Rui David

When my parents, my brother and my nephew were here on vacation, did some dishes, one was a garlic cream French.

The recipe was passed to me by Larita. I also made this dish at home Pascalex the end of the year.

French cream of garlic

Ingredients:

• 500 kg of potatoes
• 2 leeks
• 2 spoons (soup) margarine
• Milk
• Chicken broth
• Salt
• Margarine
• Olive oil
• Chives, parsley or coriander (for decoration and stand the taste)

Preparation:

• In a pan pour 4 tablespoons margarine and brown the garlic sliced ​​French.
• Dissolve the chicken stock in a saucepan part
• When you're blond, add the sliced ​​potatoes and chicken stock, already dissolved.
• Cook potatoes and
• With the magic wand mix grinding all
• Add a little milk
• Bring to the boil again adding a little olive oil
• Serve with chives, coriander or parsley sprinkled.

Lately I have not had time to enjoy the pleasures of the kitchen.

Pingo Doce

I surrendered to a product line of Pingo Doce. Food good and ready!

By 2.49 (average price), you can buy a meal, heat it in the microwave and eat quietly.

Among the different varieties, I recommend the duck rice.

I hope to soon be able to return the kitchen.

But for now, "It feels good to pay as little"

I like to cook, especially when people get home (the trick is sure to serve all afternoon until they are hungry, has worked very well ... so everything looks perfect and delicious.)

Master cuca!

Often I can not recall the revenue, at the request of some friends and have a backup revenue decided to start writing them on the blog .

The idea is to write the recipe and tell a story that is associated with the food that was made.

In general I like fast food. I like to invent, intense flavors to blend (ginger, basil, cinnamon, pepper, cloves from India, rosemary, pesto ...) these flavors make a big difference on the plate.

I often see recipes on TV, the Internet, read magazines, there take the basic ingredients of the recipe, and then always give some personal touches according to what I have available at home.

In my recipes, I do not usually use measures, do everything possible to be able to convert the "olhômetro" in teaspoons, tablespoons, ounces, pounds ... The details of wash the vegetables, remove the rotten part of the remains, wipe the scales, wash hands ... I will not write it, it is understood that the vegetables should be washed, peeled some and so on.

Here's the first recipe.

This entry is a classic meeting of friends, the first time was when I still lived in Madrid. Once I ate in a restaurant that served a la plancha legumbres (vegetables on the plate) had tomatoes, corvette, eggplant, mushrooms and asparagus ... I had bought did not know what to do with them, how to, there was in the fridge waiting for something. Two or three days after having been in the restaurant we had a party at a friend's house ( César Vigo ), took the asparagus was a success, the entry is very good!

Sauteed Asparagus with coarse salt and olive oil

Ingredients:

• 500 grams of green asparagus (preferably large)
• Coarse salt
• Olive oil

Preparation:

Cut the asparagus lengthwise.

Heat a wire (wide) olive oil in a frying pan. After the hot oil, add the asparagus with the salt and stir well (leave 1 minute).

Put in a serving dish and serve hot

The ideal is to eat by hand. Generally serve as a snack before sitting at the table.