MASA
* 800g. de harina
* 400g. de manteca
* 14 cdas. de azúcar
* 6 yemas
* 1 cda. de esencia de vainilla
* 2 cdta. de bicarbonato
RELLENO
* 1Kg. de dulce de membrillo o de batata
* 1/2 taza de oporto
Preparado:
Formar la masa con los ingredientes. Descansa 1/2 hora en
heladera. Tapizar un molde enmantecado y enharinado con las 3/4
partes de la masa.
Relleno: pisar el duce con tenedor y el licor.
Rellenar la masa anterior y cubrir con tiras del resto de masa
formando un enrejado. pincelar con huevo y llevar a horno moderado
hasta que dore.
Thursday
Wednesday
BUCKWHEAT PANCAKES
SERVES 6
Ingredients
2 egg whites
1 tablespoon canola oil
1/2 cup fat-free milk
1/2 cup all-purpose (plain) flour
1/2 cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup sparkling water
3 cups sliced fresh strawberries
Directions
In a small bowl, whisk together the egg whites, canola oil and milk.
In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.
Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.
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