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Indian Plate Chocolate Nougat


This dish was one of the themed meals we do at home, this time it was Indian recipes, the recipes are in the blog:

chicken korma with aromatic rice, Vegetable Pakoras and Filling Dosa.

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TO SEE HISPANIA tapas

Last night, we wanted to see Hispania, I decided to plan dinner caps quickie bite to eat and without dirtying a lot. Prepared four varieties:
sole Canapé
confit Confit Fresh sole fillets cut up couch size, mount them on the bread spread with mayonnaise and I used some dried parsley over
brie cheese sandwich and tomato
Cut two slices of crustless bread into quarters and fill it with sliced \u200b\u200btomato and brie raff. We cap and a varied cheese gratin. Garnish with vegetables appetizer snack.
pickled partridge cover with mango vinaigrette and pine nuts
pechuguitas Crumble some pickled partridge in each bowl, chop some and add diced mango vinaigrette with pine nuts, balsamic vinegar and honey.
Cover cheese with anchovy Base
tomato sauce, cottage cheese and a good anchovy Santoña.

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in a pressure cooker PROVENCAL RABBIT EGGS STUFFED Farinato

This time I have rabbit stew in the pressure cooker and has been dipping a loaf of bread and scrumptious. The recipe is very simple and traditional. I say traditional because that is what all life has heho my grandmother and my mother.

Ingredients

1 large rabbit. 3 tablespoons oil. 3 cloves of garlic. 1 / 2 onion. 2 ripe tomatoes, peeled branch. 8 balls of white pepper. 1 teaspoon paprika from La Vera. 1 teaspoon oregano, thyme, rosemary and parsley. 4 small potatoes. Salt 1 cup of sherry and 1 / 2 cup of water.

Preparation

Put all ingredients in the pressure cooker. Potatoes cut into chunks, peeled and sliced \u200b\u200btomatoes, diced and minced onion. We remove everything so that the rabbit is imbued with all the ingredients and put the pot over high heat 12-15 minutes (I have induction). After this time the pot and let cool open. To serve with potatoes and some cooked white arrroz.

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This recipe is copied from the blog "The Cabbage and Lettuce" caught my attention this recipe because I have a friend, Mae, when I was little, to go to film was bought a chocolate bar and a packet of millet (kikos) and took them both because he liked the combination of those flavors. So when I saw this nougat I remembered it, and surprisingly blends well enough, but the only thing you get is the texture, kikos are cuddly and that makes it uncomfortable to chew, do not know if it's because I did something wrong. Thank you for sharing the recipe.

INGREDIENTS:

200 gr of coverage of chocolate 55% or 70% whichever you like.

75 gr of butter

of 100 gr fried corn ( kikos )

30 ml of oil of extra virgin olive
for mold using a vacuum package quince

PROCEDURE:

Allow the butter to carry a cream texture.

Melt the chocolate water bath over low heat, add olive oil of .

In a mortar crush the grains of corn chips.

Remove chocolate and let down the temperature to about 32 degrees, add the butter while to remove.

Add the crushed corn chips.

Pour the mixture into the pan and bring to refrigerator until it crystallizes well and we can remove the mold.

If you want you can sprinkle cocoa powder over it, for it helps you with a fine strainer.

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Kikos Beef Stew

This recipe is copied from the blog "requetechupete Recipes" is a rich stew, my meat was a bit harsh I think it is because I had very little fire, but the flavor was very sabrocita, thanks for sharing the recipe, I did half of these amounts because we were only two, but I put the recipe recipe as it is in his blog. INGREDIENTS

ky
• 1 through stewing beef
• 3 onions 3 cloves garlic 5 carrots
• 10 medium potatoes 8 tablespoons extra virgin olive oil
• 1 / 2 l
• Guinness 250 ml beef broth
• 4 tomates
• 2 hojas de laurel
• 4 cucharadas de harina de trigo
• Sal y pimienta negra (al gusto)

PREPARACION

1. Preparamos la carne. Salpimentamos y pasamos por harina. Reservamos.
2. Pelamos los ajos y picamos muy finamente.
3. Calentamos el aceite en añadimos el ajo y doramos un minuto a fuego lento.
4. Cuando el ajo esté dorado echamos la carne. Marcamos los trozos de ternera hasta que queden bien dorados y veremos que empezará a soltar parte de su jugo. Retiramos la carne a un bol y reservamos.
5. Picamos las cebollas en juliana, ie, elongated thin strips about 4 inches long and about the thickness as thin as possible (2 to 3 mm). Fry onions in same oil where doramos meat for about 10 minutes over low heat.
6. Peel the potatoes, carrots and tomatoes. Cut the potatoes into cubes breaking them so that they release all their starch, carrots, sliced \u200b\u200bas thinly as possible and tomatoes into quarters.
7. add first the onion, carrots and stir fry everything well with a wooden spoon, mixing the flavors. We cook the carrots for 5 minutes before adding the remaining ingredients.
8. Enter the potatoes and stir everything together the ingredients and flavors. Add the tomato and repeat the process.
9. When the sauce is golden add the chopped beef and Guinness cast. Add the bay leaves and salt and pepper rectify. Let reduce slightly, about 10-15 minutes over medium heat to remove part of alcohol and give the stew a touch sweet.
10. top with the beef broth. We cooked over low heat until the liquid reduces and the meat is tender, about 2 hours. It is important to remove from time to time it does not stick to the bottom of the pan.

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Venezuelan food served in cable tv ...! Basic Cooking Workshop

not seem so long since Sumito was the face of the cuisine of Venezuela in the cable channels, featuring inspired dishes and clear latinoamerican Venezuelan Gourmet. Erase ... 2003? And since then .... from Placer High .. New Kitchen and latinoamerican .... to ... Sumito in India ... My and Venezuela, a lot of water has flowed, to the delight of this well known not only professional but we, the public, and ... Venezuelan public.

I have enjoyed from their trips to the old market of Chacao in Caracas, go to La Trinidad (Also in Caracas) by Mondongo kioskito of Sunday, until the exotic cuisine of his books with flavors of India. Meet him in person was much more fun, but ultimately know it by the tequeños sweet pepper and the black roast with brown sugar and anise candy arepita own and from other places, is very tasty remember. Sumit I have taken the tips for my Goat Cheese Tequeños , which also makes so much .... were a novelty in some table signed by the great Helena Ibarra. SOS Sumito maybe something more recent I confess I have not followed much ... but I know it's there.

And I'm crossing my schedule when I was taking notes by hand on the pad glued to the TV, 100 years ago?, Well, if that, and it appears Lorena Gacia with Art of Good Taste Club House, which I enjoyed very much, and eventually in reruns when I can, not just Venezuela .... but a lot of spark Venezuelan certainly recognized it as at that time only to hear her speak. Much energy and many joys of Venezuelan women who make their living behind the stove. I admit it already tiempos "modernos" no soy fanática de su Sazón en Utilisima. ..pero.... sé que está allí, y es un gusto saber que su éxito desde Estados Unidos para el mundo tambien tiene sabor a cilantro y a aguacate, tan propios de nuestra mesa.

 El tiempo pasa ...y no solo por las ollas de nuestros guisos como ese para el pastel de Polvorosa de Pollo , que oh Dios , sí decides aprender a hacerlo mirando la tele o por videos en la red, debe ser un venezolano que viva o lo hubiere aprendido a hacer en Venezuela, de quien debes guiarte. Algunos intentos estan por alli hung to make me think that old show it as authentic. Who continue? Undoubtedly Chef Víctor Moreno, by Fashion TV or who you play. Victor specializes in Creole flavors, and takes it to any of their preparations. Now more people make their Ceviches inspired by Victor Moreno, ... with sweet pepper, onion .... and even tangerine!. How long will people go to see elsewhere in the world looking for "the sweet pepper" to a dusty .... with so much concern as we look here for a hot pepper ceviche less Caracas and more authentic?, with both genius and this show, I hope to miss less time for our tastes are becoming increasingly easy and accessible outside of our country, but for now I crime in the area conquered by the pans these figures.

Somewhere I lost the timing but I can not speak of cake served by cable Polvorosa without mentioning Carlos García , Chef Venezuela we see today in Pure Utilisima Chef. Carlos is presented as a kind and gentle gentleman, a very different personality to other colleagues who accompany him, but I understand part of this dynamic ... each to his taste, we also raised to millions with black roast with square boy, a marinated overnight, as much sweet pepper and cook about 3 hours off camera. How to market in these times when everyone is rushed, the value of that slow cooking in our kitchen?. I hope that Chef Carlos inspire many with his impeccable proposal Puro Chef.

impossible not to mention .. with his unique sense of humor transmissions Leal your kitchen .. I mean Edgar Leal from Club House . With a lot of fish, shellfish and even risottos, Venezuela is on their plates with lots of chocolate!. Techniques accessible to a viewer who wants to practice then, and with easy flavors cilantro, red pepper and goat cheese smoked in a very nice aesthetic. Sure ... and as a smoked duck at home .... or prepare for jojoto souflee .... 20 points!. I laugh with her funny comments and I love talking about restaurants. Cool!.

I finish my tour, and with fewer notes, the Bread of Jojot Pereney Omar .... I cook the ... You cook; on TV, in magazines ... on the network, a way to open and close this note with Sumito. Omar is a young Venezuelan friendly, charismatic and very present and future with Venezuela. Since 2009 he served in the Gourmet and close in so many events that we can continue on your page. cool when he talks about cheese telita .. and even more when combined with pizza. Venezuela? yes!. Much ink and squid are not exactly come with flavors of Omar Pereney. Congratulations.

other personalities I missed??, Mercedes Oropeza?, Juan Carlos Bruzual???, Don Armando Scannone? that there will be more good !!!!, then served in cable Venezuelan food to come.!

THANKS! .-