Ingredients:
-80g mushrooms
-80g cabbage

-2canned sardines
-Salt, pepper and parsley
-½ clove garlic
-1spoonful of olive oil
-1tablespoon heated oil

Instructions:
1 Wash the cabbage and spread it evenly at the base of a dish or a source.
2 Chopped garlic and Brown for flavoured olive oil. Clean the mushrooms well and dry them one by one. Then cut into slices and pass them through the iron where you’ve fried the garlic until browned a bit. Put them on top of the cabbage.
3. Then, add the 2 sardines.
4. Add the Heated oil mixed with parsley. Season the salad with a pinch of salt and pepper. Advice: not the seasons if you not going to consume at the moment, since mushrooms are deshidratarán and become drier.

Ingredients:
-4hake slices
-400g clams
-4monkfish slices
-1 onions and 3 CLS garlic

-1squid
-Tomato sauce
-6 + 6 Scampi and prawns
-Parsley, saffron, paprika
-Fish broth and white wine
-25Gr. almonds

Instructions:
Preparation
Put to boil in 1 liter of water reserved for stock fish. Chop fine the onion and tomatoes which we will use to prepare sofrito. Heat a frying pan with oil. Pour the onion when it is transparent and pour tomato puree then add wine white to leave a few minutes, pour it in a large pan and flat which we will use to make the zarzuela. Clean and cut the squid into rings. Fry the merzula, and snuff (this fish fry, one turned by both sides, will end in the pan with the other ingredients), squid. and fry the seafood in the same way.

Put the ingredients in the Pan in a decorative way. To make the sauce in a mortar or in the jar ass’y to pieces we add 2 cloves of garlic, a handful of parsley, almonds, saffron, paprika scoop will take some of the fish stock for shredding. We reserve the obtained mixture. In a clean pan with oil, gilded the remaining garlic with 1 tablespoon of flour, stir and add the whipped mixture. Stir and hope to return to a boil.

Gradually add the fish stock to make a sauce light and locked. Salt to taste. With the first boil is added to the Pan, is this fire and moves so that the sauce is evenly distributed well below the ingredients. It is left to simmer one 15 minutes shaking the Pan so not caught fish, we must not give the back to the ingredients, they would break losing the aesthetic dish. While it is observed if we need to add more stock if the sauce thickens too much or is scarce.

Ingredients:
(Prepared by Chef Casimera) Apple Pie
Portions / number of people: 8
Preparation time:
Cooking time:
Category: desserts
Difficulty: easy

Introduction
Very digestive and healthy pie.
Ingredients
-125grams of sweet piecrust
-1/ 2 litre of custard
-3apples
-15grams of fish glue
-30grams of jam
-50grams of sugar

Instructions:

Extend the piecrust and cover mold, which should be low and detachable.
Place in the oven until it almost cooked quebrada pasta. You must click slightly and put some weight on.
Once semi-cooked pasta filled with pastry cream.
On top of the pastry cream, place the Apple in slices overlapping in circle.
Sprinkle sugar on top and is inserted in the oven at 180 ° C until this Golden Apple.
Once out of the oven it shines with the jam with the gelatin, which must be previously soaked, allowed to cool in the camera and go.

Sugar wants to promote the knowledge and enjoyment of the creative pastries among its consumers. For this reason, Cupcake Maniacs will be a program in which all spectators will be able to start in the world of sweets of trend and have fun preparing, step by step, these recipes where sugar is the main protagonist.

For sugar, soul is the perfect person to introduce Cupcake Maniacs. His blog, “goal: perfect Cupcake”, has thousands of followers, and his book has become a bestseller. Soul has become one of the greatest experts in creative pastries in Spain and a benchmark for all his followers on social networks.

In Cupcake Maniacs also can learn, through reports, some pastry shops and workshops specialized in these candies, which will show us their products and teach us how to make some of their creations. Also, will visit some establishments specialized in tools and materials needed to get started in the world of creative pastry.

All program information is available in the profiles social of sugar. Both your facebook page on your blog, we can see programs from day of issue, consult recipes soul prepared in Cupcake Maniacs, ask questions and participate in amazing contests.

Don’t miss the next show, because with a little sugar life knows better.

I had this recipe in my earrings, looking for a day to make them, mainly because they are typical of the people of next House…Caldes de Montbui.

Ingredients
-50 g of raw almonds with skin
-50 gr of hazelnuts with skin raw.
-Chocolate chips
-175 Gr. of flour
-100 gr. of sugar
-1 egg
-1 c/c of baking powder
-Lemon zest

Preparation
We preheat the oven to 180 º
Traditional
We are soaking almonds and hazelnuts, while we prepare the dough.
Beat the egg with the sugar and lemon zest. Add the flour with yeast, mix and add the hazelnuts, almonds drained (but not dry) and chocolate chips.

Thermomix
We put into the Bowl all ingredients except almonds, hazelnuts and chocolate chips, we schedule 12 sec / vel.6
Add the almonds, hazelnuts and chocolate chips, we program 30 sec / vel. Tenon.

For both processes , we do a width of about 5 cm and height 1.5 bars, place them on a tray with baking paper and bake for about 20-25 min. Remove and cut the carquinyolis diagonally and back to horenar about 5 mint, until we see that they are golden brown.

To enjoy!

Introduction:
Today I come with a cake with lots of flavor to lemon and sweetened with Agave syrup.

This week I have received from the company land and gold, this pot of Agave syrup.
It is a natural substitute for sugar, with less calories and a low-Glycemic, ideal for diabetics.
If you want to see more about it, here you have your page.

Ingredients:
-1lemon yogurt
-3eggs
-4tablespoons mild olive oil
-300Gr. flour
-180Gr. Agave syrup
-1envelope of yeast
-Lemon zest
-Juice of one lemon

Instructions:
First, we will put the oven to heat.
Place eggs and syrup in a bowl and beat well.

Add the yogurt and lemon zest.

Then pour the oil creams and lemon juice.

Finally, we will miss the flour and the yeast sachet.

In the ovenproof pan, we untaremos you butter and flour.

We will miss the mixture and will introduce it in the oven at 180 degrees about 30-40 minutes.

When ready remove from the oven and let cool.

We adorn it with icing sugar.

I’ve tried the Nutella pudding, and it was with Nutella, I put it in the title but I have not used this if not a chocolate cream of Ikea that brings bits of toffee, come on, for bursting with rich, I leave the original which is what can make it with Nutella.

This type of dessert is better, and it is my personal opinion, make them into tiny glasses so that they are not cloying, which always is clear that eats four, but who don’t have that craving with one small already worth.

The dessert is for chocoadictos, since the cream is chocolatey and so is base candy, so if you don’t like chocolate, you better don’t do it and if pufff like, diligently insurance.

The consistency is more like to a soft flan than a custard, or at least to my it seems, the taste is soft, creamy to eat it, we will, a super dessert for children to use the oven after custard flan these I made a bread, thus saves something to go fabric is light phew.

NUTELLA WITH CHOCOLATE CARAMEL CUSTARD

INGREDIENTS :

-60 g of Nutella (or other chocolate cream that we like of similar consistency)
-4 large eggs
-500 ml milk
-120 grams of icing sugar

For chocolate candy

-40 grams of chocolate into pieces
-150 grams of icing sugar

PREPARATION:

1.) In a saucepan, boil the milk with the Nutella or the chocolate cream that you like, and I’ve used this photo.

(2) Meanwhile, in a large bowl, beat the sugar with the eggs until they bleach. Slowly pour the milk boiling over without stop whipping with rods in no time so that the eggs are set. Book.

Preheat oven to 120 ° .

(3) For the caramel:

Put the sugar in a saucepan over high heat, stirring with a spatula. When you start to smoke, lower the heat and continue stirring until bubbles appear on the bottom and candy have a nice golden color. Remove from heat and Add chocolate chunks (to taste, I used milk chocolate), mix well.

4) Distribute a layer of caramel to chocolate in each Cup, about 5 mm, complete with the cream of step 2). Set aside some candy to decorate, if it hardens gets to fire a few seconds to distribute it well.

(5) Have the cups on a large baking tray, add enough water to tray to the bath Maria, eye do not put too much to avoid getting water in the cups. Cooking 120 ° for 30 – 40 minutes, will depend on the size of the cups.

Carefully remove, let a little tuning and refrigerate at least 3 hours.

Cups can serve as is or unmold them, which is passing a knife sharpened by the edges and carefully turning on a plate.

Garnish with a bit of chocolate candy.

INGREDIENTS:

-500 gr. of flour strength
-9 Gr. dry yeast Baker, or 25 g of fresh yeast.
-50 Gr. of sugar
-250 ml of milk.
-250 gr. of butter
-1 egg
-1 teaspoon salt (8-10 g).
-1 egg yolk and 2 tablespoons of milk (to paint the croissants)
-Chocolate to fill them.
-Icing sugar for sprinkling. (optional)

PREPARATION:

The first thing we will do will be cut 50 Gr. of butter and leave them at room temperature a while before beginning preparation.

We sift the flour into a bowl, add baking powder and mix well. Add salt and sugar and stir.

Beat egg add the butter cut into small pieces and stir vigorously until the butter; go by dissolving Add to the bowl of flour and we are mixing, help of a scraper or a wooden spoon; We are adding milk slowly. Without much kneading, form a ball (1) and let it rest covered with plastic wrap or a towel. Here we can do two things, well leave the dough in the fridge overnight (not more than twelve hours), or as well as I have done I let the ball sit somewhere with a temperature between 22-25 degrees an hour or hour and a half.

While the dough rests we prepare butter, so put the rest of the butter, 200 g, between two sheets of cling film and crush with a rolling pin to form a rectangle (2 and 3), wrap it with the film (4) and put in the refrigerator at least 15 minutes.

We enharinamos a little work surface, place the ball of dough and make a deep cut in it, in the form of a cross (5). We stretch the mass following the shape of the cross leaving the Middle thicker(6).

Remove the butter from the refrigerator and place it in the center of the mass (7).We close the arms of the cross on top of butter forming a package are not out (8 and 9).

We extend the mass forming a rectangle (10). We fold into thirds, as if it were an envelope, wrap in plastic wrap (11 and 12) and put in the fridge for 30 minutes.

After 30 minutes, remove the wrapper from the fridge, put it on the desk, with the flip of the “envelope” facing us, we give back to the ‘package’ putting the flap aside (a quarter turn) and back to stretch the dough, forming a rectangle. We return to fold into thirds, forming the envelope, wrap in plastic wrap and put in the fridge for another 30 minutes. Spent this time we again repeat this operation and return to put the dough in the fridge another 30 minutes.

We make a template for marking the triangles that will shape our croissants, so on a sheet draw a triangle with a base of 10 cm and two sides of 20 cm.

We enharinamos the work surface, remove the dough from the refrigerator and stretch it forming a rectangle of about 3 mm. of thickness approximately. When stretched, we raise the dough to aerate it, back to put it on the table, match the edges, cutting them with a knife and divide the dough into two parts (13). We put the template on the top of the dough and we will cut the triangles (14).

We are taking each triangle of dough, stretch a bit with the hand (15) and make an incision in the base of the triangle (16). If we are going to fill in, it is now time to put filling, in this case I’ve put two pieces of chocolate in some of them (17), also can fill with nutella or chocolate butter melted and cooled. We will roll triangle from the base to the apex, to form the croissant (18, 19, 20 and 21).

We put a tracing paper in the tray from the oven and we are placing the croissants, leaving enough distance between them (22) since much climbing to the Cook.

Beat the egg yolk, with two tablespoons of milk, and paint the croissants (23). We left to ferment in a warm place, minimum 22-23 °, two hours or two hours and a half, until they have doubled in size(24).

We preheat the oven to 230 °. We return to paint the croissants, with much care (25).

We lower the oven temperature to 190 °, place tray to average height and cook 15 to 20 minutes. Once cooked, the croissants should present a crisp appearance and toasted (26). Carefully, to not burn, we put them on a rack to cool (27).

Optional: before serving sprinkle with icing sugar.

I hope you like them, and that it has been fairly try explained, if you dare, and you have any doubts, ask, since my “ignorance” to help you. Many kisses

Cut the bacon and Brown it in a skillet, remove excess fat which is released.
In a bowl add the eggs and cheese and mix well to combine, add also the pancetta and stir all together, if we see that it is too thick add a little water to cook the pasta.
Once they are made the spaghetti, add them to the bowl and stir, either or pour the mixture from the bowl to the Pan where you have cooked pasta.
Serve and sprinkle more cheese to our liking.

Ingredients:

For liquid candy
-100 gr. Brown sugar
-25 Gr. of invert sugar
-50 Gr. of water
-For the cheese Flan
-500 gr. of whole milk
-500 gr of milk evaporated (or cream).
-2 envelopes of curd powder
-1 tub of creamy spreadable cheese (Philadelphia type or similar, Macarpone)
-125 gr. sugar
-Liquid caramel (bought or homemade)

Elaboration:

For the caramel: enters the vessel together with the invert sugar brown sugar and program 5 minutes, 100 ° C, 1 speed. Add the water and program temperature onion, 5 minutes, speed. 2.
Pour into a glass lidded jar and let cool (nothing else to do it is completely liquid and as will cooling takes the texture of candy). It is best to prepare it the day before use. At room temperature and within the closed bottle you can keep it up to 2 months.

For the Flan de Queso: incorporates into the Bowl all ingredients except candy and program 10 minutes, 100 ° C 4 speed. While preparing the mixture caramelizes the / elected molds. Candy should evenly cover the bottom of the pan. Homemade candy is usually spread more easily than the purchased. In any case, and to spread it well you will have to tilt the mold with patience to get it.

Dumps the mixture carefully into the caramelized mold. I advise that you place any utensil (spoon or spatula) under the stream does not fall too hard on candy and mix. Let it sit for awhile and when it temple back into the refrigerator. It dumps onto a plate and enjoy it.

Note: The purchased candy is darker than the home and gives it a more appealing touch. Therefore if you have encouraged you to make candy with your thermomix take a splash over at the time of serving, will better appearance, though tasting I assure you that in both cases it leaves rich.