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Showing results for tags 'easy food'.
This is probably the easiest cake I have ever made. Ingredients: Ricotta 300 g (10,58 ounces) brown sugar 230 g (8,11 ounces) Flour 300 g (10,58 ounces) 1 egg baking powder Almonds 100 g (3,5 ounces) Raisins 100 g (3,5 ounces) Mix ricotta with the egg, add sugar, flour and baking powder. When everything is well mixed and homogenous add the raisins and the almonds. Put in a greased pan and then in the oven at 170°C (338F) for 40 mins. Check with the toothpick.
laPapessaGiovanna posted a blog entry in Cooking Club's Feed JingerToday FJ friends asked Gawd through his Godly Mentor inspired me to blog about cooking something fixing a heakthy(?) nourishing meal. I thought why not, maybe if I'll pray hard enough in my heart I'll finally hear from the Mentor's very own voice how the heck I am supposed to fix a nourishing meal. I know that such high inspirations will foster high expectations in your souls. Unfortunately today I felt lazier than Lori, but none appeared on the High Horse of Truth to save me and I had to prepare a good "pranzo della domenica" all the same. So with a true passive aggressive spirit I decided to take it easy doing nothing special so that "people" would feel guilty for making me cook when all I wanted was (the kitty pic is for Buffy and Destiny to make up for the very average menu) I failed miserably because turns out they appreciated it and I am not Lori's best bitch pupil. Anyway I made chapati with the easy version of a chicken salad. Chapati aren't an Italian tradition obviously, I discovered them thanks to this admirable lady If someone wants to try doing them I strongly recommend watching it and making lot and lot and lot of practice without surrendering to despair when/ if the first attempts will turn into pride crushing disasters. Chapati are totally worth the trouble. The tricks are: to prepare the dough an hour beforehand and let it rest in a plastic bag or airtight container, knead the dough for 10 straight minutes, use good quality whole wheat flour and cook on something like a stainless steel/cast iron skillet. The rest is practice. And watching the lady of the video perform her magic. While the dough rested, I fought against the slugs to save the remains of my poor lettuce. Cleaned and washed it and the fennel Cooked 3 coffeecup (the doses are for 5 people more or less, depending on how hungry) of oat in abundant salted water for 20 minutes (usually I prefer barley to oat but I had finished it and oat is a good replacement) Drained it and put aside. Then I roughly diced 600gr of chicken breasts. After an hour since kneading I made the chapati. Taking pics doing them is something I am apparently uncapable to do. After my phone slipped on the floor I stopped trying to take a decent pic. Here is what I have. Finally I tossed the meat into some flour and on a previously heated skillet with some extra virgin olive oil. It's important to cook it quickly with high heat to make it crispy outside and soft inside. When it turns golden it's ready, it's really quick. Turned off the heat. I added a good pinch of salt enriched with aromatic herbs and finally I added the well drained oat and mixed. And here it is... I love it with some mayo too, may the Godly Mentor forgive me for using it even if it isn't organic and it's full of chemicals and preservatives I'll need to repent and make penance, or not? Am I saved all the same? Of which mind did Lori wake up this morning?