Another ghostly rich recipe that doesn't need an oven. This I will not be able to eat, but it does not matter too much, I have all the neighbors at the door, hehehehehe. The truth is that I wanted this recipe, I saw it several times ago, the first was years ago on the American website of Martha Stewart who has incredible ideas for Halloween or for any party, but I did not dare with her.
Category 45 minutes
This recipe has "crumb" and a very beautiful story. About a month ago Anna Codina of the firm Handmade Branding & Advertising, contacted 10 Spanish bloggers to propose a fun, different and innovative challenge ... prepare a recipe with BIMBO bread GOOD, travel to Barcelona to cook it live in a "Breadstorming" in Cookiteca and then take it out in Bimbo bread packages.
And why not ???, that thought the other day while preparing bechamel for croquettes. I had nothing left in the fridge, only chicken breasts and my nipple with the quince of Santa Teresa ... so in the 7 minutes that the crocheted bechamel was cooked I was cutting the quince and the Tetilla that I had left ... and I think I was not wrong because it often resulted ... AWESOME.
It is my pleasure to make this post today. Surely those of you who are followers of SpeedCuchara will have seen in many photos crockery that belongs to this French firm of which I am an absolute fan. Actually, my friends have more crockery than myself, because I like it so much that I always have the gift… I fell in love with Emile Henry the first time I entered Williams-Sonoma and saw her photos.
After the “beating” of photos of the Challenge, I have taken culinary vacations and I have decided to make you the easiest recipe today. I didn't even make the puff pastry by hand, because it was sold out, so I bought a pack in the supermarket and some sausage. The delicious result is obvious !!! Easy as I like it, fast and resulton.
Vicky Ortiz “This creampie is from this year's special Christmas class of Thermomix. But I have to tell you that this recipe I have been making at home for 7 years, since it is a recipe that appears in the book "A new dawn of the TMX 21". It is a cream for both receiving and daily. I hope you like it".
Tomorrow we are from ¡First birthday !!!! On February 3, 2008 I started this blog about Thermomix without any pretense ... how fast time passes! I did not know very well how this experience was going to come out, if someone was going to read me, if I would be able to cook and take photos for the blog with some assiduity ... (I am not very constant in the things I do and then I get bored ... but not this time -at least for the moment-); D A year later I can say that I have learned a lot and not only in the kitchen, I have met many of you who surely would not have done otherwise.
Today, to eat I bring a unique dish. If served with a side dish of potatoes or white rice, we have the food ready. I wanted to prepare it yesterday, Sunday, but we had family food, so Nacho prepared it, while I managed to go out to the family event and left it for lunch today.
Ana Sánchez: In my family we are not very fruit jams, except those that are not especially sweet. Of course, if there is something we like, it is to try. That is why, on a trip to Madrid, on the occasion of the Sorolla exhibition, we found in the San Miguel market a small “Elasun” jam stand, where we bought to give away a pot of violet jam, for a foie lover.
Vicky Ortiz “This recipe caught my attention when I saw a picture of this plum cake in our Facebook group“ Cooking with Thermomix ”, Nana had cooked it and gladly handed me the recipe. Thank you very much Nana. Then I checked that it was a recipe from the Vorwerk Special Pastry class I attended a few Saturdays.
Vicky Ortiz What a imagination ... with a mass of muffins placed in a rectangle mold and some cuts, notice what Vicky has done. It has turned a rectangular mass into a witch's face. Now I put the photos of the step by step he sent me, because a picture is worth a thousand words. For this cake you can also use the recipe of the Genovés Sponge Cake.
The most famous turtle in the network is called "Gertrudis" and has versions of all kinds, without doubt the most abundant is the sweet version, but this salty has nothing to despise. If the filling is of your taste, it will be rich, colorful and the kids will love it. This is my first "Tartaruga" -in Galician- and I hope it is not the last because I have to take more practice, I have also used a small mold, so it has not been too bulging, but on the other hand as we are two, almost better, I do not want to spend a month eating salad: D Well, we go with the Gertru that is very easy to make ... Ingredients: Prepared Russian salad, this is our recipe 6 slices of bread (depending on the size of your container you may need more ) 1 cooked egg 1 can of tuna of 110gr with the drained oil 100-120gr of mayonnaise Green dye (optional) I have put the tip of a teaspoon of coffee of fondant dye Utensils and others: Kitchen roll Bowl for the shell of the turtle Transparent film Knife to cut the bread stuffed with mold For the ornaments: 2 chocolate bollicao for the 4 legs 1 normal bollicao for the face 2 olives 2 cloves 2 sticks for nailing the olives 1 piece of tomato for ha close your tongue or sausage Advertising Preparation: 1.
I don't know if I've told you, but this year I traveled to Tuscany just before summer. My favorite country is Italy, I like it because of the character of the people and their food, it's great and whenever I go I discover something new. Walking through Florence and very close to one of the restaurants that I highly recommend - Trattoria Mario -, we found a market where there was everything, and of course there were these typical Cantuccini of the area that are served with sweet wine ... actually in some points From Rome I have seen how these desserts get wet in the wine, like the one that dips the cookies in the milk.
What did you not know what to prepare today? Luckily we are always going around cooking to give you a lot of ideas. If you are with friends this recipe is very helpful, it is very colorful and the crepes can be made in advance. You can put the crepes already cut on the table, or let each guest choose their filling and roll it up.
Vegetable recipe to avoid excesses this week. Surely you are full of weddings and communions, so these days we can not spend. I have to make it easy for you, (I also have a wedding), today we have vegetables to eat and since many of you will not be able to eat bread, I give you options to not use the “crispy crumbs”.
These Easter days, the kids have the right to cook and enjoy in the kitchen, to get stained with flour, make balls, balls, cakes, breads and whatever they want, so, here is an easy appetizer that they can do with your help. I really want to make you a Roller Pizza or something.
Today it is my turn to offer you something rich ... These ribs come out excellent in flavor and are easy, like everything we do ... with so much trouble that I have a hard time cooking but in the end I have achieved it, I have gone to the butcher shop for these ribs that you must prepare overnight - because you have to fry them and spread them with the sauce to leave them marinating overnight - ... And as they go to the oven, they will not give you more work.
How to get the most out of our Jack Daniel's sauce? Here with Rosa's permission (don't get mad), we are going to get out of the established script a little because because of more laps I have given to the blessed Thermomix®, I have not seen any possibility of making a grill in conditions. As the weather is as it is and at times it rains and at times it shines a sun of the same summer, I bring you several options: Traditional barbecue (House & Garden version) and Electric oven (weathering ribs).
I found this recipe on the internet a long time ago when I didn't have the blog yet. I prepared it a few days ago for the first time ... The truth is that with this website, as a new thing almost every day to put the photos ... My husband is delighted with so much variety. Ingredients: 1kg of chicken in pieces or strips 1 Red pepper 1 Green pepper 1 onion 50gr of oil 10 tablespoons of soy sauce 10 tablespoons of tomato sauce 5 tablespoons of sugar 5 tablespoons of vinegar 1 glass of salt water Preparation: 1.
Hello everyone: Today I present the TAJINE. I had seen it on several occasions but I did not know very well its "operation", it caught my attention and this Christmas came Papa Nöel and look what he brought me: D. The Tajine is a container that has several peculiarities, perhaps what is most obvious is the lid, is particular and is so for something.
This recipe is summer !!! ... really !!!, do not you believe it ?, I did not believe it either but it is true. It is understandable because the temperature of the Basque summer is not the same as in the center or the south of the country, but when I read it in the old blog -Ondakin- of @MikelIturriaga I did not give credit.