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