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TREE THREE CHOCOLATES RECIPE
The cake three chocolates, is a delicious dessert easy to make consisting of a cake made with three different layers of chocolate. It is done little by little, layer by layer so, it is not the quickest dessert to make. Since you have to wait for each layer to cool, before preparing the next one. Although it is very easy to do. In addition, this three chocolates cake is made without oven. The ingredients to make it, are the following:
INGREDIENTS TO MAKE A TREE THREE CHOCOLATES
200g of cookies
100g of butter at room temperature
200g of white chocolate
200g milk chocolate
200g of pure chocolate black
1 liter of whole milk
500ml of whipping cream (also known as whipping cream)
24g of neutral gelatin
75g of sugar
RECIPE OF THE TREE THREE CHOCOLATES:
1.- Crush the cookies a little with your hands. Then we put them in a casserole or similar and add the butter. We crush everything with a hand blender or a blender, until we have a kind of grit
2.- We put this mixture in the bottom of a removable cake mold. We crush it evenly over the entire surface of the mold, to make the base of the cake. We put in the fridge while we perform the following steps
3.- In a bowl, we mix the milk and the cream. We remove it and reserve
4.- In a saucepan, we toss 500ml of the cream and milk mixture. Add the white chocolate, a spoonful of the neutral gelatin (about 8g) and heat, while stirring. That does not get to boil
5.- When everything is well melted, integrated and hot, add this mixture on the base of cookies. Then we put this again 4 hours in the fridge or 1 in the freezer
6.- After the time, the first layer will be curdled. It is the turn to prepare the 2nd. We put another 500ml of the mixture of milk and cream, milk chocolate and another spoonful of neutral gelatin. We heat and mix well
7.- With a fork, we scraped the surface of the first layer we had made. With a depth of 1cm is enough. Thus, when we throw the second layer, it will adhere well to the first, without it slipping. Once done, we take the second layer and again, 4 hours to the refrigerator or 1 hour to the freezer
8.- After the time, we repeat process. We pour the remaining 500ml of cream and milk, dark chocolate, another spoonful of gelatin, but this time we also add 75g of sugar. We heat and stir
9.- Scrape again the layer that is already made and we throw on it the new melted layer. Finally, we put in the fridge and leave it there all night long. The next day, we can unmold
The recipe for the cake of three chocolates is easy to make. Although it requires some time. Go ahead and prepare it!
TURRON CAKE WITHOUT OVEN
What a good Christmas recipe! Is there a more Christmas ingredient than nougat? This turron cake without oven is very easy to make and very characteristic of this time of year. The nougat to use is soft, which is much sweeter than hard. In addition, this nougat cake does not need baking so anyone can prepare it at home.
INGREDIENTS TO MAKE A TURRÓN CAKE WITHOUT OVEN
100g of cookies María
50 butter
350ml of milk
350ml of whipping cream (whipping cream)
400g of soft nougat
6 leaves of neutral gelatin (or 15g of gelatin powder)
optionally almedra crocanti
RECIPE OF THE TURRON CAKE WITHOUT OVEN:
1.- We prepare the cookie base. For that, we crushed the cookie a little with our hands and put them in a chopper. Then we crush them well. You can do this step also with a hand blender
2.- Once crushed, add the butter at room temperature. We return to crush both ingredients. In the end, it will be like a kind of wet sand
3.- We put this mixture in a removable mold for pies. With a spoon or a glass we crush well. Without leaving open spaces through which the cake can escape. We put in the fridge while doing the following steps
4.- In a casserole we put the diced turron, the milk and the cream. We put it on a very soft fire, while stirring quite often
5.- When hot, add the gelatin, following the manufacturer's instructions. We integrate well, stirring for another two minutes
6.- When everything is integrated, add on the base of cookies. Then let stand 10 minutes and then put in the refrigerator for at least 6 hours. Better if it's a whole night
7.- Optionally and after an hour after putting it in the fridge, cover the surface with almond crocanti. The nougat cake, will still be liquid but its surface will be sufficiently curdled to withstand the weight of the almond. Let stand in the fridge until it settles completely
These cakes without oven are very easy to make. And this nougat was not going to be an exception. Besides, it's delicious!
FISH AND SEAFOOD RECIPE SOUP
The fish and seafood soup is a recipe for traditional cuisine very tasty. It has many versions, to cook it. This one here is the one that my mother has cooked (and continues to cook) all her life. She gave me her recipe and now, I put it here. It is a recipe that, as you can imagine, has its origin in the sailors who went fishing on the high seas, and in port cities and towns. A recipe very rich to make. Let's see this version of the fish and seafood soup:
INGREDIENTS FOR A FISH AND SEAFOOD SOUP FOR 6 PEOPLE:
20 prawns or prawns
250g of clams
150g of squid rings
2 slices of hake
1/2 onion
1 boiled egg
50g of bread from the previous day
1/2 teaspoon sweet paprika
100ml of tomato sauce
salt and pepper
olive oil
RECIPE OF THE FISH AND MARISCO SOUP:
1.- We clean the hake; we remove skin and thorns and do the same with prawns or prawns, peeling them
2.- With the spines and the skin of the hake, and the shells of the prawns, we make a broth. We put them in a pot and cover them with water. You can add a monkfish head if you want. It will add much more flavor but of course, it will also increase the bill of our soup. Season and let cook for 20 minutes over low heat. We already have our call ready.
3.- In another casserole, put a little oil and poach the chopped onion over a low heat.
4.- After about 5 minutes we toss the rings of the squid, 10 of the shrimps cut into pieces and another 10 whole, the hake cut into cubes. Salt and pepper and cook over a rather strong fire for a couple of minutes
5.- Passed the time We toss the tomato and the paprika. Both ingredients will add color and flavor to our fish and seafood soup. Then we toss the strained broth and the bread cut into pieces and let cook for 10 minutes more, over medium heat
6.- Meanwhile, we can cook the egg. We leave it 10 minutes in water. After time, we freshen it and peel it. Finally we crush it well with a fork and add it to the soup, along with the clams.
7.- Let cook a couple of minutes more, until the clams open
And ready! Fish and seafood soup prepared. It is not difficult to do and it is very rich! Go ahead and make it at home!
GARLIC SOUP OR CASTELLANA SOUP
Garlic soup or homemade Castilian soup, is a typical soup of Castilla y León, in Spain (although you can find it elsewhere). Originally, it was a humble recipe that was prepared a lot at the time of the post-civil war, when meat ingredients were scarce. This soup of garlic, has removed much hunger in Spanish homes at that time because its ingredients are basic and everyone had access to them in their homes, unlike others like meats. It was also a caloric dish, very good to take in winter, before leaving home to go to work the land. Since then and as always, the recipe has evolved a lot and there are many different ways and ingredients to make it.
INGREDIENTS FOR A GARLIC SOUP OR CASTELLANA SOUP FOR 4 PEOPLE:
12 cloves of garlic
from 50 to 100 grams (depending on how thick we want the soup) of bread. If it is one or two days, better
50 grams fried tomato
a teaspoon of paprika, sweet or spicy.
Olive oil
Salt and pepper
HOW TO MAKE GARLIC SOUP OR CASTELLANA SOUP:
1.- In a tall pot, we take a good splash of olive oil and heat it over a low heat. When hot, add the garlic cloves, peeled and thinly sliced. We fry very softly for a few minutes to cook the garlic little by little and to perfume the oil well. We pepper.
2.- After a few minutes, when the garlic begins to brown (do not pass or they will burn and bitter a lot) we add the bread, also cut into small pieces. We raise the heat a little and continue cooking the bread with the garlic for another 5 minutes stirring occasionally.
3.- Throw the tomato, stir and then add the paprika, stir for 10 seconds, no more because otherwise the paprika will burn. Now, we cover everything well with broth or failing that, with water. If we take only water, we can also take broth pill.
4.- Let cook for 10 minutes more at medium heat so that there is a concentration of flavors. We can crush if we want the bread, with a wooden spoon so that it is more tender at the time of eating it. Rectify salt and serve our garlic soup in a bowl or deep dish.
Currently, the garlic soup or Castilian soup is typical of Easter in some regions of Spain. It can be added to some other ingredient that we want, such as ham, chorizo, poached egg, added at the end with the container out of the fire and stirring for a minute .... To the taste of the consumer.
CAMPERA OR SUMMER SALAD
The salad jacket is a salad rather summer. It is said to be "summer" because it is very fresh and because the tomato that is used, which is one of its main ingredients, is seasonal. But in fact it is advisable to eat salads throughout the year (this or any other). To do it, we will only need a handful of ingredients, all very cheap and easy to get. With them, we will be able to make a delicious salad
INGREDIENTS TO MAKE A SALAD CAMPERA FOR 4 PEOPLE:
2 medium tomatoes
2 eggs
Some lettuce leaves (around 200g)
2 medium potatoes
100g of pencas or sardines
Soft cheese Of burgos or one similar
Salt, olive oil and vinegar for dressing
RECIPE OF THE CAMPERA SALAD
1.- Fill a pan with plenty of water and bring it to a boil. We take a small splash of vinegar and add the potatoes. The vinegar is added so that the potato later becomes easier to peel. Truquito that I
He gave a friend and that really works. We let them cook for about 25 minutes. Until you can put a knife and leave easily, when they will be cooked
2.- While they cook, we pour water in another smaller casserole and put the eggs. We throw a good handful of salt (trick also to make them peel more easily) and bring to a boil. When the water breaks to boil, we counted 10 minutes. Moment in which we will drain the eggs and put them in cold water, before peeling them
3.- When we have the eggs and the potatoes cooked and already cold, we peel them and cut them into large pieces. You can cut them into slices or tacos. As you prefer. We do the same with tomatoes. You can peel them if you prefer them but I like the shell. Then we put in a salad bowl all these ingredients, the leaves of lettuce, which we have cut with your hands. Experts say that doing so does not lose their vitamins. We add the pencas or whole sardines if they are small or in half if they are very large and the cheese of burgos cut into pieces. Finish by seasoning first a pinch of salt, then a splash of oil and finally with a generous splash of olive oil. We remove and serve!
What to eat for those days that you do not feel like eating anything because of the suffocating heat it makes? Here is this jacket jacket that will lower a few degrees to your body on those summer days. Although in reality, you can do it at any time of the year. Take advantage!
RUSSIAN SALAD
The Russian salad is a classic in world cuisine. In each country it is prepared from a mandera, as well as in some countries they add beet, or corn, in others they put gherkin or avocado. It is without a doubt a recipe that has a wide range of possible ingredients. However, what all countries agree on is one thing: The most important thing to prepare a Russian salad is in your mayonnaise. If it's homemade, much better. To make our own Russian salad, we will need the following ingredients:
INGREDIENTS TO MAKE A SALAD FOR TWO PEOPLE:
FOR MAYONESA CASERA
1 egg
200ml of oil
the juice of half a lemon
FOR THE SALAD IN YES
1 medium potato
2 carrots
30g of peas
2 boiled eggs
50g of green olives
2 or 3 pickles
1 tuna fish
1/2 roasted red pepper
Salt
ELABORATION OF THE RUSSIAN SALAD
1.- The most important step, prepare the homemade mayonnaise. To do this, put the egg in a beater and add a pinch of salt. You can substitute the egg for 100ml of milk. We add the 200ml of oil and bring the blender to the bottom, without turning it on yet. Once it is in the background, we give it sugar cane and wait 10 seconds, without raising the blender at all. After the time, we will hear that the sound of the shake has changed and that little by little, it begins to bind. We can raise the blender a little bit, without stopping to give it a go and count another 5 minutes. After this time, the mayonnaise will be linked and we can raise and lower continuously, so that all the ingredients are finished. Finally add the juice of half a lemon and mix well
2.- Cook the potatoes in abundant water next to the carrots. 25 minutes. Peas, 10 minutes and eggs, another 10 minutes
3.- When these ingredients are cooked, we peel them and add them, well minced in a bowl. We also add the tuna fish, the chopped pickles, which will add a very interesting crispy touch, the pepper and the olives. All well chopped. Add the mayonnaise that we have just prepared and mix all the ingredients well.
Much better to serve our cold Russian salad. The only "complication" is preparing mayonnaise. But with this simple trick, I'm sure it will not be cut! Even so, if it happens to you, you can click here to see a simple trick to recover a cut mayonnaise. Finally, remember that you can add or remove some ingredient to adapt it to your taste!
MUSSELS TO THE SCOTTISH RECIPE
The mussels a la escocesa is a recipe for mussels in tomato sauce, onion and garlic, among other ingredients. Those of us who know the bar called "la mejillonera", we know this famous recipe. This is the tapa, along with its patatas bravas, the one that has made this chain of bars famous in half of Spain. And is not for less. The sauce is the best. Without further delay, you will be anxious @ already to see the recipe, let's see how to make some mussels to the Scottish.
INGREDIENTS FOR SOME MUSSELS TO THE SCOTTISH FOR 4 RATIONS:
1kg of mussels. Better if they are big and very beautiful.
1 medium onion
2 cloves of garlic
1/2 glass of red wine
1 glass of water
1/2 glass of juice released by the mussels when cooked
1 tablespoon flour
250g of crushed natural tomato
Salt and pepper
Olive oil
1/2 teaspoon of paprika
RECIPE OF THE MUSSELS TO THE SCOTTISH:
1.- First of all, we wash and clean the mussels, eliminating their beards. Then we put them in a large bowl and cook them steamed. That is, without spilling a single drop of liquid. Cover the bowl and cook over high heat. The mussels release a lot of juice. We will take advantage of this juice later.
2.- We prepare the Scottish sauce. Put the chopped onion and garlic in a stream of olive oil. Season and let simmer over low heat for about 10 minutes. Until it has softened.
3.- After the time, add the flour and let sauté three minutes. To eliminate its raw flavor. Then, add the tomato and paprika. If the tomato is acid, we can add a pinch of sugar. Let it cook another 5 minutes more.
4.- It's the turn of the wine. We raise the fire a little and add it. We let it cook a couple of minutes, so that the alcohol evaporates and then we add the juice of the mussels and the water.
5.- We went through the mill. You can also beat with a blender or turmix but, for the pastry, we will have a thinner sauce.
6.- Finally, we serve the mussels with a few spoonfuls of the Scottish sauce on top. There will not be one left over!
And with this, our Scottish mussels will be ready! . We must have a very fine sauce, rather liquefied (with a little body that, will have given the flour). Once you have crushed it, if it is too dense, you can rectify it by pouring more juice out of the mussels. The juice that over, do not throw it! Do with it another elaboration! Try cooking a rice with it ...
