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MACARONI WITH MEAT SAUCE PEPPER (thermomix) FRIED EGGS

The recipe I took the book forum Whispers in mundorecetas Thermomix. This time the pasta's cooked them on the hob while making the sauce in the Thermomix. Used for the red peppers that she sent me Bajamar and sliced \u200b\u200bHavarti cheese and grated mozzarella sent me Finell Arla.

Ingredients for 2-3 people: 250 gr
macaroni (water + jet + salt olive oil to cook)
250 grams of minced meat
50 gr olive oil 200 gr
bell pepper (I used Bajamar )
250 g cream 50 g

milk 1 tablespoon cornstarch Salt and pepper

Grated cheese gratin (I used havarti cheese slices and grated mozarrella Arla Finell)

the boiled pasta in a pot with water, a splash of olive oil and salt. When the pasta was ready slipped, I had cold water to stop cooking and put a little olive oil and rolled to not pegase me.
While the pasta is cooked the sauce in the Thermomix.
Put the olive oil in the vessel and schedule 5 minutes varoma temperature, speed 1.
Add the minced meat and schedule 5 minutes at the same speed and temperature. Reserve the meat in a dish. We in the glass
cream, milk, pepper, salt and pepper to taste and crush everything in maximum speed 10 seconds.
Replace the meat with the remaining ingredients and schedule 15 minutes, temperature 90 degrees, speed 1, turn left. When the time
add cornmeal and schedule three minutes at the same temperature and speed. We
a useful source for the oven macaroni, mix with sauce, sprinkle with cheese (in my case I put 3 slices of havarti cheese slices and sprinkle with grated mozzarella Finell Arla) and casseroles.

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STARRY Cabra (traditional) + HOLY KINGDOM

The recipe is Charocarre as soon as I saw it and was aimed to test because knew that we would like very much at home. As they scrambled eggs on potato sticks, Charo made them herself and I took advantage of the shipment that I did recently United Holy Potatoes and so saved me the trouble of having to walk by cutting and frying. I also used the recipe for smoked paprika sent me The Chinata .
For the sauce put enough olive oil to hydrate the potato sticks to the package and not be home.

Ingredients for 2 people:
2 large potatoes cut straw style (I saved this part of the recipe with straw potatoes Holy Kingdom)
olive oil and salt 4 eggs


Ingredients for the sauce pissed (amounts to taste each one, it's best to put the oil Olive and adding a few ingredients to the other two we like the result): Olive oil

hot paprika (I used the smoked La Chinata )
Tabasco

First make the sauce angry. We put in a container of olive oil, paprika and pepper to taste a few drops of tabasco, mix well and set aside. Cut the potatoes
finite as straw potatoes and fry them (I skipped this step using straw potatoes as I say Holy Kingdom), reserve.
Fry the eggs, reserve. We
straw potatoes in the two dishes, watered with the sauce over pissed, placed on top of two fried eggs and potatoes dish and put a little more sauce over each egg. We break the eggs and mix with the potatoes.

And this is the package you sent me recently P chips and nuts atat Holy Kingdom . The potato sticks are the richest of those tested so far, also very good chips and nuts is the naked eye and with high quality, are big and taste great.

This company was founded in 1965 when an enterprising course Francisco Gutiérrez decided to set up a small frying potatoes. The beginning was very hard at a time when the whole process was done manually, including peeling and slicing potatoes, and the distribution was made on a motorcycle.
Today, with over forty years of experience and dedication, and driven by a second generation now runs the company, Chips Holy Kingdom has evolved to become a prestigious company.
consists of the perfect combination of new technologies, to optimize the process, without abandoning the traditional method of making our potatoes, frying boiler and simmer, as we would at home. We select the best patatasa giving land and our olive oil. Using only natural ingredients and the care with which they draw is our secret to getting in our potatoes and nuts the authentic traditional taste.

I sent:
1 pack of crisps
straw potatoes 1 package
1 package snack mix
1 package of bacon
1 package of almond
1 package pistachio
1 package of peanuts
cashews 1 package
stirred 1 package selection ;

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MOZZARELLA YOGURT (thermomix) + Bicentury

Another recipe I saw in the book that a friend gave me a I send you thousand kisses and that caught my attention. I took delivery of Bicentury to make it and we ate it with crusty toast Cracks package sent to me.
The recipe was tested in two versions as the book comes in natural yoghurt without sugar and a pinch of salt and were not bad but to me that I did not go far natural yoghurt without sugar was a little acid and that Within days it was repeated but with natural yoghurt without added sugar and salt and liked it so much.
also took the opportunity to finally use agar-agar sent me molinos Porto and I really enjoyed more the result with him than with the gelatine leaves, so I'll be using it to replace.
A very very light dinner for those who are on a diet or want to care because it has little fat compared to accompany the cheese and walnuts with homemade quince with my friend Meigauxia gave us is a real treat and not everything will be light no? I leave your link to the recipe here not hesitate to try.

Ingredients: 200 gr water

4 grams of agar-agar powder 3 Portomuiños
natural yogurt (without sugar are no salt add a pinch of sugar if poneis no, these is much more good)
100 grams of milk (can be soy milk)
Salt to taste (if you put sugar yogurts do not put it)

Put the water in the vessel to boil 10 minutes programming, temperature varoma , speed 3.
Bring to the boil the water without stopping the nozzle thermomix add the agar-agar gradually to avoid lumps us. From the agar-agar is all in the Thermomix, we leave 2 minutes at the same temperature and speed. We
yogurts without serum (drained well), milk and salt if we decided to make sugar-free yogurt if we do not put sugar and mix every 30 seconds, speed 4. Put the mixture
in a large pan and wet (the mixture does not much exceed 1 cm high) and let it sets at room temperature for a while and then we can keep in the fridge because curdle quickly.
I put the mixture into a silicone mold with water and wet the rest of mixture occurred to me to put it in muffin molds silicone curly those who gave me a friend and I liked the shape.

I already showed that I was sending Portomuiños and today I take to show you the box you sent me to test Bicentury . You see a lot of things, most do not know but I liked a lot, especially the corn bread that my daughter says they are crushed and the worms really taste like the worms, so am glad to diet and care. Crispy toast craks also excellent to accompany your meal or breakfast. Cookies devoragras very good much richer than most regular cookies. And both packages Nackis potato corn as a wonder.
We liked all the products we sent Bicentury, healthy snacks and low calorie, dieting, or care need not mean giving up a snack or a snacking between meals.

send me
* 1 package crispy toast craks (have 5 grains, low fat and have only 18 kcal per toast)
* 1 package of gluten-free craks crispy toast (4% source of fiber, low fat and only 19 kcal roasted) * 1
Devoragras comprehensive package of cookies with fructose (come in 4 individual packages, making them comfortable to carry away and high in fiber).
* 1 package corn tortillas Nackis (only 30 kcal per pancake)
* 1 package of rice cakes Nackis (only 29 kcal per pancake)
* 1 bag of Mini Nackis molded steamed potato (50 pancakes have only 90 kcal and 94% have less fat than potato normal), this is great diet and not have to give up french fries that I love.
* 1 bag of Mini Nackis maize (real good and only 4 kcal per pancake)

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ZCHOCOLAT

Zchocolat The Candy were created by Pascal Caffet, Meilleur Ouvrier de France which is a prestigious title is awarded to the best craftsmen in various domains of French gastronomy. He was also granted
the Gold Medal at the World Championships in Milan chocolatiers in Italy in 1996, the world runner-up team of chocolatiers in Las Vegas in 2002 Bronze medal in World Championships in Las Vegas the bakery in 2004; and many other prizes.

Pascal Caffet and ZChocolat pooled their experience and touch to offer to all chocolate lovers Best of French chocolate. Pascal Caffet well developed exclusively for exceptional ZChocolat 15 recipes available only on its website. Each recipe is the result of years of tastings combined with the talent and the experience Pascal Caffet. Each chocolate has a number from 1 (Z) at 15 and declines in various toppings, dark, milk or white. Our chocolates are unique: chocolate in its purest form - low sugar, no preservatives, dyes or alcohol and 100% pure cocoa butter.

Taste chocolates designed by Pascal Caffet is a unique experience, toffee nose to transport your palate to other sweet flavors more salty hazelnut praline Piedmont invites you on a journey where all your senses will be requested. A single and unique chocolates Caffet Pascal introduces you to the privileged world of the great chocolatiers. His unique touch is a mixture obtained from the artist's passion for the world of chocolate, its demand and years of culinary experience. A collection of exceptional chocolates cocoa born of the purest and freshest ingredients. Inventiveness, talent demand and Pascal Caffet naturally have been crowned the World Champion title and other titles all that prestigious.

Touching Caffet Pascal has been rewarded again in 2008 by the very distinguished "Club des Croqueurs Chocolat", a tight circle of 150 members who submit to a test and score more than one hundred of chocolate French pre-selected and retained Pascal Caffet among the top 12 chocolatiers.

I leave the ingredients of the 15 zchocolat chocolates I was lucky enough to try, a true wonder. All her chocolates are numbered from Z to 15, the boxes can be bought as many chocolates come with our personal preferences or as add the numbers that we like to box. They can also customize since the time of purchase is a cover sheet to be accompanied with chocolates for the receipt of the person you go for the chocolates and can be personalizar todavía más, añadiendo unos corazones, unos muñecos de peluche preciosos, la foto que queramos en la tapa, o un mensaje en la tapa o un candado rojo en forma de corazón que a mí me encanta, por no hablar de las maravillosas cajas en las que vienen los bombones. En casa nos encantaron tanto los bombones en si que son deliciosos como por la presentación tan cuidada en su bolsa, la tarjeta tan personal con mi nombre y un librito con la descripción de los 15 bombones que me enviaron.

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CONDENSED MILK CHOCOLATE (Thermomix and traditional) + TRIPLE DRAW IN THE BLOG OF THE ANA SEVILLA Juani

La receta para hacer la leche condensada la vi en Food and company . I was looking for a recipe to make in the Thermomix for dessert I wanted to do and I also wanted to try to make condensed milk, the result we liked but I have to say that is richer and buy it to eat alone at least for our taste but wanted to make a recipe this weekend as it is to add a dessert and had came home great recipe. What I was left over and I have also thought of what I'm going to spend.
The picture was taken when it was not cold at all, when I kept it cool completely in the fridge and the next day was thicker.


Ingredients:
200 grams of milk powder
300 gr sugar
150 g of water


Preparedness thermomix:
Put all ingredients in jar and schedule 10 minutes, 90 º, Speed \u200b\u200b3 . When 10 minutes passed the recipe on gastronomy and company saw that the milk powder was completely dissolved and returned to set 5 minutes, 90 °, speed 4.
let cool in a container or directly into the pot in which we store as I did (without cover until completely cool.) Although we see very thick liquid to cool down enough.


Traditional Preparation: We
the three ingredients in a saucepan, mix them with rods manuals and cook them over low heat until you have the right texture. Thick enough to cool down. Fill the tank that we will keep, uncovered until completely cold.

And I take today's post to tell you that the blog La Juani de Ana Sevilla triple draw is a great to celebrate its half year with the blog, which has passed the 200,000 visits and also to celebrate his 500 followers . If you do not know his blog I invite you to take a look has some great recipes and I are coming good to go see and learn to better exploit the Thermomix.

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SALMON WITH DILL (MW) WITH RICE Dalmatian SIVARIS (fussioncook)

Last week I was looking for a recipe for a salmon loins and I found it that I found very quickly and we loved it. I do not put on who is the recipe must be wrong because the photo is signed by Dolors but the prescription is signed by Meritxell so do not really know which of the two is the recipe. Took the opportunity to accompany the salmon with rice sivaris Dalmatian who had so much curiosity to try and if you have time I recommend you to try it out very very good.

Ingredients for salmon for 2-3 people:
4 salmon loin

3 cloves garlic, juice of 1 lemon
Dill to taste Salt and pepper

splashes
salmon, we put the garlic in foil on top, top pro squeezed lemon juice, I put a drizzle of olive oil and sprinkled with dill finish. I did it one hour before cooking to take the salmon flavor of the dressing. We put 10 minutes in the microwave grill + microwave 800 w (the time depends on thickness and size of the salmon fillets, loins were little I started with 5 minutes they were perfect).

rice Ingredients for 2-3 people: 210 gr rice
sivaris
Water Dalmatian 1.5 measures of rice (the rice is weighed and placed in a glass vessel 1.5 measures of water)
1 fish broth
1 dash of olive oil
Dalmatian
Rice must be put to rehydrate several hours before cooking, so I put it once inside the fussioncook with water, broth and a little oil olive in the morning before going to work, was about 5 hours. When I started working 20 minutes with manual menu valve closed manually depressurize was perfect. The package recommends that normal cooking pan 30 minutes.

And these are the packages sent me sivaris Rice to try: 1 tube of rice
Dalmatian
1 tube of red rice
1 package rice for sushi
1 package rice

I am delighted with these rice because none of the four varieties that have never tried it, so far only tested the Dalmatian that as I say we loved it, so these days I'll try the others varieties. I really like the packaging so careful and so different to other brands.
have many varieties of rice and online store to buy all their products. Rice Dalmatian
we tested is a combination of two black rice brings the color, texture and aroma and carnaroli brings a hint of creaminess. This rice is very rich in fiber, sodium, potassium, magnesium, calcium and iron, as well as vitamin B complex has been considered a "superfood." The cooking broth is highly valued for funds, coloring or flavoring other dishes.

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FLAN 1 COLOR COFFEE, COFFEE FLAN 2 COLOR (Traditional) DIBAR CAFE AND GIFT WITH SALMON FRY

As Dibar coffee sent me two cans of coffee first thing that came to mind is coffee flan 2 colors that had so many wanted to try to do and to give me the recipe more than a year ago my friend Eva was the favorite saying of her husband and that I had to try. So I did Dibar coffee with coffee and the former does not exist anymore but I liked it so much that a few days and was trying again, so I looked on google san coffee custard and I realized that the only difference to how I had done is that I mixed the coffee first fact and just mixed it hot but not put to boil the whole mixture. Could put one at the entrance which I split in two colors, but I put the two because the one we really liked was that it was all mixed, but the other is more cool to spread the jelly, so here are the two , keep doing it because we loved.
The recipe she gave me cream Eva had 500 and 500 of coffee but I chose to make a thin layer of coffee and he only got 300 gr.
coffee photos 2 colors left me very dark color is actually much lighter ones in the photos but not my thing

Ingredients: 500 gr
Easter cream (my friend Eva uses of mercadona and says that is even better)
300 g of freshly brewed coffee (I did dibar coffee)
100 g of sugar (optional, usually does not start but I put it on and I liked him)
1 of 8 servings of flan royal (not worth another brand)
Candy (optional) We


coffee maker and set aside. Put the cream to boil, add the custard on royal and stir all the time with a whisk until completely dissolved, add fresh hot coffee to the pot and let simmer all together stirring rods. Pour mixture into a mold, I used a silicone and left it in the fridge until the next day that mold.

And this is the picture that I was not mixed use exactly the same ingredients and put the coffee into the saucepan with the cream and custard on fire but I turned away and did not boil everything together, just mixed it with rods and therefore should not be separated, I put it because we really liked this than the 2 colors. In that if I put the caramel before pouring the mixture into the silicone mold.

And these are the two pots of coffee that sent me Dibar coffee, in addition to the custard and we got a few cafes and is very good and smells wonderful, besides I like the boat has to keep it in place of traditional paper packets, it seems more convenient to store.

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or track (traditional) + GIFT

This recipe is very simple, often made it before when I did not like the kitchen and whether it could be 5 minutes it's better than being 10, now however I really enjoy it but lately I have very little time to devote to cooking so I returned to make this salmon comes as good and is so quick to make.


Ingredients for two:
2 large slices of fresh salmon with ratatouille
1 can white pepper and fry


Salt 1-2 tablespoons olive oil

Put one or two tablespoons of oil olive oil in a nonstick pan, when high heat is hot, put the salmon seasoned and sealed on both sides, turning down the heat and add the can of ratatouille or fry and leave about 4-5 minutes to be finished (a couple of minutes each side to take the taste of salmon or fry ratatouille) and reduced fry or ratatouille.
A simple recipe but great.

take to teach him who sent me roses Inés few days ago, you see two sets of olive oil cake. Surely most will know for me and instead are a novelty, I saw many times in the supermarkets but not knowing what they were never occurred to me to try them, now if buy are delicious to my daughter who is the official taster is so rare that it almost does not like you actually liked the fact that virtually all are eating.

are handmade, one by one, with natural ingredients typical of the Mediterranean diet. Following an ancient tradition, cakes Ines Rosales, healthy by nature, are unique.

are made without preservatives and have 0% cholesterol. Its ingredients and say everything is all natural, wheat flour, extra virgin olive oil (24%), sugar, invert sugar, seeds and herbs (sesame and anise), yeast, salt and natural essence of anise.

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MEAT INES ROSALES BEEF WITH BLUE CHEESE SAUCE (thermomix)

This is one of my favorites the beef steak with Cabrales cheese sauce, this time I used the blue cheese sent me Finell Arla and other cheeses as they sent me out great. Normally the blue cheese Cabrales cheese or ground it always the same, put 200 g cream 100 g cooked and cheese (and the sauce is quite strong) in a saucepan over low heat until cheese is completely broken in cream. But the other day I saw this recipe for my Thermomix and I wanted to test it out and see how we liked, a sauce is much smoother and more liquid than they usually do normally, but this is also great and would definitely continue to do. Normally when I point
recipes also pointed to where I copied even a book, in this case it was pointed out and I was looking for but could not find where I got it, if someone recognizes you tell me who is to put it. Ingredients

blue cheese sauce (for 3-4 people):
20 g onion 1 clove garlic

200 g cream cheese 50 gr
blue castello Arla Danablu Finell
2 tablespoons
white wine Pinch of pepper Pinch of salt

We
the beef without any oil on a table and while cooking will make the blue cheese sauce. Put the onion
and garlic in the bowl and chop programming 4 seconds, 4 speed. We got
remains with the spatula blade.
Add the cream, blue cheese, white wine, pepper and salt and schedule 7 minutes, 100 º, speed 4.
Upon completion time scheduling mix-speed 15 seconds 6-8.

I also want to teach Finell Arla cheese with pineapple, did not make any recipe with him because as soon as we opened to test flew in 5 minutes, is great, great for finishing a meal because it is so sweet pineapple and nuts also have, as I see it again to bring him home.