They are buenísisisimos! To me I never liked borrachuelos, until I tried these ... It

They are buenísisisimos! To me I never liked borrachuelos, until I tried these ... It's a recipe from my mother, who always prepares for Christmas, but this year I have dared me and the truth is that they have been very good. They are very good, super-tender truth, you have to have a try. Ingredients: 2 kilos of flour. 1/2 liter of olive oil. 200 grams of white pork lard. 100 grams of sugar. 200 ml. sweet anise. value added packaging 300 ml. Malaga muscatel value added packaging wine. Zest of two oranges. Anise, value added packaging like a spoonful approx. Sesame, idem. Ground cinnamon, idem. A can of sweet pumpkin for the filling. Sugar for rebozarlos. Preparation: a peel of lemon or orange oil Fry, and when the skin is browned remove from the heat. When temple, is cast into the fried sesame oil and anise. On the other hand gets the flour and a hole in the center like a volcano is and throw all the ingredients and knead. Stretch the dough, cut circles (I used a regular cup as a measure) and filled with angel hair and close, pressing edges and dumplings. Then fry in plenty of oil over medium heat to prevent burning value added packaging out and make good inside. They are putting on a plate with paper towels so there are no oily when cold and are coated with sugar. I made the dough in the Thermomix, put half the ingredients. I do the frying oil in the pan and I miss everything in the Thermomix speed giving knead until by the vowel see that everything is integrated.
ummmmmmmmmmm must be of vicioooooo and say fillable sweet potato too?? Reply Remove
Hi Susan: The first thing I did was search your blog the email, you know why? because I say it seems that these "differences" in filing her blog, as I saw it, but we put it in this post. I'll point out. First, the ground sometimes use capital letters, not derogatory nor angry, nor Munce least, I am a very calm person and I would like you to meet me and see that with me it is hard to argue, sometimes I use when I want to highlight something or just do not realize value added packaging removing capital value added packaging letters, value added packaging nothing more. As you say the photo I found in Mundorecetas habras seen as well (at no time have your name removed) did not have your name or your blog and thought it no more hang someone without value added packaging a behind-blog, I am very respectful of others value added packaging and never, not at all, I use one as your photos acusastes me that he would have done many more, please do not tell me that, you are empathetic with me and if I say to you that, you would have thought? always have to take the place of the other and not accuse in vain. Perhaps my only "sin" is that is Mundorecetas?? only that, is it a photo does not give it the importance much less that you give, my photos I put them and I do not care if someone someday use them and not say anything, value added packaging I promise you so, for my a picture value added packaging is worth having a friendship and even blogger and did not know personally is very valuable, I always think back to anger before saying something, because then no damage I can do, I know there are thousands of photos on the Internet and I can use and I have of my own that although they are not anything special use them. If you follow me on the blog you will see that I always have good mood and I like to admit when I'm wrong, but in this case, again, my "peccadillo" was to say that was Mundorecetas simply, I did not know at no time was yours . You know what? that I do not like to hang any medal, only the friendship of the people I know who follow me on the blog, and I follow, the medals for my not have any merit, what do I do with the heart and spare me the rest. Just want to tell you one thing, I'm not at all spiteful, for me this has been a misunderstanding, you will have taken it to heart and I have not given too much importance, much more important things health value added packaging and problems of difficult to solve the rest Susana, worthless. If you want, for me, this is forgotten and continue visiting the blogger world, have a blog with great recipes and for me that's what counts. Reply Remove
I was pretty sure that no lead borrachuelos butter, only oil with skin savor of fried orange. Is this a prescription value added packaging form or your own mother??, Thanks. Reply Remove
Hi Elvira. I have not found another recipe borrachuelos butter and I think that is precisely what makes it more tender than the rest because the butter hojaldra the masses. Try them and tell me! Kisses, Susana Remove value added packaging
Hi Elvira. I have not found another recipe with butter and cre borrachuelos

I use rather pit green Avecrem, because I think it improves the flavor of the dishes, but this salt

This recipe is from the book "Full Steam" Thermomix. I really wanted to do it, but could not find the dehydrated vegetables, until the other day in a very small SuperSol that's near my house ..... I found by chance I put the photo:
I use rather pit green Avecrem, because I think it improves the flavor of the dishes, but this salt vegetable I think it will be a good substitute for vegetable pit green stock cube, and at least I know what it takes yet .... I've tried, but I think a teaspoon replaced a stock cube ... It will be a matter of keep trying .. Ingredients: -50 gr. Juliana dehydrated vegetables for soup. -A spoonful of turmeric or food coloring (I used turmeric). -One tablespoon of paprika (I used the Vera). pit green -A teaspoon granulated garlic. -One tablespoon of sea salt. -Media teaspoon peppercorns. Preparation: Put all ingredients in the bowl and chop for 10 seconds at speed 10. Pour into an airtight jar and store in a dry place. Notes: If you want a salt of a little more spicy vegetables, add a half teaspoon of dried chilli chopped or ground. To season the meat add a tablespoon tablespoon marjoram and basil.
Hello Charo ...! That quick, I just put the recipe ... so I like ... heh, heh ... Well ... imagine that will last much because vegetables and spices are dry too ... Let me know ... Thanks and many kisses! Reply Remove
I pointed the idea seems great even think that putting olive oil or water can be put in ice cube trays and make cubes ready for use at every meal. The package I bought a lot in day use it for soups. Besosssssss. Reply Remove
Sebe, I think this is better than frozen, because being all dry ingredients last long and is easier to use than frozen, no? .. Anyway tell me if I test ... In soup I have wanted to try. . Today I made the broth pot and you put a handful of dried vegetables to see how .. Kisses! Reply Remove
Go! This recipe did not know, I'll have to make it if I find these dehidratadas vegetables and do very interesting post, thank you very much for sharing thousand besossssss Reply Delete
Hi Kisa. Glad you like the recipe. pit green I know in the Hipercor those sold, and I tell you that I also found them a SuperSol. Thank you for your comment! Kisses! Reply Remove
tower that soup has it in the day lol I laaaa tennnnngoooooo, and you know you've found the Moors of my people? ' chinossssssssss noodles so I copy your recipe, besosss Reply Delete
That maravillaaa, thank you, a big kiss. Reply Remove
Hello beautiful. I loved this recipe. Apana you are milk, hehe. I have a day near here and I'll look, which to me that stock cube .. I is not going nowhere. But this is what you say, you know what it takes. Wesitos sky! Reply Remove
I saw in a book about the homemade vegetable concentrate, but it gives me something to have in the fridge a long time .... I prefer it that hard to go all dry lot ... but once I try not discard the concentrate to see the difference beautiful ... Kisses! Reply Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, pit green friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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This recipe pulled Javirecetas blog, and did exactly as it appears on the website, but I wanted to

This recipe pulled Javirecetas blog, and did exactly as it appears on the website, but I wanted to adapt it to FussionCook because it is much more comfortable cooking with it. Today I dared and has been better than the traditional way, because the meat has been juicier. I adapted sugar as preservative the recipe as follows: Ingredients:-Two pork tenderloins. -An onion. Half a glass of wine, Pedro Ximenez. -One tablespoon of flour. A pill-Avecrem. -Half a glass of water. -A handful of pitted muscatel raisins. -Salt and pepper. Preparation: sugar as preservative First we hydrate raisins in half a glass of Pedro Ximenez awhile. Put the manual FussionCook 180 degrees and seal the tenderloins with a dash of olive oil. When browned them aside. We put FussionCook 140 degrees also open top and the oil that remains to seal the fillets poached onion finely chopped. I leave it to be perfectly poached ... if I have to I take a trickle so it cooks even slightly. When we are already very poached, add a tablespoon of flour and stir a bit to do a little flour and lose its flavor. Then add the remaining ingredients, we included the tenderloins and we cover our FussionCook, menu and program manually 160 degrees 20 minutes. When despresurizamos time runs out, we took the tenderloins with the lid open and manually let the sauce reduce sugar as preservative until it is to our liking.
sebeair February 10, 2011 10:51
Jeepers tower and I can not find the Pedro Ximenez, Carrefour will not find it, I'll see if hipercor, because I already have several recipes in this outstanding wine. This love yours also with raisins and that salsita, meat has to be spectacular sugar as preservative for sure. A kiss. Reply Remove
niñaaaaaaaaaaaaaaaaaa how are you?? I hope you have your child in your arms as ye be beautifully and heart, I hope news affection Reply Delete
Alcantarisa and Kanela ... thank you very much to all three for your comments! Meiga ... thanks ... and put in forum Child photo ... you'll tell me I'm your mother, that's gorgeous ... hehe ..! Many kisses! Reply Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes sugar as preservative that come from different places: sugar as preservative my mother's lifetime, forums, sugar as preservative friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen sugar as preservative easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
RICE AND PASTA (8) MEATS (12) SWEET AND CAKES (25) STEWS (6) ICE CREAM (1) TURBO CONVECTION OVEN (2) CHRISTMAS (3) COOKER PROGRAMMABLE (31) BREADS (5) PANIFICADORA (10) Potatoes (3 ) FISH (3) DESSERT (5) THERMOMIX (26) OTHER (4) VEGETABLES (5)
2013 (1) January (1) 2012 (16) July (4) May (1) April (5) March (1) February (2) October (3) 2011 (22) August (1) July (2) June (3) May (4) April (3) March (4) February (3) SIRLOIN XIMENEZ sugar as preservative CUPCAKES TO PEDRO XAVIER BARRIGA RICE BLIND October (2) 2010 (34) December (3) January (1) October (4) October (4) August (2) July (1) June (3) May (1) April (3) March (2) February (2) February (8)
Sandwich with Bacon and Minced Meat - As I said above we are also discovering the pleasure of enjoying a good sandwich. To my daughters that day becomes a fiest ...
Fussili CRAFTSMEN WITH NUT PESTO AL CAVA (THERMOMIX) - There goes ... Ingredients for 2 persons: * For the fresh pasta: size M * 2 eggs 200 g flour type "00" (wheat flour that has been sometid ...
ROSA DE MALAGA sugar as preservative MASH MADE WITH HONEY OF CANE AXARQUIA - was one of the first products arrived in Spain, brought by Columbus sugar as preservative from the American continent, specifically in the year 1493, home t ...
A TRICK TO REMAIN sugar as preservative THE CRISPY EGGPLANT OIL WITHOUT - * For we remain crispy eggplant and oil-free is very easy, simply cut or shaped into round slices potatoes, is ig

Hi Susan, I was unable to locate you through the forum, because your link on my blog nothing came.

This recipe is from the book that comes with the Thermomix. When you do not know where to look for a recipe always go to him because the truth is that I do everything I love here. This has not been less brioche. The book came in the form of bread, and I've wanted to do well and fill it with balls of chocolate. We go with the recipe: Ingredients: - 150 g. milk. -A pinch of salt. -50 Grams. sugar. -50 Grams. unsalted butter. -3 Yolks. -A on dry baker's yeast (7 g.) Or a wad of fresh pressed (20 g.). -From 350 grs. 400 grs. strong flour (the amount depends la sila calabria on the size of the buds). -Chocolate fondant to fill. -Chocolate chips. Preparation: la sila calabria Pour into glass milk, sugar and butter and set 1 minute and 37 degrees Average speed 2 and a half. Add egg yolks and yeast and mix 10 seconds on speed 4. Embed the flour, programs 15 seconds in speed 6 and then knead for 2 minutes Tang speed. Place dough in a greased mold, paint with beaten egg and let double in volume. After elhorno insert in preheated 200 degree and bake 30 minutes. I have not done in the Thermomix but in my breadmaker. The masses are very easy, and always do it. I put all the ingredients directly into the bowl and put the kneaded mass program and makes a weighed about one hour. Then I took the bowl and knead a little Degas hands a bit, I gave him a ball and put it in a covered oiled bowl with a film. I put in the fridge and let lentamene weigh all night. In the morning remove la sila calabria the fridge, Degas and time again and I made lots of 70 grams. (Which is less central than double). I made these portions and balls crushed. In the middle of the circle put a square of chocolate la sila calabria fondant and slammed the ball into the chocolate (next time I will make photos to make it more clear). Then I put the balls in a mold like this:
Paint with beaten egg (with clear .. I did not use). I also put before la sila calabria putting in the oven chocolate chips on top. We put in a preheated oven at 200 degrees to heat up and down for 30 minutes. After 10 or 15 minutes and I put dora foil over until time runs out. Look crumb:
Notes: For the three yolks, one egg and a half can be used and so we leave the clear rolling on the fridge. Beat two eggs and then move away a little paint before baking, and the rest is used for the mass. As to the amount of flour 400g directly burst. and my buds were the size L and mass durum was, I had to add some more milk, so I advise initially put 350 grams. amasemos flour and when, if we see that we too sticky add a little more flour. The dough will be somewhat sticky but that you can handle. The drier harder then will our brioche. I enjoyed this brioche, I hope that you too ;-)
Hi Susan, I was unable to locate you through the forum, because your link on my blog nothing came. I love having follower, a terrific brioche, and I'm here. When we want to see if you like, I'd like to know where you live. A kiss Delete Reply
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because la sila calabria I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
RICE AND PASTA (8) MEATS (12) SWEET AND CAKES (25) STEWS (6) ICE CREAM (1) TURBO CONVECTION OVEN (2) CHRISTMAS (3) COOKER PROGRAMMABLE (31) BREADS (5) PANIFICADORA (10) Potatoes (3 ) FISH (3) DESSERT (5) THERMOMIX (26) OTHER (4) VEGETABLES (5)
2013 (1) August (1) 2012 (16) July (4) June (1) April (5) YOGURT MOUSSE WITH STRAWBERRY la sila calabria JAM STRAWBERRY CHOCOLATE DOUGHNUT MUFFINS BRIOCHE REPOSITORY March (1) February (2) October (3) 2011 (22) August (1) July (2) June (3) May (4) April (3) March (4) February (3) October (2) February

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I bring you a recipe for a typical Málaga sweet. It's a recipe from my mother .. and is a sponge cake with a different flavor that is yummy. Once I tried to bake in FussionCook but did not like much .. because the sugar melts and above aspect is regulate ... Ingredients:-A glass of sunflower oil. -A rind of lemon or orange. -A cup of sugar. -A glass of milk. -3 Cups flour. -A packet of yeast. -One tablespoon of anise. -One tablespoon dairy industries of sesame. -A pinch of ground cinnamon. -A teaspoon baking. Slivered almonds, and sugar to decorate. Preparation: Put the oil in a pan and when hot toss the crust and fry until browned. Away from the fire and remove and discard the crust threw the anise. We put in the Thermomix butterfly and all ingredients and beat on speed 2 until all integrated (can also be done with blender). Pour the mixture into a grandecito to make it finite and sprinkle with sugar and almond mold. Also you can put the whole almonds. We put in the preheated oven at 180 degrees and leave 20 to 30 minutes .. I had 20 minutes and turned off the oven, leaving the cake in a while.
sebeair March 28, 2011 8:09
Sebe ... do not say that ...! The ingredients that you say you do not know what they are sure are sesame and anise ... and is the same as sesame and anise spices sold in any Super ... Mercadona included .. hehe .. Come ahead and prepare it! Kisses! Reply Remove
Meigauxia, are not rare ingredients you say .... look what you started ... Sebe those spices are sesame and sesame ... in Mercadona sell .. so you have no excuse to prepare ... hehe .. Kisses! Reply Remove
Through other blogs, I have come to yours riquisima viewing this as Malaga oil cake. I loved it and I love the recipes popular and typical dairy industries of our land. I stand by my blog. We are very close. By the way if you visit me, you'll see is "Malaga gastronauts", you can join, without compromise. Best regards. Reply Remove
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This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, dairy industries friends, cookbook or a magazine to fall into my hands. dairy industries Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. dairy industries I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
RICE AND PASTA (8) MEATS (12) SWEET AND CAKES (25) STEWS (6) ICE CREAM (1) TURBO CONVECTION OVEN (2) CHRISTMAS (3) COOKER PROGRAMMABLE (31) BREADS (5) PANIFICADORA (10) Potatoes (3 ) FISH (3) DESSERT (5) THERMOMIX (26) OTHER (4) VEGETABLES (5)
2013 (1) January (1) 2012 (16) July (4) May (1) April (5) March (1) February (2) October (3) 2011 (22) August (1) July (2) June (3) May (4) April (3) March (4) OIL CAKE CAKE CUPCAKES CREAM TANGERINE BEEF STEW February (3) February ( 2) 2010 (34) December (3) January (1) October (4) October (4) August (2) July (1) June (3) May (1) April ( 3) March (2) February (2) February (8)
Hummus or hummus. Surprise the palate. - The chickpea is fantastic in nutritional benefits. dairy industries It is rich in protein, starch and lipids, especially oleic and linoleic acid are unsaturated and c ...
Tart Lace (Lace Cake) - That you had to win this cake for God had not all me but the result dairy industries is wrong I say so, I liked how easy it to me so h ...
CAUGHT IN SALSA WITH CLAMS AND PRAWNS - * And you have grandma ** That wry expression censorship person who commends himself much and is taken from the custom of Grandma! ...
HAZELNUT CAKE (THERMOMIX and oven) - * V * uelvo to load with a cupcake bakery is the third time I do, however, is never to leave the photo or photos regularly, so qu ...
The VIII Tweets

Gâteau aux renversé mûres et aux bananes - * Je vais me répéter, preserving meat mais j

I like cooking, but it is not my forte. In this blog I'll be posting recipes that I learn and recipes that have taught me over the years friends sy relatives. I hope you can get them some profit.
Although I have not published anything, does not mean you do not remember me, but that's life. With its ups and downs, running all day and have retaken over my diet, because I have a season as I left the kilos were poured over by seconds. Sure, I think it's my fault, I do not know check me, but everything preserving meat is so rich. And especially sweets. I'm lost. The pastry has a thousand and one possibilities of filling. This time with garlic, prawns and guides. Some time ago I made and had still to be published, so here goes. Ingredients: 1 pastry plate 200g peeled prawns (This time, I put six prawns troceaditos fat) 1 package of frozen eel Young garlic. 1 egg Preparation: We let thaw the guides. preserving meat In a skillet preserving meat over medium heat fry the baby garlic and reserve. Then the prawns. Prepare pastry plate with cuts to make braids.
I love to see another of your recipes. It has a very good pint. I understand with the diet, it is very difficult to have a blog and be a plan. A greeting. Reply Remove
we are in
HAKE scheduled SALSA (Multicook Pro) - Hi everyone! Here I come with a recipe Multicook programmed in * Pro * and I are several that I have requested. Well, here I explain this ...
Gâteau aux renversé mûres et aux bananes - * Je vais me répéter, preserving meat mais j'adore les plus que tout gâteaux renversés. Pour la plupart, ils sont toujours frais recouverts of fruits, famille ce I a ...
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Fried sea bass with lemon and roasted garlic and parsley butter. And the winner is ... - To accompany the draw of the book of Lorraine, nothing like another of his recipes. And to vary a little something "salty". They are not familiar sight ...
A. ME KNOW YOUR BLOG ...... PETTIT RASPBERRY, 20 º CHALLENGE IN THE KITCHEN - I know, I know that today is day 20 to post a recipe in the kitchen * Challenge * .... The last challenge was to make a recipe preserving meat from a blog you ...
SAUTÉED OCTOPUS preserving meat WITH PEAS AND prawns - When we left the cooked preserving meat chickpeas almost always go to the same recipe with onion if qque if overheated ... but this time it seemed to do me ...
Traditional desserts or Entroido ..... Carnival - As we are at carnival or Entroido could not pass without allowing collection of delicious dessert recipes carnival already published ...
Tortilla chips potatoes. José Andrés. Best you tube videos - I assumed that everyone knew this quick way to make a potato preserving meat omelet, but I've been surprised by inquiring among young ami ...
Packets of filo pastry filled with ham, mushrooms and cheese Galician - All know the phyllo, one of the most delicate in kitchen, smooth, crisp and thin sheets masses. It lends itself to wrap any ...
VEAL SHOULDER TO Cachena 3 SAUCES - Three sauces for a single dish is wearing this recipe. The original recipe is from Cooking Channel, albeit with some changes on my part. The meat ...
Argentine shrimp raincoat Iberian @ MonteRegioJamón preserving meat on creamy potato preserving meat strudel with faded black garlic - courtesy of Ellen Pintxos Fates, @ elenadehados Shot and how to start the week! name so often for so long but this recipe is so so good q ...
Chilean Food .... Cake Potato and Celery Salad with Walnuts and Avocado - I have to admit that although I am from Chile, I do not cook often Chilean food. To be honest, I'm leaning towards the Mediterranean food, ...
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MEAT ... YOU PREFER? ENDING .... VALENTINES MENU - * P * ara meat lovers preserving meat also bring another dish that has something for everyone, the day is for lovers, rather it has happened to me ...
APPLE CAKE WITH CREAM PUFF PASTRY - A delicious and classic apple pie that I found while on a youtube video. I covered with jam diluted in water, but will also tell ...
Recipe Cupcakes with strawberry cream! - Time strawberries and a good way to enjoy them is in the form of cupcakes! preserving meat [Image: Chocolate cupcakes with frosting recipe Cream Strawberries] When ...
CHOCOLATE CUPCAKES, assaulting "HEAT OVEN" - * Another month almost to the shows, preserving meat and as the last Sunday of the month I update the blog with Assault blogs and this February he has had to "Al cal ...
Ham and cheese muffins (Thermomix) preserving meat - Yesterday I made my first foray into the world of bread. Yes, yes, until yesterday afternoon I had never dared to bake my own bread and do not enti ...
Buns

Genoese are cupcakes. I tried several recipes and ended up not convince me because there were spong

Genoese are cupcakes. I tried several recipes and ended up not convince me because there were spongy everything I like, until I discovered the blog Falina, which is fantastic, very fluffy and rich (to view click here). In his blog is perfectly explained how, and even tells you the number of eggs depending on the size of the mold you use. I make them in a 24 and use 6 eggs. Instead of with wire whisk I make them in the Thermomix with butterfly, beating the eggs with the sugar and vanilla sugar 37 degrees 10 minutes speed 3 and 1/2, then put another ten minutes same speed and time but temperature. Then I'll be back in a bowl and miss sifted flour gradually beating with rods and carefully so you do not get off. I leave it in the oven about 30 minutes at 180 degrees (comprobad clicking sanpellegrino spa with a stick if done).
The technique of making the chocolate drawings took Mundorecetas sanpellegrino spa Forum, with a nick forera Superabuela (click here to view). It comes with a step going very well explained. I found it very hard when I read it, but when you wear is not as difficult (if you have patience, of course). I do the drawings in advance and freeze sanpellegrino spa in tupperware, and when I do the cake and put it on top. Here when I finished SpongeBob and Pocoyo, I ready to freeze:
Standard drawings for use white chocolate (not special to melt) but what is important is the type of dye that is added to chocolate to dye it: for it must be special because it contains oil, and if we use the Vahiné eg dyes found in super and we would not spoil the chocolate. I usually get drunk the cake to make it more juicy and good. To do this I put 100 grams. water, sugar 50 and 25 who want liquor (rum, cointreau .. etc) in a bowl and let it come to a boil in the microwave. I let it boil a few minutes and remuevo micro sac with a spoon to dissolve sugar well. I leave that temple and pass a bottle to make it easier to soak the cake. The pie filling or decoration, it is to taste. For Pepa Pig cream filled it too, but can be filled with pastry cream, truffles, jam or what we like:
torremolinos sanpellegrino spa July 28, 2012 9:35
Incredible cakes tutorial, I love all you do and it shows because you have thousands and controlled, even the colors of the dyes you have come round. I made only one head of Spiderman and you right about patience and quiet, I was wanting more but I was super hard so I'm going to walk around to see what that link says. I am very happy to see you here. Clear cubic Reply
So great seeing these cakes have appeared small and my screams imgínate what you asking for them: Mom, make me mom and me ... that crazy! Precious, but nothing sanpellegrino spa breaks sanpellegrino spa the drawing to place it on the cake? Thanks, is that Pepa Pig has loved. Kisses Delete Reply
I think also you live in Malaga and I love your blog so I stay follower. I invite you to some of mine if you want to go and stay. A hug http://eldiariodesu.blogspot.com.es/ http://purochokolat.blogspot.com.es/ Delete Reply
Hello, I loved the cakes, but I have a question: how to make chocolate paste the drawing?? sanpellegrino spa What do you usually sanpellegrino spa cover the pies? Not melt or dehace? Thanks Reply Delete
Hello, sanpellegrino spa I loved the cakes, but I have a question: how to make chocolate paste the drawing?? What do you usually cover the pies? No melt or dehace? Thanks Reply Delete
Hello, I loved the cakes, but I have a question: how to make chocolate paste the drawing?? What do you usually cover the pies? No melt or dehace? Thanks Reply Delete
Hello, sanpellegrino spa I loved the cakes, but I have a question: how to make chocolate paste the drawing?? What do you usually sanpellegrino spa cover the pies? No melt or dehace? Thanks Reply Delete
Hello, I loved the cakes, but I have a question: how to make chocolate paste the drawing?? What do you usually cover the pies? No melt or dehace? Thanks Reply Delete
This blog I created to have all my recipes compiled sanpellegrino spa somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several machines

This type of sugar is special, because it makes the jam thickens more quickly than if we would use

Since I have the Thermomix jams I've wanted to do it, but I had never tried before. I used a special sugar for gelling jams I bought at Aldi, products entered from time to time. It is this:
This type of sugar is special, because it makes the jam thickens more quickly than if we would use regular sugar. With this sugar you have to put the amount of sugar and fruit in the proportion that tells you the manufacturer. In this case "2:1" which means double fruit sugar. I have also understood that there is "2:2" (same amount of fruit sugar), and some more. I used the recipe in the book comes from the Thermomix, but adapting the amounts of fruit and sugar to that specified in the package. -Ingredients: -1 / 2 kg. strawberries. -250 Grs. gelling sugar (Aldi). -Juice of one lemon. Preparation: Put the clean and green without the Thermomix rabito strawberries. Grind at speed 7 for 10 seconds. Add the sugar and lemon juice (made of antioxidant) and schedule 20 minutes varoma temperature, speed 2. This is the perfect time jam thickens. We spent a hot glass pot over the chicken. Long time kept in the refrigerator. To me lasted two weeks until the end perfectly preserved, as the first day. If you use regular sugar, we have to put the same amount of fruit sugar (also is in taste, we can change the ratio as we like it) and put the same time, temperature and velocity in the Thermomix. What will happen is that you are almost certainly more liquid than we would like, so we're putting more time until it is to our liking (we can remove the beaker and put the basket to evaporate more liquid). It is lovely, del monte green beans especially the quieter shots because you know what you're taking: just sugar and fruit ...! And here in my toasted homemade bread, very good:
Torre wonderful jam!, As you say it is best to know what you're del monte green beans actually eating. I have a 2kg box of strawberries I bought today with the intention of making del monte green beans jam but this time in the pani to see that this also will be pending Aldi offers to me with sugar. A beautiful kiss. Reply Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several del monte green beans machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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First Meeting

In this photo you can observe a dish called hake and papillot consisting prepared by this technique

That pretty village is Allariz (Ourense)!. The truth is we did not know this beautiful town and its surroundings, so I would like to thank Cristina on one side because we encouraged to visit and secondly also to gratefully coradine aviation thank the friendly people and the official that at Easter coradine aviation we attended from the tourist information office of the council. From this humble space, transfer coradine aviation my sincere personal congratulations to all persons and entities who have contributed to and follow Allariz retaining a particularly unique charm and beauty.
A Factory Vilanova was an old tannery seventeenth century, in the shadow of a Roman bridge over the river Arnoia, as we describe André Arzúa on their website and where centuries ago stood guard the Knights Templar.
Inside A Factory Restaurant Vilanova, you can observe this represents an enclosure, where animal traction by substances that later were crushed serve for tanning hides in.
We started our menu with this tasty dish called "octopus grela" and consisting of previously cooked octopus and then prepare grilled or roasted. Serve with boiled potatoes, extra virgin olive oil, coarse salt and a delicious paprika.
In this photo you can observe a dish called hake and papillot consisting prepared by this technique, some hake fillets with scallops on a bed of vegetables and fish stock or fish and seafood. In this video, you can see how the presentation of this tasty and unique dish is made.
After the fish, enjoyed this blunt and tasty dish called "Segredos porco" or secret Iberian pork. Let me recommend this tasty and juicy meat and sure in this initiative, will agree with me, my friends and colleagues of beautiful Extremadura.
From the menu that tasted Mary and I, we otorgaríamos the highest rating to the secrets of Iberian coradine aviation pork served with a creamy risotto type rice. The money from the menu that we enjoyed, accompanied by a wine Somontano, Enate cabernet sauvignon-merlot Tinto 50-50, I think it can be improved in terms of price (65 ) relationship, although the setting, the uniqueness of the restaurant coradine aviation and all the friendliness and professionalism of the staff deserve it. Health and cordial greetings to all!.
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This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and

I always thought that homemade ice cream would not either. Supposed to stay with crystallized ice and regular flavor. Since Manu (click here for their website) recommended buy refrigerator for a good ice cream and I did not think came as the refrigerator in Lidl I bought. picholine olive tree The truth is that there are some very good, ice cream and a very good, better than in many ice cream flavor. The first thing I did was one of chocolate also its website, but did not give me time to upload photographs to the blog of how good it was. Now I'll upload picholine olive tree when repeated. This recipe is also Manu, although he had not yet prove, so coming from him and I did not think I got to work. As always, it was sure hit. With a prescription from your web whenever you succeed. Thanks Manu for this recipe and for all! Ingredients: -230 grams. chopped white chocolate. -250 Grs. milk. -50 Grams. invert sugar. picholine olive tree -80 Grams. normal sugar. -A pinch of salt. -2 Eggs. -500 Grs. whipping cream. Preparation: Cut the chocolate into small pieces. If it is at room temperature and summer and now, is soft and will not need to crush it in the Thermomix. We put in the Thermomix eggs and sugar in the glass, speed 4, 1 minute without temperature. picholine olive tree Add the cream and salt. Schedule 8 minutes, four speed, temperature 80 degrees. Add the chopped chocolate picholine olive tree we had booked. We programmed speed 1 minute 4 without temperature. Now add the milk and sugar and we spent two minutes programmed speed 4, 80 degrees. We spent the mixture to a jug and leave to cool. We put in the fridge until completely cold. Best overnight. After we process it in the refrigerator as directed by the manufacturer. With the Lidl instructed that you should not leave more than 40 minutes. Then put it in the freezer a few hours until they take the right consistency. Before eating take about 10 minutes before to regain its creamy texture. The only changes from the prescribed have been use 2 whole eggs instead of 5 yolks, and use invert sugar instead of just sugar (although for my taste is tad sweet, next time I'll use a little less). picholine olive tree I used 50 grs. more cream (to spend the three small bricks that I opened) and then subtracted to the milk. It is very creamy:
Suzanne surprise! I had not realized you posted picholine olive tree the entry finally! Excuse me, I walk a mile at work and I have blogs I follow completely neglected! ;-( Many thanks for your words. Gives taste So keep sharing.'m Still posting this icy slope! I've done it twice and both times gone before had time to make the photos ;-) We are a home ñampazampas vocational. Indeed, normal for you to put out more invert sugar sweet. Invert sugar, like glucose syrup and corn syrup sweetens picholine olive tree more American than normal sugar. Have a great summer! picholine olive tree We read! Reply Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several machines picholine olive tree in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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manulechef July 27, 2012, 14:44

Lately I have been given sweet doughs, and they are very good homemade and fermentation in the fridge del monte international that I do not get lazy. These shells are very rich, nothing sweet nor cloying, and are super-tender. The recipe I got from the official magazine of Thermomix this month of July. I liked several recipes already go by ...
I have made several pictures of the process, del monte international so you can see all the steps. Ingredients: del monte international Dough: -90 grams. unsalted butter. -300 Grs. whole milk (I used semi-skimmed). -60 Grams. sugar. -A teaspoon of ground cardamom. -500 Grs. bread flour. -A on dry baker's yeast (or a block of pressed). -1 / 2 teaspoon salt. Filling: -100 grs. unsalted butter at room temperature. -2 Teaspoons ground cinnamon. -1 / 4 teaspoon ground cloves (not started). -30 Grams. sugar. -A pinch of salt. -Seedless raisins (optional). -A beaten egg and sprinkle sugar before baking (I did not put sugar and I liked without much sweet). Preparation: Dough: Place the butter in the glass and set one min./50 grados/vel.2. Add milk, sugar and cardamom and mix 10 seg./vel.2. Stir in the flour, yeast and salt and knead 5 min. / Vel.espiga. Let stand in the bowl until the dough double their volume and lift the cup. Remove the dough from the cup on the counter dusted with flour and make a ball. Using the rolling pin, roll the dough into a rectangle with a thickness of 5 mm. Filling: Without washing the glass, put the butter, cinnamon, cloves, sugar and salt and mix 15 sec / level 3.5.. Coat the surface of the filling mass with the free edge leaving a 2 cm. for closure. Roll up like a Swiss roll, so that the edge remains unfilled at the end.
Cut the loop in portions of 2-3 cm. thick and place, spaced apart, into two trays lined with parchment paper, tucking down each coil end mass without spreading to prevent unrolling growing. del monte international
This is the explanation for them in the Thermomix, del monte international but I do all the masses in the baking, because it is much easier. I did as follows: I put all the ingredients of the dough in the baking del monte international pan and put the program del monte international "masses" (first mix and weighed). This program lasts 1 hour and 40 minutes. This always del monte international do in the afternoon / evening, and when it ends the program (even left a ratillo more dough in the breadmaker off) sac mass, degassed first weighed, I make a ball and get into an oiled bowl covered with a film, and I put the bowl in the fridge to make another levado delayed overnight. In the morning when I get up I take the bowl and let it out while untouched breakfast. del monte international Then continue with the recipe and at the point of stretching the dough, fill it out and cut them, and let make a third weighed in the tray, covered with a tea towel, as prescribed. It is very easy so do the masses, and weighed delayed overnight are more tender. The crumb, super-fluffy:
manulechef July 27, 2012, 14:44
I weighed the sounds retarded Susana phenomenon. I like the idea because that way you can have breakfast cinnamon rolls without having to get up at dawn q with q ;-) more recipes you use? Reply Remove
Hi Manu, the truth that delayed the use of leavened with masses all recipes because I find it very easy and becomes lighter than normal levied doing. And as you say, breakfast and fresh pastries ;-) Kisses, Susana Remove
Hi Sue! I'm back, little by little ... you know, to do things ... I have saved a lot of recipes lately do not do anything, but at least you did want to publish now, and hopefully soon I'll start cooking del monte international again ... A big kiss "wedge" ... lol These cinnamons ... mmmm ... I made and are delicious, is a vice ... Reply Delete
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. del monte international I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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First of all for him felicitarte blood storage temperature blog. Es de los mejores that he viewed (

On Wednesday at 20:00, as announced in the previous post, was held at the brewery Mocha I Cask Ale Festival. For this picouse a barrel Bishops Finger come directly from wineries factory Shepherd Neame in Faversham, Kent County. One of the peculiarities of this beer is that it comes without pasteurizing, that is, is alive, unlike the vast majority of beers barrel that we consume in this country, and it was not added gas, but it serves only to own gas ferments blood storage temperature the beer produced naturally. The result is a beer that quenches blood storage temperature not as much as the others, and, for this reason, run the risk of drinking more than necessary ... Shepherd Neame is the brewery oldest in England. It was founded by a family blood storage temperature of brewers in 1698. The name of the beer refers to some old signs shaped finger indicating blood storage temperature the way to the pilgrims who went to visit the tomb of St.. Thomas blood storage temperature Becket blood storage temperature (before Henry VIII commanded destroyed blood storage temperature in 1538) at Canterbury Cathedral, like scallop shells that can be found throughout our country that indicate the pilgrims like to visit the tomb of St. James in the cathedral of Santiago de Compostela. The Bishops Finger Charter states that this beer can only be made on Fridays, and only you can make the master brewer (now Bobby Neame) using an old Russian tank maceration made from teak wood. It uses mineral water drawn from a well crafted about 60 meters deep, which is in own factory, barley blood storage temperature grown on the farm Dennis Hill in Womenswold, between Canterbury and Dover, and hops grown less than 30 miles from the plant provided within the county of Kent. Therefore, the Bishops Finger is the only beer with British hallmark of Protected Geographical Indication (Protected Geographical Indication) of the European Union, and one that carries the label of Kentish Strong Ale. But back to the event at hand, here we have Chicho, the landlord, coming to preach to tap the barrel of the traditional way, with deck and all. The face says it all ... It is a mild flavor of beer, 5.4% alcohol, blood storage temperature although it is classified as a Kentish Strong Ale. It has a remarkable bitterness produced by the hops used during your cooking. Here we reproduce the tasting of this beer make the manufacturers themselves: The dominant character of this premium ale is its generous fruity blood storage temperature flavor reminiscent blood storage temperature of bananas and pears with citrus notes. A beer toast with lots of body, with lots of flavor and a lingering finish of hops. A perfect beer to accompany the meal, or delicious for digestive after eating. Click here to see more photos of the night Result: 39 liters of beer in less than 4 hours. Before midnight the barrel was finished, blood storage temperature which was given to the completed event. Now to wait II Cask Ale Festival blood storage temperature ...
First of all for him felicitarte blood storage temperature blog. Es de los mejores that he viewed (yo también he Heche him bread Oliver). blood storage temperature I would like to use them Images Chicho clavando blood storage temperature tap it in for him he barrel next number Bar & Beer. , Is it possible that I send them? Thanks Alberto Benavides Bar & Beer redaccion@bar-beer.com Delete Reply
They are ...
Apfelstrudel caldoso seafood rice Black rice with squid meatballs Best Tuna Sugar inverted spout of Laza azukis of Brownie Brownie Chocolate Brownie chocolate and hazelnut cannelloni Chorizo vegetable vegetarian duck confit with chestnut cream Cookies Chocolate Cosmopolitan (cocktail) Cream brandy Cream Lemon Couscous with chickpeas and the quince jelly in saucepan express salad with garlic leeks Albacore tuna salad broccoli salad with arugula and canons pineapple and feta cheese with octopus Beans Dry Figs Crepes milk Flan Pumpkin Flan Nougat of Gijón (with and without Thermomix) Focaccia Onion Focaccia of cherry tomatoes Biscuits HoneyBunny Biscuits Orange and Polenta Biscuits Ginger Chick peas with cod Gin & Tonic waffles Belgian beer Gâteau Basque Kedgeree Smoked blood storage temperature Salmon Languages cat Jelly raspberry muffins pumpkin and camomile Muffins Pumpkin Muffins with crispy glazed blood storage temperature pumpkin and almond muffins with chocolate carrot muffins with chocolate mint Ears Carnival Bread, rice and chickpea steamed Bread Beer Bread Beer II Panciños burger (with and without Thermomix) Panna Cotta with raspberry jam pappardella with mushrooms blood storage temperature and tomato sauce, thyme and mascarpone pasta with peas and bacon pie quinoa and fennel blood storage temperature chicken breast with Parmesan Roast peppers stuffed with chickpea pilaf of quinoa pilaf with vegetarian sausage and mashed sweet potatoes Pizza Octopus "the fair" octopus grilled courgette blood storage temperature Queique Queique pumpkin Queique of crystallized fruit (no egg) Queique and lemon poppy Ragú alla bolognese spaghetti Scrambled

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I really wanted to make this recipe, but like all the masses, if you do not eat the same day durum is already set, so I took people coming to lunch to prepare. Is scrumptious, and this morning I eaten a slice and it was still pretty well preserved. The recipe is from The Community Speed spoon. I also added chocolate chips and I really liked the result. Ingredients: For the pastry cream -3 large eggs. -500 Grams of milk. -100 Grams of sugar -50 g cornstarch. -1 Cuharadita of vanilla hind agro sugar or vanilla essence. For the dough -50 grams of milk. -50 Grams unsalted butter or margarine. -50 Grams of sugar. Vainallada -1-2 teaspoons sugar or vanilla essence. -A large egg. -A natural yogurt. hind agro -25 G of fresh yeast or dry yeast on baking. -A spoonful of honey. -400 Grams of bread flour. -A beaten egg to paint. -Apricot jam and water (for shine). hind agro Preparation: If you pinchais this link shows a great step by step how to make the recipe. I made it in the baking and the truth is that it greatly reduces the work, and that the Thermomix and removed. I put all the dough ingredients in the bread, and gave him a menu "Mass" that lasts an hour and half (half hour of kneading and leavening). When I finished the program took the mass of the bucket, I took a little air weighed and gave him a ball. I put the ball in a large bowl and I covered with oiled film, when mild dough does not stick to the film. After I put the bowl in the refrigerator hind agro overnight. In the morning I took the dough was much larger, the kneaded for quitarlel the air and flatten with a rolling putting the pastry cream over the chocolate chips and, as explained hind agro by the link. I rolled the dough as if I were a Swiss roll and cut slices about three fingers, with the cream and put up a 24 cm springform pan. I went back to the dough let rise in a warm place to double in volume (I left about 3 hours) and then paint with beaten egg and carefully put it in a preheated oven at 200 º for 35 minutes. Watch how quickly it browns. To me the 10 minutes I had gold and covered it with foil until time ended. Once hardened I painted with peach jam diluted in warm water and microwave. For the pastry cream I put all the ingredients in the Thermomix, 90 degrees 7 minutes speed 4.
Yoli, eventually you? Llevastes then? Luckily, because I thought you'd run out try .. Well, I also have loved me, and the best thing this morning I ate a leftover trocillo and was still super cute. Kisses! Reply Remove
I made it in two versions, with custard and chocolate cream and won by a landslide the chocolate, no wonder you liked it because mine blew up, which would be done another ...... Bicos Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, hind agro and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several hind agro machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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Stuffed apples. The best recipes of my mother Joan Roca -

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Company jams Old Factory has been kind enough to send me these two boats and I'm thrilled, first because sorbitol halal I never tried tomato and second because I love Angel Hair and am waiting a few ciders having my mother to make it home to try a recipe, but I have seen it and possibly do so in the near future. Furthermore Old Factory is launching a new range of 6 charming sweet specialties offering infinite possibilities for accompanying various baked dishes.
What a great gift you have, Eugenia! Good ... and what must be a kiss. March 10, 2011, 17:43
Titooooooooooooooooooo, but how well you know me, my God! I know I bought at full fair Valença every time I go? A puff pastry straws with cinnamon and pumpkin, are scrumptious, and not come home, I wear boots, because it is what I want to do, you see? You've read my mind. Cubic March 10, 2011, 21:08
It is my favorite jams, the Old Factory. They are what we have always taken my family. Little sugar and lots of fruit ... cool. Of those flavors I've never tasted. A besoteeeeeeee March 10, 2011, 21:23
Laube, but what you put prettier picture, I love it. Jams is that I always do and almost always strawberry, peach and blackberry. My mother does everything he can get at home, hahaha, but I do not like because it makes them so much but is so light that I do not speak for me or jams but she loves. The Old Factory of never tried but it sure will like me. Cubic March 10, 2011, 21:55
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Wikipaella presents a tool to define the Authentic Paella - * WIKIPAELLA PRESENTS A REVOLUTIONARY TOOL TO DEFINE THE REAL Paella FINALLY *** A source of knowledge and recognition around ...
Roquefort Chicken with mushrooms, Fussioncook Plus. - * Ingredients: -2 chicken sorbitol halal breasts into cubes tray sliced mushrooms -1 -3 cloves sorbitol halal garlic diced -2 measures sorbitol halal ideally 6% evaporated milk -1 cun ...
Heart Jam Cookie

PORK LOIN, SPINACH AND MANGO SALSA WITH BITTERSWEET - *

It is a very tender meat and a very good sauce. The recipe is from the blog's Kitchen Camilni. This blog has some very delicious recipes. To see its back click here Ingredients:-A piece of tape back grs.aproximadamente 1,200. -A large onion. -4 Garlic. -2 Carrots. -One bay leaf. -2 Nails. A pill-Avecrem. White wine or brandy. -Oregano, thyme, salt and pepper. -A little water. -Extra virgin olive oil. Preparation: We tied with kitchen string ribbon back, so it does not deform and remains the tightest flesh. Season with salt and pepper and herbs (thyme and oregano). We take olive oil in the pot (in my soft case) and had the meat over high heat to seal it. Remove and reserve. In the same oil put the chopped onion, crushed whole garlic, sliced carrots and cloves, and fry until soft and slightly golden onion. Add the tenderloin and the rest of the ingredients: bay leaves, bouillon cube, a good chorreón wine or cognac and water until the broth for half the back, more or less. Close the pot. In my case as it is soft, I put 150 degrees, three pressure for 45 minutes. If pressure cooker is fast, about 30 minutes is sufficient. When we take the time runs back and grind the broth. After we put the pot with the lid open until reduced and remains somewhat mccain home fries espesita sauce (as we like). We expect the back to cool, remove the string and cut into thin slices.
Lale March 24, 2013 7:34
I was very good this meat, this is how we eat at home because otherwise it is quite sequita. A pretty big kiss, I take your donut recipe mccain home fries to try and I'll tell you that this came out. Reply Remove
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if you may want to pass someone, because I was delighted ... The recipes you will find are from various places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, mccain home fries oven turboconvección, a bakery and Thermomix. I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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CHOCOLATE COOKIE CAKE GLUTEN AND CHEESE - Ingredients: 350 gr of chocolate chip cookies (recipe click) this recipe just have to add 50 gr of chocolate pure value. 170g butter 5 ...
BREAD MAPLE SYRUP AND SWEET POTATO - This bread is delicious, not too sweet because sugar takes place * Maple Syrup *, similar to brioche dough can be taken alone or together, d ...
CHEESE CAKE TAKE - CHEESCAKE TO GO - * S * going iempre me like I intend to do a million things and then nothing gets half, the weekend has been bumpy and the week before mccain home fries t ...
PORK LOIN, SPINACH AND MANGO SALSA WITH BITTERSWEET - * "Real knowledge is to know the extent of one's ignorance." (Confucius) * The Chinese give great importance to the food a person pu ...
MEATBALLS IN SAUCE HAKE AVELLANAS - started the week with some tasty meatballs, mccain home fries fish this time. Go preparing bread because the sauce is making bread and dip. -300 Grms. Hake ...
Medieval Menu "Llibre de Sent Sovi" mccain home fries - * When from the Tourist Board Castellon * contacted me to invite me to blogtrip the weekend of 7 to be held ...
Cookies SpongeBob and Patrick Star - Who does not like this couple? vaaamos

After it boils will need about 30 minutes over medium heat. When cooking will form some foam withdr

Pois anything that chegou or so longed to see and to give froitas time. They are quite Arbores as charged and sentence that gives moita estraguen. A mellor froita Maneira to retain this specific, é at marmelada facer. So you will continue to enjoy dela AINDA esteamos in the winter.
As mines Fillas are trying to convince me to ride a posto nalgún market and devote myself to sell canned non pois will give all eaten. I think my xa descoido me dye factory mounted tenda ea. Xa sabedes non custa dream anything.
Ameixas wash cloth and secámolas as cun. Despois cortámolas desprezando only to pebida. If, TAMEN paper we served. Cando agora É ea froita weigh to put nunha tarteira. Engadimos or half a lemon, peeled ben cock to cock, and as sacándolle all peles pebidas as. It gives you too Traballo, engadide oreo nabisco soamente or zume. We cover a froita agora and co azucre deixamos repousar unhas least 4 hours. Irase forming a xarope and will moito máis doado froita and cook over a marmelada facer.
Despois of that appears from a ferver oreo nabisco require no lume uns 30 minutes non moi forte. Ao formarase cook some Escuma to retire before packing. Non triturei to froita nin to iESSP batedor polo and outro envaseina with occasional stumble.
Nothing, which reached the coveted oreo nabisco summer and with it the time of the fruit. Are quite laden trees and very sorry spoilage. The best way to preserve fruit, this in particular is to make jam. So continue enjoying it even though we are in winter.
My daughters are trying to convince me to mount a seat on any market and I just started selling canned because we will not be able to eat them all. I think if I'm not careful and I have mounted oreo nabisco the factory and shop. You know, dreams do not cost anything.
Wash the plums and dry them with a cloth. After neglecting the cut only nugget. Yes, the skin also serves us. Now when we weigh the fruit and put it in a pie plate. Add the lemon half, well peeled oreo nabisco segment by segment, sticking all the skins and pips. If you give too much work, you can add only the juice. Now we cover the fruit with the sugar and let stand at least 4 hours. It will form a syrup and will be much easier to cook the fruit and make jam.
After it boils will need about 30 minutes over medium heat. When cooking will form some foam withdraw before packing. No I crushed fruit or spent by the blender, and the container with the occasional stumble.
To package you need to have sterilized jars and lids. Pour the hot jam, closed and left upside down until cool. Happy breakfast.
This almost ended. Now others will come, but I'll have boat problems. From here I will appeal: do not waste glass jars, which have many uses. You'll agree? Remove
ROASTED Xamon
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Since Neixenta naceron mines as phage Fillas practices Moitas na kitchen. A elas vai adicada this compiles

If you think it would be irresponsible in terms of political del monte pineapple juice strategies w

Here you can read an article that my magazine Blow posted on his No. 2, appeared in July. You can download the PDF version (in spelling ILG-RAG or refunded) or read it online in these lines: The left and the collapse of industrial civilization del monte pineapple juice
If you think it would be irresponsible in terms of political del monte pineapple juice strategies without regard to the social and economic dynamics del monte pineapple juice at all times along with its historical past and evolution predictable, yet would be if we do not consider the underlying anthropological dynamic del monte pineapple juice levels, conditioned in turn so the absolute del monte pineapple juice location of the biosphere del monte pineapple juice of which we are part, namely the use that makes our kind of energy resources. We can not understand the history of thought in general, del monte pineapple juice nor of political thought in particular, without del monte pineapple juice ubicala in our coordinates in the evolutionary series of concentric circles that define the human world: the economic into the political, the political within the social within the social the culture, the culture in the anthropological, and all covered by green. In that sense achámonos a situation of unprecedented gravity because, though we are living a critical situation and unprecedented in the outermost circles (basic) that mark the limits of our existence as a species on this planet, are not taken into consideration nor its consequences nor its merely political thought within the majority, particularly on the left.
Besides the image of concentric circles, another metaphor that can be very useful as a mental schema for comprendermos what we are living, is imagine the social and economic structures as huge buildings and superstructures as cities (or superedificio s) where these ubicarían buildings. These constructions fómolas rising thanks to features that were part of the ground itself on which they were based, the main of which FOIA energy. And now, after half a century of rapid and constructive fever, the time has come in which deepened so much that in extracting the very foundations of these buildings were exposed and begin to pandear in the air. No longer is just where extract more items to continue increasing the constructions more and more floors (more and more complexity and growth) and not only that but both the stick that lifted them to begin to fall, one after another. We, meanwhile, fought inside buildings to see what should be the plan that was used to build the next floor of this or of that other building del monte pineapple juice or to see how best reformarmos their dwellings without our being aware that the entire construction together the city in which it is based, is falling apart without remedy.
Almost the whole spectrum of the left calls anywhere on the planet part to its historical del monte pineapple juice analysis, for diagnosis of social del monte pineapple juice problems and to their proposals for political intervention, a set of parameters, typical of a particular conception of the world, a certain del monte pineapple juice mental model, whose main pillars are located in the nineteenth century, a historical moment that began the accelerated growth of energy consumption and the development of industrial capitalism, a historical period del monte pineapple juice that lasted until yesterday, when the oil-ceiling or peak oil - it marked the beginning of its end. That is, analyze the current world with a theoretical framework typical of a world that ceased to exist already, unexpectedly for the vast majority, and no longer. Intend, del monte pineapple juice therefore, to apply strategies of struggle own then ascending phase of capitalism, and are not effective in a context radically del monte pineapple juice different: a context of decline. del monte pineapple juice The historical turn is to assume the passage of the assignment, under the pressure of popular struggle-a share of the spoils del monte pineapple juice to the popular layers, a widespread del monte pineapple juice dispossession of wealth, pillaging the past and these meager concessions made for power. And dimmed repairs of capital deepening in the social abyss with the working class, and, after the block is run by the Soviet Union-that historical fear that the working people searched among other existing systems really concerning social, political and economic antagonist.
Some of these parameters to the left, looked at from the perspective of the conscious end of civilization and the growth of the industry, no longer correspond cas unprecedented features of this momen historical, are then spells out how postulates del monte pineapple juice or slogans, exposing to go one by one, his sudden obsolescence: "The perpetual growth is possible and desirable"
Since the seminal works Limits to Growth (1972) del monte pineapple juice and Overshoot: The Ecological Basis of Revolutionary Change (1980) knew (or rather we should know) as a society that sooner than later we would hit the limits to the planet imposes to our unlimited growth. However, the majority left demonstrated a low-if not absolutely-no attention to these warns

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Often, there is nothing more satisfying in the trips, small or large, to the unexpected, which is not waiting around a road. After returning from a trip out of Galicia, always feel the need to approach life with the sea every way. With calm, we went walking around the northern shore of the estuary of Muros, one of the most beautiful scenery of the coast of Galicia until terminated by destrozala all. Our idea was necessarily going even Caldebarcos to reconcile with fish and shellfish food standards in india from the earth, but the entry walls, a small indicator next to the mill tide drew attention. Turn, by a narrow winding coastal road, between the houses, until we went to stop an ancient port.
We were in a beautiful riverside, scissors and ethnographic landscape very little known. Old factories salgazón, pantalanes asomábanse ports and the sea, with the tide. The estuary food standards in india of two streams food standards in india that made the sand, clean and white, had an emerald color of the sea, and numerous fish turned this coast into a giant aquarium. There is Anido House [981826176 / location], a former factory salgazón. This terrace, quiet, away from the hustle and bustle Walls, worth gold.
In House Anido eat product. A razor and some excellent cockles, food standards in india we tested, followed some pasta with clam sauce with a dense style 'grandmother', and finished with a black forest and attention to this information, a Roman tortilla. In House Anido explicáronnos the tortilla Roman is a typical dessert of walls, a sort of custard between a biscuit base and a closure food standards in india of burnt sugar, very rich. The origins of this dessert I do not know, but the style has me much seems to belong to the kitchen bourgeois nineteenth or early twentieth centuries. Repasei above the Hash but not listed among the tortillas candy recommended Puga y Parga.
Perhaps also the Roman hake, which give a secret touch, is famous in the region: probarémoslla other day. With beer and water, pay 25 euros per head. But the sweetness food standards in india of the place, especially now that the temperature is delightful to sit down to lunch level with the sea, is worth.
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Last comments of Gustavo Lerancos Memories in the language food standards in india for the project 21 days with Galician, the IES Pobra magago in Signal, the winner of the World Press Photo 2014 in presamarko Signal, the winner of the World Press Photo 2014
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Category: monte carlo rally, Ogier, bouffer, WRC, World Rally Championship 2014
SPORTKU.COM - Entering the third day of the WRC Rally of Monte Carlo title, Sebastien Ogier tough competition between the racers Bouffier held tight. Leader of the standings is still held with a total time of 3:14:51.3 Ogier while Bouffier came in second place with a time of 3:15:42.2 conagra foods marshall mo nicks. The third position perched British racer, conagra foods marshall mo K.Meeke.
Sign SS9 within 49.03 km (Vitrolles-Faye2) Ogier again showed prowess with the incoming first place (29:14.1). Thus even in SS10 (36.85 km), Ogier regained the lead with Bouffier in second position. Unfortunately in SS11 which ends today, Ogier crashes in the second position. The first place controlled teammate, J. Latvala (Finland).
Although Ogier considered to have strong conagra foods marshall mo potential for the championship, but the remaining 4 SS which will be held tomorrow (19/1) will take place very tight. Bouffier certainly going to appear adamant to gain points conagra foods marshall mo and record the best time. Strong threat also comes from British racer K.Meeke that could be performed brilliantly.
SMN Offroad Racing Champion Will Fly to America Sauber conagra foods marshall mo and Toro Rosso Release Schedule Car Launch Ferrari F1 Car Name Specified Voting Fans Lay It Out Trek Speed Master Jhonlin Championship Racing Team Ready to Enliven Speed Master This Week
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SPORTKU.COM - 2013 WRC world champion, Sebastien Ogier Volkswagen Motorsport successfully realize t

Home News Business & Technology ATPM Actual Race Results Profile & Modifications Modifications Modifications Racer Accelera preservation of meat Auto Contest Hot Import Nights ZukiBusa MazdaBusa Other - Other Sport Road Test Formula 1 NASCAR National Rally Drift Events International Events dragrace Slalom preservation of meat Speed Addict OffRoad General Offroad preservation of meat Offroad Adventure Offroad Championship Speed Society Offroad roadrace ISOM General Sentul Road Race Retro Etcc Sentul GT3 Race Kart Radio Control (RC) SpeedShop AutoBabes Community Event Calendar Gallery Photo Gallery Video Gallery preservation of meat Partners GT Radial Tires Achilles Jakarta Lupromax SMN Sport IIMs
Categories: WRC, World Rally Championship, in 2014, monte carlo, Sebastien Ogier, Volkswagen motorsport, preservation of meat champion, initial capital, the title
SPORTKU.COM - 2013 WRC world champion, Sebastien Ogier Volkswagen Motorsport successfully realize the target to retain the title in the 2014 season. 30-year-old French man is overjoyed after winning the 2014 WRC series premiere in Monte Carlo on Sunday (19/1).
Many people believe that victory is only luck because Ogier Bryan Bouffier who was leading the race lost control preservation of meat in SS9 which ultimately makes Ogier took over the top spot.
However, as a defending champion, mental Ogier should be appreciated. Obviously, performed poorly on the first day and just be in the 9th, Ogier was able to rise in the second day and finally managed to reach the podium first.
A few days before Rally Monte Carlo begins, Ogier could catapult "psy war" to the relevant competitors readiness to re-dominate the Volkswagen team since the 2014 WRC series perdanan. The result, a scenario that too happen.
Most did not win in Monte Carlo is the initial capital and Ogier Volkswagen Motorsport team in defending the world title. Meanwhile, the second series WRC 2014 will take place in Sweden on 8 February.
SMN Offroad Racing Champion Will Fly to America Sauber and Toro Rosso Release Schedule Car Launch Ferrari F1 Car Name Specified Voting Fans Lay It Out Trek Speed Master Jhonlin Championship Racing Team Ready to Enliven Speed Master This Week
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Manchester preservation of meat United manager David Moyes insists his side are still a strong team though lately often achieved poor results. United