False Turtleneck Dickies

Two proposals refreshing with cous cous (couscous) Cooking Challenge-2

The other day I commented that Dolorss two proposals had taught me great with cous cous, one of them knew that immediately prepare (with aubergine Couscous ) ... well I thought that had to be very rich aubergine that salad and also very refreshing and appealing to this time we have so much heat. Yesterday a friend came home .. and have little desire to cook and eat ... I came prepared this proposal with roasted vegetables, glass presentation seems so fantastic so pretty. Today I had more spare meal ... I thought of preparing a salad with other ingredients I had in the fridge ... so I have a new proposal ... and notice that there are endless ... according to your tastes or what you have in your fridge or pantry.

I know my friend loves the way I cook the cous cous Moroccan traditional way, but was delighted with this salad. I recognize that the first time I tried was the traditional way and I love ... but the truth is that I always like to test our proposals.

Of course, you can change the meal Amaranth and quinoa or rice or basmati or brown.

COUS COUS SALAD WITH VEGETABLES

Ingredients

• 2
roasted red peppers roasted eggplant
• 1
1 onion, roasted
• Maldon salt medium grain semolina
• butter or oil
• cherry tomatoes
• anchovies (I used L'Escala)
• black olives salt
• virgin olive oil

Development

Wash the vegetables, dried them, paint them with a little oil olive. We put aluminum foil on a baking tray. Put all the vegetables and bake at 180-200 degrees for 40-50 minutes, turn halfway through cooking the vegetables.

Once cooked vegetables wrap individually in newspaper or aluminum foil until warm. Peel the vegetables. Cut into strips.

For this salad separated by a hand bell pepper and eggplant and onion on the other side. Instead of strips, I preferred to cut into smaller squares to eat more salad.

dressed with olive oil and Maldon salt.

prepare the meal. We can cook as directed on package, or steam them.

I prefer the second option to do use the Mycook . If I put two cups of couscous in a bowl, put two cups water in bowl. Let it soak in water. Then put the couscous in the steamer attachment Mycook. In the jar put 1 liter of water and place the steamer on the jar. Program 15 minutes, 120 º, speed 2. At 7 minutes, remove a little meal.

When finished cooking, I draw the steamer, add a little salt and olive oil or butter for the meal is properly released.

serve in a glass a little meal, then put pepper, meal, onion, eggplant, meal Minced Anchovy, meal and cherry tomatoes. Decorated black olives and some fresh herbs.

COUS COUS SALAD WITH SALMON, Pimento and SURIMI

Ingredients

• medium grain semolina
• surimi
• smoked salmon pepper
• fresh chives or olives

Development

prepare the meal. We can cook as directed on package, or steam them.

I prefer the second option to do use the Mycook . If I put two cups of couscous in a bowl, put two cups water in bowl. Let it soak in water. Then put the couscous in the steamer attachment Mycook. In the jar put 1 liter of water and place the steamer on the jar. Program 15 minutes, 120 º, speed 2. At 7 minutes, remove a little meal.

When finished cooking, I draw the steamer, add a little salt and olive oil or butter to the meal is properly released.

serve in a glass a little meal, then put surimi, meal, red pepper, grits, smoked salmon. Decorate green olives and chives.

Progressive Insurance Sales Tax Refund

Fruit Crumble

Our proposal for the month of July, comes from the hand of Pikerita ... a cool response from its main ingredient , fruit ... but not part of the immense heat which has left in my kitchen, the oven ... lol. But I forgive the delicious aroma coming out of my kitchen after baking these wonderful crumbles. What I have also still in my memory and my house, because today I'm back to baking the red fruit as my parents came home for lunch, and has been even more delicious than the first time, so I also took the opportunity to return to repeat the photos that were not my taste .. so I'm late with the publication of the recipe.

I explain a little about the origin of this recipe. It is an original English pie with a fruit that is coated with a mass of flour, butter and sugar (you can also add cereals, nuts, crackers). All this is introduced into the oven, so that the upper mass turns a golden brown and crispy and the fruits are cooked.

can use any type of fruit alone or in combination. Ideally fruit is sweet but a touch of acidity, you can combine a sweeter fruit with other more acidic. In the mass above is ideal to use any chopped dried fruit or cereal to give you even more crunch coverage.

In my case I have prepared two types the apple with plum and strawberry, cherries and nectarines, and the second was definitely my favorite. The temperate taken crumble, and paired well with vanilla ice cream with mascarpone cream, or custard that will give an even more delicious this dessert.

Enjoy it!

not forget to visit the rest of my dear friends crumbles Cooking:

Pikerita 's Kitchen

The smell of coffee

luculus The fifth

Quocinando

Cherry blossom

Dit i fet

The cooking Septimbre we say goodbye to this delicious proposal!

CRUMBLE OF CHERRIES, STRAWBERRIES AND VANILLA NECTARINES A

Ingredients

• 700 grams sliced \u200b\u200bnectarines (well washed and unpeeled)
• 250 grams of strawberries and cherries pitted
• 100 grams
• brown sugar 150 grams flour
• 100 grams of softened butter and chopped
• 50 grams of biscuits (I used grain and cereals)
• 85 grams of raw macadamia nuts, finely chopped
• 100 grams of sugar
• ice cream or mascarpone cream to accompany (optional)

Development

nectarines We wash well. I have not peeled, I cut in half and I have removed the bone. I started with sliced \u200b\u200bnot too thick.

I wash the strawberries and cherries. I left the fruit in a colander. I removed the bone with a knife, breaking the cherry in half.

We put in a food processor, I did it in the jar Mycook, flour, biscuits, butter and sugar. Mix until it is crushed and sandy mass. Add finely chopped nuts and separate your hands to it is released this mass. Put in a bowl and reserve.

In a pan put some butter and fry a little fruit, with the other sugar to caramelize. You can also make the oven if you prefer, in this case would be 8 minutes for nectarines and only 4 minutes for the berries, so.

We put the fruit in a dish or ovenproof pan. Flavored with vanilla.

Sprinkle and cover well with the blasting all the fruit.

Bake for 40 minutes at 180 or 190 degrees, heat up and down.

APPLE CRUMBLE AND CINNAMON YELLOW PLUMS

Ingredients

• 700 grams of apple of some sort that is slightly acidic, well washed, sliced \u200b\u200b
• plums 250 grams of yellow (or red)
• 100 grams of brown sugar
• 150 grams of flour
• 100 grams of softened butter and chopped
• 50 grams of biscuits (I used grain and cereals)
• 85 grams of raw macadamia nuts, finely chopped
• 100 grams of sugar or ice cream
• mascarpone cream to accompany (optional)

development

We wash the apples well. I have not peeled. I split in half and I have removed the heart. I started with sliced \u200b\u200bnot too thick.

I peeled the plums, removing the bone and cut in half.

We put in a food processor, I did it in the jar Mycook, flour, biscuits, butter and sugar. Mix until it is crushed and sandy mass. Add finely chopped nuts and separate your hands to release the remaining dough. We in a bowl and reserve.

In a pan put some butter and fry a little fruit, with the other sugar to caramelize. You can also make the oven if you prefer, in this case would be 8 minutes for nectarines and only 4 minutes for the berries, so.

We put the fruit in a dish or ovenproof pan, add cinnamon. Sprinkle and cover well with the blasting all the fruit and if we really like cinnamon, you can add more.

Bake for 40 minutes at 180 or 190 degrees, heat up and down.

tablespoon fruit with

with delicious ice cream