Kookaburra Batting Pads

ORANGE CAKE WITH SPINACH RICE

Did you think that not coming back? Well I'm here again. Sorry for the delay but have already started classes, homework and exams and the famous "Mom help me?" and of course, that there is a do everything he can.

Now it seems that I have a little time to myself I'll show you this sweetie cake, is José María http://pasenydegusten.blogspot.com/ . N or I can link you with the original recipe because it wont let me say that there is, for those you want to see is Orange Cake May last year.

best thing about this cake is orange aroma fills the kitchen and remains there the next day, the few times that is something.

The photo I did for Andrew the son of our neighbors in the fifth and friend of my daughter, stomach very grateful to all matters relating to cakes, muffins, chocolate ... and he was sick with a cold this fall very strong.

The original recipe has poppy seeds that I did not add, for no other reason than because I do not remember buying and I've never prepared syrup, my children like the cakes as they are and whether to put something much chocolate.

WANTED:

- 250 gr. sugar.
- 1 orange juice.
- 3 eggs.
- 100 ml sunflower oil.
- 1 natural yogurt.
- 250 gr. flour.
- 1 packet of yeast.
- A pinch of salt.
- 2 tablespoons poppy seeds.

WE DO:

Preheat oven to 180 º.

Wash and grate the orange. Once shredded his skin, orange peel, leaving nothing for the whites.

In a bowl put the sugar and orange peeled and cut into pieces with a blender and make a puree with sugar and orange. Add eggs one at a time and mix well, then do the same with oil and yogurt.

Sift flour with baking powder and salt and gradually incorporated into the mix we already have done. Mix well until dough is smooth. This is the time to add the poppy seeds if you want them and turn to mix the dough to integrate well.

prepare a mold of the elongated, well buttered, or lined with parchment paper to prevent sticking and turning out easier. Pour batter into pan and sprinkle with sugar to form a crust on top.

We put the cake in the oven, mine for about forty-five or fifty minutes, you can click and check if the needle is clean to remove.

After cooling the stripped and we can start to eat in my house with essential hot Cola-Cao.

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Choquito MEATBALLS IN SEPIA INK


INGREDIENTS: For 3 people

Chokito 1 kg of fresh cane clean interior
1 leek - white part
1 green pepper Italian
3 tablespoons tomato sauce
1 / 2 cup white wine to cook

Development in Fussioncook
Put oil in pan and heat to 180 degrees.
Cut the leek and bell pepper into small pieces and fry.
Add the tomato sauce and wine and reduce for about 5 minutes.
Add cuttlefish and stir well.
Close pot and set 10 minutes at 160 º. Let depressurize.
when we opened the pot if we want the sauce is thicker, we leave open the pot for 5 minutes at 180 degrees or until thick enough. Preparation

traditional
Put oil in a saucepan.
Cut the leek and bell pepper into small pieces and fry.
Add the tomato sauce and wine and reduce for about 5 minutes.
Add cuttlefish and stir well.
Cover and cook over medium-low about 35-40 minutes, stirring occasionally. Check
and let cook longer if you need to become more tender or if we let it thicken the sauce boil without the lid.

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POTATOES WITH ZUCCHINI AND ONION (CON TURBOT)


These potatoes are great for a side dish, either meat or fish. In this case I made them to accompany a baked turbot.

Ingredients:
1 potato per person cut in slices (4 large)
2 zucchini, unpeeled and sliced \u200b\u200bvery thin (on mandolin)
1 large onion, finely sliced \u200b\u200b(on mandolin)
1 tablet of fish or meat depending on what accompany.
A little water
virgin olive oil

Development in Fussioncook
Place a base oil in the pan and heat to 180 degrees in a long program. When hot add the onion and let it poche.
Add the zucchini and let it be poached. Incorporate
potatoes and stir well.
In a small cup put a little water to be heated in the microwave and add the concentrated pellet.
Stir until completely dissolved.
Put the broth into the pan and stir well all together.
Cover and set 5 minutes at 160 º.
Depressurise when you finish the program and correct the salt. Preparation

traditional oven
Best work in a container that can go into the fire and the oven (pan type).
If he does not have to use a skillet and a baking tray.

Put oil in the pan or frying pan to heat.
When hot add the onion and let it poche.
Add the zucchini and let it be poached. Incorporate potatoes and stir well.
In a glass put a little bit of water to boil in the microwave and add the concentrated pellet.
Stir until completely dissolved.
Put the broth into the pan and stir well together. Tene preheated oven at 180 º.
Cover with a lid suitable for oven or with an aluminum foil pie plate and insert or tray in the oven for about 35 minutes to heat up and down and turbo. Over time
check that the potatoes are done and if necessary add more time.
If we cook with the oven will lose a little more liquid so it does not fall so juicy to less than half cooked verifying that they are played in the tray and add a little water if necessary. This

accompanying I used it for a baked turbot


NOTE: in case of potatoes you can get an omelette, but has used a stock cube fish will be delicious and will surprise the taste.

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Ingredients:
1 chicken cut into eighths seasoned
2 kilos figueras onion 4 Tablespoons
soup or gravy Bovril
1 dessert spoon of thyme
1 dessert spoon of turmeric
olive oil extra virgin


Development in Fussioncook
Schedule a menu over to 180 º when the tank is well hot, brown the chicken starting with the skin side, without adding any oil. Once everything is golden remove the fat that has dropped the chicken and put a base of olive oil.
Without changing the temperature add the sliced \u200b\u200bonion, spices and gravy or Bovril. Allow 5 minutes uncovered, stirring occasionally. Add the chicken and set menu chicken. Depressurize and see if there is too much liquid, if so set it at 180 degrees and let the juices evaporate. Preparation

traditional
put in a pan heat some oil and brown chicken. Book.
Add the onion, cut into slices with spices and gravy and let cook 5 Mintos stirring occasionally. Add the chicken and cover leaving over medium heat for about 20/30 minutes or until we see the tender chicken. During cooking if it evaporates all the juice will be adding a little water from time to time so you can get the meat tender.

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This is the first recipe I cooked from the book of my grandmother and I have to say I was very good.

white rice is a simple happy with spinach and tomato sauce to ham that my house has seemed great.

As I said in the previous post there so I did amounts to eye.

For the presentation and I had to think more. The recipe was available indicated that a layer of rice on a tray or container that could go in the oven. Layer over the rice, ham and spinach, rice and other end with spinach, tomato and ham. Finally the oven to warm, since they clearly had no microwave.

The Pyrex I have for the furnace is so large that it would allow me to make the layers that is what gives true grace to the plate, so I thought I remembered emplatado rings ... and the photo you have the result.

WANTED: for four people.

- The amount of rice that you use to prepare a white rice.

- A bag of spinach 250 gr., I think next time I'll put a little more.

- A can of crushed tomatoes small.

- 150 gr. chopped serrano ham.

- Oil.

- A emplatado ring or you can think of for the occasion.

WE DO:

prepare white rice as we practice.

While the rice is done and prepare spinach bake tomato.

Once the spinach cooked drain well and chop.

in a pan with a little oil fry the spinach and ham and where the latter has taken color add the tomatoes (the recipe says a little tomato, I put everything that I thought I already cooked spinach were few). The fire left a few minutes for flavors to come together.

rode the dish alternating layers of rice and tomato, spinach and ham. We ended up with one of the latter.

As you can see is a dish every day, those who do by eye because we know what they eat at home and has no way around it. That itself was very wealthy, he never would have bet by adding spinach to the rice.

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A VERY SPECIAL GIFT OF KINGS

Kings Day with the umbrella he had requested in my parents' house had a package, a surprise, as when a child.

I opened the package, well wrapped, and I found the relic that you see in the photos. THE COOKBOOK my great-grandmother.

estimate that has a hundred or ten years is that my grandmother used to cook. My grandfather said that cooked wonderfully, I had very good hands, because he inherited was a watchmaker from those of earlier, that if there was a piece was made and so richly.

As you can see the book is quite spoiled, years, shipments of Badajoz Santander, here's one house to another and humidity have ruined a lot, but still offers the possibility of making some of the dishes and desserts that she cooked.

One of the most curious of the book is that it has numbers, simply gives the recipe and there you get by. You calculate what you can eat your family and you make this dish.
In the section on baking is different, here it gives you the numbers, but quarter-kilo, ounces, sometimes by the glass.
One of the ingredients used in baking is the cream of tartar, I'll have to go shopping or whatever else you see fit.
also offers several "recipes" to make different dishes, so you can eat the same dish cooked in two or three different ways.
As you can see this year I have had to be very, very good ......

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Roscon ONION CHICKEN OF KINGS 2011



another year, I made the Kings Roscón . The truth is that when I enjoy both comiéndoselo, I think it's worth it .... Yesterday I was in a neighborhood bakery to see how a person informed of the measure and offered Roscón price .... Just had one in the bakery counter and told him he would like that .... my mother, I was looking at me and thought .... What color is duller, have not ceased to weigh enough .... sure the oven was too strong, has a very strange tan .... and clear, I thought, mass. Just yesterday afternoon I stopped by the first weighed while I was watching the parade and after dinner familiar, the form and leave it again, yes, made up all night on the balcony, the second weighed .... was clear, patience and love are rampant in roscón !!!!! Here you
that of this year, baked this morning for the first tasting with the family. Arriente If someone did not do it ... is still time for the weekend goes well also be a sweet like this!! Happy New Year to all!!

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Pork tenderloin with foie gras sauce


Ingredients:
1 / 2 per person pork tenderloin into pieces and seasoned party
2 onions
large brandy 1 jet


Schedule Fussioncook at 180 º for 30 minutes. Put a little oil and when hot, sear the fillets, leaving them raw on the inside and set aside.
In the same oil fry the onion to sauce and add the brandy. Allow to boil 5 minutes, add the juices to be released cuts of steak (only juice, not solomilos) and close the wave, schedule 5 minutes 160 º and depressurizing. Pass the sauce through a blender by adding a teaspoon of cornstarch and set aside.

Prepare sauce foie

At supper time, turn the menu FC oven and while we eat the first course in the fillets to warm.
To assemble the dish put a little of the sauce we made of onions, beef tenderloin with foie gras sauce that have warmed up and we as a garnish to add a mini Neapolitan caramelized onions and a thread above Muscat Reduction.

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GOAT CHEESE APPETIZER WITH TOMATO IN OIL


is not anything special, but always good to see ideas simple and tasty snack ...

ingredients, ..... for that, a toast, goat cheese and sun dried tomatoes oil ... zero complications and which are rich!

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MICROWAVE TUNA CAKE SAUCE FOIE




Looking for another recipe I found this on the blog Alicia. I got curious because I saw so faster and easier than I thought, if fit, is a delight recipe! And yes, keep on recommended that the result is really very, very good.

Ingredients: 3 eggs

3 cans of tuna in oil darkly
3 tablespoons mayonnaise 3 tablespoons

tomato sauce 8 sticks of surimi

Prepared
Place all ingredients in a blender and blend until very fine paste.
Grease a microwave safe pan with butter. Pour the batter, cover with plastic wrap that you do a few small incisions with a knife. Put
on high for 8 minutes. Uncover and let cool before removing from pan.

can serve as a starter with salad or on toast as an appetizer.
Decorate to taste.

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Salsa is a cinch to make and delicious for us like the Foie.

Ingredients:
1 can of 200 gr. mi-cuit
200 ml. of cooking cream or cream
1 tsp of cornstarch 1 cup

milk a pinch of salt

Preparation: Put
heat a pan and put the cream, when hot incoroporar the mi-cuit diced and once it was merged with the cream incorporating small glass of milk with the cornstarch dissolved. Boil a few minutes to get the desired texture. If you want you can go through the mixer to give a creamier texture.

And I point ..... tooooooooooooooooooodo combined with what you will! is rich !!!!!!!!!

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MINI Napolitano


These mini Neapolitan garrison can serve as an appetizer.
To develop them we need:
puff pastry
Caramelized onions
1 egg painting

Pre-heat oven 210 º Cut the puff pastry to rectangles, into one of the ends a teaspoon of caramelized onions.

Fold dough and seal edges by pressing with a fork.


Place on a baking silicone and paint with beaten egg.
Place in the oven and remove when nicely browned

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Parcels CARAMELIZED ONION PASTA WITH MUSHROOMS AND SHRIMP BRIC


Crunchy and delicious, a great discovery of filo pastry, from now on will be part of my impescindibles pecking in the kitchen, I loved it and was super easy to manipulate!!
Another version was made with mushrooms and bacon, the preparation is the same as with prawns, the only thing that I put before the mushrooms bacon.

Ingredients:
8 sheets of filo pastry 150 gr
. fresh mushrooms
300 gr. shrimp, peeled 1 leek

1 teaspoon flour 1 cup

milk 1 egg paint the triangles couple

Development :
Poach the leeks cut small oil well olive. Add chopped mushrooms. Let loose the water and once it is evaporated, add the prawns. If they cut biggie to smaller pieces. When the prawns are cooked add the flour, let it roast a little and add the milk, when everything is well incorporated and cool book.

Take a sheet of filo pastry and remove a small portion of the right and left of the circle to a rectangular shape, the blade split in two lengthwise. In each strip, put a spoonful of dough and fold to shape of triangles. Book to finish making all triangles.
Preheat oven to 180 º with air.
Arrange triangles on a baking silicone and paint well on both sides with beaten egg. For the finish is fine to use the egg to achieve proper bonding. Put the closing down so the heat does not raise us. Uns Bake for 10 minutes or until we see that are gilded.

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Muscat REDUCTION

Moscatell reduction is a thick sauce, made with a sweet wine. Its name comes from the Muscat grape, very sweet and is often served with nuts or candy working. We also may serve to give a touch to any dish of meat or foie gras as a garnish.

Ingredients:
1 bottle of Muscat wine 1 shallot

1 teaspoon butter generous
1 tablespoon olive oil 1 tablespoon
dessert filled with cornstarch
half orange skin

Prepared

Heat oil along with the butter in a nonstick skillet. Cut the shallots to sauce and poach. Add the shallot with the orange peel. Once you add all the Muscat poached. Boil over medium heat for 45 minutes.
Strain through a Chinese and put the fire back in 1 / 2 hour or until we see that it has reduced by half. Incoroporar cornstarch and stir with a whisk manual until we see that the cornstarch has dissolved and leave 5 minutes to take thick. If we were not thickening dilute While we can pass to help the blender is built. Use hot.

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caramelized onion tartlet


I can not tell for sure who I must thank you for providing this recipe, I've seen several times on blogs and forums, so if I have no clear origin, I prefer not to risk a mistake. If someday you find out, I'll tell you!. The truth that is very fast and you save a lot of work. You have no need to peel or cut, nor do you fry the onion .... well that's great.

It serves both to snack cakes to accompany meats.

Ingredients: 2 cans
fried onion
2 tablespoons
brown sugar 2 tablespoons balsamic vinegar.

Prepared
Put the onion in the pan, add sugar and vinegar and leave on medium heat for 30 minutes, stirring occasionally. Depending on whether you like it thicker or thinner you can add or subtract time.

Stored in a glass jar or Tuper u can have in the fridge for weeks.

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VARIED FOR QUICK SNACK

The cakes always take you out of trouble good complement when a snack. I simplified the task and use of purchased, of pastry. Neither sweet nor salty, you combine those with anything is always good. In this case I have made brandade of cod and other Brie cheese with caramelized onions. Just before serving I gave the two a little cheese.

cod brandade tartlets (TH)
Recipe brandada thermomix made


cheese tartlet Brie with Caramelized Onions Recipe
caramelized onions

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HAPPY NEW YEAR!

What about the new year?. Are you still eating the leftovers of this New Year?. In my case though I think you're going to finish them.

Last Christmas I made my first roscón of Kings. I struggled more to do with it. The lack of experience in baking led me to try a recipe whose mass beat me to the hands and it was very difficult to handle and when I put it in the oven of the three wise men came out Baltasar, everything, absolutely everything bed, we cute. The curious thing is that flavor was very rich.

recipes I kept looking and found another that I liked, I did and I was much better. The mass was more manageable and baking times so thoughtful to me that this time the roulade was golden and delicious.

This year I tried the recipe that has resulted in me that wonderful donut you see in the picture. His published it on his blog webos fried, had the idea of \u200b\u200bdoing an online course for preparing the roulade of Kings that I recommend you to see.

Oranges also have prepared me with a recipe of the blog . They are very easy to make and great results. Two oranges confit and pieces that I have not used for roscón I have them stored in a jar with syrup.

The roulade is stuffed with pastry cream. Cream but I would rather my children voted for the pastry cream and finally they are the ones who choose.

WE DO:

The amounts given in the original recipe is for two donuts, I've put half to one and are the amounts that I give.

flavored icing sugar To:

- 60 gr. of icing sugar.

- Zest of something less than half an orange peel (no white part).

- Zest of just under half lemon peel (no white part).

To prepare dough:

-35 gr. of whole milk.

- 5 gr. fresh yeast bakery (next to the mass of the pastries in supermarkets and Levital brand, comes in two packages of 25 grams).

- Half teaspoon of sugar.

- 65 gr. bread flour.

To prepare the dough:

- 30 gr. of whole milk.

- 35 gr. butter at room temperature.

- 1 egg.

- 10 gr. Bakery fresh yeast.

- 15 gr. orange blossom water (you can put more if you like it more flavor).

- 225 gr. bread flour.

- A small pinch of salt.

- The flavored powdered sugar.

For decoration:

- Egg smoothie.

- sugar moistened with a few drops of water.

- candied fruit.

WE DO:

The former does not scare us, that even though many ingredients is done in a moment. What are levied heavier, but you can prepare for the evening and leave overnight weigh.

flavored sugar, grate the orange peel and lemon and mix with the icing sugar. Book.

La masa madre: en un bol poner la harina tamizada, la media cucharadita de azúcar, la levadura y la leche y amasarlo hasta formar una bola. La bola debe duplicar su tamaño. Yo la metí en agua como indicaba Su en su blog y levó en unos quince minutos.

La masa: mientras leva la masa madre vamos preparando los ingredientes. Mezclamos la levadura con la leche tibia.

En un bol tamizamos la harina y le añadimos, el huevo, el azúcar aromatizado, la mantequilla, la sal, el agua de azahar y la masa madre.

Mezclamos todo bien, a hand or with a kneading hook. I did it by hand. When the ingredients have formed a dough begins to take consistency to oil the surface on which we will keep working the dough and knead on it just until a dough that we are not sticking to hands and resilient.

Once we got her a ball and let rest in a warm place for at least 5 hours.

I made it through the evening and left overnight.

When volume has doubled knead a little to lose air and it keeps coming back a ball. Let it stand for five minutes.

While the dough rests prepare a baking sheet and cover with baking paper. Put the dough has rested on the tray and form the roulade put his fingers in the middle of the body and opening out the hole getting bigger and giving it a rounded shape.

now must lead again for about 2 hours. If you do not want you to weigh the hole disappear Put him in the middle of a ring or a ball emplatado oiled paper Albal, as you see in the picture.

Once past the two hours painting with beaten egg and carefully to the roulade and adornadlo candied fruits and sugar moistened.

While the roulade adorn preheat the oven up and down to 200 º.

For the oven. In my oven the first 6 minutes were at 200 º, 10 minutes at 180 º, but you know that each oven works differently.

After this time, about fifteen minutes on the stove and you leave what do you find cool on rack. Once cooled and ready to eat, either on its own or filled cream, chocolate or pastry cream.

I hope you liked and who decides to prepare for these Kings, who really does not give as much work as it seems.