Periodontist Income Canada

Easter Cookies orange muffins!! Chicken rolls


There's nothing like a Saturday afternoon in the kitchen making cookies with the kids, they enjoy without being glued to the TV or Nintendo, I do not much lol, (just more mass in the soil than in the table, then no one can release!), perfumed the house, we chatted a lot of things and eventually filled two boxes of supplies galletiles for almost a week!! If there are only advantages! That day also so nice that we have, there's nothing like a good biscuit to go eat while we walk around here with a coffee or snack in taking the solecillo garden. For the past few weeks all the malls are chock full of Easter bunnies, chickens, chocolate, decorated eggs and a myriad of gadgets that cause me great stress, lol, seriously, that I am a buyer confiesto compulsive I would take it all! And what I lost altogether are kitchen items, if short-shaped pasta with bunnies, eggs, flowers, ducks ... all colored glasses, plates Chulis , cups are cute, trays, sugar pearls, dyes, molds to make chocolates of all forms and for having me in the whole world and that more things! My eyes can not cope with so many pijadas and my hands are not large enough to catch everything. So I decided to keep credit cards in a safe place at home to avoid falling further into consumerism (not counting tooooodoooo what we bought last week jajajaj I made a fresh start!) and avoid a divorce insurance. So to show my husband that the two hundred thousand things he had bought were not going to be in a drawer until next Easter, we anticipate a few weeks to the holidays and started our development from cookie cutters with new reasons Easter. And I had also bought some new roles for muffins and a disposable pastry bags, because I have curly curl and we have set a bar in the garden for snacks that have the neighbors come with the children to finish everything and not gain ten kilos in one sitting! Cookies lasted a sigh hahaha muffins and two, so that they are a little bigger, to me, personally I loved the buttercream is the first time I do and I'm sure not the last. The cookie recipe is from William Sonoma and the frosting is Martha Stewart. The muffins are from the book "Muffins" Zabert Sandmann. "


EASTER BISCUITS


* 2 1 / 2 cups (cups) white flour
* 1 / 2 teaspoon salt *

165g butter 1 cup (cup) sugar * 1

egg * 1 1 / 2 teaspoon vanilla extract


- All ingredients should be at room temperature. Sift flour and salt and set aside.
In a large bowl beat the butter for about two minutes, it should be creamy, beat the sugar and continue beating another two minutes. With the help of a spatula down the dough has been on the walls of the bowl, together the egg, vanilla extract, beating go and incorporate tablespoon to scoop the mixture flour. Will form a compact mass which will be divided equally based on the colors which you can use to color the cookies (in my case blue and pink). Wrap the dough with plastic wrap and leave in refrigerator at least 2 hours and up to three days.


- Remove the dough from the refrigerator, slack with a roller and leave with a thickness of 3mm, placed on trays to the oven and put them in the fridge for 15 minutes before baking. Bake at 180 ° C 7-10 minutes if they are small and 12-16 minutes if large. Leaving a total of 20 cookies, once baked let cool and store in a metal container, they last about four days. Decorating.


ButterCream frosting


* 6 cups (cups) powdered sugar
* 220g butter * 4
1 / 2 tablespoons milk
* 2 teaspoons vanilla extract
* 1 / 4 teaspoon salt
* food coloring (pink, blue, yellow)


- All the ingredients must be at room temperature. Place in the bowl and begin beat on low speed for one minute, stop and with the help of a spatula down all the ingredients that have been on the walls of the bowl, beat again another three minutes until creamy and fluffy. If mixture is too dry us to incorporate one to one tablespoon of milk to make the cream to form peaks. Distribute the mixture into different bowls depending on the colors we want to use, mix well with the colors, place in pastry bags (I recommend you to be disposed of) and you can decorate the muffins.


ORANGE MUFFINS CHOCOLATE DROPS


* 280g white flour 80g
* diced candied orange
* 2 1 / 2 teaspoon baking royal
* 1 / 2 teaspoon baking
* pinch of salt
* 1 egg * 100g sugar

* 80ml sunflower oil 100ml
* orange juice * 200g
Buttermilch (you can substitute for milk, yogurt ...)
* zest of 2 oranges
* 70g chocolate drops


- Pre-heat oven to 180 ° C. Sift flour, salt, baking powder and baking soda, mix with chocolate chips and candied orange cubes and set aside.


- Lightly beat the egg and beat the sugar, oil, orange juice and Buttermilch, mix well. Join the flour mixture to egg mixture and with the help of some barillas or a wooden spoon, incorporate all the ingredients without over-mixing. Fill with the obtained mass 3 / 4 of the muffin cups, bake 20-25 minutes without opening the oven door until the end of cooking. Insert a toothpick in the center of the muffins, if it comes out clean, Listas are the muffins, if for sale with the remains of mass Otherwise, dejarlas 5 minutes more, until they stick to the pincharlas quit completely clean. Leave enfriar.


Habe seen that sunny afternoon as guided by heme? A gozada the truth.
not usually write in Catalan, I do not look bad lol, is that I do a lot of mistakes, many languages \u200b\u200bhave in mind that sometimes do not know how far or where you're thinking. But this occasion is really special. Last Sunday, I was the happiest person the world, and not exaggerating step! I was finishing lunch and prepare as usual was listening to the program Via Internet Free RAC1 (the best program and best radio station in the world and not to make the ball jajajaja, I'm stuck far from a lot of time!), was the last time and as always in that time frame they were talking about blogs and plays just rang the doorbell of the oven, my braid bread was ready, wearing gloves (to whom we give thanks necessary!) I got my bread and how much was about to leave it on the table I hear: "Now we talk of a cooking blog, called Los Cerezos Blossom is a girl called Elvira .. .. " I was nailed, right, with the bread in his hand and burning my fingers under the glove, but could not react, jajajajaja, were talking about my blog !!!!!! The recommended stood !!!!! jajajajaja, or you imagine that I got happy! It seems silly, but about living away from home, listen to the radio brings you closer to home, do not you feel so far away, talking and listening to your blog, something both of mine, I do not know if it is done well or not But what I do with all the love and the illusion of the world, and then fills you fly far, and if you diuent program you like, since it is touch the sky!! ! A thousand thanks to millions of program that directs Marta Cail, Via Libre, make that Saturday and Sunday will be a pleasure to get up and listen to all proposals of cinema, theater, books, contests, talk about economy, wine, games, learn Catalan to speak and write correctly, so the interviews are interesting, and above all thanks to you no longer look back to a leak in the same manner, jajajajaja, when I go to the market or the supermarket, it seems a laughing face Swiss of leeks!! BTW I have sponsored a tree, a peach and not the last, we also sponsor a fig tree!! These muffins are the cookies for you even so Virtual thousand kisses. And you want to dedicate this recipe Angels, a very special person who left me a comment SUPERB after listening to the radio, thanks for following me !!!!! You take advantage!!

Messages For Baby Book

Whatever Works, Woody Allen Never

Sanyo Xacti Vs Flip Hd

Let Me Go, by Mark Romanek

Mark Romanek is one of the most unlikely to direct a movie like Never Let Me Go (2010). With a reputation as a director of music videos (including "Scream" by Michael and Janet Jackson, the most expensive history) Romanek has worked with artists like Nine Inch Nails, Beck, Madonna, Johnny Cash, Jay-Z, Coldplay, REM and David Bowie.

However, Never Let Me Go is a story far removed from the profile or prejudice that might have on the director, and she ends up passing bill to some extent.

The movie is based on a novel by Kazuo Ishiguro, and apparently was well-received novel and even revered, but personally I learned of its existence thanks to this film. The plot mixes elements of science fiction, but not as we know traditionally, but just a nuance, however, is key in the development and end of the story.

During the first half, and through a simple address, Romanek delivers a tender story of childhood love and growth in very special circumstances, where the three protagonists live in a microcosm literally extraordinary. However, separating life and in the second half we see the story of their reunion, which will present evidence fairly difficult for them, great trials of redemption, forgiveness and resignation.

Despite the depth and romanticism of the film, it lacks real pace and climax, it is quite predictable, although it leads to a heartbreaking end.

Before seeing this film, I had read more than once The actors Keira Knightley, Andrew Garfield (better known until now as the co-creator of Facebook in the magnificent The Social Network (2010), in addition to being the new Spider-Man) and BAFTA winner, Carey Mulligan; however, for me it is the latter who shines again with the face of vulnerability and innocence, but with lots of character, blurring the picture to his co-star, and carrying the most emotional scenes of the film.

Never Let Me Go is a film with so many successes and failures, which turns out to be irregular. However, it is worth it for the hits, for a script with a very original and interesting premise, by the Cinematograph debut a very talented director, and to follow the career of two great actors who could make time, as are Garfield and Mulligan.

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For songs like this, Florence + The Machine is one of the best bands in the world

Cosmic Love

A shooting star fell from your heart and landed in my eyes
screamed loudly as the rent, and now has left me blind

The stars, the moon, all left me
have exploded in the dark
No dawn, no day, I am always twilight
In the shadow of your heart

And in the darkness, I can hear your heartbeat

tried to find the sound stopped but I was in the dark
So I merged with it

The stars, the moon, all left me
have exploded in the dark
No dawn, no day, I am always twilight
In the shadow of your heart

I removed the stars in my eyes, and then made a map
knew that somehow I could find my way back
Then I heard your lair, in the dark were also
So I stayed in the dark you

The stars, the moon, they all left me
exploited in the dark
No dawn, no day, I am always twilight
In the shadow of your heart

Menards Record Player

surprise surprise!


This is a typical recipe that I love, easy , quick, healthy and versatile, cambiando few ingredients we can enjoy a delicious snack adapted to the tastes of each family. In addition it can prepare the day before and to take to work, as a snack or a picnic now that the warm weather arrives and feel like a lot going for a walk is just perfect. Nice, cheap and it works, the bargain of the kitchen! The microwave in my house has long been more a decoration than anything else, I only use it to heat the milk and not much else, but that's beginning to change, you know my fondness for watching cooking shows, and I engaged in a bad way, is The Microwave Cooking Channel 2, with four ingredients, at most a couple of pots and very little time, you You can assemble a meal in a blink of an eye, and shows a button, this recipe intrigued me from day one I saw, it is at a time and almost no mess, who could ask for more? And above me like a glove came after watching the contest Pink Pepper in March, as always skimming the edge (I is the dark side and rush lol) and no internet for the past week, did not think reached, so that eventually the technical super they have fixed and I can finally post the recipe.
If a couple of years I had been told that I would feel empty without internet would not have believed, indeed, I would match laughter, internet yoooo?? haha, now I can not live without it, I'm missing something, I spent last week taking the computer and enter the e deseandito that magically. Besides that I listen to internet radio, from when I get it and get going, and not to mention the news or some series of channels there, ains internet holy candles that I've put all the switches and antennas I found the streets hahaha. Now everything has gone at last, so I have waaaaay work ahead to catch up with all bloggesfera recipes.




INGREDIENTS * 2 large zucchini

* 2 large chicken breasts

* 1 can of piquillo peppers

* 200g cream cheese

* 2
shallots chives
* *

spinach leaves

* cherry tomatoes

* salt, pepper


DEVELOPMENT

1. In a microwave safe bowl place the finely chopped shallots with a splash of olive oil and salt and pepper, put in the microwave covered with plastic wrap for microwave and leave for 5 minutes at 100% power. Book. Once hardened mixed with cream cheese, chopped chives, salt and pepper. Book.

2. Wash, dry and cut in half the cherry tomatoes. Book.

3. Wash, dry and with the help of the mandolin to cut thin slices of zucchini. Book.

4. Very fine fillet chicken breasts. Book.

5. Cover the work surface with several layers of microwave safe plastic wrap, place in the center overlapping sheets of zucchini on top of thin slices of chicken, season over them open piquillo peppers and cheese mixture on top, finished with cherry tomato halves and fresh spinach leaves at the top. Preventing wind on us and squeezing out the filling with the help of plastic wrap and a mat to make sushi (so we can avoid more pressure during the cooking juices out), we tie knots in the ends with the excess plastic wrap and place the roll (leaving two with the ingredients that I have checked) on a tray suitable for micro. Cooking at 100% power for 7 minutes, let cool in the microwave, once in the fridge cold leaving at least a couple of hours to facilitate cutting and presentation.


The kids have eaten the rolls of "colors" without question, which gives you an idea of \u200b\u200bhow easy it is to eat vegetables playing with food colors. Another advantage is that it is done without a drop of oil between the creaminess of the cheese and vegetables is really tasty and juicy, cut thinner and between two slices of good homemade bread are great snacks, and a good salad or steamed potatoes, pasta or rice, dinner is served from 10!. What do you enjoy!!

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Bread and Oatmeal Stout and sourdough recipe !!!!! Dan Lepard Terrines


Truth you had noticed the delicious smell of bread in the area blogger?? Something completely normal because the more witty bakery in the whole world come loaded with some loaves of bread of those who make style, nothing more and nothing less than a delicious and aromatic bread black beer!! It is not the first time I use beer bread, I have to say that it would not even two dollars, the latter but then I was pleasantly pleased with the result, a delicious taste, not strong as I thought it would, soft and durable, what more could you want? Therefore request that is made free, now do not come with a recipe, but we throw the house out the window and also come loaded with dough recipe from Dan Lepard teacher. If you are of the bread you do regularly at home, you must have on hand this wonderful refrigerator dough, it is not difficult, as the only requirement to have a little patience and find rye flour, or is, nothing at all, the truth is that the qualities that can bring to your breads are great, both flavor and texture and durability. The more time you have the dough, the better are the bread, you just have to have a set of minimum care and voila your kitchen can be transformed into the best bakery in your town.

As always and not lose the habit I invite you to visit the bakeries of my friends from the group Al Smell Pan, Laura , Paula and Sílvia !!!!! We
with recipes?? RECIPE

sourdough Dan Lepard


Day 1

* Mix in a sealed bottle of 500ml capacity:

50g of water at 20 ° C
2 heaping teaspoons of rye flour 2 teaspoons
full of white flour force
2 heaping teaspoons of raisins
2 heaped teaspoons of yogurt

Cover and leave at room temperature (about 20 ° C) for 24 hours.

Day 2

After these first hours few changes can be seen, so the ingredients stir the pot and we add the water first and then the dry ingredients:

50g of water at 20 ° C
2 heaping teaspoons of rye flour 2 teaspoons
full of white flour force

Cover and leave the boat back to room temperature another 24 hours.

Day 3

At this stage we see that the raisins begin to decompose and form a halo brown around. Connect the water first, stir well and bring the two flours, mix well.

100g of water at 20 ° C
4 heaping teaspoons of white flour force
4 heaping teaspoons of rye flour

Cover and leave again at room temperature for 24 hours.


Day 4

100g of water at 20 ° C
125g white flour

force began to observe foam due to fermentation. Remove and discard three quarters of the mixture. Bind water and mix well, pass the mixture through a sieve to remove the raisins and restoring the body back to the boat. Then add flour and mix again. Cover and leave another 24 hours at room temperature.

Day 5

100g water at 20 ° C
125g white flour force

Now you can see the effects of fermentation, acid bubbles and aroma when you open the pot . Remove and discard three quarters of the mixture. Unite the remaining water, mix well and flour together (Dan Lepard refreshes May mass ratio of flour to water, it slows down the fermentation as the yeast preventing mild and go too quickly.) Cover and leave 24 hours at room temperature.

Day 6

From this day we have the dough ready for use. Each time we need a lot of ferment to make our breads, we replace with equal amounts of flour and water (for example, if we take 100g of sourdough, will replace flour with 60g and 40g of water, mix well and leave a 6 hours out of the refrigerator at room temperature when not in use, we must leave it covered and in refrigerator) the more older the sourdough, stronger and more acidic smell we will be mixing.

would happen if you leave the dough for a long period of time without using it in the fridge?? Observe that the mixture is separated, leaving the surface a dark liquid and flour mixture into the base.Nada throw it away eh? The can leave without touching it and if you plan to use it, the day before making bread, cast aside the dark liquid, and refrescáis with a minimal amount, eg bread flour 60g and 40g of water at 20 ° C, mix well and leave it outside the refrigerator for 6 hours, and can be used again. If for whatever reason know that not going to be used, you can freeze, so in the unlikely event that you spoil the dough always have spares.

BEER BREAD RECIPE AND OATS FOR X. BELLY




INGREDIENTS * 500g bread flour (in my case of force)

* 10g salt

* 350ml stout

* 125g oats *

150g sourdough (optional)

* 5g fresh yeast

For beer bath:

* 150g rye flour

* 150ml stout

* 5g fresh yeast


DEVELOPMENT

1. Mix ingredients adding yeast near the end of kneading. Let the dough stand for 60 minutes covered with a clean cloth and dry in a place without drafts.

2. Dump the dough onto the surface work, carefully stretch with fingertips in a square and fold to make a purchase volume and preventing spread the dough around the table. Let stand another 45 minutes covered and in a place without drafts.

3. Prepare the cover of beer mixed with a wooden spatula beer with yeast and flour. Book.
Divide dough into two equal parts, round them with the help of hands without bending over or model, placed well apart on a linen cloth with some flour. Cover with coverage of beer and let it ferment 2 hours or until doubled in volume.

4. With the oven pre-heated to 250 ° C and a tray filled with water to generate steam inside, lower temperature to 185 ° C by introducing the previously sprinkled with flour bread with the help of a strainer and cook for 50 minutes. Remove from oven and cool on a wire rack.


Tan or unroasted, or when you've gone a few days to eat next to a fondue is a really good bread. Now it is up to you whether you want to make the dough or not, do not fail to make this bread so special. Do you take advantage and good weekend!!

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varied and Cooking Challenge !!!!!


few weeks I have my life be reduced to one word - "improvisation" -. No way, every time I am going through your head an idea and want to implement, I begin to fail ingredients, and end up jamming badly. The result does not become equal to or much less, but at least it seems, but of course, is not the same, and that bothers me the wrong way! Yesterday no further than this happen to me, I wanted to celebrate Ash Wednesday with a Coca d'Herring, as there was your aunt, the super just yesterday no had, and this leads me to ask a series of questions: Catalan is a big community in my area that ended with herring stocks toooodoooos supermarkets?? Means that they no longer do I have to learn German language pq the new area is Catalan and I had not heard (yuhuuuuuu!! Tiny joy if that were true lol)?? Or is that the Swiss have adopted the Catalan traditions and have done with everything before I came to buy? The fact is that using my new name, ImprovisaElvi, the sardines had to do that is not the same. The same thing happened when trying to make a terrine de foie mi-cuit. In proposing Maragda the proposal of the month I got super happy finally had the perfect excuse to make a mi-cuit foie stuffed quince and other jijona I had the opportunity to try staying with good friends last Christmas, I love them, I thought of doing it once was back to home. I looked up the recipe, I took the list to the supermarket to keep me anything and I put my goggles on the shelves to find my super fresh foie. After reviewing toooodooooos shelves and refrigerators of super, could not find it, for nothing, I went to another center, and left alike, without the happy foie. The next week I went to another larger center to see if they had it, and nothing at the end and tired of looking, I put my super smile speak fatal German but you'll understand me as my name is Elvira when you see my super drop tabs, and asked the butcher in question where my beloved foie gras, horundo response gentleman in question - "Here in Switzerland we do not sell that product because we do not accept the way the ducks are fattened for foie these so beautiful "- Not to take away my smile I reply that I did not accept the practice of feeding, but does not seem very successful in their response when the supermarket shelves can buy foie mi-cuit ... Why is it that is not from the same place?? Or just that duck have been feeding the little hand while a massage and make you sing a song and it stimulated moulin rouge-clad legs to have a pleasant life?? How can you be so hypocritical to release such foolishness and get away with it?? And at Christmas if you can buy foie gras in supermarkets? It's that time of season, for the moment of joy and love that permeates the atmosphere, look away when placed on the shelves to not think about how you feed? " And the poor chickens living in crowded you can not move from its cage or what? These if you can market?? I'm tired Ahhhhggggg that such rubbish!! However, in the best restaurants in the city if it's easy to find a good piece of foie gras made Grilled!! I want to say that all the chefs of this country are going to the neighboring country and bring foie trucks in order to offer its customers?? Let's leave it because I'm warming up at times and I have no desire jajajajaja, luckily one way or another in the end I get my way, as always improvising, but doing what I wanted at first.

terrines wanted to prepare more for this special occasion (if I publish recipes for my cookings excited me so much that I have never in the kitchen!), but I thought four was the perfect number is a terrine of grilled vegetables with tuna, a very typical meat for these lands, the happy foie mi-cuit tuned for the occasion and a sweet, all are very easy and are perfect to have them prepared in advance and offer at a party or a starter. I do not roll up more than I have material to write, and not lose the precious habit of doing pq when the happy blogger will not let me schedule, I I have to hurry to arrive at the appointed time for my beloved cookings to give the yellow button to post hahaha. As always I recommend that you do not miss the wonderful terrine of my friends Mercè , Lourdes , Núria , Maragda , M ° Jose , Ly and Rosa, sure we stay with an open mouth with delight that we have prepared !!!!! !.

terrine, grilled vegetables and TUNA




INGREDIENTS * 2 large eggplants

* 3 large red peppers

* 4 large onions

* 1 large can of tuna

* 2-3 tablespoons capers

* Provence herbs, fresh parsley and fresh basil

* 1 clove garlic

* balsamic vinegar caramel

* canons

* tomatoes and black olives

* salt, extra virgin olive oil

VEGETABLE PROCESSING AND TUNA TERRINE


1. In a baking tray place the washed and dried peppers with whole onions, unpeeled. Put a good splash of olive oil and salt over. Bake 40-45 minutes at 180 ° C. Remove from oven and place in a large bowl, cover with plastic wrap once cold, put in the refrigerator and reserve until the next day, this way is much easier to peel the peppers. Once stripped clean of seeds and peppers, sauté in a garlic clove and set aside. Peel the onions grilled and cut into wedges.


2. Wash and dry eggplant. With a mandoline to make thin slices, salt and let sweat for 15 minutes, rinse thoroughly and dry. In a skillet lightly browning blades go eggplant, place on paper towels to loosen the excess fat. Book.

3. Drain well and mix tuna with capers and herbs of Provence, parsley and basil, or those that you like more. Book.

4. Assemble the terrine, line a cake pan with plastic wrap, go accommodating overlapping layers of eggplant, over half of the peppers on them the sliced \u200b\u200bonion and tuna mix on top, finished with the other half grilled onions, peppers and remaining close with the remaining sheets of eggplant. Cover with plastic wrap and leave in the refrigerator until serving time. Serve with some leaves of lettuce dressed with a tomato cut up married and black olives, oil and vinegar. Garnish with some hints of caramel balsamic vinegar.


This recipe I love is fresh, light and have a starter salad sea of \u200b\u200bfast and flashy. Tuna instead of sardines can be used for example, you can use eggplant instead of squash ... well, what more you want. This was one of the first recetillas I prepared as I left my parents' house, something sencillito and solved over dinner!

Klassische SULZPASTETE - PATE TERRINE




INGREDIENTS Dough 30cm pan

* 450g flour
white * 1 1 / 2 teaspoon salt
* 200g butter * 250g quark

* 4 tablespoons
tablespoons water
Fill

* 400g chicken breast 200g
* gelatinous beef (flank, neck)
* 350g beef fillet (in my case deer tenderloin)
* 4 1 / 2 tablespoons port wine (Madeira)
* pinch of nutmeg and clove
* 1 1 / 2 teaspoons a pinch of salt and pepper
* 1 / 4 teaspoon marjoram
* 1 / 2 teaspoon rosemary
parsley * 1 tablespoon thyme
* ½ lemon zest
* 100g loaf
* 1 1/2dl
milk * 75g ground almonds
* 1 dl
cream * 200g mushrooms or mushrooms
glass jar 50g pistachio *
* 1 egg


DEVELOPMENT

1. Cut the chicken into small cubes raw like meat gelatinous veal, place in bowl with beef tenderloin, unite all the herbs and port wine and let marinate for two hours in the refrigerator at least or overnight.

2. Prepare the dough of the terrine: In a large bowl or put the machine to knead the flour and salt, be joining the butter until it forms a grit, then join the quark and tablespoons of water until it joins the dough forms a ball with your hands, wrap in plastic wrap and let rest at least 30 minutes in the refrigerator.


3. Remove crust to bread, cut into small pieces and mix with milk. Book.

4. Remove steak from marinade, pat them dry and brown round and round in the pan with a dash of oil to seal it, so with no subsequent cooking juices will escape all of the meat. Book.

5. Shred chicken, beef jelly, mix bread with milk and juices from the marinade and herbs, ground almonds, cream and lemon zest to a puree. Once we mix the puree and pistachios peeled champis.


6. Assemble the terrine: take measures cake mold and make us a template with greaseproof paper, stretch the dough with a rolling pin, to accommodate it in the pan from the oven leaving the paper in contact with the mold (this will help us unmolding after cooking), fill with half the meat sauce on top of previously sealed fillets in the pan, put the remaining filling and cover with a rectangle of quark mass, seal with a fork and decorate the top of the terrine as we like, in the center make a small tube so that all the steam out during cooking. Brush with beaten egg yolk. Bake 70 minutes at 180 ° C, if we see that it browns too much, cover with foil. Once cold, let stand a day in the fridge.


This is very normal to see the terrine in the brunch, there are stuffed with mushrooms, or turkey breast in the center or nothing, and much smaller, are not cheap, that and I tell you, the truth is that home-made are really good and you get a tremendous amount of food, going to mount a couple of parties and some more.The recipe is the book "Backen Pikant" Betty Bossi

TERRINE "FALSE" MI-CUIT FOIE QUINCE OR FILLING JIJONA


you have already seen that it is false false my mi-cuit foie jajajajaja, but not because I did not try eh? What is clear here that I write the Roma moved to Santiago in search of fresh foie lost. The result is not what I wanted, but to give me an idea of \u200b\u200bthe outcome if it worked. I leave the recipe I wanted, in the last Christmas when I prepared one and the truth is that above was delicious and super fast, because cooking is in the microwave (I saw on the cooking channel), the faster impossible. And if you have the same problem as me who can not find the happy foie, because mi-cuit foie buy and assemble the terrine, in my case I mounted mini-terrines with the help of a ring Emplate. Let the recetilla!




INGREDIENTS * A duck foie gras 500g

* a teaspoon of salt

* media teaspoon pepper

* average teaspoon of sugar


* 4 tablespoons port wine or Armagnac.

quince * 100g / 100g nougat jijona



DEVELOPMENT 1. With the help of disposable gloves and / stripped clean without removing the liver too. Soak in cold water for an hour to bleed completamente.


2. Secar y sazonar con la sal, pimienta, azúcar y vino de oporto o Armagnac, colocar en el centro el membrillo o el turrón de jijona, reconstruir la forma del foie y enrollar con papel film como si fuera un caramelo cerrando con un nudo en cada extremo con el exceso de papel film evitando que quede aire en el interior. Cocinar en el microondas a 100% de potencia 40 segundos, dejar reposar un minuto, dar la vuelta al paquete de foie y dejar otros 40 segundos más de cocción. En el caso de cocer un foie de 600g cocer 45 segundos, un minuto de reposo y otros 45 segundos more than cooking. Once cold, let stand in refrigerator 2-3 days before eating.

TERRINE CARIBBEAN FRESH MANGO AND COCONUT




INGREDIENTS * 8 sheets of gelatin

* 150ml orange juice

* 2 ripe mangoes

* 100ml lemon juice

250ml coconut milk

* 100g sugar *

pinch freshly ground pepper

* orange syrup, coconut, raspberry and brioche to decorate.


DEVELOPMENT


1. 4 Soak gelatine leaves in cold water. Peel, slice the mango and grinding. Heat the orange juice and gelatin together drained, mixed with mango puree. Pour into pan and let cool in the refrigerator for 1 hour.


2. Soak the other 4 sheets of gelatin in cold water. Heat the lemon juice and dissolve gelatin in it, attached to the coconut milk mixed with sugar and dash of pepper. Mix well and pour over the curd and mango jelly, cool in the refrigerator for 12 hours. Unmold and serve. I've served with candied orange, raspberry, brioche and toasted coconut flakes. I made a terrine mold and several individual molds.
Recipe book Terrines "


Much roll not?? Then feel jajajajaja, is what has excited in the kitchen and enjoy cooking. Terrines are simple, varied, sweet, salty and I think for everyone. I said, if there are any ingredients that you do not like too much, it can substitute for what pleases you most, the case is to make and enjoy eating them. Do you take advantage!

Fotos De Wendy Calio En Pelotas

quark apple pie! Apfel-Quarkkuchen


confess that I love fruit and vegetables, follow the recommendation 5 pieces a day, it seems to me far exceeded and, almost double without realizing it, my children say that we spend hahaha. Of course there are some I like more than others, for example, summer would not eat anything but fruit: peaches, cantaloupe, watermelon, Paraguay, cherries, apricots .... mhmmmm it makes my mouth water just thinking about it! But at the moment, out of when you find good oranges or tangerines, apples natural not tell me anything, I find very silly, but treat them, cook them and then it is when I go again on the plate. When I was a midget, there was nothing I liked more than a simple baked apples filled with condensed milk, nuts and raisins, so I ate better than any cake or pastry. And the thing has not changed over the years, along with cheesecakes, apple tarts are my downfall. So to make a stop on the way between both bread and breakfast cocotte, had to put a sweet recipe, and what better than a delicious apple pie with quark cheese. The recipe is from Annemarie Wildeisen, would become our Eva Arguiñano here in Switzerland, each month you can find the magazine on newsstands and the truth is that it always brings a few sweet or savory recipes sea interesting, also has a TV show with her daughter where does the sea recetillas pestles, and how I am in full immersion, as I take and I drink all the cooking shows I can, anything but me speak, but the ingredients and cooking techniques could still defend German jajajajajaja. Yes, I have head a mess, between German, Swiss German, English, Castilian and Catalan, often do not even know what I have to say or what I'm thinking, I have a huge jumble of words my head, the uni-neuron took her crazy, so if one day I write is not too clear, I'm in full memory reset jajajajaja.


On this occasion I have prepared the ground for the cake, but as usual, if not disponéis a long time, you buy a good pastry and ready but I tell you a little secret, as is done in house, no nothing, well that neither is it taking so long, then the end result is infinitely better. We left the chase and let's what really interested in is the recipe?? Then come!


INGREDIENTS


Mass


* 200g white flour


* 50g sugar


* a pinch of salt


* 80g cold butter


* 3 tablespoons water


Fill


* 60 g sugar


* 1 package vanilla sugar


* Pinch of cinnamon


* 2 eggs


* 1 tablespoon cornstarch


magerquark * 400g (light cream cheese)


* 800g apples


* 150g apricot jam


DEVELOPMENT


1. To make dough, mix in a bowl the flour, sugar and salt, we add the diced butter and we mix with fingers until dough is shaped arena, join tablespoons of water until the dough comes together and we form a ball, wrap with plastic wrap and let stand in refrigerator at least 30 minutes.
Line a 30cm diameter pan with paper suitable for oven, stretch the dough with a rolling pin, settled in the pan, prick the bottom with a fork and we put back into the refrigerator while prepare the filling.
Pre-heat the oven at 200 ° C.


2. Prepare the filling: Mix sugar, vanilla sugar, cinnamon, eggs, quark and cornstarch. Peel and core apples and cut them in slices.
Pour the filling over the dough and place the apples in a decorative manner. Bake at 200 ° C for 30-40 minutes until golden curds. Brush with apricot jam glaze for the cake.


If you like apple pie, this recipe should be taken into account, is simple and the result you just have to see, watch what I say, in terms of publishing it, I'm going to make one, lol, which are bad cravings! What do you enjoy!!