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Brandon Heath - Wait and See

"For I know the plans I have for you" declares the LORD
- "plans to prosper you and not to harm,
to give you a future and a hope.
Jer 29:11

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Apostle Norberto Carlini - Crossing the Jordan

My

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COCA





This recipe is very at home.
Many times I take if I calçots Romesco sauce to freeze for some boats and have it ready to make a meat or fish that come deliosos romesco.
For who dont use the boat that I comment starting from scratch with a recipe and we can use to make double quantity and freeze and a part for a next time save a part of the recipe.
For the lazy, or you're going very short time you have the option of purchasing a Romesco sauce or bottled spring onions. They are of good quality and I can also give a good result. Yes, Spare no one euro in it for you really to the expected result. INGREDIENTS


rabbit cut into pieces peppered
1 large onion 1 red pepper

1 head of garlic 2 tomatoes
branch
1 teaspoon of paprika Vera
4 ñoras
50 gr. toasted almond
50 gr. toasted hazelnut
1 / 2 cup white cooking wine
1 / 2 olive oil Vaos
1 / 2 liter of vegetable broth or light meat


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menu fussioncook in oven and put the pepper, onion, clove of garlic and tomatoes, all clean but without cutting or peeling. Smeared with oil and let cook for 1 hour. The tomatoes will remove it soon, as 40 minutes.
Put peppers soaked in hot water once they are hydrated open, remove the seeds and scrape the flesh from the inside with a knife.
Once you have made clean skins (tomatoes do not need to peel) and put it all into a glass for grinding. Incorporate almonds, hazelnuts, paprika, meat ñora and wine and grind until a fine sauce.

Put the oil in the pan and heat it. We spent the rabbit for browning and set aside.
In the same oil that we put the sauce and fry ground until we see that the oil is clear from the sauce.
We add a little broth and stir, add the rabbit and just completed the game with the stock we have. Close the pot and set 10 minutes. Depressurize and check the consistency of the sauce, if you want it to be a little thicker retire in a little glass of juice and we'll add a teaspoon of cornstarch, stir to dissolve and incorporate into the stew, we few seconds to thicken and we can serve. Preparation

traditional
Preheat oven to 180 º. In a tray put the pepper, onion, clove of garlic and tomatoes, all clean but without cutting or peeling. Smeared with oil and let cook for 1 hour and a half. The tomatoes will remove it before, and the evening.
Put peppers soaked in hot water once they are hydrated open, remove the seeds and scrape the flesh from the inside with a knife.
Once you have made clean skins (tomatoes do not need to peel) and put it all into a glass for grinding. Incorporate almonds, hazelnuts, paprika, pepper and meat from the wine and grind until a fine sauce.

put in a pan background and heated oil. We spent the rabbit for browning and set aside.
In the same oil that we put the sauce and fry ground until we see that the oil is clear from the sauce.
We add a little broth and stir, add the rabbit and just completed the game with the stock we have. Let cook over medium heat, covered for about 20 minutes or until we see that the rabbit is tender.
We check the consistency of the sauce, and if we want to be a little thicker retire in a cup and some juice will add a teaspoon of cornstarch, stir to dissolve and incorporate into the dish, let simmer a few seconds to thicken and we can serve.

Here you will find a version rabbit with prawns, a sea and mountains very typical of traditional Catalan cuisine

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Prayer of Jabez - Other Border

Jabez called on the God of Israel, saying, Oh, if you would bless me indeed, enlarge my territory, and your hand be with me and keep me from evil, that does not cause me pain! And God granted his request. 1 Chronicles 4:10

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Cash Luna - The Purpose of Your Life

All who came before me are thieves and robbers, but the sheep did not hear them.
I am the door if anyone enters through me will be saved, and shall go in and out and find pasture.
The thief comes only to steal and kill and destroy: I am come that they may have life and have it abundantly. John 10:8-10

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Christy Nockels - Choose

We love Him because He first loved us. 1 John 4:19

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And do not be like their parents,
stubborn and rebellious generation;
generation that set not their heart,
Neither was faithful to God his spirit. Psalm 78:8

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UKRAINIAN CABBAGE SALAD

Today

plays a fresh salad with a simple and sweet and sour taste very nice. The recipe is from the book Culinaria Russia. Ukraine, Georgia, Armenia, Azarbaiyán, hfullman publisher.

The picture is not very good, take advantage of green so difficult at night with artificial light.

Without further ado, let's go to it ....

WANTED:

- 500gr. cabbage, cut into thin strips.

- A tart apple, cut into thin strips.

- One tablespoon of chopped green onion.

- The juice of a lemon.

- Two tablespoons of sunflower oil.

- Pepper.

- Sugar.

- Salt

- or red Cranberries for garnish (optional, I will not put.)

WE DO:

salted cabbage, I squeezed a bit and let stand for fifteen minutes.

In the bowl or tray where we will serve the salad mix the cabbage with apples and green onions.

seasoned with lemon juice and sunflower oil and season with salt, pepper and sugar.

If we can garnish with blueberries.

If you urge to prepare this salad will not disappoint you. The dressing of lemon and sugar gives a contrast of encouraging the taste buds.

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Mary Mary - Walking

Who are you to judge another's servant?
To his own master he stands or falls, but
will stand, for God is able to make him stand
. Rom 14:4

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Winning Losing - Luis Bravo - The Branch

Then Job arose and tore his robe and shaved his head, and fell the ground and worshiped, and said: Naked I came from my mother's womb, and naked shall I return. Lord gave and the Lord hath taken away; be the name of the LORD. In all this Job did not sin nor charge God with wrong. Job 1:20-22.

But God intervenes so that all things work together for good to them that love him. Romans 8:28.

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kopanisti

The first is to apologize for the delay when I go to see your blog. The computer screen is a little damaged and it works when you like. Furthermore, in the girl's school are preparing an exhibition on the Ancient and they told me that if I could help. Next week I'll talk to some courses in the Cantabrian and prepare all these things got me very busy for weeks.

Let ours.

When I saw the recipe I published my good friend Joan I thought what a coincidence, we traveled to the same place!, Gastronomically speaking, since I have the chance to meet Greece. The truth is that I really like Greek food, especially the moussaka, and I enjoy preparing any of their dishes. The one I saw today at a book publisher called Konemann Culinaria Greece. Greek cuisine.

is an incoming or months. The Mesed could include all types of ingredients: meat, fish, dairy or vegetables served cold or hot and can be either the beginning of a meal as the food itself. These little delicacies are accompanied ouzo, an anise liqueur, only with water or ice has a role in stimulating the appetite sensation Mesed open.

The kopanisti is made from a cheese base blue sheep creamy consistency. I use a blue cheese type of Philadelphia, will not have as much flavor as the Greek cheese, but since then the result is scrumptious.

WANTED:

- 250 gr. blue cheese type spreads Philadelphia.

- A carrot.

- A handful of peas, canned worth but they are good.

- Two pickles, I use bittersweet.

- a small potato.

- pita bread.

WE DO:

Peel the potatoes and bake. Peel carrots and boil until tender but consistent. Chop a little less than half of the potato and carrot finely and reserve.

also finely chop the cucumber and set aside.

Put the cheese in a bowl and gradually we add the peas (you can put whole or chopped), carrots, potatoes and pickles. When you have enough consideréis smooth (be generous) will you add a very thin thread of olive oil and comeback to mix.

To serve the cheese and get into the refrigerator for at least two hours before eating. The cheese should take the taste of all ingredients.

When we go to bring to the table and prepare the pitas taste ... will see how nice is the contrast of the cheese with the flavor of the trips.

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Ministries Mariana Sa - Himno de Amor

Lord is my shepherd, I shall not want.
In green pastures He makes me lie;
beside the still waters He leadeth me.
my soul;
He guides me in paths of righteousness for his name. Psa 23:1-3

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Monica - You care for me

He who dwells in the shelter of the Most High shall abide under the shadow
the Almighty. I will say
Lord is my refuge and my fortress;
My God, in whom I trust. Psa 91:1-2

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The Circle Game - Steven Curtis Chapman

Brethren, I count not myself to have apprehended;
but one thing I do: Forgetting what is behind and straining toward
what is ahead, the goal,
the prize of the upward call of God in Christ Jesus. Phil 3:13-14

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Jesus Adrian Romero - Waiting

Let me hear the morning your mercy,
Because I trust you;
Let me know the way wherein I should walk
Because you have lifted my soul. Psalm 143:8

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New Blog: Your Stories and Christian Biographies

Because we can not say what we have seen and heard. Acts 4:20

http://diosesreal-testimonios.blogspot.com/

Visit our blog and tell what God has done in your life! !

http://diosesreal-testimonios.blogspot.com/

Eph 2:18 because

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Paul Wilbur - For Your Name is Holy

through him we both have access by one Spirit unto the Father.

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and know the love of Christ which surpasses knowledge,
to be filled with all the fullness of God. Eph 3:19

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SPIKED WITH MUSHROOMS AND GOAT CHEESE IN PUFF PASTRY WITH COD

Gone are the holidays, we must return to the routine, not without some sadness that ends the moment that you have time to do things that like and are left abandoned for others that require immediate attention.

Today I prepared a skewer with simple and rich I want to participate in the competition for snacks and tapas with Irene opens a new stage in his blog.

NEED: (for four skewers).

- Eight mushrooms, roughly the same size.
- Two slices of ham.
- Four medallions of goat cheese.
- tomato marmalade.
- Four slices of baguette, ciabatta ...
- An egg.
- bread crumbs.
- Oil.


WHAT WE DO:

wash and dry the mushrooms. The couple were married by their size.
Once married we fill it with half the ham slice and close. The lighter parts of the mushrooms are the ones to be together forming the sandwich. Once you have prepared breaded mushrooms and passing them through the breadcrumbs, egg and bread again and fry in hot oil. We left on a paper towel and reserve. Once
empanadas all mushrooms, toast the bread in the oven, a frying pan or a toaster, as we like.
We put a mushroom on each piece of bread and crowned with a medallion of goat cheese with a touch of tomato jam.
When we serve the skewers in the microwave until it begins to melt cheese and serve.
I hope you enjoy as much as me.

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But the tax collector, standing some distance, would not even raise his eyes to heaven, but beat his breast, saying: "God, have mercy me a sinner. "
I tell you this man went down to his house justified but it does not, because everyone who exalts himself will be humbled, but he who humbles himself will be exalted.
Luke 18:13-14.

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The horse is ready for the day of battle;
But the Lord is the giver of victory. Pro 21:31

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therefore
continually offer by him,
sacrifice of praise to God,
ie
the fruit of lips that confess his name. Hebrews 13:15

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Christ - Julio Melgar and Banda

You have changed my mourning into dancing: thou hast loosed my sackcloth and girded me with joy that my soul
sing you praises and not be silent. Oh Lord, my God, I will praise you forever.
Psalm 30:11-12.

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Israel Houghton - Friend & To Worship You I Live

Come, let us worship and bow down
kneel before the LORD our Maker. Psa 95:6

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PEPPER SAUCE JAPANESE SOLDIERS

First, I want to say thanks for the comments cariñosísimo what you have left to Rodrigo in his soldiers, he was really excited to be seeing as valued that job so enjoyable and fun he had done.

To all those who you are going these days May you a happy and restful vacation but the weather is not, which you stay, rest that never hurts.

cod in pastry

This is a recipe Portuguese cod guise Who better than the Portuguese? ...

preparation is simple and rich as they come. The only thing we have in mind is to prepare the white sauce in advance and let it cool so it does not undo the pastry when we fill it. Moreover, simplicity, ease and simplicity, that to prepare a great dish is not necessary to spend all day in the kitchen.

The recipe is taken from the cookbooks published by the newspaper El Mundo, I've noted more times, in this case dedicated to Portugal.

WANTED:

- A sheet of puff pastry.

- 500 gr. desalted cod.

- 1 large onion.

- Milk (for baking the cod and the bechamel)

- Olive oil.

- Flour.

- Butter.

- One egg yolk.

- white pepper.

- Salt

For the sauce:

- Media onion.

- Two red peppers.

- 100 ml of cream.

- Salt

WE DO:

We

cod a boil in a pint of milk. The slip and we remove skin and bones. Reserve.

Chop the onion and a little oil in a skillet Pocha. When add half the cod and we do until the onion is just right and cod gold.

Apart prepare a bechamel with a pint of milk, butter, flour and white pepper.

When we incorporate it for cod and stir well to mix. Correct salt and let cool.

Preheat oven following the instructions of the sheet and cool when we prepare the pastry cream sauce.

flexed pastry plate and put the bechamel in the middle. With much carefully rolled up the plate and sealed pastry with beaten egg. All the pastry brushed with egg and enter it in the oven following the instructions or until pastry is golden see.

Meanwhile prepare the sauce pan sauté onions and peppers. Leaving tune and put it in the bowl of a blender with cream, salt it and grind. We

a pan sauce, put it on the fire and boil down.

serve the pastry with hot sauce .... delicious.

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RABBIT ROMESCO llardons - DE GREAVES




Ingredients: 200 gr
. greaves
1 large sheet of puff
1 heaping tablespoon lard at room temperature.
sugar pine nuts (optional)

Preparation: Grind
greaves until they are of small size granules.
Roll out the dough with a rolling pin to obtain a thin film. Click
of Abundant with a fork.
Spread entire surface with lard.
Sprinkle with sugar and putting up a homogeneous layer of pork rinds.

Fold in half and pass over the roller to flatten it.
Spread remaining cracklings over top and sprinkle with plenty of sugar, add the pine nuts and pass over the roller pressing lightly. Bake at 200 º until we see who has caught a golden color.

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The other day the language teacher of my son asked them to take a recipe. Each one was that he liked or knew how to prepare. His teacher also gave his own that was nothing more and nothing less than these soldiers so funny.

When he got home, Rodrigo, I asked if he would prepare for dinner and ... of course, so would save me having to cook.
As is greater, has thirteen years, there was nothing to help. The cooked eggs, peeled, prepared the soldiers and mounted in this spectacular golf course greens, peas, carrots, pickles, corn, and its lake of sauce.




WANTED:

- A boiled egg per person.
- piquillo peppers and serrano ham or york, if we do not like peppers.
- pitted olives.
- black peppercorns.
- An envelope of prepared salad.
- Pickles.
- Peas.
- Corn.
- Mayonnaise.
- Ketchup.
- A little white wine.
- toothpicks.

WE DO:

Boil the eggs, let them cool and peel. We cut the top and bottom of the egg to remain standing and also able to choose between the two for our soldier hat.

Once the soldier is standing in a toothpick prick an olive, which we will put two black peppercorns for eyes, and the piece of cooked egg that we chosen as a hat.

On the shoulders of the soldier put the red pepper or a piece of sliced \u200b\u200bham as a cape and punctured both the layer and the olive and the hat on the soldier's body.

already have our first soldier!.

To prepare the field. Extend the lettuce on a platter and garnish with peas, cucumbers and corn. Prepared with mayonnaise, ketchup and a little white wine and pink sauce incorporated into our field like a small pond.

Finally put the soldiers and We finished our meal.

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advantage is Lent came time to draw from oblivion those recipes that we only train on the eve of Easter, as the case of this delicious rice cod.

The recipe is from a book published by Caja Duero in 98 and called traditional cuisine. Castilla y León, Extremadura. is a book that I have had for many years and they gave me my husband's aunts.

is a simple recipe that certainly should be prepared in an earthenware pot, the flavor and aroma are different from when it is cooked in an aluminum pan.

WANTED:

- 300 gr. of rice.

- 250 gr. cod.

- A pepper.

- 250 gr. small potatoes.

- 150 gr. peas. They can be canned.

- Two tomatoes.

- Olive oil.

- An onion.

- A clove of garlic.

- Paprika.

- Salt

- Saffron.

- Water.

WE DO:

We cod soaked the day before and desalinate changing the water several times. Once desalted stamped it and remove skin and bones.

chop the onion and garlic and cut the pepper into thin strips.

Peel and cut potatoes into small pieces and chop the tomatoes well.

In a large casserole with a little oil fry the onion and garlic, then add the pepper and shredded fish.

We left a little in the pot stirring constantly to catch the flavor and prevent sticking.

Add the potatoes and tomatoes and sauté everything well, add a teaspoon of paprika and add the water.

When the water starts to boil, add the rice, peas, salt and some saffron.

Stir everything well for the rice to take the taste of the sauce and cook until the rice is ready.

let stand and serve.

Hope you like it as much as me.

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A garrison really delicious and addictive!

Clean the artichokes by removing the top and bottom, and remove the tough outer leaves.

Cut with a slicer or a mandoline sliced \u200b\u200bas thinly as possible. Go
putting them in a bowl and sprinkle with flour.
Heat a pan with olive oil. When we go hot frying in small quantities and retire to a colander to release the excess oil. Salt and ready to enjoy!

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COD RICE CRACKERS THE GRANDMOTHER OF REBECA

Last week I was busy with everyday things but as they multiplied and you can not teach these cookies are so rich.

A day that went down to school to fetch the girl I was with Rebecca and Nuria. The latter said he had tried to make cookies that Rebecca had told him that would not come, which were not and are taught to do and of course I was going to lose me, missing more.

That evening we agreed to come home and prepare the biscuits and vegetable burgers which I have no pictures ... when hungry and rich ...

We all morning stuck in the kitchen, we went on a piss-pas, and most importantly Nuria and I learned to make biscuits that are in service.

The garnish with cherries, colored noodles, chocolate pearls, a mixture of coconut and rich chocolate and some were painted with egg yolk.

As Nuria was new to the craft's got to knead and after a while giving the meal we prepared the dough so good, soft and manageable. Now we no longer can say that about the dough.

NEED: (walks around a kilo of cookies).

- 200 gr. butter.

- One egg yolk (save whites).

- 200 ml. of double cream.

- 9 tablespoons of sugar.

- A sachet of yeast.

- The flour that supports.

WE DO:

Melt the butter in the microwave, we add the cream and mix well. Add the sugar and beat again. Finally add egg yolk and mix again.

As a result we have a liquid mass which we will gradually add the yeast and flour until you have more body. And where we put in the work table and incorporate the flour needed to make a soft dough and manageable, like the photo.

already prepared dough to put out our favorite cookie cutters and preheat the oven to 180 º.

Put a ball of dough between two strips of film and stretch with the kneading. Cut with cookie cutters and put them on a cookie sheet (well greased oven with paper), decorate as more we like and put it in the oven for 15 minutes.

You know that baking times are approximate. When you see with tortilla chips around the edges as the photo will be time to remove them.

I hope you enjoy as much as ourselves ....

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ARTICHOKE CHIPS APPLE EXTRA FINE COCA


The recipe for this mass of Alcoaima got it, she makes this cake with a thicker base than me, and really looks great in one way as another. Here you can see her step by step recipe that has her on the blog.
the mass was frozen for some time, because with these proportions and you get the most stretched out 4 cakes baking sheets.

Ingredients for the dough:
a glass of oil
half a glass of milk half of brandy

flour which supports (among 450/500gr)

Ingredients for filling:
Royal Gala 2-3 mornings
50 gr. sugar and 50 gr. of water to the syrup
1 tablespoon powdered pectin dessert

Sugar for dusting

Prepared
Place all dough ingredients in the Thermomix or in the mixer and see if needed gradually add more flour. It must be manageable, not too hard but not stick to your hands.

Once the dough on a Silpat stretch as much as possible, very, very thin.
Sprinkle dough with sugar.
Cut the apples too thin and place slices over the dough.
Prepare a syrup and simmer over medium heat until you see it thickens.
With a silicone brush, spread a thin layer across the surface of coca.
Place in preheated oven at 180 º turbo at half height. Leave it until you see the apple has become a nice golden color. The mass to be so thin it cooks very well. Should the coarser hagais as one centimeter you will have to leave the baking about 40 minutes.