Nonbreakable Dinnerware

sponge CHOCOLATE WITHOUT OU

I saw this recipe in the book of the pastry Thermomix and I was struck not bring eggs, I do not think I've ever done without any ! I thought it was essential to make a good cake ... and here's what surprise is super! Very fluffy, moist, soft, tasty ... We can open it in half and fill it with jam, cream ... must be very good!. This we we have eaten as is, for breakfast, snacks and others! For the following steps

machine, which are mix and knead, you can do with any mixer power you have. First mix the dry ingredients, then mix the liquid and finally integrate the two. It is a cake that is worth trying, will surprise you!
CHOCOLATE SPONGE CAKE WITHOUT OU

Ingredients - 400
pastry flour - 300 g sugar
- 80 g of pure cocoa powder
-
250 ml milk - 250 ml water
- 150 ml sunflower oil
- 1 of yeast
- Two teaspoons baking
- Chocolate Pearls

Preparation Preheat oven to 200 º
prepare the mold, about 22 cm in diameter, sucat buttered and floured, take away the excess flour. In the glass
TH put the flour, sugar, cocoa, baking powder and bicarbonate of soda, mix well by programming 10 seconds at speed 5.
Add milk, water and oil. Mix 15 seconds at speed 6
do with the spatula down the remains of the walls of glass and the lid, and re-programmed 15 seconds, speed.
Pour the mixture into the mold, we deliver pearls of chocolate (it's funny, do not melt, and when it cools down again remained strong, so bring a touch crispy on the cake very nice.
cook for 40 minutes, depends on the oven. Punxes to check if it is already cooked.
Cool and a little desmotllem.

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surimi paste

We had tried to hold the lid The Power of Barceloneta, and could not guess, besides the crab, which came with other ingredients, potato? not ... mayonnaise? either ... So who the hell wore! That day came to the house of Dolores Th, I would say a pate, and I'm sure I would, and I guess that was when we had Indeed ... try the i. .. surprise: the same taste and appearance as much as we like the cover of The Power! that I take to tell you that if you walk to Barceloneta are there to make a vermutet and lid (the place is that there are market ). If you do not have the Th, do not forget it is very easy and can be done with any grinder you have. It can happen in a cabbage leaf or as a lid to go with sticks taking.
surimi paste

Ingredients 200g of crab sticks
160g fresh cheese (type Burgos) 20 g

olive oil 2 teaspoons lemon juice
Un pessic de sal
Un pessic de pebre molta
2 culleradetes de cebolli fresc picat
Fulles de cabdells
Tomàquets Cherri
1 ou dur
Preparació
En el got de la Th posem els palets de cranc i triturem 3 segons  velocitat 4. Amb l'espàtula fem baixar les restes de les parets.
Afegim el formatge, l'oli, el suc de llimona, la sal, el pebre i el cebollí, i barregem 16 segons a velocitat 3.
Aboquem en un bol. reservem a la nevera fins l'hora de servir.
El Presentem dins les fulles de cabdell o bé com a tapa, acompanyat amb bastonets torrats.
Per acabar de decorar ratllem ou dur per sobre.

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Lasagna (with Thermomix)

Everyone had spoken well of lasagna made with the Thermomix, this Sunday we could taste quite right to say who it is that good!, delicious!

Last Friday, taking advantage of a friend was interested in seeing how the Thermomix, stayed at home because the pain, presenter whom I bought it, we do a small demonstration on Sunday and we were taking on gang lunch, the proposal I made was to the lasagna ... and so I had a dish already done and ready for Sunday ... (should work towards ...). Then take advantage vegetables that prowl the refrigerator, a lone pumpkin ... and some stuffing left over from the lasagna, we prepared a delicious vegetables cream! and a stuffed zucchini, and we were in lllepar fingers!
Lasagna (with Thermomix)
Ingredients
18 for lasagna plates (those that do not require cooking)
50 gd'oli

30 g carrot 130 g onion 180 g mushrooms

50 gd'api or pepper (optional) 1 garlic clove

½ kg fresh tomatoes crushed
¾ kg of meat (I put ¼ ½ kg of beef and pork)
salt, black pepper A handful

dried oregano 1 bay leaf For the bechamel

1 teaspoon olive oil

50 g butter 110 g flour 800 ml milk


Salt and pepper to taste grated nutmeg

100 g cheese (Gruyere or Emmental)

Preparation
started scratching the cheese, put the cheese into chunks and grate the glass a few seconds to speed programming 7. If you want the finest, repeat a few more seconds. Reserve. Without washing the glass
put all the sauce ingredients and blend 15 seconds at speed 5, with the spatula down the remains of the walls of glass. Programme 7 minutes varoma temperature, speed 1.
Once we made the sauce, add meat, salt and spices and program 20 minutes varoma temperature, turn left and speed spoon. It's time to moisturize
plates of pasta. Put them in a large bowl with warm water. The move because we did not stick. Once you have the hydrates in the same basket of TH, the drain.
After this time, I set 5 minutes, the same program. It is time to test also the point of salt.
cover the base of the tin (which has high) hydrates with plates of pasta, pour half the meat mixture, make another layer of pasta sheets, cover with remaining meat and make a final layer of pasta. No reserve
wash the glass, make the béchamel.
In Th we got the oil and butter, programs, 1 minutes, 100 °, speed 2
Add the flour and reschedule 2 minutes, 100 °, Speed \u200b\u200b1
finish time, adding other ingredients, blend 5 seconds veil. 7. Cook the bechamel program 9 minutes, 100 °, veil. 4.
cover the lasagna with bechamel sauce, and cook for 10-15 minutes at 180 º preheated oven. Then distribute the grated cheese and grill until you have a color toast, to our taste.

Pinky And The Body Full Version.

Chocolate brownie with chocolate mousse perfumed with CREAM AND STRAWBERRIES

Tomorrow is the birthday of my youngest daughter, Anna, now 19 springs ago! Today we have gathered to congratulate her and help her to eat a little of this cake ... that was great for herself!
is a cake that takes work, sometimes not for say, easier and faster to do ... but everything is put there, and slowly we came out, so if you need a good time!
I saw the recipe to the "Chocolate" Canal Cocina, where Jose Maria Ribé encourages us to do this and other chocolate delights!
MOUSSE Chocolate brownie with chocolate and strawberry

Ingredients For the chocolate Bownie

165 g butter 250 g brown sugar 165 g egg
(three small)
225 g dark chocolate covered (70% cocoa) 85 g cream
35% MG
For the milk chocolate mousse and strawberries
225 g strawberries 16 g gelatin

350g milk chocolate 38% cocoa
450g cream 35% MG, semi mounted
For gelled
strawberry puree strawberries 400 g sugar 60 g

8 g gelatin For
strawberries macerated with vinegar
500g strawberries (without, if strawberries are large, we in the quarterfinals)
200 g sugar 50 g
balsamic vinegar
Preparation
begin preparing chocolate brownies . Assemble about butter cream with brown sugar.
Add the melted dark chocolate (the phoneme in a double boiler) and mix well.
Then we integrate the eggs, milkshakes, and cream. Then add the flour and mix until all ingredients have well integrated.
Pour the mixture into a mold, about 22 cm, and cook at 175 º for 25 minutes. We make sure it is cooked by clicking MB botxeta needle stick or if comes out clean signal that is already cooked.
Let cool and reserve.
prepare macerated strawberries. In a bowl put the strawberries, sugar and vinegar and let marinate for just an hour and a half. After this time, we start to boil, and We want to reduce. Reserve
then prepare the chocolate mousse with strawberries. Grind strawberries, puree half of this heat it, moisturizes very well and incorporate the gelatin to hot puree, stir well to get rid, and mix with the rest puree. Melt chocolate in double boiler, we are adding the puree maduica Gradually stir to obtain a homogeneous mixture. Then add the cream semimuntada with the espàluta mix 'well. Reserve
Prepare the strawberry gel. Grind strawberries with sugar, n'escalfem part, moisturizes and undo the gelatin with the hot mashed, mixed with the remaining puree. Reserve
assembling
If the brownie has been too high, we draw on a layer. Place the base plate presentation. We put tape around PVC (about 5 cm) for we have the height for the mousse. Pour the strawberry gel. Then the maduxes soaked and covered with mousse. Smooth, if necessary, and freeze. The
do the day before. well that we have in the freezer until the next day, which will in the refrigerator.
When used to decorate our taste.

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And star anise

This recipe Recipe participate with the 15th of this month! The proposal we have made and Xavi Sndra The ovens of the Navy and Bordeta Hot chocolate for the month of March is the Catalan cream! This I did is the pastry cream is not the typical fire that burns, but had a puff to expire ... and I thought a good farcideta cream lleparíem fingers at us! and so to state, have come a worthy of a good breakfast pastries, breakfast or any time bite!

To make it different, instead of posr a stick of cinnamon and lemon peel, I put star anise and orange peel, has been a cream with an aniseed scent very pleasant to the palate! I recommend you try it!

Ah, that m'oblidva, eggs are very important and should be fresh this time if I can brag that are, and homemade! not already my m 'agrdaria, Leo's friend gave them to me Isona! when we are not missing me ever! here a very special greeting to her and her husband! Thanks partner!

perfumed with star anise CREAM AND ORANGE

Ingredients - 1 / 2 l milk

- 40 g cornflour

- 4 egg yolks

egg - 100 g sugar

- 1 star anise

- orange peel (no white)

- a puff pastry

- minced chopped almonds

- icing sugar Preparation

Undo amvb cornflour and a dash of cold milk. In one case we put the remaining milk, sugar, star anise and orange peel, and we start to boil. Let cool slightly.

In a bowl put the egg yolks and cornflour It indeed mix well. We pour the warm milk stir fast so egg does not curdle, We want to reduce back and put in pan. Baig A fire and cook stirring until it returns to boil, and you notice when we will want to start to boil, thick quickly, then the section of the heat and continue stirring. The Pour into a bowl, cover it, so in the, with plastic wrap and let cool. Pull the dough

defull there distribute the cream second way we want to give, once closed, given the way we want, we make cuts with scissors on one side or all around. Paint with beaten egg and cover with almonds.

cook at 200 º preheated oven for about 25 minutes, it is well marbled teal. Let cool on a rack.

We just sprinkle it with powdered sugar.

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ORANGE CAKE WITH STRAWBERRIES Mato

Tired a bit of winter fruits, these fruits begin soon so attractive, although we will have good good trobr wait a few days ... The desserts brought little work today and have been excellent! After a good meal, this cake has been refreshing and not heavy. Who has the most yummy sweetened with a little strawberry jam Culi. We can do it with another fruit that is fleshy, like kiwi, mango ...
The recipe I have Discovery Magazine feature kitchen, neither more nor less No. 17!, with some variation, I replaced the jam of raisin, there are those who do not like, a strawberry Culi, and I finished with chocolate threads.
CAKE WITH STRAWBERRIES Mato
(for 8 people) Ingredients

- 800 g
curd - 1 / 2 k
strawberries - a cup of strawberry jam
- A leaf gelatin
- dark chocolate covering

Preparation Wash the strawberries and cut into slices.
put the curd in a bowl with a fork and trenches. In a few
mold 20 cm layers are doing curd and strawberries, make three layers ending with a maduica curd, which looks set to remain well and cover the entire surface. We
leaf gelatin to hydrate with water.
Heat the jam with a tablespoon of water. We want to reduce the, we use a spoon. Drain the gelatine, add to the peculiar, if you heat it had cooled a bit, because they remem rid and stay thin
This Culi paint the top layer of strawberries, which will, in addition to more taste shine. The sober we bring to the table for the sweet tooth ...
Melt chocolate in double boiler and a few threads on titres.

Homemade Gerber Puffs Recipe

SARDINES pickled

First of all, thank you for your love and encouragement you have given us! These are hard times that cost to accept, take!.
Thank you.
This Weekend we have a break in Isona to catch some air and you see that we could enjoy, moreover, the show offered aumetllers blossom! Although many have been booted, it was a country where all the fields, pieces were planted in aumentllers, we can still see the large pink and white blanket that form the branches of dense Flowers! and of course, walking among them, feel the soft but penetrating odor that comes from these flowers! If you have an opportunity to walk up there a while, will "love the aumetller!
few days ago I bought sardines for dinner, but laziness won and I did not ... so the next day I feel like doing it pickled, which usually do no more in the summer. It is better from one day to another, the more days you'll find tasty. The marinade is a good way to preserve food longer, the fish is very good, especially oily fish.
There are different ways to make escabeix, my mother not to rub the sardines, but once the sauce was made from the marinade, add the sardines, tripe and no net, and let cook about 10 minutes to fire very softly. And what were good after a couple of days ... if it came ...
Usually I have to fry them first ... and are also very good!

SARDINES pickled
- fresh sardines (medium size)
- rosemary, thyme, bay leaves ... herbs that have
- A head of garlic
- But red (sweet)
- A few grains of black pepper
- Oil
- A cup of vinegar (if you're a sardine k, 3 / 4 cup water, vinegar)
Remove the guts and the head of the sardines, wash and put to drain. Salem
sardines, the flour and fry in a pan with plenty of oil. As we draw from the pan and when hot, with the help of a strainer, sprinkle with the paprika. The reserve posadetes well in a container (which has high)
We want to reduce oil had fried sardines in another pan. Add herbs, the garlic cloves (unpeeled), bay and black peppercorns and cook a few minutes, then add the vinegar (keep an eye very so long steam in boiling alcohol). Let reduexi few minutes over a low heat. When you've lost the sour vinegar and reduce slightly, pour this sauce over the sardines escabeix, leaving them covered with herbs and garlic. Let cool and store covered in refrigerator.
are more good if a bit before eating them, the draw from the refrigerator.

flour * For them, it's great to put flour in a bag, such as freezing, we put sardines, close the bag, shake a few times pqeuè impregnated flour and we put in the pan. You will see that only have taken the necessary flour, and fry them, the oil will not retain excess flour when you take the flour on a plate.