What Kind Of Weave Does Myamme Have It finished what it was ...

Sunset, originally uploaded by amiloquemegustaescocinar .

Almost 2 ½ years and 120 prescriptions after Bastet30 closes to make way for a more personal ... TATATACHÁN!! Here's :

Amiloquemegustaescocinar

A new page that changes appearance but not content. Find all the recipes we have been doing during all this time, yes, arranged in an index easier searching Gradually I will add more options to amiloquemegustaescocinar be as complete as possible.

Would you like to see the first recipe? click here ... no surprise;)

Maybelline Consumer Report Thing thing with mullet and verduritas

Cous cous
with mullet and vegetables , originally cooked by amiloquemegustaescocinar .

We all like to experiment, no?

Well, me with mullets I have to do every time you buy. I'll overcome, I enter through her eyes, then I do not know what to do with them!
Fritos are good but I try not to fry my house because the walls of my house have an incredible ability to retain any kind of smell, especially the fried!
So I see them and me the desire to cook these small fish so cute but so hard to the very jo ... ;)
And it's not for recipes ... you throw a stone andleaving 10,000 but do not know, I am not convinced ... I still have not found my recipe for red mullet.
We'll have to make a contest! ;)

For now here I leave the experiment ... let me know what you think:)

Ingredients for 2 people:
4 mullet fillets

1 zucchini 100 gr of green beans
150 ml vegetable broth 150 ml of water

The same volume cous cous than water 1 teaspoon of butter

olive oil Salt and

Preparation: Wash
, topped and cut into three green beans.
Boil in salted water until it isNo tender (approx. 10 minutes).
Wash and cut zucchini into sticks. In a saute pan with a little oil and salt.
Add cooked beans and continue cooking a few minutes ¬ cough. Add the vegetable broth and cook for 5 minutes.
Boil water with salt. When it starts to boil turn off heat and pour the cous cous. Let stand 5 minutes ¬ cough. Add the butter and put back into the fire. Remo ¬ see well enough to separate the grains of cous cous.
grilling the fish filetitos. Serve the cous cous
forming a pyramid, have mullets and vegetables around and serve hot with vegetable sauce separately.
If we want a slightly thicker sauce can add or Sarla aden ¬na teaspoon of flour. Heat and stir continuously to prevent the formation of groups ¬ mos.

Download the PDF recipe cous cous
with mullet and vegetables

Jenna Jameson Jet Ski Pastitas salad with parmesan and saffron

salty pastries, originally uploaded by amiloquemegustaescocinar .

Christmas, Christmas, Christmas ... sweet. Prepare it is coming ... my god how scary! : P feasts, parties, meetings, preparations, travel, gifts, and what I get, and what you buy, and where we go and what to do ....?? arggg!
This year I'm coming to the end of the year with the wallet crying mercy! So you can imagine what I get when I meet the bills for holiday spending
O__O So I concentrate on recipes that are much more fun, right? : P
had long sought a reliable recipe for salad pastriesace. I love them, drive me crazy and, although one of those things to me fatal fall, when I start I can not stop, what service!
internet looking and looking I've seen some interesting recipes, especially this Carlos Valencia that I modified a bit different according to my tastes.
are super good and are great for appetizers Christmas! ;)




for 50 pastries Ingredients: 80 gr

salted butter 125 gr flour 100 gr parmesan

1 pinch of saffron powder Salt and pepper

To garnish: 1 egg

Spices: Sichuan pepper, smoked salt, saltblack cumin, sea salt, pine nuts, etc..

Preparation:
In a large bowl mix the flour and saffron. Add the softened butter, a pinch of salt and pepper. Amalgamate the ingredients start with the fingertips and knead to form a paste rather compact.
Then add the grated Parmesan and continue kneading.
With a rolling pin roll the dough to a thickness of 1.5 cm and cut the pastries with the mold that we like. Place the pasta
carefully (the dough is very delicate) onto a plate lined with baking paper.
Beat egg and brush the surface of the pasta and garnish with the species that we like.
Bake in the heated oven at 180 º for 10 minutes. Remove from oven and let cool.

Download the PDF recipe pastries
salty parmesan and saffron

Acute Appendicitis More Condition_symptoms Apple and carrot cake

apple and carrot cake , originally uploaded by amiloquemegustaescocinar .

Who says you have to give up sweet? My stomach
jorobao and after a long time I've decided and I went to a nutritionist. Alehop! Change of diet and 10 days my life has changed: P
What I like is that in the morning I can eat a good piece of homemade cake, milk and fruit. It is a delight as well start the day: D
For this reason I am doing all the cakes and biscuits have or might have. This should be an apple pie which he then threw the carrot and has gone better than I expected. CHTMLGood XC yes, but do not know if I will repeat ... every day I think of a new!



you do which is what you like best?


Ingredients:
400 gr flour 400 gr sugar 200 ml oil

250 ml of whole milk
1 packet of baking powder 2 huevos2

apples 100 gr grated carrot 1 tablespoon
ground cinnamon Preparation


: Preheat oven to 180 degrees. Open
eggs and separate the whites from the yolks.
in a large bowl mix flour, sugar, oil, milk, yeast and egg yolks. Beat well coNo blender.
Peel apples, cut into quarters and core. Two of the rooms cut into thin TAS ¬ rebanadi and six in pieces not too small (about 2 inches square).
Mix apple slices with cinnamon. Re ¬ moving well.
Add the grated carrot and apple into the dough. Remover.
Beat the egg whites until stiff with a pinch of salt.
incorporate them into the dough very careful not to disassemble them.
Line a pan with baking paper and pour the mixture.
Bake in preheated oven for 60 minutes or has sta ¬ that inserting a toothpick into the cake comes out clean it is not.


Download the PDF recipe
apple and carrot cake

Caribean Cruiseline Time Shares Clams and shrimp soup

clams and shrimp soup , originally cooked by amiloquemegustaescocinar .

This soup makes me crazy ... right mom? : D jejejeje
I do not know how many times have I fish renegade general, the crostáceos in particular and the prawns to be even more precise.
Fashions change and people over the years as well.
If you had told me when I was young and innocent in the future would have given anything for a bass with salt, a almejitas steamed mussels with seafood or a grilled prawns !!!!??? Síiiiiiiiiiiiiiiiiiiiiiii
man came or Jarte! And what are the things now are my dishs favorite vegetables as well as the fearful when you are little you look like a joke and believe that where french fries are made with ketchup to remove all the peppers, cabbage, eggplant and squash in the world.
Luckily and thankfully changed before or after they test everything:)

Ingredients: 2 kg clam


10 prawns 1 onion 4 cloves garlic


150 g tomatoes 1
anchovy oil 150 ml white wine

Chilli Parsley (optional)
1 / 2 loaf of bread Salt and pepper
people

Preparation:
Soak the clams in water fResca with a handful of rock salt for at least an hour. Ideally, change the water every once in a while or leave them under the tap running (only a trickle of water).
Peel the prawns and prepare a broth: In a saucepan put the heads of the prawns, 2 tomatoes, green onion and sliced clean and a tablespoon of oil, saute for 3-4 minutes. Add 50 ml of wine and let evaporate. Incorporate 500 ml of water (approx.) or enough to cover ingredients and simmer for 30 minutes over low heat.
Go through the food mill and reserve liquid.
In a large frying pan sauté two cloves of garlic, add clams, cover them and let the steam open. Once opened (discard those that have not already done so) straight from the pan andRemove the shell at about half of them. Filter the liquid
been released.
In a skillet saute another 2 cloves of garlic with a little oil and anchovies. Add the chopped tomatoes, chilli and clams (with and without shell). Add wine and let evaporate for a couple of minutes.
Add the liquid from the clams, shrimp soup and shrimp cut into two or three pieces.
Bake for 10 minutes over medium heat. While
finished cooking the soup to cut the loaf into large slices and toast in the toaster or grill.
Serve hot soup sprinkled with chopped parsley and accompanied by toast.
stomachs bravest can try to rub a little garlic in las slices of bread)

Download the PDF recipe
clams and shrimp soup

What Weave Doe Myammee Use Salt and vegetable tart ricotta

salt cake vegetables and ricotta, cooked by amiloquemegustaescocinar originally .

Weekend! Oleeeeeé, olé, olé, olé:)
Yesterday afternoon I left the super gigs, there are a lot of work, which roll! Then we went to dinner at a restaurant in Milan pescaíto and we put out a pretty penny (They charged us both by a salt sea bass that makes me ashamed to say ... what thieves, Milan is becoming impossible. And then talk about crisis here and there ... the restaurant was full (and looks it was great) and with these prices! Well, this weekend I do not go out or at a walk in the door. In the house with the groom-marie mycat, just turn on the heating, my recetitas, a book, a movie ... buah! With the cold weather outside and how expensive it is to;)
This recipe that I leave is ideal for a weekend in dog plan ":) Difficulty: 0 - Speed: 10 - Taste: 10,000!
I love and can always be done differently (you know what I like to change everything!;)
Instead of carrots and zucchini can be used ... I do not know asparagus (in season), red and yellow peppers, broccoli , etc. And we can put the ones you like cheese where cheese can be grated and has lots of flavor.
can also add the herbs that we like, a couple of teaspoons of tomato to give a little color / flavor, almondflaked stones ... not by chance!

great weekend everyone!

Ingredients: 180 gr
flour, 3 eggs, 20 grams of butter, 100 ml of milk, 100 ml sunflower oil, 50 gr onions, carrots 1'0 g, 100 g Zucchini, 100 grams of salted ricotta (or other cheese), 1 packet of baking powder, 5-6 mint leaves, salt and pepper (I used pepper Sichuan but obviously you can use the life- :)

Preparation:
sliced Peel and cut onions, wash and peel the carrots and zucchini. Grate carrots and zucchini coarsely. In a skillet der
remove the butter, add onions and sauté until tender. Add the grated vegetables and cook for 5 -10 minutes until the water evaporates from the vegetables.
Remove from heat and put on a plate to cool.
In a bowl mix the flour, eggs, yeast, milk, oil, salt and pepper. Beat with mixer. Add the mint, cut into strips, shredded cheese and vegetables. Stir well with a fork.
Preheat oven to 180 º.
Line a plum cake pan with baking paper. Pour the mixture into the pan and bake in preheated oven for 50 minutes.
As with sweet biscuits to see if the cake is at its toothpick inserted orknife will be ready when the toothpick comes out clean.

Download the PDF recipe
salt cake with vegetables and ricotta

Fungal Infection More Condition_symptoms Creme brulee

Crème brûlée, originally cooked by amiloquemegustaescocinar .

few days I've been out of the world ... I've caught a few days of cows and I went to house, ale!
I've been super good, I have seen parents, brother, friends, I met a blogger friend (Hi Gloria!;) And I reunited with an old college friend who had been 8 years since I saw! ! Time passes O__O .. very fast .. While
organize photos and get ready to publish a recetilla, which makes a lot of days and not posting and can not be;)
made this recipe after trying it in the restaurant of our friend Andrea , is an ace in the kitchen. He served in a tiny cuenquito with a ball of chocolate ice cream. It is a joy: a play of textures and temperatures, good, good ^___^
A great recipe for the weekend is just around the corner!

Ingredients:
1 / 2 l of whole milk, 4 egg yolks, 125 gr of white sugar, 1 / 2 vanilla bean, 40 grams of flour, half a shot of rum.
To garnish: 4 teaspoons of sugar.

Preparation:
Open the vanilla pod in half, put the milk in a saucepan and sheath open. Heat the milk over low heat.
In a bowl beat the egg yolks with sugar htill the mixture becomes frothy and white. Add the sifted flour gradually, stirring occasionally so it does not go smooth.
Before the milk comes to boil remove from heat and remove the sheath. Scrape the inside with a thin knife tip to remove seeds. Add milk and stir.
Pour the milk little by little into the egg mixture and flour, stirring constantly. Replace the mixture into the pan and put it on fire.
Cook over medium-low heat until the cream begins to gain consistency and boil slightly. Remove from heat and add rum.
Fill the jars with the cream and let cool.
Cover the cream with plastic wrap (if the place will avoid playing the cream to dry lto surface) and place it in the fridge until ready to serve.
few minutes before putting a spoonful of sugar coating the surface and caramelize under the grill or using an electric burner.

Download the PDF recipe

Crème brûlée

Wedding Card Messages Pumpkin Cream

Pumpkin Cream, originally uploaded by amiloquemegustaescocinar .

Wear a season with the stomach not wish it on anyone ... ay to do! With what I like to eat and uphill that is making me: (Almost all dislike me but when I forget I have hunger, and back again as ... the snake biting its tail, not change the subject.
Maybe it's the gigs (too), perhaps the season (seasonal changes are not the best) ... whatever. I hope that happens soon because I products fall I like a lot: the pumpkin is No. 1 ! can make millions of recipes but Ibuy a lot to make this cream that is super easy and super ligerita the typical you can prepare in 20 minutes for dinner: D

Yesterday I did because at night we had dinner and did not want to force the machine. I had some spare me a lot and comes in handy to take her morning at work and so offset the excesses of the weekend. And excesses

why: As part of a gastronomic event in the region of Lodi (near Milan), several restaurants and trattorias in the area have prepared a menu with typical local products. The prices are very affordable and varied proposals.

We used to go to the restaurant l'Arsenale: Ristorante Fabio Granata, Chef "star" of the guideMichelin is a luxury in every sense, is paid to every detail and level of cooking is to remove his hat.

After lunch we had the opportunity to have a chat with Fabio (which I have revealed the odd little secret ... ;) and give us a tour of Lodi, a tiny but highly desirable city. We bought a couple of types of cheeses from the area I will try to reproduce the incredible risotto which we ate ...

And say you: how you want to be if you eat up the stones?? It is going to be yes ... chicken soup tomorrow, oh no! Cream of Pumpkin)

Ingredients: 800 gr

pumpkin 2 medium potatoes ½ onion

Dill Parsley


milk 1 cup olive oil Salt and pepper


Preparation
Peel and cut the Cebolathe into small pieces.
Peel and cut squash into chunks and potatoes.
In a saucepan saute the onion one minute with a tablespoon of oil. Add the pumpkin, potatoes and cover with water (about one liter). Add salt and simmer 20 minutes or until squash is tender.
When ready to extinguish the fire, remove the parsley and dill, leaving only a few leaves to flavor and have all the ingredients in the blender.
Add milk, salt to taste and serve hot sprinkled with freshly ground black pepper.
The cream is enriched by a couple of cheeses, add along with milk and whisk to mix well.

Download the PDF recipe
Cream

pumpkin

Lupus Nephritis More Condition_symptoms Express Mini pizzas

Express Mini pizzas, originally uploaded by amiloquemegustaescocinar .

This is a recipe that I think like a lot. It's easy and above all very fast, just what you need when you come home after work, have a hunger to eat the kitchen table and feel like cooking = 0.
pita bread I think that today can be found in any supermarket. It is a little bland bread to eat alone but if one browns a bit and fills almost anything is a bread that is quite enough.
pita bread is amused by the way, is very flat and when opened longitudinally is hollow inside forwhat can be refilled like an envelope. Open
and in two it becomes a perfect base to make these mini pizzas, of course, support the filling that we like ... everything except the chicken with pineapple, my god! I've eaten 100 thousand times when I was young and innocent ... now it seems a heresy / American.
best: natural ingredients, fresh Mediterranean and the more the better;)

Ingredients:
2 pita breads
250 g crushed tomatoes 200 g mozzarella

1 teaspoon capers 2 anchovies


2 basil leaves Salt, pepper, oregano and olive oil

Preparation
Put the chopped tomato in a bowl. Season with salt, pepper and a tablespoon of oil. Stir well. Cut
two pita breads, top with tomato sauce, sliced mozzarella, capers, anchovies and sprinkle with oregano.
Bake in the oven heated to 190 degrees for 10-15 minutes or until the mozzarella begins to bubble.
Garnish with a sprig of basil and serve with a trickle of olive oil, best if it is hot.

Download the PDF recipe

Express Mini pizzas

Confidentialty Clause Tagliatelle with wild mushrooms

Tagliatelle funghi porcini, originally uploaded by amiloquemegustaescocinar .

And we went from sweet to savory, from good to better:) For crazy in the kitchen one of the most spectacular things there are funchi porcini ... boletus or should I say ... ceps or should I say;)
Whatever, these setae are superdelicadas, supersabrosas, supergourmet!
The also sell dry (and not cheap) but which put the original version to remove all the others;)
An important thing to know about is how to wash mushrooms, the most important thing is not to wet them and put them under running tap water to nor damaging them. It is best pearls with a potato peeler foot and then with a clean damp cloth to clean the hat. Obviously, these mushrooms
are not found throughout the year and everywhere ... (A penalty) but we can use the same recipe with other types of mushrooms, all you have to keep in mind is that they are very fresh and reliable source!

Boletus Edulis, originally uploaded by amiloquemegustaescocinar .

Ingredients for 2 persons: 160 gr
long pasta (tagliatelle, fettucini, linghine, pappardelle, spaghetti)
1 fungo
pork 1 carrot 1 shallot

white wine 1 cup chopped parsley

Salt, pepper and olive oil

Preparation:
Peel and chop the shallot.
Peel and cut carrots into small pieces.
Carefully clean the mushrooms and slice very thin lengthwise (I like really big pieces left:)
In a skillet saute the shallots with a couple tablespoons of olive oil. Cook over low heat to prevent browning. Add the carrots and continue cooking. Add a little water to cook carrots is not hard.
Add the mushrooms, sauté all ingredients, season and add the wine. Allow Blendand continue cooking until the mushrooms are ready.
Cook the pasta in salted water. When al dente, drain and add to skillet with mushrooms. Skip a couple of minutes and season with chopped parsley and serve hot.

Download the PDF recipe
Tagliatelle ai funghi porcini

Anniversary Getaways Calgary Baci di dama

Baci di lady, originally uploaded by amiloquemegustaescocinar .

The lady di baci are an Italian specialty. Original town of Tortona in Piedmont, and more specifically the Pastry Zanotti, the di baci or kissing lady lady made more than a century with the same ingredients and the same form, that form which gives its name, like two mouths that are giving a kiss: *
can be made with almonds or hazelnuts. Personally I have chosen the nuts because I liked the idea of the hazelnut-flavored cookies but I guess it does not matter.
is necessarylocated a little patience, well, I've done 40-45 cookies because I have tiny, tiny but you can also do a little bit bigger and it saves a little time and energy:)
not saying I want to get annoying are the best cookies in the world, if you will not feel that all I do is great and I do nothing wrong ... but the truth is that they have gone delicious. I took them to the office and in the blink of an eye bye :) So glad!
If you prefer you can also test them in their original version, ie the cookie to natural, not containing cocoa. If you prefer to make and take away the bitter cocoa and replace it with more flour 30 gr. The rest is the same.
I hope you enjoy as much as me: D CH
TMLXC
Ingredients: 200 gr
toasted hazelnuts 200 g sugar 200 g flour

200 g of butter at room temperature
30 g unsweetened cocoa powder
200 grams of dark chocolate


Preparation: Grind the hazelnuts in the food processor along with two or three tablespoons of sugar. When they are ground add the sifted flour and remaining sugar. Continue mixing grinder co. Sift the cocoa powder and add.
Add butter cut into small pieces and join the rest of the ingredients with your hands, first mixing quickly with your fingers and then knead to mix well all ingredientes.
Form into a ball, wrap in plastic wrap and let rest in refrigerator for 30 minutes. Take dough
the fridge, shape into balls the size of a walnut and arrange in a baking dish covered with greaseproof paper with a 4 cm distance between them.
Bake in hot oven at 160 º for 15 minutes.
Cool on a cold surface. Meanwhile
chcolate melt water bath: put a pan with a couple of fingers of water to boil. When the fire is boiling down to a minimum and putting up another pan (it should not touch the water) with chocolate chips or, better, grated. The chocolate begins to melt, move with a wooden spoon occasionally until completely melted.
Put some chocolate on half the cookies, let cool a bit and cover with the other half. Meter
the "smear" in the fridge for 10-15 minutes until the chocolate hardens.


Download the PDF recipe
Baci di lady

Lime Desease More Condition_symptoms Cream cheese with avocado and chilli

cheese spreads, originally uploaded by amiloquemegustaescocinar .

Do you remember the homemade cheese ? This is the tex-mex version;)
In fact for some days in the fridge had an avocado that begged for mercy and I can not think of anything I could do with an avocado so very mature. I had no desire to do the typical guacamole that I love but then eat it all between two people is a crime ... it's great for a party with friends but for a dinner for two seemed a bit much: P
I I have always yogurt in the fridge, especially aunq I love Greek yogurtue is not ideal for the line is one thing that drives me crazy!
The amounts below are perhaps get a bit exaggerated to me ... I got a huge pot that I have to share to avoid having to throw. If you have not thought of doing a party and serve with tortilla chips is perhaps advisable to half. Whatever
is very good:) My mother is a fan ... I plant herbs on the table every time you have guests;)

Ingredients: 250 gr

Greek yogurt 1 avocado
1 Salt and fresh chili pepper


Preparation:
Peel avocado, remove the bone and cut into very small pieces noflutes.
Wash and dry the pepper, discard the tip (which is usually super hot) and cut several slices, a little taste of each.
together in a bowl spot avocado, chilli and yogurt. Add salt and pepper and beat with mixer until a smooth puree.
Put the cream in a clean kitchen towel, evolve and put it over a colander and turn it over an empty bowl that will collect the serum loses cream. Let set
well in the fridge for at least 24 hours, the longer you let it rest more whey will be lost and more consistent. Over time
rest our cheese is ready.
we keep in the fridge in a sealed glass jar for about 5-6 dace.

Download the PDF recipe
spreadable cheese with avocado and chilli

Pain In Ball Of Foot More Condition_symptoms Foreign Granada - Granada Digital

If collaboration between Erborina and Giallo Zafferano has made me really happy and I can imagine how this article makes me of Granada Digital : D
The granaínas, as I suppose the rest of the English, feel a special attachment for our city (normal, no?:) Anyway, I think that, whether for work, love, or many other reasons, semos ;) many of them scattered around the world walk.
8 years ago when I moved to Barcelona would never have thought that the d & iacuI, for which see such an article that spoke to me abroad ... I've always been in my land. But life takes many turns and here I am ... at least for now;)

Ontario Car Price Guide Potato cake with bacon

potato cake with bacon , originally uploaded by amiloquemegustaescocinar .

Cold-hot, hot-cold. Fall has begun. The weather is a bit crazy and it's time to turn the oven:)))
This recipe is fantastic! As the final aspect is not really a book but it is good to say enough is enough. One of those recipes that you would ask my brother (along with tiramisu) if you convince to come to Milan. I think he would be the happiest man in the world ...
Well, next month I'm going to Great, I have prepared the menu: P
I made this recipe several times, is one of those recipes from my first cookbookto, those books that spoke here that my mother gave me when I was 10, I still keep and use quite often because they are super fun and have lots of interesting recipes:)
This recipe belongs to the book Hot Stuff and is super easy because the ingredients are peeled, cut and placed as such in the baking dish. Then cooked close together, all the flavors blend and is scrumptious.
The difficulty of this dish is the sauce bechamel. Everyone makes it out as you see, I first put the melted butter with flour and I'm pouring the milk, stirring constantly to avoid lumps to me, some people prefer Dissolve flour in a little water or hot milk andadirla the remaining milk with the butter cook until it thickens leaving ... My mother does this and it makes me freak face when he sees that I do it the other way. Each has his methods, right? The important thing is that no lumps at the end but ... even if we are taking care also? a magic touch and arranged blender;)

Well, not much to see ... or rather it has nothing to do with potatoes and bacon and above is in Italian but I know someone might be interested to know that from today officially collaborated with Giallo Zafferano web that has a lot of recipes and interesting content ( yes, I know it is in Italian ...) which will gradually be adding contentFrench and English:)

And to me it's an honor to collaborate with a web of this size in two years now has 20,000 hits a day as you presented it. Hope you like the website and the recipe!

The article opened:
http://www.giallozafferano.it/gialloblog/index.php/una-nuova-collaboratrice-per-giallo-zafferano/

And my first recipe that you already had some knowledge:
http://www.giallozafferano.it/ricetta/Cornetti-ripieni-di-confettura

Ingredients:

4 large potatoes 1 large onion 250 g

smoked bacon 500 ml of whole milk 1 tablespoon fills

flour 1 tablespoon butter fills
Salt, pepper and nutmeg

Ingredients:
started making the bechamel sauce: In a saucepan melt the butter; add flour, mix and specific to rar ¬ bubbly. Start adding milk little by little, stirring constantly to avoid lumps.
Continue to stir until sauce thickens. For ¬ maran If we can eliminate lumps in the blender.
Remove from heat, add salt and pepper and grated nutmeg.
Peel and cut potatoes into slices not too thin, peeling, cutting and diced onion, cut into cubesbacon.
Grease a rectangular pan with a little butter or oil, to a first layer of potatoes, salt and pepper, add onion and bacon. Continue layering in this way to completely fill the mold.
Add the bechamel sauce over and bake in preheated oven at 180 degrees for 1 ½ hours.
To prevent browning surface cover with foil during the first hour, remove the paper the last 20-30 minutes.
We can also sprinkle some grated cheese and finish with the grill the last 10 minutes.

Download the PDF recipe
potatoes and bacon pie

Spots On Legs Tropical Diseases Galletitas rellenas of mermelada

jam-filled Cookies, originally uploaded by amiloquemegustaescocinar .

I do not know what happened, suddenly the summer we said goodbye and suddenly, without warning.
up in the morning and prepare a hot tea has become during the last week in a Abitua .
And with the increase of coffee with warm milk and tea have also increased the desire of cookies and sweets to accompany.
In winter do not know why spending more, I do not feel lazy, go to the gym, I run through the halls of the soul that takes office as the devil and I can afford more things sweet without por this line will suffer too. Anyway, I'm not one who loses the head by the sweet sweet: I love the 80% chocolate, cream and sugar free cookies and preferably not too sweet with a touch of salt (like American cookies.)
These are great for two reasons:
The first is to fall into the category of candy on (at least the dough, the filling is jam pure sugar), the second is that I used to do some fridge cleaning . I finished several jars of jam that was half and now I can make new ones: P
The original recipe I got from an Italian magazine that I love, Sale & Pepe, but I've changed a bit because in my opinion, the mass was too soft, for lor that I added more flour, plus I added lemon rind and cinnamon aroma that gives a very good:)
Jams ye can choose according to your personal taste ... I have used even that of tomato had posted a few weeks ago.
The fabulous result: in the last two weeks and I've done it twice!

Ingredients:

flour 380 gr butter 100 gr sugar 40 gr


3 egg yolks 1
natural yogurt 1 teaspoon ground cinnamon
The zest of a lemon variety
Jams
filling flavors icing sugar to decorate


Preparation CHTMLJoin XC 250 grams of flour and diced butter and sugar. Beat with mixer, add the egg yolks, yogurt, cinnamon and lemon zest. Continue beating with mixer until ingredients are well amalgamated.
Pass the dough to a lightly floured board and knead, incorporating the remaining flour. The dough must be smooth, smooth, elastic and not too sticky. Cover with plastic wrap and let it sit in the fridge for half an hour.
Preheat oven to 180 º.
Spread the dough with a rolling pin, must be quite thin, about 2-3 mm. Square cut about 5 inches square, put a spoonful of jam in the center, fold the square to form a triangulo, seal the edges with your fingers and folded back on itself, bringing the points to us as to shape a croissant. Arrange the biscuits
a source lined with baking paper and bake in preheated oven for 15 minutes.
Remove from oven, let cool and sprinkle with icing sugar.



TO WHOM IT MAY CONCERN I changed the PDF ... was a mistake ... or two;)


Download the PDF recipe
jam filled Cookies

Who Does Myamme Hair? Salt cake leeks virtual picnic

salt cake, originally uploaded by amiloquemegustaescocinar .

ingredients No more strangers, little word of the child jesus!

A rich recipe for the weekend, when we have more time, when we want more:]

This recipe requires a little patience if we do it from beginning to end even if we do not want to make the dough at home whenever We use fresh broken bodies found in the supermarket. In my opinion it is worth preparing oneself, at least once in your life! Is much richer and certainly more healthy, less fat or at least less saturated fat.

This weekend I have an overwhelming desire to do or the Webo: P sorry you have ten thousand things to do ... but do I complain? Since when cooking and photography is a problem? And attention, attention because amiloquemegustaescocinar is starting to make their first steps in the world gastrocibernautico ... and I tell you when I published the first recipe:]
Although ... unlucky not to talk about things that have not happened??

O__O I hope you like it, I loved it:]

nice weekend!


Ingredients For the dough: 250 gr

flour 1 teaspoon grated nutmeg
4 tablespoons fresh dillco
125 grams cold butter, diced fresh

1 egg yolk 2 tablespoons cold water.

For the filling:
1 kg of leeks

3 eggs 300 ml double cream Salt

nutmeg, pepper and 1 tablespoon butter Preparation

:
Mix flour mixer , butter, dill and nutmeg.
aside in a bowl beat egg yolk with water, add the flour and continue mixing until a homogeneous mass with which we can form a ball, wrap with plastic wrap and let it sit in the fridge for half an hour.
clean leeks, cut into slicesand sauté in a pan with a tablespoon of butter.
Add 1 / 2 cup water, cover and continue cooking over low heat until leeks are translucent and smooth. Check occasionally during cooking leeks and add more water if necessary. Season and cool.
Separate the whites from the yolks. In a large bowl beat eggs, add cream, salt, pepper and grated nutmeg to time. Beat the egg whites with a pinch of salt and add to egg mixture and cream with a fork and stirring motion from bottom to top.
Roll the dough as thin as possible. Line a baking pan and as explained in page. 2 of the PDF.
Fill the pan with the leeks and cook in the oven durto 30 minutes.
Cool slightly before cutting. Serve warm or cold.

Download the PDF recipe
tart with leeks salt

Va Premier Bariatric Surgery Pimientitos filled virtual picnic

Pimientitos filled , originally cooked by amiloquemegustaescocinar .

The situation is fatal, fatal ... just 3 weeks ago I joined and I acknowledge the work and little sleep, dark circles and the lack of time ... sniff, sniff ... and just to improve what already is a dramatic start to the week (for a long time since I slept so little and worked so hard during the weekend) on Sunday I did some great UVA rays that I have left his face red as a tomato and swollen eyes as brótolas ... ay! What a life;)
Conclusion: my relationship with the sun, either natural or artificial, has come to an end at least for this year. I have to resign myself to my white skin and a touch nuclear opaque pollution only Milan can give to my pale face.
Maybe next weekend, during which I will not move a finger) the time we give away a few hours of sun to make the pic-nic that two weeks ago had in mind.
Saturday had already prepared all the time but gave us no respite and we had to make homemade picnic .... lacked a little green but we got just as kiko: P

But empecemos at the beginning with an appetizer pimientitos based super spicy fillings.

I was not sure whether to put this recipe or not because as it happens with the zucchini flowers (I've already seen that it is mission impossible to get them, at least at a reasonable price) the peppers I have not ever seen in Spain, or rather, I have not ever seen fresh but dry.
The pepper is used in Italy to make this keeps bears a striking resemblance to our peppers, the peppers just that we dry them or use them to limit the paprika because it has a spicy taste .

Anyway, I think it's worth putting the recipe because the limitIf we do not find fresh hot peppers can be prepared with red peppers smallest size you can find. To avoid losing the spicy chili oil introduce some cut in half in the oil Sal Leaving also marinate for about 2 weeks.

Let go!

Ingredients: 20-25

fresh peppers 1 / 4 l
white wine 1 / 4 l white wine vinegar
1 / 2 water 3 cans of tuna

3 2 tablespoons capers, anchovies

extra virgin olive oil

Preparation
Wash and dry peppers. Wear gloves (since your hands may become irritated with the spiciness of the pi ¬ ments) and drain the peppers being careful not to cut a hole too big.
In a large bowl, place the vinegar, wine and water. Put the peppers and soak clean at least 24 hours. After this time, drain and allow to dry over a clean kitchen towel.
Mix tuna (drained) with diced anchovies and capers.
When peppers are completely dried mush ¬ relle the atúny put them in a glass jar you enough ¬ glued to each other but without squashing. Fill
bote with olive oil, seal and leave for 2 weeks in a cool, dry and sheltered from light.

Download the PDF recipe stuffed Pimientitos

Conjunctivitis More Condition_symptoms HECM 25 - Take tomato

Roasted tomato jam , originally cooked by amiloquemegustaescocinar .

few months ago, I now stick with preserves and jams in general in particular. I'm an amateur and now there is no stopping!

This I have prepared for the HECM this month as Aida and Irene of With the hands in the dough are hosting this month and have been selected as flagship tomato.



With the tomato can do ten thousand things, is one of those things that are in almost all our dishes but I qut would be a recipe that was the main protagonist. And here it is:

Ingredients: 600 gr
tomato pulp (about 8 plum tomatoes)

300 gr sugar 1 / 2 vanilla pod 1 lemon


Preparation:
Peel the tomatoes and remove the seeds and water vegetation.
Slice tomato pulp into small pieces and place in saucepan with sugar. Let set a couple of hours.
Add the lemon juice and the vanilla pod open.
simmer, stirring occasionally and elimi ¬ Nando foam that will be created. Let c
Ocero an hour. Submit
toast with ham, tasty cheese and tomato jam.

To this toast I used for salted or what is the same cheese that comes from pressed sheep's milk and lightly salted. Is allowed to cure at least 3 months and the result is a kind of more compact and tasty cheese.

Pardon my ignorance with regard to English products but someone tell me if we have something and what it's called?

Every day you learn something: P

Download the PDF recipe

Tomato Jam

I- Catcher Console- Web Monitor Stuffed zucchini flowers

zucchini flowers, originally uploaded by amiloquemegustaescocinar .

The courgette flower I have recently discovered ... go, discover I have not found me, I discovered the taste and all the things you can do with it. Worth trying!
As always I find the dilemma of whether or not sold in Spain, easy or hard to find but they have talked about it in the Palate Direct and I found lots of recipes on the web so I thought that be found somewhere, huh?
Here in Italy is an ingredient that is easily found in any market / supermercado. If anyone can give some clue to buy in Spain ... :)
But what was, I tried the stuffed and fried, cut into strips in a pasta salad and I have a cake on the waiting list is a marvel. A waiting list grows and grows without relief now that I have to work jo! (
Well that's what the weekend, to do these little things that I like and enjoy cooking. This Sunday if weather permits we will go for a walk in the countryside which means that soon there will be a special recipes pic-nic!!
not miss it!

Ingredientis:
12 zucchini flowers
250 of fresh ricotta or cottage cheese
Colatura of alici or 2 anchovies
250 g rice flour 100 ml water
natural gas 100 ml very cold beer

A pinch of salt virgin olive oil


Preparation:
Gradually add water and beer to flour, stirring to avoid lumps. The dough should be thick but still fairly liquid. The amounts are calculated a little eye. Add salt and a little more beer if we see that the dough is too thick.
Let stand in refrigerator for at least two hours or better overnight.
Clean the zucchini flowersremoving the style and the stalk, being careful not to break. Wash the flowers under tap water and dry gently.
Crush the anchovies and mix the cream cheese, stir-ta have a cream form. Stuff the flowers with her.
Heat plenty of oil in a skillet. Dip the flowers into the body quickly and fry until golden brown.
Drain on paper towels.
Salt lightly and serve hot.

And speaking of frying: looking for here and there I found discrepancies in what the smoke point of oils is concerned. Some argue that the seed oils (sunflower, corn, soybeans) have a higher smoke point and is therefore moreable for frying, some say it is the olive oil.
The smoke point is the temperature at which the oil is changed emitting smoke and toxic substances that may be so whether olive seed and never exceed the recommended 180 degrees. In this way we ensure a fry light, clean and healthy.

Download the PDF recipe
stuffed zucchini flowers

Vitantonio Waffle Iron Muchogusto.net - Recipe most votes of the week

This week Amiloquemegustaescocinar has achieved a great 3rd place recipe with cream cheese

Yupiiii!!



makes me laugh with my fronted the award there in the middle ...

jejeje Well, who would continue to vote my fancy in Muchogusto.net recetillas

Here's one:

Rate my homemade cheese spreads in muchogusto

And here another:

Rate my homemade recipe Salame al cioccolato in muchogusto

And go to take a look and get involved ... that no prize! :D

Jewel D Nyle Last Movie And history repeats itself

almond cake, originally cooked by amiloquemegustaescocinar .

is not the first time I put this recipe; here and in the book of Miss the recipes you can find.
is a classic that is repeated ad infinitum. Surely it was the first recipe that I made in my life and if not the first at least it is the first that I own without help from my mother or my grandmother.
cake is more like my father (the single) and the recipe that most times I've done and most times I've changed.
As you can imagine me is memory and could do with your eyes closed .... But sbeige-colored what I like? Make it different every time, with what I have in the fridge: carrots, nuts, orange, lemon, chocolate or whatever.
is also a great resource when working compis call me a biscuit. It is done in ten minutes and the oven does the rest. What

appreciated!

almond cake, originally cooked by amiloquemegustaescocinar .

Ingredients: 1 yogurt

3 scoops of hazelnut flour 2 scoops of sugar

1 part of sunflower oil 2 eggs

CHTM MilkLXC Baking powder Almonds
rolled


Preparation:
Preheat oven to 180 º. In a bowl put the yogurt, flour, sugar, oil, eggs and yeast (the amount depends on the type of yeast, half a packet is usually sufficient).
mix together with a whisk to incorporate air and to leave no lumps.
Add a little milk (half cup) if the mixture is too thick. Enter one 3 tablespoons slivered almonds. The amount is a little taste. Line a mold
plum cake baked with a cover letter and relate the mass.
Cover the surface with more sliced almonds and bake for 1/ 2 hours.
The 1 / 2 hour on the cake would have gone up. Without removing the oven cover with a piece of foil or parchment paper to the surface and, especially almonds, no browning.
Leave to cook for 15-20 minutes. Check doneness with a toothpick. If you are ready to introduce it dry out. .


Download PDF recipe cake with almonds

*-catcher Console-web Monitor Lubina crazy water

all'acqua pazza sea bass , originally uploaded by amiloquemegustaescocinar .

After summer binge vedría I bad a couple of weeks or three white goldfish based on the oven ... so we started right away!

not know about you but I feel me fatal holidays, well, fatal to the line because that is what I feel for fear others: P more beers, glasses of wine over, breakfasts and more sugary snacks than usual and whim to go-go. For that are, right?

This year, I have to be honest, I expected worse. After two months at home, not moving andeve that certain parts of my body increased in an alarming but thankfully in the end not to comply with the most pessimistic:) of course I've watched everything that I feel like I've been and crushed to abdominal exercises legs beaten into the ground that it was the only thing he could do. Now I get "a plan" detoxifying (mostly) and go swimming like crazy (I put the long teeth only to see the great body of the swimmers in the Olympics).

have been little holiday photo ... No, it's not that I felt like it lacked a bit of inspiration and, above all, a good target. Wanted to buy it before the cows go but I hate doing things at random so Iwasted "a lot of evenings with the drool fall ... next year will be.

And as is becoming usual I make a small tour holidays:

Day 1 - We arrived in Valencia

We take the car and headed south, and more specifically to Cabo de Gata . Technical stop at Mazarrón (Murcia) to get us under his belt the first paella. Waw! How well you feel with your salad, the fuller and the sea front:)

2 nd, 3 rd and 4 th day - for the people to God

Granaína p-bloodedber that there is never set foot in Almeria ... Well, I do not know many ... I think I'm the least Andalusia Andalusian who knows this land. Quee shame! As well, better late than never, this area centuries ago and wanted to meet up there we got to spend a few days of total relaxation, sun and sand.

Mola, eh? ;)

10 points who tell me how is called the flower ... I hear no idea.

For those who go about there, if anyone is interested in one of advice for accommodation, we were in the hotel Los Patios, a desert oasis muand near the beach The Playazo. Delicated bedrooms with terrace and private outside shower (for when you come back with to 'Paste sand from the beach). It is really very nice and how of what it is to rest what better than a place like this where at night you get on the terrace to watch the stars and realize what we are accustomed to light (mostly artificial) and how well it is left to absorb the silence and the vastness of the sky. The hotel's so near
Rodalquilar (a charming seaside town) where at night there is some good atmosphere. There we dined at La Tabernilla, a restaurant with an outdoor terrace with a few tables, candles and an original menu and cheaply. And speaking of prices in Cabo de Gata cuidadin that according to which sitesstolen at gunpoint ...
The hotel also offers a catering service but only by request if it is closed.

4 and Day 5 - Visit to the parents

A dads and cats because they now have 3 and 5 who have just "out of the oven" but almost could not see because they had only a week and the mother took her sulking when we approached.

In order of appearance: Chico, Nano and Nero (which turned out to be Nera and is the mother of the offspring:)

The rest of our days weTorrenueva past except for one lap we gave Las Alpujarras Alpujarras eating the dish (fried potatoes, peppers, fried egg, ham, chorizo sausage and sometimes ... ligerita, eh?) and ribs marinade ... uhmmm, what memories! I also saw a dish that some men were eating next to me and I almost did not jump over the bucket: the guisaillo ribs! My God, but why I do not remember these things??

This time we stopped at Capileira , usually we stop at Pampaneira because I really like, go, even the name is really cool, but the change is the evolution, no? ;)
Great discovery of the HOUSE AND CONGRESS MULTI Capileira, as the most original!

mandatory stop Fuente Agria about 2 km towards Trevelez Portuguese. For anyone who has not ever been there say it's a little difficult because it looks from the road. Where we see a hermit to park because from there down to the "source." Why bitter? Because the water is ferruguinosa, ie has a high iron content which is what gives it that bitter taste of iron and the color red.
wonder
After this we went to Trevelez, buy a shoulder for what not to throw in menos my home to return to Milan and headed Torrenueva where we were waiting so many new adventures: P

Takes Jeroma gumdrops ... (How the hell writes Jerome??)

How nice to wake up!

Flores ...

Blondy ...

And other animals could not miss ... which, incidentally, with the latter risked life: P

And nothing,as this is a cooking blog so we go ...

L'acqua pazza is no secret formula and strange, it's just great to be caldilo is to fish when you bake it in the oven with your tomato and onion. I tried during my trip to Sicily but we will not discover America. I and many of you have done so a hundred thousand fish because the truth is that it is very good.

Ingredients (just by eye): Two bass
ration (to clean the oven)
Tomatoes cherry or pear. They have to be red and be ripe black olives


Onion Capers Basil

white wineco
oil, salt and pepper.

Preparation:
Preheat oven to 180 º.
Place in a baking dish a chorreoncito olive oil and sea bass salaremos on both sides and also inside.
source available throughout the finely chopped onion, chopped tomatoes, olives, halved and capers (preferably before you wash them under running tap water to remove excess salt or vinegar).
Add half a glass of water and shredded basil (if fresh) and another chorreoncito olive oil over fish and vegetables. Theoretically
fish baked in the oven for about 20 minutes per kilo ... I was never enough. I lor left about 40 minutes, turning after 20 minutes and adding half a glass of white wine.
If we are not sure take a cuchillitoy cooking up a little skin: If the juice that comes out is clear is still raw, the meat is firm blanquita and it is ready and if it is white and does not leave much juice we past.

Enjoy!

Note to collectors of the recipes in PDF : I know I'm heavy, I have not put the bread and this will two .... is that I have entered the labor maremagnum! Arggg.
child jesus little word that I forget:)

Download the PDF recipe
all Bass'Crazy water

Thumb Pain More Condition_symptoms The sweet doing nothing

The Torrenueva sea, originally uploaded by amiloquemegustaescocinar .

Nothing is finished what it was. Yesterday we returned from cows and from tomorrow, after two and half months (said quickly), I returned to work.
do not know if I'm happy or not ... well, I'm happy to return to work the way normal people because being in house is fine but when one is missing a leg is not so much: P
little pain because I am sorely miss my cat (though the guy do not leave me to believe that much attention) and especially makes me mad having to lose every day 2 hoursof my life coming and going from Milan! Yes, yes it gives me by ....
C'est la vie! Except for the scrolls several derivatives of having to dance with crutches for over a month this period at home has been fine. I relaxed, I passed "work" at home, I had much time to post to read, for taking pictures, cooking ... to pa 'bored;)
The holidays have been more quiet than other years but I I have gone from fear. Torrenueva, the great village of the Granada coast, I have the heart to steal ... who has not had a relationship with the above since I set foot in the world (ie, for the vast majority) Torrenueva, I do not break hearts and just because, well, that is not particularly bonito or culturally is a must- Granada but for me and my family is part of our history and every time I go and especially whenever I have to go it takes me a lump in my throat and I can hardly

life ... But we will not complain because, as my mother finished if it is because there ;)

Good start for all that you will return and raspberry with love to you who are going!

Canadian Model Ashleigh Erwood And with that and a biscuit ...

Salame al cioccolato, originally cooked by amiloquemegustaescocinar .

Yes, what you believed you, until you go on vacation amiloquemegustaescocinar: P For two close Semanita the blog, not the kitchen) is now the last day of sick leave and holidays starting tomorrow: first Rome casting television little walk in città più romantica del mondo (even with 35 degrees in the shade), back to house, suitcases and fly. I hope to find a lot of cool places, quiet, and where to eat well;)
beach, nature, sunsets many sea and sea ... a lot I have to move to a sitewhere you see the sea ...

And I can not go without a recipe I leave this Salame al cioccolato, recipe of Piemonte, where chocolate is not chocolate, is a treat for the gods raised to infinity. A winter dessert probably more than anything else (because in this heat as you pull it out of the fridge falls apart) but I had to do it to a friend because he loves and how I was not going to do?
sure is one of the easiest meats there, quick and delicious. The only shadow: when you start you can not stop: P

Nothing, I said, good holidays to those that you have, good start to those that you have had, and in general HAPPY AUGUST ALL We

vemos on 18! (More or less)

Ingredients: 100 gr
butter (good quality)

100 g sugar 1 egg 75 gr
unsweetened cocoa powder (also top quality) 75 gr
Cookie Mary
1 dash of rum

Preparation: Mix
butter (room temperature) with the sugar until pale and fluffy. Add the egg, keep mixing. Incorporate the cocoa powder and rum. Mix all ingredients. Breaking
(hands) cookies and add to the cream. Must be irregular pieces of greatness, bigger and smaller. Mez
clar cookies to deliver it into the chocolate cream.
Place the mixture over a large piece of foil. Elongated shape and gently roll it on itself to create a form of sausage.
Let stand in refrigerator at least 24 hours before consuming. It must be pretty strong.
Serve sliced like a salami.

Download the PDF recipe

Salame al cioccolato

Liver Spots More Condition_symptoms ! Ole what risotto!

Risotto with red pepper cream , originally cooked by amiloquemegustaescocinar .

do not know if it happen to you but to me that you pack, take the plane, tails, checkin, ... uff hope is that I can not, I get a stress ...
be why I'm not moving I move a lot and when I'm around here somewhere nearby, the planes I get anxious and who would have told me of small to 32 Añaza I would be saying these things! But it is asynchronous.
Maybe this year will be different because I take two months at home so I am relaxed as could be and then not again for centuries Torrenueva dear to my holiday. Ahhhh, up to the sound of the waves, the sea before breakfast, go to the market to be brought up and what one is sticking to the eye, eat at 5 pm, and sunset siestorra Clintonian ... that is life, right? Well, just thinking about it makes my hair stand on end: P
addition this year will pass by Cabo de Gata and me be the first time. Yes, I'm from Granada and I've never been there .... And yes, my boyfriend-Maria is Italian and knows better than I Andalusia ... things of life ... Latest

recetillas before you go: a truly different risotto, a creamy froth of peppers that gives a great touch.
rice for risotto, as I have said more than once, should be a short grain rice starch yieldn. Here in Italy Carnaroli varieties are used, Acquarello and Vialone Nano. I think a good English equivalent for the risotto rice can be our bomb ... correct me if I'm saying mayhem;)
The gold dust is completely optional, is an edible powder found in grocery stores and my mother gave me because he knows that I like all these pijadas ... Funny you bought in Granada and do here in Milan that good if you think it is not unusual because the risotto allo Zafferano or, which is the same, risotto alla Milanese served as , or served with a golden sheet of paper, perhaps because it is food of kings:)

And I leave nothing to stop a ideilla for those who want to try another version of this recipe, even more special and faster:
Instead of cuttlefish and eggplant do it as is already serving time You place a scallop super fresh raw slats on rice ...
Well, to take your breath;)

Ingredients: 320 gr
rice for risotto (pump type)

1 yellow pepper 1 l vegetable stock
1 cup white wine (better if cava)
1 shallot 2
Marjoram
cuttlefish

1 eggplant edible gold powder (optional)

Preparation:
The first is to prepare the eggplant for which the wrap in foil and roast in the oven at 190 degrees for 2 hours. After this time, removal from the oven, peel and cut into strips sauteed with a little oil in a hot skillet. Correct for salt.
Then we prepare the burgers sepia: cuttlefish
Clean and feed through mixer until creamy. Do not sprinkle with salt and the sepia is already quite tasty.
Make small patties and place in freezer for ten minutes to cook do not lose shape.
To prepare the pepper puree it washed, cut into chunks and cook in boiling water until soft. Once cooked we passed by batidora. It should be a creamy froth. Adjust salt and set aside.
Peel and chop the shallots, fry in a little olive oil, When transparent add the rice and sauté a minute.
Add wine and let evaporate. Start adding the hot vegetable stock and stir frequently to go soltantdo rice starch. Go
adding the stock little by little as the rice you go asking for. " Near the end of cooking, ie, about 15 minutes add the pepper puree and continue until the rice is ready.
While the rice is finished grilling burgers to be grilled in a pan with a trickle of oil.
Serve the risotto with hamburgers, a bit of eggplant andas fresh marjoram leaves. Decorate with gold dust ..

Download the PDF recipe
Risotto with red pepper cream, sepia burger and baked eggplant