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As promised effort Chika Chika Boom

The muffins awaken my creativity and I no longer associate sweet combinations: pineapple with curry or red fruit balls three chocolates. Also, if you make small crave at any time and are of death. Not to present someone by surprise and we had to offer bakery products (ok, ok I promise not to write such rude words).

long time ago and some other post, I threw the challenge of salty muffins. Finally got the chance and I just had smoked salmon and goat cheese. The result: freshly baked appetizers were real good but the time spent as the bread that we buy and that tomorrow is not worth anything ... As we know that art is ephemeral at the plate and we have assimilated ;-) posting this recipe with the recommendation of baking at the last minute. I will not post the picture because I was fatal and the truth are as sweet but salty. Snacks

salmon and goat cheese mixture

1:

125g flour 1 / 2 sachet baking powder Mix 2
:

1 egg 50g very soft butter milk

20cl 100g diced smoked salmon goat cheese
1 crotin type of Chavignol (a little dry cut better)
some sprigs of chives
poppy seeds to decorate

Prepare the mixture 1. Then, beat the egg. Add butter and milk. Mix with salmon, goat cheese into cubes and finely chopped chives with scissors (it is better than the knife, tried). Add the mixture 2 to 1 and mix the ingredients. Do not overwork the dough, if lumps are not a problem. If too thick, add a splash of milk. Enter

mass in small molds for making snacks (in my case is a silicone mold minitartaletas) and sprinkle some poppy seeds on top. Bake at 180 degrees 15 min rather good.

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Wah Wah

This is a cooking blog and I will have no off-topic ;-). Last foray in the world of the publication, Promised. What happens is I'm starting to think that the topic be seduced by the stomach is wrong, are the aromas that captivates. Seriously, beyond the typical vanilla perfume, deodorant Axe pulled a chocolate-flavored, Dark Temptation. But do not miss what has me completely stunned and body spray is ojiplática Flame ... Burger King! Authentic aroma Whopper!! As you know it's not going to believe what I am attaching the link to the web that sells it: http://www.firemeetsdesire.com/ , often moniker. I can not imagine, really do not know how the tests have gone with this product because the idea has me totally confused. I would bring someone to go through life smelling hamburger? So for now, I feel more seductive aroma of freshly baked waffle ... but the salt? Paella? baked chicken with herbs? After the textures and the air still further to challenge the senses.

The recipe for this post is sweet aromas, of course, caramelized apple tatin in an experiment that was awesome as usual but the edges of the cake were not perfect ... Browsing some blogs I found a couple of interpretations of the apple pie and emulate my way. The Genoese with brown sugar and cinnamon, vanilla custard with caramelized apples. Not to mention the juice jelly apple which lent a touch of acidity and made a fantastic contrast with the sweet caramelized apple. Okay, okay, I'll be honest, the apples were a tad too soft and the British cut a little to take the gelatin (watch out !)... temperature choc Nobody's perfect.

apple cake tatin version

Genovesa

120g brown sugar 4 eggs 120g

pastry flour 1 pinch cinnamon 1 pinch

salt custard 6 egg yolks

milk 600g

120g sugar 1 tbsp vanilla sugar 125g

whipping cream 1 packet gelatin powder
Caramelized Apples 1kg apples


butter 75g sugar 100g
1 cup apple juice 3 sheets

gelatin

Melt butter and gently pull 3 tablespoons sugar in saucepan until melted. Place sliced \u200b\u200bapples in half. Stop spreading the remaining sugar over apples. Caramelized apples simmer for about 1h30. When I turned around to be caramelized on both sides.

The Genoese recipe book with the heat, which is most practical in these cases. Laziness makes me now to hand batters is capitalized. Beat the eggs with the sugar to 3 and 6 minutes between first and then 37 º for 6 minutes without temperature. It throws the flour and stir 10 seconds at speed 2 and a half. Fantastic! From there 2 possibilities, cook it all at once in the oven and then cut into two or two parts are made with dough and bake two sheets. I chose the second option 10 minutes at 180 º.

The custard, idem. All the heat 7 minutes, 90 °, speed 4. Incorporate the soaked gelatine in a little milk (eye with the temperature, the better tebia). When it cools a bit (the cover with flim for make no crust), the cream is incorporated previously mounted. When tebia and begins to take consistency assemble the cake.

First, put the base and surround with a cast of slightly smaller diameter than the pan from the oven or an adjustable ring that is what I use. Pour the custard and place the second base. Keep in the refrigerator 2 hours.

Hydrate the gelatine leaves in water and then pour into a glass of juice heated in the microwave. Let cool to room temperature.

Place apples on the cake, tighten it to cover the entire surface. Pour over cold juice to gelatin. A couple of hours in the fridge and go.

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The photos are an illustration and certainly not at all reliable. The height of the campaign is appealing photos of Minute Maid that get their sandwiches for office supplies. If one day I eat a sandwich Sticky Topics, zeal, erasers and sponges for labels is that what I am going with this scheme ... In contrast any packaging juice, concentrate, concentrate again distracted and seem very healthy. Indeed these are among the marketing cracks.

To which we, the twisted roll of kings, I made following the excellent instructions in the Boston Bag. Last year I finished look good because the amount of flour in the recipe did not fit much with which I needed so that I was too soft and spread across the width of the oven, not to say that I could work just mass. This flour is a science that is beyond me. With the lesson learned through trial and error, this year, to correct the amounts in the oven however is quite crack the surface of the dough to rise. Yes, it was very fluffy and taste great. I chose to fill with pastry cream and sugar deco wet and almonds (candied fruit in the house does not win ...). Conclusion: the year comes if it is.

desastrillo

second guess that depends on taste. To us the sweet candy we love not so that between syrupy pear, spice bread (you have to give out, this house is pulled bare minimum because I've usually forgotten in the bottom of the fridge and have tenants swarming by Tuper ...) and I added sugar mascarpone ... Really too much for our taste buds ... I leave the recipe as it did but keep that in mind if you're not freaks sweet.

Tiramisu pears and gingerbread
(idea of \u200b\u200bthe book "My Kitchen For friends demanding "Larousse, I changed some things ...)
Makes 4 cups:
8 slices of gingerbread (cut to the shape of the glass) 2 pears

2CS
vanilla sugar lemon juice
3
eggs 80g sugar (<-- muy recomendable 50g) 1 tarro de mascarpone (creo que son 250g) un poco de canela

Cut the peeled pears into slices and soak in lemon juice. Bring to the boil 150ml water with the vanilla sugar and cook 5 min. Cool.

Beat yolks with sugar until incorporated and then add the mascarpone. Beat well. In another bowl beat the egg whites until stiff (by hand or machine ....). To add the cream to the egg whites start with a tablespoon to go after releasing the egg whites and stir to incorporate the rest up with a flexible expátula when possible.

on glasses, riding a layer of gingerbread, a pear and cream below. Repeat the story a second time in each glass.