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.
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