Thursday, February 24, 2011

Rent A Motor Boat From Rhodes

Cafoutis / Flaugnarde

months ago I saw this recipe on the blog Food & Cooke. It is an amazing blog, I love the photos, color, distribution, everything!



The blog had the original recipe, ie Cafoutis Cherry, explaining that when done with other ingredients other than, let's call and renamed Cafoutis Flaugnarde.



So the title would be right for the recipe Flaugnarde, Strawberry but it sounds better to me .... Cafoutis hehehe!

is a very simple recipe, I've been taking advantage of fantastic strawberries in Huelva and walk around here in February, but allows almost any fruit. I imagine I can be with a caramelized apples with a little cinnamon ... puff!



If you have a moment, take advantage, is the perfect recipe for a Sunday afternoon And you can take warm with ice cream. It serves both to spring to summer.



I said, you have to try it.


INGREDIENTS 100 g flour

100 gs of sugar 4 eggs


200 ml cream 50 ml milk 50 g butter
.
2 c / w vanilla aroma
300 grams of strawberries PREPARATION



jacketed Preheat oven and pan (you know, spread with butter and then sprinkle with flour). Okay, in this case was before mold recipe. I saw the cast and thought surely there was a perfect recipe, I was right. Since I've bought not stop thinking about recipes for use ... is sooooo cute!


(And soooo cheap, € 6.99 went to IKEA, the Smart is 29 cm ... ains! I'd do without IKEA!)

We put in the container mixer (KA I do not care, or a simple Termomix Turmix) all ingredients except strawberries, mantequlla and flour. Beat.


Add the butter, which in my case I added it melted ... Beat.


Sift the flour and add it. Beat.


Besides, chop the strawberries aside the 4 most beautiful. Put sliced \u200b\u200bstrawberries in the mold. Pour the mixture over them.



Take away the stalk to the reserved strawberries, cut in half and put the mixture in a circle.



Bake at 170 degrees until the curd. If you use a wide pan with low (like mine) will be ready in 20 minutes or less. If you use a higher mold, you can click on means of knowing when cooked. Allow

warm and sprinkle with icing sugar before serving.

Seriously, with a coffee comes from fear!

May you enjoy!!

Indeed! You are already 50 the aguantais me! So as I promised, I prepared a lot for the next entry. Many thanks to all!

Sunday, February 20, 2011

Japan Chikan On Trein.com

Strawberry Red Velvet Cupcakes with frosting cheese Feliz San Valentin

That happens to me a week and do not you upload the recipe! hahaha!


Well, while I did it for San Valentin, the you can take at any time of year, so do not worry.

frosting Red velvet cupcakes with cheese can be translated as minipasteles red velvet covered with cream cheese, if you find them in English, that podais identified.


I really wanted to make a Red Velvet recipe is very popular in the U.S., a classic, but never found the occasion. This year, building on San Valentin, would not let them pass.

took days with the ingredients at home, but could not find the time ... the end, the same Sunday night I went to them. At nine I plant in the kitchen and did not stop until they are gone, crappy photo reportage included (which I miss him a reflex camera and a photography course ...)


The recipe, as no , one of the best pastry chef in this field, Bea, Bea's Corner. The cupcakes were great, the frosting too, at least flavor, which I do not get is the texture is not as hard as I should, I'll have to investigate ...


I clarify two things about this recipe:
A, action. For once I have used the classic American action, my balance was KO and like all appeared in volume quantities, so I took advantage and which, beside you specify which measures weight, as shown in Bea. If you do like me, that is, measure volume rather than weight, keep in mind that "a cup" and "a spoonful" is either a cup or a spoonful of soup, these meters standard volume. Mine are from Ikea, but you have in almost any store.

Two, the mixture of ingredients. In this type of recipes are prepared on one side dry ingredients and mix on the other the wet. Eventually link the two, but if you do everything at once the result may not be the same, so the recipe has the ingredients separately.

(that I've titled "Sweet Murder" lol! I love it!)

After the tirade, here you have the recipe: INGREDIENTS




Dry ingredients: 1 February
/ 2 cups flour (350 grams)
sugar 1 cup (240 grams) 1 teaspoon
(c / p) salt (10 grams)
1 c / p of bicarbonate (10 g)
1 c / w cocoa powder (10 g) Ingredients


wet:

2 eggs 1 cup sour cream (240 ml) (I did not have, I did with milk and lemon juice, you have the explanation below)
1 cup vegetable oil (I use sunflower) (240 ml)
1 c / p
vinegar 30 ml red dye
1 c / w

vanilla aroma PREPARATION

First put in a bowl of dry ingredients. Sift flour.


Añares sugar, baking soda, salt and cocoa.





Mix well and reserve


advantage now and prepare homemade sour cream, which did not have. I put the same amount of sour cream milk nedesito (1 taza/240 ml), heat in microwave 30-40 seconds (with a bit of temperature is achieved before) add two teaspoons of lemon juice, stir and stand. It is cut, do not worry, that's what we want. We use it as is. If you have no lemon juice, you can use vinegar, it works well.

Preheat oven to 175 º. We capsules of cupcakes in the pan.


Below in the bowl of the mixer to use us to go put the wet ingredients, ie, eggs, oil, vinegar, dye and sour cream.







Beat with mixer
.


Next, a low speed, we add the dry mixture. In the recipe origunal added three times. I added a third and then a spoon stirring constantly.



Once this all incorporated, stop the machine, not good sobrebatir.


Put the mixture into molds, filling 3 / 4 parts.


Bake at 175 º for 15 minutes, depending on the size of the capsule.

This mixture is supposed to be out 8 large or 16 small cupcakes ... I must have very small molds ... capsules that you see are from IKEA and went 12 of these and 12 of muffins that are sold in Mercadona ... so rife.



Cream Cheese Frosting INGREDIENTS



250 g Philadelphia cream cheese type

185 g butter 500 g caster sugar
1 c / w vanilla Sorry

, but I remembered to take photos of the process ... and were no longer hours ...

Beat butter into the machine until a little bleach and fluffy, add cream cheese and continue beating until incorporated. Add vanilla and beat.

While spinning rods to be adding sifted icing sugar previamiente.

frigorifoco Cool 15 minutes inthe well in the pileup in which you have done or directly in the pastry bag.

Decorate cupcakes.

half of the dough used it as is, the other half is dyed red to decorate the cupcakes.

Two things, my frosting was very liquid me, barely was marked ... next time I have to try to make cheese only, no butter. You can also try adding more icing sugar, but it is sweet enough as is ...

The other is that it must be the icing sugar, no it is you do withthe Termomix because it integrates well. The worth of sugar, but often come in very small quantities and is more expensive (not that be of excellent quality). In my opinion, the best value for money are the British brands such as Tate & Lyle, you can find it at Carrefour in the area of \u200b\u200binternational products or Iceland, if you have one nearby.

This gave me much frosting for 24 cupcakes.

If you have got here, and you have patience ... sorry for the tirade ... you have to try them, are bueniiiisimos.

Sunday, February 13, 2011

Free Samples Lollitas




could not pass the day without congratulations.

Because the world without love would be a pain.

For all that you want someone

For all those who love you.

For you know I love you, but if not, I repeat here.

I love



Red velvet cupcakes with cream cheese frosting.
This week I will upload the recipe.

Friday, February 4, 2011

Important Anthropometric Coffee Table Data




I'm at a turning point in my life, is what is crisis, which generates change. I tend to like change, especially if I choose. When I choose to make a change I feel renewed, alive, with new goals and wanting to do things.

When change is mandatory and can not do anything to keep the situation as this, I usually tolerate worse, I suppose like the rest of the people. About adapting as quickly as possible.

In this case the change is between two situations. My life was great as is, no need to change anything but I had the feeling that if you wanted something changed. In the end, there are changes, not in the sense that I expected or I wanted, but thought coldly, as well the desired but not consciously. So now time to adapt. Set new goals, new goals and move out. If it were not so, for myself, probably would not have changed anything.

why I'm so disconnected, because I'm in the process of change, leaving behind a stage and looking forward to the next, waiting to see how it develops and where it takes me. I'm going to let loose, I think is best.

Lace Cookies.


time ago I saw these cookies at Rincon Bea, and I knew I had to make. It took a while, but had wanted to try one of my latest acquisitions (my new Kitchen Aid) in one of its greatest strengths, cookie dough.

The truth is that these masses are often harsh, last year I did a similar and decorate with icing, but it was a trabajazo because when I had half the flour added, the mixing of low power with which work started blushing effort and had to finish kneading by hand ... integrate
KA
With this not happened to me, it took me a while to get the hang of, especially because it is very cold and the butter is intractable, but certainly is a big difference.

The recipe is totally Bea, so if you want to see some really beautiful cookies, go to his Blog and ye will like me, with my mouth open. Once

check the mass, the rest of the process is fun, so try it that you will like.

we go.

Ingredients:


150 grams of butter 125 grams icing sugar 1 egg

vanilla extract 2 tablespoons honey

450 grams of flour A little milk




What
Preparation most important is to have the ingredients at room temperature, to integrate well and the dough is smooth and uniform. I had the butter out of the refrigerator more than 48 hours, in fact no ground in winter keep in the fridge, but on Sunday muuuuuucho did

cold ... We put the butter in pieces on the machine to have to knead (eg Mata Clara rods, or termomix or Kitchen Aid) and beat to warm to room temperature and mount a little.




Sift the icing sugar and add it to the butter bit by bit to mount it, butter happen to be creamy and light and lowered his tone to a more pale.


Then add the egg (which must be also at room temperature) with honey and vanilla extract. Beat well until it forms a dough.



Es posible que se os “corte” si el huevo y la mantequilla no tienen la misma temperatura, no pasa nada, no hay diferencia de sabor, cuando se agrega la harina se recompone y listo. La textura puede ser algo diferente, pero es imposible apreciarlo, asi que si os pasa seguid y listo.

A continuación, añadir la harina y mezclar. Es importante no mezclar ni batir durante mucho tiempo y hacerlo a velocidad baja, puesto que estamos intentando que la mezcla no coja aire para que no suba. Ahora es el momento de añadir un poco de leche, una cucharada o dos, para darle un poco de humedad y que quede homogénea y lisa. Teminar de integrar todos los ingredientes.



Divide the dough in half and spread over a baking paper, until you reach the half cm.

Meter
the fridge while Repeat with the other half of dough. Preheat the oven. Leaving

15 minutes in the fridge each portion of dough. The cold prevents the flour from developing and avoid bubbles, very important in summer, it also prevents the cookies miss the way, if the ambient temperature is low, the amount of flour that these cookies are not going to happen but it is always better to be safe.

We took the first batch of fridge and a tin we doing in different ways. I help the nozzle of a pastry and some modeling tool to mark fondant (if you have no ESTEC, you shashlik just any stick or even used for children's play dough or clay, good camaraderie, that si).



You can do a first pass of cut, redo a ball, stretch and cool down and make a second run of cuts with the same mass. Cooling step I skip it because I had the kitchen window open and did not get the dough temperature, so stretch and cut directly.

Experts advise not to repeat the operation over two sometimes because the quality of the mass is less the more you knead and can tell the difference between the first batch of cuts and third. I, as were a gift, send the first two the gift and the third to take it entirely and leave it at home, I will be very crude because I did not notice the difference ... for me they were all delicious ... lol!

We put in the oven the first round. Council ensure that the cookies in one batch horneéis have an approximate size so it does not burn you and others around you are raw. Bake at 175 º for 15 minutes, until edges are golden brown, depending on the size of the cookie.

Cut and bake the second batch. We leave the first cooling on a rack.

Ready!

With the cuts, and smaller cutters, as I said, I minigalletas, they eat alone and have a danger ... and I also recommended that Mur Sugar, you have to prove they are delicious!