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Here I present my sons Andrew (the largest) and Marc (the small) who want to wish you happy holidays.

They are especially excited Andreu, who is nervous with all the preparations, and pending the arrival of Santa Claus (I am told that today is also called Santa Claus, if you did not know ... lol) and then , de los Reyes (go, I would have liked to me). Also I am very excited to go fly to see his iaios to Cullera, and tell me if there will be snow .... Buenooooo, or hopefully not climate change is going faster than we think.

Well here we are, making bags .... and dreaming a little infected by the children!

you to spend happy holidays! and good year for everyone!

Amparo

A hug.

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GINGERBREAD MEN (Bea gingersnaps)

These cookies we made last weekend after seeing the beautiful Bea cookies and detailed explanation of the decoration with icing.


do not laugh too! eh! that decorate my 3 ½ years and I, and we had a good time but the result decorative .... jajajajaaaa ..... good!


I painted them with an impromptu tip, eyes and mouths and my son directly with the brush painted the whole cookie at your leisure! Had fun ...
And is that since the bake on Friday until paint on Sunday, he kept insisting, made him an illusion ...

I recommend them because they are good, good and duraaaaan!

The icing I went wrong but I will not decorate cookies until you get these nozzles as fine. As for the colors ... I was red and yellow fuchsia clearer. I had a pot of blue paint I bought at a shop and this color seems to have become a little better.


the recipe you have in the blog El rincon de Bea clicking here.

GONE! You enjoy them!

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SQUID IN SAUCE (4 servings)

One kilo of small squid. Three onions

A glass of white wine Salt and pepper
.

First cut the onion into strips and fry over low heat in a skillet with a little extra virgin olive oil.
is seasoning. When it starts to brown
you take a glass of white wine and a few minutes, then add the squid, and clean, and cook all together on medium-soft until wine is reduced. The squid is made immediately.

(In the photo above the squid are just thrown into the skillet where we have the onion and white wine glass)


Prepare a good loaf of bread because the sauce required. !

I have to say it's a very quick and easy recipe to make the most important thing is to find a very fresh squid and a fish so nice to have rewind it a lot and I clean them.

to enjoy ...

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SQUID IN PUMPKIN SAUCE AND SPICES OF CERISE

PUMPKIN AND SPICE Cerise

This recipe is taken from Blog Cerise "wandering in the kitchen Cerise " and I have to say he left a sponge cake with a fabulous aroma, uhmmmm, special! that flooded the kitchen, spices and especially by the ginger. And it's very well. recommend it.

INGREDIENTS:

400g pumpkin.

4 eggs.

150ml olive oil.

powder 200g hazelnuts (as I had not put 100g of almonds and 100 nuts, crushed with termomix).

3 teaspoons of cinnamon.

1 piece grated ginger (about the size of a walnut).

1 pinch of salt.

180 g brown sugar (I added 40 grams of sugar normal).

350 g of wheat flour.

1 packet baking powder.

1 teaspoon of baking soda.

PREPARATION:

in a pan with a little water, boil the squash until soft and then crushed to make a puree.

Beat the eggs with sugar, and adding the pumpkin puree, oil, and then the almonds and walnuts well mashed, cinnamon and ginger and mix well.

Finally flour is incorporated and an envelope of yeast, along with a pinch of salt and a pinch of baking.

Preheat oven to 180 degrees and bake for 40 minutes or until it is pierced with a toothpick comes out clean.

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sticky rice with SCAMPI





sticky rice with SCAMPI.

Well as we wanted a Arrocito and the day before we had bought these crayfish I thought of looking for a recipe in the book of Salvador Gascon "The best rice of Valencia" and found that I liked. Also use a small shrimp and fish stock that had frozen, and we got down to work.


INGREDIENTS: 400g of prawns

.
400g prawns (original recipe used in the galleys).

1 large onion, grated 1 tomato, minced garlic

a
paprika 400 gr saffron rice
pump (I measure it in cups café.Puse 4)
Fish stock (must be three times the volume of rice for 4 cups of rice put 12 cups of broth for added +1).

PREPARATION:

First fry the prawns, then the shrimp and reserve.

fry the onion gently in oil, then add the tomato and garlic.

Finally, check the fish stock

and when boiling add the rice to let it cook for 15-17minutos, not too hard to fire .

Let it stand three or four minutes before eating.

Bon appetit.

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APPLE TART PASTRY

INGREDIENTS.
A sheet of puff pastry.
Three or four apples, peeled and sliced.
One egg yolk. Icing
.
PREPARATION:
Preheat the oven to 250 º.
They spread the apple slices on the dough (previously pierced with a fork so they do not rise).
is painted with egg yolk. Sprinkle with plenty
icing sugar.
Bake for 15 to 20 minutes, try the last 5 minutes up the tray to the top of the oven to brown and caramelize. Can be served warm
accompanied by a scoop of vanilla ice cream. Or as it was ... Vuelaaaaaaa
This tart!

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INGREDIENTS.

1 denton of 1200g (clean only guts with minimal possible opening, do not remove the scales)
two kilos of salt.

sliced \u200b\u200bgarlic (one head).

of parsley.

virgin olive oil and sherry vinegar.


PREPARATION:

tray in oven distributes a layer of salt and put the fish on top.




cover with salt and add a little water to compact the salt to form a shell.

Bake at 180 º for 50 minutes. (If you weigh a kilo and half-baked 60 minutes. For a fish to a kilo 45 minutes is enough.)

When fish is ready, remove the salt crust, and is disposed in a plate to serve individual portions are separated by ridges and then carefully removed the backbone.

rations are served boneless accompanied by buds, sprinkle everything with the sauce of garlic oil and perjil Vinage.

While the fish is done, prepare the sauce that'll take over. It is cast in a small pan, olive oil, a glass of sherry vinegar and garlic cut sheets (all cold). Then put the fire, the minimum and allowed to evaporate all the vinegar. Before removing from heat add a few leaves of parsley.

Hope you like it, it is very easy to prepare and can be done with other fish such as bass, bream and golden.

Yesterday I fished in the market and prepared Olivar Andreu my husband for dinner.

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DENTON IN SALT CHOCOLATE BROWNIE PIE, APPLE AND PEARS

BROWNIE CHOCOLATE CAKE, APPLE PEARS

INGREDIENTS 300g. flour.

400gr of apples and pears, peeled and seeded.

50g unsweetened cocoa.

375gr of butter.

250g of refined sugar.

100ml of water.

3 large eggs.

2 teaspoons baking powder.

½ teaspoon baking soda.

pinch of salt.

PREPARATION:

Preheat oven to 180 ° C.

Line a cake pan with baking paper.

Mix apples and pears, coarsely grated, flour,
butter, sugar, eggs, cocoa, 100ml. of
water, yeast, baking soda and a pinch of salt.

Pour the compound in a
pan and bake about an hour, or until,
inserting a toothpick in center comes out clean
.

Cool in pan 10 minutes. Dump
on a rack.
Remove the baking paper and let cool ..








Recipe taken from "The Golden Book of Chocolate" Bonvivant, p. 498

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Shoulder of suckling lamb OVEN ROASTED VEGETABLES WITH BISCUITS


SHOULDER OF LAMB SUCKING THE OVEN ROASTED VEGETABLES.

A shoulder of lamb (for two).

virgin olive oil.

Lard.

A sprig of thyme.

An eggplant, two red peppers, an onion and 5-6 cloves of garlic.

Cognac and a little white wine.

Grease a baking dish with butter and place meat cerdo.Salpimentar at source, spray with olive oil.

Add the chopped vegetables and whole garlic cloves, unpeeled, lightly chafados.Salar and drizzle with a little oil.

Add a little brandy and a little wine blanco.Unas thyme sprigs.

Bake at 200 º for two hours.


This recipe is quick to make and very easy, I also made beef round it goes great, and as for vegetables like me also add zucchini, but this time it had.
baking time depends on each one, you have to go watch the roast every half hour and turn it.


I hope you enjoy!

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chocolate chip

NUGGET COOKIES WITH CHOCOLATE.

160 g of butter at a point ointment.

85 g of brown sugar.

85 g of white sugar.

2 eggs.

400 g of flour.

1 / 2 teaspoon baking soda.

1 / 2 teaspoon baking powder.

1 / 4 teaspoon of Maldon salt, ground fine.

200 g of black chocolate chips, or 200 g quality dark chocolate cut into small pieces.

PREPARATION:

Preheat oven to 180 º.

Bata, in the bowl of electric mixer fitted with the rods, butter with sugars until the mixture whitens and acquires a spongy texture.

Add eggs, one by one, without adding the next until the first is completely tied to prevent the mixture curdling.

Sift flour, baking soda, baking powder and salt and stir into mixture with chocolate chips with a spatula.

will get a mass of compact texture.

Roll pieces of dough the size of a walnut between palms and place on baking sheet on parchment paper, leaving space between cookies to expand during baking. Bake

15'-20 minutes or until edges are firm results, but the center continues giving slightly to gentle finger pressure.

Remove from oven and cool on the sheets 1 minute before placing on a rack to cool to room temperature.

Eat right away or keep them in an airtight cookie tin for up to 5 days.

prescribed from the book: "Baking bread, cakes and pastries" Dan Leppard and Richard Whittington. Editorial Blume.

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MALLORQUIN SNAILS STYLE HERB AND RICE WITH FISH PAELLA

SNAILS STYLE HERB MALLORQUIN


INGREDIENTS
for 8.

4-6 kilos of snails.
A good handful of herbs: Ragwort (herba-sana), marjoram (moraduix), fennel (Fonoll) and thyme.

frying onions and tomatoes.

One or two peppers.
Save
1, snails in a grid box and for a couple of days to give them lettuce.
2 The day before lavadlos thoroughly with water, until it comes out clean.
3 º Put snails in a deep pot and cover it with water, cover, and add the herbs, let him without lighting the fire to break out of its shell (this is called "fake"). 4 º Boil
snails over medium-low heat for 3 hours, without lifting the lid to the top so they do not go. Halfway through cooking let down plenty of salt.
5 º Let stand overnight.
The next day, well COLADE snails and throw the broth.

In another pot, also of good size, make a sauce with plenty of onions (about 3 kilos) and tomato. Add more herbs, herba-sana, moraduix, Fonoll and thyme. Also add a chilli or dos.Salad well. Then add plenty of water when it boils put the snails that we had reserved. Boil two hours over low heat. Add salt. They should be somewhat salty and a little spicy.

Serve in large fonts and accompanying with garlic mayonnaise.




For starters usually make rice with snails.




Freid in a few earthenware pieces of pork chop and a small cut small pieces of lamb skirt. Salad. Add tomato troceadito and Freud, then add boiling water and when this is added a handful of peas and some green beans and a bit of the reserved broth snails have also add a few snails (the proportion is to the eye, flavor as you like, you have to keep trying).
Boil for 15-20 minutes and finally add the rice (mean cup per person to stay with stock). Boil 11 minutes and extinguished the fire y. .... to eat right away.

have developed recipes and Barbara Joan Sureda. Ramon was the one who patiently collected the snails in a few days of rain.

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SNAILS

FISH PAELLA

INGREDIENTS: 4 people.

250 grams of prawns.

Two squid medium.

500 gr of rice.

a grated tomato.

clove of garlic.

Saffron and paprika.

A quart of fish stock (I've done this with rock fish and a couple of crabs. In a deep pan Fried an onion and a couple of leeks, then add a chopped green pepper Majorcan (or Italian they seem a bit), then a chopped tomato and several cloves of garlic. Add a bay leaf and a piece of thyme, cast the fish and fry, add a little paprika and then let down and let the water boil 15 minutes. Strain and reserve).

let down in a frying oil, then shrimp and reservadlas Freid. Fried cuttlefish cut into small pieces and when you let down the tomato and garlic. All over low heat. Finally let down the rice, some saffron and a small teaspoon of paprika, saute a bit and let down the stock, go up the fire until it boils and then go down to medium heat until cooked completely dry without any stock.

paella is a very simple to do and is very good.

After so long blog vacation, I come with more enthusiasm and more recipes but with much less time to devote to this, so I'll try to find some holes to stick with a good compilation of all prescriptions Mallorca and Valencia at home and we learned from other friends, family and books for all to enjoy it and especially for my children to make tomorrow's day . Excuse for the delay and tell you that I will be brief in the comments, so for lack of time.

Greetings