Letter Of Completion Community Service

boiled dumplings

saw that José Manuel de "Asopaipas. Recipes Home Cooking" organized the First International Competition Mantecado The Steppe, sponsored by polvorones and mantecados "San Enrique" , and as you know I'm not very baker, so I had to devise some salty dish and then I remembered my Granny's recipe explaining their pot pies (baked).

When I was little, and not so small, she made these pies in summer and that we should be called to pick them up at home. I always had to go, is it bad to be the small, but instead was always prize. She prepared them counted, he had to deliver to my uncles and cousins \u200b\u200band for us, so usually we played two or three per person. But the prize was always waiting for me with one made for me. I ate it at full speed before returning home so that no one caught me ... if Dad, I always ate a more;)

So I have a terrific memory of those turnovers and although I can not get are like her, do very good! Yaya, this holiday season we do well together and you pan the trick!! INGREDIENTS



Mass

• 200 grs. Strong flour cooked broth
• Iberian Lard

• Fill the cooked leftovers (shank, chorizo, chicken and bacon ... oh, and a tad of ham) 1 egg

cooked broth olive oil PREPARATION



Grind all leftover cooked egg together to make it a mass tropezoncillos. Add to the mix a half glass of boiled broth, which is steep but not soupy. And let rest while making the dough. Dough

put the flour into a bowl, I did not put salt because the broth was sabrosón. Gradually add broth cooked and we mixed with a spatula when the mass is virtually tied add two tablespoons of lard (I melted a little micro) and continue kneading.

Once ready, the work, with a roller and a bank full of flour, left thin and cut into circles. Fill each circle with a tablespoon of the filling, fold and seal with fork. Once we have all filled heat oil and fry.

Baked pies

I hope you like my recipe!

A besazooooo!

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say they've spotted ANOTHER PHYSICAL UNIVERSE BEFORE THE BIG BANG

Roger Penrose, Oxford University and one of the most brilliant physicists now believe to have detected "glimpses" of the existence of another universe . One that existed before the Big Bang.

In an article just published in ArXiv.org, Penrose explains that he has reached that remarkable conclusion after analyzing in the WMAP data, some circular patterns that appear in the cosmic microwave background and suggesting, more or less, that space and time did not begin to exist in the Big Bang, but our universe exists in a continuous cycle of "bounces" he calls "eons" . According to Penrose, which currently perceive as our universe is but one of these eons. There were others before the Big Bang and will be others later.

The physicist says it has found evidence to support what he says. And that these tests are in the cosmic microwave background, the distant echoes of the Big Bang itself, a sort of afterglow of that great explosion that is detectable, today, anywhere in the universe.

If Penrose is right, will completely change the way we perceive the universe in which we live, its birth and its final destination.

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pasties my Granny Stuffed Mushrooms Breaded Scallops

mushroom croquettes stuffed with Iberian ham, cheese, crispy onion

First all ... family, if you read me, I want a SLR camera for kings! And now, if we go with the recipe today;)

This recipe introduced me to "ham Trevelez Contest" organized Maria "Mary in Essence"

These stuffed mushrooms are so, so, sooo, good, they are embarrassed that they are constantly admiring. So without thinking twice decided to go undercover, have taken a bath in bechamel and have put a coat of bread crumbs. And so, they can go out the table!

know ... I lose my head, but it's Friday, I'm tired and eager to get home, eat and take a nap in those pajamas!

Notice that are time bombs and fill a lot, so two per person, in my house we go about.

INGREDIENTS - 2 Persons

• 4 large right
• whole mushrooms 2 slices of Iberian ham, if you have Trevelez, better!
• 3 / 4 package cream cheese 1 tablespoon
• crispy onion (IKEA)
• 1 tablespoon butter 1 tablespoon
• flour and one tablespoon of batter
• Breadcrumbs Salt Olive Oil
• ground black pepper 2 cups whole milk 1 egg
• L

PREPARATION

well cleaned mushrooms and I carefully removed the foot, trunk or whatever you want to call them. You give it around the cap and the hole left by the trunk you take a little oil and a pinch of salt. You put in the oven with no preheat to 170 º C for 10 minutes, so that they remain soft.

In a bowl mix the ham, cut into strips, onion and 2 tablespoons cream cheese, stir and once we remove champis fill the one on one with the mixture.

Now prepare the bechamel, but it is best to the previous day to stay well and we can work durito. Chop the chunks of champis and put them in a skillet with butter, when brown add the flour, stir and we take the milk and cheese. A low heat stirring until thickened and does not stick to pan.

Then, once we relaxed and catching cold and covering champis with bechamel. Perfectly round balls we put our hands we lost:), we passed the ball in flour, then beaten egg and then breadcrumbs.

In a skillet heat the oil abundant we will fry one by one, to check that no burning or break us.

I hope you like the recipe, but I remember filling!

Big kiss and good weekend!

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breaded scallops over noodles with squid kikos onions

versioned
This recipe is one that prepared in a restaurant that is where I live ... The restaurant was bittersweet, and pretty bland for my taste, to eat a teaspoon not a complete meal (hey, I love the bittersweet, but not both). Yet the idea of \u200b\u200bcoat the scallops with kikos I loved it.

So I wanted to recreate my version and I have to say it was delicious, my scallops without me do not go well, but so have their rebozaditas that. Furthermore, the batter kikos is a point, is crisp and gives a very special saborcito.

Will you find this recipe? INGREDIENTS

• 3 scallops 1 bunch kikos / popcorn squid
4 French Onion
1
• 1 Deck
• Brandy 1 / 4 cup water Salt
• Oil Olive
• ground black pepper PREPARATION

First clean the squid, is an arduous and unpleasant ... Outside the mouth, feet, skin, internal restite and pen, a little fairie to take away the smell of seafood and ready hands! Well, would cut the squid into strips, left as a wet noodle. The legs of the store to make a fish stock, for example!

Cut the onion finely chopped and departed leaving the scallops into small pieces like the picture (a coin of 1 euro).

in a skillet with a little oil and sauté onion and poached baby squid (cast salt and a pinch of black pepper). Add the brandy cap when the alcohol evaporates add water and cook until mixture is reduced. Reserve.

We have cut the scallops, so the kikos itch with a grinder, put them on a plate and coat the scallops (without eggs). We put a pan with plenty of oil and fry. You will see that whiff of roasted corn off, it's delicious!

emplatado we can to serve glasses of flat, placing first base noodles squid, scallops few can top and decorate with chives and crunchy pumpkin coloring book. Os

probeis recommend it, is an entrant very original and delicious! A

besazoooooo!

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The Four Seasons by Vivaldi - Autumn

During the fall, the leaves of deciduous trees change color and become yellowish green and brown, until they dry and fall helped by the wind blowing more strongly . Autumn is the harvest season and pickups, and a great time for mushrooms.

I wanted to call it to this recipe (risotto), and the taste, smell and texture evoke, as the work of Vivaldi, Autumn. The happy peasants celebrated with dances songs and collect the harvest, while the hunters leave for the forest ... Well, not exactly known this, but they look good? ;)

This recipe introduced me to contest "Tapas, Spikes and Montaditos" organized by " Salsa Elena in" , and sponsored by Month Passeig and Cakes Barcelona, \u200b\u200b hope you enjoy it!

INGREDIENTS

• 200 grs. Boletus (heavy clean)
• 70 grs. Foie micuit
• 1 onion
• 1 / 2 glass of white wine
• grated Parmesan 1 glass of rice
  trees or pump
• 3 cups vegetable broth
• Olive oil
• white truffle oil
• Butter Salt

PREPARATION

Chop the onion and Boletus, leaving one of the boletus little older to look good;) and adds a pinch of salt.

Then in a pan rather Grandon, put a little olive oil and soften the onion until golden. Once ready, add the mushrooms and cook for 2-3 minutes. Add the wine soft and leave to dissolve.

That's when we threw the rice, stirring well and begin to add broth. First a glass when it is dry, and one for finishing the third (and avoid breaking the rice cooking), a total of 20 minutes.

After 20 minutes, aside from the heat, we add the Parmesan and stir to melt in the heat. And add a few drops of white truffle oil, to scent even more our risotto.

To Emplate, serve the rice and sprinkle the foie.

know I'm not sure, but at what looks like a Vivaldi concerto?

A besazoooo!

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Gnocchi / Salmon Gnocchi

Salmon gnocchi with leek sauce, goat cheese and dill

Whole

Salada kitchen in its proposal for the month of November we are invited to prepare a classic Italian cuisine, potato gnocchi ... or whatever we like it ... ;)

Mother, that odyssey yesterday! I ran from work to get to the supermarket, buy and prepare the recipe for WK, I forgot!. I thought as I was walking and could prepare the gnocchi, something original, different and above all she liked my husband hates the gnocchi ...¡¡¡¡ !!!!!

remembered that long ago, when I lived in Valencia, a paste prepared much Salmon, not because, of course, and I have not done it again ... The fact is that I thought a salmon gnocchi would love my husband (at least not throw me to the head) and if accompanied with the sauce, be delicious! So I lie the blanket to the head and bought all the necessary ingredients.

I have to confess that as I was going by thinking that they may never see the light ... was the first time I made gnocchi and why innovation occurred to me? He saw me calling the Chinese ... but NO! Were extremely delicious and my husband kept repeating, well, that repeat in less than a week ... I recommend it 100%!

INGREDIENTS - 2 people

gnocchi / dumplings

• 2 medium potatoes (about 500 grs.)
• 1 fresh salmon fillet (300 grs. - Weight uncleaned)
• 1 Egg L
• 5 tablespoons flour filled
• Salt Oil Water

Salsa

• 1 Leek generous
• 1 Brick Cream
• 2 slices of fresh goat cheese
• 1 teaspoon chopped dill Salt
• Oil

PREPARATION

The first thing to do gnocchi ... must-see as you leave the kitchen ... I will have remains stuck until 2020! We take the pan quickly, you add 3 cups of water, a handful of salt and two potatoes without peeling. Close the pot and the potatoes have 10 to 15 minutes with the dashes above. When we take them out for a while to cool and peel.

other hand we take the slice of salmon and you put salt on both sides. We take oil in a frying pan and cook the salmon completely. We clean the skin and bones and tissue paper let us remove the oil.

We take a bowl and put the potatoes and salmon. With a fork, mashing and mixing going the ingredients until a uniform mass. I add an egg and flour and continue mixing. I left half an hour resting the mixture burned and only because it was difficult to shape.

Shaping is very simple, we take a portion of the mass and we are doing churritos (remember to add some flour to the bank, to prevent sticking) and cut every two inches, to my eye!

cook them with plenty of boiling water with salt.

For the sauce, clean and chop the leek. We take salt and fry in a skillet over medium heat for 10 minutes. We added the brick of cream, dill and goat cheese, cook until the sauce is reduced. We went through the blender y. .. Ready to dish and bring to the table!

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Leek Cream Apple Salad with Goat Cheese

Apple salad with goat cheese, walnuts, bacon and croutons

Good morning! Yesterday was again underway, damn! And when I got home I did not feel like "nothing", but very hungry! So we prepare some nugets (frozen) and a winter ensaladota.

admit that I like salads, and sometimes I like the classic tomato, onion, lettuce ... but generally the soil alter, add bacon, chicken, sauces, cheeses ... Whatever! This particular I love the mixture of textures and flavors. Heartburn and hardness of the apple combine beautifully with the creaminess of the cheese and the sweetness of the nut ... What about bacon? The bacon is always fit into any dish!

to see what you think is ...

INGREDIENTS

• 1 Bag of "green shoots deluxe" or mixed lettuce
• 1 / 2 type Apple Granny Smith
• 1 handful of walnuts
• 1 Handful of croutons
• 1 package of bacon into small pieces (of which come two, spending one)
• 4 Cut skinned goat cheese (or her)
• extra virgin olive oil
• balsamic vinegar reduction

PREPARATION

First Heat a chorrín pans with oil and add the bacon to leave baked. I retired and we put the goat cheese, toasted on both sides, but then stick to the pan and toast goodbye ... (

Cut the apple in half, save what is left in the fridge ... I have found it this morning crying on the kitchen bench ... or more was sunbathing, because I found brunette ...

we put in a salad mixed greens, croutons, apple, chop nuts and add the bacon and cheese toasty. We had a good splash of olive oil and paint a path over the balsamic vinegar reduction.

And salad you have the rich list!

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I'm excited! When I started this blog do not think it was much to like this. Now 3 months later, I discovered not only that I love, but I can see that the network is full of class cooks fabulous people.

Some of these people, Joan and Sarah "Can Joan and Sara" , have remembered me and wanted to give me this award, "Sunshine." They are wonderful, that they may know already know, and those who do not, I recommend you go in and do them a visit. You will feel like home and you will enjoy delicious recipes. A great big kiss guys, thank you!

The five conditions of this award are:

thank
1. who sends us a link to your blog.
2. Write a post about the award. Submit
3. to 12 posts that we deem worthy
4. Place the link of each of the winning blogs.
5. elected Notify the distinction we pass.

Sorry if I send it to someone who does not go this award-string, but I would be given to:

• Mabel of "No bitter sweet" , because although his blog has this title is a "room"
• To "Els fogons of Bordeta" , because it is a cook as the crown of a pine .
• of Sara "Sara's recipes" , because she is a master cook and their courses must be amazing.
• Carme of "Cooking with Flavor" , because flavor is not whether they will, but good looking ... Judge!
• Ana of "The Sweetest Day" , because the pictures say it all.
• Amparo
  of "Cooking at Home" , because nowhere is eaten at home and better with your recipes!
• Your of "The furnace of His" , because there is no recipe that resist it!
• Javier of "Ear kitchen!" , because it is an artist in the kitchen with photography.
• Betulo 's cook of "The cook Betulo" , because although a couple of days received the same award to give fancy me too!
• Teresa of "the cuina Des de l'hort" , because I love the variety of recipes.
• Sonia of L'Exquisite , because their recipes are delicious!
• Carol of "Che bo" , because besides being a very great cook, it is proposed that the rest so we are organizing contests!

I hope no one feels that it shipped, but I wanted to do well and truly elect 12 blogs. Although you know that he would send one for each of "my sources of inspiration."

A besazo a tod @ s !

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Eggplant My first award and Zucchini Breaded Veal

Eggplant and zucchini breaded and baked

Well, today we have a aperitivin, add or whatever you want to call it, of vegetables. .. That it took several days giving the cholesterol! This recipe is very healthy vegetables in the oven ... well, OK ... also carries bread crumbs, but not a drop of oil!

soil to prepare for my husband who is "allergic" to the vegetable, is how little we are encouraged to eat. So prepare yourselves, I recommend that if you have partners, children, etc, lazy with the vegetables, because surely enjoy it.

INGREDIENTS

1 Eggplant 1 Zucchini
• Milk 2 cups breadcrumbs
Sal

PREPARATION

prepare a bowl, which will put the milk and salt well. Wash vegetables and cut into slices. Enter the vegetables in milk and leave for 15 minutes.

We take the vegetables, we go through bread crumbs and put it in the oven dish (with their paper). The oven is preheated (I put 30 minutes at 200 º C) and have the vegetables in for 20-30 minutes at 180 º C.

The served accompanied by salsa and honey mustard ", are crunchy and tasty. Hope you like the recipe today!

A great big kiss and happy weekend!

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classic beef burger

Hello chic @ s! Forgive my temporary disappearance of the network, but I've been liadísima and without time or inclination to start writing. But here I am back and ready to visit your little corner and keep feeding mine!

Today

an easy recipe, calorie, but much healthier and more natural than those purchased in any supermarket. I choose these cases the meat I want and I tell my butcher to chop me, so I make sure that does not have unwanted parts;)

INGREDIENTS - 4 People

• 400 grs. Meat ground beef 2
French Onions 1 Egg
• 1 / 2 bread bar (grated)
• Parsley (optional, I will not echo)
• Sal Oil

PREPARATION

Chop the onion, add salt and simmer poached in a pan with a little oil.

In a bowl put the ground beef and add salt to taste. Add the onion, breadcrumbs and egg, mix all ingredients and let the mixture sit for an hour.

Once past the standing time, divide the mixture into four equal parts and give them a ball. Crush every ball and we have burgers ready.

In a sheet over medium heat, put a teaspoon of oil and place each burger, when more or less browned on one side, we got the fire to be browned and repeat the operation on the opposite side.

can be served only with chips or bread made with hamburger, lettuce, tomato, onion, bacon and cheese (as I did).

I hope you enjoy this recipe!

A great big kiss!

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Burger Classic Wine and Food: A Journey through La Rioja

Sites in La Rioja

As I said in the previous post, this bridge we went to La Rioja. The We had a great time and we ate and drank all expectations ... or more. This is not a travel blog, but this trip has focused on the food and that's what I want to share with you all.

On Friday we stayed in a village called Ezcaray, on the recommendation of some friends went to "Hotel Echaurren" porder and now I want to be me who recommends it. A wonderful hotel, a three star not so much for the room but for everything that goes with it. A friendly atmosphere with a living room with fireplace and blankets for guests (imagine taking a glass of wine by the fireplace and covered with a blanket treatment ...), so nice of the staff who greeted us with a sweet wine of welcome and three fantastic restaurants. The "Echaurren Tradition was the one who chose to dine. We ordered a Jamoncito of seconds an incoming and Braised Beef Tenderloin with Roasted juice, pan fries and applesauce that removed the chops sense and a lamb with baked potatoes and oil to shoot I recommend!

Hotel Echaurren - Ezcaray

The next day we to Logroño, but not before a visit to Haro. Where we visited, among others, the new winery "Martinez-Lacuesta" , Luis, a member of the third generation of Martinez-Lacuesta, was the one who taught us and encouraged us to try different wines and vermouth, accompanying with a bit of ham, sausage and morcillita of villages ... A marvel! We

Logroño, we stayed at the "Hotel Condes de Haro" , another three star hotel with an impressive room right next to the famous Laurel Street. Where we set our night operations center. Foster and cover for 2.50 €! I recommend these sites, which were our choice, and their usual tapas, some very simple, but we have proof:

• Pata Negra: Specialty bocatitas ham, the delicious ham and cheese baked nipple.
• La Gota de Vino: Zorropitos Spectacular! Flea with ham, cheese, bacon / pork loin and aioli sauce suavitas, suavitas.
• The Broken: Bocatines with super soft bread stuffed with scrambled eggs with whatever you want ... Notice, are to go to sleep later!
• Angel and Soriano (two): A champis with prawns and a sauce ... mmmm!!
• Torrecilla: This time pastor had crumbs huevito quail ... but peppers stuffed with cod ... Death! Mesón
• Grandfather: Yes, it Logroño, but sepia!

Here I put a picture of only two spikes to which I had time to take a picture, they were sooo rich, who could not wait!

Sepia and Champis

the last day and after visiting San Millán de la Cogolla and monasteries Suso and Yuso. We went to eat at another restaurant that we had recommended and a craving since we had said in a letter trotters! The "Restaurante los Caballeros" , we loved, exquisite and delicious food. Jamoncito ate sausage and scrambled eggs (Burgos) first and chops again (they are so good) and pig's feet to the Rioja, second. Wonderful! Delicious!! All this, of course, washed down with a good Rioja and a cheesecake with honey and nuts to finish ... Death!

Knights

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I hope you liked the story of our journey and that you can serve-gourmet-help guide if you someday happens to make a trip to La Rioja.

A great big kiss!