Fried Rice Italian with Omelette


For you lovers of Italian food, it never hurts to try the fried rice was very tasty Italian style. Fried rice is one of the typical Indonesian cuisine, but not infrequently also found abroad one of which is in Italy. And the following materials can be used to make fried rice italian.

  • 1 tbsp butter
  • 20 g onion, chopped
  • 50 g red pepper, cut into small
  • 50 g green pepper, cut into small
  • 100 g canned button mushrooms, thinly sliced
  • 3 tablespoons bottled tomato sauce
  • 1 tablespoon bottled chili sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 sheet Bayleaf
  • 1/2 teaspoon pepper
  • 1 tsp sugar
  • 2 tsp salt
  • 300 g of white rice

Omelette :
  • 2 eggs chicken
  • 1 tablespoon cream / milk
  • 1/2 teaspoon pepper
  • 1sdt salt

How to make:
  1.  Saute onion until wilted and fragrant.
  2. Add the peppers and mushrooms, stirring until wilted.
  3.  Add the herbs, stir until boiling.
  4. Add rice, stir until blended and slightly dry.
  5. Remove and serve with omelette.

  1. Heat the pan over low heat, pour the egg.
  2. Stir until slightly clotted lau averaged. With a spatula, fold the egg into two.
  3. Remove, cover with plastic and press-press to form a pointed tip.

Here's how to make fried rice and their Italian omelette. Not hard and not long jug. So let's try it together. Happy cooking J

Roasted Duck Ragu


Good morning ... on a sunny day let us cook :) for our beloved family. On the Friday we ate delicious roast duck seems. To make it reasonably requires quite a long time, but it will all pay off with a delicious roast duck ragu.

The following recipe can be used to make it :
  • 1 Duck, try to get a Gressingham or at least free-range for extra flavour
  • 2 oranges, 1 quartered – the other zested & juiced
  • 6 slices Pancetta, diced
  • 1 red onion, diced
  • 2 carrots, peeled & chopped
  • 2 sticks celery, diced
  • 6 sprigs rosemary, leaves picked and chopped
  • 1 stick cinnamon
  • 4 cloves garlic, finely sliced
  • 2 x 400g tins plum tomatoes
  • 1/2 bottle fruity red wine, we used a Chianti
  • 500ml Chicken Stock
  • a handful of sultanas
  • a handful of pinenuts
  • 600g Rigatoni, or other large tubular pasta
  • 2 knobs butter
  • large handful Parmesan, grated
  • small bunch parsley, chopped
  • red wine vinegar

For how to make it not so difficult that a large handful of Parmesan, grated
small bunch parsley, chopped
red wine vinegar. Furthermore, preheat the oven to 180 C. Rub the duck all over with olive oil and season generously with salt and pepper.

Push the orange quarters inside the cavity and place the duck breast-side down in a roasting tray. Cook for 2 hours, turning it every 30 minutes until the skin goes thin and crispy and the meat is tender and fragrant with the oranges.

Remove the duck from the tray and pour the fat into a jar, making sure you avoid the meat juice the fat is floating upon. This fat can be used to roast potatoes another day.
Leave the duck to cool slightly then pull all the meat from the bones and shred it. And then

Pour a tablespoon of olive oil in a large pan and fry the pancetta on medium heat until lightly golden. Add onion, carrots, celery, rosemary, garlic and cinnamon and fry gently for 10 minutes or until tender.

Add the tomatoes and red wine and simmer slowly for 25 minutes.
Add the duck meat and some chicken stock (if the sauce is a little dry) and simmer for another 30 minutes.

Remove the cinnamon stick, taste for seasoning and throw in the sultanas and pinenuts.
Cook the pasta according to instructions. Reserve some cooking water, then drain in colander and add to the sauce.

Remove from the heat and stir in the butter, Parmesan, parsley, orange zest and juice plus a good splash of vinegar.

Check for seasoning again and loosen with the reserved cooking water if necessary. Serve and enjoy cooking J

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