Thousand Trails Do Not Use Them

Bollito FINNISH OR FIRST YEAR OF BLOG

No, no es un deja vú. This recipe has already published in this blog. Exactly one year ago. Because a year ago today I published a post first, and started this blog precisely to these taunts of cinnamon.

I have repeated this recipe because it is a homemade cookie, as it should be the pastry with the one grows, which will serve to remind these flavors all life, because it is the first recipe I posted, and it never fails. And because I wanted to look back and see what had been these months of blog.

Personally I can only thank everyone who passed through here, you have opened this blog looking for a recipe, you have stopped to see a picture, read an entry, leave a comment, which you have encouraged to follow. I can only say thanks for something that still seems magical time. Someone who does not know it continue to take those troubles is something that strikes me every time that happens. But mostly, I am grateful to those who have tried a recipe, and you have told me that I had liked, who had been good. For this year's blog is summarized in many moments of bliss, pure and simple.

a recipe for me has to love. Yes, I admit that I fall for them quite easily. I can not publish things that mean something to me: because it is delicious because it is easy, but it looks great, or fast, or with ingredients that I like. Just think about the next course excited me in the best sense of the word. It forces me to try not to repeat myself, to surprise me, to try new things, to adapt what I like in my kitchen. And so I have been learning about mass, yeast, baking time, but also on adapting recipes to the microwave, as summer heat was such that he could not bake anything, to make homemade ice cream without a freezer, and how the sauces, fruits, spices, fresh herbs, they can completely change a dish and make a daily in a small event. I learned to make dough with flour and water so that my daughters could "help" and let me work without leaving them aside, and now they know how to use brushes, kitchen, line the muffin pans and using cookie cutters. I learned that a plain and simple dish is absolutely wonderful with a little care and pampering. And I learned that you can learn. That when you enjoy the trip so much no matter how late it is made, or the time spent, all that is forgotten. You do not need qualifications or certificates, but the desire to taste, mixing, see resultado.Y to enjoy the process.

Yes, I love food, cooking, and pastries, and the blog has made me learn a lot more than I had imagined a year ago I would be able to learn on my own. I love sharing what I learn, what works and what does not, and can serve to my friends. Because having time to cook for someone is a party. It is a joy, which is always the same and always different, and is a game, and shoots me a good mood. And none of this would have carried him this far without this blog.

And, this year I learned to take pictures of food. Some even reasonably good I would say. I had long wanted to buy a SLR camera and not I did until last year. I think it was a couple of weeks before starting the blog. And if I refused it because they wanted a good camera and only use it in automatic. But to learn to take pictures to do many, many, many pictures. The most horrible, many bad, and, hopefully, and stressing a lot, some good. But for that we must have something to photograph. To me, this double date the school week has been perfect I know: the insistence. Because not every week has been easy to publish. But this quote that I had set myself forced me to persevere, to keep trying new recipes, new combinations, or simply to replicate wonderful things I've seen elsewhere, and taking pictures, taking pictures like I could not do anything else during those minutes that I hang the camera and the world freezes while I measure the light, make sure the camera on the tripod, and I move a bit of a napkin before shooting.

and really could not be more pleased. I have found, at this point, two hobbies that go together and make me happy, extremely happy. Maybe it's insignificant, but in a world so complicated, with so many obligations, and so many uncertainties, again enjoy a personal project, creative, which I'm learning where the boundaries depend only on my effort, my skill, of my work is so satisfying that it makes me smile just to escape thinking about the next course in the next photo.

So I thank you for everything, everything, everything, because everything you do for me to watch this blog and comment me that this project not only make you enlighten me face of joy for the day, may also be interesting for others.

Once again, thank you, thank you.

And for the recipe, I would refer to a year ago. I'm sure to rejoice with me that has kept me away from fluorescent kitchen when taking the pictures.


cinnamon Finnish Pulla

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PRAWN CURRY WITH COCONUT MILK

If you've been around here sure you've seen that I like curry. I would say quite spicy, but without reaching the extremes of an authentic spicy Indian curry. Say you've already taken more this mixture of spices, and although I like spicy, I like my stomach full follow-through moment, so I step with him.

One of my roommates last as a student is now the happy wife of a British guy of Indian descent. They have two beautiful children and when they come to spend their holidays in Mallorca we have continued to see. (It's a cliché, but the English with young children come here on holiday to Mallorca). When carrying out a time and in a relationship in the distance, and it was very difficult for them, my friend S. was finally released to the family of her boyfriend. It is a traditional Indian family, despite carrying more than 40 years living in England. From that trip brought a red spice mix you put in the yogurt to make a chicken garam masala, non-commercial, but with the spice mixture in his future mother. I acknowledge that I have watched with suspicious gesture that chicken is marinated in a yogurt bright pink, but also what I found that even the exotic food, earn a lot when home.

I have no homemade mixture of spices for curry, the commercial use, so often I do is use a medium to check the heat, and if necessary, add a little chile to find the point that I like. If you can also mix our home, best yet.

By the way: a kiss, S. and H. and children.

Prawn Curry and milk

coconut Ingredients (for 2 people) 100 grams of onion

100 grams of green pepper
100 grams of red pepper 100 grams of zucchini

3 tablespoons olive oil 2 teaspoons curry

400 ml coconut milk (alternatively, liquid milk or yogurt)
200 grams of clean shrimp tails
100 grams of brown rice to accompany
cayenne pepper powder (optional)

Preparation Chop the vegetables into small pieces to fry. Cook rice according to manufacturer's instructions in plenty of water, (About 18 to 20 minutes), drain and set aside. Put oil in a skillet and saute onion over medium heat. Add, when you begin to be clear, peppers and zucchini, and finish all the vegetables saute over medium heat until cooked, but not fall apart, about 10-15 minutes or so. Add the curry, mix with a wooden spoon, and immediately, add the coconut milk. Cook over medium heat, stirring constantly, until the milk starts to evaporate and is a cream linked to the vegetables. Test, rectify if very mild curry, and add chile or tabasco to taste. On a griddle, sauté shrimp slightly, just enough color to catch and remove from heat. Serve with wild rice with curry on top and finish with the shrimp.

TRICKS:

• This recipe is a base for a curry simple and quite fast. Coconut milk can be substituted for cow's milk or yoghurt. The texture will be different, be a mixture less thick and less sweet, but also works well.
• can add other vegetables such as eggplant or carrot, and remove the shrimp for a vegetarian curry. You can also substitute shrimp for chicken diced and sauteed, pasta or rice for long. Combinations from this base are all you can think of.
• I do not put salt in cooking rice, because with the accompanying curry is tasty enough. If you still think you need, you can add a little to cook.