Full Head Blonde Highlights

Again?

When I like a song I can spend the track with the "repeat one" to abhor. I'm the kind that expresses what you like, do not know if hidden order to stop liking:-P. Following this pattern, my food is going in fits and starts, when I find something I ran out and then spend long seasons until you get the recipe from the bottom of the drawer and retrieved the plate location in reasonable rate. Some dishes, though few have that magic that makes unremitting, both given the intensity with which the taste or quan often appear in my table. Dishes are timeless. Right now, I can think of two: potato omelette and the cannelloni (especially those of my grandmother, which makes us, but I try to imitate me, with pate in the farce ...). Simple dishes, flavors of childhood that always accompany me and that I never get tiresome.

low temperature meat promises, yet I have not hated and could be considered that frequency ranking is maintained in a reasonable position. It supports versatile sandwiches, salads, hot or cold ...

round sandwich low temperature in puff pastry with basil Dutch

1 round low temperature tenera

1 sheet of puff His

caramelized

1 large onion (or onion marmalade)

Dutch (6 servings)

(source: Termomix)

4 egg yolks 50g water

130g butter

juice 1 / 2 lemon

5 basil leaves

salt and pepper

Cut small squares of puff pastry, brushed with egg and bake at 200 º after preheat the oven to 220 º. Cut it down the middle, make a bed of caramelized onions and place thin slices of meat inside.

Pour all the sauce ingredients in jar and TMX 6min 80 º v4. For those who do not have heat, then melt the butter and still warm to add them to the yolks (easy version, the water bath for the clarified Butter experts).

Cover the sandwich with the sauce and ready. Hollandaise sauce is always spectacular.

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absurdity that seems all back from vacation ...

... and what it takes to get back into rhythm. Do not know if I told you last year, but when I return from vacation ever feel the same, I feel a complete stranger in my environment, an alien just landed from a world where what matters is the health and happiness. All around me are, are quick and suffer for the time and I still completely alienated the inner rhythm that marks me the taste of the holidays. I try to stretch it, all I can lengthen it before he saw me immersed in the bustle of everyday life no time not even for cooking.

view that although back to school, this heat does not loosen, I propose this salad recipe inspired fattush. It is also quick, healthy and perfect for a dinner after a long day. The truth is that the salad is ideal for those who do not like cucumber discover it without realizing it. The mint and lemon dressing is fantastic! An alternative to vinegar ...

Eastern Salad 1 cucumber

1 punnet cherry tomatoes

1 sprig of mint

1 small onion

1

cds sesame 1 / 2 box of mix of sprouts (optional)

1 / 2 lemon 1

pita bread

1 jet of good olive oil

Toast bread pita cut in half in the pan, cut into pieces and set aside.

Cut the cucumber into dice once separated, peeled and seeds (I put them). Cut the cherries in half, chopped onions and mix. Add the sprouts, sesame seeds and finely chopped mint. Squeeze half a lemon and pour the oil jet. Mix well.

Just before serving mix with the bread to keep soft.

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Small tribute to mashed vegetables

Because the vegetable is healthy, because it supports a multitude of declines, because it feel like summer, because it can also be visually appealing, because the routine may also be special ...

Vegetable soup with gorgonzola ice cream

3 leeks 3 shallots

4 carrots 2 medium potatoes 1 box of peas
fridge
1 good handful of spinach

broth 2 cups butter 1 and 1 cds oil 1 dash of cream


milk 1 cup heavy cream 2 cups milk

whole gorgonzola into pieces to taste 1 sheet gelatin

Cut the leeks, shallots, carrots and potatoes in small cubes. Place the skillet over medium heat, melt the butter with the oil. Pour the leeks and let sweat and soften the shallots before casting. Allow to cook over low heat, slowly. When they are transparent, add the carrots and potatoes later. Top heat slightly and allow a few minutes but without reaching the potatoes brown. Fianlmente, add the peas and spinach and hot broth. Boil until cooked. Remove from heat, drain the fluid surplus (reserve in case then you have to add it because the cream is too thick) and go through the blender. At this point you can add or not the splash of cream, but I love ice cream and bring the taste. Allow to cool.

For ice cream, heat milk and cream cheese until melted. Hydrate the gelatin sheet and then add to hot mixture. Cool and freeze.

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Open for holidays

Here I am, finally on vacation and the sea at home. S., still working this week, which gives me a buffer to slow down and devote myself to my stuff. Now that I think, from fickleness and inconstancy the blog already has more than two years. It's funny as each blog has its own style, each has its own way connection to the kitchen. Some see it as a science, research its history and described by way of introduction of the post the origins of the dish, the history of its raw material and thus discover the variety of applications and techniques that support each of the ingredients .. . Then there are more visual, we must not forget that it is also eaten with the eyes. This relationship with the kitchen as aesthetic seems a little artificial at times, probably because I stain me forever, forever my presentations have imperfections and always pursue the latter goal without success. The relationship with the kitchen you can show from the dishes every day, or most holidays, or experiments, o. .. For my kitchen I join those around me, the ideas come from what happens to me and I love to share what I cook. Although sometimes it is true that, during some periods of time do not feel like cooking, I have no desire to spend hours standing or think that I would try, and I have new challenges and curiosities. However, I take vacation to inquire about those dishes I had in mind and prepare the ground which then have to serve me in my dishes.

Fish romesco

(rescue in the depths of freezer, I guess fresh ingredients taste better ....)

15

1 golden shrimp

2 large potatoes not

2 shallots 2 CDs

Romesco sauce 1 cup fish stock

1 clove garlic 1 cookie marie

salt, pepper, parsley and oil

heads

Fry the prawns in oil well to crushing out the juice. Take them out and waste. Very slowly fry finely chopped shallots in the oil. Prepare minced garlic, parsley and homemade mortar. Add the potatoes cut into cubes and when they start to brown slightly, add two tablespoons of Romesco sauce. Ride around in the pan and finally put the fillets of sea bream and shrimp small cut. Quick ride around over high heat and add the broth (do not cover completely). Reduce heat and pour the bite. Allow about 5 minutes maximum boiling and remove from heat. If you are a long time to heat, the fish is dry ...

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sharing time

's been over a month without having been able to devote time to post although I continued to cook, no pictures of that kitchen is shared with family and friends to nurture human relationships and bonds we create with our loved ones. No one will believe that they are not specified nutrients, couples, friends and family do not need these large desktop, to regenerate into existence with talks together after we share a table when we feel invaded by the tranquility and the pace slowed to come to whet the appetite.

I love to trace the history of small combinations that come to mind. Then I realize all the people who have influenced and involved to get the result, of the situations and coincidences that happen to me the effects are different and at times go a thousand ideas. In this case, a coworker brought in a Dutch apple pie (he is from there) with lots of cinnamon and I asked for the recipe. We brought some directly, the formula for the mass effect of shortbread. I soon develop one that was a real success snack poolside. Within days, staying with friends peach (do not know if you call it that) of garden and although I had too many ripe fruits were small. And there was rosemary and lemongrass tea that reminds me of my grandmother made me in the summer when we went a few days together ... Back home with a bag full of treasures OTHER EVENTS was clear that both would be bound in the form of cakes. Odd the ways of the ideas, the association of seemingly unrelated concepts and the mechanisms by which we perceive, store and rescued what up what becomes the memory.

shortbread dough tartlets

Mass

shortbread (Thermomix source)

pastry flour 150g butter 75g

1 pinch of salt

35g caster sugar 2 egg yolks

milk 15g yeast cdc

1

Pera-verbena (6u.)

3 pears (in my case lemon)

1 sprig of leaves

of lemongrass butter 1

cdp cdp sugar 1

Peach-Rosemary (6u.)

small peach garden of our friends (also worth 2 or 3 yellows)

1 sprig

rosemary butter 1 cdp cdp
sugar 1

Pour all dough ingredients in the bowl and mix 20s v6. Let stand 30 minutes in the refrigerator. Spread the dough with rolling pin and cut to line the molds.

Cut the fruit and chop the leaves of herbs. Put in skillet with butter and sugar and let caramelize. Meanwhile, put the 15min dough in the oven 180 º lining small footprints (in my case were the proceeds of a muffin pan ...) that were filled to half cooked and baked just did 10 min.

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A simple summer salad for children

could not pass up the opportunity to participate in the HEMC but has little time. I therefore propose the taboule, a salad of parsley and bulgur is wheat grain cutting. Exists in different sizes and I think that used is thinner but lack of supply in the stores in my area I espavilo with grain size meeting. Although from my point of view, what really brings a great touch this salad is the dressing with lemon. Is clear that's where the vinegar comes the recipe is not suitable. Also worth trying this dressing on a salad of chickpeas, tomato and a touch of garlic. The truth is that this dish is very simple, there is nothing more than this but not devoid of oriental touch and I love looking.

Taboule


1 bunch parsley 1 small cup of bulgur

1 lemon 1 tomato (small) salt and oil
good

Put bulgur to soak in water equally. Respir to leave that absorbed, about an hour. Beware that it is not watered down, leave it is dry. Flake

parsley and chop finely with a knife. Yes, all the parsley is the basis of this salad. The truth is that it gives a lot of work but is essential to separate the leaves from the twig. Chop the tomato after having removed the seeds.

Mix all ingredients, add a little salt, sprinkle with lemon and oil and ready. I prepare in advance with just a little oil, put it in the fridge and just out with a little oil. So the taste is more noticeable as the bulgur has just absorbed.

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Flavors, Discovering

I thought I liked the beef round and hardly like me in life. But see if it turns the world, I recently discovered that the only thing I disliked was the coción that my mother made him. Two hours zipping around in a clay pot until the meat was so dry inside and out. And suddenly, travel insurance following a route of neuronal synapses unexplored until the present, coarse meat association with round and I intend to cook at low temperature to make it as mellow as possible. I found an interesting recipe for a low temperature appliance brand here. This technique is not new, nor any laboratory weird invention halfway through a kitchen, I assure you, though lately it has become fashionable in many houses and always cooked. The result from my point of view is great, do not lose juices waning just as the weight of the piece and texture from my point of view is amazing .... (OK, the pictures are fantastic cuts, the knife cut but I'm a bit clumsy, we're going to do ...) The meat should reach about 60 degrees in the center of the room to be perfectly cooked (pink, but cooked ), not more. If you have temperature sensor, perfect, as is my case, basically eye or intuition. I put the oven at 75 ° and left the meat 800g for 4 h to ensure shot. Fantastic! I'll try with other meats, it's easy, it is only in the oven while you sleep, salts or work and the outcome from my point of view is truly memorable.

low temperature Cut of beef with potatoes and mustard sauce

round beef 800g

1 bunch of sage, thyme and bay leaf 4 medium potatoes

100ml double cream 2 cdp

mustard 1 egg yolk (I had it in the fridge and I thought .... enrich the sauce completely optional)

Preheat oven to 70 º. Pass the meat in the hot pan to create a golden crust capture liquids. Put the meat in a cooking bag or in my case, wrapped in foil tightly closed along with the herbs. Cook for four hours (you put it in the morning when you wake up and be perfect for lunch at noon for example ....).

When eating, boil the four potatoes and mash with the fork and mustard cdp AOVE. For the sauce, reduce the cream to the cdp Mustard (seasoning) and end of thickened with egg yolk.

When removing meat from oven, mix the meat juices with the puree and pass through the pan again to let crispy on the outside. Cut the meat hot fine, no problem and mount the plate. Eye, being the meat cooler, cools quickly, one trick is to preheat the dish even though I made up for with the sauce that was hot.

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renewed distant flavors

For some strange reason I feel a kind of magnetism at this time for the Thai and India. I guess the common denominator are the spices that have always had great attraction for me and they really are an essential part of my con_fusión. For some time I felt very curious about the satay sauce. It's a peanut sauce that had hitherto not never tried it but promised a stunning sensory journey to the East. I prepared the evening, I have it in the fridge and practical for grilled meats or fish. It has many ingredients, I have not found I have replaced with creativity but nobody should take back is great, with a sweet and spicy at the same time and the unmistakable creamy peanut fund ....

It's funny how my hands come before the images and the curiosity that leads me to pursue network recipes for dishes and flavors. However, many people reject all those flavors that are not used. I believe that our education dining leads to the narrowing of the palate and makes us unable to taste with pleasure those ingredients that are not part of our regular diet or cultural (not eat lobster every day). It is true that the issue of tastes and preferences should play a role instinctive survival level to preserve the individual: the unknown fruits should not be eaten to avoid poisoning ... However, in the "civilized world" to the point of this limitation on the palate, because so many people whose prejudices make them unable to enjoy the flavors unknown, the nuances of spicy ... Great controversy of the spicy, you will not have heard many times that what someone does not like it hot, ha! and salt you like it or not? I realize that everything has a limit, according to animal feed would think too much for the adventurous palate. Ah! By the way, my personal paradox, I do not like olives, but nothing at all and I love the oil change. ;-)

chicken and pineapple skewers with satay sauce

Satay Sauce source: from "all the taste of Thailand" by Sallie Morris but with my touch that for the original recipe and is the

book

satay sauce (for a full jar, many ingredients = lots of flavor and a bit of work)

5 Thai chiles (do not like to publish but the super IQ I found ...)

100g onions (red better but nothing happens)

4 sprigs cilantro (fresh air, like parsley)

1 head of garlic escalivadas (45min in the oven at 200 º wrapped in silver, my garlic I love and so is the touch Catalan sauce)

1 grated lime peel (citronella not found)

1 cds coriander seeds (balls not the leaves)

1 cdp

cumin seeds 10 peppercorns

6 black cardamom pods

1 / 2 clove cdp

1 / 2 cdp ground cinnamon

2 cdp tamarind pulp (in block or tamarind fresh oriental supermarkets that are like large peanuts out)

1 can coconut milk 1

brown sugar cds 2 cds

soy sauce ( or fish)

mantega 110g crunchy peanut (there in the supermarket but IC or roasted peanuts)

skewers (for 2 people)

1 breast 2 slices pineapple (in my case syrup) 2 cds

soy sauce 1 cdp

curry (I had and put a little ginger, pork cumin hits)

Salsa

the robot Chop peppers, onion, garlic, lime peel and coriander into a paste with the oil. Fry the seeds a few minutes to release their full aroma. Finely ground by hand in the mortar. Toss with pasta. I booked a night in the refrigerator in a glass jar and I used a party at the time to make a prawn curry ....

Soak tamarind pulp in 2 cds of hot water for 10 minutes and drain. Boil 1 / 3 of coconut milk with 2 cds curry paste for 5 min. Add sugar, coconut milk, tamarind liquid and soy sauce. Boil and add a little peanut butter (Or peanuts ....). If you need salt, add more sauce soja.Si lacks salt, add more soy sauce. Let thicken, then cool and store in a glass jar.

Skewers

half hour Marinate all the ingredients cut to broach. Then assemble the skewers alternating pineapple and chicken. Finally, go through the pan. Serve with Thai rice or not.

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one morning at the museum, a dinner without pictures and a decadent dessert

On Saturday I was at the dessert shop of the Museum of the author with a ton of Xocolata gastrobloggers, which somehow makes me feel like I'm not that geek and I share my hobby with others. Basically it was a shortbread emplatado cocoa, white chocolate cream and chocolate sauce black. Leave some samples and pictures of the meeting.

I was amazed when I see blogs, photos of the dishes served at dinner parties. I do not have time. I have to arrange to serve it fast and keep it warm, not dry, it is well presented and is delicious. It happens very often that I guests have to wait because I have not synchronized 100% with your arrival and truth that I can not devote myself to photograph the dishes. Therefore, regrettably, only I can provide photos of the leftovers. But also, what is on on little so that no trace of puff pastry with roasted vegetables and Romesco sauce, no trace of prawns in Thai curry paste, I can only offer vanilla cheesecake photos that I served for dessert ... Ah! The bread was homemade, with sourdough and a lot of holes. I'll get the hang, I dedicate a post soon (I am aware that I am creating expectations, I hope to fill them then ... but the world of bread is the most addictive).

Vanilla cheesecake

200g Philadelphia

1 egg 25g butter 75g crackers
marie

30g sugar 1 / 2 vanilla bean

Crush cookies and mix with the butter with your fingers. Mix cheese with sugar and add the seeds of the vanilla pod. Add the egg being careful not to incorporate air.

Place the cookies on the bottom of a muffin pan and press them in the ass from a cup. Pour over cheese mixture. Bake 20 minutes at 150 º. Cool overnight in the refrigerator (winning flavor.) Serve with chocolate frosting black to complete the decline ...

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What happens when I get something ...

I spent a couple of weeks of poor appetite blogosphere. When the weekend comes, I lock myself in my kitchen conduct trials that capture my energy and not leave me time to post. The challenge takes me head is the bread, sourdough, with long time weighed with an authentic taste of people and a consistency that traps gravity. Found not to be easily hit the texture, timing, handling and got me hooked, fascinated by the magic vulgar enclosing the routine world around us. In my fridge there is now a jar that holds the small dormant life that make yeast dough rise transforming it into a spongy network that captures air.

But no, I'm not posting yet bread recipe because I have not yet mastered and wait to get the results I'm looking for before embarking on writing. I'm still working on it but until I get an incoming indigenous touches I made for dinner yesterday and failed none among the younger diners. I guess the texture of cod is not suitable for children ... High demands of the little people.

Cod with potatoes and romesco caliu

250g unsalted cod (I think this number but since I do everything by eye ...)

4 medium potatoes 4 tomatoes

1 onion 1 clove garlic 200g

raw almonds

4 peppers (or peppers chorizo)

1 handful of sprouts (alfalfa in my case, do not tell the joke at the table ...)

good oil salt and pepper

Put in the oven

potatoes, tomatoes, onion and garlic clove wrapped in foil for 45 minutes at 200 º. Cool slightly. Meanwhile, toast almonds in the pan raw. Put the peppers soaked in water tebia 5min and extract the pulp by scraping with a knife.

First, make mashed potatoes with a fork making potato and onion. Season and pour a good splash of oil. For the Romesco, put the rest of the ingredients in a blender with a splash of oil, salt and pepper.

Finally, mount the plate with the following layers: romesco + mashed + cod + touch of sprouts. Smart, rich, with an air of terroir and a good presentation.

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That smell of melted butter ...

I like the theme of HEMC. I like to do with my hands what we take for granted in daily life and present challenges in which only depend on myself, my own ability. So that the pastry was a good experience. From Webos Fried, Su explains how to make a delicious puff pastry. Of course the difference is huge masses bought the butter flavor is incomparable. Test came around, some apple pies, chocolate rolls around, some apple dumplings and a pork tenderloin wrapped. I had to invent, because neither my pocket supported a whole beef tenderloin or the palate of my s. admitted the mushroom duxelle as a sirloin steak was wrapped in blue cheese, walnuts and ham in an improvisational exercise based on the Wellington.

Tenderloin wrapped in puff pastry

1 pork fillet 50g roquefort

4

whole nuts to wrap slices of ham tenderloin

pastry wrap His

tenderloin 1 egg

Season the steak. Wipe the skillet and brown on all sides. Book. Crush

Roquefort with a fork and mecl with crushed nuts. Spread the ham slices and place the cheese mixture and spread over nuts. Place the tenderloin on top and wrap. Pass the puff pastry and wrap well. Brush with beaten egg. Place in preheated oven at 200 º until golden.

Steak

addition, once set, I continued with an amazing pastry that includes potato in the PLASTON. I was a little cut for publication because it is a copy 100% Cuisine Campagne blog but worth a try and bring something different to the puff. I love the freshness and authenticity of your recipes! This tart is traditional in your region and I can assure you it is fantastic but if not fit regime ... The recipe is illustrated with stunning images as a tutorial that make it easy implementation. Do not hesitate, refer to my Battle source in this click . For those who have rusty French, I translate quickly ...

potato tart (de Cuisine Campagne)

300g cake flour 300g

mashed potatoes (boiled, skinned and mashed with a fork)

1 cdp

salt 1 egg yolk 80g

cheese (killed in my case) 185g of Butter

Mix flour and mash with your fingers. Make a hole in the middle and pour the yolk and cheese. Mix for one minute. Add the remaining 30g of cheese and lightly knead adding flour if necessary, make a ball and leave in the fridge covered. Remove Butter from the refrigerator.

Remove from the refrigerator and on a floured surface Butter wrap and proceed as in the case of the sheet. Leave in the fridge half an hour between double loop, double back to having six laps in total. Leave in refrigerator 1 hour further and extend to cut the cakes. Bake for 20 minutes at 190 º.

I

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+ flour + water + yeast

, bread, not just anything. I'd never been bitten by the curiosity and the only forays into the world of dating memories bakery school. But certainly never too late and suddenly I have been a terrible desire to reach into the flour and knead in direct contact with food that has been the most basic of all the power of our Western civilization. So, as a debut, I have ventured from the info that I could not go picking on the network, since the info available to me in my books is far from sufficient. From the fantastic Le bloc Pétrin I landed on the website of the host-chef Julia Child Lessons with Master Chefs "and the video Danielle Forestier has been more than developer so I followed his steps, imitating their gestures .

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stress in my kitchen Therapy

take vacations to devote to my hobby: cooking! I'm spending the day in the kitchen and I love it! I needed a cure, rest, knead, fry, glaze ... I'm going the most nerdy, anti-stress therapy in the kitchen ... Will store pictures and recipes and we'll take the most of this blessed holiday for a short week post to post. :-)

at home (for now we are 2), spicy food is well accepted (by most). So I often oriental recipes. Now going to look like my book cover fuchsia Indian cuisine is the epitome (I have not even talked about the Thai, that's better) but I do not have more sources of Indian cuisine in my limited library so often comes inspiration lately there.

tenderloin with cinnamon

cilantro

2 cdp cdp

2

cumin 3 green chillies (I used 5 whole and I spent a bit ...)

1 cdp fenugreek (is that since I found these treasures, only I hope it does not end ...)

1 plain yogurt (I was wrong and put sugar but was fantastic)

1 pork tenderloin into cubes

1 onion 1 piece of ginger (5cm)

2

garlic cloves 1 cinnamon stick

6 green cardamom pods

6 cloves 2 bay leaves

Chop the cilantro, cumin, chili and fenugreek. Mix with the yogurt. Marinate in refrigerator 30 min.

Chop the onion and garlic and ginger and fry in skillet. Add the cinnamon, ground cardamom grains (in the mortar, I do), cloves and bay leaf and stir a couple of minutes to release their aroma. Incorporate meat and a glass of water after seasoning. Let stand until water is absorbed over medium heat (30 min approx.).

In my case, I served with rice.

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An explosion of orange in the mouth

This cake is mysterious, surprising, with distant echoes that resonate, but above all, an explosion energizing flavor. This is the Middle Eastern Orange Cake by Claudia Roden (a cookbook writer originally from Cairo), a biscuit "flourless" of Sephardic origin replacing the flour with almond cake served as a resounding success. He has carried its taste, texture and aroma. I recommend it, together with low sugar whipped cream, dipped in chocolate, sprinkled with icing sugar or why not, filled with a light cream ... It is these types of foods that awaken the taste buds and imagination to par.

Middle eastern orange cake

2 oranges washed whole

250 g of raw almonds 250g sugar

6 eggs 1 envelope yeast cdc

1 cardamom (ground seeds)

Boil oranges for two hours and let cool.

Preheat oven to 180 degrees and cover bottom of pan with baking paper. Spread butter walls. Chop almonds and book v5 TMX 10s. Chop the 10s sugar v10. Place the oranges cut into quarters and seeded into the robot. Chop to a puree TMX v6 10s. Add remaining ingredients and mix TMX v4 10s. Pour into pan and bake for 1 hour, the first 40 minutes covered with foil. When cold unmold.

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last week I was flying. I have not even noticed, in my crazy attempt to get all the juice at every turn, this precipitated the irretrievable loss of the present moment. Happens to me sometimes that I almost forgot myself and pure will I become what I do. And I'm afraid, because then I become a being one-dimensional, walk straight, inquiring about the ins and outs forget to give me simple joys. In short, a lot of work, but thank goodness that has come the weekend.

After this introduction I think oriental rereading, a recipe accordingly. Since I discovered the garam masala, inventions do anything that puts me at hand. I started with a chicken with yogurt that was incredible and I did not expect was that the mix of guns with garam masala was a real discovery. The secret spices that I bought in Barcelona Taste and particularly the Black Cardamom Nepal, an overdose of flavor contained in its seed oil which gives it a flavor and a pungent odor to the mix. It is not easy to find depending on spices, but lately I've found another cache, curiously, in the corner Badulaque. The source of the recipe is a book I bought: "Indian cuisine" ed. Parragon, which I found several flaws in the numbers but very cheap and it cost me to be honest, answers a compulsive buying.

Garam Masala

1 cinnamon

8 dried red chillies 5 tbsp

. coriander seeds 2 tbsp

. cumin seeds

4 pods black cardamom seeds 1 cdp

fennel seeds 1

cdp black mustard seeds 2

cdp black peppercorns 1

nail cdp

Toast cinnamon along with the chillies for a couple of minutes. Add remaining ingredients and roast 10 minutes more on medium-low. For black cardamom, open the pods and remove seeds. Over time, and nose to explode by the intense aromas mixed remove from heat and let cool. Blend everything (in my case the blender chopper) and stored in hermetically sealed pot. Easy and intensely aromatic.

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Celebrating Tempus fugit is now

This recipe (a little tainted by my practicality mainly) comes from the fantastic blog Chili und Ciabatta. In the first dinner I served as a mousse using the trap to make it more spongy batter. What was left went to the freezer and then to a frozen mousse with a little caramel missed only a slight pretext, a Sunday afternoon at home. One way to celebrate that today is today, every day is a unique experience that even the routine can become something special, different and unique.

white chocolate mousse and coffee with Baileys

300ml double cream 100g white chocolate

2 sheets of gelatin 1 cdp

instant coffee 1 egg 30g sugar

Baileys 20ml

Put soaked gelatine. Melt white chocolate in the micro with a little cream. Each 30s stop and stir until it is cast. Mix instant coffee. Heat a little more than dilute the geltina cream and drained.

Beat the egg with sugar. Mix the cream with the egg and chocolate and gelatin tebia. Pour into the trap. Incorporating two gas capsules. Keep in the refrigerator a couple of hours.

can be served directly off the trap or freeze and serve as an ice cream a couple of quenelles.

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Because we're here today? Unmentionable sin

Incredible, have become overcome. I confess, I love this drink, and I have not discovered if you hooked me is caffeine, sugar or marketing. There was no Christmas season this year and no copyright papanoel appeared red by the television to communicate their traditional and archetypal best wishes without effect on purchases. But the frontal attack was earlier this year, have decided to put meaning back into life at this time of economic crisis and consumer appetite. Have appealed to the basics, what unites us and makes us vulnerable. Gentlemen, in my opinion, a master stroke at all levels. Checkmate.

After my introduction, those things of life, called my attention, which are undoubtedly related to what happens within the walls of my kitchen. Today's recipe Not the chicken tail, sorry. It's one of those of con_fusion, american cheesecake flavored Mediterranean. Cheesecakes are true chameleons and support a lot of flavors. This time to smell the rosemary extract I've gone through the blender with oil. The truth is that I do not like tripping over the filling so I try to invent a way to provide aroma without substance. The texture was wonderful, creamy is truly perfect. The mascarpone that hit me in the super-linear, not always turn to piladelpia, was a hit. The next time I launched with a ricotta, a creamy goat ... The rosemary flavor was mild, maybe next time I'll put more rosemary. I went with some outbreaks, hazelnuts and vinaigrette, mustard and a little onion and balsamic chutney. Perhaps a little strong in flavor as opposed to the cake, but pretty accurate for my taste sweet chutney point is that neither he painted the cheese. Cheesecake

salt: base and aroma of rosemary mascarpone

crackers 250g (mine flavored bacon) 750g mascarpone


3 eggs 1 splash light cream 2 sprigs rosemary

1 / 4 cup olive oil salt and pepper

Crush cookies in food processor and mix with a little oil. Place in a pan springform pan with the bottom covered with baking paper. Press crumbs on bottom and sides with a glass. Book.

Preheat oven to 150 degrees approx.

defuse the mascarpone with the rods by adding the splash of cream. Add the oil, chopped rosemary leaves. Stir well. Season. Pour the eggs one at a stirring beat to prevent air in the mixture. The goal is not getting too high in the oven because they break the surface.

Bake at 150 degrees for one hour. The temperature varies from one oven to another, should be textured flan a bit rate to make it creamy and not dry. Cool overnight in the oven and keep in the fridge least 12 hours. The flavors are enhanced by cooling and improved a lot.

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pancakes and chocolate cake

250g buckwheat flour

1/2l milk 2 eggs 1 pinch of salt

1 cds oil 1 jar of Nutella


Mix all ingredients with a whisk in the order of ingredients. Let dough rest at least 1 / 2 hour once is perfectly smooth (TMX vel4 20s). Make pancakes, brushing with oil every time the pan (in my case with a potato cut in half). Finally, interlayer between crepes and Nutella crepe extended. mmmm ...