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This is an enigma

not how or why but gone my last entry posted on my blog. The recipe is the fried green pepper omelet patatas.Me have been shocked and they do not appear or even the comments, nor in the draft. It is as if he had never been created.

Did you ever happen?. It's true and you do not know if blogger also takes a few days giving errors like not being able to access the blog and even unable to comment on the blog of others and this afternoon I could not get into a blog I was visiting.

also not properly closed my blog and do not know if that has been influir.Bueno if someone has an answer or know who I would love to have occurred to give me information. Kisses for all

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fried green peppers with potato tortilla filled with chicken

I love people with creativity, initiative, making those little things are capable of transmitting ideas and feelings that leave you feeling light, full of light. The Atelier

Jackie I'm finding people like that, with people who can freeze moments in life as simple and easy to fill the soul. Images that we have all the reach and not knowing look go unnoticed. Do not test if they just look closely at the street where you live or the way to work do you do if you go walking and images captais sure you knew that neither they were there.

this is not necessary to be loaded with a camera is simply to be fully aware of when we enjoy and fill in the places we are passing. Sometimes not, most of the times we fill our mind thoughts of what we have and we have and we must do it not! must go absorbing and feeling the warm air, or cold or searing our way. Swim in the warm light of the morning or the harsh light of amediodía or romantic evening light.

's just do the test and you will see the range of colors, smells, feelings that gives us having a caring attitude and full of time.

The recipe that I bring today is a classic for the summer, the only thing I did different was its composition to make it attractive and appealing. The light traps and falling in love that we made before and really captivating when I saw these fried peppers stuffed omelette I could not remain indifferent and so here they are.

Maybe it's repetitive but truth is, love and growing these simple little things that can be truly spectacular.

Ingredients and preparation: The amounts must be based on the number of people eating, I think 1 or 2 peppers per person is sufficient.

• 1kg potatoes 1 onion 5 eggs biggie
• 5 Italian green peppers (they are elongated)
• extra virgin olive oil Salt

well Peel and wash potatoes, cut to squares and let them soak a few minutes. As we peeled and cut into small dice onion.

In a pot put the potatoes into cubes and onion and add a splash of olive oil. Let cook on lentito to Cocidito without actually are fried, and tender little melositas remaining. Eye every one to the tortilla as you wish. When they are tender little

the we put potatoes in a sieve to remove any excess oil and add the beaten eggs and salted. Wrap it all very well and should be espesito to fill the peppers to avoid spilling the mass.

We wash the peppers well and we remove the top cover, the Italians have virtually no seeds. The salted on the inside, and filling in the tortilla dough, put them in a pan with olive aceti (a good splash with covering one party is perfect) over medium heat (I put in the 3 ) to go by slowly and remain tender. We're going back to giving that are made by all sides and the interior set.

The tortilla is perfectly curdled inside of peppers and are sensational.

I hope you enjoy and that you want to try

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Chile: Terrasur Train hits truck loaded with pigs to

On May 9, 2011, Camaro, which is located in the Maule Region, Chile, had a rude awakening and dramatic images. Dozens of pigs were killed on the tracks, after the truck that transported tried to cross the railway line. Dense morning fog did not allow the driver of the truck, see the passenger train Terrasur the State Railways, which came from Chillán to Santiago, was approaching the crossing Camarico North of the town. .





According to witnesses, the truck had a mechanical problem at the moment that was about to go through a railroad crossing and because of this, the march stopped in the middle of the road. the truck carrying 150 pigs, which upon impact violently driven out onto the track, killing almost all of them. Some who were wounded, disoriented wandering among the twisted irons







Photos Contributed by: Messrs. Luis Roman and Ricardo González.

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Chile: Train Terrasur impacts

Fourteen was the number of passengers who were injured, they were all transferred to the Hospital of Talca.

The remaining passengers were transhipped to buses that the company sent to the crash area to be transferred to Santiago.

State who was the head of automotive, after impact.






This large hole, the result of shock, originated in the automotive section of the bath. According to the account of an official of the Railway Company at the time of collision, a passenger was in the toilet compartment, that after the impact, had to leave through the same hole.





When all the pigs killed and injured have been taken off the road, the PQ-135 Davit-01, Talca, makes his entry to clear the line, carrying out remove the wrecked truck off the road and that prevents the safe railway traffic.

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But that desire was to publish a recetita, but time is there and the course of photography is taking enough of free time I have.

is still very interesting and to my somewhat complicated openings with speeds, the exposure time, the multitude of details that must be taken into account to a picture that is able and mural you please upload it to the group. Surely we must have the appropriate expertise Jackie explains with great simplicity, but after practice is over and the cameras also why it is necessary to practice until you get bored.

I also want to apologize for not visiting your kitchen but will try to do everything I can and I do not you take into account. Yesterday I spent the whole morning and half in the afternoon with my camera around town and this morning a portion of it and then preparing a recipe that I will now present the afternoon. I've had time to take some pictures of the dish before eating and this is where I could sit down and publish.
Although when I analyze
calmly that bewilder me alone and tell me why? because I want to cover everything and it can not and look I'm pretty good at sharing time, and this year I've been waiting for months and even all of you who like to keep my kitchen do not you forget the bazaar, on the contrary will you be looking forward to seeing which is my next post, at least that I can think of me with you. And a good thing for me is that, what could not hear the camera manual I heard the explanations of Jackie except that speeds are appropriate for different openings.

I have to keep practicing until I was sore fingers to click!.

I hope you like the recipe that I bring you today is simple and very typical for the season well, actually is valid for every era and casually arranged that point that I like and that bittersweet mixture of flavors as you know almost all adore!. So you know that being caught in time does not mean we have to pull the cap of any bottle that is great! but for my taste only on rare occasions.

Ingredients and preparation: (for 4) 4 blocks

2 onions 2 cloves garlic
• 600 gr minced chicken meat 20 g
sprockets 20 g raisins
• oil 3 tablespoons extra virgin olive and parsley
• Romero
• 1 knob of butter Salt and pepper

Peel and chop the onions and garlic cloves . wash, dry and chop a sprig of rosemary and other perjil.

Soak raisins in warm water 15 min.

Wash the apples, cut the top as if it were a lid, carefully emptied without breaking inside, remove from the heart and chop the pulp.

Fry chopped onion in a pan with olive acetylene for 15 min. Add the garlic and pine nuts, gilded 2 or 3 min and add chopped apple and raisins drained. Sauté 5 minutes, remove from heat and let cool.

Mix is \u200b\u200bprepared with minced chicken and chopped parsley and rosemary. Pepper.

Fill the inside of the apples with the farce prepared. We spread a baking tray with butter and place the apples on it. We put in a preheated oven at 180 º C and cook for about 30 minutes or until tender. The

serve it straight from the oven warm and ready to eat. They are great with a wide and tasty variety of flavors.

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SUN AND EMOTIONS IN SAN PANCRACIO 2011

The spring weather has wanted to join us this year as the culmination of the Acts of the 30 th Anniversary of our pilgrimage.

We want to thank all the people and friends of La Roda de Andalucía for their support and collaboration with San Pancrazio another year. To the residents of Calle Calderon de la Barca and Trajan for his estimated participation, the City of La Roda and the Diputación de Sevilla for the sponsorship and promotion of our party. The Brothers and Sisters of Valverde del Camino for his second visit to the pilgrimage ..... thanks to all .... VIVA SAN PANCRACIO

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Apple Gazpacho

May arrives and although time is not yet stable, at my table began to take one of our favorite soups and is proven to be one of the healthiest.

Doctors and allergists recommend this source of vitamins to mitigate the effects of spring asthenia.

The gazpacho made for a great variety of vegetables and a small amount of bread (I do not miss it) found on their property:

• A high dose of water
• Vitamins: A, C, E
• Minerals: Potassium, Sodium, Magnesium, Iron, Calcium, Copper, Zinc Lycopene
Beta-carotene
• Carbohydrates Antioxidants Fiber

main course accompanied by a high-quality protein and have a perfect meal diets even suitable for controlling the oil!.

Ingredients and preparation:

• 1.5 kg of ripe tomatoes
• 1 / 2 red pepper
• 1 / 2 green pepper 1 onion tiny
• 1 small cucumber or 1 / 2 if it is large (well everything depends on the taste of each house)
• 2 cloves garlic Salt
• white wine vinegar
• extra virgin olive oil Water
• ground cumin A tip

Peel tomatoes and cut in half the leave it in a large bowl and if so good.

Next add the two types of chopped peppers, onion, halved, peeled cucumber, cut it into slices, the peeled garlic cloves. We added the aceti, vinegar, water and salt. These dressings each what suits your taste and vinegar for example if you do not like it delete it.

The fine grind in a blender until a smooth puree, homogeneous, creamy. I like espesito but if you prefer you light as water is added. That's why I add the water principle is very little because I'd rather not add to ease me from being too liquid.

What we cover and we put in the fridge to take it cool.

As accompaniment can cook eggs and chop up the gazpacho with some diced ham or sting a bit of pepper, tomato, cucumber. I depends on what you put after the gazpacho and one or other accompaniment.

What I love is to add a tip of cumin at the end just before serving gives it a special flavor and surprising.

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loin of monkfish with shellfish velouté

closed the month of April with a simple and affordable prescription after vacacaciones days, communions and other expenses have to save wherever we can if we can.

Seeing the price so high that it was the rape, I decided to buy a box of frozen monkfish very good quality and acceptable price. This, together with a small amount of fresh seafood from the cheapest as I have prepared a tasty recipe and if it is filed in a beautiful and attractive we have secured all the praise.

Before leaving with the recipe I tell you that during this May I'll be doing the studio of Jackie Rueda (is a photography course) and what I see I will take some time off and not who will have time to post recipes, try everything you can and opt for dishes Fast and easy to prepare.

Ingredients and preparation:

• monkfish fillets (you can opt for another type of fish) 150 gr
• uncooked shrimp
100g fresh mussels clams
• 100 gr 100 gr
• fresh crab meat
• 50 gr flour broth
• have cooked seafood
• Salt, pepper, nutmeg
• Extra virgin olive oil Grated
• gratin

well

First clean the mussels and clams, put them in cold water with a little salt to release their land if they have.

left on a tray while the monkfish to thaw. If do you find the night before a source tapaditos in the refrigerator until useis, I recommend that tengais out of it a while to catch the fish meat to perfection.

put it in a pan with a clean mussels, white wine and cover them, take them to high heat and let it open. The remove from heat and chipping reserving carne.Colamos the broth and reserve have been released.

With clams proceed in exactly the same way as the mussels, reserving the flesh and straining the juice.

Peel the prawns and a cacerloa with water, a little salt, a good bunch of parsley and the shells and heads do a stock short. Cuad what we strain the broth and reserve.

Uniting the juice from the clams, mussels and shrimp to broth and cook a few minutes add salt if necessary. Chop into small pieces

little meat from mussels, prawns and crab meat, clams we leave as is.

In a saucepan put a splash olive oil and when hot add the flour and stir with a whisk to cook it and remove the raw taste. We gradually adding broth and stirring for ligand and leaves is smooth, when we have a creamy consistency without it being too light or too hard add the shellfish meat and let cook a few minutes stirring. At this time and the heat of the mass are the prawns immediately.

We place the monkfish loins and let the velouté napando longitudinally leaving a phyllite in the unfilled edges so that when enrollees do not come out.

curls and we skewer inserted in clubs, three per skewer is suficiente.Insertamos filetitos the stick into the wide portion of the back for us to be is seated at the source. The sprinkle with cheese gratin.

We put in the oven to 180 º C for 6-7 min and will be ready.

remain spectacular and with a delicious and surprising flavors.

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ACTS of 2011 ROMERIA

FRIDAY MAY 6:
9 pm: "DOWN." Moving our image from the chapel to the town by road.

(There will be shuttle bus to go to the shrine in front of City Hall, from 8-9 pm)

Saturday, May 7:

8 pm: PROCESSION of St. Pancras, for various streets.

10 pm: PEOPLE AND MUSIC FESTIVAL on Malaga Street.

(He invited all attendees to a snack)

SUNDAY MAY 8:

10 am: Departure towards Sierrecilla PARADE Lucas.

On Arrival: CELEBRATION OF THE WORD, in the Chapel of San Pancrazio.

then setting fiesta and procession, traditional tasting soup and bread from San Pancrazio.

ROMERIA HAPPY ALL

VIVA SAN PANCRACIO

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Our deepest fear is not inadequate,
but we are powerful beyond all measure.
is our light, not our darkness, that most frightens us.
We ask ourselves, Who am I to be brilliant, wonderful
talented, fabulous?
Actually, who are not to be?
are a child of God.
Your little games do not serve the world.
become smaller so that others will not feel insecure by your side
is not a sign or talent or lighting.
All were created to shine, as children.
were born to manifest the glory of God that is within us.
not only some of us, but everyone.
And our own light shine, we unconsciously give other
also shine.
well as, to free ourselves from our own fear, our presence automatically liberates
immediate fears of others.
                                                                 MARIANNE WILLIAMSON,
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Everyone deserves the best and we must be convinced that it is actually doing well and wish it has a lot of these lines profundiad and truth.

today's recipe is another recipe from my mother and that if we liked them at home. It is a dish that my mother did in the spring-summer and is super convenient because it eats cold, so you prepare and save it in the fridge if abundance, removing it for a while before taking it in order to recover his temper and tastes. Hope you like it really is super simple to prepare and is delicious.

Ingredients and preparation:

• homemade tomato sauce Mayonnaise
• Home
• 1 chicken breast 1 cup whole
• rice 2 1 / 2 cups water 1 onion
• 2 cloves garlic Salt
• Pepper extra virgin olive oil

For homemade tomato sauce: 1.5 Kg

• tomatoes 1 onion 1 red pepper
• 4 tablespoons olive oil 1 bunch
• herbs (rosemary, thyme, basil) as I like more salt and pepper

Peel and halved tomatoes to remove seeds and water and cut into small cubes.

Peel and chop onion.

Heat the oil in a pan and add the onion cooking it over low heat 5 to 6 minutes, stirring until it becomes transparent.

We add diced tomatoes and bouquet garni and season. Mix and bring to boil, when we went down a break to cook over very short and we continue cooking for 30-40 minutes stirring frequently until it has practically water evaporation.

When turn it into a thick paste, remove from the fuego.Si has been too thick for personal taste as we passed by the Chinese or the mixer.

reserve the tomato sauce does not have to be hot.

For the homemade mayonnaise: 1 egg

• natural temperature
• half cup of sunflower oil Salt
• A tad of white wine vinegar

Helmets egg and put it in the glass of the mixture with oil, a pinch of salt and a tad of vinegar and put the blender in the background without moving the cup and began to see that mayonnaise batir.Cuando yet fully started to go up and down very gently complentamente mixer until done.

If you see that there is little prepared once we begin to add oil while beating until we get the desired amount. I do not put too much oil shock because I usually cut, so I put half a glass first and then add the rest.

In a saucepan with a little oil sheet 2 or 3 GARLIC and doro, once golden add the rice and skipped a couple of minutes and then poured the water (twice and half that of rice), leaving salo to cook over high heat until water has evaporated. I have very fair sueltito and also measures of water as you arroz.Si you have another formula that you like then do it.

The chopper put the chicken breast pieces with onion and 2 GARLIC squares and chop everything. It is not necessary it is too chopped.

in a pan with a drizzle of olive oil fry the previous preparation until everything is browned, season and reserve.

To serve individually or as a source as follows:

1 .- A layer of rice
2 .- A layer of tomato sauce
3 .- A layer of chicken
4 .- A layer of mayonnaise
5 º If we have left we put a layer of rice and follow the above order.

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Mini Rice Cakes-Charlotte Bavarois white chocolate with red fruits

We're back from vacation, we spent a few days away with family recharging batteries and close links with loved ones who for various reasons we see little, but I think become more tired than we left.

I have to catch up with kitchenettes to all of you and I apologize because I have not been able to visit many sites that usually go. Anyway my computer is not behaving as well as it has to do and leaves me hanging when you feel like doing pretty navagación complicated by the different blogs. Whole Kitchen

for fresh proposal of April offers us a classic French cuisine, bavarois.

A great idea of \u200b\u200bthe circle for this month is a versatile proposal and open to the creative possibilities opened.

From what I've read and seen the fruit is a key ingredient in this recipe being used in their construction as accompanying them.

My proposal is white chocolate because today is my birthday and my daughter's cake Mommy has to be chocolate, so my decicisión has been adamant and so touches my princess cake with a smile so big that her mouth seems it can not return to normal.

Ingredients and preparation: 250 gr

• white chocolate cream 500 g 35%
500 gr milk 125 gr sugar
• 5 eggs
• 7 sheets of gelatin or gelatin on neutral
• 1 box of white chocolate mikado
• 1 packet sponge fingers
• egg 125 gr of 125 gr
• raspberry blueberry

1 .- Put the gelatine leaves in cold water to soak
2 .- whip the cream and reserve
3 .- Beat the egg whites until stiff and strong reserve
4 .- Blanch the yolks with the sugar until creamy

5 .- Put the milk with white chocolate and bring to a boil, add boiling before gelatin sheets dissolve very well and we tune.
6 .- Pour into a bowl of chocolate mixture with the gelatine and add the yolks and wrap everything very well blended.
7 .- Then add the whipped cream and wrap it well that is fully integrated

8 .- Add the egg whites until stiff with stirring motion until everything is nicely wrapped and tied.
9 º-Pour into a mold if removable base better and we put it in the refrigerator overnight.
10 - When we get going to serve from the refrigerator and unmold. I put around the cupcakes and make Brochettes the mikado and red fruits and the insert to bavarois.

I have prepared several mini and the result is amazing, I had never prepared and I love looks like.

.

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Facaccia of cheese and dill

Whole Kitchen salt in its proposal for the month of April we invited to prepare a classic Italian cuisine, the Focaccia.
The focaccia is a curbierto flatbread with herbs or other ingredients.

is very popular in Italy and is usually seasoned with salt, olive oil and rosemary.

are recognized as the food As typical of Italian cuisine but there are beliefs that attributed to the ancient Etruscans or ancient Greeks.

Its etymology derives from the Latin word "focus" or heart and mean loaf and is the precursor of the pizza.

simple processing and more so if we've ever been in contact in making bread.

I particularly loved both the development as the outcome. About

bases ingredients vary little and mixing techniques differ somewhat from each otras.Yo I opted for something simple and easy to prepare, where time spent is small and affordable to everyone. Ingredients

and development:

• g 3oo
• warm water 4 to 5 tablespoons olive oil
• 2 1 / 2 teaspoons sugar 2 teaspoons
• salt 1 envelope dry yeast or 1 cube of bread yeast
• fresh 100 g cheese (which we like)
• 500 gr bread flour fresh dill

In a large bowl put the flour and make a volcano in the center where you add First the dry ingredients (salt, sugar and flaked cheese) and then the liquid ingredients (oil, yeast dissolved in water warm). Knead and took the bowl

Knead on bench to optener a homogeneous mass and if we see that it appears too difficult to hand add a little more flour and form a ball masa.La Dough should be to contact the surface cool and work well.

place it in a bowl and cover with a cloth or if you have a better wet linen napkin. Let sit for 1 hour and light and doubled in volume.

After this time place the ball of dough on a baking tray which we already covered with greaseproof paper and enaceitado. Stretch the dough care to form a rectangle and brush with plenty of olive oil mixed with a tad of water.

her into the oven at 50 º C-60 ° C for 1 / 2 hour and take it off. We let

to warm the bread and sprinkle with salt and chopped dill with it back in the oven to 200 º C for 25/30 min.

was awesome and then we can use very dirvers ways, I think it's super versatile and do not know why but I thought that are ideal for summer dinners with friends