Bread and Butter....: Starters

Tuna panna cotta finger food!!!!

01:41

Savarin moulds from Pavoni Idea

Wow...it's been almost o1 year that I've completely abandoned my English blog.....how lazy I am!!!

To be honest I haven't been cooking much recently and also the Italian blog it's crying for recipes. But I few months ago I've decided to eat healthier and I've started my diet...in august I've been away in holidays and I was really naughty! But I went in amazing places with good food...and how could I resist to the Turkish delicacies in Istanbul?

Today's recipe is from my sister ( only the photos are mine and as you can see they are not really good) for my nephew Christening. They are just amazing! Savoury panna cotta with tuna and tomato. Everybody at the party loved them.... Even though I had just started my diet (was back in june) I couldn't resist them!

Perfect finger food, delicious and really pretty too...don't you think so too?

 TUNA PANNA COTTA FINGER FOOD INGREDIENTS

140g fresh double cream
50g butter
80g tuna in olive oil
6g Martini dry
3g gelatine sheets
Salt and pepper to taste
200g shortcrust pastry (for my recipe click here)

To decorate

Cherry tomatoes
mayonnaise

In a saucepan heat up double cream, butter, drained tuna and bring to a 85ºC temperature. Remove from heat and blend with a mixer. Filter the cream and season with martini dry, salt and pepper to your taste. Soak the gelatine sheets in water, squeeze and incorporate them to the cream. Pour the panna cotta in the Savarin moulds and allow to cool down. Chill or freeze until set. Roll out the pastry, cut small circles, slightly larger than the mini panna cotta, prick the base with a fork and bake in a hot oven at 160ºC for 10 minutes or until lightly golden brown.Allow to cool down completely.Brush the base of each disk with mayonnaise, top with the panna cotta and decorate with the cherry tomatoes.

Asparagus

Goat cheese and asparagus quiche!!!

22:43

For the Italian version click here!!!
Hi everyone!!!! Today a very easy and quick recipe, made with left over found on the fridge! I love goat cheese and I think with the asparagus is a perfect match!

 GOAT CHEESE AND ASPARAGUS QUICHEINGREDIENTS

Pastry (Click here for the recipe)
 1 egg
150ml double cream
1 tbsp grated parmesan cheese
3 tbsp creamy goat cheese
10 large asparagus
A pinch of salt

Roll out the pastry and line a pastry case. Prick the base with a fork and bake at 200ºC for a few minutes. Steam the asparagus for 3-4 minutes and then keep the tops aside.
Chop the rest of the asparagus. In a bowl beat the egg with the double cream, grated cheese, goat cheese and a pinch of salt. Scatter the chopped asparagus on the pastry case, pour over the egg and cream mixture. Decorate with the asparagus tops and few small knobs of goat cheese.
Bake at 180ºC for approximately 20 minutes or until golden brown.

Starters

Baked camambert and caramelised onion!!!

11:41

For the Italian version click here!!!
Good morning and happy sunday to all of you!!!
For you today a quick recipe I've posted last week in my italian blog. Often when I'm in London, in the hotel restaurant I order this dish...I love any kind of cheese, French...Italian....English. But this one...hot...creamy...melted cheese just drives me crazy!!! I love it...and served with an onion jam....oh my mouth is watering even thinking about it!
A few weeks ago..I was home alone...and that was the perfect dinner for me! Home made baguette (I'll give you the recipe very soon)....homemade caramelised onions and baked camambert!!!
You got to try this!!!! Easy, quick and delicious!!!!

 CARAMELISED ONIONSINGREDIENTS for a small jar

3 large red onions
20g butter
2tbs extra virgin olive oil
4 tbs brown sugar
1 or 2 tbs balsamic vinegar glace

Finely slice the onions. In a large pan melt sugar with butter and oil, add the onions and balsamic vinegar. Cover with the lid and cook over a low heat for about 1 hour, or when you reach the consistency you prefer. Let cool down and transfer in a sterilised jar.
It's perfect with any kind of cheese!!!

savoury biscuit

Savory Madeleines: Courgette and goat cheese!!!

20:08

For the Italian version click here!!!
Here I'm again being lazy with the translations!!! Please forgive me...I'm in holiday and relaxing mood!!! But no more waisting time here this delicious recipe, very easy, quick and with a nice bite!!!

 COURGETTE AND GOAT CHESSE MADELEINESINGREDIENTS:

1 small egg
60g plain flour
2 tbs goat cheese
Half of a courgette
50g melted butter
1 teaspoon baking powder
A pinch of salt

Wash, peel and grate the courgette. Soften the goat cheese with a fork and mix it with the courgette. Beat the egg with a pinch of salt until doubled in size, add the baking powder, sieved flour and the grated courgette and goat cheese. Mix well then add the melted butter. Spoon mixture into madeleines mould (or whatever you prefer really) and bake in a hot oven at 200ºC for approximately 15 minutes or until golden brown.  

finger food

My first Sicilian arancini!!!!

14:18

For the Italian version click here!!!

Typical Sicilian rice croquettes. It was the first time for me and I'm really proud of the result...they are delicious!

ARANCINI WITH SWARD FISH RAGOUT AND BURRATA WITH HAM

INGREDIENTI:

300g arborio rice
600g water
1 egg
1 packet of saffron
1 knob of butter
2 eggs
Breadcrumbs

Filling:

1 slice of sward fish
400g finely chopped tomatoes
2 garlic cloves
Chilly pepper
Extra virgin olive oil ( I used Capanna oil from Montacino offered by Arte Toscana)
White wine
Burrata cheese
Cooked ham

Cook the rice in lightly salted boiling water. The rice has to absorb the all water, you don't have to drain it. When still warm stir in the saffron, the knob of butter and the egg. Allow to rest overnight if possible. I cooked rice in the morning and prepared the arancini in the evening.

Prepare the sward fish ragout: Cut the fish into small cubes. In a pan heat up some oil with the garlic cloves. Add the fish and cook for a few minutes, the add the white wine and allow alcohol to evaporate. Add the chopped tomatoes, season with salt and chilly pepper and allow ragout to reduce.

Make the arancino by taking a small handful of rice and shaping it into your hand. Make a hallow and fill it with the fish ragout or with burrata and diced cooked ham. Cover with another handful of rice. Shape into a ball. Dredge arancini into beaten eggs, roll them well in breadcrumbs and fry in dip hot oil until golden brown.

Thats it,your arancini are now ready! With these ingredients I made 9 arancini.

Starters

Peppers rolls stuffed with tuna mousse!!!

11:45

For the italian version click here!!!
Hello everyone!!!!! I almost said good morning, but I just realized that is actually quite late.....On the last few days I'm staying in bed until very late...never happen before, not even when I was very young.
Recently I'm going to bed very late, I'm trying to modify a bit my blog style, especially the Italian one, but it takes time. Recently I've also changed the domain from nikyp.blogspot.com to my-breadandbutter.com....
When I opened the blog 2 years ago I didn't have any idea how to set up a blog, and that I could no change the address once I set up the blog. But little by little, step by step I learn something new and I try give to my blogs a more professional look!
But lets talk about todays recipe....very very easy bit so tasty!!!! You don't need lots of ingredients, and doesn't take lots of time either!!!!

INGREDIENTS:
1 red pepper
1 yellow pepper
100 gr of spreadable cheese ( I used philadelphia)
150 gr of tuna ASDOMAR
some extra virgin olive oil 100% italian OLIO DANTE

Grill the peppers in the oven and peel them. Divide the peppers in large slices and let cool down.
Prepare the mousse. Drain the tuna and blend it with a mixer, add some olive oil if necessary and incorporate the cheese. Fill the pepper's slices and roll them!!!

Older
Stories

Tuna panna cotta finger food!!!!

Goat cheese and asparagus quiche!!!

Baked camambert and caramelised onion!!!

Savory Madeleines: Courgette and goat cheese!!!

My first Sicilian arancini!!!!

Peppers rolls stuffed with tuna mousse!!!

ABOUT ME

Subscribe and Follow

Labels

recent posts

Blog Archive

Popular posts

Readers

Sponsor

Like me on Facebook