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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

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Gele

While making idle, I prepared the recipe to insert after the nest egg, but has been behind this. Still not mastered the computer world so you'll have read that comes before the nest egg that would have to be that now appear A thousand pardons and happy holidays

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NEST EGGS

First of all, tell you that I've been very busy with multiple things, work overwhelms me, I had an accident that kept me almost 3 weeks to rest and if it was not enough, a pinch of hernia. Me what else could happen? After all this, I see no desire and no time to write, I really wanted and the short time available when I was right, I dedicated myself to my children and family, which remain the centerpiece of my life, without which I feel lost and empty. But after a slump as there is always another good, now I return with love, my recipes, and share them with whoever you want. Tamibén this time we suggest the number of people who for various reasons, are ill or sick, or that are no longer with us. Now, after having spent a slump in every way, I realize once again how lucky we are able to continue writing and sharing hobbies. A tod @ s that I always have followed and those who still do not, I wish you a Merry Christmas and a 2010 filled with health and peace. What more could you want in a world as crazy as we are living? With all my heart forgive my unintentional neglect and enjoy your loved ones, are the greatest thing we have in this world. My husband and my children, who have helped me in these months, my gratitude and unconditional loyalty. To you my eternal gratitude for your understanding and affection. And more to give you the can, I put a tasty recipe, I hope you enjoy good health. INGREDIENTS: - 4 bread rolls or Swiss - 4 egg yolks - 2 whites - 8 CHDA. tomato sauce - 2 slices of ham - a bit of milk - Bollito: - 500 grs. flour. - 20 grs. fresh yeast. - 50 grs. sugar. - 250 grs. warm milk. - 40 grs. butter - 2 eggs and salt. PREPARATION: - Cut a lid on the pan and drain it, leaving only the crust. - If bread to wet the interior walls with milk or Swiss Brioche if not needed. - Put in the bottom of the bagel with two tablespoons of tomato, chopped ham and then the yolk. - Season. - Beat the egg whites until stiff and cover a little muffin. - Bake until light brown. rolls: - Allow fermenting yeast with some milk and a tablespoon of flour to ferment. - With the rest do a volcano and threw the egg, sugar, melted butter and remaining milk, work with the horn. - Add the yeast started to ferment, as this has risen. - It forms a ball is given a cross cut and cover with a cloth. - Is left to ferment at room temperature or overnight in refrigerator. - She lies about 50 grams. in each pan, cover with a cloth before baking and let it ferment. - It is painted with egg. TECHNIQUE: - bread rolls stuffed with ham and egg whites topped with snow. - Emptying of a roll: Cut the lid with a knife to separate the crumb of the walls. Insert a knife an inch from the base for the crumbs off the walls without actually getting the bread and so the base does not break. - Technical SOUFFLE: egg whites until stiff with a pinch of salt to be retained more firm. VARIATIONS: - The rolls may be substituted for bread, brioche, scones Swiss. - Vol-au-vent, tarts, etc.. - The filling can be enriched with cream, melted cheese, bechamel, tomato sauce, foie gras mouselina, ham ... CONSERVATION: - immediate consumption.