Fruit salad 
I made this recipe with the fruit that I had in my cart 


  - 4 kiwis 

- 2 nectarines 

- 1 melon 

- 1 pineapple 

- Fine sugar 


  - Peeling your kiwis 

- Cut your pineapple 2 

- Remove the hard piece that sits in the middle 

- Remove the flesh of the fruit and cut into pieces (do the same with the second half) 

- Make dice with nectarines 

- Cut your melon in half, remove seeds 

- With a spoon melon ball, make small balls 

- End add your sugar, mix well so that all the ingredients be well versed 

- Put in the fridge for a morning if you want to eat this fruit salad for dessert at noon 

Sample presentation, draw this little macedonia in half hollowed pineapple. good appetite
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Merci +nabeel vazari 
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Pico De Gallo is just one of those versatile salads that goes well with just about anything! This version can be use on tacos, Chips or just by itself. This side dish works as a great appetizer and makes a wonderful late night healthy snacks with multigrain chips!
Pico De Gallo

1/2 a head of thinly shredded green cabbage
1/4 a head of thinly shredded purple Cabbage
1/4 cup of thinly sliced sweet yellow onion
1 Diced roma tomato
1 stem of spring onions, thinly chopped
1/2 cup of of chopped Cilantro
1 thinly julienne sliced or diced Jalapeno, seeded
3 tablespoons of olive oil
1/2 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 juice of lime


In a large bowl, Add in the green and purple shredded cabbages, yellow onions, julienne/diced jalapeno and toss it a couple of times. Follow by the diced tomato, spring onions and cilantros. Give it another couple of tosses.

Drizzle on the olive oil. Sprinkle on the salt, black peppers, paprika and squeeze on the fresh lime juice. Toss all the ingredients together untill everything combines.

This Recipe and More simple recipes here

#Picodegallo #SamChaoRecipes #glutenfree #DairyFree #HealthyRecipes #TacoTuesday 
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Thanks +Balvinder Ubi!
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Marinated anchovies
Mediterranean month at foodies+
Mediterranean cuisine is very rich in ingredients and recipes. Fish is one of its typical food, both raw or cooked. First of all, blue fish (sardines, anchovies, mackerels ...).
One of the simpliest way to eat very fresh anchovies is marinating them. You'll need very few ingredients for a great dish!  No cooking is required! But you must be sure to have fresh anchovies. I can make this recipe when I'm at the seaside. Otherwise I do never trust eating raw fish. So summer is the best period to eat this dish. Marinated anchovies is a Sicilian recipe. 
When I was a child, my grandparents from Abruzzo had the habit of eating a great variety of raw seafood: baby octopus, prawns, clams,  mussels ... Nowadays many things are changed but the best fish restaurants have always a dish of marinated anchovies in their antipasto suggestions. 
Here's the recipe. 
Ingredients/It serves 4
400g (14 ounces) raw anchovies
4 garlic cloves
4 lemons
Bunch of fresh flat-leaf parsley, chopped
1 red hot chili pepper
3 tablespoons extra virgin olive oil

- Prepare anchovies. 
You have to remove their heads, entrails and bones. 
Then wash them under cold running water and pat dry with absorbent kitchen paper. 
Arrange them on their backs on a deep serving plate.
- Prepare marinate. 
Squeeze two lemons and squash two garlic cloves into lemon juice. 
Sprinkle fish with this juice. 
Cover the plate with cling film and chill overnight.
- The day after ...
... drain fish from marinating juice very well.
Dip them into the juice of remaining two lemons.
- Prepare final seasoning. 
Remove seeds from chili pepper, slice it and add to olive oil. 
Then squash remaining two garlic cloves into olive oil. 
Season to taste with salt. 
Drain anchovies from lemon juice.
Arrange them on the serving plate and dress with the olive oil you have prepared before. 
Sprinkle with parsley.
-  Your dish is ready to serve!

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maria nasir's profile photo福原知子's profile photoLoretta Sebastiani's profile photo
+maria nasir Thanks, Maria! The problem is, at first, to find anchovies and then fresh anchovies :)) Have a good evening!
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Çoban Salatası (Turkish Shepherd Salad)
Mediterranean month on Foodies+

Another recipe for +Loretta Sebastiani's Mediterranean month on foodies+. This is a classic Turkish salad, found everywhere in Turkey, especially popular in the summertime. Simplicity itself but oh, so refreshing on a hot day!

I’ve eaten this so many times in Turkey – at restaurants, cafes, friend’s house, aunts’ houses – and more often than not, it is served in its basic form; cucumbers, onions and tomatoes. However, I’ve also been served it with crumbled feta, lettuce and/or toasted pitta, the latter resembling Fattoush, of course.

Here is how I make it more often than not. Chopping the cucumbers and tomatoes to roughly the same size makes for a prettier salad.



1 cucumber
2 medium ripe but firm tomatoes
2 spring onions (white and green), sliced
half a green chilli, sliced thinly
1 handful fresh parsley, chopped


2 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp Sumac
half tsp salt
dash/pinch black pepper


1.Mix all the vegetables up in a large/salad bowl.

2. Mix the dressing up in a small bowl, pour all over and mix thoroughly.

3. Letting the salad stand for 10-15 minutes before serving improves the flavour.

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Loretta Sebastiani's profile photoSheena Bawo's profile photoMaranda Zimmer's profile photoBalvinder Ubi's profile photo
+maria nasir ok, I thought it sounded familiar. I seem to recall a word like it but I think it had a B somewhere! And it was South Indian/Sri Lankan, or maybe not!
I'm forgetting all my Asian languages!
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Pasta salad with tomato sauce and mozzarella
Mediterranean month at foodies+
Summer: it's time for pasta salad! Generally, I make a lot of different pasta salads. I can vary sauce ingredients, pasta quality and cooking method as in this case. 
To eat well and stay well is my habit when I prepare my weekly family meals. On the contrary, when I have guests or I have to celebrate something I prepare more elaborated dishes. I think it is common to all, isn't it? It is not possible to eat treats all days ... but what is your opinion about it? 
But back to my reasoning! Eating healthy does not mean eating poorly! The Mediterranean way of eating helps us especially in this case. Our treasure is olive oil and it is important to use it well. 
The secret to take advantage of its unique properties and  nutritional value is not to cook it and add it to your food only once you have turned off the stove. How do you reconcile this with the Italian soffritto? In some cases soffritto, that is frying slightly onion, garlic, carrot and celery in olive oil, is necessary. In other cases as in this pasta salad recipe you can do without. Read more in my recipe method ;)) 
Note! In my daily pasta dishes I use only wholemeal or emmer  pasta.  The combination of this kind of pasta with mozzarella, olive oil and tomatoes makes this pasta dish a perfect one-plate meal in summer!

Ingredients/Serves 2 U.S. doses are in parentheses
160g (5.6 ounces) short wholemeal pasta
150g (5 1/3 ounces) mozzarella boocconcini
1 60g (2.1 ounces) fresh young red onion
1 400g (14 ounces) can chopped tomato
Some fresh basil leaves
Some sprigs fresh chives
2 teaspoons extra virgin olive oil

Preparation and cooking
- Bring to a boil abundant salted water for cooking pasta.
Salt your water as soon as it begins boiling.
- Chop onion and let it simmer in a little water using a non-stick frying pan.
- Meanwhile drain your bocconcini of mozzarella.
Clean, wash and pat dry chives and basil leaves with absorbent kitchen paper.
- When the water you've added for onion is running out, add chopped tomatoes too. 
Stir and continue cooking, few minutes. 
Let your sauce be well reduced! 
Just before turning off the stove add basil leaves (chopped with your hands) and chives (cut with scissors).
- Cook the pasta you've chosen. 
Drain it. 
Run under cold water to stop cooking and drain again very well.
- Add your pasta to tomato sauce. 
Pour in olive oil. 
Cut in your bocconcini. 
Stir with delicacy.

Just before serving
- Let your pasta salad rest, at least 30 minutes, before serving.
If you prepare this pasta dish some hours ahead chill until serving but remember to bring it back to room temperature and add bocconcini at last minute.

Oooppps! You can use all garlic you want if you like it!

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#pastasaladrecipes   #pastasalad   #lorettarecipes  
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You are right +marla ochu :))
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Mediterranean month at foodies+
Caponata does not mean only a recipe in Italy, alas! The recipe I'm going to tell you about is made with eggplants (aubergines) and is from Sicily but there are versions for caponata with bell peppers or assorted vegetables that are in season in summer, anyway. 
Note! Mediterranean diet respects seasonality, fully. 
The word caponata has an etymology about which there were and still are many controversies. Maybe it comes from the Latin caupona, tavern. In any case, it designates a plate that could be poor if formed only by vegetables or richer for the addition of fish. Both are Mediterranean dishes but it is an evidence of the different way of eating according to the various social classes in the past. The Neapolitan cookbook by Ippolito Cavalcanti, in the nineteenth century, shows this term and combined it with fish too.
To tell the truth I prefer the poor version because it is much more versatile. Besides it is a laborious dish and so I always make a great quantity of caponata, so then I can use it in a lot of ways and preserve in the fridge for some days. Look at the photos: 
on you left there is caponata, perfect cold antipasto (starter) or side dish to accompany meat or fish ot to eat alone according to your lifestyle ;))
on your right there are polenta taragna slices topped with caponata and pasta salad with caponata sauce (other ideas for your cold dinners in summer) 
Caponata is a dish of Mediterranean flavor thanks to its ingredients: fresh vegetables, olives, capers and olive oil.
Note! the only admitted fat is olive oil in Mediterranean diet!
Here's the recipe

Ingredients/It serves 12 U.S. doses are in parentheses 
4 medium eggplants (aubergines), sliced lengthways with their skin
6 celery sticks, diced
2 onions, thinly sliced
5 really ripe red tomatoes, skinned and chopped
150g (5 1/2 ounces) green olives, stoned
2 tablespoons capers in salt, rinsed well
1 tablespoon sugar
3 tablespoons red wine vinegar
130ml (1/2 cup plus 2 teaspoons) extra virgin olive oil
Fresh basil
Freshly ground pepper (or dried chilly)

Preparation and cooking
- Prepare all vegetables. 
Place eggplants in a colander, sprinkle with salt and let them disgorge, about 1 hour. 
At the end rinse them and pat dry. 
Dice them.
Meanwhile place celery in a little saucepan and cover with salted cold water. 
Bring to a boil and cook, about 5 minutes. 
Drain it very well.
- Cooking caponata.
Fry eggplants slightly in olive oil, in a very large non-stick frying pan, on very low heat, stirring frequently until golden brown. Cooking time depends on dice size.
Remove them with a slotted spoon and set aside. 
In the same oil fry onions and celery slightly. 
Add tomatoes, halved olives and capers. 
Season with salt and pepper (if liked) and cook gently until soft, about 5 minutes. 
Add eggplants too and cook, stirring gently 4 to 5 times, about ten minutes. 
Sprinkle your caponata with sugar and pour in vinegar. 
Cook for other 3 to 4 minutes.

Just before servng
- Garnish with basil. 
Your dish is ready to serve.
- Serve caponata warm or cold.

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Polenta canapes topped with caponata here

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#caponata   #italianrecipes   #lorettarecipes  
Steve Perez's profile photoLoretta Sebastiani's profile photoBalvinder Ubi's profile photo
Thanks +Balvinder Ubi Yes it is a perfect and tasteful veggie dish. You can preserve it in the fridge for a lot of days. It's a pity the dish is not colorful but eggplants are purple vegetables. 
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Lime Blossom (or Linden Flowers) Cream. For those who love simple things... Have a nice day!



5 ml water 
3 large handfuls of fresh linden flowers (or 2 handfuls of dried linden flowers already) 
1/2 small lemon 
2 eggs 
4 tbsp sugar 
2 tbsp cornstarch 
2 dl of cream (well chilled) 
linden flowers for decoration


Bring water to a boil. Add lime blossom and simmer for 10 minutes over low heat. 
Squeeze the lemon juice and add it. 
In a saucepan, mix the eggs with the sugar and cornstarch. 
Add the infusion and bring the threshold of boiling while stirring constantly. 
Cool at least 2 hours in the fridge. 
Whisk the cream firmly, then gently fold in the egg custard. 
Pour into cups and garnish with small linden flowers.

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+Joy Stewart Tomorrow will be another day...
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Zucchini and Yellow Squash Cream Sauce with Marjoram over Pasta


Let me preface this entry by saying that this is the first recipe I ever wrote, when I was 19 years old. As far as I can tell there is no dish exactly like it. It is surprising how fabulous slightly bitter and softly gritty zucchini squash tastes when combined with sweet caramelized onions and rich cream. Cook the squash long enough to melt into the sauce and sweat its sweet starch in and they'll coat the pasta and pack every bite with flavor. Earthy, slightly sweet marjoram (a member of the oregano family) really lift the dish from merely rich to complex and absolutely crave-able. Who knows, you may even make a zucchini convert with this sauce. I served it on freshly made fettuccine, but feel free to use the pasta of your choice. Also, this is a pasta that really pairs well with freshly grated parmesan, so don't skimp.

Herbed Zucchini Cream Sauce

Makes enough to cover 1 lb to 1.5 lbs pasta

3 large yellow squash, cut in half lengthwise, then sliced thinly
3 large zucchini squash, cut in half lengthwise, then sliced thinly
1/2 large yellow onion, sliced thinly
4 large sprigs marjoram, leaves removed and stems discarded
1 large shallot, minced
2/3 cup heavy cream
3 Tablespoons butter
1/4 Teaspoon olive oil
2 Tablespoons sherry
salt, to taste
pepper, to taste

1. Add olive oil to a large, heavy-bottomed saucepan over medium heat, then butter and when butter is melted add onion, shallots and a very small pinch of salt. Cook until onion is soft and translucent, about 5 minutes.
2. Add zucchini and yellow squash, pepper and sherry and saute until squash practically dissolves, about 25 - 30 minutes. You may want to turn down the heat a little if you notice the veggies or onions sticking too much to the bottom.
3. Add in cream and turn heat to low. Cook, stirring frequently, until cream has absorbed the flavors and is no longer white, about 5 minutes.
4. Toss with prepared pasta and about 1/3 cup pasta cooking water. Top with freshly grated parmesan and garnish with a small sprig of marjoram.

I hope you enjoy this recipe and I welcome your feedback!

#summerrecipes   #inseason  
Azlin Bloor's profile photoJoy Stewart's profile photoSaito Logan's profile photoAdel Alsabeeha's profile photo
+maria nasir thank you! It is really delicious, but then again with cream and butter, what isn't? ;)
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> now in season  - 

That's right - we are EVERYWHERE!
If you use Pinterest, come and follow us!
We'll follow you back and if you are a member, your tops posts will also be pinned on our boards!

Just click here to get to the Foodies+ Cookbook Pinterest Board:

All reshares will be appreciated!

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Fresh, Wild Steelhead

This is a really great fish, in season.. I just cook it about 1/3 of the way on the top side, then I flip it over and close the grill lid. After I put the taste of the grill on the top flesh; I flip it over, let it bake, and absorb the smoke. While it's flipped, the skin gets so hard and crisp, that I lift the fish off the skin with a spatula, and leave the skin on the grill. Cooked medium rare, to perfection. Love this salmon-like fish.


+Sally Weatherley  - what happened to nomad's kitchen counter? Is that not a hashtag anymore?
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+Michael George PS: the tag has to be the first one, otherwise it doesn't work too well.
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Fresh porcini mushroom risotto
Mediterranean month at foodies+
The case sometimes plays strange tricks. I've just read +Paul Binns's post that mentions a mushroom pasta recipe and here I am to tell you about mushroom risotto. Strange? Only in part. Actually, mushrooms are one of the most widespread ingredients in Italian and Mediterranean cuisine. When you talk about Mediterranean cuisine,  most people think of fish, cereals and vegetables as main ingredients. But Mediterranean area includes hills and mountains around too and so ...  mushrooms!
This risotto with porcini mushrooms is very tasty, one of the most known Italian risotto in the world. Porcini mushrooms belong to Boletus edulis species and are easily found in the woods in summer and autumn. So this can be a recipe that matches people who live in the north and south of the equator. You can make it with dried mushrooms too. 
One of the secret in making this risotto is replacing red wine with Marsala wine or myrtle liqueur
Simple but not cheap ingredients!  In any case real Mediterranean ingredients, myrtle included ;))

Ingredients/It serves 2 U.S. doses in parentheses
2 medium size (about 150g - 5 1/3 ounces) porcino mushrooms
1 1/2 tablespoon extra virgin olive oil
2 tablespoons fresh chives, finely chopped (or 1 tablespoon if dried)
2 tablespoons fresh flat-leaf parsley, finely chopped (or 1 tablespoon if dried)
1 dried bay leaf
1/2 teaspoon saffron powder
100ml (3 1/3 fluid ounces - just under half a cup) full-bodied red wine
700ml (1 1/2 pint - 3C) vegetable stock
160g (5.6 ounces) Italian arborio rice
Parmesan, if you like

Preparation and cooking
- Clean mushrooms. 
Follow these simple tips: clean mushrooms removing any lumps of earth and other impurities with the tip of a knife blade.
Brush off grit and dirt with a toothbrush. 
Do not rinse them with running water; you could loose their delicate taste! 
Moisten some absorbent kitchen paper and clean them accurately.
- Cut them into slices or dice if they are large.
- Put mushrooms in a large pan with olive oil and bay leaf and cook over high heat for few minutes, stirring frequently, to reduce the liquid in excess.
Fungi usually eliminate a bit of water.
- Meanwhile prepare stock and dissolve in the saffron.
- Add rice to the pan with mushrooms and toast it, stirring with a wooden spoon.
- Moisten with wine and let it evaporate over high heat.
- Start adding a ladle of hot stock.
- Reduce the heat and let the stock simmer.
- Continue pouring in stock, ladle by ladle, until rice is fully cooked. 
Simultaneously cooking liquid must be almost completely reduced. 
Remember to keep your stock boiling, 
This is the only difficulty in making risotto. 
For this reason it is recommended not to add stock all together.
- Another tip in making risotto: you should not stir rice too much. 
This is the thought of the greatest Italian chefs.
- Add chives and parsley a minute before turning off your stove.

Just before serving
- When your rice is cooked, turn off your stove and let risotto rest a couple of minutes.
- Serve with a little bowl of grated Parmesan. 
So everyone will be able to sprinkle it on the top according to his own taste.

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#italianrecipes   #mushroomrecipes   
Misa Klingberg's profile photoBalvinder Ubi's profile photo
+Loretta Sebastiani   I absolutely love mushrooms and risotto so it seems like a wonderful recipe.
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No pasta - only vegetables
Tagliatelle Zucchini with Homemade Pesto (and sun-dried tomatoes from the Valbonne market in south of France sended to me by +Lisa Watson).
Mediterranean month at foodies+

In the kitchen, the quality of ingredients is paramount; Italians also say that the kitchen is the market. Use fresh herbs, and give free rein to your imagination: basil, tarragon, coriander, rocket, dill, rosemary, thyme, sage, mint ... Use nuts of choice: sesame, pumpkin, sunflower, pine nuts, almonds, walnuts, Brazil nuts, pecans, cashews, pistachios, peanuts, hazelnuts ... 

Prefer the homemade pesto using what you have in the kitchen at the time to do so.


2 nice big zucchini 

Pesto (Genovese kind) 
1 clove of garlic 
1 small bunch of fresh basil 
1 handful of arugula 
1 handful of pine nuts 
20 cl of olive oil (+ or -) 
Salt (according to taste)


Wash and cut the zucchini as tagliatelle (so they look like pasta). For this, we can use a mandolin to get in first fine large zucchini slices which are then recut quickly with a knife!
You can eat them raw or when quickly fried with olive oil in a pan.

For the Pesto :
Mix first pine nuts in a food precessor (or other kind of nuts), then add the remaining ingredients, basting with oil until the desired consistency.

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That's scary +Cuisine et Cigares !  Really??! LOL!!!
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Plum and Cherry Sorbet

“We REALLY need to have some sorbet,” my husband decided yesterday.  I had a look in our fruitbowl: three rotten peaches, 2 fuzzy apricots, some cherries and some plums, but not enough of anything to make a single flavour sorbet.  What to do?  Have you ever eaten a sorbet that has more than one fruit in it?  Maybe there is some law against it?!  “Go on,” my husband said.  “Plums and cherries go well together.” So, I took a deep breath and decided to do it, hoping the gelato police weren’t going to rush over the nearby border from Italy and arrest me for some kind of food faux pas.

Anyway, I couldn’t believe it, but the combination of cherries and plums to make sorbet was a real winner. It’s some of the best tasting sorbet I think I’ve ever had! 



Plums - 450g (1 lb) - about 6 medium sized
Cherries - 400g (14oz)
White sugar - 170g (3/4 cup)
Water - 150ml (2/3 cup)
Lemon juice - from 1/2 a lemon


Cut the plums into quarters, removing the stone. Depitt the cherries beofre cooking them if you do not have a food mill.

Place all the ingredients in a pot and simmer them gently for 10 -12 minutes, until the cherries are soft.

Let the mixture cool, then pass it through a food-mill, or, if all the stones and pitts are removed, blend it.

Follow the instructions on your ice-cream maker to make the sorbet.  If you do not have an ice-cream maker, pour the cooled mixture into a high-sided tray and place it in your freezer.  Rake a fork through it every half hour until it becomes solid.

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Thanks +maria nasir!
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Roasted chicken salad
Mediterranean month at foodies+
A lot of people think that Mediterranean diet and Mediterranean recipes are always a Spartan way of cooking. It is not always true. There are a lot of occasions to celebrate and plan get-togethers with friends and relatives during the year. For example, the same Ancel Keys, creator of the authentic Mediterranean diet, used mayonnaise in some recipes. 
This recipe will surprise you even if it follows the set of rules I have told you about these last days! I often make it for my  cold dinners and meals, buffet style in summer. It's easy to do and, first of all, quick :))
The important thing is to use good-quality products and, maybe, homemade mayonnaise. In any case, what counts are the doses and simple ingredients. You could enrich it replacing raw cherry tomatoes with confit tomatoes. 
Note! I always accompany my chicken salad with raw, seasonal vegetables as you can see in the background of the photo. The famous Italian pinzimonio!  A lot of vegetables, always!

*Ingredients/It serves 12 U.S. doses are in parentheses
2 1kg (4.4 pounds) roast chickens
400g (14 ounces) cherry tomatoes
1kg (2.2 pounds) potatoes
4 tablespoons mayonnaise
Bunch fresh chives
3 tablespoons extra virgin olive oil

Preparation and cooking
-Prepare vegetables. 
Steam potatoes and let them cool.
Wash tomatoes.
Pat dry with absorbent kitchen paper.
Cut each one into two halves or quarters according to their size.
Wash chives and pat dry with absorbent kitchen paper.
Peel potatoes and cube them.
- Bone chickens.
Bone the two chickens after taking away their skin. 
The operation shouldn't be difficult. 
Cut meat into little pieces.
- Prepare your salad.
Combine all these ingredients in a large bowl.
Season to taste with salt and olive oil. 
Add mayonnaise and chopped chives too. 
Stir gently.

Just before serving
- Let chill at least 2 hours before serving but bring back to room temperature to serve.

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#mediterraneandiet    #lorettarecipes  
Shelly Hollingsworth's profile photoLoretta Sebastiani's profile photo
+Lisa Watson Mayonnaise works well with all salads, alas! :))
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Maybe it's the summer heat, but I have been enjoying making retro cocktails. Some come out so so , but I did rock this one though and I think you will really enjoy it.

Drunken Berries
1 oz. - Bullet Rye
2 oz. - 7 up
1 tsp. - Simple Syrup (a splash)
1/2 tsp. - Lemon (light squeeze)
1/4 cup - Mixed Berries
I bought a bag of frozen berries and it made it a lot easier. Place thawed berries in glass, pour simple syrup and lemon juice over and muddle. Add bullet rye, 7 up and ice. Stir and serve.
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Hope you like it +Joy Stewart 
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Meatloaf both carrots and beans 


  - 500 g minced meat 

- 2 carrots orange 

- 2 yellow carrots 

- 200 g of bean dishes 

- 2 small onions, 2-3 garlic flakes (optional) 

- Basil, oregano, savory, mint 

- pepper 


  - Preheat your oven to 180 ° 

- Peel and cut your carrots into slices 

- For too large slices, cut into 2 

- To make your beans pieces 

- Peel and finely chop garlic and onions 

- Whiten your carrots a few minutes in boiling water 

- By cons for your beans, it takes about 10 minutes 

- In a dish, put your chopped 

- Add your herbs, your onions and your garlic 

- Drain well your carrots and your beans 

- Embed your flat 

- Adjust the seasoning 

- Mix gently 

- Make a bun with this farce 

- Place it in a lightly oiled small 

- Bake for about 40 minutes
Patricia Warnon's profile photoShepherdmother Bucknor's profile photo
+Patricia Warnon always like to try different things......healthy blessed 
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EASY - EASY - EASY and France won 2-0 !
Cherry Ice Cream with Basil and Mint Hurry up before the end of the season...! The combination of basil taste with the cherries is magic...


250g pitted frozen cherries  
100 g white cheese (or mascarpone, soy yogurt or silken tofu) 
4 tbsp agave syrup (or 2 tbsp runny honey) 
10 mint leaves
6 basil leaves


Place all ingredients in the bowl of a food processor fitted with a chopping knife, then mix until you get a creamy ice cream. 
Enjoy immediately, or place in the freezer for maximum 3 hours (beyond the ice harden too much and lose its smoothness).

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Very good memory +foodies+!
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Steve Barkley

> now in season  - 
The bay scallop season starts tomorrow and runs to September. I love to consume these tasty morsels but don't know anything about harvesting them. Does anyone have experience working with the harvesting of this wonderful food group? 
David Q. Cohen's profile photoSteve Barkley's profile photo
+David Q. Cohen I won't steal your lobster! ;-)
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Skewer fish en papillote 


- 2 beautiful cod fillet 

- 100 gr. smoked bacon 

- 1 red pepper, 1 green, 1 yellow 

- 125 gr. rice 

- Marinade (olive oil, basil, oregano, thyme, paprika, chili paste, garlic) 

- Tomato coulis 

- Onion, garlic 


- Cut your fish into pieces 

- Cut your peppers into strips 

- Put on skewers 1 piece fish, strips of peppers, bacon .... through 

Personally, I put 5 pieces of cod (depending on your pics) 

Well-brush with marinade and wrap your sheet in a foil (Foil) 

- Preheat oven 

- During this time warm water (with 1 cube) 

- At the same time, melt in one pan, a little fat 

- Put some chopped onions and garlic, your remaining strips of peppers, bacon and tomato coulis
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Looks like a perfect brochette to have on the bbq this weekend +Patricia Warnon !
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No he podido esperar a publicar mi receta española el día 8 de Julio, he preferido publicarla hoy, 19 de Junio, un día histórico en España, porque por una parte tenemos un nuevo rey, Felipe VI.
 Y porque, y esto es lo más importante para +foodies+ , ayer acabó nuestro juego en el mundial de Brasil!!!! España perdió contra Holanda en su primer partido y contra Chile, en el segundo!!!! Habrá que renovarse, nos hemos hecho mayores!!!!

Os traigo una riquísima Fideuá, típico plato de mi tierra, La Comunidad Valenciana, que se elabora en paella pero sin arroz. Es un plato marinero a base de fideos , pescado y marisco.

Ingredientes (4 personas)

8 cigalas
8 gambas
8 langostinos
300 gr de calamar y/o sepia
2 ajos
1 cebolla
1-2 tomates
300 gr de fideos para fideuá
750 ml de caldo de pescado (doble capacidad de caldo que de fideos)
aceite de oliva
colorante o azafrán
una cucharadita de pimentón

  1. Ponemos un poco de sal y aceite en una paella al fuego, cuando se caliente ponemos el marisco, lo salteamos, para que se dore por todas partes y lo reservamos.
2. En ese aceite, si es necesario añadimos un poco, sofreímos primero el ajo y cuando comience a coger color la cebolla, bien picados. Añadimos sal para que la cebolla suelte agua y recoja los restos del marisco.
3. A fuego moderado dejaremos que se haga muy bien la cebolla. En este momento podemos poner unos trocitos de algún pescado, el rape le va muy bien, aunque no es indispensable, lo saltearíamos unos minutos y reservaríamos. Si no, le añadimos directamente los calamares y sepia troceados.
4. Salteamos mezclando con la cebolla y añadimos el tomate rallado. Dejamos sofreír hasta que pierda el líquido.
5. Añadimos los fideos rehogamos 1 minuto y espolvoreamos de pimentón, le damos una vuelta rápida cuidando que el pimentón no se queme y añadimos el caldo hirviendo.
6. Espolvoreamos con el colorante, mezclamos, rectificamos de sal y dejamos cocer a fuego fuerte.
7. A los 5 minutos colocamos el marisco que teníamos reservado. El tiempo total de cocción será de unos 12 minutos. En los últimos minutos se bajará el fuego si ya no le queda caldo y dejaremos que se oiga el pegadito que no debe ser quemado, pon atención al oído y al olfato para que te salga perfecta!!!!

Paso a paso con fotos en el blog:

Y que gane el mejor!!!!!!!!!!
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florence marie priscilla aipar's profile photoMorena Cuadra's profile photo
putain que sa me donne faim!!!!!!!!!!!!!!!!!!!!!!!!!!!
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