I am already angry that these days have such bad natural light to take the photos, because this marvel of timbale is even more beautiful than it looks in the photo ... and who does not like a beautiful recipe to show off at a party? ... Really, your guests will be left with their mouths open from minute one.
Category 90 minutes
Yesterday evening, I didn't feel like watching TV, it's been a while since I've been entertained by anything, so I went to the kitchen and took my Thermomix books. Flipping through one of them I saw this recipe and I got to work. The photos were great and the bread too. - Ingredients: 300gr of warm water, an envelope of the baker's yeast, dehydrated Maizena 500gr of strength flour 5 gr of sugar 10gr of salt Preparation: 1.
Today I come running to leave you this recipe of Bread of milk that I hope you like and put into practice soon.In 90 minutes you can have the recipe ready, for breakfast or snack with a cup of coffee. Here I leave you, I'm running that for today I have already fulfilled: D Ingredients: 300gr of milk * 50gr of butter 25gr of fresh baker's yeast 60gr of sugar (I would put more, about 100gr) 550gr of flour (I used normal flour of wheat and 100 flour of strength because it had no normal) 1 pinch of salt 1 beaten egg to paint the bread and make it bright Advertising Preparation: 1.
Vicky Ortiz “A rainy Saturday. What can be done? Then invite some friends to eat, which by the way they brought the fish (go invitation, right?) To make a broth and prepare a fideuá with firewood in our paellero, and prepare a cake for coffee. In the afternoon, the daddies and the kids went to see the circus in the town.
Today one of PAN plays. Some time ago I started to make some recipes for breads, I remember that I decided when I read on the blog "You stay for dinner" the formula for making sourdough according to Dan Lepard. I was so surprised that I spent 5 days following the evolution of some flour, water, raisins and yogurt that I had put in a glass jar.
It's already December 1st !!! It seems that the year is long but in the end how everything in life comes ... This Christmas is the "crisis", we will have to tighten our belts and commit less excess. Lifelong recipes like today are the best, they are cheap and delicious. This year we have to save.
A long time ago I did not make a stuffed meat for the blog, and already played. Today we are not going to use only the Thermomix, we are going to use the oven and also use our knives, always very sharp. Of the knives I have a pending post, but I have so many things to share that I do not give for more: D By the way, it is very important that when you make meals like these that carry a little wine, you use good wine, because it shows ... So open a bottle of the good, we are only going to use 100gr.
I feel the photo, but we have already eaten half !!! I didn't like salmon at all until about a month ago I had the opportunity to go to Norway and try it on the spot! The taste was absolutely delicious, although it is true that Norwegians cook very little salmon, it is more raw and I found it soft, without fatty taste, maybe that's why I like salmon so much in tartar and of course I love smoked.
You see that Vicky has released his hair and does not give his Thermomix a break ... he keeps sending me exquisite recipes, and I am more involved than ... I receive them with enthusiasm. It is my best Christmas gift ... many recipes to share with you. And here you have today, a first for these parties that you can find in the book "Spectacular with Thermomix".
Vicky Ortiz "The broken pasta is one of the bases of cookies, tartlets, cakes (such as lemon and meringue pie, which is phenomenal in the TMX. In sweet preparations, you just have to add glass sugar. What we should have when making this dough, it is necessary to work cold and be very little manipulated.
Christmas is officially opened. This morning we are riding the tree and fighting with the blissful lights that cease to function mysteriously from one year to the next without anyone having reached into the box. Well, these days of bridge are the perfect ones to cook so there goes the first Christmas proposal of this 2011.
Easier impossible, and I'm not talking about the television show. I mean this roasted chicken in a bag, just like the "suckling lamb shoulder", remember, the strawillas were cooked in the varoma but today we will do it in the oven. The great thing about the recipe is that it does not stain absolutely anything, so it is wonderful.
What is a picantón? : It's a small chicken that is great to present in individual portions. The meat is tender and fat free (eye with the skin) and usually weigh less than 500gr. It is very easy to find them and surely in the butcher shop of the neighborhood you can order it from one day to another if they do not have it.
This recipe is great, the Swiss come out delicious but I warn you that it is for the weekend because I have stained the entire countertop and the dough is super sticky, hehehe. Swiss for breakfast Preparation: 20 min Cooking time: 75 min Total time: 1 h 35 min Author: Rosa Ardá Servings: 14 Ingredients For 14 Swiss or 35 half nights: 170 gr of whole milk 75 gr of white sugar, honey or invert sugar 120 gr of butter 40 gr of fresh pressed baker's yeast 4 medium eggs 550 gr of force flour 10 gr of salt To decorate: 1 egg 100 gr of sugar moistened with a few drops of water Steps to follow Put the milk, sugar and butter in the glass and program 2 minutes, 37º, speed 2.
There is something more delicious than bread and sausage ... well, I am a fan of bread with cheese, rich wine and quince: D Things so simple but so rich when they are of quality ... Bread with sausage Author: Rosa Ardá Ingredients 320 gr of water 10-15 gr of fresh baker's yeast 500 gr of strength flour 10 gr of sausage salt cut into slices to fill the bread Steps to follow Put in the glass the water and the yeast and mix 1 minute, 37 ° C, speed 2.
I am a fan of apple pies and cakes. I try almost all of them, I can't help it and in fact I get a recipe, zasss! there I am with the apron in front of my TM5 testing how it looks. An apple pie in puff pastry? This is for me. Cris Cazorla shared this recipe a few days ago in our group "Cooking with Thermomix", it is the recipe that her grandmother prepared her mother, her mother to her.
These colines or grissinis with cheeses are divine ... they are easy to make, the dough is made in 5 minutes in your Thermomix ®, it doesn't work. It is left to leave stretched on oiled baking paper, I also cover it above. Then, degas the dough, stretch it and cut it into strips ... you just need to enrich them as you like.
This of Isaac's challenges - Thermomix® R&D chef - is becoming a classic. Every time they invite me to an event of the brand, he challenges me to make one of his recipes and I always answer yes. With this cake he feels so proud of, he could not be less. I have not been so perfect but I have complied and I hope that at least I approve: D When you see the text so long, do not put your hands to your head, that's why I made you VIDEO.
What a calorazo he is doing these days. We only leave the house first thing in the morning and last. Windows closed, cons closed ... please don't let the heat in at home. Yesterday 38ºC and today we are talking about that we will reach 41ºC. Sorry, from 28ºC I already feel uncomfortable: D These days I have worked a lot changed photos here and there, and I have re-cooked this recipe for Meatballs in sauce made in the Varoma with fewer calories.
It is time to make “village muffins” of those delicious ones that carry very basic ingredients but in which one is very ours that is EVOO, extra virgin olive oil. Every time we take the car and we go from town to town to explore the surroundings of Madrid, whenever I see that town muffins are sold I buy them and I have never fallen in love with any… Do you know which ones I tell you?
On Saturday I made them without raisins and in large size, and on Sunday I prepared new batch in smaller portions and with rich raisins. Verdict? Better taste the second time: D, I love them. You know that I like to try and improve the receillas, and this is what I have cooked for breakfast this week.