Food Recipes #Delicious #HealthyRecipes #EasyFood #Vegan #Vegetables #Recipes

When some ask  me why  I have a blog of recipes, I dont know what to say, how to explain the passion, the love that you put in all you make ?? (and is a really work :)) It is difficult explain  It's an art. When I prepare a post is like when you go to paint.  You see the recipe. .  Looking, read many things. And finally you decide to do and how to use those figs (in this case) that especially  bought one day  when you went to the city. (and was  exquisite) Then I think as like I wanna make the post : simple, rustic, elegant all depends on the recipe. And finally the photos. Search light, the place and all that. That day remove the photos and then it started raining :) It's a delicious recipe, seriously and made with love. That's what I do here. I cook and bake with love and sometimes share on my blog. Source : Bake to the roots  Ingredients Crust  1 1/2 cups (190 grams) all purpose flour 1/2 cup ground almonds 1/3 cup sugar 1/2 cup ...

Re-Cake 2.0  April Torta Cioccolato e Barbabietola Recipe in Italian Chocolate Beetroot Cake  Ingredients For the cake 200 g of dark chocolate (70%) 4 tablespoons of hot espresso 200 g of cubed butter 135 g all purpose flour 1 teaspoon baking powder 3 tablespoonscocoa 5 eggs (separating yolks from egg whites) 200 g of sugar 250 g of cooked and reduced beet puree For the butter cream chocolate 300 g powdered sugar 150 g butter softened 100 ml cream 50 g cocoa powder For the chocolate glaze 200 g dark chocolate (70%) 200 ml heavy cream 4 tablespoons maple syrup (or corn syrup) Method Heat the oven to 180°C. Take two pan or one of 20 cm in diameter with parchment paper. Melt chocolate in a double boiler, taking care that the water does not end up in the chocolate. Pour the espresso into the melted chocolate, stir and add the butter cubes and mix until melted butter. remove from heat and let cool slightly. Sift flour with baking baking powder and cocoa. In another bowl beat the eg...

First I have to say  I saw a lot of   Ratatouille tart recipes, because I had this idea many times. Finally I choose  this recipe  and adapted. Was amazing and used eggplats and zucchinis I had , Source : Bite me More  Ingredients Butter crust 1 1/2 cups flour 1/2 teaspoon salt 6 tablespoon cold butter cut into cubes 3 tablespoons ice water Vegetable filling 2  medium eggplants thinly sliced 2 medium zucchini thinly sliced 3 medium tomatoes 2 tablespoon oil 1/4 tsp salt 1/4 tsp ground black pepper 1 tablespoon olive oil 1 medium white onion thinly sliced 1/4 cup grated parmesan cheese  3/4 ricotta cheese  1/4 cup tomato sauce 1/4  cup  sheredded fresh basil leave Method Crust Combine flour, salt and butter in the bowl of a food processor. Pulse until coarse meal, about the size of peas. Slowly add the water  until the dough starts to come together. Turn the dough out onto the counter, shape into a round disc and thhtly wrap in plast...

The usual story  :) you have ripe bananas and you have to do something  with them ! In this case my mom had these riped babanas and I  made this marbled chocolate banana cake and was awesome ! Source :   My recipes.com Note: The chocolate sauce over the cake is from my chocolate Easter cupcakes . Ingredients 2 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter softened 1 1/2 cup mashed ripe bananas 1 egg or 1/2 cup substitute egg 1/3 cup plain greek yogurt 1/2 cup semisweet chocolate chips Chocolate sauce 120 grams ( 4ounces) unsweetened chocolate coarsely chopped 2/3 cup (150 grams) unsalted butter room temperature 1 1/3 cup  icing sugar 1 teaspoon vanilla extract Method cake Preheat oven to 180° c (350 F) Lightly spoon flour into dry measuring cups, combine the flour, baking soda and salt stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until blended, Add banana, egg ...

I had many recipes   but I can't   post them before Easter. I hope to do now slowly. For example this creamy tomato basil soup. It is one of the richest I've ever had. I love soups  !   Source :   Jenny Steffens blog Ingredients 3 cloves garlic minced 2 tablespoons olive oil 2 can crushed tomatoes  (14 oz or 360 grams each one) or fresh tomatoes 2 cups vegetable stock 1 teaspoon of salt 1/2 tsp sugar 1/2 teaspoon ground black pepper 1/2 cup heavy cream 3 tablespoon fresh basil (chopped) parmesan cheese (optative) Method In a saucepan saute garlic in olive oil on medium heat for 1 minute. (be careful not to burn the garlic).  Add the crushed or fresh tomatoes.  Squeezing the tomatoes  into the pan to break them up. Add vegetable stock, salt, pepper, chopped basil  and sugar. Cook the soup on medium at a simmer for 10 minutes. Let chill by a while and with a hand blender or a blender blend the soup to smooth consistency. Return to the heat...