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baked apple and yogurt and spices and cream chocolate, and new directions

not meant to be published today, but I have a (small) good news and I celebrated with a tribute lunch, the kind that usually only let you on Sunday ...

Easy. Serves 4-6 (Amounts are approximate):

-1 liter of milk (whole or semi)
-1 small container of whipping cream or sour cream thick
-200 gr.
black chocolate, sugar to taste (I just got)
-spice: cinnamon, nutmeg, pepper, cloves ...

If you use whipping cream must be cold. Reserve a portion (half, more or less) and assemble with a little sugar. He begins to heat the milk in a saucepan with the remaining cream, sugar and chopped chocolate and stir until it melts and thickens it to our taste, but gently to prevent sticking. Remove from heat and add the selected spices, mixing good (better to put little and test, not to spend). Serve with a dollop of whipped cream on top and sprinkle with a little cinnamon or cocoa powder.

The hot chocolate is one of the products that have lost quality lately. If you read the ingredients of any preparation for chocolate, even those who sell good producers (and even Madrid's famous chocolate), you will see that often have more sugar and cocoa thickeners, and it is a shame. Among other things, we simply prepared and milk chocolate is much better and not usually be expensive, at least if you prepare only occasionally, as in my case.

make chocolate for me, as I said, a Sunday lunch, so I've tried a few here in Madrid. I will not talk about the typical chocolate, the more touristy, because those already have enough advertising, and are not just those with the best chocolate. Of the others, I leave two completely different: one is the Cocoa Sampaka near Alonso Martinez, a chocolate in every way, very cool (even too much, for many) but you have in your letter a hot chocolate that I love: the Aztec chocolate, quite dense and dark (which do not fall to overturn the cup, come on). Only for special occasions.

But one of the best is Chocolat, a very small that is in Huertas, that a low key because of its location and because it is quite "normal" is not glamorous, or disguise of old chocolate or anything like that, it's a very simple, but have a very rich chocolate, various cakes and homemade biscuits and a churros are the best I have had me here. (And they are very nice).

Finally, for those who are thinking how insane my recommendation today, I will tell my grandmother at the age of 95 dinner daily cup of chocolate with 2 cupcakes. And grandmothers always have to ignore them:)

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Pan American Pumpernickel (másomenos. ..)

A bread really different, and very rich. There are two types of pumpernickel: the German original (100% rye bread with a long long process of preparation and cooking) and the American, which, although inspired by the first has nothing to do, it takes a mixture of wheat and rye and get that dark color is a combination of "colors" which, besides making it almost black, give a peculiar flavor. As he has told some people very well, I leave a link where you can read more . And, since we woke up Sunday as "guiris" I keep a little to change it to Audaciosus by some of his Skopor (pan Swedish).

Mine is, like almost all my recipes, a personal version with ingredients I had at home. Basically a 50% bread wheat and 50% rye, made with sourdough or preferment, I leave the amounts I used, for a loaf rather beautiful:

-160 gr. sourdough rye (semi-full, Rincon del Segura)

-170 gr. rye flour

-250 gr. flour wheat (in my case, tampers stone ground)

-320 gr. water, approximately (depending on flour) -1

scoop of roasted malt

-2 tablespoons of pure cocoa powder -1

small cup honey or molasses

-12 gr.

salt -1 tablespoon caraway seeds

-optional: crumbled stale bread (I did not use)

reserved a few caraway seeds to decorate the bread. Mix all ingredients, adding the water little by little (it has to be a mass a little sticky, but not unmanageable) and kneaded, followed by intermediate or resting, until the dough smooth. Let stand at room Environethics approximately 3-4 hours or until almost has doubled in size. Over the first levied is shaped (ball, or a thick bar banetón) and allowed to weigh again. I left it on overnight banetón fresco Madrid, about 14 hours or so, but you can leave again at room temperature until doubled. Cover with caraway seeds and bake about 40-45 minutes, initially at 230 degrees, then falling to 180 º -200 º.

can change many things: some coffee added by replacing part of the liquid, for example. I put a few seeds caraway because I feel a very sharp taste, but you can add more to taste. Sourdough acidity gives it needs, but I read that some people will add a dash of vinegar to get it (do not know how it turns out, really). And I've seen some recipes that add a little butter, some spices, candy ...

remains a very dark and aromatic bread, crumb texture with a very soft and squishy, \u200b\u200bslightly abizcochada and moist, but not take any fat. And, despite the cocoa and honey, is not at all a sweet bread, this morning we have breakfast with butter and fresh cheese, cucumber and salmon, but my waiter thought it was good to dry the coffee. Not be the last time you prepare, yum.

PD (edited because I got confused with the amount of water)

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praise of plagiarism and Home

has already been said many times that plagiarism is another form of praise, so today I consider myself lucky because I have been praising much of the blog.

The issue is complicated, it is clear that the recipes do not have exclusive ownership (I'm not the first to make baked apples or cakes, go) but it does, and has an identity, a text, a form to have things or the history associated with each one of the recipes I posted. All there is in this blog I've prepared, eaten, photographed or written by me, when it is from a recipe so others have said, but always commenting on my version, my advice or my own advice.

This is not my work I have already told you that I started the blog in a time that just did not have much work, and it was a very positive experience and motivation so important that I continue today with him. Have it up and continue running it's great fun, but it takes little time and effort: to present food well, take the picture, then have the whole process etc., which, however, I love and have done so far just for fun.

I do not care if people take the recipes and make them over and try them, and even rewrite the comment or criticism. What does seem to me that someone evil is published as is and are profiting from it (not just a personal blog, but for someone who presents as a professional) and a digital diary, however minor it may be. Telling you this because several weeks ago I got in touch with that person for pointing it out, but has not fulfilled its commitment to remove these recipes so, and I decided to catch me as a compliment, I put it here to brag about it at least.

I do not want to advertise, but for those who want to make your own comparison, like, "look for the 7 differences," I leave here a couple of samples. Note, for example, happen to both we are especially proud of the cakes, and we both taught our mothers and grandmothers and are inspired by the same restaurant Madrid, or to prepare the spice mixture of 5 we had the same use for inspiration and add it to sweet baked apples . Judge for yourself. I put a few examples, there are many more:

My

brie croquettes , June 2009, the other . My

baked apples with 5 spices , April 2010, the other . My

chicken strips with peanut , October 2009, the other .

.......

Eating

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Sauerkraut Chocolate Granola

almost overwhelming and German, with sauerkraut (how delicious!), Mashed potatoes and wheat and rye bread (all homemade) to accompany a sausage, the English and they of good .

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A recipe for my sister B., I know you like it and I said recently that learned to prepare. Of course, not suitable for those who have chosen to care for yourself after the holidays, is a vice!

Granola (many people already know, I discovered it recently) is like a muesli of oats and nuts, but caramelized in the oven a mixture of honey, spices, some oil or butter, sugar, juice ... or what comes to mind. Each mixture will be different, all very rich. I leave you today I have prepared, with chocolate: -4

measures (cups) oats
-1 / 2 cup of whole nuts, raw (hazelnuts, almonds)
-1 cup of chopped or sliced \u200b\u200bnuts ( them)
-1 / 2 scant teaspoon salt
teaspoon ground cinnamon -1 -1

cup honey -1 / 4 cup oil (sunflower in my case)
-1 / 4 cup brown sugar
- 2 or 3 tablespoons of butter
-1 / 2 cup finely chopped black chocolate

one hand Mix dry ingredients (Oats, nuts, salt and cinnamon) and placed in a large oven tray. On the other side in a saucepan heat the honey, oil, butter and sugar until well blended. This mixture is cast on the first and stir well. Loose oven-baked (160-180 degrees) for about 25-30 minutes, stirring occasionally to get rid of pieces and do everything alike. We want to dry and crisp to caramelize, but not much to toast. Removed, allowed to cool and then add chocolate chips, if you want to know (or when it is still warm, if you want the wrap chocolate granola, which is what I did).

There looooong

variants. Mine is a fairly free adaptation of it, but there is everything: apart from any of the ingredients, changing the nuts, coconut, adding apple juice or grated fruit to the mixture of liquids, chips apricots ... and eat. Toast can also be left unturned to make larger pieces, or make even small energy bars. My compi A. The banana is eating now, but it is veery rich yogurt, ice cream, with a little milk ... Yum.

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Chickpeas with

First entry of the year, so ... Happy 2011!

Now it is recovered, in every sense of the excesses of Christmas. So turn a simple dish, healthy and cheap, but the richest. I know that is more typical of Lent, but I like to prepare if it is cold. And yes, I know that lately it seems to me as the cod, but it was chance, and stop:)

learned to prepare the book 1080 Recipes by Simone Ortega, who like many people I have destroyed so much use. Then I've been doing it my way, changing some things (for example, by carrots, or sometimes adding meat instead of paprika peppers.) Furthermore, I strongly recommend prepare the day before eating, greatly improves with rest. I leave here one possibility, for about 4 servings:

-4 handful of chickpeas (about 300 gr.) Soaked in the day before brewing

-about 150-200 gr. cod, desalted

-1 small bunch of fresh spinach, to taste (much reduced in cooking)

-2 to 3 cloves garlic, medium onion

-1 -1 0 -2 2 carrots, tomatoes

-laurel, salt, olive oil and paprika

boil the chickpeas in cold water with the bay (in a pressure cooker or normal) with enough water to cover and a little more. We want them cooked but still quite intact, to finish cooking with other ingredients. Meanwhile, prepare a sauce with garlic, onion, carrots and tomatoes, paprika adding at the end to avoid bitterness. When the beans are almost, add the sauce and spinach, we further 10-15 minutes, and then the cod flakes and cook another 5 minutes.

There are many possibilities: there who would like thicker soup, and for that you add a little flour to the sauce. And you can make a quick version with cooked chickpeas. in that case what you do is prepare the sauce, add enough water to it and then put it cooked chickpeas, spinach and cod.

Finally, a small New Year's gift, for those who still do not have one: calendar 2011. Happy recipes!