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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