Where Can I Buy Adidas Pen

Cancato angel

One day two years ago decided to start this blog, with the intention of having a place to store my recipes and where "my people" could locate them easily. I never imagined that this blog so many people approached me, gave me the opportunity to meet special people like that through this blog I have known and with whom I have shared the fate of many emails, many meetings and long conversations ... ... and more wonderful to be in the future ...

not figured that allowed me to meet so many other recipes, cooking methods and live cooking. Cuisine of many countries ... new ingredients, new condiments ... all that makes me ever more passionate about this world and more and more I like trying new challenges, new recipes, new ways of cooking ..

also one of the things I think I like that gives me more strength to continue .. it is when you receive emails from people not so close ... or in this case from someone close to me that does not like to cook ... but one day decided to make a recipe of mine because he has taken to cooking ...!! and says he has been great and comes alive with another recipe, and another ... and suddenly you say ... I love to cook! and that gives you a tremendous rush ... makes you feel great ... for receiving compliments like always ... but I think it is one of the best you can get, someone who does not like the kitchen starts to cheer, thanks to your recipes.

And speaking of kitchens in other countries, other borders ... that you know something that I know a little bit ... I love it ... it's like discovering a new country every time I try a new recipe for a different country. In this case I copied a recipe from my godmother Milena automatically appealed to me .... as I saw it posted on his blog, and I have prepared two times. One with salmon and other fish with white perch. With both fish I loved, but I bet for perch ... soft, delicate ... uhmmm ... yummy. Addition I think the blue and salmon fish have personalities and this recipe comes white fish ideal for those who have less flavor. It is ideal for those who do not like fish very much, for so sure they eat better.

The Cancato is a dish of southern Chile, using a salmon-fleshed fish or saw, but you can also use other firm-fleshed fish (I used in this case perch).

Fill with sliced \u200b\u200btomatoes, onions, sausage and cheese.

I made a small change, instead I put the sausage and ham and she recommended Merken used a wonderful kind of goat horn pepper and smoked dry ground with toasted coriander seeds and salt to season. Also used to decorate these same cup with a little salt, to take my coronet (or crown beer) ... and it was a total success ... a delight! Mily Thanks ....

support for their development are as follows

• Prepare a paste with garlic, 1 bay leaf, black pepper, oregano and oil (low) to which the fish is coated on both sides and filling (I forgot my herbs but I put the merken), also can put merken or otherwise freshly ground chile.
• put no salt because the filling is salty
• should flange to roast in the oven, otherwise it would fill the flip. If the handles on the grid would not be necessary but would need a two-sided grill.
• is best onion roast a bit before putting it as a filler, because cooking the fish is very fast and stay raw.

And I'm really am very bad for the track I put flange word for word what explains Milena on this. I did as I could ...

flange To tie the string to the tail of the fish and see forming loops from which you will atravezarlo on the fish body ending in a knot.

cocinéis not too much fish, only 12 or 15 minutes so that it is juicy and not dry. This is the point.

Artistic Creative Accessories For Women

Chocopastelitos

minipastelitos I named this because the development is based on the recipe for chocolate angel food cake, but I used to prepare the appropriate mold, nor all the information you need and take full advantage because My intention was only to get some biscuits light, soft, low-calorie and smaller proportions.

The recipe is similar to angel food cake that I have published. But with cocoa, I've gotten through Bea's blog, here you can see the recipe. I've already prepared the chocolate on several occasions, I even completed napado cream and chocolate coating and is a delight ... bufff. On this occasion I have made half the recipe and I've fallen further proportions of sugar and I used fructose. The biscuits have been sweet for my taste perfect. I decorated with a little black melted chocolate and they were delicious.

As you can see is a cake that has no pads and no other type of fat. The amount of flour is low and, if we lowered the proportion of sugar, calories per serving are not very high, enjoying the food of angels without remorse.

I was tempted

this weekend with several people at FB with photos, so for them is the recipe. But especially for my friend Ave, because today has said nice things were going to happen .... This is my small contribution. I love friend.

Ingredients 8 cakes (muffin size)

• 6 egg whites
• 65 grams of sifted flour
• 150 grams of sugar and 90 grams of fructose
• 1 pinch
• salt 1 / 2 teaspoon cream of tartar or lemon juice
1 teaspoon vanilla
• 20 grams of pure cocoa chocolate desserts value
• or black chocolate to cover (50 or 70 grams approximately)

Development

Preheat oven to 170 º C.

With the whisk, knead the egg whites until stiff at 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 sugar or fructose tablespoons, one tablespoon every 15 seconds. The clear will take on a brighter tone and harder.

stopped the mixer, then the whites are firm.

incorporate the extract and beat for 1 minute.

At this point, I prefer to stop the blender and add the liquid ingredients with a spatula and stirring motion. Add the sifted flour and cocoa gradually to the dough and using a language we incorporate silicone to surround mass movements from the bottom up.

At this point the dough has a soft and fluffy

Bake for 15 0 20 minutes, or until the biscuits are cooked. Will depend on the mold that you use, I give you The times are for a muffin molds or the like.

stripped and let cool on a rack.

for coverage, melt chocolate in the microwave. 1 minute to 600 w power. When we beat him out until just undone completely. Put the chocolate in a bottle or a pastry bag (to which you cut the tip) and paint the cookies slightly.

Petite Sportswear Women

Bastel.la, pastello or cake, challenge

I had the pleasure of delight for the first time with the Bastell the second time I visited Morocco, and also was lucky enough to try it in a private home ... with which I made sure that the development of this jewel of Moroccan cuisine was in the hands of a female expert in this dish delicious and elaborate.

was at that moment when I started introducing me to food from other countries with the discovery of spices, new herbs, new flavors, mixing sweet and salty at that time were new to me. I have to admit that from the time the discovery of new cultures and new countries started to go completely linked for me with the knowledge and discovery of its food ... Even those countries not yet know, I'm exploring the food and start to want to know the country and its cuisine live ..

This delicate dish is usually reserved for special occasions and weddings. So briouats not confuse with that found in many street vendors in Morocco, which are easier to prepare and are made with brick mass.

Returning to the cake or Bastell or pastello, I tell you that his name Bastell is of English origin, and is a phonetic adaptation pastello name. It is a preparation of layers of phyllo dough, but dough can also be used warka or brick. The most common filler is chick but you can also use chicken broth has a creamy curd with egg, fried almonds. Being baked in a crispy phyllo those layers with the filling and served with powdered sugar and cinnamon .... the taste is indescribable! Also can be filled with fish or seafood.

There is also a sweet version is Bastel almond milk, which for me was totally unknown until a group of girls asked me if there was a sweet cake suppose to be confused with the sweets are also prepared with filo dough in Arab countries.

had pending for years get this recipe, but somehow it never made me afraid ... perhaps ... perhaps because I thought it was too elaborate ... because they never found when sought phyllo. .. the fact is that this month I took my turn to choose the challenge to choose Cooking Challenge ... Bastell and thus could not throw me back in the last minute. And here we have no other ... at the moment I am writing this introduction ... I have not even finished preparing it ... and I have no idea whether or not able to overcome the challenge!

Of course, I ask you do not miss my dear fellow cookinianas as always delight you with its challenges:

Pikerita 's Kitchen

The smell of coffee

luculus The fifth

Quocinando

Cherry blossom

Dit i fet

Well, it seems that the challenge was overcome because the appearance but can be improved, the next time I'll get a slightly larger pan so that it is thinner and less high. The crunchy texture, flavor woowww ... incredible ... I can only say that the next time may not strain the broth, so that the spices will enhance the flavor yet ... because I found that there was something soft and taste more intense would have been even better .. The touch of sugar and cinnamon get over the dish to absolute pleasure! As one friend of mine, culinary orgasm ...

Ingredients

• 3 young chicks, 2 poussin, 1 chicken with a total weight of 1 kilo 200 grams (without skin)
• 6 cloves garlic
• 1 bunch of parsley and cilantro mixed (30 gr. approx.)
• 1 large onion, thinly sliced \u200b\u200b4
• pinches pinches of saffron (optional, if you put me)
• 2 teaspoons salt and 1 teaspoon freshly ground pepper 1 teaspoon
• cumin and turmeric (this is what I personally added)
• 2.5 cm. fresh ginger, peeled and grated
• 1 / 2 stick of cinnamon shredded raw
• 2 tablespoons olive oil
• 225 grams of raw almonds peeled
• 75 grams of sifted icing sugar
• 2 tablespoons fresh lemon juice
spin
• 6 large eggs, beaten with fork
• 250 gr. clarifidada butter, ghee, unsalted butter or smen
• 14 large sheets of filo pastry sheets or 12 or brick ouarka
• 1 tablespoon orange blossom water 3 tablespoons
• cinnamon Preparation

Rub the pigeons, poussin or chicken with garlic. Add some of the herbs and onion slices, and sprinkle with saffron on top. Put the chicken in my case, the remaining herbs, onion, salt, pepper, ginger, cinnamon pieces, cumin and turmeric.

We add 750 ml. hot water. Let come to a boil we cover the pan and let simmer for 1 hour. Until meat is easily off the bone.

Heat the oil in a pan and fry the almonds over high heat to brown. We fry them whole and split them when cool, or chop and fry.

reserve half the icing sugar or icing and just grind the other half with cinnamon. Mix with the almonds and set aside.

Remove chicken from pan and drain. Debone. The resulting broth discarding sift what fragrance ingredients, put the broth back to the fire and let it boil down to 400 ml. This was not my case because I used a cast iron pan and I was fairly limited stock.

Mix the eggs and broth. We put them on medium and beat for 3 minutes until set. Remove from heat, sift and discard the broth. Let cool.

chicken into small pieces.

Heat the butter in a saucepan.

prepare the almond fried cream.

Put a ring springform pan or ovenproof pan and place on baking paper-based or put butter on the bottom to prevent sticking the phyllo.

Place two sheets of phyllo layered on the bottom shaped like a fan. Above we each painting with butter. Whenever we put a paint layer of butter, so that layers are always crisp.

will

Then 3 or 4 layers of dough row remaining in the background but that protrude from the mold. Whenever we need to manipulate the dough carefully because it is very thin and delicate and easily torn. You must also work quickly with it, so it is imperative that we have all the ingredients on hand and be flexible as it dries quickly.

paint the entire bottom of the phyllo. Then put half the minced chicken and a generous layer of cream, half the amount.

will

top two sheets of phyllo folded and paint with butter.

In this step, the recipe recommend baking, to make it more crisp, I did not.

On these layers, we will extend the fried almonds and a tablespoon of orange blossom essence, we will then two more layers of phyllo folded, also paint with BUTTER.

Over this layer spread the remaining phyllo chicken and cream, closing with the remaining phyllo that was left on the sides. Also paint with the butter.

To beautify, will 2 0 3 layers of filo dough, which will by and we will put up the sides of pan. Above do not forget to paint each layer with butter.

Preheat oven to 230 º C for 30 minutes, had too much butter it off and lowered the temperature to 200 º C and bake 15-20 minutes.

decorate with icing sugar and cinnamon and serve hot or warm.

Saha! Bon appetite! Bon appetit! Bon profit!

Source: Flavors of Morocco published by Blume

Next time I'll make more fine ... because it fit in the mouth! at least mine ...

This time also brings a new challenge, and we have the pleasure of introducing a new logo. We are proud to present a logo, made exclusively for us by an artist for that bet and that will have a great future, because it has lots of art .. and because as you will be able to check their work is worth a lot. It is a labor of Rosa Marrero In this page you can find some of his work, you can will delight with them and you can also buy some of the work for you, for a special and unique gift.

Microwave Interior Spray Paint

Cooking Risotto with mushrooms and artichokes with baby shrimp

Today I do not know why but I'm a little melancholy and I've come to head my grandmothers and their food, I love the rice ... I've always liked ... except rice pudding, rice other loved me very young. Has been one of my favorites ... and the rice of my grandmothers and my mother have always been delicious, prepared as prepared. But I only keep the way of preparing rice for my mother (who I guess is my maternal grandmother), which is always good, no matter if done with chicken, rib, seafood paella ... and are always good! ! the best ... that's my opinion ... of course ..

My grandmother cooks very well, but the father .... the father is remembered as a great cook and always compare me with her ... but if yours has merit .. cooking with few resources and few ingredients can not be compared with the resources and amount of ingredients I frame now .

Joaquina

My grandmother, cooking a potato soup ... still can remember their taste and smell ... that smell that came to my room on the morning of August ... when veraneábamos in the village (a small town of Cáceres) ... potato, bread, onion, garlic, paprika ... I remember most was wearing ... and not get anyone from the family to be able to remember it ... I feel sorry for not being able to spend more time with her chatting about recipes, but I guess at that time it occurred to me that this was a priority .. She also did not like we were in the kitchen, I do not know if fear of sharing your recipes, preferring to be alone in the kitchen, unaccustomed ..

miss

As she had had a cookbook ... and that these recipes have been in the family legacy ...

Well, I do not get sad ... because of what it is to share a recipe if I want to make in my family legacy ... and friendship. A recipe for risotto and I do for a while and I've had the pleasure of sharing several times with a dear friend and close, which is close in proximity and also because it is always the need ( Thanks Núria ) ...

The recipe is delicious, by the intensity of dehydrated mushrooms keep as gold cloth and are about to end ... I bought some mushrooms in Castellterçol and when I run out I am placing an order with Manel ... and shrimp as well give it a touch of the sea ... and also add baby artichokes that are so soft and delicious ... well, that is absolutely delicious risotto and it takes very little time to prepare. The sea and the mountains are always a guaranteed success ...

Ingredients (4 people)

• arborio rice (1 cup per person)
• dried porcini mushrooms or other baby artichokes
• Frozen (mercadona)
• 4 shrimp per person
• 1 liter of vegetable broth (or home or a good vegetable stock packaging)
• mushroom broth to hydrate the
• 1 large onion 1 cup white wine
• olive oil salt freshly ground pepper
• parmesan

Development

Put the vegetable stock to boil in a large saucepan.

hydrate the mushrooms in a bowl with water.

Chop the onion very fine.

A pan put 4 tablespoons of oil, when hot add the onion. Sauté onion over medium heat to avoid burning. Stir well, until golden, when it starts to be transparent. Add the rice.

to remove the rice from burning.

then add the white wine and let evaporate.

Once evaporated, add broth to just cover the rice. At this point add the mushrooms and artichokes.

go We let the rice absorb the broth, and from time to time we remove the rice .. When you go running out broth, add two ladles of hot broth.

add the prawns in the last eight minutes of cooking rice.

The rice takes about 18 minutes to be cooked.

When almost cooked, and there is some remaining stock is when add the grated Parmesan.

I get to taste it when I see that the rice is sufficiently Cream. I like to put butter, because with the cheese and take the shiny and creamy enough and is not so heavy.

Headings heat and let stand. To enjoy a glass of wine!