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Minced Beef Wellington

Ingredients:

600 grams of Minced Beef and Pork

80 g Tomato Ketchup

4 Eggs

1 onion

2 cloves garlic

Salvia

Parsley 25 gr Butter

200 grams of mushrooms

2 sheets of puff pastry Salt

Preparation:

Mix ground beef with ketchup, three eggs, salt and 80 ml of water. Stir until all ingredients are integrated.

finely chop the onion and a clove of garlic and a little sage and parsley. Incorporate all this to the meat mixture and stir well. We make a loop and we shape with your hands.

Preheat oven to 200 º C. Cut the mushrooms into slices and cooked with butter and one minced garlic clove. Eliminate excess water from mushrooms and reserve.

Beat the egg that remains and mix with a little water. Stretch the pastry sheets and paste with a little beaten egg. Scattered throughout the center of the blades mushrooms, covering an area equal to the size of the roll of flesh.

Put the loop over the pastry and cut into strips about to braid as seen in the photo. With the help of a brush to paint the entire egg surface, inside and out.

bake the roller for 40 minutes, covering it with foil if it begins to brown too much. Serve hot with a salad, a vegetable or candied mashed potatoes.

A distinctive and sophisticated way of eating meat. Is great, the recipe is from John Torode and appears on the BBC GoodFood magazine March.

The mixture inside is very juicy and tasty, especially if you use a good ketchup. I usually use the Heinz ketchup , but if I can buy the Catch'up of So! Go , a true delight. And it shows the final result.

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Potatoes with Chorizo \u200b\u200band Bacon

Ingredients:

1 kg small new potatoes 2

of cooking sausages

100 g Bacon

Olive Oil Lard

chopped parsley 1 clove garlic

Sal

Preparation :

We put a pot with salted water to a boil. Peel potatoes, wash and boil in water, the cast and bake for 7 / 8 minutes. The drain well and reserve.

Meanwhile cover the bottom of a skillet with a little oil and fry the chorizo \u200b\u200band chopped bacon until beginning to be crisp and have not been golden. Using a slotted spoon remove them from pan and reserve.

was added to the fat remaining in skillet, a little lard and incorporate the drained potatoes. We lower the heat to low, cover the pan and let the potatoes are done slowly, about 15 minutes.

When the potatoes are tender, turn up the heat, add the finely chopped garlic and brown them. Incorporate the fried sausage and bacon, we give a few laps and we pour the entire mixture in a serving dish. Sprinkle chopped parsley on top.

This recipe is so simple a side dish tasty and different. The recipe was brought to me the other day my mother and my sister Alicia, had been cut from the magazine "Hello" and I said, Begoña, please, we do this? And of course I could not deny. It is ideal to accompany a fillet breaded or a flamenquines or pork chops or ... .. Well, I'm going to leave, because I am eating potatoes every day ....

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and Lemon Cheesecake with Almond coverage

Ingredients:

Philadelphia Cheese 270 grams

icing sugar 80 g (40 + 40)

Lemon Zest of ½

80 ml of milk 4 yolks

4

Clear 40 gr cornstarch

40 ml Lemon Juice

½ teaspoon cream of tartar

10 ml Vanilla Extract

50 g chopped toasted almonds

100 gr

Icing 2 tablespoons Amaretto

1 tablespoon lemon juice

Preparation:

"The whole process should be done careful manner, without beating strongly, little by little until the products are mixed, or have the texture indicated. Thus the cake will not crack and have a nice look. "Pepinho.

Preheat oven to 155 º C. Place in the oven a pan of water to bake the cake in a water bath.

Put the cheese, at room temperature in a container to beat him with electric rods or with the mixer. Add 40 grams of icing sugar, lemon zest and milk and continue beating. The whole process must be done at very low speed, for some time to mix everything very well and is very smooth mixture, but that does not incorporate any air. It must be very smooth.

now incorporate the yolks one by one, hoping to add the following when fully absorbed before, we do all this very slowly. Still add the vanilla extract, cornstarch and lemon juice.

In another bowl Beat the egg whites until stiff. Mix remaining sugar with cream of tartar and add it halfway through openly. The clear need to become very hard, forming peaks.

Using a spatula, incorporate some of the whites into cheese mixture with stirring motion. In this way the mixture will be less dense and easier to incorporate the remaining whites. This must be done carefully so as not to get through the process.

Grease a 22 cm springform pan. and pour the mixture over it. Wrap it in parchment paper or aluminum, to put it in the oven in a water bath. If mold is not springform pan would not be necessary, but then it more difficult to unmold the cake. I use paper Fata Charter, which serves to completely wrap the mold and thus not the cake is toasted on top.

Bake at 150 º C for 50 minutes, after which they turn off the oven and leave cake inside without opening the door to cool or at least an hour. Thus avoid cracking of the surface. Even then take cover as almond, would not be essential.

Mix in a bowl the icing sugar with lemon juice and Amaretto. Beat well until the mixture is completely smooth. We incorporate the chopped almonds and mix cover the entire surface of the cake.

We keep the cake in the fridge, but would prefer it out a bit before eating it to cool a little. This cake is best overnight.

This cake I've made many times, is one of the first recipes I copied the recipe of Internet blogs. I have spoken several times with her, but had never published the recipe. Posted Yesterday FB on the menu that we to eat in the countryside and among other things was this cake. A few people have asked me the recipe (others have asked me to prefer the cake ... directly. Iban truth?), So here it is.

Pepinho The recipe is, the blog i- recipes for me, the best blog by far ... pastry. It is unfortunate that since his father, has slowed publishing recipes in a loud. I miss him, but even so, we have recipes on their blog to be a lifetime trying new things.

This cake is soft, delicious, delicate and perfect for a picnic. It's very fresh and goes well after a good meal. Baked cheese cakes are very delicate, but the result is worth it.

Of course, we had a great day, we ate class took the opportunity to relax and enjoy a wonderful spring day. And look how is the lemon .... as all the flowers ... curdling. lemons are going to have to give, and let you know!

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Thanks Lemon Mousse

Hi tod @ s
happy start to the week and of course,
I start on Monday with a few awards,

best enjoyment of the week?

because we can not say more than a million thanks.

have given me the our beloved blogger Roxin the blog
Roxin Chest
and the other has given me another beloved blogger
Cláudia the blog Recipes Cláudia

Thank you my princess,

And tell you that every one of vosotr @ @ s visit me
must take this rule that I offer.
I had to choose five blogs to grant them

but as you know I can not name them,
for my each and every one of vosotr @ s
you are a part of my kitchen, so my dearly
blogger and readers @ s
Here.


day I have left a very easy and simple recipe
but in a pinch like mine except I
food and sometimes as you least expect
GUESTS
So in less than an hour and refrigerate
could make this delicious lemon mousse.

INGREDIENTS:


1 small can of condensed milk.
4 lemon yogurt (in the absence of natural I started)
The juice of 2 lemons.

PREPARATION:

this recipe you can prepare in a blender or
or with the Thermomix.

MIXER:

Place all ingredients in a bowl with a whisk ingredients
go riding about 4 mts.
Pour into small glasses or cups and let cool in the fridge, so
I had only 1 hour.

THERMOMIX:

Put all the ingredients in the glass and set 30 sec.
a vel. 5.
Pour into glasses or cups and insert it in the fridge.

this recipe I took the book Thermomix new dawn.

THANKS:

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Hake Cola Baked Rice Pilaf with Meat

Ingredients:

2 / 3 kilos of Hake (tail)

1 lemon

100 grams of ham on a piece

Sal

breadcrumbs Chopped parsley

Olive Oil Potatoes

3

Preparation

Preheat oven to 180 º C. Peel potatoes, wash and cut into slices. We put spread in a baking dish, sprinkle with a bit of olive oil and salted. The we put the oven for 20 minutes.

clean Meanwhile the queue of hake. Be well scaled and we cut the tail end, to fit well in the source, then went through the cold water tap and dry it with kitchen paper. The salted good on the outside and we do a few cuts, leaving about 5 cm. between each of them.

introduced in each cut strips of ham or lemon wedges, alternating. When the potatoes have baked 20 minutes we get from oven and put the hake on top. Hake and sprayed the potatoes with oil and sprinkle of parsley and bread crumbs.

put back the source to the oven and leave the hake is made during 30/40 minutes, depending on the size of it. When well made inside, take it off and serve immediately, accompanied by a good mayonnaise.

This recipe is one of the star of my mother and their importance depends on the preparation of the recipe, which is very simple, as the quality of the hake. Hake must be first and that weigh more than 3.5 kilos. and of course bait fresh and can not always get that kind of hake (mostly not be paid ....), but we can find some middle hake (2.5 kg and 3.5 kg), we solve the Monkey baked hake, quite rightly.

hake in my house is "fish" for excellence. But since there were so many (Daily ate 11 people, at least ....), Could never make this recipe, because not for everyone. Then reserved for special days and was completed with a large supply of fried hake . A veritable feast.

Today we are far fewer and occasionally we whim ... It's an easy recipe, healthy and delicious outcome.

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Bollycao

PREPARATIONS FOR FINDE ¡¡¡¡¡

Well today I've brought a classic industrial bakery,
The Bollys,
but do not look more than the colorcito,
only tell you that I had to make three times to make the photos
,
with that and I say enough.
And with just a little time we have a breakfast or snack
for the weekend.

This entry to allow me to devote it to our lovely, friendly and gorgeous
Ana del blog The cook of Betula
that I only see the Bollys
entered by sight and as always hit,
are vice. She
in turn led them from the blog of our beloved M ª José
Homemade , another blogger charming and thoroughly entertaining,
and finally M ª José took them away from another blogger beloved among
us, Pepi's blog Cosillas of islacris
and so far my journey.
good to go with the recetuqui.

INGREDIENTS:

600 grs. bread flour.
250 ml of milk.
15 grs. baker's yeast.
1 pinch of salt.
2 egg.
80 grs. sugar.
80 grs. butter at room temperature.
Chocolate filling or otherwise Nutella.

PREPARATION:

put in a bowl withthe flour pinch of salt, warm milk
mixed with yeast, eggs,
sugar, softened butter
and began to knead for a few minutes,
until we see that this compact mass.

We leave covered until leavened dough,
for an hour or so. We

portions
mass of approximately 80 grams.
in each serving 3 we introduce black chocolate bars.
Roll the dough and form the elongated bun

and leave again to rise until double in volume.

Paint with egg all
rolls and bake for 12 mts. at 180 º C

Tenemo Already, s are easy and quick.

I HOPE YOU LIKE THEM,

HAPPY WEEKEND.

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Ingredients.

2 tablespoons olive oil 1

onion ½ teaspoon cumin (seed)

½ teaspoon Cilantro

beans ½ teaspoon thyme

dry

225 grams of Basmati Rice

500 ml chicken broth

200 grams of minced meat

Salt Black Pepper

3 tablespoons toasted pine nuts

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

3 tablespoons pomegranate

Preparation:

Heat the oil in a saucepan with a lid. Add the onion cut in brunoise and cook 5 minutes, stirring occasionally. Incorporate the cumin, coriander and thyme. Stir and let fry over medium heat until onion is tender, about 10 minutes.

Add the rice with a spatula, stirring well to coat in oil on all sides. Pour the hot broth, put the heat to high and wait until it starts to boil. Salted to taste. Then we cover the pan, turning down the heat to low and let the rice cook for 15 minutes, until tender.

incorporate shredded meat, the stirring well with a fork and re-cover the pan, letting it cook another 5 minutes until rice is done and finished all the liquid is consumed.

well done Once rice with meat, check for salt, add pepper and remove from heat. Add the toasted pine nuts, parsley and finely chopped cilantro and pomegranate seeds. Ready to sevir.

This recipe is from Nigella Lawson's latest book, " Kitchen" and is a recipe for exploitation. It consists of rice pilaf mix, ie rice is sautéed before cooking, with the remains of a meat, we have been to any meal.

I, in this case I used a scrap of Lomo de Paris (recipe and I will explain and publish, but I advance that is like a ham, but with pork instead of leg ....), I left over at Christmas and froze. Obviously, you can use any remaining pork, chicken, beef or any meat roast.

And I have to say that it is a very complete course, different and easy to do. We loved. Here do not throw anything!!