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variation of a classic .... A croquette

almond cake with ricotta cheese and applesauce.



5 eggs 300 gr.
ground almonds 300 gr.
sugar 250 gr. Ricotta cheese

zest of 1 lemon 1 dash of Pedro Ximenez
1 base fresh puff pastry.



Preheat oven to 160 º C. Place the puff pastry with parchment paper the same bringing on a round mold, playing with a fork several times so the dough does not rise to put in the oven. For the filling started to separate the whites from the yolks. Whisk the egg whites until stiff with a pinch of salt and set aside. In another bowl whisk until the yolks together to bleach sugar. Then add the cheese and continue beating. To this mix the egg whites are incorporated gradually with stirring motion. Add the lemon zest with sweet wine (or any liqueur to taste) and finally the ground almonds. Mix everything gently until the kernel is incorporated, being careful not to drop the egg whites.
It turns the mixture over the pastry and bake for 30-35 minutes.


This recipe is a variation of the almond cake my aunt Pili. Her almond cake has 6 eggs and has no cheese. I decided to make a small change because I thought it would stick almond cheese and I loved the result. You can also make other changes as almond and coconut mix to taste.
I've served with applesauce, very simple. For two large apples (Granny Smith or Pippin), I put about 50 gr. butter, 1-2 tablespoons of sugar and a cinnamon stick. First, melt the butter in a saucepan and add the peeled and finely chopped apple which I put a splash lemon juice. Cook over low heat with the cinnamon until the apples are soft and finally add the sugar.
Hope you like!

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....

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.

Moust Besutiful Woman In Girdles

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.