Citrus Drink


  • 2 large oranges, sliced
  • 1 sliced ​​lemon
  • 1 sliced ​​cucumber
  • few leaves of fresh mint


After slicing all the ingredients, put them in a bottle and fill the entire bottle with water.

ENJOY YOUR MEAL

Popular posts from this blog

Orecchiette with Sausage and Broccoli Rabe

Image
Salt 8 ounces sweet Italian sausage, casing removed 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch red chile flakes 1 bunch (12 to 14 ounces) broccoli rabe, tough ends trimmed, cut into 1 1/2 inch pieces 12 ounces (3 1/2 cups) dry orecchiette pasta 1/2 cup freshly grated Pecorino Romano cheese Freshly ground black pepper   Ingredients to make orecchiette with sausage and broccoli rabe Bring a large pot of well-salted water to a boil.   A pot of salted, boiling water Meanwhile, break the sausage up into small pieces. Add the oil to a large skillet over medium heat. When the oil shimmers, add the sausage to the pan and cook, undisturbed, until the browned on one side, about 4 minutes.   Sausage cooking in a large pan Reduce heat to low. Add garlic and chile flakes and cook, stirring frequently until fragrant, about 1 minute. Cover and remove from the heat.   Garlic and chili flakes added to the pan with sausage Add the ...
Read more

Chunky Southwest Chili

Image
  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...
Read more

Sucettes d’huîtres, jus de cresson

Image
  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL
Read more