Today I bring you a recipe from my mother, at my parents' house we almost always made them during Holy Week, but since my father loved them, they used to be made more than once a year. The pestiños bring me very good memories, especially for the laughter and the smell at home, we mounted something similar to an assembly line, one kneaded, another shaped, another fry and then played the syrup.
I have the good fortune of living in a city with a sea port and surrounded by a coast where you can still fish ... well ..., the one who "knows" fishing. From a very young age I like everything related to the sea but especially fish and seafood! Today I will invite the neighborhood to eat these rolls of sole stuffed with prawns and piquillos, I will accompany them with a cake of potatoes and leeks that will be baked while the little machine works.
One day reading the Sunday supplement of a newspaper, I read a recipe of a few cups of cream cheese with jam and I thought that that recipe with some change would be ideal to use the molds of mini cakes that I had bought to be no less than my friend Cati , if she had them and used me too.
I like to know how to cook the recipes of all cultures and countries, I always understood that places like England or the United States do not have their own kitchen and very few recipes, but inquiring always comes up with interesting things. From the South American cuisine there are several dishes that are remarkable, including macaroni and cheese (mac & cheese) and this recipe is for Rosa and the people of La Comunidad, to see what you think (I have another slightly lighter variant which is with milk, eggs and cheedar cheese, another day I give it to you) Ingredients Recipe for 4 people Advertising - 300 gr of small macaroni (I use the fideua).
Today I wanted to show you this recipe because I have prepared it at home for a long time, it is easy and it is another version of the “rice with eggs” of my life that I like so much since I was little. I like white rice a lot but it doesn't have great acceptance on the other side of my table. That's why I fry it and then I cook it with a good meat broth that gives it a lot of flavor and also “paints” a tad and so it already looks completely different, the truth is that it is not very different but it is worth it to me too.
Vegetable creams are something I discovered when I grew up. At home, my mother used to give us the typical mashed lentils with croutons, taking advantage of the ones they had left the day before and I particularly liked them a lot. For the rest creams not one. When I started cooking in my house I had to buy a book and pull some maternal advice because until then the only thing I had cooked were fried xurelos with which I burned a foot, you read well, a foot, and a breaded steak half cooked with an aunt of mine with what we almost burned my grandmother's kitchen.
When summer arrives and I have super production of pears, in addition to giving and eating, I prepare this pear compote that I present today at The Spoon Speed Community. A recipe made with Thermomix in two steps. If you have many pears left over you can prepare jams or cakes. I have to say that we loved the dessert, in addition to being easy and quick to make it is very good, and if you accompany it with a scoop of vanilla ice cream ... umm!
I don't know if there is anything better than waking up on a Sunday and that your house smells like freshly baked cake. Imagine, chocolate and biscuit spéculoos, a delight. This recipe that I bring you comes in double, since it includes a menuality, that is, a recipe in which one or more of the ingredients are also homemade and in our Thermomix.
What does the neighboring staircase smell like? to Cristinas, and there is for the whole neighborhood. I remember my walks as a girl on Calle Real, a mandatory stop at the confectionery to buy the cristinas or the cream pumps depending on what we have left of the weekend pay to go to the cinema. Ugh, what times those!
I do not know if you know Idiazabal cheeses, if not, I assure you that it is worth trying, they have a designation of origin and are, as I say the "black leg cheese". Well, I had a delicious Idiazabal cheese at home, but of course a whole cheese goes a long way, so one day I started experimenting. I remembered the "Iberian croquettes" that Rosa published (which by the way are the best I've had) but I had to adapt it to what I had at home.
Hi! After a century without stopping by, I have decided to resume my "community" work and occasionally provide a recipe for the collection. After the boom that has generated in the Facebook group “Cooking with Thermomix” the recipe for the Lemon Cake that Rosa recently published in Speed Spoon, my husband (who is not very lemon) told me: “the cake is delicious, but ... you could not do this to me but with vanilla flavor that is my weakness?
Yes, you read that right, prawns with popcorn ... with popcorn from the salad; D. And here is the question ... Why do popcorn explode with heat and do not do it when they toast them? One, two, three, answer again ... hehehe. And more questions with no apparent answer, if flying is so safe ... why is the airport called "Terminal"?
It's time for calçots ... Did you know that calçots are attributed digestive, anticancer and even aphrodisiac properties;)? I discovered it during a trip to Tarragona where I met other different ways to prepare the calçots apart from the famous Calç0tada. I leave this adaptation for Thermomix of this traditional recipe from Tarragona.
A few days ago, I went to dinner with some friends to celebrate a birthday, and we tried this dish. We really liked it and we said “we have to copy this” (I copy and adapt to my Thermomix, haha). In this dish, the important thing is the organization of the different steps of the recipe, since the salmorejo is better from one day to another and fresh; we will cook the vegetable in the Varoma and it must be left for a few minutes to cool and dry; and finally fry the tempura, which if we can do it just before eating, it will be more crispy.
Poached eggs to the Scandinavian? This recipe, in addition to that of the title, has two unknowns for me. The first is, where did I get it? It's been with me since the night of time. It is one of those recipes that I wrote in a hurry and running on a little sheet of paper and that at home I like to prepare it because it is very easy and is mounted on a periquete.
Olorcillo in the attic, the Piqui again stewing and this time a fish recipe (it seems weird in it) !, I am listening to the intrigued neighbors. This recipe is the typical one that if we saw it on a TV program it would start like this: We will ask the fishmonger to take out the thorns ... I am lucky with my fishmonger and plug also because he is a nephew hahaha.
This is a recipe that I usually do a lot at home, I love apples anyway, roasted, steamed, flan, cake, cakes ... but I have a problem and it is that the rest of the family does not like them They go a lot so since they are very well preserved, I make them and I always have them in the fridge.
Lucia: “Today I move to those childhood afternoons in which when I arrived from school I left my backpack anywhere to run to the kitchen, where I found my grandmother between casseroles and pots. I remember how he insisted to try a little bit just out of the fire, hot, very hot.
“I discovered the mojito relatively recently,” but at the welcome party we did to my granddaughter Lola I caught up with everyone who hadn't taken me before. It is possible that one day I will be encouraged and put in the goal the graphic documents of the party with the permission of the President of the Community.
I present Lucia. Today it opens as a new "member" of the Community, and of course, it is door to door of our virtual neighborhood, distributing conch shells :)) "A smell, a thousand memories. This first trip that I invite you to share has a special meaning for me, a mixture of past and present, because that is precisely the essence of cinnamon, which has the wonderful power of moving to that first family kitchen where I soon understood that “there is no more sincere love than the love of food ”(George Bernard Shaw), not even more certain than a taste, I would add.
It is my premiere. My name is on the @Mermelaura network. I feel like new shoes, and for this occasion I have thought of presenting myself with one of my favorites. I love this cafe and its relaxed atmosphere. Nothing better than a slice of this banana bread with a cup of coffee to read a good book.