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GRILLED SALAD WITH A KISS TASTE

"Grapes and cheese flavored kiss ..." , says the English proverb .
When I heard this saying recently started thinking about how to combine these two elements into a salad.

And here's the result, a very colorful salad to accompany a hearty meal family or friends ... or even a romantic dinner.

salad is a very complete, for its various ingredients. Will be the delight of all your guests and are easy to find some ingredients and always usually have in our fridge ... Kiss sure you're going to give ...

...!! Come What are you waiting? We will do our salad!

INGREDIENTS:

> cheese, goat cheese
> 200 g of red grapes
> a slice of smoked salmon
> 1 tomato
> 1 eggplant
> 1 glass of white wine.

PREPARATION:

To make the sauce put the grapes into wine and cook over low heat 20 minutes and after this time we take the result into a blender cup with a spoon flour, cornstarch, more body to take the sauce, whisk vigorously, I Beat in the Thermomix, but if you have a very strong beat, the schools and put it back into the fire, so that the flour will then take more consistency .
reserve .

Cut into thin slices and reserve the tomato, sliced \u200b\u200beggplant and do it in a skillet on the grill.

With a ring mold on a plate where we serve, we first mounted the tomato slice, then the slices of eggplant and finally cut the cheese in sheets and do in the pan, round and round (no more than five seconds) and also placed in the ring.

Finally put up the smoked salmon and remove the ring.
decorate the platter with grapes that have reserved and salsa.

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Salty Tart with Goat Cheese and tomato marmalade

This is a salty cheese cake covered with a rich layer of tomato jam. The contrast of flavors I can assure you it is delicious. If you also take it ham accompanied the result is even better.

Ingredients:

For the base:

• 150 grs. Cookie Maria
• 75 grs. Butter

For the cake:

• 300 grs. Cheese Marcaspone
• 200 grs. Goat Cheese Natural Yogurt
• 1
• 4 Eggs
• Two heaping tablespoons cornstarch Salt

For tomato jam:

• ½ kilo of tomatoes
• 200 grs.
• sugar 1 tablespoon lemon juice
• ground ginger Pinch

Garnish:

Cherry Tomatoes

Prepared

first line a cake pan with aluminum foil.

Grind cookies in blender or Thermomix until reduced to powder and mix with melted butter.

Place this dough into the mold base in the oven at 180 º for 10 minutes.

Once removed from the oven, beating well all the dough ingredients and dump them on the mold.

Return to oven at the same temperature for about 40 minutes or until it is pierced with a needle that is clear. Let cool and put in the fridge for a couple of hours.

Development tomato jam:

Crush the tomatoes in a blender and put the fire together with sugar, lemon juice and ginger for 30 minutes. When you take texture of jam lower the heat and stir constantly until thickened. Remove from heat and cool.

Remove the cake from the refrigerator, unmold, garnish with cherry tomatoes and cover with tomato jam.

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This recipe has filled more than my expectations . I had asked for the recipe a friend, to whom I really like this sweet Christmas.
And I as I knew it was very demanding palate, I've been searching until you find the perfect recipe and found ...

clear that I found!

I loved the result, they are really delicious, the trouble is that these quantities are not many, here we come to an end.

remind me somewhat of the Logroñesas Montoro, are very similar flavor. INGREDIENTS:

* 100 grs. ground raw almond.
* 65 grs. powdered sugar.
* 1 large egg.
* 1 teaspoon (of coffee) of yeast.
* 20 grs. cornstarch.
* 1 / 2 teaspoon of lemon or zest of half a lemon.
* 15 grs. butter.
* 50 grs. almond cream
* sprinkle icing sugar.
PREPARATION:

Traditional:

> We ground raw almonds in a pan to be toasting. We will place over medium heat (be careful not to brown toast and will not last more than 5 minutes, remove from heat and reserve.

> Now whisk the egg with sugar and yeast.

> well beaten Once you go adding flour or cornstarch and the essence of half a lemon zest and continue beating it all very well, it is all very well integrated and add to the Mix butter in cream point and almond cream and continue whisking until well blended.

> Now is the time to gradually integrate RIEF almonds we had booked and moving slowly and stirring motion until a smooth texture.

> We fill muffin pans (because I did not find square molds) for about half of the mold.

> We put in a preheated oven at 180 º for 10 minutes.
After the long retreat from the heat of the oven tray, so you do not continue cooking and let cool.

> When they are cool and sprinkle with icing sugar.
Thermomix:

> We and whole raw almonds in the glass 15 seconds to speed 5-7-9,

> We ground raw almonds in a pan that will be toasting. We will place over medium heat (be careful not to brown toast and the toast will not last more than 5 minutes, remove from heat and reserve.

> We put in the cup granulated sugar (to make icing sugar) 05/07/1910 Speed \u200b\u200bfor 20 or 30 seconds

> We add the egg and baking powder and whisk about 1 minute at speed 6

> We'll add the flour cornstarch and the essence or grated rind of half a lemon and program 1 minute at speed 6

> we add to the butter mixture at the point of ointment and cream with almonds and beat about 20 seconds at speed 6.

> Now is the time to gradually integrate RIEF almonds we had booked, we schedule a 1-minute speed spoon, it is all well integrated and if necessary give you a few seconds longer.

> We fill muffin pans (because I did not find square molds) for about half of the mold.

> We put in a preheated oven at 180 º for 10 minutes.
After the long retreat from the heat of the oven tray, so you do not continue cooking and let cool.

> When they are cool and sprinkle with icing sugar.

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My Recipes

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I hope .

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Capon in orange sauce

Those words were said when he saw my daughter, "Mom, this cake is crowned with orange ... and then I put the name.
A very light cake and colorful facilitated to do when out on the table.

Ingredients:

* 5 eggs * 180 g sugar (90 +90)

* 50 g flour * 50 g

ground almonds * 80 grams of potato starch

mate

*

small pinch of salt * a * few drops

lemon icing sugar for dusting *

* two oranges candied to decorate

Preparation:

If there are no oranges and candied sliced, we can do at home.

With 300 ml of water and 200 g of sugar syrup to make a point of thread.

Cut the oranges into slices and dip into the syrup, boil over medium heat until tender. We took

, let drain and use.

If time are much better if it is repeated the next day.

The cake:

Preheat oven to 180 º C.

jacketed round pan, lining with parchment paper around on the sides we placing orange slices next to each other to complete the turn.

Grind the half with 90 grams of sugar. Bleached

yolks with the remaining 90 g sugar, add the three types of flour: wheat, potato and almond.

Mix with batter of the half, integrate well.

Beat until stiff egg whites with a pinch of salt and a squeeze of lemon.

add first few spoonfuls of egg whites to egg yolk mixture, move rudely and then dump the yolks in the bowl of egg whites to incorporate carefully with a spatula.

Pour batter into pan and bake until the sides of the cake will pull away from sides of pan.

pierced with a toothpick in the center comes out clean turn off the oven, 8-10 minutes and stripped rested on a rack to cool completely.

Sprinkle icing sugar and serve.

Optional:

increase a little confit syrup of oranges, along with more water or a little liquor taste and set the cake.

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Marquesito THREADS YOLK WINE TOAST

the threads of wine are the perfect sweet to accompany a coffee or a glass of sweet liqueur And although typical sweets this holiday season you do not need the excuse that it's Christmas for them, since they are so easy to make and so rich that we can make them at any time of year.
If you want your guests wine Rif donuts and seeking any excuse to stand for a snack at your house, try this recipe:
INGREDIENTS:

1 / 2 kg of flour
125 gr.
sugar 15 ml. Brandy (or sweet anise)
200 ml. Of extra virgin olive oil (fried)
125 ml. Sweet wine (such as muscatel)

cinnamon 20 gr. toasted sesame seeds (sesame)
Scraping
lemon icing sugar for coating

cutter

donuts * PREPARATION:

Traditional:

In a bowl put flour and lightly toasted (Without going over) and slowly add the olive oil that you previously fried with the skin of an orange (for flavor), mix and add the remaining ingredients (grated lemon, cinnamon, wine, sweet anise, sesame and sugar ) where the dough is well mixed, we get to the table and extend with a rolling pin until a finger thick, and make the donuts (I use a cutter of donuts *)

We put in a preheated oven at 180 º and left about 20-30 minutes (depending on oven) must be crisp, but tender.

When hot, seem a bit soft, but cool and harden a little more, remove and once cold, the sugar pass through glass.



Thermomix:

Step 1-To toast the flour put this in the glass and programmed temperature 100 º 35 minutes without cup.

While we will put the oil on the fire and fry along with orange zest and cool.

Step 2-Once the step 1, we scheduled a closed-cup again in 15 seconds. speed 5 and the voice we incorporate the oil slowly and the other ingredients, giving a few more seconds if necessary.

Step 3 - Programs 3 minutes, closed cup speed spike.

Step 4 - We got to the table and reach out with a rolling pin until thick as a finger, and make the donuts (I used a donut cutter *)

Step 5 - We put in a preheated oven 180 ° and left about 20-30 minutes (depending on oven) must be crisp, but tender.

When hot, seem a bit soft, but cool and harden a bit more, remove and once cold, the sugar pass through glass.

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TURRÓN

This nougat was seen and unseen ... was doing and go, when I went to catch a second piece the day after putting it on the table, I found only an empty plate with traces of what could have been a nougat and knife beside it.
But nougat was gone ... I'm still investigating who's tummy.
And you know the thief, almost as I have already viewed and I'm on her trail ...
And who is that from my own home I love the toasted yolk nougat, and this tasted like authentic toasted yolk.
I encourage you to make this delicious nougat. Since there is nothing better these days to keep in your pantry a nougat made with your own hands with care and much love, to sweeten the lives of the people you care.

These days our everyday landscapes are filled with a white blanket of frost and our sunrises, say, a rallito of light, love and hope.
she teach us to see life through such ray moderate the frigid moments and fan the flame of hope for a better future, full of love and humanity.


And I'm on the trail ... which has gobbled my nougat ....

INGREDIENTS:

300 g of raw almonds
250 g of sugar (icing, if you have thermomix)
3 egg yolks 1 egg

the skin of a lemon
1 vanilla pod

for coverage:
>
powdered sugar> 1 egg yolk
>
grain sugar >
blowtorch
traditional to:
Step
-
In a blender, grind the almonds (no do not make a meal) and reserve.
Put the icing sugar in a saucepan with half a glass of water (100 g) to make a syrup.
Beat the egg yolks with and we'll gradually incorporating the syrup that we in the fire and stir everything well for a few minutes, we add the almonds and mix well until a homogeneous mass. Time when we pour on vellum, which we will put on the counter and knead for a few seconds, so that everything is integrated.


Thermomix:

Step-
> Put the almonds in the bowl 5 sec. vel. 5-7-8 (no need to make flour)
> We put in the cup icing sugar and 25 sec. 07/05/1910 speed
> Ayad him the skin of a lemon and reprogram speed 7 to 10, a few seconds.
> Program 20 seconds to vl. 6 and incorporate the vocal yolks one at a time and finally the egg, it is well blended.
> Programs 2 minutes, 70 º vl. 5, without goblet
> It's time to add the almonds and knead 3 minutes speed spike.

Step-
We put in a box, lined with greaseproof paper and with the flap that remains out of tracing paper over the chicken and we put the lid on the box and some weight. (I've had thus two days)

Beat an egg yolk to which we add 4 tablespoons of icing sugar.
With a brush or brush, smeared our nougat and add sugar and beans over a flame, we burn sugar and ready to eat

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Some say that capon meat is eaten alone, it is true, yes, but I'm of the opinion that a good sauce makes this dish sublime company .
Not only can prepare roast, when the chicken is great and at home are few, it is preferable to freeze and cook for parties.

Ingredients:

capon

* Middle * 1 chopped onion

beautiful

* 3 carrots

* 3 medium pears conference

* 3

pippin apples * 1 cup of brandy

* 1 cup dry white wine

* 1 cup of broth (250 ml approx)

* 1 clove garlic

* salt and white pepper

* two or three black peppercorns 1 tablespoon

butter 1 tablespoon sugar

* oil * rice mixture (steaming, red and wild)

Preparation:

Remove the skin to capon pieces and season.

put in a pan of oil a dash generous. Gilded pieces on all sides, reserve a few seconds apart. Chop coarsely

vegetables, fruit peel and deseed.

leave it in the pan and soften in order: first the garlic, then onions, then carrots, last two pears and two apples.

With the high heat add the meat pieces, give a few laps and bathed in the liquor: wine and cognac.

Finally add a glass of white broth, a few grains of pepper and salted slightly.

We plugged and let cook, whether it is in pressure cooker or express, as we deem appropriate time, preferably stop short and return cooking to extend a little later, to let it past.

If traditional pan at least an hour watching is not missing and adding broth if necessary.

Apart boil rice in plenty of lightly salted water.

This case was vaporized mixture of red and wild, as indicated by the manufacturer: 18 minutes. Drain and reserve.

The pear and apple peels which we will set aside and chop to taste.

In a frying pan

a thread of oil, a tablespoon of butter and a tablespoon of sugar.

On it we put the fruit to caramelize until they are golden brown and soften slightly.

We found that the chicken is cooked through but not undone. Remove the meat from the pot and pass the sauce through a pass-or blender puree.

salt if necessary.

serve a piece of capon with rice, fruit and caramel sauce. Leaving

about good bread because it will be very necessary.