Coffee flan

This is my last recipe and because of that I’m going to write a dessert recipe I like a lot. I learnt it thanks to my mother. It is very easy to make and it is very good after a meal.

Coffee flan

Ingredients:

-1 / 4 liter whole milk
-1 / 4 of a liter of cream (cream)
-1 cup strong coffee
-5 eggs
-125 grams sugar
-Caramel or more sugar to make candy
coffee flan dessert

Put the milk and cream to boil, in a bowl mix the eggs with the sugar with the rods.
When the milk and cream starts to boil you add the egg mixture and sugar and coffee, Stir well, with the bars and trying to leave no lumps. Fill the mold previously caramelized in a pan that can go in the oven.
Put the pan in preheated oven at 150 º, in a container with cold water and boil 30 to 40 minutes a water bath.
To find out if it is cooked, prick with a needle 'tip of a knife into the center comes out dry and when it is already. It'll water and let cool. When cold it is cold you have to take off of the mold .
If you want what you can do is garnish with coffee beans or chocolate and cream.

Hope you have enjoyed my blog and I hope to go back and write more recipes soon. This improves my English. Thank you and try to make it! J (252)

Macaroni

This recipe is one of my favourite meal. I do it every week because I like it loads. In my case I add a bit of “ñora” and give a diffe

rent taste that is very good and delicious.

MACARONI (4 people)

Basic Ingredients:

-250 grams macaroni
-Tomato sauce (1 / 4 kilo)
-2 medium onions
-100 grams of cheese striped Mozarrella
-Olive oil
-1 bay leaf
-2 cloves garlic
-Salt
-Ground black pepper
-Oregano

Steps:

Step 1: Fry finely chopped onions with three tablespoons of oil and salt. In the medium frying adds 2 cloves garlic, minced or finely chopped. Fried onion is soft and then when you add the tomatoes and fried (if you have bought already prepared in pot) and oregano. After heating the mixture from the heat for later use as a sauce for macaroni.

Step 2: Put a pan fire with water, a bay leaf and three tablespoons of olive oil.When it starts to boil, put salt and macaroni. They move with a wooden spoon and when it starts to boil again, reduce the heat, not to stop and go boil stirring occasionally. Usually left about 8 minutes (or the advice of the container you bought macaroni).

Step 3: macaroni and drain on a rack. Prepare a greased roasting pan with a little oil (to prevent sticking), first check the sauce and tomato-onion prepared with well and drained macaroni and mix well. Finally catches the grated cheese over and introduces the roasting pan in the oven.

Step 4: The oven must be prepared to grill at a medium temperature and tray - roasting pan is placed at mid-height. When the cheese starts to fall apart and be as macaroni golden brown take them out and they are ready to eat.

Macaroni support many variations: leftover meat (cooked, roasted), tuna. If the meat has already been done is added the tomato to become part of the sauce. If the tuna is canned before it drains the oil and add the tomato sauce. The grated cheese can also be gruyere or parmesan.
Tip: The pasta should be cooked uncovered. To drain through the strainer is good to pass by a jet of cold water to stop cooking. Hint: spoons of oil in the boiling water to help prevent sticking.

I think that all the people know how to do Macaroni because they are very easy to prepare and very fast in the preparation. If you don’t have to do a meal this is the best option: pasta.

Enjoy it J (423)

Gutters

Gutters or Canelones with Bechamel

Ingredients for 4 people
-1 box of pasta gutters.
-6 chicken livers.
-50 oz. of ham or bacon tacos.
-1 lamb brains.
-1 pork tenderloin
-1 chicken breast
-6 beef sausages
-salt and pepper.
-nutmeg.
-100 grs. grated cheese
-3 ripe tomatoes
- olive oil
- 1 onion
-1 cup dry sherry
-50 grs.de breadcrumbs
- 50 oz. butter
-Make(or buy it) a Bechamel sauce.


Preparation of the Gutters:

Step 1: in boiling water makes the pasta from gutters for 10 minutes. Were removed and placed directly in cold water and then take it out to dry on a tea towel. Reserve as well.
Step 2: Boil the brains apart, with water and salt and set aside.
Step 3: To make the filling are cooked in a casserole tenderloin, chicken breast, sausages, strips of bacon or ham, livers, onions, tomatoes, seasoned with a good amount of olive oil and when half done, add the glass of sherry. It is left up, the roast is well browned.
Step 4: Meanwhile bechamel sauce is done, as indicated in the recipe.
Step 5: When the roast is finished, crushed in a vise or blender all meat, livers, tomatoes and onions, while also breaking the previously boiled brains.
Step 6: This is mixed with the white sauce on the fire (heat), add salt and pepper, if necessary. This mix will fill it and leave to cool. Then they put in the fridge for some hours, so that becomes hard.
Step 7: take a tablespoon filling and place it into strips on each of the squares of dough and rolled cannelloni.
Step 8: go to the source by placing rows, covered with bechamel sauce (abundant), sprinkle grated cheese, butter, nuts are placed over the surface and get to grilling. When golden brown, and can be removed and consumed.

Preparation of the Bechamel:

Ingredients:
-1 tablespoon flour
-1 knob of butter
-2 tablespoons oil
-1 cup milk / vegetable stock
-nutmeg
-salt and pepper

Prepare bechamel sauce:

Step 1: Melt the butter and oil over low heat.
Step 2: Sift the flour with a tablespoon screen, directly to the pan and stir while frying a couple of minutes.
Step 3: Add milk and very little by little, stirring constantly, achieving uniform consistency before adding more milk.
Step 4: Add the nutmeg, salt and pepper. Let cook over low heat, stirring about 10 minutes.

You can make the Gutters with meat, tuna or even spinaches. All depends of what you like more.

Hope you like it and thank you J (423)

Paella!

Paella

The most typical meal in Valencia is la paella. The tourists when came here want especially to taste it. In my house, my grandma make a Paella for the family each Sunday. I like it.

Ingredients (10 persons):
-4 dl of extra virgin olive oil (about ½ liter of oil)
-1 chicken (1.5 kg) chopped into small pieces
-1 / 2 Rabbit (3 / 4 kg) also chopped.
-600 grs. of bachoqueta (green beans)
-350 grs. of Garrofé (as a very broad bean)
-4 artichokes chopped (optional)
-100 grs. of tabella (optional, by way of a very small Jewish)
-200 grs. crushed tomatoes for frying
-1 pinch of paprika.
-Snails (Vaquetas, previously washed and boiled, a handful.)
-Salt
-Water
-Saffron, or otherwise food coloring
-1 paella (not paella) of 60 cm. diameter
-a few sprigs of rosemary (optional)

Preparation:

Step 1: First, pour the oil to the pan and found that it is perfectly balanced (ie the oil is at the center of the pan and not does not move to one side), this operation is basic, and will not problems with the rice and cook for him all the same.
Step 2: If we do it with wood is the time to remove the pan and light the fire for a good base. If we do it with a gas barbecue light the fire and begin processing.
Step 3. When oil is hot add the meat (chicken and rabbit, with its corresponding salt)
Step 4: When the meat is golden and not before (no need to hurry) add the bachoqueta, garrofón if the tender (if frozen will add to water), the tabella and artichokes (which we will not until chopped I must add, and do not rust and will not blackish color to the pan.)
Step 5: When we consider that the vegetables are steamed add the crushed tomatoes to fry and spread throughout the paella. When we consider, which is fried, then add a pinch of paprika, and 30 seconds later add water just until it is above the rivets on the handles of the pan, add at this time the snails (previously washed and boiled).

Step 6: After approx. 30 - 45 minutes to boil the stock will have fallen below the rivets, salt to taste (think then add the rice and starch sweetens the paella, so it is desirable that the broth is a little gustosito) add the food coloring and reacheswhen adding the rice. Rice will add it as follows, after an opening in the package of rice following the diameter of the paella rice will throw in a straight line from side to side making it stand out from the broth 1 finger, (it is the way to calculaterice entering a paella without error), deals with a skimmer (palette, ladle etc.) well the whole paella rice, add a few sprigs of rosemary if we want to make him tea broth, bringing the fire within first 5 minutes to boil in spurts, this will remove the rosemary past and go down the fire to ensure that the stock will disappear in the next 13 minutes, if we use wood is important to remove the fire from medium to distribute to the periphery of the pan to prevent that we too hold the rice and let us have the typical "socarraet" have charred rice.
Let stand 5 minutes and enjoy your meal.

Here when friends or family met for a meal, normally like to make a paella together in a cottage and have a fun and good meal.

Thank you and enjoy your typically valencian paella! :) (603)

Three chocolate cake

Three chocolate cake

This delicious three chocolate cake is the perfect cake for chocolate lovers, the combination of white chocolate, milk chocolate with black chocolate perfectly combined. The recipe is easy to make but a little fun, but worth it just for its soft texture and delicious flavor. With this recipe you will surprise everyone.

Ingredients:

For the base:

- 1 package of Maria cookies. (200 gr. Approx.)
- 60 gr. chopped butter
- 1 splash of milk

For the mass of white chocolate :
-Sugar: 50 grams
-Milk: 250 cl.
-Cooking cream: 250 cl.
-White Chocolate: 150 grams
-Curd powder: 1 on

For the mass of milk chocolate:
-Sugar: 50 grams
-Milk: 250 cl.
-Cooking cream: 250 cl.
-Chocolate milk: 150 grams
-Curd powder: 1 on

For the mass of black chocolate:
-Sugar: 50 grams
-Milk: 250 cl.
-Cooking cream: 250 cl.
-Black Chocolate: 150 grams
-Cakes: to taste
-Curd powder: 1 on

Preparation:

For the base:

You crush the Maria cookies very well Add the chopped butter and a dash of milk and mix it until it forms a mass.

For the white chocolate layer:

On the one hand, it is a little milk into a glass and poured the powder on curd
Stir until the curd is completely dissolved and reserves
On the other hand, put the 250 Cl cream in a saucepan along with the 50 grams of sugar and 250 Cl milk and white chocolate and put shredded prior to heat while stirring will
When boiling, add the above mixture of curd and stir constantly until it boils again
When does the second boil, remove from heat and pour into the mold

For the layer of milk chocolate:

For the milk chocolate layer, repeat the operation but instead of putting white chocolate made with milk chocolate
It is important to pour the milk chocolate layer in the mold is made slowly and gently as the previous layer is not yet solidified and could fall apart
For black chocolate layer:

For the milk chocolate layer, the operation is repeated but with the black chocolate.
When you just pour the chocolate into the mold, and immediately before it gets cold, the cakes are carefully placed on the surface trying to mold into contact with the chocolate and absorb it
Once placed the biscuits were allowed to cool to room temperature and then put in the refrigerator for at least 6 or 8 hours is very cold
Before serving, carefully pour the mold over a plate and leave the entire cake.You can sprinkle some cocoa over or some nuts for garnish.

And here we have our delicious 3 chocolate cake, it can be used for a birthday or a romantic date. It is perfect and exquisite.

Thank you and enjoy it loads! J (466)

Callos a la madrileña

It is one of Madrid's most emblematic dishes. Can be found on almost all the pubs and bars as tapas. I don't like it but my family yes, especially my grandfather. He likes it loads!

Ingredients for 4 people:
-1 Kg. gut
-500 grs. nose
-1 lamb trotters game
-1 onion
-3 cloves garlic
-2 sausages
-2 sausages
-1 / 4 Kg. serrano ham
-4 ripe tomatoes
-1 bay leaf
-Salt
-1 tablespoon olive oil
-1 chili
-2 tablespoons flour
-1 pinch of white pepper
-1 teaspoon paprika
-1 Kgs. chickpea

For the stock:
-1 ham bone
-4 leeks
-5 carrots
-2 ripe tomatoes
-1 bay leaf
-2 cloves
-10 black peppercorns
-Salt

Preparation:

Step 1: clean the tripe, snout and mannitol and boil in a pot with water and vinegar to clean it thoroughly.

Step 2: Meanwhile, vegetables are cleaned and prepared a broth arrives with the ingredients listed. Once it has boiled for 1 / 2 at high heat, add the tripe, snout and the little hand and boiled for a long time.

Step 3: Cut the onion into strips, sliced garlic, the diced ham, tomatoes are grated.

Step 4: Prepare a sauce in the pan which will make the tripe with onions, garlic, bay leaf and pepper, and simmer with olive oil.

Step 5: When they are pochaditos and begin to brown, add the paprika and they burn, add the grated tomato and ham tacos, until the sauce is finished.

Step 6: After the calluses are removed from the broth, drain the tripe, snout and mannitol broth and add to the casserole with the sofrito: starting hand of lamb, tripe or guts and checkered nose, size of which are usually the calluses.

Step 7: Then they split the black pudding and sausages and wheels are also added to the stew.

Step 8: Let them simmer for 1 hour. They have to be very cuddly, do not overcook.

Step 9: Finally, pick up the carrots, leeks and carrots from broth and passed through the food mill, adding to the stew, along with a little broth. If during cooking do need more liquid, you add broth.

Step 10: The chickpeas can be cooked in advance and add to stew, when you miss 20 minutes to cook everything together.

You can buy already cleaned and boiled, which could be made directly to the stew. The only drawback is that by not making the broth to boiling, we lose the opportunity to add broth to stew and to make the small pureed vegetables from the broth, which gives it a special touch to the dish as well. Perhaps it is morework but worth it. Just depends on how ltime do you have to do it.

And this is the end of this recipe, come to see more recipes of different meals! Thak you J (474)

Stew and Roast chicken

These are other two of my favourite recipes, in my house it is very common to do stew because we all like it a lot, a more if it is a cold day.

Stew

Ingredients:

-1 / 2 kg. beef or cow meat

-1 / 4 kg. onion

-1 carrot

-1 tomato

-1 / 4 kg. potato

-1 / 4 kg. mushrooms

-4 tablespoons oil1 garlic

-bay leaf

-1 cup red wine

-Salt

Preparation:

Step 1: Cut the meat into smallish pieces.

Peel potatoes and cut them into units not very large. Chop the tomatoes after removing the skin and seeds. Chop onion. Cut the carrot slices. Clean and cut the bottom of the mushrooms, chop them and put them into water.

Step 2: Sauté the meat and pour into the pot. In the same oil fry the onion and tomato.

Step 3: Put the whole pot with a glass of red wine. Add salt and bay leaf. It is cooked enough time figuring that if you used beef it takes a good bit more than beef. When it is found that the meat is tender, the stew is ready to serve.

Variation: This beef stew is a popular dish, especially in the area of Levante, Murcia. Some people apart from the carrots will also add peas. They can also try other meats besides beef or cow. With pressure cooker is done very quickly. In fact with only 1 / 2 hour is sufficient. If we suspect that the meat of the

stew is going to go hard we have two options: one, freeze it before another, if it does not give us time to stew add aspirin (care to those allergic to aspirin).

Now we are going to do a roast chiken. I like chiken loads and I learnt to do it when I went to the university with a recipe of my mother that contains lemon. But with these there are variations like with the stew. Each person make it how they like most.

Roast chicken

Ingredients:

-1 ½ kilo chicken chopped

-6 small potatoes

-2 ripe tomatoes

-3 medium onions

-6 tablespoons olive oil

-100 grams of pine nuts

-100 grams of almonds

-1 small glass of white wine

-juice of ½ lemon

-2 cloves garlic

-1 sprig parsley

-1 sprig thyme

-A little black pepper

-1 chicken bouillon cube

-salt

Steps:

Step 1: Prepare a roasting pan or casserole. Place the diced chicken clean distributed throughout the pot.

Step 2: Peel the potatoes and onion. Potatoes are split in half and the onions into wedges. Are introduced into the pan from the chicken pieces. Also chop (four pieces) eltomate skin and placed in the pan.

Paso 3: chop the garlic into thin slices and thrown over the chicken, along with chopped parsley. Also squeezing the lemon, gets the thyme, pepper, pine nuts and whole almonds, spread all over the casserole. It takes a bit of salt.

Step 4: Place the broth in a small cup of hot water and it dissolves and pour on top spread across the pan. Then put the wine. Finally, the oil spread around.

Step 5: You put the roasting pan or casserole dish in center of oven and an hour and half over medium heat 180 º. When you see browned the chicken, potatoes ... should be removed and served.

You can also do the same roast lamb and turkey. all the same, may be substitutedfor brandy, wine or even use both if you want more strongly it makes you crazy.

A user suggests: "exactly the same but add vegetables (corn, celery, carrot, etc.)leaves as pot"

Use quality products: trie a corral chicken.

Thank you for all and enjoy it. These are specially recommended. :) (626)

Lentil soup

Now we are going to do one of my favourite meals, lentil soup- if you want it you eat it and if not you leave it [LOL]. (or lentejas - si las quieres las comes y si no las dejas).

Ingredients ( 3 people):

• 250 grams of lentils

• 1 to stew chorizo

• 100 grams of ham

• 1 large onion

• A small glass of olive oil

• 3 tablespoons wine (optional) • 1 bay leaf

• 2 large carrots

• 3 small potatoes

• 2 cloves garlic

• 1 pinch of saffron or dye

• Ground pepper

• Salt

Steps:

Step 1: Put half an hour to soak lentils. While you are preparing the ingredients: Cut the ham intosmall cubes, cut the sliced chorizo stew, cut too thinly sliced carrots and small potatoes peeled andleft whole;

Step 2: Once the soaked lentils (after that half hour) are set to fire in a pan of water that coversthem. Then you are throwing into the pot what we have already prepared: ham, sausage, carrotsand potatoes. It also puts out the bay leaf, pepper, saffron and wine stain.

Step 3: Chop the onion (cut up into small pieces) and pour into the pan with oil.Chop garlic and addto onion. Left sauté until cold (but not golden brown).

Step 4: Add the onion and garlic to the lentils and put salt in the pot that was already on fire. Take30 to 40 minutes on medium or slow.

Variants / Cheats / Secrets:

• Lentils with ham and vegetables: the above recipe you can add more vegetables, turnip, greenbeans, red pepper or green lentils are very tasty and softer and digestive with the vegetables.

• Lentils with bacon and sausages all the same, add the bacon and sausage before fried.

• Tip 1: they are also great with sliced ham bones.

• Tip 2: you can add extra spice and clove.

• Tip 3: For the lentils are whole and not made pureed lentils try to skip a few minutes earlier (about4 or 5) removing them.

• Secret leftover lentils and stored in the refrigerator are even better than the first day be burnt whenhot glass of wine or a little brandy.

There are lots of varieties of this meal and most of people i'm sure that make it with its personal touch. In my case I like it with lot of potatoes and bacon.

Hope you enjoy it! Thank you :) (409)