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Arroz con Pollo Bill

The prepared last weekend, in addition to chicken rice and lemon cream , a bill for breakfast Monday.

Although it may seem strange to them is a very simple preparation, one must be patient, because time is crucial in the process.
worth mentioning that the mass corresponds to NO Viennese bills at this, hopefully, the preparations this weekend.
Ingredients (30 bills, more or less):

0000 650grs purpose flour. + 1 tsp.
50g yeast.
125cc warm water.
125cc Warm milk. Sugar
170grs. + 1 tsp.
butter (cold) 200grs. Eggs
2 units. Lemon
1 unit.
a pinch salt.

Preparation: Bucking
butter into small cubes and place in the freezer.

Place in a bowl threshed yeast, warm water, a tablespoon of flour and teaspoon sugar, mix well to incorporate. The surface should be bubbly. Cover with a film and leave in a warm place for about 3 minutes.

on the counter

Sift flour, add sugar, lemon zest and a pinch of salt. Remove butter from freezer and pour in the preparation.

With a knife to begin integrating the butter to the mixture of flour and sugar, no touching with hands, until the butter is reduced to very small pieces. Place in a bowl.

Add yeast sponge and integrate with a spatula.

Beat eggs and add to mixture.

While mixing, always with the spatula, stir in warm milk until the dough to pull away from the walls of the bowl.

Place dough on a floured board, brush with melted butter, cover loosely with a film and put into refrigerator. Let stand for at least 3 hours , up to 2 days. The dough should rise for in the fridge.

While

rest mass, can prepare a custard or go to buy fresh quince.
Remove from refrigerator, cut portions and oflar at a height of 3mm.

In this case, put caramel (looks much better with quince paste, but I have no pictures: ().

Fold in three, as a napkin and cut strips of 2cm. wide and twisted. Place in greased plate.

Oflar another portion of dough, brush with melted butter and cut triangles.

Wind from the base to form the croissants and place in a greased plate.

With the last piece of dough rectangles oflada cut and here we have two options, one , fresh paint and roll, two , twisting the rectangle and place cream or sweet end. And a greased plate.

Bring a warm place to rise for one hour, brush with melted butter and bake at 200 º C until golden. After removal of bills from the oven, brush with a light syrup.

score:

Ladies and gentlemen, love cooking, I recommend you try this preparation, the bills have a delicate taste, a simple process and I assure you it has nothing to envy the best bakeries.
I leave greetings and thanks for the comments.

Woman Breastfeeding A Man

I relaxed, too sweet, since the return in February to the kitchen, all fresh. Therefore
to compensate so sweetly prepared a Arroz con Pollo.

know the ingredients in excuse the inaccuracies, this is to the eye, depending on size chicken and the pan.
Ingredients (about 6 servings, hungry)

Chicken one of about 2.5 Kg. Onion
500 grs. more or less.
1 piece bell pepper (large).
3 or 4 garlic cloves.
1 can peas.
8 handfuls Rice, here for an explanation, always I measure the rice by the handful, where 1 and represent a little part and I always was.
1 tablespoon butter.
oil 1 / 4 cup approx. Laurel
4 leaves. Turmeric
1 / 2 tsp. Curry
1 tsp.
Chicken soup with saffron Knorr (Unilever anything) 2 units.
Salt to taste.

Preparation: Bucking
chicken without skin, in small portions and place in a saucepan giblets and wings.

Complete

pan with water, add salt, broth and bay leaves. Bring the fire to obtain a broth. Keep warm.

Finely chop the onion, pepper and garlic step. Book

Place in a paella pan or casserole large enough (34cm.) butter and oil. Once melted butter, add the chopped chicken.

Sauté until the meat stuck to note that the bone is cooked.

Remove chicken from pan and add the vegetables in the cooking liquid. Keep up the onion transparent.

Add rice and saute with vegetables, for one minute, stirring to prevent browning.

Add two or three tablespoons of broth (hot), stir.

Add the curry and turmeric, stir. Clarification, I used a smoked curry brought Primo Torito Pampa of its incursion across Patagonia, really a sight, the taste is unique.

Incorporate the chicken and keep cooking. If it is necessary to correct the broth. Clarification, not exceeded in the amount of liquid, the rice should be ready with very little residual stock and do not forget that once extinguished fire, the cooking continues. The rice used is a wonder, the 20 minutes it is ready and never fails (of anything Star Group). The amount of broth used depends on whether the cooking is done in a pan or a paella pan, the first evaporates less than the second. Do not cover the preparation, not even finished. Correct the salt, with care, it is preferable to missing and no excess.

Some 5 minutes before end of cooking, add peas, do not forget that they are already cooked. Stir gently from the edge toward the center of the bottom of the container.

Result:

I added a sprig of parsley and grated Parmesan cheese, if I know, but want to tell you, to Marcela and me, we love cheese .
Ladies and Gentlemen: A Delight.
I leave greetings and thanks for your comments. Dear