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CHOCOLATE SHAKE simple and delicious ... and thanks




Hello! ... how hard up the thread. I want first of all big thank you to all who pass by the blog either in silence or leave a comment ... It is most pleasant to read forever. I tell you that these days I'm a bit tired ... I plan to do some exercise, spend more time with my son and that time is of the highest quality, and to devote time to time a little bit of this that I like so much ... the kitchen. But time is what it is and we can not stretch it at will, so we have to establish priorities. The work absorbs much of my energy and time and although I like what I do at times overwhelmed me for not being able to have more time for what I really love to do.
Cooking and whom you like what you know is a great way to relax and enjoy. Finally, it is the life we \u200b\u200blive in, and she is marking the rhythms. Although sometimes these rhythms are impossible, slave, exhausting ... and will suffer a thousand stories. So sometimes
like today's recipes are necessary. I do not completely dissociate from the kitchen, but at the same time does not involve a tremendous effort and a great investment of time. The third reason that I like is that I can prepare with Edward, my sin, and it's almost like a game ... good is a wonderful game that lets you share moments I'm sure I'll never forget.
The chocolates are for a great person ... well, and has received, and I've loved, how not? she knows how to value these details as anyone ... she knows that I give these chocolates along with all my gratitude. Another day the prescription.

Ingredients:
400 ml of milk.
7-8 tablespoons of chocolate ice cream (I used the the "Belgian Chocolate Carrefour" green, and I love).
2-3 tablespoons of sugar (depends on how greedy you are)
Whipped cream for garnish.
1 tablespoon cocoa powder.

Preparation:
Place in the glass of the mixer all the ingredients: milk, cream, sugar and cocoa powder. Beat with mixer until all ingredients are well mixed.
Serve in a tall glass and garnish with whipped cream, and some detail that comes to mind ... an ounce of chocolate, some chocolate chips, noodles, or even cocoa powder sprinkled on top of cream.

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TRIPLE CHOCOLATE MUFFINS




few seconds in the microwave and wet in cold milk ...


at this point I I guess you have noticed that my thing with muffins is a kind of fixation.
Best of the muffins in addition to its delicious taste and moist texture and compact that they usually love it that are the easiest to make and support a variety of ingredients "complementary." The
today are an original recipe of "BBC Good Food" and quickly caught my attention because ...¡¡ is an explosion of chocolate !!... and my chocolate and everything that fascinates me take this ingredient. Thrice
sweet, delicious triple y. .. Why deny it? calorie triple ... But occasionally, you need a caprichín ... right? If you like sin
the chocolate ... These muffins will not disappoint you ... and if not, let me know;)
made slight modifications to the original recipe, I leave with mine as it's done.

Ingredients: 50 grams
Nestlé chocolate desserts. 50 g
Nestlé Dessert chocolate milk.
self-rising flour 300 g (-rising).
1 teaspoon of yeast Royal.
100 g muscovado sugar (dark or otherwise).
250 ml of milk.
50 grams of melted butter.
2 beaten eggs.
50 g of chips of chocolate (I 70% cacao).
50 g of chips of white chocolate.
25 grams of chips with milk chocolate. Other
few chips to decorate.

Prepared
Preheat oven to 200 º. Put
chocolates (Nestle desserts) in a microwave bowl and rid the care that does not burn.
In a separate bowl put the flour with the yeast pre-screened. To this we add the flour, chocolate chips and stir to mix.
In another bowl put the muscovado sugar, the chocolate had melted at the beginning, butter, milk and eggs. Mix with a whisk manuals.
incorporate the resultant mixture to the flour mixture and yeast. Stir But fair to mix and dry ingredients are moistened. Fill
capsules and introduce baked muffins 20-25 minutes.
By removing them wait a few minutes and then paste it over some more chocolate chips to decorate the surface.
not need anything to stick them with the very heat that keeps the muffin will be attached.

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BIRDS WITH TOMATO SAUCE AND SAUSAGE




The highlight of today needs little introduction. Simple as could be, and a classic of our kitchen ... or what English home has not ever eaten pasta with sausage?. Once they were macaroni or spaghetti and counting ... Now on the market find a variety of pastas with beautiful shapes that make any dish look twice.
That if, despite its simplicity is an important value for me, because I think it was among the first dishes with which I ventured when I became interested in the kitchen (along with the famous and infallible yogurt cake, and cookies butter). And when you discover that you have mastered a dish (however simple it is) and more if your first steps in the kitchen, this dish happens to have a special meaning ... Well, I do not know, this happens to me.
My mother, estupendísima cook but with a very traditional court cuisine, had three dishes-wild when was cooking pasta: macaroni with sausage (or sometimes with tuna), spaghetti bolognese and pasta with shrimp and cream. That if there was always homemade tomato sauce, despite being a working woman and with very little time ... But at home eating well has always been a priority!
The chorizo, which is not just food "light" has come to the list of "very casual food consumption" ... Sure!, By then, I speak of the roaring 80's, after a plate of macaroni and sausage came a session of games and jump rope and paste into the park ... so there was no Michelin Lorza peep;)
That if, on that gobbled up a plate of macaroni with chorizo, we know glory!
Is it because the little that we eat?
Here you see were done in the kitchen workshop with the kids ... and they were so rich.

Ingredients:
(The ingredients are calculated a little eye depending on the number of diners)
Mini-Bow de Gallo (or paste one you fancy)
homemade tomato sauce (you have the recipe if you click on the index "sauces"). Chorizo \u200b\u200b
good quality (I recommend a brand that I really loved it and is phenomenal price, "Alexander")
Parmesan cheese.

Prepared
Cook the pasta "al dente" with plenty of water and salt.
Put a pan without oil over medium heat and pass the pre-cut sausage into slices. Once past
chorizo \u200b\u200bremove some of the fat has been released (not all, because it gives a wonderful flavor ... as always this depends on how light or heavy you please the plate, and above all depend on your cholesterol level and triglycerides ...)
Then add tomato sauce and leave for a while over low heat for both flavors to blend.
Serve the pasta on the plate and put over the tomato sauce and sausage.
Sprinkle with Parmesan cheese.

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LEMON - Crunchy CRANBERRY MUFFINS ... AND A SWEET DREAM NUTELLA

The dish was a gift from Gabriel on a trip to Portugal ... I love the color and profile of the fruit!
A detail of the interior of the muffins ...


Here you can appreciate the variety of cakes, tarts and cookies ... all within its cloches.

the piano, and boxes of tea ... Ah! and detail of the board in the form of tea ...
charming, right?
I took tea red fruit was delicious. And the carrot cake ... terrific


There are certain things in life that should only be called in its original language ... yesterday I spoke with Inma, a good friend ... The music of Queen, Abba, the translations that completely spoil the charm of a good show ... The muffins, cupcakes, French pastries (pain au chocolat, brioche, croissants, eclair ...) are another example of how the flavors also come through the ear ... is the seductive power of the word ... There are words that are pure sensuality. And I love
Castilian, of which I am a great defender ... but there are certain things which calls in its original language have an amazing charm, which completely vanishes when trying to translate.

Inma Yesterday I had my dream of one day a small living area. A place with a warm, welcoming place to go for tea with a delicious snack is much more than that ... is a way to turn off the rush, stop time, and surround yourself with beauty ...
In Madrid there is a place. Where you go and taste for detail is felt in every corner.
A place with a friendly Anglo-French ... with silver teapots, tables and chairs that form a distinct but harmonious and charming, a beautiful old wooden piano with boxes area, to which more beautiful, stacked on it, and a sample of the most delicious pastries that rests on a simple but elegant glass shelves, all within those pompous glass bells also enhance the appearance of any pie or cake making even more desirable ... a spectacle for the senses.

Vailima is called, and is in the C / General Pardiñas ... If ever you pass by Madrid is worth ... especially for those of you enjoy these little pleasures of life. And if you like tea, the variety and quality of them is amazing ...
I hope one day to have my charming little corner pass distant project to reality ... the moment I share this little dream:)

To complete the entry today I leave you with a piece of cake muffin soooo rich and do.
A combination of lemon and cranberries (cranberries) with a crunch on the surface ...
Are you going to punish?

Come! Also rich are very nutritious and easy ... Recipe
"Taste of home."

Ingredients:
2 cups of flour for baking.
1 cup sugar. 3 teaspoons baking
Royal.
1 / 2 teaspoon salt.
2 eggs.
1 cup of milk.
1 / 2 cup butter melted.
The zest of 1 and 1 / 2 lemon.
1 cup cranberries (dried cranberries). Crunchy

:
50 g very cold butter.
50 grams of sugar.
50 grams of ground almonds.
37 g flour.

To make the crunchy just have to mix all ingredients and knead with your fingertips until you get a kind of sawdust.

Prepared
Mix in a bowl the wet ingredients: melted butter, beaten eggs and milk. Beat with a whisk until blended manuals.
In another bowl put the nuts, flour, yeast, salt, sugar and cranberries.
Mix with a wooden spoon.
incorporate the dry ingredients to the wet and stir until blended. No more. No need to beat a lot.
Put in muffin cups and top with the crunchy. Bake at 180 º C for 15-20 minutes.
Remove and unmold onto a rack.

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CINNAMON CAKE (Cinnamon Nutella Cake)

Here we see the crunchy hazelnut ...





The one I had wanted you to this cake ... for two reasons: one, because coming from the blog of María José knew I had a guaranteed success, and two because of Nutella, as I said in the previous entry (Nutella mousse cake) I love it.
Well, I was right ... So if, for me the next time rebajaré the amount of cinnamon, because in my opinion is excessive role, and I liked the flavor that dominated was that of Nutella. That if, if you really like cinnamon, respect the amounts indicated ... The taste is really good.
One of the things that I love is that costritas crunchy hazelnuts give the perfect counterpoint to the soft texture of the cake ... and it perfectly complements the taste of chocolate and hazelnut cream.
The original recipe is from the BBC Good Food but I've discovered thanks to Mary and Joseph and his wonderful blog, "Come and taste some." Step
leave you with the recipe, it's that easy ...

Ingredients:
A handful of nuts (30 grams).
175 grams of butter.
175 grams of brown sugar.
3 eggs.
200 grams of flour. 1 teaspoon baking
Royal.
2 teaspoons ground cinnamon (another time I will put only one or even half).
4 tablespoons of fresh milk.
4 tablespoons of Nutella.

Prepared
Preheat oven to 180 º. Chop
hazelnuts coarsely and reserve.
grease the pan and reserve.
Beat butter and sugar together.
Add eggs one at uno.Y continue beating.
In another bowl put the dry ingredients (flour, yeast and cinnamon) and sift.
incorporate the mass of butter and sugar.
Pour the milk and continue beating.
Pour into prepared pan the 3 / 4 of dough and we have about her globs of Nutella.
Cover with remaining dough.
Sprinkle hazelnuts over the top. Enter
45-50 minutes in the oven with fan.
cooled and stripped on a rack.

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VALENTINE CUPCAKES


Another possible decoration for cupcakes ...


A detail of frosting ...



might think ... And that saying that it was Valentine's Day or not you came!, And you are two recipes! ... Well, today is special ... for various reasons ... is made with the boys I teach cooking workshop in my work (with the great help of my partner Deynnis, an example of good help and cooperation of friendly and very well willing), and because even though Gabriel is away for work I would love to enjoy them ... I do not know ... go ... that I'm a bit nostalgic! ...
The kids asked me a Valentine's recipe and a recipe for Valentine's Day is cheesy by nature ... no? so come! hearts burst !!!... I was happy because as I told you I love!
And if there is a very Valentine's fruit is strawberries ... red, sexy, juicy, so beautiful and happy ... and with a shape sufficiently close to a heart ... I think the partnership we have all in your head ... This time is in the form of dried fruits (dried strawberries) and add a touch pastry great ... very aromatic and sweet ... perfect!. The mass
not have ventured ... I resorted to a classic: the mass four quarters. A resounding success!
To decorate we made a cream cheese frosting and put some confetti hearts to them I am getting much game ... Do you remember the strawberry milkshake? ... well repaid;)

cupcakes Ingredients:
rising flour 250 g (-rising).
250 grams of sugar.
250 g butter at room temperature.
250 grams of eggs (no matter what happens the weight. I put four eggs)
One cup of chopped dried strawberries tiny.

Ingredients for frosting:
1 tub of cheese "Philadelphia."
Confectioner's sugar to taste.
few drops of red food coloring.
heart confetti (I used the brand Vahine).

Development of cupcakes:
Preheat oven to 180 º.
In a bowl put the sugar with the softened butter and beat with electric rods until both ingredients are perfectly integrated.
Then we add the eggs one by one while still beating. Do not add the next until the previous one is perfectly integrated.
Finally we take pre-cut strawberries and floured (so do not go to the bottom).
goodness to stir the strawberries are well distributed over the dough.
introduce the oven and bake until we see that they are made (about 10 minutes, but you know that depends on the oven.)

To make the frosting mix cream cheese with icing sugar and food coloring and stir until well mixed color. Once cold
decorate with frosting using a pastry bag and curled lip. Complete
decorated the cupcakes using some confetti, in this case hearts.

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MOUSSE CAKE "NUTELLA" PROFITEROLES



The court ...


I love the "Nutella" ... the taste of chocolate with a touch of hazelnut find it sooo rich and soft since I saw the cake "Piescu" knew I had to do it!.
Simple, colorful and a delight for all those like me you enjoy a good chocolate dessert.
To give you a bonus of originality is filled profiteroles, which the court finds that surprise so nice and pretty.
La Rosa has a lot more profiteroles and the truth is that it looks more ... to buy me I was quite short, but anyway ... for the next repeat by putting more.

Ingredients for base: sobaos
1 package.
Profiteroles (I bought frozen).

Syrup Ingredients:
1 / 2 cup of water.
1 / 2 cup of Cointreau.
1 / 2 cup of sugar.

mousse Ingredients:
400 ml of whipping cream.
2 egg whites.
200 grams of Nutella.
1 / 2 cup of milk. 3 sheets of gelatin
neutral.

Chocolate powder to cover the cake ... I used melted chocolate and plant paper drew a circle the same diameter as the cake, then filled with molten chocolate making a doodle drawing. Once cooled and solidified the chocolate off and placed carefully on the cake. Very easy and very lucid.

Method: We place sobaos
covering all the bottom of a springform pan and fill it all base is completely covered. We

boiling syrup leaving the three ingredients and boil for ten minutes over low heat to reduce. Once we put on warm sobaos. We place

sobaos profiteroles on and soaked. We soaked

gelatin in cold water. We

water bath and stir the Nutella (go with a thinner consistency.)

in half a glass of warm milk put him well drained gelatine.

Add this to the Nutella mixed very well and we tune.

whip the cream.
Beat the egg whites.

Mix the cream and the clear with the Nutella with care not to go down and throw it on sobaos, covering the profiteroles.

We put in the freezer for about two hours. Yo overnight.
Unmold and leave in the refrigerator a few hours to thaw before eating.
Decorate to taste.

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WITH NATURAL STRAWBERRY SHAKE ...

If you will not just add extra calories bur l
laminate is thus pretty ...
A detailed cream frosting with confetti ...
is it that they are monkeys?



Any day is perfect to show someone you love ... And Valentine's Day no less a consumer-oriented date that love itself ... The love is felt and shown on each occasion. But it is true that in these days of blogs are filled with hearts, and I like the hearts (which many see as a sign of kitsch) crazy about me because I "dressed" in a very simple strawberry smoothie in a way a little more special by adding a hearts that give a touch too sanvalentinesco.

it's charm lies in its simplicity beaten ... fresh strawberries, milk and a pinch of sugar ... and if you want a festive touch to a whipped cream frosting and some confetti, or a cutter mounted on the glass ... and completely different story ... Right? A

Eduardo loves a snack accompanied by a biscuit or a sandwich ... and best of all, with a little supervision even the little ones can do it all alone.
A healthy snack, rich and very natural.

Ingredients:
1 / 4 kg of strawberries.
1 / 2 l. whole milk.
Sugar to taste (about 2-3 tablespoons).

Optional: Whipped
.
confetti (which I used are marked "Vahine" and are found in many supermarkets).

Preparation: Wash the strawberries
and we remove the stalk.
We put in the bowl of a blender with milk and sugar.
Beat until they are completely crushed. Strain
the little seeds that are left, so we will be a texture fine, but I omit this step if for the home ... we do not care to find some seed ... and they do not cease to be a good source of fiber.

decorate to taste with cream or strawberry syrup, a confetti ... As you can imagine!

And enjoy!

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love dress STRAWBERRY CLOUDS (Marshmallows)


The chef responsible for the recipe today is my son Edward ... Edu

presents you an ideal recipe to make with the kids at home. These clouds, sponges or marshmallows (or even mashmelos, English with English version:) and heard calling in Peru ...).
The recipe is taken from Mary Joseph, "Come and taste some" (thank you!), And I must say that I am delighted with the result! ... Are quite successful, both in taste and texture, which is the richest part of a cloud and I had almost said more affluent than you buy in the shops of sweets.

In Asturias it is cold out, and it is in these days when most like to stay home to cook a little something with kids. Lucky that I have enjoyed enormously Eduardo cooking, and is a tremendous sweet tooth like his mother, so when I discovered the recipe of the clouds wanted to get down to work quickly!.

I am nothing but nothing party of sweets ... I admit I love their variety of colors, shapes ... and in that respect into a good sweets shop (there are precious) is quite a sight to behold ... But when we think about the amount of additives, sugars, dyes, and other stories added to them and of attractive ... as to be the desire to eat ... right?
That if I think that we should not demonize any food, all in perspective is healthy, and candy, included in a balanced and varied diet taken from time to time is a pleasure that there is no need resign.
If you also are homemade, as is the case of these mulliditas delicious clouds ... tempted is a bit healthier! ;)

See what really easy ...

Ingredients:
1 packet gelatin neutral.
1 packet of strawberry jelly.
200 ml of water.
200 grams of sugar.
sugar 1 teaspoon vanilla. Sugar
glass.

Prepared
Heat water in a saucepan and when hot add the sugar and gelatin neutral.
Once dissolved, add the gelatin over the strawberry gelatin and vanilla sugar.
Stir constantly for five minutes. After this time
Tip the mixture into a large bowl and let cool for one hour.
Once cool, whip the mixture with the rods (like when we set the egg whites until stiff.)
line the base of a mold, not very large with baking paper (this makes it easier to take off the clouds).
We pour the mixture into lined pan and let stand overnight.
take off the mixture in a single block, we cut the clouds. I used a tin that had shaped flower ... You can give them the way you like, or even make different shapes ...
We put in a plastic bag with plenty of icing sugar and stir to coat with sugar.

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In our recent trip to London we discovered this drink in one of the Indian restaurants which we visited. The truth is that the food was quite disappointed us ... not even bread, traditional naan fell short (unfortunately for Gabriel who love Indian bread) and was more like a Mexican flour tortilla. We also liked the sauces. But if there was a dessert that we liked all three, and when we tested it exclaimed in unison ... How delicious! was the "mango lassi."

The secret is in the smoothness of both taste and texture ... creamy Soft and very exotic, thanks to the handle. Fortunately, the handle is increasingly more easily in our markets, and if you have any Mercadona close, there is great mangos to a very reasonable price.

From the nutritional point of view we have a blend of excellent properties, for calcium and good bacteria in yogurt will add fiber and vitamins of the handle.
I advise you to pick a ripe mango, as this will contribute much flavor, other than that will be aesthetically more attractive for its color. Eduardo

A soil to prepare it well decorated with straw and tall glass ... and does not resist. I was delighted, because it eat fruit and yogurt, all in a glass. And enjoy! See what else
easier ...

Ingredients:
a ripe mango pulp.
1 yogurt (I used yogurt, bifidus, it seems very creamy).
Two measures of whole milk yogurt.
2-3 tablespoons of sugar. (If you are not particularly greedy can do without it)
few drops of rose water (optional). I would not put it on, but he certainly would be very exotic taste.
Prepared
We all ingredients in the bowl of mixer and beat until well blended.
Serve in a glass and garnish with a bit of minced mango and a straw.