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GRANDFATHER IN THE PARK CAKE CAKE





Well yeah! Although it seems that the years pass if that pass! My father served 83 years, already years and so richly that. I love walking through the park, as well as how often you come to visit me and keep me company in my work has to go through the park. In the park of my city there a small pond with the ducks and I remembered to make the cake, is the first time you do a laborious, but every time you see dolls that I became fascinated with them, so this time try to back of the He does! I put pure and everything! Well, there's nothing he likes more than to ramble puffing his cigar.
The cake is a copy of the one I made for my son the day of love: chocolate mousse filled profiteroles in turn filled with cream (I love chocolate) mousse chocvolate
Cibeles: http:/
/ losdulcesdeana.blogspot.com/2010/11/mousse-de-chocolate-la-cibeles.html
profitaroles mass (mass choux):
http://losdulcesdeana.blogspot.com/2010/06/masa- choux-mass-de-bunuelos.html
is cutting the cake for my son because of this with such emotion, and we remember it.
Regards, Ana

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SAN MARCOS





This cake was eager to do it, so take that had a few buds (after all macarons) and I decided to do it. It is not a complicated cake but since it takes several creams a bit laborious.
RECIPE:
normal 22cm cake about 5 cm high (cut into 3 slices) or 3 thin plates
same whipped cream 300 g sugar 60 g
truffle cream with almonds (300 g mounted with 75 g of sugar , 12 g of pure cocoa powder and a tablespoon of ground almonds) Middle
cup of syrup flavored with orange liqueur (cointreau)
Yolk pastry (4 buds, the same weight the buds of sugar and half water)
Ornaments: whipped cream, chocolate, crunchy almond ......
Preparation: lining a mold and put a biscuit base, is doused with syrup, put the truffle cream, put another biscuit base, it gets wet again with the syrup, cover with whipped cream and gets the last biscuit base, gets into the fridge for a while to rest and cool.
yolk pastry is done, boil the water and sugar syrup is about to loose strand, is at hand while stirring carefully so as not to curdle, put in a water bath until it becomes a beat cream slowly so as not to make grumos.Sacar the cake from the refrigerator, unmold and pour over the yolk, spread it carefully, if you want to take a little sugar and can be burned with a blowtorch or what everyone has, I do the queme.Echar a bit of whipped cream around to crocanti.Para best almond paste using more whipped cream decorate a white chocolate hearts and other black and pink and white sugar that we already had that I was rummaging through the closet to find the decor.
My husband loved it, it's been years since he ate.
A Pindorina (Pindorina kitchen) this time! you also get a piece and liked it, but I say that full well.
Regards, Ana

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in my coffee macarons with .....




These are the most I liked, perhaps by esteban not too sweet because I love the taste café.Los also fill with different flavors, vanilla, chocolate and coffee ah! also had them twice, because the first did not take too much coffee.
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Fill meringue buttercream: http://losdulcesdeana.blogspot.com/ 2011/03/crema-de-mantequilla-con-merengue.html
Regards, Ana

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now touches of vanilla and a no! also filled with various flavors.
These are the ones who left me a little more tender little ones, more fragile, it appeared that the mass was broken a bit, the reason I do not know but look into it!
RECIPE: Mass
base: http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html

Fill meringue buttercream: http://losdulcesdeana.blogspot.com / 2011/03/crema-de-mantequilla-con-merengue.html

Regards, Ana

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vanilla macarons macarons chocolate ......




One day anime me and decided to make those famous "macarons" but as I guess you know would not do them all one flavor, as I am of those that I like to vary, at least in a matter of taste. I
part of the basic mass of macarons and added a little cocoa dissolved in a tablespoon of water, that are not chocolate and (a single thing) fill them with different flavors, vanilla, coffee and chocolate.
Vamos! were a success and that I have yet to perfect them, but of course I have to repeat that I loved!
RECIPE: Basic Masa
http://losdulcesdeana.blogspot.com/2011/03/macarons-masa-basica.html
Filling: Cream meringue butter http://losdulcesdeana.blogspot.com/2011/03/crema-de-mantequilla-con-merengue.html
Some are darker than others because they had put some cocoa.
Regards, Ana

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Quintino Cinalli

Quintino comes to play with Esperanza Spalding Jazz Standard in New York. He has been invited to perform at Blue Note in New York. After the visit of Venado Tuerto (Santa Fe - Argentina), Quintino leave for Japan on a tour with the soul and jazz singer Alana Alexander. He played at Blues Alley in Washington, DC. Closing the month of April on tour with Pablo Ziegler (Astor Piazzolla's pianist last) in the Netherlands, where he recorded with The Metropole Orchestra-project with Pablo Ziegler, Amsterdam.

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MERENGUE WITH BUTTER CREAM

This cream has many names and almost all overseas, I like to call things by their name and in fact after looking at the recipes I saw that it was actually an Italian meringue that is butter adds a creamy doing very fine, rich flavor of butter he knows less than the classic and it is not very cheesy, does not need too cold, let it keeps very well, and serves to decorate and cover cakes are tintable Ah! and make different flavors.
RECIPE:
Merengue: For the syrup (75 g of sugar water and 225 grain) and 125 g of whites (3 large clear)
325 g of butter cream
Beat the egg whites into meringue, while doing the syrup a ball point about 125 °, mixed with egg whites slowly letting it fall like a trickle, while beating and continue beating until the mixture is cooled, low speed mixing and start adding butter spoon to scoop until incorporated completely, raise the speed until you see the cream and check.
this cream I divided it into three parts. part I added a tablespoon of vanilla flavoring, another a tablespoon of milk which had been dissolved some coffee sun udder and I added another tablespoon of milk with pure cocoa powder.
Regards, Ana

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Macarons basic mass CAKE FOR CROSS

After making the cake coaster any day I thought about making the famous macarons and looking recipe that is similar to the mass of the cake, including the filling as I'd like to think of putting it, is very creamy and delicious, keeps well and does not need a fridge, especially at this time.
RECIPE:
Syrup: 180 g sugar, 60 g of water 4 egg whites large

200 g icing sugar 200 g
finely ground almonds (meal)


Beat the egg whites about to merengue, lie is a syrup to the point of ball, about 120 º, he falls slowly in the form of wire in the clear while whisking, whisk until almost cold. While sifting though the sugar with the almond ground, the more screening mejor.Añadir outflanking the meringue until well blended. So far the mass
base, I divided the dough into 3 parts: I added a teaspoon of vanilla aroma, another teaspoon of water in which was dissolved a bit of instant coffee and the other part I added a teaspoon of water in which was dissolved a bit of cocoa pure polvo.Así three flavors would put the mass distintos.Se pastry bag with a tip radius of 2 cm, line a baking tray with foil and make the sleeve a little bontoncitos, any separation because they expand a little, let stand for one hour to sequen.Meter in the heated oven at 180 degrees, when we put it down to 160 degrees, bake for 10 minutes, going until you see who have risen a bit and makes the foot (base) and to made. Allow to cool before filling.
Regards, Ana

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Cruz is a fellow baile.El last day we got Malita dance at the end of an operation for appendicitis. As good companions went to verla.Fuimos the teacher Oscar, Pili and me. And no, I made a cake with a big bow of chocolate, because as we were late and had been in line with her husband to surprise her.
The entire cake was chocolate, chocolate cake filled with white chocolate mousse and milk chocolate mousse, gel is topped with dulce de leche decorated with crunchy almonds and a great bond of chocolate, card and everything. They were super impressed with the cake! loved it!
Regards, Ana

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POTATOES TO THE IMPORTANCE OF MABEL

This dish (like many others) as Mabel and step overboard explain the recipe very easy and cheap.

Ingredients

3 medium potatoes 2 eggs

fresh 1 clove garlic

flour

parsley water

Preparation

Peel the potatoes and cut into slices (like ovens)

Put on a plate two beaten eggs and flour and pass the potatoes first in flour and then egg.

Put in a flat pan oil Aragon and go fry the potatoes until golden brown and set aside a little

Once all potatoes are fried in batter of flour and egg put back into the saucepan and add water until the cover and simmer about 5 minutes

In a separate pan, fry some flour and minced garlic. Once the flour is roasted a bit (so that it loses the flavor) Add this mixture to the pan where the potatoes and add a little chopped parsley.

Bring to a boil every other 5 to 8 minutes until you see that potatoes are tender, remove from heat for resting

If you see while cooking the sauce is too thick, you can add a little more water and sazonais to taste (Mabel added 1 / 2 beef broth)

And presto!

A dish, cheap and for every palate

already

tell me if you have gone as those in the photo, they were scrumptious.

to another

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WINE WITH SAUSAGE PASTA SALAD

Step to tell what I have now prepared to eat tomorrow. A dish that costs 10 minutes to prepare and eat this bar a kilo!

Ingredients

1 package hot dogs fresh (meat or chicken or whatever you like)

2 spring onions tender

1 cup white cooking wine

Development

Place in a large skillet or a flat pan a little olive oil from Bajo Aragon or La Almunia (or where you Aragon like) and fry the sausages until they are dorade.

Bring them to a plate and reserve

In the same oil fry the sausages, ye lay the two onions cut into julienne (thin sliced \u200b\u200bgoing)

Once you put the browned onion and white wine glass Let it boil for 5 minutes

comeback to put the sausage in the pot and you leave it all together for about two minutes.

And already, ready to enjoy with a loaf of my friends Sunday, Mariano and José Ángel Sotelo Bardenas .... You will need one kilo!

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Another very simple recipe to look like a Michelin star chef.



Ingredients 300 g. pasta (macaroni or spiral preferably color)

1 spring onion 2 ripe tomatoes not
1 fillet thickness (as half your finger horizontally eh?)
1 taco
gouda cheese 2 cans tuna in oil 1 can

stuffed green olive mayonnaise 1 jar soft
Development


To begin cooked macaroni or spirals in water with a little salt until al dente. Take them out, drain, move them in cold water and set aside.
The bowl mix the onion with tomato, ham york, cheese and olives cut everything into small pieces (especially the onion)
Add both cans of tuna in oil (drained)
Mix well and add to the mix the dough has cooled, drained
Adds mayonnaise to taste and mix again
It should not be abused in this step of mayonnaise, remember that it is always better than the guests to be added to that you can not eat too much
A refrigerator half an hour before serving and ... voila! be a first for like a champ.

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FRIED CHICKEN WINGS WITH SALT AND LEMON DESSERT TO BE AS

This is perhaps the recipe simple I know and makes you look like a real gourmet .... as well as the pipes are ... can not stop eating even though you're full.

Ingredients

1 tray of chicken wings

1 lemon Salt

Elavoración

Cut chicken wings into two pieces and fry in a pan with plenty of oil.

Once the wings are browned on both sides, remove to a plate with absorbent kitchen paper.

Presented in a tray with a bed of lettuce, cut into strips to absorb the remaining oil and sprinkle with salt and juice of 1 / 2 lemon.

Serve hot.

lemon juice and salt will taste so

yourselves

This recipe is ideal for when friends appear to see the Cup at home and save me from Lux eh? here we see everything.

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So Frida recording began in 2011! with an incredible sextet

Musician Pablo Ziegler, pianist, composer Argentine, born September 2, 1944. Recognized worldwide, not only for his career as a pianist, solo or with Astor Piazzolla, but also by the prolific career as composer and arranger director continued his period with Astor.

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Thus began the 2011 Pablo Ziegler (composer, arranger, conductor and pianist was also Piazzolla), Mono Hurtado, Julio Botti, Walter Castro, Quintino Cinalli and Quique Sinesi.

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Arguiñano

Ingredients

1 tube of condensed milk

1 can peaches in syrup 1 kg.

2 natural yoghurts

Elavoración

Place all ingredients in a blender cup or other container and mix everything fit well with to make good ground barite (peach) and mixed.

Place in individual containers in the fridge to cool for at least 1 / 2 hour and ready!

is a dessert you're going to be as authentic Michelin star chefs.

point gives sweet dessert yogurt that añadais, so I leave it to your liking.

Hope you like

Ah! You can decorate the cup when you will serve with a wafer and a little cocoa powder.