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egg custard and coconut

Today I would like to present you the egg custard and coconut, mostly because I had a package of grated coconut triki year, and did not know to use it.

So I made a flan recipe that I usually always do, only that adding coconut and the result is very good.

Ingredients for flan Photo:

• 1 / 2 pint of whole milk
• 4 eggs
• 100 gr.
sugar Lemon rind
• 40 to 50 gr. coconut (and coconut for garnish)

is very simple to put the milk into the fire with coconut and lemon rind until almost boiling.

In a bowl beat the eggs at room temperature with sugar.

skin is removed lemon and pour the milk on the eggs. Mix well.

Now we have to make candy: in this case I put 6 tablespoons of sugar and 5 tablespoons water in a pan fire. You just have to let the candy is made, do not remove, do alone. You just have to take the saucepan and turn a bit when it starts to caramelize the sugar to be done on a uniform.

First pour the caramel over the mold, and one or two minutes then pour the milk mixture, eggs, sugar and coconut

Preheat the

oven to 180 º C.

of pan is placed in a Pyrex source, and is filled with hot water until it covers half of our mold with the custard.

and bake 25 to 30 minutes (25 minutes in my case).

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The other day I decided to make some cookies and as he had a gun in my closet I looked up to find the blog of Kanela and Lemon, who has a recipe fantastic butter cookies.

My cookies did not turn out as nice as hers, but for the first time and taking into account that my house was hot and the dough was not too hard, give the experience for good.

I'm not going to put the recipe for his step by step is unbeatable, so I invite you to his blog you will see it all very clearly and how well you come to it.

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Asturian Lentils

With this recipe I would like to support and participate in the contest organized by Lore ( cocinandotelo ), "Recipes Asturian flavored" sponsored by "Asturian meat safe", an online retailer of all products Asturian (cheese, cider, sausages, candy ...... all riquííííííísimo! )

In this case I used the Asturian sausage I bought at the market Fontan, in Oviedo, and give it a twist I made a fried garlic and pepper, very typical of Galicia, and gives delicious flavor.

Last night there to prepare the lentils and stay overnight resting.

Ingredients for 2-3 people: 250 gr

• . 2
• lentil sausage 1 onion
Asturian
• 1 leek 3 carrots
• 1 / 2 celery
• 3 / 4 nabicol
• 2 sheets
• bay salt olive oil

Chop onions into small cubes, celery, carrots, and leeks nabicol.

Place the onion with a drizzle of olive oil in a covered saucepan over low heat and let soften for 15 to 20 minutes.

Next add celery, carrots and let nabicol and another 5-10 minutes.

following is add the leeks.

And finally sliced \u200b\u200bsausages, they are given a couple of laps and all reserves.

Place 1 ½ liters of water about (the water twice lentils and a little more) in a tall pan, and two bay leaves to boil.

When you lift the water to a boil, add lentils were previously washed and reduce the heat to a minimum.

Add the fried and let cook for the time prescribed in the package of lentils. (In my case was an hour and 20 minutes). Important it is to fire at least at the end of it all is when you add salt to taste.

Let them sit overnight, and the next day heated in the same pot and frying is done.

Ingredients for frying:

• 3 cloves garlic
  fat
• a splash of extra virgin olive oil
• 1 teaspoon and a bit more paprika

very simple to do, is brown the sliced \u200b\u200bgarlic in oil over medium even shooting low, and when they are golden brown remove from heat and add the paprika, is given a spin to this mixture and added directly to the pot of lentils.

must be very careful that the paprika does not burn us, hence you have to do everything on medium or even medium-low. And garlic is not over-fry us as bitter but just golden.

I would like to support the initiative with this recipe of our compatriot Asturian Lore, which has a wonderful blog full of good recipes. I encourage all to participate!

addition the prize is great, crisper Asturias awards the winner a lot Asturian products! I will say that I have tried all the cheeses except one web! ajjaja and each one better!

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gun and Coca chocolate cake

Last week was the birthday of my husband, but for the awards "Prince of Asturias, was busy and we could not conclude until Sunday.
cake I wanted to make a new, original and convincing.
As we all love chocolate, this recipe I decided, after much hesitation.

Do not believe that Coca Cola did not surprise me, but after reading much I thought that if all that were tested were thrilled, we were not going to be less.
the recipe i got from -recipes, it is not difficult to prepare, the only thing is that the baking, to cool, the icing ... takes time. It is also better prepare it a day ahead so that it enhances the flavor and consistency is adequate.

Now I'll put the recipe if you want to read the full blog entry Harry Haller.
INGREDIENTS THE CAKE:
- 250 gr.
rising flour - pinch of salt
- 1 / 2 teaspoon baking soda
- 3 generous tablespoons of cocoa
- 300 gr.
powdered sugar - 2 eggs
- 1 teaspoon vanilla extract
- 250 gr.
butter - 175 ml.
Coca cola 250 ml.
whole milk topping ingredients:
- 400 gr.
powdered sugar - 200 gr. butter
- 4 tablespoons Coca cola
- 4 tablespoons cocoa powder

Preheat oven to 180 º C and grease and flour a cast of 23 or 24 cm (I used a springform pan and I put baking paper in the background) .
Sift the flour into a large bowl, add baking soda, cocoa, a pinch of salt and sugar glass.Mezclar well, beat the eggs and vanilla and add to mixture.
In a saucepan melt the butter without allowing it to boil, add the cola and stir well, pour the milk and remove from heat.
Add liquids to flour mixture while stirring, mix well until no lumps (it is quite easy and can be crafted perfectly), the dough is smooth.
Pour in pan and bake at 180 º C for about 40-60 min. (In my oven was 60), until a toothpick inserted not attach any piece of cake. The last minutes of cooking can be done at lower temperature without problems.) Open
the oven and let cool in a few minutes (I left it 20 min.)
PREPARING THE COVER:
Sift sugar into a bowl.
Melt butter over low heat, add the Coca cola and cocoa, stirring, let it dissolve and then add the azúcar.Batir to form a paste. Cover the cake
immediately from the center toward the edges (I did in the same mold). Cool and put in the fridge to finish hardening.
To unmold carefully pass the knife to separate mold coverage without breaking.

Harry advised it from one day to another, and I did so. The result is spectacular, wonderful. Try it and you will you tell me!

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Monforte de Lemos Larpeira

The larpeira is a typical sweet of Galicia, in particular the area of \u200b\u200bMonforte de Lemos, in the Ribeira Sacra.

is a kind of brioche with pastry cream and sugar. The initial mass recalls roscón shaped braid that is made in Galicia during Holy Week.

today is in many bakery Galicia, but also the last Sunday of August is a traditional festival in Monforte in Hornor.

Ingredients for 1 larpeira detail are great.

Ingredients for the dough:

• 200 gr. of whole milk
• 50 gr.
  anise
• 50 gr.
  sugar
• 100 gr. butter at room temperature
• 40 gr. fresh yeast
• 2 medium eggs + 1 egg mass painting
• 650 gr. sifted bread flour
• 1 teaspoon salt
• 3 teaspoons orange blossom water

Put the milk with anise in a saucepan and leave until it seems to stir the boil.

left turns away and tuning.

temple

When yeast is dissolved in the mixture.

In a large bowl place the sieved flour, salt, sugar and teaspoons orange blossom water. Well blended.

liquid ingredients are poured on the meal (milk, anise and yeast) and with the help of a blender-mixer mix well.

Add the eggs and butter and continue kneading until it is all perfectly integrated.

It is a ball and let stand 10-15 minutes.

You take the dough with their hands smeared in oil, is flattened and shaped.

Beat the egg that we had booked, and painted the mass.

With the help of a knife you have to make cuts in the dough like a grid. It is important that they are well marked, and that there shall be placed after the pastry cream.

and let it weigh the dough to double in size.

The pastry cream can be made before starting the mass, while the dough is heaving.

Ingredients for the pastry cream:

• 400 gr.
• whole milk 1 egg yolk
• 1 whole egg 50 gr.
• sugar 25 gr.
• cornstarch 1 teaspoon vanilla extract

all the milk is placed under a glass to the fire, with vanilla, and wait until it boils.
In the remaining cup of milk beats the rest of the ingredients: egg yolks, sugar and cornstarch.
When the milk boils, pour over the mixture of glass, and then put all the fire, stirring with the help of a whisk, until it reaches desired consistency.

W hen the dough has doubled in size, is placed over the pastry cream where we made the cuts, drawing a grid.

Put in a cup sugar and moisten with water and a few drops of orange blossom water.

In the center of the grid is put a bit of butter and soaked up water.

Preheat oven to 180 º C with air above and below.

larpeira Bake in middle of oven at 180 º C with air above and below the first 15 minutes.

Lower oven to 150 º C - 160 º C without air and bake 10 minutes.

must be very careful because you can burn the top easily.

To this end, I would recommend either cover the dough with Albal role, either place the larpeira in the low oven, or else with the times I've outlined above will be perfect, without putting too dark.

While larpeira is baking, prepare the syrup.

Ingredients for syrup:

• 30 gr.
water
• 30 gr.
  anise
• 30 gr.
  sugar

Place all ingredients in a saucepan to a boil and then set aside.

larpeira Once out of the oven, sprinkle with plenty of syrup.

And with this second recipe I would like to participate in the contest organized by Apicius

And sponsored by

San Ignacio

http://www.sanignacio.es/es/

Traditions Workshop
http://www.tradicion.es/

Oh! Cookware http://menaje.oh-asis.com/

The kitchen Plágaro http://lacocinadeplagaro.com/

Servisem Food http://www.servisem.es/

Cooked Guild http://cofradiadelcocidovitoriano.blogspot Vitoriano . com /

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Cola chicken and turkey meatballs chestnut

These meatballs are a good alternative to the usual, for a change are fine, nothing out very rich and expensive. Let the ingredients
:
- 400 gr. chicken and ground turkey
- a tablespoon of breadcrumbs
-
egg - a can of fried onions (I use the brand Hida) or one large onion chopped and fried
-
flour batter - half a glass of wine
white -
salt - olive oil

The first is to salt the beef, then add 2 tablespoons fried onions, a tablespoon of bread crumbs and beaten egg. We mix well and we're making the balls, I did not very big and I left 20, go through flour and fry in hot oil.

In a separate pot put the remaining onions to heat, when hot add half a glass of white wine and a little flour to bind the sauce, let it boil a little and if we add a lot fattening little water, we can take a vegetable stock or just salt, so to consumer tastes.
When the sauce is done we can go through the mixer (I do it because if my son does not want them), but if you prefer you can leave the pieces of cabolla unchanged.
We add
the meatballs to the sauce and put over low heat for half an hour to go catching the flavor of the sauce.


We serve them with French fries, salad, rice, ... whatever you prefer to.
Hope you like. Building

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This set included a grounder merged between JAY Z, ALICIA KEYS, BLACK EYED PEAS "EMPIRE STATE OF FEELING", an electro house classic "Captain Future" & "sympho" good music and even better mixed .... . listen to them and if you like to download ...!!!!

Tracklist:

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02 - Dave Ramone - 'Captain Future (Electrixx remix)'

03 - Jay Z & Alicia Keys & Black Eyed Peas - Empire state of feeling (Dj's from Mars club mix)

04 - Rank 1 - 'sympho (acces Sound remix)'

05 - Dj Phomena & Victoria - 'Sochi (Sax extended mix)'

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Jam Ketchup

we fall, I want to share a recipe that I like: jam nuts. It is not difficult
development and the heaviest part is peeling the chestnuts, but instead the result is wonderful.

First the ingredients:
- 1 kg.
chestnut - 750 gr.
sugar - 1 block
Peel chestnuts, for they have to blanch them in boiling water a couple of minutes. I advise that metais few at a time to keep it cool and peel podais. Once peeled the
you reserve.
In a heavy bottom pot poneis sugar, peeled and chopped apple and 1 cup water, mixing well until sugar dissolves.
Put the fire and when it starts to boil, add the chestnuts and cook over high heat 10 minutes. Separate
fire and blend with a blender, return the heat to low and cook, stirring constantly until we notice it thickens.
Now you can put into sterilized jars and close them hagais vacuum as usual.
is a very thick jam, which is well as a filling for tarts, toast, or for very greedy: a spoon.

Hope you like it.

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anchovies stuffed with potato timbale custard puff pastry

The anchovy is an oily fish typical of Malaga, in fact Abastros central market, is in all positions .

The most common is to take them in vinegar or fried, this time I prepared the cheese stuffed with anchovies, and accompanied by a timbale of potatoes.

Ingredients for 2 persons: 250 gr

.

anchovy

3-4 tablespoons cream cheese

half can of anchovies chopped 2 potatoes

flour 1 egg fried fish special

olive oil a splash of white wine

1 pinch of salt to the potatoes

The first thing to do is clean the anchovies.
is very simple. Simply open the belly with anchovies the help of a nail.
With hands pressed to the bottom spine, and then removed. In this way we will be the perfect riding. When pulling out the spine and head, and the backs are clean.
(all under water so they are very clean).

are all clean when placed on a clean surface.

Peel potatoes, cut into thin slices, placed in a Pyrex source, drizzled with olive oil, a pinch of salt, a splash of white wine are covered in the oven to 180 º C for 30 minutes. (You must turn them over after 15 minutes to be made all alike)

The following is to prepare the filling: Heat the cream cheese and mix with finely chopped anchovies.

Place a teaspoon of the filling over half of the anchovies.

It puts the other anchovy on top.

When anchovies are all prepared, are dipped in egg batter, flour and fried fish special.

Heat plenty of olive oil in a frying pan and when hot, fry the anchovies.
are placed on paper towels to remove excess oil.

and would only be mounted the plate with the help of a ring placed emplatado potatoes, pressing slightly so it does not fall and anchovies have the dish to taste.

With this recipe I would like to participate in the International Competition organized by Apicius Culinary "

The contest is sponsored by: San
Ignacio
Traditions Workshop
Oh Cookware
Plágaro 's Kitchen Cuisine
Servisem
Cooked Guild Vitoriano
final
And I will say that the anchovies are a very healthy oily fish, high in Omega-3 fatty acids that help lower cholesterol levels, and the flow of blood.

And contrary to what many people think, are recommended in slimming diets because of its high nutrient content.

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This is a recipe I improvised the other day, not having dessert, I bought puff pastry and improvised this recipe.

Ingredients:

• pastry board 1
• 1 / 2 pint of whole milk
• 4 egg yolks 120 gr
• .
  sugar
• 50 gr. cornstarch
• 50 gr.
  butter
• 1 teaspoon vanilla extract
  Skin
• lemon icing sugar

For it is very easy.

you cut the puff pastry into squares all the same to be mounted after the Napoleon individually.

The

You place the tray in oven on baking paper, the pinchais with a fork, vellum You place them above and pulses poneis them or anything that even for the milhoja not swell when baked. (I always I have two food jars with chickpeas baking and again when I do this type of recipe)

Precalentais to 200 º C and horneais as to check the packaging of the pastry. (In my case was frozen puff pastry, put 35 minutes and 20-25 minutes is enough. In fact the photo is too much baking, I made the following were better)

following is to make cream pastry.

you put the milk in a saucepan to boil, reserving half a cup, along with the lemon peel and vanilla essence.

In the bowl with the remaining milk you have to beat the yolks, sugar and cornstarch.

As milk bucket lift the boil, remove from heat, remove the lemon peel and pour the mixture over the glass. Mix with the help of a whisk.

Put back in saucepan to low heat and continue stirring with a whisk, until thickened.

At the last moment when it is ready, remove from heat, pour butter and mix with the help of a whisk.

And now there is only mounting.

Place a square of puff pastry, pastry cream, pastry again .... and above all powdered sugar.

I love warm, but cold overnight is also very good.

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Rice pudding timbale

As I had told my parents were visiting a few days. And the rice pudding is one of my mother's favorite dessert, I made a few jars the night before they arrived.

Although then I had to do it again and that did not last two rounds! lol (yes, the second time I made double quantities, that my mother is like the child of the announcement: she gave him two! ejeje)

With this recipe you will be a rice pudding very creamy and with lots of flavor.

Ingredients: 150 gr

• .
• Round Rice 900 gr.
• whole milk 150 gr.
• cream 150 gr.
sugar 1 cinnamon stick
• long
• skin of 1 large lemon
few tablespoons of water

I think it is very important to the quality of the cinnamon, Jose bought me a cinnamon stick in Sri Lanka which is twice as long as normal, and that has a lot of aroma.

The first thing to do is wash the rice thoroughly to release the starch.

Boil the milk and cream with the lemon peel (yellow part only of the skin, since the white part of lemon produces bitterness), and cinnamon stick. When you lift the boil remove from heat.

next thing is to put the rice in a pan with a tad of water to the fire. Boil the rice in the water a couple of minutes, add the cinnamon stick and start adding the milk scoop to scoop with the help of a sieve and stirring with a wooden spoon.

What I do is put in another saucepan heat the milk mixture on low heat to keep it maintained, while stirring the rice pudding. And when it thickens, add another scoop of straining to pour milk.

have to be removing about 40-50 minutes.

When ready, creamy, separáis fire, agregáis sugar, removéis either to integrate fully, take away the cinnamon stick and serve in the jars that you please. You can tomároslos

templaditos sprinkled with cinnamon, or else the tapais with film and you leave a few hours in the refrigerator. I sprinkle cinnamon just before drinking.
(even did some with brown sugar on top and casseroles in the oven. Riquíiiiiiisimos!)

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I really wanted to prepare my own ketchup and, drawing on good crop of tomatoes this year I decided. I used this
Jamie Oliver recipe and the result is very good.

The taste is not as sweet as they sell packaged or is so thick, but I like a lot. I hope you
probeis!

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My friend Maria Elena celebrates two year blog, and makes dodging a decorated cookies, if you want FREE list here you have management.