Monday, January 31, 2011

Blob Of Egg White Cervical Mucus

LEMON CREAM LOGS

Today I present my first log. The first time in my life that I do one. What is certain is that not the last. If you continue reading you will see that it is not complicated to make. Just take a little time (just because baking does not exceed 1 / 4 of an hour), and like it. So how might never have done one? Because subconsciously thought it was a complicated thing. I recently realized that the years not only a growing recognition in the sentences of their parents (horror!) but also internalized many of their likes and dislikes, especially the intrascendetes. Major plant and you rationalize, and choose, but there are things how are you little quirks in the kitchen that you inherit nothing more.
I mean, my mother was always a good baker. But, on the grounds that they were the trunks were not his specialty. I do not know if it was not a good recipe or what, but he always gave problems. I never thought, until her last visit home a few months ago told me, and then it dawned on me. I never tried because I had assumed that it was difficult for his expertise. And then I realized how many little things we take just like that.
So I decided to get rid of the prejudice faced my first log. With great respect, and fairly low confidence in success of the first. But doing it in the end after all.
I've filled with lemon cream. But the basic recipe can be stuffed with pastry cream, whipped cream, jam, fruit, mocha, almost anything you want. I have used as base for the cake of Lemon Kanela. Not only is a reliable recipe, but also their photos that show step by step explain very well how to make the trunk.
For me, the most important thing here is to have space in the kitchen and have prepared what you will use, not to complicate in the last minute.




trunk lemon
Ingredients (for 6-8 people)

For the cake

4 eggs 120 grams flour 120 grams sugar

1/2cucharadita salt (2 or 3 grams)
1 / 2 teaspoon baking


For the syrup 250 ml water 200 g sugar

A spoonful of liquor (brandy, rum, etc., optional)

For the lemon cream Lemon curd
or lemon cream


Preparation: Preheat
oven to 160 º. Beat eggs with sugar until doubled in volume. Sift flour with salt and baking soda and add to the mixture with stirring motion. Pour batter into a baking tray lined with a silicone sheet lightly greased with oil, grease the edges of the tray. Extend so that the mixture is distributed evenly. Bake in oven for 12 minutes.
After this time, remove from oven and pour it over a clean kitchen towel, slightly damp. The silicone sheet is now up. Carefully remove the cake and roll up on itself with the cloth. Let well wrapped with cloth until completely cold. As it cools, you can prepare the lemon cream and syrup.
For the cream, follow these steps here.
For the syrup, bring water and sugar over medium heat about 10 minutes until a light syrup. Remove from heat, cool and add the liqueur to taste. If the trunk will take children, better not to add because alcohol will not evaporate. Book. Remove
sponge cloth and completely open. Soak in the syrup, cover it with lemon cream and reshaping.
For presentation, sprinkle with icing sugar and a little cocoa powder and serve with a sprig of mint. If you prefer, you can decorate the dish with lemon cream, raspberries, etc.

Wednesday, January 26, 2011

Rob Dyrdek Shiny Shoes

Orangette CHOCOLATE BLACK AND CHILE


entered my life yesterday for the first time a pet. Well, just so you can call. I've always doubted that the fish may fall into this category. They are the animal world as well as Japanese gardens to gardens: a fraud (no offense). Because, let's see, a pet that greets you, you can not cherish, not around the house, who does not sing ... because as it is a second animal. And after resisting for years, my daughter got to buy him one. Probre just hope the bug reaches the end of the week, because although the attentive salesperson assured me that was most resistant ("they grow up in puddles" were his exact words), I still think my pets skills are still not something that would include a list of my qualities.

the moment, the collateral damage is that the animal has succeeded in opening another front in that wonderful rivalry between sisters that one cultivates as it grows. Not only toy with the other always, by definition is much better than his own, but like the poor fish can only eat a leaf of that strange thing they say he feeds, the animal is at serious risk of dying of embarrassment . Because there have been tragic crying session, as if they were living at it, to see who put his tiny leaf to the fish in the water. And I've gone to work seriously doubt that you will not find it full of leaves and a prominent belly fish floating on the surface when you return home.
the domestic front, you see, what I have more entertaining. So to compensate, I needed chocolate. Orangette, to be exact. Because they have chocolate (how?, Anything with chocolate in this blog?) Because the oranges are in season, because they never had, and defenitiva, because I really wanted.
was sure that the prescription classical (he used the blog For the love of food, travel and wine is perfect) I would like it, so I decided to add chile. Because to be safe need not do anything, really. And the truth is that I liked even more than the original. In fact, I made several batches, with only chocolate, chocolate and a pinch of salt, and chile. The first two options are good, I assure you. But with chile Orangette I loved. Of course, we must be very subtle, so that only one point of chocolate flavor, not mask the candied orange peel, or will be inedible.

Orangette black chocolate and chile

Ingredients (for about 12 units)
The skin of an orange medium (better if the skin is thick)

White sugar water (you need one and a half the weight of the skin following scald: In my case, 100 grams of skin, 150 sugar )
black Chocolate coverage (% of cocoa to taste: I used 55%)
Pinch ground cayenne



Preparation Peel the orange and make long strips with the skin. Place in a bowl with water and leave overnight. The next day, discard water, put them in a saucepan, cover with water and bring to a boil. Keep 5 minutes. Discard the water, refill the pan and repeat, bring to a boil, hold 5 minutes. Discard the water again, and fill the last bucket, boil 5 minutes, discard the water and drain well strips of orange. In total you should have done it 3 times. Weighed at this time, and multiply your weight by 1.5 to calculate the amount of sugar. In my case, for 100 grams of orange peel I used 150 grams of white sugar. Lar Place orange strips in a heavy-bottomed saucepan, cover with sugar and add 1 tablespoon of water. Keep on medium / low for 20 to 25 minutes, until it forms a light caramel. Drain and dry on a rack or on foil. When dry, melt chocolate in a double boiler and keep over medium heat, add a pinch of cayenne powder (With 1 / 8 to 1 / 4 teaspoon to about 100 grams should be sufficient) and the Orangette bathe in chocolate. Cool completely on a sheet of parchment.

TIPS: Try
  • whites to leave as much skin as possible.
  • Do not skip the 3-step skin Escalade or bitter and not matter what else you do.
  • If you do not have much time, you can make candied skins a day and bathe in chocolate the next day. You can also
  • more quantity and save the skins in the syrup in an airtight container in the refrigerator and use as candied fruits to decorate or accompany other dishes.
  • If you prefer, use chocolate just for coverage, or a pinch of salt, and do not cover the entire skin of the orange, but only a part.

Sunday, January 23, 2011

Recessed Electrical Outlet

Cranberry Biscotti Bites UVA

Dry and hard. I always thought that biscotti were not for me. Even the name seemed like a false attempt. It looks like cake, like its shape, but it has nothing to do. Neither his name nor its meaning, or its texture or flavor.
And yet, for days I wanted to try to make them. And imagined it was not difficult. He had seen many recipes and have no problem, beyond them twice in the oven (are biscotti!). There was something about the texture, parched, dry, hard, which made them seem anything but a tasty snack. And yet, I wanted them, and rediscover a cookie does not have to be fluffy, light and delicate to be delicious. A bite can be quite the opposite, and still be something special.
Perfect for those freezing cold days. I at least I can take with a hot coffee. The almond probres had blossomed last week will not be so lucky.
Now I have this red box full of biscotti (well, not so full), and when I open it the smell of vanilla and nuts is equally desirable that when I put in the oven and the house anticipated a unique flavor. Dry and hard, but crisp, and powerful.


cranberry and pistachio biscotti

Ingredients (for about 10 - 12 units)
100 grams of white sugar 1 egg
(Large)
150 grams of flour 1
cuharadita of baking powder
1 / 4 teaspoon salt
1 / 2 teaspoon vanilla extract 80 grams
pistachio
80 grams of dried cranberries


;
Preparation Preheat oven to 180 º. Beat the egg with sugar until foamy. Add vanilla. The mixture, add the sifted flour with the salt and yeast, and mix well. Incorporating pistachios and blueberries with a spatula and spread it throughout the mass. Form a rectangle with the dough on a baking tray lined with baking parchment or a silicone sheet. Bake in oven for 25 minutes. Remove from oven and cool on a rack a few minutes. Cut into slices with a good serrated knife, and put the slices back on baking sheet. Bake about 8 minutes, turn and bake another 8 minutes or until golden. Cool on a wire rack. They hold well for several days in an airtight container.
Try setting dried fruits and other berries. There are many possible combinations to suit all tastes. I used dried cranberries, but you can put frozen or fresh. You only have to adjust the amounts.


Wednesday, January 19, 2011

Jaguaresmx Spots Images Portada

PISTACHIO CHEESE AND SESAME LEMON CURD

was significantly higher when I discovered that "Sesame Street" was not just a word. Even today I can hardly think of this word without the "Open" before, not to imagine a group of robbers targeting his cave to store your treasures.
But, sesame is an ingredient for me is still that air exotic tales of the Arabian Nights, and some difficulty for use in the kitchen of pure ignorance. In fact, I must confess that I bought on purpose for these snacks and is the first time you use it.
If Ali Baba and the Forty Thieves do not prevent it, I will not be the last. I like their crunchy texture. And I liked how all of this recipe.
After a few days of activity of control chocolate (is it about the gifts: one wants to use their new toys all the time), biscuit and sweet in general, I think I needed something refreshing, light, small. That
grapes and cheese get along is nothing new, but this coverage adds a slightly crunchy contrast to the creamy cheese and sweet grapes. In short, worth a try.
really can not be easier, faster, and more attractive, all in one.
A light snack (you can even make light cheese), quick to prepare and delicious.
also just the right amount you want, not need oven or fry, and how to improve this is done for a while before and kept in the refrigerator before.

grape Bites cheese and sesame Ingredients


Grapes (white or black, choose the one you like and as many as snacks want to do. I have used black)
cream cheese (Philadelphia or similar) Sesame


Preparation Rinse gently
grapes to be used and dried. With hands, make balls of cheese with grapes in the center, and place on a baking paper. Continue to make as many beads as desired. Put the sesame seeds on a plate and pass the ball over him to cover them completely. Store in the refrigerator until serving.

TIP:
  • The only important thing in this recipe is to use the good cheese, chilled or becomes unmanageable. You can wet your hands in cold water when it starts to be sticky, or, if you do not hurry, put it in the freezer a few minutes and continue when you return to be cold.

How To Connect A Sat Receiver To Tv And Vcr

APPLES GRILLED TUNA

ManzanasDSC_04312010

Delicious baked apples with a touch of spice.
A recipe always quick and easy.

Ingredients:


Apple Butter


Brown sugar Ground cinnamon nutmeg

Brandy, sweet wine or water

can use any type of apple although I especially like Pippin variety. In this case it was to take advantage of that were in the fruit bowl.
We can change the spices our love for example using vanilla extract in place of nutmeg.

Preparation:


  • apples are washed and dried with paper towels.
  • With emptier, cores are seeking leave whole and seeded (I used the pineapple corer) and equate the bottom to seat properly.
  • gaps are filled with a piece of butter, brown sugar mixed with cinnamon and a touch of grated nutmeg.
  • apples are arranged in a baking dish and add a little brandy, sweet wine or water.
  • are introduced in the preheated oven and let simmer for 25-30 minutes (depending on the size of apples) to 190 º C. Should take the day light the oven for another preparation for that to moderate utility costs (
  • To calculate roasting in microwave about 3 minutes per acre on medium-high. Better to go to get cooking control that are to our liking. If you use grill has a few minutes to brown.
  • will water with its own juices during cooking time.'re at the point where the skin is wrinkled and tender when pricked but notice them whole.

ManzanasDSC_04592010

When cooked, serve in individual bowls with his syrup and preferably at room temperature. Keep well two or three days in the refrigerator.
My advice to eat still warm.

To give you a touch more lively will water just before serving add wine sweet and crunchy almonds.

If you are a bit adventurous also encourage you to include in the filling a little cheese, raisins, which we will pre-marinated in brandy, and nuts to your taste, as some chopped nuts, serving them with ice cream or a few teaspoons of your jam favorite.


I still humorous,-P

There are plenty of apples on a tree and suddenly a fall.
All of the above start to laugh and make fun of that has fallen and injured it responds:
- Immature!

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Sunday, January 16, 2011

Antlers Whitetail Deer Drop

(LEMON CREAM)


With the lemon I have a bittersweet relationship. (Well, I must say that it is not unique. Something similar happens to me also with the pears.) He's that kind of thing that gives me an immense laziness. I rarely remember them, there are flavors that call me at first. I can use to flavor the dishes mechanically, but as a guest star do not quite see. I have to make an effort when I see them dead with laughter at the bar. Without embanrgo, once the like or make something with them I am inspired by the results. It is as if overcome that initial sluggishness rediscovery wonder they have.
Before taking a lemon dessert I probably apetecerán other flavors, other textures. However, if I finally decide for him, I feel like a child finding a toy that was abandoned. How could I be about-again-that the initial laziness deprive me of this wonder?
This is another of those things that I know no logic, but with which I am used to lidiar.No I know you have too much sense.


In any case, as I know, took time behind a lemon cream with this flavor and the texture. After comparing several recipes I think this is very acceptable. For me it is very balanced in terms of acidity, and texture you get is perfect: consistent, but creamy. And it is easy, terribly easy to do.
is a perfect filling for pies, tarts and other sweet snacks. But if you like lemon, surely you can eat a teaspoon testing after another, because the result is very good. Being somewhat unconventional, I would recommend to serve as an accompaniment to some crepes, or use it along with a chocolate fondant, instead of a ball of ice cream.



Lemon curd

Ingredients (for approximately 250 grams)
Juice of 2 lemons 75 grams
butter
2 eggs
100 grams of white sugar
15 grams of corn flour (cornstarch)

Preparation Mix in a saucepan the lemon juice and sugar, beaten eggs and cornmeal. Cold Beat until mixture is smooth. Add the butter cream and put over medium heat until thickened, whisking constantly.

Wednesday, January 12, 2011

Svr 2010 Jeff Hardy Hair

SALAD WITH SPINACH, MUSHROOMS, GRAPES AND WALNUTS WITH MUSTARD VINAIGRETTE

Green, white, red, black. I like this colorful dish.
remains something of winter ahead. But whenever I return from Christmas vacation winter feel defeated. The days begin to grow gradually, and here occasionally, we are fortunate to start having some days almost spring. While the L. weekend spent the entire day on the street because he had just learned to ride a bicycle without Ruedin. And it was a party, and can only be at 6 years to discover that yes, you are able, now you do it alone. And the morning sun beside her and I realized that makes me happy to see her well, and enjoy the smiles of pure happiness that escape alone.
sun
While there was a bright day smooth, without coats, harbinger of all that lie ahead. And I felt light, happy and eager to shake off the winter myself.
So my plate was filled with colors.
this salad actually has only one secret: I managed to eat raw spinach and mushrooms. It may be obvious, but for me were two things that had been eating well, but I had never eaten without cooking. And guess what? This combination works beautifully. grapes and tomatoes give a touch that is perfect juicy spinach. The mushroom does not "know to oil" as I feared, and mustard vinaigrette with acid gives a point that is doing very well.
I highly recommend it, especially if like me you saw no clear use these raw ingredients.
Or simply, if the first sunny day I like to advance the first on your table.



salad of spinach, mushrooms, grapes and walnuts in a mustard vinaigrette


Ingredients For the salad of fresh spinach leaves

white mushrooms
Black Grape Nuts
Cherry Tomatoes



For the vinaigrette 2 tablespoons olive oil 1 tablespoon

vinegar 2 tsp mustard


Preparation Bring
spinach dish, cut the mushrooms into thin slices and distribute over the spinach. Spread the remaining ingredients. Prepare the vinaigrette by mixing the ingredients with a fork or a whisk until emulsified. Taste and correct the taste. You can add black pepper to taste. Serve with the vinaigrette aside, so that each diner the dress, or dress and eat immediately.

TIP: Try
  • laminar mushrooms with boiled egg cutter.

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curly endive with pomegranate and olive trees Polvorones

Escarola con granada y olivada

I have a few sweet recipes ... better not no ... now plays a bit of normalcy after by the excess of Christmas.
Ensaladica with seasonal p ara those who think that salads are not fun that comes with including bad joke ...

What did the lettuce endive? ... Where have you made permanent?

notice is bad bad thing haha \u200b\u200bbut miss me laugh and if a salad has that effect is worth it,-P

Ingredients:

A escarole
A
grenade
For olivada:
125 gr. Aragon black olives (weight and boneless)
1 can anchovies (drained and rinsed)

Media teaspoon capers 1 teaspoon mustard
A touch of black pepper
extra virgin olive oil


For the dressing:
A clove of garlic Salt

extra virgin olive oil

Preparation:

  • Wash escarole and let soak.
  • olivada Prepare: Mix the olive
    boned anchovies, capers and mustard. Grind in a mortar, blender or Thermomix. It must be a smooth paste which once crushed add extra virgin olive oil and a touch of black pepper.
  • Rub a source with a clove of garlic or chop finely if you prefer. Centrifuge
  • While the endive and arrange it in our source salting lightly. We will beat
  • strongly oil and vinegar in a ratio of two parts oil to one part vinegar and marinated escarole. Have
  • clean over the grenade. To peel the pomegranate
    can split it in half and hit each with a wooden mallet or pestle with small strokes over a bowl to collect the grains.
  • Finally add the olive reserved.

could marinate the olives covering them with oil and add oregano or thyme.
Are you discouraged a bit by removing the idea of \u200b\u200bwalking bones can use a can of olives and pitted but of course the intense flavor and texture of the variety that you propose is not comparable.
dispense with capers and mustard if not to your liking.

The olive paste can be kept several days in the refrigerator, covered with a little oil in a sealed glass jar.

addition to its use vegetable salad goes well in pasta salads and potato or spread on toast with almonds or hazelnuts crowning, fill in a few cherry tomatoes with cheese ... I sure love it and you find other applications.


Indeed, I feel solidarity with the new goals that we all do in the beginning of the year.
tables I found these exercises that I like a lot and that can help.

Tip: consult a physician before beginning any exercise routine.

Are you ready?


started now with the mouse went down a bit .... slowly ... without forcing ...


<<<<*

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<<<<*
<<<<*
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<<<<*
<<<<*
<<<<*
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now turn up ... is sufficient for the first day

¡¡¡¡¡ Good job ... see you in anything !!!!!!

PS: I miss Cerise (This table exercise I read in your blog Wandering in the kitchen and always remembered.

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Friday, January 7, 2011

Can A Dentist Bill You Six Months Later

TAPENADE SNAILS, CHEESE AND THYME

I am delighted with my gift of kings. In kindergarten the child (if children tell it all, at least mine) thought that my gift was a joke: the kings had brought me an apron and a rolling pin. The truth, that it sounds like a joke of questionable taste. But the apron is one of those black belt only, without tying the neck, and roll is one which I was after some time: it has interchangeable washers of various sizes on the sides to work the mass of selected thickness. I think we can now understand why I am happy.
And I had to try my new roll, and had pizza dough, I could not avoid making these rolls.
What I can say?
Confectionery I love salt in almost all its forms, and the tapenade I can not eat without stopping, and fresh cheese and thyme make a perfect set. If we add the classic pizza dough, no error possible. Today we have taken this appetizer, and nothing left.
Shells of tapenade, cheese and thyme

Ingredients (for about 10 units)

homemade pizza dough (about 200 grams)
-olive tapenade olive paté-(home or commercial)
Cream cheese (Philadelphia type or similar) dry Romero


Preparation.
Prepare the dough following the traditional recipe of pizza (you can find here ). Preheat oven to 200 degrees. Spread the dough with a rolling pin on a floured surface with a thickness of about an inch into a rectangle. Spread a portion of tapenade ( here is the recipe that I use), a strip about a third of the surface, iquierda to right. Then put a strip like cream cheese, and finish with another of tapenade. It should be like a flag with three horizontal stripes. At this point, sprinkle with thyme. Take the end of the mass that is closer and begin to roll until above. It should look like a log. Cut parts of an inch thick, sprinkle with a little thyme again, and put on baking sheet covered with parchment or a silicone sheet. Put in the oven to 180 degrees and lower it after you close the door and bake for 15 minutes or until browned.
TRICKS:
  • can use frozen pizza dough or puff pastry. It is not the same, but also look good.
  • creams used to extend the fish knives if you have at hand a knife at an angle. It makes it sometimes, and it works better than with a knife plane.
  • If you have fresh thyme, do not put it inside. Sprinkle a little above the finished shells, to put it in the oven, or be too strong.

Tuesday, January 4, 2011

What's The Best Pro Camcorders



Polvorones caseros

If there is anything better than a good recipe is a good recipe with history.

This is the case of Polvorones the Spirit Santo of my friend Amy's blog Mom's recipes .
Sacados her grandmother's cookbook from 1913 bearing the name of your first school, a convent of La Rambla in Cordoba, and have arrived here almost 100 years later. E
s one of the 80 recipes from the book he has written with his son - "Mom's recipes - and that po bear found in bookstores or buy directly from the Web Publishing Platform as I did ... and say nothing in Reyes ;-) we

I really wanted them and this year another great friend, Nieves, in the absence of one has two great blogs - Kanarita The sweet and Kanarita 's Kitchen - sent me a package.
I was thrilled ... made me mourn and among other things included the confetti to wrap ... well just recommend the same recipe, I could not defer it.

Polvorones

Ingredients:

250 gr.
lard 150 gr.
lightly toasted almonds 250 gr.
powdered sugar 500 gr.
flour A little cinnamon
A little icing sugar for dusting

With these amounts out two full trays, about three dozen or so.


Polvoron

Traditional Preparation:

  • flour is dried in the oven without browning, putting spread on a tray and bake at medium temperature (about 140-150 º C ) for 30 minutes. Let stand a few hours and if possible overnight.
  • lightly toasted almonds well spread the baking tray and let cool in the same way.
  • When the flour has cooled, mix the butter with the sugar (beating with a whisk or hand) and incorporating the flour, cinnamon and toasted almonds and grated finely Knead well until they are well integrated all ingredients.
  • Knead into a ball, let stand half an hour in the refrigerator wrapped in plastic wrap.
  • Roll out the dough between two sheets of plastic wrap, leaving a height of 1 cm, cut the proper size with a pastry cutter (or a glass in his absence) and placed on a baking tray. The mass is about regrouped, re-leveling and is still cutting.
  • This not grow sweet in the oven, so do not leave too much space between them.
  • Bake in a hot oven (200 º C) in the middle to heat up and down for about 20 minutes.
  • was allowed to air dry a few hours before wrapping with our confetti or tissue paper.

Preparation with Thermomix:

  • flour is dried in the glass of the Thermomix half hour programming, temperature 100 º and speed 3, without putting the cup for moisture to evaporate. Let stand a few hours and if possible overnight. Toast lightly
  • almonds varoma temperature and speed programming spoon, let cool in the same way.
  • We weighed the 250 gr. and powdered sugar at maximum speed, reserve and put a little more sugar for dusting we serve. Chop the almonds
  • 5 speed, I like that are few whole pieces.
  • Butterfly Place and mix the butter and icing sugar a couple of minutes on speed 3 and ½ until well blended. Remove
  • butterfly. Add the cinnamon and almonds and flour and cold shank programming function knead for a minute or two.
  • Remove the cup and hands into a ball, let stand half an hour in the refrigerator wrapped in plastic wrap.
  • Roll out the dough between two sheets of plastic wrap, leaving a height of 1 cm, cut the proper size with a tin (or shaker machine) and put into a baking tray. The mass is about regrouped, re-leveling and is still cutting.
  • This candy does not grow in the oven, so do not leave too much space between them.
  • Bake in a hot oven (200 º C) in the middle to heat up and down for about 20 minutes.
  • were allowed to air dry a few hours before wrapping with our confetti or tissue paper.


Polvorones

papers can be purchased at Commercial Minguez, yes I think that come 2000 units so we have covered a few Christmas.

And if ... we are in 2011, these polvorones would I published last year but come now, is what we have ... are so rich and quick would not mind them all year. nothing to do with the purchased and if not just ask my family:)

This is my story, the more friendly face of the Internet, where people are what they seem and good friends are with you in the kitchen sharing a wonderful feeling ^ - ^


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