Hi! I've been wanting to come up with a salted egg dessert recipe for a while now, something unique and different. I know there's a lot of salted egg buns and croissants popping out and wish to make something else. Ideas I've thought of are salted egg ice cream and salted egg donuts, so if anyone has some foolproof recipes I can use I will be so thankful!
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Awesome and traditional spaniard appetizer. In Spain is considered a regular meal most of the time and comes with french fries. I would eat them with white rice or a salad to make the meal even healthier. Seafood is great to watch your weight although it has some cholesterol.
INGREDIENTS
1Lb of small calamari
1/2 lemon
Minced parsley and garlic
Salt
STEP BY STEP
First you have to clean the calamari.
Take the head out.
Cut the tentacles above the eyes.
4. Locate the spine and push it up with your fingers then pull it out. Make sure tha everything came off.
Cut the body in rings.
Add a bit of salt.
Do that with all the calamari.
In a pan add a bit of oil.
Grill the calamari.
When turning pink add the minced garlic and parsley.
Add the juice of 1/2 a lemon.
Serve and enjoy!
Cleaning the calamari is a pain in the butt but after eating them you'll know it was totally worth it. Never drink water when eating seafood, it's better to have wine, beer or some kind of juice if you don't drink alcohol. I hope you like it!
ESPAÑOL
Entrante cojonudo y tradicional español. En España suele ser un primer plato y suele venir acompañado de patatas fritas. Yo los comería con arroz blanco o ensalada para hacerlo más sano. El marisco está guay para bajar de peso aunque tiene algo de colesterol.
INGREDIENTES
1/2 Kg de chipirones
1/2 lemon
Ajo y perejil triturado
Sal
PASO A PASO
Primero tienes que limpiar los chipirones.
Saca la cabeza.
Corta los tentáculos por encima de los ojos.
Localiza la espina, empújala hacia arriba y tira hacia afuera. Asegúrate de sacarla entera.
Corta el cuerpo en anillos.
Añade un poco de sal.
Haz esto con todos los chipis.
En una plancha echa un poco de aceite.
Haz los chipirones.
Cuando están rosaditos añade el ajo y el perejil.
Echa el zumo de un limón.
¡Sírvelos y disfruta!
Limpiar los chipirones es un coñazo pero una vez que los comas sabrás que mereció la pena totalmente. Nunca bebas agua con marisco, es mejor tomar vino, cerveza o algún zumo si no bebes alcohol. ¡Espero que os guste!
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This is one of The Australian Women's Weekly's go-to chocolate cakes. It’s moist and light and very chocolatey, making it a great recipe for a special occasion or afternoon tea.
This is one of The Australian Women's Weekly's go-to chocolate cakes. It’s moist and light and very chocolatey, making it a great recipe for a special occasion or afternoon tea.
Ingredients
Nutella chocolate cake
*1/2 cup(50g) cocoa powder *1/2 cup(125ml) boiling water *185 gbutter, softened *1 1/2 cups(330g) caster sugar *1 tspvanilla extract *3 eggs *1/2 cup(165g) nutella *1 1/2 cups(225g) self-raising flour *1/2 cup(75g) plain flour *3/4 cup(180ml) buttermilk
Nutella frosting
1 cup(330g) nutella 200 gdark chocolate, melted, cooled Recipe by
Steps
Nutella chocolate cake
Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan; line base and side with baking paper. Stir cocoa and the water in a small heatproof jug until cocoa dissolves. Cool 10 minutes. Beat butter, sugar and extract in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then cocoa mixture and Nutella until combined (mixture may look curdled at this stage). Beat in sifted dry ingredients and buttermilk, in two batches, until smooth. Spread mixture into pan. Bake cake for 1 and 1/4 hours or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool. Meanwhile, make frosting: Gently combine Nutella and cooled melted chocolate in a medium bowl. Stand at room temperature, stirring occasionally, or until mixture is spreadable (frosting will firm slightly when spreading). Spread frosting over top and side of cooled cake.
Tips
Un-iced cake suitable to freeze. Not suitable to microwave.
Source - http://ift.tt/2ar32GY
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I picked up some corn at the farmers market. I want to make a salsa recipe that called for canned corn. What do I do to the corn? Boil it? use it fresh?
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Come on over and join us for our second AMA, this time with the founder of a PB-themed food truck in Omaha! Check it out here.
Posted with permission of /u/rbevans
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I wanted to try this wakame seaweed bread recipe with Thermomix because seaweed is an ingredient that not much like my children but I usually introduce into our diet from time to time by the amount of benefits it brings. I am pleased that they liked, and although it is a recipe worth trying is not to repeat every week not to “saturate” too, because its taste is very peculiar.
Intructions: 1. Inmerse algae in a bowl with water and sea salt for 30 minutes to hydrate. Put in the cup flour, baking powder and salt and sift 10 sec / speed 6. Add warm water and drained seaweed and knead 2 min / spike speed.
Let stand in the cup for 1 hour or until the dough doubles in volume. Put the dough on the work surface dusted with flour. Knead a bit, give rod-shaped form of bread and then put it on a baking tray lined with baking paper.
Put a damp cloth on the oven floor, introduce the tray with the dough and let stand 1 hour with the oven door closed. With the tip of a finger lightly press the surface to form a gap and when to remove the finger again filled the gap created, the bread is ready for baking.
Remove the pan from the oven and preheat the oven to 482°F. Meanwhile, sprinkle bread flour and make a few cuts in the surface with an inclined blade. Bake for 20 minutes or until golden and hit the base ring hollow. Let cool before serving.
See full recipe here: http://ift.tt/2aYeYBE
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Ingredients
Directions
In a pot of water seasoned with the bay leaf, onion, parsley and 2 garlic cloves,
simmer the skin, fins and head of the fish on low heat for 2 hours.
Add more water if needed. Strain and save the broth.
Season the fish with salt, pepper, lemon juice, 1 garlic clove, a pinch of salt,
oregano and chili sauce. Let marinate for 1 hour.
In a pot, sauté the onions with oil and butter. Add carrots, garlic, tomatoes,
tomato sauce and bell pepper.
Add the hot broth, potatoes and white wine. Add fish and cook on low heat
for 15 minutes. Remove from heat.
Serve immediately. Add 1 teaspoon of butter to each serving and garnish with cilantro.
This Recipe Is Published Here
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