Recipes With Campbells Cheddar Cheese Soup

Rebozo, FOAM WITH VEGETABLES AND PEAS IN TRUNK OF CHRISTMAS

The crayfish in several steps:

dish is a simple preparation that has a really striking presentation.

domain does not require much cooking techniques and out almost to the first.

some pics I almost pass a step that I think will help you a lot.

I hope you enjoy.

INGREDIENTS:

- Good

crayfish tails - 150 grams of fresh peas per preson

- A fund of vegetables

- extra virgin olive oil

- a baridor mini to develop "air foam"

- agar-agar

- flour and egg batter of the crayfish.

PREPARATION:

-Rinse peas and boil them a little.

- Sauté in olive aceti very low heat.

- Reserved-

- Develop a gele with vegetable broth.

- This heat the broth and add agar-agar, until we are left with a certain density.

- Reserve.

- Norway lobster breading, pre-peeled, but should remain the tip of its tail.

- Fry a large fry, ie very hot oil. about 2 minutes.

- Retiirar and put on an absorbent paper.

- Beat a little of the broth until the foam you see in the picture.

Mount the dish: Place a base

peas with broth gelatinized.

Top with the lobster.

Napar this with foam air

Spray the dish with olive oil and some vegetable broth.

immediate consumption.

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RUDDER RESTAURANT: MORE THAN THREE DECADES IN THE SERVICE OF TOURISM IN NICARAGUA




According
René Farm, Restaurant El Timon began as a small grove on the shore of the unique Bay of San Juan del Sur in July 1979. He left behind his forty years of work as coach to start a new course, but this time, would steer its own destiny with the help of his wife Doña Frida Fajardo. Thirty years later, although the Youth Farm Fajardo have taken command, Restaurant El Timon continues to maintain and honor the greater mission of establishment: take care of their customers.

means taking care of our customers - Fajardo said Randall House - both the restaurant and address each of the employees of our company share and focus our efforts on the same goal: to deliver a quality meal exquisitely prepared with the freshest products of artisanal fisheries of San Juan del Sur, in a unique setting cornered by the breeze and sound of the sea with our quality and service.

This 2010 dare, break the routine and join us. Do not forget the magic of San Juan del Sur is waiting for you.


PUBLIC RELATIONS - RESTAURANT THE HELM
Website: www.eltimonsjs.com
E mail: restauranteeltimon@yahoo.com
Phone: 2568 -2243