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CREAM AND SOMETHING MORE MILK BREAD WITH SPINACH ROLL

presentable So are monkeys and muffins ... Ah, come as 14-16 parts ....

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be back to use and enjoy the fresh yeast dough. I've caught a taste and truth are so grateful and with that taste as our I whistle ... and as my chef surprise, Sergio Fernandez, it does enlighten me, I leave you I keep pictures and recipes of culinary art. Milk bread I loved for its simplicity and exquisite flavor. I usually buy it regularly for weekends. The delivery by half, and stick it in the toaster, when browned, the jam and butter Unto and ale, a family breakfast as it should be, unhurried and with the four members around the table, a marvel.

This recipe, as higher out-size I could not get into the toaster, but we ate it as is it tastes more home and we loved ...

• INGREDIENTS 50g.
• 50g sugar.
• butter 25 gr. fresh yeast bread
• a pinch of salt 1 egg
• 250ml.
• milk orange zest or a tablespoon of orange essence
• 500gr.
flour

PROCESSING

1. Mix butter at room temperature or slightly broken on the mic, with the sugar and beat well.
2. Add egg and beat again to integrate Browse
3. pinch of salt and a few laps.
4. Add milk and yeast that we will have diluted in the milk glass
5. Add orange zest or essence. (In this case, I threw essence and the smell is great) and stir well to incorporate all ingredients.
6. Then just add the sifted flour and knead any dough. When you can not in the bowl, take her out to the workbench and knead with your hands. We form a ball that let another half hour at a site not too cold. I'll stick it in a bowl in the microwave but not closed on.
7. After that time, then we ball a little longer to shape the rolls. We will place them apart in a baking tray with baking paper to prevent sticking. We again let stand for half an hour or more.
8. Preheat oven to 180 º C and paint the surface of egg rolls. With a nail or sharp knife, make a cross-sectional them as do the rolls of this type. Only missing
9. put them in the oven about ten minutes until they are golden to our liking. Remove, let cool and ready.

can be prepared so in the form of rolls or also in a round pan to stay as a form of brioche, or something. I had no suitable mold and try one of plum-cake, and I spent putting balls. So cooking was not very good, because it was something raw inside. Next time already I have to do, but I will say that I liked the individual rolls almost over. And the brioche, and refine it in another time .. hehe.

Good weekend to all .... enjoy !!!!!!!

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After so much calorie donut and I'm going to opt for something else lighter than if I was not very light, because it has cream cheese, but hey, that for a starter than as a cold appetizer or warm if given a heat stroke at the last moment, is divine. I loved it, because it is very grateful and colorful when cut. I consider it easy and good, drawn to a certain extent, but it is easy and nothing to work. I got this recipe from the magazine's Easy Recipes Pronto. My mother collects the magazine and all, all the recipes have classified in their archives, so when I go and I have some more time, wander around and always find something I like. In this case, I noticed this and I was not disappointed ...

• INGREDIENTS 250g. fresh spinach. (1 bag) 1 tub
• cream cheese 4-5 tablespoons milk 1 onion
• the elongated
• 1 / 2 onion 4 eggs
• oregano, thyme, some kind. I put herbs de Provence.
• 200gr. ham approximately

PROCESSING

1. Cook and drain spinach well to remove all water.


2. Fry the 1 / 2 onion and mix with cooked and drained spinach.


3. Let stand and mix well with egg yolks. Clearly the assemble-to-point snow.


4. carefully Mix egg whites with spinach mixture and egg yolks. Season to taste and add the herbs de Provence, thyme, oregano, or what we like. I threw my herbs de Provence.


5. In the bowl of the mixer, add the tub of Philadelphia and chop the onion. Add spoonfuls of milk. Beat. If you see that even with such tablespoons milk is too thick, you can add some more milk. Add cautiously, little by little.


6. In a baking tray, put a baking paper and extend over the way right angles, the mixture of egg whites with spinach. Bake 10-12 minutes at 180 º-C.


7. hope that is tuned, and take off the greaseproof paper, we turn the plate has gone, and there, we spread the onions mix with cream cheese. Above


8. put the slices of ham and wrapped with care and helping the greaseproof paper and leave it wrapped like a candy until the next day, or if we do it for the morning to night.


9. When serving, do warm, hot. Earn in flavor.

As you see, is simple and rich ... there is the thing .. you better you test it and then you tell me .. Kisses from Alcalá de Henares.

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Again I come back with a prescription from Sergio Fernandez, Chef Cooking Learn to BBC1 in the mornings. And in a single week made several things palatable, easy, and certainly had to be done. And I sent an email to the program's website saying that all great and giving congratulations for their work, but hey .. you must be ringing ears through whom, I have given a boost to my fear of the masses. I have taken some confidence and I, well, fresh yeast and me, inseparable, hehe. The case is that I decided and the outcome, I encourage you strongly to do probeis ... The best donuts I've tried, that if second preference. In my personal ranking, are No. 1 Luisa donuts, recetita that you can enjoy my blog ...

And without further ado, I give you the recetita, that you should go running to the kitchen to organize it ...

INGREDIENTS (For about 15 donuts)

. 50gr.

• sugar 2 heaping tablespoons (and anything else it does not matter) butter
• a little grated orange zest
• fine 15-20gr. fresh yeast bread
• 1 egg yolk (the white book it in the fridge, I will give another recetita to use it)
• 1 / 2 cup milk
• 2oogr.
sifted flour 1 pinch salt
• 1 pinch ground nutmeg (I threw it because I'm not friends with this species)
  
• FOR GLAS - 2 heaping tablespoons melted butter.
• - 3-4, or you need
• icing sugar - a few drops of water. DEVELOPMENT

Undo a little butter in the micro and beat together the sugar with a whisk manuals it perfectly. Do it in a bowl big boy so that you fit the other ingredients.

1. Add orange zest and stir well to mix them together.
   
2. Add yolk and beat again to integrate everything.
   
3. In the half glass of water, dissolve the yeast and add it. Beat more energetically for the yeast to dissolve and be finished so everything is integrated.
   
4. Add a pinch of salt. Go
   
5. adding the sifted flour and knead until you go into the bowl and you may have to remove the top, where if you need more flour and knead check well as any body that you have done.
   
to ball
6. Leave the ball on a lightly floured bowl for 30 minutes.
   
7. Over time, have gone up and then stretch the dough with a rolling pin and a glass or mold, cut circles and the media, we use a pastry bag and tip to the center, or for example a sacacorazones, or you see that may be worth. We leave the tray in a slightly separated so that the re-weigh, there are coupled together.
   
8. Heat sunflower oil at a temperature not too hot. And when possible, fry the donuts, round and round just to catch a bit of colorcito. We absorb the excess oil on paper kitchen and put them on a baking tray on top of a baking paper and so therefore we are not stain or stick the icing.
   
9. For icing, melted two tablespoons of butter and we'll add powdered sugar and few drops of water to ease, to get a texture like honey.
   
10. With a brush, paint the donuts and we put in the oven, preheated to 200 º C, 20 seconds. As we see that the icing is white, and will ...

are a delight, and well, are easy, but something fun. The amount that comes out is not much, so to start is not bad, because that's all works better and not get lazy .. I guarantee it. The taste resembles Donuts, but as more home, of being at home.

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eggplant donut "TEMPURA" BRAIDS

The title has this recipe, I encomillado because it is not the use tempura, batter recipe is used at my mother from time waiters and the truth is a flavor that whenever I do, my life takes me next to her at home before coming to live mine. Occasionally it was a dish that if he did not voluntarily aconsejabamos it at home. Not to eat often, because it has a thousand calories and more .... that is, it's not very healthy in the sense diet, but when you're testing a stop you can not eat any more ... I hope you will do the same to you. INGREDIENTS

beautiful
1 eggplant 1 egg








• flour milk salt






• 1 / 2 teaspoon baking powder

oil for frying

PROCESSING

1. Wash and slice eggplant. The cut left in a colander, salt. Well drained, typical bitterness of this vegetable.



2. Meanwhile, in a bowl, beat egg, add a dash of milk and mix well. We



3. we throwing flour and other ingredients ligand above. We miss him if you feel like a pinch of salt and yeast, and continue mixing. The consistency should be like porridge is very light. If you like this type of batter, and you feel like you can make the porridge thicker and you still have more consistent.



4. overflowing Heat the oil and let the eggplant and let fry, being careful to not pass roasting, because soon start to take color.

The

5. we leave on kitchen paper that absorbs excess oil and ready to enjoy ....

alone can serve as an appetizer or accompanied by a ratatouille of tomatoes or tomato sauce. I love them as they leave the pan. I do always, to accompany chicken or fish fillets.

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The picture does not look bad, eh? I have not tested yet, but it smells the whole house bun.

We show as left before weigh ....

The lifetime, those who know of tradition and taste of childhood ... at least to me. Before continuing, I want to clarify that the recetita is Sergio Fernández, the program The Morning of the 1 on BBC1. For those who work outside the home, is hard to be at 13h at home, but I now go to work at 12 and then I saw him cooking aficionado. Nice addition, and the daily recipe that gives, gives tips for making pastries, or to use food, or to make decorations or whatever you can think and play that day. I had doubts on this roll and as he was, took away the fears, and since this week it said I was already counting the days to do it, that's another, balancing your time, with both dwarf and want to do something extra on top ..... all a gymkhana .... Sure who is living with children aged 1 to 4 years is laughing because I understood perfectly. Then you see them sleeping and they are so angelic ... jejeejej ... My tesoretes, but they war all day. I look forward to seeing the face of my oldest son that crazy about everything I do ... and come from the street and see the braids ... I'll tell you ... INGREDIENTS

• 60g.
• 30g sugar. softened butter 1 egg
water 1 cup orange zest
• the 2nd gr. fresh yeast bread (I threw my 25g. the container)
• 400gr. flour (for me it took some 100 gr. more to wrap the dough)
• to sprinkle sugar and beaten egg before baking paint. DEVELOPMENT

1. In a large bowl, add the sugar and softened butter. Beat well to get together well.
2. Add egg and beat again to integrate everything well.
3. the yeast in the bowl of water and pour the mixture. Beat well again. With manual rods is well.
4. Add orange peel grated very thin.
5. When it is all integrated, go throwing the sifted flour and go mixing-kneading with rod until we can more and have to pull the work table for kneading by hand. At this point is when if you have to add more flour, will be done. And you'll see that the dough becomes elastic and do not you stick to your hands .... Momentazo will have finished making the first mass of braids ...
6. lightly floured large bowl clean and then put our ball of dough. The leave like 20 minutes light.
7. Over time, we took her out of the bowl, make balls, three by three, and then stretch as did the churros with the clay, as well. The united by a braid as the hair, and have, separaditas each other in the tray the oven. That the leave
8. as 30 minutes to leven. They do it very fast, but if you leave it longer nothing happens either.
9. Before putting them to the oven, brush with beaten egg and sprinkle with sugar to taste. Bake at 180 º C, about 15 minutes. Do not let very toasted because then they will stay drier ...

And no, thank you for your work, Sergio, if you read this someday .... Has been an honor and a pleasure to do my first braids ....

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HAKE FILLETS WITH ONION

Come up with a slightly more healthy. Fish, great ally for dieting, not gaining weight, or simply enjoy the taste. This recipe goes for any type of white fish, and clean, well frozen skinless fillets, steaks or make you a beautiful rooster. With both varieties I have tried it and is very rich. INGREDIENTS

• 1 large onion (if for two fillets of hake, if more than two, two onions, or to taste, but his is to go about onion)


• 1 - 2 cloves garlic 2


• hake fillets fresh or frozen skinless


• 1 / 2 bag of frozen prawns


• a dash of white wine, or something else. No morethan anything goes wrong wine.


• chopped parsley PREPARATION

1. Chop onion and place in a large skillet to fry. A half cooked, add chopped GARLIC and sauté all together. As we have not missed much oil, because we are not to the onion paste, we add a dash of white wine. This time, I took a Albariño and scandal.


2. Thaw shrimp before.


3. We let the alcohol evaporate the wine and sprinkle a little chopped parsley. Now, add the frozen prawns and give them a few laps before dropping the rest.


4. add the fish. I start each fillet into two pieces. It is more manageable, although quite often undone.


5. We'll move carefully so the fish go by and taking the flavors of onion, garlic and wine. If necessary, we can take a dash more wine, so that we are not being too dry.


6. When removing the plate or the serving, sprinkle with parsley and ready to eat

already tell me what you think the dish. To me, love me, because I think a very tasty fish to eat .....

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This time, I bring an easy and Sabrosona, for those days do not cook much but done well. The recipe has no mystery but resultón butt.

had many days without being able to put any recetita and now that I have a while to download pictures, and I will see do not look very good, I've gone wrong focus, so, as I am also stubborn, the gift you if you want to try and when to do it again, rectify the photo. This recetita I found by chance in a collection of easy recipes soon. I never attract much attention but there is always something you can exploit. And this is the perfect example. INGREDIENTS

• 8 slices crustless white bread mold


• 8 slices of ham, sandwich or that you like


8 white asparagus, drained 2 eggs cooked



• 3-4 tablespoons cream cheese, Philadelphia type
Bechamel


Grated cheese gratin

PROCESSING '

1. Boil eggs, chop finite as we can and mix with cream cheese.


2. With the help of a rolling pin, flatten a little slice of pan.


3. spread with cream cheese and egg
We place

4. ham and half a stud.


5. funky and placed with the closing down in a tray then casseroles. We


6. the bechamel, as best you leave, or the purchase made. I this time, I bought in Mercadona which is my favorite, and I avoid the grief of flour if I know or I do not go well ... but if you go well, certainly better home.


7. Sprinkle grated cheese and broil, about ten minutes, or until the point where you enjoy roasting .... Serve warm


8. ...

tell me now, but it is easy, and rich ... can even be prepared in advance and the time for come guests, as ale, a grill, period. We can assert, as a starter or as a first ligerita. Or for a special dinner .... imagination to power ....