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Pekes For

This is a very special cake for a "peke" very special. Our japanese celebrated in the festival escoleta red as one would expect, his "main" has prepared a cake.

hope you liked all your compis and carers.

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A new seafood pie Cheese cake

In this case, this cake has been to pay tribute to Antonia, one of the second breast to care for our children in school preparing these rich snacks.

hope you enjoyed the massive party that you so lovingly prepared.

molts d'anys !

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Mallorca

An innovative recipe for the traditional cheese cake, giving it an island flair. Based
almond and cream cheese ensaimada. More Mallorca impossible!

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surprise and the smell of bread!! Incoming



I do not like too cold and I think it's because I relate with the fact that the days get shorter, fewer days of sunshine, the fog that leads me down the road of bitterness and the ability to get up and I was surprised to see the first snowfall of the season! But one thing I love is the color acquired by fields and woods at this time is that I would stay all day watching those ocher, yellow, orange so pretty! But I say ... you are so beautiful ... why leaves have to fall and you have to spend the day sweeping the garden sweeps you collecting and filling buckets and buckets of compost?? So I got a sore in the palm of the hand to drag the rake!!



Another thing I love about this time are the products we can find: venison, wild boar, chestnuts, those soups that both crave. .. Speaking of chestnuts, which are good roasted look and really snug? reminds me of when I was little, but it is curious that I do not like cooked any other way! Here in Switzerland are very typical Vermicellis, spagettis are like sweets made with chestnut cream that people fell for shopping and dining. I remember the first time I saw that caught my attention, and a paring knife that I bought it to try everything, often greatest disappointment I got!! Because this one is very "FISNA" and certain things are not done in public, much less in the best confectionery in the city of Zurich, but I lacked a hard edge to vomit right there hahaha. So by proposing Paula recipe of the month, the book by Xavier Barriga, knowing that I would not like it, I set to work and started the development of castanyes in syrup to fill these rolls. Peel them not before I got me some of the fingertips (before I forget I have to call the consulate to re-make me a passport, there is no fingerprint, lol) I made the syrup, let it cool and made the rolls, as I do mine as if she had given birth, I just made a couple just in case, and thank goodness, because it did not like anything at all! After consulting with Paula, I asked if I could change the fill and that's why muffins surprise, because I included the ingredients that I found. Whatever the filling, the truth is that they are very good, and stand up very well for several days. So I hope you to get down to work and prepare yourselves, do not forget to see the creations of my friends Laura , Paula and Sílvia , a great bakery !!!!!


INGREDIENTS

* 500g bread flour

* 10g of salt

* 300ml water (in my case 250ml)

* 10g fresh yeast bread

1 tablespoon honey (personal donation)

1 tablespoon olive oil (contribution personal)

* 100g natural sourdough (personal donation)

* candied orange slices

* 70% chocolate

* dried figs, nuts, dates

* brie cheese and quince

* sprinkles white sugar, brown sugar



DEVELOPMENT

1. Mix the flour, salt, honey, oil and incorporate the warm water at the end of yeast and dough, a dough and let rest 45 minutes covered with a clean dry cloth.

2. Make candied orange, wash and cut into thin slices, remove seeds. Bring to boil in a saucepan a cup of water with a cup of sugar, leave about five minutes over medium heat and introducing orange slices, cook about 40 minutes, until soft and translucent. Cool and drain excess liquid.



3. Go fucking 80g portions of dough, flatten lightly with fingers to form a circle, placed at the center an orange slice and a piece of chocolate (in other place quince muffins and brie, or figs, nuts and dates!) Close edges with the dough to cover the ingredients inside. Place the rolls with the end face down on a cotton cloth with some flour and let rise 1 hour covered with a dry cloth and place in still air.

4. Pre-heat oven to 250 ° C and placed inside a pot filled with damp cloths to create steam. Once levied, turning rolls and place them carefully on baking sheet, decorate the buns according to their filling (those of chocolate with sugar sprinkles, the figs with brown sugar ...). Bake 15 minutes or until golden brown at 210 ° C.



Easy is not?. Then come, to fill with flour and prepare these rolls that are perfect for a snack, breakfast or any time we feel like natural snacks and made by us. What do you enjoy!!

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Leonardo Costas, a remarkable mayor Patagones, unjustly forgotten

Mayor Costas, bespectacled right group at a meeting in his office

With hat in hand, entering Parish Church for the ceremony of flags, posters down the street in his memory with a "that" much. What a pity!

A street just four blocks away at El Carmen, is named after Leonardo Costas (with the error in their writing, because he took the "it"). This is a deserved tribute to a forgotten maragato mayor, whose term was precipitated final 44 years ago.









Costas Leonardo's personality was multifaceted, as well as their professional performance over 88 years of intense life. He was a doctor, diplomat, politician stem, sports and naval aviator, winemaker, leader of intermediate entities, a councilor of the city of Buenos Aires, municipal mayor Patagones Party ... permanent resident of inclusion in community issues and a pioneer in the settlement of a sector of the city maragata 50 years ago was only field, and today has become the most quoted for the construction of elegant mansions.


data to write this review were taken from the book "The streets of my village", a collection of Maria Cristina Casadei and others, a few newspaper clippings of the weekly "New Era" and "Time" of the 60's, the testimony of Rolando "Tito" Martinez, who was his secretary of government polyfunctional Municipality Patagones, between 1963 and 1966, and an article René Alcides Aguirre, who also met him and he inherited from his father (the clerk remembered René Aguirre) a cane that belonged to Costas.


He left and returned


Ovid Costas Leonardo was born in El Carmen on August 24, 1887 and completed his studies here primary, but around 1898 he went to Buenos Aires where he made his first high school and later medical career. Just been admitted to hospital Cosme Argerich, in the neighborhood of La Boca, one of the most important medical centers in the city of Buenos Aires, where he developed an important career of 40 years, of which 18 was spent in the office of director.


His outstanding professional performance was accompanied by concerns of social and political, that led him to accept a nomination for city councilman in the city of Buenos Aires in the neighborhood of La Boca on behalf of the Union Radical, in the late 20 '. Since the presidency of the ruling bloc and the radical committee Boca became gigantic work, which earned him an excellent relationship with leading party figures of the era: Hipólito Yrigoyen Marcelo Torcuato de Alvear, Roberto Ortiz and others.


was a friend of the two patriarchs cultural Vuelta de Rocha: Quinquela, painter, and Juan de Dios Filiberto, the musician.


At the time of his second term Yrigoyen entrusted with a delicate and high diplomatic mission as an emissary of goodwill with the Government of Chile, who managed to function effectively and meet talent.


After reaching his deserved retirement as medical director of Argerich Hospital in Buenos Aires, and for mid 1950, decided to return to his native El Carmen, with the purpose of passing healthy here, with his wife Amelia Vernengo, the last years of his life.


Currú The Rock of Leuvú


Its primary purpose, after the return to the homeland, was to build a house in a privileged position on the ravine of the river in the same place he was called the "Rock of Currú Leuvú." They sent out a comfortable but not luxurious villa, equipped with generous vineyards were irrigated directly from the river and allowed the craftsmanship of a fine wine.


to his refuge in view of the river, where now they have built other magnificent residences, came one afternoon a group of neighbors to ask him to accept maragatos occupy temporarily the post of municipal commissioner. The year was 1956 and although he was 69 years age, he felt his duty was to provide a service to his people and he accepted. In 1958 he ran for mayor of Patagones by the People's Radical Civic Union, but was overtaken by the Radical Civic Union Intransigente. In 1963 he filed and won. He was 76 years old when he assumed office on October 12 that year. There was no shortage of skeptics who thought that his age would hinder the performance of their duties ... but they were wrong, because the administration of Mayor Leonardo Costas, later interrupted by the military coup of June 28, 1966 - had significant achievements and progress in a number of very interesting projects.


Action and austerity


"Tito" Martinez could not help getting excited, later that winter of 2003 when the reporter told him some details of the communal government led by Costas Leonardo, where was his right hand. "He stressed, above all, their decisions in the field of social assistance, the consideration of raising the living standards of workers and municipal employees, including the Municipal Hospital, destitute and forgotten in the recognition of his most delicate tasks," said.


brought a summary of actions taken by the mayor Costs: Distribution of land for settlement of families in Villa Lynch, disposal of municipal fields awarded to those who occupied them for several decades before, creating the nursing home, arranging for vocational school School would later Malvinas Islands, modernization and refurbishment of the entire municipal park road, construction of elevated water tank of one million liters with decanting and purification plant, construction of the access bridge to Bahia San Blas (in replacement of Wasserman old bridge, which was by then very old) building the tourist lodge in the same town of San Blas Bay, rubble and street improvements maritime village.


also personally took charge of supervising the restoration of Brazilian flags captured in March 1827, culminating in the act of August 17, 1965 by placing them in boxes which are still preserved in the parish church .


Not all the works planned by Mayor Costas could be realized, because as we said his four years was interrupted prematurely. In 1964 the Municipality of Patagones achieved, funded by the provincial government of Buenos Aires, the purchase of land located on Oliver Street at its intersection with Comodoro Rivadavia, in front of the school 2. Shortly after the plans were approved and funding to raise in this place for a tourist hotel in El Carmen.


Disruption of radical governments in the province and the municipality aborted that work that surely would have changed the face of city services. The land was abandoned for a long time, used as a park until the seventies was built the so-called civic center that houses the registration civil and other provincial government offices.


"But in addition to its ongoing share, permanent trip to 'the lion's den" as he liked to call the city of La Plata, another very strong feature of Dr. Costas was his austerity. When he was elected to the position before taking office, decided to change the order and became his friend as a Di Tella Magnette Borassi (equivalent to an average car today Siena) and told me to buy it now then do not say I used money from the municipality. Then he sent for the mayor bronze plates, because they would use as official car, and how he discovered that had been stolen earlier did buy other, and paid out of pocket, "she said Rolando Martinez, who dedicated his admired boss several chapters of his book" Experiences and something else, "edited by his family after his death in November 2004.


Other personality profiles


René Alcides Aguirre wrote about Dr. Costas, with references to other personality profiles. "Argentina aviation pioneer, along with Almonacid, Jorge Newbery Sanchez Zinni and was operator a car that lead as a test driver to remain world champion and renowned motorcycle motorist at the time, Gaudino. In 1914, with a mechanic friend, he constructed a motor on a Model T chassis, truck type, and this car made a voyage from Buenos Aires and La Pampa, traveling with a couple of friends. The trip lasted a month, with shortages of all kinds, such as staying a week in a precarious position waiting to send him a replacement shield. "


"Her travels were always more than studio tour, and that their wealth of knowledge added his desire you know, with curiosity visited both museums, historical sites, such as neighborhoods of the towns or cities, the markets where the truth really is dimensioned. An anecdote: while in Algiers unleashed a terrible and bloody strife and presented to the hospital director to provide professional services voluntarily and made field surgeon, teaching hospital medical technologies specialty " he said Aguirre.


A reminder of Costas's friendship with President Marcelo Torcuato de Alvear, a thin wooden stick used by the head of state, was presented by the former mayor to the clerk Rene Aguirre, and later his son, René Alcides, donated to the Historical Museum Emma Nozzi of El Carmen.


His last years


forced retirement from office of the popular will which came after the military coup of June 1966 Costas Leonardo spent his last years, between memories, at his home in the suburbs, until his death on December 15, 1975, almost 35 years.


In July 1985, the Honorable Council Deliberative approved the imposition of its name to the artery that was mentioned briefly at first, parallel to Yrigoyen Avenue, between Boulevard Mascarello and Moreno. Someone must take care to correct the misspelling of his name.


.

39 Weeks And Always Black Poop

to succeed in the holidays and my Cooking Challenge! Gugelhopf



Before we realize we are engaged fully in the holiday season, with all that that entails, if you buy, gifts, organizing the house, who gets the 25 food preparation? Oysters up to me and I have no idea that I can put repajolera pecking for all !!!!... sure more than one and two you have met in this situation right?? Well here are the Cooking Challenge to the rescue to bring you some recipes to look good and give you ideas to put on your table this holiday !!!!! I ask as superhero catwoman lol, joking aside, not that I say to cook, but a starter bags that idea adapted to the tastes of yours may be right. Do not lie if I say that the starters are fun to do, but with organization and left everything prepared in advance mount is seen and unseen.



The proposal for this month is really different from all previous ones, has given free rein in terms of starters, do not set a ingredient essential, if they had to be cold or hot, easy or difficult, ... free will, imagination to power! And what I liked is that all we have maintained a total silence on what we have prepared, nobody has any idea which recipes we have for today's post, so I now I have my notebook and my pen ready to super in as they give 16 hours myself taking notes like crazy with my super cookings recetillas Rosa, Lourdes , Ly , Núria , Maragda , M ° Jose Merce and returning back to the blogger world after months of absence, and only so one feels more than happy !!!!!!
Today I'm not much wind, the entry has telita jajajaja seafood is long like crazy, but would not start no apologies for my long absence, I will not let loose a roll ranker about how bad I've been, nor do I want, for I do not think or look back to remember, now I close these past few weeks in the recesses of my brain and look ahead with great gusto and enthusiasm, who Forewarned is forearmed, prepare to be hiking Elvi for your blogs and I'm armed with an exaggerated verbiage to leave thousands of comments to ataaaaqueeeer !!!!!! jajajajaja !!!!! Now let as we come, sit comfortably, have a good cafelito cerquita, tea or water, and get ideas!

COLD STARTERS




CEVICHE MY WAY OF SHRIMP

* 300g cooked prawns
* 4 limes
* cilantro and fresh parsley * 1

fresh chives * 1 green pepper
*
1 red pepper yellow pepper * half *
paprika, salt, pepper, cumin and pinch grated fresh ginger (all to taste)
* olive oil * salt
flake
*
rum mint
* * brown sugar


- Chop cooked shrimp reserving a few whole for garnish, chopped peppers, onion, parsley, cilantro, salt and pepper, to unite the species to taste, lime juice, extra virgin olive oil and mix well, marinate in the refrigerator. While preparing the shot, you can put mojito, vozka with what you like best ... in my case, crushed mint leaves with brown sugar and rum together lime juice, keep on ice. Moisten the edges of the glass and wipe salt flakes, to serve the drink pouring, placing over half an empty file with the ceviche inside and decorate with whole shrimp and sprinkled paprika.
know that ceviche is not a full-blown, and you all have this wonderful recipe, but it's my version for those who can not take what you can eat raw fish without any problem. Recipe
Hola - especially kitchen.

GLASS SALMON AND AVOCADO



* 200g smoked salmon
* 2 large avocados
* cilantro, dill, salt, pepper
fresh chives * 1
* lemon juice *
caviar substitute
* olive oil *
creme fraiche

- Chop the salmon and mix with chopped dill, half the chopped fresh chives (you can include chopped gherkins, capers ...) and set aside. Peel and chop the avocado and mix with chopped onion and cilantro, a good squeeze of lemon juice and olive oil and season. In a shot glass or larger in the bottom place salmon, avocado mixture on top and finish with fresh cream and caviar substitute.

HAM ROLLS



* thick slices of ham quality
* spreadable fresh cheese (Philadelphia type)
*
blue cheese 2 tablespoons white vermouth
* apricots, prunes, raisins, olives, surimi ..

- Mixing the two types of cheese (do not put quantities, according to personal taste), join white vermouth (removed if they consume the most kids in the house) and set aside. On the slice of ham carefully spread the cheese mixture and place on center line dried apricots (or prunes pitted raisins or olives, surimi for example, each roll with a different main ingredient) the tightly enrolláis, envolvéis with plastic wrap and then aluminum foil to form a coil and freezer. One hour before serving, remove from freezer, cut into slices (to be so cold is easier to cut and does not fall apart) and serve over slices of toast.
This recipe is from my grandmother Basi, more than twenty years I taught it, so a hard kiss and a hug for those who drown grandmother prettiest and best cook in the whole world!


STUFFED FIGS


* 8 \u200b\u200bfresh figs
*
Iberian ham * nuts *
a good blue cheese
* 40g mi-cuit foie
* 1 / 2 tablespoon of natural yogurt

* pepper * Sugar

- Clean and make a center cut in 4 figs, filled with blue cheese and walnuts, wrapped with a good acorn ham. Servir.Receta William Sonoma
- In the other 4 figs, cut the hat and with the help of a spoon sink a little meat and reserve. Mix the yogurt with foie and pepper, place on the figs, sprinkle with sugar and burn with a torch or oven under the grill on high for 30 seconds. Arzak recipe


HOT STARTERS

In this series of recipes, I have taken some mixing ingredients to go and see other possibilities. I hope you like!

GLASSES BRAND OF COD AND PEPPER SAUCE


* cod brandade
* 2 cans red peppers
* 2 garlic cloves
* sugar, salt, pepper
*
cooking cream bread *
*
artichoke chips
- In a pan with a couple tablespoons of olive oil to make fry a few cloves of garlic, piquillo peppers together, season and sprinkle a couple of teaspoons of sugar, confit leave for about 8 minutes, turning occasionally over low heat. Join a 100ml of cream and bring to a boil, cook for about 3 minutes. Shred and set aside.
- With a short-pasta, bread once toasted go cutting the reasons that we like and insert a skewer stick.
- Fry the artichoke chips for this purpose, a mandolin cut the artichoke clean outer leaves and lay it in flour and deep frying, place on absorbent paper.
- Fit the glass with hot pepper sauce on the bottom, cod brandade warm up, a couple of artichoke chips skewers and toast. Recipe
tv3 Cuines program.

ARTICHOKE CAKE WITH PEPPER SAUCE PEPPERS



artichokes * 12 * 100g
bacon, 1 clove garlic
*
4 eggs * 1 / 2 pint of cream
* salt, pepper, parsley
* piquillo pepper sauce
*
flour * Extra virgin olive oil

- Cook 10 whole unpeeled artichokes in a pot with salted water and parsley, cook for 20 minutes, cool. Peel then (more sheets are taking advantage to do so) until you reach the tender leaves and cut in half and set aside. Meanwhile, saute the chopped bacon with a garlic clove and set aside. Beat eggs, season, join the parsley and mix with the cream. In a large round cake pan (can be done individually), buttered and dusted with breadcrumbs, go accommodating artichoke halves, spread the bacon and go gold joining tablespoons egg mixture until all ingredients ending. Put the toilet M ° for 45-50 minutes at 180 ° C.
- With two whole raw artichokes, outer leaves removed and with the help of a mandoline to cut sheet, go through flour and fry. Remove on absorbent paper and bake 15 minutes at 160 ° C to ensure that they are more crujientes.Servir with piquillo pepper sauce that I have explained in the previous incoming. Recipe
great Webos Fritos His blog with some personal modification

CANNELLONI ZUCCHINI WITH TUNA



* 4 large zucchini
* 200g onions 300g tomatoes
*
* 100g roasted red peppers
* 100g aubergine
* 1 garlic
* 300g fresh tuna
* sunflower oil
* 2 garlic cloves, bay leaf, thyme
cayenne 1 teaspoon sherry vinegar
*
pesto sauce * grated Parmesan cheese
* salt, pepper oil
* extra virgin olive

- Wash and dry the zucchini (in the original recipe using eggplant) and a mandolin out thin strips, fry in plenty of olive oil but not crisp and place on absorbent paper.
- In a saucepan with water to launder tuna, as it starts to boil, remove from water, dry it and put a confit in sunflower oil scented with garlic, bay leaf, thyme and vinegar over low heat for 10 minutes .
- Make a sauce with onion, garlic, when brown together the diced tomatoes, cook a few minutes, season and join the previously roasted peppers and eggplant, cook few more minutes and remove from heat, joining the chopped tuna and mix well and set aside.
- Place the zucchini strips overlapping and well together, put the filling and shaping wrap gutter.
- Prepare the sauce by crushing the basil pesto, Parmesan cheese, pine nuts and olive oil.
- For tiles of Parmesan, put the cheese on a parchment giving the way we want, we grill until brown, remove and let cool.


- Place the spout of zucchini tuna, cover with pesto sauce and garnish with parmesan, put a few flakes of salt on the gutter. Recipe
Cuines tv3.

CRUNCHY FOR EVERYONE! FIGS SWEETS AND CHEESE SOBRASADA Parcels, TRIANGLES AND QUINCE bags cod brandade





* 1 package filo
*
brie * Goat cheese *
figs, quince
*
cod brandade *
quince and honey *
sobrasada * chives *
sesame butter
*

- Lay two sheets of filo, paint with melted butter, cut into four portions, place brie cheese and a slice of sobrasada over previously wet honey, rolled as if we were a little package and garnish with a sprig of chive previously scalded .
- On two sheets of filo pastry painted butter, place goat cheese and Print fresh figs, roll and shape of candy.
- same with brie and quince, this time we give a triangle and with sesame on top.
- proceed the same with the bags of brand, making a knotted handkerchief with chives.
- The bake at 180 ° C for 15-20 minutes, until golden. I like to serve candy goat cheese and figs with balsamic reduction.

GRABS BRAND BLACK PUDDING WITH APPLES AND TRUFFLES Arzak



*
cod brandade *
dried apples * 1 Pippin apple
* chives *
1/2kg fresh sausage
* cocoa powder *
blue potatoes
*
parsley
- Roast the sausage at 190 ° C for 15 minutes with a tablespoon of olive oil. Sauté remaining tablespoon of oil russet cut into small cubes. Mash the two ingredients together and set aside. Once cool the dough, shape of nose with your hands, place on a baking tray and heat stroke to 220 ° C about 3 minutes, pass each truffle pudding by cocoa powder. I've served with the potato chips blue.

- Making an apple compote, place it in the bottom of the bucket, over the cod brandade, garnish with half a slice of dried apple and scallions

APPLE CAKE TATIN, foie gras and caramelized onion



Pippin apples * 6 *
75g mi-cuit foie
*
onion * 1 pastry sheet
* 40g butter
* 2-3 tablespoons of sugar



- In an oven safe bowl, in my case a deep frying pan, break the butter and sugar together over medium heat, place the apple halves, let brown for a few minutes, turn off heat, place over apples foie and caramelized onions, and especially the pastry putting it well over the edges, bake 25-30 minutes at 190 ° C, stop tuning a few minutes and turn on the serving plate. I like warm, but warm or cold water is also very good, looks good if you do it in individual molds.



At this point you deserve a round of applause jajajajajaja, has been long entry eh??, How you deserve a medal at least, was my way to reward you after such absence, and little information, even I have been a dozen entrants in the pipeline, but that's no problem, I'll ride another special jajaaja later. If you do not tell you enjoy! or you go to find baking to digest so many things lol, either way, I sincerely hope that it serves to help you plan your meals in the holidays. Take this opportunity to send a hard kiss to all my cooking for accepting my extensive proposal, I promise to choose something else for my next turn troublemaker jajajajaja. Do you take advantage !!!!!

Dragon Ear Infection?

By Picotto beaches Notes

This man who appears in Pictured above is called José Luis Fernández, but everyone in the spa El Condor (La Boca, for many) know him by his nickname "Picotto. Was a fan of fishing in his younger years and "discovered" an ideal which he baptized with his nickname.

Here we are with family, my brother and my sister Betty Gervasio, Dalia, Colita my dog \u200b\u200band I walk along the beach near the cliff.

here in front of the camera, on a quiet afternoon in spring 2010

viewing from the balcony, watching the beach. The site is beautiful!