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will be the fourth time I write this entry, see if this is the definitive or computer gremlins are bowling with the text.

Let's what we really want the recipe.
a surprise, I still have the "experiments" of recipes with pumpkin other than the usual cream of pumpkin and vegetables.

A delicate flavor of soft custard.

Highly recommended.

Ingredients:

* 2 eggs (100 g weight without shell)

* 100 ml of milk

* 200 grams of cooked pumpkin, drained

* 60 g sugar

* 20 gr cornstarch

* Liquid Candy

Preparation:

We light the oven to 180 º C and placed into a source with a finger of water.

Caramelized slightly the basis of individual molds used in this case bought candy.

In a food processor or blender and pour the sugar pumpkin, grind well to make a cream.

add the remaining ingredients and beat well to mix thoroughly.

Pour into individual molds, we remove the source of the kiln by putting quemarnos.Vamos placing the custard cups in the water, which will have begun to remove bubbles.

we put in the oven, we went down to 160 º C and firm.

After 15 minutes prick with a toothpick toothpick comes out clean off.
As small individual molds are made very soon and should not pass through cooking.

(*) To cook the pumpkin, peel and chop, place in a dish with pyrex a stick of cinnamon, orange slices very clean, a spoonful of sugar sprinkled on top and gets ten minutes in the microwave covered with a lid. let stand two or three minutes in the micro, then cooled and removed fluid givers.

Suitable for coeliacs and diabetics, changing the sugar for a sweetener permitted.

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sailor POTATO SCONE BRANDY

This is a dish to eat hot sauce and adds a special flavor.

few days ago I was in Oporto (Portugal) and today I share some of those places that I really liked this city and its most emblematic and cuisine.

From this overview we can see how combine the past and present, in a beautiful landscape harmony.


This is the beach and do not know if you can see in the picture, but there were no surfers, although to be raining and quite cold.

"The Francesinha" This is a dish in Porto ... is sandwich bread with beef, bacon, linguiça (a spicy sausage), ham, egg, cheese and salsa, which is a salsa very, very hot ... tradition says that eats together Francesinha beer, the trick is that as pica, toddlers and babies ....
Are you @ the cafeteria cafeteria is a symbolic place for coffee, "Café Majestic" the most luxurious of the city coffee ... ... And there is a sweet unique characteristic here are the cream, if you visit Oporto, do not leave without entering snack a cake ... is a dream come true ...



For here is a steep descent to the river Duero.
And if you want to give you a good session of adrenaline, up in one of these y. .. aparatejos down this slope !!...
The Portuguese Douro River Douro River is called. Douro, in Portuguese means "gold" perhaps by those golden sun gives when you look at it.
In Oporto rains a lot, but just as it rains and you fall a shower, after a while get a sunshine. I went into the cathedral and was wearing a beautiful sun, when I went it had rained and this is the landscape that I found, their damp streets, beautiful and with the smell of damp earth , so characteristic of this land.



And we can not go on Porto not take one of these centenarians trambias, who walk its streets, it is not without its charm on a stroll in one of these old "electric cars" through the center of the city.

INGREDIENTS:

-1 / 2 k. Prawn
-200 g of mussels cooked -90 g

onion 1 tablespoon parsley -
-50 g of olive oil
-1 teaspoon cornstarch
-25 g
wine brandy -25 g
-half of food coloring on
- media broth

To make steamed potatoes:

-3 medium potatoes, salt
-300 g.
water
PREPARATION:

> We in the onion and parsley and schedule 6 sec. to vl. 4

> we add the oil and schedule 8 minutes at 90 º vel.

> add a teaspoon of cornstarch and half of wine (half the reserve)

> We put the butterfly and add the prawns and the dye and the average stock cube dissolved and schedule 5 m. 90 º vel. 1

> After 1 minute add the vocal brandy and wine that we had booked.

> We took the contents of and reserve. Without washing the glass

> Peel and cut potatoes into slices and seasoned, put them in varoma container so that steam can circulate well through them

> We add water and schedule 25 minutes varoma temperature, speed 2

> varoma Place the container over the glass in place and leaving them to cover them well.

> After the time, we dump the potatoes on a platter and add the mussels and sauce with the prawns we had reserved, seeking the potatoes are well integrated with the sauce.

> And as a hot dish to make, before serving at the table, we put the source in the microwave and give it 2 minutes to warm up.

Annabel Chong 251 Online

Muffins Pumpkin Flan Two chocolate cake

Muffins ... or cupcakes? I have no very clear difference, at any rate, this kind of muffins are as easy to prepare and what to eat faster.
I used a variety of meals so kindly sent to Santa Rita Flour.

Ingredients:

* 200 grams of flour in cakes and muffins Santa Rita

* 50 g of tail- Turbo cao

* 150 gr

sugar 1 teaspoon

drive * 1 pinch of baking

* 80 gr oil

* 200 grams of milk

* 1 large egg or 2 small

* 150 grams of white chocolate chunks

*

whipping cream icing sugar

*

Preparation:

Preheat oven to 180 º C.

one hand Mix dry items, sifting flour with cocoa and driver.

other hand Mix liquids.

integrate the two preparations trying not to get air mass.

Add the white chocolate into small pieces. We filled

silicone molds and bake.

can be served as is, sprinkled with powdered sugar or whipped cream.