Chicken with parsley sauce

Chicken with parsley sauce

Ingredients:
1 Can of milk evaporadas Carnation
1 Cube Maggi chicken (40% less fat)
1 Then Maggi cube taste onion and garlic
1 bouquet of fresh parsley, washed and disinfected
3 tablespoons of cornstarch dissolved in 1 cup of water
6 medallions of chicken/Turkey
Tags: corn starch, milk evaporated, parsley, chicken

Breaded Apple slices

Ingredients:
3/4 cup of flour confectionery
1/4 cup sugar
1/2 cup milk
1 beaten egg
2 fuji apples or sweet
pinch of salt
Powdered cinnamon
2 tablespoons icing sugar

1. In a medium mixing bowl flour, filter and add the sugar and salt. Add to the milk Bowl and the eggs, beat until it forms a pair thick texture coat.

2 Peel the apples and remove the core and seeds. Cut the apples into round slices like a donut (with a hole in the middle). For each block cut 8 round slices.

3 Add the slices of Apple to the mix to coat. Put to fry the slices of Apple for 1 minute each side. Remove and put on a tray and cover with a little icing sugar and cinnamon on top. Serve hot, with a bit of ice cream.

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Crepes stuffed with

Ingredients:
For the pancakes:
75 g of flour
150 ml of milk
2 eggs
20 g butter
1 tablespoon sugar
1 pinch of salt
1 cinnamon stick

For the filling:
1 onion
8 wild asparagus
50 g mushrooms
4 garlic
100 ml of liquid cream
50 g of roquefort
Olive oil
Pepper
Salt.

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Entry of creamy spinach

Video recipe that we were taught to make a delicious entry with spinach. Using ingredients like spinach, fries and milk Carnation to achieve an entry that you will enjoy all the family.

Ingredients:
1 Tablespoon oil corn
3 Pieces potatoes (cooked, cut into squares)
1 Bunch spinach (washed, disinfected, cut into strips)
1 Tin evaporated milk CARNATION Carnation Light & Creamy
2 cubes MAGGI ® broth of chicken 40% less fat 30% less sodium
2 Finely cubed CHUNKS of time ® MAGGI ® Sazonador flavor onion + garlic
1 Tablespoon cornstarch)
100 G Parmesan cheese (grated)
5 Pieces (chipotle) chili peppers
1 Piece baguette (cut into slices and baked)
Tags: chipotle, incoming, spinach, potatoes

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Meat cannelloni

Video recipe with much taste that it teaches us the faithful Cook in very simple way, following your instructions step by step. Also see the preparation of the bechamel sauce to cover the meat cannelloni.
Ingredients:
20 cannelloni
2 onions
2 carrots
2 sticks of celery
4 cloves of garlic
300 g of minced meat of beef
1 cup of Red vermouth
1 tablespoon of tomato paste
pepper
Extra virgin olive oil
Salt

For the bechamel sauce:
25 g butter
25 g of flour
200 ml of milk
Nutmeg.

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Pancakes pancakes of coconut and banana

Video recipe for a nutritious breakfast for the children and also for the parents, we give energy for the morning. It is prepared the night before a mix that we will keep in the refrigerator all night, morning were integrated the other ingredients.

Ingredients:
Mixed last night:
¾ Cup
1 tablespoon of yogurt
1 ½ cup flour

For next day:
1 egg
2 teaspoons of baking powder
1 teaspoon of vanilla
1/4 teaspoon salt
3 tablespoons of grated coconut
1 banana, sliced
Fruits of your preference such as:
Raisins
Plums
Dried figs
Dates.

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Sweet/salty almonds with cinnamon

Ingredients:

Butter unsalted, smooth
1 lb of plates of almond
1 clear of egg
2/3 cup sugar
1 teaspoon coarse salt
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground coriander

1. First you have to put to heat the oven 163 ºc / 325 ° F.
2. Put foil on a baking tray paper, then add butter on paper.
3. In a bowl, put to Beat egg whites until soft peaks form. Then add the almonds and mix to fill the well.
4. Separate put to mix salt, cinnamon, clove, coriander and sugar in a bowl, when they are well mixed to put in the bowl with almonds. Stir the spices with almonds. Do a test to see if you have to adjust the salt, sugar, or other spices.
5 Cover the tray with almonds and put in the oven until they are golden and crisp (45 min). Try to move the almonds when they are in the oven so that they can be toasted by all sides.

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Trout with orange

Trout with orange

Ingredients for 4 servings:
4 trout
3 oranges
1 tablespoon of flour
20 g butter
100 ml of liquid cream

For the vegetable stock:
1 onion
2 carrots
1 sprig of thyme
Laurel
Parsley
2 cups dry white wine
1 ½ water
Salt
Pepper.

For the vegetable stock: Peel the carrots and cut them into slices, chop the onion, we put them to cook in a pan, add the sprig of herbs, salt, pepper, white wine and water. When it boils, we gently simmer for 20 minutes. Remove from heat. We reserve.
Well cleaned trout and add them to the previous stock. When it starts to boil, add an orange juice and leave to cook over low heat for 20 minutes.
We put the butter to heat in a skillet to melt it, add the flour in the form of rain. We give a few laps, but without neglecting to take color, we then cover with 2 or 3 ladles of stock, add the juice of an orange and cream.
Taste of salt and pepper. Let Cook gently, stirring from time to time with the wooden spoon. A little cut into fine strips third orange peel. Save the best strips and chop the rest.
Just Peel the orange of their two skins, divide into segments, and add them to the previous sauce, leaving to cook for 1 minute.
We cover the bottom of a refractory with part of the sauce, place above the trout, removing the skin off, say you we the other part of the sauce on top, decorate with the orange peel strips and the segments. Tags: Spanish, nutritious, food recipes free, tasty, trout with orange

Easy recipes - tails of monkfish, prawn and chickpea

Now in Your recipes I want to introduce a new easy recipe, this opportunity will present some easy recipes of tails of monkfish, prawn and chickpea.

It is ideal to prepare something rich to eat, why these Recipes easy so you can train you as a true chef are very good.

Ingredients of the Recipe easy to queues of monkfish, prawn and chickpea:

Tail of monkfish, 1 by personaGambas or prawns, 4 or 5 cooked personaGarbanzos, algunosTomates red or crushed, 1 poteCebolla, 1Dientes of garlic, 2

Development of the Easy recipe of monkfish, prawn and chickpea queues:

1 Cut the heads of the prawns.

2 Place in a Pan fry the prawns with garlic, and leave separate.

3 - Pan a fried with onion, also make the tomato and place the prawn heads.

4 - After cooked pass to a processing plant and then by a Chinese strainer.
Spicing up the angler fish, flour and FRY in another pan.

5 Make a fried in a clay pot by placing a little bit of water to dilute the mixture to this thick, then add the chickpeas, also the monkfish and then the prawns and cook.

I hope that you enjoyed this easy recipes of tails of monkfish, prawn and chickpea and you can leave us a comment in Your recipes or follow us through Facebook or Twitter to share secrets, tips, or simply know as came out the recipe.

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International Recipe - chicken Paula Johnson

International Recipe - chicken Paula Johnson is the new Kitchen recipe that I present to you today, which we can prepare at any time and that surely we will be delicious and will be liked by our guests as it is a recipe for easy food and that everyone likesas in addition to all chicken.

Ingredients of the Recipe international - chicken Paula Johnson:

Whole chicken, 1.8 to 2 kg, 1SalPimientaRalladura of 1 limónLimón cut into quarters, 1Dientes of garlic, crushed, 6Ramita of romero, 1Tomillo, 1/4 manojoPerejil, 1/4 manojoAceite of olive, 1/2 cup

Development of the International Recipe - chicken Paula Johnson:

1 Put the salt together with the pimientar chicken, both inside as outside, make a mix with garlic, lemon juice, Rosemary parsley and thyme, then it is stuffed chicken and is left to rest for 20 minutes.

2 Spray the chicken with oil, lead to previously heated oven at 200 °, Cook for about 90 minutes.

3 Bathing the chicken with its juices in every 20 minutes of cooking.

4 Cooked, let sit for 10 minutes to avoid losing the juice and then it can be used.

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Kitchen recipe - Cordero Lechal

Today in Your recipes , I present to you a new Kitchen recipe so you can continue enjoying excellent dishes elaborated with meats and entertain your loved ones and friends. So here I leave you this Recipe for cooking - Cordero Lechal.

Ingredients of the Recipe of kitchen - Cordero Lechal:

Suckling lamb three kilos, 2 CuartosManteca of pork or oil of olivaAgua salt

Marinade:

Garlic, thick 3Sal, 1pizcaVinagre, 1 little

Development of the Recipe of kitchen - Cordero Lechal:

1 Salt the pieces of lamb and spread with lard or also olive oil.

2 Preheat the oven at a temperature of 180 ° C.

3 Put the pieces of lamb in a source for oven and sprinkle with 1 glass of water, then let Cook the meat in the oven about 90 minutes.

4 Halfway through cooking prepares the adobo, prepared in a mortar with garlic, salt, vinegar, and a tablespoon of juice from cooking, remove the meat from the oven, turn the meat and sprinkle with the marinadecontinue cooking ending its estimated time.

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Kitchen recipe - drumsticks of Turkey with herbs

Today in Your recipes , I present to you a new Kitchen recipe so you can continue enjoying excellent dishes elaborated with meats and entertain your loved ones and friends. So here I leave you this Recipe of kitchen - drumsticks of Turkey with herbs.

Ingredients of the Kitchen recipe - drumstick of Turkey with herbs:

Drumsticks of Turkey, 1/2Hierbas aromáticasSalPimientaPapas, green 1Pimientos, 2AceiteLimón, 2

Development of the Kitchen recipe - drumstick of Turkey with herbs:

1 Prepare the sauce of herbs, place in a bowl the juice of the lemon, along with oil and chopped fresh herbs, Provencal herbs, basil, oregano also, a little thyme, something Romero, a and last season, is mixed and is left to rest.

2 Place the drumsticks on an oiled plate and also put the potatoes cut into sticks, take to oven preheated 180 degrees, then to half Cook turn the drumstick and pickled each herb sauce, both once Golden and cooked approximately 90 minutes20 minutes before the end of the cooking place the peppers cut into quarters and then finish cooking and remove from the oven.

I hope you enjoyed this Recipe of kitchen - herbs Turkey drumstick, we hope that you can leave us a comment in Your recipes or follow us through Facebook or Twitter to share secrets, tips, or simply know as came out the recipe.

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Kitchen recipe - veal fillet with foie

Today in Your recipes , I present to you a new Kitchen recipe so you can continue enjoying excellent dishes elaborated with meats and entertain your loved ones and friends. So here I leave you this Recipe for cooking - veal fillet withfoie.

Ingredients of the Recipe of kitchen - veal fillet with foie:

Fillet of veal fillet thickness 2 cm, semicocido 1Foie, 1 rodajaPan, 1 rodajaCaramelo líquidoAceite olivaSalAjo dehydrated powder

Development of the Recipe of kitchen - veal fillet with foie:

1 Sprinkle on him bread garlic powder and fritar in plenty of hot oil.

2 - Before the time of serving, salar the tenderloins, add a small amount of oil.

3 Turn, also Brown quickly foie and place on the loins before withdrawing them from the grill where doraron.

4 - The dish be placed on top of the bread, tenderloin goes with foie above and with a jet of liquid caramel, without touching the meat nor the bread.

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Recipes - rice and vegetables with tuna meatballs

Today in Your recipes are those who make a recipe for rice, where we will prepare, ideal to pamper our guests being as good cooks. A dish of exquisite taste in cooking recipes, and easy in their preparation to delight any palate with rice and vegetables with tuna meatballs.

Ingredients of cooking recipes - rice and vegetables with tuna meatballs:

Rice, 1/2 kiloAceite of olive, 150 mlAlcachofa, medium red 1Pimiento, 1Dientes of garlic, 3Papas, green 2Judías, 150 gr.Ripe tomatoes, 2Perejil. saffron. salt.

Meatballs:

Small tuna, 3 latasHuevos, 3Migas of bread from the previous day.Tooth of garlic, lemon 1Perejil., 1Piñones

Development of Cooking recipes - rice and vegetables with tuna meatballs:

1 Place a round hot dish, oil, artichoke and the pepper, chopped, withdraw to be golden.

2 - The potatoes cut into thick slices and fritar, then they are added to the paella pan add the beans and already crushed tomatoes and fried with garlic chopped with parsley and pour salt add water to cover the vegetablesplace the saffron and boil for 10 minutes.

3 Prepare the meatballs by placing the tuna in a bowl with eggs, chopped garlic, parsley, pine nuts and squeezed lemon, mix it all and add the bread crumbs to form a mass to make meatballs, fried in many oil and then add in the paella pan and when boil 10 minutes the rice is incorporated, and the 20 minutes off the heat is allowed to sit for 2 minutes more.

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Kitchen recipe - authentic Donus

On this occasion in Your recipes I want to present a delicious easy to prepare recipe, so I hope make it you delicious and you can enjoy it together to your friends, this Kitchen recipe - authentic Donus.

Ingredients of the Recipe of kitchen - authentic Donus:

Pastry flour, 350 gr.Flour strength, 100 gr.Soybean meal, 50 gr.Sugar avainillada, 70 gr.Water warm, 240 ml.Egg small, 1Margarina 100% vegetable, 40 gr.Oil of soybean, 30 gr.Soya lecithin, 30 gr.Dry yeast, 20 gr.Powdered skim milk 20 g.Baking soda (average envelope of yeast or baking), 10 gr.Condensed milk, 3 cdita.Vanilla essence liquid, 2 cditas.
Soft sunflower oil, for frying

Coverage of sugar:

Sugar glaze, 100 gr.Hot water, liquid 20 mlVainilla, 1 cdita.

Chocolate coating:

Dark chocolate, 100 g.White chocolate, 70 gr.

Development of the Recipe of kitchen - authentic Donus:

1 Placing in a container together flour with yeast. Separate warm water to about 35 ° C take soy lecithin and begin to beat, heat margarine together with soy oil mix then add sugar and continue mixing forming a cream smooth and homogeneous, pour the mixture with laque became above and pour the egg mixturepowdered milk, essence, condensed milk.

2 Beat everything and pour in the mixture made of flour, knead with your hands by 8 minutes until that becomes an elastic, soft and also sticky paste with enharinadas hands make a ball and place a large containerIt will cover and let stand for 1 hour in warm place.

3 Uncover up to achieve the double of volume, placed on a table and sprinkle with flour, put the ball in that table and stretch with a rolling pin to a thickness of 2 cm., as the mass this soft and sticky to place it in the freezer, leave the table for 1 hour and a half without freeze at all, remove and make the donuts with a shear for donuts or also a wide glass, and make the hole with a cutting more small.

4 Place in the source this floured leave in the oven baking resting 1 hour and a half. Already leudados, withdraw and heat the oven to 180 ° C temperature and let that be cooked without Brown, remove.

5 Heat a casserole with oil at a temperature, and FRY is doren up first on one side and then on the other to take a color from the donut.

6 - To make the coverage of sugar mix ingredients and introduce the cold donuts each when leave for 30 minutes and ready.

7 - To the chocolate heat the chocolate in a Bain-Marie and add margarine, icing sugar then put the donuts in one by one and let stand for 1 hour chocolate harden.

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Simple skewers

One of the easy bits of any barbecue is a brochette. That is to say that we put pieces of meat on a stick of wood and cook you to the escaped. Easy to make and easy to eat. Here we tell you how to prepare a simple skewers

Ingredients:

meat to taste, can be red or juice of half limónaceite of olivavarios polloel cloves of garlic triturados1 tablespoon of cominosal and pepper

Preparation:

Mix the lemon juice with salt, pepper, crushed garlic, olive oil and cumin.

Cut the meat into cubes and let them ripen in the marinade for half an hour in the refrigerator.

Move the cubes of meat by the skewer and grill them on the barbecue for a few minutes on each side until they they are to your liking.

Optional form you can add vegetables such as red or white onions and roast them all together.

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Recipes of Ibiza and Formentera

The islands of Ibiza and Formentera are famous for the beautiful landscapes and the fun of the party. But they are also known for the delicious local cuisine. Today I share some recipes that will have taste of sea and Sun.

The traditional cuisine of the Islands is well Mediterranean, which means that it includes cereals such as wheat, wine and olive oil and that changes depending on the seasons.

Rice of fisherman

Ingredients:

100 g calamares100 g rapé10 mejillones20 almejas4 langostinos300 arroz1 morrón2 gr-toothed ajoperejilchorizocaldo of pescadoaceite and salt

Preparation:

Add a little oil in a saucepan and saute the pepper and minced garlic. Once it is golden add rice and sauté. Then add the necessary amount of broth cooking the rice.

When it starts to boil, add salt and chorizo. Add the fish, the snuff and squid. Then either clean the mussels and clams.

Let cook with the semi-tapada pot until the rice is cooked.

Correct the salt and add the parsley. Turn off heat and let stand 5 minutes before serving.

You have also a recipe for a delicious dessert, and something exotic, Greixonera.

Ingredients:

1 litre of leche4 ensaimadas or croissants8 huevos400 azúcar1 canela1 limón1 tablespoon g DRAM liqueur to taste

Preparation:

Cut into pieces the ensaimadas or the croissants and leave them to soak in milk until they dump. Incorporate 8 egg yolks and whites 4 and mix well.

Add the sugar to the milk and cinnamon, grated lemon rind and liquor. Mix well and place in a greixonera (a special mold, but you can choose a flanhole) with the caramelized Fund.

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Pudding of nuts without oven

Today we will prepare a delicious Walnut cake. This is one of my favorite recipes, especially if her you cover with a splash of strong coffee . A delight!

Ingredients:

400 g of biscuits or cakes in chocolate 100 g sugar 1 can of condensed milk 1/2 cup ground nuts 1 tsp vanilla essence 3 egg whites to snow Walnut cream to decorate (you can make home-made by mixing butter)(, impalpable powder sugar, 1 cup of well chopped nuts, whipped cream and a teaspoon of honey)

Preparation:

Crumble well the biscuit or biscochos of chocolate in a bowl.

Then add a little melted butter, condensed milk, nuts, vanilla, and the whites snow (slowly incorporate to not lose volume).

Take a pan or a mold of jogging small and Caramelized (5 tablespoons sugar and 1 or 2 of water).

Pour the mixture of the cake in the Pan and leave in refrigerator for 1 hour.

Unmold and served with with the cream of nut which you can prepare while it is frozen.

Tags: water, Bud, coffee, Chocolate, delight, easy, claw, condensed milk, my, nuts, nut, recipes, no cake

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Lettuce and orange salad

Nears the summer and the heat and is the best time to test salads fresh and full of flavor, as this lettuce and orange salad. Today we told you how to prepare a delicious option for this summer.

Ingredients:

1 plant lettuce 2 red red 3 oranges 1 teaspoon of honey mustard 1 teaspoon olive oil Salt and pepper to taste a hint of fresh thyme

Preparation:

Separate the lettuce leaves and wash them well and with care to maintain the shape. Form a basis in a source where we armaremos up the salad (the presentation is everything!)

Cut the peppers into julienne discarding seeds and white parties. Cut into slices oranges discarding the skin (although you can also save them for use as decoration).

Place the slices of Orange on the basis of lettuce and above the peppers cut into strips.

Besides we will prepare a sauce. This mix of olive oil (1/4 cup more or less) with mustard, honey, salt and pepper to taste and thyme. As an extra, you can add a splash of lemon or orange juice.

Pour the dressing sobre a salad and serve.

Category: Salads, cooking recipes Tags:Tags: olive oil, olive oil, the heat, summer, salad, taste, Juliana, the seeds, lettuce, Orange, pepper, thyme, summer

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Grapefruit and orange salad

Today we will tell you how to prepare a delicious and fresh salad this summer approaching. The fruits are excellent if we want to give a more summery touch to our salads, that is why we believe that this orange and Grapefruit salad you'll love.

Ingredients:

several leaves of lettuce (decorating) 1 dozen of tomatoes cherry 200 g of grapefruit, cut into slices 200 g of Orange 10 tablespoons of olive oil of good quality orange juice and lemon sliced 4 tablespoons of mayonnaise salt to taste

Preparation:

Peel the oranges and Grapefruits and separate the segments. Make good clean ready to eat.

Mix the oil with fruit juice and mayonnaise. Beat that forms a light cream sauce.

With either clean the lettuce leaves are a basis in the source in which we introduce our salad. Located above the cherry tomatoes cut into halves. Located above the dressing.

Finally add the slices of Orange and grapefruit.

This salad is a thousand times better if you put a bit of imagination to the presentation... Delicious!

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Peanut butter

The peanut, butter today very popular in United States, Australia and some Europeancountries, is originally from the pre-Columbian cultures of the Aztecs and Mayans, who grind peanuts to prepare sauces. Today we are going to tell you more about the peanut butter, their properties and how you can make it at home and use it.

At the end of the 18th century it began producing peanut butter to supplement the diet of vegetarians and people without teeth, as it was known that the contribution of proteins was significantly high. The manufacturing process of this cream was refined to 1908 when it started to manufacture in bulk.

Today you can find a version salt and a version sweet. Both can be eaten untadas on bread or rolls, or as in sandwiches.

It should take into account that the peanut butter is exactly that, concentrated peanut. For this same people who are allergic to peanuts must be careful and avoid it.

You can keep without refrigeration, but if you have a strange consistency or a scent that is not the common best thing is to discard her.

Peanut butter is quite sticky in texture and be careful of not choking it.

For its high content of trans fats and other additive necessary for their preservation, peanut butter is contraindicated for people doing diets to lose weight.

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How to make peanut butter

Now we have spoken of the peanut butter, their properties and uses. Today we will tell you how do it in house.

Different Peanut Buttersare available in many supermarkets in Spain . They generally come in creamy version and with pieces of peanuts. But, if you prefer to do it yourself, here we tell you how.

Ingredients:

1 cup peanut roasting without the spoonfuls of oil of maní1 teaspoon salt (optional) piel2 sugar to taste (depending on whether you want her to rather salty or sweet)

Preparation:

A food processing plant is necessary to prepare this recipe. Place all the ingredients in the Bowl except in oil and processing. Add a little water and go measuring until that cream has the consistency you want.

If you like with the chopped peanut butter, add several chopped peanuts once you have finished with the cream.

You can keep in the refrigerator for about 10 to 14 days.

Category: Cooking recipes Tags:Tags: water, Bull, peanut, homemade, as, like, do, mani, butter, Sin, supermarkets, a few, longer

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Fast Food? o Junk Food

Fast Food? o Junk Food

It is estimated that between 30% and 40% of all meals are eaten outside the home and the "fast-food" account for 20% of this market, maybe not for lack of time but because they represent a culture that Youth takes with ease. Fast food establishments have become regarding where young people spend many evenings on weekends.

Seductive Temptation

Fast service, extended hours, affordable prices and a vast network of strong advantages are fast food chains. According to the Spanish Federation of Hotels and Restaurants (FEHR), in Spain there are about 3,000 premises of this type and their number is growing. But its success lies not only in comfort: fast food has captured, whether we weigh, our palates, despite its bad reputation nutrition all have on occasion succumbed to a hamburger or a slice of pizza. The consequences of changes in eating habits are felt, one of two Spanish overweight and cardiovascular disease with a mortality rate of 35% in 2000, is the leading cause of death in Spain.


What kind of products you offer?

Fast food products can be classified into two groups: the Anglo-Saxon influence and features such as burgers, sausages and chips accompanied by various sauces (mayonnaise, mustard, ketchup?), And those of Mediterranean origin, such as pizzas, sandwiches, tapas and kebabs (marinated meat skewers Arab wrapped in pita bread and accompanied by vegetables and yogurt sauce). For its nutritional characteristics, the Mediterranean-style fast food or Arab can be considered more healthy than Saxon.

Within these products should not be forgotten dishes of other countries that are a novel form of fast food, like burritos Mexican or Chinese food, besides the wide range of cooked products (lasagne, cannelloni, paella, empanadas, croquettes?), increasingly demanded by consumers. Given the heterogeneity of these products is not easy to determine representative nutritional value. However, all have something in common: a high energy density due to its high fat content (especially saturated fat and cholesterol) and carbohydrates (bread, pita, pizza base, pancakes?). And although they provide quality protein (eggs, meat, fish, cheese?), Fall short of fiber, vitamins and minerals, except sodium (salt). And do not forget that the number of calories you eat up, and wonder if the food is accompanied by French fries, pastries and soft drink or alcoholic beverage.

Fast food abuse

The consumption of such food does not pose any health problem if it does not become a habit or replace basic food. But what is happening is that more people include them as the basis of their diet, without being aware of the nutritional dangers involved.

Excessive energy
With just a fast food meal is eaten more than half of daily energy required. If we add the energy from the other meals of the day, the energy content of the total intake triggers and promotes excess weight.

Too much fat and cholesterol
Saturated fats, in excess tend to increase blood cholesterol levels, and cholesterol are abundant in these products due to egg-based sauces, butter, cream, butter and other fatty ingredients used in its preparation, and The coconut and palm oils used in frying.

Difficult digestion
In most cases food is fried, breaded or battered, so it is richer in fat, which is heated even more indigestible.

Abundant additives
In general, these products contain more salt than those prepared at home, partly because sodium is used as a preservative.Furthermore, to achieve the look you want in color, smell, taste and texture are added preservatives, dyes, anti-caking agents, stabilizers, etc. These dishes often include strong spices or additives that enhance the taste and stimulate appetite and, over time, alter the perception of taste and habit forming.

Healthy Alternatives

Fast food does not necessarily mean bad food. Proper selection and proper food intake frequency can make a quick meal original proposal, balanced and healthy.

Fast food at home?

If you do not have time or we are too lazy to cook, we often resort to fast food. Although it is not advisable to abuse it, when we prepare at home at least know for sure the quality and quantity of ingredients used. The key is to include other foods on the menu to complement the food, nutrient, in order to develop a balanced and nutritious fast food.

Pizza or sandwich with lean ingredients (cheese, ham, natural tuna, chicken, turkey, veal?) And vegetables (tomato, onion, peppers, mushrooms, artichokes, spinach, zucchini, eggplant, etc..), Salad and fruit.

Burger (beef or chicken) grilled with low fat cheese slice, salad, baked potatoes or cooked (and not always fries), bread and fruit.
Turkey sausage sandwich with tomato sauce, little mayonnaise, salad and juice.

Lower fat chips: roasting in the microwave a few minutes and sauté with a little oil to toast. If they are fried, spread on paper towels to lose the excess oil.

Refreshments less energy: choosing the light version, or better, replace them with water or juice.
Fast food away from home?

If you eat out, the choices tend to be limited, although there are chains that have begun to expand its offering healthier foods including salads, fruits, yogurts?

Cholesterol Foods E-Report

A comprehensive Report that explains how to lower cholesterol by using the right foods and avoiding the wrong foods

Check it out!

Dog Treat Recipes

Start making delicious dog treats and gourmet dog food immediately with these fantastic quick and easy dog treat recipes.

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Turbot with cider

1.2 kg of turbot fillets

350 g of mushrooms

4 shallots

500 cc of dry cider

100 g cream

50 g of butter

Pepper

Salt

The Breton coasts framed a reputed fragment of the Atlantic coast in connection with harvesting, coastal fisheries, or height. Among the fish, the Britons spend special fervour the turbot of Cancale. Next to him, appears a number of simple dishes like sardines at the plate, red mullet in salt, the mackerel to the wine and the dish we are discussing today, turbot with cider.

Preparation:

Mix the shallots - finely chopped - with the mushroom - cut into slightly larger pieces.

Grease with butter a source for oven and spread on the bottom half of the mixture. Spicing up the turbot filets and distribute them on the bottom of the source, forming a single layer. Sprinkle with half of the remaining mixture.

Beat cream with cider in a container. Salt and pepper and cook to simmer, stirring without stopping, even reduced to almost half of the initial volume. Distribute on the content of the source, cut butter in small squares, and distribute them over the cream.

Put the source in the oven, preheated to 210 ° C, and keep about 20 minutes. Serve immediately.

Data:

A little cider. Britain and neighbouring Normandy are producing areas of cider, which appears frequently in traditional recipes accompanied with cream, butter or cream: three fat most used in the cuisine of the area.

Tips for a successful restaurant

Tips for a successful restaurant

* Among those who invest in a restaurant, there are few who care to find out objectively the tastes and preferences of potential customers, and new culinary trends among certain population groups.
Not analyze carefully the direct and indirect competition they might face such as restaurants with similar menus and other different dining options.

* Having someone who cooks well and is not capital that is needed to open a restaurant let alone ensure its success, is also needed to have a menu of gourmet quality, variety and presentración also an ideal setting, a friendly and efficient service, reasonable prices, very convenient location, little or no competition, good publicity and, of course, good management.

* The average gestation time of an independent restaurant is usually 1 to 2 years. Not enough to open its doors for a restaurant to gradually acquire prestige and achieve break even, much less profits.

* The bold entrepreneurs forget that the restaurant sales depend largely on advertising expenditures and sales, and this is almost always spared.

* Other expenses are generally underestimated or ignored taxes, financial interests, social security, settlement occasional personal, unexpected job demands, increases in raw materials, rents and services, renewal of licenses, equipment maintenance, spraying, etc.

* Remember that to be a successful restaurateur not enough to have a good recipe, something borrowed and own capital or a lot of effort because the money is very matado.Tiene to know more about the craft restaurateur and have greater administrative capacity and leadership.

* This business requires a lot of perseverance and sacrifice of both the owner and his family to achieve success, however, and when they finally begin to generate profits, work is intensified, and this is where very few entrepreneurs and resist it, while others choose to throw in the towel.

* Many restaurateurs start your business with relatives, employees, shareholders and creditors on board, trusting blindly in the driver without first analyzing your customers and potential competitors, without minimal training in administrative, not rigorous evidence menus do not seek Additional specialists in design, cuisine and marketing, and have an action plan that tells them what to do and when to reach your goal, which is usually ambiguous or unrealistic.So when the business fails, not only are collapsed emotionally, but also very indebted.

* It is a mistake to believe that if something has worked for years, should not be changed. The menu and ambience of a restaurant, need to adapt to the changes that show the population, their potential customers.
Do not refuse to remodel its stores, upgrade their kitchens and train staff of the restaurant, although it is able to accumulate large profits through the years.

* Advertising: usually resort to it when sales are low or walk, which is, when competition begins to gain ground nearby. Do not assume that spending on advertising and promotion should be permanent and therefore should occupy a significant portion of the operating budget, up to 10% or 15% according to some experts, even in times of strong sales volumes.
In other cases for wanting to save the payment to an agency specialized in the area, the restaurant owners create their own programs and advertising strategies, but to see the little impact of his advertising, he was considered wasteful.

* Assume that frequent customers always will be, forgetting that it is they and their families, as well as friendships first, who should contact the special promotion. They forget to reward the loyalty of their customers and do not make an effort to retake it every day.

Of ECA to the Cup, guide of the wine for clumsy

Since the day I tried my first wine and I am referring to the first glass I drank, and not to that I have a wine propio…. I knew that this was going to become my drink choice especially for comidas big and special dinners.

What would a meeting around a table, without to provide with a glass of good wine in your hand? It would be missing something, really!

I must confess that my knowledge on the subject are quite rare, but always have called me the attention, the attitude and the vocabulary that use the experts to express themselves, and of them I have tried to learn, even the basics to buy themserve them and enjoy them.

But of course, if you like the wine and you want to delve more into this world, it is necessary to soak up a little in your bibliography, and be able to discover this fascinating world, full of wonderful curiosities.

My recommendation is to start with a guide to the wine for clumsy, easy and simple, like this which has made David Noel Ghom, "De la Cepa a la Copa" .

In it you can gradually discover worldwide oenology, on the basis of a historical approaches, where discovered us things as interesting as the origin of the wine, as apparently comes from the vitis vinifera species which has its source in the South of the Black Sea between the Georgia and Armenia areas. Or that the first drunk of the story is collected in the old testament in reference to the vineyards that Noah planted on the ship.

After this the book offers a Decalogue on the different types of wine and its classification (by upbringing or sweetness times). (On the main grapes and varieties both white and inks).

It explains in a simple and graphic way the process of the grape harvest and wine-making (the manufacturing process that have different types of wines), and the process of filling.

Teaches us how we have to read the label and the against label. As hit the purchase (to buy, where, when, as). And gives clues to know as it must open up and aerate the wine, and after this, such as keeping it open once.

You will also find out where and have to serve it, as we have to taste it, and finally, one of the things that I liked, the rules of pairing. That is to say that wines stick with that dish and why.

To that ever you would have imagined that a fish could be combined with a red, or that a meat cooking with a white? Then if. Cannot be taken a red wine with a fatty fish and fleshy type salmon, tuna or COD, although this must be young and League. And the white wine can be taken with white meat type chicken, rabbit and pork.

Magret grilled with garlic sauce

Magret grilled with garlic sauce

3 magrets of duck fresco of 350 g each

4 tablespoons armagnac

3 cloves of garlic

1 sprig of thyme

Pepper

Salt

For the sauce of garlic

24 Walnut

3 cloves of garlic

Extra virgin olive oil

Black pepper

Salt

The kitchen of the Landes, in the North of the Pays Basque region proposed recipes as simple and as brilliant as the present, collection of traditional recipes for restaurants in the area and turned into one of the best known representations of each kitchen. The magret is prepared with the broiler duck breasts and must always include the skin covering the muscle.

Preparation:

Marinate the magrets, 2 hour, in a marinade with armagnac, thyme and chopped garlic. Remove, dry well, spicing up the meat and put them to fire slow in a pan of iron, with the skin side down. Keep them between 8 and 10 minutes, sprinkling them with the fat that is shedding skin.

Go nuts and garlic cloves - peeled - by a mixer with two tablespoons of water. Salt and pepper and bind by adding oil little by little. Book. Degrease, turn the pieces of meat and click on the skin with a fork (thus provided that you release the fat which fits). Book.

Remove the fat from the Pan, Deglaze the bottom with the liquid from the marinade and set aside.

Filleting the magrets. Arrange on a plate. Give a final boil the sauce of garlic with blood that have emerged to cut them and the rest of the armagnac. Thicken and sprinkle the meat before serving.

Hot tickets: snacks to fungi

500 g of beef

400 g of prepared polenta

150 g of tomatoes

150 g mushrooms

30 g of dried mushrooms

30 g of butter

1 opium penca

1 carrot

1 clove of garlic

1 cabolla

2 leaves of laurel

1 handful of parsley

c/n of flour

200 cm3 of dry red wine

c/n of olive oil

c/n of salt and pepper

We still offer beef recipes. We will then see a classic recipe from the Argentinian cuisine's meat casserole, enriched with the unmistakable taste of mushrooms. We show you step-by-step how to prepare snacks to fungi.

Preparation:

To prepare these snacks to fungi, you should first cut the meat into cubes and pass by flour. Reserve. You Sauté 30 g of butter and 35 cm3 of olive oil, diced onion, the carrot cut into small cubes and the penca of opium. Perfume with the laurel.

Includes meat, FRY her and bathe with red wine and let evaporate the alcohol. Add the dried mushrooms previously soaked in warm water and chopped, complete with the tomato cut into cubes. Salpimenta and kitchen.

Clean fresh mushrooms and cook with 25 cm3 of olive oil, chopped parsley and the clove of garlic. It incorporates this preparation to the meat. Cut it in triangles and kitchen on the hot grid. Polenta grillada as based on a source is available and located the bites of meat and mushrooms with your juice in the Center. Decorate with fresh parsley leaves.

Do you think this preparation of bites of meat and mushrooms? Tell us!

Fatty liver in terrine

1 liver of raw duck, 600 g

100 cc of cognac

1 teaspoon crushed pepper

1 teaspoon of salt

Fatty liver of duck, foie gras, is one of the delights of the Western cuisine. This is a unique piece that is achieved after Prime a duck to induce hypertrophy of the liver and, thus, excessive development of the body. Thanks to this process, the piece displays the softness and tenderness that characterizes it. The Landes region is one of the main producing areas.

Preparation:

Clean the liver, separating the two lobes, removing the nerves and veins that have been and eliminating the telilla that covers. Move them to a container, salt and bathing in the cognac. Cover and leave 12 hours in a cool place. Give them back every 2 hours.

Tempering them, dry them and put them in a tub in which to enter good tight, cover and bake for 40 minutes, bath with the oven at 180 ° C.

Let drain on a grid, picking up the fat loose in a container. Move them to another small tub, where are back to pressure, filling halfway with the released fat to the drain. Cover and put a weight on top, newsprint as it cools. Save 24 hours in the refrigerator before serving.

Serve accompanied with toast, possibly a slightly sweet bread (a brioche or bread with raisins) and a gelatin of oporto.

How to make a perfect soufflé

The soufflé is characterized by its light and soft, texture between the sweet on chocolate delight of all and the salt of cheese and spinach are the most well known.

The realization of a soufflé is a simple task only be followed some steps and tips that will make this dish a delicious and delicate delicacy.

Mould perfect for preparing a soufflé is round and high walls, as this allows that you can rise and make its texture well aerated. Also individual moulds can be used, something that is very practical when it comes to serve it.

The secret so that it does not fall is to keep the oven door closed during the cooking and not open for no reason, therefore, it is necessary to control very well the time that you will need to be on the verge, but does not withdraw it immediately.

When it is already cooked, turn off the oven and will be left to stand in for three minutes. After that time withdraw it and serve.

Once removed from the oven the soufflé will take between 15 t 20 minutes to reduce its volume so it must be served immediately, this ensures a perfect presentation of the dish.

Spinach soufflé for example so that it does not remain liquid because of water than most of the vegetables loose during cooking, it is necessary to cook them steamed, drain well and mix them with a good thick bechamel sauce and only then add the remaining ingredients to indicate the recipe.

The clear is another important point for a successful soufflé must be raids on the verge of either firm snow.

If the recipe suggests adding cream, it should be at room temperature.

When the egg whites are added will be used to mix the preparation a spatula and always will be very soft and enveloping movements, to aerate the preparation.

How to cook squid

How to cook squida

type of mollusc very consumed in all parts of the world of sharp flavor and consistent texture squid has the advantage that can be used almost in its entirety is ideal for filling and cooking.

It is a food of great versatility and has a low fat content making it a very healthy food.

Squid can be fried, grilled, stews, steamed and even be the main ingredient in the preparation of a soup. Two classical and traditional recipes are the Squid "Roman"and"in their own ink".

Then depending on the type of recipe integer can be used in the case of stuffed squid or to make them fried cut in rings.

To prepare them stuffed with must be taken into account than to cook them they have a tendency to decrease in size, therefore recommended not fill them completely but only three quarters of its capacity, avoiding that during cooking the stuffing out

Once placed the fill is closed the opening with a stick that will be removed at the time of serving.

The squid meat tends to be hard consistency for this and to ensure that they are also juicy and tender, clean once placed in a container covering them with milk and left for 2 to 3 hours. This past time may already be prepared according to the chosen recipe.

If they are to prepare fried to batter them best is to use flour mixed with a teaspoon of yeast of beer, fresh or dried, this will remain crisp and not absorb too much oil. To remove them place them always on a paper towel to lay off excess frying.

When are prepared fried or grillados should please immediately so that they are not too dry in texture.

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The option of making cold crab to the fisherwoman

The ingredients needed to make cold crab to the fisherwoman are 300 grams of hake, 5000 ml of water, 10 grains of pepper, lemon juice, three leaves of laurel, four tablespoons of fine oil, 1 tablespoon of white winea spoonful of mustard, a town of onion, a glass of vinegar, the yolk of an egg and salt. With that you can already prepare a delicious recipe for six people, where you will have to use two beautiful crabs.All female crabs have ROE which is the component that gives you the taste to the object. In addition, the spider crab must be very fresh, because they contain much meat, for the correct realization of the recipe. In a pot you have to place the pepper, vinegar, and water, along with the Bay leaves and salt to taste. All these components have to be put in the time in which water breaks into boiling, must add the crabs and it should cover pot and heat.

At the time in which it becomes to break in boiling should cook for eight minutes over lively heat, and has to get out of the water to power let him cool down afterwards. In parallel, you have to boil hake, and you have to put it in cold water with the rest of the laurel, the onion, white wine and salt. When it breaks down for the third time in boiling, you have to remove from the heat and have to get out of the water. At that time, it also has to remove the skin and bone and crumble a posteriori.

In conclusion, it must be said that once the crabs are cooked and cold are open very carefully to not break the shell. At that time, you have to remove the meat from the body and you have to cut the legs into very small pieces.

The head of pork pie recipe

Head of pork pie is a traditional food of the world of gastronomy. If we carry out perfectly, the guests we have in our home will be with your mouth open, and we will gain their respect. First of all we will say all the ingredients that are necessary for the preparation of the pie. These are a laurel leaf, a medium-sized onion, two medium-sized carrots, six nails, 250 grams of lean pork, a kg of pata, ear and nose of pork, a sheet of thyme, cold water, a glass of white winea pinch of nutmeg, salt and pepper. With this we can move at the time of the creation of the dish.

The Onion is roasted in the oven in entire way and is punctured with nails. When they are already well toast should be drawn and have to be set aside. Then, in a pot they have to put carrots raspadas and cut into four equal parts. Two of them have to be done throughout, while two others have to do throughout. The onion at that time already must be prepared, together with thyme, bay leaf, nutmeg, and meat.

Once you completed the above steps have to be light nose, leg and ear for burning the hairs. Then you have to wash very well and it must be incorporated into the pot. At that time, it must be spicing up the pot to personal taste, and must also be sprayed with white wine. It should also cover with cold water so that everything is well covered, but not too much.

The development of the potato with mayonnaise and anchovies

One of the best dishes in the summer is the creation of the potatoes with mayonnaise and anchovies. It not is served hot, so it will not increase our body temperature, in climates which are very high. The ingredients needed for the realization of this recipe is a medium cucumber, a red pepper of Tin, a tin of anchovies in oil, a boiled egg, 2 tablespoons of cold milk, 2 tablespoons of capers, three hard tomatoeseight medium-sized potatoes, 100 g of pitted olives, the juice of a lemon and salt.

The first thing to do is mayonnaise and must be reserved for the fresco. Then you have to wash the whole potatoes unpeeled, and they should be placed in a saucepan with cold water to cover them properly. All this has to cook for about 30 minutes, depending on the type of potato you are using. When they are already cooked, you have to let it cool a little, Peel and they have to be cut into slices.

The following procedure involves the capers that must be mixed with half of the mayonnaise, and have to peel and cut into slices. It is important to keep all components cut into slices. The same should be done with the cucumber and has to salt lightly and is placed in a dish for half an hour so that the water is released.

In conclusion, I must say that you have to mix the mayonnaise with potatoes and cucumbers, and both elements should be placed inside a round dome-shaped fountain. This needs to be cover with the rest of mayonnaise without capers, than because they have to be reserved.

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Terrine of chicken and ham

Terrine of chicken and ham is one of the recipes you need a larger number of components within the scope of the kitchen. The preparation is simple, but the number of elements to be taken is very large. These are a sprig of thyme, a chicken keeping the offal, one slice of ham thick, a leaf of laurel, a small onion, two tablespoons of brandy, four tablespoons of oil, 100 grams of bacon in thin slices, a glass of white winea medium leek, a leg of veal, a sprig of celery, two medium-sized carrots, salt and pepper.

The first thing to do in developing is put three litres of cold water in a saucepan, therefore it must have a considerable size. Within it you have to go throwing the leg of veal that should be split into pieces, along with the offal of chicken, the peeled carrots, celery, leeks, bay leaf, white wine and salt. Once all the components are already is to simmer medium for an hour and a half. When already broke the boil you have to remove from the fire, and you have to strain. Then, must be allow to cool and if it forms a fat at the top can be removed with a spoon.

Then, in a pot you have to add oil to heat and will need to add the chicken cut in two lengthwise. Once completed this, you must add the onion crushed into four pieces, and has to cook for 20 minutes. The following procedure is the separate all of the fire and when is well cold has to remove the skin.

 

Recipe of the pie of veal

In this opportunity we will discuss one of the most traditional dishes in world cuisine. It's the cake of beef that can be tasted at any restaurant, but quietly can be done by ourselves in our home. You only need to pay attention to each step and have all the appropriate components.

The ingredients required to make the pie of veal are three tablespoons of oil, 125 g of breadcrumbs (as far as possible from the previous day), 125 grams of fresh mushrooms, 150 grams of ham tip minced meat500 grams of meat minced beef, a medium onion, a glass of milk boiling, a glass of white wine, a fin of veal (as far as possible of small size), a great veal leg, a slice of ham of 150 gramsa spoonful of herbs, salt and ground black pepper.

The first thing to do is to put all the breadcrumbs that we soak in boiling milk, and while it can go cleaning mushrooms in depth. They have to be dry with a clean rag and have to chop fairly straight.

In a salad bowl is meat minced with ham, then this should incorporate the breadcrumbs. The next step is to add the mushrooms and pepper them putting them pepper also. This paste that we obtain in this step must be passing over the fin and has to put the ham over the slice in half a centimeter wide strips.

The last step that has to give is to put the oil to heat on a pan, and when it is hot, you have to add the chopped onion and has to leave Brown for about six minutes. The leg of veal has to add cut into pieces until browned to perfection. When this is done, is that salt and pepper and leave it a little more in the fire.

Tags: Meat, cooking, cake of veal, recipe share this article

Recipe for cucumber boats

The ingredients needed to make cucumber boats is too long. These are a small onion, a green or red pepper, a head of lettuce, two boiled eggs, two cloves of garlic, three hard tomatoes, six medium-sized cucumbers, 250 grams of cooked shrimp, mayonnaise, a lemon juice, fine oil 250 mlmayonnaise and salt. Now we can move at the time of the creation of the dish that is very simple to develop.

The first thing to do is to wash out all the cucumbers, dry them and cut them in half lengthwise. Then, have to spray everything with a little salt to make the boats acquire an incredible taste, and must be placed face down half an hour before starting to prepare them. Later, when already released his water, should be the mayonnaise so that boats can be spicy.

Meanwhile, with the tip of a knife you have to go out the center of all the cucumbers in order that they are as some boats and is booked with minced meat. At that moment, also is must go biting the teeth of garlic and onion, along to sprinkle in cucumbers. Then, you have to move everything to a source of great size, and has to cover the cucumbers with silver foil. All components have to be put in the fridge for an approximate period of an hour, at the time while the prawns are boiled. Them you should put in a saucepan with cold water over medium heat. When the pot begins to boil are remove and drain.

 

Preparation of Grapeseed duck

The preparation of Grapeseed duck is very simple to do. All that is needed is a special attention to the recipe to not make any mistake, as this can be very serious, and the result you get will not be the best. The ingredients that we need are two large carrots, two tomatoes, four tablespoons of oil, six triangles of fried bread, 100 grams of olives without cheese, 500 ml of broth, a large onion, a duck, a spoonful of potato starcha glass of white wine, salt and pepper. To make a meal for six people, it will have to use a duck of 1,500 grams approximately.

In a saucepan, although we recommend a cocotte, you have to put the oil to heat. When it is your ideal point, is to put the duck which should now be prepared. It has to leave Brown on all sides, and we should be very careful when turning the tables. This procedure has to be done with a paddle or two spoons, to try and that you do not click.

At the time in which the duck is Browning, you need to add peeled, and chopped onion with raspadas, washed and sliced carrots. This has to be on fire for 15 minutes until that it is well gilded. Washed tomatoes have to be add and have to be cut into pieces, removing the seeds. These elements have to sweat the rest for ten minutes, and you have to add the wine, broth, salt, and pepper. These last two components are free consideration of people.

Tags: Cuisine, food, Grapeseed duck, recipe share this article

Chicken with oranges

Grilled Orange chicken is a dish that does not require many components, but much work. The ingredients that are needed are two tablespoons of good cognac, 50 grams of lard of pork, two slices of bacon, a bunch of watercress, four oranges that have too much juice, a chicken, salt and pepper. All of these elements serve to make the recipe for six people, and the chicken must be between a kilo and a half and 1,750 grams.The first thing to do is salt inside and out before put to roast the chicken, while gets it a bit of pepper. This will serve to give a unique and delicious flavor to the recipe for chicken with oranges. In a small saucepan should warm the Cognac for a few minutes, then you have to turn on with a match. When it burned down a bit you have to pour in the chicken, and must also be introducing therein the peeled Orange segments. All the segments should be separated.

At the time that decides that it will roast, is to turn on the oven five minutes earlier. The chicken must be bound and has to put a slice of bacon above and one below. This has to be greased with lard and is to be put in the oven. All this mix roast medium oven for about 20 minutes for each kilogram that has been introduced in the oven.

Finally, it must be said that while it is hanging you have to go occasionally sprinkling with orange juice and will have to turn around.

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As Peel artichokes - artichokes

We are in Holy week and you know that it is time of artichokes, beans and peas so today will see as Peel and cut an artichoke (also called globe) so that you do not have any problem in the preparation of any recipe that takes this ingredient.

Before going into task is important at the time of purchase that we choose the artichokes with the leaves well firm and tight. The size is not the most important although obviously the larger the largest artichoke it will be his heart (the Centre of the artichoke) which is the richest with the stem. In addition to artichokes stuffed must choose large artichokes.

In the next picture you can see two types of artichokes, on the left with purple streaks in the huerta de Chiclana (brings them me a neighbor) and the right hand, slightly larger, is where you will find more easily in supermarkets. By the way, there are artichokes much larger than the of the photo that serve well for cooking.

Fill once we have the artichokes at home what we have to do before that nothing is preparing a large bowl (where fit peeled artichokes) and fill it with water (not out it much because then we get the artichokes). Cut a lemon in half and squeeze it in the bowl with water, when they are well squeezed also adds the two halves of lemon to the water. We do this to avoid that the artichokes are rusting and matching black.

Once we have our pileup with water and lemon ready we will Peel the artichokes. Look at the next photo.

What we have to do is the following:

The first thing we see is the artichoke learns with his tail and all the leaves without manipulating.Below we see an artichoke that we have started you with hands outside of the artichoke leaves. We will do this until that appear the most tender leaves (less green and more yellowish).Then with a knife Peel the corner (so do not throw that it is very rich, just peel it) and we look at the base of artichokes removing harsh areas between the tail and leaves.Finally cut a piece of the tip of the tail (which is usually dry and Brown) and cuts off the top of the leaves of a single court. You will have to remove between one third and half depending on the tips of the leaves that are green.Now put in the bowl with water and lemon so that will not rust and we moved on to the next artichoke. Repeat until you have all the lists artichokes.

At this time the artichokes are ready to cook but depending on the use you give perhaps you want to give them a few cuts as the next picture.

In the image we see several things:

The first thing we see is a simple cut in the base of the artichoke. If you want to do artichokes stuffed with and you want the base settles well you paste you a cut and ready. But you do not throw corner which is very rich and use it also in the recipe.We then see an artichoke that has cut in half lengthwise and then in half again. You can use this Court for stews with artichokes as artichokes with peas and broad beans or artichokes with meat.Then we see the artichoke cut in quarters and the last picture you can see an area that I have highlighted in red where the Lint of artichokes. If kitchens artichoke (in stew, boiled, etc) I have no qualms about leaving this lint, well stewed is not noticed at all. But If for example you use these rooms to make fried battered artichokes then perhaps better will you remove the lint with a spoon or knife.

When it comes to peel the artichokes (to remove the leaves with the hands) insurance which you will enter the doubts about how many remove will be... too many? ... they will be few? don't worry if at first you take away any less, the only thing is that to eat them, you will find that there are leaves that simply you can not eat and will not have no choice but to remove them from the mouth (sure that ever happened). Because if it happens you that already know that the next time you have to remove some leaves. By the way, there are who do not precisely like the artichokes for this inconvenience, but if the you pelas well and leave the claritas (as in the photos) will be tender tender and you will not have any hits

I think that that is enough to get us into flour with artichoke recipes, I believed that I it would not time to publish a recipe until after Easter and promised a new recipe of torrijas this Good Friday but in the end here have a very popular for these dates recipe - > artichokes with peas and broad beans

Artichokes with peas and broad beans

Artichokes with peas and broad beans. In the end I managed to publish this recipe for the Good Friday though is that many of you will not see the recipe until after Easter 

In Cádiz the peas You are often called peas and to make this dish is often used a type of artichoke named globe if you come on my land and they offer a dish of artichokes with peas and broad beans already you know that it is not anything other than a few artichokes with peas and broad beans. Indeed, the recipe is for four because I advise that if you are two at home do double and congeléis half and thus will have food prepared for another day. The kitchen!

Ingredients for artichokes with peas and broad beans (for 4 people):

1 kilo of alcachofas1 kilogram of fresh beans with pod (350-400 grams grains) 1 kilo of fresh peas with sheath (desgranados 400-450 grams) 1 lemon and water to wash the big onion alcachofas1 (350 grams) 3 cloves of garlic grandes2 tablespoons of grated (about 30 grams) bread 10 Tablespoons (100 ml) olive oil 10 tablespoons of wine Chamomile (100 ml) 3/4 litre of broth of chicken (750 ml) salt

Recipe for artichokes with peas and broad beans (for four people):

First of all will be to prepare the vegetables to the stew. So like beans and peas, and book them. Pull the pods. Preparing artichokes (looks like clean the artichokes) by removing the most green leaves, cutting the tips and separating the corner. Put the artichokes and the juice in water with lemon so that they do not rust.In a pan (where all the stew will do) put the well fine chopped onions with all the oil and a spoon small salt. Let that pochando be (softening the onion) over medium heat.Peel the garlic, cut into slices and add them to the onion. Continuous over medium heat.When the onion is well poached and start taking color add the breadcrumbs and stir for one minute. Then add the wine and let evaporate the alcohol part for a couple of minutes.Then Add the peas and beans and the rabitos of the artichokes. Stir for a minute and then place the artichokes from the rest of the vegetables and cover with the stock that can be hot or at room temperature.If the stock does not salt add a teaspoon of salt, but if the stock is already seasoned simply leaves that you take temperature and then test whether it is necessary to add a pinch more than salt. Left to the fire about 45-55 minutes until beans are soft (which will be the latest in cooking).They are made while the artichokes occasionally menea casserole catching it by the handles. No goals too the spoon to remove because they will dump the artichokes.When the vegetables are tender and you have the ready dish. Out of the kitchen and eat!

To eat:

This recipe very well hold the freeze, but if you decide to add an egg to make set in peas I advise that you remove the part that you are going to freeze before adding the egg.

By the way if you don't have fresh peas and beans you can use frozen, the recipe works just as well although you have to bear in mind that you must use the amounts corresponding to the peas and broad beans desgranadas.

If you do not have Manzanilla wine uses the white wine that you usually use for cooking. The fine wine him also going very well to this recipe.

If you do not have hot chicken stock water and add a pill of concentrated chicken broth but keep in mind that this stock is usually something salty and it is normal that you don't have to add more salt to the recipe.

If when the vegetables are tender is too much broth in the Pan you can choose to up the heat to get a thicker sauce but eye, as it is not appropriate to remove much vegetables you run the risk of that grip you a little vegetable to the bottom of the Pan so you do so with caution.

This recipe looks great with a bit of ham in pieces but already could not use as a recipe for lent. Also comes it in handy an egg hard bitten or curdling an egg on peas and beans.

I hope that you like the recipe and enjoy at the table with this dish. Soon we will have more recipes. A greeting from chefs and cooks.

As cooking asparagus Green

A few weeks ago I promised that we would see such as preparing and cooking asparagus to be able to use them in our recipes, as for example in our shrimp and asparagus risotto. Well then are going to the mess!

1º) The first thing is to prepare the asparagus and so that they understand everything more clear I have prepared this picture in which you will see the steps clearly.

2Nd) as you've set what we have to do is clean the asparagus good for access to the soft of the same parts. To do this first thing is cut the end most hard of the asparagus and dispose of it or reserve it for use in a vegetable broth.

3º) Then with a very sharp knife or potato peeler we will removing the skin of the asparagus until you see the White Center (and soft). This skin that remove the can throw or take to the vegetable stock.

(4) The asparagus is ready for cooking, but you can cut it into several pieces to your own. The photo shows a cut which separates the head of asparagus (BUD) of the body (the stem), but if the stem is very long you can cut it into several pieces. Both the yolk (the tip of the asparagus) as the body are used for cooking as well that neither occurs you pull any of the two parties

(5) When it comes to cooking asparagus, prepared once, you can Saute them directly, add them to a stew or cook them and add them to a rice or another recipe. I'll not give time cooking because it will depending on the fine than the asparagus and the degree of hardness that you want to keep the cooking time vary a lot (from a pair me up to 15 minutes).

Do you think? By the way, a very important thing is that the asparagus with green asparagus should not be confused. The asparagus are wild (not cultivated) and often have a very thin thickness and a more delicate texture that makes it unnecessary to prepare them as we have seen in the previous steps. If you have asparagus with a simple sautéed may be consumed directly or even raw.

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Cooking without fumes

Cooking without fumes. Little more than a month ago our friend Falsarius published "Kitchen without smoke" a new book as imposter like everyone else. And it is that although this book does not appear in front the phrase "kitchen for impostors" no one could deny that it follows to the letter the principles governing the cuisine of Falsarius, i.e. easy to make recipes prepared at a time and give a great result.

Those who already know the kitchen of Falsarius you know that, in addition to the recipes, best of all is the text that accompanies by way of introduction, every one of their recipes. Reading it you you find out why some cockles surname "López" or as a Galician scallops become a "zamburininjas" to get you out of trouble. We are going that I guarantee that it is will you escape more than a laugh while preparing dinner or lunch.

So you know if you want to have a book of cooking different from where the pleasure of cooking joins the fun read recipes, exploits that the holidays come and to ask the Kings. If you've been good maybe bring you it and if you do not give your that same is priced anti-crisis

Fillings for patés

Fillings for patés. Finally public these fillings for patés I have pending for so long. And that already two years ago that I published how to prepare one at home their own step by step patés and since then I am promising that I will publish some fillings.

Well since you have here, I give you five suggestions but it sure that these will occur many more fillings. You will see that not put numbers next to each recipe as they varied depending on whether produces patés small or large. I recommend that you preparéis small patés (which they eat in one bite), as are most beautiful and most enjoyed in the mouth.

By the way, this is the last recipe of the year and I would devote to a follower of the blog very close my land, to María Martín of San Fernando. A greeting and to the kitchen!

Volovan stuffed with cooked ham and egg spinning:

Ingredients: Ham and egg spinning.

Recipe: As simple as taking a slice of ham and cut it to half width (so that when the wind not us very thick). Then fill with the spinning egg and roll. We cut the slice into several parts (to your taste) and place in the patés. It ends with a little spinning egg so that it stands out above.

Even more rich: If you want to improve the flavor you can untar the slice of ham cooked with cheese spread (before putting the egg and roll).

Volován stuffed with smoked salmon, cheese and pickles:

Ingredients: Smoked salmon, cheese spreads and pickles.

Recipe:Fill the volován with cheese spread (type Philadelphia). Then take a piece of smoked salmon and wrap it around himself.  Press on the volován so that is half within the cheese and half outside. Finally takes half gherkin, Dale a few cuts along but that separate all the sheets and put it on top of salmon.

Even more rich: you can add a little chives or dill chopped cheese, give a different touch

Volován Surimi and pineapple filling:

Ingredients: Surimi fresh (either melted), pink sauce and pineapple.

Recipe: Take the surimi sticks and cut into very thin sliced. Cut a little pineapple into very small pieces.  Put in a bowl with surimi and pink sauce. Mix well and fill the patés. Decorate with a few pieces of pineapple.

Even richer: preparing your own homemade sauce according to our recipe for sauce and if you use canned pineapple well drained the syrup before adding to the mix so that it does not agüe the pink sauce.

Volován stuffed with cheese, salmon and Lumpo ROE:

Ingredients: Cheese spreads, smoked salmon and black Lumpo ROE.

Recipe: Fill the volován with cheese spread until that it stands out a bit. Put a strip of smoked salmon on top. Finally decorate with a few black Lumpo ROE (if you prefer Red also can use them although they are less beautiful on the salmon).

Even more rich: If you want to have more flavour salmon can introduce a little over salmon smoked at the base of the volaván before you start to fill with the cheese.

Volován stuffed with Pate and egg spinning:

Ingredients: Pate and spinning egg.

Recipe: This is as simple as the first and offers an alternative to that if have too us spinning egg and we do not want to repeat as many equal patés. Take the volován and put a bit of egg spun in the background. Then fill well with Pate until that it stands out above the volován. Finally placed above a little more than spinning egg.

Even more rich: you can try different types of pâtés for different results: fine herbs, pepper, of oca,......

Well I hope you have enjoyed the last post of the year. You know that 2011 will come loaded with recipes and I am counting on you to put them into practice. Congratulations and prosperous 2011!

Flamenquines bread mold

Flamenquines bread mold. A few months ago I was fortunate to go to Barcelona to attend an event organized by Bimbo and signature. There we met 10 bloggers to prepare 10 recipes that will be published in 20 million packages of pan Bimbo Buenísimo.

I did a few flamenquines which are prepared in 5 minutes and I promise you that there are very rich. The truth is that all the recipes that led other bloggers were delicious and I recommend to all that you go through the microsite was created about the event and that you will find recipes (recetasbuenisimas.com). In addition you can also see this same recipe of the flamenquines video by clicking here.

By the way, if you like the look with the flamenquines of the photo are the same that I prepared in Barcelona and they were photographed by Alfonso de estupendísimo blog great recipes that has had the detail of spend a lot of photos of the event and assign it to post on the blog. Hope you like it!

Ingredients to make (for 2 persons):

4 slices of bread Bimbo Buenísimo without corteza4 slices of cooked ham (of the rectangular) 4 slices of cheese type tranchettes (I used Cheddar cheese) 1 sunflower for freírSal ralladoAceite huevoPan

Recipe to make (for two people):

See heating oil for frying.Grab a slice of bread and crush with a rolling pin so that it is either thin. Do this with all the slices of bread.Place a slice of ham and another of cheeseon each slice of bread.Wraps the shaping of a flamenquín (look at the picture).Beat the eggs and add a pinch of salt. If you want you can also add a bit of black pepper.Passes the flamenquines egg mixture and then the bread crumbs. Be sure to stay well covered with breadcrumbs, particularly the ends.Gets into hot oil and FRY for a couple of minutes until that are well doraditos.Then drain the excess oil leaving the flamenquines on kitchen absorbent paper. Out of the kitchen and eat!

To eat:

If you only have bread with bark will be best that he cuts the bark as this recipe looks much better with bread without crust.

You can prepare flamenquines with any other filling, such as ham and manchego cheese cream or also with cheese Roquefort cheese and anchovy. To your liking, only thing that you should have in mind is that what put padding should be well fine to not break the bread to form the flamenquín.

One thing that you have in mind is that If you do the flamenquines and not fríes them immediately the bread begin to esponjar and will not be fine to marring our flamenquín. A neat trick to ensure that this does not happen is once the flamenquín Wrap with transparent film role so that it retains the form. In this way we can prepare the flamenquines in the morning and lunchtime quitámos role and will be perfect for frying