Monthly Archives: July 2013

Leche Asada

Very good day greetings to all, he was looking for a good recipe and after finding it I wanted to share with you, is why today I bring you this delicious and easy recipe for baked milk, an excellent choice to learn how to cook easy recipes and enjoy with the whole family. This recipe is for 4 people. Ingredients for the recipe for baked milk: 1 large milk Tin condensed 1 large 1 measure of milk cream can (measured in Tin of cream or the milkmaid) 8 eggs drops of vanilla 1 tablespoon cornstarch 1 cup sugar (for candy) preparation of the recipe for baked milk: Put the sugar in a pan and bring to the fire to form a candy, being careful it does not burn. Blend the milk with the eggs, vanilla and cornstarch drain into the caramelized mold, cover with paper aluminium and bake a water bath at 350 f for 1 hour or in the pressure cooker, with little water, mold is not floating, for 20 min. approximately. Let stand, cool, remove from pan and serve. Leche asada recipes are some of my favorites, I invite you to visit my recipe and delicious easy recipes you enjoy as dessert recipes and the three chocolate cake.

Chocolate Cake

This tart, for Chocolate lovers, is formed by the three types of chocolate black, the milk and white. This blend is absolutely delicious, especially for those who have real predilection for chocolate candies. The cake three chocolates, there are multiple variants, some of them really treacly. I have chosen this one that I am going to teach because I believe that it is that most respects the flavours of chocolates, without adding more elements that modify its delicious flavor to them. Ingredients of the cake three Chocolates: 250 g of dark chocolate. A tablet of Nestle postres.250 chococolate with milk g. Two tablets of Nestle with leche.250 g of white chocolate.

Three tablets of chocolate blanco.600 oz. nata.600 oz. leche.3 sachets of curd.A package of maria biscuits and a bit of butter to make the base. We will start by making the base, so we blend the biscuits with chopped butter. We pour the result over a mold removable, dividing the dough evenly, and introduce it in the oven a few minutes, up to obtain a cake crispy. To make the black layer, we will put to heat the milk and cream, to which we add the chopped dark chocolate, and will wait that you dilute the mixture. We incorporate later soured, and let it heat slowly, stirring constantly for 7 minutes, stir constantly so it does not boil.

When it’s done we pour the cream over the biscuit base. We will follow the same procedure with the milk chocolate and pour it over the black. When we pour one mixture over the other have of avoiding that is hega a hole inside the first layer, to which will break the cascade of cream by dropping the liquid on a spoon. Finally we will follow the same procedure with white chocolate, and leave the cake to cool in the fridge. I can assure you that the result is absolutely delicious. Search among thousands of recipes, and find fabulous recipes like cake three Chocolates.

The Outlet

The milk of the principle is more watery but contains most of the proteins and sugars; milk from the end of the outlet is less abundant but has more calories (FAT and vitamin content is higher. Both the number of shots the child performs a day, while it invests in each, is therefore highly variable and there is no to establish fixed rules. It is better to offer the breast to demand. A child may want to breastfeed after 15 minutes of having made a decision or otherwise take over 4 hours to ask the next one, although at the beginning, during the first 15 or 20 days of life, it is convenient to try to make the child at least 8 outlets in 24 hours. Nor is it advisable to mother or those who accompany her to limit the duration of each shot, baby is the only one who knows when it has been satisfied and it is important that you have taken the milk at the end of the socket. Ideally, that decision lasts until the child who is spontaneously released chest. Some children get what need of a single chest and others take both. In the latter case, it is possible that the child does not completely drain the last, so it takes the following must start in this. Important thing is not that the child mame two breasts, but empty alternately and complete each of them, to avoid that the accumulation of milk can cause the development of a mastitis and so that the mother’s body attach milk production to the needs of your child. Why is recommended to allow your child to finish with a breast before offering the other.

La Creperie LA BOHeME

The most outstanding dishes for the new station which arrives are:-salad Las Gaviotas: pasta (ties three colors) with natural tomatoes, tuna, olives black, corn and basil.A different dish that completes the list of twenty salads, which already has La Boheme. -Salt pancake roots: with white cheese, tomato, mushrooms, avocado, cream and oregano. A natural composition to care in winter, which joins more than forty savoury crepes that the Ensign offers to its customers. -Sweet crepe Tejitas: with cheese white, sweet milk and grated coconut. A combination to quit the premises with a desire to return, says its founder Thierry Carayol. The Creperie La Boheme is, since 1996, a reference to the palate of the inhabitants of the island of Tenerife, thanks to its innovation and its concept of fast, healthy food and quality. With a menu that consists of more than 100 crepes prepared by hand, between salty and sweet, and a large variety of fresh and original salads, La Boheme will test these innovative dishes, leaving that customers are those who have the last word in deciding if they will be included in the official letter of the flag or not.

Furthermore, the customer can see at all times the preparation of your crepe, so trust them is assured. -After opening four branches on the island of Tenerife, Thierry Carayol, of French origin, founder and President of the firm, has decided that it has time to open market for La Creperie LA BOHeME, offering the possibility of using this brand to create their own highly profitable businesses to interested investors and with good expectations for the future. For this purpose, the Ensign offers also a training programme for the very complete, with a theoretical part and a practical one franchisee, which allow you to learn everything you need to start the business, relying on the assistance and continued support from the franchisor. more information: 902-875-479 Orientanegocio.

Alberto Guinazu

Mendoza gastronomy has the typical taste of the field. Their best dishes are born squeaky roasters and casseroles that know of laborious firings. Mendoza holidays offer an invaluable opportunity to enjoy one of the kitchens at the same time traditional and refined of the Argentina. A good breakfast or snack from Mendoza can not ignore the traditional hot sopaipillas. It’s small pancakes flour, lard and water that are fried in lard or fat until they are crisp and inflated. A variant are scraped or punctured, pancakes that carry fat in its preparation. In rural areas of Mendoza are traditional Greaves.

Typical Mendoza empanadas are onion, egg, olives and cut knife, barely cooked beef seared to keep it juicy and tempting. Roast in all its forms is accompanied by an incredible variety of salads, and traditional beef and veal incorporates the newness of the rabbit Grill. The chivito takes over from Mendoza grills, with a recipe whose name says it all: goat to the fire. Malargue, they claim, is as tender as unforgettable. But the goat not only let it do grilled.

The traditional stewed is a stew of this meat that is cooked patiently in the company of meats and spices, as a variant of the no less traditional meat to the pot. The famous Mendoza dressed paws are pork, and boiled with celery, basil, laurel and thyme. They are served accompanied by a dressing of garlic, parsley, paprika, onion, red pepper, olive oil, salt and vinegar. Chicken Casserole is another must-see of the Cuyo kitchen. The meat is boiled previously for tiernizarla, and as a last step is added to the cooking potato and egg mixture. Served with a garnish of fried garlic, onion and pepper. Sweet lovers won’t want to overlook traditional Mendoza tablets, tasty dumplings linked together by a two with dulce de alcayota or milk. Or the dream of every sweet tooth, the mendocino tableton, tablets Tower crowned by a great merengue snowflake. In Mendoza, the culinary tourism awakens so many passions as the incredible snow-covered landscapes. In the magical Cuyo province, the delicate flavors of wines and typical foods are printed in memory with the same force of the serene and majestic Andean landscape. Pure enjoyment. Jorge Alberto Guinazu holidays in Mendoza