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5 years ago

For about 12 shrimp tortillas 100g of shrimp 100g of wheat flour 50g of chickpea flour 1 glass and a half with water 1/2 teaspoon salt 1 chive Fresh parsley Extra virgin olive oil How to make the dough of the shrimp tortillitas In a bowl mix the flours with the onio... Read more

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Miki › ???

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RalRey › Very well ?

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Strabunica013 › Interesting recipe , Enjoy !???

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popmircea › thank you for the receipt !?

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fjclemente › ¡Qué rico!

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ekoducan › Nice and helpful article

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flordelajara › New article
5 years ago

Soft nougat trunk
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After the embarrassment of this Christmas and still missing the roscón de reyes, I wanted to finish with the last tablet of soft nougat that I had, taking into account that this year I made my first homemade nougat, I can say that it will be the last time buy, since I have discovered that making nougat at home is possible! And to say goodbye in style, I wanted to make a nougat cake.

Soft nougat trunk

What can I say of the taste to see ... well it is delicious, it is soft, it is delicate, it has an intense flavor of nougat ... and also, that of finding a piece of almond in some mouthful that another, It makes it wonderful.

The truth is that I have blown away when I have removed the silicone sheet and I have seen the beautiful drawing that it left behind. It is one of the most beautiful molds I have. The kit also has the mold itself, two sheets of silicone, one with this pattern of snowflakes and the other is smooth, that already for other types of occasions. To give it that velvety white touch that you see in the photo, I used the spray of Silikomart WONDER VELVET WHITE. Come on, I'm satisfied with the kit. Thank you Silikomart for sending me these molds so chulis.

Ingredients:

-1/2 liter of milk

-1 soft nougat tablet

-400 ml of liquid cream for cooking

-250 gr. White sugar

-2 sachets of Royal curd powder

Recipe:

We cut the nougat into pieces and reserve. On the other hand, in a large saucepan we put the milk, the liquid cream, the sugar and the curd envelopes. We use a blender and beat well until it is completely integrated. We put it to the fire, when it is hot (that it does not grass) we throw the pieces of nougat and we will be stirring it on low fire, until it completely deshaga. We will have prepared the mold of the trunk with the silicone sheet chosen (as in the photo). Pour the mixture to the top and let it cool to room temperature. Then we take it to the freezer about 4 hours. We unmold gently on a tray and serve. If you see that it is very hard, wait a few minutes before consuming.

Recipe details:

- I put it in the freezer for a few hours so that the drawing of the snowflakes will be well marked. If you do not have this mold, you can do it in any round mold, in this case you put it in the refrigerator for a few hours until it sets.

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Soft nougat trunk http://www.empowr.com/PremiumBlogs/BlogEditor.aspx?source=dashboardtab After the embarrassment of this Christmas and still missing the roscón de reyes, I wanted to finish with the last tablet of soft nougat that I had, taking into account that this year I made my first homemad... Read more

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5 years

fjclemente › ¡Qué rico!

5 years

sladjat › amazing ?

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flordelajara › New article
5 years ago

Sausage, pumpkin and sage casseroleEdit post | Delete post by Yolanda Marcos on November 02, 2018Unlike on empowr Sausage, pumpkin and sage casserole Sausage, pumpkin and sage casserole This comforting sausage casserole is the perfect Bonfire night recipe to warm you up on a sparkling night. ... Read more

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flordelajara › New article
5 years ago

Ghost cake
Ghost cake
This spooktacular ghost cake is surprisingly simple to make, just whip up some Victoria sponges and get creative with fondant. The perfect showstopper for a Halloween party.

To make a dome shape for the ghost’s head you will need a hemisphere cake tin or rounded oven-proof bowl that is 18cm/7in or less in diameter. If using a bowl, place it inside a regular cake tin or on a baking tray to make it more sturdy in the oven.

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Preparation time

30 mins to 1 hour

Cooking time

1 to 2 hours

Serves

Serves 20-24

Dietary

Vegetarian

Ingredients
For the sponges
450g/1lb butter or margarine, softened at room temperature
450g /1lb caster sugar
8 medium free-range eggs
4 tsp vanilla extract
450g/1lb self-raising flour
milk, to loosen
For the buttercream
280g/10oz butter, softened
560g/1lb 4oz icing sugar
2-4 tbsp milk
To decorate
1.2kg/2lb 12oz white fondant icing
apricot jam, sieved
black fondant icing
How-to-videos
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper.

Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract.

Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula.

Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool.

Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.

When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!).

Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place.

Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam.

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Ghost cake Ghost cake This spooktacular ghost cake is surprisingly simple to make, just whip up some Victoria sponges and get creative with fondant. The perfect showstopper for a Halloween party. To make a dome shape for the ghost’s head you will need a hemisphere cake tin or rounded oven-pr... Read more

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5 years

carmen3521 › Good content! ?Happy Halloween my dear!? @flordelajara

5 years

viktorija64 › Happy Halloween

5 years

flordelajara › thanks you happy halloween , no hablo ingles amigos

5 years

flordelajara › New article
5 years ago

Chocolate marshmallow Halloween cobweb cake
Chocolate marshmallow Halloween cobweb cake
We're not going to lie, you will get sticky making this. But it's perfect for a kids party where things shouldn't be too spooky!

By Emily Angle
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Print recipe

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 10

Ingredients
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz caster sugar
4 free-range eggs, lightly beaten
1 tsp vanilla extract
½ tsp black gel food colour (optional)
50g/2oz cocoa powder
200g/7oz self-raising flour
200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces
200ml/7fl oz double cream
10 white marshmallows
edible candy eyes
Method
Preheat the oven to 180C/350F/Gas 4.

To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.

Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.

Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.

Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch.

Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set.

Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow.

Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it appart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb.

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Chocolate marshmallow Halloween cobweb cake Chocolate marshmallow Halloween cobweb cake We're not going to lie, you will get sticky making this. But it's perfect for a kids party where things shouldn't be too spooky! By Emily Angle Shopping list Print recipe Preparation time less tha... Read more

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5 years

Violeta › Very nice article

5 years

flordelajara › @Violeta thanks you dear

5 years

flordelajara › New article
5 years ago

Dining room ideas
Inspiring dining room tables and chairs for the most social space in the house. Dining room ideas, from small kitchen diners to formal dining rooms.

Need some dining room ideas? This room is all about crowding a group of friends around the table with some delicious food, good wine and plenty of conversation. But creating the right atmosphere with some clever dining room design can help. Whether you're looking for inspiration on the big decisions like dining room furniture or are in search of smaller dining room decorating ideas (like dining room wallpaper), we have all the inspiring pictures you need to ensure your stylish eaterie is the hot topic at the table.

Dining room ideas
It took 10 people to install the Oxenwood ‘Jan Table’ (which seats up to 16 people) in this vicaragebelonging to the couple behind Porta Romana. Pierre Frey’s ‘Petit Parc’ cotton/linen lines the walls.

MICHAEL SINCLAIR
Dining room ideas
The dining room in this airy Manhattan home designed by Rita Konig features a Philippe Hurel table surrounded by chairs from Howe. The neutral palette of the walls, painted beams and Luke Irwin rug places the focus on the arched French windows, which open out onto the garden.

PAUL MASSEY
Mid-century cool
MID-CENTURY COOL
The mid-century pendant light in this Ben-Pentreath-designed house was created by Gaetano Sciolari for Stilnovo. There are touches of brass dotted throughout the house, not least this striking sideboard, which is a bespoke design by Rupert Bevan. It is made of American black walnut wrapped in brass, with a nano-lacquer coating to prevent oxidation. The company recently developed a smaller version of the piece, the ‘Polished Brass Cabinet’,

Calming neutrals

CALMING NEUTRALS
The walls of this ground-floor room in a house designed by Martin Hulbert are in the neutral ‘Joanna’ paint shade from Little Greene. The cabinets are by Anthony Downes Kitchens, while several bespoke elements were designed by Martin, including the waney-edged table and the bench behind it, which is covered in Warwick Fabrics ‘Nova’ suede.

LUCAS ALLEN
Bold in blue
BOLD IN BLUE
Vivid blues run throughout Audrey Carden's London house, including in the dining room. The photograph above the chimneypiece is Anelle’s Cornbread by Danielle Nelson Mourning.

Stylish nook
STYLISH NOOK
Adam Sykes' London house was inspired by the houses he saw while living on America's west coast.Seating in the kitchen is covered in Claremont's 'Cunard' weave in the ivory colourway; the mid-century Scandinavian rug is from Robert Stephenson.

Dramatic photography

DRAMATIC PHOTOGRAPHY
This dining area in a Shalini-Misra-designed London house has a table by Eero Saarinen, with a photograph from Marina Abramović’s Kitchen series on the wall. CTO Lighting’s ‘Array Opal’ pendant is a close match to the one over the table. In bronze with brass details, it measures 85 x 160 x 130cm and costs £3,420.

MICHAEL SINCLAIR
Gothic revival
GOTHIC REVIVAL
The red-leather-covered dining chairs in Guy Tobin's London house are Gothic Revival pieces, while the splashback tiles are from Fired Earth. The rook drawing on the wall is by Chris Otley.

MICHAEL SINCLAIR
Sculptural design
SCULPTURAL DESIGN
This double-height space at the back of Christine Van Der Hurd's London mews house has dining chairs by Paolo Pallucco. Two Massimo Micheluzzi vases sit on the travertine table by Willy Rizzo. The room also features a chandelier by Lindsey Adelman, and a display of Stig Lindberg ceramics.

Mayfair flat dining

MAYFAIR FLAT DINING
The light-filled dining area in this yacht-inspired Mayfair flat features classic Wishbone chairs and bespoke white cabinets, running seamlessly into the more opulent feel of the sitting area.

ELSA YOUNG
Relaxed dining
RELAXED DINING
The walls in the family dining room of this eighteenth-century house in Bath are painted in Farrow & Ball’s ‘Smoked Trout’. The dining table and benches are unfinished oak, and the rug is by Swedish artist Märta Måås-Fjetterström. Nicola upholstered the Howe ‘St Bernard’ armchair in a cashmere suiting fabric.

PAUL MASSEY
Pops of colour
POPS OF COLOUR
The family dining room in this eighteenth-century house in Bath is downstairs, but a dining area at the back of the living room is great for parties, thanks to a 2.5-metre diameter table from Holland & Sons. The bookcase was found in a Gloucestershire antique shop. ‘I explain to clients there will be a degree of wear and tear with painted floors, but the patina it creates is part of the look,’ says designer Nicola of the brilliant white floor in this dining space. ‘To keep it looking crisp, it will require repainting roughly once every three years, but you can get water-based floor paints that dry quickly, so it’s a simple job that can be turned around within a day.’ The shade used here is Farrow & Ball’s

Island dining

Royal purple

ROYAL PURPLE
Louis XVI chairs surround an eighteenth-century mahogany table in this London flat designed by Hugh Henry. Similar styles can be found at 1stdibs.

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Dining room ideas Inspiring dining room tables and chairs for the most social space in the house. Dining room ideas, from small kitchen diners to formal dining rooms. Need some dining room ideas? This room is all about crowding a group of friends around the table with some delicious f... Read more

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5 years

Violeta › Interesting article dear

5 years

flordelajara › New article
5 years ago

Halloween biscuits Halloween biscuits Whip up some homemade sweet treats to delight little ghosts and ghouls. Try our simple biscuit dough, rolled out and cut into spooky shapes. Shopping list Print recipe Preparation time less than 30 mins Cooking time 10 to 30 mins Serves ... Read more

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5 years

fjclemente › ¡Qué rico!

5 years

Violeta › Very nice article

5 years

Miki › Very good????

5 years

Frenki › Very cool :D

5 years

viktorija64 › Very nice article

5 years

carmen3521 › Muy buenos..mm..

5 years

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