How Many Calories Does A Brownie Have

T com Tortilla

While supermarket shelves are full of pork, sauerkraut and cheese of all kinds necessary for the raclette and fondue tartiflette remind us that we are in winter, and it must protect us from cold, diet being planned in the spring, c com kitchen offers this week, the recipe for the tortilla.

English omelette, tortilla is known by many of us.

I want to know Consuelo, my mother in English, that's good and you proposing today after my office mate has asked me one for tomorrow, it is great too.

You need:

1 kg of potatoes (Bintje or Charlotte)

2 large onions (400 gms) 6 large eggs

olive oil salt pepper

parsley (optional)

Peel the potatoes. The

wipe without washing first. Cut into strips.

Peel onions, cut into strips.

Heat 8 tablespoons olive oil in large skillet.

Put the sliced potatoes and onions together in skillet.

Cook over high heat, stirring often, until thoroughly cooked potatoes.

Turn off heat.

Beat the eggs in a large bowl, add salt and pepper.

Stir potatoes onions into the beaten eggs, season, add chopped parsley.

Mash potatoes onions in the eggs and mix all ingredients.

Heat 2 tablespoons olive oil in same pan, without cleaning, pour the preparation obtained, patting the edge of the tortilla with a spatula to the round and give a regular shape, let cook 5 minutes on medium heat, shaking pan occasionally, turn out onto a plate and donate right away in the hot pan without adding oil. Cook 5 minutes.

If the tortilla is cooked enough for your taste, let cook longer on each side.

Not too anyway, it might be dry.

You can increase depending on your taste the potatoes, reduce or increase the onions, add a dash of nutmeg or put other herbs (chives, onion tops white (in season) anything is possible.

With a tortilla salad can be served as main dish or cut into cubes for your drinks (tapas).

VIVE VIVE LA TORTILLA OLÉ SPAIN!

Headache Between The Eyes

Fluffy orange and kiwi mascarpone mousse / Mousse de mascarpone à l'orange et au kiwi / Air mascarpone mousse with orange flavor and kiwi

English Version

Fluffy orange and kiwi mascarpone mousse

40 cl of whipping cream
3 tablespoons of mascarpone
4 tablespoons of icing sugar
Juice of 1 orange
4 tablespoons of kiwi jam
1 big meringue, roughly chopped

How to make it:
Whisk the cream in a food processor.
Add mascarpone.
Then add icing sugar and orange juice. Blend in
kiwi jam. Incorporate
chopped meringue; Combine all ingredients together
.
For The foam in a big bowl. Cover and place in
a fridge for a couple of hours.

French version

mascarpone mousse with orange and kiwi

Ingredients:

40cl single cream 3 tablespoons mascarpone
4 tablespoons icing sugar Juice of 1 orange

4 tablespoons jam 1 large kiwi
crumbled meringue

Preparation:

Whisk cream liquide.Ajoutez mascarpone.Incorporez the icing sugar and orange juice.
Add kiwi jam. Add the crushed meringue
grossièrement.Versez in a mold, cover and let stand in refrigerator for several hours.

Russian Version

Воздушный мусс из маскарпоне со вкусом апельсина и Kiwi

400 ml liquid cream
3 tablespoons Italian mascarpone cheese
3-4 Article powdered sugar Juice
first orange
4 tablespoons jam kiwi (can be replaced any other jam)
Several ready-made aircraft cakes (the ones that are prepared on the basis of egg whites and sugar)

How to cook:

Mixer vsbeyte sour cream with sugar for 15-20 minutes until a thick foam. Then add the mascarpone cheese, orange juice and jam.
mix well. Then
add there the air biscuits, pre-painted it into small pieces by hand.
Put the resulting mixture into each dish.
Cover and refrigerate на несколько часов.

Cheddar Cheese Doesn't Melt

Wishes simple and light ...

Because small joys of everyday life are the most valuable and which can easily revel in it, I wish you thousands. Happy 2010 to you all! What it gives you wings and the desire to peck.

My first little happiness to me through the first day of the year in Britain came to watch chickadees peck seeds scattered over a mound of butter ...

*** As an aside, for those who are looking for recipes for cakes kings, be aware that there are two that are hiding here and there!

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Goat's cheese mini-clafoutis / Mini-clafoutis au fromage de chèvre / Mini klafuti goat cheese

English Version

Party Appetizer Idea

Goat’s cheese mini-clafoutis

2 eggs

150 gr of mild goat's cheese
40 gr of all purpose flour
20 cl of whipping cream
Salt, ground black pepper to taste
2 tablespoons of basil

Pre-heat oven at 200 C.
In a large bowl combine all ingredients. Lightly grease mini muffin
pan. Spoon muffin mixture
Into Holes To Fill Them Almost. Bake for 25 minutes Until They Are Lightly golden brown.

French version

Idea recipes for appetizers and buffets

Mini Goat Cheese Clafoutis


2 eggs 40 g flour 20 cl
cream liquid
150 gr of fresh goat cheese, crushed
Salt, pepper
2 tablespoons chopped basil

Mix everything. Pour mixture into
al mini muffin cups and place in oven preheated to 200 C pendant 25 minutes
Retirer du four, laisser tiédir avant de démouler.

Russian Version

recipe for mini-meals on the holiday table

Mini klafuti goat cheese


2 eggs 40 g flour

200 ml of liquid
cream 150 g soft goat cheese (goat cheese can be replaced by a Greek cheese Fet, cheese, ricotta or mozzarella)
Salt, pepper
2 tablespoons basil, fresh or dried

How to cook:
With bowl mix all ingredients. Put the dough
r smazynnye butter molds and bake in preheated oven at 200 g for 25 minutes. Mini klafuti be lightly browned. If neobhodilmo, then bake an additional 5 minutes more. How
bake, remove from oven, let cool, remove from molds and serve warm.
If you're expecting guests, prepare a mini-klafuti advance. Before serving, preheat them in the oven в течении нескольких минут.

Masterbate russian

Crab cakes / Crab cakes ou croquettes de crab / crab cakes

English Version

Crab cakes

These delicious crab cakes are very easy to make. They are crispy outside and buttery inside. Believe me, your family or guests will love them. You can serve them as an appetizer with tartar or tomato sauce. They are perfect with white wine.

Makes 20:

200 gr of crab meat, canned
1 finely chopped onion
1 clove garlic, finely chopped
1 teaspoon of red pepper
80 gr of all purpose flour
2 teaspoons of baking powder
120 ml of milk
Salt, ground black pepper to taste

In a large bowl mix all ingredients together.
Heat olive oil in a skillet over medium high heat. Using a tablespoon, drop balls of the batter into a skillet. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

French Version

Crab cakes ou croquettes de crab

Ces croquettes are simple to do and they are crispy outside and soft inside. You can serve as an appetizer. Serve with a green fruity white. To achieve 20

croquettes, you will need: 200 gr

drained crab (I used 2 boxes of 140gr each)
1 onion, chopped 1 clove garlic

chopped 1 teaspoon chili powder
80 gr flour
2 teaspoon baking powder 120 ml milk

Salt, pepper

In a large bowl combine all ingredients.
Heat the frying oil and oil tournesol dans un poêle. Quand elle est chaude, déposer-y des cuillères de pate. Faire les frire de chaque coté pendant 1 minutes.
Egoutter sur du papier absorbant.

Russian Version

Crab fritters

If you are on the verge of guests and you do not know what they cook, but you have somewhere stale tin of crab meat or shrimp, or any other canned fish, here's a recipe that is cooked very quickly on the shorter arm. Fritters obtained crispy outside and tender snutri.Gosti yours, will not be disappointed! Serve crab cakes with sauce tartare "with homemade tomato or Picante sauce. In the extreme case fits and mayo!
To make 20 muffins, you will need:

200 grams of canned crab meat (it can be zament on canned shrimp or canned tuna or salmon)
1 onion, finely chopped 1 clove garlic
, finely chop
80 grams of flour
2 teaspoon baking powder 120 ml milk

Salt and pepper

In a large salad bowl, mix all ingredients.
Bake like pancakes: a large spoon into the pan with small portions of dough and bake cakes on both sides of 1 minute until cooked.

Can Someone With Runner's Knee Snowboard

Beef liver pancakes / Galettes ou des pancakes de foie de bœuf / pancakes beef liver

English Version

Beef liver pancakes

I guess many people don 't appreciate the taste of liver but as for me I have always loved it, especially when I was a little girl and my grandma cooked it for me. My grandma marinated it in milk to make it tender. Once I tried the incredibly tasty and delicious beef liver in Venice. It was served with caramelized onions, polenta and artichokes. The tenderness and tastiness of Venetian beef liver made a great impression on me. Now when I eat any of beef liver dishes, I think about my grandma and Venetian restaurant.

The recipe I propose today is a really simple one. All you’ll have to do is mix all ingredients together and bake pancakes out of it. Normally you’ll get 25-30 mini pancakes.
The recipe has Russian roots as I have found it on one of Russian sites. I have slightly changed it.
If you like liver as I do, here is the recipe.

600-700 gr of beef liver (chicken or veal) = 2 big pieces
2 eggs
100 ml of milk
100 gr of all purpose flour
Salt, pepper
1 tablespoon of Provence herbs: Rosemary, sage, origan, marjoram
Some basil

How to make it:

Cut beef liver into chunks.
Mince chunks f beef liver.
In a large bowl mix minced beef liver, eggs, flour, milk. Mix.
Add salt, pepper, hervs, vasil. Mix again.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using a tablespoon. Brown on both sides for about 1 minute and serve hot.

French Version

Galettes ou des pancakes de foie de bœuf

I always loved the beef liver, especially the one prepared by my grandmother. She marinated the liver in milk for it to be more tender.
As for me, I like the livers of beef or veal in all its preparations.
The recipe I am proposing today is dexterously simple. I found a website that Russian cooking. I just changed my way. If you like beef liver like me, here's the recipe. To achieve

25-30 mini cakes, you will need:

600-700 grams sliced beef liver

2 eggs 100 ml milk 100 g flour

Salt, pepper
1 tablespoon of herbs de Provence
A little dried basil

Cut beef liver or cubes.
In a food processor, chop the beef liver. Stir in eggs, flour, milk. Mix well.
Add salt, pepper and herbs. Mix. In a nonstick skillet
pay a big tablespoon pate.Laisser cook 1 minute on each side.

Russian Version

Оладьи из говяжей печени

Я всегда loved the liver, be beef or chicken. My grandmother cooked liver extraordinarily delicious. It always turns out at her soft and tender because She kept it in milk for several hours.
recipe, which I offer you today is very simple. I found him in one of Russian culinary sites. True the dish was called "Liver cake." Since I am not a fan of mayonnaise, I decided to slightly change the recipe. From the resulting test, I baked a mini pancakes or fritters. Try it and you!

25-30 pancakes:

600-700 grams of beef liver 2 eggs

100 ml milk 100 g flour

Salt and pepper 1 tablespoon
teaspoon of spices to your taste: cumin, rosemary, marjoram garden, basil

Liver peeled. Cut into cubes. Peremoloch liver in the combiner.
Then, in a large bowl Put the liver, to it to add all remaining ingredients: flour, milk, eggs, salt, pepper, spices.
Bake like pancakes: a large spoon into the pan in small portions dough and bake cakes on both sides of 1 minute until cooked.

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P com Purée de potimarron au whisky

Each new year is born with most of us, the famous "good resolutions ". For my part, I have but one, that of actively taking care of my food blog is born so that today.

After the overwhelming success of the evening of New Year's Eve and to satisfy popular demand here is my first recipe.

Peel the pumpkin.

Remove seeds and strings and cut the flesh into chunks.

Bake 20 minutes to steam.

In a saucepan, bring 15 cl of cream to a boil. Add potimarron.Mélanger over low heat.

Once the flesh crushed mix with 30 grams of sugar and 50 grams of butter to the mash. Scent of whiskey (a glass liquor). Season with sea salt and white pepper. Serve hot. Delicious

to accompany poultry, duck breast or white meat.