Luana Lani Illuminated

Surely most of us, like myself eat frozen cod fritters, prepared or away from home .. . But it is an easy recipe without too much complication and even more good if we prepare ourselves. I think it's the second time that I prepare, and last Saturday when he thought about the menu of my mother's birthday ... I do not know why I came suddenly the craving for donuts and to prepare at home. So I bought cod and looked for a recipe for the dough at home. It is prepared in a moment and make the donuts, it's as easy as making piles with a cucharay fry in hot oil ... has no more complicated than that ..

If we give to children, we are more comfortable knowing the ingredients that lead? not that it is a recipe for every day, because the fries are not very recommended ... but every once in a while is fine, and Mejos if made at home. To accompany and reduce fats, a good side salad.

find them delicious and was a success .. No more I I leave you with the recipe and some pictures that you may see the presence with which these cod fritters are homemade.

Pepe Recipe Kitchen Cooking School

Ingredients

• 150 gr. desalao cod (I used unsalted frozen to the point of salt)
• 1-2 cloves garlic (I a)
• 1 spring onion (I mean)
• 1 good sprig of parsley 1 egg
• pinch of salt saffron or yellow dye
100 cc of water
• 1 / 4 teaspoon of baking soda or yeast royal
• 110 gr.
flour
• abundant oil for frying

Development

If you use dried cod, soak the cod we evening before in a colander in a large bowl. In this way we can change a couple or three times the water. We leave it overnight. We remove the water in the morning, remove the skin and flake the cod carefully remove the thorns either.

Mix in a bowl of flaked cod with egg, flour, water, baking soda and a pinch salt and yellow food coloring. Stir well, add the chopped onion, parsley and garlic all very fine. Stir with fork until dough is smooth and thick as a kind of porridge.

Heat plenty of oil and when hot. We are adding spoonfuls of dough. When we put the dough, give it a little rounded, add a few others, and let brown. Put on paper towels.

Kidney Stone Referred Pain

cod fritters torrades (Toast)

Someone there ...?!!! probably not be many people, we are on August 18 and many of you are enjoying a well deserved holiday, but for you to be here ... and do not be eager to complicaros life in the kitchen, which is normal heat this time .. I left you a simple recipe for those who like the whole world, and also is not necessary even to start the fire or the oven ...

Although I recommend that you turn on the oven and grab the peppers are much richer because ... but it can facilitate and simplify the task by purchasing a good roasted peppers.

These torrades, or toast were thought of my mother ... had gone to a restaurant where they ate ... he loved it and told me about what they wore. We do not know if they prepared in this way and if they had all the ingredients, but we prepare them well at home and we love. On Sunday we celebrate his birthday and asked who wanted to eat and I said, a salad and toast those who do not complicate ourselves .. so as she was the birthday ... well it was to their liking.

I present the recipe

Ingredients (4 people)

• 8 slices of peasant bread not very large
• with garlic mayonnaise (as we like at home) or all-i-oli
• 3 hard boiled eggs
• 3 or 4 cans of tuna or bonito large
• 3 0 4 red peppers / roasted green (you can also use canned or roasted peppers)
• 2 cans of anchovies
• 100 grams of ham
• green olives

Development

Boil peppers in the oven, if use of the frescoes. Bake for 35-40 minutes at 180 º. We leave it to cool, the peel. Cut them into strips or chunks, as we prefer. Put in a large plate or tray.

Boil eggs in water for 10 minutes. We let enfurien, the peel and cut into small pieces and put together the peppers.

Drain well anchovies and tuna oil.

Cut the anchovies into small pieces.

also Cut olives.

Cut the ham.

Once we have all ingredients prepared and cut. prepare the all-i-oli, or in our case crush the garlic and add a reserve light mayonnaise and bread spreads.

Toast bread in toaster or place the slices on a baking tray and whichever you prefer.

We spread bread with garlic mayonnaise or all-i-oli, and we're placing, pepper, tuna, egg, anchovies, ham and olives.

already have the toast ready to serve and taste.

СИТРОЕН ЗХ

Angel food cake (angel food)

say a lot lately I'm surrounded by angels because I have some friends who are always there protecting me, caring, and I am always giving thanks for having them around because I make life light and fun. Perhaps I have, because I deserve them ... and because I'm an angel for them ... but I'm giving thanks for them there ... You know who you are ... And to you I dedicate this recipe Angel food cake or angel food.

discovered this recipe a long time, but it was not until a couple of months ago I did not dare to her ... I bought the special mold to prepare it, because it seemed true exquisite in another mold, thing was not working properly. Now it's my favorite cake and anyone who proves it. I prepared a lot of times, but rarely get to photograph it can be time ... because it's so light and delicious that flies into the mouths of the guests ... hehe ..

I have several times the chocolate angel food cake, a couple angel food cake and devil food cake on some versions ... and I have to say that is a culinary orgasm!

Finally, leave a special dedication to the angel that helped me make the change for some time looking for my blog, looking for a header related to art ... painting, something abstract, a brush ... and finally she never forgets what I ask ... you found it and worked on it. I love you friend .... and I love the change!

Now for the recipe but it is very easy to prepare has many particularities to consider . The recipe is taken from William Sonoma Mastering Cakes.

Comments

• is a cake that is made only with egg white, has no yeast, nor any kind of fat. Not even to grease the pan, this will not change its color and flavor.
• mounted whites until stiff with salt and cream of tartar. And give it a fluffiness out of the ordinary.
• The mold should be aluminum, or it should be but not non-stick tube. The ideal is cast aluminum with a hole in the center and legs. When we turn out of the oven for an hour, while the cake cools. Thus with the legs, the air circulates and allows the cake is maintained and not fall and keep its fluffiness. If we had a mold with these legs. We should turn around and place it in the neck of a bottle.
• not let it sit for over an hour. Stripping, using a dull knife.
• Despite being a very fluffy cake, once it is cold resistant. Best cut with a serrated knife.

Ingredients (mold that I bought here 23 cm)

• 12 pasteurized egg whites 125
• sifted flour
• 435 grams sugar (to me this seems like a lot number , I put 300)
• 1 / 4 teaspoon salt
• 1 teaspoon cream of tartar (or a teaspoon of lemon juice)
• 2 teaspoons vanilla extract 2
• teaspoon almond extract (I did not put)

Development (Recipe Corner Bea )

Preheat oven to 170 º

I've used a blender barillas, place the egg whites in the bowl. Beat the egg whites on low speed with the cream of tartar and salt, a minute until it has dissolved.

then increased speed and continue beating about two or three minutes, or until we see that the whites have set, and get some soft peaks.

So while beating, went down again the speed and gradually add the sugar by spoonfuls, about two tablespoons every 15 seconds. The clear will take on a brighter tone and harder.

stopped the mixer, at this time the firm will be clear.

or incorporate the extracts and beat for another minute.

I at this moment, I prefer to stop the blender and add the flour with a spatula. Sift flour over egg whites and outflanking and using a silicone tongue I slowly incorporating the flour.

The mass at this point looks soft and fluffy.

We spent the dough to the pan with spatula silicone.

Bake for about 40 minutes without opening the oven. After that time if we find that the top is already dry, prick with a toothpick and check that it is cooked, if it is 5 minutes left so until done, but it should not take more than 50 minutes. If take it out and give back, to let it cool for 1 hora.4

To unmold, pass a knife around edge of pan and tube carefully. Then place them on a plate and we will remove the outside and then the tube, since it is a springform pan.

You can serve custard, ice cream, melted chocolate fruit ... ..

Nipple Pierced Jenna Jameson

nero di sepia Tagliatelle with cream cheese salmon, shrimp and mussels

This recipe is from my girl's blog Sea of \u200b\u200b Let cocimar , with ingredients that had I knew I had to like yes or yes, so do not take long to prepare. The first time I made the recipe just as she had prepared, but the second I made a change more to my liking and with the ingredients I had in my pantry. Spaghetti was not normal so I put these squid ink, which had a package at home and I liked the combination of flavor and color. He also had mussels that were real good to spoil it consumed them and said, we must be very good. The truth is that I added the onion gives it a nice flavor to the dish. Thanks Mar recipe as it is delicious, but I always know I have to be invented:).

prepared this recipe on Sunday that was a very special guest in my home, and enjoy both a lot of this dish was spectacular ... ... and told me not going to get shot? ?!. Finally I took a picture, but I could not devote as much time as I like, but at least it's good to share with you the recipe, I encourage you to try it is very easy to prepare and is delicious.

Bon profit!

Ingredients (2 / 3 people)

• 250 Tagliatelle grams nero di sepia
• 1 / 2 zucchini
• 1 / 2 onion
• white wine 1
• 100 grams of smoked salmon into strips
• 100 grams of prawns or peeled prawns
• steamed mussels
• 150 ml. cream
• 1 / 2 clove garlic
• 2 tablespoons cream cheese
fresh basil salt and pepper

Development

Chop the spring onion, zucchini and garlic very fine but not join it. We put in a skillet or pan in a little oil.

first I've sauteed prawns and I booked because I do not like being too dry.

then adding the onion, then garlic, put a little salt, then the zucchini. When the vegetables a bit done, pull the splash of white wine and let reduce alcohol.

Then add the salmon strips, shrimp, mussels steamed open, cream, cream cheese, chopped basil, pepper and salt to taste. Stir and let the sauce thickens.

We add if we boiled pasta sauce to take taste or if you prefer to add the sauce over the boiled noodles in the dish.