jueves, 3 de diciembre de 2009
Christmas Braid with apricots Recipe
Ingredients
Yeast 50 g
Milk 140 cc
0000 460 g flour
1 pinch salt
80 g cold butter
Eggs 2
Stuffing
Dried apricots, chopped 110 g
Orange juice 150 cc
Smyrna raisins from seedless 60 g
80 g butter
60 g brown sugar
Processed almonds 30 g
Blanched almonds, toasted and roughly chopped 60 g
Grated zest of 1 orange
Mass Procedure
Dissolve yeast in warm milk. Add 1 teaspoon sugar and a few tablespoons of flour into a paste. Being fermented. Process the flour with salt and butter. Add eggs and the first ferment. Joining the ingredients into a dough. Let weigh.
Stretching in a rectangle and cut 3 strips.
Stuffing
Boil the orange juice with dried apricots. Remove and add raisins. Strain, reserving the liquid.
Whisk in cream butter with brown sugar. Add almonds and chopped coarse processed. Incorporate dried apricots and raisins, add the zest. Mix well and divide the filling into four parts.
Armed
Place the filling in the center, all along, on each rectangle of dough, reserving a quarter of filling.
Wrap the filling with the dough, leaving the edges where they hit, down. Joining the three ends and braid. Place on a plate and tap stop.
Then paint with egg and sprinkle with the reserved filling. Bake for 25 minutes or until golden and firm. Brush with marmalade reduced when removing from oven.
Mounting
Reduce the reserved orange juice and brush her hair, to remove from the oven, before it gets cold.
miércoles, 11 de noviembre de 2009
Welsh cake for Christmas Recipe
INGREDIENTS
200 g brown sugar
Water 250 cc
2 tbsp honey
Raisins sultanas 200 g
220g butter
0000 320 g flour
2 tsp baking soda
1 tsp cinnamon
Spices pastry 1 tbsp
Nuts 75 g
Almonds 50 g
Candied fruits 100 g
Prunes 100g
Cognac 100 cc
Place brown sugar in a saucepan. Add water, honey and raisins. Cook for five minutes.
Remove from heat, place the preparation into a bowl and add the butter.
Add the flour sifted with baking soda, cinnamon and spices for baking. Mix until integrate preparedness.
Place in a bowl of walnuts, almonds, candied fruit and plums. Perfumed with the brandy and mix.
Add the fruit preparation and mix to homogenize.
Pour the preparation into a mold of 20 cm in diameter (perhaps with a central line) spread with butter and dusted with flour. Cook in oven at 150 ° C for 1 hour.
200 g brown sugar
Water 250 cc
2 tbsp honey
Raisins sultanas 200 g
220g butter
0000 320 g flour
2 tsp baking soda
1 tsp cinnamon
Spices pastry 1 tbsp
Nuts 75 g
Almonds 50 g
Candied fruits 100 g
Prunes 100g
Cognac 100 cc
Place brown sugar in a saucepan. Add water, honey and raisins. Cook for five minutes.
Remove from heat, place the preparation into a bowl and add the butter.
Add the flour sifted with baking soda, cinnamon and spices for baking. Mix until integrate preparedness.
Place in a bowl of walnuts, almonds, candied fruit and plums. Perfumed with the brandy and mix.
Add the fruit preparation and mix to homogenize.
Pour the preparation into a mold of 20 cm in diameter (perhaps with a central line) spread with butter and dusted with flour. Cook in oven at 150 ° C for 1 hour.
miércoles, 4 de noviembre de 2009
Rice Bread Recipe
ingredients:
2 pounds of uncooked rice
2 pounds of curd a little cured
1 / 4 pound butter
Salt to taste
Soak the rice, drain in a sieve and spread on a table until the next day.
It is ground twice, the second time the curd is milled. You get a fine flour to which you add the butter and salt, kneaded enough (if it is a little dry the dough, add a little warm water spray).
Rosquetes form and taken to a preheated oven at 350 degrees for 20 minutes, you should not leave much brown.
2 pounds of uncooked rice
2 pounds of curd a little cured
1 / 4 pound butter
Salt to taste
Soak the rice, drain in a sieve and spread on a table until the next day.
It is ground twice, the second time the curd is milled. You get a fine flour to which you add the butter and salt, kneaded enough (if it is a little dry the dough, add a little warm water spray).
Rosquetes form and taken to a preheated oven at 350 degrees for 20 minutes, you should not leave much brown.
martes, 3 de noviembre de 2009
Enchiladas green Recipe
Ingredients:
2 - green tomato
2 - serrano chiles
1 clove garlic
1 tablespoon butter
1 / 3 cup chicken broth
Salt to taste
1 / 4 cup oil
12 - corn tortillas
2.5 cup shredded chicken
1 / 2 cup chopped white onion
1 / 2 cup heavy cream
1 / 2 cup queso fresco or añejo
Boil about 5 minutes with enough water to barely cover, tomatoes and chiles.
Drain, saving 1 / 2 cup water and put peppers and tomatoes in a blender with the garlic and water.
Blend until smooth sauce.
Heat the butter in a saucepan, add the sauce and cook 5 minutes.
Putting the broth and salt to taste and continue cooking until it thickens a bit and have 2 cups of sauce.
This sauce is kept warm over very low heat while preparing enchiladas.
Heat 2 tablespoons oil in a pan, fry the tortillas one by one (1 minute and 30 seconds on one side of another, should not brown).
Put them on absorbent paper and add oil when the pan occasionally.
2 - green tomato
2 - serrano chiles
1 clove garlic
1 tablespoon butter
1 / 3 cup chicken broth
Salt to taste
1 / 4 cup oil
12 - corn tortillas
2.5 cup shredded chicken
1 / 2 cup chopped white onion
1 / 2 cup heavy cream
1 / 2 cup queso fresco or añejo
Boil about 5 minutes with enough water to barely cover, tomatoes and chiles.
Drain, saving 1 / 2 cup water and put peppers and tomatoes in a blender with the garlic and water.
Blend until smooth sauce.
Heat the butter in a saucepan, add the sauce and cook 5 minutes.
Putting the broth and salt to taste and continue cooking until it thickens a bit and have 2 cups of sauce.
This sauce is kept warm over very low heat while preparing enchiladas.
Heat 2 tablespoons oil in a pan, fry the tortillas one by one (1 minute and 30 seconds on one side of another, should not brown).
Put them on absorbent paper and add oil when the pan occasionally.
lunes, 2 de noviembre de 2009
Strawberries with chocolate Recipe
Ingredients:
1 pound large strawberries and beautiful
1 box of white chocolate coating
Toasted almonds and chopped to taste
Grate the white chocolate and put a double boiler until it melts well. Wash strawberries, remove the leaves and dry.
Dip the base of the bur to half of it in the hot chocolate, sprinkle with the almonds and place on foil. The chocolate hardens quickly and can be removed for strawberries paper.
1 pound large strawberries and beautiful
1 box of white chocolate coating
Toasted almonds and chopped to taste
Grate the white chocolate and put a double boiler until it melts well. Wash strawberries, remove the leaves and dry.
Dip the base of the bur to half of it in the hot chocolate, sprinkle with the almonds and place on foil. The chocolate hardens quickly and can be removed for strawberries paper.
Decorated cookies Recipe
Ingredients:
1 / 2 pound margarine
1.3 cup sugar
2 eggs
1 teaspoon vanilla
2.5 cups flour
1 cup rolled oats
2.5 teaspoons baking powder
1 teaspoon salt
Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1 / 2 cup milk
Beat margarine, sugar, eggs and vanilla until everything is incorporated well. With a spoon mix the flour with the oats, salt and baking powder, add this to the egg mixture in a blender until crumbs form a thick, knead until it forms a soft dough, leave it in the refrigerator a day for another.
Flour rolling pin or the cloth or a table, and roll, stretch the dough until it is thin, but not all the time, but by thirds. Cut dough with the shapes of Christmas and will put cookies on ungreased a can and bring them to a preheated oven at 375 degrees for ten minutes or until edges are browned. Remove from the oven and hot, remove from tin.
Prepare glaze: Put in a small bowl powdered sugar, add vanilla and milk beating with a spoon to form a thick cream that can be spread.
Spread the frosting on three coconuts, put him to a red, another green and white leaves remaining. Let cool and decorate cookies with glaze. You can beat them tablets, colored sugar or candy. Allow to dry thoroughly and store in a jar that has a tight lid.
1 / 2 pound margarine
1.3 cup sugar
2 eggs
1 teaspoon vanilla
2.5 cups flour
1 cup rolled oats
2.5 teaspoons baking powder
1 teaspoon salt
Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1 / 2 cup milk
Beat margarine, sugar, eggs and vanilla until everything is incorporated well. With a spoon mix the flour with the oats, salt and baking powder, add this to the egg mixture in a blender until crumbs form a thick, knead until it forms a soft dough, leave it in the refrigerator a day for another.
Flour rolling pin or the cloth or a table, and roll, stretch the dough until it is thin, but not all the time, but by thirds. Cut dough with the shapes of Christmas and will put cookies on ungreased a can and bring them to a preheated oven at 375 degrees for ten minutes or until edges are browned. Remove from the oven and hot, remove from tin.
Prepare glaze: Put in a small bowl powdered sugar, add vanilla and milk beating with a spoon to form a thick cream that can be spread.
Spread the frosting on three coconuts, put him to a red, another green and white leaves remaining. Let cool and decorate cookies with glaze. You can beat them tablets, colored sugar or candy. Allow to dry thoroughly and store in a jar that has a tight lid.
Other quesadillas Recipe
Ingredients:
2 cups grated mozzarella cheese
1 / 2 cup tomato, peeled and finely chopped
1 / 4 cup finely chopped chives
2 tablespoons chopped cilantro
6 flour tortillas trade
Preheat oven to 350 degrees.
Divide the ingredients on the six tortillas, fold them so it covers the filling and place in ungreased tin. Take them to the oven for ten minutes, until cheese melts. May be cooked whole or sliced.
2 cups grated mozzarella cheese
1 / 2 cup tomato, peeled and finely chopped
1 / 4 cup finely chopped chives
2 tablespoons chopped cilantro
6 flour tortillas trade
Preheat oven to 350 degrees.
Divide the ingredients on the six tortillas, fold them so it covers the filling and place in ungreased tin. Take them to the oven for ten minutes, until cheese melts. May be cooked whole or sliced.
Christmas wreath Recipe
Ingredients:
2 packages of round red striped mints
1 medium wire ring
1 package of fresh Morita
2 packets of jelly beans
6 meters of green tape cut into strips of 7 cm
6 meters of red ribbon
1 Linda bun with Christmas decorations
Wrap the candy in the plastic below the closure leaving a little excess plastic which should tie the ribbon.
Then, attach the wire also. In this way the crown is formed by alternating so that they are sweet constrastantes colors.
Finally, decorate with ribbon and Christmas themes.
Curl the ribbons with scissors, with one hand, hold one end and the other holds the scissors open while sliding the ribbon through the blade of the scissors with your thumb.
Place the crown on the wall and if desired, can hang from a loop other scissors for everyone to choose and cut the sweet of your choice.
2 packages of round red striped mints
1 medium wire ring
1 package of fresh Morita
2 packets of jelly beans
6 meters of green tape cut into strips of 7 cm
6 meters of red ribbon
1 Linda bun with Christmas decorations
Wrap the candy in the plastic below the closure leaving a little excess plastic which should tie the ribbon.
Then, attach the wire also. In this way the crown is formed by alternating so that they are sweet constrastantes colors.
Finally, decorate with ribbon and Christmas themes.
Curl the ribbons with scissors, with one hand, hold one end and the other holds the scissors open while sliding the ribbon through the blade of the scissors with your thumb.
Place the crown on the wall and if desired, can hang from a loop other scissors for everyone to choose and cut the sweet of your choice.
martes, 27 de octubre de 2009
Crepe orange liqueur Recipe
Ingredients:
12 - from crepes
2 tablespoons butter
2 tablespoons sugar
2 - orange
The juice of half lemon
To prepare the crepes in a blender mix all ingredients until a smooth paste without lumps.
In a pan greased with butter is poured the paste with a spoon to form a thin film on the base of the pan.
When browned it turns with a spatula to brown the other side.
Reserve warm.
Then melt butter in large skillet, add the sugar until golden and incorporates orange and lemon juices.
Stir until melted candy.
It adds zest 1 / 2 orange cut into thin strips and baked for 1 or 2 minutes, remove the peels with a slotted spoon.
Then remove the pan from the heat and leave open by posing the crepes pan, and fold once soaked in 4 and are placed on a serving platter.
Once soaked all adds to the rum sauce, heat all over again and poured over the tartlet
12 - from crepes
2 tablespoons butter
2 tablespoons sugar
2 - orange
The juice of half lemon
To prepare the crepes in a blender mix all ingredients until a smooth paste without lumps.
In a pan greased with butter is poured the paste with a spoon to form a thin film on the base of the pan.
When browned it turns with a spatula to brown the other side.
Reserve warm.
Then melt butter in large skillet, add the sugar until golden and incorporates orange and lemon juices.
Stir until melted candy.
It adds zest 1 / 2 orange cut into thin strips and baked for 1 or 2 minutes, remove the peels with a slotted spoon.
Then remove the pan from the heat and leave open by posing the crepes pan, and fold once soaked in 4 and are placed on a serving platter.
Once soaked all adds to the rum sauce, heat all over again and poured over the tartlet
Apple confit Recipe
Ingredients:
2 kilos of apples
1 kilo of sugar
1 - Lemon
Peel carefully dividing apples into quarters and remove the seeds, put them in a large saucepan, sprinkle the sugar, cover and pour water over chopped lemon rind, cinnamon and put it to cook, first over high heat to reduce the intensity when the apples begin to unravel.
Let it reduce, stirring occasionally so that the apple does not stick.
When the jam has taken a golden color, throw on a large plate allowing it to cool slightly and mix well with cream and decorate with toasted almonds.
2 kilos of apples
1 kilo of sugar
1 - Lemon
Peel carefully dividing apples into quarters and remove the seeds, put them in a large saucepan, sprinkle the sugar, cover and pour water over chopped lemon rind, cinnamon and put it to cook, first over high heat to reduce the intensity when the apples begin to unravel.
Let it reduce, stirring occasionally so that the apple does not stick.
When the jam has taken a golden color, throw on a large plate allowing it to cool slightly and mix well with cream and decorate with toasted almonds.
Biscuit cream Recipe
Ingredients:
8 - egg yolks
4 - egg whites
24gramos sugar
1 / 2 liter of water
1 liter of cream
Put sugar and water to the fire.
Allow to dissolve the sugar and boil 3 minutes.
Meanwhile, beat egg yolks until they are whitened.
Now gradually add the syrup (sugar water) and prepared, while beating.
Continue beating until the mixture cools and is fluffy.
On the other hand, clearly riding stiff peaks in another bowl and cream mount.
Finally mix the yolks and whipped egg whites and syrup with the cream in that order.
The mixture can be flavored with Pernod, sloe brandy, anise, chopped nuts.
Pour the mixture into a mold and introducing into the freezer at least 4 hours.
To Serve with hot chocolate sauce.
8 - egg yolks
4 - egg whites
24gramos sugar
1 / 2 liter of water
1 liter of cream
Put sugar and water to the fire.
Allow to dissolve the sugar and boil 3 minutes.
Meanwhile, beat egg yolks until they are whitened.
Now gradually add the syrup (sugar water) and prepared, while beating.
Continue beating until the mixture cools and is fluffy.
On the other hand, clearly riding stiff peaks in another bowl and cream mount.
Finally mix the yolks and whipped egg whites and syrup with the cream in that order.
The mixture can be flavored with Pernod, sloe brandy, anise, chopped nuts.
Pour the mixture into a mold and introducing into the freezer at least 4 hours.
To Serve with hot chocolate sauce.
miércoles, 21 de octubre de 2009
Hindu Sandwich Recipe
Ingredients:
- Bread pumpernickel
- Chicken breast steamed
- Dust bizocho
to taste Salt and pepper
- Of For the sauce
- Cream Cheese
- Curry
- Dried coconut
- Almond
- Scallions
- Raisin
Pepper to taste and salt
Combine sauce ingredients and stir with remaining ingredients.
Bake until golden brown.
They are served with a soy sauce, sugar and ginger and decorated with apples and gooseberries.
- Bread pumpernickel
- Chicken breast steamed
- Dust bizocho
to taste Salt and pepper
- Of For the sauce
- Cream Cheese
- Curry
- Dried coconut
- Almond
- Scallions
- Raisin
Pepper to taste and salt
Combine sauce ingredients and stir with remaining ingredients.
Bake until golden brown.
They are served with a soy sauce, sugar and ginger and decorated with apples and gooseberries.
Tuna Pizza Recipe
Ingredients:
- To order pizza
20gramos flour
1 teaspoon salt
5 tablespoons milk
1 teaspoon yeast
- For the filling of
75 grams of tomato paste
4 slices of cheese elemental
15gramos tuna in oil
5gramos black olives
- Oregano
Sift the flour with the salt into a bowl.
Make a hole in the center and add the warm milk in which the yeast should be dissolved.
Work to obtain a homogeneous mass adding, if necessary, a little warm water.
Make the dough into a ball, cover with a greased plastic sheet and let stand in a warm place (about 30 ° C approximately), until doubled in volume.
When the dough has risen, knead gently with your fingertips to form the pizza about 35 cm in diameter.
Place on a greased baking tin and floured board, divide the tomato all over the pizza base and place the slices of cheese on top, so as to cover the entire surface.
Next, divide the tuna, sprinkle with a little oregano and introduced into the oven, preheated to 400 ° F (205 ° C) for 20 or 25 minutes.
Finally, remove from oven, garnish with olives and serve.
- To order pizza
20gramos flour
1 teaspoon salt
5 tablespoons milk
1 teaspoon yeast
- For the filling of
75 grams of tomato paste
4 slices of cheese elemental
15gramos tuna in oil
5gramos black olives
- Oregano
Sift the flour with the salt into a bowl.
Make a hole in the center and add the warm milk in which the yeast should be dissolved.
Work to obtain a homogeneous mass adding, if necessary, a little warm water.
Make the dough into a ball, cover with a greased plastic sheet and let stand in a warm place (about 30 ° C approximately), until doubled in volume.
When the dough has risen, knead gently with your fingertips to form the pizza about 35 cm in diameter.
Place on a greased baking tin and floured board, divide the tomato all over the pizza base and place the slices of cheese on top, so as to cover the entire surface.
Next, divide the tuna, sprinkle with a little oregano and introduced into the oven, preheated to 400 ° F (205 ° C) for 20 or 25 minutes.
Finally, remove from oven, garnish with olives and serve.
Four Seasons Pizza Recipe
Ingredients:
5gramos crushed tomatoes
Sliced mushrooms 5grs
Cover the pizza base with tomato puree, extending uniformly.
Then put in a quarter of the mushroom pizza, another place the ham and green olives, another with tomato slices and black olives in the fourth quarter the artichokes.
Next, sprinkle the surface with queos and oregano and bring to an oven, preheated to 400 ° F (205 ° C) for 20 or 25 minutes.
Remove from oven and serve.
5gramos crushed tomatoes
Sliced mushrooms 5grs
Cover the pizza base with tomato puree, extending uniformly.
Then put in a quarter of the mushroom pizza, another place the ham and green olives, another with tomato slices and black olives in the fourth quarter the artichokes.
Next, sprinkle the surface with queos and oregano and bring to an oven, preheated to 400 ° F (205 ° C) for 20 or 25 minutes.
Remove from oven and serve.
martes, 20 de octubre de 2009
Muesli Recipe
Ingredients:
2.5 cups of dried tropical fruit
1 / 2 cup raisins
1 / 2 cup prunes
1 / 2 cup almonds
3 cups rolled oats
1 liter of milk
Honey to taste
Mix all ingredients and store in an airtight container for at least two weeks.
Serve with cold milk and honey if desired.
This is just one example of muesli. To do so varied and cater to different tastes, you can add one or more of the following ingredients: shredded coconut, dried mango, sesame seeds, bananas, different types of nuts such as hazelnuts, macadamias, etc..
Apart from mixing it with milk, can also be served with yogurt, ice cream neutral as vanilla or flavored with something that enhances the flavor of ingredients contained in the muesli, for example, cardamom and citrus.
2.5 cups of dried tropical fruit
1 / 2 cup raisins
1 / 2 cup prunes
1 / 2 cup almonds
3 cups rolled oats
1 liter of milk
Honey to taste
Mix all ingredients and store in an airtight container for at least two weeks.
Serve with cold milk and honey if desired.
This is just one example of muesli. To do so varied and cater to different tastes, you can add one or more of the following ingredients: shredded coconut, dried mango, sesame seeds, bananas, different types of nuts such as hazelnuts, macadamias, etc..
Apart from mixing it with milk, can also be served with yogurt, ice cream neutral as vanilla or flavored with something that enhances the flavor of ingredients contained in the muesli, for example, cardamom and citrus.
Crepes with salmon and sour cream Recipe
Ingredients:
1 cup flour
2 eggs
2.5 cup water
1 / 2 cup milk
1 teaspoon salt
30 grams of butter
For the filling:
300 grams of smoked salmon cut into strips
1 / 3 cup sour cream or sour cream
1 / 3 cup cream cheese
Mix all ingredients in blender until completely integrated.
Preheat a medium saucepan and pour a little amount necessary to cover the bottom, in order to stay thin as possible.
When brown on the underside, flip them over carefully and brown the other side.
Repeat this process until all the dough to spend.
FILLING:
Mix sour cream with cream cheese and cut the salmon into strips ½ cm in width and length of the slice.
PRESENTATION:
Spread crepes with cheese mixture and cream. Fold into quarters and garnish with sliced salmon inserting them between the folds of the crepe. Serves two crepes per serving and garnish with strips of salmon and sprigs of thyme.
1 cup flour
2 eggs
2.5 cup water
1 / 2 cup milk
1 teaspoon salt
30 grams of butter
For the filling:
300 grams of smoked salmon cut into strips
1 / 3 cup sour cream or sour cream
1 / 3 cup cream cheese
Mix all ingredients in blender until completely integrated.
Preheat a medium saucepan and pour a little amount necessary to cover the bottom, in order to stay thin as possible.
When brown on the underside, flip them over carefully and brown the other side.
Repeat this process until all the dough to spend.
FILLING:
Mix sour cream with cream cheese and cut the salmon into strips ½ cm in width and length of the slice.
PRESENTATION:
Spread crepes with cheese mixture and cream. Fold into quarters and garnish with sliced salmon inserting them between the folds of the crepe. Serves two crepes per serving and garnish with strips of salmon and sprigs of thyme.
Pancakes with ricotta and honey Recipe
Ingredients:
1 / 2 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3 / 4 cup milk
4 tablespoons cheese riccota
1 teaspoon vegetable oil or melted butter
Honey Butter to taste
150 grams of butter
1 egg
Sirop maple to taste
Beat egg with sugar and vanilla essence.
Sift flour with baking powder, add it to the other mixture and beat until fully incorporated. Pour milk then slowly whisking to prevent the formation of groups.
Add the ricotta and oil or butter and mix well. You should get a thick mixture and free of lumps.
HONEY BUTTER: Soften butter at room temperature (do not use heat because it would change its consistency). Add the honey and stir lightly to distribute it.
Enlist a rectangle of waxed paper or plastic self-sealing and place it on the desk.
Place the butter on the rectangle and paper or plastic wrap around to form a cylinder about 4 cm in diameter. Place the roll in the freezer to take consistency.
COOKING AND PRESENTATION: Heat a nonstick skillet, fill a medium bucket of pancakes with the mixture and pour into hot skillet. Let cook for another minute.
Remove the pancake and repeat with remaining dough using always the same bucket, so that the size of all the pancakes on each plate interspersed with slices of butter, serve with sliced bananas and peaches and sprinkle with sirop maple syrup to taste.
1 / 2 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3 / 4 cup milk
4 tablespoons cheese riccota
1 teaspoon vegetable oil or melted butter
Honey Butter to taste
150 grams of butter
1 egg
Sirop maple to taste
Beat egg with sugar and vanilla essence.
Sift flour with baking powder, add it to the other mixture and beat until fully incorporated. Pour milk then slowly whisking to prevent the formation of groups.
Add the ricotta and oil or butter and mix well. You should get a thick mixture and free of lumps.
HONEY BUTTER: Soften butter at room temperature (do not use heat because it would change its consistency). Add the honey and stir lightly to distribute it.
Enlist a rectangle of waxed paper or plastic self-sealing and place it on the desk.
Place the butter on the rectangle and paper or plastic wrap around to form a cylinder about 4 cm in diameter. Place the roll in the freezer to take consistency.
COOKING AND PRESENTATION: Heat a nonstick skillet, fill a medium bucket of pancakes with the mixture and pour into hot skillet. Let cook for another minute.
Remove the pancake and repeat with remaining dough using always the same bucket, so that the size of all the pancakes on each plate interspersed with slices of butter, serve with sliced bananas and peaches and sprinkle with sirop maple syrup to taste.
Maize Burgers Recipe
Ingredients:
1 green pepper, chopped
500 grams of ground beef
1 onion, chopped
2 carrots, chopped
1 egg
1 cup bread crumbs
Necessary Flour for dusting
Oil for frying
3 tablespoons butter
250 grams of corn kernels
Place the bell pepper, onion and carrots in blender and grind until a thick puree.
Then put meat in a container. Add the puree prepared earlier and egg. Season with salt and pepper and mix everything well. Incorporate enough bread crumbled to the mixture is a little dry and form 8 patties.
Then pass them through flour and fry in hot oil until golden.
Finally, heat the butter in a skillet and saute the corn kernels. Serve as an accompaniment to burgers and, if desired, with mustard or any other sauce to taste.
1 green pepper, chopped
500 grams of ground beef
1 onion, chopped
2 carrots, chopped
1 egg
1 cup bread crumbs
Necessary Flour for dusting
Oil for frying
3 tablespoons butter
250 grams of corn kernels
Place the bell pepper, onion and carrots in blender and grind until a thick puree.
Then put meat in a container. Add the puree prepared earlier and egg. Season with salt and pepper and mix everything well. Incorporate enough bread crumbled to the mixture is a little dry and form 8 patties.
Then pass them through flour and fry in hot oil until golden.
Finally, heat the butter in a skillet and saute the corn kernels. Serve as an accompaniment to burgers and, if desired, with mustard or any other sauce to taste.
lunes, 19 de octubre de 2009
Spaghetti al Pesto Recipe
Ingredients:
2 tablespoons peeled and chopped almonds
1 tablespoon raisins
1 / 4 cup of broth
25gramos spaghetti
4 tablespoons olive oil
1 cup chopped basil
Minced garlic 1 unit
Cook pasta in plenty of boiling salted water and oil.
Brown the garlic in the olive oil over medium heat.
Add the basil and broth.
Meanwhile hydrated raisins in hot water and chop.
Additions to the basil grapes, almonds, salt and pepper.
Keep a couple of minutes.
Serve in a shallow dish on a nest of spaghetti with pesto in the center, parmesan cheese and a couple of almonds.
Around half of strawberries for garnish.
2 tablespoons peeled and chopped almonds
1 tablespoon raisins
1 / 4 cup of broth
25gramos spaghetti
4 tablespoons olive oil
1 cup chopped basil
Minced garlic 1 unit
Cook pasta in plenty of boiling salted water and oil.
Brown the garlic in the olive oil over medium heat.
Add the basil and broth.
Meanwhile hydrated raisins in hot water and chop.
Additions to the basil grapes, almonds, salt and pepper.
Keep a couple of minutes.
Serve in a shallow dish on a nest of spaghetti with pesto in the center, parmesan cheese and a couple of almonds.
Around half of strawberries for garnish.
Cannelloni Rossini Recipe
Ingredients:
1 dozen egg cannelloni sheets for
40gramos ricotta
15gramos grated Parmesan cheese
1 unit of egg
3 units of fresh sausages
5of shredded skinless grams
bacon, chopped 4 sprigs
chopped fresh basil 3 tablespoons
tomato sauce 2 tablespoons
butter to taste
Sal
Sieve cottage cheese, collected in a container.
Add half the Parmesan cheese and egg, stir and let stand.
Then in a skillet saute the sausage meat, a high heat and in its own fat until browned.
Cool and mix with the previous preparation.
Next, cook the cannelloni in plenty of boiling salted water.
Remove when al dente''''.''''
Meanwhile, brown the bacon in a skillet, in its own fat, along with the basil.
Add the tomato sauce diluted in a cup of warm water, correct the seasoning and remove from heat.
Finally, fill the cannelloni with ricotta and sausage prepared and placed in an ovenproof dish, greased with butter.
Drizzle with the prepared sauce, sprinkle with remaining Parmesan cheese and insert into oven preheated to 375 ° F (190 C) for 15 minutes.
Turning the gratin and cook five minutes more.
1 dozen egg cannelloni sheets for
40gramos ricotta
15gramos grated Parmesan cheese
1 unit of egg
3 units of fresh sausages
5of shredded skinless grams
bacon, chopped 4 sprigs
chopped fresh basil 3 tablespoons
tomato sauce 2 tablespoons
butter to taste
Sal
Sieve cottage cheese, collected in a container.
Add half the Parmesan cheese and egg, stir and let stand.
Then in a skillet saute the sausage meat, a high heat and in its own fat until browned.
Cool and mix with the previous preparation.
Next, cook the cannelloni in plenty of boiling salted water.
Remove when al dente''''.''''
Meanwhile, brown the bacon in a skillet, in its own fat, along with the basil.
Add the tomato sauce diluted in a cup of warm water, correct the seasoning and remove from heat.
Finally, fill the cannelloni with ricotta and sausage prepared and placed in an ovenproof dish, greased with butter.
Drizzle with the prepared sauce, sprinkle with remaining Parmesan cheese and insert into oven preheated to 375 ° F (190 C) for 15 minutes.
Turning the gratin and cook five minutes more.
Skewers of chicken with herbs Recipe
Ingredients:
3 boneless chicken breasts
2 cloves garlic
2 tablespoons chopped basil
2 tablespoons chopped fresh tarragon
1 tablespoon chopped mint
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 / 4 cup extra virgin olive oil
1 tablespoon soy sauce
Salt and pepper to taste
4 wooden skewers
Clean the chicken and cut along or 6 strips of half a centimeter thick.
Fold each strip into several parts and insert three on each skewer in zig-zag.
Combine the basil, tarragon, mint, chives, the parsley, olive oil, soy sauce and paint with it skewers, on both sides.
Season them with salt and pepper, place or on a plate, cover with a self-sealing plastic and let marinate in the refrigerator for at least 30 minutes.
3 boneless chicken breasts
2 cloves garlic
2 tablespoons chopped basil
2 tablespoons chopped fresh tarragon
1 tablespoon chopped mint
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 / 4 cup extra virgin olive oil
1 tablespoon soy sauce
Salt and pepper to taste
4 wooden skewers
Clean the chicken and cut along or 6 strips of half a centimeter thick.
Fold each strip into several parts and insert three on each skewer in zig-zag.
Combine the basil, tarragon, mint, chives, the parsley, olive oil, soy sauce and paint with it skewers, on both sides.
Season them with salt and pepper, place or on a plate, cover with a self-sealing plastic and let marinate in the refrigerator for at least 30 minutes.
Gazpacho Recipe
Ingredients:
6 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
6 whole black peppercorns
20 round tomatoes
1 cup chicken broth
1 onion, chopped
2 cloves garlic, crushed
Pimieta salt to taste
Peel the tomatoes by putting them in boiling water until they open the skin. Cut into pieces and put them in a large bowl.
Add the broth, oil, vinegar, garlic, onion, salt and pepper. Let stand in refrigerator.
Just before serving, the soup is liquefied and tested for salt. She eats ice all chopped up
6 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
6 whole black peppercorns
20 round tomatoes
1 cup chicken broth
1 onion, chopped
2 cloves garlic, crushed
Pimieta salt to taste
Peel the tomatoes by putting them in boiling water until they open the skin. Cut into pieces and put them in a large bowl.
Add the broth, oil, vinegar, garlic, onion, salt and pepper. Let stand in refrigerator.
Just before serving, the soup is liquefied and tested for salt. She eats ice all chopped up
Lemon Sponge Recipe
Ingredients:
95 grams of butter
480 grams sugar
4 lemons
4 eggs
1 / 2 gallon of whole milk
70 grams of wheat flour
Mix the butter and sugar until make a smooth paste. Add the egg yolks beating well juice and lemon peel, milk and flour.
Beat the egg whites until stiff and carefully stir the mixture.
Pour into a mold of Souflé and bake approximately 1 hour on medium heat. Take it out when the top is golden and lemon has risen.
Serve hot, warm or cold.
95 grams of butter
480 grams sugar
4 lemons
4 eggs
1 / 2 gallon of whole milk
70 grams of wheat flour
Mix the butter and sugar until make a smooth paste. Add the egg yolks beating well juice and lemon peel, milk and flour.
Beat the egg whites until stiff and carefully stir the mixture.
Pour into a mold of Souflé and bake approximately 1 hour on medium heat. Take it out when the top is golden and lemon has risen.
Serve hot, warm or cold.
Fish Carpaccio Recipe
Ingredients:
150 grams of smoked salmon
150 grams of smoked trichas
1 garlic, finely chopped
1 lemon squeezed
1 lime cut into 8 wedges
2 tablespoons olive oil
2 cups watercress, washed and drained
Salt and pepper to taste
Distribute the salmon slices on plates, bending them in the form of petals and then smoked trout.
In the center form a branch with leaves of watercress. Then in the small bowl mix the lemon juice, garlic, olive oil and season to taste. Liquidize well.
Fish sauce, place two slices of lime on both sides of the branch of leaves.
Allow to marinate refrigerated one
150 grams of smoked salmon
150 grams of smoked trichas
1 garlic, finely chopped
1 lemon squeezed
1 lime cut into 8 wedges
2 tablespoons olive oil
2 cups watercress, washed and drained
Salt and pepper to taste
Distribute the salmon slices on plates, bending them in the form of petals and then smoked trout.
In the center form a branch with leaves of watercress. Then in the small bowl mix the lemon juice, garlic, olive oil and season to taste. Liquidize well.
Fish sauce, place two slices of lime on both sides of the branch of leaves.
Allow to marinate refrigerated one
jueves, 15 de octubre de 2009
Red wine sauce Recipe
ngredients:
4 - shallots
1 glass of red wine
1 tablespoon red wine vinegar
10gramos butter
Freshly ground black pepper
Salt to taste
Finite chop shallots.
Mixed with wine and vinegar and bring to a boil.
When you have halved salt, add pepper, strain and boil again.
Remove from heat and, not to cool, mix gently with the butter.
Serve over meat.
4 - shallots
1 glass of red wine
1 tablespoon red wine vinegar
10gramos butter
Freshly ground black pepper
Salt to taste
Finite chop shallots.
Mixed with wine and vinegar and bring to a boil.
When you have halved salt, add pepper, strain and boil again.
Remove from heat and, not to cool, mix gently with the butter.
Serve over meat.
miércoles, 14 de octubre de 2009
Melon juice and champagne Recipe
Ingredients:
1 - honey melon
2 cups champañejo
Open the melon in half and remove the filling being careful not to damage the skin.
Blend the filling, champagne, lemon juice and honey.
Transfer to the table within the shell of the melon and then serve it in chilled bowls using a ladle.
1 - honey melon
2 cups champañejo
Open the melon in half and remove the filling being careful not to damage the skin.
Blend the filling, champagne, lemon juice and honey.
Transfer to the table within the shell of the melon and then serve it in chilled bowls using a ladle.
Mango Sorbet Recipe
Ingredients:
1 cup mango puree
2 tablespoons lemon juice
In blender place the mango puree, lemon juice, wine and water.
At high speed beat for 3 minutes.
Meanwhile whisk until stiff clear and gradually add sugar, continue beating until it feels.
Add the mango juice, and the minimum speed, beat for 2 minutes.
Chill and serve.
1 cup mango puree
2 tablespoons lemon juice
In blender place the mango puree, lemon juice, wine and water.
At high speed beat for 3 minutes.
Meanwhile whisk until stiff clear and gradually add sugar, continue beating until it feels.
Add the mango juice, and the minimum speed, beat for 2 minutes.
Chill and serve.
Guava and banana cream Recipe
Ingredients:
3 pieces of ripe bananas
5 units of guavas, peeled and cut
3 tablespoons sugar
3 cups water
2 tablespoons lemon juice
Place all ingredients in a blender, beat for 5 minutes.
Check the taste.
Strain, chill and serve.
3 pieces of ripe bananas
5 units of guavas, peeled and cut
3 tablespoons sugar
3 cups water
2 tablespoons lemon juice
Place all ingredients in a blender, beat for 5 minutes.
Check the taste.
Strain, chill and serve.
Orange and banana sorbet Recipe
Ingredients:
4 cups orange juice
3 pieces of ripe bananas
1 teaspoon lemon juice
1 teaspoon vanilla extract
sugar to taste
Place in blender orange juice.
Add chopped bananas games at high speed for 4 minutes gown.
Add the lemon juice and vanilla essence.
Check the level of sweet, add more sugar if needed.
Whisk again at high speed for 3 minutes.
Refrigerate and serve well chilled.
4 cups orange juice
3 pieces of ripe bananas
1 teaspoon lemon juice
1 teaspoon vanilla extract
sugar to taste
Place in blender orange juice.
Add chopped bananas games at high speed for 4 minutes gown.
Add the lemon juice and vanilla essence.
Check the level of sweet, add more sugar if needed.
Whisk again at high speed for 3 minutes.
Refrigerate and serve well chilled.
Beef tenderloin with orange Recipe
Ingredients:
2.5 kilos of beef tenderloin
2 carrots
1 stick of celery
2 sprigs parsley
2 cloves garlic
1 large onion, chopped
2 red peppers chopped
400 mm orange juice
5 tablespoons brandy
8 black peppercorns
3 tablespoons lard
100 milliliters cream
Herbs to taste
Salt to taste
Tie the tenderloin you do not lose their shape during cooking and put it in a bowl. Add all ingredients except butter and cream and marinate for 2 to 3 hours.
Then, drain and saute in a pan where there will be heated butter. When well browned, seasoning and put it into a source of grilling.
Add the solid ingredients of the marinade and half the liquid of the same and insert into oven preheated to 400 ° F (205 ° C) for 30 to 40 minutes depending on preferred doneness.
Next, remove the meat from the source, reserving the heat and go through the blender cooking sauce. If it is too thick, add the remaining liquid from the marinade, pour into a saucepan and simmer until the sauce is smooth.
Finally, add the cream and correct the seasoning if necessary. Cut the meat into slices and surround if desired, with a little sauce and garnish with orange peel strips. Serve the remaining sauce in separate container.
2.5 kilos of beef tenderloin
2 carrots
1 stick of celery
2 sprigs parsley
2 cloves garlic
1 large onion, chopped
2 red peppers chopped
400 mm orange juice
5 tablespoons brandy
8 black peppercorns
3 tablespoons lard
100 milliliters cream
Herbs to taste
Salt to taste
Tie the tenderloin you do not lose their shape during cooking and put it in a bowl. Add all ingredients except butter and cream and marinate for 2 to 3 hours.
Then, drain and saute in a pan where there will be heated butter. When well browned, seasoning and put it into a source of grilling.
Add the solid ingredients of the marinade and half the liquid of the same and insert into oven preheated to 400 ° F (205 ° C) for 30 to 40 minutes depending on preferred doneness.
Next, remove the meat from the source, reserving the heat and go through the blender cooking sauce. If it is too thick, add the remaining liquid from the marinade, pour into a saucepan and simmer until the sauce is smooth.
Finally, add the cream and correct the seasoning if necessary. Cut the meat into slices and surround if desired, with a little sauce and garnish with orange peel strips. Serve the remaining sauce in separate container.
Chops brandy Recipe
Ingredients:
4 veal chops with bone
2 tablespoons mustard
1 glass of brandy
40 grams of butter
50 grams of flour
1 onion, chopped
1 clove garlic, minced
150 grams of sliced mushrooms
Salt and pepper to taste
Crush the chops, after having cut with a knife tip of the outer fat and season with salt and pepper. Spread on each chop on both sides, mustard. Place them on a large dish and sprinkle with the brandy. Allow to macerate for 25 to 30 minutes.
Melt the butter in a frying pan and fry the chops in flour past. Let them fry on low heat for 5 minutes on each side.
Then place them on a serving dish keep warm.
Add to sauce and cook the onion and fry chopped garlic. Add mushrooms, dorándolos for several minutes, season with salt and pepper.
Cook for about 15 minutes, stirring frequently. Replace the meat in the skillet and heat it well, turning a couple of times in the cooking sauce and serve immediately covered with mushrooms and sauce.
4 veal chops with bone
2 tablespoons mustard
1 glass of brandy
40 grams of butter
50 grams of flour
1 onion, chopped
1 clove garlic, minced
150 grams of sliced mushrooms
Salt and pepper to taste
Crush the chops, after having cut with a knife tip of the outer fat and season with salt and pepper. Spread on each chop on both sides, mustard. Place them on a large dish and sprinkle with the brandy. Allow to macerate for 25 to 30 minutes.
Melt the butter in a frying pan and fry the chops in flour past. Let them fry on low heat for 5 minutes on each side.
Then place them on a serving dish keep warm.
Add to sauce and cook the onion and fry chopped garlic. Add mushrooms, dorándolos for several minutes, season with salt and pepper.
Cook for about 15 minutes, stirring frequently. Replace the meat in the skillet and heat it well, turning a couple of times in the cooking sauce and serve immediately covered with mushrooms and sauce.
Steak with cream Recipe
Ingredients:
4 steaks
1 small onion
1 tablespoon oil
1 cup white wine
1 cup whipping cream
1 tablespoon butter
Salt and pepper to taste
Peel the onion and chop fine. Heat oil, add butter and cook the steak to put about 3 or 4 minutes per side. Halfway through cooking, add salt to taste.
Remove from heat and place in a bowl over a pan of hot water to keep warm.
Pour the onion to the pan that cooked the meat, add wine and boil over high heat for 5 minutes so that the sauce is reduced. When the wine has evaporated, pour the cream, add salt and pepper to taste. Keep the fire until reduced by half.
Mix with the juice that has been dropping and bathe the meat steak cream.
You can serve with mashed potatoes.
4 steaks
1 small onion
1 tablespoon oil
1 cup white wine
1 cup whipping cream
1 tablespoon butter
Salt and pepper to taste
Peel the onion and chop fine. Heat oil, add butter and cook the steak to put about 3 or 4 minutes per side. Halfway through cooking, add salt to taste.
Remove from heat and place in a bowl over a pan of hot water to keep warm.
Pour the onion to the pan that cooked the meat, add wine and boil over high heat for 5 minutes so that the sauce is reduced. When the wine has evaporated, pour the cream, add salt and pepper to taste. Keep the fire until reduced by half.
Mix with the juice that has been dropping and bathe the meat steak cream.
You can serve with mashed potatoes.
Pork loin with cheese Recipe
Ingredients:
1.3 kilos of beef tenderloin
2 tablespoons oil
1 onion, chopped
4 cloves garlic, crushed
250 grams of ground pork
4 tablespoons breadcrumbs
1 / 2 cup milk
2 eggs, beaten
6 slices of ham
250 grams of cheese
1 / 2 cup beef broth
4 tablespoons tomato paste
Salt and pepper to taste
Open tenderloin so that it is in a thin and extended. Season with salt and pepper and let stand for 30 minutes.
Then heat the oil in a skillet and saute onion and garlic. Allow to cool and mix with beef and pork, bread crumbs soaked in milk and beaten eggs. Season with salt and pepper and stir everything well.
Next, flatten the steak with the roller and spread a first coat of filler on it. On this layer, place the ham and sprinkle over half the shredded cheese.
Cover with remaining filling and wrap the meat, tying it for not filling out. Place the steak in an ovenproof dish and sprinkle over the soup mixed with tomato puree.
Place in the oven, preheated 350 ° F (180 ° C) for 1 hour.
Finally, remove from oven, untie and cover with remaining cheese cut into slices. Reintroduced into the oven, so the cheese melts slightly and serve plated cooking sauce.
1.3 kilos of beef tenderloin
2 tablespoons oil
1 onion, chopped
4 cloves garlic, crushed
250 grams of ground pork
4 tablespoons breadcrumbs
1 / 2 cup milk
2 eggs, beaten
6 slices of ham
250 grams of cheese
1 / 2 cup beef broth
4 tablespoons tomato paste
Salt and pepper to taste
Open tenderloin so that it is in a thin and extended. Season with salt and pepper and let stand for 30 minutes.
Then heat the oil in a skillet and saute onion and garlic. Allow to cool and mix with beef and pork, bread crumbs soaked in milk and beaten eggs. Season with salt and pepper and stir everything well.
Next, flatten the steak with the roller and spread a first coat of filler on it. On this layer, place the ham and sprinkle over half the shredded cheese.
Cover with remaining filling and wrap the meat, tying it for not filling out. Place the steak in an ovenproof dish and sprinkle over the soup mixed with tomato puree.
Place in the oven, preheated 350 ° F (180 ° C) for 1 hour.
Finally, remove from oven, untie and cover with remaining cheese cut into slices. Reintroduced into the oven, so the cheese melts slightly and serve plated cooking sauce.
Rice soup with mushrooms Recipe
Ingredients:
400 grams of mushrooms
4 tablespoons lemon juice
50 grams of lard
Chopped onion 1 unit
1 clove garlic, minced
1 stalk celery, chopped
200 grams of rice
4 tomatoes peeled and chopped
1 liter of broth pill
chopped marjoram sprigs
chopped tarragon sprigs
Salt and pepper to taste
Wash mushrooms and soak them in water with lemon juice.
Then heat the butter in a saucepan to heat and sauté the onion together with garlic and celery.
Meanwhile, put the mushrooms and fillet to cook the rice in salted water for 15 minutes.
When the sauce is done, add the mushrooms and cook until the liquid has evaporated that spring. Add tomatoes and let the fire a few more minutes. Stir in broth and simmer for 10 minutes.
Next, sprinkle the marjoram and tarragon and add the cooked rice and drained. Stir well and cook 5 minutes. Serve hot.
400 grams of mushrooms
4 tablespoons lemon juice
50 grams of lard
Chopped onion 1 unit
1 clove garlic, minced
1 stalk celery, chopped
200 grams of rice
4 tomatoes peeled and chopped
1 liter of broth pill
chopped marjoram sprigs
chopped tarragon sprigs
Salt and pepper to taste
Wash mushrooms and soak them in water with lemon juice.
Then heat the butter in a saucepan to heat and sauté the onion together with garlic and celery.
Meanwhile, put the mushrooms and fillet to cook the rice in salted water for 15 minutes.
When the sauce is done, add the mushrooms and cook until the liquid has evaporated that spring. Add tomatoes and let the fire a few more minutes. Stir in broth and simmer for 10 minutes.
Next, sprinkle the marjoram and tarragon and add the cooked rice and drained. Stir well and cook 5 minutes. Serve hot.
Bread and onion soup Recipe
Ingredients:
4 cups milk
4 cups basic broth
130 grams of butter
500 grams of chopped onions
4 cloves garlic
1 loaf French bread
Use 8 individual pots and put in each half cup milk ½ cup of broth.
Then heat the butter in a skillet and saute the onions with the garlic until golden.
Next, put the pots on the fire and when the liquid boils, divide between them the bread and the sauce before.
Put a cheese slice on each, sprinkle with chopped cilantro and cook for 2 minutes.
Finally, crack a raw egg in each of the pots, putting up a spoonful of cream, reduce heat and when the eggs are set, serve hot.
4 cups milk
4 cups basic broth
130 grams of butter
500 grams of chopped onions
4 cloves garlic
1 loaf French bread
Use 8 individual pots and put in each half cup milk ½ cup of broth.
Then heat the butter in a skillet and saute the onions with the garlic until golden.
Next, put the pots on the fire and when the liquid boils, divide between them the bread and the sauce before.
Put a cheese slice on each, sprinkle with chopped cilantro and cook for 2 minutes.
Finally, crack a raw egg in each of the pots, putting up a spoonful of cream, reduce heat and when the eggs are set, serve hot.
martes, 13 de octubre de 2009
German Cabbage Recipe
Ingredients:
1 cabbage
1 / 2 cup white wine
1 clove garlic
3 tablespoons tomato sauce
Chopped herbs to taste
1 large onion
1 / 2 cup wine vinegar
1 cup of broth
1 tablespoon butter
3 tablespoons strawberry jam
1 tablespoon ketchup
Salt and pepper to taste
Put in a saucepan the wine, vinegar, 1 / 2 onion and minced garlic clove. Let the liquid reduce by half and add the broth, tomatoes, salt and pepper and cook 30 minutes. Passing by a Chinese and sprinkle with herbs and butter.
While reducing the sauce and cook, wash and cut the cabbage into strips. Chop the remaining onion and brown in a skillet, saute cabbage and rejoining.
Move the cabbage, place in a bowl and add the prepared sauce, the strawberry jam and ketchup and serve.
1 cabbage
1 / 2 cup white wine
1 clove garlic
3 tablespoons tomato sauce
Chopped herbs to taste
1 large onion
1 / 2 cup wine vinegar
1 cup of broth
1 tablespoon butter
3 tablespoons strawberry jam
1 tablespoon ketchup
Salt and pepper to taste
Put in a saucepan the wine, vinegar, 1 / 2 onion and minced garlic clove. Let the liquid reduce by half and add the broth, tomatoes, salt and pepper and cook 30 minutes. Passing by a Chinese and sprinkle with herbs and butter.
While reducing the sauce and cook, wash and cut the cabbage into strips. Chop the remaining onion and brown in a skillet, saute cabbage and rejoining.
Move the cabbage, place in a bowl and add the prepared sauce, the strawberry jam and ketchup and serve.
Sautéed bean sprouts Recipe
Ingredients:
25gramos bean sprouts
2 tablespoons peanut or vegetable oil
2 - green onions
cut into pieces of 2-3 cm 2 slices
peeled fresh ginger root 1 / 4
1 teaspoon salt
tablespoon oyster sauce
Do not wash the bean sprouts if they come packaged in plastic, but refrigerate until ready to cook.
The fridge is better preserved the crisp after cooking.
If you wash them, drain very well before being refrigerated 2-3 hours before cooking.
Heat a wok over high heat until it begins to smoke.
Add oil to wok and tossing.
Put the whites of the onions and when he starts to sizzle, add the ginger slices.
Add the bean sprouts in the wok.
A high heat, sauté passing a metal spoon or spatula along the bottom of the wok and stir vigorously about 2 minutes to do the same.
Sprinkle salt towards the end of cooking time, add the green parts of scallions.
The bean sprouts are crisp and very little water drop.
Packets to a source of hot service.
Wet with oyster sauce, mixing gently with a pair of chopsticks or a fork and serve.
25gramos bean sprouts
2 tablespoons peanut or vegetable oil
2 - green onions
cut into pieces of 2-3 cm 2 slices
peeled fresh ginger root 1 / 4
1 teaspoon salt
tablespoon oyster sauce
Do not wash the bean sprouts if they come packaged in plastic, but refrigerate until ready to cook.
The fridge is better preserved the crisp after cooking.
If you wash them, drain very well before being refrigerated 2-3 hours before cooking.
Heat a wok over high heat until it begins to smoke.
Add oil to wok and tossing.
Put the whites of the onions and when he starts to sizzle, add the ginger slices.
Add the bean sprouts in the wok.
A high heat, sauté passing a metal spoon or spatula along the bottom of the wok and stir vigorously about 2 minutes to do the same.
Sprinkle salt towards the end of cooking time, add the green parts of scallions.
The bean sprouts are crisp and very little water drop.
Packets to a source of hot service.
Wet with oyster sauce, mixing gently with a pair of chopsticks or a fork and serve.
Lentil soup with cheese Recipe
Ingredients:
300 grams of lentils
2 tablespoons oil with achiote
1 / 2 small onion unit
500 grams of chopped potatoes
4 tablespoons crumbled queso fresco
Cumin to taste
Salt to taste
Soak the lentils the day before.
Heat oil in a pan to heat and saute the onions. Add potatoes and saute for 5 minutes.
Serve the potatoes with the lentils and garnish with cheese and cumin.
add the milk and the fire, before withdrawing and cumin to taste the seasoning salt thickened. its stock has in point is all that hot cooking water to cover 4 cups soaking liquid then add the drained lentils,
300 grams of lentils
2 tablespoons oil with achiote
1 / 2 small onion unit
500 grams of chopped potatoes
4 tablespoons crumbled queso fresco
Cumin to taste
Salt to taste
Soak the lentils the day before.
Heat oil in a pan to heat and saute the onions. Add potatoes and saute for 5 minutes.
Serve the potatoes with the lentils and garnish with cheese and cumin.
add the milk and the fire, before withdrawing and cumin to taste the seasoning salt thickened. its stock has in point is all that hot cooking water to cover 4 cups soaking liquid then add the drained lentils,
Banana soup Recipe
Ingredients:
2 pieces of green bananas
2 liters of broth
Cilantro to taste
Peel the bananas and slice rather thick.
Then, heat the oil in a frying pan and fry the banana slices on both sides, until browned.
Remove with a slotted spoon and crush them lightly without leaving too fine to not break during cooking.
Next, heat the broth in a pot over a fire and when it begins to boil, add the sliced bananas. Simmer for 15 to 20 minutes until the broth thickens.
Finally, correct the seasoning if necessary, sprinkle with cilantro and serve.
2 pieces of green bananas
2 liters of broth
Cilantro to taste
Peel the bananas and slice rather thick.
Then, heat the oil in a frying pan and fry the banana slices on both sides, until browned.
Remove with a slotted spoon and crush them lightly without leaving too fine to not break during cooking.
Next, heat the broth in a pot over a fire and when it begins to boil, add the sliced bananas. Simmer for 15 to 20 minutes until the broth thickens.
Finally, correct the seasoning if necessary, sprinkle with cilantro and serve.
Potato leek soup Recipe
Ingredients:
3 leeks, sliced (white part only)
3 large potatoes cut into chunks
3 tablespoons butter
1 tablet of broth
100 milliliters of milk
1 teaspoon flour
2 tablespoons cream
1 box of taquitos fried sliced bread
Heat 2 tablespoons of butter in a saucepan and saute the leeks for a few minutes.
Then add the potatoes, fry lightly and add the broth. Cook everything for 30 minutes and go through the blender for a puree light.
Next, pour the puree back into the saucepan, add milk, stir well and when I break back to boil, add the remaining butter mixed with flour.
Simmer, stirring, for 4 to 5 minutes. Remove from heat and add the cream.
Finally, mix well and serve hot with fried bread tacos.
3 leeks, sliced (white part only)
3 large potatoes cut into chunks
3 tablespoons butter
1 tablet of broth
100 milliliters of milk
1 teaspoon flour
2 tablespoons cream
1 box of taquitos fried sliced bread
Heat 2 tablespoons of butter in a saucepan and saute the leeks for a few minutes.
Then add the potatoes, fry lightly and add the broth. Cook everything for 30 minutes and go through the blender for a puree light.
Next, pour the puree back into the saucepan, add milk, stir well and when I break back to boil, add the remaining butter mixed with flour.
Simmer, stirring, for 4 to 5 minutes. Remove from heat and add the cream.
Finally, mix well and serve hot with fried bread tacos.
Rice noodles Recipe
Ingredients:
40gramos rice
1 bag of noodles minutes
1 cube chicken concentrate
4 cups water
6 tablespoons oil
Salt to taste
Heat the oil in a frying pan into the fire and noodles along with the cube of concentrate.
When the noodles are browned, add water and allow to boil.
Add rice and salt to taste and cook until dry.
Lower the heat to low, cover and simmer 20 minutes.
Remove from heat, let stand and serve.
40gramos rice
1 bag of noodles minutes
1 cube chicken concentrate
4 cups water
6 tablespoons oil
Salt to taste
Heat the oil in a frying pan into the fire and noodles along with the cube of concentrate.
When the noodles are browned, add water and allow to boil.
Add rice and salt to taste and cook until dry.
Lower the heat to low, cover and simmer 20 minutes.
Remove from heat, let stand and serve.
lunes, 12 de octubre de 2009
Meatballs in sauce puree Recipe
Ingredients:
250 grams of ground beef
250 grams of ground pork
100 grams of toasted bread crumbs
1 egg
1 cup hogao
1 cup milk
1 teaspoon powdered oregano
1 teaspoon ground cumin
Necessary Flour for dusting
Oil to taste
Salt and pepper to taste
For the sauce:
3 tablespoons butter
1 / 4 cup cornstarch
1 / 2 cup water
1 / 2 cup milk
1 egg yolk
1 jar tomato paste
Salt and pepper to taste
Put meat in a bowl with bread, eggs, and milk hogao. Add the oregano and cumin, season with salt and pepper and mix everything well until it becomes a smooth paste. If too dry, add a little milk. Let stand 30 minutes.
Take small portions, about the size of a walnut and form meatballs. Pass through a little oil and flour. Book.
Next, prepare the sauce. Melt the butter in a saucepan and sprinkle over the cornflour, stirring. Mix milk with water, beaten egg yolk, tomato paste and salt and pepper and add to the pan. Stir well and cook, stirring, for several minutes.
Incorporate the meatballs and cook all together for 20 minutes. Serve with mashed potatoes.
250 grams of ground beef
250 grams of ground pork
100 grams of toasted bread crumbs
1 egg
1 cup hogao
1 cup milk
1 teaspoon powdered oregano
1 teaspoon ground cumin
Necessary Flour for dusting
Oil to taste
Salt and pepper to taste
For the sauce:
3 tablespoons butter
1 / 4 cup cornstarch
1 / 2 cup water
1 / 2 cup milk
1 egg yolk
1 jar tomato paste
Salt and pepper to taste
Put meat in a bowl with bread, eggs, and milk hogao. Add the oregano and cumin, season with salt and pepper and mix everything well until it becomes a smooth paste. If too dry, add a little milk. Let stand 30 minutes.
Take small portions, about the size of a walnut and form meatballs. Pass through a little oil and flour. Book.
Next, prepare the sauce. Melt the butter in a saucepan and sprinkle over the cornflour, stirring. Mix milk with water, beaten egg yolk, tomato paste and salt and pepper and add to the pan. Stir well and cook, stirring, for several minutes.
Incorporate the meatballs and cook all together for 20 minutes. Serve with mashed potatoes.
Pork loin with cheese Recipe
Ingredients:
1.3 kilos of beef tenderloin
2 tablespoons oil
1 onion, chopped
4 cloves garlic, crushed
250 grams of ground pork
4 tablespoons breadcrumbs
1 / 2 cup milk
2 eggs, beaten
6 slices of ham
250 grams of cheese
1 / 2 cup beef broth
4 tablespoons tomato paste
Salt and pepper to taste
Open tenderloin so that it is in a thin and extended. Season with salt and pepper and let stand for 30 minutes.
Then heat the oil in a skillet and saute onion and garlic. Allow to cool and mix with beef and pork, bread crumbs soaked in milk and beaten eggs. Season with salt and pepper and stir everything well.
Next, flatten the steak with the roller and spread a first coat of filler on it. On this layer, place the ham and sprinkle over half the shredded cheese.
Cover with remaining filling and wrap the meat, tying it for not filling out. Place the steak in an ovenproof dish and sprinkle over the soup mixed with tomato puree.
Place in the oven, preheated 350 ° F (180 ° C) for 1 hour.
Finally, remove from oven, untie and cover with remaining cheese cut into slices. Reintroduced into the oven, so the cheese melts slightly and serve plated cooking sauce.
1.3 kilos of beef tenderloin
2 tablespoons oil
1 onion, chopped
4 cloves garlic, crushed
250 grams of ground pork
4 tablespoons breadcrumbs
1 / 2 cup milk
2 eggs, beaten
6 slices of ham
250 grams of cheese
1 / 2 cup beef broth
4 tablespoons tomato paste
Salt and pepper to taste
Open tenderloin so that it is in a thin and extended. Season with salt and pepper and let stand for 30 minutes.
Then heat the oil in a skillet and saute onion and garlic. Allow to cool and mix with beef and pork, bread crumbs soaked in milk and beaten eggs. Season with salt and pepper and stir everything well.
Next, flatten the steak with the roller and spread a first coat of filler on it. On this layer, place the ham and sprinkle over half the shredded cheese.
Cover with remaining filling and wrap the meat, tying it for not filling out. Place the steak in an ovenproof dish and sprinkle over the soup mixed with tomato puree.
Place in the oven, preheated 350 ° F (180 ° C) for 1 hour.
Finally, remove from oven, untie and cover with remaining cheese cut into slices. Reintroduced into the oven, so the cheese melts slightly and serve plated cooking sauce.
Roast beef Recipe
Ingredients:
2 kilos of beef tenderloin on a piece
1 tablespoon black pepper in grain
Sea salt to taste
2 tablespoons lemon juice
Lard to taste
Wash the meat dry with paper towel and tie it to not lose its shape during cooking.
Then grind in the mortar pepper and salt, into coarse powder. Add the lemon juice and stir well to coat the meat with this mixture and then, greased on all sides with a layer of butter.
Finally, place in an ovenproof dish and insert into oven preheated to 400 ° F (205 ° C) for 45 minutes. If you want more meat cooked, leave a few minutes.
Serve with mashed potatoes, salad, to taste
2 kilos of beef tenderloin on a piece
1 tablespoon black pepper in grain
Sea salt to taste
2 tablespoons lemon juice
Lard to taste
Wash the meat dry with paper towel and tie it to not lose its shape during cooking.
Then grind in the mortar pepper and salt, into coarse powder. Add the lemon juice and stir well to coat the meat with this mixture and then, greased on all sides with a layer of butter.
Finally, place in an ovenproof dish and insert into oven preheated to 400 ° F (205 ° C) for 45 minutes. If you want more meat cooked, leave a few minutes.
Serve with mashed potatoes, salad, to taste
Liver in the English Recipe
Ingredients:
1 kilo of sliced liver
5 tablespoons oil
2 onions, thinly sliced
2 teaspoons Worcestershire sauce
1 teaspoon parsley
Flour for dusting necessary
Salt and pepper to taste
Once clean the liver, seasoning with salt and pepper and pass through flour. Set aside.
Then heat oil in a pan and fry the floured liver dorándolo on both sides, but leave it to cook too.
Then, in another pan with a little oil, fry the onion over low heat until translucent.
Finally, put the liver in the pan, without oil. Cover it with cooked onions, sprinkle with Worcestershire sauce and parsley and let cook slowly for a few minutes all together. Serve with lemon.
1 kilo of sliced liver
5 tablespoons oil
2 onions, thinly sliced
2 teaspoons Worcestershire sauce
1 teaspoon parsley
Flour for dusting necessary
Salt and pepper to taste
Once clean the liver, seasoning with salt and pepper and pass through flour. Set aside.
Then heat oil in a pan and fry the floured liver dorándolo on both sides, but leave it to cook too.
Then, in another pan with a little oil, fry the onion over low heat until translucent.
Finally, put the liver in the pan, without oil. Cover it with cooked onions, sprinkle with Worcestershire sauce and parsley and let cook slowly for a few minutes all together. Serve with lemon.
Chops with cream Recipe
Ingredients:
6 pork chops
2 tablespoons vinegar
1 tablespoon oil
10 tablespoons flour
1 cup chicken broth
4 tablespoons lemon juice
3 tablespoons cream
1 egg yolk
1 / 2 cup milk
1 tablespoon chopped parsley
To taste Oil for frying
Salt and pepper to taste
Flatten the chops, sprinkle a few drops of vinegar and season with salt and pepper. Rub them with a little oil and flour.
Then heat oil in a pan and fry the chops until browned. Set aside.
Next, add to the pan 1 tablespoon flour, saute and add to broth and lemon juice. Mix well and simmer for 10 minutes.
Incorporate the cream and egg yolk beaten with milk, stir well and pour sauce over chops.
Serve sprinkled with parsley.
6 pork chops
2 tablespoons vinegar
1 tablespoon oil
10 tablespoons flour
1 cup chicken broth
4 tablespoons lemon juice
3 tablespoons cream
1 egg yolk
1 / 2 cup milk
1 tablespoon chopped parsley
To taste Oil for frying
Salt and pepper to taste
Flatten the chops, sprinkle a few drops of vinegar and season with salt and pepper. Rub them with a little oil and flour.
Then heat oil in a pan and fry the chops until browned. Set aside.
Next, add to the pan 1 tablespoon flour, saute and add to broth and lemon juice. Mix well and simmer for 10 minutes.
Incorporate the cream and egg yolk beaten with milk, stir well and pour sauce over chops.
Serve sprinkled with parsley.
Lemon Pork Recipe
Ingredients:
500 grams of lean pork
1 / 4 cup lemon juice
2 cloves garlic, minced
100 milliliters of oil
1 teaspoon chopped fresh coconut
2 red peppers chopped
1 chili
1 / 2 cup vinegar
2 tablespoons sugar
Pinch of salt
Chopped pork, place in a bowl and sprinkle with lemon juice. Add the chopped garlic and marinate 25 hours.
After this time, put the meat in a pan with seasoning, coconut oil and chopped. Cook for 30 minutes over low heat and the covered container.
Meanwhile, mix in a bowl peppers, chili, vinegar, sugar and a pinch of salt.
Add this sauce to the stew of religion and let cook for 20 minutes. Serve hot.
500 grams of lean pork
1 / 4 cup lemon juice
2 cloves garlic, minced
100 milliliters of oil
1 teaspoon chopped fresh coconut
2 red peppers chopped
1 chili
1 / 2 cup vinegar
2 tablespoons sugar
Pinch of salt
Chopped pork, place in a bowl and sprinkle with lemon juice. Add the chopped garlic and marinate 25 hours.
After this time, put the meat in a pan with seasoning, coconut oil and chopped. Cook for 30 minutes over low heat and the covered container.
Meanwhile, mix in a bowl peppers, chili, vinegar, sugar and a pinch of salt.
Add this sauce to the stew of religion and let cook for 20 minutes. Serve hot.
viernes, 9 de octubre de 2009
French Pastel orange Recipe
Ingredients:
18 grs. sugar
2 tablespoons sugar
Separate the yolks from clear.
Whisk egg yolks with sugar until frothy.
Wash oranges in hot water, grated rind and mix with flour, cornstarch and baking powder, then add to the yolks.
Beat the egg whites until stiff and mix with pasta and melted butter.
Preheat oven to 180 º C, grease the base of the mold, covered with greaseproof paper, spread it with butter and sprinkle the chopped almonds.
Fill the pan with the dough and smooth it.
Bake the cake after 50 minutes and let stand for 10 minutes with the oven off.
Pass the orange juice through a sieve, mix with lemon and sugar and boil the mixture.
Turn and remove as much paper.
Prick the cake with a toothpick and distribute the juice on top.
Also spread over the icing sugar just before serving.
18 grs. sugar
2 tablespoons sugar
Separate the yolks from clear.
Whisk egg yolks with sugar until frothy.
Wash oranges in hot water, grated rind and mix with flour, cornstarch and baking powder, then add to the yolks.
Beat the egg whites until stiff and mix with pasta and melted butter.
Preheat oven to 180 º C, grease the base of the mold, covered with greaseproof paper, spread it with butter and sprinkle the chopped almonds.
Fill the pan with the dough and smooth it.
Bake the cake after 50 minutes and let stand for 10 minutes with the oven off.
Pass the orange juice through a sieve, mix with lemon and sugar and boil the mixture.
Turn and remove as much paper.
Prick the cake with a toothpick and distribute the juice on top.
Also spread over the icing sugar just before serving.
Carrot cake Recipe
Ingredients:
Carrot 35gramos
35gramos sugar
Almond 25gramos
6 - eggs
3 tablespoons white flour
1 - Lemon
Grate the carrots after carefully scraping the inside and eliminate some woody and very pleasant taste.
Beat for 15 minutes the egg yolks with sugar until frothy and then view them, add finely chopped almonds, carrots, flour and grated lemon rind.
Mix all ingredients until a homogeneous mass which, finally, we add the beaten egg whites until stiff but not mixed, but only by lifting the mass upward.
Spread butter lightly on pie plate, pour the dough and bake it in oven to heat for an hour.
Serve the cake covered with cream.
Carrot 35gramos
35gramos sugar
Almond 25gramos
6 - eggs
3 tablespoons white flour
1 - Lemon
Grate the carrots after carefully scraping the inside and eliminate some woody and very pleasant taste.
Beat for 15 minutes the egg yolks with sugar until frothy and then view them, add finely chopped almonds, carrots, flour and grated lemon rind.
Mix all ingredients until a homogeneous mass which, finally, we add the beaten egg whites until stiff but not mixed, but only by lifting the mass upward.
Spread butter lightly on pie plate, pour the dough and bake it in oven to heat for an hour.
Serve the cake covered with cream.
Tuna Crepes Recipe
Ingredients:
1 - egg
5gramos flour
13milímetros milk
Lemon
Butter
sugar to taste
Put the sifted flour into a bowl and add the egg, a couple of tablespoons of butter, a pinch of salt, some lemon zest, and sugar.
Lightly grease a pan with some butter and pour a tablespoon or two of mass, when it begins to thicken turns.
Join some pancakes of about 15-18 cm.
in diameter.
Make a thick bechamel and add crumbled canned tuna (if fresh bake in a bouillon), fill the crepes with bechamel and fold like a pastry, closing the edges with a little beaten egg.
Dipped in flour and egg and fry in abundant oil.
Serve hot.
1 - egg
5gramos flour
13milímetros milk
Lemon
Butter
sugar to taste
Put the sifted flour into a bowl and add the egg, a couple of tablespoons of butter, a pinch of salt, some lemon zest, and sugar.
Lightly grease a pan with some butter and pour a tablespoon or two of mass, when it begins to thicken turns.
Join some pancakes of about 15-18 cm.
in diameter.
Make a thick bechamel and add crumbled canned tuna (if fresh bake in a bouillon), fill the crepes with bechamel and fold like a pastry, closing the edges with a little beaten egg.
Dipped in flour and egg and fry in abundant oil.
Serve hot.
Dried figs glazed biscuit Recipe
Ingredients:
13gramos dried figs
13gramos sugar
3 - eggs
1 / 2 liter of milk mixed CON1 / 2 pint of cream
25gramos of whipped cream.
Skip tailless figs and chopped, grinded by, along with a pint of cream and milk.
Mix the yolks with the sugar and the rods move with a mixture until very fluffy and very light color.
Riding the egg whites until stiff peaks form.
Incorporate well consistent whipped cream, add yolks and sugar mixed with fig paste and mix carefully with rods and gently trying not to get off the mixture.
Place in a pudding mold, cover with plastic film and put a freeze immediately.
Serve with strawberry coulis, or kiwi or raspberry.
13gramos dried figs
13gramos sugar
3 - eggs
1 / 2 liter of milk mixed CON1 / 2 pint of cream
25gramos of whipped cream.
Skip tailless figs and chopped, grinded by, along with a pint of cream and milk.
Mix the yolks with the sugar and the rods move with a mixture until very fluffy and very light color.
Riding the egg whites until stiff peaks form.
Incorporate well consistent whipped cream, add yolks and sugar mixed with fig paste and mix carefully with rods and gently trying not to get off the mixture.
Place in a pudding mold, cover with plastic film and put a freeze immediately.
Serve with strawberry coulis, or kiwi or raspberry.
Vegetable Soufflé Recipe
Ingredients:
1 unit of cauliflower
1 cup green peas
1 piece of carrot
1 unit of grated onion
1 / 2 cup of threshed ear
5 units of eggs separated
1 / 2 maggi bechamel sauce sachets
to taste Salt and pepper
1 / 2 cup milk
5gramos margarine
Melt half the margarine and saute it.
Those who are as hard as you can fry the cooked peas.
Season with salt and pepper.
Take care that they are not very soft, remove from heat.
Preparation of the souffle:
Dissolve the bechamel sauce over the milk.
In a deep plastic bowl toss the vegetables with the previous mixture, add egg yolks, parsley and the remaining melted margarine.
Stir until well blended liquid elements.
Slowly add the beaten egg whites until stiff.
Stir slowly so clearly do not lose the volume, otherwise the soufflé will not grow.
Pour into a greased souffle pan or several smaller ones.
Preheat oven to 350 F.
Bake the soufflé for 30 minutes or until golden and dry inside.
If using cauliflower, mushrooms or other vegetables with plenty of water, baking may take longer because we have to let loose the fluid dries.
1 unit of cauliflower
1 cup green peas
1 piece of carrot
1 unit of grated onion
1 / 2 cup of threshed ear
5 units of eggs separated
1 / 2 maggi bechamel sauce sachets
to taste Salt and pepper
1 / 2 cup milk
5gramos margarine
Melt half the margarine and saute it.
Those who are as hard as you can fry the cooked peas.
Season with salt and pepper.
Take care that they are not very soft, remove from heat.
Preparation of the souffle:
Dissolve the bechamel sauce over the milk.
In a deep plastic bowl toss the vegetables with the previous mixture, add egg yolks, parsley and the remaining melted margarine.
Stir until well blended liquid elements.
Slowly add the beaten egg whites until stiff.
Stir slowly so clearly do not lose the volume, otherwise the soufflé will not grow.
Pour into a greased souffle pan or several smaller ones.
Preheat oven to 350 F.
Bake the soufflé for 30 minutes or until golden and dry inside.
If using cauliflower, mushrooms or other vegetables with plenty of water, baking may take longer because we have to let loose the fluid dries.
Red cabbage salad Recipe
Ingredients:
2 small purple cabbage
1 / 2 bottle of white vinegar
5 cinnamon sticks
2.5 cups sugar
3 slices of pineapple, peeled
1 cup mayonnaise
1 / 2 cup whipping cream
1 tablespoon mustard
Salt and pepper to taste
Parsley to taste
Grate the cabbage, put them to cook on low with the vinegar, sugar, cinnamon and pineapple until it has a bittersweet taste. (About 1 ½ hours).
SAUCE: To make the sauce of parsley blend a cup of mayonnaise, ½ cup cream, 1 tablespoon mustard, ½ teaspoon salt and parsley to taste, until the sauce takes a dark green.
2 small purple cabbage
1 / 2 bottle of white vinegar
5 cinnamon sticks
2.5 cups sugar
3 slices of pineapple, peeled
1 cup mayonnaise
1 / 2 cup whipping cream
1 tablespoon mustard
Salt and pepper to taste
Parsley to taste
Grate the cabbage, put them to cook on low with the vinegar, sugar, cinnamon and pineapple until it has a bittersweet taste. (About 1 ½ hours).
SAUCE: To make the sauce of parsley blend a cup of mayonnaise, ½ cup cream, 1 tablespoon mustard, ½ teaspoon salt and parsley to taste, until the sauce takes a dark green.
jueves, 8 de octubre de 2009
Coconut cake Recipe
Ingredients for cook Coconut cake Recipe
4 cups shredded coconut
2 pounds sugar
1 tablespoon ground cinnamon chips
2 cups sponge cake
1 cup raisins
2.5 cups coconut water
1 cup muscat wine
4 units of eggs, beaten
Procedute for cook Coconut cake Recipe
Prepare a coy sweet coconut water, sugar, coconut and cinnamon.
Stir all ingredients, pour into a mold and is taken to enmantequillado preheated oven at 300 ° for 45 minutes.
4 cups shredded coconut
2 pounds sugar
1 tablespoon ground cinnamon chips
2 cups sponge cake
1 cup raisins
2.5 cups coconut water
1 cup muscat wine
4 units of eggs, beaten
Procedute for cook Coconut cake Recipe
Prepare a coy sweet coconut water, sugar, coconut and cinnamon.
Stir all ingredients, pour into a mold and is taken to enmantequillado preheated oven at 300 ° for 45 minutes.
Dessert tomatoes Recipe
Ingredients for cook Dessert tomatoes Recipe
2 tomatos shell
1 pound sugar
Procedute for cook Dessert tomatoes Recipe
Tomatoes are cooked in boiling water for ten minutes.
Are removed, water is strained and mixed with sugar to make a light syrup.
To this syrup was slowly incorporate the egg whites.
The tomatoes are placed in a tray and cover with the syrup.
2 tomatos shell
1 pound sugar
Procedute for cook Dessert tomatoes Recipe
Tomatoes are cooked in boiling water for ten minutes.
Are removed, water is strained and mixed with sugar to make a light syrup.
To this syrup was slowly incorporate the egg whites.
The tomatoes are placed in a tray and cover with the syrup.
Orange duck Recipe
Orange duck Recipe
Ingredients for cook Orange duck
2.5 kilos of duck
6 oranges
80 grams of butter
1 glass of brandy
3 tablespoons sugar
Salt and pepper to taste
Procedute for cook Orange duck
Transfer the duck by the flames and discard the giblets.
Wash, dry thoroughly inside and out and cut into prey.
With a knife, peel 2 oranges, cut only the outer orange and leaving the white part. Putting Heat a large skillet with butter and cut rind into thin strips and let it brown slowly.
Incorporate duck slices to golden brown on each side and season with salt and pepper.
Add the brandy and let it evaporate over high heat. Add the juice of an orange, reduce heat and simmer for 1 hour and 20 minutes, being careful you do not run the fund. When necessary, you add the juice of the remaining oranges and, occasionally, turn the duck slices.
Once finished cooking, place them in a serving dish and keep warm.
Put sugar in a pan and when it go brown, add the cooking liquid passed through a sieve. Bring to a boil, stirring constantly, until dark.
Pour sauce over duck and garnish with orange peel
Ingredients for cook Orange duck
2.5 kilos of duck
6 oranges
80 grams of butter
1 glass of brandy
3 tablespoons sugar
Salt and pepper to taste
Procedute for cook Orange duck
Transfer the duck by the flames and discard the giblets.
Wash, dry thoroughly inside and out and cut into prey.
With a knife, peel 2 oranges, cut only the outer orange and leaving the white part. Putting Heat a large skillet with butter and cut rind into thin strips and let it brown slowly.
Incorporate duck slices to golden brown on each side and season with salt and pepper.
Add the brandy and let it evaporate over high heat. Add the juice of an orange, reduce heat and simmer for 1 hour and 20 minutes, being careful you do not run the fund. When necessary, you add the juice of the remaining oranges and, occasionally, turn the duck slices.
Once finished cooking, place them in a serving dish and keep warm.
Put sugar in a pan and when it go brown, add the cooking liquid passed through a sieve. Bring to a boil, stirring constantly, until dark.
Pour sauce over duck and garnish with orange peel
martes, 6 de octubre de 2009
Stuffed squid Recipe
Stuffed squid Recipe
Ingredients for cook Stuffed squid
3 pounds medium squid
1 / 2 pound of onion
peeled and chopped 4 cloves
chopped garlic 1 unit
chopped green pepper 1 / 4 cup
tomato paste 1 / 4 cup
cream 1 teaspoon
thyme 2 units
boiled eggs, chopped 2 cups
cooked rice 1 / 4 lb.
butter 1 / 2 cup
1 cup brandy
milk 1 / 2 cup
0 of bread crumbs to taste
Salt and pepper
Procedure for cook Stuffed squid
Squid cleaned and left in boiling water for five minutes.
Prepare a stuffing with the ducks of chopped squid, onion, garlic, paprika, rice, eggs and thyme mixed.
Fry in butter, adding half: half of the tomato paste, a little cream and a little brandy, mix well and all are filled squid. They put in a mold of a size to just stand there, leaning on each other.
Prepare a sauce with butter, tomato paste, milk cream, milk and remaining brandy.
Stir and begins to simmer, pour over the squid, sprinkle with breadcrumbs and place in preheated oven at 300 ° for 15 minutes.
Ingredients for cook Stuffed squid
3 pounds medium squid
1 / 2 pound of onion
peeled and chopped 4 cloves
chopped garlic 1 unit
chopped green pepper 1 / 4 cup
tomato paste 1 / 4 cup
cream 1 teaspoon
thyme 2 units
boiled eggs, chopped 2 cups
cooked rice 1 / 4 lb.
butter 1 / 2 cup
1 cup brandy
milk 1 / 2 cup
0 of bread crumbs to taste
Salt and pepper
Procedure for cook Stuffed squid
Squid cleaned and left in boiling water for five minutes.
Prepare a stuffing with the ducks of chopped squid, onion, garlic, paprika, rice, eggs and thyme mixed.
Fry in butter, adding half: half of the tomato paste, a little cream and a little brandy, mix well and all are filled squid. They put in a mold of a size to just stand there, leaning on each other.
Prepare a sauce with butter, tomato paste, milk cream, milk and remaining brandy.
Stir and begins to simmer, pour over the squid, sprinkle with breadcrumbs and place in preheated oven at 300 ° for 15 minutes.
lunes, 5 de octubre de 2009
Chocolate cake and strawberries Recipe
Chocolate cake and strawberries Recipe
Ingredients for cook Chocolate cake and strawberries
Eggs 6
300 g sugar
1 tsp vanilla essence
0000 250 g flour
50g bitter cocoa
Chocolate Mousse
250 g dark chocolate
Butter 100 g
100 g sugar
Water 200 cc
CLARA 4
Cream 200 ml
Strawberry 500 g
Procedure for cook Chocolate cake and strawberries
Whisk the eggs point to point with the sugar. Add vanilla essence.
In wrapped, add the flour and sifted cocoa.
Place in a square pan 25 x 25 inch greased and floured. Cook for 30 minutes at 180 º C. Allow to cool.
Chocolate Mousse
Melt the chocolate with the butter.
Make a syrup with water and sugar. Cook until it reaches soft ball point (118 º C). Beat the egg whites until stiff and incorporate into the syrup form of thread. Whisk until the mixture cools.
Whip the cream to half a point.
Join the chocolate meringue and add the cream envelopes movements.
Allow to cool.
Armed
Cut the sponge cake into 2 layers. Place half the filling over one layer of dough. Evenly distribute the berries reserving some for garnish. Cover with another layer of sponge cake and distribute the rest of the mousse. Remove to cool for 2 hours.
Garnish with fresh strawberries and chocolate curls.
Ingredients for cook Chocolate cake and strawberries
Eggs 6
300 g sugar
1 tsp vanilla essence
0000 250 g flour
50g bitter cocoa
Chocolate Mousse
250 g dark chocolate
Butter 100 g
100 g sugar
Water 200 cc
CLARA 4
Cream 200 ml
Strawberry 500 g
Procedure for cook Chocolate cake and strawberries
Whisk the eggs point to point with the sugar. Add vanilla essence.
In wrapped, add the flour and sifted cocoa.
Place in a square pan 25 x 25 inch greased and floured. Cook for 30 minutes at 180 º C. Allow to cool.
Chocolate Mousse
Melt the chocolate with the butter.
Make a syrup with water and sugar. Cook until it reaches soft ball point (118 º C). Beat the egg whites until stiff and incorporate into the syrup form of thread. Whisk until the mixture cools.
Whip the cream to half a point.
Join the chocolate meringue and add the cream envelopes movements.
Allow to cool.
Armed
Cut the sponge cake into 2 layers. Place half the filling over one layer of dough. Evenly distribute the berries reserving some for garnish. Cover with another layer of sponge cake and distribute the rest of the mousse. Remove to cool for 2 hours.
Garnish with fresh strawberries and chocolate curls.
viernes, 2 de octubre de 2009
Omelette surprise Recipe
Omelette surprise Recipe
Ingredients for cook Omelette surprise Recipe
3 eggs
Sugar 90 g
Vanilla extract c / n
90 g Flour
15 g butter
Swiss Meringue
CLARA 4
240 g sugar
Ice Cream
Vanilla ice cream 500 g
500 g strawberry ice cream
Syrup
170 g sugar
Water 150 cc
Grand Marnier 30 cc
Procedure for cook Omelette surprise Recipe
Bath beat eggs with sugar until it reaches 40 º C. Remove the blender until it forms the point letter. Add vanilla essence. Sift the flour. Enclosures incorporate movements over the eggs. Finally, add the melted butter and warm. Place dough in a greased and floured pan. Bake at 200 º C for 35 minutes. Unmold and cool.
Cut into three layers when cold.
Swiss Meringue
Mix the clear water bath with sugar to achieve the 40 C-45 ° C (until sugar dissolves). Place in blender and beat until cool.
Syrup
Boil water and sugar for 1 to 2 minutes. Once cool, add the Grand Marnier.
Armed
Arrange a layer of sponge cake in a ring on a baking sheet. Dampen the sponge cake with the syrup, place the vanilla ice cream over strawberry ice cream. Cover with another layer of génoise. Moisten with the syrup. Cover completely with Swiss meringue. Keeping the freezer. When ready to serve grill in oven.
Ingredients for cook Omelette surprise Recipe
3 eggs
Sugar 90 g
Vanilla extract c / n
90 g Flour
15 g butter
Swiss Meringue
CLARA 4
240 g sugar
Ice Cream
Vanilla ice cream 500 g
500 g strawberry ice cream
Syrup
170 g sugar
Water 150 cc
Grand Marnier 30 cc
Procedure for cook Omelette surprise Recipe
Bath beat eggs with sugar until it reaches 40 º C. Remove the blender until it forms the point letter. Add vanilla essence. Sift the flour. Enclosures incorporate movements over the eggs. Finally, add the melted butter and warm. Place dough in a greased and floured pan. Bake at 200 º C for 35 minutes. Unmold and cool.
Cut into three layers when cold.
Swiss Meringue
Mix the clear water bath with sugar to achieve the 40 C-45 ° C (until sugar dissolves). Place in blender and beat until cool.
Syrup
Boil water and sugar for 1 to 2 minutes. Once cool, add the Grand Marnier.
Armed
Arrange a layer of sponge cake in a ring on a baking sheet. Dampen the sponge cake with the syrup, place the vanilla ice cream over strawberry ice cream. Cover with another layer of génoise. Moisten with the syrup. Cover completely with Swiss meringue. Keeping the freezer. When ready to serve grill in oven.
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