Ingredients:

* 1 onion
* 1 potato
* 1 head iceberg lettuce

* 6 carrots
* 1 litre of white broth
* oil
* salt and pepper
* puffed rice

Preparation:

In a pan with a splash of oil lightly gilded onion and potato cut into large chunks.

Add the carrots cut into pieces along with the white broth and let Cook for a quarter of an hour.
Season.

Add the lettuce cut into pieces and cook for 10 minutes more.
We passed through the Blender, and salt to taste.

We serve accompanied with puffed rice.

RICE PUDDING GIJONESA (9 CUPS FULFILLED)

* 200 g of short-grain rice
* 1 litre and a half of milk
* 150 g of sugar
* 50 g of butter
* 200 ml double cream
* cinnamon
* lemon peel
* splash of anise
* pinch of salt (half a teaspoon of tea without high)

Preparation:

Place the throttle in the th.
Rice and a pinch of salt, the cinnamon stick and lemon peel pour the milk (of the time).
Schedule 45 minutes, Vel 1, Temp 90 °.

Add the cream, butter, sugar, anise and return to set 10 minutes with the same speed and temperature.

We got one or more sources, let rest and serve sprinkled sugar and cinnamon or made burnt sugar crust, be possible to cold.

It gets easier… and richer… I think that also…

Notes: I think that this recipe is the 21 TH but I do it as is with the 31 and it is perfect. I’ve been tempted to try (for example not to put the butterfly and modifications put turn left on TH 31) but as I get to my taste as well, I’ve never tried it.

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.

I normally just “bought them” for these dates, and say that in past!, because from now on will be homemade, jejej.

The mass does not carry anything from sugar, but as one is a “little” golosa, I’ve added you to the dough a little and supports more…

Ingredients
-200 gr. of lard
-450 Gr. flour
-50 Gr. of sugar
-125 gr. of white wine
-1 orange zest
-1/2 teaspoon salt
-Decoration (optional)
-Confectioners sugar
-Chocolate black
-White chocolate
-Estrellitas decoration
-Grated coconut
-Red dye

Preparation
We precalentamos the oven to 180º
Traditional
We melted lard (without allowing to boil), in the microwave or in a saucepan on low heat.
We incorporate the flour, sugar, wine, orange zest and salt. Mix well and amasamos until they are all ingredients well integrated. You don’t have to paste in your hands.

Thermomix
We introduce the butter into the bowl and programmed 3 min / 60 ° / vel. 1 But it has fully dissolved, we upload speed that you discard.
Add the remaining ingredients and mix 20 sec / vel 6.
For both processes, put the dough on vellum and stretch it with a roller, leaving 1 cm thick (if you want them more thick, leave it to 1 ½ cm).
Cut dough with a corta-pastas, extract the part that we left and leave the cut already in paper baking them (thus not have them to manipulate)
With the extra mass, we return to stretch it and cut.
We bake for 20-25 min until we see them lightly browned.

Decoration
Confectioners sugar
We sprinkle with powdered sugar, when it is still hot, and stuck the sugar and makes a layer.

Chocolate black or white.
We melted the chocolate in Bain-Marie or in the microwave and cold once then cover them by the top chocolate layer.
So that it is smooth and well covered, we put them in place and give them some dry bumps (gently) on top of the marble thus extends chocolate.
Decorate with the stars or with tinted coconut.

INGREDIENTS

-450 grams of rice pudding made the previous day
-250 gr cream whipping 35% fat
-3 egg whites mounted stiff
-3 tablespoons powdered sugar
-50 GR of whole milk (I skimmed)
-5 neutral gelatin sheets

PREPARATION

We put the gelatin sheets to hydrate in a little water cold.
Blend the rice pudding speed 5-7 seconds until it is to our liking.
We put the throttle blades and assemble the cream in speed 3 1/2. We reserve.
We clean very well the butterfly, blades and glass without it being nothing of fat.
We put the throttle blades and assemble the egg whites to snow, when they are almost mounted add 3 tbsp. of confectioners sugar.
We heat the milk on the MIC and dissolve the gelatin and then add it to rice pudding powder, stir.
We add two tbsp of cream to rice pudding, mix gently with surround movements and then add the rest of the cream and mix smooth with a few rods.
Do the same with the egg whites mounted. First two tbsp mix and then the rest so that does not drop the mixture.
We put a ring of components in the tray where you are going to a presenting tarra, are putting the preparation into the hoop, then we flatten top and put in the refrigerator at least 3 hours.
We unmold and decorate to our taste.

Ingredients:
-50 g of butter or margarine
-1 finely sliced small onion
-2 cups arborio or short grain rice
-1/2 Cup of white wine
-1 pinch of customer
-3 cups of chicken broth
-1/2 Cup grated Parmesan cheese
-2 slightly beaten eggs
-100 g of mozzarella cheese
-dry bread crumbs
-salt and pepper to taste
-oil for frying

Instructions:
Heat butter, Cook the onion until this tender but not Golden, about 2 to 3 minutes.
Add the rice and stir well until that made fine glaze of butter and onions.
Add the wine and the customer and stir until wine is absorb, then add a little (1/2 cup at a time)
the stock previously heated on the verge of boiling stirring constantly until all the stock is absorbed.
Finally cover pot and reduce the heat to minimum and continue the cocion for about 10 to 15 minutes or until the rice is tender but to the tooth.
Let cool, add the Parmesan cheese, eggs, salt and pepper.
Cut the mozzarella in 20 small cubes. With the hands you humid lift enough rice to form balls of size of an egg.
Press a cube of mozzarella in the center of each ball enclosing and shaping well.
Pass through the bread crumbs and place them in a smooth source, one close to the other (no encimar) and leave them in the freezer for 1 hour approximately.
Heat the oil and frying of a 4 0 5 per time, until well Golden esten (about 4 to 5 minutes)

Eat them already nomas! What spare (if spare) can freeze very well and when them want to eat a little in the microwave and are as delicious as the first day.

Introduction:
This dish has many denominations, in my house we call simply rice, but I know that he is also called rice and beans, rice with lentils, olleta of rice with vegetables, is a dish with many vitamins and plant proteins, does nothing of animal fat or meat, and is very tasty. As I have little time, usually cooking for two times (in house we are four) quantities are adjusted for 8 servings. I what I do is to freeze half of the pot, antas to rice.

Ingredients:
The ingredients are very healthy and very simple:

-Chard
-Pumpkin
-Carrot
-potato
-Onion
-Leek
-tomato
-Sweet potato (today not I have, because I didn’t, but is doing very well)
-garlic
-Laurel
-Green beans
-A handful of lentils)80/100 ring
-A handful of dried chickpeas)80/100 (gr), either a small pot already cooked.
-a handful of beans, white, brown or black (or mixed)
-olive oil
-Salt
-water
-Sweet paprika
-food dye
-rice

Instructions:
Put soaked vegetables the previous day. put a pot of water (5 litres), and legumes. Add the chard, pumpkin, potato, carrots, green beans, and the laurel.

Prepare a sofrito: a good squeeze of oil of olive (200 ml) approx. first two whole peeled garlic. When they are golden away and put in the pot. Continue with little ones, cut the onion and leeks when they start to Brown add a spoonful of sweet paprika and a few laps taking care not be pass firearms, that it Margarita the plate are given. Add the grated tomato and fry a few minutes. The sofrito add to the pot. Cook one hour and a half.

Currently distribution amount in two different containers, since as I’ve said above I Cook for two times. For 4 people, with generous portions, is added to the boiling broth (are about two liters of broth with vegetables) about 250 g of rice. Time: 15-20 minutes depending on the rice. It removes from time to time. It has to be soggy but Esperanto. Another photo of the final dish, another occasion.

Introduction:
For a good sushi a bomba rice.

Ingredients:
-200 GR RICE BOMB

-SMOKED SALMON
-SWEET CORN
-ASPARAGUS TIPS
-ROAST RED PEPPERS
-1 AVOCADO
-1 FRENCH OMELETTE
-RICE VINEGAR
-SOYA SAUCE
-SHRIMP/PRAWNS
-YOUNGEST
-MUSHROOM LAMINATE
-JAPANESE SEAWEED

Instructions:
We wash cold rice in a colander, until you exit the water clean and transparent.

We are an antique 2 tablespoons of vinegar rice, 2 1 sugar water and slightly less than half of salt. We put to heat and remove until that will dissolve the salt and sugar. We left templar.

We put the rice in a nonstick pan with water twice and a little more without reaching the half and put to boil. Vuando breaks to boil, let 2 minutoa to the maximum. Then descended to the minimum, cover and leave 16-18 min.

Add the liquid of the antique over rice and we remove.

We bring the rice to a wooden plate well wide, and will carefully turning and giving air a range, if a range. So until that we enfriemos, we let rest. I leave it on the terrace that “fan” well. The rice is shiny and brucite.

To mount the sushi we need Japanese seaweed that we found in any East and in any large store, I bought them at the Court English. We will also need a mat of bamboo, which are very cheap, less than 4 euros, we need rice, or one not very strong white wine vinegar. Round rice.

For the filling, I used salmon and prawns smoked and marinated with dill and tarragon. Raw fish can cause problems with the anisakis. I ahumo the salmon with the prawns, and then freeze it already cut at – 24 degrees and at least one week. There are no problems then to eat this fish.

In addition I used sweetcorn, sliced avocado, green asparagus tips, youngest that I boiled 3 minutes and then rapidly cooled mushroom boiled 3 minutes. All to the Dente.

to form the sushi rolls we mat, above a sheet of seaweed, with the glossy side facing down, and we extend a capita of rice, leaving the ends without filling, we are throwing fish strips, corn, avocado, etc… without that abulte much, because we need to wrap the grill and if not we Gets the product. We are rolling concuidado the algay are making the mat covers this first part, throwing forward, will see that it is then rolled and go to press until the part where we cover all the stuff. In how much you do one you will see that is simple. As it is a bamboo mat to wrap everything, pressed slowly with what what is on the roll is stretched outward, leaving the roll compact.

Cut the roll to come out in 4, with a good well sharpened knife, just wet, so the rice will not stick.

Fillings are free, I used what I have put it, but sometimes I do well crushed French omelette, let it cool and I do strips with her to fill, we use roasted red peppers, in well draining oil, vegetables that you desire well boiled, such as carrot, etc. In the end.

It is accompanied with sweet and sour sauce and soy sauce. You can use mustard sauce, isn’t tb. free.

Ingredients:
-1,5 l of beef or chicken broth
-90 Gr. lard or butter
-60 Gr. Bacon chopped fine
-1 Onion
-475 Gr. rice
-125 ml. of dry white wine
-1/2 tablespoon of Saffron threads
-Ground black pepper

Instructions:
Heat the broth and keep it warm over low heat. Put the heat a frying pan with half of the butter or butter with Bacon and when the fat is melted add the finely chopped onion and saute her until this tender without getting burned.

Add rice and saute for 3 – 4 minutes moving continuously, add the wine and lower the heat. When the rice has absorbed all the wine add a ladle of broth and stir well. When the broth is almost absorbed, add another bucket and stir. Continue adding broth and stirring for approximately 15 minutes. When the rice is semicocido add saffron previously dissolved in a little hot broth. Add the rest of the broth in the same way that earlier, hoping that each bucket should be absorbed by the rice.

When the rice this tender but still lack a bit of cooking, remove from heat (should be creamy but not pasted.) Add the rest of the butter or margarine and add Parmesan cheese to your liking.

Ingredients:
-100 grams of very chopped onion.
-1 piece of lobster (about 600 grams).
-150 grams of tomato sauce.
-1 Red pepper natural or Tin.
-1 deciliter of olive oil.
-300 grams of rice type pump.
-1 envelope of Saffron in branch.
-2 envelope of dyestuffs.
-1 glass of wine Albariño.
-Water.

Instructions:
Cut the lobster in half or into medallions.
In a paella pan or similar container (clay pot), add the oil and sauteed lobster conjoins the minced onion and wine.
Stirring a few minutes, add the tomato and rice.
Add water (three by one of rice auga) so that it goes soggy.
We put the saffron, salt and colouring. Let boil for 8 minutes, decorate with the pepper and finished it in the oven 12 minutes more at 200 ºc.
Let stand a few minutes covered with a cloth wet so that it opens the rice. And ready to eat.