Thyme lemon chicken wings

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Here re is a simple recipe for chicken wings. Fingerlicking department. Soak the meat in purifying water for five minuts. Throw the wings into a warm wok and let them grill stirring time to time. Add some oil and water, lots of dry sprigs of thyme, the squeeze of half a lemon, stir and lid cover. Check the tenderness with a chopstick, it should have formed a juice

Salmon sushi fiesta

Making sushi sounds always like fiesta. These morsels are so inviting and they put you in a party mood, really! Sushi with salmon and sesame seeds, few boiled asparagus and a splash of fun and creativity, no other food preparation  seems so cheering! Anytime you want something quick, nutritious and jolly looking sushi is the choice. We are accompanying with vinegar sprayed boiled zucchini and a simple chicken rice dish too.

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Azuki beans spread or filling for dessert

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These amazing beans you know them? One of the many beany discoveries I ve made in the Chinese food Land. They also make a wonderful spread once boiled with cinnamon bark and eventually smashed before receiving a good blend up to a creamy consistence. I added a little agave for sweeten the spread. They can work awesome for many Japanese dessert recipes or simply spread on bread, toast, crackers, cookies, pancakes, crepes……………

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Riso al pesto di basilico – Rice with basil pesto

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Basil pesto is always so inviting and refreshing! Holy herb for real here. It grows very quickly and abundantly, you have to water it every day and let it enjoy some food daily sunshine. Hav you ever smelled a bunch of leaves directly from your hands ?! Simply divine experience.
Today I ve made this for lunch: plain rice stirred with freshly blended pesto on low fire. I ve blended a handful of basil leaves, some not roasted cashews, avocado oil and water. Four ingredients for the green delicious rice!

Pesto di capperi – pesto capers

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Capers is probably the only food I bring back every time I visit Italy. All the rest is unnecessary or too fresh to be packed for 15 hours. But capers no. They are a must in the kitchen for the distinctive flavour and the versatility you can use them. I don’t remember exactly when I started loving capers, not too long ago anyway. But the memory of their strong fragrance and taste is alive since childhood. They are really popular in south of Italy. They are used with veggies, fish, pasta and more. This is the total first time I venture with this pesto. It s just awesome and simple to blend. In Italy they mostly use almonds for the nutty part, I only had cashews at home and ipthey worked perfect.

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For the pesto you need:

Capers
Basil
Garlic
Cashew
Cherry tomatoes

Capers have to be washed in fresh water if they are salty. Cashews are more flavourful when roasted briskly. Blend all the ingredients and enjoy!

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Sweet potato and squash rosemary scented velvety nectar

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Do I need to add anything else? A nectar just soft as pure velvet with a wonderful aroma of rosemary and the earthy consistence of sweet potato with a little bit of orange pumpkin. Today entry for lunch! I m going to enjoy it first and then back to the post.

The objective verdict is easy: divine. Or it’s because I love these style of veggies?! Any way you need to make this if you didn’t yet at least once in the lifetime.

Sweet potato
Some pumpkin
Real Rosemary
A little red onion
Some good oil for quick stir fry
A small dollop of mascarpone

In a pot with some water stew the two veg in chunks until okey soft, add onion a little while before turning the fire off. Now transfer them in a blender, the water will be evaporated. In the same pot pour some oil and stir in leaves of fresh rosemary, then add it all into the blender. Always in the same pot briskly warm some water for the final blend. Add also the water to the blender. The cream is ready. Serve into cups with mascarpone and a sprinkle of pink salt. Yes divine entry is served.

Chinese noodles with mascarpone and grilled tomato sauce

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Premium homemade sauce starting from scratch dear people! You won’t believe it but yes when tomato sauce is made with roasted or grilled red fruits the taste is completely different than when fresh fruits are used in the blender. Go for the pre-grilled version to never be disappointed whenever you need a tomato sauce for a soup, a crostini, a dip. Heaven delicious.

So for this recipe you need tomatoes of course. I used the bid rounded ripe type, cut in slices and roasted in oven with fresh basil, salt, sugar and good quality grapeseed oil. Roasted for half an hour more less. Until the fruit change color and start to become slightly crispy. Then move them from the oven to the blender and make a purée. Cook it up in a casserole adding some water, until it bubbles, lid covered. In the meantime bring to boil water and cook noodles. The only kind I had were this Chinese dry style of noodles. Drain the noodles when they are soft enough and add them to the tomato sauce casserole. Stir in mascarpone. A brand new pink sauce is going to envelop the noodles. Serve it warm but not too hot< because this dish is SO tasty that people will not want to wait to eat up despite the burning sensation!!