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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.

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MANGO LASSI WITH SEAFOOD LLANES scum

A Closer Look ...


Llanes is one of the places of Asturias I never get tired of visiting. It has everything that has to have a place to fall in love with him ... Great scenery, wonderful beaches, some more sightseeing and other hidden and brimming with romantic, friendly people, and a cuisine rich in seafood, which is masterfully joined to the land creating flavorful dishes such as the one I present today .

And though the dish is very much my land, I assure you I am very objective in terms of features that make it unique. Fabas a high quality (and high price, I must admit, but hey, occasionally indulge ...), seafood from the Cantabrian Sea (taste and unquestionable quality) and put the rest of patience and dedication .. . The result is so good, as always I invite you to try. The faba are not easy to get, but if you pass by Asturias or know someone who is going to have a job out of these is one of those favors will not forget ever.

The faba Verdin is native Asturias, Eastern Area (Llanes), and is characterized by its dull green color (very pastel green).
With this raw material had to find a recipe to match. Finalemete So, after a looong compare recipes I stay with it, of Chefs, which on its Web Encyclopedia of Gastronomy " gives us some very interesting advice for triunféis with this dish.

One of the most important is that we have in mind the different cooking times and points. Is not the same, he says, to prepare a traditional bean soup (with meat and sausages) that a platter with seafood faba, in which if we are to the textures of both products we cook everything on the other hand, since otherwise We would be tough and last seafood cooking.

Otherwise it is follow the steps, not of great difficulty ...

to this!

Ingredients:
1 / 2 kg of moss.
1 onion.
6 cloves of garlic.
1 red pepper.
1 deep red and ripe tomatoes.
1 glass of brandy.
1 / 2 kg of monkfish (anglerfish).
1 kg of clams.
12 raw prawns.
virgin olive oil.

Prepared
The night before the verdinos will soak in water.
start browning in a pan the whole garlic cloves in olive oil fund. When they caught
color add the onions and peppers well picaditos.Añadiremos a little salt to loosen better flavor.
When the sauce has an appealing golden color, but without being toasted, remove the pan half to make the fish stew, pot and add the cold water and Verdin (that have been soaked all night).
is slowly braise (first high heat until it starts to boil), then foaming and reduce heat to low so that they do not gush.
Meanwhile we prepared the fish stew. When you añadimosun
sofrito tomato, peeled and chopped seedless, a glass of brandy, and scrape and fish heads and cook until the alcohol evaporates (you could also flambé). Same
soup beans, or a little water, it stretches sauce does not stick and can cook slowly for half an hour. We took the rasp and
heads and add the sauce to the pot, but through a Chinese, to avoid getting some spine. The sooner
metamos sauce in the dish the better, so be impregnated best flavor.
verdinos When are tender (about an hour and a half), add the slices of anglerfish, clams and prawns whole integers and remove from the heat, because heat has over the overheated, and will all just to spare and without being passed.
stew is allowed to stand until cool (or ideal overnight, the broth as well espesaría and left with more body). When serving
heated over medium heat to prevent sticking or breaking.

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Lechazo spiral BAKED POTATO CAKE


I present
This was one of the dishes prepared during the holidays.
Although I like to innovate in the kitchen, and I'm from that welcomes any new flavor with no problem, I have enough attachment to traditional flavors to the palate gets used from the earliest ages, the kingdom of flavors that everyone mystified.
Christmas at my house but always sweet and happy lamb tasted like baked, fish soup my grandma made a total commitment, a seafood cocktail ... and casadielles (one of my unfinished).
This is one of those dishes naked, that shine with all his might not need more than a paste of garlic that we put the day before to permeate the meat its flavor ... the rest makes a good lamb, or lamb, this is going to taste. Caprichín
My last kitchen gadget is a very simple but allows you to make the potatoes in a spiral ... to see is not essential ... but if I had to argue its practicality I would say that the potatoes are much more crisp ... although it is a very subjective opinion, I admit ... What can we do?, I'm lost ... they cucadas

Ingredients: Middle
lamb.
A small glass of white wine. 4 cloves garlic
chubby.
virgin olive oil.

Salt Potatoes.
to accompany red peppers (optional).

Prepared
Last night we put in a mortar and crush the garlic. It must be almost like a paste.
We spread it around the lamb with mashed.
We left all night, and the next day to clean with a cloth, season with salt and place in an ovenproof dish. Pour over some boiling oil, is placed around a glass of water and put a soft-top oven.
Once we begin to get tender, increasing the temperature of the oven, trying to make it golden.
We will return every so often to go gilding alike. Occasionally we will water the lamb with the juice running loose and going into the tray.
will know that is done when not offer resistance when pierced and have an appetizing golden color.
fry potatoes to accompany. Another option is to love me and put baking potatoes at the last minute in the oven (pre-fried) to soak the lamb juice.
Bon appetit!

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- FLAN JIJONA nougat




After a brief Christmas break back to loading again. These days there are some circumstances that I have had a bit away from everything, but thankfully back to normal, although my recipe publication rate has decreased quite'll keep trying to post something from time to time. It's something I enjoy doing, and always rewarding to share.
at this point I imagine that the sweet by and leave you ears. I did not want to miss these festivities and introduce it end without hat cake we liked it.
is a cake I found on the blog of a girl Gijon (my land) with a blog for those who want to invite you to try each of the recipes it says. Recipes are easy, affordable, and with some results (at least I have done) guaranteed. His blog is "Eating pretty" , and highly recommend it. Sure I'll like it!
The nougat cake I attracted wide attention, partly because she had used the mold, quickly recognized as, and I thought it was so beautiful that the truth I could not resist.
I did on Christmas Eve family dinner, and was a success.
No more I leave you with the recipe, and my best wishes for this new year has begun !

Ingredients: 1 tablet
Jijona nougat.
200 ml of cream.
1 / 2 liter of milk. 2 envelopes
curd.
Almond Crunch (not included in the original recipe, but I used it to decorate).

Prepared
Beat together all ingredients.
We put in a saucepan until it begins to boil. Then we lower the heat, or even remove from heat.
We lose about a minute and pour into pan.
I put the cold temperate, and take the next day with care. Decorate to taste.
I put crunchy almond in the center of the flower.

Hope you like it as much as we do!