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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 ...

Is There A Straightening Wax

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.

External Hdd To Tv Adaptor

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 ...

Manipulation Under Anesthesia

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 ....