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I go home for Christmas! As nougat! MERRY CHRISTMAS TO ALL!

We are well Valentina and I, the first month has been a little hard, between cesarean section and having a baby at home ... but it's over, I have no time to cook and I'm also dieting, recovering My weight slowly.

I left you a traditional recipe and province of Huesca, very appropriate for this day.

PUMPKIN EMPANADICO :

With these measures go about 4 empanadicos. Each bowl is equal to a glass of water. You can freeze the dough before fermentation, then thawed and left to ferment.

INGREDIENTS FOR THE DOUGH:

oil 1 bowl 1 bowl of sugar

2 bowls of warm-hot water

30 gr fresh yeast

4 eggs 1 cup anise dulce

1 kg de harina panificable sin gluten (PROCELI)

INGREDIENTES PARA EL RELLENO:

calabaza cruda y cortada muy fina

pasas remojadas

piñones

mezclar un para de cucharadas de azúcar con canela

chorrito de aceite de oliva

PREPARACIÓN:

Pintar con aceite y espolvorear de harina un papel de horno.

Disolver la levadura en parte de agua de los 2 tazones.

Mezclar en un bol todos los ingredientes hasta conseguir fine and homogeneous mass. It takes quite kneading.

Let the mixture stand covered, or in the oven (50 °) for one hour.

Extender with a rolling mass amounts as large as you want to be the empanadico. Once you have filled, we take a little sugar and cinnamon and cover with another amount of mass equal and close the edges joining the two masses.

Sprinkle with cinnamon and sugar mixture, and a little oil, make holes in the ground to breathe.

Bake about 30 minutes at 180 º.

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PUMPKIN CHOCOLATE CAKE

Hello! I could not pass the birthday of my younger brother, Paul, without making a cake, very easy, but very rich and no oven or anything! as you will see gave me no time or remove the mold ...

I feel very well, although VERY fat, and this heat kills me .... I have no nothing! until early October!

INGREDIENTS:

FOR THE BASE:

maria 200 crackers 100 gr butter

CREAM:

200 gr white chocolate (Milkybar)

whipping cream 400 gr 250 gr

milk curd

2 envelopes (Eroski)

1 tub of cream cheese (I used mascarpone)

2 tablespoons sugar

PREPARATION:

Crush cookies and mix with melted butter, cover pan and put in the fridge while making the cream.

Undo white chocolate and add the remaining ingredients, mix well and put over low heat about 10 minutes, turning.

Pour carefully over the biscuit base and leave to set in the fridge about 4 hours.

TX:

Grind chocolate, add the remaining ingredients and set 8 minutes, 90 º and speed 4.

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WHITE GIRL IS!

Holaaaa! I'm thrilled, I'll have a Valentine! everything is fine, but the mom is very tired, but I have less!

blog I'm sorry to have left but the truth is I do not cook anything, and working as before do not give much of himself, but I visit whenever I can. Many

beset for all!

you soon!

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SURPRISE! GLUTEN FREE

This is why my little desire to cook, up recipes, visit your blogs ... in short, that I have wanted a few things! or sweets with what I like!

In all this we add: sleep, ravenous hunger, discomfort groups, etc. .. but worth it! Detro

about six months I will be baby mama blogger ...? will be a girl?

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Sunday Barbecue! Gluten free, of course! My crib Marta stretched a little and we invited these requetebuenas dishes.


canapés to begin: the spicy sausage and quail egg, tomato and cheese anchovy and cod with quail egg, very rich!

graus To follow and chorizo \u200b\u200bsausage, grilled that good!

Finally, a "lamb chops" (if it takes a little longer in taking the picture, there is not one!

The dessert was my turn to me, but the truth is he was not the work ...

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BARBECUE BEANS WITH CLAMS FIDEUA

As my maridin specialty is black rice ... why not try a gluten-free fideuá? was worth it to lick your fingers!

INGREDIENTS:


1 green pepper 1 red pepper 1 onion

garlic noodles brand
BAYO

fish broth prawns squid


PREPARATION:

Make a sauce with onions, garlic, pepper green and red, all finely chopped.

We add the squid pieces and shrimp, we give a few laps and when they change color, we take the noodles, sauté a little over medium heat. We cast

fish stock (two cups of broth for each of noodles) and cook for about twenty minutes, and rested five minutes.

The texture should be creamy, well, that's how we like.

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A recipe very fast, these days I'm very busy with the move, but not from home but working, what a mess!


INGREDIENTS:


1 jar

beans 1 / 2 onion, garlic



100 ml white wine 250 gr clams




water 1 cup chopped parsley



PREPARATION:


Saute garlic and onion simmer, when add the clams poached and up heat slightly, cover the pot and hope to open the clams, remove from heat.


We take the clams from the pot, and that same pot add the drained beans, white wine, a glass of water, and chopped parsley. We left about five minutes over low heat.


Add the clams to the pot with the beans and .... enjoy! Easy, eh?


If you want the authentic recipe with dried beans, stopping by the blog of ZERO-GLUTEN.

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WHITE CHOCOLATE MOUSSE



INGREDIENTS:


175 g white chocolate 30 g butter 4 eggs

80 g sugar 1 dash of rum


PREPARATION: Undo

chocolate and butter double boiler, stirring gently. Once destroyed, add sugar and beaten egg yolks gradually, stirring constantly.

Then add the rum, mix and let cool. While

assemble both the egg whites until stiff and add the chocolate, mixing well, with encircling movements, so it does not go down.

divvy up the mousse into glasses indiviual and get into the fridge for two hours minimum.

We decorate to taste, in this case with strawberry syrup and some currants.
Hope you enjoy!

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FIRST ANNIVERSARY OF MY BLOG!

Who would have me say! a year since I started my journey in the blogosphere, I'm very very happy!:

because the need has taught me to cook

because I have met many great people (and I know)

because every day I learn new things

because there are many anonymous people calling me and I hope my recipes will help serve the way I serve this from others here

THANK YOU ALL GOING FORWARD!

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few days ago I made this cake for my birthday ... I'm not going to say how many, eh? Marisa cake copy of Easy Cooking without gluten.

The cake has an orange cake, orange cream filling, the result .... terrific!

CAKE INGREDIENTS:

150 g sugar 3 eggs

an orange juice

100 g of butter or lard 1

natural yogurt 1 on leavening double

cornstarch 200 gr

PREPARATION:

Whisk orange juice, sugar and eggs, add the remaining ingredients and mix well.

Pour the mixture into a greased pan and bake at 180 degrees, about 30 minutes, preheat the oven and put the DOWN heat alone.

CREAM INGREDIENTS:

4 oranges juice

orange zest (just the skin without the pith)

2 tablespoons cornstarch

150 gr butter 4 eggs

175 gr sugar (I used 190gr)

PREPARATION:

In a bowl mix the orange juice with cornstarch, mix well to avoid lumps and add sugar , eggs (and beaten), the melted butter.

We put all the mixture and orange zest in a saucepan, stirring with barillas going all the way until it thickens.

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SEPIA ORANGE TART WITH POTATOES BEEF

Although this recipe I have not done it, but my hubby, I put it, is one of their specialties, and is super-duper-good!

INGREDIENTS: 500 gr

sepia

500 gr potatoes 5 cloves garlic, parsley


oil salt pepper

a glass of white wine

PREPARATION:

Saute the garlic, cuttlefish, little time so it is not hard.

On another frying pan fry the potato cubes, when they are almost done add the cuttlefish and the stock has dropped to fry (a little, which is not too soupy), stir and add the white wine, pepper and parsley.

Serve with blue cheese sauce, diluting a wedge of blue cheese with a jar of cream. (I like one, the sauce for my taste takes away the flavor of the dish).

cook for a few minutes and ready to eat!

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XIMENEZ

Hi! Now that I have a little while I'll put a recipe for beef stew is great, the original recipe was with Porto, but as I had, I put Pedro Ximenez, I loved this plate and that I am not very much meat ...

INGREDIENTS: 1 Kg


stewing beef 1 large leek 1 onion


2 green peppers 2 large carrots 3 cloves garlic

150 ml of Pedro Ximenez
oil and salt broth


PREPARATION:

Chop vegetables and sauté, add meat, salt and pepper and let simmer lightly browned. Pour

Pedro Ximenez and let the alcohol evaporate, cover meat with broth and cook slowly 30 to 45 minutes, depending on the size of the pieces of meat.

Remove meat, strain the sauce through the blender, and add the meat again.

flanecitos I accompanied him on basmati rice.

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PEDRO DE COCA-COLA BROWNIES

Soft, spongy, really good!

INGREDIENTS:

1 large egg 60 gr

yogurt smoothie

100 gr rice flour

25 gr cornstarch

200 gr sugar

1 / 2 of baking powder

a pinch of salt 115 ml

coca-cola 10 gr

cocoa powder 110 gr butter

1 teaspoon vanilla extract

nuts

PREPARATION:

Mix the flour, yeast, sugar and pinch of salt.

low heat Melt butter with cocoa and coca-cola, until well dissolved. Remove from heat (there should be very hot) and slowly add flour mixture, stir well.

Beat the egg and add to mixture, mix well and threw the yogurt and vanilla.

Pour into a pan and add chopped nuts.

Bake 35-40 minutes at 175 º. Retired when the center is consistent but soft.

This very rich, served with custard.