Red fruit pie and Chicken in parmesan crust Recipe

Red fruit pie, easy and quick to prepare

Ingredients for 6 people (removable bottom shape of 24cm diameter):

100g wheat flour

100g almond flour

300g sugar (divided into 2 bowls with 150g each)

220g egg whites (more or less 6 eggs, weigh on the scale to be right)

150g unsalted butter, 150g fresh red fruits: raspberries, blackberries, blueberries, strawberries (can be used frozen too)

2 tablespoons of raw rolled almonds

powdered sugar to sprinkle on completion

Procedures to prepare it:

Preheat the oven to 160C degrees (medium-low). Prepare the butter: it must be ointment consistency (I put it in the microwave for 30 seconds). Reserve. Sieve the flour and 150g of sugar in a bowl. Add the almond flour and stir to mix the dry. Reserve. Beat the egg whites until they start to foam, add half of the 150g of sugar. As soon as it is firmer add the rest of the sugar. Beat another 3 minutes or until very shiny and firm.

Remove from the mixer, put half of the dry goods in the sigh and mix well with the fouet. Add the rest of the dry and mix. Finish by stirring the crusty bread to make sure there is no flour in the bottom. Now add the butter in the ointment and stir with the crusty bread to incorporate the butter. Turn this mixture into the greased and floured form (I use Carlex spray). Smooth over. Spread the fruit well across the surface of the pie. Then sprinkle with the raw almonds. Place in preheated oven at 160C for 40 minutes. Remove, wait for warm and sprinkle with icing sugar. The pie is wet inside. Red fruit pie is best to share with family and friends and the sweetness of the red fruit pie is mind blowing because of its mindblowing taste and the red fruit pie attracts us so much with its delicious taste. It was so tough preparing it but the outcome of the taste was worth the try and I encourage you all to try out the red fruit pie too.

Chicken in parmesan crust accompanied by zucchini risotto, tasty day by day

Ingredients for 4 people:

6 chicken breast fillets

3 whole eggs

salt and pepper to taste

150g thick grated Parmesan cheese

Risotto:

1/2 chopped onion

2 zucchinis

2/3 cup white wine

100g Arborio Rice

Litros 1.5 liters of chicken broth

1/2 teaspoon of saffron (can be filamented or ground)

50g grated Parmesan cheese

I prepare chicken fillet

Procedures to prepare it:

Place the eggs in a bowl, add salt and pepper, stir well with a fork and set aside. Place the grated cheese on a baking sheet. Pass the fillets first on the eggs, then on the Parmesan cheese by squeezing the cheese on both sides and removing the excess. Go placing the fillets ready to fry in another baking dish. Heat a nonstick skillet well and add two fillets at a time (no oil or butter needed). Do not turn or stir until a golden crust has formed. At this time you can turn and let the crust brown on the other side. Serve.

Risotto preparation:

Prepare the broth: heat a pressure cooker, add a drizzle of oil and add 1 onion, 1 carrot and 1 stalk of coarsely chopped celery and a chicken carcass (or a piece of bone). Fry for 3 minutes, add 1.5 liters of water, 1 tablespoon of vinegar, salt and parsley. Close the pan. When you take pressure for 15 minutes, strain the broth and use. Cut the zucchini skins (leave the crumb for another use) and cut the skins into cubes. Reserve.

Place a drizzle of olive oil in a small pan, add the chopped onion. When it is transparent put the rice, stir well and add the white wine. Wait for the alcohol to evaporate for 2 minutes, stirring and adding broth one ladle at a time. Always stir. When 12 to 15 minutes pass add the cubed zucchini and saffron. When ready (20 minutes) add the Parmesan, stir and serve.