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STUFFED TOMATOES TURKISH

do not know if you remember that a while ago my fellow sufferers down, my neighbors Tere and Modesto, gave me some vegetables, including the tomatoes. One of them was huge, the father of all the tomatoes, the rest were medium-sized and small.

Pensando que podría hacer con ellos me acordé de una receta que había visto en el libro de recetas turca, aquél que compro mi marido en el Media Markt, ¿os acordáis?. ¡Qué memoria tenéis!.

Desde luego los tomates estaban en su punto para la receta maduros y consistentes para soportar el vaciado que les tenía que hacer.

El que más me gustaba era el grande, una vez relleno quedaría como una pequeña cazuela, pero si os decidís a hacer la receta os aconsejo que compréis tomates medianos. Mi tomatazo se ladeaba y se rompió en el último momento al sacarlo de la cazuela donde hay que hervirlos, así que compradlos medianos, maduros and meat clenched. For

to work ....

WANTED: for four people.

- two tomatoes per person.
- Olive oil.
- An onion and a quarter to eight tomatoes.
- Thirty-five grams of long grain rice washed and drained.
- 175ml of water.
- 225gr. minced beef or lamb (I used a mixture of pork and beef, my husband does not like lamb.
- Two and a half tablespoons chopped dill.
- Salt
- Pepper.

WE DO:

Open the tomatoes and top reserve and we will cover. Tomato pulp extract and put it in a bowl.
To prepare the stuffing chop the onion into thin rings and fry in a pan for 5 minutes over high heat, until tender and has taken color.
At this point add the rice and stir to coat with oil. Add the water, the fire went down by half over the chicken casserole. Rice cook for about 10 minutes until all water is absorbed. Once
Rice ready to retire from the heat, we add the minced meat, dill, salt and pepper and mix well. Chop the reserved tomato pulp and add to the mix. Turn to mix.
Divide the filling between the tomatoes and cover with the top we had booked. The available in a saucepan large enough to accommodate all without overlapping.
mix the oil with water and salt and pour around the tomato. Cover the pan and let cook on medium heat for about thirty minutes, until tender.
Once boiled, turn to a source and garnish with a few sprigs of dill.

HAPPY AND "HOT" WEEKEND AT ALL.

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ALMÊIJOAS cataplana

In northern lands more than a week has been raining steadily. The previous week we had wind and rain is only rain.

know that rainy days are very romantic, which is good for the fields and the groundwater supply for the summer, but these days so sad I can not wait to come see and feel the sun in the summer that I decided to travel , at least gastronomically speaking, the Portuguese Algarve, located at the southern tip of Portugal and its name more or less than their inheritance Muslim. Al Gharb meaning the garden of the West.

Portuguese food is intimately linked to the English, not in vain suffer the same invasions and the race began colonizing India in unison. Of different peoples with whom we had collected and merged relationship to our culture and customs as their lifestyles gastronomy understanding between them, enriching our culture.

The dish I'm presenting some tasty clams are cooked in special ways. If here in the north are only known to the marine clams in this area of \u200b\u200bPortugal are stewed in a forceful way, with ham and chorizo. The first time that the evidence is inevitable that you think is not going to like it as much as the clams in your land, but once you eat first and get wet some bread in the sauce things change and become a of the dishes that you incorporate your menus when you have guests and want to surprise them.

Another of the peculiarities of this dish is the stew pot where the cataplana, a copper base casserole with lid. Obviously I have none but I can say that the result is a pot made extraordinary normal or covered in mud also covered. Could be made in the pressure cooker but I have not tried.

The recipe is from the book No. 23 World Cuisines published by the newspaper El Mundo.

WANTED:

- A kilo of clams.

- An onion.

- 2 cloves of garlic.

- 1 red pepper.

- 1 bay leaf.

- 1 / 2 teaspoon paprika.

- 100 gr. chorizo \u200b\u200b(not bad).

- 100 gr. serrano ham (not bad).

- A spoonful of butter or margarine).

- 1 / 2 cup of white wine.

- Juice of one lemon.

- Cilantro.

- Salt

- ground black pepper.

- Oil.

WE DO:

The first thing to do is purge the clams. This is to put the clams in salted water and leave to expel all the sand and dirt that have. The water needs to be replaced several times and put new salt. Upon returning to get clams the water should wash well or do not carry any dirt stuck.

Once we put the clams purged thoroughly washed in clean water with salt and reserve.

Chop the onion and garlic, wash the pepper, we remove the seeds and cut it into strips.

In the pan that we have chosen put the tablespoon of butter and a little oil and heat it. When you start to take heat we add the onion, garlic and pepper and let it slowly poached.

Meanwhile, chop the ham and sausage, diced sliced \u200b\u200b(I diced peak also).

When the onion, garlic and peppers are almost done add the paprika and move it so it does not burn, bay leaf, pepper, chopped cilantro and white wine.

What we cook and add a little salt (we consider that the ham and bears), sausage and ham and they begin to turn brown, the clams. We cover and hope to open up the clams.

When all clams have opened sprinkle the dish with lemon juice.

If any of the mussels did not open out of the stew, as you may have sand and therefore not open, do not try to open it in the pan that can spoil all the work.

If we choose to do the clams in the pressure cooker put all ingredients in the pot except the lemon juice. We cover and wait ten minutes after the valve up.

When you open the pot clams sprinkled with lemon juice.

Would you like a tour of the Algarve ?....

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GALLEGA BICA - Th






Bica appears that the original is made with cow butter with butter, but I have no idea where to find it, as long ago I saw this recipe I decided to try it with butter and the truth that the result was yummy.

INGREDIENTS: 3 eggs

210gr.
sugar 150 gr.
butter 200 gr. of cream
300 gr.
flour 16 gr. baking powder

PREPARATION:
Place in glass eggs and sugar 5 minutes 40 ° proram 3.5 vel
liquid Add butter and cream and mix on speed 5 seconds
Stir in flour and yeast and mix on speed 3, finished with a spatula to incorporate.
Line a pan with baking paper and smear with oil
Pour the batter and smooth with spatula.
Put a generous layer of sugar on top.
Horner in a preheated oven at 170 º for 30 minutes.
unmold not until cool.

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CHOCOLATE CAKE WITH PROFITEROLES - Traditional or 3 CHOCOLATE CAKE




This is one of the recipes that had been long overdue and I'm glad I made it. For me it is a recipe 3R: quick, delicious and it works!!
long time I saw her often speak of MR, and had all the ingredients, so for a birthday celebration, was chosen.

Here you can find the original Florelilla, the recipe is not Thermomix and I obtained for it as does Alice, with the Thermomix. Here you can see Alice. The result is exquisite!

so I put the recipe which I did:

INGREDIENTS FOR A DETACHABLE MOLD 22cm:
Base:
Rulo 1 biscuit 60g Maria
. of
margarine or butter 1 splash of milk

Filling: 8 Lyon
frozen cream (or more or less as you see the size)
1 liter of cream
200 gr. black chocolate
100 gr. d
milk chocolate custard 1 on 8 servings Royal

Prepared

Base: Spray
cookies to speed up into a powder 5-10
Add the margarine and splash of milk to speed 6 until we see which is composed
Lining the base tightly and leaving it perfectly level. Keep in the refrigerator to harden.

Filling: Put
chocolate into pieces in the glass of the Thermomix, spraying speed 5-10.
Add the cream and custard on. Schedule
10 mintues at 100 ° speed 3. Place a
prepared on the basis of cookie dough. Place profiteroles and leave 2 minutes to glue the profiteroles, add the rest of the preparation. Fruit set and let cool and put in the fridge. Best elaborate on overnight.
Once chilled, carefully remove the ring and decorate.

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BROWNIE COOKIES AND HONEY PORK

The picture does not do justice to this brownie and Lacasitos graham crackers, but I can assure you that is awesome, much I ate it, I admit.

few weeks ago my daughter tried it, had made a few recipes that friends had told him long ago, and came home asking me to do so. So as Sunday began here and the rain and wind this week, I went into the kitchen and left this glory.

The mold I used is quite large Pyrex tray of 30 by 24 cm, was not very high but I have one where I could fit so much chocolate.

Do you know the meat pies?, Those remains that were made of cake and then bathed with a generous layer of chocolate. The texture and taste of the brownie remember much of it, since I loved, now no longer do.

If we get down further ado:

WANTED:

- 225 gr. of graham crackers.

- 225gr. butter.

-200 gr. grated black chocolate.

- 150 ml of water.

- 300 gr. pastry flour.

- 275 gr. sugar.

- 150 ml. of whipping cream.

- 2 beaten eggs.

- 4 tablespoons milk.

- Lacasitos.

- 4 tsp vanilla essence (I would not put).

To cover (envelope):

- 200 gr. black chocolate.

- 6 tablespoons water.

- 3 tablespoons of double cream.

- 100 gr. butter.

WE DO:

Preheat oven to 190 º.

sprinkle greased and floured pan where we will make the brownie. I used a foil.

In a small saucepan, put the chocolate grated with water, cream and butter, I Melt until all ingredients are mixed.

In a bowl sift the flour and add sugar. Incorporate the melted chocolate. Mix the chocolate with the flour and sugar and add eggs and vanilla extract (I did not put it). Mix.

cookies We start with the hand in uneven lengths and rather large reserve.

Pour the mixture into the pan and incorporate the chocolate chips scattered throughout the mass.

Put the brownie in the oven for 20 minutes. After these skewers to see if it is crowded.

Leaving brownie cool and unmold.

prepare

coverage:

Put the chocolate, cream, water and butter until combined heat and form a chocolate a little thick. Let cool.

When we turn out the brownie we put the cover over with a spatula and once it is warm we put the cake in the refrigerator allowing it to cool until they can put it on the Lacasitos without melting.

Lacasitos decorated with the knife and prepare to split. Then children, large and small, will be willing to eat a piece bigger is better.

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Thermomix - Thermomix

This recipe MR saw long ago, and when I tried it at the time I really liked and was a big hit at a birthday to celebrate. It's quick to make and does not require much dedication, but the result is spectacular.

INGREDIENTS: 150 gr
. black chocolate
150 gr. milk chocolate
150 gr. white chocolate

120 gr.
sugar 1 liter of cream
1 / 2 pint of milk 3 packets
curd Royal

DEVELOPMENT

Prepare a baking pan with removable base.
Make a biscuit base with 1 biscuit roller Maria, 60 gr. butter or margarine and a dash of milk. Grind on Speed \u200b\u200b5 until it is all done a mass. Put in bottom of pan and press it is compact and reserve in refrigerator.
Mix the cream and milk and divide into 3 portions.

1st layer:
Bring the cup 1 / 2 pint of cream, black chocolate, 60 gr. on sugar and curd. Schedule 7 minutes 90 degrees at speed 2 until the chocolate melts and increase the speed to 5. Pour
processing on the cookie dough and return the pan in the fridge.

the 2nd Layer:
Wait about 15 minutes and make the 2nd layer in the process the same but with white chocolate and 30 gr. sugar.
When pouring the 2nd layer lightly with a fork prick the surface of the 1st layer. Pour prepared with the help of a well bucket closer to the 1st layer so we will not make a hole to fall. Book in the refrigerator and let stand 15 minutes.

the 3rd Layer:
Like the second, poking too. Place milk chocolate and 30 gr. sugar.

Leave in the refrigerator, best day to day and decorate as desired.
If you want to unmold totally not leave the base of the mold, it can freeze and be removed once it is well frozen.

is advisable to wait between coats so that we are not mixed chocolates. But neither work very well if we allow completely curdle a layer to turn the other.
The puncture the top layer helps to serve not separate the layers.

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Lean pork with almond sauce - FC


INGREDIENTS:
for 4
800 gr. pork steak
140 gr. peeled raw almonds 2 garlic

1 / 2 cup of brandy
1 sprig of parsley
4 half
dried tomatoes 1 cup beef broth (or water with 1 bouillon cube concentrate)
olive oil virgin

PREPARATION: Season
meat.
Put in a pool of oil pan and heat to 180 degrees. Skip
fillets to catch a little color and set aside.
Using a grinder, grind the almonds with garlic, parsley and sun-dried tomato halves. Blend until
full stop rather small almond.
The tomato may be a slightly larger pieces but no matter. Add the paste to the pan with hot oil.
Lower heat to 160 degrees and cook for 2 minutes.
Add the brandy and continue stirring for 2 minutes.
Stir in broth, stir well and add the pork with the juice that is released during sleep.
Remove and set 4 minutes at 160 degrees, let alone depressurize.
Open the pot and get some juice, add 2 heaped teaspoons of cornstarch and dilute well.
incorporating them into the pan and boil for 2 minutes without the lid for the sauce to take the body.

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Lacasitos DRIED APRICOT AND

What I like about having the blog is not publishing my recipes, and you see that sometimes I go even a week, but the see yours, you are my great cookbook. A book is being updated constantly, providing ideas, tips, tricks, tips and many, many recipes to put the dish on the table as you can surprise the mine.

I like to make your recipes and I hope to be publishing all gradually, as is the case today. This is a recipe from the blog of Jane, Babel kitchen.

The original recipe has mutton as my husband does not like what I substituted for pork, although an Arab never eat, my husband likes to hog the gait.

is a dish with a nice spicy flavor of cinnamon and almond.

WANTED:

- 650 gr. pork for stewing.

- 30 gr. butter.

- A teaspoon of cinnamon.

- One teaspoon of jegibre ground.

- Freshly ground black pepper.

- A pinch of cayenne.

- Media sliced \u200b\u200bonions.

- 350ml. chicken broth or vegetables.

- A small bunch cilantro, tied with cotton thread, like a bouquet.

- 150gr. of dried apricots.

- Four teaspoons of honey.

- sliced \u200b\u200balmonds.

- A cup of semolina.

- A cup of water.

WE DO:

We break the meat into cubes. In a pan that fits the meat melt butter, add spices and fry gently to prevent burning.

incorporate pork to the pan and let brown. Add the onion, broth and cilantro knotted handkerchief.

We let the whole stew over low heat for at least forty-five minutes. After this time incorporate honey and dried apricots and keep a quarter of an hour over low heat until pork is very tender. Cilantro removed the knotted handkerchief.

prepare the couscous. Put the water to boil with a little oil and salt. When boiling add the couscous and let stand until all water is absorbed. Semolina grains separate with a fork.

present the dish with the meal below and above the pig garnished with sliced \u200b\u200balmonds.