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Pistachio Ice Cream Cheeks

started the season of ice cream ..............

I finally managed to find room in the freezer to "get" my fridge, I wanted to start the season with a pistachio ice cream. Taking advantage Touch "Chef" pistachio aroma sent me did not I think best way to prove it so.

If you can buy shelled pistachios and I advise you, is something more work, and I tell you from experience, not how long it took to remove the skins and then scalding hot water to remove the skin. Also after being wet, it is harder chop.

With regard to aroma I have to say I've been pretty satisfied, before I tried using it a bit and really reminded me more almond flavor of the pistachio, but once bound to the mixture of cream and pistachio, greatly enhanced the taste of pistachio.

Ingredients 100g of shelled pistachios (250g-shell)

100g sugar 400ml whipping cream cold
2 teaspoons Pistachio Aroma Touch "Chef" Green food coloring gel

Preparation Chop the pistachios with a coffee grinder or with mortar as fine as we can. Mix with half the sugar and set aside.

Whip the cream with the remaining sugar and mix with ground pistachios gently until well blended everything and is not a blob of cream. ; Add the aroma of pistachio and green food coloring and put in refrigerator for 40 minutes, and once put in the freezer packaging.

Tiffany Granath New Suv

with Vanilla Sauce Deer

Mix .......... flavors

saw this recipe some time ago in a book of Arzak, the truth is that he scored because I felt that the combination of flavors would be original and not a mistake. Taking advantage from Cascajares cheek had sent me a deer, I decided to prepare and I think the success has been great as the sweet flavor blends well with the taste of deer meat.

One thing that has this recipe is that it is very quick to thank Cascajares , as the cheeks heated in 1 minute, took only what it takes to make the sauce. In my cheeks can come 7 are for two guests chiquititas but gives more than enough ..... worth a try .....

The original recipe came prepared lining otherwise, I have made a "simple" bag mashed potatoes (sorry .....) and I have spent the pineapple into small pieces with a little brown sugar in a pan ....

Ingredients (2 people) 1 can

Cheeks Cascajares

Deer Mashed Potato

4 slices of pineapple in juice

vanilla sauce: 2 onions

1 shallot

, 1 carrot, 50ml of brandy

wine 250ml 125ml Port wine (I used PX)

500ml water 1 chicken bouillon cube

1 / 2 vanilla bean

Preparation To make the vanilla sauce, chop fine vegetables and poached until it begins to brown. Add the wine, brandy and the PX, and let the alcohol evaporate for a few minutes. Finally add water, broth, a little salt and vanilla pod in half open. We boil, we lower the heat and let cook until the vegetables are very tender. Once you have that point, if we see that we have left plenty of fluids, we got the fire and boil down until it is to our liking. Beat with a mixer and add salt.

prepare the mashed potatoes and gilded pineapple on hot skillet with a tablespoon of brown sugar. We took the cheek of the can, we remove the duck fat that surrounds and heated for 1 minute in the microwave. When we go to serve the dish we put the cheek in the hot sauce and have a couple of minutes to coat in the sauce. Serve with mashed potatoes and pineapple.

Pokemon Diamond Pregnant Dawn

Rainbow Cake for Callos

...... Finally the day has come!

The text of this post is written in late March, I wanted to because I Has something happened very cool and wanted to write in "hot." On Saturday April 30th my son will have made the Communion and will be a very happy day and sad at the same time, shortage of too many people expected a few months ago to join us, but sometimes life is like and gives these "surprises" have no basis for that reason and to avoid in those days all these things that "hurt", I write today to tell you how I decided the cake that I've done.

was thinking about the cake for my son and I noticed that the cake is perfect as Iyana Rainbow is my particular no matter how bad that happens in life, you have problems, even after the storm comes a wonderful Rainbow makes it worth all the past. As my son is well, though sometimes a little hard on him, see him and have him beside me makes it all happen, worth being there. It may be a corny, but I thought and I think it makes sense, sometimes we get carried away by too many silly and do not value the things we have at our disposal every day.

So I Iyana you know you're my rainbow and I love you very much.

The recipe for white chocolate coating I've taken the blog of Alcantarisa , which was what reminded me how beautiful she was when she made this cake for Paul. For the cake I have not much more complicated, I used the typical yogurt cake recipe and it has been great ..... however, has been a huge cake, which weighed a lot, maybe the mold that I used was a little larger .....

Biscuits Ingredients

3 yoghurts
natural yoghurt pots

3 oil

6 measures

sugar yogurt yogurt

9 measures

flour , 1 tablespoon lemon essence

9 eggs 3 envelopes of baking powder coloring gel



White Chocolate Ganache 800ml of whipping cream
800g white chocolate (I got 1kg) Preparation

This cake does not have much complication, as only told us temita Alcantarisa the mass, I thought that had divided well, and finally had to be weighed one by one to get the biscuits I stay the same thickness. You can go to his blog, because it has a step by step great.

Well what we were going, make the biscuit dough as they get used, spread over 7 bowls mass and dyed with dyes in gel. Preheat oven to 180 º and we bake the cake layers one by one for 10 minutes until a toothpick skewers comes out clean. For me it is very important to cover well with foil pan so that the cake does not brown. Let leaving over parchment paper to cool.

The theme of the ganache to me "stressed out" a little home was a bit of heat because we had all day to put the oven for cooking. Above "discovered" that I loaded my blender rods last time I think ....¡ butter! ... Because they made a strange noise and I get the impression they are a little crooked. And when I got to ride the ganache was not way, so I added more chocolate to cover.

Well I explain how I did, started to heat the cream over medium heat without letting it boil, I added the chopped chocolate. I removed it with a whisk until the chocolate was completely dissolved. Once it got cold in the fridge to cool and to ride better, and then when he started my story .... in theory should ride like the cream ... but I could not, I was half- Then I did was: install layers of ganache cake brush with this more fluid, and to get coverage, carefully merged into chocolate 200gr I was mixing white with the initial mixture had little by little so that I can not cut off the chocolate. I mixed it back and returned to the refrigerator to take consistency. Cover the cake with ganache ... !.... much patience with because notice that the biscuits are not completely flat ....... and put in the fridge. To make the letters had some white chocolate with a little butter and powder blue dye.