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Happy Carnival

And we continue with another classic French cuisine in the new challenge that we have proposed Whole Kitchen girls for the month of February.
I have to say that the pancakes and I have prepared more than once, because at home we love.
is a pleasure to wake up on Sunday morning, know that we have no hurry, that time stops and you have all day for us to enjoy a special breakfast and delicious as good crêpes.
At home we always got up very early so we took our time eating breakfast is the best time of day and now starting to make good time, we can enjoy the terrace and garden, and no love. There is a peace and tranquility that is priceless.

this occasion I wanted to make them a little different from the traditional, so I've made of chocolate. I've also added a little beer to the mix, to act as yeast.

The end result I was not disappointed at all. I liked the color, flavor and texture to acquire these crêpes. No doubt will again. The

accompanied by what we want, we have many possibilities, in our case the blueberry jam accompanied with cream and strawberries and cream choice of chocolate mocha.

Whole Sweet kitchen in its proposal for the month of February we invited to prepare a classic French cuisine, Crêpes.

Chocolate Crêpes:

Ingredients:

flour 95 gr.

20 g cocoa powder.

20gr icing sugar.

250 ml of whole milk.

2 large eggs.

60 ml of lager.

30 gr melted butter, plus a little more for greasing the pan.

Preparation:

Sift flour into a bowl and chocolate powder. Add the sugar and mix well.

In another bowl mix the milk with the eggs when they are well integrated and add the beer and melted butter.

is important that the eggs and milk are at room temperature, otherwise the melted butter will harden.

We add the liquid ingredients to the solids and mix well to get one that is fine textured and smooth. We left cold until use.

with a paper towel that has a bit of butter, we spread our hot skillet.

filled a bucket with our mix and we put on our pan, we extend it to make it very thin layer. After a minute looking for ien off the edges, we turn the crêpe, if it can be flipped in the air and after helping with a spatula. Serve hot or warm.

encourage hope you try them.

Happy Week! Ingrid

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Cola Cao Chocolate Cake Betty Crocker and wild mushroom tartlets

Today I show you the tricks that I spent my oven. You know the rage that gives your cake has a wonderful painting, it is super tasty but the top is crispy demaaasiado? Well this happened to me with this cake. Not lying when I say that my oven has its own life, here's the test, because the interior is nicely done top is baked too much and not know where to get the heat because it consists of a wheel with points, which are deleted .... In short, I hope soon to recycle and get one a little more dignified. But I have to say that once solved the issue of top, is a super sponge cake, soft and very chocolaty.

The recipe was published on the palate Globetrotters Live a few days ago and loved it. Is a very tasty cake. I took a vanilla frosting Betty Crocker , who was at home, stuffing and the result is fabulous. It enhances all the flavors turning a simple but delicious cake in a cake worthy of any celebration.

Cao Cola Cake: (In: Direct to the palate, published by Wanderer)

Ingredients:

200 grams of flour.
200 grams of powder cola cao
150 gr sugar 150 gr

butter 150 ml milk 4 eggs

3 tsp yeast

Preparation:
Mix in a bowl the flour, the tail cocoa and baking, until a uniform color.

In another bowl, beat eggs lightly and add the sugar, mix to incorporate, then add milk and butter, previously melted in the microwave. We beat them all until a homogeneous mass.

Add the liquid mass to dry mass and mix vigorously until dough is uniform and smooth.

place our mixture into the mold that are going to use, well oiled and introduced in the preheated oven to 170 degrees, and bake for an hour or until you click and we stick comes out clean.

, remove from oven, let stand about five minutes in pan, and then we pass to a rack to cool completely leave

Not everything is perfect!
Happy Weekend
Ingrid

How To Find Gloryholes

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Everyone Loves Raymond Kitchen

Pizzas Eggplant, Ricotta and Brie

Today is day 15 and touches Pizza recipe. A month ago
dels boys Fogons the Navy Bordeta and Desfeta Xocolata began a new and very interesting section, where we proposed that through a particular ingredient or a dish as basic to elaborate our imagination and ingenuity a customized version of that dish.
The intent of this proposal is surprised each month with different and original interpretations of the plate starting all the same ingredient.
The proposal is entirely voluntary, no rules or restrictions and all that anyone can join. A fun experience and a multitude of results.
you imagine, when I saw the proposal this month was the pizza, I went crazy desire to participate and start to develop a recipe.


Marc

long ago asking me to cook something spicy sausage, like bread, a pastry snacks .... but I do not really like, well yes I like, but in small doses, and always leave that for another time. Well, this time was perfect because I made two pizzas so completely different.
version Eggplant and Ricotta is very soft and tasty. The cheese gives it a good texture to the pizza, making it melt in your mouth, leaving a delicious flavor. Sobrasada
version and Brie, surprisingly is not strong as Brie power decreases sobrasada getting a couple perfecta, y de gran sabor.
Dos opciones muy diferentes pero de las que disfrutaréis al máximo si os gustan sus ingredientes.


Pizza de Berenjena y Ricotta y Pizza de Sobrasada y Brie:

Ingredientes para la masa:

500 g de Harina de fuerza

30 g de levadura de panadería

½ cucharadita de sal

1 vaso de agua

1 dl de Aceite de Oliva

Ingredientes para la Pizza de Berenjena:

8 slices of eggplant.

60 gr of buffalo mozzarella (Media bag, keep the other half to the other pizza)

100 gr of grated mozzarella (Media bag, keep the the other half for pizza)

Ricotta cheese 80 gr

Pizza Ingredients Sobrasada:

sobrasada 80 g 60 g

buffalo mozzarella

100 gr of grated mozzarella

Brie cheese 40 gr

Preparing the dough:

In a bowl put the bread flour, yeast, water and oil, in that order. Mix well with a spatula and start working a little until a uniform dough well and not too sticky. Make a ball and let in the bowl, covered with a tea towel in a warm place at least 30 minutes. Normally this time and you can get a good pizza dough, but I recommend you leave it stand at least 1 hour. Will be much more fluffy and you can work more easily.

When we decide to stretch it, put the dough on top of a surface silpat , is ideal for pizza, avoid tearing and stretch very well. We worked until the desired thickness and place a sheet of baking paper over the dough. Tighten and turn 180 degrees, leaving the silpat above. Silpat begin to withdraw the dough carefully, helping the body to rest on the baking paper. Once we have our mass transferred to paper, put it in a pizza pan. I always use a circular metal with small holes in the base. Transpire let the pizza and is very crisp.

Development of eggplant and ricotta pizza:

Preheat oven to 220 º C

We place the eggplant slices on a baking sheet lined with parchment paper.

The bathed in a splash of olive oil. Bake about 5 minutes or until tender and beginning to brown.

Cut the mozzarella and scatter based on our pizza.

distribute the ricotta through the holes that are not in the top mozzarella and place the eggplant slices.

We just add the grated mozzarella. Bake 10-12 minutes.

Preparation of spicy sausage and brie pizza:

Preheat oven to 220 º C.

Cut the mozzarella and scatter based on our pizza.

sobrasada distribute in all over the pizza slices, alternating with brie cheese.

We finish adding grated mozzarella. Bake 10-12 minutes.

encourage you to try them I hope
Ingrid