semi-comprehensive These muffins are especially striking for its star-shaped and decorated with seeds, poppy here. The recipe comes from the book "Bread," written by Richard Baker Bertinet English origin and intended to disclose the homemade bread everyday. If someday we lucirnos with our guests can make a basket of bread, making this among others with different styles and breadsticks.
manufacture of mixtures in almost equal parts flour and bread flour as a bread 100% whole wheat flour is sometimes too heavy.
The preparation is simple and do not need any special mold, to shape you need is a VISA card or ID type.
Ingredients (for 4 individual pieces but large) 4 g of yeast or 10 g fresh yeast 150 g
flour 100 g bread flour 150 g water
Sal
1 - Mix all ingredients. If you have mixer, use it. But solid mix all ingredients and shape of a volcano. Pour the water in the center and knead for 10 minutes. Let rest in a floured bowl in a warm place for one hour.
2 - Replace the entire mass the work surface. If see that the dough is somewhat sticky, sprinkle with flour the surface. Divide into four portions. Make balls and flatten slightly. Fold them doing "foolding" or "binding", as shown in the pictures. That is, take a side towards the center and seal. The other side towards the center and seal. Fold in half lengthwise and seal. Smooth lightly and let stand 5 minutes covered with a cloth.
3 - Proceed well with the 4 servings. After five minutes of rest to put again the bread on work surface, having prepared a bowl of water and a dish of seeds. Flatten slightly each bread and wet the top surface with a little water, not spend. Passing the wetted surface of the dish with the seeds. It's time to give the star shape. As you see in the image below you have to take a credit card or similar is clear and make a cut along the inside of the mass. Note that the bun has to be large enough so that the Court did not achieve their ends. Then make two diagonal cuts to the first crossing as an X, thus obtaining a star. Then lift the pan and carefully turn it upside down, as if a T-shirt inside out will be treated. That is, the points that we have been doing the star-facing Inside, get up and turn, so they are facing out and in the center of the bread is a round hole. Slowly turn the whole pan. It seems more difficult than it really is. Preheat oven to 250 degrees and let rest 45 minutes in a warm place.
4 - After this time put in the oven, spray the walls of this, down to 220 º and bake for 10 to 12 minutes. Remove and let cool.
The couscous is durum wheat semolina, mixed and sifted flour and worked with several times in the form of grain. Is a typical Moroccan food but is now known and marketed in much of the world. You can prepare an infinite number of ways. There's even dessert recipes with couscous basis. Today, therefore, see a starter healthy and tasty.
Marinated Lamb: 300 g of lamb cut into blocks. Comino
oil Salt Pepper Red . Herbs to taste.
Mix white wine 2 tablespoons oil with 1 tablespoon of wine, a generous pinch of red pepper, a some cumin, salt and spices to taste and spread with meat mixture. Let stand a few hours in a cool place.
The couscous 250 g of couscous 300 g of lamb marinated
2 small onions 1 carrot
1 green pepper 1 red pepper 1 clove garlic
cumin oil , salt and pepper
1-We put the couscous in a large pot with lid. Add 350 ml of boiling water with a little salt and stir well. We cover and let rest.
2 - Apart cut the vegetables into brunoise , ie small cubes. Heat some oil in a pan and threw the chopped garlic. When be golden start turning down the heat and low heat, threw the onion. When you begin to cast transparent both peppers and carrots and season. Continue sautéing over low heat until vegetables are tender, cooked and lightly browned.
3 - On the other hand heat a little oil in another pan, over high heat, brown them meat. When the outside is browned add the wine and, even at high heat, let it be reduced almost completely.
4 - We uncovered the pot of couscous . Theoretically, this will have been swollen by absorbing all the water and forming a cake mass. Separated with a fork or similar or hands.
5 - We raised meat, vegetables and couscous in a container that carry a low heat. Add the cumin. We few laps to be integrated well and blend flavors and we can serve.
Variations: can play with the proportion of vegetables and meat according to our tastes but overall the proportion of species, getting more or less attempts flavors and different, innovating with new species and herbs. That if, cumin is an essential part of the flavor of the dish and, unless we do not like anything I would not recommend removing it.
This "eggplant pâté" actually comes from baba ganuj (or babaganuch ) literally "charming and vicious." It is a paste of mashed eggplant typical Eastern cooking. It is usually eaten with pita bread for lunch and dinner. Keep in mind that its use is widespread in the Middle East and the Middle East and therefore there are many versions, depending on the country but also according to the cook.
is ideal, therefore, to spread it on bread, crackers, nachos or meat
Eggplant:
History: Its culture is ancient and there are many written documents which place its origin in Southeast Asia. Carried by Arab traders moved to North Africa and later in the Middle Ages, came to Europe for Muslim Spain, from where it spread its cultivation by warm Mediterranean countries. is quite possible that by knowing how to culinary treat eggplant (raw is very indigestible) or by using non-edible species cause digestive problems, creating a bad reputation. During the first centuries of the gateway to Europe existed the belief that its consumption causes many diseases like fever, epilepsy and insanity, so that the plant was used for time as a decorative ornament and not as an exotic food. Properties: His energetic and nutritional value is small compared to other fruits and vegetables. Contains low in vitamins, carbohydrates, proteins and minerals, and obviously, no fat.
Source: wikipedia The recipe: 2 eggplants
10 pitted black olives 2 tablespoons chopped chives 1 clove garlic (means little if you like spicy) a little olive oil
A teaspoon cumin Salt and pepper to taste
1 - Clean and open the eggplants in half lengthwise. Painting with oil absorbent leaving a little (the eggplant acts a bit like a sponge). Meter preheated oven at 200 º about 40 minutes at a rather low height. After this time has to be soft and slightly browned (see photo). Withdraw and leave tuning. 2 - Peel the eggplants. It is best to start taking the skin with a knife and then continue pulling by hand: We'll take only the skin and leaving all the pulp. Place pulp in a colander and drain excess water by pressing with a spoon or squeezing with your hands.
3 - Together strained pulp with chopped garlic, pitted olives and chunks, add the cumin, season to taste and blend with the mixer.
Variations:
The original recipe, the baba ganoush, has tahini, a paste made from sesame seeds in the kitchen very typical East but rare in our country. Anyway due to the immigration begins to look at some supermarkets.
Another interesting option is to add, once beaten, pine nuts, either whole or halved. Also
some people use a little lemon juice and the recipe is authentic eastern leads as an ingredient, but personally I like it better without that touch of acidity.
the chicken is cleaned. It starts a lemon in 4 and he puts chicken on the back, placing the lemon rind inward.
Cut the onion rings and sliced \u200b\u200bcarrots. It gets oil in a baking dish and place the vegetables on top. He rubs the surface of chicken with garlic and spread a little butter. Salt and pepper and was placed in the source. Sprinkle with lemon juice.
in the oven at 200 º C for 20 minutes, giving back the chicken in half. Sprinkle with a little brandy and white wine and leave it in the oven at 180 º for another 40 minutes (more or less), giving back from time to time and watering with juice.
easy dish to prepare and surprised by the light touch acid and fresh salsa. Serve with chips or rice.
lemon lemon cupcakes with chocolate, caramel and lemon curd. Microwave.
Microwave, did you know ...
De www.sobrecuriosidades.com This new "ally" modern by 1945 there emerged when an American engineer and scientist, Percy Spencer, one of their research for the manufacturer of radar was working for Raytheon, found that the magnetron, a high frequency generator, had made the chocolate he had in a of his pockets completely melted being around him.
Thus we see that as with many current applications, such as GPS, the microwave also emerged from military research, in this case radar.
From wikipedia:
If a food contains no water or other polar liquid (with molecules with one positive and one negative), not heat. So an empty plate is not heated.
Never put anything with liquid seal, like a raw egg shell, or a glass closed. The effect is that water is heated to become steam, which expands, causing great pressure and may even explode.
Recipe: For the caramel burned:
Sugar. few drops of lemon juice
Fill muffin cups or the like with a thin layer of sugar and a few drops of lemon juice (see photo). Lead to microwave 10 seconds. Stop and check. 10 seconds i stop to check. So until we see that the sugar takes on a dark color (see photo). When and remove and let cool.
cupcakes:
2 lemons 100 g sugar 2 eggs
100g of butter and a little more for pan. 100g cake flour 1 chocolate bar (optional)
1 - Cream the butter with the juice of half a lemon and the skin around the lemon, grated very fine latter. The mixture is foamy, add eggs one at a time and go beat. Finally add the flour and baking smooth. 2 - Pour the mixture into the caramelized mold. If you want a touch of chocolate filling halfway, put some chocolate shavings or small pieces (see photo) and cover the top. cover tightly with plastic wrap and place in the microwave at medium power (about 650w) for four minutes approx.
"Crystal" sugar
2 tablespoons sugar 1 tablespoon water.
Dissolve sugar in water and heat in microwave at full power. Go stopping every twenty seconds until you see the mixture thickens slightly and gets a yellow. Another way to see who is ready is to take a drop on a cold surface, should solidify a few seconds. If so will have to proceeding with the hot mixture. We place a cookie or similar pan lightly greased with the desired shape (in my case one round) on a baking paper and fill with the mixture to a thickness of one or two millimeters. Let cool, remove the paper and the mold and ready.
Lemon Curd for garnish 1 egg
35 g. 70 g. butter sugar Grated zest of half a lemon. If it is too large, something less. 50 ml. lemon juice 1 - In a microwave safe bowl beat eggs with sugar until smooth. Add the juice and lemon zest and butter. Take the microwave on medium power for 20 s intervals, stirring after each interval. It is important not to skip any interval as they may be portions of cooked egg. When the mixture is thick enough, remove. To know we put the spoon and lifted her upside down. If the back of the spoon is dipped and the cream does not trickle down quickly is that it is thick enough.
photos can be seen in the lemon curd very orange color. This is due to lack of ingredients use only egg yolks. If using yolks and the result is better.
To assemble the dish: Unmold the biscuits when they are cold. Put sugar on the glass and water with some lemon curd, the latter cold from the fridge.
Consumed from yesteryear , the beans are typical of much of South America. The recipe that I bring today is Cuban, and certainly in dishes like this bag Fidel Castro forces (a young man in the photo, the inside) to lead the Cuban revolution during the fifties, overthrowing the regime of Fulgencio Batista and thus establishing the prim Er socialist state in America.
Still I am, however (and is) a dictatorship, deprived of certain fundamental freedoms, death penalty, media control, lack of freedom of expression ...
On the contrary, its health is of Best of America, its infant mortality rate the lowest in the continent and their education is classified as one of the best of America.
Fidel nationalized many enterprises and their permanent state of crisis is more due to drowning by other governments (mainly USA) and the fall of communist regimes Eastern Europe ( USSR) that internal mismanagement. However
executed in the thousands and the country suffers from a severe economic crisis. There's even a ration card.
The beans
The beans, beans , beans, beans , chingadillas , beans, white beans , fabas , peas , beans, beans or beans are the edible seeds of the family Fabaceae . It is an annual plant native Central and South America grown throughout the world in its different varieties.
are one of the oldest foods known to man, have formed an important part of human diet for thousands of years. They were one of the first foodstuffs to be grown.
The common bean cultivation began about 7000 years ago in Peru.
Guarani communities in one of the dishes they prepare is to cook the seeds and then to ground, mixed with vegetables. It gives you a breaded, safe to eat cooked, fried or baked. Also prepared puddings, soft drinks and bread with your meal.
Recipe:
First of all say that as cooking times will vary greatly to be adding stock or water along the process as we always have enough for grass without being hit us but not on, because we do not "bean soup."
500 g .
beans 1 red pepper
2 onions 6 cloves garlic
2 liters vegetable stock or water and 1 beef or 3 liters of water and stock cubes.
1 level scoop of brown sugar (white if nothing happens)
1 glass of red wine
2 bay leaves 2 teaspoons
vinegar
oregano, cumin, pepper black salt.
1 - Wash beans. Note that sometimes have traces of soil or rocks.
2 - Put soak a whole night, that is, eight or ten hours, with water or broth and a teaspoon of salt.
3 - After the standing time to boil the pot where the beans have the same water where they have been soaked. We started with 20 minutes on high heat. After that time covered boil over medium-low heat until they are somewhat soft. Consider in the following steps coceremos you still another hour or so. The time depends a lot of vegetables: what they are dry, the variety is ... why not give an exact time, but may be around the hour and a half or more.
4 - On the other hand we cut vegetables fried in brunoise (dice small) and chopped garlic. To this sauce will add a couple of bay leaves and the named species. How ever amounts to taste. Fry over medium heat until the onions have transparent and cooked peppers. I tend to be generous with cumin and I think that gives a delicious touch.
5 - Add the sofrito to the beans and put to boil again, another 40 minutes over low heat.
6 - Mix wine with brown sugar and add to pot. Let it boil a little longer, until they are ready to eat (being tested, and if they like it are made). In theory should be about 15 minutes of cooking, but depends on the time used before, so do not be surprised if you have another 45 min. after adding more wine. To withdraw, if we have added fluids should properly be thick and not as a soup, but this also goes to everyone's taste
Serving
can dress with a drizzle of olive oil and / or accompany with rice. If we do what we are preparing the second in much of South America known as "Moors and Christians", alluding to the contrast of black to white, beans with rice.
curiosity: November 3, 2008 www.PayoLibre.com of Mrs. Milagros García Ramírez complained in a state commercial establishment in the city of Santa Clara, poor quality beans sold him there, on February 9, as they consider abusive. According
itself affected the purchase of this product is made in the square at the corner of Independence and Juan Bruno Zayas, of this town, and grains purchased were a league of various types, which had a large number of stone . García Ramírez
the clerk told him she wanted two pounds of beans, not a grain and other stones, to which the master replied that those beans came from China as well.
Milagros Ramírez García is a peaceful opposition and resides in San Pedro Street # 124, cast Raúl Sancho, Santa Clara, Villa Clara, Cuba.
Villa Clara Press Agency
And an explanation .... November 16, 2008 http://www.kubafotos.com/blog/
I've been reading a story about Cuba regarding complaints of a woman who went to a place to buy Cuban beans and beans Cubans found with the beans who sold three-quarters of its content was stone, that a Cuban who read me knows I speak but today I want to speak to the world outside of Cuba, a little to make this traquimaña taking place in Cuba to steal the state and people.
Start with being the title of this article throw stones beans Cubans still in Cuba without a logical reason why we have become accustomed to finding rocks in the beans but what is the reason for the stones there? It is very simple is the way the Cubans are working on it for extra money, when exiting stores the truck driver who transports the beans are given a sample loading 2 tons of beans for this to hit the road in a strategic location adds 100 kg of small stones within these beans so that now the burden of beans becomes 2 t 100 kg once a site reaches the population will be sold this truck comes to terms with the staff of that establishment to sell 100 kg of beans takes more (it's actually what he is selling stone ) course is offered at a lower price than the market as being sold to the public at market who sells it receives a benefit for the 100 kg of stones made into beans. This will also make with other existing grains with beans not only by what the Cubans when they are at home despite suffering from food shortages also should be removed from the grains of the stones which have been paid and that can not be eat.
This weekend I had to prepare a meal and informal but attractive looking great ideas come to the blog of www.web-fritos.blogspot.com and more specifically to the bread recipe that calls His Kinder, and asserts the original idea comes from a very prestigious English baker called Richard Bertinet.
The idea is simple: make a dough that will shape the hollow ball, then empty it down and fill it with what we wish: in For my salad. The filling is hidden and the guest, when it comes to the table, there is more than a "bread" on the plate. If you do not know what will surely be puzzled: What kind of a bread starter as is?
If the filling is a mixed salad, for example, this may well be filled bread dish, perfect for a dinner. If you want to give it a "romance" can make a larger ball of bread and eat two.
Recipe:
Ingredients for bread (up to 6 individual bread balls)
750 grs. flour 11 grs. brewer's yeast 20 gm. salt 300 ml. cold water 100 ml. olive oil
4 eggs 4 tablespoons chopped parsley salt and pepper to taste
Bread
1 - Sift the flour and baking powder. Add water and salt and knead slightly. Add oil and continue kneading until the dough is sticky and somewhat elastic nothing. As you know the quantities flour and water can vary by several factors.
2 - Leave the dough in a warm place for one hour.
3 - Divide the dough into 6 portions similar. If necessary we will use the scale to make them as similar as possible. Make balls from each portion and roll out with the roll, giving it a rounded shape. It is a Thickness key factor: it has to be a very fine mass, with a couple of millimeters thick, so good. We put a generous ball of parchment paper in the center and carefully, we closed the round of dough, forming a sphere with greaseproof paper inside. Sealed joints slightly getting wet hands.
4 - Once all the balls we put them on a cookie
oven, with the joints made by hand damp down. Sprinkle the loaves with a little flour (preferably corn meal or semolina), and we preheated oven at 220 º up and down. By putting the loaves spray the oven walls with water using a spray type bottle. This serves to create steam and get a crisper crust. If they like a bit of spray to the surface of the loaves absolutely nothing happens. Place loaves l you a little lower than normal because they are so thin at the top (rather than lower that due to the joints is thicker) is roasted immediately. In 10-12 minutes we have the bread ready. To know we can beat them and verify that rings hollow and see the crust is lightly browned. Remove from oven and let cool.
Salad:
1-Grate the carrots and cut the lettuce (thin strips).
2-Asar the chicken breast grilled with a little oil and cut into thin strips.
3-Mix the carrot, lettuce, pine nuts and shredded chicken breast.
The vinaigrette:
1-Boil the eggs in boiling water for 12 minutes (which is still making hard boiled eggs).
2-chop finely and mix with remaining ingredients. Book.
Mounting plate:
We'll do just before serving because it will soften bread.
1 - Once this fried bread, open from below with the help of a knife and being careful not to break it. The cut the discard because it is the thickest part of the joints, which is not even half as good as the top and also tends to be rather crude.
2 - Mix the dressing with the salad and fill the bread. For s ervir best is to put the plate on the opening of the pan and turn around, as if turning a tortilla
Ingredients: (Do not put amounts because I do it by eye)
A rectangular sheet of puff pastry Almonds
berry jam
Brandy Raisins 1 Egg
apricot jam Butter
Preparation:
Preheat oven to 180 º C.
divided into two parts the puff pastry. We
macerated raisins in a bowl with 1 / 2 water 1 / 2 brandy, and we put in the microwave at full power for 30 seconds. We leave aside to cool and raisins swell. (You can let marinate several hours without putting it in the microwave, but I know , the rush is the rush
....) We turned half of the two halves, several practice cuts across at regular intervals without reaching the other side. Unfolded and keep in the fridge.
On the other half put the jam berries, leaving a rim of 1 cm without covering on all sides. Above put sliced \u200b\u200balmonds and raisins (drained).
flange brushed with butter. And put the other half of the sheet (which we had practiced the courts. We seal the edges well with a fork or finger pressure.
Beat the egg and brush the surface of the sheet.
prepare a glaze with jam Apricot and water (1 tablespoon of water for every two of jam), heating in a saucepan and giving a boil. Remove from heat and let cool while bake the pastry.
Put the pastry in the oven on a sheet of silicone or greaseproof paper. And bake for about 20-25 minutes, until we see that the pastry has risen and is golden brown .
We took the oven and while still warm, brush with apricot glaze. I regret not having
step by step photos (in a repeat days, so I will put photos of the process). This is the final result:
The fried milk is a sweet flour cooked with milk and sugar until thick, cutting the resulting mass into pieces that are fried. It is usually taken for dessert, sprinkled with icing sugar and cinnamon.
The origin of the recipe is uncertain, several English regions claiming authorship, but is generally considered that emerged in San Sebastian (Basque Country).
Preparation
There are many variations on the recipe as much in the way of preparation and finishing. All of them have in common cooking milk with sugar, cinnamon stick and lemon peel option. Some people also add orange peel. Replaces cinnamon vanilla, use more or fewer egg yolks, or directly, not use. Some added cream ...
Ingredients
1 orange peel 1 shell lemon 1 liter milk 150 gr. sugar 5 egg yolks 50 gr . flour 80 gr. cornstarch 1 cinnamon stick cinnamon Sugar for dusting Oil for frying Preparation
¾
Heat the milk (ie, reserve a cup) with the industry cinnamon and lemon and orange skins very thin cut (avoid the white part, that bitter). Bring to the boil then remove from heat, strain to remove any skin or tan, and stop tuning
Whisk in a bowl buds. Add flour, cornstarch and the reserved milk and beat again. Add milk and mix well before. Strain again to remove any lumps that made the flour or cornstarch and carry a low heat. Stirring wait until thickened and then a boil.
have the mixture in a greased with butter source so that it is a thickness of an inch. Let cool in the refrigerator a little over 3 or 4 hours, until the mixture is compact that can be cut with a knife.
stripped and cut into squares. We went through egg and breaded with cornmeal or cornstarch. Fry in abundant oil hot sunflower, with each serving for a few seconds, leaving browned bits but never too dark.
Remove, drain slightly and batter with a mixture of cinnamon and sugar or powdered sugar beans.
Variations and tips:
Cream: fat dessert, less light, but ideal for gourmands.
Vanilla: instead of cinnamon, to taste.
No buds: lighter color, distinct flavor, less fat.
frying oil, sunflower oil gives less flavor than olive oil.
Temperature: It is generally consumed cold. A few hours after frying is more juicy, bursting into a kind of syrup.
Serve with: there who served with jam, nuts, with quince, with "anise sauce (with anise and sugar syrup) ... infinite possibilities.
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