ORANGE CAKE AND CHEESE

As a tiramisu or almost. This sponge cake is lovely. The combination of orange cream and chocolate is delicious. 

ORANGE CAKE AND CHEESE 3
Ingredients: 

- 250 g of orange juice 
- 50 g sugar 
- 1 cinnamon stick 
- 6 sheets of gelatin 
- 1 cup whipping cream 
- orange zest 
- Ladyfinger Biscuits 
- 100g mascarpone 
- Soluble coffee 
- Cocoa powder 
- Cognac 

Preparation: Dissolve the gelatine leaves in cold water. Whip the cream and add a little sugar. prepare a strong coffee and pour the brandy.

We heat the orange juice with cinnamon stick, orange zest and sugar. When it has dissolved well, we remove and add the drained gelatine. Beat well until dissolved.
Add the cheese and continue beating until blended. Then the cream and mix well. prepare the mold sticks it with baking paper. We dip the biscuits in coffee.

Begin filling the mold with a layer of cream, biscuit. Repeat the operation and finished with a cream. Sprinkle with cocoa and let it bear fruit in the fridge.


Moorish OF RAPE AND PRAWNS

Moorish OF RAPE 2This recipe of Andalusian origin we discover in Calabajío Market blog. It’s a typical recipe of Campo de Gibraltar and we are told to “stuff comé” the original dish clean sardines thorns included adding onion, pepper, garlic, tomatoes and oregano.

I prepared this version of Moorish Salvador Lobato Cook, restaurant chef of La Linea La Marina, more complex and more flavorful. Loved it. 

 Ingredients: 
600 grams of large diced monkfish - 250g prawns - 250 gr clam - 1 eggplant- 1 red pepper - 1 green pepper - 2 ripe tomatoes - 4 cloves garlic - 1 tablespoon vinegar - 1 teaspoon paprika - A little saffron - Parsley - Flour (better if special fish fry) - parsley - salt  

Preparation:
Peel the prawns and the heads and shells will make a bone broth with monkfish. Strain and reserve.

In a saucepan heat the oil and chopped garlic refreímos first. Next add the peppers and eggplant into large chunks.Eggplant with skin can leave if you like.

e first sautéing and add the paprika, stir, and then the vinegar. We left 2 minutes and turn off.

Monkfish Salamos dice, the floured and pan fry in olive oil. We should not do much since end of cooking with the sauce.
We reheat the sauce. Add a little broth and cook shrimp about 10 minutes. Incorporate fish, peeled prawns and clams.We cover 4 or 5 minutes until the clams open.


HAKE WITH ASPARAGUS SAUCE, PEPPER AND PEAS

HAKE WITH PEAS, ASPARAGUS AND PEPPERS 3A light recipe: Fish with vegetables. A healthy and tasty combination that surely will like.

Hake can enharinarla and fry before incorporating it into the sauce. In that case, shorten the cooking time so you do not stay dry.

Ingredients: 
- hake fillets or steaks 
- A pot of asparagus 
- 2 handfuls of peas 
- 1 can pimentos 
- 1 onion 
- 2 cloves garlic 
- 2 cups of broth 
- 1 teaspoon cornstarch 
- 2 tablespoons lemon juice 
- Salt, pepper and dill (optional) - Olive oil  
Preparation: 
Salpimentamos hake.
In a pan with olive oil background sofreiremos first onion and finely chopped garlic. When you begin to become tender, add the pepper strips and continue to sauté a few more minutes. We take the lemon juice, asparagus juice and broth.

We add the peas and cook for 10-12 minutes over medium heat. We add the cornstarch dissolved in cold water, season and stir well.
Finally put in the broth hake with asparagus and dill. While cooking, shake (without removing) the pan until fish is done.

MUFFINS STRAWBERRY JAM FILLED

I did not know exactly what was the difference between muffins and cupcakes. The answer lies in the proportions of the ingredients. The muffins have more butter, less yeast and molds are baked normally rigid walls. Mass being more “body” admit any filler or even mixed with other ingredients without lowering the base.We had great homemade strawberry jam that gave us Kike and Cris  so I found a great idea to use it as a filling for these rich muffins .

Ingredients: 
- 2 eggs 
- 125 g butter 
- 180/200 g sugar 
- 2 teaspoons vanilla sugar 
- 125 g milk 
- 270 gr flour 
- 2 teaspoons baking powder heaping 
- Strawberry Jam  

Preparation: 
Preheat the oven at 160 ° C.
In a bowl beat the eggs, the two kinds of sugar and butter cream until the mixture is light and fluffy.

Then add the milk and flour sifted with baking. Continue beating with rods help until a light cream.
Using a spoon or a pastry bag fill the molds with a little of the mixture, a spoonful of jam and ended with another mass to fill 3/4 full.
Bake for 18-20 minutes at 160 ° C, until they rise and firm to the touch. We took the oven and let cool. Unmold and place them on a rack until completely cool.

PEAS WITH prawns, CLAMS AND MUSHROOMS

PEAS WITH CLAMS 3If you have not yet tried a stew this way do not expect more. Great and different.The broth is tasty and very light. It seems a complete and healthy dish. A unique dish that should be in our menu.
You can substitute clams mussels, look great. 

 Ingredients:  - 300 gr of chickpeas - 250g prawns - 350 gr of clams- 300 gr of mushrooms - 1 onion - 4 or 5 cloves of garlic - 2 ripe tomatoes - Half a glass of white wine - Laurel, thyme, salt and pepper - parsley - freshly ground pepper - Olive oil - broth or bouillon tablet  

Prepared 
Chickpeas we’ll have to soak at least 12 hours.Peel the prawns. In a saucepan put the heads and shells with broth or bouillon concentrate and let it boil for 15 minutes with a bay leaf and a little onion. Strain and reserve.

In the pressure cooker with a background of olive oil sauté the onion and garlic finely chopped. When they start to be transparent add the tomatoes peeled and finely chopped. Continue sautéing and incorporate half of the mushrooms also chopped. We waited 5 minutes chickpeas, once the wine, broth, stir well the prawns. Sprinkle with thyme and parsley. We closed and cook 12 minutes (depending on your pan).
While the stew cooks put a little oil in a pan and fry the remaining minutes peppered mushrooms with a couple of rotten teeth. We continue to add the clams thoroughly cleaned and, once open, toss the prawns. We cover and in two minutes be all set.
Open the pot, salt and unite tried everything in the pan. We waved and let cook uncovered 10 minutes.

RICE WITH SPICY CHICKEN AND ARTICHOKE

RICE WITH CHICKEN AND ARTICHOKE 1The secret of this rice is marinate the chicken the day before this so delicious blend of spices. It is not necessary to follow the foot of the letter the list. It is a matter of taste and what you have in your spice rack. I recommend using the drumsticks that are juicier but if you like the breast there is no problem as long as not to overcook or dry up.

Rice is a sweet, intense flavor and texture similar to risotto. If you buy a little chicken, kebabs can prepare fantastic, some “kebabs” with bits of onion and peppers that will be great for appetitive.  

Ingredients: - 4 boneless chicken drumsticks - 3 artichokes - 1 carrot - 1 green pepper Italian - A handful of peas - 1 can pimentos - 1 medium onion - 4 or 5 cloves of garlic - Bomba rice (1 cup and a half) - Half cup white wine - salt and pepper - Chicken broth or bouillon tablet - olliva Oil Spices for chicken: - One tablespoon oregano - A teaspoon freshly ground cumin - pepper to taste - curry Pinch - Pinch Coriander - A pinch of ginger - Half teaspoon turmeric - A small chilli - A little rosemary - The juice of half a small lemon - Salt - Olive oil 

 Preparation:
Yesterday chop the chicken into medium dice and mix with spices, lemon juice, salt and a little olive oil. Stir well and we put it, covered, in the refrigerator. Ideally stir occasionally …
The next day, we took a half hour before the chicken so that it is at room temperature. prepare fried vegetables: We removed the foot and leaves tougher artichokes, we break into quarters. Cut the green pepper chunks, carrot to small squares. Chop the onion and garlic. In a wide pan with olive oil over medium-high heat sauté the chicken pieces and reserve.

It started the same oil fry the green pepper and when it is, we had to a plate. Do the same with the artichokes.

We continue to add to the pan the onion and garlic (if necessary add a little more oil).
Sauté 5 minutes over medium heat and add the carrot. We followed a couple of minutes and add the chicken. Then the wine and wait for the alcohol evaporates.
We take the rice and stir well to coat with the juices. Cover with hot broth.In principle double the amount of rice but it is advisable to do a bit more if we had to. Salamos.
Finally, when the rice is almost done (about 20 minutes), put the peppers cut into strips and let stand 5 minutes.

MEATBALLS IN MUSTARD SAUCE AND FORMER APPLE

MEATBALLS MUSTARD 1I lose track of my recipes meatballs. Like so much and there are so many ways to prepare it is one of the handiest dishes there. 
Earlier, in other times, it was a cheap meal, were used most affordable meat pocket, but now, from the tenderloin, cod, hake, chicken or turkey … any of these meats or fish are used to prepare . In any case have acceptance. The remaining tender and the sauces they ask a little bread …

Try these …
 Ingredients:
To marinate the meat: – 750 gr of fresh minced pork meat, beef or a mixture of the two – a small onion – 3 or 4 cloves garlic – parsley – One tablespoon mustard – Salt and pepper – Two slices of bread – a little milk – 1 egg – breadcrumbs if necessary – Flour Sauce: – 1 onion – 1 clove garlic – 1 can beer – 1 teaspoon cornstarch – 1 block – Broth – parsley – 3 tablespoons of mustard dressing – Salt and pepper

Preparation:
 At least one hour before you prepare the meat to marinate:

CARROTS AND CURRY CREAM

CREAM CARROTS 1I love this cream, soft and delicious, with a lovely orange. 
I love this kind of food as nutritious as light and also made without protest to least vegetarian food lovers.
The curry gives it a special touch probéis recommend but if you do not like, you can replace it with ginger. It will be fine.

Ingredients:
- 500 gr of carrots 
- 2 medium potatoes 
- 1 small onion 
- 4 cloves garlic 
- Half a glass of white wine 
- salt and pepper 
- Olive oil 
- 1 tablespoon curry  

Preparation:
In a pan with olive oil over medium heat sauté the chopped vegetables for a few minutes.

Put the tablespoon curry and season.

Cover with water and cook until the vegetables are tender. tried salt and grind until creamy smooth. serve hot.

MACEDONIA WITH CANE VINEGAR AND HONEY

MACEDONIAIn time this salad strawberries accompanied only kiwis and bananas will delight even the lazy at the time to take fruit.
Any time would be ideal to enjoy it. At breakfast with cereals, for dessert, as a snack or as part of a light and healthy dinner.
We can also use it as a filling for a pie pastry. You will be fine with a bit of custard as a base.

To enjoy  
Ingredients: - strawberries or strawberries from Huelva - Kiwi (green or yellow) - Canary Bananas - 3 tablespoons vinegar - 2 tablespoons sugar - cane honey  

Preparation:
Chop macerated strawberries and mixing them with vinegar and sugar. We’ll leave at least half an hour, stirring occasionally.

After this time, add the kiwis and bananas also cleaved. Mix and add the honey.

Easy right?

STEW GREEN "Antioxidant"

I tell you that sometimes, for me, the greatest pleasure is to enjoy dishes like this. I recognize that not everyone likes these flavors however much it may have antioxidant benefits and how important this kind of vegetables for our body. To me, just love me.
photo-14And if any of you think like me, do not hesitate to make this recipe so simple. To round, could do great a poached egg.

Healthy, light and full plate. 
Ingredients: - 3 Artichokes - 150 g brussels sprouts - 1 bunch broccoli - 1 large potato- 6 or 7 cloves garlic - Half a glass of Manzanilla - broth or bouillon tablet - Some grains Cumin - One teaspoon of flour- salt and pepper - Olive oil 

Preparation:
In the pressure cooker to heat put olive oil and minced garlic brown them. When they start to brown cast tablespoon of flour. Mix well and add the wine, stirring.

We prepared all the vegetables thoroughly cleaned. The halved artichokes, broccoli separated into medium pieces, cabbage and potatoes whole medium squares.
We pour the vegetables in the pot. Mix, cover with broth or water and bouillon tablet. Salt and pepper, put the cumin and cover 10 minutes.

Ready to serve. Good warm.