Female Bmi Great Britain

Lemon Cream Pie Peach

today rescued from my memory a cream preparation knew Mrs. Dora back in the '60s, when the undersigned did not exceed 5 years.
This recipe has survived in a tattered notebook.

is a preparation quite simple, similar to crème brûlée, however the process is different.
Ingredients:

Milk 500cc. Sugar
150 grs.
yolks 4 units. Lemon
1 large unit.
2 tablespoons cornstarch.

Preparation:
Place milk in a saucepan with the sugar.

Peel the lemon peel and cut into small pieces. In this case I used 3 lemons very small, try to get unwaxed lemons, ie organic. Avoid peeling lemons hurt the segments, the shells should not contain lemon juice, and would cut the preparation. Incorporate
milk with sugar and bring the fire.

Cook until boiling and hold for 5 minutes more, stirring.

Remove from heat and let cool.
Once cool, strain to remove the shells.

to integrate

Mix in a pan, egg yolks and cornstarch.

Add cold milk and mix.

Bring the fire to a boil, remove from heat.

Have a shallow pan , the ideal is that the cream does not exceed 2cm. high, in this case, I made a caramel and spread it on a compoteras.

Complete with cream. Cool and put into refrigerator.

When serving sprinkle sugar on the surface.

Burn the sugar surface with a burner plate type, as no I have a plate, I used my latest acquisition, a shaped burners.

Result:

Look like candy, and liquid, is introduced by the marks. Dessert
swift and satisfactory outcome. Special surprise monkeys and pebbles, used to eat desserts that are only commercial flavorings and preservatives.

Greetings and thanks for your comments.

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Good evening, today I bring you a recipe which, to my taste, I found strange, is a pie dough with yeast.
The yeast will transfer a particular taste, characteristic, and a spongy texture. In fact that is worth trying.

Ingredients:

10grs Yeast.
50 grams sugar. Manteca
100grs ointment. Egg
2 units. Lemon
1 unit. Almonds
150grs.
250grs purpose flour. Warm milk
150cc. Peaches natural
1 can. Sal
a pinch.

Preparation:
First, a comment, I did not use canned peaches, but serious fruit, peeled through this procedure.

Place yeast in a bowl with sugar, add butter, eggs and 100grs. of ground almonds.

Mix until incorporated.

Add the flour in parts, sifted with salt, alternating with warm milk and mix.

As we incorporate more flour and milk, begin mixing with hands until dough is smooth.

Spread the dough in a pan, greased and floured 26 cm. diameter and 6 cm. high.

Syndicate peaches, drained, with the gap down and brush with melted butter whipped with powdered sugar. Distribute the rest of the beans (50 oz.) On the ground, whether on the ground, the guy in trouble hid dough and peaches (

Bring a medium oven (170 º C) for 30 minutes, continue cooking.
Remove and unmold onto a rack.

Result:

Comments:
Using fresh fruit, cake lacked the "sweetness", so if used, prior to baking, distribute sugar on it, or accompany with a dollop of whipped cream to serve. Follow the cooking
attention, it is preferable that you on time and not miss it.

Greetings and thanks for the comments.

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number at Pampa El Torito Grill

On Friday of last week told me "Tomorrow I prepare a roast" , I bought a little chest pig, a pig and a matambrito chinchulines (Actually had a couple of things).

What happened?, Saturday deluge, persistent type, went to the balcony, peep up and nothing, still raining.
At 4 pm I gave up, prepare the Sunday morning but the sky is falling.
Saturday night, Marcela communicates with Tana , Grace and JC, and invite them to an aquatic dining experience for Sunday at noon.
Luckily, it rained on Sunday and could not prepare the following:

Pork Pechito Northern (modified)

Ingredients: Pork Pechito
1 cut.
Fresh rosemary to taste.
Garlic to taste. Ginger
comfortable. Lemon
1 unit. Sal
entrefino comfortable.

Preparation:
Mince garlic, ginger, and remove the stems of rosemary.

Place in a mortar and mash to incorporate flavors.

Make deep cuts on the side of the little breast meat with fingers, place the dough earlier in the pits.

Squeeze the lemon juice and salt.

I close on cuts and set aside, for reasons explained one day I left for the other.

Matambre Pork (my taste)

Ingredients: Pork Matambre
1 unit. Aji
locoto comfortable.
Garlic to taste.
Onion comfortable.
soy sauce to taste. Mustard
comfortable.

Preparation:
Finely chop the onion and garlic, apply rubbing the flesh side of the flank steak. Sprinkle locoto.

Add soy sauce and mustard. Distribute your hands, I love playing when I prepare food.

Close on the marinade and reserve, as in the previous case, from one day to another.

Chinchulines (taught me a grill in Delhi about 15 years ago)
Ingredients:
Chinchulines amount needed.
Hot pepper to taste.
Garlic to taste.
Parsley to taste. Lemon
amount needed. Coarse salt
amount needed.

Preparation:
chinchulines Wash in cold water. Finely chop the garlic and parsley.

Add to bowl chinchulines all ingredients and mix with your hands:) Cover with a film and put into refrigerator. Chinchulines should be covered by the preparation, you should not miss lemon.

At 10 am on Sunday, began with the preparations, at 11 I put in the fire:

Matambre closed like a book with the marinade inward (right)
The little chest with the bone side down, watch the cut (center back)
The chinchulines drained (center below)
I cooked all the cuts over low heat, low coals for about 3 hours approx. Turning
matambre and then opening it, placing the marinade into the coals. Turning the little chest
when the bones begin to be exposed.
chinchulines as turning golden brown.
I got the following result:

Grace, JC and Tana , can attest to how it came out this barbecue. Believe it or not
also prepared a focaccia .
This publication is dedicated to my virtual friend Myriam , he asked me for photos of the roast.
Greetings and thanks for your comments.