These croissants are divine, we have seen them in Fried Webos and we have got to work. They are very well explained with photos of each phase. They are a bit laborious, but the truth is that the taste is second to none. It is worth the effort ”Ingredients for 20 units: Ingredients for making the initial dough: 500 gr of strength flour 30 gr of fresh yeast 250 ml of cold milk 50 gr of butter 75 gr of sugar 1 egg 1 teaspoon of salt Ingredients for form the puff pastry: 200 gr of butter Ingredients for brushing: An egg yolk Preparation: 1.
Category 120 minutes
Hello again everyone. This recipe so rich and little "Light" (it must be said), my friend Lola passed it to me. I have not put the picture of how they were because it did not give me time, we ate them all, so at least you have photos of the preparation before going to the oven. I hope you enjoy them. Ingredients: For the dough: 400gr flour 100gr beer or another liquid 100gr of milk or water 50gr olive oil 1 sachet of baker's yeast or 20 gr of fresh yeast Salt For the filling: You can prepare the filling whatever you want, I put it: Ikea sausages (they are delicious) Ikea fried onion Ikea mustard Kepchup Cheese Preparation: 1.
Vicky Ortiz Hello, here I bring you the recipe of the Soup of the Queen. It's a soup, yes, but a party soup. If you put it as the first course of any celebration, you will surely succeed. Before, we always did it by hand, but I, who am much more practical, as soon as I could have adapted it to our TMX.
Ana Sánchez “Browsing the web“ Made in my kitchen ”I saw that they had a special dedicated to canning. One of the recipes caught my attention: Sweet and sour curried zucchini from the blog “The Swiss pot”. It is surprising and delicious, very rich. He seems upset about making the recipe in 4 days, but the truth is that it hardly takes any time, then you have the bowl in the fridge and you don't even remember it.
Ana Sánchez “I discovered this recipe thanks to PiquiCes, who commented that I had made several and this was the one I liked the most. You just have to shop around the photos and recipes of Piqui on Facebook to know that, if you say it is the best recipe, you are absolutely right in the world. The recipe can be found in the blog "Auro's kitchen", and it is a recipe by María Noriega, so thanks to Piqui, Auro and María for showing it to us.
Vicky Ortiz "This is a bread that is included in the book" Take care of your health with thermomix ", for me the best thermomix book I have - I love it -. They told me it had taken more than a year to write it. The improvement that it has with respect to the others is that in each recipe and at the beginning of the book, nutritional information of the dish appears.
Another recipe for these dates with Pumpkin. We could also say that this is a recipe for use, because if you are going to empty pumpkins to decorate at home, you can use the meat for this dessert, do not forget to put a candle inside to light it. A curiosity, the pumpkins are American, but the country where this Hallowen tradition arose was Ireland, there was a party with cabbage, until they met these beautiful pumpkins and could not resist the change ... Ingredients: For pasta Sablé: 300gr of wheat flour 150gr of butter a pinch of salt 70gr of glass sugar (prepare it in the TMX) 2 egg yolks 25gr of milk 1 teaspoon of yeast For the filling: 800gr of pumpkin pulp 3 eggs 125gr of brown sugar 125gr of sugar white 1 teaspoon of cinnamon 1 pinch of nutmeg 1 pinch of ground clove Advertisement Preparation: 1.
This past weekend I dedicated myself to cooking a little. I have been making bread at home for a long time, in fact we have already joined a group of people and we have created a blog where we will hang our breads, it is called “Madrid has crumb”, some are very worked, with their mother dough Dan Lepard, with slow kneading, hours of leftovers, breads with wheat flour, barley, spelled ... Wonderful breads that I invite you to meet and taste.
I'm fatal ... Lately I dream of recipes, although I have to confess that nothing really misses me. I am all the times that I can visit culinary blogs and that leaves a mark, hehehehe This “craving” of Judges came to me by visiting the MJosé page “Come and taste”, when I saw his photos came a mind saved from these legumes, which I had bought months before in the Barco de Ávila - almost every winter we go from rural house to this area of Ávila, we are close to home and we like it.
This being a blogger is sometimes not too bad, Speed Cuchara has been invited to La Accademia del Gusto -exclusive Italian cooking school- at the 3rd B log Experience by the hand of the Argentine chef Luciano Fasciolo, chef of the New York Steak House restaurants and Marco & Diluca of the La Gavia shopping center in the Vallecas widening.
If you want to salting your own fish, click here Salting is a method of food preservation that consists of dehydration of part of the produce and that also enhances flavors and does not allow certain bacteria to spoil it because the salt has bacteriostatic power . It is usually used in meat (beef jerky, ham, lacon) and fish (cod, mojama, herring, anchovies).
You already know that Italy is one of my favorite countries. I repeat that every two by three when I write but above all it shows in many of the recipes of the blog. In this case I have prepared a Focaccia, which is an Italian bread, usually rectangular. Usually accompanied by aromatic herbs (thyme, oregano, rosemary ...) and ingredients such as dried tomatoes, black olives, garlic, etc ... A very Mediterranean roll and that is a good accompaniment to another dish.
Ingredients: 200gr of very cold butter 200gr of flour 90gr of ice water 1/2 tablespoon of salt 1 beaten egg to brighten sesame seeds to decorate Preparation: 1.- Put all the ingredients in the glass and program 20 seconds at speed 6 . Remove the dough, make a ball, wrap it in transparent film and put it in the fridge for 20 minutes.
This recipe has been sent to us by the “Regulatory Council of the D.O. from Chufa de Valencia, "thank you very much for the inconvenience. I have searched the Internet for information about the Chufa, and I have read that it is a herbaceous plant that produces an edible tuber, the chufa that dries for use along the year.
Good morning ... it seems that the sun is rising again, so this time I have thought of bringing you an easy ice cream recipe for the kids in the house. It is ideal for the heat, and very colorful if your friends come. The ingredients are the simplest, ah! and the lacasitos and / or M&M sure like them a lot, so put them at the discretion of each ice cream.
I have already prepared it, finally !!!, but this took me to work for sure that I can not put more calories in the body. It is a sweet bun pass and is too rich to resist having it at home, so this gift is already… I tried a little corner nothing more. : D What does Larpeira mean? : A larpeira person is one who likes candy, a sweet tooth.
Cristina Prats Vidal's recipe, aka “Sa Tita Cris” “This recipe came from a dinner we organized among several friends, each one contributed something, one the fajitas, another the guacamole, another the Coronitas and I contributed the meat, which in that Occasionally I prepared in the oven, but with Rosa's challenge, we had to repeat, and this time we had to go out to the porch to prepare some good coals to meet again with friends.
Mother that late. I have fallen asleep! : D It's what you have to go out on a spree. Yesterday we had our last Tapas & Blogs of the season. We went to the Trattoria Sant'Arcangelo for dinner and we had a good time - as always - great with all the friends -which golfillos-, because it is no longer right to say that of bloggers.
Recipe by Janine Peón -Baccarita- from “La Cocina de Ninaj” “I bring you these wings that we tried in a Mexican market a few years ago and improvising and searching through the network we have adapted it to what we remember of those flavors. The whole of tequila, citricos and chiles…. It is essential and we hope you like it. ”
Carmina Bono Recipe "This grill you see in the photo, is totally artisan, manufactured by ourselves, with an electric motor and two variators, to reduce the speed to one turn per minute." You cannot say that this is a recipe to use as we are used to seeing. We talked about Javi and I, that it gives something to see the whole bug, which is really what we eat every day but in smaller pieces that do not show what it is.
Amara Costa Pampillón recipe “Sunday, finally in Galicia the sun rises shyly after rain and rain and more rain. Summer has come to stay, or so it seems, so, I can finally get on the barbecue, there is still much to enjoy summer ... I call friends and mess on the terrace!