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kilos!

Nearly two months later, I'm here again! We Failure status and has been crazy for me or sit at the computer.

five months ago today my operation and I have nothing but positive things in my life. All are improvements, not just in one aspect, in many!

scale

Today I announced that I've lost 27 kilazos! A small point I fired the three numbers that have accompanied me over 10 years, said soon.

Now, I have to say that even I could not point me to the gym, it is physically impossible, I have no time. So I decided to look at the Wii Sports, does anyone use it?

On the other hand also admit that with all this mess I've been fatal as the pill. I have to bring seriously because there's no nonsense. And see if writing it, I get myself into line.

next month, which is 6 months after the operation, I will do the review in person, at Zaragoza. And today we are going to be a lot of people on the forum. I have a great desire to see them again and pass it as well as before!

promise come again to see if I have news, but I will be boring!

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Homemade pizza dough with oil, gluten and lactose

Homemade pizza dough with olive oil
Thursday, after a hard day's work, errands, homework with the girls, bathrooms, dining and short stories, came crawling to the kitchen where I expected the best of rewards : PIZZA! How am I going to miss the HEMC # 52 ? I leave this recipe for pizza dough with oil, for me the best.

Ingredients:

• 150 g of extra virgin olive oil


• 250 g of water


• 350 g gluten bread flour mass or (I used Beike)


• 1 teaspoon salt


• 4 slices smoked bacon gluten and lactose (I use La Selva)


• home or fried tomato prepared without gluten


• 4 slices of cheese without lactose sliced \u200b\u200b(I use Kaiku)


• 1 can of anchovies in olive oil


• Oregano

Preparation:
With Thermomix: cast into the cup oil 2 minutes, 100 º, speed 2. Add the remaining ingredients and put 20 seconds, speed 6.
No Thermomix: is placed in an oil pan and tuning, ie, warm but not much. Remove from heat and add the remaining ingredients stirring constantly until dough is well blended.
From here is the same with or without Thermomix: on a floured board knead the mixture a little and stretches with the help of a roll. To help prevent sticking to the roll, flour well. The thickness you prefer to leave, I like to make it more thin crispy, but those who prefer more chubby, and shape into circle size a plate (more or less).
At this point you can freeze the dough, either a ball or stretched as to form. The good thing is frozen and straight is that you can remove, add the ingredients and the oven, the bad, that you need enough room in the freezer so it will not break and freeze it flat. If frozen into a ball, just remove a few hours before dinner and roll when thawed.
Once stretched the dough, add tomato sauce and filling, in this case lactose-free bacon and cheese into pieces and anchovies. We took over and we put oregano in a preheated oven at 200 º, average height, about 10 minutes. If your oven has enough power, better heat removal above to get the pizza and put only when missing two or three minutes, otherwise they will burn the cheese. Of course there are many variants of filling as your imagination can invent. The good thing about pizza is that everything looks good, "I told you that I love?

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Samfaina terrine

When I saw this recipe in a magazine I love. He had a colorful and sure to meet taste expectations. I thought it was perfect for accompanying dishes, a starter or a buffet of snacks. Since then I have done on several occasions and has always been a great success. Also supports all changes you want in terms of vegetables, herbs or spices.

Ingredients:

• 1 medium onion or chives.
• 1 medium red pepper.
• 1 green pepper 3 medium tomatoes 1 medium eggplant
• 1 small zucchini
• 3 sprigs fresh thyme 2 sprigs
• fresh rosemary Butter 3 eggs
oil salt and pepper

Preparation:

Peel the tomatoes and remove the seeds. The zucchini and eggplant can be placed partially skinned. Cut all vegetables into cubes regular and reserve separately.

Put some oil in a heavy-bottomed saucepan and heat. Put the onion and leave about 5 -6 minutes without browning. Add green pepper and leave a few minutes. Add red pepper and also leave 4 to 5 minutes and then the eggplant and zucchini.

Add the tomatoes and after about 3-4 minutes incorporate sprigs thyme and rosemary. We plugged and let the 3rd minute a low heat. Stir occasionally to prevent sticking and if it is dry we can put a little white wine or water. When the vegetables are tender but whole remove from water and leave them in a colander a good time to drain all liquid. Removed the thyme and rosemary sprigs.

Preheat oven to 180 º. Grease pan with butter.

Beat eggs in a bowl, whisk the season and the. Add the drained vegetables and mix. Pour the mixture into the pan. Cover with greaseproof paper to which we will have made some holes and put it in the oven until fruit set, about 45 minutes.

can eat as much cold as tempered and loves hot too, although I particularly like the more I like it warm.

This recipe gets from reading the magazine Special Fall Kitchen, which, besides the name, I changed some other things. For example, in the original cast is sprinkled with Parmesan cheese, but it is burned, so I deleted. I also add basil leaves removed because I did not like the taste and yes he was instead put some sprigs of rosemary. The next time also put a bit of oregano that I will be fine. And something very important is to drain the vegetables as the first time I did let a lot of liquid once curd I had to go soak up with paper towels. Well, the magazines give you ideas but not always goes as in the picture you have. The first time, unless you see this being of grief, as I always do indicate, though most of the time I have to make changes because they may not be quite right. Anyway in this particular, the recipes are of the result is quite successful.

With this recipe to be included in the contest Ana : Eat Healthy Kitchen color.

Hope you enjoy it.

Carpe Diem!

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In many recipes, especially in stews, tomato paste is often used. Before you buy a few tubes sold in the IC and then I go to the Mercadona, but for quite some time I prepare at home. If traditionally do hope to have a free afternoon, the kind of home quietly to do it without haste. Now, with Thermomix, when they have time, in 40 minutes so I have done. If you have the luck to have garden tomatoes pagés or get a good price, you can make more quantity and it freezes beautifully, or if you prefer, make a traditionally preserved. That is, thinking that so much reduced that you should adjust the amount of ingredients depending on the final amount you wish. I know there are endless ways to prepare and that each master .... I leave mine here.

Ingredients for about 100 gr. Concentrate:

• 1 kg of ripe tomato
1 teaspoon salt 1 pinch of sugar
• 2 tablespoons olive oil. Preparation

Traditional

Wash tomatoes and remove the stalk. Cut it fine or put them through a shredder. Place a heavy-bottomed pan into the fire with oil, add tomato and cook covered over low heat for about two hours taking care not to strike you. A half cooked add salt and sugar. If necessary add a few drops of water. The higher the cooking time the greater their concentration but we should not spend so that does not burn. Pass through a food mill to remove seeds and skin from the pulp and, if necessary to relocate the fire until desired consistency. Preparation

thermomix:

Wash tomatoes and remove the stalk. Put them in the glass and cut Thermomix 15 seconds, speed 6. Add oil, sugar and salt and set 30 minutes, temperature 100 º, speed 2. Pass through a food mill to remove seeds and skin. Re-enter the glass and set 20 minutes or until desired consistency.

This I did in the Thermomix, but does so in a way or another, I have at home ever since it gives a special touch to casseroles, pastas, stir fry, .....

I hope you enjoy.

Carpe Diem!