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Cookies

These cookies are delicious and easy to prepare. It works basic cookie dough, which I flavored with essence of almonds , is divided into two parts and add cocoa powder to one of them. Form two cylinders (desired thickness) mass base (MB) and two cocoa mass, then I put a cilintro (MB) with one of cocoa on the cylinder (MB) I put one of cocoa and the other side ( MB). Wrap in plastic wrap and give a square using your hands.

Refrigerate two hours, cut the cookies (thickness of 1 cm approx.) Carefully placed on a greased baking tray and cover with parchment paper, bake until they begin to brown. Allow to cool before removing from pan.

Ingredients:

5 cups flour, sifted before

1 cup sugar

460 gr butter (room temperature, ointment)

1 tablespoon almond extract

4 tbsp cocoa powder

1. Cream butter and sugar, add almond extract.
2. With spatula add the flour and dough is soft but compact to the touch.
3. Divide dough into two portions, cocoa mix well in one of them.
4. Join cylinders, wrap in plastic wrap, refrigerate (2 hours), cut out biscuits and bake at 170 º C until they are ready. Allow to cool before removing from pan.

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Niςoise Ratatouille (Ratatouille Niçoise)

This vegetarian dish is a specialty of French cuisine, specifically from the Provence region. His full name is not Ratatouille ς oise, it is a vegetable stew that usually includes tomatoes, onions, peppers, garlic, zucchini and eggplant. The technique for cooking Ratatouille Ni ς oise vary, so find the called purists vegetable dish cooked separately and those that focus on retaining the traditional way developed.

this stew of vegetables can be added Provencal herbs, which are rosemary, thyme, basil, oregano, etc. I decided flavored with bay leaves. This dish taste best acquired overnight, refrigerated course, usually served only bread (rustic, peasant or baguettes), as a garnish or filling.

I have

Neither made the Ratatouille ς oise the traditional way, simmering all the time vegetables, flavored with my favorite herbs and stir the stew occasionally to integrate the flavors . The result has been a wonderful dish, versatile and healthy, in this case the secret is to respect the cooking time and use quality products.

Besos!

Norellys

Ingredients:

1 large onion, diced medium (medium says)

1 large red pepper cut into medium says

1 medium zucchini cut into medium says

1 large eggplant, cut into medium says

2 large cloves garlic cut in brunoise

1 can tomatoes (800 g) previously crushed with clean hands!

2 bay leaves

extra virgin olive oil

Salt, 1 tsp sugar (depending on the acidity of tomatoes) and freshly ground black pepper.

Preparation:

In a saucepan add a splash of olive oil, transparent garlic and onion, add remaining ingredients and if necessary add a little water, just covering. Allow to simmer, correct seasoning. Personally I like the stew espesito, since I use it to cover Bruschettas, meats, among others.

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Air fritters with sweet guayabita Syrup Doughnuts

been years since I prepared the Air fritters ... but I have always liked. Are drawn from a pump mass flavored with ground cinnamon (Optional) and lemon zest, to form the balls using two spoons (dessert) and are preparing the dumplings (as small quenelles) and fry in batches. Again, the secret is to fry them in plenty of oil, over low heat to cook the inside and golden brown take out. They are inflated during frying, in fact once you acquire the color mentioned, leave one or two minutes to complete cooking. They slip on napkins, place in a container and when all the dumplings are prepared to bathe guayabita Syrup Sweet and nail. never eaten immediately, the idea is cool during the night to absorb as much syrup and remain juicy inside.

Ingredients:

1 cup water

6 tbsp butter

1 tbsp sugar

½ tsp cinnamon

1 cup flour

Grated (1) lemon

3 eggs

Pinch of salt

Frying oil

guayabita Syrup Sweet and nail:

2 cups sugar

1 cup water

3 guava sweets (Jamaica Pepper)

3 cloves

Preparation:

1. In container Mix flour, cinnamon, lemon zest, sugar and salt. Book.
2. In a saucepan bring water and butter, when suddenly boil adding the flour and stir with wooden spoon. Cook until the dough to pull away from the base of the pot. Add eggs (one by one) until a relatively elastic and sticky consistency.
3. Take a small piece of dough with the (2) teaspoons of baking and shape into ball or quenelle. Drop gently into the warm oil and fry over low heat until well cooked through.
4. Drain excess oil on a napkin, pass the pancakes to a container and cover them with the syrup.

Syrup:

Combine all the ingredients in a saucepan and boil until a light syrup. Book.

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nail Antioquia

buñuelitos These have been drawn from Maizina, Criollo Cheese (white grated finite), egg, milk and a touch of sugar. The secret is to fry them in oil very gently so as not to break and hold their shape plump. As the fry, move with a slotted spoon, doneness is a light golden and if they start to open is a sign that the oil is very hot. The size of the donuts is like a little lemon green (lime) small batches are prepared and drain on towels. In Antioquia (Colombia) are served with Sour Cream (Sour Cream) ... however, may be associated with some Salsitas (eg Pico de Gallo, Guacamole, bacon, cream, etc.) to invite your guests or family. The original recipe has (2) cups of cottage cheese but I always add (1) cup, I like the flavor. This time they are prepared to Iyapel (my small, 4 years) and said he had been happy;)

Ingredients:

Maizina 2 cups

cheese 1 cup white criollo (shredded by hand finite)

1 egg

2 tbsp sugar

Pinch of salt

Dash wheat flour (a tablespoon)

liquid milk, which supports (about ½ cup)

1. Mix all dry ingredients in a bowl.
2. Apart beat egg with milk and pour over dry ingredients. Mix with hands until dough is compact but soft to the touch and does not crumble.
3. Form balls, fry in plenty of oil over low heat, gradually moving them go. Once you purchase the light gold color is removed, drain on towels and serve with sour cream (sour cream).

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orange and lemon pancakes with orange butter and peaches

I love these pancakes for its delicious flavor, citrus aromas, fluffiness and nice presentation, plus the process is simple and come with jam, whipped cream or any flavored butter.

usually served for breakfast or tea time, children love their taste and not to mention the older ones ... I hope you enjoy the recetita and write me your comments .

Besitos

Norellys ...

Ingredients:

1 cup sifted flour

Zest of one orange Grated

lemon 1 / 3 cup sugar

1 / 8 teaspoon ground ginger

1 egg

½ orange juice (fresh)

½ cup milk

orange and peach butter:

½ cup butter

A splash of orange juice and zest (1)

1 Peach Jam tbsp

1 tbsp honey

Prepared

1. In a mixing bowl combine flour, sugar, grated ginger and reserve. Apart
2. lightly beat egg with milk and orange juice. Pour over flour and mix with whisk go (rods) until dough is uniform and smooth. Is espesita.
3. Grease a nonstick skillet with a little butter and go to form the patties in batches. My move was a tablespoon per pancake. Leave forming holes in the surface before turning.
4. turn not again lose their fluffiness pq also remember that the pan should be medium-low heat. Serve with flavored butter.

For butter:

Mix all ingredients well. Stored refrigerated.

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I love Colombia and its customs and traditions ... in addition to its excellent cuisine . I have no words to describe the amount of delicious dishes and delicacies that are often prepared in that country. When I was little traveled quite frequently to Colombia in the company of my family and still keep the memories fondly. Now I am interested to know a little of your kitchen and taste it whenever I can. The egg arepas are prepared from a dough of corn, half-fried in abundant oil, are removed, there is a small hole, filled with raw eggs, closes the hole with a little dough and return the oil to complete the cooking process. Another variety of Arepa egg substitute egg is a stew made from ground beef, cumin and tomatoes.

To prepare the arepas:

Place in a container 2 ½ cups water, ½ tsp salt and slowly add 2 cups precooked cornmeal, stirring constantly. Form a compact mass but soft to the touch. Knead 5 minutes.

plump Making arepas (a finger thickness) of approximately the size of a Cd (made with hands, if you find it difficult to prepare them on the counter covered with a piece of plastic) and place them in a pan (or Calderito) with abundant oil, swimming. Using a spatula go "watering" the surface of the cornmeal with the same hot oil so as to more easily inflate. Remove half cooked without browning, cut a hole on the side like a pocket and fill with raw egg (or ground beef stew), close with a little dough and return to hot oil until golden brown on both sides . Drain excess fat and eat warm. This type of frying are accompanied by Kolas ... but not bad fall a coffee ...

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Colombian Arepa egg rolls

, I prepare the rice in the traditional way, but there are times when I add additional flavors to vary my menus at home. On this occasion, I placed bacon, chopped chives and cheese cubes. It has served to accompany a Breaded Chicken grilled and honestly ... it has been delicious!

Ingredients:

2 cups cooked rice

100 grams of chopped bacon and sautéed before

2 sprigs of green onion (scallions), chopped including the green part

½ cup of cheese cubes

1 tbsp butter

1 tbsp olive oil

salt, pepper and yellow food coloring powder

In a skillet great place the butter and olive oil, saute the shallots for 5 minutes pepper. Add rice, powdered dye (in Venezuela we Carmencita ) bacon and mix well. Just before serving, sprinkle the cheese cubes on the surface. Eat warm !!...

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Sabrosito Rice Smoked Ham and Mozzarella Mashed Potatoes stuffed with croque monsieur

These rolls I've loved for its rich flavor and preparation easy. All you need is sliced \u200b\u200bsmoked ham, Mozzarella cheese sliced, mashed potatoes well seasoned (you can add some fresh herbs) but with body, beaten egg, breadcrumbs and readiness.

What I did was put the slice of ham in my hand on this one slice of Mozzarella , next to a path formed with mashed potatoes and roll up (fall Flautas Mexicanas as ) . Finally passed by the beaten egg rolls and bread crumbs, fry in oil until golden. Remember to drain excess oil on a napkin. Let stand a few minutes ...

I accompanied the rolls with Caesar Salad and some grain toast. Hope you like prescription and we share many more over the coming year. Big kiss!

Norellys ...

Ingredients:

Smoked Ham sliced \u200b\u200b c / n

Mozzarella Cheese sliced \u200b\u200bc / n

Puree potatoes (I placed the potatoes butter, salt, pepper, fresh herbs to taste)

beaten eggs in a bowl

breadcrumbs in a bowl

Oil for frying.