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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.