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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.