Paprika recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

How to use sweet paprika in cooking

You can prepare anything using sweet paprika, from appetizers to vegetable side dishes, from first and second courses based on meat, fish or chicken, from legume and egg soups to desserts such as chocolate and pink pepper ganache. .

Paprika is a powdered spice with a unique aroma and scent, which derives from different types of dried sweet peppers, ground and deprived of the white part in which the percentage of spiciness is very concentrated.

Are you ready to learn many spicy and easy-to-prepare recipes? Everyone to the stove!

Here's how I made the smoked paprika potatoes:

& # x2665 2 tablespoons of La Chinata sweet and sour paprika

& # x2665 4 tablespoons of extra virgin olive oil

Let's prepare the smoked paprika potatoes together, first of all peel the potatoes and cut them into wedges.

Put the potatoes in a bowl with water for 20 minutes.

In the meantime, put the oil, a pinch of salt and the two spoons of sweet and sour paprika in a bowl and mix well.

After 20 minutes, drain the potatoes, pat them with a little absorbent paper and pour them into the sauce.

Mix the potatoes then, arrange them on a baking sheet with parchment paper.

Bake at 180 degrees for about 35/40 minutes.

Once ready, serve them at the moment.


This is one of those recipes that are so simple that when one makes them one thinks: & # 8220 why didn't I think about it before? & # 8221

Take the chickpeas and drain them from the faba water (don't throw it away! You can make many recipes!)

Put them in a bowl and add the sweet paprika, the smoked one, the salt and the oil. Mix carefully to make the seasonings go almost everywhere.

Take a pan lined with a sheet of parchment paper and pour the chickpeas, spreading them well without overlapping them.

Now you will have to cook them in a static oven, preheated to 200 °, for 50-60 minutes, then they must be cooled well before putting them in any container. By doing so they will remain crunchy.

You can keep them in an airtight container for a month but I have never tested if it is true because they are always finished within two days!

If you love spicy, you can replace sweet paprika with spicy paprika while maintaining the same doses.

Ingredients, Step-by-Step Preparation and Advice

The recipe is included in these collections:


6 eggs, 350 g of well-drained ricotta, 3 tablespoons of grated Parmesan cheese, 3 tablespoons of grated Gruyere, 3 teaspoons of cornstarch, 4-5 tablespoons of milk, salt, pepper and Hungarian paprika.

Let the ricotta drain in a colander for at least 30 minutes, then pour it into a bowl and mash it with a fork.
In another bowl, dissolve the cornstarch in the milk, then add the eggs.
Beat with a small whisk, then add the ricotta and grated Parmesan.
Season with salt and pepper and mix everything with a whisk.
Pour 4 tablespoons of oil into an iron or non-stick pan.
Heat and then pour the composed of eggs and cheeses.
In a circular motion, tilt the pan so that the mixture evenly covers the bottom.
Cover with a lid and simmer, shaking the pan several times.
Be careful to often change the position of the pan with respect to the flame, so that the omelette has a uniform color.
When the omelette comes off the bottom of the pan, turn it over by placing a plate or smooth lid on top of the pan.
Hold it steady with your hand and turn the omelette upside down.
Put the pan back on the heat, pour a little oil and slide the omelette from the plate into the pan, so that it can cook on the other side.
When cooked, slide the omelette onto a serving dish and sprinkle it with Gruyere cheese.
Then flavor the egg omelette with some Hungarian paprika and serve.

  • The paprika egg omelette can be served hot or lukewarm to taste.
  • If the egg omelettes with paprika are made in mignon format, they can be served together with an aperitif.


Paprika is a red-colored powdered spice, which is obtained from the dried and ground ripe fruit (including seeds) of different types of pepper including the “Capsicum annuum” from which the local red pepper is obtained.
The Hungarian term & # 8220Paprika & # 8221 designates both the pepper and the spice made from it.
In the kitchen, paprika is used for both scent and color.
Paprika is native to South America and is used in many tropical and Asian countries.
It is also present in Maghrebi and in particular Spanish dishes, since Spain is a nation where the consumption of paprika is high.
Just think of the “Chorizo”, a type of red colre sausage made from pork flavored with paprika.
In the collective imagination, however, paprika is the symbol of traditional Hungarian cuisine.
Just think of the famous Hungarian “Goulash” and “Pörkölt” which are known all over the world.

In Hungary there are, in fact, favorable conditions for the cultivation of the spice, so much so that the Hungarian Paprika is considered the best.
On the market there are numerous varieties of Paprika, whose diversification depends on the flavor of the spice determined by the parts of the pepper used for its production and the type of processing.
These elements make the degree of sweetness and spiciness of the paprika variable
The spice, in fact, can be produced starting from the chilli pepper deprived of the placenta (the white part of the pulp where the capsicin producing glands that produce the spicy taste are located), or from the whole of all the parts that make up the chilli in its entirety.
In this regard, it should be noted that there is a fundamental difference between the Hungarian paprika and other types of paprika.
The Hungarian Paprika is obtained only from the fruit and is characterized by a sweet taste.
Spicy paprika, on the other hand, is obtained from the whole fruit (including the placenta and seeds) and therefore has an intense flavor.


As we know, paprika is a spice that is obtained from pepper (in Hungarian called "paprika").
This vegetable was discovered by Christopher Columbus on his second voyage to the Americas (1493) and imported by him to Spain.
Widespread in Europe in the 16th century, the pepper was not appreciated for its excessively spicy flavor.
The vegetable was revalued only when sweeter varieties of peppers developed in the nineteenth century.
Paprika as a spice was introduced to Europe by the Hungarians who imported it from the Turks who in turn had imported it from India.
Paprika appears to have been produced for the first time in Europe by the Pàlfi brothers in Szeged (Seghedino) during the 19th century.
They obtained the spice by pulverizing the dry pulp of the chilli, after having deprived it of the placenta and of the seeds contained in it in which capsicin is concentrated, a chemical compound that releases a spicy flavor.
Using the pulp alone, the Pàlfi brothers obtained a sweet-tasting paprika.

The sweet paprika, called "édes or csemege" differs, therefore, from the spicy one, called "cpisicös o erös".
The use of paprika in Hungary increased considerably when the Hungarian chemist Albert Szent-György (Budapest, September 16, 1893 - Woods Hole, October 22, 1986), Nobel laureate in 1938, discovered that the pepper contained good amounts of ascorbic acid and would therefore was able to limit the lack of vitamin C, a scourge that at the time decimated the Hungarian seafaring population, who fell ill and died of "scurvy".
Nowadays, as in the past, in Hungary, the moment of the pepper harvest becomes a joyful ritual occasion.
On 8 September, dressed up, Hungarian women collect the peppers and thread them with the needle, forming garlands which they then hang on the walls of the houses or on special supports so that they dry.
This custom is reminiscent of that of the women of southern and island Italy, who preserve the cherry tomatoes in the same way, so that they can be used during the winter season.

Paprika potatoes recipe an aromatic side dish with a strong taste

The recipe for paprika potatoes, delicious baked potato wedges flavored with paprika, very quick to prepare will amaze your guests.

The paprika potatoes smoked are a fragrant side dish with something more than the classic baked potatoes that we are used to serving and eating.

A very simple recipe to make but with a strong taste, choose local potatoes, maybe even new ones, wash them well, with bicarbonate, so that you can also use the peel that will give an extra flavor, you can choose a normal paprika, a strong or do like us and opt for smoked paprika, decide according to your tastes and above all according to your resistance to spicy.

You could choose other spices to flavor your potatoes, such as simple rosemary or wild fennel, although paprika remains our favorite.

Paprika recipe manager

For all cooking enthusiasts, here is an extraordinary tool which allows you to organize information relating to your recipes and much more in an orderly and flexible way.

The Paprika App recipe manager, in fact, allows you to manage everything you could want about recipes, their preparation and. even ingredients to buy to cook them!

The recipes can be downloaded from a large number of supported sites or entered manually by the user. It is possible to associate some categories to each recipe in order to facilitate the search, the necessary ingredients, any nutritional values, an image and much more. All these data will then be available through the program interface.

Finally, it should be noted that the recipes can be exported and that the application data can be synchronized on multiple devices through a cloud service of the same name provided by the same developer.

Soft and juicy paprika chicken breast


  • 2-3 whole chicken breasts
  • 4 tablespoons of sweet paprika
  • Salt to taste
  • ground black pepper
  • 2-3 tablespoons of extra virgin olive oil
  • lemon
  • spices to taste


Making soft and juicy Paprika Chicken Breast is very simple. First, divide the whole chicken breasts in two halves. Place them on a plate and sprinkle them with lemon, letting them rest for about ten minutes.

  1. In a bowl, prepare 4-5 tablespoons of sweet paprika, a pinch of ground black pepper, spices to taste but are not necessary. Mix everything.
  2. Now drain the chicken breasts from the lemon and pat them with absorbent paper, then sprinkle them with extra virgin olive oil and massage them all around.
  3. Then pass them well in the paprika, pressing lightly on the meat so that the spice adheres on all sides.
  4. At this point, arrange the chicken breast fillets between two sheets of parchment paper and beat them gently with a meat mallet to let the spices enter well and soften the meat.
  5. Finally, move on to cooking the chicken breasts.
  6. Take a griddle (preferably cast iron). Let it heat up very well.
  7. When it is hot, place the chicken breasts. Add a drizzle of oil.
  8. Cook them over medium-high heat for about 3-4 minutes per side, so that they are crunchy on the outside and soft and juicy on the inside.
  9. After the cooking time has elapsed, cut the chicken breast fillets into oblique slices and serve them on a serving dish with a side of vegetables!

Chicken breast can be cooked in a thousand ways! Also discover these simple recipes:

In order not to lose any recipe, put "like" HERE on the our Facebook page And HERE on ours Instagram profile.

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For prepare the recipe for savory paprika biscuits, in a bowl, sift the flour with the paprika, salt and a generous sprinkling of pepper, add the poppy seeds and mix. Then add the diced cold butter and & # 8220sabbiate & # 8221 with your fingertips until you have a crumbly mixture, reminiscent of breadcrumbs.

Form a ball, flatten it with the palm of your hand, wrap the dough in plastic wrap and place in the fridge for 2-3 hours.

After the rest, take the dough from the fridge and, with the help of a rolling pin, roll it out to a thickness of 4-5 mm on a floured work surface or between two sheets of parchment paper. Then cut out the biscuits with a 4 cm square pastry cup (or in the preferred shape), gradually arranging them on a baking sheet lined with parchment paper. Put it back in the fridge for half an hour before cooking.

Bake in biscuits in a hot oven at 180 ° C for about 15-17 minutes, or until they are colorful and crunchy (if necessary, put them back in the oven for a few more minutes, watching them carefully).

Remove the cookies from the oven, let them rest for a couple of minutes in the pan then transfer them to cool on a rack.

Light recipe collection!


Beautiful Manu. This was just missing! I am also very happy to participate. meanwhile, I put the logo on my blog. listen if you wanted to see it reviewed on a cooking blog, however, you should request it at this address [email protected] with the subject COLLECTION OF RECIPES I would post it immediately, but the rules are the same for everyone .. you see! Beautiful beautiful beautiful. but do you realize how many recipes will come to you? I hope so many so we take courage all together!
Kisses Marty

and go Manu and light will be! a kiss

But you know that I was thinking about it just today to make a collection so I'm glad you proposed it.

Thanks Manu for inviting me. you can see from the pc that I have to dispose of those 5 kg? Hahaha. I see the deadline is far away, I try) good night.

Wonderful initiative .. and then the cute logo! What to say. good luck.
I recommend then, we are waiting for your email to insert it in the cooking blog, ok?
Meanwhile, I'll put it in mine tonight!
Kiss with the snap.

already made the mail. even two indeed. kisses thanks

Fantastic. and here for sure. Manu you had a great idea. then the logo is very nice..ehehhe

I participate for sure. With all these culinary initiatives, one of the light recipes falls right on point.

Wonderful and very useful idea !! See if I can come up with something. greedy as I am, I will have to work hard: P

I see that it is already going very well. but I had no doubts. tomorrow the recipes will start to arrive :-) a big kiss
Anna Maria

I will definitely participate.
And how cute is the logo, I'll put it on right away.
hello paola

Here I am sure that I participate.
Brava Manu, a big kiss :-)

thanks for the invite. it is a real pleasure to participate. nice initiative congratulations. kiss claudia

Good morningoooo. I can participate too. there would also be those summer kilos with me to dispose of. then, light recipes galore!
I put the logo, very good day!

Hello!! Thanks for inviting us, it is a wonderful initiative and very useful to cneh, we will see coasa we can do ok ?!
Kisses and good day

Good morning.
I am happy to participate too. so I have no more excuses to launch the attack on those three kilos accumulated: D

Nice idea, since there is some time I should be able to participate too. Good day!

I'll do my best as soon as possible!

Good idea. I will definitely participate.
big kisses!!

Bye! Great idea! I will definitely participate!
Silvia dei Golosòtopi

Annamaria pointed out the initiative to me :-) I have a recipe in the pipeline to publish which is very good, so I will participate for sure.
If you are interested some time ago Fiordisale had made a similar collection:

So I start by sending you the links of something already posted:
Hello. then something else I think will come.

beautiful collection)
a big kiss

HELLO MANU .. this is my recipe

Hello my namesake. do you know that this morning I had just posted a light recipe? (the same ideas blend in our heads.)
I leave you the link and I gladly participate in your initiative:
I'm going to add the logo of the initiative to my recipe.
bye Bye

wow. very good, I gladly participateiii. a big kiss

What a beautiful initiative I participate too. as soon as I can I'll put you the link.
Hi Silvia

There is also ioooooooooooo.
pleasure, I'm Stellabianca.
I absolutely have to experience something very light.
Difficult undertaking but, I'll try.

Hi beautiful,
I'll be there, I absolutely cannot miss it.

Hi, I'm Tittina, Annamaria pointed out this initiative to me. I am very happy to participate, as soon as I can post the recipe. hello to you soon Tittina

But how nice, with your collection I will not become like the lady in red on the scales. A big kiss

Nice initiative, I am sending you two recipes extrapolated from my very rare light moments:

And good diets to everyone!

Hi Manu,
even if light recipes are not really my thing, I could never say no to you! ^ __ ^
I think something and then I show up!
A big hug and congratulations for the great idea!

It's a BEAUTIFUL IDEA Manu. I participate for sure. a big kiss.

What do you want me to send you?
I have a lot of light .. have you seen something you like?
The flan?
tell me .. or I think about it .. and I do something new.

hello, Annamaria told me about the initiative and so here I am, I already leave you a recipe and thanks for the collection

Dear Manu, I posted today a recipe that might be right for you. but it's simple simple. I hope it will be to your liking! Meanwhile, I publish the logo. Soon
This is the recipe:

eccomiiiiiii Manuuuuuuu.
present and ready to participate in your collection.
. obviously with. some sweets. "Light".
for now I am sending you this (which I had already posted)

and then I already have another one ready .. which will arrive shortly. heheheh.

here are mine for now:

THANK YOU SO MUCH GUYS. You are all welcome. a kiss

Hi Manu. Well yes. I can not not participate. you know how obsessed I am with light recipes.
Meanwhile, I'll give you the link of the recipes I have already posted.

I hope they are enough for you for the moment)

Really great idea.
A big kiss Erika

and this is my recipe
a kiss:-)
Anna Maria

Hi, Annamaria told me about your initiative, congratulations, now you just need to go on a diet :))
I leave you the link of my milk and berries pudding, it's good and really dietetic. Bye!

guten morgennnnn
eh eh .. I'm a veteran of the wbd .. what a great initiative !!
the legendary, irreplaceable, very sweet, very strong annamaria has passed by to tell me about your collection.
what to say?
I link you, I quote you. And.
of course I participate!
I'm doing the zone and I try to put you some recipe of that.
I wish you a very nice day !!

I think I have never done a diet in my life that is not gluten-free, but I decided to commit myself and find something light and tasty.
A kiss

Hi Manu :-) First of all, congratulations for the initiative !! I would like to participate with these aubergines, what do you say?

thank you all you are fantastic, I apologize to those who still do not know forgive me I have not been able to visit your blog yet, but I will do it very soon. thank you all

Manuuuuuuu. in the post I put you a third link, that of the light rice salad, maybe you haven't seen it. if you can add it, grasssssie.

there are also iooooo. even if it is a recipe already posted it seems perfect to me. kiss us! here's mine:

how can i not participate

Here is the dear link again:
I hope now you see. ciauuuuuu!

Here is my recipe:

is the dietetic bechamel. so it must not be renounced

ola 'Manu.
here's another "light" sweet
(which cannot be lighter)

Dear Manu! What a splendid idea. I participate too. I hope to dedicate you a nice post as soon as possible.

Good weekend. Bye bye ^ _ ^

Hi Manu! Unika told me about this initiative of yours, but I'm in crisis, usually I don't count calories. I'll think about it and apply soon! Hello




Hi Manu, Annamaria informed me of this beautiful initiative, and I too would like to participate in this collection.
The links of the light recipes, already present in my blog are:

These have already been published. but I have in mind at least one other to participate with -)
Bye, see you soon.

hello manu, (my namesake) I read about the light collection and I would like to participate with this recipehttp: //

thank you very much everyone you are making me really happy. I embrace you good w.e.

manuuu very good weekend to you too!
in the meantime I made the post with all the collections ..
then I photographed the dishes of the area that I made.
what do you say. can i put them on?

but sure brii you are welcome good w.e.

Darling what a great idea you had. I take the liberty of proposing the apple and pear gateau that I made today because in addition to being good it is very low in calories and sea bass with salt.
I'll give you the two links :)

hello it's still me. and with one more recipe for your light collection. I hope you like it: p !!

here is the link.

Darling we have a problem.
The recipe I told you was sea bass in salt and not "taken with the joy of being with the hubby". Hee! Hee! Hee! The first phase of the post appears I can't believe it! Ah! Ah! Ah!

this recipe collection thing is fabulous ... you discover a lot of new blogs. here I am! your new reader .. can I participate?

you are all welcome. the best thing about this collection is that I'm meeting a lot of bloggers. a good sunday kiss

Hi Manu, look at us too, in the meantime let's participate with this:

And here is the link of my post dedicated to this beautiful collection!
Big kisses

Hi Manu,
I leave you the link of my light recipe, thanks again for the great idea

Here I am participating in your mega collection of Recipes Light.
These are mine.
It is an appetizer and a first course.
Bacissimi and thanks again for this initiative.

On the cooking blog we have put online the predentation of your collection!
Big kisses

Bye! I've only been away a few days and already look at where you are. I know that I have to get under if I want to participate.

Hello I leave you another recipe for your collection:
A hug, hello and good day

hello Manu I leave you the link of my light recipe for your collection
. Tittina

Hi, I like your initiative.
I leave you the link of my light recipe

P.S. Sorry but I had included this same link in your diet menu post as well.

I left you a light thing on my blog :)

very good evening, dear
kisses ii

Hello very interesting initiative,
I would like to participate

Ps .: sorry I haven't put the logo yet because I don't know how to do it, I'll study it tomorrow
Hello and thanks

Great good initiative. it will be very useful for my diet. Congratulationsiiii.

here I am also taking part with baked omelette with zucchini and scamorza cheese

and here are my beautiful salads.

hello finally I gave birth to the light recipe this is the link

Thanks Manu, you did the first to insert me, that I sent you the link :-))
Thanks to you!
A big kiss

Hi Manu, here is the link of my recipe for the collection

hello manu..then..there is a light post for you at this link ..
then I try to sift through my blog because I think there might be more to recycle for you .. a basin.

Hello. I also join the collection by leaving you the link of a sweet posted today. Thanks for the wonderful and useful initiative.

Unika is a force of nature! In fact it is she who introduced me to this initiative of yours and I rushed to create a recipe for the occasion! Here is the link just posted:

Hi Manu. I also participate with a recipe posted some time ago of a light chocolate cake:
Meanwhile, I try to find something else too. :)

Hi Manu!
Congratulations on this beautiful collection!
I would like to participate with some recipes published in recent months:

And this is a whole menu, consisting of first, second and dessert, all on 600 KCal:

Finally I too can post the recipes with which I participate in your collection.
A big kiss!

that's all for now. A big kiss and good luck!

Hi Manu, what a beautiful collection this is becoming!
Here is the first light baked in the house:

I hope to have time to add more!
Big and yummy kiss w.e.!

Hello. It is the first time that I visit your blog and I must say that it is very interesting. beautiful recipes and a lot of sympathy.
I also saw some collection and would like to participate! I will send you my recipes soon!
A big hug
Needle :-D

Hi Manu we have two recipes made by Armanda for your collection :)

Oh sorry. The link was left here.

Manu I don't have time - I'm sorry --- to go through the whole blog to find you the light recipes .. even though they are there .. I didn't foresee a label .. but I made you these

Hi dear Manu, you realized my recipe by yourself, before I could warn you. Sorry if I haven't done it before but I had to shut down the pc in a hurry!
A hug,

Manu I'm also there for now with some recipes already published and then I scheduled a post for Saturday with a recipe just made here are those already published:
here then Saturday I will also put the new one! nice idea that of light recipes :-) a kiss

Manu, I put you another one:
Very good day!

Here I am . I also participate.
I leave you the link to my site

The recipe is that of dietary stuffed peppers.
a kiss

Ciaooooooo !!
Congratulations on this beautiful blog!
I too would like to participate in this collection with mine. Potato rösti and curried onions. The link is this:

What a beautiful collection!
I am new to the world of blogging, but I want to participate in the taua collection with my first recipe.
it is the Piedmontese Albese meat

I put the image of the initiative on the blog!

Hi Manu!
I'm Giulia from "Schegge di me.", Annamaria (unika) had invited me to participate in your collection of light recipes, and finally here I am with you! If it goes well I leave you a unique link with all the light recipes I have posted, I have a light recipe book that is a real inspiration :).
I hope it goes well, otherwise will you let me know? Thanks. And congratulations for the initiative, really nice.
A hug giulia

another light recipe, ciaooooo

Ciao Manu. che dici. posso partecipare con il mio risottino light. ti lascio il link.
Bacio grande

Ciao Manu. Ti lascio una ricettina light meravigliosa.
Buona guarigione
Bacio Erika

Bye! Ho saputo della tua raccolta da Susina, la nostra streghetta del thè e allora ti invio anch'io la mia ricetta light! :)
Ciao e brava! ottima iniziativa!

Partecipo anch'io con la torta integrale di zucca (alla ligure)

Ciao Manu!! Ecco la mia ricetta :)

eccomi Manu. con il post di oggi un'altra ricetta light per la raccolta! un bacione Ely

Ciao Manu, ti lascio la ricetta di un formaggino leggero
avrai un bel da fare, vedo che sono tantissime, buon lavoro e grazie mille, baci.

ciao!piacerebbe anche a me partecipare a questa raccolta molto interessante!il link della mia ricetta è:

Ciao, partecipo anche io con la mia torta morbida alle mele light!
In una dieta ci vuole anche qualcosa di dolce!

Ciao Manu, anch'io partecipo alla tua bella inizitiva. questo il link alla mia ricetta.

Ciao Manu, anch'io partecipo alla tua bella inizitiva. questo il link alla mia ricetta.
Ciao ciao. baci

Ciao partecipo anche io, intanto ho gia preso il logo..prossimamente la mia ricetta light..parmigiana di melenzane.

scusa ho dimenticato di mettere il mio blog.

Altra aggiunta. baci!

Ciao Manu.
Ti lascio un'altra ricettina.

Partecipiamo anche noi a questa raccolta moolto utile con questa ricetta: " Biscottini light al limone"

Bye! Partecipo anch' io con la ricetta " le mie patate arreganate".. questo è il link

..e partecipo anche con queste tre.. :-)

ciao sono vally vorrei aggiungere anch'io la mia ricettina questo é il mio blog con la ricetta

Ciao Manu!!
Finalmente ho anch'io la mia ricetta per la tua meravigliosa raccolta.
Questo è il link.

Questa è la mia ricetta lo so che è un dolce ma credetemi non è calorico non avendo grassi..provatelo perchè è molto delicato con quel suo candore..ed è dovuto a questo il suo nome..ANGEL FOOD CAKE..

auesta :
è la mia ricetta light (senza grassi ) e ci sono dentro nel post alcune ricette scelte dalla mia lista di ricette già publicate che ho pensato che vanno bene per la tua raccolta ( sono senza grassi o con pocco grasso , cucinati a forno o nella pentolla a pressione o dei antipasti

Vorrei partecipare anch’io alla tua raccolta con un ricetta postata tempo fa sul mio blog,
sformato di melanzane e ricotta.

Quasi agli sgoccioli arrivo anch'io manu!! Partecipo con questa torta:

Grazie e complimenti per l'iniziativa!

Ciao Manu!Mi piacerebbe partecipare alla tua raccolta anche con questa ricetta:
Un bacione!

Ciao cara Manu!
Ho raggruppato tutto in un post, lo trovi qui:

arrivo anch'io in ritardo con questa

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