Of your palate

This delicious sausage made with minced meat is one of the most useful dinners that I usually prepare, because in addition to delicious they are prepared in a sigh, but sausages are the basis of many recipes internationally and in Direct to the Palate we have prepared many of them , that is why today I propose nine international recipes with sausages Direct to the Palate that you will surely like and with which you will get many ideas for your menus.

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It's been a while since we received any recipe from our readers for the section of your palate, thankfully Silvia has been to the quite and has sent us this appetizing recipe of duck breast with orange sauce. In his own words: At home we like magret a lot and for a long time I wanted to do it with an orange sauce.

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From time to time we receive recipes from our readers in our section of your palate, and after the summer we publish a recipe from our commentator Silvia, an oriental dish: rice bags with vegetables and chicken. Silvia tells us like this: Again I would like to send you a recipe with oriental air that I have made many times and the result is fantastic.

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We had not received a recipe from the section of your palate. And the truth is that it is a pleasure for us to receive a recipe and also be one of our most faithful followers, Silvia. This is a very original recipe, some margarita pizza ravioli. I leave you with your explanation. As it was the first time I did it, I made the basic margarita pizza filling, that is, the filling is tomato sauce, oregano, salt a little pepper, ham and mozzarella cheese, the next ones I will vary as you can do with the pizzas .

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One of the reasons why writing a blog can be very rewarding is precisely because of this post. ReyRey is one of our most stagnant commentators, that is to say somehow friend in the blog, actively participates and always brings very good ideas, but in addition to commentator has a blog that is very worthwhile, The sum of the days.

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Days ago, in the comments to our homemade bread recipe, I encouraged our reader Encarni (aka Evita Cocinita), to send us this delicious and healthy whole-grain bread recipe with muesli, which we will share with the rest of the readers and copy you to continuation. Lately I am practicing bread recipes, as I indicated in a comment to Pepekitchen's recipe yesterday.

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As our colleagues Velsid explained in their day, preparing a “delicious rissotto involves using appropriate ingredients, an exact cooking time as well as the intensity of it. It is important that it is left with a creamy texture, soft on the outside but firm inside (...) ”. “Rice is preferable to be round and short grain, it should never be long grain and much less evaporated rice.

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Within our "From your Palate" section, in which our readers send us recipes, I leave you with this Braid of veal and mushrooms, as original as appetizing, that our friend SandeeA sends us. The ingredients For the filling: 400 gr. of minced beef, 200 gr. of mushrooms and mushrooms, an onion, a tablespoon and a half of flour, 200 ml.

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It was on September 22, 2005, when De tu paladar was born. And there have been many recipes and proposals sent by all of you. Today, we want the date to be the same or more important as that of that time and we want the section of your palate to be reborn thanks to all of you. The characteristics of the section remain practically the same.

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Within our "From your Palate" section in which our readers send us recipes, I leave you with this one that Silvia sends us: Toblerone Chocolate Mousse This mousse recipe is from Julie Andrieu's "Chocolate" book, which I recommend, offers both classic and other novel and original recipes, an extensive variety of chocolate making.

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And we continue with our De Palate section, in which our readers do not send their favorite recipes. Today, this recipe for Chicken and Foie Bombs with goat cheese that Natalia sends us. The ingredients (6 units) One zucchini, 500 gr. of chicken breast, 6 slices of foie, 6 slices of serrano ham, 6 slices of goat cheese and 6 wafers of empanadilla.

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In the mail of our section of Your Palate, in which our readers do not send their favorite recipes, we have recently received this appetizing Marimel. I leave you with her: My name is Marimel and I am a regular reader of your magnificent website. Today I decided to send you this recipe for green, because as we are in season it can be found at a very good price and it is also very healthy.

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The friend Vicente Alvarez sends us this tasty recipe for gluten-free churros. Vicente tells us that it is for children, but does not specify age. I think it will be very suitable for children from 2 to 90 years. Approximately. Year up, year down ... Jokes aside, I leave you with Vicente: WE NEED: 1.

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Within our "From your Palate" section, in which readers send us their recipes, we received a few days ago this Easter Chocolate Mona. The Mona de Pascua is a very traditional Lenten dessert in Catalonia and Valencia. She was usually given away by the godparents of baptism to her godchildren on Easter Sunday, after Mass, and she normally ate Easter Monday at a family meal outdoors, in the countryside, well preceded by grilled meat, paellas or other starters

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Your Palate is a section that we make available to our readers to send us their favorite recipes. This time it is Silvia from Food & Cook who offers us this curious recipe. It is neither more nor less than Tapioca with molten chocolate. The truth is that I would never have thought of associating these two flavors but as Silvia tells us this recipe is a classic in her family.

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Our friend Astrid, from the locacocina, sends us another of her recipes: "Cod in my own way". Sure, in Astrid's way. That is, with green peppers, onion and a soft garlic pil pil. Great. Astrid tells us that this is how he likes it the most, although he says that cod likes it anyway.

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Our friend Astrid from La Loca Cocina sends us this recipe for a cold vegetable salad and tells us that in Catalonia these dishes are called empedrats. So that; Chickpea Empedrat. Astrid tells us that it is very typical to buy these vegetables already cooked in the markets to make this dish and that people take home the cooked legumes and then add a series of ingredients of their taste to make the dish.

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Margot, like many of us, enjoys vegetables when they are al dente, in addition to taking advantage of more vitamins, the crunchiness on the palate is a pleasure. It delights us with a quick elaboration turned into a vegetable strudel seasoned with a quick sauce, but as always, with an immaculate presentation and with a special name, Brief.

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Again, the tireless Margot sends us another of her tasty recipes. This time they are a few packets of brik pasta stuffed with piquillo peppers stuffed with cod and rice. Margot calls them, Pepperone della fortuna. He tells us that in Naples they are very superstitious and that one of their best-known amulets is a string of chillies strung with a thread.

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