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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 !

Fifteen

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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!

WHAT A GREAT SURGEON, DR. RESA!

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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.

RICA, RICA!

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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!