Ingredients:
1 median tongue
2 hard Eggs
6 baby carrots, boiled
3 tbsp. of Mustard
11 tbsp. of olive oil
2 tbsp. of balsamic Vinegar
3 tsps. dill
2 garlic cloves minced
Salt | Pepper | Bay leaf
Preparation:
Cook the tongue in a pressure cooking with salt and bay leaf for an hour.
Lets cool it, peel it and bring it to the refrigerator.
Mix the eggs with the dill, the garlic and the carrots well minced. Mix together the ingredients with mustard, salt and pepper, add the oil and vinegar.
Cover the tongue with the preparation and put in the refrigerator.
Eat cooooooooold.
____________*_______________*)___________________*(__________________*___________
Monday
Lengua a la vinagreta
Ingredientes:
1 Lengua mediana
2 Huevos duros
6 zanahorias bebes hervidas
3 cds de Mostaza
11 cds de Aceite
2 cds de Vinagre balsamico
3 cds de dill
2 dientes de Ajo
Sal | Pimienta | Laurel
Preparacion
Lavar la lengua y quitarle cualquier exceso. Hervirla en olla a presion con sal y hojas de laurel durante 1 hora.
Dejarla enfriar, pelarla, filetear y enfriar en heladera.
Picar los huevos, mezclar con el dill, el ajo y las zanahorias bien picados. Unir los ingredientes con mostaza, salar, agregar aceite y vinagre.
Cubrir la lengua con la preparación y reservar en la heladera.
Comer friiiiiiiia.
1 Lengua mediana
2 Huevos duros
6 zanahorias bebes hervidas
3 cds de Mostaza
11 cds de Aceite
2 cds de Vinagre balsamico
3 cds de dill
2 dientes de Ajo
Sal | Pimienta | Laurel
Preparacion
Lavar la lengua y quitarle cualquier exceso. Hervirla en olla a presion con sal y hojas de laurel durante 1 hora.
Dejarla enfriar, pelarla, filetear y enfriar en heladera.
Picar los huevos, mezclar con el dill, el ajo y las zanahorias bien picados. Unir los ingredientes con mostaza, salar, agregar aceite y vinagre.
Cubrir la lengua con la preparación y reservar en la heladera.
Comer friiiiiiiia.
Wednesday
SNaiL SOUP (LEEKS, SPINACH & POTATO)
Serving 4 people:
- 1 1/2 bunch of spinach, washings and without roots.
- 3 leeks
- A spoonful of butter
- 3 cups of chickenor vegetable broth
- 3 potatoes cutted in little cubes
- Salt and pepper
- Parmellan Cheese or gruyere cut in cubes, a cup.
Preparation:
- Cut the leaves of spinach in mediun size strips.
- Cut the leeks in very fine slices. Season with salt and pepper.
- Fry lightly the leeks in the butter until they are tier but not golden. Add the spinach and fry it lightly while mixing with wood spoon.
- When all the spinach has been added and is reduced, add the broth.
- Them add the potatoes. Cook at high speed for fifteen minutes.
- Lower the fire and cook ten minutes more.
-Serve in bread or bowls and sprinkler the parmesan cheeeeeeesse!
____________*_______________*)___________________*(__________________*___________
- 1 1/2 bunch of spinach, washings and without roots.
- 3 leeks
- A spoonful of butter
- 3 cups of chickenor vegetable broth
- 3 potatoes cutted in little cubes
- Salt and pepper
- Parmellan Cheese or gruyere cut in cubes, a cup.
Preparation:
- Cut the leaves of spinach in mediun size strips.
- Cut the leeks in very fine slices. Season with salt and pepper.
- Fry lightly the leeks in the butter until they are tier but not golden. Add the spinach and fry it lightly while mixing with wood spoon.
- When all the spinach has been added and is reduced, add the broth.
- Them add the potatoes. Cook at high speed for fifteen minutes.
- Lower the fire and cook ten minutes more.
-Serve in bread or bowls and sprinkler the parmesan cheeeeeeesse!
____________*_______________*)___________________*(__________________*___________
SoPA CaraCoL (pueRRO _ SpiNACa Y Papa)
Ingredientes para 4 personas:
- 1 1/2 atados de espinaca, lavados y sin raíces.
- 3 puerros
- Una cucharada de manteca
- 3 vasos de caldo de gallina o verdura
- 3 papas en cubitos
- Sal y pimienta
- Queso de rallar o gruyere cortado en daditos, una taza.
Preparación:
- Cortar las hojas de espinaca en juliana (hebras) muy fina
- Cortar los puerros en rodajas muy finas. Condimentar con sal y pimienta.
- Rehogar los puerros en la manteca hasta que estén tiernos pero no dorados. Agregar la espinaca de a puñados y rehogar mientras se revuelve con cuchara de madera.
- Cuando toda la espinaca haya sido agregada y esté reducida, el caldo.
-Agregar las papas. Cocinar destapado a fuego medio quince minutos.
- Bajar el fuego y cocinar diez minutos a fuego bajo.
- Servir en taza o bol, agregando un puñado de cubitos de queso o queso rallado.
- 1 1/2 atados de espinaca, lavados y sin raíces.
- 3 puerros
- Una cucharada de manteca
- 3 vasos de caldo de gallina o verdura
- 3 papas en cubitos
- Sal y pimienta
- Queso de rallar o gruyere cortado en daditos, una taza.
Preparación:
- Cortar las hojas de espinaca en juliana (hebras) muy fina
- Cortar los puerros en rodajas muy finas. Condimentar con sal y pimienta.
- Rehogar los puerros en la manteca hasta que estén tiernos pero no dorados. Agregar la espinaca de a puñados y rehogar mientras se revuelve con cuchara de madera.
- Cuando toda la espinaca haya sido agregada y esté reducida, el caldo.
-Agregar las papas. Cocinar destapado a fuego medio quince minutos.
- Bajar el fuego y cocinar diez minutos a fuego bajo.
- Servir en taza o bol, agregando un puñado de cubitos de queso o queso rallado.
Saturday
Tom Waits Cake
Facundo realized this amazing cake that Cala though and Noak just ate the things that was not relevant and this is the result:
HapPY BIrTHDAy LiA !!!*
Thank You Cala for this amazing cake that you offer me, I Love you
Friday
cHw TUNA PIE
INGREDIENTS:
3 potatoes
1 tuna can
1 large onion
1 red bell pepper
salt pepper jalapeño pepper coriandro
disc dough
Preparation:
Put to boil the potatoes, meanwhile put the onion and
morron in a pan until golden. In a bowl mix the tuna with onions and pepper, add
the potatoes to them, make a pure leaving some little pieces.
Precocked the dough, fill up and give another touch in the oven.
Optional:
Dust with leafs of coriandro before serving.
____________*_______________*)___________________*(__________________*___________
3 potatoes
1 tuna can
1 large onion
1 red bell pepper
salt pepper jalapeño pepper coriandro
disc dough
Preparation:
Put to boil the potatoes, meanwhile put the onion and
morron in a pan until golden. In a bowl mix the tuna with onions and pepper, add
the potatoes to them, make a pure leaving some little pieces.
Precocked the dough, fill up and give another touch in the oven.
Optional:
Dust with leafs of coriandro before serving.
____________*_______________*)___________________*(__________________*___________
cHw TARTA DE ATUN
INGREDIENTES:
1 lata de atun
1 cebolla
1 morron colorado
3 papas
disco de tarta
sal pimienta jalapeño y coriandro
Preparado:
Poner a hervir las papas. mientras tanto saltar la cebolla y el morron.
en un bol mezclar el atun con las cebollas y el morron, agregarles las papas, pisarlas dejando algunos pedasitos. condimentar con sal, pimienta, jalapeño y coriandro.
mezclar.
Precocinar la masa, rellenarla y darle otro toque de coccion.
Opcion: espolvorearle las hojitas picadas de coriandro antes de servir.
1 lata de atun
1 cebolla
1 morron colorado
3 papas
disco de tarta
sal pimienta jalapeño y coriandro
Preparado:
Poner a hervir las papas. mientras tanto saltar la cebolla y el morron.
en un bol mezclar el atun con las cebollas y el morron, agregarles las papas, pisarlas dejando algunos pedasitos. condimentar con sal, pimienta, jalapeño y coriandro.
mezclar.
Precocinar la masa, rellenarla y darle otro toque de coccion.
Opcion: espolvorearle las hojitas picadas de coriandro antes de servir.
Thursday
cHw SALTY PIE DOUG
Serving-3 discs
1/2 cup plus cold butter, cut into bits
3 cups all-purpose flour
1 1/4 tsp. of salt
3 tbsp. cold milk
6 Tbsp. ice water
3 tbsp. oil more or less
In a mixer bit the butter, add the flour and salt, mix until the mixture resembles coarse meal.
Add milk and ice water until the dough just comes together. Take it from the mixer and add oil until flexible. Do not over mix. divide on three. Roll out the dough and put it on a pan leaving a 1/2 -inch overhang. make some pinch with a fork to avoid bubbles.
Precocked at 350 F in middle oven for 15", then pour into the filling and cocked until brown underneath, about 5 to 10".
1/2 cup plus cold butter, cut into bits
3 cups all-purpose flour
1 1/4 tsp. of salt
3 tbsp. cold milk
6 Tbsp. ice water
3 tbsp. oil more or less
In a mixer bit the butter, add the flour and salt, mix until the mixture resembles coarse meal.
Add milk and ice water until the dough just comes together. Take it from the mixer and add oil until flexible. Do not over mix. divide on three. Roll out the dough and put it on a pan leaving a 1/2 -inch overhang. make some pinch with a fork to avoid bubbles.
Precocked at 350 F in middle oven for 15", then pour into the filling and cocked until brown underneath, about 5 to 10".
Tuesday
On October 9th 2007, Yoko Ono unveiled the IMAGINE PEACE TOWER on Videy Island, Reykjavik, Iceland.
Dedicated to the memory of her late husband John Lennon on what would have been his 67th birthday, the IMAGINE PEACE TOWER now shines as a beacon for World Peace.
Sponsored by the City of Reykjavik, the Reykjavik Art Museum and Reykjavik Energy, the IMAGINE PEACE TOWER is surrounded by more than 495,000 PEACE WISHES from people worldwide that the artist has collected since 1981 as part of her interactive Wish Tree exhibits.
The wishes are stored in capsules and buried surrounding the IMAGINE PEACE TOWER.
Yoko Ono invites you to join her and hundreds of thousands of others by sending your wishes to the IMAGINE PEACE TOWER.
The wishes can be sent at any time, all year round.
A dream you dream alone is only a dream
A dream you dream together is reality
Yoko Ono
Imagine all the people living life in peace.
John Lennon
To send your wishes:
Email: click here.
Post: IMAGINE PEACE TOWER, P.O. Box 1009, 121 Reykjavik, Iceland.
I hope the IMAGINE PEACE TOWER will give light to the strong wishes of World Peace from all corners of the planet and give encouragement, inspiration and a sense of solidarity in a world now filled with fear and confusion.
Let us come together to realize a peaceful world.
Yoko Ono
Thursday
MAINE BLUEBERRY PIE
PIE DOUGH:
3 cups all-purpose flour
3/4 cup plus 2 Tbsp. cold butter, cut into bits
1 large egg, I omitted
6 Tbsp. or more ice water
1/8 tsp salt
FILLING:
6 cups fresh blueberries
1 cup plus 1 Tbsp sugar
1/4 tsp ground cinnamon or less
2 tsp finely grated lemon
1 tsp vanilla extract
1/4 cup cornstarch
In a large bowl combine flour and salt . Add butter and mix with a fork or pastry cutter until the mixture resembles coarse meal.
Add ice water to flour mixture and mix gently until the dough just comes together. Do not over mix.
Divide the dough in half and form two thick disks. Put one of them on a lightly floured surface to fit a 9-inch pie pan. Trim the dough around the edge of the pan, leaving a 1-inch overhang. Put on the refrigerator for 1 hour or more. Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate. Cover with plastic wrap and refrigerate until ready to use.
Frozen berries: dip then in hot water for up to a minute or until thawed, then drain and pat dry.
Fresh berries: Lightly rinse the blueberries in a strainer and gently pat them dry. Toss with 1 cup sugar, the cornstarch, cinnamon, grated lemon, and vanilla.
Spoon the blueberry mixture onto the pie shell.
Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges where they meet, then press them together lightly while turning them under.
Make two or three slashes in the top crust to allow steam to escape, then brush lightly all over with water.
Sprinkle with sugar.
Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown. Cool on a rack until warm, or serve at room temperature.
Serve with vanilla ice cream! Humm... delicious.
3 cups all-purpose flour
3/4 cup plus 2 Tbsp. cold butter, cut into bits
1 large egg, I omitted
6 Tbsp. or more ice water
1/8 tsp salt
FILLING:
6 cups fresh blueberries
1 cup plus 1 Tbsp sugar
1/4 tsp ground cinnamon or less
2 tsp finely grated lemon
1 tsp vanilla extract
1/4 cup cornstarch
In a large bowl combine flour and salt . Add butter and mix with a fork or pastry cutter until the mixture resembles coarse meal.
Add ice water to flour mixture and mix gently until the dough just comes together. Do not over mix.
Divide the dough in half and form two thick disks. Put one of them on a lightly floured surface to fit a 9-inch pie pan. Trim the dough around the edge of the pan, leaving a 1-inch overhang. Put on the refrigerator for 1 hour or more. Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate. Cover with plastic wrap and refrigerate until ready to use.
Frozen berries: dip then in hot water for up to a minute or until thawed, then drain and pat dry.
Fresh berries: Lightly rinse the blueberries in a strainer and gently pat them dry. Toss with 1 cup sugar, the cornstarch, cinnamon, grated lemon, and vanilla.
Spoon the blueberry mixture onto the pie shell.
Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges where they meet, then press them together lightly while turning them under.
Make two or three slashes in the top crust to allow steam to escape, then brush lightly all over with water.
Sprinkle with sugar.
Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown. Cool on a rack until warm, or serve at room temperature.
Serve with vanilla ice cream! Humm... delicious.
BANANA NUT BREAD
YOU'LL NEED...
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 bananas, mashed
3/4 cup butter, softened
1 cup brown sugar
3 eggs, beaten
3/4 cup walnut halves or pieces
1/4 cup almond halves or pieces
A LA CUISINE !
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three (3) 8x4 inch loaf pans.
In a large bowl, stir together flour, baking soda and salt.
In a separate bowl, beat together bananas, butter, brown sugar and eggs.
Stir banana mixture into flour mixture, just until combined. Fold in nuts. Pour batter into prepared pans.
Bake 45 minutes to 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Let it rest in pans for 10 minutes, then remove it from pans and let it cool on a wire rack.
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 bananas, mashed
3/4 cup butter, softened
1 cup brown sugar
3 eggs, beaten
3/4 cup walnut halves or pieces
1/4 cup almond halves or pieces
A LA CUISINE !
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three (3) 8x4 inch loaf pans.
In a large bowl, stir together flour, baking soda and salt.
In a separate bowl, beat together bananas, butter, brown sugar and eggs.
Stir banana mixture into flour mixture, just until combined. Fold in nuts. Pour batter into prepared pans.
Bake 45 minutes to 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Let it rest in pans for 10 minutes, then remove it from pans and let it cool on a wire rack.
MASA PARA TARTA O EMPANADAS
2 1/2 tazas harina
1 1/4 cdita de sal
1/3 taza aceite
3 cdas leche descremada fría
Mezclar en bols separados los ingredientes secos y los líquidos, después mezclarlos todos juntos.
Mezclar y dividir la masa en dos. Cubrirla y ponerla en la heladera para que sea más fácil de trabajarla.
Poner la masa apenas aplastada sobre una hoja de papel encerado, colocarle encima otro papel mas y amasarla pero no muy finita.
Sacarle uno de los papeles y ponerlo sobre la tartera.
Cubrirla o ponerla en la heladera o friser hasta el momento en que se le ponga el relleno.
Cocinar como cualquier tarta.
Esta masa también la usé para tapas de empanadas. salen aprox./ 15 empanadas.
1 1/4 cdita de sal
1/3 taza aceite
3 cdas leche descremada fría
Mezclar en bols separados los ingredientes secos y los líquidos, después mezclarlos todos juntos.
Mezclar y dividir la masa en dos. Cubrirla y ponerla en la heladera para que sea más fácil de trabajarla.
Poner la masa apenas aplastada sobre una hoja de papel encerado, colocarle encima otro papel mas y amasarla pero no muy finita.
Sacarle uno de los papeles y ponerlo sobre la tartera.
Cubrirla o ponerla en la heladera o friser hasta el momento en que se le ponga el relleno.
Cocinar como cualquier tarta.
Esta masa también la usé para tapas de empanadas. salen aprox./ 15 empanadas.
FLAKY BISCUITS
2 cups all purpose flour
3 tsp baking powder
1/2 sp salt
1/4 cup vegetable oil
2/3 skim milk
Preheat oven to 450.
Mix together the dry ingredients and in another bowl the liquids, then put all together and mix quickly with a fork.
Knead dough lightly about 10 minutes.
Pat dough at about 1/2 inch thick, cut and put in an ungreased wax paper.
Bake 12 to 15 minutes.
3 tsp baking powder
1/2 sp salt
1/4 cup vegetable oil
2/3 skim milk
Preheat oven to 450.
Mix together the dry ingredients and in another bowl the liquids, then put all together and mix quickly with a fork.
Knead dough lightly about 10 minutes.
Pat dough at about 1/2 inch thick, cut and put in an ungreased wax paper.
Bake 12 to 15 minutes.
PRESSED COOKIES
What do you need:
1 cup (1/2 lb.) butter, softened
3/4 cup sugar
2 egg yolks
1 tsp vanilla
1/2 tsp. almond extract
2 1/2 cups all-purspose flour
1/2 tsp baking powder
1/8 tsp salt
Ready! Go:
Mix butter until creamy, gradually add sugar, beating until fluffy.
Add the eggs, one at a time and beat until smoth. Beat in vanilla and almond extract.
In another bowl mix together the flour the baking powder and the salt, gradually add to butter mixture, blending thoroughly.
Place dough in a cookie press and you are on the road to do all the shapes that you want...!
Don't forget to put onto and ungreased baking sheets.
Turn on the oven at 350√, when ready cook for 12 to 15 minutes or until edges are lightly browned.
Let cool and enjoy or take patient and decorate.
Have fun!
ALFAJORES DE MAIZENA
Ingredientes:
Yemas, 5
Huevo, 1
Azúcar molida, 200 g
Manteca derretida y fría, 150 g
Ralladura de 1 limón
Fécula de maíz (Maizena), 350 g
Harina, 150 g
Polvo de hornear, 2 cucharaditas
Dulce de leche, cantidad necesaria
Coco rallado, cantidad necesaria
Preparado:
-Batir las yemas y el huevo con el azúcar usando una máquina de batir,
hasta que esté bien espumoso. Agregar la manteca y la ralladura de
limón, mezclar.
-Agregar las harinas tamizadas y mezclar.
-Cortar los alfajores con un cortapasta de unos 3 á 4 cm de diámetro
enharinándolo para que la pasta no se pegue. Colocar los discos de
masa en placas enmantecadas, algo separados entre sí, pues aumentan al
cocinar.
-Hornearlos a temperatura moderada (180 °C) durante 9 minutos en el
centro del horno.
-Dejar enfriar los discos sobre una rejilla y luego unirlos de a dos
con dulce de leche en el medio. Hacerlos girar sobre coco rallado y
¡Guten Appetit!
Yemas, 5
Huevo, 1
Azúcar molida, 200 g
Manteca derretida y fría, 150 g
Ralladura de 1 limón
Fécula de maíz (Maizena), 350 g
Harina, 150 g
Polvo de hornear, 2 cucharaditas
Dulce de leche, cantidad necesaria
Coco rallado, cantidad necesaria
Preparado:
-Batir las yemas y el huevo con el azúcar usando una máquina de batir,
hasta que esté bien espumoso. Agregar la manteca y la ralladura de
limón, mezclar.
-Agregar las harinas tamizadas y mezclar.
-Cortar los alfajores con un cortapasta de unos 3 á 4 cm de diámetro
enharinándolo para que la pasta no se pegue. Colocar los discos de
masa en placas enmantecadas, algo separados entre sí, pues aumentan al
cocinar.
-Hornearlos a temperatura moderada (180 °C) durante 9 minutos en el
centro del horno.
-Dejar enfriar los discos sobre una rejilla y luego unirlos de a dos
con dulce de leche en el medio. Hacerlos girar sobre coco rallado y
¡Guten Appetit!
PASTA FROLA
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.
* 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.
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