Sunday, December 5, 2010

Night Calls And Women's

This is taking longer than normal!

I keep practicing my website!
I'm still trying to unravel the issue of tags, tabs, format, including photos ...
sure when the use of the tools you have good "attached" to my brain, I look like a silly thing ... but for now, I have to "daughter"!

to me afraid to push buttons! is that the other day I wanted to upload a photo and I ended up deleting my logo! or ask me what I did or what I played but the thing is gone!! I could not leave my surprise!

Luckily my website adviser and friend, Celia, restored all my "bêtisses" !

only thing I'm driving with some success is my Facebook site: http://www.facebook.com/pages/La-patisserie-de-Grace/166370456714179?v=photos

Until next post!

Friday, October 29, 2010

Cheat Engine For Poptropica

And you're done! My website is born!!

Now, put the batteries to "understand" how this is handled! Has
many loopholes and things and places to "click" I do not know where to start!
I think I will take a little time to get familiar with the new environment. Blog
is simple! Website?? not so much!

Kisses to all and thanks for reading me go!!

Thursday, October 21, 2010

Creepy Crawlers Games Doll Maker

and continue my website!

Recipes cute, fun recipes .... all this and more is to come!

Bear with me! Rome was not built in a day and my website either.

I'm still working and Célia much more!

The corner will have professional pastry classes for everyone, nothing to make the simple complicated. Many going to be filmed because something is "seen" and a "draft", of course, classes will be written with detailed ingredients, which should not rush out to find a pen (biro for Argentina) write them down!

Well, I'm with my compilation of data!
Until next delivery!!






Monday, October 11, 2010

Best Snowmobile Helmet Review

It is my website! Best

Hi everyone!
"We are working for you!". Yes, we are. Because I could not do it alone. My dear Celia René-Corail, creator of Optimoms is my advisor and is responsible for putting all things in order so that very soon you all can enjoy my website.

After thinking about a name, I decided that

La pâtisserie de Grace

is the best, one who goes with me and fills my heart.

Not just pastries I write, keep my " more " dedicated to all those recipes that life was bringing me to make the modern woman which is busy with the house work and children can engage in simple, tasty cuisine without spending too much time.

will also see that the website is neatly structured, the blog is very cute, very fun, one might almost say it's something like a diary ultimately be the reason that its creators when they conceived. With the information I can finally organize recipes by category without having to be diving too much to find them. Of course this blog that I love so much will not go away! will remain as a complement to website. Also

I have a space dedicated to "family recipes" in which write that I inherited from mother, grandmother, aunts, mothers, friends, etc., and all readers who wish to share with the rest of the world its so precious creations.

"your question does not bother" also be included as a place where everyone can interact. I think it's great to receive comments and ideas and answer your questions, to the extent of my knowledge. I find it very rewarding to achieve any pose establish a multicultural communication, connecting cities, experiences, people, from the oldest art in the world, as is the kitchen. The men of the stone age cooking and gathered around the fire, therefore, what prevents us from internet to meet?

Newsletter? well yes, I will also have a newsletter which will have to subscribe to receive it. It will be very simple and should only leave your email in a little place designed for that purpose and ready!

classes on techniques specific Pastry video and / or photographs, will also be present in my new space!

And attention to what follows!
For freshmen pastry career and all those who love the pastries from a professional point of view, give some tips & tricks captive in a specially designed, to be called THE PROFESSIONAL corner of .

I trust you will understand why this time without too many recipes added.

I'm working on everything I have written and folders hanging around, notebooks, books and other items. Is my life and passion for cooking and kitchen "has not started yesterday, began at the age where my mother copied the recipes Dona Petrona C. of Gandy was on TV (a program called Good Evening Mucho Gusto in the years 60) and I have a feeling that will never end!
Generosa As my grandmother, "my daughter, the day we stop to learn, is because we're dead! ", after which long its good and contagious laughter.

From Paris, I greet you all and wish you a great week!
Until next post!

Monday, October 4, 2010

Dark Stool & Red Wine

2007 French pastry ... Monsieur Arnaud LARHER with you! Buenos Aires The best desserts

Your petits Gâteaux are gorgeous, its chocolate, macarons, in short, enjoy watching the video makes some nice pictures for Easter.



Monday, September 20, 2010

Why Wont My Cursor Move On My Laptop



Desserts? in Buenos Aires? Yes, there are very good desserts, very good bakery and excellent chefs, bakers and cooks well!

While it is true that Buenos Aires is often put fresh milk to rice milk, no milk sweet only live ... although I must admit we are quite addicted to the dark mass, creamy and brilliant invention of which has not yet been assigned to any particular person, it is said that he was a cook at the time of Rosas, is also said that Brazil was a cook; comment that was a Uruguayan who came, who knows the issue is that we, the Argentines, we CAN soooo IN!! And alfajores either on a croissant, toast with butter, or stuffed cake, dulce de leche is a 'must'.
As my friends in Madrid said: "Go ye caramel putting him up to a vegetable soup!" Were not so misguided, no?
But hey, I've gone through the branches and here it is not writing the ODE TO DULCE DE LECHE quite the opposite. It is simply to show that there is much more dulce de leche at the time of tasting treats in Buenos Aires.

This time, I approached a note that the supplement of the daily La Nación, brando connection has developed. Included in the article a list of the best desserts, according to the author of the note, and places in which to take them.
to take time, living in Baires, this information. I try to do in December, just come to my city. And if anyone ventures
the restaurants mentioned, I hope I get the comment! Greetings
!!!!!

Booties Black 2010 Bloger

Juan Pedro Garcia! Discovering the pastry chef of the Grand Hotel de Tenerife


This time, my stay at the Gran Hotel Anthelia has been a gourmet tour.
Live and Direct. In the kitchens of the hotel, in the "backstage" in the main dining room. Juan Pedro García his 42 years is a pastry lover and it shows.

I had the good fortune to talk to him and visit his country. Kind without further I opened the door to his workplace and has allowed me to meddle in her "career."

Their pastry is undoubtedly the best I've tasted in hotels on vacation and I have seen personally the dedication and skill with which Peter makes its products.

At 15 he was in a workshop, learning the art of kilns and meals. He spent 5 years there and began to study hospitality. On leaving school and worked as a baker and never stopped. He becomes the hotel chain Iberostar
hace10 years
Today, during the interview, he confessed that continues to explore, in Barcelona, \u200b\u200bfor example, visiting and learning a few things new, especially presentation and assembly of the hand of French chef Yann Duytsche - and creating, always creating, from best raw materials, which it shows a lot.

Ventures into different products, such as hibiscus flowers imported from Canada and has used to decorate this verrine red fruit jelly with a cream made of condensed milk.

The crema catalana

grooming is ... a delicacy. Indeed, long ago that I tasted one like Pedro does. To present in glasses with a truly innovative detail: placed at the base of it a soft, velvety bitter orange jam, which contrasts with the sweetness and crunch of caramel so typical of this dessert.
little note: I'll tell you a secret. I've seen replace 6 sources Catalan cream during my stay in the dining room, which never exceed the hour and a half! In this way you can imagine its acceptance did not fully put the source in the sweets table was gone!



His rice pudding, for instance, elaborates on the basis of a kilo of rice and 11 gallons of milk! Are hours of mixing with the spoon over the fire until the rice is delicious with a taste of children and grandmothers who raised the feeling and taste memory.


during the interview I commented that everything is prepared in the kitchen of the hotel, do not use premix powder, nothing is artificial. Here lies the difference. And I noticed when testing each of their desserts. The tarts with lemon cream and Italian meringue, topped with strawberry half was outstanding. Custard present in some other cakes, magnificent. The flan, crepes, puff pastry with apples: a delight.

How choose your desserts? because according to what the clients usually ask or consume more, then
talks with Chef and thus decide whether to proceed with the presentation of the product.
At one point during our conversation he asked how this affects the fact of working in an island like Tenerife, with a mild climate in relation to the game that could be carried out with seasonal products. I replied that no much difference between summer and winter seasons (not too cold as the minimum temperature usually round between 20 ° and 24 °). However, one could say that in the summer using many seasonal fruits and flavors to play with, during the winter, Peter confesses that people tend much more to the crepes, and who is not ?


Find the list of flavors, gently about. Okay in this case as an example of a shortbread dough cake on which mounted a lemon cream and then goes over it with a good cake "moelleux" to conquer chocolate Italian meringue. I have not taken the photo, but my taste buds remembered. The good thing is not easily forgotten, is not it?

And finally, I leave this picture of a cake with pastry cream and fresh fruit is not truly beautiful?

Thanks Peter! thank you very much! I'm counting the days that I need to visit you again!

Monday, August 30, 2010

More Than Yesterday Margot De Taxco

32 glorious seconds with machete machete and

This will be the citizen kane of our time:

Sunday, August 29, 2010

Doujinshis De Pokemon Ash

Review: The Human Centipede

First a brief introduction: My name is Brian and French as their compatriot I commented on, lover genre in movies and books, I hope to give my best and give good reviews, without further ado, here I leave my first review:

Year: 2009

Directed by: Tom Six

Cast: Dieter Laser, Ashley C. Williams, Ashlynn Yennie, Akihiro Kitamura

Innovative history, good advertising, interesting characters among other things were what prompted me to see this German film, at first he was going to look forward and I had read good reviews from other communities, however at the beginning of the film, which premiered as you can see in the 2009, present and image quality (it known that the lower-quality 760p) unconvincing similar to the introduction of Cannibal Holocaust, which was strange to me because this movie was filmed with a budget of € 1,500,000 and expected to achieve more with that budget, however I do not fooled by appearances and follow viewing.

The film provides a simple and original plot: A mad doctor wants to set up (to somehow suppress their grief) in the medical community to reverse the operation to separate Siamese twins. The actor who plays Dr. Heiter (Dieter Laser) hiso an excellent job, to my opinion, has been one of the best performances of a mad doctor in a long time, the film uses, and that caught my attention, terms and very detailed medical operations and that, as if needed, are possible to achieve. Although the effects are not very good graphics, if you have a good ambience as you can see, if you see her in the room surgeries.

Although the actresses who play the roles of Lindsay and Jenny (their very names they say) did not give the size at the beginning of the movie, because, in my humble opinion, acted as a real porn stars in some old movie that some of their parents is stored beneath the basement, later made a decent job.


The film, neither more nor less, is a good way to spend an hour and a half in front of your computer or TV, and that something will have won the award for best film at Screamfest, prompting pornographic director Tom Byron has created a sexual parody (which will be launched in October this year) of this movie. Featuring a story worthy of admiration and a final bit waiting for this movie has made its way to the critics, I look forward to its sequel.

best:

* The ambience and the use of medical devices * Acting
by Laser

Worst:

* The budget little benefit
* awkward decisions taken by some characters causing a little fluid
outcome

My rating: 7.5/10

Tech Deck Skate Online

Anthelia different salad, goat cheese and green leaves, a delight! Coverage

This one is different, different and very enjoyable. Can be mounted dishes, serving tray, even cups. It is very colorful and, to use the option to mount it on plates, will serve as a starter when entertaining.

is low in calories and rich in calcium because the cheese we use is a goat cheese.

goat cheeses, such as sheep, contain a higher percentage of calcium than those made from cow's milk.

is why I would give this recipe and targeted at women, are most affected by a silent disease, which is silent: the famous osteoporosis. We

procedure: After a big

creamy goat cheese, say 200 gr .- when you add a spoonful plain yogurt and a spoonful of cream cheese (can use in Paris St.Moret), which also softens the texture providing a touch of flavor.
you spice it with a little bit of freshly ground black pepper and chopped chives to the sword.
mix well and place in a pastry bag.

In the serving dish, we draw either a pair of concentric circles or three straight lines. On the cheese
place a mound of beet sprouts, alfalfa sprouts, lettuce, green or any other of those so beautiful that we find in the market. The funny thing is it leaves rather small.
We then try to form that mound with these leaves, that are, as far as possible, instead.

Seasoning? a beautiful, funny, sexy ..... raspberry vinaigrette.

vinaigrette Ingredients 1 cup

aceto balsamic or
3 cups olive oil 1 punnet raspberries

fresh Salt and pepper to taste
process with the help of a blender, or the famous 1 , 2.3 Moulinex! - and we pour a couple tablespoons of the vinaigrette over the dish served.

's eat!

Saturday, August 28, 2010

Do I Need To Bin Mascara If I Have Blepharitis

Back! Small break

After about 6 months of inactivity, will try to revive this project as abandoned, we apologize to everyone for extending what was originally to be a break for a couple of months, many good and bad movies are over and we'll get to work to catch up.

probably soon have changes in the structure of the blog to give a fresh look at this season!

And speaking of new life, a new author joining us, Brian compatriot and colleague of my person, which will review books and movies

So, to start!

Sunday, August 15, 2010

Creative Webcam Live! Pro Windows 7 Driver



nearly two months ago I got the recipe for the traditional French cake OPERA.


The coverage indicated in this post is the most Sencillito you can do at home.

For those who want to make it a bit creamier, which retains its softness and does not harden in the cold of the refrigerator, here's the recipe and explanation: Ganache

special coverage cakes or Gâteaux


Ingredients 450 gr of 70% cacao chocolate covered
400 g of cream-cream 35% La Serenissima,
Baires for 100 g of mild-flavored honey, no honey rosemary because distorts the taste of butter 75 gr




Place in Preparation a saucepan of cream, butter and honey, mix with wooden spoon or silicone spatula over medium heat and bring to a boil over medium heat, "I say not to burn them.

Place the chopped chocolate in a bowl, it can be cut with knife or hand-pieces that are even.

When the cream came to boiling, remove from heat and let stand until its temperature drops below 80 ° . If you do not have a thermometer, it gets a bit complicated, but in principle, we could say that about 8 minutes of waiting we are at the proper temperature.

then turned the cream over the chocolate and started to mix with wire whisk beat but not too much not to incorporate too much air. When we see the chocolate begins to melt, then mix it with a spatula, with gentle stirring motion.
When our preparation is seamless, we dump on our Opera (which we will have a minute out of the fridge before you should be fine and cool to cover this "ganache" ). We

back to the fridge until it takes consistency and-here is what is different with respect to the above, only at that time, cut the edges to let precious and beautiful, like professional bakery.

That's it!
I hope you prepare, you'll see how different it feels on the palate for any other coverage.
Hello everyone !!!!!!!!!

Thursday, August 12, 2010

Engineering Type Designs Cars

OPERA Thawing noodles and remaining as freshly "??????

by providing them.
To all past us prepare pasta noodles, or whatever, with a sauce of those memorable and it is left over a good meal that gives us worth throwing away.
That's why we freeze them and then when we find that we do not know what to give the kids at a time of trouble, we turn to our beloved freezer and see this beautiful bundle of noodles.

Then we turn to the microwave and ready. But when the thaw does not feel as they were at the time!

So the trick never well weighted, the inevitable, that sometimes we learn by chance, is what happened to them now:

AFFIX noodles in a bowl of ceramic or glass-plastic never
spray with A THREAD MILK-thread, let alone to be clear, like a tomato sprinkle with a trickle of olive oil, and taking into account the amount to be thawed to use as many threads of milk as needed, so that all have received your "thread"
cover with kitchen paper, well covered, such as wrapping the dish
TAKE A TEMPERATURE OF THAW (depends on the microwave) and once decongelados ... THE REMOVED
With a fork to release it then ...
heat two to three minutes to no more than 70%

And presto! to the table as if we would have just prepared!!
Hope you like the trick and get on with more one day.

Milena Velba Body Shaper

Difference between caramel and candy ... and some additional information

I was looking around there are many questions related to methods of caramel or candy.
It has nothing to do with each other. CARAMELIZED

is simply as its name suggests, the transformation by heat (with the help of sugars characteristic of plant or aggregate) of the texture, flavor and appearance of the plant of which we speak. Take for example
garlic. Garlic contains sugars. When we took it in the oven, wrapped in aluminum foil, we cook the plant and that the sugars are converted into caramel. The same goes for the onion.

confit is a rather old technique of cooking by which food is held in good standing for quite a long time. We are able to state without a mistake that 800 years ago there were no refrigerators? Well, yes, surely we can. So how had managed to preserve food? Answer: salted and dried in the sun.
You could follow this procedure with the meat (in Argentina we learned that the troops of San Martin crossed the Andes eating beef jerky, salted and sun-dried as it remained in good condition for months) could also be sun-dried fruits or vegetables or some vegetables (tomatoes, plums, apricots, beans, etc.).
early nineteenth century and there were books devoted entirely to methods of food preservation (take for example the book "Essay sur la préparation the conservation, the desinfection des Substances alimentaires"-JB Fournier, Imprimerie de Chaigneau Ainé, 1818), and surely if a little more research will even older ones.

is how one day someone comes up with "the mind does not rest with the need-the art of cooking meat in fat means: that is what is called" confit ".
animal fat is used, which leads to the fire until it reaches no more than 60 degrees. Is immersed in that environment fatty piece of meat confit and letting it cook for two hours or more.
then allowed to cool in the fat medium (in Gascogne, always used duck fat or goose to duck confit thigh) and is packed with the same fat cover, but there is no air bubble avoid proliferation bacteria.

We must not forget that also uses the term "confit" for fruit, another way to keep them when the old could not eat because they were out of season. Were stored for the winter so the plums, apricots, apricots or dried apricots, cherries, etc.

Now, as has become fashionable to different mechanisms or techniques, as you say, want to cook, we see that even pickled garlic! Put in a good quality oil pan, heat to 55-60 °, place peeled garlic cloves and let them dry in that they cook for a couple of hours, while controlling the temperature not exceeding that indicated.

vacuum cooking also has become fashionable - they are "locked up the food" and flavored in a bag and extract all the air (vacuum). Then put the sealed bag to soften in hot water (not boiling) and leave it until cooked. Or steam, but in vain!
If my grandmother were alive, would say, "Do not know what to invent!"

Ultimately kitchen as you want, or confit confit, caramelize or steam, all I ever going to matter is the following:

- the food is good value and good bit better, that much

and bad - are fresh and seasonal, nothing to eat in winter Cochin grapes and pears on that island that we can not utter the name ( little note: on this subject again in another post )

- if better BIO-both insecticide and genetic modification is leaving us intoxicated, especially the kids!

- you choose trans fat-free products

- try your consumption of meat is approximately as follows: once a week red meat twice a week, fish once a week or chicken lamb or pork, the rest of the week, vegetables and legumes. And if you like pasta, once a week will be fine.

Well, I think I have gone too. If you have come to read me this far, congratulations!
Happy end of summer for Northern Hemisphere! and happy late winter to the south !!!!!!!!

Saturday, August 7, 2010

How Do I Use My Alcatel Usb?

This vacation ...... STUFFED RONDE

Hi everyone!
I'm somewhat lazy these days holiday.
Next week I catch up with photos and reviews of the places I've been traveling, from the hold of Pommery in Reims until pastry shops in Bruges.
Happy holidays to those who go and I hope you had a very nice to those already returned!
Until next time!

Wednesday, July 21, 2010

Acrostics Poem For Litter

courgette and lamb and quinoa - in Thermomix!

courgette (zucchini - zucchini) round?? In Argentina did not see them ever.




In Spain and in France itself. Are widely used to fill. They are beautiful, rich, tender little ones, simpaticones, are pretty in the serving dish and kept in perfect condition when cooked if we use the method of steaming.

THERMOMIX If we will use the Varoma. Plain and simple, the steam is, in my humble opinion, the best method for cooking vegetables, although I confess that I am also quite addicted to microwave.




These perfectly round courgettes stuffed with lamb and quinoa are truly a delight. INGREDIENTS




6 courgettes 2 medium onions, or chives, whatever you prefer.

2 cloves garlic 1 carrot 2 sprigs
picadísimas
white celery 2 large tomatoes skinned and small seeds for the filling 1 kilo
plum tomatoes for sauce, or two cans of tomato paste 300 gr
lamb no bones, no satellites, no fat or pork skins 120 g quinoa
if bio-best
A good bunch of cilantro
A handful of chives, chives
Salt, pepper, nutmeg, olive oil PREPARATION


to the courgettes
1. Wash the courgettes and cut a little bit based
2. We cut off the top of about two cm (from edge)-see photo above.
3. Gaps with the help of a spoon to remove seeds
4. We put in the container varoma, just salted inside and a trickle of olive
4. We schedule 10 minutes Varoma.
5. Remove from Varoma and let rest on a grid to drain insert

PREPARATION We put in the TM
onion, carrot, celery. Grind
speed 10 seconds 9.
must be more than chopped picadísimo. Withdraw
.
We
now at the bottom of the cup the two cloves of garlic with a cup of olive oil. Programme 5 minutes Varoma temperature, speed spoon.



When ready add the vegetable oil. To crush the garlic to raise the rate to 9 a jiffy. Salt and pepper to taste.
let cook for 15 minutes at room 100, speed 2.


add the minced meat with a knife (or ask the butcher friend to do it with your typewriter) and season. I tell you a secret: If you bite the flesh with a knife will be "spectacular!" (Is that the Argentines like this minced meat with a knife because Salta pies are always done well and is ... otherwise, nothing to do with the ground beef in the little machine.)

back to our TM-and if they do not have it in a pan, and cook for 15 minutes, same temperature, speed 3, the reverse rotation.
When this process ends, we remove the bowl (or pan) and add the quinoa hangover. We
a couple of little walk with a spoon to stir and fill the courgettes.


Come fill those white dots? that is the raw quinoa. Do not know how rich he is and the amount of minerals and vitamins it contains. Let us now
cooking.
In a saucepan place the chopped tomato or two cans of tomato paste with a trickle of olive oil. Salt and pepper, bay leaf, oregano, thyme, in a word: we will spice up the tomato sauce with what we like and have on hand. I've added chopped green peppers and olives stuffed with red peppers. Is it fun and adds flavor and color.

When the sauce is cooked, add the courgettes stuffed and let cook for 40 minutes at low to medium heat.







When

ready, serve and eat! enough to accompany a salad green or white rice. Final

Monday, July 19, 2010

How Much Are Tire Rotors

PASTRY ... PASTRY .... PATISSERIE ..... 3 languages \u200b\u200b... Vacation

porteñas my mini vacation ... which went too quickie ....
Back to the routine, but without school!
With new enthusiasm and new ideas, now start with the min-dictionary that attempts to expand the bakery earlier.

The other day I asked how air mass is said in English? puff pastry is the answer.

There are many terms that are easy to learn, and thus, here we go with this trilingual pastry!

Français - English - Inglés
Pâte sablée - shortbread dough or batter - Pâte feuilletée
Pastry - Puff - Puff
pastry Pâte brisée - Mass or pastry or brisé - shortcrust

semoule Sucre - Sugar meal - Caster sugar
Sucre glace , - Icing sugar or icing - Icing sugar Sucre
Cristalis - Common Sugar - Sugar

Beurre doux - butter or butter - unsalted butter Crème épaisse
- No in Argentina - Fromage frais
Double cream - Cream Cheese - Cream cheese

Extrait de vanille - vanilla extract - Vanilla extract of
Gousse vanille - Chaucha of vainilla - Vanilla pod

Egg white - Clara de huevo - Egg white Egg yolk
- Yema of huevo - Egg yolk

Custard - ; crema inglesa - Custard Sauce
Custard - Pastel Cream Arg. crema en España o-Custard cream
Whipped cream - Crema chantilly Arg. o nata montada en España - Whipped cream

Seguimos another day?
PS: sorry that I have the names one after the other, but blogspot will not let me build columns and to remain stable.

Sunday, July 4, 2010

Cat House Hbo Isabella Soprano

sight!

My friends!
15 days of vacation .... I do not think I can write until my return ....
A kiss to all my readers and happy holidays to you too!! Chauuuuu
! Enjoy
much!
And a very special kiss to Stephanie, who yesterday was July 3 for the third time mom! Congratulations to the mom and huge for Almudena besazo! Congratulations!

Saturday, July 3, 2010

Triumph Motorcyclescraigs List

cream cheese .... Mendicrim why not find in Europe?? Chocolate Biscuit

cream cheeses for the Argentine, is a typical breakfast inevitable and many other preparations.

When we live somewhere else, well ... beards should be put to soak in and out to investigate.

Mendicrim or Casancrem? to Finnish ..... those flavors are ours. I have not ever met. And I can assure you I've tried cream cheese as I crossed the road.
both Spain and in France there are many. All different, both in taste and texture.

In Madrid, the one I liked, though obviously quite Acidito-Vrai packaging is green. Which comes in blue packaging is much lower fat content and the truth, "so diet "I'm not ready.

In Paris, the most similar to Casancrem is called Faisselle Rians. All others, except for Petit Suisse has a high% fat-are quite different from ours, much more liquid, acidic, finally .... are not the same ...

On the contrary, what we can find in Madrid and in Paris is a variety of other typical cheeses and many other products that is wonderful for both the palate and eye!

After years of living in other countries have learned that everything has its advantage. Nothing is so black nor white. There is a range color.
then seize the advantage of seeing, tasting, taste, experience the culture of those countries that receive us and be grateful to people who are there to help you discover it.
Greetings to all my European friends! and my warmest hug to my fellow countrymen!

T-shirts With The Little Bodies Men

assembly

Sometimes we do not know how to do something until they see it.
So today I'll show you some pictures how to cut and assemble in a ring (which need not be round) a biscuit in the form of intrudes (layered cake).
In this case I used the montage technique in reverse, ie: what lies beneath it all in the mold then the surface will meddle.

Here I have a strawberry jelly on the base of my ring. The base-ring stainless steel then covered with the film-twice, one film over another, to hold the jelly.
Us is a brownie style chocolate biscuit.
Now cut a rectangle of biscuit and place on jelly:



Then brush the biscuit with a punch to our liking:


Complete the mold with a strawberry mousse or a chocolate mousse and finished, to close the intrusive, with another layer of biscuit.

As usual, I have not taken the photo of the final product (which we devoured before the holy picture remember!) But I have like to see as is:

Come up all the jelly? well should be.
The latter is the au thé vert mousse with strawberry gelée I posted a month ago.
Until next post!

Fire Extinguisher Lasts For?

Finally! MY PHOTOS !!!!!!! millefeuille

And if not this time I forgot to take photos of this millefeuille I prepared to welcome a guest dear friends: Amparo and Rafael.

And here they are!!

This is a side view of millefeuille armed. Three layers of puff pastry, two of cream. Well wrapped with film to take shape.




NO matter to escape a little cream on the side. When we get to the next step - parer les bords, French-let's see what will be precious.
But before we cover it with fondant fondant-remember that you have to warm it to no more than 40 degrees so that when it cools does not lose its consistency.


now extend fondant layered with a spatula:

espatulita layered
That works wonders. Whether for work or to smooth surfaces of biscuits at the time of placing the dough into the mold, it is important to have a hand. They are not expensive and help us a lot. I can not live without! I have several of different sizes and are like having a third hand in the kitchen. We

with chocolate decoration:
- Melt a bar of chocolate
- we
vertical lines - the stretch with a knife
- when nearly dry, the stretch with a brush-on silicone.

See the effect created in this way on the surface of millefeuille:




And now if the time has come "parer les bords"

cuts? to eat!!

final dish, with a bag of pastry filled with pastry cream and a cherry kirsch as decoration:


Ready! I compliment! finally I did not forget the pictures!
Until next !!!!!!!

How Should A Cervix Look Just Before A Period?

Effilochée of lamb with crème chou-fleur ... for 6 or 7 people

This post is dedicated to Yanina and Rodrigo! Thanks !!!!! (Yanina, you understand me, no?)




To make a effilochée -frayed, so the literal translation-the only thing we need is to get a good shoulder of lamb and have patience. Ingredients

general
This list of ingredients I have called general because it is, in principle, what we have at home before we cook. At each stage they'll give the ingredients in particular. 1 shoulder of lamb
biggie
A piece of peceto - round in Madrid, rond de gîte de Paris approximately one kilo
Ibérico
Balsamic vinegar shallots


1 cauliflower bechamel sauce 400 cc
Grated Parmesan or provolone, eggs

Condiments several

STAGE 1
can not have a rich lamb if not marinated, just after a day of marinade in the fridge, we're going to cook. Marinated


marinade ingredients for a shoulder of lamb - épaule d'agneau in French, shoulder in Madrid.

Soy Sauce 330 cc, a bottle of Kikkoman Honey
, 4 tablespoons lemon juice 1
squeezed tiny seeds without green cardamom 2 grains

Pepper
comfortable Laurel 2 Rolled leaves 1 tablespoon garlic

Ginger, grated 2 teaspoons
Oil 1 tablespoon olive


Preparation Remove all fat and fascia, these Telitas that appear transparent, but they are very durable, which cover the meat (this takes time, it is a difficult but "tempered nerves" with the patience required and requires our care not to slice off a finger.) We removed the bones
you may have, especially in the leg, with the help of a sharp knife.
The reasonably evenly cut into pieces to have a similar cooking. Once cut
into pieces, re-check which has not been streaky fat there.
Place all marinade in a baking sheet-steel or glass-and wallow in it for the lamb. What we will rotate every two or three hours, or when agreed, so that all pieces absorb the marinated lamb on all sides.

cooking lamb
The next day, we took about 120 grams of a cured ham or have on hand and "pans", brown them in hot pan, the best style " american breakfast slice of bacon. " Do not brown them a lot so we would not be "sole way" but it should be golden. Retired ham, cut it into strips and reserve for the end of the plate.

Then, on the greasers who fired the ham during cooking, going to gild our lamb.
Try to drain the marinade from the lamb to the pan does not invade and thus achieve a beautiful golden brown in our flesh. We
making little, do not put all the pieces together because it will lower the temperature of the pan and goes to "boil."
Once finished, now we put all the marinade that we stayed at source on all parts and what we cover, go down the fire, turn occasionally, and let it cook well, and simmer for about 1 ½ hours ! Van
to see that little by little they will be reducing the marinade and it will turn into a syrup with which the lamb is "caramel". The end result is a tender lamb, between spicy and sweet, delicious.
have noticed I have not used salt. It takes the marinade and soy sauce which is salty in itself. To correct the salt have time, do not be too hasty with her input.

Once cooked, let cool and started a "frayed."
reserve in refrigerator until ready to assemble the dish.

prepare the peceto
We broth, meat or vegetable. When it begins to boil flavored with black peppercorns integers and a couple of bay leaves, we incorporated the peceto-well free of fat and fascia-and-let it boil over low heat, once reached the point, for two hours. So we can be sure that the meat will come out tender.
Once ready, we all-the meat and broth, to a tupperware and take it to the fridge.

Mounting effilochées

Here we be a little professional is preparing to mount this need so many hoops emplatado and number of guests we have. I use about 5 cm in diameter and 6 high.



These rings are truly practical. Serve for many things, not just riding savory. We also used to make "petits-Gâteaux " (those little pieces of pastry that look like works of art) or for use in cutting.
to mash potatoes on the plate is nice if "emplatado" using these rings (tip: oil, previously the mold for the puree to slide and not sticking.)

Well, let's continue with the story.

With a good sharp knife, cut slices of eye round slices, one cm.
With emplatado ring, as we now use cutting , we effilochée base: place emplatado ring on peceto slice, cut and pressed to get a slice perfectly plump, we remain as a card game of checkers, repeat with each slice to have as many as necessary, a circular base of peceto for each diner.
of a kilo of cooked peceto going to get 8 circles about. We reserve the circles and the rest is shredded into strands. We

our lamb. Will notice that the fridge out of the bottom of cooking gelatinized. Then do not pull! are the juices that will store and mix with the strands of lamb that we are about to prepare. Nothing is thrown away, ok?

Frayed or broken with a knife if we can not unravel hand, our pieces of lamb.
should be fine, but neither of 1 mm. All together, the lamb and the peceto frayed in a large bowl. Do not forget the marinade "jelly" will also add 8 to 10 tablespoons of the broth was the peceto us. We

ring. I oiled the inside. We place a square of aluminum foil which exceeds twice the diameter of the ring enough. Brush with oil, the paper base.
We put the ring on the paper and insert the disk peceto. Then fill the rest of the ring with our "effilochée" to the desired height.

Reserve covered with foil in the fridge until ready to take the oven to heat and Emplate.

cauliflower flan preparation

We take our cauliflower florets and retire. Put them in a glass container, we pour a glass of water (for steam generation) and we took the microwave for 10 minutes at full power.
We can also cook in the Thermomix Varoma following technique. We process

cauliflower to crumble. We add the bechamel, 3 beaten eggs, 250 gr. grated Parmesan. Salt, pepper and nutmeg are the seasonings that I use. A not to go with the salt because the parmesan holds its own.

We put in individual silicone muffin, sprinkle over with grated cheese and cook in oven at 180 degrees preheated for 18-20 minutes.
The surface should be golden. When stripping, the gold surface will be the basis for dish and they will not break. Look at the picture
what I have to comment:



For decoration I used crispy prosciutto, prepared as I mentioned at first, cooking the lamb. A few sprigs of chives and cherry tomatoes do the rest.

soy sauce and balsamic reduction.
We put two cups of balsamic vinegar of Modena, the original-in a saucepan with three tablespoons of brown sugar and we well under fire, let it reduce by half. At that point add 4 or 5 tablespoons soy sauce, Kikkoman.
let it boil a few minutes and removed.
warmed before assembling the dish.

shallots Compote and additional liner

Shallots or scallions or shallots belongs to the family of onion and its flavor is a mixture of onion and garlic, sweet and soft again complete cooking. That's why
I chose this sauce to accompany the pudding and lamb. We
half a kilo of shallots, peeled and cut into the thin slices.
The gilded in a saucepan with a little olive oil.
pepper. Fresh thyme is also a must in this preparation and takes wonderfully with lamb.
When taken color, add 5 tablespoons of honey and a glass of water.
Upon reaching a boil, turning down the heat and add 5 tablespoons of soy sauce.
let cook over a very short, so long as necessary to caramelize, as it moves down the liquid level and as long as no shallots are tender, add water, a tablespoon.
When the try them notice you are well done, correct if required with pepper and / or salt. The end result should be between spicy, sweet and salty.

As a final detail, I placed a tile on the side of the lamb puff pastry.

Hope you enjoy it and do it at home.
Until next post!