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MINI EGG CREAM OF SOBRASADA

Again the pastry, San Pastry blessed ... What would we do without him? Then do it, of course ... but it is so convenient to go to the section of fresh, frozen or ale, picking up and ready to start your recetita ... for that.

This recetita is easy and versatile as they come. I fill those sobrasada because I love but of course you can fill with tuna paté (latest), you make a paste for such as itching in the chopper, ham and cheese, then go and hang having to bake ..

• INGREDIENTS 1 sheet puff pastry 1 jar


• sobrasada Iberian-boat (or to taste) 1 egg


• paint


• sesame or species with herbs de Provence. DEVELOPMENT

1. Thaw pastry sheet if it is not fresh.


2. Allow about two inches above and have a straight row of sobrasada. Let down the line two centimeters, or less, and cut. Roll on itself and cut into squares for snacks mode, the style that we buy at the supermarket.


3. Repeat until all the pastry sheet.


4. Beat the egg and paint the surface of each Saladin. Espolovoreamos not overdo the sesame and bake at 180 º C until you see are golden ..


5. Let cool and ready to taste.

can also make sweet and madness reach your most discerning palate ....

regalaroslos sweet promise them ....

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SALADITOS Palmerita

YUPIIIII !!!!! ¡¡¡¡¡ I got it! It was like a trial pending, another challenge. Not that it is very difficult to do, because almost all it takes is mounting, but I thought I was going out, and then, when I see the finished work, I feel proud.

I must thank Loli, my faithful co-worker. Between case and box tubes, (the raw material of our work, nothing to do with so many things America) is dedicated to sharing recipes. Both experience the magic of the result of a surprise dessert, as is the case of this cake, designed by her. I've plagiarized only with your permission because I thought so, so great I had to do it, and ale, here it is ... rich and ready to devour ... clear that ate up the little princesses and Birthday ... Was 4, and it's all a princess worthy of this cake so tasty.

INGREDIENTS 1 package cake layer round cake. (Available in any super)

• 1 package of two little arms to gypsy chocolate (in Mercadona)
• 3 muffins muffins, cakes such as squares (De Dulcesol in Mercadona)
• 2 tablets of chocolate fondant
• 1 / 2 jar of strawberry jam
• 2 bricks of double cream 1 glass
• water 1 cup sugar 1 tablespoon
• orange essence (or any liquor you like. This cake was like for children because I did not put any of liquor and replacing it with the essence of orange)
• 3 wafers
• cone-colored sprinkles, chocolate
Neulós
• 1 or 2 (Cannoli chocolate wafer in Mercadona)
• wafers-cookies to square cut the ice cream. DEVELOPMENT

Peel each cake griddle cake carefully.

1. Make the syrup with water, liquor or essence, and sugar. Let it cook until it thickens sufficient and remains espesito. Or to your liking of thickness.
   
2. Meanwhile, chop a chocolate bar and have a brick of cream. Bring to undo in the micro (or water bath) for 2-3 minutes. If you see boiling milk, stir well and remove everything, so it is better and everything is united and ready to use.
   
3. At the base where we will assemble the cake, put a plate of cake, bathed in the syrup and cover with jam. The amount will taste.
   
4. Put another layer of cake, and re-impregnated in syrup. Go top with a generous layer of melted chocolate. We
   
5. the last layer of cake and return another tablet melt the chocolate with the cream brick. I let it cool slightly and swam well, cover the cake top and sides.
   
6. With patience and a sharp nail, we have to make the tops of the walls of the castle. Triangles cut above, as seen in the images. Is not complicated. If you like more, in square instead of peaks.
   
7. The Piquitos remaining, we are worth to keep windows and doors. Reserved for the final. We start
   
8. gypsy's arms, one, two slightly larger and smaller, while the two small equal or unequal, according to your aesthetic taste.
   
Before placing
9. above the base of the cake (which we will let it cool a bit, while we prepare everything.) With a bit of coverage that we have chocolate left over, stick the windows and doors. The shape and taste goes. We
   
10. above the towers. We dip the base of the cones in a bit of chocolate and then go through the colored sprinkles. The peak also gets a little for color.
    
11. The decor is in a position of how we feel inspired that day, so, using cutting cookies ice cream, we can play ...
    
12. One important thing. Among the three towers, cakes, cupcakes have to make as buttresses. Back in the tower got a cut in half, as a buttress, because it weighs.
    
13. walls are put at the very end, picking up the chocolate left in the base and also serves to "glue" to fix the walls end.
    

I can not think of anything more I can help in this crusade. For more entendedos this is child's play, but for the uninitiated, is a world, so no, I hope you like it. I had a great time making it, especially seeing the face of Lucia, the girl who received it with all my love ... CONGRATULATIONS PRINCESS!!

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PRINCESS CAKE CHEESE SMOKED SALMON ARM

What cheese? Yes, yes, cheese ... rich and easy, as I like. Time, I'm escasita, and win, I have plenty, so I try to combine both things, soon-can not wait = recipes fast or easy.

These Palmeritas, we apply for an afternoon coffee at home, or to take if they invite us. You just have to be careful of them in the morning to cool it, give us time and if we want to bathe in chocolate, jam several, well, give us time.

I make a special mention to a blog: http://kanelaylimon.blogspot.com/ which is where I make these wonderful Palmeritas. This blog is for me a reference point ... is very cool, and they also come almost all prescriptions written step by step, with photos, multiple explanations. Give them a tour of his kitchen and now you tell me ... INGREDIENTS

• 250gr.
pastry flour
• 200gr.queso Philadelphia
100gr.mantequilla at room temperature 1 teaspoon salt
• Sugar
  

PROCESSING

1. Sift flour with salt. Knocked over the desk and make a hole like a volcano to be adding more ingredients.
2. placed in the center, cheese, and butter into small cubes. We join hands to achieve a more or less elastic dough manageable.
3. The wrap in plastic wrap and leave in the refrigerator for three hours. (Here, it is not as fast, but while doing something else, is resting)
4. After that time, sprinkle the top generously with sugar and stretch the dough into a rectangle. We wind from both sides and cut in strips about one inch. The crush lightly with the flat side of knife or trowel and put up a sheet of baking paper to prevent sticking. Sprinkle more sugar and baked, at 170-180 ° C, about ten, fifteen minutes.
5. As each oven is a world apart, go looking for them to stay at your cooking taste.

Sabor? Rico .... delicious ... then tell me ...

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Song Orange Barrells Orange Barrels

For entry to the world of salt is not too hard, I'll put recetita today a very rich so that you may have if you Fancy a different appetizer, or just when a meeting or celebration and what ye have made overnight.

The recipe, once we master the art of cake from roly-poly, it's nothing complicated, since the rest is spread, roll up and let it all come together and stick the edges so they do not unroll. Easy, right? This Christmas has been the star appetizer, for not doing the typical couch-marinated smoked salmon, because thanks to Celes, a workmate gave me the recipe first, we changed slightly the view and the consistency of the proverbial salmon. INGREDIENTS

• 5 eggs 100gr.
• flour 50 gr.
sugar
• 400 to 500g. slices of smoked salmon. For this size of arm use Mercadona indivisible pack. I still ground on a couple slices.
• 1 tub cream cheese with herbs. Failure to have, dump a tub of cream cheese and pour a tablespoon or two of spices with herbs de Provence (Mercadona) and mix. We already have the cheese and Provencal herbs. Of the two ways is rich. DEVELOPMENT

Make roly-poly as I explained in the chocolate Yule Log.

1. When hardened, peel the parchment paper and turn it upon itself to spread the cheese for the most ugly, to be the bottom, which has been attached to the parchment.



2. Spread the cheese. Place the salmon on the entire surface are trying not no gaps or overlapping slices, Lisita as possible.



3. roll up the cake with cheese and salmon by force with the parchment. Which use the towel, well. I make do with the parchment. So when I just roll up and as it cools in the fridge, then leave it as a candy wrapped in the same paper, of course if you're not dirty, but, as new paper.



4. We let cool and take consistency in the refrigerator.



5. When used is when sliced.

I do not usually decorate because I do not throw anything on, but with black or red eggs would be nice. Or a sprig of dill on top, spice and dry .. to taste.