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Lomo Candy pyramids with mango sorbet Merry Christmas



This year there was eager to prepare dessert for Christmas dinner, I had not really wanted or cooking, but this was easy and fast as had rest of a cake, I thought of preparing these chocolate and accompanied by a mango sorbet to lighten the whole meal, and we usually put a lot of food.
I hope you enjoy at home liked. Candy
pyramids
Ingredients:
Rest of chocolate cake or cupcakes
netload
coverage liquid cream dessert
diced almonds (mercadona)
jam (the flavor you want)
grated orange liqueur to taste

Preparation: Melt
chocolate in the microwave, low-power I get from minute to minute, so little by little until melted.
go with a brush covering the hollow mold, reserve in the refrigerator to solidify.

while preparing the filling, break the cake, put a little cream, liquor, naranja.Toda grated almonds and this amount should be proportional to quantity of chocolates. Knead
, we have prepared stuffing and reserve.

We took the mold from the refrigerator and give it a second layer, save a few minutes, return to first fill out and putting a little jam on the bottom and then the mass of the landfill.


finished with a layer of chocolate to close, putting them to cool until we go to serve

Mango Sorbet Thx
Ingredients: 2 mangos
peeled, sliced \u200b\u200band frozen
2 lemons peeled without white or nuggets and frozen.
200 gr. sugar.
Preparation: Put sugar
the Thermomix and spray at full speed.
Add the mango and frozen and crushed lemons 5-10 helping to speed with the spatula.
has to be well crushed.

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The Christmas turkey is a traditional Christmas recipes, but especially is served on Christmas Eve. Prepare a Christmas turkey does not contain much complication, but that is a festive family meal and makes us try to innovate and offer diners a delicious dish and perfect. Through the network we can find many recipes that show how to prepare their Christmas turkey superb, each one applies his tricks, your favorite spices, we love to know the variations.

on the tradition of the Christmas turkey, it is believed that the way to prepare is of Aztec origin, indigenous people of Mexico, the reason is that the turkey has American origins, hence to be known as hen of the Indies. Were English conquistadors who brought Turkey to Europe, particularly the Jesuits were the first third of the sixteenth century, gradually expanded their tasting among royalty and nobles of the time as a symbol of excellence. Later adopted the habit of cooking at Christmas at the table enjoying a feast of kings, is now consumed all year round, fully embedded in our diet.

If you've finally decided to prepare the Christmas turkey by following the traditional recipe, it is interesting that you consider some of the tips that we name.

A turkey is a great piece that can reach 20 kilos in weight, but it all depends on the breed of turkeys selected in the markets we find a small breed of turkeys weighing not exceeding 10 kilos, depending on the amount of guests will not be difficult to make the election, possibly with a small breed turkeys have enough. Despite

your weight does not exceed 10 kilos, is a great piece that requires several hours of cooking, but let's start with preparing the Christmas turkey. Above all we must ensure that meat has a very clean and free of any unwanted item as are the remains of feathers that almost always we can find. In our case we have become accustomed to turkeys sold by a small producer, are more expensive but the taste is the result of supply and quality of care they receive has nothing to do with the taste of this kind of turkeys with which are available in intensive farming.

To remove the remains of feathers, you can use two methods, the fire just as it used to remove coat remains of pigs, or clamps. We tend to use tweezers, because the turkey got almost ready, just has some remains of feathers. Once the turkey is perfectly clean, we must fill, the filling is quite personal and each community is different tradition and recipes, but the common element is always the spices they get it much tastier. Some people prefer to eat natural meat baked as is.



With regard to the landfill, we should not saturate the inside of the turkey for one simple reason, during cooking tends to swell and it is advisable to make room for the aromas to mix thoroughly and ensure complete cooking. Once you've filled out the turkey, you tend to use a couple of methods to block the landfill and prevent him off during the cooking and handling, one would be introducing an onion as a stopper, but the recommended option would be to sew with kitchen string the cavity.

One of the techniques we used for years to ensure the meat tender and juicy after cooking is to soak the turkey in milk for several hours. The milk gets to give a texture and softness to the turkey meat that comes to dissolve in the mouth.

Cooking time will depend on the size of turkey for a turkey of about 5 kilos will require about 3 hours for a turkey of about 10 kilos about 4 hours. Remember it is advisable to consume the meat of turkey and any bird thoroughly cooked to avoid the risk of developing a foodborne illness.

not forget that during cooking should be watered with the stock of the whole roasted meat from time to time, if you use foil to cover it, simply to remove it and put it back.

Regarding fitting accompaniment or Christmas turkey, the variants are also endless, from potatoes to a few vegetables cooked al dente. What fitting do you prefer?

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Recipe: How to cook a turkey for Christmas?



Ingredients and preparation


1 turkey of 9 kg. I ask him the butcher to remove the neck but leaves the skin and gut you also let
oil 2 cups (500 ml.)
1 cup cognac or sherry old (for dipping turkey)
wine 2 cups dressing

Salt Pepper Garlic salt

1 medium onion 1 clove of garlic

For the filling:
1 / 2 loaf of bread yesterday
diced 1 medium chopped onion 1 or 2
diced salami sausages
A good chunk of ham, 250 gr. (Diced) 1 can
olives (not stuffed) cut. 4 hard boiled eggs

1 / 2 cup sherry

Rinse turkey inside and let it drain. Seasonal inside and out. Melee
wine with his hand inside and out.

Repeat each bit. Meanwhile, prepare the filling frying pan, remove and sprinkle with sherry.

Fry the onion until brown and mix with bread.
Sauté a little chorizo \u200b\u200band ham and add to bread mixture.
Chop eggs into small pieces and add along with the olives to the bread mixture.

Fill the turkey and sew.

For the neck also populated (to give good shape) and sewn by closing the neck skin.

Is put into a roasting pan.

Sprinkle with oil and heat gets a bit hard to go dorándolo gradually.

If you can you turn, so that the breast does not stick add a little aluminum foil.

When gold goes right (breast side up), chop a medium onion and put into the oil.

you pass 1 / 2 h. more or less goes through the blender the garlic, parsley and a little wine.

not crush and add the remaining wine.

Take this mixture over the turkey.

If too gold cover with aluminum foil, but leave it slightly open so as not to cook.

spraying is going occasionally with the juice. Let 1 / 2 hour per 1 / 2 kilo.

When you are done pass it to a serving tray.

Pass the sauce through a sieve and when cold bring away a little fat.
can inject a bit of butter to the breast to make it more juicy.

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Boru


Boru for my dog. Boru
you also have left us, were one more in this family that has been only eight years.
With that face and your eyes you got everything, knew what you wanted and not necessary to say anything to understand. Like a good farmer
were smart, very smart and obedient, it was very easy to live with you, even during these days with this disease I had no idea existed (leishmaniasis) and that gave us work that you've been very ill.
With Rafa you liked playing with Ana looking for tranquility and cuddle.
is to be here, you could not stay away needed contact with some of us and well be moving your tail, putting your eyes Chinese making it the turkey or chicken as I said Ana
Never forget you and you'll be in our hearts forever.

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Mari.
A night of November 12 dormistes you have not awakened. After two
days without you and I miss you, Sevilla now dawned gray and mourns your absence, just like your family and friends I still do not believe us they are no longer with us.
been ten months without putting recipes and open my blog for you, I know you liked and occasionally you did any of them.
When Christmas arrived and were preparing Christmas dinner together, and came to your house so I prepared you said you could not compete conmigo.Pero Mari you were wrong, were you with that he could not compete with your desire to live life every second.
not like you did but you had all the time now just to remember you in those wonderful moments that we dejastes with you.
great time for those trips, to get together Zahara or in these days of September than expected so hard in Torremolinos, to be with your friends so dear that gang in which each had a plate and I will also pasabais together, your day a week at the movies with your brother with friends to the opera and the world all the time for your family and especially your grandchildren whom he adored and could not live without them.
Thank you for every moment spent with you, it will be with us and you do not lose anything when we are all family together, but I'll take it so much that nothing will be equal. I love


No, my heart never sleeps.
is awake, awake.
or sleep, or dream, look,
The clear eyes open,
Signs
heard far and near the big silence. Antonio Machado



Black Forest Cake

Ingredients * For
100 g cake flour 40 g

pure cocoa 2 teaspoons baking powder 1 on
teaspoon vanilla sugar or
1 pinch of salt 4 eggs


100 g sugar 100 g butter 40 g of kirsch

* Garnish with chocolate shavings

*

For the filling 750 g (jar sour cherries) or cherry Kirsch

cream 600 g sugar 1 tsp vanilla sugar 100 g
Preparation

glass

The first will be greased with butter and flour a baking pan removable bottom, which is high and 24 cm in diameter. Reserve.

The Thermomix cup (dry) turns the flour, cocoa, baking powder, sugar, vanilla and salt. Mix everything for 20 seconds at maximum speed. Dump everything in a bowl and reserve.

Turn the oven to preheat to 180 º.

We return to the previous preparation now putting the butterfly in the blades and the glass you put the eggs and sugar; program 5 minutes at 40 º Speed \u200b\u200b3. Remove the program temperature and again 4 minutes, speed 3. Add the butter and flour mixture and cocoa for us in the bowl. Program mix 4 seconds at speed 1.

Finish removing the wing and attach it to work with the spatula, gently and stirring motion. Add the liqueur and stir.

Pour entire mixture into the mold that had booked in the first step and bake at 180 degrees for 30 to 45 minutes. After that time just in case, poke in the center to make sure it is cooked, as you know, the needle should come out clean. When that happens, it's time turning out onto wire rack and let cool.

is time to prepare the cream. Again place the butterfly in the blades and pour in the cup very cold, cold cream (33% mg) and vanilla sugar. You will have to be set at speed 3 and to manually stop premanecer alert when mounted. Add the powdered sugar by stirring motion with the spatula. Preparation

final Cut cake into 3 halves crosswise and soak each with liqueur cherries thereupon covers the entire surface with whipped cream and distributes over previously drained and dried cherries on paper of kitchen (reserving some for garnish).
covers the entire cake with remaining whipped cream, smoothing with a spatula.
drawing surface is decorated a rosette of whipped cream using a pastry bag with a curly tip, on each one placed a cherry.

decoration is completed with layers of chocolate and chocolate chips. Place in the refrigerator until serving.

The cake needs to rest for 12h, do it the day before.

My biscuit dough dividing it into two, one normal and one with cocoa
Recipe: Jose Manuel my guide during our visit to the Black Forest Bodensee

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The Christmas turkey salad with raspberries and Feta Cheese Salad

Portions 10 Dijon Mustard 1Cdta

Raspberry Vinegar ¼

2Cdas Balsamic Vinegar
2Cdas Brown Sugar
1Tz Vegetable Oil
1 head Romaine Lettuce (torn)
1 pint fresh strawberries (sliced)
1Tz Feta Cheese
Preparation :
In a skillet over medium-high heat, cook almonds, stirring frequently, until lightly toasted.
Remove from heat and set aside.
In a bowl, make dressing by beating the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar and vegetable oil.
In a large bowl, combine the toasted almonds, romaine lettuce, strawberries and feta cheese. Cover with the dressing and toss to serve.

Nutrition Facts Calories: 378

1Cda Poppy Seeds 1/2Tz white sugar
1/2Tz Olive Oil
1/4Tz distilled white vinegar

1/4Cdta Paprika (Paprika)

1/4Cdta Worcestershire sauce (Worcestershire sauce)

1Cda chopped onion 280gr. Fresh spinach (Cut into small pieces)

250gr. Strawberries (cleaned and sliced) 1/4tz. Almonds, peeled and sliced \u200b\u200b

Preparation:
In a medium bowl, combine sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and place to chill for an hour.

Combine spinach, strawberries and almonds in large bowl. Pour dressing over salad and toss.
* Refrigerate 10 to 15 minutes before serving.
Nutritional Information:
Calories: 491 Serves 6 1 avocado (peeled, seeded and diced)
1/2tz thinly sliced \u200b\u200bgreen onions
1/4tz white sugar

1/2tz Nueces

Olive oil 1/3tz

3CDs red wine vinegar
white sugar 1 1/2Cdtas
Prepared mustard 1 1/2Cdtas
1 clove garlic, minced

1 / 2Cdta salt

ground black pepper to taste

Preparation:

Place in a skillet over medium heat 1 / 4 cup sugar with nuts.

Stir until sugar is melted and caramelized walnuts. Carefully place on a waxed paper mix sugar with nuts.

Cool and break into pieces.

For the dressing, mix oil, vinegar, sugar, 1 1 / 2 teaspoon, mustard, garlic, salt and pepper.
In a large bowl, place layers of lettuce, pears, blue cheese, avocado and green onion.
Pour dressing over salad, sprinkle with walnuts and serve.
Nutritional Information:
Calories: 426 4 tomatoes 1 carrot 4 Eggs hard Vinegar Olive Oil Salt
Pepper Preparation: Step 1: Put on a source basis as a nest of lettuce leaves (served any vegetable: leaves spinach, endive ...) covering the bottom and the cooked pasta. Cut the onion into thin slices and mix between the pasta. Also with cheese into thin strips. Step 2: Turn around the source of the tomatoes and hard boiled eggs cut in half. Also some "sticks" carrot. Step 3: Garnish with olives gaps in the center and then add the dressing with four tablespoons of oil, one of vinegar, salt and pepper. If you have fresh basil, made a hash and add to sauce.

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Ingredients needed to make Greek salad 1 lettuce plant or buttery creole 1 cucumber 4 tomatoes feta cheese 4 tablespoons red onions 2 1 / 4 cup black olives 2 tablespoons wine vinegar 6 tablespoons olive oil
1 / 2 cup chopped parsley salt and pepper to taste Clean the lettuce and dry well, cut the tomatoes into eighths, the cucumber into thick slices thinly sliced \u200b\u200bonions. Place in a bowl, prepare vinaigrette (oil, salt, pepper and parsley) and season. At the last moment add the olives and feta cheese. Note: type Greek olives (black) are best for this salad. If this fails feta cheese, you can replace diced mozzarella.

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Strawberry Spinach Salad with Pear with Roquefort Cheese Pasta Salad


Preparation Time 10 min Ingredients: 1 tablespoon butter 3 / 4 Tz Almonds (peeled and sliced) 1 lb or 455gr . Spinach (washed and cut into small pieces) 1 cup . dried cranberries 2 tablespoons toasted sesame seeds 1 Tbsp
Poppy Seed 1 / 2 Tz. Sugar 2 teaspoons white chopped onion 1 / 4 tsp paprika 1 / 4 c. white vinegar 1 / 4 Tz cider vinegar 1 / 2 cup vegetable oil Preparation : In a medium saucepan, melt the butter over medium. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. Combine spinach with lightly toasted almonds and cranberries in large saucepan.
In a medium bowl, combine sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving. Nutritional Information: Calories: 339 provided to the skillet or pan in the last minute of cooking.

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Japanese These mushrooms are available in many supermarkets today. Part of a variety of mushrooms that grow on trees (called take in Japanese, the shii refers to the type of hardwood grown on).
have a meaty flavor and texture slightly acid characteristically smooth, shiitake mushrooms, though you could only find them at oriental stores today can be purchased in many supermarkets, unlike white mushrooms, which can be fried only a little, the need to fried shiitake completely, but even then only take 3 to 5 minutes, add to platosfritos, provide the same delicious taste and texture. Alternatively, they can be fried in oil alone until tender and serve them by sprinkling a few drops of sesame oil and sauce accompanied saja.

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The oyster mushrooms rarely need to be trimmed, but they are very large, the best part in several pieces (by the fingers with a knife). In the specimens. really great, the stems can be very hard and is better discard.
Fry in butter until they are tender take less time to do this than white mushrooms. No need to cook them too much, but lose some of its flavor and texture longer soft to be rubbery.

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Fresh specimens are erect and spirited, to clear the caps lamellae smooth. It is often sold in boxes wrapped in cellophane and if left too long on the shelf, chances are soft. Once purchase is made, it is best out of the box and use it as soon as possible.

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Kitaki Mushrooms - Shiitake Mushrooms

The oyster mushrooms are mushrooms that have some form of ear, which normally grow on the wood that is rotten. The caps, stems and gills are the same color, which can vary and sergris, brown, pink or yellow. Currently, this type of mushrooms are cultivated, although many people still believe they are wild. Its taste and texture are really delicious, the cook giving softer than normal mushrooms, but they seem more substantial, and have some more consistency.

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Introduction - Introduction

The search for wild mushrooms is an impressive annual event much of eastern Europe, Italy, France and Spain and is becoming more popular also in England. The French are probably the most enthusiastic: in autumn, whole families go to secret locations in other years have given good results to comb the ground for mushrooms and mushrooms of various kinds.

Many of these mushrooms are sold in supermarkets and grocery stores tambiénen.

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Mushrooms Ostra - Preparation and Cooking

Ceps: PopularComing France, where they are known by the name of capes, and Italy, which are called porcini, are a meaty mushroom-shaped roll with a texture very thin, almost velvety taste great. Instead of the typical plates of mushrooms, have a spongy area underneath the cap, and unless they are very young, it is best to discard that part scraping with a knife because it tends to soak in cooking. This kind of mushrooms are great fried in butter or oil with high heat so the liquid evaporates, and used as filling for tortillas. Alternatively, a way of preparing is very popular in Italy is to cut the stems and spongy and smearing over with olive oil. Are roasted then grilled for 10 minutes over medium heat and given back, sprinkled with olive oil and pour some garlic mashed in center. Continue roasting for another five minutes and serve garnished with chopped parsley based. Chanterelles (Chanterelle): mushrooms are a frilly trumpet-shaped and delicate flavor. Their range of color is cream color is yellow. The more late chanterelles, which come in winter, have a gray Aminilla ACEO in the bottom of their helmets, darker color. The chanterelles have a delicate flavor and slightly fruity and firm, almost elastic. Are difficult to clean because their gills are very tiny and easily trap dirt and debris remains. Rinse gently with a little cold running water and then the shaking carefully. Fry in olive oil over low heat at first, to give off as much moisture, and then continue to cook at more intense. The chanterelles are delicious mixed with scrambled eggs or served alone or with a few thin slices of toast with butter. Horns of Plenty / trumpet:
Its name derives from the way they have. Are some mushrooms that range in color from dark brown to almost black. Because they have a hollow form is necessary to wash them thoroughly or, if very large must be cut into two pieces. The trumpets are a type of mushroom very versatile combines especially well with fish dishes. Morillas:
The morels or mushrooms morels are the first of the year, and some were present in spring. In Scandinavia known as "truffles of the North" and are the most delicious edible mushrooms. Cone-shaped, hollow inside and with a wrinkled cap and fluffy. Must be cleaned thoroughly with cold running water. Morels need longer cooking times than most of the mushrooms. can sauté in butter, add a dash of lemon juice and leave to simmer until tender. The juice used for cooking may then be reduced and thickened with cream or egg yolk.
Dried Mushrooms: Most wild mushrooms are also purchased dry. To reconstitute, are soaked in hot water about 30 minutes. If used in stews, morels soak 10 minutes. Dried wild mushrooms taste very intense, especially the mushrooms.

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Oyster Mushrooms - Buy and Store

Cut the end of stems if necessary and wipe the caps with a clean cloth dampened with water. Cut following the recipe instructions. Field Mushrooms just fry in butter or olive oil, adding a little garlic, if desired. However, field mushrooms, cultivated mushrooms as large, they can be stuffed or used to make soups and many other recipes that call for mushrooms. Field Mushrooms are darker in color than white mushrooms and brown lightly stained soups and sauces, but its taste is extraordinarily good. In preparing stuffed mushrooms, caps fry few minutes. Cut stems into small pieces and add to filling ingredients, or use to make soups and stews.

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Oyster Mushrooms - Introduction

Field Mushrooms are sometimes available in the autumn in some stores. As you may have been collected recently, will certainly be fresh. Unless you want to prepare fillings, do not worry if they are broken in some place that will be cut anyway to turn them into slices. Always try to use as soon as possible once purchased.

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wild mushrooms and other mushrooms - Introduction

Field Mushrooms are the wild relatives of cultivated mushrooms and, when cooked, give off a wonderful aroma. Flat mushrooms also likely to be cultivated and the flavor is excellent. Insiders say that only wild mushrooms have real flavor, though many disagree. If you know any place where they grow the mushrooms, keep it secret (this advice is useless sure that the mushroom you have as a basic standard of conduct) and make the most of their chances.

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Wild Mushrooms - Mushrooms

Mushrooms should not be washed with water, but simply wipe with a clean cloth lightly damp cloth or a piece of absorbent kitchen paper. This is because basically it is not desirable to further increase its water content, and it is preferable that the fry are as dry as possible. Unless skin is very pale mushrooms do not need peeling, but probably will be necessary to cut the other end of the stem base.

Mushrooms have a lot of water and shrink during cooking. They also absorb fat when cooked, so it is preferable to frying olive oils and butter of good quality. Mushrooms fry over moderately high heat, and as they shrink, the water in them evaporates without ever cooked in its own juice.
Most recipes fried mushrooms are used as a basis, so if you can not find wild mushrooms or chestnut mushrooms, white mushrooms can replace large or small.

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Field Mushroom - Buy and Store




White Mushroom:



cultivated mushrooms are available at supermarkets and grocery stores and sold, when very young and tiny, with the name-button mushrooms.

larger Mushrooms Mushrooms are known as glass, while the greatest of all are often called so, mushrooms or large cap mushrooms wide. Their caps are an ivory color with a beige or pink gills, which darken when the mushroom is more mature. All have a simple and pleasant taste.

Mushroom Chestnut:

stem somewhat thicker and slightly darker cap, light brown. Its flavor is more pronounced than that of white mushrooms and the texture is so meaty it more than them.

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Country Variety - Preparation and Cooking

If a mushroom is fresh, your hat is clean and white, without spots. The longer you carry in the store, and ugly darker color will his Sombrerillos, while the gills underneath were more brown.

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Field Mushroom - History





In the past, mushrooms and many other mushrooms were closely linked with the supernatural, and still their connection to the mysterious side of life has not disappeared. The fairy ring mushroom groups in a circle-the inexplicably appear overnight many fields and forests, according to legend storms bode well for a splendid crop of mushrooms. Many kinds of mushrooms are toxic or poisonous or hallucinogenic and in the past and was distilled his venom was aimed at all kinds of sinister purposes.




The use of the word "mushroom" as a synonym for "edible mushroom" and "mushroom" as a synonym for "toadstool" inedible, has no scientific basis, and there is no simple, foolproof rule to distinguish from each other.

Collect mushrooms in the field and the forest is not safe, unless you have the skills to identify and distinguish edible types of toxins. In France, in autumn, mushroom, take their "catch" to local pharmacies for analysis and determine whether they are edible.

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Mushrooms - Mushrooms

Remove any yellow leaves and discard the stems that are too large to be used in soups or salads.

watercress sprigs can be added to any salad. For soups and purees, you can grind the raw or lightly cooked watercress soup, milk or water. Cooking destroys some of the nutrients it contains, but that they taste less harsh on the palate, maintaining its characteristic peppery flavor.

Currently, mustard and cress are often used as garnish on sandwiches, either alone or spread with butter, and sometimes accompanied with slices of cucumber or avocado. Watercress ingredient would probably not be substantial enough in itself

only in a salad, but with its own distinctive flavor can give life to many simple green salad that otherwise might be a bit bland.




are also excellent as an ingredient in tomato salad, dressed simply with a basic vinaigrette of olive oil and vinegar flavored with tarragon.

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Preparation and Cooking - Buy and Store

Watercress is rich in vitamins A, B2, C, D and E. They are also rich in calcium, potassium and iron, and also provide significant amounts of salts sulfur and chloride.

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Mushrooms - Mushrooms Varieties

watercress
Buy only looks great with the more green and large leaves are better. Avoid those that have wilted or yellowed leaves.




can be stored for several days in the refrigerator or, better yet, put into soak in a bowl of cold water in a dark place.