Pasta - Fusilli with artichokes

Ingredients

- 1 lemon, halved
- 1 clove garlic, crushed
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 4 tablespoons dry white wine or water
- 8 narrow, artichokes or 4 large artichokes
- 375 g fusilli, penne, rigatoni, or Maniche Mezz


Preparation:

* Fill a bowl with water and squeeze the juice of the lemon protrude.

* Put each artichoke, cut the bottom of the stem and peel than in the dark, tough skin of the stem. Break off outer leaves until you reach the soft, yellow, purple sheets come. Keep a small sharp knife in one hand and an artichoke in the other and turn the artichoke against the knife, leaving the blade with each turn is raised, so the artichoke a ball shape. Remove any tough parts and cut points to only the edible parts remain.

* Cut the artichokes in half lengthwise. Cut each half into slices of no more than 1 cm wide at its widest point. (Cut narrow, if used in artichokes lengthwise into quarters.) Using a spoon or knife hay (the hairy part of the heart). When you do an artichoke is ready once the artichoke in lemon water to prevent discoloration.

* Heat 2 tablespoons olive oil in a large, deep skillet over medium heat.

* Add the garlic and cook with occasional stirring about 2 minutes until the garlic is golden brown. Spoon the garlic with a slotted spoon and discard the garlic away.

* Place over high heat a large pot three quarters full of water (at least 4 liters) to a boil. Do while the water comes to boil the artichokes in skillet over medium heat.

* Season to taste with salt and pepper and leave with occasional stirring about 10 minutes until crispy and brown and begin to cook. Turn the heat very low. Add the wine and put the lid on the pan. Leave with occasional stirring about 25 minutes or until completely cooked artichokes.

* After waiting about 15 minutes when half cooked artichokes 1 tablespoon salt and the pasta in the boiling water and stir the pasta cooking the first minute and then occasionally. Take the fit when half cooked cover the pan with artichokes.

* Spoon a ladle and let it evaporate pastakooknat. Spoon half ladle of broth and let it evaporate. Keep up with water and add each to evaporate until the pasta is tender bite. Break also with a wooden spoon the artichokes into wedges. (Do more pastakooknat with artichokes in the pan if not done enough with the wooden spoon to break into segments. Put the lid on and cook until fully cooked.)

* Cook the pasta according to package directions. Drain the pasta, but let there be some adherent water.

* Add the pasta to the pan with artichokes and remove from heat. Good scoop.

* Divide the pasta on warmed soup plates. Drizzle with olive oil and serve immediately.

Cocktails - Priem Dream

Ingredients

- ice cubes
- 1 / 2 lemon
- 1 shot of gin
- 1 orange
- 1 / 8 liter
- 2 shoots safari
- 1 tablespoon sugar
- 2 shoots juniper berries

Preparation:

Peel the lemon and orange and put them in the blender. Add one tablespoon sugar and 1 / 8 liter water. Let it mix for about a half minutes.

Through a sieve here.

Put the juice back into the blender and add a handful of ice cubes, gin, juniper berries and game. Puree so let the ice cubes crunching.

Farfalle with broccoli, mushrooms and walnut sauce

Ingredients

- 350 g Farfalle Honig
- 500 g broccoli, cut into florets
- 2 tablespoons (olive) oil or 40 g butter or margarine
- 250 g mushrooms, halved
- 100 g walnuts, coarsely chopped
- 2 teaspoons dried marjoram or oregano
- 1 package cream cheese (80 g)
- 250 ml semi-skimmed milk



Preparation:

Prepare the farfalle according to the preparation method on the package. Cook the broccoli florets in salted water for about 5 minutes until tender. Heat the oil or butter in a wok and stir-fry the mushrooms about 2 minutes. Stir fry the nuts and marjoram 1 minute. Reduce heat to low. Add spices and cheese, milk and cook over low heat, stirring melt and then boil 30 seconds. Season to taste with salt and pepper. Spoon the broccoli florets and the farfalle with the sauce and let it just warm. Serve with grated Parmesan cheese. Serve with grilled tomatoes. Halve tomatoes and sprinkle with chopped herbs and grated cheese, slide under a hot grill and cook 2-3 minutes to melt the cheese.

Spicy shrimp soup with herbs and lime (Tom-Yum-Khung)

Ingredients:

8 pieces of black tiger
400 ml of water or vegetable broth
some sprig of coriander
1 stalk lemongrass
20 g galangal
2 spring onions (coarsely chopped)
5 cherry tomatoes
4 fresh mushrooms
4 lime leaves kraffin
2 fresh chilies Nam pla (fish sauce)
Juice of 3 limes

Preparation:
The main dish Thai.
In a saucepan, bring to boiling water or vegetable broth along with the lemongrass, the galanga, 2 sheets kraffin.
When water boils, add the onions, coarsely chopped with a chef's knife, tomatoes and mushrooms with a knife cut to four from tomato.
Then clean the prawns leaving the head and discard giblets from cutting into the queue
with a Paring knife.
Nampla and tasty broth with a pinch of sugar.
At the end of cooking, add lime juice and crushed chillies. Garnish with some coriander leaves and lime kraffin.

Spaghetti bolognese with vegetables

I like Italian food especially pasta...mmmmm nyummmyyy...never bored to eat this ;)). I  got recipe about spaghetti, of of my favorite is this one :

Spaghetti bolognese with vegetables



Ingredients:

# 600 gr minced
# 1 red capsicum peppers into small cubes
# 5 root root into small cubes or slices
# 1 clove garlic, finely chopped garlic
# 2 cans peeled tomatoes
# 250 g mushrooms
# 1 zucchini into small cubes
# butter
# 400 g spaghetti
# 2 vegetable bouillon cubes
# spaghetti seasoning

Preparation :
Wash all vegetables and chop finely.
Melt the butter in a large pot, add the onion and garlic and cook glassy worden.Laat meanwhile cook some carrots in the microwave. Add the remaining vegetables along with the roots of the onion and garlic. Let it simmer. Also add the mince, crush with a fork so that the meat is crumbly. When the meat which is cooked, add the peeled tomatoes. Add the bouillon cubes added. Let cook about 30 minutes on a medium heat, stirring occasionally. Seasoning to taste. Cook the spaghetti in salted boiling water with a little olive oil.