The Notorious Jewel Denyle

roquefort croquettes

I doubted very much if this recipe up or not. Why? Well, the taste and texture of these cakes is amazing. Super tasty, super creamy with an intense blue cheese flavor. The problem is that those who see in the picture are the ones that were saved and whole and not burst out of the frying pan ...

I have said has been to use more roquefort and clear account, by bringing as much cheese, it tends to melt in and out, I'll try next time with less roquefort to see what such. And gladly accept any of your advice and suggestions. As they were very rich flavor, though nothing presentable, I leave with the recipe. Ingredients

• 30 g olive oil
• 25 g butter 1 onion
• small
30 g cornstarch 150 g of flour
• 800 g of whole milk 250 g
• Roquefort (with this amount they break very easily in the pan)
• salt to taste Flour, egg and bread grated to wrap

• Preparation Chop the onion finite. In a frying pan and butter oil, which slowly melts. Add the onion and a little salt, and let go slowly poached.
• Add the flour and sauté well so it is not raw.
• Dissolve in a little cold milk and cornstarch. Add milk (also where we have dissolved the cornstarch) to the sauce and let cook, stirring very often until the bechamel is well cooked and acquires a thick consistency.
• currently Roquefort chop and add to the bechamel. Check the salt if necessary.
• Pour the mixture into a bowl or tray and cover with plastic wrap (leaving it completely in touch with the bechamel for no crusts). We left at room temperature and temper get into the fridge.
• Finally we just wrap the cakes. For this we can help in two tablespoons to go picking parts. Beat the eggs (in principle with 2 or 3 eggs will do) and we portions in flour, egg and bread crumbs. We can be putting in a lunch box and fry at the moment or freeze for use another time.




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Mona

Hi, I'm here again to teach Pascuero cake I made for my uncle Serralta for her birthday, and yes, I admit, I went to the ... their tastes, this time I thought of the other guests !!!!!! jejejeejjeeje! Serralta Sorry, maybe next time, know that I do not like the traditional pastelon !!!!! CAKE

Pascuero
Cake: Chocolate Brownie
Filling: 1 jar strawberry jam
Coverage: milk chocolate ganache
Decoration: chocolate sprinkles, edible confetti colors chocolate figures

Here you have the picture as it was the thing! Not very cute??

chocolate figures are from Lidl, at this time are a lot and not leave anything expensive, I will show in next few days I'm doing with them because I bought a cargo ...!!!!! jejejejeje

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Strawberry orange juice

What are richer than strawberries and what a pity that the strawberry season is so short. Although today we can find almost anything at any time of year, it is always better to use seasonal products are much nicer and are more economical.

There are a thousand ways to prepare strawberries are used in desserts, served with cream, chocolate, decorating cakes and ice cream, salads ... even if the strawberries are good and nothing like eating tasty as is without adding anything. I was never liked cream, but because the cream and mounted as it does not make me too much grace. My mother wore them when I was young with milk and a little sugar, very good!

This preparation that I present is very healthy, I will have done it without sugar, but you can add to the taste and are really good. You can take and use as is or as a garnish for any cake or dessert. In addition, it is good how to use them to bear with something else before you pochas.

in my house I had a shock of strawberry and strawberries I was small, but the most delicious I've tried. But after a couple of years was lost ... look for another because I loved it.

Why are flowers beautiful? Do you see hanging unripe berries of the plant?

This is a sample of strawberries gave the pot. Suuuuper small but sweet! Well, I tell you the recipe. Ingredients

• Oranges Strawberries
• One lemon (optional). If you decide to use will add a touch more acid.
• Sugar (optional)

• Preparation Wash the strawberries and chop. Esprimo
• oranges and lemons. Add sugar to taste (without sugar if the fruit is sweet is very rich).
• Mix everything in a bowl and we put in the fridge, letting it macerate for several hours. And ready to serve.

By the way, how you have spent the week or the bridge? Here has been completely boiled, many guilds have been without going outside. In my town the only day that is saved on Easter Sunday morning as both the afternoon, so that after all can not complain at all. I leave you some links to some videos in case you are curious to see that "La Vuelta".

1
Around Around 2


Resurrection Sunday afternoon

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Cake Easter Pascuero

Well, after these days by water and can not take the field to eat the traditional cute, I pass the recipe for Rosalia happened to me last year and I made to eat at home!! And is that the bad weather ... good cute !!!!! jajajajajaja

MONA EASTER
Ingredients: 600g
bread flour (mine is selling the mercadona)
130gr sugar

2 eggs 125ml water
40ml olive oil 0.4 °
half lemon zest
raladura
1 orange juice of 1 orange
50g fresh yeast (two packets found in any super)
a pinch of salt
1 beaten egg for brushing
anisete for decorating
colored boiled eggs (we can find in any super)
Development: We
in thx glass of lemon zest, the orange and sugar and grind in speed 5-10 seconds until you spray everything right. We took the cup and reserve.
Now put in the glass, oil, orange juice, and water and 3 minutes, 37 ° speed 2. Once warm the liquid, put the yeast shredded, mixed with sugar and eggs scratch and mix 30 seconds on speed 4.
Add the flour and pinch of salt and knead for 4 minutes on speed spike. When the machine beeps, remove the beaker and cover the machine with a clean dry cloth and let rise until its volume increase, approximately 30-45 minutes.
We take the mass of the glass with their hands dipped in a little oil and knead on a floured bench. We will form small balls, I put the egg in the center and back to let rise about 1 hour or less. Preheat oven to 180 º and before cooking them the brush with beaten egg and we put the anisete. The hornemaos for 30-35 minutes (depending on oven).
And tachaaaaannnnnn !!!!! Prepared to give away !!!!! My friend really liked Pi as not had time to prepare a cake ... it takes cute birthday !!!!!!

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An Easter menu very

La Semana Santa in Seville and in many towns of the province lived with great intensity. One of those people is Castilleja de la Cuesta, and I would tell you how to live here this week, you can say starting today. Although the weather is capricious and seems to want to spoil the remaining days.

Today, Holy Thursday is a day of blankets, visits to shrines, late night long and even more, since today is the morning. In Seville, Hope hits the streets dressed in Macarena and Triana. The Lord of Seville, the Manu of the Gypsies, Calvario and Silence. Night of contrasts, silence and noise. Castilleja Calle Real.

And tomorrow, Good Friday, late in mourning, puppies, and two separate O crossing bridges between Triana and Seville. And Castilleja The Plaza.

And you might be wondering ... so what does this have to do with the menu of the speaker in the title? Because in my house, every Friday, after watching the morning, lie down on the ground with the sun dawning and rise to the lunch menu has always been a very characteristic of wakefulness: a rich spinach with chickpeas , cod with tomato, salad and cheese. You see, no meat, and as a rich dessert or snack toast or rice pudding .

And the evening was forced a stop at my grandmother, who prepared a delicious cod fritters that I'm trying to retrieve the recipe.

And the Sabbath is a day of rest and preparation for Easter Sunday is another big day, as it celebrates " Tour" in the morning, but that I will tell you more forward.

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Hello Kitty Cake Cookies Cupcakes

Well, after an intense weekend tartan, yesterday we celebrated my niece Daniela and I gave him this:

What a face put mother, daughter and grandmother!! Jejejee, the truth is the best of these currades stick!! Anyway you explain a little thing and I put pictures that I made him a book on the cake or Cindy Crawford!!
The Genoese cakes were 2 of 6 eggs each, one chocolate and one vanilla, filled with 400 grams of white chocolate ganache over 400g dark chocolate ganache, mounted alternately to cut bicolor come out! !
The fondant decorated with white clouds and pink, with touches of silver edible glitter letters and glitter hearts red edible front. Ben's brilliant meua xica pa!!

I show good side now burdened with hearts and Hello Kitties will be for decoration! ! That's in the simplicity is elegance, for a cake not truly apply?? jejejejjejejee

Girl, felt bad game!! Guests not stop eating it was sad to say! But noooo!! A cake is made to be eaten!! Faenata What else gives you carry, the best reward is taste!! But of all the phrases I stay with Gabriel, Ahhhh I've always wanted a cake, it is like the movies !!!!! Jajaaajajajajaja is true is like the movies!! And I think we've all always wanted a cake as well! Gabru You know, when you want, you have my phone!!
Luckily, my aunt knew Maite parties not to spoil it!!

And finally, the cut!! Bueniiiiiiisima !!!!!! Who takes it??

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Salmorejo Seville Cordoba Torrijos

We are immersed in the Holy Week. You will have some vacation, some not, some preferireis spend the week at the beach or the mountains, others in cities enjoying the art that runs through the streets ... but they sure do not like all enjoy, wherever you are on vacation or not, some delicious French toast.

My grandmother prepared them very rich, sometimes wine, sometimes brine. I really have always liked more the wine because it tastes sweeter, but it was not averse to the brine. The case is that this recipe is made to a rule of thumb, we have prepared between E. and I, so the work is lighter and in the end we have been very rich.

I think it's the sweetness that I love about Easter, because the bores and other sweets, I find too heavy. Do you you had noticed that most candies Easter does not have sugar? Van simply sweetened with honey. Ingredients

• Pan (I used a special mold toast, is more consistent and thicker, but you can use any type of bread): 4 packages (about 50 torrijas approx. medium).
• white wine (in particular I have used a Verdejo Copaboca warehouse, which has a fresh taste with a touch of fruit, but this is how everything is to taste) Water
• Honey: for the amount that I made toast, 1 Kg
• about a dozen eggs.
• extra virgin olive oil for frying

Preparation

• first thing we do is cut the wine with water. The ratio I used is one part wine to two parts water. The measure, by eye (with a glass such as wine ye lay 1 and 2 of water).
• We dipped the bread in this mixture on both sides, but a seen and unseen (ie they do not let the slices soak if you do not melt) and let them drain on a clean kitchen towel.
• In a skillet heat the oil going. Whisk the eggs, I recommend you not batais that you go together and seeing how much you will ask your bread. We
• from the bread slices in egg batter and threw a pan with hot oil. Let brown on one side and give them back.
• We took out of the pan and let drain on a tray covered with absorbent paper.
• Finally, prepare the syrup with honey diluted with a little water. This in the eye and taste, depends on if you like more or less thick. Let boil for a while, stir occasionally as it has the consistency that we like, we pass the toast of the syrup. With that on, we spray all the toast, we tune and when cool put it in the refrigerator.

Well you enjoy the week, the toast, the sun on the beach, steps ... and of course the delicious recipes and desserts that we offer this week.

In my town (Castilleja de la Cuesta) this week is lived intensely, Easter is one of the big parties, and leaving the guilds on the morning of Good Friday, Good Friday afternoon, and on Easter Sunday from 10 am starting the "Back" and that is a kind of pilgrimage that I will tell you later with more detail. You are all invited if you want to get close and know it.

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Daniela

Well, well the weather was not coming through here!! But if you have shriveled up the pots sweet! jejejejeje. Ohhh I'm sorry but that Carles and will not let me do as much as I wanted, well, I'll have to wait until old enough to help me, for now just want to throw things in the pantry, eating things I pull away, change TV channels when the film is in the most interesting, get their hands on poderles tartasantes take a picture of things .... kids!! piss me laughing with him but sometimes ... in order to what we, today I leave the cookies that I made her my sister, Cuñat days ago, to take him to his former teacher, you see where it has been that of giving apples, as in the movies! ! Well
jejejeje do not be harsh with me that was the first time premiere of the cutter and the camera battery ran out to me, as always!! I leave you here!

take this entry to thank Trini prize has given me

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After missing almost a week blogueril the world want to share with you this recipe as summer, because I know in the rest of Spain, but the South we have a few days of heat for what to expect. If it is here that the break does not exist ...

I love this dish and can accompany many others, do what you have ever tried to omelette? With what you like to accompany? the truth is that only with a little oil is scrumptious, and now if we add a little chopped ham and egg ... mmmm!

So I do not roll it up more and leave you with my version of this delicious dish from Cordoba. Sencillito to prepare and loaded with vitamins to refresh.

Ingredients

• 1 kg ripe red tomatoes
• 80 g (approx.) of extra virgin olive oil (a little more support, but I like to cook with little oil).
1-2 cloves garlic 1 pinch of salt
• some bread crumbs, the better the day before (to taste, I would add less than half of a bun)
• a splash of balsamic vinegar (to taste)
• diced ham and chopped boiled egg to serve

Preparation

We

• tomatoes (if your blender is powerful, you need not peel them), the garlic and salt en un recipiente y los batimos, hasta que quede todo bien triturado.
• Añadimos el pan y el vinagre y volvemos a triturar bien, hasta que quede una mezcla de textura fina.
• Por último, mientras continuamos batiendo, vamos agregando el aceite para emulsionar la mezcla. Reservamos en el frigorífico.
• Servir frío con un chorrito de aceite de oliva virgen extra y unos taquitos de jamón y huevo duro picado, o para acompañar cualquier otro plato que se os ocurra: tortilla de patatas, filetes de pechuga de pollo...

· Colocamos en el vaso los tomates, los dientes de ajo y la sal, 30 seg./vel.5

· Añadimos bread and vinegar, and then 2 minutes 30seg./vel.5 vel.10. • Programs

speed 5 and slowly pour the oil over the top without removing the cup, until the end to incorporate it. And presto!

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I invite you to my school

The San Isidoro was for years "my" school, mostly because it was the only one in the village, at that time they still came through eighth , then for years I had almost no contact with him until the time came closer for school for my child choose between the two that are currently, both are good training centers and were more or less the same distance from my house, but strip always longing and feel free to point it in the same way I like your hermano.Asi then that I linked to it although things are different from student to a mother.
This week marks the week of the letters V, is 10 days during which transforms the center, one year was an enchanted forest, another the seabed, another was devoted to the comic. This year the theme is terror and classes are decorated with vampires, werewolves, witches, spiders and everything you can imagine, children do not stop doing activities, workshops ect.
So I invite you to visit the school page and you see the magnificent work done by teachers assisted by some parents that we could collaborate.

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Pole Cauliflower gratin with Thermomix

never imagined that those two words could go together. A very traditional recipe and a food ... but that is these inventions, to facilitate the work, keeping the flavors.

is the first time in my life that I prepare this sweet dish so typical of my land. And that my grandfather Antonio likes a lot and I wanted to give him that pleasure, because for a long time since I ate. My mother tells me that when I was little, my grandmother many nights were preparing for dinner. And that was what he did, take them for dinner. There were opinions for all tastes, such as my father told me the next time take less anise. A Henry and my grandfather but he liked a lot. So the kitchen as this is a matter of taste, I put the proportions of ingredients that I used and because each one decides how preferred.

In case anyone does not know this recipe, tell you that is a kind of cream or custard flour. Cheap dessert is served either hot or cold. And to accompany it, some coscorrones of fried bread and a little cinnamon.

Ingredients (serves 4)

• 50 g of extra virgin olive oil 30 g
• anise (anise)
• 60 g cake flour 500 g
milk 75 g sugar
• sprinkle cinnamon
• day-old bread (for coscorrones)
• a lemon peel or orange without the white (I did not fall and not I put)

• Preparation In a pan fry a few pieces of bread, better if the previous day, placed on absorbent paper towels and reserve.
• Put the oil in the vessel and schedule 5 min./Varoma/vel.1.
• incorporate the anise (and lemon or orange peel) 5 min./Varoma/vel.1. After this time, strain the oil to remove the seeds of anise and put the new oil into the glass.
• Add the flour, milk and sugar and schedule 5 min./90 º / vel.4. If after this time, you see too much liquid (as happened to me I used skim milk) program 2mi. más/90 º / vel.4. Anyway, although remaining liquid to solidify a bit cool.
• Pour into a source or as in my case in individual bowls, sprinkle with cinnamon and decorated with noogies.

This recipe is from the book Our regional cuisine. Andalusia and Extremadura Thermomix.