This video recipe is by one of my favorite Food Vlogger, his name is 'Alex French Guy Cooking'. He just posted this video today, but I think it is a great summary of how a fresh and delicious Lasagna should be made with.

Bruschetta Cups What Can I Bring? Perfect for: Casual get-togethers, fancy dinner parties, potlucks. Make and take: Keep the cups in their product packaging for easy travel; transfer them to a platter before serving. Made famous by: Stephanie Lotti of Atlanta, who said the snack was "born of desperation and a trip to DeKalb Farmers Market. I found the phyllo cups and figured I'm Italian, I could make up the rest." https://farm4.staticflickr.com/3473/3197175822_8d571fbdf6.jpg

Chris' World-famous Frittata Recipe 

The key to a good Frittata is leftover potatoes. Baked, fried, scalloped, whatever (I prefer baked). They should be cooked once already and placed in the fridge for at least a night. The other ingredients you can make up as you go. I recommend, as a minimum, mushrooms, fresh spinach, onions, peppers, and bacon, but tomatoes, sausage, asparagus, zucchini, and the like are all good ideas. It's best to wait until you have a fridge full of leftovers, and then to simply throw everything in. 

1. Start by sauteeing your fresh ingredients with a little oil in an oven-safe pan. I use cast-iron, and it's great. Salt, pepper, garlic, or other spices are recommended at this point. If you have raw meat like bacon, cook it separately, then chop it up and add to the veggies. 

2. Throw in your (already-cooked) potatoes, and crisp them up a bit on the outside. 

Get the pan up to medium-high. Everything should now be hot, and you should have a thin coating of oil on the pan from all this frying. This is important so the eggs don't stick, but don't overdo it or it will be greasy. 

3. As this stuff was cooking, you should have beaten 8-10 eggs in a bowl with a splash of milk. Sometimes I'll mix in a large pinch of dehydrated dill. Maybe this should have been step 1.5. Oh well, do it up, and add this mixture to your vegetables on fairly high heat. The eggs should mostly cover your pan full of tasty ingredients. 

4. Cook, covered and without stirring, until the egg mixture starts to solidify around the edges. Be careful not to burn it, but it tastes great if it gets crispy where it touches the pan. This is all very subjective. 

5. When you think it's cooked fairly well, without burning, sprinkle whatever kind of grated cheese you can come up with all over the top. Sometimes it's nice to add diced tomatoes too. Put the whole pan into the oven at about 400-450 degrees, and cook until the cheese gets bubbly and the egg cooks through. Feel free to broil it for a few minutes to brown the top. Your eggs should rise somewhat, but not like a girlie-man quiche. 

6. When it's done, sprinkle generously with more dill, let it cool and serve with toast. 

7. Proclaim, out loud, and to anyone who will listen, that this is "the best frittata this house has ever seen." As you get better with each new incarnation, and more adventurous in your ingredient selection, this statement will almost certainly be true. 

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INGREDIENTS:
3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS:
1. Heat griddle or 12-inch nonstick skillet over medium heat.
2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.

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One of the reasons I love Flickr so much: my Flickr friend, Robert Barone shared a story how they made Zeppole at home to recall his memories of childhood flavours. I loved his story very much! But I was really surprised when realized that his recipe describes a traditional and very popular Hungarian pastry, moreover I used to make it rather frequently for my family, especially in February (during Carnival time) and around Easter. We call it "fánk", and this version with potatoes is called "krumplis fánk" (I could translate it something like that: fried potatoe douhgballs). Actually recipe and ingredients are just the same, and mine looks very much like Robert's Zeppole! In Hungary we used to make several versions of it: without potatoes, simply with flour, milk, eggs and yeast, or with "túró"( quark), or with ricotta, instead of potatoes. I serve it usually with cinnamon powdered sugar, or hot rum apricot jam. So my friend, Robert Barone inspired me to make "fánk" again - and my family was very grateful! (Thank you, Robert!) Luckily I took photos before I got ready with frying, because in ten minutes great great grandma's porcelain plate got empty. Potato Zeppole Ingredients: 3/4 kg flour (I used to buy it from market, from a miller) 1 kg of boiled and smashed potatoes (organic) 5 eggs (from the market, from a farm) 50 gr sugar 50 gr yeast (organic) a pinch of salt 3 cups oil (or as much as dough needs) Knead the potatoes with the flour slowly adding the eggs first and then the remaining ingredients. Once you get a solid dough, make many “zeppole” out of it and let it stand and grow for a while. Then fry them with plenty of hot olive oil. My favourite, the Ricotta Zeppole (Túrófánk) Recipe: 250 g ricotta 250 g flour 3 eggs, beaten 175 gr sour cream 1 tsp baking soda 4 tbs sugar 10 gr vanilla sugar, or vanilla extract 1 pinch of salt oil for frying Serve it with confectioner's sugar (and optionally some of cinnamon powder). Other options: serve it with hot home made apricot jam with 1 tbs rum. In a medium pot, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta and vanilla. Mix gently over until combined. Batter will be sticky. Heat the oil in a deep pan. Dip the tablespoon into the hot oil every time you form a ball. Drop by tablespoons into the hot oil only a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain on a paper. Serve it with confectioner's sugar (and optionally some of cinnamon powder). Other options: serve it with hot home made apricot jam with 1 tbs rum. ___________ This is the original Italian recipe from my Flickr friend Robert Barone (I've just learnt from Robert, this is the recipe of our mutual Flickr friend dark siobh@n's aunt's recipe...): Zeppole Ingredienti 3/4 di farina tipo 00 1 Kg di patate 5 uova 50 di zucchero 3 pezzi di lievito di birra da sciogliere in un po' di latte tiepido 3 tazzine d'olio d'oliva un pizzico di sale. Procedimento Si dispone la farina a fontana (tipo forma di un vulcano), aggiungervi le uova. Sbatterle aggiungendo lo zucchero, le patate ben setacciate, l'olio. Si lavora l'impasto. Si aggiunge il lievito sciolto e il pizzico di sale. Si lavora ancora la pasta e la si lascia riposare finché non cresce il volume. Dopo di che si lavora l'impasto, formando delle ciambelline e si lasciano riposare al caldo (in ambiente comunque caldo, altrimenti non la pasta non cresce) sotto un canovaccio. Una volta cresciute, si friggono in olio abbondante. Poi le si passano nello zucchero normale. Krumplis fánk: 1 kg héjában főtt krumpli 3/4 kg liszt 5 tojás 5 dkg élesztő 5 dkg cukor 3 csésze napraforgó olaj (amennyit felvesz) + a sütéshez csipet só Az élesztőt kevés tejben felfuttatjuk, a krumplit meghámozzuk, megfőzzük, még melegen áttörjük. A langyos krumplit a liszttel, a tojással, az élesztővel és a sóval bedagasztjuk, ha túl kemény, kevés langyos tejet adunk hozzá. Kis ideig kelni hagyjuk. A tésztából gömböket formálunk és bő, forró olajban kisütjük, papírtörlőre helyezve lecsöpögtetjük. Porcukorral, fahéjas cukorral,vagy pl.rumos forró baracklekvárral tálaljuk. Ez is egy változata a sokféle fánknak, én szívesen csinálom a túrófánk változatot is. www.nosalty.hu/recept/turofank-2 www.nosalty.hu/recept/turofank www.nosalty.hu/recept/ricottafank https://farm8.staticflickr.com/7143/6760763367_e419771207_b.jpg