 - info@fieradeltartufo.org ITALY - CREMONA FESTA DEL TORRONE The Festival of Torrone in Cremona,the sweetest event of the year, returns to the Lombard city for nine days of shows, cooking demonstrations, children's workshops, tastings, live music, historical parades and meetings where the focus will be on more than 150 manufacturers of nougat from Italy and the world. The festival, sponsored also by Expo Milano 2015 and the Region of Lombardy, has been promoted by the Province, the City and the Chamber of Commerce of Cremona. The gluttonous event will also feature Foody , the mascot of Expo Milano 2015.The city of Cremona will be alive for the first time with a double calendar of events embracing food, musicand obviously the usual shows! http://www.festadeltorronecremona.it/ UK - LONDON Taste of London returns to East London’s Tobacco Dock from 19th – 22nd November 2015.A venue packed with character, Tobacco Dock’s Victorian architecture and modern fittings are the perfect setting for the festive instalment of the world’s greatest restaurant festival. Sample incredible signature dishes from London’s hottest restaurants, see top chefs put their individual twists on winter classics in live demonstrations, get hands on with interactive masterclasses, indulge in cheese, wine and chocolate tastings and browse the markets for unique festive foodie gifts. http://london.tastefestivals.com/info/ BBC GOOD FOOD SHOW LONDON If you appreciate fine cuisine and love dining out, you will be in your element at the Pop-Up Restaurant & Street Food Experience. The Pop-Up Restaurant & Street Food Experience is located downstairs at London’s Olympia, and will open at 11am each day. The ultimate celebration of gourmet food, the Pop-Up Restaurant & Street Food Experience brings together a selection of restaurants, giving you the opportunity to sample their signature dishes. With such an array of tantalising menus from an assortment of exciting culinary traditions, you will be spoilt for choice. 15 Nov 2013 to 17 Nov 2013 Event Type: Public Venue: Olympia Grand Dates: 15 Nov 2013 to 17 Nov 2013 Opening Times: Fri: 9:30am-6pm Sat: 9:30am-7pm Sun: 9:30am-6pm Event Web: bbcgoodfoodshowlondon.com Organiser: River Street Events - See more at: http://olympia.london/whatson/bbc-good-food-show-london-2013#sthash.XNq4qNOb.dpuf MY RECIPES! Side dishes from Sicily INSALATA DI PATATE POMODORI E FAGIOLINI ALLA SICILIANA Serves 4 people time: 30 min Ingredients for 4 people: 2 large potatoes 200 grams of green beans 3 salad tomatoes 1 large onion basil salt pepper oil vinegar preparation Cut the potatoes into chunks and place in a saucepan with the onion, cut into large pieces. Cover with water and bring to a boil; as soon as the water boils, add the green beans and cook for about twenty minutes. Drain the vegetables and place in a salad bowl; let them cool, then add the tomatoes, washed and cut into wedges. Season to taste with chopped basil leaves, olive oil, vinegar, salt and pepper. .GREEN BEANS WITH GARLIC AND BREAD CRUMBS Green beans with garlic and bread crumbs are crisp an ideal side dish to accompany seconds rustic dishes or grilled as meatballs, sausages, meat or grilled fish and all cooked on the barbecue. The bread crumbs browned in oil with the garlic give to this vegetable a pleasantly mild flavor, which in this recipe is enhanced and enriched by the other ingredients. Ingredients Fagiolini 600 gr Aglio2 cloves Panemollica rafferma 60 gr Prezzemolo1 tuft Oliodi 5 tablespoons olive oil Sale q.b. Preparation Check and wash the green beans, possibly remove the strands and let them boil in salted water; drain them when they are still crunchy. Put in a pan two tablespoons of olive oil, a clove of garlic, peeled and cut in slices ( that you will lightly brown; add the beans well drained, salt and cook in the pan for a few minutes until they dry their water. Meanwhile, take the bread crumbs and reduce it to crumbs, maybe helping with the blades of a robot. In another pan, put 3 tablespoons of olive oil and a clove of garlic cut in slices; when the oil is hot add the bread crumbs and fry everything until it becomes golden brown and crispy. At this point add all the ingredients in one pan , cook a few seconds to mix them, sprinkle with chopped parsley, salt and turn off the heat. Serve with garlic green beans and crispy crumb still hot. TORTA AL FORMAGGIO CON CIOCCOLATO BIANCO E SALSA ALL ‘ARANCIA On the wave of the now super famous cake with just 3 ingredients on the web, the Cheesecake Soufflé of the japanese Ochiron on YoutTube, her for you a classy recipe perhaps just a few minutes longer, the cheesecake with white chocolate and orange, but the result is really priceless! Ingredients 400 g of white chocolate 500 g of natural yoghurt 240 g of butter 600 g of dry biscuits 400 g of cream cheese 6 tablespoons orange marmalade 16 g gelatin sheets Crush the biscuits, melt the butter without letting it fry and add it to the crumbs. Mix and divide it in a springform pan of 26 cm pressing it well . Let it rest in the fridge for about half an hour. Meanwhile in a small bowl dissolve the cheese and yogurt, add the chopped white chocolate in a mixer, and 3 tablespoons of orange marmalade. Prepare the jelly according to the instructions and incorporate into the mixture. Stir well and transfer this cream over the biscuit base. Place the cake in the fridge for at least a couple of hours. Before serving cheesecake with white chocolate and orange, garnish with some spoonful of jam.
0 Comments
Leave a Reply. |
AuthorJamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words. 
Click to set custom HTML
Archives
May 2016
Categories
All
|
RSS Feed
