Muffin Galaxy: 10 RECETAS INFALIBLES PARA APROVECHAR LAS CLARAS DE HUEVO Siempre me pasa igual. Utilizo yemas de huevo para hacer cremas, helados y alguna que otra receta. Luego pienso: ¿y ahora que hago yo con las claras? Y me paso un buen rato buscando y buscando, porque de una vez para otra no me acuerdo. He pensado que quizás vosotros también os hayáis encontrado en la misma situación y puede que la lista os pueda ser útil. Aquí os la dejo, sólo os digo que el orden no tiene relación con el sabor, con mis preferencias ni nada por el estilo. 1- Bundt cake de canela y brandy: Ligero, aromática y muy esponjoso. 2- Merengues con ganache de chocolate: La receta os propone unos nidos de merengue rellenos de ganache, pero podéis cambiar el relleno a vuestro gusto o adaptarlo a lo que tengáis en la despensa: bolas de helado, crema pastelera, nata… Aromatizados con café soluble, cacao o aroma de fresa, también están buenísimos tal cual. 3- Financiers de cereza : Tan solo espolvoreados con azúcar glas tienen un aspecto elegante y están ricos, ricos.
How to Make Crêpes Without a Crêperie A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat. Cook the crêpe for 30 seconds or so. Slide the crêpes into a flat pile and let them cool a bit while you repeat the process and make more crêpes. And that’s it. If you’re wondering, no, I still have not been to France, nor have I ventured to Australia. 5 eggs 1 1/2 cups milk 1 cup water 2 cups flour 6 tablespoons melted butter 1/4 teaspoon salt extra butter for fryingIn a blender combine eggs, milk, water, flour and melted butter. Copyright © Food for My Family.
strawberry, lime and black pepper popsicles I had these popsicle molds for 14 months before using them once, yet in the weeks since I used them for the first time, I’ve made three other varieties and considered doing a 5-day week of posts here exclusively devoted to popsicle offerings. I’ve basically fallen down a popsicle rabbit hole so deep, now every time I see something that looks good, I think, I wonder how that would taste as a popsicle. (My family’s looking nervous around me, understandably.) So, what changed? I bought this book on Paletas a few weeks ago and, look, I admit when it came out I thought, “a whole book of Mexican-style popsicle recipes? And then there are these. But I did not make these with tequila in them, in part because the ingredients are so absolutely amazing without it, and also because “Yes, mommy made a freezer full of vibrant red homemade popsicles from your favorite fruit but they’re not for you, nya-nyah” is some pretty cruel tantrum bait. Freeze for about 5 hours, or until completely frozen.
My Fridge Food - recipes you already have in your fridge Roscon Reyes KidchenAid Ya sabéis que en mi familia todos los años se viene haciendo el Roscón de Reyes casero, un bollo que siempre os hemos animado a hacer en casa porque no es complicado y los resultados son espectaculares. Para los que no lo sepáis, fue mi hermano quien en el año 99 introdujo a la familia en la preparación de este dulce tras escuchar una receta de un cocinero en la radio. Como no había por aquel entonces apenas información en internet, con esta receta trabajó durante un par de años con algún que otro reajuste como por ejemplo el exceso de mantequilla y fue a partir del año 2001 cuando llegó a mejorar la receta hasta llegar a la que hoy por hoy es ya es un clásico en el recetario familiar. Pues el resultado para nuestra sorpresa ha sido muy satisfactorio, y la amasadora, en nuestro caso ya sabéis Kitchen Aid, ha convertido este dulce en algo sencillísimo. Primera fermentación, el prefermento Vamos con la preparación. Este será su aspecto final. Lo mezclamos y reservamos. Salud.
Triple Berry Pie (It's diVine!) This recipe is for one double-crust 9" pie. To get a flaky crust, the key is COLD. I refrigerate all of my ingredients about 30 minutes prior. At the very least, make sure the butter and water are both cold. Ingredients: 2 1/2 cups all-purpose flour 1 tsp. salt 2 Tbsp. granulated white sugar 1 cup unsalted butter, cold and cut into small pieces 1/4 - 1/2 cup ice water Combine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with). Turn the dough out onto your work surface and divide in half. Take one disc and roll it out onto your floured work surface until about 12" in diameter. Take the second disc, and roll it out as above. In the meantime, continue on to the berry filling. One Particular Kitchen 90 Healthy No-Heat Lunches for Taking to Work During the years I taught elementary school and also worked on this blog, I was grateful for leftovers that I could take to school and warm up for lunch, But when you don't have a place to heat food at the workplace, healthy lunches are a lot more challenging. I had a request on the Kalyn's Kitchen Facebook page to share ideas for healthy brown bag lunches that don't need to be heated, so for a few weeks now I've been looking for brown-bag friendly favorites that I'd enjoy for a healthy lunch. Once I got started I found quite a few options; hope there is something here that will appeal to you if you're someone who packs a lunch for work! In this round-up I focused on dishes I think will keep in the fridge for at least a day or two, but check individual recipes for more information about that. Some of these dishes contain ingredients (like fresh tomatoes or avocados) that I'd cut up in the morning and add when I eat the lunch, although you might not be as fussy. Nutritional Information?
Panettone En la primera entrega sobre cómo hacer Panettone casero ya os animábamos a prepararlo porque es bastante sencillo, únicamente hay que planificarse para poder hacer todos los pasos en un par de días, ya que son unos cuantos. El viernes os mostramos como hacer las masas previas, hoy os mostraremos cómo preparar la masa final, su encurtido y el horneado. MASA4(1ª parte) Masa3100gr de azúcar 1 cucharadita de esencia de vainilla67gr de harina de fuerza1 yema Una vez haya triplicado la tercera masa, vamos con la cuarta. Cuando haya encordado vamos con la segunda parte. MASA4 (2ª parte)Masa4 (1ªparte)2 huevos100gr de azúcar (previamente pulverizado con las cortezas de 3/4 de naranja y 3/4 de limón) 267 gr. de harinaSalRonMantequillaFrutas y pasas Pulverizamos las ralladuras con el azúcar y vamos incorporando el resto de ingredientes. Mientras pondremos las pasas a macerar en ron y trocearemos las frutas y las enharinaremos. En ese momento encendemos el horno a 200º. Listo. Ojalá os haya gustado.
How to Make a Cake with Zebra Stripes on the Inside! | MyCakeSchool Blog Hi everyone! Happy Friday! Okay, it is just about 15 minutes until Saturday here, but I’m still going to call this a Friday blog -:0) — Let’s celebrate by making a zebra cake! In my last video tutorial, I demonstrated how to decorate a cake with zebra stripes–a very fun look for your safari, fashion or just plain funky themed cakes! Well, today I’ll show you how to continue the theme to the inside of the cake. By the way, I did not invent the zebra cake. First, let’s talk batter– You’ll most often see chocolate and white zebra cakes (although it would be fun to try a hot pink and white zebra cake sometime!) We went the boxed cake route and bought a box of Duncan Hines Devil’s Food Cake, and a box of Duncan Hines French Vanilla. We made slight changes to the box directions: French Vanilla Cake– We used 1 cup plus 3 Tablespoons Water rather than the 1 cup that it calls for. That’s it! Let’s get started! Two bowls of batter…. Continue the process until your pans are approx 2/3 full. Hooray!