He had long wanted to do tonetes (tonas tiny) and to visit the blog Sugarcane, his recipe here and see the look that had ended to encourage me, how I froze enough left for a few lunches Marina.
I did a few with Nutella:
When I was little and we went to Alicante, especially in summer was forced to visit an ice cream parlor that was between the Rambla and the C / Calderon (I think), the ice cream is gone and so I have been told is called good taste , there preparing the best iced buns with cutting inside, so almost freshly made my Sunday lunch was this, for a moment I returned to childhood did you have tasted ice cream?. Continue reading
Notice, I’m about to discover you the recipe of one of the tarts richest in the world. Then I dig not the blame if you can not you remove the head. If suddenly you prepare it every day and you engordáis twenty kilos. Or forty. If you are aware of your weakness and are afraid of this happening, fast, close this window! FLEE FROM HERE! Put “Dukan diet” on google and disappears!
Okay, since we have disposal of the flimsy. We are alone, we, the greedy. I tell you: when I go to a restaurant and they offer me to choose between cheesecake and chocolate cake, my mind explodes by indecision. I usually end up asking the two and sharing them with someone (as in the Ikegutxi), but everything would be easier if these restaurants financing with the offer of the chocolate Cheesecake. There would be no doubt. And if I say also, that chocolate is Milka, you would understand that now weren’t clapping in front of the screen of your computer how bunch of tontainos. Continue reading
He thought that the same that I ask some bread in bread machine, others that you have not got this gadget waiting (what are for?), can that if have the thermomix, I must say to my I love as you knead, in my house when the heat is widely used and is no longer necessary to have plugged in the bread machine a lot of time for rising breadhere now is so hot that I must reduce the amount of yeast and the time of rising because the bread rises in a Flash, so well, I will occasionally put bread kneading in the little machine that, and say that I like much as you leave the masses.
This week is the week of the soft masses, someone I have looked bad or I do not know what happens to me that all I have left to return to knead by hand, luckily I’ve already caught some of mana and without adding much flour is a tender but airy mass. As I say at home has been newly something squishy output don’t know if because the onion was not cold at all or not have drained it well and had more oil, the case is that I put it on the counter and after their good 10 minutes Add flour to teaspoons and kneading I managed a good bread, or at leastreally liked. Continue reading
My walk through the network this time, has led me to some great crackers that I found on a blog called “Madeleine cooking”, I will have to visit more often, because it has very good recipes, and this is one of them.
-125 gr. fat
-1 ½ cups whole wheat flour (170 g)
-1 3 cup flour (40 gr.)
-1 teaspoon of yeast pastry
-1/3 cup mascabada sugar (65 g).
-¼ Cup (60 ml) semi-skimmed milk
-1/3 cup (35 g) grated coconut
-Chocolate nuts Continue reading
Pita bread with feta cheese is a great party recipe, because it can be well prepared and very juicy taste. Fill the dough flour in a mixing bowl and mix with dry yeast. Add 2 medium eggs and lukewarm water and sprinkle with one tablespoon of salt and sugar coated. Add yogurt and knead with the dough hook of electric mixer to a smooth dough. Cover the dough and go for 30 minutes.
Then again let go and knead for 30 minutes. Put the dough on a floured work surface roll out into a pita bread. Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Heat olive oil in a nonstick pan. Onion and one red and one green pepper cut into small cubes. The vegetables on medium heat until soft, pour into a bowl and season with pepper and salt. Feta cheese into cubes, chop the parsley finely and mix with the vegetables. The fill with about 1 tablespoon of spice paprika powder and allow to cool.
Malzbierbrot has a crispy crust on baking day, and the grains of wheat in the dough is still slightly to the tooth. From the second day, the crust and soft wheat grains and tastes Malzbierbrot juicy and aromatic. Wrapped in aluminum foil keeps it fresh for several days. The amount is enough for two Malzbierbrote per 800 grams. You can also freeze Malzbierbrot. Wheat kernels into a bowl and cover it with root beer.
The wheat at least 16 hours swell at room temperature. On baking day fresh yeast dissolved in lukewarm water and add a pinch of sugar. Whole wheat flour, pour into a mixing bowl, press an indentation into the flour, add the yeast solution, cover with a little flour and walk about 5 minutes. Yeast, dried, and sprinkle about 2 teaspoons of salt over the flour and add the wheat malt. Knead into a smooth, slightly sticky dough. Cover the bowl and leave to rise for about 20 minutes. The dough again and let knead for 20 minutes. Put the dough in half and place on a lightly floured work surface and shape into two long loaves like to see in the picture above.
The wild garlic flat bread is baked in a pan. He can prepare and tastes very good as an accompaniment to grilled meats, or as a snack with a glass of wine. If you cut the garlic flatbread like a pie into 6 or 8 parts, the particles can be as small appetizer with some fresh salad. Wild garlic, rinse briefly under running water and dry thoroughly. Wild garlic cut into thin strips and place in a bowl. Gruyere or fresh parmesan Finely grate and mix with the garlic.
In another bowl, mix flour with some salt. Add 5 tablespoons of olive oil and water and knead with your hands at a very stiff dough. Put the dough into two similar sized pieces and roll out on a lightly floured work surface into two thin patties. A flat bread with garlic-cheese mixture show. This round can be a margin of approximately 1 cm. Open the egg into a bowl and whisk together. The edge of the wild garlic loaf Brush with egg. The second place patties on wild garlic filling and press together firmly to the bottom edge of the flat edge. Continue reading
This Easter bread is easy and can be baked in the form of little chicks, which can also help children. Freshly baked sweet Easter bread tastes very loose and juicy, like buns. The ingredients should have all the room temperature. Flour in a mixing bowl and fill with dried yeast, mix a pinch of salt and sugar. Softened butter and coconut milk (not creamy) add and knead with dough hook to form a smooth dough.
Cover the bowl with a plate and refrigerate for about 30 minutes in hot water (the sink) until it comes up. The dough on a lightly floured work surface and knead by hand again and divide into 8 equal pieces. Remove each piece of approximately 20 g of heavy pieces and shape into a small ball. Almonds and raisins as a bill eyes a little lower key in the balls, as previously seen in the picture. The remaining dough to about 30 cm long strands curl. The strands in the middle set loose ends into a loop and wrap around each other twice (similar to a Osterzopf). The balls lay on the loop and press down lightly. Continue reading