Wild Thornberrys Game Wildlife

gardener (Andalusian stew)

This is my contribution to HEMC # 50





Sopa de picadillo
The pot is a good dish for cold days, I also took out several dishes from it.
soups, we take them for dinner like this in hash or cream of vegetable (crush bouillon over all the vegetables from the pot). The cooked
once got everything, I leave a few beans and broth and I add broccoli and potatoes cascades (or beans, squash and potatoes the other I usually do). I add sausage, chorizo, salt and pepper, close the pressure cooker and 10 minutes. This dish is accompanied with its sprinkle separate (meat, bacon, sausage and chorizo, all finely chopped and sprinkle con un buen trozo de pan.
El resto de garbanzos los añado a las espinacas con garbanzos,otra comida para la semana , plato tipico del sur.
Si sobra pringa se hace ropa vieja(en mi casa se mezcla con patatas fritas tiernecitas ) y si queda carne unas croquetas deliciosas

Como veis hacer un puchero en estos tiempos de crisis es rentable,atacamos el frio y la cuesta de Enero ,como bien dice la anfitriona de este evento.
Sopa de picadillo ,es la sopa del puchero a la que se le añade unos fideos ,jamon y huevo duro picado con unos cuadraditos de pan frito y su hierbabuena
Puchero
Ingredientes:
1 piece of veal shank
1 Chicken Legs white bone

1 1 piece of salt pork
1 piece of pork rib

1 ham bone 1 pork spine bone
1 piece of fresh bacon
1 biggie potato cut into four small

1 celery 1 leek 1 turnip


2 carrots 1 / 2 kg of chickpeas


mint Preparation:

Put the chickpeas to soak the day before. Wash salted bones under the tap to remove excess salt.

Put everything except potatoes and vegetables in a large pressure cooker (for me it is never big enough) and cover with water. Bring to the boil is to remove the foam that is releasing with a skimmer.

When removing the foam, add the potatoes, vegetables and closing it, putting the valve. Having

30 minutes when it starts to beep. Open and check the salt if necessary correcting

should not add salt before, because even wash our bones salty, still contain salt.

The broth from the pot should be whitey. If opening the pot, we see that the stock has gone very concentrated and therefore a bit stronger, we can add water and cook just a little more.

Mossy Oak Prom Dresses Located In Oklahoma

wedges in butter






Ingredients (6 units):

Mass:

milk 65 cc 30 cc of water

60-65 grs. sugar.
25 grs.
fresh yeast 30 ml sunflower oil 1 pinch salt

1 / 2 tsp vanilla sugar 250 grams
. bread flour

False pastry cream:


250 cc water 200 grs.
35-40 grams of sugar. 50 grs.más
flour sugar Pinch
yellow food coloring (the one we use for food)
few drops of vanilla or a pinch of ground vanilla.

chocolate Coverage:

120 grs. sugar.
55 cc of water.
50 grs. COUVERTURE.

Instructions: False

pastry cream:
Mix sugar, flour, ground coloring and vanilla in a bowl.
Put the sugar and water to a boil.
Pour over the bowl and mix. We are calling
mixture into the pan and bring them back to the fire, stirring constantly until thickened. Withdraw
, we dump into a bowl, cover with plastic wrap over the cream to avoid scab forms and leave in the fridge.

Mass: Uniting
water and milk, warm and the yeast.
Mix the remaining ingredients, bake (we do it in mixer or by hand) until dough forms soft, tender, smooth and pulls away from the hands.
Put in a bowl and cover them until doubled in volume.
degassed, knead a bit and form a ball.
pin out to make a cake about 2 cms. thick, put on baking tray lined with paper, prick with a fork the whole cake, we turn to a close until you return to double its volume.
Preheat oven to 200 degrees, we introduce the cake and bake for 10 minutes.
cool on rack. When cool
open in half and cover with reserved cream, cream because we leave then we have to cover the sides of the wedges. Coverage
chocolate: We
sugar and water in a saucepan until it boils, turn away from heat and add the chopped chocolate, melting it as long as we beat them with sticks until it thickens to the point of covering the back of a spoon if we need a little more chocolate add it (I added 25 grs. more.)
cover the whole cake starting from center and in circles. Once cool
coverage, cut the cake into six pieces (something else I) and cover the sides with the remaining pastry cream. Recipe
flori

http://floruca.wordpress.com/2010/10/26/cunas/

Eat The Outside Of Salami

Lomo in shortening or daggerboard

loin sautéed in butter is made in the same lard over low heat. After cooking is packed, ensuring a longer storage. This was, and remains, a natural form of preservation used since ancient times, in which there was no refrigeration and was the only way to preserve for a long time.
Thanks to add vinegar in the marinade the meat is more tender and butter lasts longer, even outside the refrigerator. formerly kept in a "crocks" lidded earthenware pots, amphora-shaped, what is the other name of the dish: fillet of keel.

Ingredients:

1 kilo of pork.
1 / 2 kilo of lard iberica.
1 clove garlic, crushed.
Thyme. Oregano
.
peppercorns. Paprika
.
vinegar or juice of 1 lemon (this to taste), water and salt

Preparation:

cleaned pork loin and cut it to taste, bigger or smaller pieces. I cut small spread at once with butter.

We put in a bowl and pour all ingredients (crushed) minus the pepper and butter. Cover it with vinegar and 1 / 2 cup of water. We let soak for 24 h. in the refrigerator. After 24 h.
scurried back. While in a saucepan melt the butter. When we take the back melted and cook over medium heat until it is done and the broth is consumed. You can add pre-soaking broth strained, but the butter flavor is stronger (this is going to taste, I put it).
When the tender is pulled back into the container (with lid) where I go to save and you add butter to coat.
Up here in the recipe is back in black but I am a zurrapa in the background, so I put pepper, put it so it will not burn out and bitter.
Moves 2 minutes and departs, that had a little meat was added a few pieces of back ground, take a small jar for breakfast the next day with a good muffin, delicious butter blush.
The rest of the spine can be served cold, sliced \u200b\u200bwith a little butter on toast, or the "heel" of spine is heated in the skillet and served with fried potatoes, fried eggs. Hope you like