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.

Does a lot that I did not participate but you still reading and copying to stop. Unfortunately, soon as I have time look and copy, look at and copy… but I’m still cooking, yeah. These cookies are so delicious and are so successful that have encouraged me to share, really deserves the penalty probralas.

LEMON AND RICOTTA CHEESE COOKIES

Preparation time: 20 minutes
Cooking time: 12 minutes
Come out: a generous size 20 biscuits.
Difficulty: easy

INGREDIENTS:

FOR COOKIES

- 2 cups and a quarter Cup of flour (250 ml cups)
- 1 teaspoon of baking powder (type Royal)
- 1 teaspoon salt
- 120 g butter at room temperature
- 2 cups sugar (250 ml cups)
- 2 whole eggs (L)
- 425 Gr. cottage cheese or ricotta cheese
- 3 tablespoons of lemon juice
- 1 teaspoon lemon zest

FOR GLAZE

- 1 cup and a half of sugar glass
- 3 tablespoons of lemon juice
- 1 cuharadita of lemon zest

INSTRUCTIONS:

For cookies:

- Preheat the oven to 180 ° (up / down and air if you have, grid placed on the second step, starting at the bottom).
- Two trays tray with paper oven or silpat lined.
- Mix well the flour, yeast and salt in a bowl. Book.
- In the bowl of the mixer (with the blade V.3) or in the Thermomix Bowl (with the butterfly blades, V. 3 and ½) mix the butter and sugar until light and fluffy (approximately three minutes).
- Add the eggs, beating at the same speed (one without the other until the previous one has integrated well).
- Add the cheese, lemon juice and lemon zest beating until well incorporated.
- Add the mixture of flour, yeast and salt and mix just until it is integrated (not to mix too much, if perhaps we see something flour the best mass finishing mixing with a spatula without machines).
- With a spoon or a gossip of those serving ice cream, go by placing mounds of dough on prepared trays separated about 2 cm. each other and bake in the preheated oven about 12 minutes or until edges are lightly browned. Remove from the oven and allow tuning the cookies on the same trays 20 minutes.

For glaze:

- Mix the powdered sugar, lemon juice and lemon zest in a small bowl and stir well until it is well mixed.

Put icing on cookies as you want, to hairlines, extended… etc. and leave to air dry for about two hours,

NOTES:

- Cookies are called but the texture is between biscuit and bizcochito. When more horneéis, harder. (I like soft).
- Cups concerning the measurement of the ingredients are Anglo-Saxon measures is equal to 250 ml., not you fiéis conversions circulating out there because it depends on the type of flour, so compact that fill it, moisture etc. Fill a cup or 250 ml beaker. With a spoon and rasar loosely.
- The entire process can be perfectly crafted, without machines, slightly more than time but same result.
- You can make the dough in advance and book it in the refrigerator, well covered with film from one day to another.
- Can be frozen once made, thaw and add glaze the day that are going to consume.
- The mounds to get in the oven do not have to be perfect gives a little alike, they plunder the shape in the oven, only that they are more than wide. I use a spoon to serve medium-sized ice cream and I’m releasing the balls on the baking tray (approx. a good heaped tablespoon).
- If you don’t have oven that supports two trays, book that ye not be baking in the fridge.
- If mass think very soft and you it is difficult to manage to make the mounds, put in the fridge half an hour and it will acquire consistency but if it has not mixed in excess it won’t need.
- Keep good overnight in an airtight container.
- An extra skin of lemon can grate to decorate on top of the glaze.
- There are several tricks to get butter “room temperature” If you have forgotten us out of the refrigerator: never put it in the microwave, do not want to melted butter. First trick: grate the butter with a coarse grater. Second trick: put the butter between two roles of oven and wipe the roller to flatten it and that is tender.

Ingredients for the base:
-200 gr flour
-50 gr of sugar
-1 egg
-a drizzle deleche
-I a little sweet anise (personally not put green anise grains)
-medium envelope of impeller (yeast royal)
-a spoonful of pork mantecade (can be butter, margarine… but is traditionally lard)
-a little olive oil

Production: We sift the flour, add the impeller, the tablespoon of butter and the rest of ingredients and with the help of your hands mix well without kneading too much, well mixed once we abode the dough 30 minutes in the fridge, past that time stretch the dough and lined the chosen mold (ideally one like the one pictured below)punctured and set aside.

Ingredients for the filling:
-500 g of cheese (ideally fresh sheep cheese) If you do not want to complicate you a cheese type burgos is going well. I put for example 300 gr fresh cheese (I usually make my own cheese already put a recipe) and 200 g of semi-hard cheese.
-300 or 250 grams of sugar (I’ve been refining sugar from the recipe because I seemed very sweet recipe that my boss gave me)
-3 eggs
-Mint a handful (I use fresh is ideal)

Production: We put the cheese in a bowl and with the help of the hands we grind it, add the minced Mint (I tend to cut with your hands into small pieces, add the sugar and eggs and mix with a stick without having to beat.

We had this mixture to the mold lined with dough that we have done previously and put it in the oven preheated to 150-160 ° during + or – 1 hour and this is the end result, usually end up with sugar and mint leaves, I just have put you mint leaves.

** Note: The Flaó this much richer if you have 2 days of rest, to see if you can endure. I hope that a greeting to all like.

INGREDIENTS:
(the dough)

-500 gr. of flour strength (test with 500 gr and if you need more add little by little)
-200 ml. of warm water
-40 Gr. of yeast
-1 tablespoon salt
-200 ml. oil of pepper (paprika oil is prepared by heating olive oil and until it is very hot, add a spoonful of sweet paprika.) (Let stand and strain)
(filler)

-250 gr. tuna in pickled sauce
-baked Octopus
-prawns (can be frozen and peeled)
-Mussels (can be fresh, can join the natural or frozen)
-2 boiled eggs
-homemade tomato sauce

PREPARATION:
(From the ground)

With Mycook:

Heat the water and oil and salt 30 seconds, 40 ° speed 2. Add the yeast, flour and set 2 minutes kneading speed. Check if you need more flour, dough should break well vessel and does not stick to your hands.
Place the dough in a bowl and let stand in a warm place, covered with a dry cloth until it doubled the volume.

Traditional method:

In a bowl, put ½ kg. of flour, paprika oil, a pinch of salt and warm water in will have dissolved it the yeast. Move well with a spoon until it integrates everything; then spend the dough to the table with a little flour and knead it well until sticking to hands. If necessary, add a little flour. Let levar until it doubled the volume, well covered with a cloth.

When the dough is ready, divide it into two parts, leaving one slightly larger than the other, the largest stretch it and with the help of the roller put it at the bottom of the mold.

Now let’s put the filling, we first extend a good layer of homemade tomato sauce over the entire surface of the mold, put the pieces of bonito on top, the cut sliced Octopus, mussels, prawns and finally cut eggs sliced. We season slightly. The well spread over the entire surface fill

We now cover with the other half of dough, well closing edges so that it will not come out the fill. Make a small hole in the Center and decorate to taste with the rest of the dough.(I in this occasion I made my name with strips of dough). Skewer the entire surface with a fork and paint with beaten egg. Bake in preheated oven at 180 ° for a few 40´, until it is golden.

Introduction:
After doing the other day, a crust made with tuna, pizza while the to, thought that also is could do with a mass of spinach and today I did, wanted to know how it was… and the result went well, is good and it is a way for the kids to eat spinach because that costs us quite…. and I now have my daughter for dinner and you liked…

Ingredients:

For the dough:
-Cooked
-Flour
-1 egg
-Salt

For the filling:
Whatever you want to put…

Instructions:
Preparation:
This time the quantities put them to eye… We put in a bowl of cooked and well drained spinach before, put 1 egg and we are throwing flour mix well, until we see a mass or clear or very thick, fill in a silicone mold and if you do not have to use vellum…

Renaissance to your liking, as a pizza…, what if I would advise is that the tomato is put fried, since the grated natural to have more water, would be not good…. with…

Today I made with tomato, bacon, mozzarella and oregano….

Ingredients:

-50 Gr. of water.
-50 Gr. milk
-120 Gr. of oil.
-30 Gr. of lard
-350 Gr. flour Proceli or Glutostop.
-20 Gr. of yeast.
-1 egg.
-Salt.
-Oregano

Instructions:

Heat liquids 1 minute to thirty-seventh on speed 2.
Add yeast and mix a few seconds in vel. 4.
Add the flour and mix about 12 seconds and then knead 2 minutes in vel. shank.
Leave the dough in the Bowl about half an hour, so it gets more fluffy and is easier to work.
Put on vellum with flour oven tray, spread the dough, prick with a fork and if you want you can precocinarla 8 – 9 minutes at 180 degrees.
If you give shape and size of a dish can bake and freeze and so remove them when you need them.

I put a mix I made in a glass with crushed tomato (use Mercadona cidacos), Provencal herbs, salt, oil, oregano, and a minced garlic and put it on the ground.
If you don’t want tomatoes to moisten the dough you can put on this grated cheese you’ve previously grated to the mass in the Thermomix.
Ham York (Mercadona extra) or the deli that you like and cheese grated and baked for about 20 minutes.

Introduction:
For those who for one reason or another eat this type of meal, I copy them this recipe.
This recipe in cups and tablespoons, I though to bring quantities more exact
The recipe is Rodriguez’s Mrs Angela Bianculli, specializes in natural food.

Ingredients:
Superfine flour 2 cups (300 gr)
soybean meal 1/ 2 Cup (60 gr)
sea salt 1 teaspoon
Brewer’s yeast 1 tbsp (15 gr)
warm water 250 cm3
oil 2 tablespoons

Instructions:
Add the salt and then the mixed flours in a bowl, dissolve yeast in a little warm water, put the meal and we are mixing and incorporating the necessary water (the author of this recipe says “beat hand open to better aerate”) is a mass very elastic. Let rest, covered, in a place warm for 30 minutes.
We take a plate, aceitamos it slightly and with moistened hands stretched the dough on the plate.
Let proving for 30 minutes more.
Oven preheated to 180 ° C.
Cook for 15 minutes approximately.
Remove, distribute the chosen cover and au gratin in the usual manner.

Suggestions of the author:
It should cool the prepizzas before placing the chosen cover, so they are more crunchy.
If we are going to prepare pizzetas, take, with moistened hands, small portions of dough, forming rolls and flatten them. We can get a mass more crispy, replacing soybean meal by Brown rice flour. They can be kept in the freezer (uncovered)

Ingredients:

-100 Gr. MAHOU beer cold.
-30 Gr. of oil olive.
-20 Gr. of fresh yeast.
-250 Gr. of flour strength.
-10 Gr. salt.

FILLING:

-100 Gr. crushed tomato (natural or canned).
-1 teaspoon of oregano (thyme or Provencal herbs and pepper)
-100 Gr. mozzarella into pieces or so grate.
-50 Gr. of Parmesan cheese (grated).
-100 Gr. Iberian ham.
-1 handful of rocket.
-20 Gr. of olive oil.

Instructions:

Place all the ingredients in the glass 1 minute, vel closed glass spigot
Let stand until it double volume 20 30 min. (I always hot beer and oil 1 min. temp. 37th and vel. 2)
I would then add the yeast and mix a few seconds in vel. 4.
Flour and salt (a pinch), and mezco 6 and amaso 1 min. (in ear). Put the oven to 250 degrees.

With oily hands, remove the mass of the vessel, extend it and cover it with the tomato, the oregano and the cheeses (to my I like to put in a glass crushed half of the vase of natural tomato, a good dash of olive oil, a pinch of salt, a few herbs to taste oregano, thyme, Provencal… and pepper.) I mix well with fork and extend this mixture on the dough over cheese and baked).

Lower the temperature to 220 degrees (the furnace) and bake the pizza for 20 min.

Note: sometimes I take a bag of mixed grated cheese and put it on the tomato, it is very comfortable.

To remove the pizza, divide the ham and the rocket on the surface and water with a bit of olive oil.

-240 grams of flour
-1 teaspoon of salt
-1 teaspoon active dry yeast
-1 tablespoon of surat, oil with lycopene
-140 ml of warm water

Coverage:
tomato sauce
mozzarella cheese
oregano

Elaboration:

In a bowl mix all dry ingredients, make a hole in the Center and pour water and oil surat with lycopene, remove with a spoon until the mass starts to bind it and then work with hands until it separates from the walls of the bowl.
We turning on the work table (previously sprinkling with a little flour)
and we work from 5 to 10 minutes until it is homogenous and elastic.
We drizzle the oil Bowl, make a ball with the dough and put it in the Bowl covered with cling film or a damp cloth.
Let stand the dough in a warm place 1 hour, until it double its size.
We spread a tray with oil.
We turning the dough on a surface sprinkling with a little flour, we pressed with a fist and we work 1 minute, we extend the dough with the rolling pin or manually until you get a circle of 25 cm in diameter.
We transfer to the tray and let rest 10 minutes covered with a film or or damp cloth.
We precalentamos the oven to 200 ° C.
We extend the tomato sauce on the pizza base almost until the outline, add mozzarella and oregano, we take the rest of ingredients to our liking.
We horneamos the pizza for 15 to 20 minutes.

I still use the flour of Scar (less than half for the recipe of “mass”), but think necessary to reach the outer texture that we like, with that crisp point, and to handle the mass minimally well.

If I ask what pizza base I like more, could not tell you, so that equality of flavor (and the internal texture is different but we love the two), by price this will be which makes from now on. Rich, really. You have to try it.

Ingredients (for a pizza medium – approx. 22x30cm.-):
-200 g water
-20 g oil
-10 g fresh yeast
-50 g flour Beaker
-100 g flour rice landowner or No men
-100 g flour Mix B Scar
-1 teaspoon of sugar
-1/2 teaspoon of salt

Manual processing:
(1) Put in a glass: 100 g tibia water + yeast + a pinch of sugar, and let foaming about 5-10 min.
(2) Put in a bowl: flour + salt water (the other half) + 100 g + oil.
(3) Add the sourdough to the bowl and mix until obtaining a homogeneous mass.
(4) With enchiladas hands spread the dough on the baking tray (on vellum).
(5) Let you carry while preheated the oven to 180 degrees.
(6) Performer the basis, without spoiling yet the ingredients above, until it begins to Brown (about 15-18min approximately).
(7) Remove the base of the oven and place the ingredients of the surface. (In this case I’ve given, in this order: tomato sauce + ham + pepper + onion + grated mozzarella + oregano)
(8 ) To put back in the oven at 180 ° to finish make it (about 12-15 minutes, approximately).

Thermo mix elaboration:
(1) Warm water with sugar: 1 min, 37 °, vel.2
(2) Add the yeast and dissolve: 1min30s, vel.3 (if you want to stop foaming best to take only half of the water and then the rest with oil – in step 3-).
(3) Add oil: mix 10seg, vel.3
(4) Add flour and salt, and knead: 2 min, closed glass, vel. Spike
((5) With the hands enchiladas spread the dough on the baking tray (on vellum) 6) let you carry while you preheat the oven to 180 degrees.
(7) Performer the basis, without spoiling yet the ingredients above, until it begins to Brown (about 15-18min approximately).
(8) Remove the base of the oven and place the ingredients of the surface. (In this case I’ve given, in this order: tomato sauce + ham + pepper + onion + grated mozzarella + oregano)
(9) To put back in the oven at 180 ° to finish make it (about 12-15 minutes, approximately).