Brain Polyps And Sinuses

.... Sweet and White Christmas. One more muffin ....

Stollen.



Many thanks to all that this year you have been here. An honor and a pleasure to receive your views and comments. I wish all of you to spend some happy days ye where you are with your loved ones with your friends. A lot and I hope you enjoy these holidays are a very sweet ....

Note: In the picture my first delicious Stollen made following the recipe's blog aand . Thank you very much for sharing.

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Bread pudding muffins.


7 cups of bread crumbled (I used 10 slices of white bread without crust)
1 cup (240 ml.)
double cream 1 cup (240 ml.) Of
milk 4 large eggs, lightly beaten
2 / 3 cup (135 gr.)
sugar 2 teaspoons pure vanilla extract (I used sent me Adi, a delight)
6 tablespoons (84 gr.) unsalted butter ,
melted and cooled 1 / 3 cup (45 gr.)
flour 1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground cinnamon 1 tablespoon grated
lemon
1 / 2 cup raisins (I used currants, Vahine brand are very tiny and have no seeds) 1
Grany Smith apple small, peeled, cored and chopped.


Preheat oven to 177 º C (180 º C I got that after I went down slightly to 165-170 as the muffins metal mold is black and absorbs enough heat.) Place rack in center of oven. Grease pan with butter, I used one as this.
Place the bread in a bowl and add the cream and milk, let stand 5 minutes.
Add the beaten eggs, sugar, vanilla and butter and stir.
In a separate container, mix flour, yeast, salt, cinnamon and lemon zest. Join the dry mixture to the bread mixture and stir again. Finally add raisins and apple slices. Spread evenly
the batter between the pans and bake for 25-30 minutes or until toothpick comes out clean. Place on a wire rack to cool. You can sprinkle with caster sugar before serving.

During the preparation of these muffins I noticed that the dough was too liquid (dripping), I think partly because I used white bread (not homemade) that when everything is very soft crumb a high water content and less flour if you use a normal bread. What I did was add about 3 / 4 cup flour rather than the original recipe until I got the texture of a mass of normal muffins. Yes, the flour mixture just until incorporated, if removed in excess are tough, but this trick applies to all muffins. In the recipe with these ingredients put out 12 units, I went 19 and filling the molds almost to the edge.

Again I returned to The joy of baking and this time for a delicious muffin recipe recommended, so easy and so good results.
acknowledge that the desserts are classic and simple that I like a flan, rice pudding, French toast and bread pudding special. Something you can do with leftover bread, but not just bread, even with any type of pastry that on (if space remains, of course) as a croissant, panettone, brioche, etc .... in this case I used half a bag of bread he was about to expire (and before it expires, recycle).
The combination of apple, cinnamon, lemon, vanilla and milk is really good. Have gone spongy, soft, no holes in, as should be the muffins. I hope you like it!.

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Santa Lucia .... Mon petit choux

Sockerkringla.


enrolladitos .... or sugar. The original recipe is Atina, and secure because you know it all because I have seen in all cooking blogs, each one better. I had a
tremendous desire to do it, so two months ago I got to it following the original recipe of just using yeast (dry) instead of yeast. I was excited, I made the recipe by hand and I loved the result. A similar mass to that of a brioche, soft, tender and not overly sweet. Real good for breakfast or snack. Alberto
As usual, my cousin, is the first to see the photos of everything that comes out of my kitchen and when I was already ready to climb the post I said no, I wait for the day of Santa Lucia , which is today ....


He studied at Linköping (Sweden) and told me that the Swedes have devotion to this Saint, the story of his life, what it means to them this celebration and also linked to the holiday food. It is one of the most beautiful Christmas traditions in Sweden.

Girls dressed in white robes walk the streets singing and carrying lighted candles in hand. One of them symbolizes Lucia and carries a red ribbon at the waist and on her head a crown of branches and leaves of blueberry and candles. Santa Lucia illuminates for them the long winter nights.
is typical at this time that mark the beginning of Christmas to develop this type of candy and gingerbread. Simply adding 1 gr. ground saffron this delicious sweet dough gettin more typical of this day, saffron buns ( Saffron buns).
Well, and to permeate most of the Christmas spirit of this tradition and so beautiful I leave on my i-pod a typical song of this day, is number 38, I hope you enjoy!
Indeed, the post is dedicated to Alberto and my friend Luci.

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....

Petit choux, creampuff, profiteroles, éclair ....

1 cup (125 ml.)
water 1 cup (125 gr.) Flour
pastry

1 / 2 cup (115 gr.)
butter 1 / 2 teaspoon salt
Chocolate Sauce (microwave)
200 gr. COUVERTURE
125 ml. double cream 4 tablespoons sugar

125 ml. water.
Preheat oven to 180 º C. Choux paste to boil water with butter and salt. When it starts to boil again at one blow the flour, turn off the heat and stir vigorously with a whisk until a dough that pulls away from pan. Off the heat are added one at a time eggs. Each time you add an egg to be mixed well with a wooden spoon, so it is completely incorporated into the dough. So until you have built the 4 eggs. The realization of the mass is very fast, only to have a good arm.
Put the dough in a pastry bag with a wide nozzle, round or star shaped and are making little mounds of dough on a baking sheet lined with parchment. Bake for 15-20 minutes.
For the chocolate sauce put all ingredients in a microwave safe bowl and heat on full power for periods of 1 minute, stirring each time we stop. So to get the chocolate is completely melted and sauce blended.

Custard (microwave)

4 egg yolks 2 tablespoons cornstarch 4 tablespoons sugar

1 / 2 liter of milk
peel 1 / 2 lemon 1 vanilla pod
or 1 tablespoon vanilla sugar.


Put in the microwave to heat the milk with lemon and vanilla to a boil. Remove the lemon peel. Meanwhile, whisk the yolks with the sugar and cornstarch, until mixture is smooth. Pour this mixture over the milk when it begins to boil and mix vigorously. Reintroducing periods in the microwave for 1 minute, stirring to stop the cream until it thickens. Remove from oven, cover with plastic wrap so it touches directly the cream, so that no air and does not dry the surface. Allow to cool to finish the cream thickens.
Put the cream in the hole using a special nozzle to fill (the mouthpiece is like a syringe). Fill the profiteroles with the same nozzle by a small hole in the base of each. Sprinkle with caster sugar.
I made two versions: one, filled with whipped cream (with a little caster sugar), covered with chocolate sauce and pistachios. The second, cream fillings pastry and covered with sugar. There are countless versions, you can combine the pastry cream covered with chocolate sauce, or make a pastry cream, chocolate, coffee, etc .... By the way, with these numbers come out about 48-50 pieces and I booked a few inches Filled to salt, which is a different option for some entrants.

Simply one of my favorite desserts, as well as how quickly they are made. And you, you like the profiteroles?

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A piatto di pasta ....

Casareccia gratin, bacon and mushrooms.

500 gr. of Casareccia
500 gr. fresh mushrooms
150 gr. smoked bacon
500 ml. double cream 250 ml
. beef broth
200 gr.
grated mozzarella 1 large leek
3 cloves garlic 1 small onion


chopped parsley salt and black pepper
olive oil.



Cook the pasta in salted water according to the manufacturer's instructions. The Casareccia require a long time, so while they we can prepare the sauce.
in 4-5 tablespoons olive oil sauté the leeks very clean, onion and garlic, all finely chopped. Sauté over medium heat for a few minutes and add the diced bacon. Continue sautéing and incorporate Finally mushrooms washed and sliced. Cook until the mushrooms are soft. Add the hot broth and let reduce for 2 to 3 minutes. Incorporate the cream and lower the heat to low, season and add the chopped parsley and grated cheese (reserving a little for browning). Remover.
Drain the pasta and join it to sauce. Pass the pasta to a power or oven dish, put the remaining grated cheese over the pasta and grill for 15 minutes.

A plate of pasta is comforting in winter and I love to try the result of the different shapes of pasta with different sauces, and I think this is an ideal combination. Although all like me, I have a preference for the wider masses as pappardelle, lasagna or cannelloni well. The Casareccia are delicious because its profile in the form of "S" allows the sauce to get into the pasta, making them more palatable.
Hope you like.

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Thanks Adi!! We

Gourmet invisible friend ....

Among the mail I received today was a surprise to me: a box full of gifts ....
* A beautiful wooden box with a dotted border, "Mallorca"
* A liquor bottle "Palo", will prove Adi and I'll tell you ....
* A thermometer for meats and fish, the truth is that I had and I've read my mind
* tongs
* A bottle vanilla extract made by Adi own, I look forward to poke his nose. ...

Adi , "Pan and several" has sent me something better, a handwritten note which allowed me to know a little more, I can be happier, I can not ask for more. The truth is that in addition to one of the most productive and creative posts I've seen, I discovered a person as nice and close. Of course I love the natural light of their photos, the light that occasionally scarce by Galicia. To me if it would be a pleasure to meet in person and ask to recipes and tips. THANKS! Many
and special thanks to Bea that has organized everything and allowed us to meet and share.
A hug!

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with seasonal vegetables ....

Cream of cauliflower.

1 large head cauliflower
milk (enough to cover the cauliflower)
70 gr.
butter 100 ml . double cream salt


pepper To make:
smoked bacon

parsley olive oil
toast.



Thoroughly wash the cauliflower , getting rid of green leaves and stems, use only the flowers without any stem. The chop in small pieces so it cooks faster. Place in a saucepan, cover with milk and a pinch of salt. As you can use milk that you like, skim, half or whole. For this recipe I usually use whole milk.
Once the cauliflower is tender drain and remove from heat with the help of a slotted spoon, transferring it to another pot, depending on the consistency that you please give this step will add less milk or cooking. It is best to start with a little liquid and depending on the thickness we get, add more to taste. I have used only 1 cup of milk.
grind cauliflower and milk with mixer until creamy fine. With the pan over very low heat, add butter, salt and pepper and finally add the cream, and you're done. In this case I have served with bacon I dried in the microwave (a few seconds is placed between two kitchen paper), chopped parsley, and a few drops of olive oil.
For spices, I have a weakness for black pepper, but in this case white pepper, nutmeg and even accompany perfectly.




This dish is a very, very simple and very tender. I know not many like this vegetable, I particularly love me and also has few persons calories, well, if we ignore the butter and cream .... can serve as an accompaniment to any meat or fish as if it were mashed potatoes, or make it more creamy and not as thick as a starter. I like the basis for some shrimp or scallops sauteed and finish the dish slightly grilling.
Hope you like!

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.... I joined the challenge! Invisible Friend

Rugalach / rugelach.

For the dough: 500 gr
.
flour 225 gr.
butter 220 gr. cream cheese (Mascarpone)

sugar 2 tablespoons extra flour to roll the dough.
For the filling: 2 cups
jam (peach, apricot, raspberry, etc.).
2 cups of nuts (pine nuts, almonds, hazelnuts, etc.).
1 / 2 cup currants 2 teaspoons cinnamon
ground.



To prepare the batter by mixing the butter and cheese (both ingredients should be at room temperature) with the flour and sugar. Knead well until dough comes off the vessel, should be soft and slightly moist. Wrap it in cling film and introduce it in the refrigerator for at least 1 hour (I left 2 hours).


While the dough is cooled, mix in another container that will be the filling. I have made two different fillings:
one with pine nuts, raisins, cinnamon peach jam and marmalade and one filled with cranberries, almonds and cinnamon. When
Remove dough from refrigerator, cut into four equal pieces. As long stretch of the bodies, we will keep the rest in the fridge. We form each piece into a ball and that ball the pin out on floured countertop to form a round base about 22 cm. in diameter. On that basis extend approximately 2 tablespoons of the filling that we have prepared and cut into 8 equal portions (in peak form like a pizza). Roll up each one of these triangles from the base toward the end.
are placed apart on a baking tray lined with paper we will Cuisson or vegetable. Are painted with egg and bake for 20 min. approximately or until browned. Cool on wire rack.


The truth is that the mass really surprised me, is much softer than a cookie, "flaky" but without becoming a pastry, I encourage you to do, plus I think that will appeal to those not I like the candy "sweet." Of course, as always, resort to the mascarpone, cream cheese is my favorite. I allowed that license because he was not at all clear that the cheese should be used outside a Philadelphia cheese, and as it has a touch of acidity and the mass is not sweet, I avoided it. And as for the filling, traditionally with nuts and jams, but I imagine with chocolate and it makes my mouth water .... About the process I made the dough with the ingredients at room temperature, but after I tried to manipulate cold as little as possible, is so delicate that it melts in your hands if you're too warm.

With this recipe I 2 months ago, I took the challenge and Ana Bea . Today when I entered your blog and have seen his Rugalach so good, I have decided to hang up the recipe that had already done. The post had already set up in September but had not gone up, so I get a day.

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Gourmet ....

.... I had no intention of writing this post because I think I am a person that any small detail makes illusion, and the fact itself that is organizing the Invisible Friend and I feel great .... to meet and share even more things than we have in common the "cookers." If my friend
invisible serves some help and if you've already been through here, you know, because I love cooking, cooking and eating well ..., I have a weakness for sweets, I love vanilla (ie almost an addiction), chocolate, cinnamon, seasonal fruits .... but every time I cook most savory recipes, lots of vegetables and meats are my favorites.
I really like cookbooks with pictures, of course, I am convinced that the 5 senses and then some have to do with the enjoyment of cooking and food, no doubt. I like to experiment recipes from other countries, investigate the origins of these, of course that goes along with my passion for travel too, wish I could make it even more often. When I travel, of course, what I like is to taste the typical dishes from each place.
I have no allergies!! this is something that has made me very funny because several have said they are and that I found very useful. Well, for some time now I have had a food intolerance to certain types of fish, but just avoid them and you're ...... do not expect to receive a swordfish in my mailbox! I think

all have in common the fact that we love the kitchen utensils, all molds for cakes, tarts, cookies, pasta, spatulas, brushes, bowls ... . I especially like the cups and mugs, maybe because I love the area and try to get the best out of those 5 minutes of rest when I take it. And if it can be accompanied by a cookie or muffin, timing is already perfect.
This is becoming like the letter to Santa Claus and I can not ask for anything, the fact that "my friend" take a little minutes of your time thinking about something I might like, it is enough, more than it could expect when I started this blog kitchen.
Thanks to the friend and the "Organization" the event are in everything!.

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a pumpkin ....

Pumpkin roll.

Ingredients:
3 / 4 cup (100 gr.)
flour 1 / 2 teaspoon baking powder
1 / 2 teaspoon baking soda
1/cucharadita ground cinnamon
1 / 4 teaspoon allspice (I put black pepper)
1 / 4 teaspoon salt
3 eggs (room temperature)
1 cup (200 gr.)
sugar 1 / 2 teaspoon vanilla extract
2 / 3 cup (150 gr.) pumpkin puree *

Filling: 400 gr
. cheese Mascarpone.
1 cup (115 gr.) Sugar 2 tablespoons ground

vanilla sugar 1 cup shelled pistachios.


The joy of baking is definitely one of my favorite sites, I always had success by following your recipes and have enjoyed making them. I translate this delicious recipe because it is autumn and pumpkin season ...... to work!
Preheat oven to 190 º C.
are sieved flour, with salt, baking powder, cinnamon, allspice, baking soda and set aside.
In another bowl and whisk at full speed for 5 minutes the eggs with the sugar until mixture frothy and pale yellow. To this mixture is added the vanilla and pumpkin puree, mix again and finally add the sifted dry ingredients we had. When I add the flour slowly I beat only until incorporated.
are lining plate / tray with baking Cuisson / vegetable, be greased (I did with butter) and flour. Mass turns and runs well. Bake for 10-15 min. (You can check with a toothpick until it comes out clean). The secret to roll the dough is very simple, you just have to do when just out of the oven. Prepare a clean kitchen towel sprinkled with icing sugar on the we pour the sponge cloth, nothing out of the oven, remove the baking paper and turn to dust the cake with caster sugar. We help of cloth to wrap the cake, so it is rolled up inside the cloth, allow to cool.


prepare filling, in this case I have not followed the recipe, I improvised with what I had, and instead of cream cheese and nuts, I did it with mascarpone cheese and pistachios. Simply beat cheese with sugar and finally add the chopped pistachios. Roll the cake
, extends the filling and roll back to the way that I had, sprinkle with ground sugar to present.
* Mashed pumpkin: I followed the recipe that appears in The joy of baking, cut, roasted with skin on a greased tray, peel and mash. Approximately 1 hour and 15 minutes for a 1.5 kg pumpkin variety I used butternut squash which is what normally find in the supermarket and they also use for soup.
Here we continue with recipes inspired by the fall and in fruits and vegetables are really good at this time, such as apples or squash. Hope you like this recipe, you see that the result is a cake really moist and squishy ... and what about the combination of pumpkin spices. I recommend it!.

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My Strudel ....

apple strudel.


A puff pastry base
3 fresh pippin apples

3 tablespoons sugar 1 tablespoon vanilla sugar 100 gr
.
pine nuts 80 gr.
currants 1 / 2 glass of Port or Pedro Ximenez

cinnamon 2 teaspoons juice 1 / 2 lemon
3 slices white bread crustless
80 gr.
butter for brushing:
20 gr. butter 1 egg



Preheat oven to 180 º C. In a bowl put the apples that we will have peeled, cored and finely chopped (as if Picasa a potato omelet). Sprinkle with lemon juice. You add the sugar, vanilla and cinnamon and stir. In the 1 / 2 glass of Pedro Ximenez grapes and get the slightly heated in the microwave, so that the raisins are hydrated. Drain the raisins and put them to the apple. Also add pine nuts.
In a saucepan over very low heat melt the butter and crumble over bread. Reogar until bread is soaked with butter. Join the mix of apples, the bread and butter. Stir everything well, this is the strudel filling. Unroll
the puff pastry and spread the apple filling on top. Roll up so that we have a "trunk" of about 30-35 cm. long x 10-15 cm. wide. Is well sealed at the ends so that we are not enclose the filling during cooking. It is brushed with beaten egg to which we will have added the melted butter and cool.

small cuts are made in the dough and placed in the oven for 15 minutes or until the pastry is golden. At that point, the Strudel cover and leave for about 10 minutes to finish the cooking apple. We can see if it is ready by the cuts we made in the dough. The filling should remain as a compote.

This is one of my favorite recipes and most times I repeat, it is very easy to do and what you can see the result. Someday I will keep the original mass of Strudel and I tell you how your meal is .... !!!!.

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A recetita easy ....

pork tenderloin sweet mustard.

Serves 4:
3 pork tenderloins 1 can
type Bavarian sweet mustard
(I use Hengstenberg)

Maldon salt To serve:
400 gr.
pasta

black pepper butter parsley

Preheat oven to 200 º C. In a pyrex source placed the whole pork tenderloins that we will pre-painted with sweet mustard. Bake for 10-15 minutes on each side and removed from the oven. To accompany it, just a plate of pasta, that you like, cooked in salted water and seasoned with butter, freshly ground black pepper and chopped parsley. At the time of emplatado add the salt, because if we do it before putting the meat in the oven, this would make the meat lost its juice. And that is best for this recipe so simple, pork or chicken that is so often dry, is thus very soft and tender. And
accompaniments, the more you like it, I can think of a good salad or a baked potatoes fried with peppers .... I hope you like it.

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.... There's more!

.... I would think that the post of bagels was going to be so, without any accompaniment?




First, a little more information about your home that you can find here or here, as you can see, Jewish community also had much to do with his popularity, as in so many bread doughs. I met 8 years ago in New York, the truth is that the Upper West Side was filled with establishments that were made and marketed these breads. They are delicious, you can find there the onion, cinnamon, raisins, salt, etc. .... my favorite addition to the seed are cinnamon for breakfast with butter and jam, and raisins also, to accompany with a little ham.


As you can see is another recipe with endless possibilities and nothing difficult. Two recommendations saltéis you ever .... the step of boiling, is what makes them such a crust so thin and chewy texture, and second, slightly roasted before eating (although this is more a personal preference because the bagels out of the oven perfectly endure several days without hardening).
Here it several suggestions:

-cream cheese, smoked salmon and dill, a classic.
-Smoked Bacon, Camembert cheese and sour apple.
, butter and blueberry jam.

you urge to do them? Hope you like.

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The most anticipated return ...

Portishead, Third (Third).

Simply wait is over. After little more than 10 years he released his third studio album titled Third, which, the release date is scheduled for April 14, but already have it here!
are 11 topics in which nostalgia and bipolar heartbreaking provided by an inexhaustible and always powerful voice of Beth Gibbons give this album a clear signal that this style is definitely not extinct ...
The last opinion, have you.

Track list:

01. Silence (5:06)
02. Hunter (4:05)
03. Nylon Smile (3:26)
04. The Rip (4:37)
05. Plastic (3:34)
06. We Carry On (6:34)
07. Deep Water (1:39)
08. Machine Gun (4:52)
09. Small (6:53)
10. Magic Doors (3:38)
11. Threads (5:47)

What better way to return to the publication, clear indication that the inspiration has come to move my hands, my mind, my soul ...

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only 90 ', also a record that at times reminds me moments of decision, re-discovery and goodbyes ...
Like now.
Thanks to everyone who followed this blog, this idea. Thanks to everyone who followed my memories and SYNESTHESIA ... I think I Kidron
lot to express and share, but I feel that I have no neither words nor inspiration.
Again thank you very much for sharing your memories and good taste for good music.
With nothing more to say and maybe we'll meet again in the near future, I remain yours for you, I, Claudius.
Or what's left of it ...


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