LUNCH DINNER
SUSHI TUNA

INGREDIENTS:

· 250 grams of rice for Sushi
· 200 g of tuna
· 2 sheets nori seaweed
· Wasabi
· Sweet pickled ginger
· Soy sauce

PREPARATION:

1. To start preparing our sushi tuna, prepare the rice, this should wash with plenty of water before cooking. Once it has lost some of its starch, we put it to boil in a pot, once it boils, put it on low heat and cover the pot with its respective lid to prevent steam loss. We must carefully cooking rice. While we will make dressing for rice. We must make the dressing, consisting of rice wine and sugar.

2. We let the rice stand for 12 minutes, and left in the pan covered until the rice absorbs.

3. For the roll, cut off the same tuna along the sheets of seaweed. The strips should be square, so do not break during the process. Put half Nori sheet and cover with rice, leaving a few centimeters free at the top, there will place the tuna.

4. will wrap and will press hard on the roll. Repeat the process until you achieve the desired rolls. Once rolled, we will cut them into pieces with a sharp knife.

5. Enjoy them !!!!

DESSERT...

INGREDIENTS
base
50 g melted butter
Cookies crushed 100 g
Cream Cheese
Cream cheese 600g unsalted
Sugar 120 g
50 g maize starch
Eggs 3
Cream 250 g
Zest of 1 lemon

decoration

Raspberry jam 180 g
Fresh red fruits 200 g
PROCEDURE

base
Pour the melted butter on cookies, and provide a paste on the basis of the molds as well pair.
Cream Cheese
Mix the cream cheese with the sugar and cornstarch. Add the eggs and cream. Mix well. Add the lemon zest.
Spread the cream over the cookie base and bake at 140 ° C for 40 minutes.
Garnish with raspberry jam and fresh berries.

DESSERT...

ingredients

250 grams of butter

90 grams of white granulated sugar

40 grams of granulated brown sugar

1 extra egg or 2 small eggs

270 grams of flour with baking powder

1 pinch of salt

200 grams of chocolate chips


preparation

Mix in a bowl the butter, pinch of salt, white and brown granulated sugar once it is smooth add the egg and continue mixing.

When all the wet ingredients have been mixed, add the flour and chocolate chips, forming a soft, moist mass.

The only thing left to do now, is to shape the cookies. For this, with a dessert spoon take a little dough, place it in the palm of your hand and make a ball, on a buttered or oiled can we crush the ball and trying to stick with a thickness of at least 0.5 centimeters.

Once the tin oven is full of raw cookies, place in the oven preheated to 180 ° C for 20 minutes or until they are just golden.

After the cooking time, take off the tin from the oven immediately and let cool for 30 minutes.

DESSERT...

CLASSIC LEMON PIE


ingredients:
   Crust: 2 cups crushed crackers sweet (vanilla, Mary)
  ½ cup unsalted butter, melted

Filling: 1 can of 400g (14 oz) sweetened condensed milk
  1/3 to ½ cup lemon juice
  4 egg yolks, slightly mixed

Meringue: 4 egg whites
  ¾ cup sugar



    Preparation:
  Crust:
In a bowl, combine the cracker crumbs with melted butter. Press this mixture into the bottom and sides of a pie pan. Take it to a preheated oven at 350 º F (180 º C) for 15 minutes. Remove from oven and let cool.

Filling:
Mix the condensed milk with the lemon juice and egg yolks. Pour over cookie crust and return to the oven 15 minutes. Remove from oven and let cool.

merengue:
Beat egg whites until very foamy. Gradually add sugar and continue beating until stiff peaks (as for meringue).

Spread the meringue on top of the foot. With the help of a fork or spoon the meringue peaks form. Return to oven until meringue is lightly browned.

DESSERT...

Chocolate Truffles Ingredients:

  - 375gr black coffee
  - 250ml double cream
  - Two nut butters
  - 1 dash of brandy
  - Chocolate vermicelli
  - Cocoa powder


Preparation:

  First thing we do to make this rich Chocolate Truffles recipe is melt the chocolate and butter until well blended.

  Then boil the cream, let cool and then add to the chocolate mixture, then incorporates the brandy until a homogeneous mass. After cooling mass is left at room temperature for 24 hours.

After that time, using two spoons, take dough and make small balls with your hands, cover them with chocolate sprinkles and sprinkle cocoa powder on top.

LUNCH...

ingredient

  • 1 knob of butter
• a glass of cream (200 ml)
• 100 g parmesan
• nutmeg
• 450 g paste
• olive oil
• salt
• pepper

preparation:

1: In a medium sized saucepan, melt the butter with a teaspoon of olive oil and add 3/4 of the cream.

2: Bring to boil, simmer a minute until slightly thickened cream, and set aside.

3: In plenty of boiling water in a big pot, cook the pasta according to the cooking time given by the manufacturer least two minutes. Ie dough must still be somewhat hard.

4: Drain the pasta well and pour into the pot of cream, again in the fire, stirring until it is well soaked.

5: Add the reserved cream, half of the grated cheese, season to taste, and rallarle up a piece of nutmeg.

6: Stir and heat another minute and place in a bowl.

7: Serve immediately with the other half of cheese, shredded also.

reminds me of someone by S

LUNCH AND DINNER...

 

 

Chicken Wings in Barbecue Sauce

ingredients:

1 Tray of chicken wings.
5 tablespoons of barbecue sauce ... (so far that I liked is the Parade)
5 tablespoons of ketchup ... (this is to neutralize somewhat the flavor of the barbecue for neophytes in yankee)
2 teaspoons olive oil.
Salt, pepper, oregano to taste.

Preparation:

Wash chicken wings and then soak them in water with vinegar for 45 minutes.
Mix ketchup, barbecue sauce, salt, pepper.
Remove from soaking the chicken wings, go through the water to remove the remainder of vinegar.
In half of the sauce and reserve marinade wings.
In a glass bowl or alumnio, pour the oil teaspoons put wings sort.
Pour reserved sauce over the wings on the tray, put oregano on them.
Bake in oven until the wings are cooked.