Digest. Coconut A Year! 
1 month ago that the blog is 1 year, its first year. I have made no special recipe, but did not want to miss this opportunity to thank all the readers and bloggers friends stop by here and also for commenting and sharing. Up visits every day and every time I catch myself on how well you welcomed me .... many, many, many THANKS!!
take and I leave a button displays the last sweet and savory dishes. A sweet hug for everyone.
porcini risotto and artichokes.
2-3 artichokes
4 Boletus Edulis
6 cloves garlic
150 gr. Arborio rice
4-5 tablespoons olive oil 30 gr
.
butter 100 ml. of cream
50 gr. grated cheese (Grana Padano or Parmesan)
900 ml. beef broth
300 ml.
water salt.
Scrub the artichokes, discarding the tough outer leaves, stem and tip, so that we stay with the heart and the most tender central leaves, cut into quarters and dip in cold water to which add a splash of oil (the oil film will not allow the artichokes to rust).
In a saucepan heat the oil over very low heat and saute the minced garlic, chopped mushrooms and artichokes in quarters that we will well drained. Sauté over low heat for 5-6 minutes. Up to medium-high heat and add the rice, stirring continuously. With high heat add the very hot liquid (beef broth and water), salt and cook for 20 minutes, stirring regularly. We must never let the liquid is completely consumed, when the rice is cooked but broth, put out the fire without removing the pan. Then added butter, cream cheese and finally, in this case, Grana Padano, which is a little softer than Parmesan. Stir until smooth and creamy rice. Serve fresh.
With few dishes I enjoy so much as rice, whether baked, stews, etc ..., but I have a weakness for these rice cream, I love. They are also very quick to make and depending on the ingredients can be an accompaniment, or work nicely as an entree. The combinations are endless, you can use other wines like chicken or vegetables and cheeses. In this case I chose not too mask the taste of mushrooms and artichokes and joined that one part water to three parts in stock, instead of using only broth. Also substituted for Parmesan cheese Grana Padano is softer, so trying all the ingredients have their role.
Sides: None better than a loaf of fresh baked bread and a glass of good red wine ...... Hope you like it.
Spring is coming .... strawberry pastry.
1 puff pastry base
fresh strawberries or strawberry
For the pastry cream: 250
ml.
cream 500 ml .
milk 3 egg yolks 3 rounded tablespoons
cornstarch 75 gr .
sugar 1 cinnamon stick , peel of 1 lemon, vanilla (to taste).
Preheat oven to 180 º C. Unroll the puff pastry and prick with a fork so they do not grow in baking. By clicking, leave a margin of 1-1.5 cm. on the edge so that the baking on baking sheet, that edge will grow slightly. Brush with beaten egg and bake until it is golden. Remove from oven and set aside.
pastry cream always do it in the microwave, as in this recipe is the protagonist, I like it a bit more "rich" by combining cream and milk. Put the milk, cream, cinnamon, vanilla and lemon in the microwave, boil until . In another bowl beat the egg yolks, sugar and cornstarch , if necessary, add a dash milk. Withdraw the cinnamon, lemon and vanilla liquid. Mix the liquid that we boiled together with the yolk mixture and stir. Is introduced again in the microwave and heat for short periods of 30 seconds, stirring the mixture every time you stop, until it thickens. Quantities are for a consistent cream, which to reheat will thicken quickly. Cool putting cream transparent film contact over the cream so that no air is dry.
Syndicate, helping of the pastry, the pastry cream. Then place the strawberries that we will wash and cut. You can bathe with syrup and garnish with mint or mint.
advantage that we have the first strawberries and strawberries, I made this very simple recetita. It is a cake that is very fast and is very well resultón rich. For if I am going to ask, and I tell you, the dish is decorated with balsamic vinegar reduction, fits particularly well with ice cream and strawberries. Hope you like it and I feel encouraged to do it.
.... Many more vegetables! vegetable cake.
For the base: 300 gr
. wheat flour
150 gr. butter 1 egg
1 pinch of salt
For the filling:
3 leeks 1 onion 2 carrots
1 sweet potato 100 gr. Pumpkin
4 cloves garlic 3 zucchini
salt, black pepper ,
parsley 400 gr. heavy cream 2 eggs
200 gr.
shredded 4 tablespoons olive oil.
In a bowl, mix the butter (soft) with the flour and salt. It added the egg and knead just (can be added if needed, a spoonful of cold water to moisten the batter). It forms a ball that is stretched with the roller. Quiche pan on a baking paper-lined stretches the dough, and bake for 10-15 minutes (put some chickpeas for the weight and mass to keep its shape when baked.)
Wash and peel vegetables. Chop the onion, leek and garlic and coarsely grate of the rest of the vegetables. In hot oil saute onion, garlic and leeks, leaving it brown and adding in this order, carrot, pumpkin, sweet potato, and zucchini. Stir and let all the vegetables are pochen slowly. Season.
In a bowl beat eggs with cream, parsley and cheese and add the vegetables, mix and pour over the base and precooked. Bake at 180 º C for 20 minutes or until golden brown and filling is well-cured.
Although a quiche, I call it cake, because salt is Recently, the combination of these vegetables is rather sweet and I love it. The mixture of vegetables with wheat crust is really good. Hope you like it !!!!.
To combat the cold .... Pumpkin Cream.
600 gr. peanut squash (butternut squash)
2 leeks 2 carrots 1 large onion
4 cloves garlic 4 tablespoons olive oil salt
black pepper 1 knob of butter
water.
in a pan with hot oil saute onion and finely chopped leek that we will add the garlic and carrots and continue sautéing chopped also. Finally add the diced pumpkin, which you previously removed skin and seeds. Sauté for a couple of minutes to release their flavor as well as other vegetables. Season and cover with hot water. Cook until squash is tender, remove from heat, add butter and blend until a smooth cream. Depending on the thickness as you want to add it more or less water during cooking as part of it will evaporate in this process. Garnish with a drizzle of cream and olive oil and serve.
A recipe with pumpkin and I can not resist going through the produce section and not take a pumpkin. Rica and many properties also spreads a lot. To this puree (for 4-5 people) I used half a small pumpkin. I used another piece for a vegetable quiche and I still have a good piece that I will use instead of potatoes to accompany other dishes (the hair and short segments that associated with a little olive oil, salt, pepper and garlic) . A delight, I encourage you to try.
raspberry heart .... Thumbprint cookies
.
For 20 pcs. (I get about 25-26)
113 gr. unsalted butter (room temperature)
50 gr. white sugar
1 large egg (separated into white and yolk)
1 / 2 teaspoon vanilla extract
140 gr. flour * (he needed 180 gr. pastry flour)
1 / 8 teaspoon salt
100 gr. chopped almonds (can also be nuts, hazelnuts, etc.).
1 / 2 cup of jam ** ( I used 100 gr. raspberry jam)
Preheat oven to 170 º C. Cover a baking tray with baking paper.
In a bowl (or in the bowl of electric mixer), place butter and sugar, beat for 2-3 minutes (I did with mixer rod). Add the egg yolk and vanilla and beat until blended.
In another bowl mix the flour with salt. Join this dry mixture to butter mixture. At this point I love a little by hand until flour is incorporated and the vessel was cleared me .. The dough should be smooth surface and uniform enough consistent as to form balls. If too soft for butter, cooled for 30 min.
In a small bowl beat egg whites until foamy. Go forming the dough ball (of arox. 2'54 cm. In diameter) and go bathing them in the beaten egg white and then roll in chopped almonds. Place them in separate baking paper lined tray. Using your thumb to sink the ball in the center and place each biscuit in half a teaspoon of raspberry jam.
Bake for 13-15 minutes or until almonds are golden. Remove from oven and cool on a wire rack.
I made
variations on the original recipe, which indicates that the chopped nuts should be toasted before batter. As I do not particularly like the taste of roasted nuts too, what I do is use blanched almonds, and chopped raw, not roasted. The baking time is sufficient to toast lightly and do not know how to burn.
Infected with fever of galletil Bea, I decided to make this delicious recipe from The Joy of Baking , page you always find interesting challenges and results excellent. You can also make changes to your favorite ones with nuts or jam. Are addictive, fast to ,....... perfect for a coffee or tea with friends @ s.
I hope you like.
.... recebo palette croquettes.
150 gr. Acorn palette
(cut into slices not too thin)
4 shallots
200 gr. thick cream culinary
500 ml. milk
4 heaping tablespoons of flour
4 tablespoons olive oil
50 gr. butter
salt pepper
flour + egg + bread crumbs to the batter
oil (olive or sunflower oil) for frying.
In a hot pan put the butter with the oil and sauté the finely chopped shallots that we will. When cooked, add the flour and let it roast for a minute, stirring to take good flavor. Add one stroke the milk, which should be very hot, stir continuously waiting for the mass gradually thickens. Finally add the cream, salt and pepper chopped palette. Stir to obtain a homogeneous mass and pulls away from pan. We pour on a platter and let rest.
As I like the stuffing of kibble is very soft and cuddly, I never stop to cool completely and as mass is at a temperature that allows handling without burn me, I begin to give shape and batter.
And now comes the batter very simple, but I think that is the key. Given the way you want the croquettes with wet hands, is first passed through flour, a very light coating, then beaten egg, well drained, finally passed by very fine breadcrumbs. They are fast and do not be too much of any of the three ingredients we use to coat.
Finally fry to taste. Some prefer olive oil and other vegetable oil in any lighter. In other prefer sunflower or corn chips, so they do not contribute to the fried flavor, but both the croquettes as potatoes, I like to go with olive oil. It is a matter of preference. I have served with a basic pesto without cheese (olive oil, pine nuts and basil) and a raf tomatoes (now is your time.)
When I say "I do croquettes" who do not know me think, "What pain," "but what they work!", "I have no time and I buy frozen ".......... .... for many years as the pellets are only home for me. The pleasure of homemade cakes for both those who perform them and for those who eat them, none. I declare unconditional croquettes made with cooked meat and I'm dying .... cod croquettes you can put the ingredients that you want. Hope you like and who have not yet tested, anime.
crepe, French pancake .... Crepes with ricotta and spinach.
Mass:
2 +1 / 2 cups milk 200 gr
.
flour 2 eggs 3 tablespoons butter
melted and cooled 1 teaspoon sugar
additional butter for brushing the pan.
Filling: 800 gr
. frozen spinach
3 carrots 1 onion 3 cloves garlic
salt black pepper olive oil
250 gr. Ricotta cheese (a terrine)
bechamel sauce: 1 bottle of milk
"ideal"
the same volume of skimmed milk salt
50 gr.
butter 50 gr. Mozzarella
flour gratin cheese, and oregano.
For the crepes are fighting all the ingredients with a mixer blade, until you get a fine blend and smooth. Reserves for 30 minutes. With the pan over medium-high and brush with butter spread a bit of dough with a ladle and move the pan so that it is a very thin round pancake. They cook on both sides and set aside on a plate. To make the filling
start by browning the onion, garlic and carrot finely chopped 3 tablespoons olive oil. While we cook the frozen spinach in salted water, this is a quick process that will get us more than 5 minutes. Once cooked and well drained (we will have to tighten much to go around the water) are incorporated into the fried onions when it is cooked. Sauté everything for a couple of minutes, remove from heat and add the ricotta cheese, molded padding to make it smooth.
For the bechamel, melt the butter in a saucepan, it spreads over the flour and let brown, to provide some color and flavor. Is incorporated in a single blow hot milk (we will preheated ideal milk and skimmed milk together.) Stir vigorously until we get the point of thickness want. It adds salt to taste.
each crepe is filled with two tablespoons of filling and closing. The wound can do in a square or triangular.
In a baking dish or individual plates extends a small amount of bechamel sauce and placed her stuffed pancakes. Crepes on extending the remaining sauce and sprinkle with mozzarella and oregano. It broil for 10-15 min. or until browned.
After the holidays and to cook, start the year with a vegetable recipe for a lighter. Because I love pancakes can be made in sweet or savory version .... for not long after pall sure all the sugar we consumed at parties, I begin with a savory (though I confess I booked a few that I filled with sweetened cream and covered with raspberry coulisse )...... I have no choice!! I wish you to have a great 2009 and as always, hope you like it.
