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