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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.

Pinnaclegameprofiler Mac

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.

Quadriderm Nf En Houston

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.