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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