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Greaves Pumpkin Cake

I have a good collection of cooking magazines and I like to wander through its pages. I have read and reread it many times and always find an idea, recipe or how to make do

as is or adapt to what I have at that time at home. This has left a d and these journals, in particular the 67 th Fall Kitchen Readings although I have changed some little thing . The magazine floor and normally almost always buy the recipes usually come out quite good, although on occasion I've had a good disappointment. Not so this salty cake that we liked. Looking ahead to the holidays it's great to be part of a buffet , pecking dinners, or as in my case, to go.

Ingredients:

• 400 gr pumpkin, peeled and seeded after 50
• gr. bread flour 50
• gr .
• butter 150 gr . greaves
3 eggs 3 tablespoons pine nuts
• 10th ml
• milk salt and freshly ground pepper

Preparation:

Peel the pumpkin and remove the seeds, cut it into cubes and boil to steam until tender. We soak the pine nuts in a little cold water about 15 minutes and preheated oven to 200 º. Melt butter in microwave or in a pan and let cool. Greaves chop with a knife.

Grind the pumpkin to make a puree. Put the eggs into a bowl , we add the melted butter and whisk until doubled in volume and is formed on the surface mousse. We incorporate this preparation the pumpkin puree, mix well and add milk. Add the sifted flour and mix gently. Greaves add salt and pepper.

Line a cake pan with parchment paper and pour the preparation. Scatter the pine nuts on top and put it in the oven. As prescribed 45 minutes at 200 º but I am at that temperature for 15 minutes and charcoal bag ...... I put 46 minutes 175 º covered with aluminum foil and then left 10 minutes at 180 ° uncovered to be browned, but that depends on the oven.

You see: fast, easy and simple and very, very rich.

Carpe Diem !

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GNOCCHI

This entry I found it a bit contradictory . The reason: it is assumed that the blog I put all those recipes that appeal to my family and friends (it is a useful way to have them ordered) and therefore might like to imagine that anyone who wants to dare to try. The gnocchi we did not like, although there to say that we tested only once and were a supermarket, so when the girls made us Whole his proposal was very interesting. Could reconcile with gnocchi with a homemade recipe for a craft? For the truth is no. Have continued without liking ...... that is going to do. And of course, did not know whether or not to put the recipe ... but as we've done and we have eaten here it is. Hence to say that I found contradictory . What if we really liked was the sauce for our taste, combined very well and I'll try one day to make pasta.

Whole kitchen Salada in its proposal for the month of November we are invited to prepare a classic Italian cuisine, Potato Gnocchi.

Ingredients:

• 1 kilo of potatoes
• 300 gr.
• flour 1 egg Salt
• 
  

Preparation:

Wash the potatoes and put them in a pot with water until tender, approximately 25 minutes.

When they are cooked, drain them and let them cool a bit to remove the skin without getting burned. Then went through the food mill or grate and let cool completely covering them with a cloth.

On a lightly floured work surface put the potatoes, make a hole and add the flour, we again have to make a hole and add the egg and salt.

Mix ingredients and bake, not too much, until a smooth, homogeneous mass.

Divide the dough into several pieces and we're making with each curl with an approximate thickness of about 1.5 or 2 cm.

then cut our rollers with a knife into pieces approximately 2 cm.




then pass the gnocchi with a fork, pressing lightly to make a hole and get on the one hand and drawing the other. Although to me the hole I was very marked. While

will fire a pot with salted water. When we see boiling add the gnocchi and when they rise to the surface will be ready.

Drain well and add to the sauce you have prepared.



For the sauce:

• 200 ml. heavy cream 1 truffle
• funghi porcini oil

drain a little oil and mushrooms of the laminate. The fry in the pan and add the cream. When we let boil one minute to thicken. add the gnocchi, stir gently and serve.

not let to go through all participants kitchens! Surely you will find a fantastic version. Now I'm going to visit them.

Carpe Diem !

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This is unbelievable! Really

because I do not go losing kilos, which is wonderful, but for the happiness and the desire of living increasing every day. The other day, I weighed myself and saw that down again after being stalled for a week, was a joy ... I just would not work in my operation, but, yes it works!

this process really is incredible. Yes, we see many photos, we read many experiences, but until you live it first hand, do not understand the greatness of the experience.

time ago I cried, I was nervous, I was afraid ... And just 20 days after the operation, I'm sure it's one of the best things I've done in my life!

take this opportunity to thank everyone who is supporting me, that's a lot. This hard road with you by my side is much easier and bearable.

Incidentally, today was my last day with liquids. Tomorrow finally another step: Crushed! But only five DIIT.

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I had surgery? Cream

lately is what I think. I have not a single hassle. I totally normal life. Every thing and I feel great, even now that I thicken the creams, how much more thick, and I know better I feel. I do not notice swelling to finish eating. Or stomach pain, or nausea.

imagine how hard will you begin to eat solid and have to learn to measure the amount that fits me in the stomach. I'm a little respect that stage, but I have to go also, so I will deal with the more optimistic as possible and eager to learn to understand my body.

I only have a liquid this weekend and Monday. Since Tuesday I have five days to be crushed, with more consistent and adding foods to the diet yoghurts, custards, puddings and stuff style.

The past weekend I had a really wrong. Was saturadísima of liquids, creams but now I take great. Well endure longer. So this weekend will be much better than the past, how nice!

have to see what so great surgeon has touched me, whose hands have to get the recovery that I have, coming to doubt if I will have made only five cuts are superficial, hahaha!

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Another cream rich, rich! I just took me for dinner and was great!

Ingredients: 1 potato

3 carrots, 1 salmon fillet

12 prawns

Prepared
We stock all the ingredients.
We get vegetables from the pot.
We got the salmon and we remove the skin and bones.
We took the shrimp and peel.
Strain the broth.
We put everything we have prepared in the Thermomix and add about 300 grams of stock.
I grind everything well, to speed 10 for 30 seconds. Let's check until it is the texture we want.

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salmon and prawn cream of chicken and vegetables

cremita I was preparing for tonight and lend to me already made, but it was impossible. It smelled soooo good broth that I've crushed everything, and I have tried, in fact I'm eating me while I write. Estáaaa ... good!!

Ingredients: 2 zucchini

2 large carrots 2 small potatoes

1 quart chicken butt chicken livers
2

Preparation: Peel
vegetables (I also chopped zucchini ) and put it in the pot along with chicken, chicken liver and water. Wait for it to do broth.
We take the vegetables and the livers of the pan review that have not bits of bone and debris.
crumbled and bought chicken again are only the crumbs and not have leftovers.
Strain the broth and leave it ready in a bowl.

We

Thermomix in all the vegetables, chicken, crumbled and approximately 800 grams of stock. Grind

speed

10 approximately 30 seconds. If you want it thicker, so less speed and crushing for less time.

pity that they can not capture odor or taste in the blog, because maaadre mine how it smells and how well you know!

The idea of \u200b\u200bthe livers has been suggested or thought of it, and you have to see saborcito gives makes the cream more palatable. Also, I searched for information and provide plenty of vitamin A, vitamin B complex, protein and iron. So great!

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Yesterday I prepared a carrot cream was delicious. I liked most others because I'm more of salty and sweet carrot, but it was very good. So I'm leaving you ideas here, I hope that ye may!

Ingredients:

500 grams of carrots, peeled and chopped 650 grs

water 1 medium potato 3 cheeses

Sal

Preparation: Put

in the glass and cut carrots 5 seconds on speed 5. Pour the potatoes into pieces and put water and salt. Schedule 25 minutes, 100 º, speed 1.
When you are done waiting for the temperature down a little and mince about segunsdos, 5-7-9 progressive speed.
Finally, add the cheeses and mix 15 seconds on speed 5.

The recipe is http://bcocinando.blogspot.com/ but I modified to my liking.

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Today carrot cream mushroom sauce

After the very good experience yesterday tastes "real", I have decided to make me another cream to see how I feel. The truth is that I'm taking a little care, because I think it has become thicker than yesterday. And, as I am paranoid Donna reminded me about the texture of the custard, maybe a little more liquid, but as the custard is the next step, do not know if this is too much. By the way, as I said, I'm going to be taken with caution.

the recipe I got from internet, but I've changed a bit in quantity and consistency, given the circumstances in which I stand. It's to do with Thermomix.

Ingredients:

150 grams of mushrooms

potatoes 200 g butter 25 g

Sal

3 cheeses

550 grams of water (although the same should have put a little more)

Prepared

Heat butter 2 minutes temperature 100 º speed 1.

Place butterfly and add the mushrooms clean and cut, also potatoes into chunks, salt and set temperature 100 º speed 20minutes 1.

Add the cheeses and water 5 minutes and set temperature 100 º speed 1.

Remove and mash the throttle and hold on speed 10 if you like a thin cream, or less speed and less like a thin cream.

the recipe I got from http://www.recetasmicocina.com/ . Only I have changed a bit.

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The new flavors are encouraged!

sure going to think I've gone crazy, but no thanks to a creamy froth that I ready at noon, I have uploaded the tempers, and much! To feel certain tastes, flavors "of truth," he has sung. Has been directly tested and smile!

Thanks to Silvia, who gave me the idea, I have prepared: a boat with asparagus, broth, too, a little water, a boiled egg and a can of tuna. Im-pre-sio-nan-te! And after 18 days based on broth, juice and little else. Between consistency and taste ... Mmm!

Really, when you are overwhelmed with the flavors in the post-operative and to stand entering the countdown, try it. Although a bit slow I think of the mix. It was delicious. Even to take it without dieting, but by choice.

If I go recommending recipes, I invent something, I'll put it, if I can help.

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Rovellons amb all i Julivert - Rovellons with garlic and parsley Chili con Carne

hiked days to seek "bolets" although we found very few .... Not because they had not, but because 22 adults and 20 children is impossible to find mushrooms by the roadside. Of course, we spent a wonderful week exploring the mountain. The next day there was a market in Cardiff, so the whole party went "hunting" mushrooms. I bought some buttons that are rovellons this recipe and a "fredolics" (bold) with whom I made a cream. Be seized, the duration of the season, enjoy the fresh mushrooms and with little seasoning and a little work are a delicious dish.

Ingredients:

• Rovellons or any mushroom you like or tengais hand or a mixture thereof.
• Parsley Garlic Oil

Preparation:

Clean the mushrooms carefully. I do it with a cloth and a brush. Then the step slightly water without rubbing too much and let them drain.

Heat the oil in a skillet or heavy-bottomed saucepan and add the mushrooms. We leave until they have released all the water and it has reduced.

While

chop the garlic and parsley. When we see already almost point add the garlic and parsley and we put a little salt. We give a few laps with care so that the mushrooms do not break and we eat them freshly made.

I hope you enjoy.

Carpe Diem!

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Whole Kitchen salt in its proposal for the month of October invites us to prepare a classic kitchen Tex - Mex a Chili con Carne.

is the first time I prepare this dish and we liked a lot. The flavor was unique, aromatic, but .... was too spicy for our taste, mainly mine since I can hardly make things spicy. But is it normal to make a recipe for the first time, then you adapt to your tastes and ready. Perhaps has also had to do that since I had used pepper cayenne pepper . However the result was great and sure we were happy to repeat it. I wanted to accompany the plate of creme fraiche , but as you have gone through all the neighborhood supers and some further away, I found, I bought a pair of yogurts goat milk and mix with cream and the result seemed very satisfactory . The freshness of yogurt was very pleasing to the palate. It is a dish that, by altering the point of hot, I will repeat more than once.




Ingredients:

2 medium onions 2 cloves garlic
2 medium carrots 2 stalks celery
• 1 large red pepper 1
• teaspoon chili powder (or your adaptation to hot)
• 1 teaspoon ground cumin
• 1 teaspoon Ground cinnamon
• salt freshly ground black pepper
ground 700 gr
• . cooked red beans, white or a mixture of both. 800 gr
• .
• chopped tomatoes 500 gr . minced beef
• cilantro 1 bunch fresh
• balsamic vinegar 2 tablespoons olive oil

Preparation: Peel and chop fine

onions, garlic, carrots and celery stalks. Wash red peppers and halved. We take them seed and little tails and chop, fine as the other vegetables or a little thicker. I kind of cut salads. We

in a large pot over medium heat oil and add all vegetables. We turn and incorporate the chilli, cumin, cinnamon, salt and pepper. Come and let stirring until vegetables are tender.

Add the minced meat and let undoing with a spatula or wooden fork for us to loose. Add the tomato and beans and add about 400 ml . water.

Chop cilantro stems very fine and add to the pan with balsamic vinegar. Rectified salt. We took him to the boil and when it starts to boil went down the fire, we cover partially and let it boil gently for approximately 1 hour, stirring occasionally. I leave a little more because it was very liquid, so I had uncovered about 15 minutes to evaporate a little broth.

can be accompanied by rice, maize or wheat cakes, creme fraîche, guacamole, .... Although I gave time photographed, accompanied by corn bread, cream of yogurt and guacamole, whose recipe can see here.

I invite you to prepare this dish because it's delicious and not let going through Whole Kitchen where you will find all the versions that have made this dish and will be very tempting.

Carpe Diem !

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Orange Fillet (Microwave) Greek Moussaka

As time goes by ... last post September 14 era, and it seems like yesterday. I plant to organize time differently because I am convinced that I do something wrong or simply that we have so many things going on that we did not get to everything.


today's recipe is very simple, fast and microwave, which in my case, and most people I know, rarely used for cooking, with few exceptions, as in this case. That itself is perfect for heating and defrosting broth, when I forgot to get something from the freezer for dinner, is a marvel. This steak is perfect and very tasty so if you want an amazing meal in no time it will you Pearl.


Ingredients:

• 1 pork tenderloin, best Iberian.
• 1 cup orange juice 1 egg
• Perrins sauce 2 tablespoons
• 2 tablespoons brown sugar 50 gr
• .
• butter 1 sprig fresh rosemary or a pinch of dried salt and pepper

Preparation: Clean

tenderloin of fat and skin and cut into pieces the same size. Season and place in a microwave safe bowl. Beat egg and brush with the meat and sprinkle with brown sugar. Put it in the micro for about 2 minutes at full power, until we see them gold. Pass them and cover them to keep warm.

mix the juice with the Perrins sauce, rosemary, a little salt and pepper and boil for 2 minutes at full power. The pour over meat, cover the bowl and turn to cook for 5 minutes at 80% power.

Finally Melt the butter and the cast over meat.

I accompanied with wild rice, but is also very good with mashed potatoes or steamed potatoes or what more you want.




I hope you enjoy.
Carpe Diem!

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With a single device can produce a variety of dishes quickly and easily with minimum expense.

Did you know that we have over 30 years of marketing Thermomix ® in Spain? Many families and restaurants already enjoy such support in the kitchen. FEATURES




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Whole Kitchen in Salt Proposal for the month of September we are invited to prepare a classic traditional Greek cuisine: the Moussaka.

After the holidays, around the cole and to work and wanted to get back into the kitchen and the blog. This dish I prepared a lot of times but never posted it. And that's a recipe so thankful that everyone likes. Goes well when there are children and many guests because you can leave everything prepared ahead and give it a final touch of oven.

version I suggest is that unlike the method of cooking the eggplant, in my case, is " escalibada" roast in the oven. Thus it is very soft and very light.





Serves 4 Ingredients: 4 aubergines

• beautiful
2 large onions 2 cloves garlic
• 250 gr . beef
• 250 gr . pork
• 400 gr .
• crushed tomatoes 1 / 2 cup white wine
• 1 teaspoon cinnamon
• bechamel sauce cheese

For the bechamel

• 100 gr.
• flour 100 gr .
butter
• 800 ml of warm milk
• nutmeg

salt Preparation: Roast the eggplant

your skin, lightly smeared with a drop of oil in the oven at 180 º for 20 minutes (depending on oven). When cool peel and cut into slices carefully, because they are soft and break easily.

We put a little oil in a wok or heavy-bottomed pan and brown them a little minced garlic. Add the onion and let cook on very low heat until tender. We climbed the fire, add the minced meat, cinnamon and a pinch of salt. When the meat is cooked add the crushed tomatoes turning down the heat and leave for 10 minutes. then add the wine, we got a little fire and let it reduce until all liquid. At this point, what I do is wipe the grinder so that the meat is very loose and free platoons.

As we prepare the bechamel . We put the butter in a saucepan, when melted add the flour and give it a few turns until it is creamy. Add the hot milk and stir constantly to prevent lumps.

mount the plate to paint the dish with a drop of oil and put a layer of eggplant, other meat, and we end up alternating layers until the ingredients. We bechamel sauce over, sprinkle with grated cheese and put it to gratin in the oven. This time I did mount individual hoops and emplatado Stripper before bechamel sauce with and put the dish in the oven.

I hope you enjoy ! And do not miss version offered us Whole Kitchen and, of course, all who prepared the rest of @ s cooking. Surely find great versions.

Carpe Diem !

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Beer Steamed Mussels Red Pickled Sausage

Well we go with another recipe for the Thermomix. When I saw this title I could not resist. With what my son likes pickled mussels that better than forward them at home instead of buying canned. I have already prepared a few times and out fine. As a first course or an appetizer snacks are great and original. If you desire not to complicate with marinade, made only vapor beer are great.



Ingredients:

• 1 kg of mussels, if rock better.
• 1 bottle or can of beer
• 1 large onion cut into thin strips.
• 150 gr. Arbequina virgin olive oil
• type 1 teaspoon black peppercorns 1 teaspoon
• paprika from La Vera
• 4 bay leaves salt
• vinegar 25 gr Sherry

Preparation: Wash and clean

mussels. Place in container Varoma.

Pour the beer into the glass of the Thermomix, Jar Varoma and schedule 15 minutes Varoma temperature, speed 1. When open separate the mussels from their shells and reserve.

For the marinade in the bowl to the onion and oil, set 9 minutes, 100 º, turn left, speed spoon. Add pepper, paprika, bay leaf, salt and vinegar and set 2 minutes, 100 º, turn left, speed spoon. Pour the marinade over the mussels, stir gently and let marinate in the refrigerator for 24 hours.

The next day, remove them and enjoy.

This recipe is from the book Thermomix just spectacular and the only thing I changed is the amount of oil that have fallen to our liking.

Carpe Diem!

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Samosas

few months ago I have a new assistant in the kitchen: Thermomix and I am delighted with it. As the novelty is used almost daily and I'm trying recipes, though there are, how are you samosas, which I have prepared a lot of times. It is a dish that comes in handy for dinner pecking now in summer, we usually do quite often.

The first time I tried this eggplant sausage was some time ago at my sister. A neighbor brought her own and could not believe it really was made with eggplant, because it really tastes like pudding, which was a discovery. I knew that when the Thermomix could get my hands would be one of the first things I would do. So the day came and I started researching online and found the book simply spectacular with Thermomix, which I have made several recipes that I'll be posting.

Actually, the device in question is one of the best purchases I've made. This does not mean that now does not make traditional meals but there are times, especially when I'm short of time, that comes very well choose a recipe that uses only the Thermomix and the result is excellent.

Ingredients:

For eggplant pudding:

• 400 gr. of washed, unpeeled eggplant.
• 200 gr. onion or chives
• 50 gr. Liva virgin oil
• 40 gr.
• pine nuts 1 tablespoon oregano ½ teaspoon
ground pepper 1 teaspoon salt

For the samosas: Pasta

• philo
• 50 gr. butter

melted Preparation: Put

eggplant cut into the glass of the Thermomix and grind 6 seconds, speed 4. Remove the cup and reserve. Chop onions
programming
3 seconds, down 4. Down with the spatula which has been in the glass. Incorporating the glass

reserved eggplant and the rest of the ingredients in the sausage and set 25 minutes Varoma temperature, turn left, speed spoon.


When finished drain to lose all the excess oil.

To assemble the samosas:

Preheat oven to 180 º.

Cut phyllo dough into strips and paint with melted butter. Put some pasta sausage at one end and going into triangles by folding over itself until the end of the strip.
Place the samosas on a cookie sheet lined with parchment paper and bake until golden brown.

With this recipe to be included in the HEMC of July which is hosting the blog Monica Temptations for all .

I hope you enjoy.

Carpe Diem!

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Eggplant Hamburger Homemade noodles

Whole Kitchen its Proposal Salada for the month of July invites us to prepare a classic contemporary food like Hamburger.

Who does not feel like a rich full homemade burger? I have wrought my destruction because, in view of the result, I have been forever banned from buying bread for hamburger industry. The meat itself which prepared the bread at home but, really, how easy would. Now I know there is a before and after the issue hamburgueseril and the great satisfaction of seeing the little one eat two burgers to both cheeks as he said: "They're boníssimes, mama."

I encourage you to try it because it really worthwhile.



there anything, any quantity or ingredient, I've changed a bit and I will get as I have. The original recipe you could see on the blog Whole Kitchen so pick the one that interests you or make your own way.

For the rolls:

Ingredients: 70 gr

• .
• water 90 gr.
• milk 1 egg 15 gr
• .
butter
1 teaspoon sugar 1 teaspoon salt
• 300 gr. bread flour
• 5 gr. dry yeast bakery
• a little milk for glazing
• seeds Sesame

Here you can see the rolls before and after baking weigh

Preparation:

We all ingredients except milk glaze and sesame seeds into the mixer and knead for about 8 minutes on low speed. I dump on a slightly floured board and continue kneading by hand a few minutes. If HACC manually, put all ingredients in a bowl and go to integrate all and knead until the dough pulls away. Then also the dump on a floured board and continue a few minutes by hand.

Grease with a little oil a bowl and leave the dough inside, tightly covered and in a warm place for approximately 1 hour or until almost triple its initial volume.

When this list, we return to the table a little flour and knead about two minutes to remove any air mass caught. Divide the dough into 6 portions and make balls with each serving. The slightly crushed and put them on the cookie sheet, separated from each other for not sticking to grow. The brush with milk and sprinkle with sesame. The cover them and let them rise until it doubles in volume in a warm place.

Preheat oven to 220 º. When hot, place the pan with the rolls along with a bowl of water hot to produce steam and let it bake for about 15 minutes, although this depends on each furnace.

For Hamburger:

Ingredients:

• 12 crackers or bread crumbs
• few sprigs of fresh parsley
• 2 teaspoons Dijon mustard
• 250 gr. minced beef 250 gr
• . minced pork 1 large egg
salt and pepper oil
• 
  

Preparation: Crush the cracker

until they have the texture of breadcrumbs. Finely chop the parsley. Place meat in a bowl, add parsley, mustard, egg, salt and pepper. Knead well to be mixed homogeneously. Divide dough into 6 parts and shape and flatten to form the hamburger. Drizzle burgers with a little oil, cover and reserve in refrigerator at least an hour to catch consistency.

For the sauce:

I opted for the

Barbecue Sauce Ingredients: 2 tablespoons

• oil 1 small onion, finely chopped.
• 3 tablespoons red wine vinegar 1 tablespoon
• brown sugar 80 ml tomato sauce 2 tablespoons
• worchestershire
sauce
• 2 tablespoons soy sauce
  
  
  
  Preparation:
  
  Heat oil in a saucepan, gilded onion over low heat. Add the vinegar, sugar, tomato sauce, stir and bring to boil. We lower the heat and cook slowly for about 15 minutes, until it takes a bit of consistency. Take it out and grind, let it cool and store it in a boat.
  
  sauce is very simple to prepare, with ingredients that we have readily at hand and with an excellent result. I really wanted to try it and it was worth. What else will I stop buy at the supermarket.
  
  For final assembly: Asar
  
  burgers on a very hot iron. Open rolls, paint the underside with a little barbecue sauce, put the burger on top and complete with those ingredients that you like. In our case finite shredded lettuce, strips of pickles, cut thin slices of tomato and onion rings to the plate with roasted hamburgers.
  
  I hope you enjoy.
  
  Carpe Diem!

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summer is here and the heat crave simple meals that do not require much time in the kitchen but that are palatable. These noodles meet all the conditions for that we enjoy and if we pass the bread, which many times is like an impossible mission goes well for the diet. Although the photographs have been tremendous and detract from, (even though the camera were great) dish worthwhile. I hope you enjoy them.

Ingredients:

• 1 / 2 Kg . of noodles
1 onion 1 clove garlic
• 1 cup dry white wine Parsley
• 
  

Preparation: Wash

noodles and let 10 minutes to soak in salted water to loosen the sand. Meanwhile, chop the onion and put it to fry in a pan with a little oil over low heat. When the onion is cooked add finely chopped garlic and saute two minutes. Add the white wine and parsley and boil down. Finally we put the noodles, cover and wait for it to open. Serve freshly made.

If you want a thicker sauce you can add a bit of cornstarch or flour diluted in some water to put away just when the wine has reduced slightly and can thicken the sauce before adding the noodles . Carpe

Diem!