Paraguas de chocolate

Preparation : 15 minutes

Cooking : 2 min

Servings: 12 umbrella

Ingredients

• 300 g of chocolate : white, black or milk
• 12 lollipop sticks
• Nonstick 12 cone-shaped molds
• confetti sugar (optional , for garnish)

Preparation

• We melt the chocolate. We put 250 g of chopped chocolate in a microwave safe bowl . We introduce in the microwave, and schedule 30 seconds. We took the bowl , stir , and return to program other 30 segudos . Stir again, and repeat this process until the chocolate is almost melted. (in my case , in a minute and a half is usually ready for these quantities ) . 
• Add the remaining 50 g of chocolate , and stir until all the chocolate is dissolved. If some piece quedase undissolved , we remove it .
• Put the melted chocolate in a bottle pastry and carefully fill the molds (pictured subject is that the molds on a support for piping bags ) . Let stand a minute or two , and put the sticks .
• Decorate with a few sprinkles if desired
• We carry the refrigerator to harden the umbrella least half an hour .
• Unmold the stick pulling or peeling the paper , according to the mold that we used . We keep in a cool, dry place until use. The chocolate is very sensitive to temperature changes , moisture, heat, and environmental odors.

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Confetti sugar, Dark Chocolate, DESSERT, lollipop, Milk, white chocolate,

Nubes caseras

Preparation : 15 minutes

Cooking : 2 min

Servings: many clouds will depend on the cutter you use

Ingredients

• 250 ml water
• 20 g of powdered gelatin neutral ( Two envelopes. Gelatin sheets also served . 're About 12 sheets )
• 1 vanilla bean ( or vanilla paste , powder, ... )
• Sugar 400 g

Batter : a mixture of equal parts powdered sugar and cornflour ( cornstarch is optional )

Preparation

• Hydrate the gelatin , putting it in a bowl with 125 ml of water ( takes about 5 minutes to be ready for use)

Besides , put them in a saucepan the remaining 125 ml of water with the sugar and the vanilla bean . Bring to a boil , and remove from heat

• Mix the contents of the saucepan with the hydrated gelatin another bowl (including water). Stir and bring back to the fire, where we will keep stirring constantly until it boils. Away from the fire
• We remove the vanilla pod , open it in half with a knife and took the seeds, which add to the mix. Stir . We removed with a skimmer white foam that forms on top of the gelatin ( I'm not sure this is necessary , but whenever I do work with gelatin )
• We spent the mixture to a large bowl and let stand at room temperature until lukewarm ( When placing a finger in the mixture is not noticed neither cold nor hot. Takes an hour or so) . At this point the gelatin begins to thicken and egg appears .

Meanwhile, prepare a tray of 22 * 32 cm (about ) spreading it with butter (I tested with oil and does not work well. Guess another option is non-stick spray) .

• When the mixture is lukewarm , whisk with electric rods, the beat at maximum speed for 10 minutes. Then change color gelatin , will turn white and start riding like a meringue. As is mounted after those 10 minutes, we stopped , we put the finger, and tried . 
• We know it is difficult but it is very important to do your duty as a cook , and therefore , you must repeat this step as many times as necessary . Pour the mixture onto the tray, and we smooth the surface with a spatula
• Sprinkle the surface with a mixture of icing sugar and cornstarch in equal measure. Clouds are very sticky , and this will prevent the surface from drying , and also help cut without sticking to the knife or cutter
• Let stand at room temperature until the mixture is curd (it takes about four hours ) . Cut with a sharp knife into squares or with a cookie cutter . In both cases, sprinkle with a little icing sugar and cornstarch so that clouds do not stick
• Rebozamos clouds in the mixture of cornstarch and powdered sugar , and retain in a bag to consumption

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DESSERT, gelatin neutral, Gelatin sheets, vanilla bean, vanilla paste,

Polos Flash

Preparation: 15 minutes (plus cooling time and frozen)

Cooking time: 5 minutes

Servings: 12 pole

Ingredients

Pole Strawberry:

• 250 g strawberries, cleaned, cut and stemless
• 250 g of simple syrup
• juice of half a lemon

Polos Orange:

• 4 Orange juice
• 200 ml of simple syrup
• juice of half a lemon

Kiwi Poles:

• 4 kiwis, peeled
• 200 ml of simple syrup
• juice of half a lemon

Simple syrup:

• Sugar 500 g
• 500 ml water

Preparation

1. We started preparing the simple syrup. Put in a large saucepan or casserole sugar and water and bring to a boil. When boiling, heat slightly down to borbotee gently and cook 2 minutes. Remove from heat and let cool completely. We keep in the refrigerator until the time we go to use it.
2. To prepare the poles, we just have to grind together all the ingredients on flavor in a food processor or blender. We can strain the liquid before preparing the poles to achieve a smooth and uniform texture, but not necessary
3. Fill the molds we have decided to use: ice cube molds, plastic cups, a pole molds can be found in any kitchen store. I used these I bought on Ebay . To fill these Zipzicles, the best is to use a funnel, taking care not to fill up as the liquid will expand in volume when frozen (Zipzicle container itself has a mark which indicates where you can fill up).
4.  Tightly closed containers and freeze, ideally at least 24 hours, although they can be ready in a few hours. If we use other molds that need stick, as in the last recipe watermelon poles , to place the stick, there are several tricks. 
5. The first, wait until the mixture is half frozen to insert the stick and stay subject. Another option is to put plastic wrap or foil covering the top of the mold, make a small hole in the center and insert it through the stick, which is secured in this way. 
6. This is the recommended option when you want to prepare poles, put them in their molds and forget about them without having to be aware of the degree of freezing.

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Cold dessert., DESSERT, Kiwi, Pole strawberry, Polos Orange, Simple Syrup,

Macarons with Ice pistaccho

Preparation: 1 hour

Cooking time: 10 min

Servings: 25 to 30 macarons

Ingredients

For the "shells"

• 200g icing sugar
• 110 gr almond flour (or ground almonds, if you do not find)
• 90 g egg clear
• 30 g sugar normal
• Green dye, preferably powder (optional)
• Red dye in spray (optional)
• template or stencil (optional)

For the filling:

• homemade pistachio ice cream

Preparation

1. We started preparing macarons. We weigh and sift the icing sugar and almond meal. And this applies not skip this step as I do in all recipes. I confess, never sifted anything biscuits, cookies and more. But in this recipe, it is ESSENTIAL.
2. We connect sifted almond and sugar in a large bowl. We can replace about 20 g almond flour for ground pistachios.
3. We weigh the clear. Some people used the aged, ie, separate the whites from the yolks, and leave a day out of the refrigerator, or 4 or 5 days in the refrigerator before using. I've always prepared with pasteurized clear as those sold in Mercadona, because I find it more comfortable to weigh 90 g of clear, and there are no outstanding use buds. 90g is more or less clear is weighing 3 medium egg whites. To ride better, should be at room temperature, so I recommend them out of the fridge for a while before
4. With wire whisk, begin to mount until a clear foaming.
5. Gently add the granulated sugar (30 g), while still riding with the whisk at full speed until a meringue with stiff peaks forms.
6. We again flour mixture and almonds through a sieve (yes, again!) While we dropping the mixture in the form of rain on the white that we have previously mounted. In: Sift almond flour and again, and go on dropping it clear, but not all at once, but little by little so you do not lose too much air meringue.
7. A medium mixing, add the coloring to desired hue
8. Prepare a piping bag with round tip, depending on the size that we will make the macarons. I used a 1 cm for I have prepared tiny, about 2.5 cm.
9. We print and put this template , or similar , on a baking tray. On top place a baking paper so that the circles show through and to guide us to the macarons are perfectly round.
10. With the pastry bag perpendicular to the baking sheet, let depositing small amounts of dough. To make a circle, aim with the tip of the nozzle to the center of the circle (remember, the manga perpendicular), and without leaving the site, pressed to fill the circle. Thus out perfectly round (unless the dough is too thin and tends to expand) a small peak, which disappears in a few seconds is probably formed. If not, is that the dough is too thick and you have to mix a little more.
11. Where have all the macarons on the tray, carefully withdraw the template below, and remove the bubbles that are formed on the surface of the macarons with a toothpick. Let rest the macarons at least an hour for the "foot" is formed. Thus, the upper layer is dried and a "cap" is formed and when introduced into the furnace, the air can only escape meringue downward, forming the foot so characteristic of these cakes. Before baking, to see if they are dry and ready, we played one above. It should be noted slightly dry, and should not remain attached to the finger. (If you are not is something stuck, you secretly suck your thumb and wait a little longer, they are not yet).
12. Preheat oven to 150 and bake about 10-12 minutes for this size, some recipes recommend even 15 or 20, but in my opinion and are completely dry. Must be dry outside, and slightly soft inside.
13. Remove from oven (almadecántaro turn it off!) And let cool on same baking tray where have. A cold time, but waiting too, carefully took off the sheet of tracing paper, and proceed to decorate them with a template or stencil and spray dye. It is very simple, just to place a "shell" on baking paper (not stain), crank up the macaron template we like, and sprinkle with coloring spray. We removed the stencil carefully and let dry the macaron. Later we keep in the freezer, unless we go to consume immediately.
14. Then prepare pistachio ice cream, as shown in this recipe
15. To make the sandwiches, we took a half macaron, put a ball of ice cream on top, and press with another macaron half to form a sandwich. We keep in the freezer until consumption.

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Almond, DESSERT, Icing, Icing Sugar, Pistachio, Stencil,

Shekerbura

Preparation: 30 minutes

Cooking time: 30 min

Servings: 24 shekerbura

Ingredients

• For the filling:
• 200g ground almonds
• 150g icing sugar
• 30 ml water
• ground cardamom (optional, not used)

For the dough:

• 250 g butter, cold, cut into squares
• 500 g flour
• 1 egg
• 120 ml water

Tools:

• Pliers or crimpers (optional)            

• Preparation

1. We started preparing the filling. In a bowl mix the ground almonds with the sugar, add the water and knead with hands to form a dough. Booked covered with plastic wrap
2. Now prepare the batter. In a food processor (in 6 speed 15 sec) or your hands, mix all ingredients into a homogeneous mass.
3. Divide the dough into 24 portions, and give them pellet form
4. Store them in the refrigerator covered with plastic wrap for an hour or two
5. After this time, preheat the oven to 180 º C and took the balls from the refrigerator
6. With a rolling pin, stretch each ball. Using a round cookie cutter or a plate of coffee, cut a circle of dough.
7. We put a teaspoon of filling in the center of the circle, and close the edges by pressing with your fingers to seal, shaping of dumpling dough to
8. Decorate the edge of the dumpling (called "repulgue") slowly folding it inward slowly and pressing with fingertips (best watch the video if you do not know how, 2.20 min). We will repeat the process, and leaving the shekerbura on a baking tray lined with baking paper, and covered with plastic wrap, so it does not dry out while we prepare all the pies
9. We now turn to decorate shekerbura with tongs or crimpers . Here we can choose the design you like best, depending on the shape of our crimper and design we want to do. My crimper was straight and jagged, and opted for a zigzag design
10. Let the dough by pinching with tweezers, without fear, but being careful not to pierce it, and making straight, horizontal, or diagonal lines as prefer. Once a line, do other then changing the meaning. It's pretty simple, really
11. Once all shekerbura ready, bake about 30 minutes
12. Remove from oven and let cool. If we have not decorated with tweezers, sprinkle with icing sugar before serving
13. They can be stored several days in an airtight container.

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Almonds, DESSERT, Home made,

Simple chocolate cake

Preparation: 10 minutes
Cooking time: 20 min
Servings: 1 pie 20 × 30 cm, about 12 people

Ingredients
For the cake:

• 1 1/2 cup plain flour
• 3 tablespoons of pure cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 5 tablespoons sunflower oil
• 1 teaspoon vanilla paste
• 1 teaspoon vinegar
• 1 cup water

For the chocolate coating (optional):

• 200 ml water
• 2 level tablespoons of cornstarch (20 g)
• 250 g of black chocolate (without milk), chopped

Preparation

1. Preheat oven to 180 ° C and began to prepare the cake.
2. We put in the baking tray (20 * 30 cm) dry ingredients: cocoa, sugar, flour, baking soda and salt, and mix until blended. With your finger, make 3 holes in the mix: in one of the holes pour the oil in another vanilla, and vinegar in the last
3. On the set pour the cup of water, and stir gently with a spoon until blended ingredients.
4. Bake 20-25 minutes (if you use a smaller pan will have to increase the time to 30-35 minutes)
5. Remove from oven and let cake cool
6. Meanwhile, prepare the cover
7. Mix water and cornstarch, stirring until no lumps
8. We heat this mixture in a saucepan, over medium low heat. Add the chopped chocolate, and stir constantly until completely melted
9. Remove from heat, stir a little to temper, and pour over the cake we had previously prepared (which should already be cold!) Leave in the fridge until the chocolate coating (several hours or overnight) to solidify
10. We keep the cake in the refrigerator until consumption, covered with plastic wrap so it does not take odors (preferably taking it 15-30 minutes before eating, but not required). At serving time, garnish using a template (if you have no template, you can print the image you like in a cardboard or foil, and cut).
11. To decorate, simply place the template on the cake and sprinkle with powdered sugar strainer until all the gaps. We removed the template and serve!

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Black Chocolate, Cake, Chocolate, DESSERT, Home made, Mini Cake,

Cookies and chocolate nougat

Preparation: 45 minutes

Cooking time: 10 min

Servings: 24 cookies

Ingredients

For the biscuit base:

• 400 g plain flour
• 150g icing sugar
• 200 g cold butter, cut into cubes
• 1 egg medium
• 1 pinch of salt

For the filling:

• Soft nougat cream (see notes)

For coverage

• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment: Silicone mold 8 round cavities .

Preparation

1. We started preparing cookies the day before. Mix all ingredients with your hands to form a smooth dough.
2. We form a ball, which we divide into two or three parts (depending on the size of your countertop, and the strength that you have to stretch the dough)
3. Stretch each portion between two sheets of baking paper with a rolling pin, until they were very thin, 3 mm thick or less.
4. We sheets of cookie dough in the fridge for a couple of hours, or leave them in the freezer for half an hour (this is done to facilitate the cutting process). As we proceed to each of the dough portions that we have previously cut.
5. We pulled the sheets (one at a time, so you do not lose cold), cut with a round cutter mold size that we will use for that then the size of the cookie matches the mold (mine 6 cm), Stand biscuits on a tray, and bring back to the freezer at least 15 minutes (cookies will help not lose shape during baking). Repeat with remaining dough. Mass cuts, we can return them to knead, and stretch to the procedure described previously, or we can prepare these minigalletas
6. Preheat oven to 170 º C and bake the cookies about 10 minutes, until lightly browned on the edges. The out of the oven, we let stand 5 minutes, and we put on a rack to cool. Cookies are blanditas out of the oven, and finish hardened to cool.
7. When cool, continue to prepare our nougat and chocolate cookies. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt.
8. Place the pan on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We place a teaspoon of cream over the chocolate nougat in the center, and ended up covering with a cookie. .
9. Let cool in the refrigerator or in a cool place and solidified seco.Una on chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool, dry place until use.

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Chocolate, COOKIES, DESSERT, Egg Cookies, Icing,

Mini cakes {imperial}

Preparation: 15 minutes (plus drying time)

Cooking time: 45 min

Servings: 24 mini cakes

Ingredients

• Honey 250 g
• Sugar 175 g
• 1 egg white
• 400 g of fried and salted peanuts
• 2 sheets of paper or sugar wafers

Preparation

1. We started putting honey in a saucepan, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar.
2. Apart rode about to clear heavy snow.
3. When sugar has dissolved, add the clear, stirring constantly. A very low heat , we'll be stirring for 45 minutes.
4. Add peanuts and mix well. Cut circles of desired size of the sheets of sugar paper (the photo of 5 cm), put a teaspoon of the mixture on one half of nougat, and cover with another paper circle sugar. Pressed with a roller to make it smooth
5. Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption

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Cake, Continental Menu, DESSERT, Egg Cookies, International Cuisine, Mini Cake,

Hard Nougat

Preparation: 15 minutes (plus drying time)

Cooking time: 45 min

Servings: 1 to 2 tablets nougat, according to the thickness we like

Ingredients

• 250 g of honey (preferably clarita)
• Sugar 175 g
• 1 egg white
• 250 g of hazelnuts
• One sheet of paper or sugar wafers

Equipment (optional): Molde nougat . I used a wooden box of nougat saved last year. One milk carton lengthwise cutting can also be used. In any case, must line the pan with baking paper

Preparation

1. We started preparing a mold (or two) of nougat, lining them with baking paper. Cut two (or 4) sugar paper rectangles the size of the mold, and put one in each mold.
2. We put in a pot of honey, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar
3. Apart rode about to clear heavy snow
4. When sugar has dissolved, add the clear, stirring constantly. A very low heat (the 1 on the hob), we'll be stirring for 45 minutes. At first the mixture is fairly brown and cook but slowly remove the clear will piggybacking, the mixture will become whitish, and volume increase
5. Add the hazelnuts and mix well. Pour over the mold (or molds) we had prepared, place another sheet of paper sugar on top, and press with a rolling pin to make it smooth
6. Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption.

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Continental Menu, COOKIES, DESSERT, Honey, International Cuisine, Tart,

Mini Oreo cookies dipped in white chocolate

Preparation: 15 minutes

Cook Time: 2 min

Servings: 48 mini oreo cookies

Ingredients

• 48 mini oreo cookies (a pack of 4 bags)
• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment (optional): 4 molds to make mini oreos dipped in chocolate . A mold for minimagdalenas, or a bucket may be used.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, cut circles from the sheet of transfer size of the mold cavities (with scissors, or preferably using a punch as indicated in the introduction) and put them in the base (with the rough hand, which is the sticking upwards). Pour half a teaspoon of chocolate over the sheet to cover it. We set up a mini oreo cookie and biscuit coated finished with another teaspoon of chocolate. We give a few hits with the mold on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
3. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold simply pressing the mold base, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
4. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper.
5. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
6. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
7. This option will go over 48 cookies, since much less of chocolate is used to bathe.

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Chocolate, COOKIES, DESSERT, International Cuisine, Oreo cookies, Tart, white chocolate,

Curly Pasta Chocolate

Preparation: 15 min

Cooking time: 10 min

Ingredients

• 250 g butter, ointment (soft)
• 100g icing sugar (luster)
• 2 small eggs, at room temperature (about 100 g eggs)
• 350 g flour
• Pinch of salt

For stuffed pasta

• chocolate bars (see notes)
• icing sugar for dusting

For pasta with vanilla cream and chocolate coated

• Sugar 70 g
• 35 g water
• average vanilla pod. (You can use vanilla liquid, paste, powder ...)
• 125 g of butter cream (soft)
• 100 g of black chocolate to melt

Equipment: pastry bag with curly tip.

Preparation

1. Preheat oven to 180 º C. Prepare a baking tray with baking paper forrándola. We hold the baking paper with some weight, or zeal, as if not move when she put the dough in the pastry bag.
2. We began to prepare the mass of curly pasta. So we beat the butter and sugar until very fluffy (a minute or two with electric beater rods).
3. As we continue whisking, add the eggs one without adding the second until the first is fully integrated. If the eggs are cold, the butter will seem short. This is solved if you keep beating, but in any case to prevent, better lay eggs at the same temperature than butter.
4. Add the flour and pinch of salt, and mix just enough to combine.
5. We spent the mixture to a pastry bag fitted with a curly tip.
6. Putting the icing set at an angle of 45 ° to the tray, let escudillando (by dispensing) dough into strips about 7-8 cm on the baking paper. We should seek to exert a uniform dough strips are uniform pressure. We should make a separation between the covers and that in the furnace and melted butter cookies expand slightly.
7. Bake about 10-12 minutes
8. Out of the oven and let cool on a rack
9. Meanwhile, prepare the buttercream vanilla. Boil the sugar with the vanilla bean and water in a saucepan. When boiling, leave a minute, and retired. Let cool until it is room temperature. We open the vanilla pod and removed the seeds with the tip of a knife, mixing with the syrup. Beat butter with electric beater rods, and we're adding while the syrup in a thread (remember, not hot or the butter would melt!).
10. We continue beating until the buttercream is whitish and fluffy. Spent the cream to a pastry bag fitted with a round tip 1 cm (you can do it with a spoon, but with the manga it takes less time and less stain). We put a strip of cream on the flat side of half the pasta. Cover with the other half, so they are pressing the two halves together and the filling is well distributed. Booked in a cool place while preparing the chocolate coating.
11. We melt the chopped chocolate in a microwave for 30 to 30 seconds, stirring each time. We dip the ends of the pasta in the melted chocolate, first one side and then another, dropping the excess chocolate. Let cool pasta in the refrigerator until the chocolate has solidified (about 10 minutes), and we keep pasta in an airtight container in a cool place until consumption.
12. To prepare the stuffed version, vary the processing from point 6With an angle of 90 ° relative to the tray (for the dough out broader) escudillamos dough strips. The strips should be slightly longer than the chocolate bars that we will use.
13.  We put a bar of chocolate on each strip of dough and press lightly. We take the pastry bag again, and again with an angle of 90 º, cover with another layer of chocolate dough strip, making sure it is covered.
14. Bake about 12 minutes
15. Remove from oven and let cool on a rack. A cold time, sprinkle with icing sugar, and retain in an airtight container until consumption

NOTES:

• As long as you prepare biscuits, use two baking sheets together (glued to each other), so we avoid burning too much pasta underneath. If only using a tray, you probably need to reduce the cooking time, at least in my oven
• To handle sleeve comfortably when escudillar pasta, I recommend not fill it with all the dough, but throw two or three times
• For best results in a totally stuffed pasta, it is important to use a chocolate that does not burn in the oven. If you can not get it, you can use chocolate to melt and shape of bar using a pastry bag and a straw soda as seen in this photo To unmold chocolate bars, or cut the straw, or we hold the straw with a hand, push the chocolate while at the other end with a skewer or the like
• I tried to fill these compounds jam and nutella too, and are very rich, but the look does not stop being perfect, as they are two stuffed semi, and cover with the top layer of dough one part goes through the side . It is therefore recommended that the filler is rigid so it is well covered (for example, you can use strips of frozen nutella)
• The pastas are richer when they are freshly made (especially the stuffed, if the sockets when the chocolate is still slightly molten., But perfectly preserved (with cream filling) for a week stored in an airtight container in a cool place

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Chocolate, Continental Menu, DESSERT, Home made, Icing, International Cuisine, Pasta preprations,

Light currant jam and ginger recipe

In preparing it I used little sugar to be a real light jam or light, with the peace of mind given it a fact for ourselves product , to which I added a little more flavor with a few pieces of fresh ginger that have flavored so my amazing breakfast every morning.

Ingredients for two jars of jam

• 400 gr of fresh currants
• 125 g sugar
• 50 ml of water
• 20 grams of fresh ginger

How to make a light currant jam and ginger

1. Carefully wash currants and twigs desgranamos they come.
2.  We weighed the berries and put them in the pan in which to cook the jam go. 
3. Add a little less than one third the weight of currants in sugar.
4. Add the water and put the saucepan. We give a circular to integrate the ingredients well and we start movements peel the ginger . It's easy to do it with the edge of a spoon. If you do not find ginger you can use fresh dry ginger powder to find in the supermarket.
5. Chop the peeled ginger and incorporate into cooking with gooseberries and let the whole simmer for fifteen or twenty minutes . I grind in the blender and we put in glass jars that we sterilized.
6. If you are going to use the jam immediately, you can store them in the fridge and wont spend before they go bad.
7.  If you want to save for later jam, it is better that you be close to empty , baking closed jars in a pressure cooker for ten minutes.

Tasting

Both breakfast time as if you use for baking recipes for snack time, this ligea currant jam and ginger will let you enjoy as quirky as this red fruit flavor without remorse caused by excess calories.

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Continental Menu, DESSERT, Fruit Jam, Home made, International Cuisine, Jam,

Crunchy Almond Cookies Recipe

It is very important to use quality almond flavor and the end result is good and rich. The touch of lemon almond is delicious, so do not hesitate to make sure that you repeat. Little word.

Ingredients for 20 biscuits

• 2 eggs
• 1 pinch salt
• 150g sugar
• zest of 1/2 lemon
• 250g ground almonds slivered
• or whole almond for garnish.

How to make crispy almond cookies

1. Heat the oven to 170 º heat without air up and down.
2. We separate the eggs leaving aside reserving whites and yolks.
3. We set the egg whites until stiff with a pinch of salt as they are cast semimontadas sugar gradually while continually beat.
4. Add the grated lemon and almond bite. 
5. With a spatula gently mix until a smooth dough. We got wet with some water lightly fingertips and form dumplings , we placed apart on a cookie sheet lined paper.
6. The crush lightly and garnish with slivered almond . Pincelamos with beaten egg yolk and bake for about 15 minutes, until cookies are golden. Out of the oven, leave on the tray for five minutes and let cool on a rack before serving.

Tasting

If you live in room humidity very careful with these crunchy almond cookies . Protegedlas good air and moisture to keep them crunchy on the days that you last. If you do it correctly perfectly endure many days.

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Baked, Continental Menu, COOKIES, DESSERT, Egg Cookies, International Cuisine, Tart,

Pasiegos sobaos

Ingredients for a dozen and a half of pasiegos sobaos

• 250g good quality butter
• 250 g of eggs (about 5 units of size M)
• 200 g sugar
• 50 g invert sugar or light honey
• 250 g plain flour 
• 12 g baking powder

How do prepare Pasiegos sobaos

1. We start by preheating the oven to 180 degrees heat up and down and placing the capsules for sobaos in a baking tray in the remaining right next to each other stuck together.
2. We put in the bowl of the mixer with the paddle attachment or in a bowl, the softened butter with the sugar and invert sugar or honey, beat until whitish and add the eggs one at a time, mixing well to form a uniform mass.
3. Add the flour sifted with the baking powder mixed and gently incorporate until blended whole.
4. Pour batter into a disposable pastry bag and we cut a hole with scissors as about one centimeter.
5. Fill carefully covering the base of the capsules up to 3/4 full and bake for twenty minutes or until golden see sobao surface.

Tasting

Nothing might you need to enjoy eating a pasiego sobao prepared for you, but just with a good glass of milk, I can remember Be sure you will return to the traditional flavors of artisan pastries.

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BREAD, Cake, Continental Menu, DESSERT, International Cuisine,

King Cake

Preparation: 30 min levied (about 4 or 5 hours)

Cooking time: 20 min

Servings: 2 roscones

Ingredients

• For flavored icing sugar
• 120 g of ordinary sugar (or icing sugar if you have)
• The average organic lemon peel
• The average organic orange peel
• For the sourdough or sponge (all ingredients at room temperature)
• 70 g of milk
• 10 g of fresh baker's yeast (or one envelope of dry, but baked, not worth Royal!)
• 1 teaspoon sugar
• 130 g bread flour

For the mass (all ingredients at room temperature)

• 60 g of milk
• 80 g of butter
• 2 medium eggs
• 15 g of fresh baker's yeast (or one envelope of dry)
• 30 g of orange blossom water (I did not put the skins of citrus fruit is aromatic enough. I replace this amount for milk)
• 450 g bread flour
• 1 pinch of salt

For the syrup to bathe the roulade

• Sugar 50 g
• 50 ml water

For sugar lace

• 100 g of powdered glaze Magic elastic Decor (or similar)
• 100 g of warm water

Preparation

Traditional Preparation:

1. We started preparing the flavored sugar. This grate the citrus peel (hey, without the white part) and mix with icing sugar. Booked.
2. We continue preparing sourdough. Back out with your fingers baking flour, and mix all the ingredients of the dough into a ball mother. No need to make it a uniform and smooth dough, just form a compact ball
3. We filled a bowl with warm water, and put the ball in it ("warm water" means to stick a finger in it neither cold nor hot notes). We left there the ball to increase its size and afloat. It usually takes about 15 minutes, but I've come to have to wait up to an hour. When the ball of sourdough is ready for use, we will be preparing the main mass.
4. To do this, get rid fingers baking flour. Add milk, eggs, flavored sugar, pinch of salt and sourdough we have previously prepared and mix well.
5. We roscón mass to a work surface as the counter, and begin kneading. If you do not know how to, Su-fried Webos has a great video which shows how to prepare roscón whole process . If the dough will be too sticky you can embadurnaros hands with a little oil, and the area where you go to work, and so the dough will be more manageable without adding more flour (But with these quantities the mass is very manageable, it really is not necessary).
6. Knead about 5 minutes, and begin to add the butter slowly while continue kneading. Other Knead about 10 minutes, until we get a smooth dough.
7. We form a ball and let rest in a bowl covered with a cloth until doubled in volume. Normally this process takes an hour or two, but do not worry if it takes a little longer (if you been waiting since last year, as if time to worry)
8. When the dough has doubled in size, knead lightly to degas, and divide it into portions based on what we're going to do next. With this amount of dough, I usually prepare two roscones, my oven is tiny and I would not fit a whole one this size.
9. If you are going to prepare the Kings' cake traditionally follow this step by step how to form roscones.
10. If you go to prepare a roulade of balls as the photo, cut the dough into portions of approximately 70 g
11. Dough balls placed in a detachable round mold, slightly spaced from each other, as a separating finger, and forming a circle. If we place a baking paper on the base of the mold, facilitate demolding, but not necessary. The mold is not necessary, but it facilitates the roulade out perfectly round. If you are concerned that during the leavening or baking can close the center hole of the roulade, colocad hoop ramequin emplatar or oil smeared on the center of the roulade
12. Leaving weigh roscones covered with a cloth a couple of hours, until the dough has doubled in volume.
13. When we see that they are ready, preheat the oven to 180 º C, heat up and down.
14. We introduce the first of roscones in the middle of the oven, and bake about 18 minutes. If we see that the roulade roasted too soon, we cover with foil.
15. Remove and let cool before filling, and proceed the same with the other roscón
16. Prepare the syrup (serve to attach the decoration). Put the water and sugar in a saucepan, bring to a boil, let it boil a couple of minutes and remove from heat. Booked
17. Prepare now lace. Mix 100 g of elastic glaze powder with 100 g of warm water. Beat two minutes at medium speed. We extend the mixture rugs we have chosen. We dried about 10 min in the oven at 80 ° C (just make a test, the time may vary by mat we use).
18. Alternatively we can let the lace dry sugar 3 or 4 hours at room temperature.
19. Once dry, remove the mold easily. If it breaks to unmold or is something sticky is that it is completely dry and no more waiting
20. Paste the roscones lace with a little syrup to decorate              

NOTES:

• The bread flour is a special type of flour for dough has more protein (gluten) flour that "common". Can be found in almost any supermarket, usually HARIMSA brand, but now prefer to use completely handmade flour without additives, such as flour Saiz
• The lace is stretchy for a while only, then at room temperature stiffens as I was when the gas bill arrives, or traditional glaze. If we want to keep it elastic, will bake between two roles, and then in foil (I have only tried a few hours, but I read that a well can be stored overnight without hardening)
• The roscón I prepared the traditional way, is so perfectly round because I bake a Savarin mold . But I like the texture of the crust when baked without mold
• The filling is roscón Photo whipped cream (500 ml cream with 35% minimum MG, and 4 tablespoons of sugar) The only trick, the cream must be very cold to mount well, and we must be careful not spend the beat, or make sweet butter. If you find cream 35.1% of MG mount much better despite the small difference in fat. It happens with brands like Pascual. For filling roscón stay nicer, better distribute using a pastry bag, or if we have, putting whipped cream in a freezer bag and cut the tip to distribute circled over the roulade.
• This twisted roll of kings can be stored overnight in the refrigerator (especially if it is filled), in a closed freezer bag. You can also freeze, and leave it to thaw at room temperature when we go to eat (a few hours), or portions in the microwave (about 30 seconds) If we are to choose to freeze, best unfilled.
• We can varnish the roulade with beaten egg instead of milk, sprinkle with sugar and decorate with candied fruit, as is traditionally done

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Baked, Cake, DESSERT, Icing, International Cuisine,

Plum Tart

Description: puff pastry tarts with red plum and vanilla ice cream

Preparation: 10 min

Cooking time: 15 min

Servings: 4

Ingredients

• 4 red plums, not too ripe
• 1 sheet puff pastry, homemade or purchased
• 4 scoops vanilla ice cream
• 1 tablespoon butter rasa
• 1 tablespoon sugar
• 1 tablespoon apricot jam (optional)

Preparation

1. Preheat oven to 200 º C
2. Wash the plums, cut in half, and we laminate very thin using a mandolin or sharp knife.
3. We extend the pastry sheet and cut it into 4 equal rectangles.
4. Prick with a fork pastry sheet to not rise during baking, leaving a gap of 0.5 cm to the edge.
5. We put on the pastry sheets plum, trying to lie flat so that then becomes beautiful.
6. Sprinkle with a few pinches of butter, sugar and distribute over the tarts.
7. Bake 15 minutes and serve accompanied by a scoop of vanilla ice cream.

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Cold dessert, DESSERT, International Cuisine, Plum, Plum Tart, Tart,

BANANA BREAD COOKIES

BANANA BREAD COOKIES

Preparations: Line bake sheet with parchment paper

Makes 4 ½ dozen 2 inch cookies

Ingredients:

Cookies:

• 2 ¼ cup bread flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ¾ cups mashed bananas (approximately 1 ½ banana)
• ½ cup sour cream
• 8 tablespoons butter
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 2 teaspoon vanilla extract

Add-ins:

• ½ cup mini chocolate chips
• ½ cup toffee bits

Instructions:

1. Add bread flour, baking soda, baking powder and salt into a bowl and whisk to combine; set aside. Mash bananas and mix into sour cream and combine; set aside.

2. Brown the butter by placing it into a small skillet and heat the butter until it turns brown and starts to smell nutty. Remove from heat and whisk in the granulated sugar and light brown sugar. Let it sit for five minutes to absorb the brown butter flavoring. Add egg and vanilla whisk to combine. Add in banana and sour cream and whisk to combine. Now gently fold in flour mixture to combine. Fold in add-ins.

3. Refrigerate Banana Bread Cookie mixture for at least 30 minutes. Using a 1 inch ice cream scoop, drop cookie dough on parchment lined bake sheets. Bake at 350 degrees F for about 10-13 minutes or until edges turn golden brown.

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BANANA BREAD COOKIES, BREAD, COOKIES, DESSERT,