Flute stuffed pastry

Flute pastry stuffed with tuna and tomato sauce

A rectangle of puff pastry to 8x20cm

Something to fill as:
Tuna and tomato sauce,
ham, cheese and tomato
4 cheeses
o. .. Imagination!

Paint the rectangle of puff pastry with egg or egg yolk (only with the tip surface will be a more vivid color), and place the oven for 10 minutes at 180 º C on a baking paper to prevent sticking to the tray . Once you have uploaded, remove the pastry from the oven, cut it in half and fill it with what you like best.

Chicken Meatballs

300g minced chicken

2 eggs
1 / 2 teaspoon turmeric
chopped cilantro
salt
1 teaspoon garam masala
3-4 tablespoons breadcrumbs
1 chopped onion new
1 clove garlic, minced

Mix all ingredients with a wooden spoon or hands. Make small meatballs dipped in flour and set aside on a plate.
Now, we must make the sauce where we're going to cook. I give you two ideas:

Chicken meatballs with raisins and pine nuts

8 chicken meatballs
Two onions
50g pine nuts
50g raisins
1 cup sweet wine
Olive oil
Salt

Peel and chop the onions into small cubes, sauté in oil with some salt and wait until it is well browned. Add the pine nuts and raisins and stir to get mix. Pour glass of wine and reduce wait almost dry. Then, add the meatballs and cover with water. Cook for about 15 minutes until meatballs are cooked and sauce has reduced. Serve with a bit of couscous.

Chicken meatballs in tomato sauce on fried rice with goji berries

8 chicken meatballs
300 g of crushed tomatoes
2 cloves garlic
Olive oil
Rosemary
Cooked basmati rice
30g goji berries
Salt
Sugar

Sauté the garlic in the oil and add the rosemary. Add the tomatoes and with a teaspoon of sugar and a pinch of salt, cook about 10 or 15 minutes. Then distribute the meatballs in the sauce and cook over low heat another 15 minutes being careful not to stick. Serve over rice to jump in a pan with a little olive oil and goji berries.

Cherries in anise

250g cherries
Glass jar with a sealable 1l.
500 ml of anisette or brandy

First we'll enter the open boat and lid in a pot with boiling water so that it completely covers. We'll let boil about 15 minutes to be sterilized. After you remove the tail to the cherries, the well will wash the secaremos and introduce into the pot without touching the inside of the finger. Finally, cover the cherries with liquor up to 1 cm from the edge of the jar and close them right. We have to wait about 3 months to eat them, but will be worthwhile both cherries and resulting liquor.
At the photo still have just over a month so that they are ready. Do not take too many!

Brazo gitano pastry cream filling

Lightweight sponge roly-poly

170 gr sugar
190 gr flour
6 eggs

Assemble the eggs with the sugar (if we do it with a mounted machine whole eggs, if we do we will hand-assemble the yolks and whites separately, dividing the sugar between them.) Then we will be adding the flour little by little over the eggs mounted sieve with a sieve or a sieve if we did, and mix with a language or a wooden spoon so enveloping and slowly so that the eggs do not fall. Place the dough on a baking sheet, resulting in a rectangle 1 cm thick. I baked at 225 º C for about 5 minutes. We'll leave tuning covering it with a clean cloth to gently and we Revenga easier rolling. Reserve in refrigerator.

Custard

125 gr sugar
70 gr flour
500 ml of milk
Skin of 1 lemon
1 / 2 vanilla branch
3 egg yolks

Boil the milk with lemon peel and vanilla. In a bowl mix sugar, flour, egg yolks, and add milk gradually. After adding the mixture into the pan and remove when it starts to boil and has thickened. Let stand book at blocking the cold cream flush with plastic wrap so they do not believe scab.

Swiss roll filled with pastry cream

Template cake

Custard

Icing

Cinnamon

Syrup (50 g sugar + 50 ml of water, bring to boil

about 5 minutes to get the point of syrup)

With a brush or wash a surface of the cake plate, covering it well then the cream, spreading it across the surface of the cake. Placing the cake on a baking paper, roll it carefully through the longest part of the rectangle, forming a roly-poly. Rolling is not difficult, you just have to do it bit by bit, tightening and helping the paper to wrap it well. Once wrapped the cold will let it rest about 2 or 3 hours and after that we will remove the paper, we'll take over icing sugar with a little cinnamon, and you're ready to eat.

Quiche of cabbage, duck ham and parmesan

Quiche of cabbage, duck ham and parmesan

1 / 4 col
100 gr duck ham
50g grated Parmesan cheese

4 eggs
200 ml cream
salt
pepper

Pastry

1 pastry plate
or
250g cake flour
100g butter
1 egg
salt

Cabbage quiche, duck and ham Parmesan Crackers butter and strawberry jam vinaigrette

In a baking pan, usually round and with a depth of about 5-7 cm, place the dough covering the bottom and the edges (even dropping some dough on the outside). Usually what we do is to put chickpeas cooks above the mass, thus preventing mass up or create bubbles, but without putting weight on the mass also comes out very well. Then introduce the mass about 8 minutes at 180 º C.
While the dough is cooked elaborate the quiche filling. Saute the cabbage cut into squares of about 1x1 cm and, together with the ham and cheese, we will mix with eggs well beaten, cream, salt and pepper, which we will over the pastry. We introduce the cake in the oven at the same 180 º C and after 15 minutes, we will have achieved a great quiche quite original. What advantage!

Gnocchi

I guess all you have ever tried the gnocchi, but usually do not know potato is usually not know anything. But events at home ... Ay! that is another thing.

Potato Gnocchi

500 g of skinless baked potato
75 gr flour
75g cornflour
20 g of salt
2 eggs

The coceremos potatoes whole with skin, abundant water and a handful of salt. After the pelaremos and grate or crush with a fork. To get you kicked potato flour, eggs and salt and mix well.
Cut small pieces of dough to which we will make these brands after features. I have the wooden contraption below because I bought in Siena, but you can do the same with a grater or with a fork. When we formed the coceremos in boiling water for 4 minutes.
After this, we can freeze, or put them in the fridge and then adding our favorite sauce.

Those pictured are potato gnocchi gorgonzola flavored vanilla and strawberry dice

Spaghetti with garlic prawns

Spaghetti for two
250g prawns
4 minced garlic
1 chili
Water
Salt
Parmesan

After peeling the shrimp, use the shells to make stock. Cast them in a pot, covering them with water and let boil for 10 minutes. After straining the broth will separate pot with a couple of tablespoons of olive oil and a little salt, and heat until the water boils again. Then we'll take the spaghetti and we will remove once they have acquired the desired point. The easiest way to find out if they are made is to rescue some of the boiling water and test it, or break it in half and if we see a small white dot in the center, then it will be al dente (as I prefer). Some people say that if you throw the spaghetti against the wall and it sticks, is that they are made, but to me this approach seems horrible. It is best to read the cooking time of the container and put the timer.
For this recipe I like to wash once cooked spaghetti, but that is a matter of taste.
In a skillet doraremos the garlic in a little oil with chili (which we will make a small cut) and a little salt (I prefer to take garlic salt, I think we are more flavorful), and then the prawns. When you are done add the spaghetti, the jump a little mix well with the prawns and remove them we only have Parmesan cheese and pour over.

Take advantage!

Pizza

For the dough

500 gr flour
1 1 / 2 cup water
1 / 4 cup olive oil
50 gr yeast
1 tablespoon salt

Make the dough is very simple and worthwhile. First you have to mix the fresh yeast with the flour, crumbled with the fingers. The salt will put it on one side, without mixing to the yeast does not touch directly and then we'll take a volcano to the water and oil in it. Then we'll just knead until a homogeneous mass.
Before joining the pizza let the dough rest for an hour in a bowl covered with plastic wrap, or a clean dish towel.

When making the pizza there are several types depending on the thickness of it, the Roman pizza is the finest and crujente, about 2mm, the Neapolitan-style pizza 5mm and focaccia about 1cm.

Filling ... that's a thing of each. First tomatoes (crushed or natural ketchup fried), then cheese and finally everything else ham, more cheese, sausage, vegetables, frutti di mare ... what you like, that's the beauty of a pizza.

Spanish food

Many of you have asked simple recipes, ours, so here goes one.

Tomato Beef

1 onion
1 green pepper
2 garlic cloves
500 g of crushed tomatoes
300 gr pork / veal
salt
oil
pepper

Cut the garlic and onion in brunoise (diced small), put them into a pot with a little oil, add a little salt (to sweat the onion and brown better), and both expect to take a golden color . So also add pepper cut into small pieces and saute for a couple of minutes.
Add the meat cut into 2x2 cm cubes and season. When meat is browned add the tomatoes with a teaspoon of sugar and a pinch of salt.
It will be only cook over medium heat until meat is tender. By then the tomato will be on your point and you just have to dip bread.

Earth Hour

Today I celebrated Earth Hour by cooking with the help of candles. Because Earth Hour, to me, is much more than energy saving one hour a year, Earth Hour is a time to reflect, to put all our efforts in continuing the work we were doing but no light so that we realize that we can perform the same way but wasting less. What would spend that hour sitting in the dark, hoping desperately to pass the minutes? We have created absurd needs, fueled by our wellbeing and our needs covered too. Television, advertising, brands ... the money. " At least today, we all should have thought about it.

This afternoon I went to a Chinese grocery store, among other things, bought mass passes to spring rolls. And when you get home, when I was about to start cutting the cabbage, sounded the alarm on my mobile saying that it was 8.25 and he had to turn off everything. So I lit candles and went on with what he was doing.

Spring Rolls

Badges dough rolls
1 / 4 cabbage
1 / 4 ground pork or mixed
50g cooked bamboo
1 carrot
Olive oil
Salt

First, we must cut cabbage, carrot and bamboo into julienne (thin strips). In a skillet brown the meat and then add all vegetables. Salt and cook until vegetables are tender.
After only be filling the dough and form rolls, fry and enjoy with a good sweet and sour sauce.

Those pancakes in Biscarrosse

The first weekend I spent in France I took her to his home a girl that I did not know. Emeline. And she was Biscarrosse. I will never forget how well I treated his family, nor how good were those pancakes. I had made pancakes many times but never like that time. There I saw first snow and there I learned that it is not necessary to speak the same language for two people to understand or to have someone occupying a corner of your heart forever.
The crêpes satisfy everyone: cold, hot, sweet or salty, with a flavor so mild that no one can say dislike.

Crêpes

2 eggs
2 ½ cups milk
2 tablespoons melted butter
Pinch of salt
1 tablespoon sugar
3 tablespoons flour

First you mix the eggs with the sugar, salt and flour. Doing this alone is important because this will not be lumpy. Then add the butter and milk and beat well.
The crepes are not difficult to do, you just need a little practice and find someone to explain to you how to do it well. It is best to make pancakes a gas stove, and my experience tells me that it is impossible to make a pancake at hob without wanting to smash it.
The first thing we do is put a pan not too high on a medium heat and with a napkin dipped in butter rub the bottom of the pan, so that pervades the pan just enough. When the pan temperature will have taken the time to take the mixture. The amount should be fair to bathe the surface of the pan and no more, because if not, the pancake is too thick, and a pancake and digestion destroys us.
When done by hand (a couple of minutes) we turn it over using a spatula or our own fingers and wait a little longer. Then accompany chocolate, sugar, jam ... if we want to make salted only remove sugar from the dough and add more salt and maybe a little pepper. When salted it is best to throw the ingredients (eg ham and cheese) in the pan for them to get temperature. As Julia Child would say: Bon appétit!