Sunday, February 21, 2010

Images Blue And Mustard Yellow Living Room



On February 9 was the birthday of Sergio Primo (a) Torito Pampa , el tipo es un Robespierre moderno, eso si, esperemos que no termine igual.
Fuimos invitados a compartir un asado en su casa y para homenajearlo le preparé un postre, el Torito Pampa .
Ingredientes:
Pionono:
Huevos 8 unidades.
Azúcar 8 cucharadas.
Harina leudante 8 cucharadas.

Crema Mascarpone:
Huevos 6 unidades
Queso Mascarpone 250grs.
Azúcar 200grs.+50grs.
Crema de leche 250grs.

Chocolate Mousse: Eggs
6 units. Chocolate
250grs coverage. Manteca
200grs ointment. Sugar
200grs.
Cognac 50ml.

Various: Merengue
amount needed. Dulce de leche
amount needed. Syrup
amount needed. Moscato Wine
amount needed.

Preparation:
Pionono.
Beat egg whites and continue beating while you add the sugar.
When I take consistency, add the yolks one at a time, whisking to incorporate.
Sift flour, 4 tablespoons and mix with a stirring motion with a wire whisk, add the remaining 4 tablespoons and continue mixing.
Grease and flour two baking sheets 30x40cm. about placing the mixture and bring to a hot oven (200-220 º C) to note the gold surface. Remove and cool on a wire rack.
Mascarpone Cream.
With cream and 50g. sugar get whipped cream. Stepping
book with a fork Mascarpone cheese, add to the cream before.
200grs Beat the egg yolks. sugar until creamy and add a consistent mixture.
Beat the egg whites with a wire whisk, incorporate outflanking creams. Cover with a film and put into refrigerator for 30 minutes.
Chocolate Mousse.
Beat egg yolks with sugar until creamy similar the mixture.
Take the chocolate in the microwave for periods of 20sec. at full power, stirring until creamy. Let cool and add to the yolks.
Add cream and brandy butter, continue beating until integrated.
Beat the egg whites until stiff and add to the mixture with stirring motion. Cover with a film and put into refrigerator for 30 minutes.
Assembly:
Dessert leading to the first I put it together Singles, who stayed home with a pudding mold.
I recommend the second option is easier.
start with this, cover with a foil pan 23x10x8cm. Placed in the bottom pionono base. Moisten with a mixture of syrup and moscato wine.
Add the mousse, half of the mold. Bucking the meringue over the mousse.
Place a second cap pionono without damping.
Add Mascarpone cream, not completing the pan, and add small lots of caramel.
Complete with Mascarpone Cream. In the freezer for about three hours before serving.
Unmold, cut with a wet knife and garnish with caramel or strawberry sauce.
Result:
worth mentioning, just in case anyone did not notice that the dessert is ligth NO, if you are dieting or are not lovers of the cream, let it go and prepare a gelatin diet.
As you can imagine, I still have the photo exercise.
I leave greetings and thanks for the comments.

Sunday, February 7, 2010

Long Dong Silver Filme Im Internet

Dessert Chocolate Mousse Cake and short

Well, we returned to the kitchen after a break necessary.
I tell them that we went on vacation and met Marcela Grace and JC two entrerrianos, residents from long years in Capital. Wonderful people, I hope to get together soon to share the passion for cooking. Sol
addition, his mother and Vinicio (baby), to whom I send a cordial greeting.
On the other hand, I was with some changes at home and among the paintings, plants, etc., The kitchen went into the background.
While still not finished yet this gave me time and prepared a dessert that I wanted for quite a Chocolate Mousse Cake :

Ingredients:

Bizcochuelo:
Eggs 2 units.
60 grams sugar.
60 grams Flour.
1 tablespoon unsweetened cocoa

Chocolate Mousse: Manteca
200 grs. Chocolate coverage
200 grs. Eggs
6 units. Sugar
100 grs.
unflavored gelatin 7 gm. Cognac
60 cm3

Preparation:
First the cake, beat the egg whites until stiff, add sugar and continue beating until a meringue.

Add yolks one at a time, whisking to incorporate.

Remove from mixer and sift the flour with unsweetened cocoa, mixing with a whisk-shaped enclosure.

Grease and flour a 22 cm pan. diameter, pour the mixture. Carry moderate oven (170 ° C) for 30 minutes, remove and cool on a wire rack. Book.

Let the chocolate mousse, beat the egg yolks with sugar until frothy and consistent preparation.

Meanwhile, hedge cutting up the chocolate and butter in small pieces, take the microwave for 30 seconds., Mix and bring back for another 30 sec. more, remove and stir, let cool.

Add beaten yolks to the preparation of chocolate and butter churning.

Place in a bowl brandy and gelatin, bring to the microwave for 15 seconds, stir and bring back for 10 seconds. Incorporating the previous beating.

Beat the egg whites until stiff and add with a wire whisk, beat in outflanking the earlier to integrate.

Line a pan of 22 cm. in diameter and 10 cm. deep, with parchment paper, place the cake on the bottom and pour the preparation of mousse. Carry
the freezer for an hour at least.

Unmold.

As I prepared an Italian meringue covered and used my new acquisition: a Flambeador .

Result:
Book in the refrigerator until serving.

Some shots are a photographic exercise.
I leave greetings and thanks for the comments.

Tuesday, December 29, 2009

Danyo Generator Price

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.

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Many thanks for the company.