Saturday, May 21, 2011

Bolg Spot Gigantomastia

Marisa Ratatouille Flan

I have a friend that borders the tracks (and more dishes) makes them increasingly different, tasty, tender, flavorful
. Whenever it does, and we tried, we commented how rich he is. The secret? who has great patience to cut all the vegetables very, very small, and is putting in a big pot depending on the hardness (the time needed to cook). One day I stole my track to UFOs and remains theft.
With your permission, I put the recipe for the ratatouille
Marisa
Ingredients:

mixed vegetables, in my If carrots


zucchini eggplant artichokes


red pepper broccoli beans

salt, olive oil, pepper and various spices

begins to wash and peel the artichokes and carrots. Cut them in cubes and the artichokes into small pieces. While
've put a little olive oil in a pan and start putting you go chopping vegetables (put the fire rather quietly). Chamber with a pinch of salt
still cleaning and chopping the broccoli, the green beans and eggplant (once you have peeled). At the end put the zucchini and red pepper. Remember that vegetables are the ones you have at home, do not have to be such. Return to salt with a pinch of salt (it is easier to control the saltiness of a dish if you're salting each ingredient with a pinch if rooms at the end).
Once all the vegetables you put pepper and spices that you desire. In my case I put some paprika and some spices that are called 'five spice' (anise, fennel, pepper Shichuan, cinnamon and ginger) I thought it went well with the vegetables I was getting in the ratatouille. And now it
patience. Seen moving with care not to break the vegetables and simmer on low to be doing (if covers much will the vegetable broth, and do not want to be soaked). You have to watch to avoid burning and about 45 minutes or a little more, you'll have a great ratatouille Marisa.

Cost: cheap
Time:
½ hours Difficulty: you know cut? it is not difficult

Bon profit!

Wednesday, May 18, 2011

Large Food Containers

valencianote

What snack more Valencian horchata to fartons? with these ingredients because I decided to make a pudding for a snack with friends.

Ingredients:

a glass of horchata de chufa DO Valencia

fartons package sugar 4 eggs to make caramel


In a bowl, beat eggs well and add the glass of horchata.
fartons It is important to be well hard, so the morning went to the oven (for heating) and then let them cool. So I got were so hard that flaked off easily. Once you have it hard, put them in a sturdy bag and give them a good beating to make powder.
Add
fartons powder to the beaten eggs with horchata.
Put the fire in a saucepan, two tablespoons of sugar and do not move with any spoon or other instrument. Let the fire undo moves like sugar and sauté. Careful not to splash,. Once you have the candy color you want to put the bottom of a flan pan.
Add the preparation of the custard and put it in a water bath. Oven to 180 degrees and leave for about 20 minutes (it will be good if you look curdled prodding and seeing that the skewer comes out clean).
And you have a healthy and delicious flan fartons horchata.

Cost: cheap
Time: 40 minutes
Difficulty: "?

Bon profit!

Saturday, May 14, 2011

Decrease White Blood Cells And High Esr

Loaf of 'eureka' with sourdough sourdough

I'd say I started making bread with sourdough and everything was great .... I will not.
My first bread , the poor, did not lift his head. Although it was good taste, the dough up and decided not clear, it was a bit dense.
The second attempt was more exciting but watching the second kneading and kneading the dough saw what was not going up, up but not doubled the initial mass is recommended. The flavor was rich, but the bread turned to be extremely dense crumb without feeling that it should have.
But I gave up my sourdough deserved to continue trying. Now both rest satisfied with the result: it in the fridge, I on the sofa in this attempt, the third, my bread 'eureka'.
The first problem is that almost all preparations of bread that read, in addition to dough, using some type of yeast or leavening to raise more dough. And I wanted to make a natural bread without the aid of extra yeast. The second is that eventually the flour mixture is a better outcome for the bread they wanted to do, to use only one meal. And of course, that I discovered the errors that resulted from my first attempts.
Well, after these problems and failed attempts, my bread recipe 'eureka'

Ingredients:

200g wholemeal flour 400g rye
white wheat flour
200ml of warm water a handful of salt

Start with the flour, salt and water in a bowl. My mother gave me a trick to make the dough does not stick to fingers (the dough is very sticky and stays in the fingers so that it seems impossible to go to take it away from them in life), put a plate sunflower oil where will you go 'sucando' the palms of the hands. See how the mass, as he works off of hands is no problem (rather than gradually add flour to make bread at the end you have a tremendously heavy).
Once you have this built-added liquid sourdough and start mixing. When you all ingredients incorporated, have a sticky mess. Flour a surface and dump the dough on top. Now comes the fun. You must roll the dough with your hands in opposite directions to get to break the fibers. Folding table and re-stretch: hold fast with one hand and the other extends. Make this movement many times. From time to time into a ball, and hit the table with her. Stretch and bowling again on many occasions. Form a ball in a bowl and let dough rest for a few hours (3 hours) covered with a damp cloth in a warm place.
Once this time flour a surface, the mass turns calm and knead again boleando and stretching as before. You will notice that the mass is now more fluffy, less sticks in their hands (but still hand the dish with sunflower oil if you need it inside the dough may be sticky).
Once you so many times it's bowling (to form a dough ball) and pull, it's time to make the bread you want. In my case I wanted a loaf of bread so grease with a little oil and put flour in a plum cake pan and put the dough inside. Just about an inch covering the entire bottom of pan.
Now it let it sit for hours (I had 6 hours) or covered with a damp cloth and trying to be in a warm place (I put it near the counter where food was made and covered, or covered).
Toca wait.
almost screaming to see what had risen. Was preheated oven at 220 º, I just had to lower the temperature to 180 degrees, put the dough in the oven and let it bake for a little over an hour. and sliced \u200b\u200bbread 'eureka' is done!
Hope you like it as much as me and my family.

Cost: cheap
Time: it go, pretty and very patient
Dificultad: bueno...fácil, fácil, no es.


¡Bon profit!

Quotes For The Loss Of A Mother-in-law

liquid, the mother of all bread breakfast cake

Una de mis pasiones es trabajar con harina. Me gusta hacer la masa de las quiche y el placer que experimento haciendo la masa, tocando la harina, es mayor que el que luego me producirá comerme la quiche. Por eso, siempre he pensado en amasar pan en casa. De pequeña, en el pueblo donde veraneaba, en la misma plaza donde se ubicaba mi casa, había una panadería de las de siempre, donde las mujeres horneaban pan, asaban patatas y cebollas, llevaban el arroz en cazuela de barro. Por lo que ese horno olía a cielo. Algunas tardes, la panadera tenía to either pick up the boys and little girls who walked by the street and with parental permission, we got into the oven to help you rosquilletas: put us in line to wash their hands, we placed a very white apron, we distributed at long wooden tables (to me seemed to LF. It may not have more than 2 or 3 meters) and we were small balls of dough that we stretch to make rosquilletas. At the end, we gave a ball of dough with which we left each amasábamos imagination fly and houses, ducks or just another rosquilletas that we got to lunch.
Well, after this stuff, either by this recall, as well While I was spent and the pleasure of the aromas, the truth is that I've always been pleased with kneading. Also I wanted to do as he saw that women did in those years with sourdough. Loaves of crusty bread, aromatic, dense crumb ...
Well, I got to work. First, make the dough. My mother did not remember as it was. Luckily we have google and after reading and talking to my beloved Chelsea (Creative Bread) I started to raise what will be the base, indispensable, resulting in the raised bread dough: the dough. We
with the steps. For the dough, it takes three days and want to know that while you are 'Live' we feed. Yes, you read right. Step by detailing the steps.

Day
Put 50g of flour with 50ml of warm water. Mix everything well and make a tasty pastries nothing.
resting
Let covering the jar with a cloth (to breathe and begins to produce chemical reactions that are required) is the ideal temperature passes 20 degrees. So now is the perfect time to do it.

Second day
After 24 hours, you will see that the dough will have moved nothing, just a few bubbles but nothing more.
Mix flour 100g of force (you can follow comprehensive but if you do not very dark breads, sourdough whitening seen in his days of processing) with 100ml of warm water and 20g of sugar. Batelo and mix well with the previous day.
again cover with the cloth and leave another 24 hours. In those hours you will see how and bubbles are formed and begins an acid smell, something like buying fresh yeast.

Third day (or day of the miracle)
The mass you are doing it and bubbles, but nothing fancy. Mix 200g flour 200ml white force of warm water. Beat well and add the contents of the jar where you paste the first and second day.
Over 24 hours you will see that bubbles start to form, grow and smell of acid intensifies.
At the end of 24 hours will have the liquid dough already made. You already have the dough you can use instead of yeast to make your bread.

And now the questions.
What you do with it when I'm not going to knead bread? if you're not going to produce bread each week (every 8 days) you must feed the sourdough. The rest of the days, airtight lids and kept in the refrigerator. Inside the cooler was asleep, stops growing (often to feed, so that the chemical process continues)

how feeds? strip about 200g of the original dough and replace the same extent by new products, ie, 100 g white wheat flour and 100ml of water. Bate and add it to the original sourdough. Again let out of the refrigerator about 12 pm or until you see it again grows and creates bubbles. Sometimes, if it is hot, with 6 hours is sufficient.
How do I use the sourdough? depending on the amount of bread that you do, you should use amount of dough. The bread that has come out with the texture I like, I've put half the dough of flour was going to spend (for example, if I put 600g flour, 300g for sourdough). A Once you get the dough you need, you should replace it (in my example I replace sourdough 300g ie 150g white wheat flour-or other-and flour and 150ml of warm water) of a mixture flour and water, together with the original dough and leave for hours wrapped in cloth to re-ferment. Once this is done, and you can slide back in the fridge tightly covered .-
can you do with other meals? as clear with the ones you like: buckwheat, rye, brown, buckwheat. It all depends on how much or little you like the bread color.
you always goes well? good, it may not perform well the chemical reaction and not upload, or smell

Well and you have your natural yeast that will make you enjoy the homemade breads and natural with no chemicals added.

luck and to knead!

Saturday, May 7, 2011

Theres A Strange Stomach Virus Going Around



Wear a time 'flanera' on tuneando really enjoy the typical custard pies and making all kinds. I will upload the recipes of different puddings.
This time it's a cake since its density can not name it as flan and I called breakfast because it takes the cake Typical ingredients of a breakfast. As we were going to take the family, my sister, 'dyke' this time was inclined to make fried eggs in the English (no oil), with Enrique eggs (if I read, stop giving me eggs hahahahahaha). Good eggs from hens in the field.



Ingredients:

250ml milk 200ml coffee
4 eggs 4 tablespoons sugar (or more if you golos @)
a package of graham crackers (the lifetime)
caramel

Put eggs in a bowl with sugar and beat until eggs whitening. Add milk and coffee and stir. Watch that coffee is not hot so it does not curdle the eggs.
Put cookies in a plastic bag (reserve a few to make the cake base) and begins to break. Think of something that makes you bad bagpipe and get a fantastic ground. Add crushed crackers to the milk with coffee and eggs. Move and mix well until a homogeneous mass. Yes, it looks horrible but do not worry, then it is delicious. You can lighten putting only half the packet of cookies, is lighter and less cake. Rico also.
put in a mold caramel (or do it on the fire by putting a few tablespoons of sugar, without stirring, let it roll back and form a candy) and dumps the milkshake, coffee and biscuits. Put the whole cookies on top and sink them slightly. Put
bath in a preheated oven at 180 degrees about 25 minutes or until fruit set (as it takes biscuits, fruit set with ease). Once
cold (put it in the refrigerator once it's done and cooled) you can decorate with strawberries, whipped cream or ice cream.

Cost: cheap
Time: 45 minutes
Difficulty: mmmmmm

Bon profit!

Friday, May 6, 2011

How To Write A Counter Offer For Auto Accident

UFO remains

my friend was doing his great ratatouille. Have the patience to cut all small, all vegetables and does so with all the vegetables available. As we were in Morella (Castellón) and her friend and hostess, is a vegetarian you can imagine the amount of vegetables varied in its possession. I let out cutting and cutting and making phases, the harder vegetables first, the most blanditas later, once it was done, I rushed to theft. The night before had left some sausages with cinnamon and by that I set out to do some UFOs.
Ingredients:

mass
the cook dumplings sausage or anything about
or vegetables sautéed ratatouille
egg painting.

Chop the remaining sausage and heated in a pan. Add vegetables (Ratatouille) and stir to blend flavor.
Arrange the dumplings and stuffed dough. I call them UFOs because they do not do the form of pies, but let them round, big and tasty (less labor and more joy to the guests). Put another sheet of patty and lightly press the edges to keep the filling.
Paint with egg wash thoroughly. Preheat oven to 180 degrees and let bake until golden brown (a few minutes, like 15 or 20 will suffice).
Cost: as if they are leftovers, just
Time: 30 minutes
Difficulty: "?

Enjoy!

Free Indian Channels On Astra

theft and Chickpeas with wasabi sauce Romesco

wanted to do but I wanted soup mixed with oriental spices. Had wasabi that had brought me and to my surprise, I found a few pieces of vegetables (wasabi) that chopping away with an intense aroma but not a trace of spice. So I set out to make a spicy stew.

Ingredients:

Chickpeas (soaked overnight) 2 carrots
1 sweet potato
3 sticks celery
desalted salt, cumin, wasabi, ginger

Peel and cut the vegetables into small pieces and fry lightly with a little oil. Put a handful of cumin powder and add salt and ginger. Let it all together poche. Add
desalted crumbs and stir. Add water to make the stock which will chickpeas.
Add a handful of wasabi and let it boil. When boiling, add the chickpeas and testing of salt broth. Touch up if necessary.
Close the pressure cooker and leave it for 30-40 minutes (I like the cooked chickpeas and in addition, these peas are small and do not break).
When time has expired, be careful when you open the pot and see if need to leave something to reduce the broth. I like to broth so I left as is. The broth was delicious, spicy yet soft.

Cost: cheap
Time: 60 minutes
Difficulty: mmmmmm
Bon profit!