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BALLS OF SEPIA IN ALMOND SAUCE

These meatballs are not rich ... are the following. Ye can not lose because you are a guaranteed success, if you like fish, clear ...-. The original recipe is from Mary Essence (forum forera FussionCook official) and since I threw the eye knew that would end up on my desk. Today at last the day has come and we sucked the fingers. I have made some slight changes ... I hope you like you too;)

OF SEPIA IN SALSA MEATBALLS

Ingredients: (serves 4)

* For the meatballs:

- 1 sepia clean (1kg. and little)

- 2 cloves garlic, crushed

- 1 tbsp.

chopped parsley - 1 tbsp.

chopped fresh basil

- 1 large egg

- bimbo 1 slice of bread soaked in milk and drained

- Bread crumbs (4-5 tbsp. To get the right consistency)

-

salt - Freshly ground black pepper

* For the sauce:

- 1 large leek (white part only)

-

1 green pepper - 1 carrot

- 1 tsp. of sweet paprika vera

- 1 / 2 cup white wine

- 2 glasses of water

- 1 tablet

vegetable broth - 1 bay leaf

-

2 medium potatoes - 1 handful clean clam

- extra virgin olive oil

Prepared

The Thermomix (or your food processor), chop the cuttlefish in speed 5 free time until very, very finely chopped. We bring it to a bowl and added the remaining ingredients mixing well until all the dough you can handle.

We cover the bottom of the bucket of our FussionCook virgin olive oil and vegetable menu select hard, 180. When the oil is hot, moisten your hands with a dash of vinegar and we will be forming the meatballs frying in hot oil. The brown them on all sides and took on a plate with paper towels. Reserve.

spent in the remaining oil to make the sauce. We threw the chopped peppers and then sliced \u200b\u200bleek. When they are pochaditos add bell pepper, broth and bay leaf crumbled. We few laps and pour the wine. We hope that the alcohol evaporates and add the water. At this point I have crushed the sauce, but is optional.

Finally we put the meatballs into the pan with the potatoes crosswise and clams and close our pot. With the valve in the closed position for cooking with pressure, manual menu select 15 minutes, 140 º. When finished, let alone depressurize.

As soon we can open the pot, serve immediately ... Delicious!

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SABLES

A delicious cookies for gun or sleeve. They are very easy and quick to do so in a moment you will have a great meal ... On these dates are great to do with the kids, they entertain a lot and enjoy helping them and of course ate them up!

The recipe is from Simone Ortega. Do not hesitate to try:)

ALMOND SABLES

Ingredients:

- 200 gr.

butter - 150 gr.

sugar - 1 egg

- 300 gr.

flour - 65 gr. chopped or ground almonds

- 1 tsp. vanilla extract (optional)

Prepared

In our KitchenAid bowl and the blade (you can use your regular mixer or wooden spoon) mix the diced butter and sugar at medium speed.

speed went down to the minimum and threw the egg, beating just until incorporated.

Add the flour and almonds and mix, taking care not to stir the dough more than necessary.

Fill the gun or the sleeve and formed directly on an ungreased baking sheet.

Bake in preheated oven at 180 degrees for 8 to 12 minutes depending on the oven. They are ready when the edges are browned.

I hope you like!

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Polvorones

These are the polvorones I have prepared for Christmas Day. Needless to say, have no point of comparison with the industry, so if you like the latter, and I tell you what opinaréis of home ... Are of death! I have to admit that given some work, but the result is worth it, so get to work because you are still on time!

The recipe is from Webos fried blog. Do not miss it!

Polvorones HOME

Ingredients:

- 350 gr.

flour - 40 gr. ground raw almond

- 80 gr. powdered sugar, supports up to 100 for more confectioners-

- 140 gr. lard (11th gr. in the original recipe)

- 1 tbsp.

anise - 1 / 4 tsp.

cinnamon - sprinkle sesame

Prepared

The evening before toast with almond flour in the oven (130 º C top and bottom heat, stirring occasionally for about 30 minutes). The meal takes on a lightly toasted color but not overdo it with time or bitter. We also toasted in a skillet over medium heat, stirring constantly. In this case the time is shortened considerably.

Once roasted, use 320 gr. Mix flour and almonds.

On "D" put all ingredients in the Thermomix and schedule 20 seconds, vel. 6. Is a sandy mass that will think that probably can not leave anything, but go ahead and you will get;)

We take the "mass" of Thx and give you a ball with your hands. Wrap it in plastic wrap and store in refrigerator 30 minutes to 1 hour.

We take the mass of the refrigerator, we develop and gently crushed by hand, edges are opened, but never mind, then go-fixing, the left chubby, we gently roll to match the surface with a pastry cutter, the goblet Thx. or shot we cut the polvorones. The mass will go along with being the hands and we repeat the operation.

polvorones Carefully put the baking tray on Cover with baking paper and sprinkle with sesame seeds and let stand as long as we can. I, as in the original recipe, the I 1 hour.

Preheat oven to 200 º C, only the grill and bake in a medium altitude high for about 10-15 minutes. Depend on your oven. Do not let them bake too much! Once ready, take them out, let cool and sprinkle with icing sugar.

Please note the following problems that we can find:

- that are too hard:

baking excess

- cracking in excess: Low fat

- to break anything else touch: Low fat

- Let them know a lot of lard: butter bought some time ago

- that are too sticky on the tongue : Too much butter

cheer up to them, never again compraréis!

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muffins HOME WHITE CHOCOLATE AND CINNAMON

Simply delicious. Do not hesitate to make them, success will have secured between young and old. These are undoubtedly some of the best scones we've taken and if we add to this that are easy, fast and comfortable to do, how we are going to resist? Come on, next week there will be another batch in progress. For breakfast, mid morning, a snack or perhaps a chaprichito before going to bed, are ideal. Alone or accompanied, cold or hot ...

are cuddly, fluffy, soft, sweet in for good measure ... Well, we've loved, you tell? And tell me vosotr @ s;)

muffins WHITE CHOCOLATE AND CINNAMON

Ingredients (Makes 8 large scones or 16 small)

- 114 gr.

warm milk - 171 gr.

warm water - 2 tablespoons sunflower oil

- 1 and 1 / 2 tsp. vanilla extract

- 1 and 1 / 2 tsp.

salt - 2 tbsp.

sugar - 2 tsp.

cinnamon

- 420 gr.

flour - 2 and 1 / 2 tsp. instant dry yeast or baking

- 230 gr. white chocolate chips (or chopped white chocolate) that you previously stored in the freezer for at least 3 hours

Prepared

cover a baking sheet with parchment paper or Silpat and lightly grease. Reserve.

Preheat oven to 190 º.

Put all ingredients in the order listed in our baking tray and select the "masses." After 10 minutes of the first kneading dough is look at the need to correct water or flour (I have not had to touch it). When we hear the signal the end of the second kneading, add white chocolate chips and we continue to the end of the second weighed. At that time we will draw the bulk of the bakery to a lightly oiled and greased hands, the cut into 8 portions of 120 gr. each (or 16 servings of 60 grams. if we make small rolls.) We form a ball with each of them and put it in the oven dish we had reserved.

We cover the buns with oiled plastic wrap and let rest until doubled in volume.

Bake in the bottom of the oven (penultimate rack) at 190 º for 12-15 minutes (depending on your oven). They should be nicely browned, but not let too much.

We took the oven and immediately brush with melted butter to give them a shiny crust, this step is optional. Cool completely on a wire rack.

The taste of vanilla, cinnamon and melted white chocolate you will love it!

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ARM JAM AND CREAM GYPSY OF FIN

A classic that never fails ... Comes great on any occasion. If you have guests for lunch, dinner, snack or just a fad, it eventually will have it ready in a flash and without complications, and will dedicate the time to friends;)

ARM THE GYPSY OF JAM AND CREAM

Ingredients:

* For the cake:

-

4 large eggs - 1 / 2 tsp.

salt - 200 gr.

sugar - 57 gr.

water - 1 tsp. vanilla extract (I used vanilla powder, which has obscured the flour)

- 85 gr.

pastry flour

* For the filling:

- 120 gr. jam, raspberries and blueberries (or to taste)

- 1 cup whipping cream (Or custard)

Prepared

Preheat oven to 180 degrees and line a mold of 37 x 25 cm. with parchment paper (you can also use baking tray). Reserve.

In the bowl of our KitchenAid mixer rod or assemble the eggs with salt at high speed until doubled in volume. At that time we incorporate the sugar gradually.

speed went down to a minimum and add the water mixed with vanilla extract. Stop, add flour and incorporate with a stirring motion. Pour this mixture into the tray that we had reserved and bake for 10-15 minutes or until it is pierced with a toothpick comes out clean. is important not to bake or roll it over break.

While baking prepare a clean dish towel the size of the baking sheet and sprinkle generously with icing sugar. As soon as we remove the cake from oven, drawn on the cloth and wrapped it starting with one side shorter.

let cool on a rack.

Once chilled, unrolled and proceed to fill it with jam (I heat up a little and stir well, and are easily smeared and soak the cake making it is juicy, if you like it even more juicy, you can calarlo with a light syrup-). Let no fill edges so it will not be released to roll it back. We now whipped cream layer and re-roll.

refrigerator for at least 1 hour to fill and decorate the body take before serving.

like I hope so!

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LEEK STUFFED VEAL, APPLES AND ORANGES CANDY

The base of this recipe is from ELLE magazine. La vi y me gustó mucho, así que dicho y hecho. Me fui a por mi aleta de ternera y a ponerla en práctica, adaptándola a mi FussionCook para ahorra tiempo y trabajo en la cocina.

La receta original lleva lombarda en lugar de foie y vino blanco en vez de P.X.; pero la verdad es que en casa, con las leves variaciones hechas, ha gustado muchísimo. Espero que a vosotros también os guste :)

ALETA DE TERNERA RELLENA DE PUERRO, MANZANA Y FOIE

Ingredientes: (para 4 personas)

- 1 Kg. de aleta de ternera (pedidle al carnicero that you open it to fill)

- 1 onion beautiful (or Ikea fried onion to taste)

- 2 small golden apples

- 1 leek (white part only)

- Some bits of foie gras (or to taste )

- 1 measure of Pedro Ximenez

-

salt - Freshly ground black pepper

- Extra Virgin Olive Oil

Prepared

We

2 tablespoons olive oil in the tray menu and select our FussionCook hard vegetables. When the oil is hot fry the leek and onion (if used fresh), all finely chopped. As soon start transparent, add chopped apples, season and fry lightly. Cancel the acutal program, we get and set aside.

extend flap steak, season to taste and fill with the reserved sauce freeing the edges. We put a few pieces of fried foie above, we wind tightly and flanges.

We again an oil spirt olive oil in pan, if not left us the menu and select-fried rice. Once the oil is hot, brown them on all sides of meat. Add the PX and leave a few minutes to evaporate the alcohol.

canceled the current menu. Close the cooker with the valve closed position to pressure cooking. Menu select beef / pork (25 minutes) and let depressurize alone.

When we removed the roll open, select any menu and open the lid reduce the sauce until it is to our liking.

Leaving tune the steaks, ready to Emplate. The garrison left it at your choice;)

Hope you like!

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FOIE

An easy recipe and very handy. You will love and will always have on hand for any recipe. I have prepared this year to decorate the kings Roscón but I have a few slices frozen for some other preparation;) try it!

The recipe is great blog Webos Fritos . Simplemente, fantástica!

NARANJAS CONFITADAS

Ingredientes:

- 3 naranjas medianas

- 400 gr. de azúcar

- 200 gr. de agua

Elaboración:

Lavamos muy bien las naranjas (con un cepillito) para eliminar las impurezas y la cera que le aplican.

Las cortamos en rodajas finas o gajos, depending on the preparation in which we will use.

Put all ingredients in a saucepan (in my case the water covered the oranges). We leave on medium heat until done, an hour or an hour and a quarter-by removing the pan from time to time. Do not use utensils to stir so that the oranges do not lose their shape.

The grid and got rid of a few hours later the store wrapped in greaseproof paper in a cool and dry in plastic wrap and freezer or in a boat with its syrup.

Enjoy it!

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start with the end ... KINGS Roscon

I know, we're not even at Christmas, although it's in the atmosphere, "but at home I called yesterday for tea and I will help you have a recipe on hand that matches, if you have not yet decided ... I can only say that at home, so far, is the favorite and love alike or not filled. In fact, certain that we repeat again before Epiphany. I encourage you to try because you'll love. It is a most tender roscón, juicy, light ... delicious!

It costs nothing doing. I knead in the bread, which greatly facilitates the work and the rest is patience and hunger; P Note that we have to prepare a dough 12 hours before we get to the final mass, we must start with the recipe the day before baking.

JRGH The recipe is a fantastic blog "In the view of the palate" . A visual and gustatory delight. Put yourself to work and enjoy!

Roscon OF KINGS

Ingredients: (for 1 roscón)

* To sourdough:

- 100 gr.

milk - 100 gr.

flour - 4 gr. dry yeast bakery

* For the dough:

- 80 gr.

milk - 80 gr.

sugar

- All previous sourdough

- Grated peel of 1 orange and 1 lemon

- 1 tbsp. orange blossom water

- 1 egg

- 50 gr. cream butter in

- 1 pinch of salt

- 280 gr.

flour - 2 gr. dry yeast bakery

* Finish:

- 1 beaten egg

- Candied Orange

- Sugar

- Anise

- Sugar glass

Prepared

* mass mother

Mix all ingredients in a bowl and cover with plastic wrap. We left at room temperature at least 12 hours.

* final Mass:

To prepare the final dough put all ingredients in the order listed in our baking tray and select the menu pasta dough. " A 5-10 minutes of kneading control whether we need to add flour or liquid. I add 1 tablespoon of flour. When the program ends we get the dough to a lightly greased bowl, cover with plastic wrap and let rise until doubled in volume (no matter the weather, wait until it doubles in volume).

Once weighed, we get the dough to a lightly greased hands and knead lightly oiled to get the air.

We form the donut and place it in baking tray lined with baking paper. Cover with lightly oiled plastic wrap and let rise until it doubles in volume (about 2 hours). Again, do not be hurry with time are approximate and depend on the temperature at which it is your kitchen and other factors.

1 hour before baking preheat the oven to 200 º.

When the donut has doubled in size, brush with beaten egg and decorate with candied orange and sugar wet with a few drops of anise.

Bake for 15-20 minutes. Remove from water and let cool.

If you want you can fill with cream, truffle, cream ... or eat as is. Hope you like!

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drumsticks with potatoes

My dear Bruja_69 (forera of FussionCook forum) gave me a long time these spices ... The truth is that go well with everything, meat, fish ... On this occasion have fallen with chicken, but I have to admit that since I have them, is the "echo" to almost everything, lol.

As for the recipe, you see that is extremely easy and solves a lot every day that sometimes it costs us so much:)

Spices chimichurri are not required to make the recipe, but if you find them, try it ... I like it;)

drumsticks with potatoes CHIMICHURRI

Ingredients: (serves 4)

- 4 boneless chicken drumsticks

- 4 potatoes

small

- 1 tsp.

thyme - 1 tsp.

oregano - 1 tbsp.

chimichurri spice

- 1 scoop of sweet wine (type PX)

- 1 dash soy sauce

- 1 beef bouillon cube

- Olive oil extra virgin

Prepared

In the bowl of our FussionCook put 4 tablespoons virgin olive oil and chicken menu selected.

When the oil is hot doramos the drumsticks.

broth Add the shredded meat and stir. We took all the spices and soy sauce and stir to integrate well.

Cut the potatoes into cubes and threw them to the pot. We few laps are well impregnated. Cancel the current program.

Finally pour the wine. Close the cooker with the valve closed position and pressure cooking potatoes menu select (10 minutes). Depressurized as soon finished.

We took the drumsticks and potatoes and reserve.

reduce the sauce to taste in manual menu 3 minutes.

dish and serve.

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