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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.

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Del cookbook my grandmother this is what brings me more memories and that was one of the first things I dared to prepare and also my mother left me alone in the kitchen without any help, then I was about fifteen years.

One of the problems of this recipe was lifted clear whites, and now I had a mixer straw and had to be done with patience, two forks, long, long time and combat arm pain, until what remained of the right consistency. This time I did it in a few minutes and enchanted to see as that rose without the slightest effort.

Another challenge to this recipe is the cream of tartar, which then had no idea what it was and no one explained it to me and I put a sachet of yeast and so up very well. Over time I learned what cream of tartar and egg whites lift snow I needed no yeast.

This plum-cake has been in the original recipe candied lemon and orange. I first replaced by a cherry roulade I left over the Kings and I took part in the confit orange for the occasion.

As usual

gives us neither the temperature nor the time that must be the plum-cake in the oven, so you know by sight.

WANTED:

- 175 gr. butter.

- 175 gr. sugar.

- 320 gr. flour-

- A glass of rum or brandy (I put brandy)

- A handful of raisins (I usually soaked in liquor chosen before).

- Half a dozen cherries into pieces.

- chopped candied orange (the amount you want)

- Four eggs.

- Cream of tartar. Lithia envelopes Mercadona sold in white.

WE DO:

I copied the recipe as it is in the book:

"Prepare the butter in a bowl, beat well, until it is very white; add the sugar, turning to beat a long time and adding a few currants, after cleaning, you add a few pieces of lemon (sour cherries in my case) and orange confit, one of cream of tartar and a glass of rum or brandy and four egg yolks , stir everything well, and, finally, the four egg whites until stiff, mix everything, re-stir and pour the pasta an elongated tin mold, previously prepared a background paper greased with butter. "

the list of ingredients does not mention liquor, raisins, lemon and oranges and eggs, much less that it should separate the whites from the yolks, as you see it says nothing to incorporate the whites carefully so as not to spoil, much less the temperature and time in the oven, which by that time were coal and only they knew how to handle it.

I put it at 180 degrees for about fifty minutes, anyway vosotr @ s know your oven and you can calculate the time required, but it takes a long time in clotting.

Hope you like it as much as me.

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Bocarte PLUM-CAKE PASTRY STUFFED WITH BLACK PUDDING

When I saw this recipe on the blog Astrid had no doubt that we were going to dinner last Saturday.

I like to visit Astrid's kitchen and see these little wonders that prepares, both sweet and salt, which always leave you wanting more.

In Cantabria the anchovies anchovy is called, is one of the peculiarities of the fish, in general, the homeland will, it is not known with the same name as in the rest of Spain.

These anchovies stuffed with caramelized onions and peppers have a special flavor that I recommend that ye do. I prepared my husband and three for three for me and we knew a little but not very short and once you've proven you can not stop.

WANTED:

- anchovies fresh and clean, open to the back without a thorn.

- piquillo peppers.

- Onion, will vary depending on the amount of anchovies that you prepare. I used a large one.

- Cognac. The original recipe uses Porto but I did not.

- Flour.

- Egg.

- Oil.

- Salt

WE DO:

First onion confit. For this finely chop the onion into strips.

In a skillet heat a drizzle of olive oil and add the onion over high heat for about five minutes watching that we are not burning. After this time turning down the heat and add a splash of brandy and a tablespoon of sugar and let it do a low heat for twenty minutes or until onion is lightly brown.

If you want you can add a splash of balsamic vinegar which gives a special taste.

tuning Leaving onion and assemble the skewers.

This all salted anchovies and put half on a flat surface. Anchovy on each place a piece of pepper and caramelized onions on it. Cover with the anchovies that we booked and we formed the skewer.

formed
Once all the skewers coated in hot oil and leave them on a paper towel to lose fat.

Cut the bread and put an anchovy on each piece y. .. enjoy.

I hope you enjoy as much as us.

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catching up ....... CAULIFLOWER PIE

Uf! how long without putting anything in the blog!
My last month has not been fantastic, the intervention in the foot has not made it easy for me .... but hey, it's been a couple of weeks with more courage and stuff still to be published ... everything will come!!

Today I will share with you @ s my last dinner at El Bulli Restaurant.

Once again I had the good fortune to enjoy them and their magnificent task!, And as the last ... because I went with the built! My mother many feelings, how much surprise, warmth, emotion, impossible to explain what we feel .... sorry, I'll do a review, I'll just put some pictures for you can "imagine." NO I have enough rhetoric to express what I saw, felt and ate .... in fact I'm thinking ... will anyone in the world able to do it??
If someone has yet to go, I recommend that you do not look at their photos, lose some of the grace that has the look!

photos with people I have had to cut, we share a table with a fantastic couple and it was a really amazing company! Enjoyed and enjoy together!

I put the first of the Welcome to Ferran Adrià and followed the departure we did in the kitchen, picked up everything and ...






missing pictures with people on the team, but with so many emotions ... I say goodbye!

And here some dishes, a total of 45 working different, I put some of that all would be a lengthy post!!
caviar cream with caviar hazelnut endive Papillote

Angulas steamed

lolo and shellfish ceviche

oxaca taco


gazpacho and ajo blanco

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box -> nomber so simple with it, came a spectacular box opened on top and on both sides, all with an unbelievable, an assortment of chocolates with different textures and flavors. If the presentation hits, the more flavors and textures! A final, as dijou Lluís with fireworks!



Although they seem peanuts, it's really all chocolate and peanut own appearance




And here, a hint of what was everything!!

Welcoming Notes Example

A Peace for your interest.

so dressed

This pudding is a simple dish, the kind with which it is great when you have guests for dinner and liked by almost everyone. His secret: a base poached onion, a tomato that enhances the flavor and of course hunger.

This was also one of the dishes I made to small for her birthday and was very well received by all.

WANTED:

- A sheet of puff pastry. I use to Lidt.

- a pudding of rice Burgos.

- 2 medium onions, three if they are small.

- A can of crushed tomatoes.

- 2 cloves of garlic.

- Medium red pepper.

- Middle medium zucchini.

- Oil.

- A spoonful of sugar.

- Sal

- One egg (optional).

WE DO:

Chop the onion into strips and poached over low heat until golden. Let cool and reserve.

Preheat oven to temperature directed on the package of puff pastry.

prepare pastry plate and extend it.

We remove the skin to the sausage. For the skin to get it right and not break the sausage it must be very cold, so it is convenient have it in the fridge until the last minute.

extend the onion in pastry plate so that it serves as a bed in the pudding.

We put the sausage and onions on the pastry cutting close to us over and we can use to decorate.

If you want an egg whisk and painted with the pastry. I like it more without egg.

We lowered the oven temperature according to package puff pastry and bake the pudding for about twenty minutes until the pastry is golden.

For the tomato

Chop into squares the size that we like the pepper and zucchini. Reserve.

Chop the garlic very small.

In a small saucepan, put a little oil and garlic. When the garlic begins to jump in the oil, add the pepper and zucchini and sauté well. We let it do a little and removing the pan from the fire to jump as much as possible, add the tomato, a tablespoon of sugar and salt to taste.

We lower the heat and let the tomato is done gradually.

When the pastry is done remove from the oven and let it temper, that is cold to almost to split it without breaking.

Served accompanied by tomato sauce.