Dr Bernstein Menu Ideas

Today I leave a baked hake, a classic in a slightly different version, all too easy to make and even more eating for children and less children out to protest with the fish.
A product in two versions, more or less light-to please everyone and avoid, only if you want some calories more,-P

Ingredients:

Hake (prepared in two fillets without scraping)

sweet red pepper onion

virgin olive oil Salt and pepper White wine


Mayonnaise grated black truffles to truffles
* I used a gift from my brother that I preserved macerated in brandy.

To make homemade mayonnaise:

use per egg about 200-220 cc of sunflower oil or mild olive, a pinch of salt and some lemon juice or vinegar.

With mixer:
- We first egg in the bottom of the glass blender with salt, lemon or vinegar and a dash of oil, we put the mixer to the bottom and beat them without moving at full speed to emulsify.
Then we add the remaining oil with a fine thread moving slightly up and down while beating.

In thermomix:
- Put all the ingredients into the bowl, except oil and mix a few seconds at speed 5. Schedule 45 seconds at speed 5, with the beaker filled with water and pour the oil over the top to go falling into the glass.

- If you want to make a mayonnaise without any risk of salmonella in the vessel will enter the cup vinegar and salt programming 4 minutes, 100 º, Speed \u200b\u200b1. Add the egg through the nozzle r speed up adding the oil through the lid.

A tip for the top spot on the inside is less and lose no part of the sauce in the rubber is on the inside cover with plastic wrap and make a hole for the cup.
If you also want to take the remains of the blades can chop a few sticks of crab and a ham steak for a great snack.

Preparation:

• Ask the fishmonger to prepare us the piece in two clean fillets. With the rasp and the head can not prepare a stock you can think of it on the counter.
• Poach abundant onion cut into wedges with a fresh red pepper strips, salted and simmer until tender.
• baking tray in the backs have season and add a glass of white wine.
• Put vegetable garnish over the fish if you're not adding mayonnaise, and prevent drying in the oven ... otherwise we will put it below as a bed and cover with sauce. Laminar
• above the nose (I have also put a few teaspoons of brandy that remains). Bake
• monitor to remain juicy. I put it in soil preheated oven about 20 minutes (depends on the weight and thickness of the piece) at 190-200 ° C with gentle grilling function for that layer of mayonnaise to brown.

The success of the recipe is simply to use a very fresh hake and not to lengthen the cooking time.

The touch of the nose is great and I will tell you, be as generous as you let your pocket.

If you decide for a commercial mayonnaise is very rich but if you can recommend using a home You'll notice the difference. May be flavored with half a garlic if you like or try adding a teaspoon of mustard, are small details that improve the dish certainly

With vegetables is a tasty dish that is ideal for fish fully and if we choose to add a layer of mayonnaise we will have a preparation with a touch more holiday.

quejareis not you the dish of today offers so complications Bon appetit! and do not let to tell as he has been.

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Winxclubmagicglamdolls

Hooooooooooola ... back to school and I have bundled before falling into the temptation to get to ramble on about it I leave a cherry jam I made this summer.

A sweet touch to pass the drink of the end of the holiday ;-)


Ingredients:

500 gr. pitted cherries (you will need some 700 gr.) Bone
350 gr. sugar
The tip of a teaspoon of pectin

* Pectin is a natural thickener having a greater or lesser extent, fruits and vegetables can be purchased in powder pharmacies. If you have no access to it you can add half an apple and some people use gelatin (strawberry or neutral in this case).

* We advise against putting more than half a kilo of fruit to make jam in thermomix to prevent overflows.

thermomix Preparation:

1. Wash the cherries and remove the little tails and bone .
   I recommend using a stoner. If no one disponeís-like me-we can place them in batches in the glass of the programming thermomix 4-5 seconds at speed 3, see how are cut and using a latex glove retire detached bones.
   The alternative is to have patience knife.
2. Add the sugar and let marinate several hours. We schedule
3. 20-25 minutes 100 º C, speed 2 without the cup, placing the basket to avoid splashing.
4. value After this time the thickness of the jam is still liquid, it is time to add the pectin dissolved in a little warm water with sugar and set about 5 minutes at the same temperature and speed.
5. pectin If we can schedule a few more minutes at room Varoma, with the basket set for facilitate the evaporation of liquids.

Traditional Preparation:

1. Wash the cherries and remove the little tails and bone.
   I recommend using a stoner. If no one disponeís-like me-the alternative is to have patience knife.
2. Add the sugar and let marinate several hours. We
3. in a pan and let simmer stirring frequently and controlling the evaporation of liquid, the time will depend on the amount of fruit, to calculate this amount about half an hour.
4. After this time value the thickness of the jam is still liquid, it is time to add the pectin dissolved in a little warm water with sugar.
5. Simmer a few more minutes to get the desired texture.

Please stay there, do not know how much patience you have but you are the best of the best ^ - ^

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