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AMARETTO BREAD WITH TOMATO, CHEESE AND BASIL

A delicious bread that you can not miss! At home, literally, has flown. Fresh out of the oven is a temptation to which I am sure will succumb. Just do it and you tell me;)

The original recipe along with a great step by step, you can see it HERE ... Enjoy!

BREAD WITH TOMATO, CHEESE AND BASIL

Ingredients: (these amounts are half the original recipe for 1 pan)

- 57 gr.

water - 1 tsp salt

- 19 gr.

sugar - 114 gr. semi milk (warm)

- 34 gr. olive oil

- 1 egg

- 370 gr.

flour - 2 tsp. dry yeast bakery

- 3 / 4 tsp. garlic powder (or to taste)

- 43 gr. grated cheese (or more to taste)

- 150 gr. dried tomatoes in olive oil

- 20 gr. fresh basil

Prepared

In our baking tray, put all ingredients in the order listed, except the garlic, cheese, tomatoes and basil.

Select the menu pasta dough. " Once finished, we get the dough to a lightly greased bowl and cover with lightly oiled film. We hope to double the volume (about 45 minutes, but time is completely indicative).

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While the dough, tomatoes, drain them dry of its oil and dry them with paper towels. The chop into medium pieces. Chop the basil and prepare the cheese.

When the dough is weighed extend it on a greased surface into a rectangle about 55 x 22 cm. Sprinkling on garlic, tomatoes, basil and cheese. I roll it up starting with one side longer and we had a baking tray lined with paper that we or a Silpat baking.

kitchen scissors to cut along the loop, revealing the inner filling (the court should have about 2.5 cm.) And fold the ends toward the center to form an S or an 8.

Bake in preheated oven at 180 degrees for about 35-40 minutes. After 15-20 minutes, we check whether we have to cover it with paper money so that no excessive browning.

Once baked, cooled completely (if you can bear) on a rack ^ _ ^

Naval Pain After C Section

Jamoncito CHICKEN WITH ORANGE AND LEMON

A second very relieved resultón the same time. A citrus lovers will love. At home liked it and has not left or drop of gravy ... To see what your saying in: P

The recipe is adapted from Simone Ortega.

Jamoncito CHICKEN WITH ORANGE AND LEMON

Ingredients: (sleeps 3)

- 6 Jamoncito

beautiful chicken - 1 large onion

- 2 whole peeled garlic

- The juice of 2 oranges

- The juice of 1 lemon (or 2 if you like more acidic)

- 1 chicken bouillon cube

- 5 tbsp. of extra virgin olive oil

Prepared

We put

oil in the bucket of our FussionCook and select the menu hard pulses (30 min.). When the chicken is hot doramos previously seasoned to our taste.

While the chicken browns oranges and squeeze the lemon and chop the onion.

Once we have the chicken is golden, remove and reserve on a plate.

In the same oil where we have golden chicken fry the garlic and onion until it gets transparent. Add the crumbled stock cube and cancel the current program.

Reenter the chicken in the bucket. Irrigate juice, stir well and close the pot.

With the valve in the closed position for cooking with pressure, select menu, chicken (20 min.), 140 º. When you finish the program let alone lose pressure.

Once we open, we remove the Jamoncito to a plate and grind the manual menu and selecting sauce 5 minutes with the lid open, reduce the sauce until it has a consistency to our liking. To serve the Jamoncito napándolos with the sauce. Lining: your favorite;)

Pokemon Light Plantume

Bollito FOR SANDWICHES

This bread is great for sandwiches. It has a fluffy crumb and a rich flavor that blends beautifully with any filling salty or accompanying any food. Mass is very easy to work with great results. It takes time because it is weighed in the fridge over night, but really worth the wait. The recipe is from Peter Reinhart and these rolls and are fixed at home.

Bollito SNACKS FOR

Ingredients: (for 10 muffins or 5 bars)

- 227 gr.

warm water - 142 gr.

warm milk - 43 gr. sunflower oil

- 1 egg

- 14 gr.

sugar - 14 gr.

salt - 680 gr. bread flour

- 7 gr. dry yeast for bread

Prepared

Lightly grease a bowl and reserve.

Place all ingredients in the order listed in the baking tray and select the "pasta dough." When we get finished mass and we made a little ball in the bowl that we had booked. Cover with plastic wrap and leave in refrigerator overnight, or up to 4 days.

When baking, we get the dough from the refrigerator 2 hours before. Preheat oven to 218 º with a pileup with water to create steam. Past 2 hours put the dough on a lightly greased surface and divide into 10 portions of approximately 113 gr. and form the buns. We put them on a baking tray lined with baking paper or Silpat and cover with greased plastic wrap. Muffins weigh leave for 1 hour, will not come to double the volume. With a knife make a cut in the center muffins and let stand another 15 minutes uncovered.

bake, lowering the temperature to 200 º for 10 minutes. We rotate the tray and bake another 15-20 minutes. Until golden brown and sound hollow when hit.

Remove from oven and let cool completely on wire rack.

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"PAN"

If you love citrus above you will love this cake. Is smooth, dense but fluffy and with a fresh lemon flavor. Great for breakfast or snack. It is also easy and quick to do ... At home liked it, to see what you think you;)

"PAN" LEMON

Ingredients:

-

2 large eggs - 200 gr .

sugar - 85 gr. sunflower oil

- 57 gr. fresh lemon juice

- 170 gr. unsweetened plain yogurt

- 240 gr.

flour - 1 of lithia or soda (1 on purple and one white)

- 1 / 2 tsp.

salt

- The skin peel 1 / 2 lemon

* optional brushed Glas hot:

- The juice of 1 large lemon

- 1 / 2 cup sugar

* Mix the juice with sugar until is dissolved, prick the cake still warm from the surface and brush strokes.

Prepared

Grease

our FussionCook tray or cake pan to oven and set aside.

Mix the yogurt with the juice lemon and reserve.

We weighed and sift the flour with envelopes lithia and salt and set aside.

Our KitchenAid or assemble Whisk eggs with sugar until doubled in volume. We went down to the minimum speed and slowly incorporate the oil.

While beating, add the yogurt mixed with lemon juice and lemon zest. We stopped the mixer and laying the sifted dry ingredients with a spatula or incorporating the straw by hand.

Pour

this mixture into the pan or greased pan and bake in our FussionCook with the valve open or steam output, menu oven, 150 degrees, 30 minutes plus 10 minutes to keep warm. The punctured to make sure it is completely done, we took the bucket, we tune and stripped to finish cooling on rack.

O in preheated oven at 180 º for 50 minutes or until it is pierced with a toothpick comes out clean. Remove from the oven, we tune and stripped to finish cooling on rack.

If you prefer more sweet and juicy, once you bring forth what the FussionCook or oven pinceladlo pinchadlo several times and the icing optional)