Arianna

This recipe makes more than enough sauce for the potatoes, so you can double the amount of potatoes for more servings, or save the extra sauce for later. It will keep a week in the refrigerator.
INGREDIENTS
2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
Olive oil
Salt
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar
METHOD
1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
Yield: Serves 4 as a side dish.

Lamb stew recipe Your e only Chop the white part of onions and garlic. Soak the tails in boiling water. Only few seconds. They need to be soft, but still keep the green color. Let them cool for a while. Then knot each tail of onion and garlic like an eight. Fry them in a little bit of oil, but garlic like an eight. Fry them in a little bit of oil, but Cu keep them green Cu keep them green Cut the chops in pieces and make them nice and F brown over a fire (with one tablespoon of oil). Add F brown over a fire (with one tablespoon of oil). Add the chopped white part of verdures. Add the flour and mix quickly. Add tomato juice, wine (optional) and salt. After it boils move it in the oven and let it boil on slow heat for an hour. When it is ready spread the minced greens over and serve t. We eat this stew with mamaliga and garden lettuce salad. Just choose your needed currency and enter the amount of money The ingredients are for 4 portions Enjoy!

Salmon Roll-Ups Salmon roll-ups are made with biscuit dough salmon, relish, and an easy Creole style sauce. Ingredients: 2 cups biscuit mix 2/3 cup milk 1 can (16 ounces) salmon 2 tablespoons sweet pickle relish 2 tablespoons grated onion 2 tablespemon juice 1/2 teaspoon salt dash pepper, Creole Sauce: 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 to 2 tablespoons vegetable oi 1 can (8 ounces) tomato sauce2 tablespoons brown sugar salt and pepper, to taste.
Preparation: Combine biscuit mix and milk until just blended. On a lightly floured surface, roll dough out into a 9-inch square. Combine salmon relish, onion, lemon juice, 1/2 teaspoon salt and a dash of pepper. Spread evenly over biscuit dough. Roll up as for a jelly roll and sea edges tightly. If desired refrigerate until baking time Cut roll into 8 slices; place cut-side down on a greased baking sheet. Bake at 450° for 10 to 12 minutes Meanwhile, make Creole Sauce. In a saucepan heat the vegetable oil; add onion and bel pepper and cook until softened. Stir in tomato sauce and brown sugar, along with salt and pepper to taste. Simmer for 4 to 5 minutes.Serve Creole Sauce with the salmon roll-ups.

In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus Add a little freshly grated Parmesan cheese for an extra touch Ingredients 1 lb asparagus spears (thick spears are best for roasting) 1-2 Tbsp olive oi 2 cloves garlic, minced Kosher Salt Freshly grated black pepper Lemon juice Method 1 the asparagus and discard 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Turkish bread
Ingredients 1 table spoon of yeast 1 1/2 cups warm water pinch of sugar 1 1/2 small spoon of salt 3 table spoons of oil 4 cups of flour. Melt yeast and pinch of sugar in warm water; let it rest for 10 minutes. When it’s frothy, stir it in salt, oil and flour (2 cups). Gradually add the left over flour mixing it well Squeeze 8-10 minutes or until it gets smooth and elastic Place the mixture in a greased bowl and let it rise until it doubles (1/2-1 hour.) Punch down and let rise again until it doubles. Punch down and divide into 1-4 pieces. Roll into a diamond shape and then roll up and pinch to seal to form long loaves. Place it on oiled cookie sheet. Slice the top of the dough with your knife 3 times diagonally down each loaf Brush with water and let rise until it doubles again (about 1 hour). Bake at 190 C for 30 minutes.

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
2. As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.
Prep 20 mins.Cook 50 mins

Nachos Recipe Ingredients Tortilla chips - extra thick - 1 14-oz bag Refried beans - 2-3 cups Cheddar Cheese - 1/2 lb, grated, about 3 cups Pickled jalapeno peppers - 4 peppers, sliced Salsa Guacamole Sour cream Cilantro, chopped Method 1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The ayer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven 2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top Serves 8. What is pictured above is a half-recipe