Ingredients for cook the Tuna and pepper mousse Recipe
Tuna in oil 300 g
250 g Mayonnaise
1 tsp lemon juice
300 cc Cream
7 g unflavored gelatin
150 ml vegetable broth
Palm Mousse
Palmitos 260 grs.
1 tsp lemon juice
240 g cream cheese
7 g unflavored gelatin
150 cc liquid palm
Filling
2 roasted peppers
Procedure for cook the Tuna and pepper mousse Recipe
Process oil well drained tuna with mayonnaise, lemon juice and cream
For cook the Tuna and pepper mousse Recipe you should add the gelatine previously hydrated with broth and cooked in the microwave, 30 seconds at 100% power.
Palm Mousse
In addition and similarly processed for the mousse mixture of palm, preparing the liquid gelatin in the palmettos.
Armed
Line a mold with film. Pour the Tuna and pepper mousse Recipe on it to accommodate the roasted peppers and finally put the mousse palmettos. Take the cold for 4 hours or until solid.
Assembly
Then for cook the Tuna and pepper mousse Recipe you should helmets unmold and decorate with tomato or cherry tomatoes, lemon slices, red pepper coulis and fresh dill leaves.
Serve with variety and green leaves
martes, 17 de agosto de 2010
domingo, 18 de julio de 2010
Pickled peppers Recipe
Ingredients for cook Pickled peppers
15 Chili
Hot water 1.5 l
Salt 4 tbsp
2 liters vinegar
2 tablespoons peppercorns
Procedure for cook Pickled peppers
Wash and cut both ends of the peppers.
Place the peppers in salted water for 24 hours
Drain the peppers and place in a sterilized jar
After that for cook the recipe pickled peppers you have put a vinegar in a boil, pour it over the peppers, add peppercorns and cover.
Turn the bottle once hot and cold storage.
Retain 12 months rather dry, dark. Once opened keep in refrigerator for 15 days.
15 Chili
Hot water 1.5 l
Salt 4 tbsp
2 liters vinegar
2 tablespoons peppercorns
Procedure for cook Pickled peppers
Wash and cut both ends of the peppers.
Place the peppers in salted water for 24 hours
Drain the peppers and place in a sterilized jar
After that for cook the recipe pickled peppers you have put a vinegar in a boil, pour it over the peppers, add peppercorns and cover.
Turn the bottle once hot and cold storage.
Retain 12 months rather dry, dark. Once opened keep in refrigerator for 15 days.
Etiquetas:
Pickled peppers,
recipe food,
recipe free,
recipe to Pickled peppers
martes, 13 de julio de 2010
Chicken and cabbage rolls Recipe
Ingredients to cook the recipe Chicken and cabbage
100 g dried tomatoes
250 g brussels sprouts
Coarse salt
Chicken Roll
5 chicken breasts
100 g mozzarella cheese
7 g unflavored gelatin
Salt and pepper
Garrison
Radicchio 1
Carrot 2
Toasted almonds and chopped 2 tbsp
Vinaigrette
3 tbsp corn oil
2 tablespoons sherry vinegar
Pink Pepper c / n
Procedure to cook the recipe Chicken and cabbage
Hydrate dried tomatoes in warm water for an hour, drain and chop finely, reserving.
fter that you need for cook the recipe Chicken and cabbage cut sprouts in half, blanch in boiling salted water, drain and set aside.
Chicken Roll
Clean the chicken fat and impurities, so as to maintain cut in one piece across the width of each.
Arrange meat on a slice of mozzarella cheese on the rim halves have sprouts and diced tomatoes, sprinkle unflavored gelatin to bind.The recipe Chicken and cabbage rolls is a little difficult but delicious.
Wrap with plastic wrap and set into a cylinder, closed on both sides with it. Pierce with a toothpick. Poach in water for 45 minutes.
Remove, cool, remove the plastic wrap and cut the desired shape.
Garrison
Cut the radicchio into strips, scratch or cut into julienne carrots, mix in a bowl.
Vinaigrette
Emulsify the oil with pink pepper, vinegar and salt, salad dressing and add the almonds.
100 g dried tomatoes
250 g brussels sprouts
Coarse salt
Chicken Roll
5 chicken breasts
100 g mozzarella cheese
7 g unflavored gelatin
Salt and pepper
Garrison
Radicchio 1
Carrot 2
Toasted almonds and chopped 2 tbsp
Vinaigrette
3 tbsp corn oil
2 tablespoons sherry vinegar
Pink Pepper c / n
Procedure to cook the recipe Chicken and cabbage
Hydrate dried tomatoes in warm water for an hour, drain and chop finely, reserving.
fter that you need for cook the recipe Chicken and cabbage cut sprouts in half, blanch in boiling salted water, drain and set aside.
Chicken Roll
Clean the chicken fat and impurities, so as to maintain cut in one piece across the width of each.
Arrange meat on a slice of mozzarella cheese on the rim halves have sprouts and diced tomatoes, sprinkle unflavored gelatin to bind.The recipe Chicken and cabbage rolls is a little difficult but delicious.
Wrap with plastic wrap and set into a cylinder, closed on both sides with it. Pierce with a toothpick. Poach in water for 45 minutes.
Remove, cool, remove the plastic wrap and cut the desired shape.
Garrison
Cut the radicchio into strips, scratch or cut into julienne carrots, mix in a bowl.
Vinaigrette
Emulsify the oil with pink pepper, vinegar and salt, salad dressing and add the almonds.
Aro beet Recipe
Ingredients
Beets 1 k
1 red onion
2 tbsp olive oil
250g ricotta
Fine 2 tablespoons rolled oats
Cheese Spread 200 g
Grated cheese 50 g
Clear 3
Salt and pepper
Sauce
1 can tuna in oil
250 cc Cream
2 tablespoons mayonnaise
1 tbsp lemon juice
1 tbsp chopped parsley
Salt and pepper
Several
Parsley leaves c / n
Hard-boiled eggs c / n
Procedure
Remove the beetroot leaves leaving 3 cm of the stem, wash, cook with 100 cc of water in container suitable for microwave cooking covered for 18 to 20 minutes maximum.
Drain, cool and peel. Chop onion and saute with oil, process and incorporate the ricotta beets, oats, cheese spread, grated cheese, egg whites, salt and pepper.
Pour into a mold of 1.5 liter capacity with cooking spray, cover with foil and baked in a water bath 45 minutes.
Remove warm and serve.
Sauce
Blend the tuna with oil, mayonnaise, lemon juice. Finally, the cream, chopped parsley, salt and pepper.
Assembly
Serve beets warm ring with the sauce and garnish with egg slices and fresh parsley.
Beets 1 k
1 red onion
2 tbsp olive oil
250g ricotta
Fine 2 tablespoons rolled oats
Cheese Spread 200 g
Grated cheese 50 g
Clear 3
Salt and pepper
Sauce
1 can tuna in oil
250 cc Cream
2 tablespoons mayonnaise
1 tbsp lemon juice
1 tbsp chopped parsley
Salt and pepper
Several
Parsley leaves c / n
Hard-boiled eggs c / n
Procedure
Remove the beetroot leaves leaving 3 cm of the stem, wash, cook with 100 cc of water in container suitable for microwave cooking covered for 18 to 20 minutes maximum.
Drain, cool and peel. Chop onion and saute with oil, process and incorporate the ricotta beets, oats, cheese spread, grated cheese, egg whites, salt and pepper.
Pour into a mold of 1.5 liter capacity with cooking spray, cover with foil and baked in a water bath 45 minutes.
Remove warm and serve.
Sauce
Blend the tuna with oil, mayonnaise, lemon juice. Finally, the cream, chopped parsley, salt and pepper.
Assembly
Serve beets warm ring with the sauce and garnish with egg slices and fresh parsley.
Etiquetas:
Aro beet recipe,
recipe food,
recipe free,
recipe with beet
Meatballs in sauce with rice pilaf Recipe
Meatballs Ingredients
Ground beef 1 k
1 clove garlic
1 tbsp chopped parsley
3 tbsp breadcrumbs
Eggs 2
Salt and pepper
Oil c / n
Sauce
Onions 1
1 red pepper
1 clove garlic
Carrot 1
2 tbsp olive oil
1 tbsp butter
Bay leaves
1 can tomato puree
2 tablespoons white wine
1 pinch sugar
Salt and pepper
Oregano
1 teaspoon paprika
Rice pilaf
Hot water 500 cc
1 tbsp butter
1 vegetable stock cube
1 sprig thyme
Rice 250 g double Medrano
Salt and pepper
Meatballs Procedure
Mix meat with garlic, parsley, bread crumbs, eggs, salt and pepper. Putting the meatballs.
Pass bread crumbs and fry. Remove and set aside.
Sauce
In a large bowl and microwave safe place the chopped onion, red pepper, garlic and grated carrot, chopped very fine, pour a trickle of oil and butter. Cover and cook 8 minutes at 100% power, stirring after half the time.
Add the bay leaf, tomato paste, wine, sugar and seasonings, cook covered for 6-8 minutes at 100% power. Add the meatballs and cook for 2 to 80% power.
Rice pilaf
Heat the water 2 minutes at 100% power. Add butter, bouillon cube, the branch of thyme and rice wash. Cover and cook 8 minutes at 100% power. Leave for 5-6 minutes, add salt and pepper and serve with meatballs.
Ground beef 1 k
1 clove garlic
1 tbsp chopped parsley
3 tbsp breadcrumbs
Eggs 2
Salt and pepper
Oil c / n
Sauce
Onions 1
1 red pepper
1 clove garlic
Carrot 1
2 tbsp olive oil
1 tbsp butter
Bay leaves
1 can tomato puree
2 tablespoons white wine
1 pinch sugar
Salt and pepper
Oregano
1 teaspoon paprika
Rice pilaf
Hot water 500 cc
1 tbsp butter
1 vegetable stock cube
1 sprig thyme
Rice 250 g double Medrano
Salt and pepper
Meatballs Procedure
Mix meat with garlic, parsley, bread crumbs, eggs, salt and pepper. Putting the meatballs.
Pass bread crumbs and fry. Remove and set aside.
Sauce
In a large bowl and microwave safe place the chopped onion, red pepper, garlic and grated carrot, chopped very fine, pour a trickle of oil and butter. Cover and cook 8 minutes at 100% power, stirring after half the time.
Add the bay leaf, tomato paste, wine, sugar and seasonings, cook covered for 6-8 minutes at 100% power. Add the meatballs and cook for 2 to 80% power.
Rice pilaf
Heat the water 2 minutes at 100% power. Add butter, bouillon cube, the branch of thyme and rice wash. Cover and cook 8 minutes at 100% power. Leave for 5-6 minutes, add salt and pepper and serve with meatballs.
Chicken Meatballs Recipe
Ingredients Chicken Meatballs
2 chicken breasts
Parsley c / n
Basil c / n
1 clove garlic
3 tbsp grated cheese
1 egg
3 tbsp instant oatmeal
Salt and pepper
Ketchup
Oil c / n
1 clove garlic
Tomato puree 500 cc
Laurel 1 sheet
Romero c / n
500 cc defatted broth
Salt and pepper
200 g frozen peas
Pumpkin 1
Procedure Chicken Meatballs
Process the chicken breasts.
Place the processed chicken to a bowl, add parsley, basil, garlic, minced.
Integrating the grated cheese, egg, oats, salt and pepper and mix.
Make small rolls and cook in the sauce.
Ketchup
Place oil in a pan and fry the garlic very small.
Add the tomato puree and season with bay leaves, rosemary, broth, salt and pepper.
Incorporate the meatballs and cook for few minutes.
Finally add the frozen peas.
Assembly
Serve in hollowed out gourd cooked in the oven
2 chicken breasts
Parsley c / n
Basil c / n
1 clove garlic
3 tbsp grated cheese
1 egg
3 tbsp instant oatmeal
Salt and pepper
Ketchup
Oil c / n
1 clove garlic
Tomato puree 500 cc
Laurel 1 sheet
Romero c / n
500 cc defatted broth
Salt and pepper
200 g frozen peas
Pumpkin 1
Procedure Chicken Meatballs
Process the chicken breasts.
Place the processed chicken to a bowl, add parsley, basil, garlic, minced.
Integrating the grated cheese, egg, oats, salt and pepper and mix.
Make small rolls and cook in the sauce.
Ketchup
Place oil in a pan and fry the garlic very small.
Add the tomato puree and season with bay leaves, rosemary, broth, salt and pepper.
Incorporate the meatballs and cook for few minutes.
Finally add the frozen peas.
Assembly
Serve in hollowed out gourd cooked in the oven
Etiquetas:
checken recipe,
Chicken Meatballs recipe,
recipe food,
recipe free
Ham Agnolotti Recipe
Ingredients Masa
Wheat flour 0000 500 g
5 Eggs
1 pinch salt
1 tbsp Herbs
Filling
Cooked Ham 200 g
200g ricotta
100 g Diced cheese buttery
Eggs 2
Salt and pepper c / n
Nutmeg c / n
50 g grated cheese
Brush an egg
Sauce
Zucchini, sliced 4
2 tbsp butter
3 tbsp olive oil
Chopped green onions 4 pen
Salt and pepper c / n
Grated cheese 50 g
250 cc Cream
Water for cooking the pasta 2 tbsp
Basil c / n
Mass Procedure
Place in the bowl of a food processor, flour, eggs, salt, herbs and process until a homogeneous mass. Rest in refrigerator 30 minutes.
Filling
Place in the bowl of a food processor and ricotta. Process until a paste.
Mix in a bowl, ham and ricotta processed. Incorporate, salt, pepper, nutmeg and grated cheese. Mix until integrated. Book.
Armed
Roll out the dough with a rolling pin or pasta machine using.
Place a spoonful of filling strip a distance of 3-4 cm for each pile.
Brush dough with egg without touching the filling.
Cover with another dough and flatten with your fingers without leaving air.
Cut the ravioli special ravioli wheel.
Place a pan with water and salt. Once he made ravioli add boiling point and wait until cooked.
Sauce
Place zucchini cut into small cubes in a skillet with butter and oil. Halfway through cooking add the chopped green onions in ink.
Cook 10 'and set aside.
Place egg, grated cheese with the cream and spoonfuls of cooking water for pasta. Pepper.
When pasta is ready, add the cream cheese to the zucchini, still hot. Mix until integrated.
Drain the ravioli and pour over the sauce and serve hot in a dish for the table and decorate with basil leaves.
Wheat flour 0000 500 g
5 Eggs
1 pinch salt
1 tbsp Herbs
Filling
Cooked Ham 200 g
200g ricotta
100 g Diced cheese buttery
Eggs 2
Salt and pepper c / n
Nutmeg c / n
50 g grated cheese
Brush an egg
Sauce
Zucchini, sliced 4
2 tbsp butter
3 tbsp olive oil
Chopped green onions 4 pen
Salt and pepper c / n
Grated cheese 50 g
250 cc Cream
Water for cooking the pasta 2 tbsp
Basil c / n
Mass Procedure
Place in the bowl of a food processor, flour, eggs, salt, herbs and process until a homogeneous mass. Rest in refrigerator 30 minutes.
Filling
Place in the bowl of a food processor and ricotta. Process until a paste.
Mix in a bowl, ham and ricotta processed. Incorporate, salt, pepper, nutmeg and grated cheese. Mix until integrated. Book.
Armed
Roll out the dough with a rolling pin or pasta machine using.
Place a spoonful of filling strip a distance of 3-4 cm for each pile.
Brush dough with egg without touching the filling.
Cover with another dough and flatten with your fingers without leaving air.
Cut the ravioli special ravioli wheel.
Place a pan with water and salt. Once he made ravioli add boiling point and wait until cooked.
Sauce
Place zucchini cut into small cubes in a skillet with butter and oil. Halfway through cooking add the chopped green onions in ink.
Cook 10 'and set aside.
Place egg, grated cheese with the cream and spoonfuls of cooking water for pasta. Pepper.
When pasta is ready, add the cream cheese to the zucchini, still hot. Mix until integrated.
Drain the ravioli and pour over the sauce and serve hot in a dish for the table and decorate with basil leaves.
Etiquetas:
Ham Agnolotti recipe,
italina recipe recipe food,
recipe free
Pollack with almonds and rice croquettes Recipe
Ingredients
Haddock fillets 8
1 tbsp lemon juice
1 green onion
2 leeks
Tomatoes 3
Carrot 1
Portobello Mushrooms 150 g
Mushrooms 150 g
2 tbsp olive oil
Cover
50 g butter
50 g almonds
Milk 5 slices bread
Parsley 1 tbsp
Rice Croquettes
Rice 2 cups
1 egg
Salt and pepper
Provence 1 tbsp
1 tbsp grated cheese
4 tbsp flour
Milk c / n
Procedure
Marinate fillets in salt, pepper and lemon juice.
Chop onions, tomatoes, leeks, mushrooms. Grate the carrot.
Place vegetables in a single source of ceramic (suitable for oven), add salt and pepper and drizzle in olive oil.
Remove fish from marinade and place over vegetables and reserve.
Cover
Join the butter with the chopped almonds, bread, milk (processed) and chopped parsley. Season and cover the fish fillets and place in the preheated oven 15-18 minutes.
Garrison
Mix cold cooked rice with egg, salt and pepper, Provencal and incorporate the cheese. Add the flour and enough milk you need to form a thick paste. Let stand 30 minutes before assembling them.
Fry patties on both sides in corn oil.
Serve each individual source of fish on a large platter and garnish with several pellets.
Haddock fillets 8
1 tbsp lemon juice
1 green onion
2 leeks
Tomatoes 3
Carrot 1
Portobello Mushrooms 150 g
Mushrooms 150 g
2 tbsp olive oil
Cover
50 g butter
50 g almonds
Milk 5 slices bread
Parsley 1 tbsp
Rice Croquettes
Rice 2 cups
1 egg
Salt and pepper
Provence 1 tbsp
1 tbsp grated cheese
4 tbsp flour
Milk c / n
Procedure
Marinate fillets in salt, pepper and lemon juice.
Chop onions, tomatoes, leeks, mushrooms. Grate the carrot.
Place vegetables in a single source of ceramic (suitable for oven), add salt and pepper and drizzle in olive oil.
Remove fish from marinade and place over vegetables and reserve.
Cover
Join the butter with the chopped almonds, bread, milk (processed) and chopped parsley. Season and cover the fish fillets and place in the preheated oven 15-18 minutes.
Garrison
Mix cold cooked rice with egg, salt and pepper, Provencal and incorporate the cheese. Add the flour and enough milk you need to form a thick paste. Let stand 30 minutes before assembling them.
Fry patties on both sides in corn oil.
Serve each individual source of fish on a large platter and garnish with several pellets.
domingo, 13 de junio de 2010
Bread pudding with applesBread pudding Recipe
Ingredients
Caramel custard cups
Milk 1 l
300 g breadcrumbs
6 eggs
300 g sugar
1 tbsp grated naramnja
1 tsp vanilla essence
3 green apples
Several
Whipped cream
Dulce de leche
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Have a bowl of milk in 3-liter capacity. Enter 100% power and heat 5 minutes. Add the bread and crumble with a fork (do not blend, to prevent the pudding be lumpy).
Stir the eggs lightly beaten with sugar, zest and essence. Mix well. Add apples, peeled and cut into cubes or plates, re-mix and pour into caramelized mold. Cover with film wrap.
Enter 100% power and cook for 15-18 minutes or until firm. Let stand 5 minutes and invert.
Serve cold, alone or with whipped cream or caramel.
Caramel custard cups
Milk 1 l
300 g breadcrumbs
6 eggs
300 g sugar
1 tbsp grated naramnja
1 tsp vanilla essence
3 green apples
Several
Whipped cream
Dulce de leche
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Have a bowl of milk in 3-liter capacity. Enter 100% power and heat 5 minutes. Add the bread and crumble with a fork (do not blend, to prevent the pudding be lumpy).
Stir the eggs lightly beaten with sugar, zest and essence. Mix well. Add apples, peeled and cut into cubes or plates, re-mix and pour into caramelized mold. Cover with film wrap.
Enter 100% power and cook for 15-18 minutes or until firm. Let stand 5 minutes and invert.
Serve cold, alone or with whipped cream or caramel.
Bread pudding with apples Recipe
Ingredients
Caramel custard cups
Milk 1 l
300 g breadcrumbs
6 eggs
300 g sugar
1 tbsp grated naramnja
1 tsp vanilla essence
3 green apples
Several
Whipped cream
Dulce de leche
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Have a bowl of milk in 3-liter capacity. Enter 100% power and heat 5 minutes. Add the bread and crumble with a fork (do not blend, to prevent the pudding be lumpy).
Stir the eggs lightly beaten with sugar, zest and essence. Mix well. Add apples, peeled and cut into cubes or plates, re-mix and pour into caramelized mold. Cover with film wrap.
Enter 100% power and cook for 15-18 minutes or until firm. Let stand 5 minutes and invert.
Serve cold, alone or with whipped cream or caramel.
Caramel custard cups
Milk 1 l
300 g breadcrumbs
6 eggs
300 g sugar
1 tbsp grated naramnja
1 tsp vanilla essence
3 green apples
Several
Whipped cream
Dulce de leche
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Have a bowl of milk in 3-liter capacity. Enter 100% power and heat 5 minutes. Add the bread and crumble with a fork (do not blend, to prevent the pudding be lumpy).
Stir the eggs lightly beaten with sugar, zest and essence. Mix well. Add apples, peeled and cut into cubes or plates, re-mix and pour into caramelized mold. Cover with film wrap.
Enter 100% power and cook for 15-18 minutes or until firm. Let stand 5 minutes and invert.
Serve cold, alone or with whipped cream or caramel.
Spanish Omelette Recipe
Ingredients
Onion 1
Red pepper 1 / 2
1 clove garlic
500 g potatoes
2 tbsp oil
Chorizo, chopped 1 / 2
4 eggs
3 tbsp grated cheese
1 tbsp chopped parsley
Salt and pepper
Breadcrumbs
1 teaspoon paprika
Procedure
Chop the onion, pepper and garlic. Cut potatoes into thin slices and wash. Place in a bowl, drizzle with oil and toss. Cover with film wrap.
Enter 100% power and cook 16 minutes, or until potatoes are tender, half-time, add the chopped chorizo and stir.
Stir the potato mixture just beaten eggs with cheese, parsley, salt and pepper.
Pour the preparation in a pan of 24 cm in diameter, oil and sprinkle with breadcrumbs. Sprinkle with paprika.
Enter 100% power & Grill and cook on high grid 6-8 minutes.
Alternatively, dial 100% power and cook on the turntable for 6-8 minutes.
Onion 1
Red pepper 1 / 2
1 clove garlic
500 g potatoes
2 tbsp oil
Chorizo, chopped 1 / 2
4 eggs
3 tbsp grated cheese
1 tbsp chopped parsley
Salt and pepper
Breadcrumbs
1 teaspoon paprika
Procedure
Chop the onion, pepper and garlic. Cut potatoes into thin slices and wash. Place in a bowl, drizzle with oil and toss. Cover with film wrap.
Enter 100% power and cook 16 minutes, or until potatoes are tender, half-time, add the chopped chorizo and stir.
Stir the potato mixture just beaten eggs with cheese, parsley, salt and pepper.
Pour the preparation in a pan of 24 cm in diameter, oil and sprinkle with breadcrumbs. Sprinkle with paprika.
Enter 100% power & Grill and cook on high grid 6-8 minutes.
Alternatively, dial 100% power and cook on the turntable for 6-8 minutes.
Floating Island Recipe
Ingredients
Caramel custard cups
Clear 7
250 g sugar
1 teaspoon cornstarch
Baking powder 1 tsp
1 tbsp lemon zest
1 tbsp butter
Sauce
Milk 200 cc
Yolks 7
75 g sugar
Oporto 50 cc
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Beat the egg whites to soft snow. Stir in a little 220 g of sugar, while still beating the machine until a meringue.
Add the remaining sugar mixed with starch, baking powder and zest. Beat another minute.
Grease pan and pour caramel preparation. Tap gently on a towel to remove air bubbles.
Enter 20% power and cook for 14-18 minutes. Let stand 2 minutes and remove from pans immediately.
Sauce
Place milk in a jar of 500 cc capacity. Enter 100% power and heat 2 minutes.
White Beat egg yolks with sugar. Add milk slowly, while stirring. Enter 100% power and cook 2 minutes, stirring half-time. Enter 40% power and cook 2 minutes, stirring half-time to slightly thickened without boiling (if this happens, blend to improve the granular appearance to present the sauce).
Perfume with port, mix and serve around the island or in salsa aside.
To retrieve the candy attached to the base of the pan, add 2 tablespoons of water, type 100% power and heat for 2 to 3 minutes. Stir and pour over the island.
Caramel custard cups
Clear 7
250 g sugar
1 teaspoon cornstarch
Baking powder 1 tsp
1 tbsp lemon zest
1 tbsp butter
Sauce
Milk 200 cc
Yolks 7
75 g sugar
Oporto 50 cc
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Beat the egg whites to soft snow. Stir in a little 220 g of sugar, while still beating the machine until a meringue.
Add the remaining sugar mixed with starch, baking powder and zest. Beat another minute.
Grease pan and pour caramel preparation. Tap gently on a towel to remove air bubbles.
Enter 20% power and cook for 14-18 minutes. Let stand 2 minutes and remove from pans immediately.
Sauce
Place milk in a jar of 500 cc capacity. Enter 100% power and heat 2 minutes.
White Beat egg yolks with sugar. Add milk slowly, while stirring. Enter 100% power and cook 2 minutes, stirring half-time. Enter 40% power and cook 2 minutes, stirring half-time to slightly thickened without boiling (if this happens, blend to improve the granular appearance to present the sauce).
Perfume with port, mix and serve around the island or in salsa aside.
To retrieve the candy attached to the base of the pan, add 2 tablespoons of water, type 100% power and heat for 2 to 3 minutes. Stir and pour over the island.
American Steak Recipe
Ingredients
Onion 1
1 green pepper
Red pepper 1 / 2
Yellow pepper (optional) 1 / 2
2 medium potatoes
1 clove garlic
Laurel 1 sheet
3 tbsp oil
Fine of rump steak 750g
Salt and pepper
200 ml tomato puree
Cornstarch 1 / 2 tbsp
100 ml vegetable broth
Paprika
Procedure
Slice the onion and peppers into thin strips. Cut potatoes into thin slices. Having everything in a large bowl.
Add the garlic and bay leaves. Mix, spray with oil and cover. Key in 100% power and cook 8 minutes, stirring half-time.
Remove half the vegetables, the rest to accommodate the steaks seasoned with vegetables and cover removed. Cover.
Key in 100% power and cook 5 minutes. Remove carefully. Pour the tomato puree and starch dissolved in the broth. Season with salt, pepper and paprika, mix lightly and cover.
Key in 100% power and cook for 8-10 minutes. Let stand 5 minutes before serving.
Onion 1
1 green pepper
Red pepper 1 / 2
Yellow pepper (optional) 1 / 2
2 medium potatoes
1 clove garlic
Laurel 1 sheet
3 tbsp oil
Fine of rump steak 750g
Salt and pepper
200 ml tomato puree
Cornstarch 1 / 2 tbsp
100 ml vegetable broth
Paprika
Procedure
Slice the onion and peppers into thin strips. Cut potatoes into thin slices. Having everything in a large bowl.
Add the garlic and bay leaves. Mix, spray with oil and cover. Key in 100% power and cook 8 minutes, stirring half-time.
Remove half the vegetables, the rest to accommodate the steaks seasoned with vegetables and cover removed. Cover.
Key in 100% power and cook 5 minutes. Remove carefully. Pour the tomato puree and starch dissolved in the broth. Season with salt, pepper and paprika, mix lightly and cover.
Key in 100% power and cook for 8-10 minutes. Let stand 5 minutes before serving.
Marinated Tomatoes with lentils Recipe
Marinade Ingredients
Lentils
Vegetable stock 500 cc
Onion 1
Carrot 1
Leeks 1
Red pepper 1 / 2
1 clove garlic
3 tbsp olive oil
50 cc white vinegar
50 cc white wine
Salt and pepper
Laurel 1 sheet
Paprika
Oregano
Red pepper
Several
6 tomatoes evenly
Smoked Tenderloin
Green leaves to serve
Marinade Procedure
Cook the lentils in the broth until tender. Strain and reserve.
To make the marinade, finely chop all the vegetables. Putting them in a microwave-safe large bowl with oil. Cover and cook 5 minutes maximum. Add the vinegar, wine and seasonings. Cover again and cook 7 minutes maximum.
Incorporate hot marinated lentils, then cool. Cover and allow to park in the refrigerator until the next day.
Assembly
Wash the tomatoes, cut a lid and fluff with a small spoon.
Wages inside and let them drain upside down on absorbent paper for 2 hours.
Fill the tomatoes with marinated lentils. Serve with slices of smoked beef tenderloin and green leaves.
Lentils
Vegetable stock 500 cc
Onion 1
Carrot 1
Leeks 1
Red pepper 1 / 2
1 clove garlic
3 tbsp olive oil
50 cc white vinegar
50 cc white wine
Salt and pepper
Laurel 1 sheet
Paprika
Oregano
Red pepper
Several
6 tomatoes evenly
Smoked Tenderloin
Green leaves to serve
Marinade Procedure
Cook the lentils in the broth until tender. Strain and reserve.
To make the marinade, finely chop all the vegetables. Putting them in a microwave-safe large bowl with oil. Cover and cook 5 minutes maximum. Add the vinegar, wine and seasonings. Cover again and cook 7 minutes maximum.
Incorporate hot marinated lentils, then cool. Cover and allow to park in the refrigerator until the next day.
Assembly
Wash the tomatoes, cut a lid and fluff with a small spoon.
Wages inside and let them drain upside down on absorbent paper for 2 hours.
Fill the tomatoes with marinated lentils. Serve with slices of smoked beef tenderloin and green leaves.
Chocolate mousse cake Recipe
Ingredients
Chocolate cup 200 g
150 g butter
Clear 6
1 pinch salt
120 g sugar
6 egg yolks
60 g baking flour
300 cc Cream
7 g unflavored gelatin
Several
Chocolate curls
250 g strawberries
2 tbsp strawberry jam
Procedure
Chop chocolate and place them in a bowl with butter. Enter 40% power and heat for 4 to 5 minutes, stirring occasionally with wooden spoon. Let cool.
Beat the egg whites with the salt. Add as rain half the sugar and continue beating until a meringue.
Beat egg yolks with remaining sugar until stiff, white and very consistent. Integrate the warm chocolate. A gently with the meringue.
Divide the mousse into two parts and book one of them. Enter the other of the sifted flour. Pour into a plastic mold of 24 cm in diameter at its base lined with cooking paper. Enter 60% power and cook for 6-8 minutes. Cool in pan.
Whip cream to firm point. Hydrate the gelatin in 50 cc of water, type 100% power and heat 40 seconds. Add both to the mousse reserved.
Carpets with a band of acetate the inner contour of the mold. Pour the mousse on the cooked raw. Take the refrigerator 3 hours or freeze.
Unmold the cake and decorate with chocolate curls and strawberries.
Place the marmalade in a bowl. Enter 100% power and heat 30 seconds. Brush strawberries.
Chocolate cup 200 g
150 g butter
Clear 6
1 pinch salt
120 g sugar
6 egg yolks
60 g baking flour
300 cc Cream
7 g unflavored gelatin
Several
Chocolate curls
250 g strawberries
2 tbsp strawberry jam
Procedure
Chop chocolate and place them in a bowl with butter. Enter 40% power and heat for 4 to 5 minutes, stirring occasionally with wooden spoon. Let cool.
Beat the egg whites with the salt. Add as rain half the sugar and continue beating until a meringue.
Beat egg yolks with remaining sugar until stiff, white and very consistent. Integrate the warm chocolate. A gently with the meringue.
Divide the mousse into two parts and book one of them. Enter the other of the sifted flour. Pour into a plastic mold of 24 cm in diameter at its base lined with cooking paper. Enter 60% power and cook for 6-8 minutes. Cool in pan.
Whip cream to firm point. Hydrate the gelatin in 50 cc of water, type 100% power and heat 40 seconds. Add both to the mousse reserved.
Carpets with a band of acetate the inner contour of the mold. Pour the mousse on the cooked raw. Take the refrigerator 3 hours or freeze.
Unmold the cake and decorate with chocolate curls and strawberries.
Place the marmalade in a bowl. Enter 100% power and heat 30 seconds. Brush strawberries.
Legs wrapped in ham Recipe
Frog Legs Ingredients
Frog legs a k
150 g prosciutto
Olive Oil 100 cc
Garlic 15 g
50 g Parsley
200 ml white wine
2 tbsp butter
Several
Lettuce greens 300 g
50 cc Vinaigrette
200 g potato pie
Frog legs Procedure
Wash the frog legs, leaving only the femur bone clean up, once completed, wrap in prosciutto with olive oil to seal a slow fire. Add the garlic and parsley, cooking up the background with white wine and let it reduce a few minutes, finally mounted with butter sauce.
Assembly
Clean green leaves and placed in the center of the dish, sprinkling with the vinaigrette, place the frogs and pay over the potatoes (they are conducted peeling potatoes, cutting it into very thin julienne form that is given a frying bath 160 º C).
Frog legs a k
150 g prosciutto
Olive Oil 100 cc
Garlic 15 g
50 g Parsley
200 ml white wine
2 tbsp butter
Several
Lettuce greens 300 g
50 cc Vinaigrette
200 g potato pie
Frog legs Procedure
Wash the frog legs, leaving only the femur bone clean up, once completed, wrap in prosciutto with olive oil to seal a slow fire. Add the garlic and parsley, cooking up the background with white wine and let it reduce a few minutes, finally mounted with butter sauce.
Assembly
Clean green leaves and placed in the center of the dish, sprinkling with the vinaigrette, place the frogs and pay over the potatoes (they are conducted peeling potatoes, cutting it into very thin julienne form that is given a frying bath 160 º C).
Carrots and broccoli flan Recipe
Vegetable Ingredients for cook the recipe Carrots and broccoli flan
500 g Carrots
250 g broccoli
White Sauce
25 g butter
Wheat flour 25 g 0000
Milk 250 cc
Flan
6 eggs
1 tbsp cornstarch
Salt and nutmeg c / n
Vegetables Procedure for cook the recipe Carrots and broccoli flan
Cook carrots in salted water until tender, make a puree.
Clean broccoli, cut flowers and steamed or boiled until tender.
White Sauce
Melt butter, add flour and cook 1 minute, add the cold milk and stir with whisk until mixture boils 1 minute. Book.
Armed
Mix the mashed carrots with white sauce, eggs and starch. Season.
Place the mixture into a buttered mold previously. Arrange broccoli sprigs into the flan.
Bake at medium heat for 30 minutes. Serve hot.The recipe Carrots and broccoli flan is delicious and easy to cook.
500 g Carrots
250 g broccoli
White Sauce
25 g butter
Wheat flour 25 g 0000
Milk 250 cc
Flan
6 eggs
1 tbsp cornstarch
Salt and nutmeg c / n
Vegetables Procedure for cook the recipe Carrots and broccoli flan
Cook carrots in salted water until tender, make a puree.
Clean broccoli, cut flowers and steamed or boiled until tender.
White Sauce
Melt butter, add flour and cook 1 minute, add the cold milk and stir with whisk until mixture boils 1 minute. Book.
Armed
Mix the mashed carrots with white sauce, eggs and starch. Season.
Place the mixture into a buttered mold previously. Arrange broccoli sprigs into the flan.
Bake at medium heat for 30 minutes. Serve hot.The recipe Carrots and broccoli flan is delicious and easy to cook.
sábado, 12 de junio de 2010
Amaretti Recipe
Ingredients 500 g Almonds
Sugar 1 k
Clark 8
Almond extract c / n
Procedure
Soak the almonds in boiling water for a few minutes, drain and remove the skin.
Spread over a clean plate and dried in the oven, stirring every few minutes taking care not to burn.
Grind in a food processor.
In a bowl mix the ground almonds and sugar. Add the egg and the essence of little to integrate everything and make a paste of medium consistency.
Place the preparation in a small nozzle sleeve. On plates lined with parchment paper to form sticks, buttons and rings.
Cook in moderate oven until well dried, resulting amaretti crisp.
Sugar 1 k
Clark 8
Almond extract c / n
Procedure
Soak the almonds in boiling water for a few minutes, drain and remove the skin.
Spread over a clean plate and dried in the oven, stirring every few minutes taking care not to burn.
Grind in a food processor.
In a bowl mix the ground almonds and sugar. Add the egg and the essence of little to integrate everything and make a paste of medium consistency.
Place the preparation in a small nozzle sleeve. On plates lined with parchment paper to form sticks, buttons and rings.
Cook in moderate oven until well dried, resulting amaretti crisp.
Etiquetas:
Amaretti,
chocolate recipe food,
free recipes,
recipe to Amaretti
Delicious cookies Recipe
Ingredients 200 g soft butter
100g caster sugar
Clara or yolk 1
1 tsp vanilla essence
0000 300 g flour
Additional powdered sugar for dusting
Procedure
Beat soft butter with powdered sugar until very creamy. Mainstream white or yolk, perfumed with the essence and mix well. Add flour and unite, without kneading too much, to form a smooth roll. Wrap sticky paper and refrigerate 30 minutes. Divide dough into two parts. Pull one of them with a rolling pin on lightly floured counter, reaching 5 mm in thickness. Cut cookies with a curt you prefer. Lift them carefully with a spatula and arrange them on a plate smeared with butter and dusted with flour. Join cuts without overworking; back stretch and cut. Repeat with remaining dough.
Bake at 180 º C for 15 minutes or until lightly browned base and pale surface. Remove from oven and cool on the plate, so that they are crunchy and do not break. Store in airtight containers. Serve dusted with extra icing sugar.
Other variants
Dipped cookies
Decorate cookies with bath and cold cooked pastry melted white or black, completely covering them or drawing lines in both colors.
Cookies with sweet
After cooling mass, take portions and roll them on the floured counter to form cylinders. Cutting wheels 2 inches thick. Arrange them on a plate smeared with butter, spread out. Cut 200g diced quince 1 cm side, sink one in the center of each wheel. Bake at 180 º C from 12 to 15 minutes. Remove and let cool before taking off from the plate.
Alfajorcitos
Cut the dough into disks. Bake and cool. Joining of two con dulce de leche or jams of different flavors.
Ojitos
Cut half of dough into rings with a special cutting donuts, and the rest on discs the same size. Bake and cool. On each disc put a teaspoon of jelly or jam of your choice. Sprinkle with powdered sugar rings and support on the jelly or jam, to be seen by the central hole
100g caster sugar
Clara or yolk 1
1 tsp vanilla essence
0000 300 g flour
Additional powdered sugar for dusting
Procedure
Beat soft butter with powdered sugar until very creamy. Mainstream white or yolk, perfumed with the essence and mix well. Add flour and unite, without kneading too much, to form a smooth roll. Wrap sticky paper and refrigerate 30 minutes. Divide dough into two parts. Pull one of them with a rolling pin on lightly floured counter, reaching 5 mm in thickness. Cut cookies with a curt you prefer. Lift them carefully with a spatula and arrange them on a plate smeared with butter and dusted with flour. Join cuts without overworking; back stretch and cut. Repeat with remaining dough.
Bake at 180 º C for 15 minutes or until lightly browned base and pale surface. Remove from oven and cool on the plate, so that they are crunchy and do not break. Store in airtight containers. Serve dusted with extra icing sugar.
Other variants
Dipped cookies
Decorate cookies with bath and cold cooked pastry melted white or black, completely covering them or drawing lines in both colors.
Cookies with sweet
After cooling mass, take portions and roll them on the floured counter to form cylinders. Cutting wheels 2 inches thick. Arrange them on a plate smeared with butter, spread out. Cut 200g diced quince 1 cm side, sink one in the center of each wheel. Bake at 180 º C from 12 to 15 minutes. Remove and let cool before taking off from the plate.
Alfajorcitos
Cut the dough into disks. Bake and cool. Joining of two con dulce de leche or jams of different flavors.
Ojitos
Cut half of dough into rings with a special cutting donuts, and the rest on discs the same size. Bake and cool. On each disc put a teaspoon of jelly or jam of your choice. Sprinkle with powdered sugar rings and support on the jelly or jam, to be seen by the central hole
Lollipop cookies Recipe
Ingredients
200 g butter
120 g sugar
1 egg
Yolks 1
1 tsp vanilla essence
Election dye drops
Wheat flour 0000 400 g
Egg
Ice Cream Sticks
Procedure
White Point beat butter and sugar. Add the egg yolks and essence. Continue beating until well integrated.
Divide into two equal parts preparation. Dyed with different colors. Incorporate each half of the flour. Join for two masses. Wrap in plastic and carry
the refrigerator for 30 minutes. Roll each dough into a rectangular shape on the counter
floured. Paint one with the beaten egg, place on top of another mass, brush with egg again and roll. Wrap in plastic and refrigerate until firm again.
Cut into slices 5 mm thick. Insert ice cream sticks (soaked in water, they do not burn during cooking.)
Arrange in a lightly greased plate. Cook in preheated oven at 180 º C for 15 minutes. Remove and let cool.
200 g butter
120 g sugar
1 egg
Yolks 1
1 tsp vanilla essence
Election dye drops
Wheat flour 0000 400 g
Egg
Ice Cream Sticks
Procedure
White Point beat butter and sugar. Add the egg yolks and essence. Continue beating until well integrated.
Divide into two equal parts preparation. Dyed with different colors. Incorporate each half of the flour. Join for two masses. Wrap in plastic and carry
the refrigerator for 30 minutes. Roll each dough into a rectangular shape on the counter
floured. Paint one with the beaten egg, place on top of another mass, brush with egg again and roll. Wrap in plastic and refrigerate until firm again.
Cut into slices 5 mm thick. Insert ice cream sticks (soaked in water, they do not burn during cooking.)
Arrange in a lightly greased plate. Cook in preheated oven at 180 º C for 15 minutes. Remove and let cool.
Banana and Ginger Muffins Recipe
Ingredients 300 g self-rising flour
1 tsp ground ginger
115 g brown sugar
Candied ginger, chopped 75 g
60 g butter
2 tbsp honey
Milk 125 cc
Eggs 2
2 mashed bananas
Housing
125 g cream cheese
2 tbsp icing sugar
2 tsp lemon zest
Candied ginger c / n
Procedure
Sift flour with ginger, add sugar and crystallized ginger into small pieces, form a crown in the center add the butter and honey previously dissolved in a pan, along with eggs and milk well beaten, and finally mashed bananas.
Go uniting by little until dough is crumbly.
Place this preparation with a spoon or pastry bag into the ramekins or disposable aluminum cooking special and moderate oven to 210 º C sharp for 20 'or so.
Remove and cool, cover with the cream.
Housing
Mix cream cheese with powdered sugar and lemon zest, very fine. Garnish with chopped candied ginger.
1 tsp ground ginger
115 g brown sugar
Candied ginger, chopped 75 g
60 g butter
2 tbsp honey
Milk 125 cc
Eggs 2
2 mashed bananas
Housing
125 g cream cheese
2 tbsp icing sugar
2 tsp lemon zest
Candied ginger c / n
Procedure
Sift flour with ginger, add sugar and crystallized ginger into small pieces, form a crown in the center add the butter and honey previously dissolved in a pan, along with eggs and milk well beaten, and finally mashed bananas.
Go uniting by little until dough is crumbly.
Place this preparation with a spoon or pastry bag into the ramekins or disposable aluminum cooking special and moderate oven to 210 º C sharp for 20 'or so.
Remove and cool, cover with the cream.
Housing
Mix cream cheese with powdered sugar and lemon zest, very fine. Garnish with chopped candied ginger.
Almond cookie sablée Recipe
Ingredients 325 g butter
150g caster sugar
1 egg
65 g almond powder
90 g shredded coconut
5 g salt
0000 325 g flour
Almonds to decorate c / n
Extra Sugar c / n
Procedure
White beat butter and powdered sugar.
Add egg and beat until integrated.
Then add dry ingredients and integrate.
Once formed the dough into rolls, wrap with plastic wrap and reserve in refrigerator.
Then, cut medallions, arrange on a plate and cook at 180 º C for 7 minutes.
150g caster sugar
1 egg
65 g almond powder
90 g shredded coconut
5 g salt
0000 325 g flour
Almonds to decorate c / n
Extra Sugar c / n
Procedure
White beat butter and powdered sugar.
Add egg and beat until integrated.
Then add dry ingredients and integrate.
Once formed the dough into rolls, wrap with plastic wrap and reserve in refrigerator.
Then, cut medallions, arrange on a plate and cook at 180 º C for 7 minutes.
Oatmeal Cookies Recipe
Ingredients
0000 200 g flour
Thick rolled oats 50 g
50 g caster sugar
70 g brown sugar
2 tsp Baking Powder
1 teaspoon baking soda
2 tsp instant coffee
100 g butter
1 egg
50g chopped walnuts
White Chocolate Chips 50g
Procedure
Process the flour, oats, two kinds of sugar, baking powder, baking soda, coffee, butter and egg until soft dough is. Remove from the machine and add the nuts and white chocolate chips.
In a plate spread with butter and dusted with flour place spoonfuls of the preparation, separation between them. Bake at 180 º C for 15-20 minutes.
Remove cookies from the plate with a spatula and cool on a wire rack.
Note
FREEZING: 4 months in airtight container with dividers.
DEFROST: at room temperature, uncovered.
0000 200 g flour
Thick rolled oats 50 g
50 g caster sugar
70 g brown sugar
2 tsp Baking Powder
1 teaspoon baking soda
2 tsp instant coffee
100 g butter
1 egg
50g chopped walnuts
White Chocolate Chips 50g
Procedure
Process the flour, oats, two kinds of sugar, baking powder, baking soda, coffee, butter and egg until soft dough is. Remove from the machine and add the nuts and white chocolate chips.
In a plate spread with butter and dusted with flour place spoonfuls of the preparation, separation between them. Bake at 180 º C for 15-20 minutes.
Remove cookies from the plate with a spatula and cool on a wire rack.
Note
FREEZING: 4 months in airtight container with dividers.
DEFROST: at room temperature, uncovered.
Polvorones Recipe
Ingredients
125 g butter
125 g fat
125 g sugar
Eggs 2
Vanilla extract
0000 500 g flour
15 g ammonium carbonate
Procedure
Mix the butter and fat with sugar. Add eggs and integrate well. Incorporate the essence and, lastly, the flour mixed with ammonium carbonate.
Join without kneading too. Let stand in refrigerator at least 30 minutes.
Form the dough cylinders about 5 inches thick. With a sharp knife to cut slices about 5mm thick. Plaque greased Stow.
Bake at 200 º C for 8-10 minutes.
125 g butter
125 g fat
125 g sugar
Eggs 2
Vanilla extract
0000 500 g flour
15 g ammonium carbonate
Procedure
Mix the butter and fat with sugar. Add eggs and integrate well. Incorporate the essence and, lastly, the flour mixed with ammonium carbonate.
Join without kneading too. Let stand in refrigerator at least 30 minutes.
Form the dough cylinders about 5 inches thick. With a sharp knife to cut slices about 5mm thick. Plaque greased Stow.
Bake at 200 º C for 8-10 minutes.
Truffles Coffee Express Recipe
Dulce de leche Ingredients 9 tablespoons
Instant rolled oats 400 g
9 tablespoons unsweetened cocoa
2 tablespoons cream
1 tablespoon cherry liqueur
120 g butter
Procedure
Mix the fresh milk, instant rolled oats, cocoa, bitter, sour cream, liqueur and melted butter.
Mix well and let stand 30 minutes in the refrigerator.
Form balls and roll in shredded coconut, chopped nuts or chocolate chip cookies processed. Keep in refrigerator.
Instant rolled oats 400 g
9 tablespoons unsweetened cocoa
2 tablespoons cream
1 tablespoon cherry liqueur
120 g butter
Procedure
Mix the fresh milk, instant rolled oats, cocoa, bitter, sour cream, liqueur and melted butter.
Mix well and let stand 30 minutes in the refrigerator.
Form balls and roll in shredded coconut, chopped nuts or chocolate chip cookies processed. Keep in refrigerator.
Bread Pudding Recipe
Pudding Ingredients
Leftover bread 600 g
Milk 1 l
100 g Raisins
Orange liqueur
1 orange zest
6 eggs
1 cup sugar
Vanilla extract
100 g walnuts
Caramel
1 cup sugar
Several
Candied orange triangles
Nuts
Raisins
Whipped cream
Procedure Pudding
Peel and soak bread in milk.
Place in a bowl of raisins along with the liqueur and orange peel, moisturize leaving.
Separately, beat eggs with sugar, vanilla essence and chopped nuts. Incorporate the bread crumbs with the milk and mix well to incorporate ingredients. Finally, add the previously hydrated raisins in orange liqueur and orange zest.
Caramel
To prepare the mold, place a pie pan on a burner round cup sugar, moisten lightly with water and make a light caramel. Spread throughout the mold and let cool.
Pour the mixture into the pie pan before cooking caramel and bath in a moderate oven for 1 hour.
Assembly
Unmold and decorate with candied orange triangles and sprinkle with walnuts and raisins. Serve with whipped cream.
Leftover bread 600 g
Milk 1 l
100 g Raisins
Orange liqueur
1 orange zest
6 eggs
1 cup sugar
Vanilla extract
100 g walnuts
Caramel
1 cup sugar
Several
Candied orange triangles
Nuts
Raisins
Whipped cream
Procedure Pudding
Peel and soak bread in milk.
Place in a bowl of raisins along with the liqueur and orange peel, moisturize leaving.
Separately, beat eggs with sugar, vanilla essence and chopped nuts. Incorporate the bread crumbs with the milk and mix well to incorporate ingredients. Finally, add the previously hydrated raisins in orange liqueur and orange zest.
Caramel
To prepare the mold, place a pie pan on a burner round cup sugar, moisten lightly with water and make a light caramel. Spread throughout the mold and let cool.
Pour the mixture into the pie pan before cooking caramel and bath in a moderate oven for 1 hour.
Assembly
Unmold and decorate with candied orange triangles and sprinkle with walnuts and raisins. Serve with whipped cream.
viernes, 11 de junio de 2010
Nut and chocolate croissants Recipe
Ingredients Masa
500 g butter
100g caster sugar
1 tsp vanilla essence
Wheat flour 0000 300 g
120 g walnuts
Housing
60 g caster sugar
100 g dark chocolate
Mass Procedure
Beat softened butter with powdered sugar and vanilla until cream.
Grind the walnuts with the flour until a fine powder.
Incorporate the beaten without working too.
Wrap in plastic film and leave in the refrigerator until it becomes compact.
Remove and spoon the pulp and Paris vide hand train horns the same size.
Place the pieces in a pan with nonstick paper.
Housing
And cold, split in two. A half sprinkled with icing sugar and half dip the ends with melted chocolate.
500 g butter
100g caster sugar
1 tsp vanilla essence
Wheat flour 0000 300 g
120 g walnuts
Housing
60 g caster sugar
100 g dark chocolate
Mass Procedure
Beat softened butter with powdered sugar and vanilla until cream.
Grind the walnuts with the flour until a fine powder.
Incorporate the beaten without working too.
Wrap in plastic film and leave in the refrigerator until it becomes compact.
Remove and spoon the pulp and Paris vide hand train horns the same size.
Place the pieces in a pan with nonstick paper.
Housing
And cold, split in two. A half sprinkled with icing sugar and half dip the ends with melted chocolate.
Netherlands cookies Recipe
Main Ingredient:
Bookmark and ShareFrangipane cream ingredients
100 g butter
100 g sugar
100 g almonds
Eggs 2
30 g cornstarch
Ron 30 cc
Custard 200 gNetherlands Masitas
Frangipane cream 500 g
300 g Fresh plums
Powdered sugarFrangipane Cream ProcedureBleach beat until butter and sugar. Incorporate peeled and ground almonds, eggs, starch and rum.Mix the custard to room temperature and integrate.
Netherlands MasitasPlace the cream in a heat. Draw a spiral of 1 cm in height within tarteletas greased pans, floured and cooled in the refrigerator.Accommodating up fresh plums, cut into quarters.Sprinkle with plenty of powdered sugar. Bake at 180 ° C for 12-15 minutes. Remove, let cool and serve. Serve with custard and ice cream or sorbet plums.plum.
Classic Biscotti Recipe
Ingredients
60 g Soft butter
120 g sugar
1 egg
1 tsp vanilla essence
160 g Flour
Baking soda 1 / 2 tsp
1 pinch salt
Procedure
Beat butter and sugar. Add egg and vanilla essence. Add the flour sifted with the baking soda and salt. Attach the dough and put into refrigerator for 30 minutes.
Preheat the oven to medium heat (180 º C).
Form a cylinder with the mass. Place it on a greased and floured plate. Flatten with the help of the palms.
Cook for 25 minutes. Remove and let cool.
Cut slices 1 / 2 inches, replace the plate and bake on low heat until dry.
Remove and let cool.
60 g Soft butter
120 g sugar
1 egg
1 tsp vanilla essence
160 g Flour
Baking soda 1 / 2 tsp
1 pinch salt
Procedure
Beat butter and sugar. Add egg and vanilla essence. Add the flour sifted with the baking soda and salt. Attach the dough and put into refrigerator for 30 minutes.
Preheat the oven to medium heat (180 º C).
Form a cylinder with the mass. Place it on a greased and floured plate. Flatten with the help of the palms.
Cook for 25 minutes. Remove and let cool.
Cut slices 1 / 2 inches, replace the plate and bake on low heat until dry.
Remove and let cool.
Etiquetas:
biscuit recipe,
Classic Biscotti,
easy recipe,
recipe free,
sweet recipe
Two chocolate cookies Recipe
Ingredients
White Chocolate 125g
125 g dark chocolate
125 g butter
125g caster sugar
1 egg
1 tsp vanilla essence
125 g rolled oats
0000 150 g flour
Baking powder 1 / 2 tsp
Procedure
From white chocolate and dark chocolate into pieces of less than 1 cm.
In a bowl, beat butter and sugar until pale and creamy. Add egg, vanilla and oatmeal. Sift flour and baking powder over the bowl and integrate the previous preparation.
Add the chocolate chips and mix.
Making cookies for dessert spoon on a tray suitable for lightly greased oven, leave enough space between them. Flatten slightly with the back of a fork.
Cooking oven for 15 minutes, until they have risen and are golden. Leave in pan for 5 minutes and then move to wire rack to finish cooling it.
White Chocolate 125g
125 g dark chocolate
125 g butter
125g caster sugar
1 egg
1 tsp vanilla essence
125 g rolled oats
0000 150 g flour
Baking powder 1 / 2 tsp
Procedure
From white chocolate and dark chocolate into pieces of less than 1 cm.
In a bowl, beat butter and sugar until pale and creamy. Add egg, vanilla and oatmeal. Sift flour and baking powder over the bowl and integrate the previous preparation.
Add the chocolate chips and mix.
Making cookies for dessert spoon on a tray suitable for lightly greased oven, leave enough space between them. Flatten slightly with the back of a fork.
Cooking oven for 15 minutes, until they have risen and are golden. Leave in pan for 5 minutes and then move to wire rack to finish cooling it.
Muffins with chocolate chips Recipe
Ingredients
180 g butter
130 g brown sugar
3 eggs
1 tsp vanilla essence
Wheat flour 0000 300 g
Baking Powder 20 g
Milk 100 cc
100 g chocolate chips
Procedure
Beat butter and sugar. Add eggs and vanilla essence.
Sift flour and baking powder. Incorporate the batter, alternating with milk. Finally, add chocolate chips.
Syndicate pirotines preparedness. Bake at 180 º C for 15-20 minutes.
Note
Vanilla Muffins: Remove chocolate chips
Chocolate Muffins: Replace flour 50 g unsweetened cocoa.
180 g butter
130 g brown sugar
3 eggs
1 tsp vanilla essence
Wheat flour 0000 300 g
Baking Powder 20 g
Milk 100 cc
100 g chocolate chips
Procedure
Beat butter and sugar. Add eggs and vanilla essence.
Sift flour and baking powder. Incorporate the batter, alternating with milk. Finally, add chocolate chips.
Syndicate pirotines preparedness. Bake at 180 º C for 15-20 minutes.
Note
Vanilla Muffins: Remove chocolate chips
Chocolate Muffins: Replace flour 50 g unsweetened cocoa.
Kernels Recipe
Ingredients
150 g Soft butter
130g caster sugar
3 egg yolks
Vanilla extract 1 / 2 tsp
0000 250 g flour
200 g raspberry jam
Procedure
Preheat oven to moderate temperature (180 º C)
In a bowl mix the butter and powdered sugar until mixture is smooth. Incorporate the egg yolks and essence, mix. Add the sifted flour and unite.
Take pieces of dough and form balls with the palms of your hands floured. Place in a baking tray greased and floured.
With finger make a small hole in the center of each cookie.
Place the marmalade in a sleeve and fill the holes.
Bake for 10 min. Remove and let cool.
150 g Soft butter
130g caster sugar
3 egg yolks
Vanilla extract 1 / 2 tsp
0000 250 g flour
200 g raspberry jam
Procedure
Preheat oven to moderate temperature (180 º C)
In a bowl mix the butter and powdered sugar until mixture is smooth. Incorporate the egg yolks and essence, mix. Add the sifted flour and unite.
Take pieces of dough and form balls with the palms of your hands floured. Place in a baking tray greased and floured.
With finger make a small hole in the center of each cookie.
Place the marmalade in a sleeve and fill the holes.
Bake for 10 min. Remove and let cool.
Etiquetas:
Kernels,
Kernels cookies recipe,
recipe free,
recipe of Kernels
American Cookies Recipe
Ingredients
120 g Soft butter
150 g brown sugar
1 egg
1 tsp vanilla essence
150 g Flour
Baking soda 1 / 2 tsp
80 g chocolate chips
50g chopped walnuts
Procedure
Preheat oven to moderate temperature (180 º C).
In a bowl beat the butter and sugar until icing is smooth. Add egg and vanilla and mix. Incorporate dry ingredients and strained, mix well. Integrate chocolate chips and chopped nuts.
Wrap the dough in plastic wrap and put into refrigerator for 30 minutes.
Place on a greased plate tablespoons of preparation, well separated from each other.
Cook until starting to brown. Remove cookies with spatula plate and let cool.
120 g Soft butter
150 g brown sugar
1 egg
1 tsp vanilla essence
150 g Flour
Baking soda 1 / 2 tsp
80 g chocolate chips
50g chopped walnuts
Procedure
Preheat oven to moderate temperature (180 º C).
In a bowl beat the butter and sugar until icing is smooth. Add egg and vanilla and mix. Incorporate dry ingredients and strained, mix well. Integrate chocolate chips and chopped nuts.
Wrap the dough in plastic wrap and put into refrigerator for 30 minutes.
Place on a greased plate tablespoons of preparation, well separated from each other.
Cook until starting to brown. Remove cookies with spatula plate and let cool.
Etiquetas:
American Cookies,
cake recipes,
recipe to American Cookies,
sweet recipe
martes, 2 de marzo de 2010
Crunchy chocolate and almonds Recipe
Ingredients:
4 units of eggs
Bittersweet chocolate 10gramos
3 / 4 cup almonds
1.8 cups powdered sugar
15gramos margarine
3 / 4 cup flour
Beat the eggs and sugar until mixture is frothy.
Besides, they begin to melt the margarine and chocolate.
On the other hand, roasted almonds way: they go through hot water, peel and baked at a temperature of 300 ° C without letting too browned.
Chop into coarse pieces, mix with melted chocolate and incorporated into the egg batter.
Gradually add the flour and stir well.
Cover the bottom of a baking sheet with waxed paper, grease it and pour the mixture on top.
It is baked at a temperature of 200 ° C for 20 minutes.
Then out of the oven and cut into squares.
4 units of eggs
Bittersweet chocolate 10gramos
3 / 4 cup almonds
1.8 cups powdered sugar
15gramos margarine
3 / 4 cup flour
Beat the eggs and sugar until mixture is frothy.
Besides, they begin to melt the margarine and chocolate.
On the other hand, roasted almonds way: they go through hot water, peel and baked at a temperature of 300 ° C without letting too browned.
Chop into coarse pieces, mix with melted chocolate and incorporated into the egg batter.
Gradually add the flour and stir well.
Cover the bottom of a baking sheet with waxed paper, grease it and pour the mixture on top.
It is baked at a temperature of 200 ° C for 20 minutes.
Then out of the oven and cut into squares.
viernes, 26 de febrero de 2010
Pasta in the diet to nourish the brain energy
Despite the poor "fame" that food is among dieters to lose weight, it happens that unlike other organs, which derive their energy from other nutrients such as fat, the only valid source of energy for the brain are that the body converts carbohydrates into glucoseDuring childhood and adolescence, nutrition of children should be varied: starting with a breakfast and lunch each incorporate a serving of carbohydrates (eg pasta) that provide the energy needed to help your brain function properly.
The brain spends 30% of energy used by the body and one of the most important characteristics is that it is unable to store carbohydrates as energy reserve for later use in the required time. Unlike other organs, which derive their energy from other nutrients such as fat, the only valid source of energy for the brain are the body converts carbohydrates into glucose. Therefore, children should eat all meals with moderate portions carbohydrates, present for example in the pasta, bread, and rice, to maintain a constant level of glucose in their blood. It is advisable not to let more than three or four hours between intake and intake.
Refined sugars such as candy, provide high levels of glucose immediately into the bloodstream then rapidly declining.
Instead, the carbs in the pasta dry, provide a steady amount of glucose allowing the brain to use that energy to make the neural connections needed for optimal mental performance, provided that these foods are provided in the amount and frequency appropriate.
"It is critical that the feeding of children is balanced, so we always point out that foods such as pasta, vegetables, fruit and milk are very important," stresses Cecilia O `Conor, a nutritionist, who remarked that" especially now that restarts classes, it is essential that mothers take into account higher value added food for the brain and therefore to intellectual performance.
Ten good reasons for kids to eat pasta
Then, the causes of why the pasta is a good nutritional choice for the whole family, especially for boys.
1. The pasta, as a source of carbohydrates, are a key component to healthy eating. For a healthy diet is recommended calories divided as follows, approximately: 55% carbohydrates, no more than 30% fat and 15% protein.
2. Pastes provide nutritional benefits for intellectual performance, because the brain's primary fuel is glucose (this element is a carbohydrate present in the pulp). In children it is essential that consume lots of carbohydrates because the brain is growing and needs this critical input power. This means that eating pasta helps children to do well in school.
3. Allow good digestion: The composition of dry pasta is digested more slowly than other foods. This is a health benefit, because carbohydrate foods can slow digestion of its energy to be releasing some resulting in better energy efficiency and longer. In this way, help the body to get all the nutritional benefits that each boy needs to play and be fine.
4. They also allow a good physical performance because they provide lots of energy. Just as an example, the most important athletes consume pasta before and after any sporting performance by generating high-energy performance.
5. A bowl of dry pasta is not fattening, contributes only 14% of daily energy recommendations.
6. Their preparation is quick and easy. Pasta and pasta meals are really delicious, they love everyone and are a good excuse for kids to learn to cook.
7. Are economic.
8. They can be served as main dish or as an accompaniment to soups and salads also. They are rich hot or cold.
9. The pasta is usually accompanied by other healthy foods, including olive oil, vegetables, cheese, meats and fish, which makes the meal more balanced.
10. Eating pasta is not boring. There are many forms of pasta for a year might include pasta in all your meals and always would have a different dish.
lunes, 22 de febrero de 2010
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.
martes, 16 de febrero de 2010
Chicken Sauce Recipe
Recipe
Ingredients for Cooking Chicken Sauce Recipe
4 chicken supreme
1 pepper
1 onion
300 cc of tomato sauce
2 cloves garlic
Oregano
Oil quantity needed
Salt and pepper
Preparation of Chicken Sauce Recipe
What we must do is 0prmireo process the chicken until we left as if it were beef.
Chop the onion and pepper finely, along with the garlic.
Then in a pan put some oil and there we take the onion, and pepper to brown. Mix.
Add garlic and beef and processed chicken, cook for 10 minutes over low heat, then seasoned with oregano, salt and pepper.
Served with pasta or ravioli stuffed as capelettis.
If you want the recipe can be made with other types of poultry such as duck or turkey.
Ingredients for Cooking Chicken Sauce Recipe
4 chicken supreme
1 pepper
1 onion
300 cc of tomato sauce
2 cloves garlic
Oregano
Oil quantity needed
Salt and pepper
Preparation of Chicken Sauce Recipe
What we must do is 0prmireo process the chicken until we left as if it were beef.
Chop the onion and pepper finely, along with the garlic.
Then in a pan put some oil and there we take the onion, and pepper to brown. Mix.
Add garlic and beef and processed chicken, cook for 10 minutes over low heat, then seasoned with oregano, salt and pepper.
Served with pasta or ravioli stuffed as capelettis.
If you want the recipe can be made with other types of poultry such as duck or turkey.
Etiquetas:
Chicken Sauce,
chiken sauce,
free recipe,
free recipes,
recipe with chicken,
recipes,
sauce recipoe
lunes, 15 de febrero de 2010
Antioxidants in excess are harmful to health
The amount of information and the number of inquiries on how to eat properly often generates more questions aimed at practical ways to change the habits of everyday life. But increasingly, it is known that the road is the most appropriate balance.
And the recommendation comes even moderately consume all food groups listed as critical to maintaining good health. The study published by the University of Kansas, USA, and published by the Journal of Applied Physiology, says that consumption of foods that contain good amounts of antioxidants can be harmful in the long term.
The group of substances consisting of vitamins, minerals, natural pigments and other plant compounds and enzymes are recognized by scientists to block the harmful effects of free radicals that accelerate the aging process of cells in the body, and help avoid heart disease and cancer.
Suggesting the investigation, made with animals that received different doses of these substances is that high doses cause muscle wasting in older people. That's because the excessive consumption of a substance alters the balance of nutrients in the body. "Many people do not realize that the amount of antioxidants and pro-oxidants is very delicate. And they think they have some kind of positive outcome when they can conquer a more serious problem," said researcher Steven Copp.
The research found that antioxidants consumed in excess decreases the amount of vasodilator substances that help maintain healthy arteries and veins. That causes the muscles do not receive the necessary amount of oxygen, leaving them stiff and sore, especially during exercises.
The study suggests caution in prescribing a diet loaded with antioxidants and remember that many items provide higher amounts of the recommended daily nutrients.
For example, a slice of sweet potato-supplies four times the recommended amount of vitamin A daily. The same goes for broccoli, portion of which offers more than twice the recommended amount of vitamin K daily for adult consumption.
And the recommendation comes even moderately consume all food groups listed as critical to maintaining good health. The study published by the University of Kansas, USA, and published by the Journal of Applied Physiology, says that consumption of foods that contain good amounts of antioxidants can be harmful in the long term.
The group of substances consisting of vitamins, minerals, natural pigments and other plant compounds and enzymes are recognized by scientists to block the harmful effects of free radicals that accelerate the aging process of cells in the body, and help avoid heart disease and cancer.
Suggesting the investigation, made with animals that received different doses of these substances is that high doses cause muscle wasting in older people. That's because the excessive consumption of a substance alters the balance of nutrients in the body. "Many people do not realize that the amount of antioxidants and pro-oxidants is very delicate. And they think they have some kind of positive outcome when they can conquer a more serious problem," said researcher Steven Copp.
The research found that antioxidants consumed in excess decreases the amount of vasodilator substances that help maintain healthy arteries and veins. That causes the muscles do not receive the necessary amount of oxygen, leaving them stiff and sore, especially during exercises.
The study suggests caution in prescribing a diet loaded with antioxidants and remember that many items provide higher amounts of the recommended daily nutrients.
For example, a slice of sweet potato-supplies four times the recommended amount of vitamin A daily. The same goes for broccoli, portion of which offers more than twice the recommended amount of vitamin K daily for adult consumption.
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