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(trans. and TMX) 100 FANS!

do well, what hope have already passed the hundred fans! It seemed impossible not so long ago that I'm with the blog, but if, as a hundred ...

This recipe comes in a magazine. I've done in cake form, just like my sister, who has been to whom I have copied. For I dedicate this to her, my follower 101 (and has already cost you ...) and my brother who is my fan number 100.

   INGREDIENTS (14 muffins or a cake)     

  
 350g flour (flour I   Santa Rita   for muffins and biscuits)  

 1sobre  yeast (I did not need to use special flour)  

  
 2 eggs 150 gr.  yogurt   

  
 150g sugar 120 gr. 4-5 
 
 butter pears orange zest pinch salt 
 
 
    TRADITIONAL     

  Prepare dough by mixing flour, yeast and salt. Separately, beat butter until creamy and  

  stirring constantly, slowly add sugar.  

  Add the orange zest. Incorporate eggs one at a non-stop beating. Add the pork steaks in flour and yeast.  

  Add the yogurt.    

  Peel and chop the pears and add them. 
 Bake 50 minutes or so, in the case of cake shape.   Honear 30 min. About the  

  muffins for  
 

DEVELOPMENT THERMOMIX

Whitening eggs and sugar, with Butterfly 5 minutes, temp. 37 °, vel. 3 and a half. When finished, 4 mintues more at the same speed, not temperature. Removed
the butterfly. Add the butter and yogurt and give a few laps to 3. Agregramos
flour, baking powder, orange zest and essence. Whisk first 3 and then up to two minutes at speed 5. Add the sliced \u200b\u200bpears and mix with a spatula.

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ROLLS WITH RAPE AND PRAWNS BARNACLES PÂTÉ (TRADITIONAL)

few days ago I received a gift of Silleiro Sea, consisting of a pot of pate barnacles and other barnacles with alga.Me pate seemed that apart from taking it as a pate, or by a couch, it might be a good idea to develop a recipe that brings out the flavor of the pate.

Ingredients (4 people)

12 slices of monkfish cortadaslongitudinalmente

12 prawns

sea barnacles pate Silleiro

1 egg

flour salt oil

For the salsa verde:

1 medium onion 2 garlic

120 ml.

water 80 ml.

white wine chopped fresh parsley

1 teaspoon flour 1

fish broth

PREPARATION:

squashed with a hammer cook slices of monkfish, so they are as flat as possible. We spread a pate slices with barnacles, put a shrimp on top and fold the filetesde rape, kitchen closed with toothpicks.

salted monkfish rolls, flour and beaten egg pass.

The yreservamos fry in a pan. Carefully remove the toothpicks.

In the same pan, put apochar the onion and garlic, cut into very tiny pieces. Once estépochada vegetables, add a teaspoon of flour, stir well, ycuando flour is well integrated and add the water, white wine and lapastilla of fish stock. Let boil for 5 minutes and chopped parsley añadimosel rolls rape. We lower the heat to low and dejamoscocinar the fish 5 minutes.

Look here

boats pâtés barnacles Silleiro Sea :

Thank you for the gift, I loved to test these products so novel.

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CREAM OF ZUCCHINI (TMX)

I forgot to upload this recipe blog! Is the book, but reducing the quantities of liquids. Comes out very rich, and spreads a lot.

with zucchini cream, I have already a few on the blog:
The cream of zucchini and carrot
The cream of zucchini fussioncook made and adapted in Thermomix also.
and now this , developed with Thermomix.


All three are different, I could not tell which of the three I would. This, perhaps, the less light, that would basically be the main difference.

Hope you like it.

Ingredients (6 people)

150 gr. sliced \u200b\u200bleek (white part only) or 150 gr.
onion 1 clove garlic
30 gr. of extra virgin olive oil
30 gr. butter
700 gr. semipelado zucchini into pieces
500 gr.
water 1 pinch salt 1 pinch

pepper 1 pinch nutmeg
8
portioned cheeses
PREPARATION:

Put the leek in the bowl and chop garlic and programming 8 seconds, speed 5. Using spatula, fold the vegetable remains of the lid and inside the glass toward the blades.
Add oil and butter and set 6 minutes varoma temperature, speed 2
Add the zucchini and set 6 minutes varoma temperature, speed 2
Add water, salt, pepper and nutmeg. Schedule 20 minutes, 100 degrees, speed 1.
When you finish the set time, wait a few minutes to come down a bit and set the temperature 40 seconds speed 7. If you have not been well crushed, reschedule a few seconds at the same speed.
Add cheeses and set minutes, 90 degrees, speed 3.
Tip: You can do it by replacing the water with milk. In that case, set emperature 90 instead of 100.

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I continue with the production of knit jackets with flowers, this time combined in black and natural, it seems a rare combination no? First I crocheted the flower and then did all the embroidery detail.

flower on the front and back

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jacket with scarf and hat flowers

I'm knitting for the winter, this time is a hat and scarf set for baby, natural color and adornment in crochet flowers in black, gray and natural.

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BAKED RICE (FC)

The baked rice recipe cookbook that comes with the FussionCook we love it. Had long wanted to do it, but when they arrived the sausages Sausages Rios had no excuse for it.

Ingredients (4 people)

1 onion sausage: I used the sausage kebabs Sausage Rios

6 sausages

fresh

1 small onion 2 garlic

1 tomato 1 large potato

1 / 3 pot of cooked chickpeas

½ teaspoon paprika

1 beef bouillon cube

1 head of garlic

3 measurements and average rice

4 measurements and average water and salt

DEVELOPMENT

Put a good splash of olive oil in the pan so that it covers all labase. Select manual menu 10 minutes, add the onion and garlic and saute bienpicadito. When onion begins to transparent, add lassalchichas cut into three pieces each, and the potatoes cut into very thin rodajasno. Add the paprika and stir, add rice, stir, ycancerlar the menu. Put

over tomatoes cut in half, amid deajos head, arrange the pieces of sausage take over the cooked chickpeas. Add water, salt and shredded decaldo pill. Select

rice menu valve closed. Despresurizarmanualmente once you finish the menu.

Look

the best gift of Sausages Rios :

simply delicious. sausages are made with high quality raw materials are all natural with no additives or preservatives and gluten free. In addition to me that I love, I have already a lot of ideas to whet your new recipes.

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Eggplant Parmesan (TMX)

How we liked this recipe, comes out with a very mild flavor, the six rations for our taste with a good amount, and freezes very, very well. Come on, another recipe for those who are going to repeat a lot.

INGREDIENTS (6 servings)

70g of
olive oil 1 large can crushed tomato, 800g

1 tablespoon sugar 1 teaspoon salt 1 teaspoon oregano

1 bunch basil, chopped, 20g (I teaspoon of dry)
3 aubergines, sliced \u200b\u200b100g

grated Parmesan cheese 1 buffalo mozzarella (me two balls of mozzarella)

DEVELOPMENT

We in the glass oil, tomatoes, sugar, salt, oregano and basil, we scheduled 30 minutes, temp. Varoma, vel.1

cortarmos Wash and half the eggplant slices cm. We placed vertically in the container varoma, and off the holes and the steam can circulate well.

Varoma We place the position in regard to temperature Varoma. Over time, we lowered elrecipiente and check if the tomato is reduced. If not, programamoscinco minutes at the same temperature.

Preheat oven

a200 º. In a bowl, we have 1 / 3 of the eggplant, sprinkle with parmesan and split the mozzarella into small pieces, untercio pour the tomato sauce. Repeat this operation.

finished covering the remaining eggplant with tomato and espolovoreamos conparmesano.

first floor In short: Eggplant, parmesan, mozzarella, tomato
Second floor: Eggplant, parmesan, mozzarella, tomato
Third floor: Eggplant, tomato and parmesan

ygratinamos Bake for 15 minutes the surface.

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] craft is recognized as an industrial and economic sector specific identity

Hello friends, I want to share with you what I got from a group where I participate, I liked finally recognized all craftsmen.

Spain, Italy and France signed the international bill of craftsmanship

January 22 letter was signed international craft an agreement for joint promotion of the craft sector European which was signed in Paris by the major associations of artisans from Spain France and Italy: Art & Craft, OAE (Spain), Trades and Confederazione Nazionale della Piccola e Media Impresa (CNA) and Confartigianato (Italy), Ateliers d ' Art de France (France).
The international bill of craftsmanship, is the first international instrument to recognize the craft as an industrial and economic sector specific identity.

The act of signing the letter was held in honor of Hall of Villepinte Paris fairgrounds North in the framework of international crafts fair Maison & Objet in Paris, attended by, among others, Frédéric Lefebvre, secretary of state and minister of commerce and crafts of France, Nieves Diaz, Consejería embajada de Portugal's trade in France, Nava Castro, head of the Secretariat of Economy Trade and Industry of the Xunta de Galicia y Elena Fabeiro , manager of the Foundation Center Galego Craft and Design

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SANDWICHON (FC)

We never again sandwichon! Bikini is like a giant, but the taste is not exactly the same because it takes eggs and milk. It is very original, and also to do more than two stories, we can invent many fillings.

've tried this recipe with greater number of eggs and less. The original goes with 3 +3 eggs. I've done with 1 +1, 1.5 +1.5 and 2 +2. To us as we like it with the least amount of eggs possible. If we put 1 egg on each side is may have to take a larger stream of milk, but well distributed enough and we like to taste more.

INGREDIENTS (2 floors)

bread slices crustless slices of ham

slices of cheese, butter

havaratti style A splash of milk salt

2-3 eggs

DEVELOPMENT

Remove the bowl. Prepare
smearing butter slices.
Beat 1 egg with a pinch of salt chorrín and milk, pour into the pan. About
batter, place the slices with the butter side up, over the ham, like a puzzle, covering all the bread, and finally the cheese.
put other flat bread slices with the butter side down.
Beat 1 egg with a pinch more salt and dash of milk and pour over the above. Ladeamos the vial back and forth to spread better eggs.

We put the tray, close the lid, cook position valve, and program guide menu 4 minutes (on / off). At the beep, open (no pressure there), turned around and schedule 4 minutes, manual menu.
and serve in
.

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GIGLI WITH THE AROMA OF TUNA COURT (FC )

Yesterday I got a brand products Calvo, put the pictures below, and today I used any of their products with a recipe that is a product of the mixture of other recipes I done before and that we had liked, the macaroni with vegetables and tuna , and spaghetti with bacon champis and we liked a lot because they had a can of pate.
De Thus I have also spent had ratatouille in the fridge, and I saved the step of cooking the vegetables, so everybody was happy

INGREDIENTS (2 persons)

200 gr. gigli pasta

2 buckets of ratatouille

bald 1 can tuna without oil, natural

Fried tomato : 1 cutlery

1 can light tuna pate calvoal tomato

Water: to almost cover the pasta, leaving some visible tips

Sal

Oregano Grated cheese (optional)

DEVELOPMENT

Pouring inthe fussioncook all ingredients except tuna and cheese. Close the pot, withthe valve closed position. Pasta menu is programmed (5 minutes). A vezacabado the menu, manually depressurized and add the tuna (yopcionalmente grated cheese)

NOTE: Lasmedidas of tomato sauce and water are indicative. The final level of liquid ezel specified, it must cover the pasta, leaving some tips macarronesdescubiertos. If we add more tomato, we reduce the amount of water, we put less tomato if valid, we must increase the amount of water hastacompletar level.

And here the batch CALVO received yesterday and we were delighted.

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jacket with embroidered flower

Hello friends, estoy Teji jackard bells, but this time I dared to embroider. Les muestra the first to Teji. La
made with wool and part fantasy embroidered with wool as it cuello smooth and elastic edge he delantero.

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gifts from my friends

beautiful little cards I received gift I share with you. In
DINORAH


De MAURA


Beautiful friendly words.

blogueriles

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Water Dog dog shows Guadaíra Alcalá de 2011 (II)

A BLUP information on national and international dog shows Alcala de Guadaira, held on 5 and 6 March 2011 in relation to the admitted class and exhibition rules.

Championship Show for all breeds that are governed by Regulation Exhibition of the Royal Canine Society of Spain. Putting contest and the National CAC CACIB FCI

To participate in the exhibition, all dogs must be Registered with the LOE or RRC, the RSCE or a foreign dog stud book, belonging a canine society affiliated or recognized by the FCI (FCI) based in Belgium, with proof to the copy of the Pedigree.

CLASS VETERANS Participation in dogs that have completed 8 (eight) years, with no upper age limit, who are enrolled in the LOE or RRC, the RSCE or in a foreign stud book dog belonging to a canine society affiliated or recognized by the FCI (FCI) based in Belgium, with proof to the copy of the Pedigree.

Copies participating in exhibitions RSCE championship, which was put into play ACC RSCE and / or the FCI CACIB must necessarily be registered in the LOE, the only canine English studbook recognized by the FCI, or the RRC of the RSCE, when their owners are resident in Spain.



Foreign exhibitors copies owners registered in herd books recognized internationally by the FCI, the registration must accompany the copy of the original pedigree.

Whoever brings dogs initially enrolled in canine studbooks officially recognized in Spain, according to the provisions of the RD 558/2001 of 25 May, which are resident in Spain must accompany the registration a copy of the original pedigree, identification (tattoo or microchip) and proof that he has been discharged in the first herd book, and entered his name in the LOE or RRC

The organizer of an exhibition shall require that all entries containing the identification (tattoo or microchip) participating dog. During the exhibition, "All dogs participating in the exhibition are subject to the organizer

verify your identification (tattoo or microchip), by persons appointed for this purpose. The exhibitor is obliged to comply of this standard and provide what is necessary in the control tasks of identification. "

The verification shall be conducted at random. In the case where the dog is not identified, it is not possible to read or if the code digit is a foreigner and they were not approved in Spain, the owner must identify the dog with microchip, immediately, and send the veterinary certification for the RSCE (LOE department) to take note in the database.

The results for the dog not be approved, but could be disqualified if the identification does not match that declared at registration or the dog was not identified and the owner has stated the opposite.

By registering your dog in this statement, I authorize the organizer to be published in the catalog data on my address and phone, in accordance with the provisions of Law 15/1999 of 13-12 -99 protection of personal data.

The catalog is shown as owner of the dog ", who appear as such in the records of [L.0.E.

If the dog has changed ownership, the transfer must be recorded in the books of the RSCE, at least forty-five days before the celebration exposure, so that the systems reflect the change occurred. (Art. VI Exhibition Regulations RSCE)

CLAIM
claims for exposure should be made by letter addressed to the Chairman of the Executive Committee of the exhibition, within eight days from the closing date of the exhibition.

CLASS DEFINITION AND ACCEPTED IN THE NATIONAL AND INTERNATIONAL EXHIBITIONS OF BEAUTY.


a) CLASS CHAMPIONS (C.CH.): For dogs that have the title of Champion of Spain or a foreign country recognized by the FCI and the Royal Canine Society of Spain. Owners must accompany copy of the title of Champion. These individuals shall be eligible for rebate of CAC (National Exhibition) and the CACIB (International Exhibition).
Copies enrolled in this class may not enroll in Open Class or Junior Class and Young ..

Champions Foreigners who wish to qualify for the title of Champions of Spain should be entered in Open Class, as described in paragraph c).

b) working class (CT): For dogs over FIFTEEN MONTHS under this heading. Utility dog \u200b\u200blicense provisions for work and have passed an official test score ENOUGH with the minimum and for hunting dogs that have been rated good in an official test recognized by RSCE and CRF; justifying documentary at the time of registration.

can not enroll in this class Class enrollees and Youth, Intermediate, Open and Champions.

c) OPEN CLASS (CA): For dogs over fifteen months. Can register those who are champions in other countries and want to obtain the title of Champion of Spain.

registered can not participate in Champions Class. This class is placed in the national ACC competition and the winner will compete with those registered in the Champion Class CACIB for

d) MIDDLE CLASS (IC): For those individuals that have more than fifteen months and less than twenty-four the date of opening of the exhibition. Dogs entered in this class may not enroll in another class.

excellent The first two of this class will compete with the top two in the open class and work to qualify for the ACC and R / CAC.
Those who have obtained the CCC and the R / CAC compete with the top two excellent Class Champions to qualify for the CACIB and R / CACIB.

e) VETERAN CLASS (CV): For those individuals who have more than 8 years.

Those enrolled in this class may not enroll in the classes of Champions, Open or Working.

f) YOUTH CLASS (CJ): For those individuals who have more than NINE MONTHS AND LESS THAN EIGHTEEN at the opening of the exhibition.

Those enrolled in this class may not enroll in the class of Champions or in the open class.

g) PUPPY CLASS (CC): For those individuals with more than FIVE MONTHS AND UNDER NINE.

Those enrolled in this class can not do the kind of young, open, or class of Champions.

h) CLASS OF COUPLES (CP): For male and female of the same race and the same owner, presented by one person.

To participate in this class, both copies must be listed individually on any of the above.

i) CLASS OF BREEDING (C. CR.): For lots of three copies or more of the same breed or variety, regardless of sex, from the same breeder, whether or not owned at the time of Exposure.
To
compete in this class, the units that comprise the package must be listed individually on any of the classes of paragraphs a), b), c), d), f) or g). Participation in this class does not need advance notice.

To determine the age will be considered the date of the day when the dog is exposed.

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Preparing the winter !!!!.... Gold Award Blog

Hello friends .... if it is summer here but things have to start preparing for winter, as I'm knitting hats and mittens various jacquard and combinations.
shetland wool fabrics are and wool hat with braids thicker.