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VERY! PETIT


This week it bought a barbecue style ribs, crisp, with tender meat and bathed in a delicious sauce. The barbecue sauce is the main ingredient is essential and without it all will crash at the final moment.

This recipe is for the entire cooking process ribs and sauce. I can say I was with my mouth open.

Well I did was:

1 in a mortar shredded 4 cloves, 1 T. cumin seeds, 2 tbsp fennel seeds and 1 T. pepper, 2 or 3 of salt and I grind everything to get a mealy texture, nothing happens but if they are whole pieces. Pour this mixture on a tray with 10 fresh bay leaves whole.

2 ° On the other hand chop a handful of rosemary, thyme, 1 / 2 whole garlic head, an orange peel. All this roughly chop until a homogeneous and add to pan along with spices.

3 º In the pan add 4 tbsp smoked paprika, 1 / 2 bottle of balsamic vinegar (no need to be a good vinegar), the orange juice that we used above, a bottle of ketchup home (this ketchup so I do, the recipe is also in the meat section. You can also use the Heinz ketchup green sea than there are in the market, if you still do not take any preservatives ) and a good splash of olive oil.

With this sauce you can put the meat to marinate overnight, then placed in an oven tray with paper Albal and bake for 1 hour and a quarter to 180 º C. The resulting broth add it to the marinade sauce you made earlier.

When meat is ready put it in the coals or in the oven on a grill with grill function putting a pan under the meat bathing and going slowly to make a crust.

With the surplus of the sauce and the result snuck put it in a pan reduce until sauce metamos brightly when a spoon is completely covered.

If you do not want the ribs and the sauce just want you, instead of adding the cooking broth, a teaspoon of Bovril (beef-tea is all my life and the best) because it will give proper texture and intense color. Dare

try and you will enjoy something homemade, natural as you see, unable to describe its taste as authentic.

Smtp 554 You Are Not Me

FOUS or PROFITEROLES!


And whoever among you has not passed him going to a restaurant when it's time for dessert and ask
- What is home?
and what follows is custard, junket, custard, cheesecake, ice cream and profiteroles.
You trust the waiter as you are addicted to good profiteroles think,
-Mmmmmm, maybe here are decent. Can we really are homemade and are filled with cream and bring to me with a splash hot chocolate ... mmmmm that rich. I'm going to ask.
- I some profiteroles.

And when you bring them, is a real disappointment, the first cold as icebergs because obviously had in the freezer. Stuffed with cream and the cream of the spray is graceless and tasteless.
When you give a little bit, you freeze your teeth and you realize that they are tough and do not ...... definitely not home.

Well all this is that I have decided to do some good profiteroles for dessert for some friends who came to eat. Something fast, easy and if you are a beginner in the bakery you sure you dare to come out wonderful. I fill with a creamy vanilla and bathe in hot chocolate.
success
The recipe I use is the same as that of the Thermomix and development as well. I encourage you that ye both sweet and savory, there are endless options for fillings.

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MURCIA SUNDAY DINNER! LETTER TO MY PLATITOS



past few weekends, I'm picking up the habit of airearme a little with my brother on Sunday night. We will seek new site or that we know exist but you never decide to come for fear of not knowing the price or quality of their products.

Well, this past Sunday I went pleasantly surprised by this establishment called "The Tavern" on Saavedra Fajardo street next to the market. A site

small but cozy, unpretentious but with well arranged tables and a perfect bar for a beer. We opted for the bar but the price is the same in one place or another.

The letter is typical of an inn with traditional tapas, although in this case gave a hint of new flavors and combinations . different types of sandwiches or toast Murcia typical products and products known for their high quality at national level. Among them had an exquisite Torta del Casar, extra virgin olive oil Dauro brand Iberia and high quality products. We ask

quail eggs with minced homemade tomato sauce underneath and I could not wait to eat him . Also not a montadito loin with cheese and tomato. It was spectacular, juicy and well prepared. It may seem that it is easier to do a good montadito , but no, this was awesome.
then toast with the wedding cake that we love and did not fail, warm and well spread, a delicious flavor.
As we saw that prices were not bad and we could afford to ask a few more things and sharing, we use to test a toast that caught our eye steak with sauce and chopped almonds, we thought it was a roquefort cheese sauce but there was a very interesting sauce so I guess wearing mustard, lemon, egg and pepper. I think a bit of mayonnaise as the base. We loved.
But for me the best was the house special burger, burgers saw in the window and it will take the eye, the meat had a terrific aspect. The burger is like a regular hamburger but with a luxury meat made to the plate with two slices of cheese, lettuce, tomato, grilled onions and warm hamburger bun, the best thing to eat in Murcia for quality and respect to size, like any fast food burger. The best thing is that this costs us 3.50 burger and a "hamburger." addition to all this had cheek, foie , Iberian table, tomatoes in the area, etc.
Well this is all about food, but although we were of reeds, so we could see people enjoying the site, many were drinking wine that I could see the establishment is also a good place to take a good tapas with a glass of wine.

In short dinner for 30 € two people with 4 beers and I said before, I think today is hard to eat so richly and with such good products at a site less than 15 €.

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clicking on the title of this article will open a link where you can download the letter with the offer of meals, snacks, etc that you can order or perform the service at home. Coming
options will include a festive dinner and a gourmet menu for those who are lovers of innovative cuisine.
Thank you for your interest.

Download Instructions:
only have to enter the letter code that calls on the top right corner and click on download, then wait a minute for free download and click pasado este tiempo, en free download. Comenzará la descarga.

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range chicken, stewed with sweet wine and chocolate



Este fin de semana tenia a la familia en casa y con tantas bocas deseosas de probar algo nuevo me decidí por un pollo de corral bien guisado y con un toque algo diferente.
Así que me puse manos a la obra y conseguí una deliciosa receta que paso el mejor examen que pude tener, un aprobado incluso por aquellos que antes de comerlo decían que el pollo mojado no les gustaba.
Otro punto a favor de este plato, es que se puede hacer para comerlo al día siguiente porque esta igual de rico.

If anyone is willing to try this recipe contact me.

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I love these balls, completely vegetarian and spicy flavor with a super yet suggestive. Today

as with most products that are frying etc, has lost the charm of being able to prove a good falafel in a Lebanese restaurant. Now frozen, prefabricated and without the same flavor.

why I wanted to try to do them myself, with the right ingredients, natural and good spices. The truth is that it took a day and because we have to let the chickpeas to soak overnight, is one of the easiest recipes.
The ingredients are readily available, making quick and easy.
Here you have the recetilla:



Ingredients * 400 grams of chickpeas
* 4 cloves of garlic
* 1 stalk celery
* 1.5 tbsp curry powder salt

* * *
chopped fresh cilantro optional
* 1 envelope yeast

Put the chickpeas to soak overnight, drain and mix without cooking. Cut the garlic, parsley and cilantro and throw them together with the salt and yeast over the chickpeas ground. Cut onions and celery. Two vegetables fry until soft and add the curry. Then throw it into the bowl of chickpeas and beat all together again. Leave the mixture in the refrigerator 1 / 2 or 1 hour. Make balls and fry in plenty of oil or a fryer.

can be entered in a pita bread that you can add anything you want.