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Thanking 2009

Dear readers, over the past weeks I have been tied to the kitchen making puddings, Christmas cakes, stollens, tiramisus, empanadas, sfijas, a grilled pork, smoked bondiola, humus, baba ganoush, cakes (Russian Imperial Food Cake with Strawberries and Cream), Cremona, puff pastry, roasted number, etc.

Most preparations already published and the remaining did not have the peace to perform the photographic sequences, so I was the next year.
In this last post of 2009 I want to leave the list of preparations made with the possibility to download it in a pdf file, allowing printing.
addition to a brief comment on the comments received in each.
My memory is a fragile thing and I was very satisfactory remember his sayings and by way of thanks, are presented to each.
I commented that this blog is replicated in Blog Clarín and my nick Namreg site Taringa.
For Finally the company and wish to thank all my heart that have a very good 2010. First

thanks, in chronological order, more or less: Primordial

the blood, to Mrs. Nelly , my mother, who instilled the need to do, Don Dominguez, my father, who instilled the need for create and Mrs. Dora , my grandmother, who is gone, but left the tracks in character.
Special thanks to friend Mauro ( http://misfotosecuencias.com.ar/ ), who has copied the idea of \u200b\u200bpublishing my recipes. Greetings to friend
Chombo ( http://lechonesycarnesgourmet.blogspot.com/ ) native of southern Chile, which for a while do not see it anywhere. And a new friend
Cordoba, artist her, Miss Virginia ( http://virginiamansilla44.blogspot.com/ ).
Thanks for the needed word of encouragement from my friend Alejandro , which has always NY ( http://lacocinadealejandro.blogspot.com/ )
special greeting to Mrs. Ana Inés Aguirre ( http://sonidosysabores.blogspot.com/ ) I share the immense pleasure of cooking. A hug to
Primo Sergio ( http://doscoeternos.blogspot.com/ ) having abandoned his blog.
A special salute to Ms. Myriam , which share the joys and disappointments distance, a huge kiss. Greetings
Jime ( http://entrerecetas.blogspot.com/ ) who long ago came to visit.
A big hug to Mr. Carlos Jiménez , great friend from the start. Greetings
Alan ( http://hablamosunrato.blogspot.com/ ) a visitor with good vibes blog. Greetings
Cristian ( http://elinstitutoyotrasyerbas.blogspot.com/ ) who from MDQ try to reserve some pancakes. Greetings
( María José http://ditifet-cuina.blogspot.com/ ) and thank you very much for your comments. Greetings
Myri ( http://lacocinademyri.blogspot.com/ ) and thank you very much for your comments. Kisses to
Mabel ( http://mimos-culinarios.blogspot.com/ ) and thank you very much for your comments.
special greeting to two Italian goddess, Daniela ( http://danieladiocleziano.blogspot.com/ ) and Alessandra ( http://gustosamenteinsieme.blogspot.com/ ) from the mainland who are always. Greetings
Veronica ( http://recetasverocava.blogspot.com/ ) and thank you very much for your comments. Greetings
Bego ( http://canyayazucar.blogspot.com/ ) and thank you very much for your comments. Greetings
Rocío ( http://dulce-ambrosia.blogspot.com/ ) with whom I share the passion for cooking. Greetings
very special to Mr. Hugo ( http://arnaldohug.blogspot.com/ ) and thank you very much for your comments. Greetings
Anna ( http://ana-lacocinikadeana.blogspot.com/ ) and thank you very much for your comments. Greetings
Pity ( http://pityenlacocina.blogspot.com/ ) and thank you very much for your comments. Greetings
Carmen ( http://themarymaryskitchen.blogspot.com/ ) and thank you very much for your comments.
A big hug to my dear friend Thotila ( http://aleajaci.blogspot.com/ ) that showed that not everything in the web is virtual. Special Greetings
Eugenia ( http://estoloexplicatodo.blogspot.com/ ) and thanks for your comments. Greetings
Milena ( http://ahorametocami.blogspot.com/ ) Nick ( http://miabuelaesdealer.blogspot.com/ ) and Dark ( http:/ / darkgame88.blogspot.com / ), mother and child respectively, and thank you very much for the good vibes and comments. Greetings
Marisa ( http://cocinaconcarino.blogspot.com/ ) and thanks for your comments. Greetings
Pierre ( http://pierre.cuisine.over-blog.com/ ) and thank you for your comment. Greetings
Barbie ( http://loquenomematamehacemasenferma.blogspot.com/ ), a literate excellent. Greetings
Alejandra ( http://abrujandra.blogspot.com/ ) with whom I share the madness of making and not charging. Greetings
Reme ( http://alsurdelsurblog.blogspot.com/ ) and thanks for your comments. Greetings
Zeithgeist ( http://vengoadesvirtuar.blogspot.com/ ) who wants to kidnap me to cook it:). Greetings
Miguel ( http://fliadecocineros.blogspot.com/ ) and thank you very much for your comments. Greetings to
Mr. Rastelman ( http://www.rastelman.com/ ) which together with the Dwarf Buscaroña are some entreriana cornered. Greetings
Ana ( http://brugess.blogspot.com/ ) and thank you for your comment. Greetings
Nuria ( http://cocinartesnur.blogspot.com/ ) and thanks for your comments. Greetings
Elena ( http://brochespeques.blogspot.com/ ) y gracias por sus comentarios.
Saludos a Mariló ( http://pandulcesyotraspalabras.blogspot.com/ ) y gracias por sus comentarios.
Saludos a Marina ( http://marinamott.blogspot.com/ ) y gracias por sus comentarios.
Saludos a Renata ( http://www.eternosprazeres.blogspot.com/ ) y gracias por sus comentarios.
Saludos a María Dolores ( http://quequereiscomer.blogspot.com/ ) y gracias por sus comentarios.
Saludos a Kako ( http://kako-enguete.blogspot.com/ ) and thanks for your comments.

PDF Downloads:

Roast Suckling 1

Lentil Stew

Brownies

English Pudding

Smoked Chicken

Cheese Biscuits

Sausage Creole

Fat Biscuits

Cremona

Cayote dough nuts and

Gingerbread Cookies

Matambre Patty

Stuffed Noodles

cayote

Humita in Olla

Apple Pancakes with Rum

Tiramisu

Chutney

throats and Maria Luisa Cake

Focaccia

Pineapple Pork loin

Ricotta Tart and Ginger

Kiwi Tart

Wedding Cake

Calzón

Aromatic

Sausage Creole

Dorita thread

Welsh Cake

Steak

Matambre Grilled

PECET Fill

Pumpkin in Syrup
Feijoada

more Bonus

Piglet Roast 2

French Pastry

PECET Red Sauce

Applesauce Pastry

Sorrentinos

Puff Pastry Masitas

Sfogliatella Neapolitan

Pionono and Meringues

Creams: Cake, of Chantilly Butter and

Imperial Russian.

Stromboli

Vanilla

Chocolate Cake

Canelones

Pan de Miga

Nut Bread Bananas and

Christmas Pan

Colonial Bread

Casatiello

Stollen

Napoleon Cake

Many thanks for the company.

Why There Is Fever In Typhoid Fever?

Stollen Cake Napoleon

Tuesday, 8 December, a holiday, as I mentioned in my last post, one of the Stollen was for Manu grandmother, the other two were swallowed by, namely:
Marcela (a) La Negra, Sandra (a) La Tana , Sergio (a) El Gordo and Cecilia (a) La Flaca.
people left only crumbs.
Before this, I made a pudding that he felt like a long time: Cake Napoleon.

Preparation fluffy little flour and lots of egg, which if kept in the refrigerator, the next day, has a firmer texture and more delicate flavor of chocolate.
course, has to last.
Ingredients:

self-rising flour, 80 grs .
starch (cornstarch), 40 grs.
baking powder, 1 / 4 tsp.
Balls 6 units.
Ground almonds, 80 grs.
Chocolate powder, 60 grams .
Sugar 200 grs.
Cognac 2 tablespoons.
Ground cinnamon, 1 / 2 tsp.
ground cloves, 1 / 4 teaspoon salt
, a sigh. Manteca
ointment, 100 grs. Chocolate
coverage 100 grs.
chopped almonds, 50 grams .

Preparation:
Beat egg yolks with 50 grams. of sugar until creamy dressing. Book.

Beat egg whites with remaining sugar (150 gr.) To obtain a compact merengue.

Add yolks preparing the meringue, mix with encircling movements to integrate.

Place in a bowl the flour, cornstarch, baking powder, salt, chocolate powder, cinnamon and clove. Sift over the previous preparation and mixed with stirring motion. A comment, you can use chocolate bunny is, in my case I used a mixture of powdered sugar unsweetened cocoa. Not think of using unsweetened cocoa alone, after you can not eat.

Add the ground almonds and melted butter, mix to incorporate.

Grease a pudding mold of 30 cm. long and sprinkle with chopped almonds. Here I present the result of another visit to a bakery business, a mold for cassata:

Pour mixture without completing the mold and place in the oven at 180 ° C for 40 to 50 minutes. Continue cooking on a stick.

Remove and carefully place on a rack is a very light cake and may split.

While cooling, place the chocolate covered double boiler or in microwave on high for 30 seconds, remove and continue to microwave mixing, repeated 3 times have the chocolate ready.

coverage Bathe with the cake and sprinkle chopped almonds above.
Result:

As I mentioned at the beginning, if once cold, the chocolate coating, place it in the fridge the next day is another preparation, in my opinion, quite more interesting.
I leave greetings and thanks for the comments.

Xtra 10 Snowmobile Suspension

Following the bread, now it is the turn to a traditional German pastry, the Stollen .

prepared a correct version to your liking (the Marcela and mine), so you may find, if you look, different aggregates, but the basic recipe remains.
Come up with a recipe for 2 loaves, I clarify that I used 50% more, for 3 units.
Ingredients:

fresh yeast, 25grs.
Sugar 220 grs.
Warm milk, 360ml .
Balls 3 units.
vanilla extract, 1 teaspoon .
Cognac 1 well.
Manteca, 100grs.
purpose flour, 800grs.
Nuts, 150grs.
Almonds, 150grs.
Raisins, 200grs.
candied fruit, 100grs.
Fondant, amount needed.

Preparation: Shelling
with 20 grams yeast. sugar in a bowl, add warm milk and two tablespoons of flour, integrate and let rise in warm place (15 to 20 minutes). Meanwhile place raisins to soak in the brandy.

Place the egg yolks, remaining sugar (200grs.), vanilla essence, brandy and melted butter, mix to incorporate. Beat the egg whites.

Incorporate the previous preparation of yeast sponge, then add egg whites. Integrate.

Sift the flour little by little and add it to preparation by mixing with an open hand. The dough to pull away from the walls of the container, if necessary add more flour (the amount depends on the size of eggs).

Place dough on a countertop and knead until smooth preparation. Knead well.

Place on a floured board and bring to weigh in a warm place for 30 minutes.

levada

Place dough on the countertop and spread with a rolling pin, to degas, add dried fruit (walnuts and almonds).

oflar Fold and a couple of times, to integrate the fruit. Place on a floured board and bring to weigh for 30 minutes.

Place the dough on the countertop and spread with a rolling pin to degas again. Add raisins.

oflar Fold and a couple of times to incorporate the raisins and pat (2 for the amounts of ingredients shown).

Extender

each portion of dough, brush with melted butter and fold it over itself.

Place in greased plate and bring to weigh for 1 hour.

Place in oven at 180 ° C for 30 to 40 minutes.

For the fondant, prepared a home, the following link can observe the sequence: Fondant.
Place it in a water bath and finely chopped candied fruits.

Decorate with fondant cakes and fruit.
Result:

bread turned me softer, less compact than Christmas Pan , sweetness is complemented with the fondant, so do not fail and If not available, sprinkle powdered sugar.
Great for Sunday lunch and breakfast on Monday, I do not go farther, Marcelita and the Tanita , particularly the latter, are responsible for liquidating the Stollen.
You go to this for Grandma Manu.
Greetings and thanks for the comments.