Warm salad of smoked cod with garlic shoots foam
INGREDIENTS:
2 ripe tomatoes, arugula, 8 cherry tomatoes, smoked cod, 6 shoots of garlic, virgin olive oil extra lemon juice and salt ½
PREPARATION:
Place in bottom of dish completely covering grated tomato.
Add the arugula evenly and cherry tomatoes cut up the middle.
Oil Season with salt and lemon juice
Add shredded smoked cod Saute the chopped garlic brunoise with a little oil, when, poured all over the salad.
Wednesday, October 3, 2007
Thursday, September 27, 2007
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Serena cheese with quince sauce
INGREDIENTS: 200 gr
. La Serena cheese, 2 dl. cream, 50 gr. of quince paste, cold water, salt and powdered sugar.
SPECIAL TOOLS:
1 Siphon, 2 gas loads, serge
PREPARATION:
Infusion in the cream cheese, when it is liquid enough salt to taste, pass the mixture through a estemeƱa and put it in the trap, put two loads of gas and kept in the refrigerator for 4 or 5 hours. Shreds
the quince slowly adding cold water until sauce textured, correcting sweetness with powdered sugar, pass the mixture through a Chinese.
serve:
go in a cocktail glass by filling with foam interspersed with quince cream and finishing with the cream.
NOTE:
This dish is sweet contrast / Salado so it can serve as both a starter and dessert.
INGREDIENTS: 200 gr
. La Serena cheese, 2 dl. cream, 50 gr. of quince paste, cold water, salt and powdered sugar.
SPECIAL TOOLS:
1 Siphon, 2 gas loads, serge
PREPARATION:
Infusion in the cream cheese, when it is liquid enough salt to taste, pass the mixture through a estemeƱa and put it in the trap, put two loads of gas and kept in the refrigerator for 4 or 5 hours. Shreds
the quince slowly adding cold water until sauce textured, correcting sweetness with powdered sugar, pass the mixture through a Chinese.
serve:
go in a cocktail glass by filling with foam interspersed with quince cream and finishing with the cream.
NOTE:
This dish is sweet contrast / Salado so it can serve as both a starter and dessert.
Aroma Beads California
the Iberian Sirloin Cheese Serena
INGREDIENTS: 2
Iberian fillet, 125 g of cheese from the Serena, 1 dl of extra virgin olive oil, 1 dl of white wine, 1 dl cream, pepper, salt
PREPARATION:
In a pan, add the white wine and cheese, heat until well blended.
Add cream, pepper and salt to taste. Let reduce on low heat until they take the desired texture.
Cut tenderloins into medallions to taste, salt and pepper and mark them in the pan with hot oil until golden brown.
Place the medallions on the plate and webs with hot sauce.
You can decorate the dish with chives, a crisp and Pedro Ximenez reduction
INGREDIENTS: 2
Iberian fillet, 125 g of cheese from the Serena, 1 dl of extra virgin olive oil, 1 dl of white wine, 1 dl cream, pepper, salt
PREPARATION:
In a pan, add the white wine and cheese, heat until well blended.
Add cream, pepper and salt to taste. Let reduce on low heat until they take the desired texture.
Cut tenderloins into medallions to taste, salt and pepper and mark them in the pan with hot oil until golden brown.
Place the medallions on the plate and webs with hot sauce.
You can decorate the dish with chives, a crisp and Pedro Ximenez reduction
Sunday, June 3, 2007
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Queen - Love of My Life
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Love of my life can't you see
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Don't take it away from me because you don't know -
what it means to me.
You will remember -
When this is blown over
And everything's all by the way
When I Get Older I will be there at your side to remind you how I still love you - still love you Back - hurry back Please bring it back home to me Because You Do not Know What It Means to me-Love of my life Love of my life ...
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