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!








Hard Stool And Prenatal Vitamins

Verrines ... or cups continue with them!

already in another post I talked about the cups and spoons.
be back on the track because I've been doing some fun variations and I think "cool" (what little word teenager, no?) Share with you. First cup


- crab meat seasoned with a dash of lemon juice, salsa golf, pepper and chives
- piquillo peppers, or canned pimentos, well drained, diced
- decor: a caper or a leaf chives or parsley or a pickle or an olive (as in the little picture)




Second cup - grated beets mixed with boiled eggs and mayonnaise, salt and pepper to taste
- natural tuna, topped with lemon juice and red pepper-chili
- as decoration, a sprig of males (canons in Spain) will be beautiful
Third

cup - Kiwis cut into small cubes, seasoned with chile (hot peppers) chopped without the seeds (for not doing so hot) with a touch of orange juice and olive oil
- Emmentaler cheese, diced chiquititos
- toasted pine nuts on top and you're done! Fourth

cup
- cherry tomatoes, cut into 4 (get four quarters)-I prefer the cherry because they are sweeter than normal tomatoes, if they get the best kumato. Season with salt and olive oil.
- palm cut into thin slices, in turn, cut the slices in the middle. Garnished with mayonnaise and pepper.
- diced cooked chicken breast, if they have chicken hand, then buy the packaging braised chicken sliced \u200b\u200band diced, and if not get it, be great with ham.
- garnish with chopped celery, white and a drop of mayonnaise on top. Fifth cup


- guacamole (purchased or home made ")
- a cherry tomato for garnish
- a tortilla or nacho chips, whatever you want to call

kebabs several

- A slice of Emmental cheese with a strawberry or cherry tomatoes.

- Greek salad "to spike" with a piece of feta cheese, kalamata olives half (of the real!) And a cherry to close the set is not bad, facilitated and rich.




can also submit cups with gazpacho:






possibilities are thousands, the imagination, as I always say, is the only limit !!