A perfect idea for dinner or for a party? Some grilled lemon and garlic shrimps are so tasty and easy to make!
Shrimps are seasoned with garlic, lemon juice and grated lemon zests, marinated and grilled. Served hot they will amaze your guests,
Let’s see how to make them.
500 g shrimps
2 tablespoons paprika
4 cloves of garlic
1 teaspoon pepper
salt to taste
2 tablespoons seasoning
1/4 cup olive oil
The grilled lemon and garlic shrimps are so easy to make! First of all whisk paprika, seasoning, garlic, lemon juice, lemon zest, olive oil, salt and pepper until perfectly blended.
Add the shrimps and let them marinate in the fridge for about 2 hours. Turn twice during the resting time.
Remove the shrimps from marinade draining excess and place them on the preheated grill. Let grill for about 5 minutes, turning once.
When cooked, serve them hot.
Store the grilled shrimps for one day in the fridge. Let them ad room temperature for about 30 minutes and serve them again.
You can use the seasoning you prefer to give a different taste. Add some tablespoons brown sugar if you want a more tasty dish.
If you haven’t a grill, you can bake shrimps for about 15 minutes. The result will be perfect!
No-bake crumble coffee cake
The no-bake crumble coffee cake is a perfect dessert for summer. It is prepared without cooking, simply by letting rest the cake in the freezer for a couple of hours. The final result is very tasty thanks to the taste given by “Pan di Stelle” biscuits and by a really fresh and delicious coffee cream.
A really delicious dessert that recalls the classic “Pan di Stelle” cake but with an even more pronounced coffee note.
This is a dessert to prepare in a short time but the final result will be very respectable and certainly will appeal to your guests.
Let’s see, how to prepare an excellent no-bake crumble coffee cake and some useful tips for a perfect result.
300 g of Pan di Stelle biscuits
1/2 cup butter
2 cups whipping cream
1 cup condensed milk
2 cups coffee
Take the “Pan di Stelle” biscuits and add them inside a mixer. Pour the butter, previously melted in a bain-marie or for a few seconds in the microwave.
Mix them for a few seconds to get a sandy crumbled mixture. Use half of the so obtained mixture to form a base layer inside a 9,45 inches of diameter cake pan previously lined with baking paper.
Compact the crumbled mixture on the bottom of the cake tin with the back of a spoon and place in the fridge to rest for at least half an hour.
Whip the cream firmly until stiff. Add, when this has taken consistency, the condensed milk and two cups of espresso, now cold.
Mix everything well with electric whips. Pour the cream on the biscuit base.
Level with a spatula and cover the surface of your cream with half of the crumbled mixture left aside initially.
Put in the freezer for a couple of hours and then serve.
Store the coffee crumbled without cooking in the freezer for several days if it is kept inside a container.
Spinach Chicken nuggets
The Spinach Chicken nuggets are a tasty second course, unusual and perfect for many occasions. It is prepared in a short time and combines the taste of chicken and spinach in a perfect way.
The preparation is very simple, it does not take too much and will be really perfect for everybody. In fact, the nuggets can be prepared in advance and frozen to have them always available.
So let’s see together how to prepare excellent spinach chicken nuggets.
400 g chicken breast
200 g spinach
⅓ cup Parmesan
salt, to taste
Keep the chicken away from any residues of fat and reduce into chunks. Make them as small as possible to get a well-ground mixture.
Add the chicken inside a mixer and chop.
Add also 1 egg, Parmesan, previously boiled spinach, salt and breadcrumbs as required. Mix all for about a minute to obtain a perfectly fine mixture.
Take a handful of dough and make a ball. Flat it lightly and pass first in the flour, then in the egg beaten with a pinch of salt and finally in breadcrumbs.
Place them on a baking sheet lined with baking paper and sprinkle with extra virgin olive oil.
Bake in a preheated oven at 356°F for about 20 minutes. Turn your spinach nuggets halfway through cooking to allow a homogeneous and above all golden cooking on both sides.
Once cooked, serve hot to your guests. Serve them, if you like, with sauces.
Store the chicken nuggets for a maximum of one day in the refrigerator inside an airtight container or covered with food wrap film. Hear them again in the oven before serving them to your guests.
Use fresh ingredients if you want to freeze them before cooking, to have them always available.
Potato smiles are loved by children: a real satisfaction for mothers who will always be sure to serve to their children something good, genuine and made with natural ingredients.
The recipe is very simple and also fast enough but the result is really beautiful. That is one of those recipes to impress the little ones who will be really happy.
So let’s see together how to prepare them and some useful tips for a really perfect result.
600 g of potatoes
2 tablespoons 00 flour
4 tablespoons breadcrumbs
salt, to taste
Clean the potatoes carefully and boil them in plenty of hot salted water for about 40 minutes or cook them in the microwave for about 8-10 minutes to reduce drastically the cooking time with an excellent result, as well.
Choose potatoes more or less of the same size so that all potatoes are cooked at the same time. Once ready, crush the potatoes with a special tool to obtain a perfect puree. Add an egg, flour and breadcrumbs. Adjust with salt in the desired quantities and knead.
The amount of flour or breadcrumbs can vary depending on the type of potatoes used, whether more or less compact.
Roll out gently the dough on the floured work surface to give it the desired thickness.
Make discs with a dough cup. To form the potato faces, use a straw and a spoon. Form the eyes with the straw. With the spoon, make a slight rotation on the sides to form the mouth.
Try to separate well the dough otherwise the mouth would close during cooking.
Put in the freezer for an hour or so, to keep a compact shape to your faces and to uniform the cooking.
Heat plenty of oil in a pan and fry for a few minutes on each side. Once browned, lay them on a plate with some fry paper so that they lose all the excess oil. Serve with ketchup or a sauce of your choice.
Eat the potato smiles within a few hours of their preparation, even better if they are hot. Once frozen, store them for several weeks in an airtight container and cook at any time.
Stuffed Artichokes in Tomato Sauce
Tender artichokes in tomato sauce are perfect in many ways. You can stuff the artichokes simply with breadcrumbs or with eggs or meat, if you want to add an extra protein to the dish.
They’re delicious if served warm, but they can be eaten at room temperature too. However you serve the, you’ll be sure to serve a tasty dish.
400 g chopped tomatoes
2 cloves of garlic
extra virgin olive oil
20 g tomato paste
30 g breadcrumbs
The first thing to do to serve the stuffed artichokes in tomato sauce is to clean the artichokes.
Cut the top of the artichokes, pull off the leaves and continue until you only have the light green leaves. Cut the artichokes into half and remove the center using a knife. They must be kept intact, but perfectly cleaned inside.
As you clean all the artichokes, drop them into some lemon water in order to prevent the discoloration.
In a pan, add the garlic and some extra virgin olive oil and cook for a minute until the garlic is fragrant. Add the chopped tomato and salt and pepper to taste. Cook for about ten minutes.
Add breadcrumbs and basil. Add the filling inside the artichokes and season with salt, pepper and oil.
Cook the stuffed artichoke in a pan with some extra virgin olive oil. Add some water and tomato paste and cook for 10 minutes until the chokes are fork tender and the sauce has thickened. Serve warm.
Store the stuffed artichokes in tomato sauce for up to 2 days in an airtight container. Heat them again before serving.
Add meat or eggs to the filling to enrich the dish.
The felafels are a very famous and consumed dish all over the world, but that has its origin in the Arab tradition. These are fried meatballs made with beans or chickpeas chopped with garlic, coriander and onion.
In all Arabian culture, felafels are well known and loved, but also in the rest of the world they are more and more appreciated and consumed.
Felafel are fried meatballs that are extremely simple to prepare, excellent and perfect appetizers during a dinner. In addition, accompanied by a cocktail, they are also a very interesting and certainly appreciated finger food.
2 cloves of garlic
300 g of chickpeas
1 teaspoon cumin
Parsley, to taste
Salt, to taste
A pinch of pepper
Soak the dried chickpeas first, putting them in water for at least 12 hours before using them. Only then they will be sufficiently softened to be used for the preparation of this dish.
After this time, drain the chickpeas and dry them well. In order to be used for the preparation of felafels, in fact, the chickpeas must be dry. At this point, put the chickpeas in a mixer with garlic. Slice the onion and add it into the mixer with the parsley. Mix everything to obtain a soft and homogeneous dough, and transfer it into a bowl.
Add salt, pepper and cumin to the mixture. In this case, the quantities vary according to personal tastes or guests, who will taste the dish that you are making. Mix well so that it is well blended and compacted with the back of the spoon.
Cover, then, the bowl with cling film, because it does not dry out, and let it rest in the refrigerator for at least a couple of hours, because it must compact well. The consistency of the dough is very important for the realization of the balls, that you will fry.
To be sure that the dough is perfect for making the felafel, take the dough after having it rested and try to form a ball. Form a ball, as done previously. If it doesn’t flake then the mixture is ready for the realization of the felafel.
When the dough is ready, proceed by forming the felafel. To do this use a spoon to take the right amount of dough. Make a small ball and mash it lightly to form a small disc, thus giving the dough the typical shape of the felafel. When all the discs are ready and the dough is finished proceed to the final phase of the recipe.
Put plenty of oil in a deep pan, so that the felafels are completely immersed in in, so as to obtain a uniform and impeccable cooking. Dip the felafels in hot oil and cook until they are golden brown. To be well cooked, it will take about 4-5 minutes.
Serve felafel hot after their preparation. Enrich the dough with other spices of your choice. Serve it with fries or with grilled vegetables. The dish will always be very tempting.
The Stuffed mushrooms are a very tasty and quick to prepare appetizer, but above all very cheap.
Moreover, thanks to the stuffed mushrooms, you will please everyone since it is a very popular dish. They are made using the heads of the champignon mushrooms, which are then filled with a filling made with parmesan and the same mushroom stalks.
500 g of champignon mushrooms
2 ladles of vegetable stock
¼ cup breadcrumbs
1/3 cup Parmigiano Reggiano
2 cloves of garlic
2 tbsp extra virgin olive oil
2 tbsp parsley
Salt, to taste
Pepper, to taste
Start with the main ingredient of this recipe: mushrooms. Remove the earthy part at the bottom of the stem and gently detach it from the head. Be very careful during this phase because you will need the mushroom cap to remain intact for the preparation of stuffed mushrooms.
Once the earthy part has been removed, proceed with the cleaning of the mushrooms. This is a very delicate operation to be carried out with accuracy since mushrooms often contain a lot of earth, which will be completely eliminated so that no residues remain in your stuffed mushrooms.
Now that the mushrooms are full, chop the stalks, making small pieces. Now take a pan and put inside the garlic, also this very finely minced, and oil. At this point start frying. To try to chop the garlic at best use a special garlic crush. It is important that the garlic is reduced to very small pieces, so that they are not visible inside the stuffing of your stuffed mushrooms.
Alternatively, however, leave the whole cloves of garlic and remove them after having browned them for a few minutes together with the oil. Now, insert the stalks of the mushrooms that you have previously minced and brown them for five minutes. Add the minced parsley and season with salt and pepper. The parsley, just like garlic, must be minced very finely.
At this point transfer all the contents of the pan into a fairly large bowl and add the grated cheese, preferably Parmigiano Reggiano, and the breadcrumbs. Use the breadcrumbs ready or decide to prepare it yourself.
To make the stuffing more creamy, add a couple of ladles of vegetable stock. Only at the end, add the chopped parsley.
Now prepare the stuffed mushrooms. After washing them carefully, peel them and put them in a pan, previously covered with baking paper to prevent your stuffed mushrooms from sticking to the bottom. Now take the filling and, using a teaspoon, fill the mushroom caps until they are completely filled. Add some oil.
At this point, place your stuffed mushrooms in a preheated oven at 350°F for about 20-25 minutes. The stuffed mushrooms are ready when the filling is golden, so take them out. If you want, add a few sprigs of parsley, before serving the dish to your guests.
Store the stuffed mushrooms in the refrigerator for a couple of days, closed in an airtight container or covered with cling film. Before serving them, however, warm up them.
Tuna deviled eggs
Stuffed eggs are a great appetizer, delicious and tasty to serve even cold and in many variations.
In this case we chose to make the filling with tuna and mayonnaise but if you want you can also make some stuffed eggs without mayonnaise or without tuna or make them in a vegetarian version, for example using vegetables or couscous to fill them. These tuna deviled eggs are fantastic!
3 tablespoons mayonnaise
2 packets of tuna in oil
capers to taste
To prepare the tuna deviled eggs, the first thing to do is put the eggs inside a saucepan with cold water and cook them for about 15 minutes. Only when they are well cooked, remove them from the cooking water and pass them under cold running water so as to stop cooking.
Gently remove the outer shell and then divide the hard-boiled eggs in half. Remove the egg yolks and add them inside a bowl. Do this step with care and delicacy to avoid breaking the egg whites, which will then be the base of your plate.
Take the tuna and remove the preservation oil. Once well drained, add it in the bowl with the yolks. Add to these the capers, previously desalted and minced very finely. If you prefer to omit them, however, you will get eggs simpler and less tasty. Add the mayonnaise and mix well with a fork. For a smoother result blend with a minipimer.
Take the egg whites and fill the hole left empty after removing the yolk with the mixture just prepared. Store the stuffed eggs in the refrigerator before to serve to your guests.
Store the dish for a maximum of a couple of days in the refrigerator. Leave it at room temperature for about half an hour before to serve to your guests. In addition to mayonnaise, use ricotta to give the right creaminess to your filling.
One of the simplest and most delicious side dish ever! The potato puree is tasty and easy to make, with a concentrated buttery flavor.
A perfect side dish to enrich in many ways, for example, adding some ham or bacon. The result? A success among children and grownups. In addition, you can serve it in many variations using vegetables, ham, cheese or onions.
1 kg potatoes
1 and 1/4 cup milk
1/2 cup butter
salt and nutmeg to taste
Let’s start with the potatoes. Choose potatoes of the same size in order to have them well-cooked.
Wash the potatoes and add in salt water. Cook for about 40 minutes until they are tender when pierced with a knife.
Peel the potatoes when they’re still warm. Press them through a medium-mesh sieve into a large bowl. Season with nutmeg and salt and mix.
Melt the butter in a saucepan and add milk. Whisk to combine and add mashed potatoes. The amount of milk added may vary according to the texture of the potato puree you want to get.
Serve the potato puree immediately.
The potato puree can be stored for up to 2 days, in an airtight container. Heat before serving it again.
Add ham, bacon or vegetables if you want to enrich the puree. If you prefer, you can use a grated cheese to give a stronger taste to your puree. Choose the one you like most.
Stuffed duchess potatoes
Stuffed duchess potatoes are a variation of the classic and famous duchess potatoes prepared and consumed all over the world.
A preparation even tastier, since the mixture that usually forms the duchess potatoes is enriched by the stuffing. In this case, it includes ham and scamorza, but it can be made in many different ways.
The preparation is quite simple and fast but the final result will be refined and particular so as to get success with your guests.
Prepare together the stuffed duchess potatoes with some useful tips for a yummy result.
1 kg potatoes
3 egg yolks
⅓ cup butter
½ cup Parmesan
salt, to taste
Wash the potatoes and cook them in plenty of salted water until they are very soft and fork tender.
Cook the potatoes in the microwave to be faster. Crush the potatoes and add them in a bowl.
Add the egg yolks, the previously melted butter, the grated Parmesan and salt. Mix all the ingredients so as to form a compact mixture in which all the ingredients have blended perfectly. Reduce the ham and the scamorza in cubes.
Take a baking sheet and line it with baking paper. Use the sac à poche to create a dough disc. Then, make an outer border.
Add the cooked ham and scamorza and cover the filling with the previously prepared mixture.
Cook in a preheated oven at 356°F for about 20 minutes or until they are well golden on the surface.
Store the stuffed duchess potatoes for a maximum of a couple of days in an airtight container in the refrigerator or covered with food wrap film.
Before serving to your guests, reheat them in a traditional oven for about ten minutes or for a few seconds in the microwave so that they return as soft as when you prepared the dish.