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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,
BACK TO LOVE


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

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Cod with chickpeas low temperature of Lent

Undoubtedly in these days of Easter can not forget the cod in our tables if we like and like me is a fish I love anyway because he had to give it a special place. Prepare at home is traditional Good Friday and add to the stew of chickpeas and even my mother aside a little and prepare cod croquettes are a wonder, my father loved this dish at this time and expected French toast dessert or homemade dumplings filled with pastry cream.

My mother and generally the whole family always liked this gastronomic tradition for the Good Friday respecting the custom of not eating meat that day.

This cod recipe also want to participate in the challenge this month prouesto girls have memories and a cuinera d `(do not put as a link because it is not what happens but if I link then the entry will not be published from enalce forward and this is 3 times that I repeat entry)

As an ingredient cod and give us what we can prepare as you want. I opted for a Lenten soup of chickpeas and cod confit I have put it at low temperature (60 º C).

I hope you like my proposal and the result is a special dish filled with a wide range of delicious flavors.

main ingredients and processing (for 4)

• 4 cod loins
• extra virgin olive oil
• 3 or 4 cloves of garlic 300 g
grabanzos
• 250 gr fresh spinach 1 red pepper
• 1 green pepper 1 onion
• Laurel
• 1 l vegetable stock 50 g
• rice 2 cooked eggs Salt

We soak the beans the night before. In

pressure cooker make a sauce with peppers and onions, when pochadito if we want the grind (I grind), add the chickpeas, bay leaf, salt it and cover with broth. Pita let cook since the pot about 40 minutes (depending on the pot you have.)

boil about 3 minutes while spinach and reserve.

Boil the eggs and set aside.

When the chickpeas are tender, uncover the pot add salt and add rice until tender, add water if necessary so as not to become too thick.

then have the chickpeas with the rice at its it's time to add cooked spinach and eggs, give a small boil 2 to 3 min and we are ready to serve with a cod loin confit. Confit

cocinanrlo a food is low temperature, usually between 60 º C and 80 º C.

A key element of cod confit is to use a good extra virgin olive aceti.

I recommend having a food thermometer for temperature control.

We must begin 36 hours prior to desalinate fine cod. In a bowl put the cod loins covered with water and leaving them in the fridge. Every 6 or 8 hours of water make the change until I go to cook.

We add extra virgin olive oil in a saucepan to cover the backs of cod along with whole garlic cloves, unpeeled (these flavored aceti) and put it over low heat until it reaches 60 ° C. Once it reaches this temperature add their backs and leave them at this temperature for 20 min. If you see that you exceed this temperature a bit, nothing happens. After these 20 min
take them out and we are ready to put on chickpea stew

Cod you stay in your spot with an extraordinary juiciness and you will see how it appears in white and gelatinous layers, a pleasure for those who enjoy this type of fish.

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Torrijas Canelones

Let me first thank Trini Trini cuisine Altea for giving me an award that she gives for having over 200 followers. Trini heart I give thanks for it and I are thrilled you remembered the bazaar.

I'm with a bit of a hurry and I can not take up too much, but if say, that in a few days starts Holy Week celebrated throughout Spain with the cultural diversity of each site. However, and ignoring the part of the country in which we live is the same root and gastronomically speaking there foods are common.

The toast is one of them and my house is insured dessert these days. I wanted to prepare and vary them a bit to give some originality and relevance, the truth is that they have been exquisite.

are very simple but as I say there is to know the right spot for him not to become dry or too wet, also depend on individual taste. My as they say love me just right.

tender little ones are so stuffed with apples and raisins almivadas give a juicy and extra sweetness, hope you like my proposal.

Ingredients and preparation: (these amounts will actually go 4, if you think of few duplicais the amount it gives to the just)

• NAP 8 slices French toast (I bought some bags of special toast slices)
• 2 apples 2 tablespoons raisins
• 1 cinnamon stick
• 1
• lemon peel 2 tablespoons sugar 1 dl
water
• 7 dl milk 4 eggs
• oil for frying (I used sunflower, it seemed too strong the olive and I wanted the bread absorbs too much oil flavor masking the rest)
• sugar and cinnamon to taste fried batter after

Peel apples and cut into very thin slices, available in a saucepan with water, sugar, cinnamon stick and lemon rind is clear and raisins . Let simmer until very tender little ones.

We take the bread slices and soak in milk until soft but not break.

Once we have the apples ready, we cover a slice of bread and soaked and cubirmos with another slice and so on until we finish.

We

stuffed French toast and egg and fry in hot oil until golden brown, these are being arranged in a plate lined with paper towels to release excess oil.

Before we cool the sugar and cinnamon that we mixed in a bowl.

We have them ready to eat, are extraordinary and are.

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truck loaded with pigs Laja Replenishment Replenishment Poste Poste

Laja, 12:02 Hrs. Truck Hi-Rail track of the company and from Icil Icafal San Rosendo, makes his income from the Main Line Station to deliver the cane to Mobilizing and request authorization to perform maintenance work on main road, north side. 500/9-A kilometer pole was damaged while a front loader track maintenance performed in this field. Pole was broken in the bottom, so it must be replaced to make operational the catenary or airline.


Photos: Laja, June 3, 2009.




Post

500/9-A mileage, you can clearly see the pitch with which was, after the bad maneuver front loader operator.





electrification via truck arrives at the sector with the new pole to replace the damaged.

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Operators and personal Truck Hi-Rail track, come to review the most damaged of the catenary, to make the necessary adjustments.





A few yards away, the truck electrification proceeds to remove the damaged pole.

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Laja Laja Laja Replenishment Replenishment Poste Poste

quickly, Staff-way proceeds to the installation of the new post, an operator of truck electrification works with precision and speed.





The catenary has been stretched to the side of the track to make room for the truck operator electrification. To this was attached to a rope that was secured to a rail.





Hai The truck route and truck-rail electrification, work together in the task.

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