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.
domingo, 13 de junio de 2010
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
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.
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.
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.
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.
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