High End Low Profile Bed

Brioches

This is the first time I dare to brioche. To be the first time were not all bad, tender and soft, but I hope to be improving and changing the type of filling.

Ingredients for Dough:

• 500 grs.
Flour
• 25 grs.
• fresh yeast 200 ml.
• Whole Milk 60 oz.
• Melted Butter 60 grams. Sugar
• 2 eggs Pinch of salt

Ingredients Lemon Cream:

½ liter milk
• 25 grs.
• cornstarch 3 egg yolks 150 grams
• . Sugar (if you want less sweet, put 100 grs.)
• grated lemon

Ingredients for Glaze:

• 1
• Egg White 1 Tablespoon Lemon Juice
• 170 grs. Sugar Glas

first prepare the lemon cream by mixing all ingredients in a blender and setting it on fire. Stir continuously until smooth and thick. Remove, cover with plastic wrap and let cool.

To make the pastry put the milk temper and when warm add yeast and dissolve in it.
In a bowl pour the sifted flour, sugar, melted butter and beaten eggs. Add the milk and yeast and knead until a soft dough. (If it sticks to your hands much to add a little more flour).

Place dough in a clean bowl and let stand to double the volume.

Once it has doubled again knead again. Take a portion of the dough, place on it a spoonful of lemon cream and cover with another piece of dough. Shape into ball the size of a plum beautiful and place in pan. Continue until you finish all the dough.
Let stand until the ball back to double its volume.

Preheat oven to 200 degrees.

When they have risen, paint each ball with egg yolk and bake for 10 to 15 minutes last until they are golden.

Remove and let cool.
When they are cold
prepare the glaze by mixing the beaten egg white with lemon juice and icing sugar.
Cover each brioche with glaze.

And enjoy.

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Sopicaldo

One of the quintessential Cuban recipes with rice and black beans with rice or chicken fricassee. At least they are the name I remember as a child at my parents.

The recipe as is the transcribing, I keep it with care since I sent Marilyn Bank, also the tail of Nitza alcaparrado Villapol, that I reserve for another occasion.

Ingedientes:

5 pounds oxtail
1 green bell pepper

1 large onion
6 cloves garlic
8 tablespoons tomato paste
2 tsp ground black pepper
4 cups water
½ cup dry wine
½ cup oil
Salt to taste

Preparation

Cut tails for binding (reels or vertebrae) season with salt and pepper.
Dore tail pieces and seasoned with hot oil. Book.
Slice the onion and bell pepper, Julienne (fine strips and elongated) and garlic into small pieces.
saute in the same oil gilded pieces of tail.


Stir the sofrito tablespoons of tomato paste, stir and bring to the pot where you cook the tail.
Add 4 cups of water to the pan and high temperature, wait until it begins to boil, add the chopped tail, cook over low heat until the oxtails are tender, add the wine dry, add salt.

Off the stove and let stand for 10 minutes before serving.

usually served with white rice in some parts of Cuba traditionally served with root vegetables (taro, sweet potato, cassava) boiled.

I follow that recipe to the letter took him very badly, I added my "touch": Flour the pieces of tail before frying, I used white instead of water, I added a splash of cognac with white wine and used tomato paste with tomato sauce.

The recipe is as it gave me Marilyn, but Nathan (also good knowledge of the subject), says the cumin and bay leaves and characteristic flavor of Cuban food. Are noted for next time.

This recipe participated in the contest organized by Apicius of La Cocina Paso a Paso by reason of their 4 million visitors your blog.

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BEER CAKE COFFEE FLAN

A cake that will surprise you by its rich flavor and fluffiness, I took as many biscuits echos along of my life and if configuration needs to give a score to it, would give the maximum.
Do not fail to do so, as well as being easy to do, in no time you will find a great snack ... that coupled with a good cafelito is great and for the kids is a good served with warm chocolate milk. .. buenissssimo.

INGREDIENTS:

-5
eggs sugar -350 g -160 g margarine

- flour 250 g -1
dessert spoon of yeast -100 g of beer

-1 spoon brandy (optional)


PREPARATION:

traditional to:

* Beat the egg whites until stiff in glass of the mixer, so we put it to clear a pinch of salt and a squeeze of lemon.

* pour into a bun or source in the same glass and put the sugar with the margarine will ambiente.Batimos temperature for a few seconds until the two ingredients are blended.

* Add the yolks that we at room temperature until they are well integrated.

* Finally we add the flour and yeast and beat well to be integrated.

* We incorporate beer and a spoonful of brandy and beat again.

* In the spring where we have reserved the egg whites until stiff, gradually we casting the mixture of glass and we incorporated with the help of a spatula or spoon with encircling movements, ensuring that the meringue does not get off.

* grease a baking sheet and fill it and we put in the oven for 40 minutes at 170 º
let cool before removing from pan.

With Thermomix:


> Beat the egg whites until stiff, put the butterfly we add 1 pinch of salt and a squeeze of lemon and two heaping tablespoons of powdered sugar, programmed speed 3 1 / 2, 5 minutes

> Without washing the bowl put the sugar and margarine 30 seconds at speed 4

> Add the egg yolks 1 minute, 30 seconds at 37 º of temperature, speed 3 1 / 2.

> After the time added to the glass, flour and yeast and schedule 40 seconds at speed 3 1 / 2. with the spatula you add the flour that has been adhered to the walls.

> For the vowel add the beer and brandy program 20 seconds at speed 4.

> We wrap the egg whites until stiff (we had reserved) with the other ingredients with the help of the wing 20 seconds at speeds 2 1 / 2

> grease a baking sheet and fill it, put it in the oven 40 minutes at 170 º

> and let cool before removing from pan, and once cool decorate with icing sugar

-

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Rabo ham, vegetables and shrimp casserole

Is Over The Summer Temperatures and start a download.

Time to broths and soups, at Least in my house.
And I can think of no better than dinner Soup "complete" with homemade stock based United Nations, Simple and Easy Do not belong in every kitchen.

Ingredients:

* 2 quarts ham stock (*)

* UNOS small cauliflower florets

* Some small broccoli florets

* 1 carrot

* Two fine noodles handful

* For two commensal shrimps

* colored pepper

* Chopped parsley

* A splash of oil

Preparation:

We put the broth is a pot, when a boil add the vegetables themselves "clean, well-washed" and peeled carrots.
Boil Duran ten minutes and add noodles.

These if live fire will leave the three or four minutes and then down to at least maintain the chup chup Other-three or four minutes.

salt if necessary.

We shrimp for a lightly greased skillet or griddle.

Serve the soup with vegetables and noodles SUS, top place two shrimp per guest, sprinkle with a little chopped parsley and freshly ground pepper De Colores.

(*) ham broth:

Ingredients:

- Four liters of water "

- One or two ham bones

- An onion

- Leek United Nations

- Two carrots

- a piece of celery stalk

- a sprig of parsley

Preparation:

In a large pot add the chopped vegetables and bones.

We took the cold water, let rise and bake a boil Strong Half-Hour to Less heat, skimming required whenever the sea.

The fire descended and maintain the chup chup-Less to two hours.

Strain used without fine strainer or cheesecloth.

With this recipe participated in the contest organized p or Apicius of La Cocina Paso a Paso because of its 4 million visits to their blogs.

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Cream Lemon Rice with Lobster

Another time published a recipe for rice soup with police , in this case the recipe is similar but instead of police I have lobsters and have since changed the recipe a bit. In both cases it is delicious, although the latter may be a little lobster accequible due to aging.

Serves 4 :

• 2 Lobsters
• 400 grs. Bomba Rice Prawns
• 8
• 1 roasted red pepper 1 onion
• 2 tomatoes 1 glass of fine wine
• 1 dash of Brandy
paprika 1 pinch of Saffron
• Extra Virgin Olive Oil Parsley

For the broth:

• 1 Whiting heads and shrimp shells 1 onion
• 2 liters of water
• Parsley Salt

Prepared

First peel the prawns, removing all the juice from their heads to reserve.

We stock or fish stock to boil in putting the two liters of water hake, shells and heads of the prawns, onion, parsley and salt. We keep the fire for half an hour. Over time
retired
whiting (use it at night with mayonnaise or salad, if desired), onion and parsley.

We pour the broth into the cup the blender and grind a few seconds. Strain and reserve keeping warm.

We heat the oil in a pan and brown them in it for lobsters everywhere. And reserve aside and allow to cool to cut lengthwise into two.

In the oil that has been sauté onion, pepper and a couple of minutes, add the grated tomato and saffron and sauté turn to two or three minutes.

Incorporate letting wine and brandy reduction. Add the rice, dizzy a little and add the paprika.

Pour the broth and let cook over high heat 10 minutes. Incorporate lobster and keep the fire 8 minutes lower heat.

When the rice is about to leave for a few minutes and serve with each dish a half lobster.

Delicious.