Carrots with beef in sauce

This is one of my favorite dishes. It's a basic recipe. We can put mushrooms, olives, homemade tomato sauce ...

Ingredients:

- Beef, diced large (stifle, shank)
- A large onion
- 3 or 4 cloves of garlic
- 1 large carrot
- Ground almonds (optional)
- 1 / 2 glass of Manzanilla de Sanlucar (better)
- Broth or bouillon
- Pepper, thyme and salt
- Virgin olive oil
- Flour.

Elaboration:

Have all ingredients ready. Large dice meat, spiced. The onion and minced garlic. The carrot cut into thick slices.

Put oil in the pan (not stingy), flour lightly and fry the meat being careful not to burn. Reserve.

In the same oil we take the onion and garlic, stir until tender. Add meat and carrots.

Put the wine, allowing it to evaporate the alcohol. Sprinkle with thyme and almonds (optional).

Cover with water with the stock cube dissolved (just enough) or broth.
Cover the pot and let boil 15 minutes, whichever you have. We open and let the broth reduce to a simmer.

Serve with chips and a good salad.

EGGPLANT AND HAM QUICHE

Of all the pies I've done, this is one of the ones I liked. The filling is very juicy, tomato speck at the base, and great contrast with provolone cheese, delicious. As for the cheese ... I put a fresh provolone, but we can use the heat, a semi-cured Manchego or even a freshly grated Parmesan. I would choose the Manchego as a second option, fits well with the flavor of ham.

The pastry if you like, you can make it home but I think my hand is well known on these issues. There are to choose from and if we find one you like, saves much time in preparing the dish.

Do not know when it's that good, if cold or warm. Try it.

Ingredients:

- 1 pastry sheet
- 2 large eggplants
- 150 grams of chopped ham
- 1 large onion
- 2 tablespoons tomato sauce
- 200 ml cooking cream (1 small brick)
- 2 eggs
- Salt, pepper and nutmeg
- Olive oil
- Provolone


Preparation:

Roll out the dough to cover the mold. Prick the bottom with a fork, we put parchment paper the same diameter and some weight on it (some chick peas, for example). Preheat oven to 180 º C and we put the mold 10 or 12 minutes completely covered with aluminum foil. Once this time, remove the paper and leave 5 or 6 minutes. We removed the rest of the paper with the weight we put. Leave to cool. In this way the dough is golden, crisp and firm.

While the dough is in the oven, begin to soften, in a large skillet, onion strips. Peel the eggplants and cut very small dice and add to onion. We put a little salt and gently sauteed continue until tender. Add the chopped ham. Stir and overturned it in a sieve to release the oil.

In a bowl, beat eggs, add cream, salt, pepper and nutmeg. Once well mixed, we add the eggplant with ham and fill the pan previously greased with two tablespoons of tomato sauce. Cover with sliced ​​cheese. The cover with aluminum foil and placed in the oven 20 minutes or until when pierced with a toothpick comes out clean.

Fried Rice Sepia and Vegetables

If you want to prepare healthy and tasty dish, do not hesitate to choose it. In just over 15 minutes will be ready if we organize a little. We can have rice boiled with vegetables in advance and can be cut while you fry the cuttlefish. I have already commented that the kitchen is a kitchen wok quickly and get, in this case, a crisp vegetables full of flavor. It is important not to overdo the doneness of the sepia or we will be tough.

I hesitated because I'm putting too skilled in night shots, I expect your pardon, but I think the dish is worth it. Sure you like.

Ingredients:

- 1 sepia
- 2 onions
- 1 carrot
- 1 small zucchini
- Medium green pepper
- Medium red bell pepper
- 2 cups cooked rice
- 1 cucharade oyster sauce or soy sauce
- A little white wine
- A lemon
- Olive oil
- A potato peeler
- A wok or large nonstick skillet

Preparation:

Cuttlefish cleaned and cut into thin strips. The salt and pepper and sprinkle it with a little lemon juice.

Cut the onions and peppers into strips. Peel zucchini and partially potato peeler to make thin strips and also with the carrot.

Put oil in wok and when hot sauté, stirring, cuttlefish strips until the liquid has evaporated. The reserve covered on a plate.

We add a little more oil and start frying the carrots first and peppers for 2 to 3 minutes. Then add the onion and after a couple of minutes, the zucchini. Season and we sauteed without losing too much temperature.

Finally, we incorporate the cuttlefish, tablespoon oyster sauce (soy), and rice wine. Mix well and serve.

MACKEREL with tomato confit and chive sauce

Actually I bought two beautiful starlings despite not being in season. From February to May is when we can enjoy this fish as tasty and so healthy and who once despised. Chub mackerel is the generic name of this species are so similar that there are few notable differences.

Skald not usually candied tomatoes for but I thought I would since this dish is an accompaniment but the co-star. They taste amazing as well as its oil, we can use on other salads or integrating it into a sauce either cold or hot.

Do not miss the test chive sauce is amazing. If you do not like the taste of raw garlic, you can delete it or even use garlic to the tomato confit, will taste much smoother. The original recipe came with chopped olives fish, almost made a paste and emulsified with oil confit. I have to try it, I liked the idea.

Ingredients:

- 2 medium mackerel
- 8 cherry tomatoes
- 3 or 4 cloves of garlic
- Pitted black olives
- 1 natural yogurt
- 2 tablespoons mayonnaise
- Chives
- Extra virgin olive oil
- Salt and pepper
- Rosemary and Thyme
- 1 chili

Preparation:

Blanch tomatoes in boiling water 2 or 3 minutes. We took the skin and split into two halves. Preserved in olive oil flavored with garlic to plates, herbs, salt and pepper for 20 minutes over low heat.

Mackerel was filleted by removing the thorns and pepper. In a skillet with a little oil roast the fillets over medium-high. Reserve.

Chive sauce:

We put in the bowl of a blender the yogurt, mayonnaise, a clove of garlic, salt and 3 tablespoons oil confit tomatoes. We beat well until a smooth cream to which add finely chopped chives.

Placed at the bottom of the dish first and tomatoes on them, grilled mackerel fillets with a bit of flavored oil, olives and slices cut chive sauce.

FRIED GREEN TOMATOES

A few days ago I recommended to prepare the mushroom empanadas , today we recommend you to try these tomatoes. They are delicious, crunchy and with a special flavor. So special that even someone who does not like tomatoes will love. I certify.

Possible if you use the breadcrumbs that already contains garlic and parsley. If using fresh, you should chop enough. The most important thing is to control the oil temperature should be moderate, in this way the breading will not absorb so much, it will be crunchy and not too soft tomato.

Ideal as an aperitif or as a garnish.

Ingredients:

- Green Tomatoes
- Garlic
- Parsley
- Sal
- Bread crumbs
- Egg
- Olive oil

Preparation:

We wash, dry the tomatoes and cut into slices a little over an inch. We put in a large colander and add salt to them.

We offer plenty of warm olive oil.

Breaded tomato slices in beaten egg (which we will have added the chopped garlic and parsley) and bread crumbs, pressing slightly to adhere well. We will be frying in batches so as not to cool the oil and place on absorbent paper.

Chorizo Couscous

It may seem that I am not inspired but actually I am. It is a sin, I know, but I was dying to eat a plate of "everything fried" and perhaps post-salads syndrome, post-vegetables, pre-bikini ...

There is little mystery ... fry some peppers, egg (if it comes with lace, divine) and sauteed couscous with chorizo ​​oil, yes, that is good. I put spicy and sweet so he spent as Padron peppers;)

Okay, after or during, companionship, a salad.


Ingredients:

- Couscous
- Chorizo
- Eggs
- Peppers
- Extra virgin olive oil
- Sal

Preparation:

Prepare the couscous as directed by the manufacturer.
In a fry pan with oil sausage cut into slices, it was booked. In the same oil saute the couscous.

Serve them with some peppers and a fried egg ... or two.

Ice cream with fruit

Nothing can spoil summer more than ice cream with fruit, chocolate and other goodies. Here is a cream that will refresh and you certainly will make life more beautiful when a savor.

To achieve it you need a melon (you cut it in half and clean the seeds) to add ice cream chocolate, vanilla, strawberry, pistachio, pineapple, berries (various types, preferably after each).

To complement and define the taste, add a chocolate topping, whipped cream and chocolate sticks filled with sites, oranges, bananas, strawberries. Chicken alternately a cup of ice cream and a fruit, then bridge your imagination to work and decorate as you like inghettata.

Recipe quantities are not defined, you can add more fruit and more ice cream. You can add grated chocolate, you'll enjoy the combination is important!

Eggs stuffed with mayo

Ingredients:

-6 eggs
-1 teaspoon butter
-25g-50g liver pate
-1 / 2 pickle
-6 tablespoons mayonnaise
-salt and pepper to taste
-olives, lettuce, tomatoes for garnish




Preparation:

Boil eggs, peel and cut in half long. Remove yolks and adding passes pate, butter, mayonnaise, salt, pepper and mix well until they become a paste. Peel cucumber and grated give the little add in pasta and mix well.
The paste is used to fill the grooves of whites. Arrange on a platter and decorating.

Crepes with mushrooms

The mushroom crepes are one of those dishes that I can not say no! They taste so delicate that it melts in your mouth and then the recipes with mushrooms because they always have! Unfortunately, in recent weeks do not have much time to devote to the kitchen because I get home later and later and these recipes are the result of some lunch prepared over the weekend. This Friday in St. Joseph wanted to prepare classic choux pastry donuts, the ones filled with custard and sour, but "unfortunately" I go to Ischia for the weekend so I will have no way to portray the processes of preparation, but my recipe for it there instead .Well, enough of the waffle ... get this recipe for pancakes with mushrooms.

Ingredients for 4 Crepes:
1 egg
150 ml milk
100 g flour
200 ml white sauce
500 grams of fresh mushrooms
200 grams of provola
30 g Parmesan cheese
1 clove of garlic
oil
salt

Preparation time: 40 min
Cooking time: 20 min
Total time: 1 hour
Procedure for preparing the crepes with mushrooms:

Prepare the bechamel sauce to form a roux with 20 g butter, 20 grams of flour and 200 ml of milk. Here is the recipe for the bechamel corredatra photos.
In a bowl beat eggs with milk and a pinch of salt. Add the flour and stir with a whisk to incorporate it not to create lumps.

Put the batter for the crepes in the fridge for 30 minutes holding the bowl with plastic.

Heat the crepe maker (or a pan greased with a little 'butter) and pour a ladle of batter and spread it across the surface of the crepe.

Cook the pancakes on both sides for a couple of minutes. And set them aside.

Prepare now fired into the mushroom pan with a clove of garlic and some oil.

Sprinkle each pancake with a layer of bechamel sauce in the center and place a spoonful of mushrooms and a diced provola

Close to bundle each pancake and place in a baking dish covered with a layer of bechamel sauce

Sprinkle the crepes with mushrooms and the remaining white sauce, mushrooms and provola. Sprinkle everything with the Parmesan cheese and bake at 180 degrees

Cook the crepes with mushrooms for 20 minutes or until the surface you will gratin

Allow to cool and then lift the plate and serve.

Roll bacon and mushroom pizza

This morning I give you the recipe for one of two rolls of stuffed pizza the other night I prepared for my pizza party. This time is filled with smoked cheese and bacon to mushrooms. The bacon fat is melted during cooking giving to this roll stuffed with a soft and taste delicious.
Although I am only 10 in the morning, uploading photos of the recipe I came a little peckish, I'm going to do it again ... good day breakfast to those who pass from here.

Ingredients for 4 people:
300 g flour
150 ml water
10 g of yeast
2 teaspoon salt
2 tsp extra virgin olive oil
150 grams of bacon rolled
200 grams of provola
150 g mushrooms

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 hour + 3 hours rising

Procedure:
Place the flour with the yeast dissolved in water at the center

Start working then add the oil and salt and knead vigorously until the dough is smooth and elastic.
Cover and let rise for 2 hours or the pizza until it's doubled in volume.

Take up the dough and roll out on a floured pastry board with a thickness of 3 / 4 mm

Spread the center of the base layer of bacon pizza, one of provola and cover with mushrooms.

Roll the stuffed pizza on itself and place on a nonstick baking pan

Lascaiar roll stuffed rise for an hour

Then bake the pizza roll bacon and mushrooms in a preheated oven at 200 ° and bake for 30 minutes.

Allow to cool then cut into slices and serve

Chicken and mushroom vol au vent

The Vol-au-vents are baskets made of puff pastry and served variously stuffed with hot and cold. Ideal to be served as an appetizer or a simple dinner with friends or in small buffet prepared for a feast. I have prepared these volauvent stuffing with chicken and mushrooms for dinner New Year's Eve and were very much appreciated. You can buy the empty pastry volauvent ni best stocked supermarkets, or you prepare them simply by using a roll of puff pastry. Here you will find the process to achieve volauvent

Ingredients for 12 vol au vent:
12 vol-au-vent
150 gr chicken breast
200 grams of mushrooms
100 ml white sauce
20 g grated Parmesan cheese
1 clove garlic
salt
pepper
parsley

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min

Procedure:
In a pan roasted chicken breast antiadrente

Apart from sauteed mushrooms with a clove of garlic and some chopped parsley.

Chop the chicken breast with mushrooms and then add salt and pepper.

Prepare the white sauce and add mushrooms and chicken, along with half the Parmesan and stir.

With a teaspoon of the filling volauvent the stuffed chicken and mushrooms.

Sprinkle with remaining Parmesan cheese, lay on a baking tray and bake at 180 degrees for about 15 minutes.

Serve your vol-au-vent stuffed hot oven or just lukewarm.

My cheesy side - clove lemon bars

Yesterday morning I was delivering a cake here close to home and saw Rita Cadillac on the street walking their dogs.

"So what? "You ask me. Hence I have a confession to make. Are you ready? So safe Berenice: I am star-struck celebrity, say, popular.

I put a Caetano Veloso, Paulinho da Viola a, Fernanda Montenegro in a front that I do not care, but if I ever find the Silvio Santos us, you will have to hold me because I will take pictures, hug and ask for his autograph.

I do not know how to explain this wonder, but I think that comes from childhood, those happy Sunday afternoons watching What is the music, and Chacrinha Circle, with its eternal and unforgettable Bolete serious, the dancer who never laughed. My mother, who was very PHYNA, turned off the TV, trying to divert my attention, but she was just there I was distracted again, admiring the judges of the talent show, and laughing worth of Aracy de Almeida blasting the poor candidates the singer.

And today, when I see someone with very large clothes, remember that game on Sunday in the Park children's clothes filled bladders and Silvio was bursting with a pin.

Well, that's us, that I needed to vent my side tacky. Now I feel much better and we can talk about new revenues.

Carnation Lemon Bars (adapted from Super sorrel lemon bars and lemon Pat Pumps) - yields 16 pieces

A hint: if you like sour flavors, DO. I used some lemons cloves (those orange, super scented) that came from a site, and the taste was special - in fact, spent the lemons cloves lemon in my scale limonística and now are my favorites. Can you easily find in good supermarkets and grocers.

Ingredients for the biscuit base

½ cup (113g) unsalted butter, melted
¼ cup sugar
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour

For the frosting lemon
1 cup + 2 tablespoons sugar
3 tablespoons flour
3 eggs
grated zest of 2 lemons cloves (or 1 lemon and 1 Sicilian Tahiti)
½ cup of strained lemon juice, cloves
confectioners' sugar, for dusting (optional)

Preheat oven to 180 ° C. Butter a 20cm square and cover with foil, leaving a surplus out of the way, as if they were handles - they help in time to unmold. Butter the paper in the bottom and sides.

For the dough:

In a bowl, mix the cold butter with the sugar, vanilla and salt. Add flour and mix well - you will get a clay a bit soft and oily. Spend this dough to prepared pan and press, making uniform and filling the entire surface.

Press this mixture into the prepared pan evenly, filling all the corners. A30 Bake for 25 minutes or bake until the base completely, and is browned on the edges.
For the topping:

While the pasta is baking, mix in medium bowl the flour and sugar. Add eggs and mix well. Add zest and lemon juice.

When the base is ready, reduce the oven to 150 ° C. Pour egg mixture over the batter and lemon, without taking the shape of the oven. Roast for 25 minutes or until firm and not swing at the center.
Let cool on a rack and remove the shape with the help of the handles of aluminum foil. Cut the squares on a board with a sharp knife, sprinkle powdered sugar and serve.

If left over (which I doubt) store in refrigerator in covered container.

You eat dessert or pa? - Cookie Cake for our second anniversary

To celebrate, I decided to put both feet on the jack and make this cake cookies that MS Living magazine came out in July. I do not know if you know my deep aversion to pave (I hate), but this is a different dessert without cream or biscuits soaked strangers - only delicious homemade cookies WONDERFUL interspersed with a mascarpone cream. And some more zest chocolate on top that no one is iron.

Cookie Cake (slightly adapted from MS Living Magazine July / 2011)

For the cookies:

2 1/4 cup. wheat flour
1 teaspoon baking soda
200g unsalted butter in temp. environment
1 cup brown sugar
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla extract or essence
2 cups semisweet chocolate, chopped into cubes or chocolate chips

Preheat oven to 180 ° C. Line two baking sheets with paper and book menteiga.

In a medium bowl, sift together flour, baking soda and salt.

Beat in mixer the butter, sugars, vanilla cream until it becomes fluffy. Add eggs one at a time, beating well until creamy.

Add the flour mixture and beat on low speed only until flour disappears into the mix. Add the chocolate and mix well

With the help of a tablespoon, distribute balls in a pan with at least four fingers of space between them Try to make very small cookies, but not enough to make the cake). Bake for about 15 minutes until slightly browned. Let cool on a rack.

For the custard:

4 cups of ice cream
240g mascarpone ice cream
8 tablespoons sugar (or to taste)
drops of vanilla extract or essence

Using an electric mixer on medium speed, beat 3 cups of the cream with the mascarpone until soft peaks. Add 6 tablespoons sugar (or less if desired) and beat some more until it becomes a cream to medium peaks - do not hit too.

On serving plate, place a little cream just to hold the first layer of cookies - the journal is indicated to form a circle with 9 cookies in the center and 2 - I ended up making them big way, so I made cookies and a 6-in center.

Carefully spread about 1 cup of the mascarpone cream over cookies. Cover with another circle with a cookie or two in the center and repeat until they are 7 layers (mine got 6 because the people here at home and ate the cookies ahead of time, sacumé). Cover loosely with plastic wrap and leave in refrigerator overnight - the cookies will stay soft as they will absorb moisture from the cream.

At serving time, whip the remaining cream with the remaining sugar and sprinkle over the cake. Garnish with chocolate shavings.

Playing with Food - Burger cupcakeburguer or cupcake

This week I received an order of hamburger-shaped cupcakes, cupcake or burgers. Are not new, just take a number of versions that seem to google, but I was very happy to be able to do mine.

As they travel to out of town, I chose to do the "ingredients" of fondant to give greater firmness in the set. The "meat" was made brownies and "bread" of vanilla cake with sesame seeds of course. For the fresh milk used ketchup with red dye, and I thought it was super close to the real - I'm holding you do a trick with her husband and leave a bottle in the fridge;)

Can you do any cake recipe, but I'll leave here I used, right?

Cupcake-burger (yields 12 to 15 units)

For the "bread" (vanilla cupcakes):

1 and 1 / 2 cup flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
1 / 2 cup plain yogurt (can be skimmed or not)
3 large eggs
drops of vanilla
1 / 2 cup canola oil or sunflower
sesame seeds

Preheat oven to 180 degrees. Place 12 paper muffin cups in a form for muffins or pies.

Sift flour, baking powder and salt in a bowl and set aside less.

Add the sugar, yogurt, whole eggs and vanilla and mix well until thoroughly uniform. Add the flour mixture and stir, without knocking, until blended. But do not mess too much, but the cake is hard (it's okay if they stay in one pellet mass). Then add the oil and incorporate gently with a large spatula. Place dough in prepared muffin cups, filling only halfway. Sprinkle a bit of sesame seeds and bake for approximately 20 to 25 minutes, or until they pass the toothpick test. Remove from pan and cool on a rack until warm. Remove the paper muffin cups.

For the "meat" (Brownie) - here

100g unsalted butter
1 cup flour
1 / 4 cup cocoa powder
1 / 2 teaspoon baking powder
1 pinch of salt
220g dark chocolate, chopped
1 1 / 4 cup sugar
3 eggs

Preheat the oven to 180 degrees. Butter and flour a 20x30cm baking dish.

Sift the flour, cocoa, salt and yeast. Reserve.

In a heat resistant bowl, melt in a double boiler (or microwave at 30 second intervals) the chocolate and butter. Mix sugar and eggs, one at a time without crashing. Add the flour mixture and mix gently until smooth. Proceed to the prepared pan and bake for about 25 minutes (stick a toothpick, is ready when go out with crumbs clinging). Let cool.

Mounting:

fondant
powdered sugar
gel colors green, yellow and red gem
dulce de leche

For the "cheese": a dye portion of the fondant with a few drops of the dye yellow yolk. Knead well open and finely with a rolling pin on a surface dusted with powdered sugar. Cut square with the help of a knife or pizza cutter.

For the "lettuce" dye a portion of the fondant with green dye-sheet. Open with very thin slices and cut the roll, with the help of a round cookie cutter. Press edges with fingers to irregular shape.

For the "ketchup": Mix the sweet milk with red food coloring until desired color. Place in a plastic bag and cut the tip to use.

For the "meat": With the help of a round cookie cutter, cut the brownie slices carefully.

Cut the vanilla muffins in half and assemble the burgers as you like going on a little dulce de leche between the pieces to stick.

MUSHROOM SALAD WITH RASPBERRY VINAIGRETTE

Years ago, a salad with this vinaigrette fruit would have been unthinkable (at least for me). I have to admit that even if you think traditional gazpacho salad and always have their place, it is clear that the evolving cuisine (though slowly and in small nuances) and is something against which, ultimately can not fight or stubbornly .

I really like mushrooms, so this seemed perfect salad to test the raspberry vinaigrette, and I admit I was pleasantly surprised. It was delicious. You should try it, recommend it. Also some colors are not you precious?

Ingredients:

- Canons
- Mushrooms
- A bunch of asparagus
- Cherry Tomatoes
- 100 g raspberry jam
- 100 ml extra virgin olive oil
- 50 ml vinegar
- Salt and pepper

Preparation:

We need only the tips of the asparagus. Mushrooms cleaned with a damp cloth.

Prepare the vinaigrette by first mixing the jam with the vinegar and some salt and finally the oil. Emulsified well.

In a skillet with a thread of olive oil, we grilled mushrooms. The pepper. Do the same with the asparagus tips.

On the platter we canons slightly seasoned with a little oil and salt. Add mushrooms, asparagus, tomatoes and dressed with raspberry vinaigrette.

Endive salad with vinaigrette TOMATO AND BLUE CHEESE

Almost at the door to leave for the beach, try to have a good list of salads, preferably more nutritious than I usually do, and thus is considered a main dish and not an escort. It's amazing variety of salads out there.

This is a completely different salad before. It is very crisp and the flavor is spicy (all we want, of course). You can choose other types of cheese, I loved it so ... do not miss the tomato vinaigrette.




Ingredients:

- Endive
- A large ripe tomato
- 2 or 3 cloves garlic
- Cheese (blue, Roquefort, Cabrales soft Gamoneu)
- Vinegar
- Pan
- Extra virgin olive oil
- Coarse salt or flaked


Preparation:

Wash well escarole, chopped and put in serving dish.

Cut the bread into cubes and fry until golden brown. Drain on paper towels.

Prepare the vinaigrette in the mortar as follows:

Chop the garlic, add salt and a bit of oil in the mortar mix we trying to crush the garlic and when it starts to emulsify, add more oil and vinegar. We emulsifying and add the grated tomato (with its "caviar" and all), beat well and try to align.

Incorporate tomato vinaigrette escarole, stir and then fried bread and cheese into small pieces.

CRISPY BACON SALAD WITH CHERRY TOMATOES

This salad is so colorful is the last of June. It has an excellent flavor and constrast a crunchy texture. I hope you like it.

Ingredients:

- Lettuce variety
- 6 or 7 slices of bacon
- 1 or 2 cloves of garlic
- Pan
- Cherry Tomatoes
- Quail eggs
- Sal
- Apple cider vinegar
- Extra virgin olive oil


Preparation:

Clean the leaves of lettuce, chopped and drain.

Crush the garlic cloves in a mortar, add salt, vinegar and olive oil. Mix well and dressed lettuce.

We cut the bacon into large pieces and fry without oil until golden and crisp you.

Cut the bread cubes, the fry and let drain on paper towels.

Cook the quail eggs a minute, peel them and cut in half as well as cherry tomatoes.

We ended up adding to the salad lettuce bacon, eggs, tomatoes and bread. We try and rectify if necessary. Dress with olive oil.

Vegetable Gratin

Ingredients:

• 1verre and a half of milk (water glass)
• 4oeufs
• A tablespoon of cornstarch
• 250g variety of vegetables boiled or steamed (potatoes, carrots, peas, cauliflower, beans)
• 2 cuillerées tablespoons grated cheese
• A teaspoon of salt
• 2 cuillerées tablespoons butter.

Preparation:

• Beat eggs with milk, add the cornstarch in the melted butter and cheese
• Add the chopped vegetables to taste steamed or boiled in salt water.
• Add the pepper and mix them with beaten eggs.
• Pour into a greased oven buttered and floured.
• Wear the oven for about 30 minutes.
• Serve this dish hot.

Couscous with vegetables

Ingredients:
• 1 kg of couscous
• 750 grams of meat
• 1 cup water cooking oil
• 1 teaspoon pepper
• 1 teaspoon ginger
• ½ teaspoon of food coloring (saffron)
• 1 case of salt
• ½ kg onion
• ½ kg carrot
• ½ kg tomato
• ¼ kg of turnip
• ¼ kg green zucchini
• ¼ kg red pumpkin
• ¼ kg of green cabbage
• 150 g chickpeas, soaked
• A bunch of coriander
• 1 case of tomato paste

Preparation:

• Put the meat in the bottom of couscous add the sliced ​​onion, pepper, salt, ginger, color, ½ cup of water to oil, the bunch of coriander, chickpeas and a large glass of water
• Cook for 10 minutes then add 4 liters of water
• In a bowl, put the couscous, add the remaining oil and 2 large glass of salt water and put the beans between your hands to separate them from each other
• Put the couscous and arrange on the bottom or there is meat
• Allow to steam for 30 minutes
• Removed again the couscous in the bowl add 1 cup of water and pass into the hands or with the help of a spatula to separate the grains
• Put the couscous into the couscous
• At the bottom of the couscous add carrots, turnips, cabbage and put the couscous and cook for 15 minutes
• Put a second time in the pot and do as the 1st time
• At the bottom of the couscous add the zucchini, squash and return the couscous and cook the couscous to steam for 20 minutes
• Remove the couscous and bottom add the peeled tomatoes and tomato paste cook for 20 minutes
• Put the couscous in a round dish in the center of digging to put meat and vegetables on the one hand, the other the left to decorate around the dish and pour the sauce over the couscous
• Serve hot

Chicken pastilla with almonds

Ingredients:
• ½ kg of leaf pastilla
• ½ kg onion
• 1 to 2 kg chicken
• 500 gd'amandes
• A tablespoon of salt
• saffron by saffron flower and food coloring
• ½ teaspoon pepper
• ½ teaspoon ginger
• A bunch of coriander and parsley
• 3 cinnamon sticks
• 2 glasses a melted butter
• 1 tea glass table oil
• 10 eggs
• A tablespoon of smen
• 250 g granulated sugar
• 200 g of icing sugar
• 2 tablespoons of cannel
• ½ teacup of water orange blossom

Preparation:

• Drain the chicken thoroughly wash the salt USING
Put in a casserole, cut the onion into cubes add the saffron, food coloring, salt, pepper, ginger and cinnamon stick, bouquet of coriander and parsley, glass oil and a glass of water
Stir for 10 minutes then cover with water and cook uncovered for 25 minutes.
• Lift the lid and cook until sauce is reduced
• Remove the chicken pieces
• Break the 10 eggs add to the sauce and cook
• Blanch the almonds do the frying in a bath of hot oil
• Chop almonds add 250 g of granulated sugar and cinnamon 1cuillère water orange blossom worm melted butter
• Butter an ovenproof dish rounded to place leaves the pastilla Farsis a layer of boneless chicken, cut into small pieces and a layer of cooked eggs in the chicken sauce
• Place another sheet of pastilla and cover so that all ends are sticking
• Brush the surface pastilla butter (about one teacup) and bake in moderate oven for 45 minutes
• Serve hot pastilla decorated with icing sugar and cinnamon.

Die Seafood

Ingredients:
10 Ouarka (brick sheets) (170 g)
1 kg of white fish
1 kg of prawns shelled,
1 kg of sliced ​​squid,
500 g vermicelli Chinese
1 yellow aeuf,
5 cloves garlic mashed
1 teaspoon ginger powder
1 / 2 teaspoon turmeric
1 teaspoon hot pepper puree,
1 small bowl of chopped parsley,
1 small bowl of chopped coriander,
1 tablespoon ground cumin.
Juice of 2 ½ lemons
200 g butter
1 teaspoon salt and 1 pepper

Preparation:
10 to 12 people
1 / Wash the fish, shrimp and squid with water. In a liter of boiling salted water with lemon, poach the fish for 5 to I0 minutes, blanch the squid fair during the same period then immerse the shrimp for 5 minutes.

2 / Boil the noodles in a saucepan for 10 minutes. Drain well so they are not waterlogged, then cut into small pieces. Book.

3 / Melt two thirds of the butter in a saucepan. Add crushed garlic, lemon juice, ginger, turmeric, cumin, chili paste, parsley, coriander, salt and pepper. Sauté for 10 minutes, stirring regularly.

4 / Remove the bones from the fish and cut into pieces. Remove the fish pieces, shrimp, calamari, noodles and sauce in a bowl. Mix well.

5 / Brush melted butter on bottom of cake pan with high edges. Place four sheets of pastry into a circle by making them beyond the edges of the mold and place one above another, in the center. Paste with egg yolk and melted butter using a brush.

6 / Remove the mixture of fish, shrimp, squid, noodles and sauce over I0 central sheet and cover with another sheet of pastry.

7 / Cast it on the leaves placed around the first and stick with the egg yolk with a brush. Cover all with a last sheet of pastry. Brown the top of the pastilla with beaten egg. Pastilla should look like a pie.

8 / Put in preheated oven at 120 ° C (gas 4) for about 10 minutes of cooking. Monitor the cooking so that both sides are golden brown.

Roasted Moroccan Chicken

Ingredients:
1 chicken 1.5 kg gutted
2 large onions
4 cloves garlic
2 tomatoes
1 / 2 bunch chopped parsley AFinish
olive oil
1 teaspoon paprika
1 teaspoon ground ginger
1 dose of saffron
salt, black pepper


Preparation:
Peel onions and cut into thin strips and diced tomatoes.
In a pressure cooker place chicken, onion, garlic and chopped parsley.
Add olive oil, salt, pepper, ginger and saffron and paprika.
Sauté for 5 minutes over low heat, stirring occasionally.
Cover with water and cook covered 25 minutes hanging on medium heat.
Then put the chicken to brown in the oven for 25 minutes.

wean roasted chicken topped with sauce, possibly with fried potatoes.

Baked Fish

Ingredients:
• 2 whole fish
For the sauce:
• 1/2verre olive oil
• Juice of 2 lemons
• 2 tablespoons vinegar
• Salt, pepper, paprika and strong, cumin
• 3 cloves garlic, crushed

Preparation:

• Prepare the sauce by mixing the lemon juice, olive oil, spices, garlic, soy sauce, vinegar.
• Dip the fish in sauce and let sit for 1 hour.
• Place fish on foil, seal and put it on a baking sheet.
• Bake in a moderately hot oven for 30 minutes.
• Serve hot

HARCHIES

Ingredients:
• 400 g fine semolina
• 1/2 teaspoon salt
• 50 g sugar
• 100 g butter softened
• 3/4 cup water

Preparation:

• Combine cornmeal, salt and sugar then add butter.
• Mix well, mix and add a little water until the dough is a little soft.
• Shape patties 1 inch thick and cook over low heat on stove dry 5-10 minutes per side.
• Serve hot.

Almond Rings

Ingredients:
• 1 kg of white flour
• 500g butter, softened
• 200g blanched almonds, chopped
• 500g caster sugar

Preparation:
• Mix the flour, sugar and softened butter in a large bowl.
• Spend the whole 2 times in blender.
• Preheat oven to 170 ° C.
• Divide the dough into pieces about the value of an egg, then fashion them into bracelets slightly flattened and store it as a passover as butter.
• Sprinkle the rings with chopped almonds.
• Bake at halfway and cook for 10 to 15 minutes.
• Do not let brown too.

Carrot Cake

Ingredients:
• 100g flour
• 150g caster sugar
• 1 lemon zest
• 4 eggs
• 70g almonds
• baking yeast 3sachets
• 3 carrots
• 10g grated cheese
• 1 / 2 tablespoon salt
• Butter for pan

Preparation:
• Peel the carrots and shredded them with a small hole grater.
• Chop the almonds, peel them.
• Put in a bowl the egg yolks and sugar, beat them until the mixture whitens and becomes foamy.
• Add the grated carrots and almonds, lemon zest, cheese, add flour gradually, stirring continuously, add the salt, yeast.
• Beat egg whites until stiff, add them to the mixture.
• Butter the cake pan and pour in the mixture.
• Bake in a moderate oven for 40 minutes.

Apricot Cake

Ingredients:
• 3 eggs
• 200g flour
• 150g butter
• 150g caster sugar
• 150g ripe apricots
• 1 packet of vanilla sugar
• 1 packet of yeast cake
• 1 teaspoon almond extract
• Pinch of salt
• Liquid caramel for garnish

Preparation:
• Cut the ripe apricots into small pieces, mix them with vanilla sugar.
• Work the butter and sugar with electric mixer until creamy mass, add the eggs one by one, add yeast, almond extract and salt .
• Stir in sifted flour gradually to mixture, add the diced apricots, all work until it becomes homogeneous.
• Pour the mixture into a greased and floured cake buttered.
• Bake in a preheated oven at 180 ° C for 40 minutes, let cool before removing from pan.

Braised meatballs in sauce

Preparation Time: 1 hour
Cooking time: 45 m.
Category: Appetizers and tapas
Difficulty: Moderate

Introduction: 
This one-dish meal is complete.



Ingredients: 
couscous
beans
minced meat
onions
tomatoes
garlic
carrots
oil
wine
broth (if you have it, where we cooked the broth Abichuela)
charizo
saffron, paprika, salt,
oregano, bay leaf, thyme,
ground black pepper
flour
sugar


Instructions:
Meatballs, meat, I ask you to bite me in my butcher (is trusted) and only one last time. (Only clean meat)
Pico diced the onions and pocho along with two or three cloves of garlic in the pan, (not to be poor in the amount of onions, they give the meat juicy,)
In a bowl, put ground beef, sofrito of onions, salt and pepper, 2 eggs and a little (just a little) of bread crumbs. The leading oil and poached onions.
All mixed very well, we fry the balls and passed by very little flour.
Salsa: 2 to 3 large onions (as much alboniger)
1 large tomato
6 or 7 cloves of garlic
1 or 2 carrots (depending on size)
oregano, thyme, bay leaf, black pepper, paprika, salt.
1 cup white wine or pink (if possible, is of glass bottle)
In a pot or a pan (uncovered, of course) with a little oil starts to fry the onions (quartered), garlic, whole tomatoes, and a piece of sausage party rooms (only slightly).
When this is poached, we put the carrots to cook together for a while (Vdes. will) then add the herbs, sauté the capsicum, sauté the very little (because if not bitter) and wine.

When this is, retirais sausage, you pass it the blender (also if you want the potato masher.)

And put the meatballs in the pot we use for this meal, we add the sauce and add a little broth (the you have, unless of course fish) and if you have no stock, a little water will do, saffron and You place . leave on low heat about 1 / 2 horita.
salt test them and if you want, put a spoon of dessert, full of sugar.
Let the sauce smooth espesita with fire.

The couscous as we all know, boil water with a little oil and salt, remove from heat, add the couscous and let stand 5 m, put a teaspoon of mantequlla.
Beans, cook them a little Aldente, drain and add some garlic cut into slices previamentes pochaditos.


PS Make the sauce first, because you can fuck the charizo chop and add to meat
In regard to the seasonings, if you want and I like them more haromatizadas you can add, cloves or nutmeg (I to this dish, do not get). By forming the meatballs, not so they are soft apreteis.

CHICKEN WITH TOMATO MEATBALLS

Category: Appetizers and tapas
Difficulty: Easy

Ingredients:
* 1kg chicken and chopped
* 2 slices bread without crust Bimbo
* 1 cup milk
* Something less than a tablespoon of parsley (optional)
* Salt and pepper
* 1 egg
* ½ scoop of granulated beef Knorr

For the sauce (two options):
First choice:
* 4 ripe tomatoes, peeled
* Oil 80g
* ½ red pepper
* 1 bay leaf
* ½ broth
* 1 small carrot

Second choice:
* Traditional Tomato Sauce
* 1 bay leaf

Of the two ways out very rich




Instructions:
Heat milk, add ½ scoop of grain Knorr beef, remove and dump it over a bowl in which we have slices of bread and let soak.
Mix the minced chicken with salt, pepper, parsley and bread soaked and drained. Mix well, add unbeaten egg and mix again until a homogeneous mixture.
Form balls, roll in flour and fry in oil. When they are golden book in a saucepan.

The sauce (first choice):
Put the cup 80 grams of oil, 8-minute program 100, Speed ​​2. Add ½ red pepper, peeled tomatoes, four (4) and a chopped carrot, and chop 10 "to 3 ½
Then put in the ½ cup broth and bay leaf and program all together 20 "(remove the bay leaf). Blend again to speed 6. correct the salt if necessary.

Pour sauce over casserole meatballs and simmer 20 minutes over low heat.

Ham and cheese dumplings

Portions / Number of persons: 8
Preparation Time: 20 minutes
Cooking time: 0
Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
- 100 gr. philadelphia cheese
- 100 gr. ham,
- 50 gr. grated cheese
- Toasted sesame seeds

Instructions: 
Philadelphia beat the cheese until it was soft and creamy, add little chopped ham and grated cheese, mix well.

form small balls and coat in sesame.

Refrigerate for 1 hour before serving.

Cod and potato dumplings (meatballs Bacall)

Portions / Number of persons: 3 per person
Preparation Time: 30 minutes
Cooking time: 5 minutes
Category: Appetizers and tapas, Fish and seafood
Difficulty: Easy

Ingredients: 
200g. cod crumbs
6 potatoes
2 cloves garlic
Parsley
2 eggs
Oil


Instructions: 
The night before we left to soak in cold water cod and we change the water several times. Boil the potatoes with the cod in a pot with cold water until soft. Drain well and squashed with a fork potatoes and cod, we add the chopped parsley, two or three cloves of garlic and egg, with the resulting paste formed meatballs and egg go through and fry with oil well hot. Served with mayonnaise or sauces to taste.

Rice dumplings with shrimp and vegetables

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Serves 4
200 gr. rice
250 gr. Prawn
200 gr. green beans
2 carrots
½ zucchini
3 cloves garlic
1 egg
water
extra virgin olive oil
salt

For batter:
flour
egg

For the sauce: 
1 onion
2 cloves garlic
1 cup of brandy
½ cup tomato sauce
1 cup water
heads and shrimp shells
extra virgin olive oil
salt
a sprig of parsley

Instructions: 
Put water to boil in a saucepan. Bring to the boil, add the rice, a pinch of salt and 3 cloves garlic. Simmer for 18-20 minutes, strain and refréscalo.

Clean and chop the beans, carrots and zucchini into cubes. Cook for 6-8 minutes and drain. Peel the prawns (reserve the heads and shells), chop into cubes and escáldalas for one minute in the same pan where you cooked the vegetables.

Peel 2 cloves garlic, brown filetéalos and set them in a pan with some oil. Chop the onion finely, intangible and season. When lightly browned, add a sprig of parsley and the heads and shells from shrimp. Rehógalas Flatten slightly and briefly. Pour the brandy, flambé, pour the tomato sauce and 1 cup of water. Cook all together for 15 minutes.

Mix rice, vegetables and shrimp in large bowl. Beat egg and add. Take small portions and form ball down well. Pass them in flour and beaten egg and fry in a pan with oil. Place meatballs in a large bowl and serve the sauce separately in a gravy boat.

Meatballs with mustard sauce

Portions / Number of persons: 3 per person
Preparation Time: 1 hour
Cooking time: 20 minutes
Category: Appetizers and tapas, meats, sauces and funds
Difficulty: Easy

Ingredients:
(For the meatballs)
300g minced pork
200g minced beef
100g minced chicken
1 garlic
Parsley
Salt
Pepper
Sprockets
1 tablespoon breadcrumbs
1 egg
Flour
Oil

(For the sauce)
1 cup (250ml) chicken broth, or cooked vegetables, or a pill
200 ml light cream
50 ml white wine
Some saffron
Salt

Instructions:
In a bowl put the meat, minced garlic, parsley, bread crumbs, pine nuts, egg and pepper, pasta, meatballs, and fry floured, we let them drain on absorbent paper towels and set aside (if we make will lighter the crude).
We make the sauce: Whisk the cream, broth, wine, mustard and saffron. We turn to a pan and let reduce to medium heat (about 15-20 minutes) stirring occasionally, until thickened. When you salt it and add the batter to the meatballs, let the flavors mingle a few minutes. Serve with a side of fries, cooked rice ...

Abyssinians stuffed

Portions / Number of people: 1 per person
Preparation Time: 25 minutes
Cooking time: 15 minutes
Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
4 eggs
2 tablespoons mayonnaise or aioli
1 can tuna in oil or pickled
Water
Salt

100 g Flour
1 egg
80-100 ml of beer
Dye
Salt

Instructions: 
From cold salted water (the salt helps to peel) boil eggs (about 12-15 minutes after water begins to boil).
Meanwhile make the locking device: In the bowl of a blender put the flour, egg, coloring, salt and beer, whisk (beer will be adding flour as needed, it must be a thick dough.)
Peel eggs, cut in half, we got the bud be crushed with a fork and mix with drained tuna oil and the garlic (or mayonnaise).
Fill the egg mass, we each piece of egg by Gachet, and in a pan with hot olive oil, the fry, let drain on a plate with absorbent paper towels and serve with aioli, mayonnaise, ketchup ...

Stuffed Peppers piece of cake

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Piquillo peppers (Calculate a can for 3-4 people. The rest of the ingredients are designed for that amount of pepper)
1 can tuna in oil
6 crab sticks
50 grams of cooked corn
1 boiled egg
2 to 3 tablespoons mayonnaise
1 tablespoon ketchup
Salt and pepper

Instructions: 
Boil the egg. Chop tuna, boiled eggs and sticks, I've done in the Thermomix, 5 seconds at speed 4.
Then add the corn, salt, pepper, mayonnaise and ketchup, and mix well (in the Thermomix, 10 seconds, speed, spoon, turn left).
Fill the peppers, and we put in the fridge until just before serving (it does not take them just to eat, but a tad above).
If you're on a diet or want to be more "light", we can use low fat mayonnaise and tuna raw, and reduce the amount of corn (although the latter do not recommend it because it gives a special flavor to the recipe).

Cabbage Pudding

Portions / Number of persons: 8
Preparation Time: 50
Cooking time: 30
Category: Appetizers and tapas
Difficulty: Easy

Ingredients:
• 1 kg Cabbage a
· 150 g potatoes
· 60 g Ham
• 4 white sausages or sausage
• 3 cloves garlic
• 3 eggs
· 50g olive oil
· Bread crumbs.


Instructions:
1. Place potatoes and chopped cabbage in 30 minutes varoma varoma position. (I take this to the mash of the child)

2. Ham chop 8 sec. Vel 7 and turns away.

3. put the garlic, oil and the sausages into chunks 6 min. Vel. 2 Temp. Varoma

4. Add the potatoes, cabbage, ham 6 min. Temp Sal. 3 Vel 90.

5. It spread a cake pan with butter and sprinkle with breadcrumbs. While the filling cools slightly.

6. Stars 3 eggs and stir well with a spatula before it sets,

7. Spread the filling into the pan and put 20 minutes in the oven to 200 degrees.

8. unmold and serve.

Vegetable soup

Main ingredient of the recipe:Onions
Difficulty: Easy
Cooking time: 50 min
Preparation: 30 min
Serves 6
Ingredients for the soup
Water -1 liter and 1 / 2
Garlic -2 cloves
Basil -4-5 leaves
Carrots -2
Onions -1 large
Nuts -Plant 2
Beans -1 can pinto beans or 50 g shelled fresh
Potatoes -2 medium
Pepper -ground to taste
Tomatoes -50 gr
Parsley -1 bunch chopped
Sale -qb
Celery -3 stalks
Zucchini -2
To dress ...
Oil -extra virgin olive oil to taste
Parmigiano Reggiano -grated to taste

Preparation:
Put on a pot containing a fire and a half liters of water and bring to a boil, then add two dice vegetables and a bit 'of salt .
Wash all vegetables and put them to drain. Peel the onion and garlic and chop coarsely, check the zucchini and cut into cubes, and proceed in the same manner in the stalks of celery (which you may remove the filaments), the tomatoes (seeded inside), the carrots and the potatoes peeled beforehand.

When the water boil, buttateci into previously cut all the vegetables, and add a box of beans, pinto beans, then simmer for around 40-50 minutes: Meanwhile, chop the parsley and chop the basil coarsely, then 10 minutes before to extinguish the fire add to the rest of the vegetables, pepper and adjust if necessary salt .

Serve the vegetable soup, a drizzle of extra virgin olive oil and raw, if you like the Parmigiano Reggiano cheese.


■ Council
Can add to the soup, according to taste or season, various other vegetables, such as pumpkin , the green beans , the spinach , the leeks , the beets , the broccoli , the cabbage , onions, herbs, the peas , etc. ... or you could even freeze it yourself and use them during the months in which they are not on the market.

To make the soup more attractive to children (who do not like to see pieces of vegetables in the pot), you could pass it with the help of a blender, add the pasta short (type thimbles striped) or rice , and plenty of Parmigiano Reggiano cheese.
■ Curiosity '
Often to give more flavor to the soup (but a bit 'at the expense of lightness), the onion and garlic are first sauteed and then tossed into the pot, or you add bacon (also formerly of pork rinds pork ) seasoning used in Liguria the soup with a spoon of pesto.

Dried potatoes

4-5 people 
Time 20 minutes
Content
-250 grams potatoes were boiled Chile
-Was powdered red pepper to taste
-Coriander powder 1 tablespoon granulated
-1 tablespoon lemon juice
-4 tbsp oil
-Salt
Method
-Potatoes Cut into pieces about 1 inch smaller.
-Take oil in a pot of heavily fried.
-Heat oil chopped potato and salt put it on.
-Fry till pink while slow heat.
-Granulated coriander powder and red pepper mix.
-Keep the heat on a few minutes to spice Weave.
-Hot - Mix lemon juice Serve in hot potatoes.

Chicken soup

Ingredients for 6 people
-1 chicken (or 1 chicken)
-1 onion
-1 carrot
-1 rib of celery
-Sale

Preparation
The advice is to prefer the chicken because it has a more delicate flavor than chicken and, perhaps, is more likely that it is not farmed.
However, peel and remove the fat layer below, in order to obtain a lighter broth, the same goes for the chicken.
In a large pot filled with salted water and soak the vegetables volatile.
A flame alive rather than bring to a boil, then reduce the heat so the broth to simmer.
In fact, the cooking should be for at least 2 hours and, sometimes, you need to skim.
When cooked, strain the broth using a dense mesh strainer.
Let cool and place in refrigerator.
After a few hours removed from the surface of the remaining parts of solidified fat.
The chicken broth can be completed with julienne vegetables or dumplings or pancakes cut into thin strips.
Accompanying Wines: Serve the wine only if the stock, combined with other ingredients, it becomes the first course: Lison Pramaggiore Pinot Bianco DOC, IGT Toscana Galestro, Gioia Del Colle Bianco DOC.

Banana Cake

A very easy cake to make and super good for you to enjoy.
Preparation: 10 minutes
Cooking      : 30 minutes
Cost             : Cheap
INGREDIENTS
For 6 person (s)

- 4 ripe bananas
- 160g butter
- 4 eggs
- Sugar 200g brown sugar
- 250g flour
- 1 package yeast
- 1 package vanilla sugar
- 1 tablespoon dark rum

PREPARATION

1 Crush 4 mashed bananas and set aside.

2  Mix all ingredients and then add the mashed bananas.

3 Put in a pan and bake 35 minutes thermostat 3 / 4 (150 ° C).

ADVICE

Excellent for a child birthday!

Bariloche cake

• 150 g of chocolate cup butter • 150 g • 150 g of powdered sugar • 5 eggs • 150 g self-rising flour dulce de leche • ground pistachios Italian meringue made with 3 egg whites 200 g sugar and ball point • decorating • chocolate cherries on branch

Melt in a saucepan over low heat the chopped chocolate with butter and let cool. Point-point beat eggs with sugar, add melted chocolate and little by little, the flour. Distributed on a greased and floured pan and bring to a moderate oven for 50 minutes. Cool, unmold, cut into 2 or 3 layers and fill with dulce de leche. Assemble the cake, coat the sides with the caramel and the nuts adhere. Decorate with meringue rippling, cherries and chocolate stick.

Torta mimosa

• 1 box vanilla cake mix, 200 g
• 1 cup chocolate covered nougat candy
• 500 g de leche vanilla
• 6  dried coconut
Make cake according to package directions. Place in a greased pan and bake. Remove, let cool, unfold and cut into two layers. Landings with half of sweet milk and cover. Dip the chocolate cake with coverage dissolved in water-bath off the heat, cool and stick around praline mixed with grated chocolate. Garnish with fresh milk put in a sleeve with a curly tip. Syndicate spheres made with fresh milk, shredded coconut and vanilla.

Chipotle Shrimp with Mediterranean pilaf

Ingredients:
Spicy chipotle shrimp (for 4)
36 medium shrimp
Kernels
1 ½ teaspoons butter
1 / 4 teaspoon chipotle chili powder (or espelette
smoked paprika
etc ...)
1 / 4 teaspoon salt
  2 tablespoons dry white wine (vermouth is recommended) Pilaf coconut-tomato-pinions

Preparation:
Spicy chipotle shrimp.
Heat the butter in a large skillet. Add pepper and salt, then shrimp. Saute 2 minutes. Add wine and cook 2 minutes more. Book.
Pilaf coconut-tomato-pinions.
Heat oil and fry the rice for 2 minutes. Add coconut milk, water and broth. Bring to boil then reduce heat and simmer until rice is cooked and has absorbed the liquid, about 20 minutes, stirring occasionally. Add a little water run out of cooking if necessary. After the first 10 minutes, add tomatoes and raisins. When cooked, add the herbs and pine nuts, mix well and serve as an accompaniment to shrimp.

Shrimp drunk Sake

Cooking time    :30 min
Ingredients (4 people):
Serves 4
20 Gambas
3 tablespoons olive oil
1 red pepper
2 shallots
4 cloves garlic
5 tablespoons Sake
Salt and pepper

 
Preparation:
Shell the shrimp, leaving head and marinate for a quarter of an hour in sake seasoned with a pinch of salt and pepper. Degerminating garlic. Cut the garlic, shallots and red pepper into cubes and sauté in the pan for 5 minutes in 2 tablespoons olive oil.

Divide the shrimp and marinade in 4 fondue mixture and top with pepper-garlic-shallot. Bake at 160 ° C for 20 minutes. At the exit of the oven drizzle with olive oil, correct presentation leaving a shrimp on top and serve hot.