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typical Irish Chocolates Orange Marzipan and chocolate




this recipe is taken from the blog "Gastronomia & Cia. Thanks for sharing the recipe . as such I put this in your blog, we use for a black chcolate to other milk chocolate cakes and others bathed in sliced \u200b\u200balmonds.

Ingredients 250 grams of ground almonds,

250 grams of icing sugar,

1 egg white,

the grated peel of two oranges

250 grams of chocolate fondant

Development

Mix ground almonds with icing sugar, add egg white and orange peel. Knead until all ingredients are well combined and get a solid, malleable. Make a ball with the dough and wrap with plastic wrap. Let stand in refrigerator overnight.

After the rest of the marzipan , remove from refrigerator and divide into portions of approximately 20 grams, a ball with them or give them as you like, oval, pyramid, square ...

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Coquitos



This is another of the candy we did at Christmas, the recipe is copied from the blog "Cooking with Love, Thanks for sharing the recipe.




INGREDIENTS 4 egg sugar 250 grams shredded coconut 300grm zest vanilla and a pinch of salt chocolate coating. PREPARATION

• We set the egg whites until stiff with a pinch of salt (very important)

• Poco a poco,le vamos añadiendo el azúcar,y el azúcar vainilla,con cuidado para que no se bajen.Y seguimos batiendo unos minutos mas.

• Incorporamos la raspadura de limón,pero ya sin la batidora

• Y el coco rayado,con movimientos envolventes.

• Dejamos reposar la masa,1 hora.(Esto lo hago para que el coco se hinche,y así,las bolitas sean mas compactas)

• También se hace ,sin dejar reposar la masa(que no es imprescindible),y saldrán también rich, but a little crushed.

• We pile, and bake about 15 minutes at 180 º.

• Once cool below bathed in chocolate.

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Marzipan quince filling



This recipe was part of the assortment of Christmas cookies we made this year. This copied from the blog "Sweet Cotton", thanks for sharing the recipe. We doubled the recipe as usual but I put that which is its author in her blog. Ingredients

• 200 grs
ground almonds 200 g icing sugar
• 2 tablespoons white wine, water, sweet wine
• 2 egg whites, lightly beaten
• a little lemon zest

Fill

• quince

In a bowl mix the ground almonds, sugar, two tablespoons of liquid and clear. We can start by adding half of the whites, to finish adding the rest if the mass is so required.
Let the whole mix, helping hands, until all ingredients are perfectly integrated. If the resulting mass is very hard, add more clear, and if the contrary is more squishy, \u200b\u200badd some more sugar.
let rest in a covered container with plastic wrap, at least a couple of hours before use. Is perfectly preserved in the refrigerator tightly covered.
marzipan ready now. Now we have just the desired shape
I pull the marzipan, which fill the quince paste and wrap it on itself, like a cylinder. so that once they are made taquitos.


with marzipan formed, we only brush with remaining egg mixture, arrange in a dish on baking paper and preheat oven to 180 degrees, bake unos 10 minutos o hasta que la superficie se ponga dorada.
Al retirarlos del horno espolvoreamos con azúcar glass y a disfrutarlos.

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express


Esta receta la hizo mi hermana Joyce en Navidad, es muy facilita y queda realmente buena, la foto es malisima, porque no habia mucha luz y la saque con el movil.

INGREDIENTES

un sorbete de limon de supermercado (en la seccion de los helados)
cava

PREPARACION

simplemente en un bol, poner el sorbete e ir echandole cava y removiendo con una cuchara, queda una textura cremosa, se reparte in glasses and go.

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Cava Sorbet Potato Salad

This recipe is copied Carlos Arguiñano program, made my mother, I must say that surprised me the flavor that is so simple it is, we changed some ingredients do not put lettuce, served with the help of a mold as a starter in the Christmas Eve dinner in squares, with a layer of smoked salmon and a teaspoon of eggs, we loved. I recommend a starter or accompaniment.

Ingredients (4p.):

• - 2 avocados
• - 3 potatoes
• - 1-2
• tomatoes - 100 gr. of lettuce (not put)
  
• - 1 onion
• -
• 2 eggs - 2 tablespoons of trout eggs (I put smoked salmon)
  
• - water
• -
• vinegar - olive oil
• -
salt
• -

chives Preparation:

cook the unpeeled potatoes and let cool

Cook the eggs in a saucepan with boiling water and salt for 10 minutes. Let tuning and peel them.

To make the chive oil, pica a good bunch of chives and place in a glass blender. Pour a little oil and crushed with electric mixer. Strain the oil and chives and set aside.

To make the salad, Finely chop the onion and place in a bowl. Add the chopped egg. Peel and remove the bone of avocados, make the meat cubes and add to bowl. Cut the potatoes into cubes and incorporate. Season with salt, vinegar and chive oil. Mix and set aside.

Peel and cut the tomatoes into half moons. Place pan on a plate and put tomatoes in the background. Season. Fill the mold halfway with salad. Place another layer of tomato and finish filling the mold with salad. Remove from pan and top with a spoonful of trout roe, I put a sheet of smoked salmon and a spoonful of roe above. Serve with the lettuce cleaned and seasoned with salt, vinegar and chive oil.
Decorate the plate with chive oil and serve.

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avocado and chocolate cake


That rich, rich, rich, has become my favorite chocolate cake. This cake was made by my sister Joyce end of the year, and loved, is a chocolate cake made of three layers: a rich biscuit base, another layer of nuttella (not Nutella, Nutella has to be) and a chocolate , is a dense chocolate cake, reminds me a little brownie but the flavor and texture, is even richer. The recipe is copied from the blog "Live to Palate" Many thanks for sharing the recipe and thank you very much for making it JOYCE. Strongly recommend, and one day to another is even more rich. INGREDIENTS




For the base:

• 115 g of butter plus a little more for greasing the pan,
• 175 gr of flour, 50 gr
  
• sugar.

For the filling:

• Nutella 150 g, 150 g
• chocolate with 60% cocoa,
  
• 150 g of butter, 1 egg
• ,
  
• 2 egg yolks
  
• 20 g sugar.

For decoration:

• some white chocolate, a bit of nutella and some toasted hazelnuts.

Development

Mix the ingredients of the base, the butter cream. Obtain a mass divided into crumbs. We put it into the mold, we pushed and we put it in the refrigerator to harden.
After about 20 minutes or half an hour in the fridge is already hard enough, then prepare the filling. We spread the base with the nutella. On the other hand mix the egg yolks and sugar. Without stirring vigorously to avoid introducing too much air. Furthermore
Melt chocolate with butter bath. I do this step in the microwave, putting the chocolate and butter in 30 seconds and stir until completely melted.
We combine the two mixtures and pour over the mold. Let stand about 15 minutes to allow any bubbles. And bake at 180 º C for 15 minutes in preheated oven though.

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nuttella Apple and Almond Cake


This recipe is copied from the blog "The Curious Spoon" is a cake that is made at a time, even use the electric beater, if not a barillas hand, only takes a meal , and takes no yeast, so it does not grow, reminds me of the Tarta de Santiago, one that is more humid and with a different flavor, is very rich in the recipe makes half is covered with pure cocoa powder, and the other half icing sugar in my house liked it more with sugar, is more fine, I substituted brandy for cuantro because they had, and I liked the result, plus double the amount as practically all the cakes we make. The amounts put BENT ARE YA. Thank you very much for sharing the recipe.


INGREDIENTS: 200 grams

of striped apple (two pieces).
200 grams of raw ground almonds.
4 eggs. 40 grams
of flour.
of 150 grams sugar.
Zest of 2 lemons . 4 tablespoons
of cognac / brandy. (I used cuantro)
Sugar glass. Cocoa
black powder.
Nuts. (did not)

PREPARATION:

• In a bowl whisk the eggs. We add the grated apples, sugar and zest of lemons, and 4 tablespoons of brandy, cognac or cuantro.

• We mix everything well.

• In another bowl mix the flour sifted with the grated almonds.

• Muddle content of the 2 vessels, and put in a greased pan or lined with baking paper, its content.

• We introduce in the preheated oven we will have 180 º C for 25 minutes.

• We let cool, then garnish with icing sugar and black cocoa powder (to my taste but I personalmete the icing sugar) as well as with caramelized walnuts (I did not use).

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This recipe gave it a friend of my mother, is as traditionally prepared at home, we did it on Christmas Eve, the leg weighed about 10 kilos and bone, cheese very tasty. Thanks for the recipe. the amounts are eye because it depends on the size of the leg.


First is the marinade: garlic, olive oil, paprika, oregano, salt

leg soaks in the marinade and leave overnight.

next day pricked the leg and gets a clove of garlic into each hole, smeared with butter (not margarine) crushed and spread on flour, while the leg is smeared.
Preheat the oven to 200 º and gets a bowl or pan with water to create steam, when this happens is removed.
in the tray of the oven are: leeks, sliced \u200b\u200bgarlic, carrots, onions and feet with the skin side down, after a while, add a can of beer, and when given constradita turn, in total has to be about 2 hours, the skin is crispy and the sauce you get is beaten, if you are off a few pieces of carrot, onion and then add to sauce. It was awesome.
accompany it with some potatoes roasted peppers did Joyce.