January 2010

Saturday, January 23, 2010

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microwave fast BANDA PASTRY

Ingredients (serves 4)

-Rice (I for us who are 4, I put 10 handfuls) -1

fish stock brick

-seafood

any kind, in this case frozen, but you can put fresh, cuttlefish, squid, etc ... -2

garlic-chopped tomatoes tablespoon

-a teaspoon of paprika.

food-coloring-Ali-oli to accompany (in Valencia is very common to put the rice)

Preparation:

-Put in the pan (in my case an electric) a little oil and fry the garlic cloves. When golden, add the seafood we have prepared and brown them slightly. Add the tomato and pepper and give a little spin.

, then add the rice and stir well to get together all the flavors, and add the fish stock.

-Put some food coloring and let it cook rice and entourage left us. (I'll leave a few minutes with the lid, and then take it off).

Serve with the aioli.

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Lattice

Ingredients:

-1 Plate-whipped cream puff

-

cherries Preparation:
-plate Divide pastry into two parts, one larger than another, because it is barred (with a special roller) gets bigger because of the cuts. -Bake
two separate parts in a tray
-Cool and fill with whipped cream.
-Garnish with cherries and icing sugar.

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POSTAL CHRISTMAS CHOCOLATE

CARNIVAL MASK

A mask, Venetian mask-like, made in the morning for school carnivals, as always with the help of Maria and Magdalena.

PHOTO FRAME WITH CLAMPS

photo frame made for Mother's Day morning at school.

SNOWBALL

A snowball with a jar of pickles, made the school the morning too.

POSTAL CHRISTMAS

This postcard made in school Christmas morning in 2009 with Magdalena and Marisa, I do not know where they get so much imagination and above all ... so much patience. Javier has kept a souvenir.

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coulant

Ingredients:

(8 servings) I did half the amount for 4 and came out perfect.

-250 gr.

COUVERTURE

-250 gr. -100

butter gr. -5

sugar whole egg (I used 2, not to make two and a half)

-5 egg yolks (I used 2)

-100 gr.

flour-small flan mold (I used glass and demoulded alone)

Preparation:

-Put the chocolate in the bowl and mash to speed. 4-5-6. Add butter and agenda 5 min. temp.80 º vel.3, until the two ingredients are based.

-Sin

temperature, add the sugar, eggs, yolks, and program 2 min. to VELC. 4 - Add flour and mix well for 1 min. speeds. 3 and a half.

-Pour into individual molds and buttered bread crumbs or cocoa powder. Bake at 200 º - 7 min. only to have the cake is done on the outside and the chocolate is liquid in the center.

Recipe

basic pastry thermomix magazine.

Sunday, January 10, 2010

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thx thx

Ingredients:

-150 gr. white liquor mixed type cointreau, gin or rum.

-200 gr. -2

sugar

well peeled orange juice (without white skin or seeds) -1

good lemon peel (without white skin or seeds)

-1 bottle of cava

-2

ice cubes Badejo

Prepared

1 .- Put in the glass all the ingredients except the liquor, champagne and half the ice 1 min fast. 10

2.-Add the rest of the ice and blend one minute at speed. 9

3 .- Download speeds. 3 and go gradually incorporating the champagne and spirits.

Serve in glasses decorated as desired.

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VALENCIA WATER BISCUITS AND CHOCOLATE CAKE BROWN GLAS thx

Ingredients:

-150 gr.

chocolate dessert cookie

-1 marie roller

-100 gr. -75

warm butter gr.

sugar -3 eggs -2

tablespoons baking powder

Preparation:

-Preheat oven to 180 º

-chop the chocolate in 5 seconds thx, vel.5 have to be chopped small book. Browse

cookies and crush the glass vel. progressive 5-7-9 for 15 sec., until they are dry, add the remaining ingredients, butter, sugar, eggs and yeast and programmed 15-20 sec. vel. 7 until it is all integrated.

-Add the chocolate to the mix and finish mixing with a spatula.

-Grease pan with butter and bake for 25-30 min. (I had little time because the mold was very short and it was immediately.)

recipe cannelloni recipe canekositas.

-Remove and decorate as desired.

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Ingredients:

well-peeled chestnuts

-water-sugar-lemon

cinnamon Preparation:

-Peel chestnuts thoroughly, removing the skins thick and thin, if necessary either scalding in hot water to remove the thin skin.

, prepare a syrup with a glass of water and a cup of sugar, putting the fire with a cinnamon stick and lemon peel.

"When it starts to boil, add the peeled chestnuts and let boil again. Remove from heat and let cool. Go repeating the operation several times, depending on the size of chestnuts, to arrive to cook. I did about eight times, but I think they should have been somewhat softer, ie boiling and cooling to be leaving eight or nine times until we left in the pan with a thick syrup which swam to finish the chestnuts. Capsule taped to be putting on paper and let cool.

Belenciaga is a recipe (mundorecetas.com forum), and she put a step by step very useful and well explained, but as she says, are not difficult, but laborious.