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Suchard chocolate frosting

This doll, if I had hands, sure he threw down the gauntlet ....

This time, like many others, I owe this recipe so great to Susan's website, or webos-fried that surely everyone already knows. What I will do is expose the recipe, please, make it clear that it is entirely of his, that I've caught provided with all my love and admiration for their work, and through this recipe, I send a very happy Christmas in the company of their loved ones, because in the company of a good table, sure.

I love as do their presentations. Makes it difficult, easy, and I love it, and those photos appetizing and tasteful. And after a well-deserved praise while, go to the mess. INGREDIENTS

• 150gr. milk chocolate with chopped almonds 150g



• . milk chocolate with chopped hazelnuts 200g



• . chocolate fondant dessert type



• 70gr. Iberian lard (or 70g. butter) 80g



• . choco-krispis, puffed rice chocolatey

PROCESSING

1. Chop the chocolate into a bowl and put to boil in a microwave or double boiler. Be careful and go slowly pulling it stirring well to go and not suffer the disappointment of burning and ale, to pull everything and start again.



2. Once outside, as it is still hot, add the lard. If they have no butter. Susana said that out better, brighter if butter. I did not and I won the nerves to do it now and I used butter.



3. Stir together and add the chocokrispis and stir well, to integrate fine grain.



4. Extender with a spoon or spatula into a rectangular mold. Type can be worth a plum-cake, or a tupperware that you have more or less than tablet form of nougat.
5. Wait some hours in the refrigerator to chill well and ready to serve ...

ideal seems to me this nougat. I do not know if I will more or less cheap, but the satisfaction of doing it yourself and so authentic taste has no comparison. Encourage you and you will see that success this holiday season ...

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COURSE TYPE DECORATED CHRISTMAS COOKIES

Here you see that I caught red-handed, hehe. Below my cookies ....

! Finally I do !!!!! I thought that it would no longer have the opportunity to do so the illusion that made me and my friends of the soul, Vero and Eve, gave me for my birthday. This took place last Saturday and I'm still with the brain as a cookie, so imagine ... I learned a lot of things, certainly know techniques, and above all, ideas that I needed, and well, say they've improved the recipe of the Santas, and I think improved.

All thanks to http://www.entrearomasyespecias.com/ , with the wonderful Carolina forward. I recommend stopping by the store that is in Alcala de Henares, and is called TASTE OF TEA AND COFFEE. The web address is your blog and the truth that is very nice. The shop cucada is located in the historical center, that who knows this city, you know that is very nice. (The store is in C / Ramón y Cajal, 9, Close to the town hall and perpendicular to the main street)

I detail the recetitas not because they are all the same, but the decoration I wanted to share with you all ...

MERRY CHRISTMAS TO ALL.
THAT YOUR dreams come true, THAT TOUCH THE LOTTERY AND WE ALWAYS LOVE RICH ... Wholeheartedly.

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VOL-AU-VENT COCKTAIL

Today I had to post something photo. The salmon has been a failure because I did not like the look he had in the fish shop, so I'm indebted to the blog, with you and myself, but hey, I'm somewhat calmer if today published something, so that I have put the alkaline batteries and I bring an appetizer for the holidays or any day you feel like, but is great for those nights. For example, this on average, one per diner and around the vol-au-vent, other aperitif or incoming. INGREDIENTS

• Vol-au-vent (one per guest, or at most two)



• 1 can drained tuna


5 or 6
• surimi crab sticks (or more if you like that flavor predominates)



• 2 slices of pineapple in juice



• 2 hard boiled eggs



• lettuce leaves washed and drained
10-15


• frozen shrimps.



mayonnaise to taste PREPARATION

1. Put to cook eggs and they have almost completely cooked, add water, frozen shrimp to give them a boil and so are juicy. You can also buy cooked. The peel your safe and which are more flavorful, but I I was not fresh and opted for I have always frozen.



2. Chop all very fine, and the lettuce.



3. Mix everything and then add mayonnaise to bind all ingredients. You can also add a chorretón of kepchupt and the flavor intensifies.



4. Meter in the hollow of vol-au-vent, the amount that you believe appropriate, but provided it is not enough, you'd better have crested. Hang



5. shrimp on the sides and a center, crowning the pastry ... and guaranteed success ...

I hope I have made you like, and well, to see if I can more quiet sleep, lol ...

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SALMON CRAB IN BED OF PROPOSALS

Well, I promised ... What I feel is not to offer the photo, but this afternoon I'll buy what I need to finish it and I promise that I will upload. For now, I'm going to get the ingredients, if you like to take a look. The truth that despuésde the tirade yesterday, I'm not going to roll a lot .... Just say that the recipe is amazing and spectacular as long as you like salmon and cockles. The resulting taste is very tempting ... Also you have another recipe and more shuffling the menu these days ...
INGREDIENTS (serves 3-4 people)

• 4 slices of fresh salmon
cockles
• 1 can (or two if not great. If you have more quantity, not doing badly.)
beautiful
1 onion 2 cloves garlic
• 1 / 2 cup
genres
• brandy 1 brick of cream and a little more. (The consistency of the sauce, and goes a little taste, but you can always take something and leave it to eat a little.)
• oil, salt and pepper. DEVELOPMENT

1. Turn the oven on low, like at 160 º C.
2. Season salmon slices and sprinkle a little oil, but almost nothing, it is a fish more bien graso.
3. Lo metes al horno, a fuego como te he dicho, bajito.
4. Mientras tanto, pochas las cebollas y el ajo y añades el coñac. Flambearlo.
5. Al apagarse el fuego, añades la lata o latas de berberechos con su jugo y todo, y remueves un poco, para que se mezclen los sabores.
6. Añades la nata líquida y lo remueves bien para que se haga una salsita, pero un visto y no visto, sin dejar de reducir mucho, a no ser que te hayas pasado de cantidad de nata.
7. Añades por encima de las rodajas que están haciéndose en el horno a fuego lento, y acabas de hornear hasta que la salsa ya ves que queda más espesa y con una textura cremosita.
8. Servir and enjoy ....

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cockle sauce and other things

I am going to propose some feast menus that I think can not go wrong ... are easy, and some can be foreseen in advance for anything except wait and German guests to enjoy the evening .... and you to satisfy your ego, that does nothing to tell you how well you did, jejeej .... and if not I tell you.
The ideas I propose, I have written in this blog. I say, with some little pain, I wish I had more time to liarme and expose a few wealthy recetitas vinen well for the holidays, but the little free time I left, I had no choice but to prioritize and then I had to pick and chose make the food the day after my kids and my big boy ... that is, imagine: no specials until the weekend, and then has given me cookies ... so na na .... but hey, I still see that I can advise you ....

Imagine the table beautifully decorated with our special holiday placemat or the coolest we have to this day. The well-chosen dishes placed together with fine cutlery, that of the Sunday ... Ya? Well then, I am going to be listing as if it were choosing for my house.

Distributed more or less the center of the table over it, cheese platters special cure for the occasion, Iberian ham, jabugo or that we can afford, which is worth almost everything. Lomo Iberico sausage, chorizito Iberian sausage to any people or basket that we give away. So much
sausage then served on each plate, one of these recipes, or more, depending on what you want.

• Salmon Parcels SEAFOOD STUFFED WITH FOAM (For those who know me now, I put this recipe long ago and I have not done it again, with no photo, because when I I got to do a blog .... but is very rich and overpowering for whom the first test ...)


• PRAWN CAKE (This is also rich, easy and the thing that you should do before, which makes it easier for you and your ale, to get pretty) If you then put similar prawns or seafood, as already see if you like both the same, but the truth is not a heavy dish, so do not risk but then put trays of seafood to share.


• TUNA CAKE (this no more, well decoradito with tortilla chips appetizer is delicious.)


• Roasted TARTAR AND PRAWNS (This posting is a tad more elaborate, but if the guests like peppers and vegetables that brings you a delicious meal escalibada)

After these starters as a first course, accompanied by appetizers, meats number of each household, all washed down with a wine to choose ... I do not understand wine, and always opt for a Mencia I love and I usually give my friend Merchi and her husband, my friend, Ramon. Of course, gallegísimos .... my dear soul .. (But now I get nostalgic ... ay, ay), we can go, either by the typical plates of seafood, including crab, prawns, king prawns, which I like, ... . and then finally, I propose these recetitas ....

• PORK TENDERLOIN IN PASTA SOUR (I introduced a novelty in this recipe, instead of ham, bacon tried to make it much better. Otherwise has no name or words until you try and close your eyes ... rich, rich .... and after preparation ....)


• sirloin ORANGE (This option is also in pre-preparation. That just because you like to cook, I also like to enjoy and be decent, I say) '


• CREPS WITH SURPRISE (something more elaborate, but being sure win pancakes)


• COCKLES SALMON IN BED ....( This recipe is going to put aside another entry tomorrow because I have not got on the blog, no picture the same, but if you Fiais me, and I like salmon .... no doubt it)

Lastly, the desserts ....

• BROWNIE TO MICRO (or any recipe brownie with vanilla ice cream and melted chocolate over it, a wise, clear in moderate portions)


• -TRUFFLES TRUFFLES (Instead, with coffee but also applies to accompany other dessert ligerita.)


• CHEESECAKE WITH STRAWBERRY JAM (A success, I guarantee it)
• And then a myriad of ideas that you have better than mine ... so I can only, wish you luck, happiness and thank you for your walks in my blog ... or my kitchen ... HAPPY
• CHRISTMAS .......

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CHRISTMAS RICE TORTILLA

be back to make a tortilla. This time there will be potatoes as usual. This time of leftover rice. Good paella or rice cooked with chicken or vegetables. Likewise, you can take advantage of the times, prevention is better than cure and so we making out leftovers .. that really is what most anger and pain gives me: throw food. DO NOT get along, because without wanting to think about the people who are starving, and I feel sick ... and complaining that we do not like, or throw it because I have not given the magic touch. Okay, sometimes I also pulled because it was inedible food but less.

The fact is that the tortilla is to build on that handful of rice we reach "in case" and then that case you do not arrive and we have plenty ... INGREDIENTS

• Leftover rice: If you have bone-in chicken pieces, boned and shredded for that we are not nasty bones. The vegetable that looks too much, also itch a little. 2-3


• tranchetes


• 3-4 eggs (Dependendiendo siemper the amount of rice you are going to be used, if more, then add more eggs)

PROCESSING

1. As I said, Shred chicken and chop everything right, mixing everything well.


2. Chop the cheese and mix with the rice


3. Beat the eggs and then put the rice to mix everything.


4. Put some oil in the pan and pour the egg mixture curdle


5. as an ordinary tortilla to consumer tastes as a little curd or curd.


6. I accompanied by roasted red peppers that I love and gives rich contrast.

As you read it fast and easy. You already have the solution for dinner on Monday as long as they make Rice on Sunday ...

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PIZZA ROLLS WITH FLAVOR

To celebrate it's Friday, and that once it's time to go to work away all traces of fatigue that was at 7 am, I present this rich and easy recetita , I learned at the blog My Sweet Temptation. Those who know the blog, and also coneréis wonderful way to make their recipes, their cook and her beautiful pictures that invite you to cook now. Well, this time for a quick snack and different voucher for Christmas dinner, I think not, but neither would be nice as an appetizer with a drink or a glass of wine, not as a starter ,.... Well, I go to the mess. INGREDIENTS

• 1 sheet puff pastry



• 1 can tuna with tomatoes that I myself did: -2 good heaping tablespoon or more of cream cheese - 1 can drained tuna, - Orlando fried tomato type. The softness of the cream of tuna with tomato, are you going to see. If you see that he feels very let down over tuna cream cheese, or tomato if you like more whip. Spirt tomato a normal, not very generous to go check that is not very strong. You have to beat in blender.



• 100 gr. salami. I used a package of the Squire brand



• herb pot ... for sprinkle



• 100gr. cheese gratin, or enmental, or that you like.



• egg painting

PROCESSING

1. If the pastry is cool, nothing, but if frozen, let descongealar a while.



2. extend into the countertop. Spread the whipped cream.



3. to a minimum Chop the salami and sprinkle on top, and sprinkle to your taste the cheese over the surface coated with the cream of tuna.



4. You can also sprinkle a bit of fine hierbass boat, the stand of the spices of your super.



5. Now, roll it up like a roly-poly, but not tightly.



6. Cut into slices about 2 cm or slightly less thick. Put on a baking paper and paint with the egg. Return to sprinkle herbs and bake at 180 º c for 15 minutes, depending on the oven. If you prefer toasted, for nothing, to consumer tastes .. There are times when I bake I see.



7. and ready. Easy is not it?

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As you can see I used the wrong tiemo the bridge .....

Potpourri of Christmas cookies

HO, HO, HO!! How would a gordinfón called Santa Claus ... eh? Well. and it is nothing and less to arrive these days when the stoves we get excited and we get a mile a minute to think about menus and desserts to impress and that is better than last year. My least I like that each year has something different so that there is an added thrill ....

This year, my to-dos was decorating cookies, but a serious, come on my own. I did the course in Decoracake.com Decotarta Silvia in Madrid, and the truth that had a wild desire to arrive for Christmas. Last year I made more primitive, or looking for cookie recipes, and decor as it was quite a bit, because I did perdidilla chocolate and various ornaments, such as colored stars, chocolate sprinkles, finally .. . certainly get better each year. The first cookie of the partners gave my son home from school, four years old ... Imagine their faces when they saw the Christmas tree shaped cookie, and that it was crude ... out there in the blog entry I have these cookies. Flavor was rich, but I spent acostrumbada cooking to another type of baking, for nothing, but this year I think I've improved the technique of the oven, and the mass, that passed in my heart of hearts ... of truth, and then I present the decoration is a super cool little store that is in Alcala de Henares called BETWEEN herbs and spices that also has a great blog or http://www.entrearomasyespecias.com/ something, and then too .... Http://www.muchomasquegalletas.com/ and from there I copied and humbly thanking him for his wit, these cookies for Santa Claus ... and trees are like almost all more or less ....

SUCH AS PRE-CHRISTMAS .... HAPPY

The recipe is a basic recipe for butter cookies and cream colors are ... more of the same ...

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Clemente Journal - Call # 1

CLEMENTE. Revista Peruana Fantastic Literature, founded with the aim of establishing itself as one area of \u200b\u200bwidespread phenomena fantastic picture missing from the national newspaper archives. Through this journal we seek to fill that void that official criticism, responsible for standardizing all processes, so far seems not to notice.

Thus, it is announced, the general public, the call for contributions for our first issue. Work may be sent in the following manner and with the formalities listed below:

Articles: original research. Free theme within the watershed fantastic. Maximum of 15 pages (including references) in Word format A4, Arial 12 font and double spaced. We recommend using the MLA system for the mentioned sources. Unpublished.

Notes and Reviews: critical review of some fantastic text (book of short stories, novels, study of the issue, anthology, magazine, film) of any age. Most 5 pages in A4 Word format, Arial 12 font and double spaced. Unpublished.

Interviews: and recorded conversation with a writer of fantasy literature. Free style and method. Exceed 10 pages in A4 Word format, Arial 12 font and double spaced. It shall include the date, time and place of the interview. Unpublished.

Tales: Stories fantastic. Maximum length of 8 pages in A4 Word format, Arial 12 font and double spaced. Unpublished.

Note that will be addressed in equal measure, for any of our sections, the approaches to the various variants adjacent to the fantastic, such as horror, science fiction, Gothic, strange, the absurd, wonderful, etc.

jobs, with a brief biographical note will be sent to the e revistaclemente@gmail.com , under the topic of "call."

Each participant may submit more than one job, as long as you do different attachments.

The results are published in the magazine's blog: http://revistaclemente.blogspot.com/

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INTERNATIONAL CONFERENCE "THE FANTASTIC DIFFERENT" - 22 AND 23 OCTOBER 2010

International Colloquium "The great thing different"
(Celebrating 20 years of the death of José Durand Flórez, Manuel Mejia Valera)

22 and October 23, 2010

Literary Studies Center

Antonio Cornejo Polar

Av Benavides 3074. La Castellana-Miraflores (Alt. Higuereta Oval)

Lima-Peru

Program Friday October 22, 2010

and badge Registration: 9:00 to 10:00

10:00 to 10:15 Opening

Honors Elton, Chairman of the Organizing Committee


10:15 to 11:15 Keynote

Ricardo Burgos López (Sergio Arboleda University, Colombia)
Recent years in fantasy literature Colombian

TABLE 1 11:20 to 12:30

States of the fantastic in Latin America

Batalha Maria Cristina (Universidade do Estado do Rio de Janeiro, Brazil)
fantastic literature and its place in the Brazilian literary series

Second Castro García (Universidad Nacional Santiago Antúnez de Mayolo)
Being and not being in "The Adventure of the man who was born" of Clemente Palma

Honors Elton (Universidad San Ignacio de Loyola, Universidad Nacional Mayor de San Marcos)
Terror and senses. An analysis of "The pingullo macabre" (1958) by Guillermo Thorndike

Moderator: Cesar Espinoza

Presentation: 12:30 to 13:00
Proceedings of International Symposium:
The fantastic in literature and art in Latin America
(Gonzalo Portals and Honors Elton, eds.)

BREAK 15:00 to 4:10 p.m. TABLE 2
Realities fantastic: how wonderful the terror

Aliza Viacava Yanes (Universidad Nacional Mayor de San Marcos)
"Son of Illapa" between magical realism and fantasy

Juan Carlos Gaspar Wow (Universidad Nacional Federico Villarreal)
fantastic elements (the ghost and twice) in "The other monitor" Joseph Guiche and "Katia or more than a love story" Oscar Colchado. An approach to two catastrophic historical events.

Luis Eduardo Lino Salvador (Universidad Antonio Ruiz de Montoya / Universidad San Ignacio de Loyola)
Manifestations of the fantastic in "Beyond life and death" of César Vallejo

Daniel Rojas Pacheco (University Tarapaca, Chile)
deconstructive vision of reality and terror "Necrospectivas Vol I" by Pablo Espinoza Bardi.

Moderator: Juan Whose



Session 3 16:15 to 17:25

romantic and modernist modes of fantasy

Nehemiah Vega Mendieta (Universidad Nacional Agraria La Molina)
The fantastic and wonderful four stories of Valdelomar

Atoche Intiso Germain (Universidad Ricardo Palma)
The problem of immortality

Henry Vega Pacheco (Universidad Nacional de Educación Enrique Guzmán y Valle / Seat of Wisdom Catholic University)
fantastic worlds in "The hippocampus golden "Abraham Valdelomar

Fatima R. Nogueira (University of Memphis, USA. UU.)
modern otherness and disclosures of the fantastic in the short story of Darius

Moderator: Eduardo Lino

Book Presentation: 17:30 to 18:10

impossible
The fantastic worlds in Peruvian narrative
Author: Elton Honors

Comments: Güicho José, José Donayre and Ricardo Burgos

18:15-19 TABLE 4 : 25
Perspectives on terror from literature, film and comic fantasy

Mihaela Radulescu (Pontificia Universidad Catolica del Peru)
vampire film: a psychological approach

Rabi Raschid (Universidad Antonio Ruiz de Montoya)
Lovecraft against Plato. Anti-Platonic elements in the comic adaptation by Buscaglia Breccia and the stories "The Ceremony" and "The City without a name" HP Lovecraft

Cantor Rosita Catalina Isaza (Pontificia Universidad Javeriana, Colombia)
Update of the Gothic A lesson in the abyss of Ricardo Cano Gaviria: cosmopolitan dialogue with the old continent

Claudio Cordero (Critical film)
Horror films in Latin America

Moderator: Gonzalo Portals

film Exhibition: 19:30 to 20:35

Closure (2009)
Dir. Fernando Montenegro









Saturday October 23, 2010


TABLE 5 9:50 to 10:50
margins of the fantastic Christian
Elguera
(National University Mayor de San Marcos)
Codes fantastic in leading Latin American narrative: the case of Julio Garmendia, Juan Emar and Cesar Vallejo

Cabezas Jorge Ramos (Universidad Nacional Mayor de San Marcos)
A marginal marginal fantasy narrative in Peru. First approach to the work of Carlos Mino Jolay

Jannet Torres Espinoza (Universidad Nacional Mayor de San Marcos)
"Pale, but she is!" Clorinda Matto and the fantastic story in late S. XIX

Moderator: Juan Carlos Gaspar

TABLE 6 10:55 to 11:55
Looking ahead: science fiction and futuristic projections

Luis Bolaños (Pontificia Universidad Catolica del Peru)
CF and twenty-first century paradigm

Daniel Except (Science Fiction Peru)
Three visions of the future of Peru: Lima a hundred years ; Tomorrow, rats and 1985 Teletype

Álvaro Mejía (Filmmaker)
Pedro Paulet, the romantic visionary

Chair: Aliza Yanes

12:00 to 13:00 Keynote

Rodolfo Rorato Londero (Universidade Federal Santa Maria, Brazil)
Brief overview of contemporary trends in science Brazilian fiction

BREAK


table contemporary Peruvian narrators: 15:00 to 16:10
raw Operas: The sense of the fantastic

Participants: Monica Belevan , Edwin Chavez, Carlos Saldivar and Hans Rothgiesser

Moderator: Elton Honors

TABLE 7 16:20 to 17:20
Exhumation of the Generation of 50: José Durand Flórez

Zubiate Gonzalo Portals (Scientific University South)
between divination and memory: From the Journey José Durand Flórez fantastic

Carlos Meneses (Writer)
Peter Durand, a character in the novel that he wrote

Ana Maria Gazzolo (Universidad Nacional Mayor de San Marcos) Announce
fantastic. The role of the narrator in Desvariante

Moderator: Gonzalo Cornejo

video display: 17:20 to 17:40

Tribute to José Durand and Manuel Mejia Valera
Dir Ronald Garcia

TABLE 8 17:45 to 19:55 Reflections on the
great
Javier Suárez Teófilo Trejo (Universidad Nacional Mayor de San Marcos)
Who is watching? The disappearance of collective scenarios and distortion of the gaze towards objects as a critique of modernity in the stories of Guy de Maupassant and Julio Cortázar

César Silva Santisteban (University of Texas, USA)
The reinvention of reality

Carlos Herrera (writer and diplomat)
The distorted mirror. The monster as a symbol and agent of culture

Fernando Pérez Burgos (University of Memphis, USA. UU.)
great thing in la cuentista of Levrero: transfers, and transformations of deslímites imaginación.

moderates: Elton Awards

Magistral Conference 19:00 to 20:00

Nancy Poulson (Florida Atlantic University, USA)
Rompiendo traditions: the fantastic narrative of Clemente Palma


Clausura. 20:00 to 20:15
toast of honor

Parallel activities: Exhibition and sale of magazines and books of literature Peruvian national authors and 3:00 p.m. to 8:00 p.m. extranjeros

Participate : Ink Is , Journal of literature Insula Barataria, Journal of literature and culture; Godard, cinema Magazine; Garlic & Sapphires, Journal of literature citations House Magazine of Literature, Argonauts , Journal of fantasy, mystery and science fiction.









Institutions represented Peru:
Universidad Nacional Mayor de San Marcos
Universidad San Ignacio de Loyola
Pontificia Universidad Catolica del Peru
Antonio Ruiz de Montoya University
Universidad Nacional Santiago Antúnez de Mayolo, Huaraz
Universidad Catolica Sapientiae

Ricardo Palma University La Molina National Agrarian University Scientific
University of South
Universidad Nacional de Educación Enrique Guzmán y Valle

Colombia: Universidad Sergio
Pontificia Universidad Javeriana grove


Brazil
State University of Rio de January,
Universidade Federal de Santa Maria

U.S.

Florida Atlantic University University of Texas University of Memphis



Chile Universidad de Tarapacá






Organizing Committee: Elton
Awards
Vásquez Gonzalo Cornejo Soto Gonzalo
Portals Zubiate



Academic Advisor: Marcel Velázquez Castro