Twenty Question Genie

was one of those days I had a refrigerator full of pence each with a cosa.Asi that I told myself to take everything you have in the fridge. "The truth is that what had not seemed very apetitoso.Quedaba little thicker than mashed potatoes I usually make the children to accompany the other tupper had verduras.En arreglado.En broccoli and cooked mince pie was left over from some fajitas we had done. And finally there was a can of pineapple slices with two who had remained behind to make a pizza (we love that takes pineapple pizza!). With this and a husband that everything I do seems richer (or most) was a matter of starting

So I got to the can of pineapple obra.La gave me the idea of \u200b\u200bremoving the two caps to make a ring emplatar.Puse first slice of pineapple, after that a layer of picadilllo, which was followed by a layer of thick mashed potatoes, a blanket of queso.Encima capita brecol.Otra layer of mashed potato and finished with cheese rallado.Meti to grill y. .. voila ... dinner was made
Of course dinner as complete, with all the nutrients ..... and to my surprise was delicious!

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thrive on

Every day I have more left the blog ... and now over I started to work again .. and now not only I have no time to update the blog, but I have no time or cocinar.Por almost that this recipe, which is very quick to make, I may buy time, is very rca Guillen and encanta.Los ingredients are enough for two people

INGREDIENTS: 500 gr

• of cod cheeks
1 clove garlic onion
• A fourth
• 6 or 7 tablespoons olive oil
• A glass of fish stock (I did it in 15 min with a head and I had hake unasarspa)
• Parsley Salt Flour

PROCESSING

Chop the onion and garlic very fine and gets to do with the oil to lightly floured carrilleras.Yo suave.Mientras I do is put them in a plastic bag, add a little flour and give it a good meneos.Asi enharinana alike at a time.

When the onion begins to brown, we remove from the heat and let cool a floured poco.Entonces cast the cheek and moving in closer to fuego.Vamos fro the pan and we add little by little as the fish stock salsa.NO go there to fatten the abuse because what matters is that the sauce is light mu, but something espesita.Sazonamos and go about 5-7 minutos.Cuando haciendo.Tarda as it is little sprinkle it with parsley.

The recipe is from the famous cooking classes I did when

rich estudiaba.Sale

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Cod Cheeks TUNA LIKE THINGS MY CHILD AMA

I had left the blog, what with the vacaciones.Nos've gone all summer and this was congelado.Espero start over with recipes, but not at the moment .... have to lose those extra kilos that has brought us good Vuda

home this summer did a couple of times this atun.Ya one gets tired of always eating the tuna with tomato and the truth is that the recipe we liked

INGREDIENTS:

• A thick slice tuna or bonito. (La mia oesaba about 800 gr) 3 onions




• 4 green peppers


• A tomato


• A splash of vinegar (I used to Modena, but it serves perfectly normal)

Oil


• Sal

DEVELOPMENT:

finite Chop onion and starts to slow down and covered in this changing color cazuela.Cuando added chopped green peppers also very finite and let it do tapado.Cuando is practically done everything you add the peeled and taketh also very finito.Se mas.Al minutes left to make any heberlo made slowly, covered, vegetables release some of agüilla.Si we see that we have been dry, we take a little bit.

is take a good splash of vinegar and put the tuna or tuna

previously chopped and salted
hacer.Lo

do 2 or 3 minutes per side depending on thickness and we'll turn around and leave do, being careful not pass you do not run dry ... and eat!

Rollet Although a bit much chopping onions and peppers fine, the advantage he has is that the sauce is total prepare in advance and at the last moment add the vinegar and tuna

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I started this blog basically as a place to store my recipes, because several times I deleted the folders that I thought tenia.Luego create this section "other stuff" to be writing about things that do not teniana nothing to do with the kitchen but I would like recordar.Y what better place to put anecdotes of the little ones, which are now very funny

Maialen, its 16 months and still does not speak anything, amused malice promete.Me showing in many things and the way he managed to get the things you want . Josu, and with 4 years is distinto.Me river with their outputs


recently gave the holiday and explain that in a very long season and never have to go to ikastola, who had a party every diasy that he would return after the summer to class and I would return to trabajar.Se mused. The next day I asked:

_Ama, hear Amatxi aitatxi and when do they have to go back to work? _No

, darling, "she answered me," They are older and no longer has to go to work again, hantrabajado much in his life and now fijate not need to work more. _

Hey love, I've also worked hard on ikastola eh??

Will it be you want to retire 4 years already? Each day more early .....





fears recently cpn nocturnos.Se esra awake at night 4 or 5 times to stay with explaining miedo.Me nothing happens, we're on the floor beside him and leave the light on until she falls asleep and then apago.Entre and his sister, I just hit the eye, so that morning, when we were eating breakfast I tried to explain that no was nothing, that when she woke up, they hug their dolls and follow her sleeping, that if I woke up many times and I was very tired
the end decided to leave a tiny light throughout the night to try to see if they called me both.
the noche.La came over and did not call ... and slept two ... three ... amazing! 4 and gave nothing, a tirón.Esta is mine! And that, at 4, 30 I hear you softly call

Amaaaaaaaaaaaaaa _

I get to see what happens happens

_Que treasure?

today _ that I'm not waking up? _ Answer me all happy and proud





The other day had the last day of school and had to go dressed Sanfermines, to imprisonment in the clase.El is that time I threw up and had not bought pants blancos.Probandole the previous year, he came bien.El problem was that they were of buttons instead of rubber and not yet well she manages to button and unbutton. Seeing the cake (which began to fight with the button and finally pee in my pants I warned "Josu, mañana cuando vayas a clase con estos pantalones, si vas a hacer pis y no te puedes desabrochar el botón le pides ayuda a Bego (su profesora)" Se me quedó pensativo (malo, malo)


Al dia siguiente llega a desayunar vestido de rojo y blanco y me dice

_ Ama, hoy no quiero leche

_ ¿Como que no quieres leche? Te vas a quedar chiquito y bla bla bla (todo
lo que solemos decir las madres pesadas en estos casos)

_ Es que ¿sabes? Si no tomo leche, no tendré que hacer pis y no tendre que
pedir ayuda

Anyway, that still does not know the buttons but discourse tying runs and






class
When we usually go out to play at a park where there is a sandbox, which I think in the beginning was to play bocce , but now it has become fun for niños.Voy loaded with concrete, excavators, tractor-trailer (if we add that the silletitas also took his sister's dolls, balls, snacks, water, diapers etc ETCE sometimes seem a mobile) for which I am
believes that children, because children have to play and what is that nomal ensucien.Mi mother to repeat if not always say that famous doctor children must come home stained, if not they are snatching children. One of my fondest memories as a child was and we were making mud pies defects .... so as you vopy to prohibit my son to enjoy and play with what you like best? Total, that's what washing machines, no?
His father does not think you want the small mismo.No getting dirty and when we got litter box sometimes does not to see Nole Josu so. Someday is angry
The other day we went to the sandbox and there we went through my mother who lives practically on the lado.Cuando arrived and saw my mother says,
_
nice what you've been, eh? As you see your father ... you know what we to do? Vaos brushing clothes and so does not know

sooner said than done, picked up a clothes brush and left it cleaner than the patenaAl got home his father comes to pulling the camisetita recibirnos.Y says "Look, Aita I have not messed anything in that Amatxi arenero.Es has brushed me to not see me"

How to keep a secret!





The other day we went for a little paseo.Con who likes to move there to cheat in some way so they do not protest, so I said I was going to tell a story as told paseabamos.Y I could choose I wanted, she told me

_ Then I want to hear the Vicenta

_ Vicenta Is? Well I know that I love

_ Yes, if you know

_ What is it? Do any story I have told you in class? _
asked devanadome the brain and which can be thinking. _
Noooooooooo
not know or what? One we have at home and already has
told me sometimes!

_ and what's going on in this story? _le Ask because I have no idea what you're
asking
_
Well, a girl would not let him go to a dance

Sure! In our house the girl who was engaged in scrubbing and sweeping and one day went to a dance and lost a slipper crstal Vicenta has been renamed!

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SALMON BURGERS

say that oily fish is so good for children ... A Josu the only one who is amused swordfish, I think the texture, and especially that it let mahonesa.Las eat anchovies eat them but a little remiso.Ayer probe to make these salmon burgers and ate very comfortable

INGREDIENTS

Middle
kg of fresh salmon
• Media
• egg onion Parsley
• A small potato
• Salt Breadcrumbs Oil

PROCESSING

the chopper chop the salmon (I boiled a little nates, but next time I Sting raw, I think it will come out more juicy) and join it in a bowl with the beaten egg, chopped parsley grated potato (another day also proves to replace the potato bread soaked in milk), chopped onions poached in advance and we will have the sal.Dejamos rest a while in the fridge and make the burgers, coated in bread crumbs .. and ready to fry

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HEMC 34 # COUS COUS

few days ago we came to buy a packet of cous cous.Nunca what we had done before, but had tasted in a restaurant árabe.Lo accompanying wanted to put a chicken tikka masala and not sure how to do so since just do as instructed me seemed a little bland

I watched a lot of recipes online and in the end I decided to do on my own, taking a bit like a recipe guide that I found a girl who had lived bastente time in Morocco.

same day into the site of HEMC and saw that the theme was "Cooking the Middle East and North Africa," proposed by Kako, so take the opportunity to participate with this recipe

INGREDIENTS

• Cous cous
• Onions Cinnamon Raisin
• branch
Oil Sugar
• cooked broth Salt PREPARATION

Put half an hour before the raisins to soak in a cooked soup we've done previously

Cut the onions into thin strips I, for a cup of tea poured raw cous cous 3 onions. Make fire with a piece of cinnamon, the Cebola and a little oil and letting go at doing little to poco.Esperamos blnaditas who are they and what are they cast sugar (pour about two tablespoons), sauté and add the pasas.Dejamos to caramelize a little and then threw a pot of broth in which they have been soaking the pasas.Dejamos than a boil and set aside. We

cous cous according to the instructions of fabricante.Una After that we take the sauce with onions and raisins over and soak well.

rico.Ell is very special flavor is sweet with a touch of cinnamon

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ACCOMPANYING HEMC 33 # ARTICHOKES WITH HAM ROLLS

This month, the host of HEMC, Sesame, the blog "The flower of the zucchini" http://laflordelcalabacin . blogspot.com / proposed to issue the following: "Think globally, eat locally" and one that is always in a hurry and read at full speed because it gives almost no more time that the computer take a ojeadilla read "Think globally, eat locally" Eating locally? And what was that? Then I went back creerque you want to read it again and I read bad nuevo.Ya was the fourth time, when you take time to sit at the computer and I read the explanation when I realized I had to eat locally and not locally (it was obvious , now we are in the opracion bikini). And then I said, "This of course, that topic more interesting"

And I'm not very time, making it at home almost every week we artichokes in a deesa draw a fotito .... and I have to submit to HEMC.Rl plate, the most sencillito, but no longer riquisimo.Y artichokes, and not, Tudela, who catches us really close.

INGREDIENTS:

• A dozen artichokes
• A couple of cloves of garlic serrano ham
Oil
• meat broth (if we can use the broth for cooking artichokes
• Flour Oil Sal

PROCESSING

artichokes are cleaned thoroughly and cook in salted water until they are chopped in half tiernas.Se and reservan.En a pan with olive oil are set to make two cloves of garlic laminas.Cuando are made to retire (or if queire left at home we like to remove) and add the ham into small cubes or strips and is cold bien.Una Once fried, add half a tablespoon of flour, sauté and add the broth, and braised artichokes lie down there we had reservado.Se let boil a little in the broth ... and ready to eat!

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SIRLOIN

Guille's mother planted a bunch of leeks in the garden and a few days ago we brought a handful of puerritos very tender and fresh pequeños.Estaban , so I was sorry to pourrusalda or vichyssoise, so I decided on this recipe. INGREDIENTS

• small caliber Leeks
• ham sliced \u200b\u200bcheese tomato sauce
• able to be home
Bechamel Cheese gratin

PROCESSING

as simple as cooking the leeks until they are tiernos.Despues wrap with a blanket of cheese and then with ham York. a baking dish, spread a little put tomato sauce on the rolls to leeks, sprinkle with the white sauce, add shredded cheese gratin and leeks

As were TIGHT got into each roll and 3 or 4

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leek gratin stuffed with prunes and NUTS

This is one of the first recipes I started to cocinar.Recuerdo that take it out of a magazine, and was a famous recipe. I do not remember who was the famous, but I do remember was that said that he was a real disaster in the cocina.Asi I thought "if he is a real disaster and came up with this recetita so apparent ... because I will out to me? "
And yes ... I discovered that was a recipe requetefacilisima, I used to like and it was quite apparent. I often accompanies a puree with apples ... and that's a delicious dish INGREDIENTS

• 2 pork tenderloins
• pitted prunes nuts
• an onion half a glass of white wine
half a glass of cognac
• 1 / 2 broth
• sall and pepper oil

PROCESSING

the butcher is asked to open their tenderloins us to let them rellenar.Nos grande.Se like steak stuffed with diced plums so we put the nut nuez.Para inthe site had been the bone of the ciruela.Ponemos a row over the plums stuffed tenderloin and tie with lid cerramos.Lo of ccocina and pepper.

in a pan with hot oil brown them the time they have caught solomillos.Una colorcito add the chopped onion and let cook a ratito.Una once it starts to color is added half a glass of white wine and half a glass of cognac . Water is added to cover the meat (I usually add another cup, but do not cover it) and cook for fifteen minutes hora.Al half turns around the fillets.

tenderloins are removed and left enfriar.Se reduce the sauce over high heat, and pass through the blender.

Once the fillets have cooled the lid is removed and cut into rodajas.Se warm with the sauce and. To eat!

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TEMPURA ARTICHOKE WITH CREAM SAUCE PEPPER ROQUEFORT

This season, every week we eat artichokes .... we love and are now really this usually do jamoncito.La cooked with Guille last week ate out all week, and as I went to lose I decided to use a night for dinner. INGREDIENTS

Artichokes
• tempura flour
• A can of piquillo peppers
• Milk Light cream Salt
• Sugar Oil for frying PREPARATION

pean and clean is the artichokes and cook as a mitades.Se split in half hora.Se prepares tempura dough as directed by the caja.Se artichoke halves pass the tempura and fried in hot oil. Beat

peppers with milk, a little cream, salt and a pinch of sugar and heated

serve with artichokes were very buenas.Muy

crisp ... but I still prefer to Jamoncito!

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WITHOUT EGG TIRAMISU

I tried to do muchs types of cream or blue cheese sauce for something .. I have a husband who loves this queso.He made many experiments, but in the end the sauce that we like is ésta.La recipe is from the cooking classes .... and I think it was partly the cause of winning ..... my husband when we began to leave him one day prepare some endive with Roquefort and fell .... !

• INGREDIENTS 50 g blue cheese (blue cheese worth)
25 g butter 3 tablespoons milk
• 7 tablespoons of cream PREPARATION

Put in a pot all suave.Dejar fire ingredients boil a few minutes to make it homogeneous.

The truth is that for a crema served until endive for a apaeritivo or meats.

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At home we are a little reluctant to eat raw or undercooked eggs hechos.No know, my mother has always insisted on that and now as I get a little juju cooking with eggs without hacer.Y and it makes me sad because I miss doing a lot of mousse type desserts and stuff, that when I see other blogs makes my long teeth.

Yesterday, Father's Day, I made a risotto for dinner (since I discovered Guille is blind to the rice) and then I decided to make tiramisu without huevos.Debo recognize that with eggs is more rich, but so too was buenisimo

INGREDIENTS

• One tub of mascarpone of 250 mg
• A brick of cream of 200 ml 70 gr
• sugar cake (lady fingers or home or whatever you want)
• A cup of freshly brewed coffee
• A splash of amaretto, and if we serve brandy cocoa powder

PROCESSING

We collected the mascarpone with the cream and sugar and assemble with cream varilllas until this semimontada.Reservamos

Make a biscuit base (I did it in individual cups) and coffee cn get wet mixed with amaretto and some of azucar.Sobre that basis put a layer of cream cheese we HCHO with new nata.De and put a layer of soaked cake, another layer of cream and so on until finishing with a layer of cream, over which sprinkle

cocoa powder Put it to cool the fridge a couple of hours y. .. go!

The picture I forgot ... when I thought we were already in the middle of the cup

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HEMC 31 # MARINE QUINOA CREAM FILLED MILK AND MEAT BALLS CINNAMON

This is my second contribution to this mes.Tenia HEMC eager sailors do at home, I've always know what I encantado.Ya refiero.Esa canutitos species or not to call it that are usually filled with cream, truffle cream or butter, almonds and those who carry that look tiles.

Well I decided to fill with a creamy quinoa, and here is the result.

INGREDIENTS:

For mariners

65 cc of milk 75 gr butter
• ground almonds 75 gr 75 gr
• caster sugar 10 g flour
To

filling pint of milk
quinoa
40 g sugar 50 g
• Cinnamon stick
leaf gelatine

PROCESSING

First I went with a marinos.Puse Boil the milk with the butter over medio.Cuando began to boil I removed the pan from the heat and add the almonds, sugar and flour together and chill revolví.Dejé and ... then came the hard part .... uffff. The two went dos.Eche making parchment paper on the portions of dough and form a circle with a batch cuchara.Cada two marinos.Se done in 4 or 5 minutes with the oven to see that are 225.Se facts when they are golden .. then removed from the oven, get rid of paper and tapping into the mold pressing bordes.Se well cooled, the mold is removed and the FORMIT is made (I was cone-shaped mold, but do better with cylindrical

.. Well, that seems easy it was to my whole odisea.Ya was about to leave (had spoiled and 4 Marine) when he finally took his tranquillo.No is taking off anything else out of the oven, because it rompen.Hay to wait a little (like a minute or slightly less) and then put in the pan quickly, because if you stay too cold and rigid and do not catch the way ... anyway, once you got the hang of it is easy ..... the problem is that runs the mass before the air catch him lol

Having already made the sea (even after I broke some other already, are very fragile!) prepare the cream, which is basically like a rice pudding but with quinoa instead of arroz.Puse to boil the milk with the cinnamon stick to suave.Cuando fire started I took the boil quinoa and half hour I added the azúcar.Revolvi and simmer until the quinoa is well cocida.Le spent the blender as a little liquid was added a cool gelatina.Dejé sheet, put it in a sleeve pastry and filled the sea

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Towards a season not to albondigas.Pero like now to small and have begun to leave the little teeth and you want to eat (like a small lime) is albodigas occurred to me that would be something that would eat without difficulty if they are crushed along with the salsa.Y so has sido.Mi tragoncilla ate them seen and unseen

The recets the classes I have kitchen and the truth is coming out very very tender and quite typically enjoy

INGREDIENTS:

For the meatballs:

• 300 g beef mince 300 g
• pork mince parsley
• A tooth Media
• garlic onion
• An egg 25 gr of bread dipped in milk
salt 7 tablespoons deaceite

For the sauce

• An onion
• A carrot garlic clove
• 2 tablespoons cognac
• 1 / 2 beef broth Salt

PROCESSING A saucepan over low heat makes the onion and garlic begins to color finamente.Cuando remove from heat and mix with minced meat, parsley, egg, bread crumbs and let stand the sal.Se a half-hour mass

meatballs are formed and fried in oil which has fried the cebolla.Yo not let it do inside, just brown on fuera.Luego in cooking sauce is just .. . to me whether I will become more jugosas.Confrome browning are being pulled in a saucepan.

the same oil where we fried the meatballs, put in the garlic, onion and carrots cut into pieces and fry grandes.Se UNSO 10 min, and add the evaporated coñac.Se about two minutes left. This is thrown on meatballs we had in the pan and cover with water., with starlux and salt (if we made beef broth, for the better.) Boil it as half hora.A albodigas below are removed and pass the sauce the blender, there is a boil along with the meatballs and ... lsita to eat!

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MY SALAD OF TELE

Lately we had hooked to the tv show, that's come to dinner with me, in that each of the contestants preparing a meal and then vote to see who the best anfitrión.Yo, the I was hooked the first curious to see who prepared to cook, but I recognize that in the end those moves you have, also has its juguillo.El other day we were watching it and the host salad prepared a very rich, which left us with ganas.Así the following day the hostages. INGREDIENTS

• Raisins Assorted lettuce
• Pine
• Bacon Goat Cheese curl
• Egg Breadcrumbs
• Oil Vinegar Salt

Very facil.Se PROCESSING chopped lettuce, toss the raisins and pine nuts make up the time ensalada.Una composite loncgas spent the goat cheese and bread crumbs, egg and bread rallado.Las fry again in hot oil until they take colorcito and add them to the oil ensalada.En where they are fried, remove enough oil and fry the bacon over the salad taquitos.Se check

Buenisima and eat!

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HEMC 31 # FALSE quinoa risotto SHII-TAKE WITH MUSHROOMS

This is my first contribution of this month to HEMC.Y say first because last month was a little vague and did not participate, so I plan to participate this time with two recipes.

The proposed theme was quinoa.Informandome Internet pseudocereal found out that it is a native to the Andes and was a staple of the diet inca.La Quinoa is a small seed size, shape and color similarity between a seed sesame and millet.

The seeds are covered saponins (resinous substances) that are bitter

Quinoa has an appreciable amount of protein (beating many cereals known), but its real value lies in the nutritional quality of proteins, ie the combination of higher proportion of essential amino acids for human consumption.

Quinoa, plus B complex vitamins, containing vitamin C, E, thiamin, riboflavin. Quinoa has a high mineral content

This pseudiocereal lived periods of discrimination that are considered "food for Indians" But recently discovered its great nutritious properties and the taking comprehensive food boom as

If you want to know more, all this information I took from http://www.macamix.com/paginas/quinoa.htm . It's all very well explained.

Well, what a bag voy.Tenia stored in a while, so I can not desaprvechar this opportunity to usarla.Hacia little had made a risotto rice and liked mucho.Asi and because I thought ... no no experience with quinoa? INGREDIENTS

• A measure of quinoa (for two people I used 150 gr)
• 2 scoops and a half of broth (I had vegetables and meat and mixed it) 250 gr
• Shii-take mushroom
Oil
• Onion Butter White Wine
• Dash
• cream Grated Parmesan cheese Parsley

PROCESSING

I called false risotto for two razones.La first: the word comes from rice risotto and here rice ver.Y not going to the second: to not have as much starch such as rice, quinoa does not acquire the characteristic of risotto consitent mellow, so I added that to achieve the end of the cooking a bit of cream and butter.

my first of what we have to do is wash the quinoa, then the seed being coated with saponin would give a flavor amargo.La have washed thoroughly until the water has left After

clean melt some butter with oil in a pan and sauté the chopped onion finita.Cuando there begins to turn brown add the mushrooms are heading into chunks and let it make a poco.Cuando is getting longer Add the quinoa is tender little washed and rehoga.Se add half a glass of warm white wine and let evaporate.

When evaporated, we will gradually adding hot broth, quinoa, and we'll leave that consummated, until the quinoa is done (to me atrdó as 15 minutes). A vezhecha, to achieve added honey consistency a splash of cream, a little butter and add the parmesanno revuelve.Se and sprinkle with grated perejil.Se allowed to stand y. .. to eat!

Personally I like the risotto with quinoa with rice!

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chicken thighs with sweet sauce risotto

Yesterday for lunch I made this recipe taken from the magazine "Cooking Light" The original recipe was made with chicken breasts, but I find it's juicy muslos.Como Guille does not like bones, I asked the bone.

The result? Very nice! The sauce was delicious (we almost ate the whole loaf). And we thought that the next day the VAAM to do the same and also going to put him some muslitos.Entonces rellno to be yummy.

INGREDIENTS:

• 4 chicken thighs boneless slices of bacon
• 4 tablespoons apricot jam light
• 2 onions 1 / 2 cup white wine
• light mayonnaise 4 tablespoons olive oil
• salt

pepper PREPARATION

salpimentamn thighs are wrapped with bacon.Se placed in a dish with a little oil in the oil just fondo.No needed because it will make with the greasers of bacon.

fry the onions start to brown finite and when you add the wine, mahinesa, the jam is removed and the sauce mixture bien.Con water the drumsticks and put the oven for 40 minutes at 180 º

magazine with him in a couscous with pine nuts cn ..... us with the accompaniment of bread was enough ...

• 
  
  

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I really wanted to try the risotto recipe (do not even know if I write it) I had eaten in restaurants and I had loved, and this was the first time that made him .. I did not know if I would like at home, for consistency, but the truth is that we tested (especially fungi) encouraged us to take home. Fungi
could not find, and as decidói do a day to discover one another tampocopude Sethite a some decent, so I did what I had in the fridge, put bacon and champiñones.No quantities because the truth is that I did a little eye.

Ingredients: Arborio rice

• Butter Oil
• Cortade Bacon Mushroom tacos
• vegetable broth or use one of carne.Yo vegetables and chicken that had been done to make noodle soup and I
• had leftover Parmesan cheese white wine
• Garlic Onion Parsley

PROCESSING

In a nonstick skillet could a piece of butter and a little oil, and there began to fry the onions ajo.Una finely chopped and once it started to brown I added the bacon and mushrooms cut into quarters or halves depending on tamaño.Rehogué a while and then the whole arroz.Rehogué added and added a glass of warm white wine ... and begin to revolver.Cuando qui wine is evapororó I began to pour the soup (too hot), stirring inch and adding a cuacharada cesar.Fui broth and stirred until it is consumed, then another and another and another and so on, until the rice is cooked (it took me like 25 minutes or so). Once this coin, remove from heat and catches the crumbs aprmesano .. that gives you a funny! Let it stand a little ... and all at the table!

Before doing so I read a few recipes and got clear what it was that two things importantes.Una is to add the liquid (broth and wine) or calientes.La another stir constantly and keep adding the broth

inch

The William empachó.Yo poor eating and saw what I did not know where you could fit so much rice.

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BACON AND MUSHROOM STUFFED PEPPERS AND PRAWNS

I love stuffed peppers, and the truth is that with this recipe everyone will gustan.Son however helpful for a meal with guests, because they prepared the day before you leave and then one must also calentar.La recipe is cooking workshop I did when I was estudiante.Aisss what has happened since then!

INGREDIENTS:

• to fill piquillo peppers (about 12 or 16 depending on size, to fill them, two for the filling and 2 more for the sauce) 200 g
• hake and clean
• About 50 g peeled shrimps
• 1 and 1 / 2 onion
• a garlic clove oil
• 1 / 4 pint of milk
A leek
• A small carrot 3 cups fish stock 4 tablespoons
• double cream (optional) Salt
• A splash of brandy (about 2 or 3 tablespoons)
tablespoon flour

PROCESSING

Chop onion and garlic and saute in oil finite (5 tablespoons) to fire suave.Cuando start taking harina.Rehogar add color and add the milk stirring rod until a creamy froth season ligera.Dear boil 20 minutes and add two finely chopped pmientos more previously fried fish flambé with cognac

Mix and boil for 5 minutes and let cool to fill the peppers.

the stuffed peppers with a pastry in a plis plas.

To make the sauce cook over low heat in oil (about 4 tbsp) onion, leek and carrot all that it takes color troceado.Antes add the fish stock and two pimientos.Dejar cocer.Sazonar, crushed and passed by the Chinese. Join

sauce with stuffed peppers, place over medium heat, than a hervor.Rectificar if sequiere salt and add the cream