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Wild sea bass virgin olive oil




Wild sea bass virgin olive oil

This is my weekend break, beach and fish 'm happy with it and replace the batteries to start the week.

Wild sea bass with olive oil virgin

Ingredients:
1 bass
potatoes
onion
virgin olive oil
salt
Preparation:
Preheat oven to 180 º
In a baking pan with oil, place covering the bottom , potato slices and top with another layer of onion rings (this may not lead, as there had not normally come and husband went to the market that you forgot). Top with the
bass, salted inside and out, spray it olive oil.
cook in the oven, I did not get time watching little by little, even I do when I get the smell that made .

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Pan Mini hamburger patties



This recipe was one of the dishes from the birthday dinner my daughter Ana
So just one week three met at home, this time I free cake since asked for Veganitessen, pastry vegan (100% vegetarian, do not use eggs or dairy or honey). Arenal market in Seville.
You can also check out their website http://www.veganitessen.es/

Mini

burgers Ingredients:
- Minced beef and pork
- foie micuit (not mandatory of course)
-
1 onion - sliced \u200b\u200bcheese
- ketchup and dijon mustard
- olive oil, salt, sugar
brown Preparation:
The first thing we do is the onion. Cut into thin strips with a mandolin (or by hand if you have a good knife and good hand). Put it in the pan with 4 tablespoons of olive oil. First make a strong fire and then when you take a bit of color download, salt and let simmer half an hour to add some liquid if necessary. Finally add two tablespoons of brown sugar and let it reduce and caramelize a little. Book. A ground beef
we add some parsley, an egg and some bread crumbs soaked in milk and nutmeg. We take a ball of meat the size to consider for the bread we have. Crush the ball in the palm of your hand and put a taco center of foie micuit we wrap with the edges to the inside of the burger. Be chubby, but that's because at it will be juicy. We all and reserve in refrigerator until just before eating.

cut the bread, put a piece of cheese, some caramelized onions. Meanwhile we will put the burgers on a hot iron and make them taste of each. Put them on each pan, a splash ketchup and mustard who likes a toothpick to present and eat hot.
Source: http://www.miblogdepintxos.com/2010/07/mini-hamburguesas-hemc46.html.

Surprise 50th Birthday Invitation Wording

mini hamburger buns

The ingredients are for about 60 minipanes (you can freeze if too much or make half the recipe, which is what I did)
180 ml milk at room temperature 120 ml of water

600 grams of flour (I put 200g flour 100g force and wheat flour)

30 g butter 20 g fresh yeast 1 teaspoon sugar

4 grams of salt 1 egg, beaten

or black sesame seeds for garnish Preparation
:
Dissolve yeast in milk (hey, not much heat because it would kill the yeast bacteria that are making weigh). Put milk, water, butter melted and eggs in a bowl and add the flour, sugar and salt. Knead 10 minutes on a floured surface. Portion (35 g each) and put them on a baking tray or two paper or Silpat. Let stand covered with a cloth a minimum of an hour and a half (to me went up in less time.) Should increase its volume doubled. Preheat oven to 200 º (180 º I put all the time). Brush the balls with a brush soaked in water. Bake 20 minutes at this temperature and then 5 minutes at 250 degrees to brown. Remove from oven and let cool.

can keep a few days or freeze for later use.
Recipe: http://www.miblogdepintxos.com/2010/07/pan-de-hamburguesas-mini.html

Nipples Piercing Procedure

mini chocolate cake





This cake is what I have done for my birthday, and my son is tomorrow.
I prepared this cake that is Rapidita to do and has been very resultón and rich.
The cake base is over Ferrero Rocher and a strawberry mousse cake
strawberry and chocolate cake

Ingredients
Ferrero Rocher.
1 sheet cake or biscuit base (I Mercadona cake layer)
19 Ferrero Rocher chocolates (I put more in the decoration)
1 / 2 l cream custard
1 on Royal (4 servings) 100 gr

sugar whipped cream Preparation

.
Start at the base of the cake by putting a fund crushed crackers with melted butter or a biscuit base in the bottom of a pan with removable rim.
Place 13 chocolates in the glass of the Thermomix (reserve the remaining 6 for decoration) and crush a few seconds VL5.
Add the sugar, cream and custard on, schedule 5 minutes, temperature 100 º vl4.
If after the time the mixture is liquid reschedule a little more time at the same speed and temperature.
Pour this mixture over the base and prepared and bring the refrigerator a couple of hours
until set and cool.
As we prepare the strawberry mousse.

strawberry mousse


INGREDIENTS: 200 gr


strawberry puree 200 ml whipping cream 2 sheets gelatine

50 g sugar + 50 g sugar. Preparation

.

First, wash, cut and crush the strawberries with the mixer until they are liquid.
Once we have the strawberry milkshake we will put in a pot to boil with 50 grams of sugar or more, depending on the strawberries are acidic.
When they are boiling add the pre-hydrated gel (drained) and mix it until it goes undone. Reserve as it cools.

On the other hand, whip the cream with 50 grams of sugar (Thx to butterfly vl 3, until it is mounted). Once you have it securely in place the strawberries and mix with sugar and cold. We took the mold
fridge, put another cake layer and slowly add the strawberry mousse. Save
fridge until we go to decorate, in my case Ferrero Rocher chocolates with whipped cream and strawberries

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strawberry and cream of leek, apple and squash. Chicken Luncheon



cream leek
apple and pumpkin cream is the recipe that I promised to, and you can do while the chicken luncheon.
This buenisima do not let's do it.

Cream Ingredients: 20gr

oil 200g leeks white part only
200g peeled apple into pieces
200g chopped zucchini with skin
400g of water, a pinch of salt and vegetable stock cube
50gr
milk 20g butter and a pinch of pepper.

Preparation: We cast
sliced \u200b\u200bleeks and chop vl 4 seconds 5. Add the remaining ingredients, except milk and butter. (If the leeks we repeat, we can soften 5 minutes with the oil).
closed the lid and place the container in position varoma. We schedule 30 minutes, temp. varoma, vel. 1.

the end of time, we lowered the varoma. We add the glass of milk and 50g butter. Grind the cream
40 seconds, progressive speed 5-10.

What Does The Hymen Look Like ?

(Thermomix)




Chicken Luncheon

Today I have to say that this recipe I have not done that. The author is my daughter Ana, who duties'm getting is that until not to leave the note of its consideration of FIR (domestic pharmaceutical resident) is at home without much to do, does not much like cooking but I must say your shout dishes is remarkably high. I hope that is equal in its consideration, good luck honey.

This deli is like the chicken aspic, but much more tender and juicy.

addition we have a full plate. To cook the luncheon, instead of putting water in the glass, we can use that time to prepare a Cream of leek, apple and zucchini that will soon. COLD CHICKEN


Mundorecetas Vista.

Luncheon Ingredients: 250 gr
. chicken breast pieces
150 gr.
turkey ham 150 g cheese 100 gr
villages.


bacon Preparation:
Cut the chicken breast vel.4. (About 6 seconds) Enter
ham without removing the breast and cut 4 seconds vel. 4. Enter
without removing the breast bacon and ham and cut 4 seconds vel 4. Enter
burgos cheese without taking the rest, a pinch of salt and chop vel.4 4 seconds.

We pour a glass of th, on a transparent film, to drop everything, we can give a little spin axis of the base black.
Wrap the dough in a loop, helping with plastic, you need not touch the mixture with your hands and place in container varoma.

Cook 30 min. temp. varoma.


The 30 minutes it takes to cook the luncheon is used to prepare the first dish, a Cream of leek, apple and zucchini.

NOTES:
Failure to prepare a first course in the glass, will 800g of water and will schedule 30 minutes, temp. varoma, vel 1.

The loop of stiff, so we can serve freshly prepared. Once cool
we can adornadar with mayonnaise or chopped in a salad.
is also delicious grilled or in a sandwich, etc.

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Cocochas



Cocochas hake pil pil

If someone asked me what my favorite dish, I would not doubt, are the barbels al pil pil both hake as cod . Ideally
prepare casserole mud, but my induction will not let me, but not necessarily even like me because I can play well with the heat that I give.


Ingredients ½ kg. of hake cocochas
12 tablespoons olive oil 0.4 º
2 cloves garlic and a little dried chilli.


Preparation Cut the garlic into slices and brown them in a skillet with olive oil and dried chilli.
Once browned garlic, remove from heat and reserve for garnish the dish. Leaving
tempering oil, this is very important for you to curdle (about 40 º C) into the barbels it skin side up.
then apply movements smooth and round to the pan so that the jelly go of skin cococha is linked with the oil.
Before climbing the fire will see a white pompita, this is the gel that binds the oil. The more pompita best to flirt.
climbed the fire and once the oil begins to boil, remove from heat to apply to the pot the same movements described above.
repeat this procedure until we finish tying the pil-pil.
Finally, once well blended, the sauce, garnish with the slices of golden garlic and chilli.

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hake pil pil Veal Soup hash



Veal

gardener
Ingredients 600 gr steak (shin either party for a stew)
4 artichokes (frozen Mercadona, one heart)
2
CARROTS PEAS TOMATO
2 tablespoons OLIVE OIL FRIED

1 onion 4 garlic

1 SHEET LAUREL
1 NAIL

PAPRIKA SALT PEPPER SWEET

thyme and oregano 1 cup of white wine


Preparation Prepare diced large right shin.

Chop the onion and saute garlic and put in olive oil with a bay leaf and salt.

Once all add sautéed peppers, cloves and tomatoes Fried

then previously seasoned meat. (Salt, pepper , Thyme and oregano)

Browse carrots cut into slices, navigate well and when very hot pour the wine. Let it evaporate and put hot water in the amount that fits the pan or the meat tender (just to cover).

Putting pressure (this also depends on the pot) about 25 min. Set aside and allow decompression well.
After opening the pot, I put the peas and artichokes, as they have little cooking time, cook for 5 minutes, and ready to eat.
I present the dish with fried potatoes, but also you can put the potatoes in pieces into the stew.