femininity and glamorous

Hellos glamorettes,

Today I'm bringing to you 5 super delicious rice recipes. Rice is a dish that takes a reserved place at the table of my family. It can be served both at lunch as at dinner, even on special occasions. Best of all is that the recipe is quick, simple and cheap.

Meat and sea food rice

Ingredients:

1 chicken (cut into small pieces)
300 gr of pork (cut into small cubes)
1 can of hot dog sausages
1/2 chorizo
10 prawns
300 gr. peeled shrimp
350 gr. clams (you can use frozen)
400 gr . of squid
350 gr. of Rice
250 gr peas (you can use frozen)
1 red pepper
1 carrot
1 tsp of turmeric
1 tsp of olive oil
1 chopped onion
3 cloves of garlic
1 broth
Chopped parsley
1 bay leaf
chilli pepper
salt

Preparation



Chicken rice with turmeric

Ingredients for 2 people:

1 measure of thai jasmine rice
2 water measures
4 small chicken thighs
1 teaspoon of turmeric
1 teaspoon of Paprika
1 small onion
1 tablespoon of olive oil
100 g string beans cut into pieces
1 red pepper pickled
10 green olives
salt and pepper
chopped parsley

Preparation:

Season the chicken thighs with a little salt and pepper. Place the olive oil in a pan, let heat and brown the chicken thighs the both sides. Remove and set aside. Use the oil to saute the chopped onion. Add the rice and mix, as well as turmeric. Add the two measures of water to boil, rectify the salt and pepper if it is okay and add the pepper into strips, string beans into pieces and olives.
Then place the chicken thighs over rice and sprinkle with paprika powder.
Cover the pan and cook over low heat until the rice is cooked and has absorbed all the water.
Serve sprinkled with chopped parsley.


Oven baked rice

The oven rice recipe won many variations over the years. The plate typically takes a creamy consistency, incorporating ingredients such as cream, chicken, cheese and legumes. The result is a follow-up full of flavor and perfect for any occasion.

Sea food oven baked rice 

Ingredients
1 pack of  squid rings
1 pack of peeled prawn
300 g of  rice
750 ml of boiling water
1 cup of peas
100 ml of white wine
1 bay leaf
1 onion
2 cloves of minced garlic
1 teaspoon of turmeric
1 seafood flavor broth
1 spoon of olive oil
pepper
 salt

Preparation
Preheat the oven to 200 ° C.
Chop the onions and garlic, pour into a saucepan with a little olive oil and bay leaf, bring to low heat until onion is soft. Add the turmeric, stir to make a paste. Add the white wine, let it to boil, and add the prawn and the squid rings. Cook for five minutes on low heat.

Apart boil 750 ml of water and dissolve in it the broth, add the peas and rice, involving with a wooden spoon, let stand boil, and seasoning (salt and pepper) .
Transfer everything to a baking pan. Bake in preheated oven at 200 ° C for 20 minutes.
Remove from oven, wait 10 minutes before serving, sprinkle with chopped fresh parsley.

Creamy oven baked rice

Ingredients:

1 can of cream
2 egg yolks
chopped chives
Salt and black pepper
4 cups of cooked rice
200 g of ham cut into strips
6 cubes of cheese cut into small
Margarine for greasing
3 tablespoons  of grated Parmesan cheese

Preparation:

With fork beat the egg yolks, sour cream, salt, pepper and chives. In a greased baker plate place a layer of cooked rice. Pour the mixture and place strips of ham and cheese. Repeat the same procedure for the other layers. Finish by sprinkling grated cheese on top.
Bake to melt the cheese.


Duck oven baked rice

Ingredients

4 duck breasts
2 cups of rice
1 sausage
150 gr of bacon
1 medium chopped onion
3 cloves of garlic
1 tablespoon of tomato paste
½ oz of oil
2 bay leaves
Paprika
 salt
pepper
Nutmeg

Preparation
In a pan, cook the duck breasts with plenty of water, ½ chorizo, bay leaves and ½ of bacon, about 40-50 minutes.
However, make a stew with olive oil, onion and the chopped garlic, let browning and add the tomato paste, let it cook for few minutes. After the duck cooked, strain and set aside the soup, let cool. Shred the breasts, cut the sausage into slices and bacon into pieces and add it to the stew. Add a little soup, not to burn, and let the flavors blend, add a little paprika and simmer. Then add the rice, mix and let it fry for a few minutes over low heat. Add the remaining soup, season  with salt, pepper and nutmeg, bring to the boil, then reduce heat and simmer for another 10 minutes.
In a baker plate, grease it with a little margarine, put all preparations and garnish on top with the other half of the chorizo ​​slices and half bacon into slices. Bake until brown, about 15-20 minutes.


            Bon appetit!
                                                XOXO

Hello girls, is everyone well served? Today I'm gonna to share you two amazing recipes.
I found this recipe in a on the internet, immediately I was dying to do because it seemed very easy and I had all the ingredients at home.
The cake is a delight, in the middle is very creamy. Mine stayed thin because I used a very big mold, but you can put in a smaller mold. I made this recipe for my family on my vacation, actually I liked the most cornmeal cake.
In general, cornmeal is simpler than you think! Just beat all ingredients in a blender and hit the point in time to bake. Once ready, the sweet can be served for the whole family or even sold. I hope you like it. Happy Halloween.

Cornmeal Cake

INGREDIENTS

4 eggs
4 cups of milk
3 cups of sugar
2 tablespoons of flour
1 cup and a half of corn meal
2 tablespoons of margarine
100 g of grated Parmesan cheese
1 teaspoon of baking powder

Preparation:
In a blender beat the milk, eggs, butter and sugar. In a container, put the parmesan cheese, cornmeal and wheat flour. Add the liquid that is in the blender. Mix until smooth. Mix the yeast at the end. Pour the mixture into a greased with cornmeal mold. Bake in oven preheated to 150 ° C for about 30 minutes.

Chocolate Cake

INGREDIENTS

Dough
1 cup of oil
1 cup of water
4 eggs
2 cups of sugar
2 cups of wheat flour
1 cup of powdered chocolate
1 teaspoon of baking powder


Chocolate creamy
3 cups of sweetened condensed milk
8 tablespoons of powdered chocolate
2 tablespoons of butter
1 ½ cup of sour cream

Marshmallow
2 egg whites
1 1/2 cups of  sugar
½ cup of water

Additional
Chocolate chips
chocolate sprinkles
Chocolate sticks

Preparation:

Dough
Beat the eggs, water and oil in the mixer. In a container, place all dry ingredients, flour, sugar and chocolate, the add the mixture and whisk. Finally, add the yeast. Place dough in a greased and floured form without hole. Bake in preheated medium oven for about 30 minutes.

Chocolate creamy
In a saucepan, place the condensed milk, chocolate and butter. Cook over low heat, stirring frequently until become a creamy. Turn off and add the cream. Let cool.

Marshmallow
 In a saucepan, bring the water and sugar, make a syrup. Beat the egg whites. Add the syrup in the whipped egg white and beat until warm.

Assembly
 Cut the cake, fill with chocolate cream, put the other part of the cake and top with marshmallow. Decorate with chocolate chips, cookies or candies or as you like.

For who like homemade and fresh bread at morning or you cannot live without bread for breakfast, I brought this delicious recipes for you, I hope you like it. Delight yourself.

INGREDIENTS

1 kg of flour
600 ml water
400 g of natural levain yeast  (or 5 g of dry yeast or 15 g fresh yeast)
20 g of salt
10 g of flour enhancer or dough enhancer
Prefer good quality flour, special type or premium. Flour with 12% or more protein dispense enhancers


Preparation

In a container, add flour enhancer, and the this mixture, a bit of water. Then add the natural levain yeast (or dry, or natural substitute).
Tip: for levain not stick in hand, wet it and pull the starter once by placing it in the mix.

Then begin to incorporate the ingredients with one hand. Then add the remaining water gradually and continue incorporating the dough inside the container. Once well aggregated and more homogeneous, arrange the dough on a clean surface, but no flour,  then add the salt to the dough. To knead the dough, start holding one end and stretching it, as if you are tearing it with the palms on the bench, vigorously. Repeat for a few minutes to make it elastic and homogeneous.
Tip: To learn if the dough is at the point, do a test: cut a piece and open it with his fingertips. If a hole is formed, the dough should still be worked

When the dough is elastic, cut into pieces of 500 g, cover them with a common plastic, clean, (not wrap plastic) and let it stand on greased and floured baking tin for 20 minutes. The dough should rest on the format that you will bake it.

Once browned, remove the pan carefully, allow the bread to cool slightly, once they leave very hot oven. The bread keep fresh for 5 days.


INGREDIENTS

1 kg of wheat flour
30 g salt
150 ml of olive oil
20 g of milk powder
3 eggs
45 g of fresh yeast

Preparation

Add half (500 g) of plain flour and all of fresh yeast in a bowl of an electric mixer. Beat at medium speed for about 10 minutes. Then slow down and add the other ingredients. Beat for about five minutes. Increase  the speed to medium and beat until the dough come off the mixer stem (about ten minutes).
Once it is done, the dough should rest for 30 minutes covered with a clean plastic. After the rest, cut pieces of  370 g to shape the loaves.

Hey girls,
How are you today?
I wanna share with you this recipe, and I hope you like it.

INGREDIENTS

1 chopped onion
200 g of Japanese broccoli, cut into little pieces
1 ½ cup of uncooked rice
200 g of cod fish ( soak it in ice water for 2 hours, replacing the water 2 times)
1  diced red bell pepper
4 cups of vegetable broth
4 tablespoons of olive oil
Salt to taste


 PREPARATION

In a heatproof bowl or a plate that goes in the oven, mix all ingredients and drizzle with half of the melted vegetable broth. Cover with aluminium foil and bake in hot oven (200 ° C), preheated for 30 minutes. Remove the foil and pour the remaining broth. Bake for 5 to 10 minutes or until the rice is cooked. Serve hot.

Hello girls,
For those who like fast food, and do not support the taste of processed hamburgers anymore, also has some recipes that you guys can do at home, I bring three delicious recipes and super practical. The homemade burger, to serve a snack for children or a circle of friends.

Hamburger 1

Ingredients

1/4 cup  olive oil
2  red onions, thinly sliced
1/2 cup  sugar
1/4 cup  red-wine vinegar
1/4 cup  dry red wine, preferably syrah or zinfandel
2 pounds  ground sirloin and chuck
  Kosher salt and freshly ground black pepper, to taste
4  slices Cheddar cheese
4  brioche burger buns
  Sliced Tomatoes

Preparation
Pour 2 tablespoons olive oil into a saucepan, add the onions, and sauté until they begin to wilt and sweat, taking care not to burn them. Cook for 8-10 minutes over low heat, add the sugar, and sauté for 1 minute.  Carefully add the vinegar and wine, bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 3 minutes. Hold warm.

Form the meat into 4 burger patties, making them tight, but not overly worked or crushed too tightly. Preheat a charcoal grill. Season each burger with salt and pepper just before grilling

Over medium-high heat, char the burgers on both sides, approximately 4 minutes per side for medium-rare; 1 or 2 minutes less or longer per side for rare or more well-done. Top the burgers with cheese, allow to melt, and serve on buns with sliced tomato and red onion jam.

Hamburger 2

Ingredients

For the Special Sauce

1/2 cup  mayonnaise
2 tablespoons  ketchup
1 tablespoon  yellow mustard
1 tablespoon  cider vinegar
1 tablespoon  pickle relish
1 tablespoon  minced shallot
1 teaspoon  sugar
1/2 teaspoon  black pepper
For the burgers

2 pounds  ground bison (ask your butcher for a blend of bison cuts that will yield at 80/20 meat-to-fat ratio)
  Kosher salt, to taste
2 tablespoons  vegetable oil, for cooking
4  large potato buns
8  slices yellow deli-style American cheese
  Jarred sliced pickles, sliced onion, ketchup, mustard, Special Sauce, for garnish
Preparation
For the  Sauce

Combine all of the ingredients together and chill before using.

For the burger
Divide the ground meat into 8 equal portions and shape each into a ball about the size of a golf ball. Salt the tops of each bison ball.
Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
If your skillet is not big enough to accommodate all of the burgers at the same time, cook them in batches. Line a platter with butcher paper or a large piece of a paper grocery bag. (We don’t think paper towels are sturdy enough for this job; they absorb too much moisture and destroy the crust.) Open your windows and/or turn on your oven fan. There’s going to be some smoke!
Place the burgers on the skillet, salted side down. Press gently and cook for 1 minute. After 1 minute, using a sturdy spatula, smash each burger until it is about ¼-inch thick. Salt the tops of the smashed burgers.
Cook for 2 more minutes and then flip the burgers. Lay a piece of American cheese on each burger and cook for 2 more minutes.
If cooking in batches, transfer the burgers to the platter. Repeat until all the burgers are cooked. Note that this method cooks the burgers almost through with just a bit of pink in the center. We sacrifice our usual preference for rare-ish meat in order to get that wonderfully crispy exterior. Once you have transferred the burgers to the platter, don’t cover them or put them in the oven. You want to preserve what you worked so hard to achieve.
To serve, place 1 patty on the bottom half of a bun. (If you have some burgers resting from an earlier batch, place them back on the skillet for a minute to warm them up.) Stack another burger on top and garnish with pickles and onion. Spread mustard, ketchup, and Special Sauce on the other bun half, place that on the burger, and serve.

Hamburger 3

 INGREDIENTS

200 g ground beef (chuck, rib, round)
1 tablespoon finely chopped onion
1/4 finely chopped clove of garlic
Salt and pepper freshly ground
60 g of  sliced cheddar cheese
3 thin slices of bacon
4  mustard greens leaves
Bread burger of your choice

PREPARATION

Mix the ground meat and add the onion and garlic. Mold with hands to form a burger with about 2 cm thick. Season with salt and pepper only when you will grill it. Place the burger grilling preferably in a hot ridged grill or char-broiler, for about 6 minutes on each side, to the point. When turning the hamburger, place the cheese on top and cover with damper to melt it. Separately, fry the bacon in a skillet until crisp.
Mount the burger on the bread, put the bacon on top and finish with mustard greens.