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velvety potatoes & onions

you 'know ... I'm just doing dishes ultimammente

little greedy and just gorgeous ..

but time is short and the balance is still there!

for this recipe which I think is really needed supercoccolosa

for 2 servings:

2 / 3

beautiful potatoes 1 red onion

pint of milk

vegetable broth, salt, pepper

arugula (optional)

pancarrè

I cut the potatoes into cubes and sliced \u200b\u200bonion, sauté

with a little oil in a pan and cover it with milk and a spoon

abundant vegetable broth

Cook for 30 minutes, stirring occasionally
add salt and pepper and mix with the blender, resulting in a beautiful cream
Meanwhile, toast the bread slices
Serve, a tour of crude oil, pepper and another
I added a handful of fresh arugula
strictly to eat hot dipping the toast!

Why Brits Wear Red Flower Pin

rice with broccoli and bread crumbs, crispy and spicy

here is a lightweight, offering delicious risotto: In a saucepan

I put the florets of broccoli and a little clean '

chopped red onion,

I covered a little bit of water and cook for 5 minutes

(to avoid making the sauce!)

I add the rice, made toast and as added vegetable broth

in the meantime I heated in a pan with a little light
oil and bread crumbs with the chili powder to make it crispy

After cooking
Serve the rice and sprinkle with bread crumbs
good appetite!