Hi!!! I invite you to share your recipes with me, that would be nice, wouldn't it!!

Hi everyone!!!
I'm a foodie, and I'm sure you are too!
Sweet, salty, all the good things you can make, even the simplest ones
I myself will leave you some recipes
My dear members, to your pens.

your little smile :-*

You really love Italian cuisine!
Once you’ve had a taste, you can’t live without it…
Risotto, pasta, carpaccio, tiramisu… But also many other recipes, especially those brought back after unforgettable stays scented with the good smells of basil and parmesan… An incurable fanatic of this cradle of culture and gastronomy, I invite you to soak in the culinary traditions of this country, its zest for savoring, its dolce vita, and the beauty of its heritage. La dolce vita is not just around the corners of alleys and fountains; it is found above all on the plate!
And don’t forget, an Italian meal consists of: antipasti (appetizers), primi (pasta, risotto, or soup), secondi (a main course featuring meat, poultry, or fish), cheeses, fruits, and desserts. Not to mention a few grissini…
ENJOY YOUR MEAL!!!

               Caponata sicilienne

For 4 people
Preparation time: 20 min
Cooking time: 30 min

Ingredients:

eggplant: 4
celery: 3 hearts
onion: 1
vinegar: glass
olive oil: 10 cl
tomato sauce: 125 g
Pitted green olive: 50 g
sugar: 1 tablespoon
capers: 2 tablespoons
salt, pepper
Preparation:
Wash the eggplants. Cut them into cubes without peeling. Finely chop the celery hearts. Peel and chop the onion. Sauté the eggplant cubes in a pan with 3 tablespoons of hot oil. When they begin to brown, add the celery hearts. Sauté, then remove from the heat and set aside. In a casserole, sauté the chopped onion in oil. Add the tomato sauce, and season with salt and pepper. Pour in the vinegar, sugar, capers, and olives. Add the eggplants and celery. Continue cooking for 20 minutes, stirring frequently.

Serve cold, optionally garnished with basil.

Accompanied by a white patrimonio

ENJOY YOUR MEAL... LITTLE SMILE :-*

               Brochettes de fruits frais  ;)

Preparation time: 30 min
For 6 people:

For 12 skewers:

1/4 of a watermelon
3 yellow nectarines
2 pears
2 apples
3 kiwis
2 bananas
12 small strawberries
powdered sugar
vanilla sugar
12 wooden skewers

Peel the watermelon and cut a few nice slices, then cut a dozen large cubes from them and remove the seeds.

2 Wash the nectarines and strawberries. Cut the nectarines into 8 around the pit. Peel and cube the apples and pears, peel the kiwis and cut them in half lengthwise. Remove the white core and slice into half-centimeter pieces.
Slice the bananas into even rounds.

3 Thread one piece of each fruit onto the wooden skewers, alternating the colors; make the remaining skewers following the exact same pattern until all the fruit is used. Arrange on a platter.

4 Remember to sweeten between each layer of skewers with powdered sugar, and also sprinkle with vanilla sugar; it’s very good.

5 Store the dish in the refrigerator, covered with aluminum foil (light alters the colors of the fruits).
Serve cold.

To wrap things up… Even after a heavy meal, few can resist the freshness of these beautiful, colorful skewers.
Of course, all variations in flavors and colors are possible; you can add pineapple, grapes, oranges, plums, melon, and so on.

:-*

Love cake, see a random recipe

Ingredients:
50 g of dark chocolate
50 g of milk chocolate
40 g of powdered sugar
25 g of butter
1 large egg or 1 and 1/2 eggs
1 heaped teaspoon of flour
1 small brick of whole heavy cream
A few syruped or alcohol-soaked cherries
A few mint leaves

Category: Cakes
Number of servings: 4
Preparation: 30 min
Cooking time: 4 min

Preparation:

Melt the butter and chocolates in a water bath. Preheat the oven to setting 9 - 270°C.

Crack the egg, separating the white from the yolk. Off the heat, stir in the egg yolk, then sift the flour over the chocolates. Mix well.

Whip the egg whites to stiff peaks with 15 g of sugar, then fold them into the mixture, lifting the mass.

Pour the mixture into small heart-shaped molds.

Bake for 4 minutes. Remove the cakes from the oven and let them cool before unmolding.

Whip the cream with the sugar in a very cold bowl.

Cut the cakes in half horizontally. Fill them with whipped cream using a piping bag with a fluted nozzle. Add the drained cherries. Replace the tops of the cakes. Garnish with cherries and mint.

Serve chilled with vanilla custard.

Love torment

For 8 people
Preparation time: 25 minutes
Cooking time: 45 minutes

INGREDIENTS
200 g of coconut jam
250 g of shortcrust pastry
250g of cane sugar
250g of flour
50 cl of pastry cream
6 eggs

PREPARATION
Line a tart pan with the shortcrust pastry.
Mix the cooled coconut jam and the pastry cream.
Pour into the raw tart shell.
Beat the whole eggs with the sugar, then add the flour.
Add this mixture to the mold, up to 1.5 cm from the edge.
Place in the oven and bake for 45 minutes at 160°C.

COMMENTS
This cake is a specialty of the island of Les Saintes (Guadeloupe).

:-*

Hearts

Preparation time: 10 min
Cooking time: 0 min
Rest: 0 min
Total time: 10 min

For 4 people:

250 g of cherry tomatoes
multicolored beads
wooden stakes
For the caramel:

125 g of caster sugar,
5 cl of water
a few drops of lemon juice

Preparation
1 Rinse the cherry tomatoes, then pat them dry. Insert a wooden skewer into each tomato.

2 Place the sugar, water, and lemon in a saucepan and cook until a light golden caramel forms. Plunge the bottom of the saucepan into cold water.

3 Take each tomato by the skewer, then dip it in the caramel. Place the tomatoes on a plate filled with multicolored pearls.

4 Let it cool down before enjoying.

To all the LOVERS

Ginger and vanilla love punch (Antilles)
Ah, the Antillean ti'punch! Apparently, there's one for every problem in existence. In any case, here's one with guaranteed aphrodisiac properties!

Drink type - cocktail - rum - spices - punches - Arranged rum - Aphrodisiac cuisine - Aperitif - Valentine's Day
Difficulty Easy
Preparation time: 15 min – No cooking – Resting time: 2 months
Antillean origins

Ingredients
For 4 people:

100 g of bound wood
100 g of ginger root
2 vanilla pods
4 tablespoons of honey
50 cl of white rum
1 pinch of ground cinnamon
Utensils:

A vertical grater
A hermetically resealable jar (canning jar)
Preparation
Grate the bark and the ginger root finely.
Split the vanilla pods in half lengthwise, then cut them into small pieces.
Then place the grated ginger and grated bandwood, the vanilla pods, the honey, the white rum, and a pinch of cinnamon into a preserving jar.
Seal the jar (airtight) and shake well to mix all the ingredients.
Then let the punch rest for at least 2 months in a cool place, away from light.
Presentation:

Serve the punch as is, well concentrated, and optionally strained before serving.
Suggestions
Serve as an aperitif, or as a dessert accompaniment.

Hi there, Little Flower!

What a lovely initiative, these recipes made with love and affection.

Tasty kisses
The magician.

Recipe for Happiness

                  Coupe le joie,rape-la
                  Verse de la douceur dans un saladier
                  Ajoute la joie
                  Mets une pincee d'affection,un zeste d'amitie
                  Un nuage de tendresse
                  Melange et rajoute 20Gr de bisous,et une goutte de fidelite
                  Epluche l'amour et malaxe-le
                  Rajoute-le au reste et faire cuire 30 mn
                  
                  Ensuite garnis de delicatesse,d'une larme de passion,
                  D'un doigt de patience etnd'un grain de sympathie
                  recouvres de caresses,sevir froid.
                  Se melange avec de la chaleur,
                  

                            BON APPEIT

Hi Rachida

Thank you for your recipe for happiness

I really loved it, and it's super cute and full of sweetness.

I'm sending you big, tender kisses

little smile :-*