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?
5/19/2011
5/17/2011
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.
Check it out!
5/16/2011
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.
* 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.
5/15/2011
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.
Cat Food Recipes Cookbook: 65 Great Meals and Treats
Great Conversion. New Easy to promote. Makes cats healthier, happier, reduces risk of tainted commercial food, and Saves Cat Owners Money. Best collection of cat food recipes. Premium and Standard Editions sells more Premium Editions.
WeightLoss EBook(R) :Negative Calorie Foods
Popular Weight Loss Program. 3 Diet Plans, 150 Recipes With Negative Calorie Foods! Pictures Of Negative Calorie Foods.
Check it out!
Unique Diy feature rich recipe and housegold hints book
Central repository for (a) user's favorite recipes (b) cut & pasted recipes (c) user's household hints (d) cut & and pasted hints. Comes with reader for distribution to friends or sale. Book can be built as only vegetarian, only kosher, only low sodium ..
Check it out!
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.
Home Canning Recipes
A great new home canning cookbook with 120 recipes, along with all the canning basics you need to preserve your own food. Book is complete with an index of all the recipes, and is fully illustrated.
PLR Food Articles & PLR Recipes
Get professionally written PLR recipes and food articles monthly. Frugal cooking, meal planning, cookbook ideas and more. Individual article and recipes packs for sale too. Learn to make money with our content. Perfect for mom blogs and Wahm sites.
Check it out!
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.
Discover the new features of Frudesa and win movie tickets!
Frudesa is the leading brand in the market of frozen vegetables and in the manufacture of pre-cooked dishes.
Recipes of all kinds is what we will find its range, from paella of seafood to spinach with raisins and pine nuts.
Frudesa advantages? There are many. Their products can enjoy on a daily basis alone or in combination with plenty of ingredients; as a main dish or as an accompanist. Allow variety in our diet.
In addition, it is a brand committed to the consumer and provide you with the best, recognition of this is that it has been awarded with the flavour of the year award, an award which rewards the quality of Spanish products. Frudesa always offers the best: products 100% natural, no preservatives or colorants. Their recipes are clean and free of additives recipes.
Frudesa products are indispensable in any home, like so much to children as to adults.
Now, moreover, have launched a promotion Frudesa is film! with which give us tickets free to go and see our favorite films.
How to participate? We have to go to www.frudesa.es and search promotion "Frudesa's film". After buying one of the promotional products * and register, enter the bar code as well as the requested information (do not forget the ticket purchase).
And then? Just click on the button "Award by A" we will know if we have gained a double entry of cinema. So quick and easy that we will only take a couple of minutes.
We have many opportunities that will bypass 3,000 double entries and we cannot participate until July 8.
* Promotional products jump, Frudissimas, spinach:
Jump: rice pre-baked 450 g rice three 500 g, rice delicacies three delights 1000g, three rice delicacies seafood 500 g, Valencian Paella 700 g, g, 700 g black rice Paella seafood 700.
Frudíssimas: peas with ham 400 g, 400 g vegetable stew.
Spinach: with garlic 400 g, with raisins and pine nuts 400 g, 400 g cream.
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) saltRecipe 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.
Hot Kid Baby Mum-Mum Original Rice Rusk, 24-Count Rusks (Pack of 6)
Hot Kid Baby Mum-Mum, is made from selected fine-quality Japonica rice. It is made to easily melt in your baby's mouth. It is trans-fat and cholesterol free and no artificial colors or flavors are added.Price: $19.20
Cuisinart Smart Stick Hand Blender - 200W
Cuisinart Smart Stick Hand Blender - 200W Blend ingredients right inside pots, pitchers, bowls, or the clear plastic beaker that is included with the Cuisinart Smart Stick Hand Blender, which is available in your choice of color. A powerful 200-watt motor operates with an easy one-touch control. Blend drinks, puree soup, and mix crêpe batters in seconds! The blender features a ergonomic grip that offers a comfortable hold and more control while blending, a multi-use blending blade for mixing, chopping, and whipping, and an easy-to-clean metal shaft with a durable blade guard. Included with the blender is a 16-ounce mixing beaker and a recipe book. Blending shaft and beaker are dishwasher safe. Three year limited warranty. Features: Choice of color Blend inside pots, pitchers, bowls, or the included beaker 200W motor with one-touch control Ergonomic grip Multi-use blending blade Metal shaft with durable blade guard Includes 16 oz. mixing beaker Includes recipe book Blending shaft and beaker are dishwasher safePrice: $55.00
Cuisinart GR-3 Griddler Jr 3-in-1 Nonstick Countertop Grill
The Griddler Jr%2E maintains the best of the Griddler family traits and has a more compact build to fit comfortably on any countertop%2E It can be used three different ways to prepare a variety of favorites steaks on the open grill%2C crisp%2Dgrilled sandwiches with the panini press%2C or burgers cooked to perfection%2C both sides at once%2C with the contact grill%2E Make big plans with a small package%21Price: $145.00
Calculated Industries KitchenCalc 8305 PRO Master Chef Edition Recipe Conversion Calculator with Dual Digital Timer
If you are a busy cook, or even slightly mathematically challenged, you'll love this device. It allows you to scale recipes up or down, easily calculating increases and decreases in portions. If you have a European cookbook or two, it cuts through all that metric confusion - coverting weights and measures quickly in fractions or decimals. Enter and convert between teaspoons, tablespoons, fluid ounces, pints, millileters, even dashes and pinches! Finally it's a digital timer that will keep track of elapsed time even while you perform other calculations.Price: $39.99
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 huevoPanRecipe 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
Nougat flan
Flan of nougat. Two days after Christmas comes this flan of nougat, Jijona turrón . That Yes, with a day of delay on the date indicated in Christmas recipes. But well, I think that waiting will deserve the penalty
Do not fail to read at the end of the recipe in the section "to eat" the advice that I give you about what type of mould used, is very important if you want your flan set well and so it is not too dry. By the way, is a very easy to prepare recipe and you just need a little time to do it in the oven at bath but also give you some trick at the end so that you can prepare the custard in much less time. To the kitchen!
Ingredients to make nougat Flan (a large flan for about 8 people):
1 tablet of nougat from Xixona (in the soft) of 300 gramos250 ml of milk entera250 ml of milk semi desnatada5 super large eggs (size XL in more than 70 grams each) 5 tablespoons of sugar (about 110 grams) liquid caramel for mould (read the tips of the end)Recipe for caramel nougat (a large flan for approximately eight persons):
Put the oven to 175 ° C heat up and down. They introduce in the oven a pileup with water to make the water bath. Keep in mind that a pileup must be sufficiently high so that when we metamos our water it mould with the flan reaches almost the height to where is the mixture of the flan (if it is at the same height better).In a blender put all the milk and the nougat into pieces. It crushes well until that is all well mixed.In a bowl put all the eggs and beat a few seconds until the yolks and whites are mixed. Then add the sugar and beat until a slightly whitish mixture (about 3-5 minutes).Mix well the milk with turrón with eggs and sugar. We already have the shake with the prepared custard.Add candy to the mould (read at the end of the recipe if you want to know how to make your own candy) and then add the mixture into the mold. Put the top of the mold if you have and if not cover with aluminum foil.Put in the pileup that was in the oven with water and leaves to 175 ° C for 1 hour (read at the end of the recipe). This past time puts a stick and if it comes out almost clean (does not lack to leave dry at all as in a sponge cake) brings the flan of the oven. If it is not to leave 15 minutes, returns to check and repeated if necessary.Why last left to cool uncovered and out of the oven. Then put in the refrigerator until that body has (about 3 or 4 hours).When you're well cold out of the fridge, carefully passing a knife along the edge of the flan and pan onto a plate. Out of the kitchen and eat!To eat:
About the mold it is important that you read this. If you use a template as the mine (look at the picture of the flan that is above) you must bear in mind that the Centre takes to reach the necessary temperature so that set the flan and will need between 1 hour and quarter and 1 hour and a half of baking. But if you use a wider mold, the mixture will be lower and heat to reach the Centre more easily and with a time perhaps to be more than sufficient. In addition if you use molds individual (the mio is one family of 1 litre) will need a lot less time and I did not ask that I have not controlled with small
You have to bear in mind that out of the oven it may seem a bit soft then the cold harden something and take more body. My advice is that it is better to eat a flan something oven that one short of temperature step (which ends up becoming the custard when you desmoldes). When in doubt it is best leave you 15 minutes in the oven if tests it when you see that I was a tad dry because you know that the next time you have to leave it less time. Each oven is different and you have to get used to yours!
On the liquid candy I have already said many times that you have to be very careful if produces it you at home (Burns much). If you do not buy and want to do for this recipe you just 4 tablespoons of sugar (about 90 grams) and 2 tablespoons of water and follow our recipe for caramel liquid.
As you can see that I mix two types of milk, whole and skimmed semi. The reason is because the nougat adds fat to the mix and if we do not reduce the flan is a tad heavy. It is not ugly but maybe you think is too greasy and dense. Your can do so only with whole milk if you like, what if I do not recommend is that you do only with semi skimmed milk. I have not tried but get me the impression that it would be too weak. If your try and alerts!
If you have 5 eggs super large (XL) uses 6 large eggs (L) to compensate for. Although the nougat helps you then amalgame everything I recommend that you stay not short of eggs or not well succeed the flan!
As you can prepare the custard in much less time? If you have a special flan mold than bring lid can make flan in la olla express in 15 minutes. You only have to put the mould with the flan in the pot and add water until you reach the level of the mix. Then close the pot and put it into the fire, when take pressure pot leave it 7 minutes (for a mold of a litre) in fast pot or 15 minutes in to the pot express. And go!. Recalls that the mold should be put lid so not between the steam pressure in the flan, and as I have in the comments you can cover the mould with aluminum foil which endures well!.
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.
Skewer of Christmas
Skewer of Christmas. On December 25 he already spent but not why we are going to leave to enjoy of this skewer Christmas so easy to prepare. After Christmas dinner, it is normal that they pantry some things that sometimes we do not know how to combine, such as a lobster or eggs of quail. That is why I wanted to take advantage of some of these ingredients to prepare this skewer.
Of course that if instead of Norway lobster you spare a few prawns or some shrimp can use them also and if you don't have quail eggs because hierves one of chicken and cut it into small pieces, you may not be very nice but you will be just as good. That Yes, to the base of the Spike I recommend that you use a tuna or bonito of quality. I used bonito of the North that I sent from canned Serrats and the truth is that I was luxury to the kitchen!
Ingredients to make Christmas skewer (for 1 skewer):
1 piece of white tuna in olive oil (about the size seen in the picture) 1 boiled Norway lobster (also applies a shrimp, a prawn, a piece of meat of crab,...)1 egg of quail (only need half to 1 skewer) 1/2 teaspoon of Salsa Rosa (if you do not know how to prepare it here you have the recipe for Salsa Rosa) saltRecipe to make Christmas skewer (for a skewer):
Grab a saucepan with water and put it to a boil. When you're almost boiling Add quail eggs you're going to use (remember that an egg out two skewers) and half tablespoon salt. It is cooked eggs for 5 minutes, then drain and when they are cold removes the husk and part in half.Remove the piece of nice of the oil and drain the excess. Pela Norway lobster and put it on the piece of tuna. Then click half egg quail with a stick hard and crosses from above the Norway lobster and the piece of tuna (look at the picture).Finally Add sauce to your taste (with half teaspoon is more than enough). Prepare as many spikes as you desire and out of the kitchen!To eat:
As you have seen I put the recipe for a single spike, to prepare more only you must multiply the ingredients by the number of spikes that you want. That Yes, with half teaspoon of salt in the water have more than enough to cook 12 eggs of quail so you don't need that you añadáis more salt if you are not going to prepare more than 12 eggs.
And little more to tell, if there are no more easy recipe! By the way as we have arrived late for Christmas maybe you can use what sobre at the end of the year dinner
Seafood soup
Seafood soup. Here is a rich soup of shellfish that is somewhat entertaining to prepare but gives a very good result.
This soup of shellfish carries nothing fish (that leave it for another day that we'll see the soup of shellfish and fish) and what if it takes is a bit of bread to thicken the broth. To my I love to take the soup with a bit of rice, but can also add some noodles or leave it as is. Would you like? For the kitchen!
Ingredients to make seafood soup (for 4 people):
1 litre of agua100 ml oliva50 oil brandy1 ml kilo of mussels frescos1/2 kilo of clams frescas1/2 kilo of prawns frescas1/2 kilo of tomatoes maduros1 large (of about 300 grams) onion 2 cloves of ajo1 sprig of perejil1 bread of some 40 gramos1 sal1 teaspoon spoon small with paprika (I) (I used paprika de La Vera) black pepperRecipe to make seafood soup (for four people):
Wash the clams well and put them to soak in salt water half an hour. As we later filtraremos the broth of the cooking you do not need too much time to soak.Wash the mussels under a stream of water from the tap. Remove the beards.You peel the prawns and lacking in a casserole the shells and the heads of shrimp. Put the prawns in a bowl and guard in the refrigerator.Add 4 tablespoons of oil to the Pan where are the shells and warheads. Add half teaspoon of salt and place over medium heat.Will pick when the shells are well browned (up a beautiful reddish) add the brandy and left to fire a couple of minutes.Then with a saucepan crushed heads to loose juice and then add water at room temperature and cover the pan. Deja to fire half 20 minutes.This past time strain the broth in another pot with a sieve fine and throw shells and warheads.Put back to fire the stock just sneak, adds the well drained clams and mussels. Cover the Pan and let fire half 10 minutes.Then with a skimmer takes the mussels and clams. Remove shells and throw them. Book the meat of the mussels and clams. And let the broth over very low heat.Now we start with the sauce of our seafood soup. We have to have prepared garlic cut sliced, diced onion and tomato, skinned and chopped into very fine pieces.In a frying pan put the remaining oil (6 tablespoons) and adds a few you prawns which we had reserved (about ten prawns). Skips for a little while until they get colour and then pulls out a dish these prawns and reserve them.Now Add the cloves of garlic and the piece of bread. Leave the garlic to take something of color over medium heat, but not to burn. Give some back to the bread to make it crisp from all its sides.When the garlic has taken color removed bread and reserved with the prawns we sautéed.Add the garlic onion and half teaspoon of salt. Leaves over medium heat to be poached onion (i.e. which becomes soft and translucent tiles). When the onion is well poached depart the Pan from the fire and expected some 15 seconds (to lower the temperature). Add the paprika and stir well.He returned to heat and adds well chopped tomato. Fire leaves average about 10 minutes.Now we put in the glass of a blender the piece of bread and sautéed prawns we have reserved. Take above fried and adds also 4 mussels which we had reserved and two buckets of the stock we have prepared.Blend well until that is a good fine cream.It incorporates the cream to the broth and mix well. Deja to fire average about 10 minutes so that the bread frothy and fattening the soup.Then Add the clams and mussels that we have reserved and the peeled prawns we have in the fridge.Leave 10 minutes, add a pinch of freshly ground black pepper and salt test. Add a little more than salt if you need it and go. Out of the kitchen and eat!
To eat:
Of course while prepares the stock you can go ahead part of fried. I have not put it this in the recipe as we should expect to get out the mussels to add to the sauce it is better to go for parties so that no one bundle.
As you can see the recipe is for four people (and not two as often the recipes of the blog). The reason is that it is a pity to prepare this soup that takes a bit of processing to take advantage of only two dishes. I do is to serve for two and the rest freeze. Other single day I have to defrost and ready to take (almost not noticeable that the soup has gone through the freezer).
As I said at the beginning of the recipe to my seafood soup I love rice. If your would like also to take it with rice adds a handful of short-grain rice (about 40 grams) per person. The best time to add the rice is just at the end of the 16 step. That Yes, if you are going to freeze part of the soup is best to not add rice (not preserved well frozen).
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.
Salsa Roquefort
Roquefort sauce. To pick up the pace a year I decided to start with the sauce roquefort cheese which is prepared in a while and that looks good with a few fillets of pork, beef or chicken.
That Yes, for those who have started the year with good intentions (for example of weight) not I recommend this recipe as Blue cheeses (which include Roquefort cheese) are high in fat and in addition the recipe is cream to finish top. So now you know, do not overdo with the sauce and the kitchen!
Ingredients for sauce Roquefort (for 4 people)(about 200 ml of sauce):
100 grams of cheese roquefort200 ml of nata25 grams of butter with sal1 teaspoon of flour of wheat (5 grams) 1 tooth of garlic black pequeñopimientaRecipe for Roquefort sauce (for four people)(about 200 ml of sauce):
In a saucepan, put the cream to heat over medium heat. Add the clove of garlic , peeled and crushed and the crumbled cheese roquefort .Deja to fire medium until that cheese is dissolved in cream and you are no lumps.Then take another saucepan, put it into the fire and add the butter. When it melts we add the flour and remove for a minute so that flour is crisp a little and lose some of the flavor of crude oil.Then Add the entire contents of another bucket (cream, garlic and cheese roquefort). He left to fire average about 10 or 15 minutes until sauce miss the taste of raw flour.Add pepper to taste and ready. Out of the kitchen and eat!To eat:
If no weights flour perhaps sauce is you too thick, as a cream of roquefort cheese. If you convert this do not worry, add a little milk or cream and stir well.
The other problem you can have If you spend with the flour is the sauce to know to flour. This was arranged prolonging cooking, so if you have very thick while it is cooked and still tastes like flour adds more milk (in this case better than cream) and let sauce Cook slowly. The flavor of flour will disappear after a while. Perhaps you find a roll attentive that you have to be to the flour and the best would be to remove it from the recipe and point. If you do you desire a sauce very liquid and for my less appetizing taste
This sauce has a relatively mild flavour which are noticed the garlic, pepper, and roquefort cheese. But if you want a stronger taste only you have to add a little more than roquefort undone at any time to rectify the recipe.
If you do not find cheese roquefort nothing happens, you can use the blue cheese that you find and also if you want to try something different you can use any type of cheese that well founded.
Menudo (tripe de Cádiz)
Menudo. Today we will see How to make a gaditano frequently, or some chickpea with tripe, as you energetic call them. Tripe recipes there are many, there are recipes not even carrying chick peas, only tripe, but often of Cádiz is characterized above all by take quite a few chickpeas, and be well picantito (although this can adapt it to your liking).
Notice that on this occasion the recipe is for four people, if you are two at home not do half the best when you do dishes freeze what sobre, is so you save time in the kitchen and work. For some in the photo I have put a tapita, but this recipe out 4 good dishes. The kitchen!
Ingredients to make Menudo (for 4 people):
500 grams of beef tripe well clean (if you prefer you can mix pork and beef) 250 g of chickpeas secos.1 piece of bone of the leg of the cow (about 150 or 200 grams) 1 piece of ham of about 100 gramos.150 grams of sausage (can use chorizo to kitchen)(, string or from jabugo, but avoids the spicy sausage).2 cloves of ajo1 medium onion (200 grams) 1 medium carrot (about 100 grams) 1 large tomato (about 250 grams) 3 tablespoons of iberico lard (60 grams) 3 small spoonfuls of paprika (if La Vera much better) 1 teaspoon of salt (most other) (if necessary at the end of the stew) 2 small tablespoons of collected spices or spice for menudo (look at the end of the recipe) 1 pepper of cayena1 sheet of laurel2 nails in grano1 tablespoon of fresh good grass picada1 lemon to clean the callosaguaRecipe for making Menudo (for four people):
Even if you buy well clean tripe always it is good to give a good look at home to stay calm. I what I do is rinse well under the tap corns and the piece of leg. Then I put them in a pileup with plenty of water, I exprimo half a lemon and leave for 1 hour soak with the half a lemon inside. Then throw the water, and return to soak with the remaining lemon half for another hour. If you're short of time adds all the lemon once and leaves while you can.Now we put corns and the piece of leg in a pot and cover them with water. We provide strong fire and when boiling water left to fire medium for 10 minutes. Then we drain the tripe pulling all the water (not her retain). They are now ready to cook tripe.Put corns and the piece of leg back in the pot, returns to fill with water (with a liter will be enough). Add the paprika, the teaspoon of salt, onion with pins in grain nailed it the carrot pelada, the tomato with a pair of puncture so not it bursts, the lard and the bay leaf. It leaves to the fire until calluses are tender (about 40 minutes in pot express or about 2 hours in normal pot on medium high heat).When the calluses are tender add the chickpeas, cut into small pieces or sliced sausage and ham to taquitos. Leaves over medium until they are soft chickpeas heat (not you put time because it varies much depending on the type of Chickpea and the hardness of the water).When are the chickpeas almost tender put on a mortar peeled garlic, cayenne pepper and the chopped good grass and machaca well. Add this crushed chickpeas and also incorporates the spices for the menudo. Removes the stew and left to fire medium low at least 20 minutes so the flavors are mixed and the stew take body. Test of salt and if it does lack you can add a little more salt or spices.If you want to eat a Menudo from category you have to do is store the soup in the refrigerator until the next day and you'll see the difference in taste, I promise that it has nothing to do. If you can not endure more serves already same and out of the kitchen, but don't forget the bread!To eat:
Chickpeas should be between 10 and 12 hours soaking and if you do not acordaste the night before you can buy them already soaked but note that 250 grams of dried chickpeas are 500 grams of soaked chickpeas. What do not recommend are canned chickpeas are cooked and will not serve to the recipe unless those you add to the end of everything.
Check if the spices to often that you use are already built-in Cayenne, if not vintages Cayenne that puts the prescription unless you like very hot.
Beware the sausage that you use to make the recipe, if you use a spicy sausage you will have to adjust the amount of spices well so that you will not be too spicy tripe. Ham also have to take care to not be too salty. In any case the best thing is staying a bit short of spicy and salt the first time you do the recipe, you can always adjust later.
As I have told you the frequently, as almost all soups, is more good from day to day that the flavors settle over time and take a completely different level. For the same reason (for the time), it is not good to do too fast chickpeas (in pot express for example) because they do not have time to catch the flavour of the soup.
My advice to prepare this recipe is to use an express pot or a pan quickly to prepare the tripe, then to add the chickpeas still with the same pot but without cover (function logically as a normal pot) and so you can save time with corns and give time to the chickpeas to get flavor.
Anyway If you are going to prepare the Menudo from day to day you can encourage you to cook the chickpeas with the stuffy pressure cooker because with the day of rest will have sufficient time to pick up the flavor of the sauce. In this case I advise you not you pass by cooking in the closed pot, no more than 10 minutes, because you run the risk of that dump the chickpeas
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.
Vanilla sponge cake
Vanilla sponge cake. Long a non public a sweet recipe and that is why today I bring this biscuit in vanilla that is prepared very quickly and without just getting dirty pots.
In addition to this recipe, you can use to prepare a rich cake with these vanilla milkshakes that you have in the fridge and are about to expire
Ingredients to make (for 2 persons):
200 grams of butter without sal400 grams of flour of wheat (normal) 400 ml of vainilla400 shake azúcar1 gram sachet of avainillada (8 grams) sugar 2 eggs grandes1 sachet of baking (1 sachet of yeast Royal are 16 grams)Recipe to make (for two people):
It melts the butter (in the microwave or in a saucepan), let it cool a little.In a large bowl beat the two eggs, then added butter (lukewarm or cold but not hot) and mix well with a few rods.Then Add the vanilla shake and mix with the rods. If you just get out of the refrigerator the vanilla milkshake is best to warm it a bit (at room temperature is ideal) that is not too cold and thus avoid butter solidifies.Now Add all the sugar (the normal and the vanilla) and mix with the rods. If you do not have sugar Vanilla Add a teaspoon of aroma of vanilla (looks to be edible).It is time to put the oven to heat to 180 ° C up and down.In a bowl large enough to contain all the mixture put soft flour. Add the baking powder and mix well with a fork so that the yeast is shared by all the flour.Now is adding the liquid mixture (the milkshake, eggs, butter and sugar) to flour and sees mixing with a few rods (if electric better) until that the mixture is homogeneous (well mixed).You just need to pour the mixture into the mould and bake. You have two options when it comes to pour into the mold. If you use a quality silicone mold (as I did) just have to lubricate it the first time you use it but If you use another type of mould it is best not to risk and lubricate it always smearing a little butter to temperature atmosphere for all the mold to prevent sticking sponge.When you have the ready mold missing the mixture and put the mould in the oven at 180 ° C. Leaves during 60 minutes.Past this time click on the center of the cake with a stick or skewer and see if it comes out clean. If it is not missing a little more furnace, back to try again and put 10 minutes more.When is the cake well baked out of the oven, let it temple 15-20 minutes and unmold it so cool completamente.¿A what are you waiting? ….. out of the kitchen and eat!To eat:
As you can see in the photo I used a nice mold of silicone with margarita form sent to me from Silikomart, but you can also prepare the recipe with a circular mold of 22-24 cm in diameter. In this case always ye greasing with butter mold for you sticking.
You can try other milkshakes, the chocolate is especially rich and you can also sprinkle cake with what I like most, chocolate, sugar glass noodles...
By the way, you know I always say that each oven is a world, so you must monitor sponge very well when it is in the oven (at least the first time you do it). From the 40 minute it is advisable that you take a look every 10 minute if your oven goes past force and you burned the cake
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.
Diabetes cookbook, Diabetic Recipes, recipe diabetic, diabetic cookies
diabetes cookbook, diabetic recipes, cookie recipies, diabetic cookie recipes, diabetic foods, foods for diabetic, diabetic dessert recipes, diabetic desert recipes, recipe for diabetic, diabetic recipes, diabetic cooking recipes, diabetic desserts recipe
Check it out!
Food Guide For Cats
Homemade and healthy recipes for your Cat, makes for a happier cat who often miss out on their required nutrients in bought and commercial cat foods.
Kids Fun Recipes
120 Fun recipes for children and toddlers. Make fun and delicious recipes with your family! Do you want to spend more time with your kids? Then let them join you in the kitchen, creating fun foods that they will love.
Check it out!
Real Restaurant Recipes
Over 200 Real Restaurant Recipes -breakfast, Lunch & Dinner Plus Desserts, Soups, Salads, Sauces, Breads And More.
Check it out!
The CopyCat Cookbooks: Fast Food Recipes
Over 500 recipes from all of America's most popular restaurants and fast food chains. Great sales page - Great value -
Weight Loss Raw Food - Book Series & Recipes
This Raw Food Diet System is what helped me Lose Over 215 lbs, naturally. Great layout and design, Fast Sell. As seen on Cbs.
Subscribe to:
Posts (Atom)