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HAKE

As promised, remember the soup so rich that we hake? For this is the result of the corpus delicti jejeje, we they give away.

As the piece was quite large, about two kilos and more, I thought it would be a good idea to roast, but with a twist, say it could be true for a celebration, so I decided when I knelt on ummm ..... tooth.

is also quite convenient to prepare, the oven is one of my most valuable tools without a doubt.

Accompanied by a bottle of very cold cider is a delicacy. Garnish

propose a napadas roast potatoes and garlic with a muslin, why not? for that matter, make a fancy menu.

First the smoked. Need: -400 grs

shrimp

-Pepper-Salt-Oil

Peel shrimp and reserve the bodies for the filling, with the rest to prepare a smoked, for which coceremos all the ingredients for a 10 or 15 minutes, crush and strain.

This step in the Thermomix is \u200b\u200breally good because the maximum hurry and get all the flavor out, work fine, yes sir.

Book.

shrimp For the bechamel:

-Onion-oil and butter, about 70 grams

-milk-flour (one heaping tablespoon)

-Salt-Pepper

-Nutmeg-Fumé

Fry finely chopped onion with the oil and butter until translucent, then add the flour and cook for losing the taste of oil, then add half smoked, half milk (which supports) to a bechamel espesita to fill out our fish. Sapimentar and sprinkle the nutmeg. No rush has to be very gentle but steady, this step may take about 15 minutes.

prepare for the oven:

-A hake of about 2 kilos

-natural cider

-The bodies of the prawns

-50 grams of smoked salmon

-La Prepare bechamel

roasting a large bowl and sprinkle a bit of cider (to the rest and will give a good account at lunch LOL), hake seasoning inside and out and put the bodies of prawns throughout inside, sprinkle with bechamel (and cold) and arrange the salmon into small pieces, reserving a little for the sauce, the same with the prawns.

Any remaining bechamel pan sprayed with it, put some shrimp and salmon, hake carefully tie is not broken, put over a little bit of cider and baked.

The way I program the oven is as follows: being a big fish, preheat to 200 degrees, lower heat and air and place the tray in height 2 and down to 180, at 20 minutes to heat up and down and up the tray height 3 20 minutes. In this way you get a perfect roast, inside out and upside down, without moving the fish.

probeis and I hope you enjoy it as much as me.

Bon appetit!

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Watch TV online

After that Zattoo is to be passed for payment and although I have heard that it's a big outlay , I found another program to watch TV online : RevoluTV The only drawback is not are English channels here in full this is a list English channels:

Although it seems that only the are autonomous within the list organized by countries (Argentina, Japan, Spain, USA ...) also are organized by categories (music, sports, movie ..)

Simply download a small program softonic from only about 700 Kb install. Once installed run it and only change the language settings / select language, choose the program in the channel display and ready!

is a good option if you have a TV but as I said about missing the national channels ... good try it and decide
RevoluTV

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MINI STUFFED BAKED SALMON MUFFINS

Well, well, this is crazy, a sweetie, as typical of summer commitments I have to come up with stuff to nibble, a snack such as salmon cupcake? Not desirable? At least I thought so and I made for my little birthday for the pecking parents clear .... hahaha.
As many as we were not put some things like snacks homemade sausage with cheese and tomato, spicy sausage and pate, I hailed emerald, a resounding success, some sandwiches, shots of ajoblanco, pipirrana with tuna, a aceitunitas, potatoes chips, and of course barbecue

jajajajajaja .... I hope to bring later visual documentation of the dishes we tasted, not to mention the bucket of sangria ..... ummmm .... a locurón

So if I set to work very early in the morning, and the first furnace, and then chopping the vegetables and everything else.

And this is what I used:

-150grs

salmon cheese-hunter 150grs

-2 eggs flour

-80gsm-40grs

oil-cream 40grs

-1 teaspoon baking

- Salt-Pepper

-fresh dill

With these amounts got about 43 mini cupcakes, truffles used capsules, which I bought at the Crossroads by 69 cents, it will say eh? as always looking for the economy.

start turning on the oven to 200 degrees, to take the temperature.

With Butterfly

start laying the eggs and beat in 3 and a half for three minutes.

spent time and without temperature set at the same speed and gradually add the oil jar, cream, cheese, salt, pepper and fresh dill, when everything is mixed add the salmon (diced little ones previously cortadito ) and mix a few seconds on speed 4.

yeast Mix and sift flour, add and mix a few seconds.

Fill the capsules with the mixture, better if you give it with a brush lubricated with oil, do not fill to the edge, a little over half is a good measure. Cook in the oven until you see going up, then lower temperature to 180 degrees and hold until golden, about the 2nd minute, but it depends the furnace and the heating rate, as is always essential to good eye on the cook.

And you're cool and when you want .... enjoy!

Easier, cheaper and ...... pimp who decides to do stuff without spending much and surprise your guests and family.

I really hope that at a meeting of do, it's worth, a greeting and

Bon appetit!

Note: For those who do not have the thermo, (as you Sergio, hehe) you can do everything well in a bowl with a whisk Barilla, ok?

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STEWED LENTILS

Yes, I know, we are in summer and warm but not want to eat there .... to, for various reasons of course, first because it is healthy, hot meals reconstructs the body and mind, and we went on vacation more and highs too many wrong things, you know barbecue ...... ahem, ahem ... ..

And lentils are done in a flash.

need:

-A boat 400grs precooked lentils, you can also make with lentils, I is that I have become very practical, with two kids .....

"A piece of good chorizo \u200b\u200b

" A good piece of sausage

-A slice of ham (if you have at home a leg Gather a piece)

-A

bay leaf, olive oil

- A pair of

ripe tomatoes, an onion

-Medium green pepper garlic

-Two-One-Three zucchini carrots

"A couple of potatoes

-Sal-food coloring-

ground cumin

-pepper-red pepper flakes A

Let's begin:

Every good dish is based on a sauce so good to work, itch onion, green pepper, chorizo \u200b\u200bpepper and garlic and sauté the pot with a good dash of olive oil, when they move about ten minutes add the chopped tomatoes and leave until done, at this moment you can catch the sauce and a blender, which is how I do it, or leave as is, and depends on whether you like it or not at home to find pieces, hehe.

While the sauce is becoming peel the carrots and cut into slices, potatoes to make segments and also the zucchini into cubes (you can add before the sauce) and reserve.

When the sauce is ready, add the reserved vegetables, lentils, bay leaf and cover with water, add salt, cumin and a dash of pepper, close the pot and when the steam starts to come down the fire in the middle and leave about 15 minutes. Over time

remove pan from heat, remove the pressure cooker, add salt, cumin and pepper and add sausage and black pudding, put the pot over low heat uncovered a few minutes.

and ready, for those of you starting to cook I assure you that for much of the gossips say this dish deserves recognition because it is fast (but tell that to the housewives on a Monday), because it's cheap , it is a source of iron, vitamins and fiber and because they are delicious.

Because you are you can try them with many other vegetables such as artichokes, spinach, green habichuelillas ..... always take advantage of seasonal vegetables, which is when the best price and quality.

I hope you do it once and for all you lose your fear of cooking hot, that once learned to lentils and you will see how you doing everything.

Bon appetit!

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BASS ON THE BACK OF CHOCOLATE CAKE

With so hot it is true that only want to eat things chilly and healthy way, so I bring chilly fish, rich bass, made in a moment that you can almost spot what you will accompany A gazpachito, salad, pipirrana ...
is prepared with a dressing that I have to admit, at first but I joke a lot to prove after nearly missing me a little more .....
need: -1

bass per person olive-oil-vinegar


-Garlic-Pepper-Salt

will put a small saucepan with about two fingers of oil, heat medium and add some garlic, I put four to two fish, so that will be crystallized after a few minutes, add a dash of vinegar, I use balsamic, pinch of salt and pepper, leave a few more minutes to mix well flavors. Scrub
sea bass scales and open down the middle, add salt and bring to the plate first by the skin, until well Echites and then turn around and finish do, remove and cover with concoction, and serve immediately.
probeis I hope, will now see how easy and healthy .....
Bon appetit!!