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ROBINFOOD / Paletilla asada con graten de acelgas + Cóctel Txiruliru | Martín Berasategui. 2 paletillas de cordero lechal (700 g c/u) Medio vaso de agua 1 cabeza de ajos Sal y pimienta Para el graten, 600 g de acelga 40 g de queso azul 30 g de mantequilla 100 g de caldo de carne 100 g de nata (para la cocción) 50 g de nata (para el final) 20 g de chalota Nuez moscada Sal y pimienta Además, 6 c/s de aceite de oliva virgen extra 3 c/s de vinagre de Jerez Pulpa de ajos asados Cogollos de lechuga o endivias Para las paletillas: Precalentar el horno a 180ºc. Salpimentar las paletillas de cordero y colocarlas en una bandeja de horno con la parte interior hacia arriba, verter el agua. Asar las paletillas junto con la cabeza de ajo durante 45 minutos por cada lado, rociándolas constantemente con su jugo. A mitad de cocción, darles la vuelta para asarlas por el otro lado, una vez dada la vuelta, no conviene volver a rociar la carne, para que al final quede tostada y crujiente.

Agregar las hojas de acelga cortada en juliana gruesa y cocer 2 minutos más. How to Make Blooming Onion - Cooking. I consider myself as a healthy food freak. I am a vegetarian who loves organic food that comes from the nearest crops. My meals are full of fresh vegetables and fruits with the whole range of cereals. I try not to overcook food or deep fry it. I believe the way we eat, tells a lot about how we treat our bodies on a daily basis, and if we respect the gift of health. It is obvious for me since I am a father of two. My eating habits will be my kids habits that is why I put so much emphasis on what I eat. The Blooming Onion recipe. Sure, this onion ‘mum could be just an inspiration for preparing it healthier, cooked or steamed, but I personally, would rather stay with this original recipe (making the dip lighter).

Have you already started to look for the biggest onion in your greengrocers? Tools: A sharp knifeFrying pan (deep enough to deluge the whole onion)A big plateTwo, big dishes for flour and eggsA small dish for your dip (it needs to be placed in the middle of an onion) Remove it. Jellied Eggs Great Recipe for Easter - Easy Recipes - When we were younger, my brother and I used to enjoy these awesome jellied eggs carefully prepared by our mother.

So today I would like to share these sweet child memories with you. Your family will definitely like these cuties on the Easter table. By the way, feel free to experiment with stuffing. You can easily change it according to your own taste preferences. Ok, so here are the simple steps to follow: Ingredients 7 eggs 3.5 oz chicken fillet peas corn sweet red pepper 2 tablespoons gelatin greens (fennel, parsley, etc.) Directions 1) Boil the fillet in salty water until it is ready (app. 20 min after the water starts boiling). 2) Dissolve gelatin in 1 cup of boiled cold water and leave it for some time. 3) Thoroughly wash the eggs using soda salt. 4) Dissolve the cooking soda in water and soak the shells there. 5) Cut the chicken fillet into cubes. 6) Cut the sweet red pepper into cubes. 7) Dissolve gelatin in a cup of hot broth. 9) Then add meat, peas and corn. Untitled Page.

FALSO CAVIAR CON AGAR-AGAR. El falso caviar de agar-agar es una aplicación de los hidrocoloides en la cocina molecular, que consiste en moldear una gelatina termoirreversible dentro de un líquido inmiscible, imitando huevas de pescado. La receta es la receta normal de cualquier hidrocoloide: Una base líquida + gelificante El equipo necesario es muy sencillo y fácil de conseguir, solo se necesita una jeringa descartable o un gotero y un recipiente hondo con aceite que servirá de molde para las pequeñas esferas, también puede ser útil disponer de una cuchara perforada (si bien esto facilita el trabajo, la no disposición no impide la realización del caviar, en dicho caso se podrá usar cualquier cuchara). Las esferas se forman naturalmente, debido a que la tensión superficial de los líquidos, tiende a estabilizar las gotas adoptando una forma esférica que es la que reduce la energía interna.

Seguidamente agregamos una punta de cuchillo de colorante naranja para reforzar el color y agitamos para homogeneizar.

Tapas y flamenco

Cine y gastronimia. Recetas de autor. Profesor de cocina (Gastronomía) Pizza, masa base - Receta. Misc Recipies. Cakes and Cupcakes. Scalloped Potatoes Recipe : Emeril Lagasse. Nutrition 101: Eat To Burn Fat. The 15 Best Fat-Burning Foods 1. Walnuts All nuts do contain some amount of the omega-3 fat alpha-linolenic acid, but most only contain trace amounts. One ounce provides almost 3g of alpha-linolenic acid. 2. It has also has been shown to boost calorie burn when eaten. 3. This very slow-digesting carb keeps blood sugar and insulin levels low, so fat burning can stay high. In fact, research has shown that athletes who consume slow-digesting carbs in the morning burn more fat throughout the entire day and during workouts than those consuming fast-digesting carbs. 4.

Avocados also contain a very interesting carb called mannoheptulose, a sugar that actually blunts insulin release and enhances calcium absorption, both of which are critical for encouraging fat loss. 5. This way you know you're getting a direct supply of the fats that turn on fat burning and block fat storage. 6. Soy has also been shown to aid fat loss, possibly by decreasing appetite and calorie intake. 7. 8. 9. 10. 11. 12. 13. 14. How to Make Easy Homemade Pita Bread Cooking Lessons from The Kitchn. Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it. You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both.

Pita is also great make-ahead bread. How to Make Homemade Pita Bread Makes 8 rounds What You Need Ingredients 1 cup warm water (not hot or boiling)2 teaspoons active dry or instant yeast2 1/2 - 3 cups all-purpose flour2 teaspoons salt1-2 teaspoons olive oil (optional) Equipment Mixing bowlRolling pinCast iron skillet (for stovetop baking)Baking sheet or a baking stone (for oven baking) Instructions 1. 2. 3.

At this point, you can refrigerate the pita dough until it is needed. 4. 5. 6. 7. 8. Additional Notes: Food Inspiration. Food photography. Cooking Techniques. Diferencia entre "a la plancha" y "asado"? How To Peel, Cut, Core, and Dice: 20 Tips & Techniques for Fruit and Vegetable Prep.