It is true that festivities such as Halloween are increasingly used to exploit them commercially, but it is not necessary to fall into consumerism to have a good time on these occasions. I especially like creative ideas to make at home, such as this nice craft to disguise sucks ghost and skeleton chups, ideal if we have children at home on Halloween.Read More
Today the food has had to be fast, very fast. A complicated season is expected soon in terms of schedules, but the good food does not have to be only from very elaborate recipes and it takes hours to make them, and if they do not tell it to this recipe for tortilla de sobrasada and Mahón cheese .
The weekend arrives, and one of the best dishes we can ask ourselves if we have guests and want to have fun while they eat, is the raclette. Today we present a recipe for lacon raclette with paprika, roasted potato and spicy pickles, which will help us make a varied menu beyond the simple sausage.
How short it has been made to me this year 2014, with so much work and so many recipes. But we are finishing and this last Walk through the gastronomy of the network of the year is dedicated as I announced to Recipes for children, taking advantage that they are now on vacation and many have our children, nephews and cousins at home.
Today they have abducted me, warning me in advance, to go to Ikea to redecorate my life, that of my house and almost that of the whole neighborhood. But as it was a rapture with notice, it gave me time to make a square recipe of rice paper stuffed with shrimp and sea lettuce. With the holidays I had lost the habit of making an Asian recipe a week, but thanks to the seafood oil I was able to reuse the prawns.
Nowadays, what counts is calories. So many calories you eat, so many calories you must burn. You go to the gyms to "burn calories", run to "burn calories", even download apps to "burn calories." Anyone would say we are ovens. We would already like it, because it would make things much easier for us.
The Confidential and Weblogs have agreed on the creation of CM Nativos, a company that will be in charge of the commercialization of the display and branded content advertising offer of both groups and that will begin to operate in the market on January 1, 2017. 50% owned by each of the groups, the new marketer will be born adding the 11M of unique users of Weblogs and the 10M of unique users of El Confidencial, according to Comscore Spain multiplatform data of October 2016, and will have more than one billion monthly advertising impressions .
Mine with this flirty wood oven was love at first sight. Yes, I confess, it seems like a cucada and I can not help checking my kitchen looking for, without luck, a corner where to place it And you? Would you like to prepare and bake bread as before? Mirko Ihrig has the solution. I do not know if you have ever tried to make bread, I assure you it is a very rewarding activity.
Two years ago - how time goes by - Bobble introduced you, a bottle with a built-in filter that had just been marketed in the United States. In Spain, I also have been in stores for a while, and taking advantage of the fact that during my visit to Alimentaria 2012 they offered me one, I have been testing it these days to let you know my impressions.
This week it seems that none of us have had breakfast, but if we have left you interesting entrees such as the au gratin with figs or great salads, namely, Escarole salad with lemon trout or Bean salad with duck foie. For the second, without a doubt, this week we have eaten mostly chicken: Chicken with beer, Chicken tarragon stew and Chicken breasts in sweet and sour sauce without giving up some great chickpeas (Humus), some rich Artichokes stuffed with foie , a Potatoes battered in wine and a tender Wheat with marinated tenderloin.
For those who do not know, I would have to explain that espardeña, in Catalan, is the name that is given a type of espadrille made with esparto and cloth, sometimes they have long strips to surround and annular in the ankle and calves. Perhaps because of their similarity to each other, the espadrille sole of the espadrille and a toasted bread of pagés, is why the typical Catalan espardeña has been given the name.
We have become accustomed to the fact that cheap is expensive and sometimes we don't trust products that reduce costs without losing quality. Do you remember the hordes of customers who leave the shelves empty when the Organization of Consumers and Users (OCU) launches some of its studies and comparisons between products?
When I visited Córdoba a few weeks ago, taking a tour of its gastronomy, I had the honor of being appointed ambassador of the Brotherhood of Salmorejo and I could not pass up that honor without telling you how to make the recipe for traditional Cordovan salmorejo, a cold soup with which I am always very happy, especially on hot spring and summer days.
A while ago I made my first kulfi, the experience was very good and when I have seen this recipe for cinnamon kulfi to Gordon Ramsay I have not thought twice, hands on work, casserole, milk and cinnamon in progress with a great result . Kulfi is nothing more than an Indian dessert based on flavored milk to which chopped nuts are usually added, although in today's recipe it is only milk and cinnamon.
Although I confess that the recipe that I like most about mushrooms, are mushrooms with garlic, I also have to say it is boring to eat them always in the same way so this time I have invited a mushroom recipe stuffed with bechamel, ham and onion. I just hope you like it as much as I do.
When the issue of weekly shopping, menu planning and similar issues arises, almost all my friends tell me that the shopping list is what costs them the most and that they often go to the supermarket and begin to walk the aisles without Have an idea about what they are going to look for, or what products to include in your purchase.
Salicornia is a fleshy or succulent plant that is also known by other names such as St. Peter's plant, sea asparagus or salted herb. By biting the small horns or twigs that form the plant, an intense salt flavor is perceived. It is a halophilic plant, which grows in areas where salt water is concentrated, among others the salt.
Last weekend I visited the Museum of History of Tenerife (very poor in general, by the way, if you allow me this review that has nothing to do with cooking) and I was surprised to see an area specially dedicated to gastronomic products of the that today I bring you some photos that surely if you are like me and you collect curious containers are original to you, what I wonder is if what seems to be inside will be the original product (I hope not).
Gorgonzola is perhaps the best known blue cheese in Italy, with an intense flavor that combines very well in pasta sauces. At first it is a cheese that was made only in the small town of Gorgonzola, near Milan. Today it is produced throughout Piedmont and Lombardy, with whole and pasteurized cow's milk.