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!

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!

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

200g of liquid sourdough

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!