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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!.