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BRUSCHETTA AND COCOA TEMPURA PEPAS

On Thursday May 11 group of The little cook ovens Center prepared Tempura bulk and Bruschetta enormous. And the dancers The Cheesecake made their weekly practice, deconstructing the Palometa recipe last week and getting Brochettes guacamole sauce on a tapestry cucumbers. Florence Thanks for the pictures.

At plate and on video.

In plate ...

In source ...

brochette permit and PLANT

INGREDIENTS

1 halibut sea	2 tbsp. balsamic vinegar
1 lemon	1 cucumber
3 green onions	3 radishes
2 tbsp. olive oil	1 tablespoon cilantro
1 green pepper	10 cherry tomatoes
2 tbsp. soy sauce	1 avocado
1 red pepper	salt and pepper

PROCEDURE

1. F Ileto the thumb and split into 8 pieces, season with 1 tablespoon olive oil, pepper and lemon zest, stand for 15 min. and set aside.
2. Cut the red and green pepper into squares of 4 cm, green onion into small pieces and bread into 4 cm cubes.
3. Cut cucumbers into thin slices with a mandolin and book
4. Prepare a dressing with 2 tbsp. olive oil, balsamic vinegar 2, 2 soy sauce, salt and pepper to serve for brushing the kebabs.
Assemble the kebabs
5. as follows: 1 green onion, 1 red pepper, halibut, 1 cherry tomato, 1 bread 1 green chili, fish and so on
6. Cut the avocado in the middle, get the bone, remove pulp and puree, adding lemon juice, soy sauce, salt and pepper, fill the shells and sprinkle with chopped cilantro
7. Bake, grill, griddle or microwave browning dish.
8. present the brochettes on a bed of cucumbers
9. Decorate the dish with radishes flower.

The little cook tempura frying

VEGETABLE TEMPURA

tenpura The tempura (the Japanese pronunciation is usually present tempura) refers to the Japanese fast frying, especially seafood and vegetables. Each piece of food should be bite-size and fry in oil at 180 to 190 ℃. only two or three minutes.

In fine dining, Sesame oil is used or a mixture of this oil with others. Before taking the piece to the mouth may get wet in a sauce (Tentsuyu) made with broth, soy sauce and sweet sake that you add grated ginger, grated horseradish and spices.

Read more ....

RECIPE

INGREDIENTS

250 g of cold water	Carrots c / n
1 egg	Squash c / n
225 g of flour	soy sauce 50 cc
cauliflower	150 cc Sake
Broccoli c / n	toasted sesame oil c / n

PROCEDURE

1. Place the egg in a bowl.
2. Mix it until the league.
3. Stir in flour, ice water
4. Mix. Incorporate
5. broccoli, carrots and zucchini.
6. Stir until the vegetables are completely covered by the mass.
7. In a wok, skillet or deep pot, heat sunflower oil.
8. Fry the vegetable tempura.
9. Remove and drain on absorbent paper.
10. Serve with following sauce:

• Boil sake and soy sauce until reduced by half .
• Perfume with drops of sesame oil.

And that's what we did.

BRUSCHETTA

native of Italian cuisine (part of central Italy) and is considered one of the most popular and traditional antipasti of Italy.

consists of slices of toast, coated with some garlic and put on the grill to brown, to serve irrigated with olive oil, salt and paprika. The variations of bruschetta from additives and spices which are used always left to the imagination, the usual ingredients of the season, often the most typical: tomato, vegetables and cheese. The bruschetta is usually served as an antipasto (appetizer).

In Tuscany the bruschetta is called fettunta ('slice in oil'). The preparation of the bruschetta is usually a special type of oven called brustolina.

Source: http://es.wikipedia.org/wiki/Bruschetta

Scented oil bruschetta garlic.

RECIPE

SAVED Bruschetta

I NGREDIENTES

1 kg of Flour 000	150 g ham slices
50 g of flour malta	150 g smoked bacon slices
100 g of bran	200 g fresh mushrooms
20 g of fresh yeast	2 packages of arugula + parsley
20 g of fine salt	Olive c / n
60 g of sugar	2 hard boiled eggs
650 g of water	garlic oil to taste

Giving a termination

PROCEDURE

INCORPORATION OF RAW MATERIALS AND MIXING

1. Sift flours.
2. Make a yeast with 300 g of flour, water, yeast and sugar .
3. D he combination the rest of the meal on the table or in a bowl crown.
4. edges Sprinkle with salt. Incorporate
5. ferment in the center and mix roughly.
6. Adjust the amount of water or flour as needed.

KNEADED

1. Knead vigorously for 15 to 20 minutes.

REST

1. Remove dough, closing well below and put in a bowl.
2. Cover and tap until it doubles in size.

ARMED OR

1. Spray a suitable tray with olive oil.
2. Syndicate on the same rocket leaves and parsley. Add on the same olive oil.
3. Roll out the dough and cover the tray.

FERMENTATION

1. Cover and let rise, like a pizza.

Meanwhile ....

1. julienned smoked bacon and ham.
2. Sauté in a pan with olive oil. Fillet
3. add the mushrooms and stir-fry. Book.

BAKING

1. Preheat oven to 200 ° C - 220 ° C and bake bran preparation for 12 to 15 minutes depending on oven.

CUT

1. Remove and unmold upside. Ie with the vegetables up.
2. Distribute the sautéed reserved egg and sprinkle with finely grated.
3. Perfume oil with garlic and olive oil to taste.

List la cortar y comer.