Happy Thanksgiving Turkey

Soaking a turkey in a salt-and-sugar solution adds moisture to the meat. This is an especially good technique to use with all-white meat, which can become dry when roasted. Soaking the breasts after brining in fresh water prevents the meat from being overly salty, although it will be somewhat saltier than turkey that has not been brined. Keep this in mind when salting the gravy to keep the flavors of the dish in balance. Ingredients: For the brine: 6 quarts water 2 cups kosher salt 1 1⁄2 cups firmly packed light brown sugar 2 bone-in fresh whole turkey breasts, about 11 lb. total 9 Tbs. unsalted butter, at room temperature 1 yellow onion, unpeeled, quartered 2 large carrots, unpeeled, coarsely chopped 1 3⁄4 cups chicken stock or low-sodium canned chicken broth 1⁄2 cup dry white wine 1⁄4 cup peanut or canola oil 1 Tbs. fresh lemon juice For the gravy: 7 cups turkey stock 1⁄4 cup cornstarch 1⁄3 cup minced fresh flat-leaf parsley 1 Tbs. fresh lemon juice 1 Tbs. minced lemon zest Salt and freshly ground pepper, to taste To make the brine, in a stockpot, combine the water, salt and brown sugar. Place over medium heat and cook, stirring, just until the salt and sugar dissolve. Rinse the turkey breasts and pat dry. In 1 very large or 2 large glass bowls or other nonaluminum containers, cover the turkey breasts with the brine. Refrigerate, turning the breasts occasionally in the brine, for 24 hours. Drain and discard the brine. Cover the turkey breasts with fresh, cold water and let stand at room temperature, turning once or twice, for 4 hours. Drain and pat dry. Position a rack in the lower third of an oven and preheat to 325°F. Spread 1 1/2 Tbs. of the butter over each turkey breast. Place the breasts on a rack in a flameproof roasting pan. Scatter the onion and carrots in the pan around the turkey. Roast for 30 minutes. Meanwhile, in a small saucepan, combine the chicken stock, the remaining 6 Tbs. butter, the white wine, oil and lemon juice. Warm over low heat until the butter melts. After 30 minutes of roasting, baste the breasts with some of the stock mixture. Continue to roast the turkey, basting every 30 minutes with the remaining stock mixture and then with the accumulated pan juices, stirring the vegetables in the pan occasionally, until the breasts are well browned and an instant-read thermometer inserted into the thickest part of the breast registers 165°F, about 2 hours. Transfer the breasts to a cutting board and cover loosely with aluminum foil while you make the gravy. To make the gravy, place the roasting pan with the vegetables across 2 burners and turn the heat to medium-high. Add 6 3/4 cups of the turkey stock to the pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes. Pour the contents of the pan through a sieve set over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquid; discard the solids. Spoon off as much of the fat as possible from the liquid, or pour the liquid into a fat separator and pour off the liquid. Transfer the liquid to a wide saucepan. Place over medium-high heat and simmer briskly until reduced by one-fourth, about 10 minutes. In a small bowl, stir the remaining 1/4 cup stock into the cornstarch to make a slurry. Gradually stir the slurry into the saucepan. Stir in the parsley, lemon juice and lemon zest. Cook until the gravy clears and thickens, about 1 minute. Season with salt and pepper. Slice the turkey breast against the grain, on a slight diagonal, and serve with the gravy. Serves 8 to 10.

Serve as a first course or as a light lunch accompanied by a tossed green salad. Ingredients: 8-oz. cylinder goat cheese (chèvre), with a slightly creamy texture 1 cup Spanish or other olive oil, plus more for brushing Salt and freshly ground pepper, to taste 2 fresh thyme sprigs 12 plum tomatoes, quartered 2 garlic cloves, thinly sliced Fresh baguette slices or crostini for serving Directions: Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds. In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate for at least 2 hours or as long as overnight. Meanwhile, preheat an oven to 350°F. Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Let cool to room temperature. In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. Add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool. In a bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or divide among several small cazuelas. Serve with a basket of baguette slices alongside. Serves 6.

Servir como primer plato o como un almuerzo ligero acompañado de una ensalada verde. ingredientes: 8-oz. queso de cabra cilindro (chèvre), con un    textura ligeramente cremosa 1 taza de español o de aceite de oliva otros, y más para    cepillado Sal y pimienta recién molida, al gusto 2 ramitas de tomillo fresco 12 tomates, cortados en cuartos 2 dientes de ajo, en rodajas finas Rebanadas de baguette fresco o crostini para servir Instrucciones: Desenrolle cuidadosamente el queso para que conserve su forma cilíndrica. Cortar el queso en rodajas 1/2-inch-thick. En un recipiente poco profundo cuenco o con tapa, vierta 1/4 taza de aceite de oliva para cubrir la base. Sazone ligeramente con sal y pimienta. Colocar las lonchas de queso en el aceite de aproximadamente 1/2 pulgada. Sazonar el queso con sal y pimienta, rociar con 1/4 taza de aceite de oliva y colocar las ramitas de tomillo en la parte superior. Envuelva bien con papel de plástico o la tapa con la tapa. Situado en un lugar fresco, seco o refrigere por lo menos 2 horas o durante toda la noche. Mientras tanto, precalentar el horno a 350 ° F. Colocar los tomates en una rejilla de alambre situado en una bandeja para hornear. Cepille los tomates con un poco de aceite de oliva y sazone con sal y pimienta. Asar hasta que los tomates estén doradas y la mayor parte de sus jugos se hayan evaporado, aproximadamente 1 hora. Dejar enfriar a temperatura ambiente. En una sartén pequeña a fuego medio, caliente el aceite restante 1/2 taza de oliva. Agregue el ajo y freír, revolviendo ocasionalmente, hasta que estén tiernas y translúcidas, de 2 a 3 minutos. Retirar del fuego y dejar enfriar. En un tazón, mezcle los tomates con el ajo frito y aceite, y sazonar con sal y pimienta. Transfiera los tomates y el queso marinado en un recipiente poco profundo porción o dividir entre varias pequeñas cazuelas. Sirva con una canasta de rebanadas de pan al lado. Rinde 6 porciones.

Slow-Roasted Tomatoes

If you’ve never tried slow-roasting tomatoes, now is your perfect opportunity. Summer’s ripe heirlooms and Early Girls are at their sweetest, and while they are flawless eaten fresh with a sprinkle of sea salt and olive oil, roasting adds an entirely new dimension of flavor. Roasting tomatoes concentrates their sweetness, caramelizing the natural sugars and lending a deep richness to the end result. Prep time is minimal but the tomatoes take a bit of time in the oven, so plan to roast them when you have a few hours of down time at home. You’ll be rewarded with a prized ingredient for your next dish — or, if you’re like us, a snack that’s hard to beat just as is.

Slow-Roasted Tomatoes 8 to 10 plum or 2 cups cherry tomatoes, halved lengthwise About 1/4 cup extra-virgin olive oil About 1 tsp. sugar 2 cloves garlic, thinly sliced Sea salt and ground pepper Preheat oven to 300 degrees F. Lightly oil a rimmed baking sheet. Arrange tomatoes, cut side up, on prepared baking sheet. Drizzle with olive oil and sprinkle evenly with sugar, garlic and generous amounts of salt and pepper. Roast tomatoes until deep red and wrinkled, 2 to 2 1/2 hours for medium or plum tomatoes and 1 hour for cherry tomatoes. Remove from oven and let cool on baking sheet. Serve warm or at room temperature. Serves 4 to 6. Si usted nunca ha intentado lento asar los tomates, ahora es tu oportunidad perfecta. Herencias maduras de verano y las niñas prematuros se encuentran en su más dulce, y si bien son impecables consumo en fresco con una pizca de sal marina y aceite de oliva, el tostado, añade una dimensión completamente nueva de sabor. Tostación de concentrados de tomates de su dulzura, caramelizar los azúcares naturales y dando una profunda riqueza que el resultado final. Tiempo de preparación es mínimo, pero los tomates tomar un poco de tiempo en el horno, por lo que planea para asar cuando usted tiene un par de horas de tiempo de inactividad en el hogar. Usted será recompensado con un ingrediente preciado para su siguiente plato - o, si eres como nosotros, una merienda que es difícil de superar tal como es. Slow-pesto de tomates 8 a 10 ciruelas o 2 tazas de tomates cherry cortados a la mitad longitudinalmente Alrededor de 1/4 de taza de aceite extra virgen de oliva Alrededor de 1 cdta. azúcar 2 dientes de ajo, en rodajas finas La sal marina y pimienta molida Precaliente el horno a 300 grados F. Engrase ligeramente una bandeja para hornear con borde. Organizar los tomates, la parte cortada hacia arriba, sobre una bandeja para hornear preparada. Rocíe con aceite de oliva y espolvorear uniformemente con las cantidades de azúcar, ajo y generosa de sal y pimienta. Tomates asados hasta de color rojo oscuro y arrugado, de 2 a 2 1/2 horas para los tomates medianos o ciruela y 1 hora para los tomates cherry. Retire del horno y dejar enfriar en una bandeja para hornear. Servir caliente oa temperatura ambiente. Para 4 a 6.

20 Early Girl tomatoes 4 Tbs. extra-virgin olive oil, plus more for serving Kosher salt and freshly ground pepper, to taste 1 large yellow onion, diced 4 celery stalks, diced 2 leeks, white and light green portions, diced 2 Tbs. roasted garlic 8 cups vegetable stock, plus more as needed 2 Tbs. fresh thyme leaves Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350ºF.

Cut the tomatoes in half crosswise and transfer to a large bowl. Add 2 Tbs. of the olive oil, season with salt and pepper and toss to coat. Place the tomatoes, cut side up, on 2 baking sheets and transfer to the oven. Roast until the tomatoes are soft and slightly caramelized, about 2 hours, rotating the pans from top to bottom and 180 degrees after 1 hour.

In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, celery and leeks and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the roasted tomatoes, any accumulated juices and the roasted garlic and cook, stirring occasionally, for 30 minutes. Add the 8 cups stock and the thyme, reduce the heat to medium-low and simmer for 30 minutes more.

Working in batches, puree the soup in a blender until smooth. Adjust the consistency as needed with more stock and season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil and serve immediately. Serves 6 to 8. 20 tomates Early Girl 4 cucharadas. aceite extra virgen de oliva, un poco más para servir Sal Kosher y pimienta recién molida, al gusto 1 cebolla amarilla grande, cortado en cubitos 4 tallos de apio, cortados en cubitos 2 puerros, partes blanca y verde claro, cortados en cubitos 2 cucharadas. ajo asado 8 tazas de caldo de verduras, y más si es necesario 2 cucharadas. hojas frescas de tomillo Directions: Instrucciones: Posición 1 rejilla en el tercio superior y un bastidor en el tercio inferior de un horno. Precaliente el horno a 350 º F. Cortar los tomates por la mitad transversalmente y transfiera a un tazón grande. Añadir 2 cucharadas. del aceite de oliva, sazonar con sal y pimienta y mezclar bien. Coloque los tomates, la parte cortada hacia arriba, en 2 bandejas de horno y traslado al horno. Ase hasta que los tomates son suaves y ligeramente caramelizado, alrededor de 2 horas, girando las bandejas de arriba a abajo y 180 grados después de 1 hora. En una olla a fuego medio, caliente el restante 2 cucharadas. aceite de oliva. Añadir la cebolla, el apio y los puerros y cocine, revolviendo ocasionalmente, hasta que estén tiernos, de 8 a 10 minutos. Añadir los tomates asados, los jugos acumulados y el ajo asado y cocine, revolviendo ocasionalmente, durante 30 minutos. Añadir el caldo de 8 tazas y el tomillo, baje el fuego a medio-bajo y cocine a fuego lento durante 30 minutos más. Trabajo en grupos, hacer puré la sopa en una licuadora hasta que quede suave. Ajustar la consistencia si es necesario, con más caldo y sazonar con sal y pimienta. Sirva la sopa en tazones de fuente, rociar con aceite de oliva y servir inmediatamente. Rinde 6 a 8.

Passion Fruit Caipirinha

Ingredients: 1 lime 2 tsp. superfine (caster) sugar 1 passion fruit, halved 1/4 cup cachaça Ice as needed Directions: On a work surface, firmly press and roll the lime with the palm of your hand to release the essential oils in the rind and juices. Cut the lime into 8 slices, then cut each slice in half. Place the pieces in a double old-fashioned glass. Sprinkle with the sugar and crush with a muddler. Scoop the flesh from the passion fruit halves into a glass, add the cachaça and stir to mix. Add ice and serve immediately.

Sangria Ingredients: 1 bottle (750ml) fruity, dry red wine 1/4 cup brandy 2 Tbs. sugar 2 lemons, thinly sliced 2 oranges, thinly sliced 3 cups sparkling water Ice cubes as needed Directions: In a large pitcher, combine the wine, brandy, sugar, lemons and oranges and stir until the sugar is dissolved. Add the sparkling water and stir to blend. Fill 4 glasses with ice and pour the sangria into the glasses. Serve immediately.

Blueberry-Lime Ginger Tartlets

For the lime curd:
1 cup granulated sugar
2 whole eggs plus 4 egg yolks
8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
1/2 cup plus 2 Tbs. fresh lime juice
1 tsp. grated lime zest

10 oz. gingersnap cookies (30 to 40 cookies), coarsely broken
6 Tbs. (3/4 stick) unsalted butter, melted
2 1/2 cups blueberries
1 lime
Confectioners’ sugar for dusting
To make the lime curd, in a bowl, whisk together the granulated sugar, whole eggs and egg yolks. In a saucepan over low heat, combine the butter and lime juice and heat, stirring, until the butter melts. Add the egg mixture to the saucepan and cook, stirring constantly, until the mixture has thickened and coats the back of a wooden spoon, about 5 minutes.

Remove the pan from the heat and transfer the curd to a small heatproof container. Cover with plastic wrap, pressing it onto the surface, and refrigerate until ready to serve. Let come to room temperature before using. Stir in the lime zest just before serving. You will need 1 cup of the lime curd for the tartlets; reserve the rest for another use.

Preheat an oven to 350°F. In a food processor, grind the gingersnaps to fine crumbs. Transfer to a bowl, add the melted butter and stir until thoroughly combined. Press the mixture evenly into the bottoms and sides of 4 tartlet pans with removable bottoms, each 4 3/4 inches in diameter. Bake until the crusts are a deep gold, about 12 minutes. Transfer to a wire rack and let cool completely.

Remove the tartlet shells from the pans and fill with the lime curd. Top with the blueberries. Finely grate the zest from the lime and sprinkle over the tartlets. Add a squeeze of lime juice over each tartlet. Dust with confectioners’ sugar just before serving. Serves 4.





Strawberry Millefeuille

1 sheet puff pastry (1/2 package), thawed according to package instructions and unfolded
1 egg, lightly beaten
1 1/2 cups thinly sliced strawberries
Juice of 1/2 lemon
1 Tbs. granulated sugar
1 cup heavy cream
Confectioners’ sugar for dusting

Preheat an oven to 375°F. On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.

Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside. In another bowl, using a whisk, whip the cream until soft peaks form.

Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and one-third of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving. Serves 6. Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries Breakfast treat featuring a combination of sweetened farmer’s and cream cheese, topped with a honey-scented fresh blueberry compote Today’s Recipe: Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries AUG 117:30 am by Williams-Sonoma Editors Leave a Comment A gorgeous breakfast treat featuring a combination of sweetened farmer’s and cream cheese, topped with a honey-scented fresh blueberry compote and sour cream. Sweet Cheese-Stuffed Blintzes 1 1/2 cups whole milk 6 large eggs plus 1 large egg yok 3/4 cup all-purpose flour 1 1/2 tsp. plus 2 Tbsp. granulated sugar 1/8 tsp. fine sea salt Clarified butter or canola oil for cooking 3/4 lb. farmer’s cheese, at room temperature 1/2 lb. cream cheese, at room temperature Finely grated zest of 1/2 lemon 1 Tbsp. honey 1 pint blueberries Sour cream for serving Confectioners’ sugar for serving (optional)

Directions In a large bowl, whisk together the milk and 6 eggs. In another bowl, sift together the flour, 1 1/2 teaspoons granulated sugar, and the salt. Gradually whisk the flour mixture into the egg mixture just until the batter is smooth. With a rubber spatula, rub the batter through a wire sieve to another bowl to remove any lumps. Brush a 7-inch nonstick frying pan with clarified butter and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly, pouring out any excess batter. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden, about 1 minute more. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan as needed and stacking the blintzes, separated by parchment paper, as they are ready. You should have 12 blintzes, with a couple of extra to allow for practice. (The blintzes can be prepared, covered tightly with plastic wrap, and refrigerated up to 1 day ahead.) To make the filling, in a bowl, mash together the farmer’s cheese and cream cheese with a rubber spatula until combined. Stir in the egg yolk, 2 tablespoons granulated sugar, and the lemon zest. Cover and refrigerate the filling until chilled, at least 1 hour or up to 12 hours. Place 1 blintz, spotted side up, on a work surface. Place about 2 tablespoons of the cheese filling just below the center of the blintz, fold in the sides, and then roll up from the bottom, enclosing the filling. Repeat with the remaining blintzes and filling. Preheat the oven to 200 degrees F. Have ready a rimmed baking sheet. In a large frying pan, heat 2 tablespoons clarified butter over medium heat. In batches, add the blintzes to the pan and cook, seam side down, until the bottoms are golden, about 2 minutes. Adjust the heat as needed so the blintzes cook steadily to heat the filling without getting too brown. Flip the blintzes over and cook until the other sides are golden, about 2 minutes more.

Strawberry Millefeuille

1 sheet puff pastry (1/2 package), thawed according to package instructions and unfolded
1 egg, lightly beaten
1 1/2 cups thinly sliced strawberries
Juice of 1/2 lemon
1 Tbs. granulated sugar
1 cup heavy cream
Confectioners’ sugar for dusting

Preheat an oven to 375°F. On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.

Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside. In another bowl, using a whisk, whip the cream until soft peaks form.

Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and one-third of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving. Serves 6.

the arrival of spring

Celebrate the arrival of spring with a festive menu




Roasted Asparagus
Look for thin asparagus spears for this dish; they are generally more tender, and the stalks do not require peeling before cooking. If you are unable to find morels, oyster mushrooms or common brown mushrooms, also known as cremini, are a good substitute.

Ingredients:
1 1/2 lb. thin asparagus spears, tough ends removed
1/4 lb. fresh morel mushrooms
4 Tbs. (1/2 stick) unsalted butter
2 shallots, minced
1 Tbs. chopped fresh tarragon
Coarse salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 450°F.

Place the asparagus on a rimmed baking sheet large enough to hold them in a single layer. Brush the morels clean. If there is a lot of grit or other dirt lodged in their honeycomblike surface, you may need to dunk them briefly in cold water to free it; then pat dry with paper towels. If the morels are large, cut them crosswise into rings 1/4 inch wide. Leave small ones whole. Add the mushrooms to the baking sheet holding the asparagus.

In a small saucepan over low heat, melt the butter. Add the shallots and sauté for 1 minute to release their flavor. Drizzle the shallot butter evenly over the asparagus and morels. Scatter the tarragon over the top and season with salt and pepper. Using your hands, toss the asparagus and morels in the butter and tarragon until evenly coated, then spread them into a single layer again.

Roast until the asparagus is lightly browned but still crisp and the morels are dark brown, about 10 minutes. Transfer the asparagus and morels to a serving platter and drizzle any pan juices over the top. Serve immediately. Serves 6.

Flan de la abuela

Flan De la ABUELA
El flan es uno de los postres más famosos del mundo y un clasico de todas las abuelas.

Esta rica receta de flan casero es muy sencilla de preparar y permite elaborar, en tu propia casa, un rico postre

Tiempo Total: 50 Minutos
Ingredientes
Huevos: 4 unidades
Leche normal : 1 lata
Leche condensada la lechera : 1 latas
Vainilla: 2 cucharaditas
Esencia de naranja : 2 cucharaditas
Azúcar: 2 cucharadas

Preparación
Se pone el azúcar ( 3 cucharas soperas ) en una Flanera y se calienta a fuego lento hasta que se deshaga y quede caramelo líquido a manera de caramelo.

Colocar todos los ingredientes para batirlos e incorporarlos A continuación se vierten todos los ingredientes en el molde de la flanera donde hemos puesto el caramelo anteriormente.
Se tapa la flanera y se cuece al baño María durante 50 minutos a fuego lento en la olla de presión .
Pasado este tiempo se comprueba se ha cocido lo suficiente o no moviéndolo suavemente (su textura debe parecerse a la de la gelatina), y se deja reposar sin sacarla de la flanera por media hora y después se guarda en el refrigerador para desmoldar un día después.

Si queremos agregar fruta como decoración puede ser manzana o pera según lo muestra la imagen , esta fruta previamente se ha cocido lo suficiente junto con azúcar vino blanco canela y vainilla . esperamos a que enfríe para colocarla en el flan.



Si está bien cocido se retira del fuego y se deja enfriar en el mismo molde. Si aún está un poco crudo, se deja cocer unos pocos minutos más y luego se deja enfriar
Es importante no desmoldar el flan hasta que esté bien, bien frío, a ser posible, antes de servir

Carrot Cake

Carrot Cake

Ingredientes

300 gr. zanahoria
250 gr. azúcar
250 gr. nuez
media barra de mantequilla
5 huevos

2 cucharas de vainilla
1 cuchara de clavo y jengibre
1 cuchara de licor de naranja
2 cucharas de royal




poner las zanahorias en trozos en agua al fuego por 10 minutos
licuar junto con las nueces y agregar el azúcar y lo huevos
al final agregar los condimentos junto con la mantequilla

preparar el molde con harina
y colocarlo en el horno a 180 grados

moldes pequeños 25 minutos
molde mediano 50 minutos

desmoldar y presentar


BoChef ©






Carrot Cake

ingredients 300 Gr. carrot 250 gr. sugar 250 gr. Walnut middle bar butter 5 eggs 2 tablespoons Vanilla 1 spoon of clove and Ginger 1 spoon of Orange 2 liqueur spoons Royal place carrots into pieces in water for 10 minutes blend together with nuts and add the sugar and eggs at the end add condiments and butter to prepare the mold with flour and place it in the oven to 180 degrees molds small 25 minutes medium mold 50 minutes unmold and present BoChef ©


Carotte gâteau


ingrédients 300 Gr. carotte 250 gr. sucre 250 gr. une noix bar middle beurre 5 oeufs 2 cuillères à soupe de vanille 1 cuillère de clou de girofle et le gingembre 1 cuillère de carottes de lieu des Royal cuillères de la liqueur Orange 2 en morceaux dans l'eau pendant 10 minutes se fondre avec noix et ajouter le sucre et les oeufs à la fin ajouter condiments et beurre pour préparer le moule avec de la farine et le placer dans le le four à 180 degrés moules petits 25 minutes moule moyenne 50 minutes unmold et présenter BoChef