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The award of My Little Things and chicken with walnuts and honey mustard vinaigrette Strawberry Ice Cream

Ivana

few days ago the blog superknowledge My Litlle Things , was drawing on his third anniversary of the blog, and I had the good fortune to be the lucky one to win the lottery.

The truth is that I did double illusion, first as a gift from Ivana, whom I admire and your blog is my reference, and second because I never touched anything, I have no luck the game or contest, so as I said, doubly happy.

And we could add a third point of happiness, because I had the opportunity that the gift she gave me in person. This past Saturday, though not very long for the excitement brought on that day, Dawn and I met with Ivan for a while, and we enjoyed his company and the lens of his camera. Thanks for all Ivana!

The rush was because Alba morning and I participated in a photography course dining, where we also agree with other bloggers wonderful flavors like Loretto Color , Sara emancipated kitchen, Ana de Lovefood , Loles of The Coquessa , Nuria de Petita Cuina , and Anna de The Taula d'en Bernat . We have to repeat girls!

Here I show you the little things that gave me

The book Simple Essentials: Chicken by Donna Hay, two tea towels, a notebook and pen, a clip with slate, and a financiers of chocolate and orange and a blueberry and calvados.Todo carquiñolis done for her. They were tremendous!

The book is fabulous, I love Donna Hay, in fact, as I told you in previous post, the strawberry ice cream is in his book Simple Essentials: Fruits, and I have the Simple Essentials: Chocolate, which is already booked for the challenge recipe this month's Film & Food .

chose an easy and rather tasty, which combined with the salad is a dish full well. The mustard and honey with nuts batter on the chicken, bring a very good contrast of flavors.

Chicken with walnuts and honey mustard vinaigrette (Simple Essentials: Chicken by Donna Hay)

Ingredients for chicken:

nuces 1 cup chopped.

400 g of sliced \u200b\u200bchicken breast.

Salt and pepper.

2 tablespoons olive oil

mixed salad leaves.

Ingredients for the vinaigrette:

1 tablespoon Dijon mustard

2 tablespoons demiel

1 tablespoon white vinegar.

Preparing the vinaigrette:

in a bowl combine the mustard, vinegar and honey. Mezcalmos well. reserve

Chicken Preparation:

well cleaned chicken breasts and threaded into small pieces, as they will cook faster. Season and coated with chopped nuts.

Put a skillet over medium heat with 2 tablespoons of oil. When hot, add the chicken and fry about 3-4 minutes side, while the nuts are toasted too.

To serve the chicken with the salad leaves and watered with honey mustard vinaigrette.

Hope you like! Ingrid

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When I saw the proposal receptivity of 15 boys dels Fogons of and Bordeta Xocolata Desfeta, great smile crossed my face. Strawberries, strawberries, or maduixes, whistle me, is total addiction, a fruit so delicious, sweet, versatile, beautiful and spectacular color. I believe that the duration of the period, the daily consumption, especially alone with nothing. Although I also love a good accompaniment to cream, I melt just thinking about it.

This time I really wanted to try the ice cream. Although my first experience with vanilla ice cream with macadamia nuts had a delicious result, I was encouraged to prepare again, perhaps because they do not have a refrigerator, the process is quite long and could not find the right time. I have a book

exquisite Donna Hay devoted entirely to the fruit and looking for recipes appeared before me this ice cream, which I called out loud. So this weekend I decided to prepare.

Strawberry Ice Cream (Simple Essentials Fruit by Donna Hay)

Ingredients:
1 kg of strawberries, crushed, pureed and strained.
110 gr of caster sugar (this is a very fine sugar. If you do not find what you can do with normal sugar)
250 ml of milk.
500 ml of cream.
6 egg yolks.
150 g extra caster sugar.

Preparation:

We put the strawberry puree and sugar in a saucepan over low heat until sugar is melted. We climbed over medium heat and wait until boiling, stirring occasionally, about 10-12 minutes. Remove from the heat and let cool.

Heat the milk and cream in another saucepan over medium heat until hot, without allowing it to boil. Remove from heat. Reserve.

We place the egg yolks and extra sugar in a bowl and beat well until everything is integrated and get a lighter shade. Little by little we are incorporating the mixture of milk and cream to the mixture of egg whites and sugar, stirring while in the process.

we put in a bowl the final mix and let simmer about 4 minutes to heat until it becomes a bit of consistency and create foam on top. Let cool.

Here comes the freezing process (If you have a refrigerator, follow the instructions on the machine from this point, I have not, so I did it with the traditional method)

Put the mixture in a container and left it in the freezer about 2 hours. Remove from the freezer and stir well to remove the crystals can be formed. Repeat the process a couple more times at intervals of 2 hours.

pass this time, we incorporated the strawberry puree and whisk well to make it well mixed. Approximately 2 minutes. Leaving

in the freezer until you go to eat.

Hope you like!


Happy week Ingrid

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Today only a photographic details

Today there is no recipe, only a small composicones photo I've done with my roses in the garden. I have completely fascinated, each year more and more and I love photography. I have like 2 entire albums only from this rose. When you see the last picture you will understand why.

these treasures I have left here:

May 2011 Pierre de Ronsard.

Happy weekend! Ingrid

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BIOTA INTEGRA 2010

Between October and November 2010 we had the opportunity to perform three programs Biota Integra, which received about 45 children and youth with disabilities. We again with the valuable participation of Adventure Tourism students Duoc Alonso Ovalle and this year also made a program with students Ecotourism Duoc San Carlos de Apoquindo.

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Spaghetti Aglio e Olio

Italy .... We have love, we love to make a getaway even a weekend, and get lost in their cities.

Rome, a majestic city, full of beautiful places in which to enjoy its monuments, its parks, plazas and landscapes.

Venice, a city with a touch so special. Wander through its narrow, winding streets is a must, you can not miss the vaporetto ride and visit the Lido, Burano (for my taste most unusual and beautiful Murano) and Torcello, could not be more exquisite.

Florence, Milan, Mogliano or Bergamo are other cities that have had the pleasure to visit and enjoy and each with its particular charm, make them very interesting and beautiful.

Tuscany is one of our outstanding travel, which we really wanted to do and I did not take long, so if anyone has any recommendations, feel free to envy me, I'll take good note

So when Alba and Jordi Cuina The workshop, some guys have a great cooking blog, and they are also super travelers, we proposed a challenge by combining these two passions to celebrate its second anniversary of the blog, and is called the Recepta Viatgera I did not hesitate a moment to know what to cook.

I leave you with this simple recipe, colorful, and I used a spaghetti with orange, without being charged too much and well tasty.

Spaghetti Aglio e Olio

Ingredients:

200 grams of spaghetti

1 clove garlic, minced

Oil Oliva

spicy herbs, pepper seeds cayenne, basil, salt

Preparation:

Ponermos a saucepan with water over high heat until boiling. When al dente and add the salt we add the pasta. Cook for the minutes indicated on the packaging.

Strain pasta. reserve

In saucepan over low heat, put 2 tablespoons oil and add the minced garlic clove. Leave 1-2 minutes and then add the pasta. Stir well and add another tablespoon of oil. Culminated with spicy herbs to taste, mix well, and Emplate.

In the top add a little parmesan cheese to add flavor. Serve.

I hope you enjoy

Happy weekend! Ingrid

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Cheesecake Nilla cookies

I have to admit that having the store online has become a constant temptation at home. All these products are screaming for me, they so firmly on their shelves and looking every day, waiting and waiting for someone to give them a good use, who can resist. I do not, of course. And as a consumer good cook hardened and relentless, I can not help, I have to try.

never had the pleasure of trying these cookies, but the fame he already knew were tremendous. Now I can say that they are delicious. Solas is a vice, to start and not stop, and is a great danger because they are tiny and there are almost 350 grams in the package.

So I thought about making a dessert with them better players and combine them with a cheesecake (My favorite dessert no doubt). The result is great!

This dessert is made in a moment, because the cheesecake recipe you do not need refrigerated oven and only enough is enough. There are three layers of cookies combined with the cheesecake. This idea of \u200b\u200bdessert you can do with the cookies you want, oreos, soba, the result will be equally good. I finished at the top with a layer of chocolate ganache and cookies to make it more attractive.

Cheesecake Nilla cookies

Ingredients:

300 g Philadelphia cream cheese type

60 gr icing sugar

1 teaspoon vanilla

1 / 2 teaspoon lemon juice

250 ml of whipped cream.

50 Nilla Wafers cookies

ganache Ingredients:

250 g black chocolate desserts special

80 ml of cream.

Preparation Chocolate ganache:

Heat in the microwave the cream, about 2 minutes.

We took the bowl cream and add the chopped chocolate. We stir until melted chocolate and cream is a smooth liquid.

cover with plastic wrap, if the paper is in contact with the mixture. We leave in the refrigerator at least 3 hours. We can do the day before. It is even better.

Cheesecake Preparation:

In a bowl whisk the cream cheese, powdered sugar, vanilla essence and lemon juice with electric mixer until smooth and creamy.

light whipped cream and incorporate it in mix cream cheese and mix it with a spatula gently.

prepare a rectangular mold, would make the typical bread, metallic, but you can do with anybody. Grease the base with oil and covered with plastic wrap.

We place a cookie layer upside down (then we will give back to the whole cake)

we added a layer of creamed mixture. We put up another layer of crackers, some cookies are about 15 per coat. Add another layer of cream mixture and ended up with a layer of crackers. Always face down.

We made the refrigerator about 3 hours.

After that, we get the cheesecake from the refrigerator and must be hardened enough. And stretch the plastic wrap up to make the cake.

Put a plate on the top and we'll turn around, 180 degrees to the left on top. We took the plastic wrap.

We took the ganache from the refrigerator, and we beat with a whisk to break the hardness and consistency that has been obtained.

With a spatula we spread a good layer of ganache on top of cheesecake, even a little on the sides to combine with cream cheese, and to give this contrast of color that looks nice.

conclude with a final layer of Nilla cookies to decorate.

We leave in the refrigerator until ready to drink. 3 days is perfectly preserved, or refrigerate.

Hope you enjoy! Ingrid

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Film & Food Challenge in April and Julia Child Brioche

Oh, that desire had to come today, 29th of April, a great day waited for me and Alba, and I hope for all who wanted to participate with us on this first challenge that we proposed in Film & Food. Cooking a recipe from Julia Child. The challenge we proposed to speak through the film Julie & Julia. For those of you perdistes this magnificent and complete post, here are the link .

And now we turn to the recipe.

When I saw the proposals that we made to our challenge haviáis staff made me special pleasure to prepare the buns, thanks to all the propustistéis!!

The brioche I've always loved a sweet bread, sweet and super combined with everything.

But I like especially because it brings back many childhood memories Above the snacks as a child and celebrating the birthday of the cronyism of cole. We'd all home of the host (then, there was chiquiparks and similar sites, at best, sometimes we'd go to McDonalds) and mom brought us this huge tray with croissants stuffed with ham and cheese, spicy sausage, and sausage different always spread with a layer of butter ..... And rich they were.

Then you get older and do not know why is one of the things I've been eating nothing. So I really wanted to prepare and bake a few, well and good home and give me a good deayuno of these muffins with butter and jam and if it boasts a whim in the afternoon.

Brioches Julia Child:

Ingredients for the sponge:

85 ml of warm milk

1 envelope dry yeast bread

360 grams of bread flour (180gr and 180 gr)

Ingredients Brioche:

Sponge

170 gr butter at room temperature

200 grams of flour

4 eggs 100 g sugar

1 / 2 teaspoon salt.

Preparation:

In a bowl put the milk with yeast and egg. Stir well to dissolve the yeast.

If we the dough with the bread , add the contents of the bowl into the baking tray, and add 180 gr of flour and knead for five minutes. Add the remaining 180 grams of flour and let that 's just about 30-45 minutes until we see that the mass increases in volume and sibrasale by the upper layer of flour.

Add the sugar, beaten eggs, salt and 200 grams of flour and knead about 15 minutes. If we see quedadndo dough is too sticky, add a little more flour.

After these 15 minutes proceed to add the butter cut into small cubes. We'll adding, while kneading, one by one until they are well integrated into the dough. not add the following until well blended above.

Grease a bowl with oil and turn our dough on it. Cover with plastic wrap and let weigh about 2 hours or until they rise to twice its size.

If we make the dough by hand , add the contents of small bowl with the milk in another bowl and add more than 180 grams of bread flour, knead about 5 minutes. After this time, add the remaining 180 grams of flour and let stand 30-45 minutes.

Add the sugar, beaten eggs, salt and 200 grams of flour. Stir well, and passed the mixture to a floured work sueprfice. Knead well until all ingredients are incorporated, about 15 minutes. If we see that the dough is too sticky, add a little more flour. After a few minutes I proceed to add the butter cut into small cubes. Add piece by piece and amasmos well until well incorporated into the dough. We continue to incorporate all the butter.

Grease a bowl with oil and turn our dough on it. Cover with plastic wrap and let rest about 2 hours or until double its original size

After this time, we remove the dough from bowl and give it the desired shape, buns, braids, or whatever you want and place them on a baking sheet. We left about 15 minutes resting. Paint the top with beaten egg and bake about 10 minutes or until golden brown and crispy.

I hope you like! Ingrid

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Tortilla Cod and Sweepstakes Winner! Bavarois

Well, this week is still intense in terms of input referred you? I think this rate had not been published ever since I opened the blog.

But happy to keep up with everything and get there in time to publish the entry Cod this month we proposed girls Memòries d'una Cuinera.

This month it was quite complicated with the proposal, they know it, why do not I like the cod, and I love fish more than meat, but I have no great fondness for him.

But all I wanted all my small contribution to I went to investigate a simple recipe and above individual, because if I do not like much, Marc even close.

The tortilla

I present to find the perfect recipe to incorporate the Cod.

Smooth, with a combination of leeks and onions, tortillas make this a good choice to eat this fish. Really delicious.

Salt Cod Tortilla:

Ingredients:

200 g of desalted cod fillets

3 eggs 2 medium onions

1 large leek

2 tablespoons olive oil

Preparation:

We

desalted cod fillets in a pan with an ounce of milk. Heat and remove from heat when it starts to boil. Let stand until the milk to warm.

Cut the onions and leeks and sauté finite commodity in a pan with a little oil over medium heat until well poached.

In a bowl beat the eggs and add the cod pieces, onions and leeks.

Grease a pan, not too big if you want it is a bit thick, and add the egg mixture.

Boil over high heat until it begins to set and went down to medium heat. we turn with the help of a plate and cook the other side until it is golden brown.

We have a winner of the Draw batch of My Lovely Food Shop.

Congratulations Carmen! Hope you enjoy!

Kit consisting
by: Marshmallow cream, cake leveler, natural aroma of strawberry, cookie cutter basket of chocolate Valrhona Grand Cru Manjari, white glitter, fondant licorice.


todods Thank you for participating! Ingrid

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Vanilla and chocolate tears

sweet Wholekitchen in its proposal for the month of April, invites us to prepare Bavarois

This month, the option we propose is Wholekitchen girls dessert very basic and very easy to do. There are many versions leaboradas much as we have seen throughout the day, but this time I opted for the simplest version of all. Although I gave the finishing touch on the top with these tears of chocolate as good I'm loving it.

Bavarois Vanilla:

Ingredients:

685 ml of milk.

1 vanilla pod

1 cinnamon stick

6 egg yolks

160 gr sugar

3 teaspoons powdered gelatine

185 ml of cream

120 g of black chocolate to melt.

Preparation:

Heat some milk, vanilla bean and cinnamon stick, not allowing it to boil. Remove from heat and let stand 5 minutes. We take the vanilla pod and cinnamon stick.

Whisk egg yolks and sugar until mixture is thick and clear. Gradually add milk while to beat. We had everything to a clean large saucepan and stir constantly over low heat until mixture thickens. Do not let boil. Cover surface with plastic wrap to prevent the formation of a layer.

Put 2 tablespoons of water in a heatproof bowl, sprinkle gelatin over into an even layer and let it acquire a spongy appearance.

Boil water in a large saucepan. , Remove from heat and carefully sumergimnos saucepan with the gelatin in boiling water (covering half) and stir until dissolved. Add cream and beat. We cover and let cool.

Whip the cream and mix it with cold cream. The colocomos in the desired mold and leave in refrigerator overnight.

next day.

Back out in the microwave the chocolate and let cool a minute. Extend or make the desired shapes on the top of the Bavarois i let cool completely.

Hope you enjoy! Ingrid

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Strawberry Cupcake Baskets

I had not published one cupcakes, and what I like to make, decorate and of course, eat and enjoy every bite.

The decoration of these baskets of strawberries comes from the wonderful bedtime reading Martha Stewart's Cupcakes . Some time ago I had post-iteados the red, as urgent, but I wanted them in times of strawberries.

For the base of the cupcake recipe I used the Strawberry and cream that I published this post in .

For frosting decoration on this occasion I used buttercream with a touch of strawberry flavor and strawberries and leaves on the top I made with marzipan.

did not want to end this post without giving you a million thanks for all the comments received in the previous post! For the show of affection and love that I personally have been sent. I am very pleased and happy to share it with you, as My Lovely Food Shop born with great enthusiasm and an overwhelming desire!

I leave you with the recipe:

Basket Strawberry Cupcakes

Ingredients and recipe for the basis of the cupcakes:

See here

buttercream Ingredients:

vegetable butter 185 gr

1 tablespoon flavoring Strawberry

2 tablespoons water

400 gr icing sugar

1 tablespoon meringue powder

Ingredients for strawberries and leaves:

Marzipan , ready to use natural and dyed red and green leaf

colored marzipan ready to use

Buttercream Preparation:

Put the butter, the aroma and water in a bowl. Beat with electric mixer until creamy mass. Add dry ingredients and beat to velocifdad half until well blended.

If the texture is too hard and consistent, we add water droplets to make it soft and manageable.

proceed to decorate the cupcakes:

First we cover the cupcake with a layer of buttercream to make it completely smooth

place our cream into a piping bag with a special nozzle num 47, Wilton. and make long strips of right-left position to

cupcake

to repeat the process, but this time make small reasons passing over each strip and made, and make them unequal to recreate the design of the strands of the basket.

Hope you like

Happy Week! Ingrid

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My Lovely Food Shop and Sweepstakes!

Since the beginning of my passion for cooking, I have never ceased to seek, investigate, learn and try new things. Before I have my own blog a long time enjoying the wonderful and original recipes of many blogs that I admire and who have taught me as much or more than you know. I've always liked to know the things I talk or practice, so that little by little I have been imbued with so much information that I did not think he was capable. You discover that when you love something, you never have enough, always want more.

In my case, living in a village, I have always had many shortcomings to what specific ingredients are concerned. Many times I wanted to bring a special recipe from a book or a blogger friend, but I always ran into the same problem where I find '. " Thanks to the Internet each day is easier to get anything from almost anywhere in the world. So looking where to find the products and accessories was born an idea that has come true today.

My Lovely Food Shop born with the idea of \u200b\u200bsharing this passion for good and special and make you search for certain products a little easier. In the shop you will find a selection of specialty and gourmet products that I hope will be to your liking and interest.

To celebrate the opening of My Lovely Food Shop , as we can not organize a pica pica and meet everyone, I will make a lot a lot of products on the web!
To participate you just have to leave a comment on this post and ready!
Since I know that on Thursday and start the holidays, have time until Tuesday April 26, the day ending the contest and announce the winner Wednesday 27.

wanted to thank all who have encouraged and supported me in these projects, all who follow me, who always you have nice words to me, and all signs of affection and love you have shown. Long ago that I was not in cahoots with so many people. You are amazing. Thanks!

Tell them I will gradually introduce new products, hopefully tomorrow I'll have active credit card payment for the time disponéis Paypal and bank transfer in a few days and also the hope contrarreembolso.Y comenteis me, me ask me and I propongáis all you want. If you need a special product that is not on the web, do not hesitate to tell me and I will help you find it.
I hope you enjoy
My Lovely Food Shop! Ingrid

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beans and strawberry salad with honey vinaigrette Bacon Cake

Months go by so fast that without realizing it, we've planted at Easter. There is only one short week so we can enjoy days of relaxation. Some lucky and start tomorrow, others will have to wait until Friday to disconnect from work, daily stress and to enjoy the days that are becoming shorter, with so many things we do not stop for a minute. Like to sit, with nothing more than a good book in your hands and forget for a good time, things that are pending.

Or just spend the whole morning or afternoon in the kitchen making some good treats for the palate.

All this talk, to say that now we are back to day 15 and this means that Xocolata Desfeta and Els Fogons of Bordeta , we propose a new challenge Recepta 15. This month: beans.

Reconco

I have to, they know that I am not a big fan of beans. In stews do not usually eat them ever, but she did not want to stop participating in its proposal, a must for me and pleasure and excitement, I started researching the net, to see if there was a recipe that suited my needs.

cerquita

It turns out that close, in Mercè Blog Cuina per Llaminers , I found this tasty salad with habitats. Besides incorporating the strawberries, which gives an exquisite contrast, both visually and in flavor. And small pieces of goat cheese and make it irresistible. I made a few changes since it did not have all the ingredients, but luck is a very versatile dish.

The dressing was a honey vinaigrette that gives it a touch sweet for my taste is great.

A real salad full of contrasts.

beans and strawberries Salad (market: Cuina per Llaminers)

Ingredients:

150 g peeled beans baby spinach

Rocket

oak leaf lettuce

Fresones

goat cheese

A handful of nuts

Vinaigrette:

Olive

balsamic vinegar reduction

Salt 2 tablespoons of honey.

Preparation:

Put a pan of boiling water.

When the water boils add salt and baby broad beans. Leaving

medium heat about 15-20 minutes. Remove from heat and let cool in the water so they do not crease.

To serve with a layer of spinach, oak leaf salad and arugula. At the top add the habitats, with a small piece of goat cheese and sliced \u200b\u200bstrawberries. We finish with a handful of nuts.

Mix olive oil, reduced balsamic vinegar, salt and two tablespoons of honey. Stir well, and we water our salad with it.

Hope you like

Happy Weekend! Ingrid