Allergic To Feminine Pads

Bean Salad

to vary
Today I bring you a recipe salty, halftime / summer. One way to eat vegetables without having to put "up" the pressure cooker.

More advantages? Easy, quick, with ingredients that we always have at home, "customizable" ... In my parents' house eating much in the summer, "to get by" without very complicated. I

step recipe: INGREDIENTS

(for 2 people) :

• 1 small can of cooked beans (200 gr.)
• 1 / 2 green pepper 1 onion
• small-medium 1 can tuna 1 egg
• virgin olive oil balsamic vinaigrette
• (reduced for salad dressings salsa, optional)

We wash the beans well and put to drain. We left

green pepper, onion and boiled egg and mix with the beans and the can of tuna. To serve.

crumbled cooked yolk (by hand or with a fork) and mix with a splash of olive oil (you can also add a little vinegar if you like it stronger). Pour over salad.

If we can go with Balsamic Vinaigrette and have salty-sweet contrast. It is increasingly common to find in any supermarket (The other day I saw in the supermarket "Dia"). Is a reduction of balsamic vinegar usually garnished with a scent. If you dare (very easy) I pass this recipe for Balsamic Vinaigrette Figs I found in Food & Cia

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Japanese Cheesecake (Cheesecake Japanese)

There
desserts you catch the eye, by the looks on the name, ingredients, lightness ... and this I felt like doing when I saw how different it was to others and because I've never made any Japanese sweet. Then you read comments from bloggers about how soft and how different it is and think that you also want to try. As

say the web is true, is very soft, natural touch of lemon and a very special texture and caramel custard or cake, or cheesecake usual: a "hybrid" between the two, you might say.

The recipe I found on the blog " the heat of a cake " which in turn saw it in the blog "One of two ." Is a translation / interpretation of the recipe that appears on "Diana's Desserts ." And why I put so many links? For all blogs are worth really worth visiting, all with great recipes. I recommend if you like Diana's Desserts American recipes, is a very good choice.

And I suppose you will want to see how this delicious cake is done (because it is very easy) here's the recipe.

INGREDIENTS (for a plum-cake pan large) :

• 450 grs. any cream cheese (in this case 250 grs. Mascarpone + 200 grs. of Philadelphia)
• 100 ml.
• whole milk 55 grs. butter + amount necessary to grease the pan
• 6 medium eggs 150 grs.
• of white sugar 60 grs.
  
• flour 20 gm.
• cornstarch 1 / 2 teaspoon cream of tartar (if you have not you can use a blank piece of paper soda Mercadona) Zest of 1-2
• 
  
lemons Pinch of salt

Pour into a bowl of cheese, butter, milk and sugar. Bring to a simmer and stir gently until we have a smooth cream (it is very important not to stop moving because you can hit the bottom). Remove from heat.

* Separate yolks from whites. Add the yolks and cream cheese with lemon zest and sifted flour and cornstarch. Book.

Beat the egg whites until stiff with cream of tartar or Mercadona packet of soda and add little by little and outflanking the previous cream to prevent the clear down. Line a

large cake pan with foil and grease with butter. Pour the mixture (to me came to the edge).

Bake 60-90 minutes at a water bath (until the needle prick the cake comes out clean).

Once the oven off, leave cake inside with the door ajar.

Unmold and sprinkle with plenty of icing sugar.

If left standing overnight in the refrigerator will be much better.

not need support, but like all cheesecakes can be served with strawberry jam, caramel, a little whipped cream ...


* When you have to separate the whites from the yolks, and especially if they are enough, you can do one at a time, and once that you have the clear without any yolk in a cup to another bowl unto them which are all clear.
Why do I say this? Because a clear need just a bit of yolk will not mount and spoil the rest. Must also verify that all containers and items that touch the whites are completely dry, without a drop of water to produce the same effect, in fact to me this is not ultimately put me well, and that I had all these things in mind perhaps a drop of water or wet hands were to blame ...

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Sachertorte (Sachertorte)


Yesterday afternoon we had celebrating Double Birthday: that of Laura and mine (with a month and a half late ...). Birthday 18 guests and two required a minimum of two cakes ... and large ...

As Laura is a chocolate lover I thought to give the Sachertorte (the idea gave me a jar of homemade apricot jam was to spend). And for me apple pie my grandmother Lola , one of my passions and a way to dispose of almonds that I bought for Christmas and never came to be ice cream and nougat
:-( For this recipe I
Pastry used the book of the Thermomix (try to put the recipe with the traditional method for those not the tengais). It is a delicious cake and the truth, he felt quite at the final result the quality of chocolate used: Value chocolate coating . I recommend this brand, and if not you find (I bought in Carrefour), the Nestle desserts or other good brand. Sincerely Mercadona chocolates, Aldi, Lidl and company left much to be desired ...

Truffle Filling I have incorporated to make the cake softer. The only original is filled with apricot jam. One idea that you can or not take to your cake.

I hope you enjoy her as I do making it and testing it ... INGREDIENTS

( for a cast of 22 cm. ):

Cake:

• 6 egg whites
• 40 grs.
sugar 1 pinch of salt
• 200 grs. chocolate fondant (I used Value coverage)
  
• 120 grs.
• butter 150 grs.
• sugar 6 egg yolks 120 grams
• .
flour 1 teaspoon baking
• 50 grs.
cognac

Filling:

• 400 grs. apricot jam
• Truffle (optional): 150 ml. cream + 1 Tbsp. rasa tablespoon of chocolate powder + 75 gm value. powdered sugar
  

Coverage:

• 150 grs. chocolate fondant
• 50 grs.
• 50 g butter.

water
Preparation of cake:

Preheat oven to 180 º.

With Thermomix:
Place the butterfly in the blades, add the egg whites, 40 grs. sugar and salt. Schedule 4 minutes, speed 4. Pour into a large bowl and reserve in refrigerator.
Without washing the glass, add the chocolate and 5 seconds to speed trocéelo progressive 5-10.
Add the butter and sugar and set 4 minutes, 37 degrees, speed 2. Make sure the chocolate is fully melted down with the spatula and the debris left on the lid and vessel walls. Set
speed 4, unscheduled time and temperature and will incorporate the brandy and egg yolks one by one by the bottle.
Add flour and yeast. Agenda 10 seconds, speed 2 1 / 2. Finish
wrap with a spatula and pour into the bowl with the reserved meringue, mixing in a surround to air preparation.

No Thermomix:
Whisk the egg whites with sugar and salt with mixer rod or failing to hand. Book in the refrigerator. Melt
the chocolate in a double boiler with sugar and butter, but a very low heat to go by slowly.
Cut the heat and add the brandy and the yolks one by one, stirring . Transfer to a large bowl.
Add the sifted flour and baking powder (passed through a sieve to loosen them) and mix .
Remove the egg whites from the refrigerator (I usually beat them a little bit again because something will have been "removed" and so are stronger). Pour over mixture and mix with stirring motion, slowly so as not to come down and inside out until we see that it is homogeneous.

Baking
Place the mixture in a 22 cm round cake pan. diameter, greased and bake for 45 minutes (watch from 30 minutes and go pricked with a skewer until it comes out clean). Cut the oven and leave door ajar to have a gradual cooling. Let cool on a rack.

Assembly:
Whip the cream as it has a little firm, add the sugar and chocolate. Keep riding (but without going so it does not make butter).

Divide the cake into two layers and spread the bottom with apricot jam. If you have completed filling truffle cake with it (does not have to use it all).
Top with other half and spread a thin layer of jam over the entire surface and sides of cake. To make it easier to extend the jam in the glass can heat 1 minute 80 °, speed 2. (No Thermomix in a small saucepan. If we can add a little water to make it more liquid and easier to spread).

Coverage:

With Thermomix:
Put the chocolate in the bowl and trocéelo 20 seconds, progressive speed 5-10.
Pour the water and set 4 minutes, 37 °, speed 2. With the spatula down the remains that had been left on the walls and lid the glass.
Add the butter and set another 4 minutes, 37 º, Speed \u200b\u200b2. Sure it is blended.

No Thermomix:
Starting with a knife as possible chocolate. Mix with water and rid the bath with the fire Light. Cut the fire. Add the butter and leave undone. Mixture should be smooth.


Place rack with cake on a tray (to recover the remaining chocolate) and pour over hot coverage, trying to cover the entire surface to make it smooth and shiny.

This cake is often decorated with his name "Sacher" written in the middle. To do this I melted a Nestle Chocolate Desserts ounce 25 grams. I've gotten into a disposable sleeve and I put in the microwave at 20 second intervals and moving inside each interavalo hand. Once melted the beak is cut to the sleeve and put the name on the cover and cold.

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BEANS WITH CHORIZO CAKE THERMOMIX

quick and easy way to prepare a dish of life ......... I learned to do in the workshop of the conference "World Thermomix" I attended last November, do not hesitate to try out great .......

Ingredients:

100g onions 150g red pepper 2 cloves garlic

chopped 50g carrot 50g
of extra virgin olive oil 200g chorizo \u200b\u200b
sliced \u200b\u200b1

small piece of bacon

100gr
ham into small pieces 2 cans white beans, cooked and drained 500g water


salt 1 bay leaf

Prepared

1 .- Put the cup onion, pepper, garlic, carrots and oil and chop 4 seconds on speed 4.
2 .- Sauté for 8 minutes, Varoma temperature, speed 1. 3 .- Incorporates
sliced \u200b\u200bsausage, bacon, ham into small pieces, add 3 tablespoons of beans, water and bay leaf and salt. Program 20 minutes, temperature 100 º, turn left and speed spoon.
4 .- Add the remaining beans and program 3 minutes, temperature 100 º, turn left and speed spoon.

Note: We may use other of pulses, kidney beans, chickpeas, etc ....

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Apple Pie and Cheese Fried Milk


Another apple pie! If you and I tell you! Is that they are ... The flavor is delicious baked apple. Now we just have to see the 1000 possible combinations, and try them all ... well, not all all, but if you enjoy the variety and switching prescriptions.

This recipe is a blog I have love " Aux Delices des Gourmets" is French and everything has a special paint (though you may know no French come in and look at the pictures, you will see how I feel like it all).

apples and cheese was so fresh at home to spend (You'll notice that the texture that has been in the cake is crumbly cheese to use, and it is appropriate to use the cream cheese, but you had to spend ...).

So I chose this recipe, and how well chose!. Very easy to make and a result for my exquisite taste: very smooth and fine, as are the French pastries. I really recommend it.

INGREDIENTS (for a cast of about 22 cms.) :

For the dough:

• 140 grs.
• flour 35 grs.
• sugar 113 grs. butter at room temperature
  

For the custard:

• 225 grs. cream cheese (Philadelphia type)
• 60 grs.
• sugar 1 large egg
• ½ teaspoon vanilla extract

For the filling:

• 50 grs.
• sugar ½ teaspoon cinnamon
• 500 grs. apple peeled and diced 35 g
• . sliced \u200b\u200balmonds (for garnish, optional)
  
• 2 tablespoons gelatin (optional)
  

Development of mass:

In a saucepan, add the flour and sugar. Add butter and mix with your fingers to make a paste.

Grease a pan with butter and flour. Wrap it with the dough, covering the walls of the mold.

Preheat oven to 180 º.


Development of cream cheese:

In a bowl, put the cheese and beat until smooth. Add sugar and mix.

Then add the egg and vanilla, mix well.

Pour the cream over the previous mass and refrigerate. Preparation


filling:

In a bowl, combine sugar and cinnamon. Add apples and mix.

Pour filling over cream cheese layer.

Sprinkle with almonds. Bake 25-30 minutes (depending on oven, until apples are soft and the dough to see done).

In a saucepan, heat the jelly diluted with a little water. Paint the top of the cake when we remove from the oven.

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fruit


The other day I had a conversation with my cousin. Is a chef and told him to take a look at the blog, to see what he thought. He loved it but told me not to put most traditional recipes. And he's right ...

In my wanderings through the world of blogs can spend hours looking at recipes and discover new things that you like, different, unusual ... and may have left out the baking of a lifetime and I'm gone by the side of muffins, cupcakes, cheesecake Anglicisms "..., many rich richer but we know he is here, - .) And what about English recipes? Here is your huequecito ...

And I thought that nothing better than starting with the typical recipes of Easter, which are many. Of course, with the way I to make my land (Jaén), we all know of a thousand variants have our kitchen.

What do you think a fried milk? I love and like I have my sister malilla and I know he thought I really like him a little (and other little for me ;-) Then come

toast, fritters and flowers (I hope to have time to put them before the week Santa for which I would encourage them to take them by hand.) For marching one

Fried Milk ...

INGREDIENTS (for about 28 servings):

1 liter of milk 1 stick of cinnamon
• lemon peel (A little bit without any of the whites)
  
• 220 grs.
Sugar Sugar
• 1 bit of vanilla (optional)
  
• 3 egg yolks 95 g
• .
cornstarch batter
• 
  2-3 eggs flour batter
• Olive oil (for frying)
  
• 100 grs. (Approx.)
• Sugar 1-2 teaspoons cinnamon
  

Before preparing the fort where we shape dough fried milk. I use a mold that is about the size of a sheet for this amount of mass to give you an idea of \u200b\u200bproportions. The cover with plastic wrap and then carefully unmold easily power (if the paper does not stick well to the cast film using some sort of fat and will adhere better.)

book per liter of milk 1 / 2 cup aside. Heat the remaining milk in a saucepan with the cinnamon stick and lemon peel (just one or two "strips") to a boil.

Meanwhile in the bowl of a blender put the milk, egg yolks and cornstarch. Beat.

Add a little hot milk mixture and return the to beat.

Add sugar and vanilla sugar and stir constantly to prevent sticking to the bottom of the pot (just long enough to dissolve).

Pour cornstarch mixture into the saucepan and let simmer, stirring with a stick (very important not to stop because it attaches a lot). There will come a time when we see that it has thickened too much (like a very thick custard). Remove from heat.

Extender on the tray that we had prepared and let cool. Make

portions (about a 5x5 cm squares.) And first in flour batter and then in egg and fry in hot oil (use a clean, no "recycling"). We remove from the heat when golden brown and let drain on paper towels.

When they are warm (which we do not burn) put through a mixture of cinnamon and sugar.

Once put in the fridge cold.

I will recommend them for overnight. So be more chilly and sugar will be better integrated with the dough.

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Cup Mascarpone Cream Cake Cream


Today I bring a very handy dessert, healthy and delicious ... Many times I tried mascarpone cheese and I thought it just so rich that I thought, "what a shame to use this cheese just for the tiramisu and cheesecake, and it tastes as a delicious cream and a pinch of sugar that you put create a wonderful sweet cream.

So I thought of using the cream I use for tiramisu mixed with fruit for a very cool and tasty dessert.

I put the recipe: INGREDIENTS

(sleeps 3) :

• 250 grs. Mascarpone cheese
• 65 grs.
• sugar 2 egg yolks
• Fruit to taste (I recommend very sweet fruits (not acidic) and blanditas: peaches in syrup, bananas, strawberries, kiwi, mango, coconut ...)
• chocolate powder to decorate (Value in dust, Cola-Cao ...)
  
• mikado or chocolate wafers for garnish

The development is very fast if we have ribs: Whisk the egg yolks with sugar at high speed until well laundered and increase the volume. Aside.

descended to the minimum speed and beat the cheese apart just enough so that it can handle. Then mix by hand or with the rods to slow the yolks and sugar mixture. If we were the fastest speed cheese would lose more liquid and creamy, but it will also taste ... Have

the tops a bit of the mixture, starting and a little fruit cream. Garnish with chocolate powder and a Mikado or wafer.

NOTE: If we can vary the recipe:

• Cream: Making cream with only one yolk, adding cream, flavored with some liquor, flavor or zest ...
• Fruit: can choose a combination of our favorite fruit or just one variety, such as strawberries.
• Decoration: decorating with other elements, adding cream, nuts, syrups, chocolate chips, biscuits in the base ...

is not a dessert at all "closed", so Give free rein to your imagination ...

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THERMOMIX

This cake is ideal for a snack ....... accompanied by a cup of hot chocolate, coffee ......

Ingredients:

1 natural yogurt 4 eggs 240 grs
.
120 g sugar.
sunflower oil 300 grs.
pastry flour 1 envelope yeast 1 pinch Royal


salt Preparation:
Preheat oven to 180 º.
Grease a mold Removable with butter and sprinkle lightly with flour. (If you use a mold of silicone grease is needed). Place in glass
all ingredients and mix 20 seconds, speed 5.
Pour the mixture into the pan and bake for 30 minutes, depends on the oven. Check if done with a needle puncturing the center should come out clean.
Wait for everything to cool the mold.

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What joy! I have been over 5,000 hits on my blog. And the number of followers but is slowly rising. Although my greatest satisfaction is the moment someone tells me I'm going to make cookies or cake as it stands and are encouraged to cook. Thank you very much to everybody s: those that you cook or those who just read.

The other day I wanted a cake, and as usual I wanted something different Yogurt Cake, which is the one just making the most of the time (perhaps because one of the few that I have memorized). And I found it on the blog Kanela and Lemon, who once had seen and I was curious to do. Muuuuuuy good and very fast and easy to do. With a cream taste very good. Now I'm thinking that sticking together strawberries ... ;-)

great for breakfast or snack.

What, do you animais? INGREDIENTS

(I used a cast of plumcakes and also had 15 cupcakes, so I can not confirm you the amount, perhaps for a round pan at least 26 cm., Leaves much mass) :

• 500 ml.
• cream 300 grs.
• flour 300 grs.
• sugar 4 eggs 4 egg yolks
• 1 envelope yeast
• Icing (Garnish)
  

Beat cream as usual, adding sugar gradually (if you have no rods can be mounted with the normal blender, does not usually cause problems). Add eggs and yolks beating well (I recommend that if you have the option of separating the egg whites until stiff mount and added to the end that ye: I will be more moist). Sift flour with baking powder and add to the mixture of envelope shape.

Pour the resultant mixture into a buttered pan and sprinkle with flour. We introduce in preheated oven at 180 º C for 40/45 minutes. Check clicking with a stick (if possible monitor frequently to prevent burning, each oven is a world ...). If it comes out clean it is cooked.

let cool 10 minutes and unmold.

Sprinkle with icing sugar to serve.

Enjoy!

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Apple Pie (American apple pie)


Another recipe I've always dreamed of doing, from my early childhood, since I saw the Yogi Bear cartoons or read the comics of "Don Micky and Donald's grandmother appeared to their steaming apple pies in the window ... That may be one of the origins of my love of sweet, I was spellbound watching them and thinking "How would that" it was so good looking.

And the other day with a lot of apples to spend on the blog found it " The sweet apple Eva." And like all apple pies I put my passion to work.

is very good: lots of fruit and less mass (and seems to give less guilty about the calorie intake, "but it is very healthy, I've put almost a kilo of apples", lol).

I have increased the proportion of mass that makes Eve. If you want to put it the amount you can click the link. Of which I will get you more than enough, but better manejareis not go so just the quantity. And if you

complicaros least one tip: instead of making pastry dough buy already prepared and only you will have to make the filling, it's more manageable and will suffer less at the time of installation. I will say that I've put no easy ... Encourage them to her!


INGREDIENTS (for a cast of about 24 cm.) :

For the dough: 350 grams

• .
  
• flour 1 teaspoon salt 1 tablespoon
• 130 grams sugar.
  
• butter 65 oz. lard or margarine (or butter for desserts)
  
4 tablespoons water
• 
  

For the filling:

• 900 grs.
apples 2 tablespoons flour
• 110 grs.
• sugar 1 3 / 4 tablespoons lemon juice
• 1 / 2 teaspoon cinnamon
  
• 1 / 2 teaspoon vanilla extract (or vanilla sugar, optional)
  
• 1 / 4 teaspoon ginger (optional)
  
1 egg 3 tablespoons sugar
• 1 / 4 teaspoon nutmeg (optional)
  
• 1 / 4 teaspoon salt

Mix well by hand: flour, cold butter cut into pieces, lard and pinch of salt. It must be a texture as sand.

added a tablespoon of sugar and continue mixing with your hands. And finally add water, mix with hands to acquire a compact mass. Cover with cling film and leave in refrigerator for 1 hour.

Peel apples, disheartened and cut into wedges. We add the juice of half a lemon (to keep from browning).

grate some ginger (not much because the flavor is too strong), grated nutmeg, a teaspoon of cinnamon, one teaspoon vanilla concentrate, about 100 grs. of sugar and about two teaspoons of flour. Mix well.

Flour a work surface and roll to use and roll the dough, (nothing happens when you crack). Also you can stretch over baking paper or cling film to better handle the dough.

Tip: roll the dough once stretched over the roller and so you provide when placed into the mold to be used (previously the mold spread with butter and dusted with flour). Help you with your hands to shape the mold (adapted well to the mold). If rompre or is not perfect then you can arrange with the pieces left over. Cut the protruding edges, which are used to make the top of the cake.

Add the apple, and what we do cutting edge top (not on mass) spread on the mold and closing the edges of cake.

Paint with beaten egg and sprinkle with sugar. Make a vent in a cross in the center with the help of the tip of a knife (lifting the ends of the cross a bit out).

Bake at 180 º C for 30 minutes.

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YOGURT FAST CHICKEN HERBS THERMOMIX

I changed the recipe a little of the cooking class "special light", replacing the chicken and rabbit by changing a few ingredients and preparation time ..... and the result has been very good ....

Ingredients:
6 cloves garlic 4 sprigs

parsley 100 ml. olive oil 1 kg
chicken (breasts, I lay in pieces not too large)
A pinch of oregano, black nance p, c omino, thyme, rosemary, basil and salt
A squeeze of lemon
150 g of white wine 100 g
water

Prepared
1. Pour in the cup garlic and parsley schedule 4 seconds, speed 5. Remove and set aside.
2. Without washing the glass, place the butterfly in the blades, pour oil and set 6 minutes varoma, speed 1.
3. Stir in minced garlic and parsley and cook 3 minutes, varoma, speed 1.
4. Schedule 20 minutes varoma, turn left and speed spoon and gradually add the chicken pieces nozzle and spices.
5. Stir in salt, wine, lemon and water. Schedule 10 minutes varoma, turn left and speed spoon. (Remove the beaker to evaporate)
6. Pour on a platter and serve immediately.
Note: We can use Varoma container to put custard cups rice, eggs, vegetables, etc. ....

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Cocas Valldemossa potato


If you browse in the culinary world of blogs, or better yet, if "surfing" around the world traveling and tasting some typical discover thousand recipes that you think: "this what I have to do. "

And this happened to me cocas potato. The tested on a family trip to Valldemossa and thought "what else richer and softer." The other day he came to my eyes (with the Internet world and things get in the eyes, not hands) this recipe for labor "in the Kitchen Ana." And since I had my new food processor kneading that I wanted to "give up" I got to work.

The result: muffins really good, it dipped in chocolate ... and I say, filled with cream ... I can imagine and with any accompaniment you sure you can think of delight.

confess that I did not turn out as tender as I tried in the Mallorcan pastry, but none of the masses that I do at home are so tender (you know what they put in the baking industry to be as fluffy.) The texture I have been very similar to what we call "sneakers" that sold pastries filled with cream or cream. Moreover, if I do not know that potatoes are kinks say they are trainers. I always forget these masses used to invert sugar which they say is the most tender pastries. To see if the next time ...

also are delicious. I pass the recipe as Anna puts it on his blog, to make traditional or Thermomix:

Ingredients (for about 20 Cokes) :

• 100 grs. of Lard
• 200 grs. Boiled Potato
• 200 grs.
• Sugar 3 large eggs 50 grams
• . Milk
• 25 grs. Fresh Yeast
• 550 grs. Flour
• 30 grams force. Sunflower Oil (plus a bit more to wet your hands and make balls) Confectioner's sugar
• 
  

Cook the potatoes and peel. The weight of the potato should be cooked after peeling. Traditional


Put in a large bowl of lard, sugar, eggs and mashed potatoes. Beat well with mixer, add the yeast dissolved in warm milk and mix well. Add the flour and knead about ten minutes. When the dough does not stick to your hands too much, add oil and knead the dough slightly without absorbing it. Thermomix


Put butter in the bowl with the hot potato, program 20 seconds, speed 3 ½
Add sugar and eggs, program 20 seconds, speed 4.
Add milk and yeast, 30 seconds set speed 3 ½
Add the flour, set 30 seconds, speed 7, then 3 minutes speed spike.
When you are about to end and without stopping the machine, add the oil slowly so that it is a thin layer of oil the whole mass and not absorbed.

Put the dough in a large bowl and cover with oiled plastic wrap. Let stand until doubled in volume. The mass weighed this is very slow and I recommend you let stand overnight in the refrigerator.

out of the refrigerator and knead again. Let stand a couple of hours to light again. After the second weighed
, slather your hands with oil and go picking up pieces of dough (I the weight so that all kinks are of 60 gr.) Make balls and place on a tray lined with baking paper, separating them grow long enough for . Cover the pan with greased film and let rise again a couple of hours.

Once they have doubled in size put the tray in a preheated oven at 170 º for 15 minutes.

Remove from oven and put the kink on a rack. Let cool and sprinkle with plenty of icing sugar.

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almond butter THERMOMIX

Although the original recipe called "cupcakes" have nothing to do with the mass of fat cakes we make at Christmas, these are crunchy, like pasta, and are delicious ..... .
The recipe is the blog of Canelones and I made the recipe as it's published with your comments that I helped them when .....

Ingredients:

250g lard

250g sugar 250g flour

raw almonds 250g ground

A little lemon zest

A little cinnamon

Prepared

Preheat oven to 170 º.

Place all ingredients in jar and set speed 6 10 seconds, until you see the mixture composed (it is better not to go kneading, because if the dough is very soft and difficult to manage. It is best to remove sand and join hands. As if they were butter biscuits).
We took the dough into a ball and we're making small balls, which then grow much in the oven. In the center of each ball, put a raw almond and press a little with your finger.
Mix sugar and cinnamon in a cup and we're throwing pinches of the mixture on top of each ball.
oven until a little "crispy" about 15 minutes (depending on oven). Remove from water and not touch them because they are still soft, leave them in the pan until cool and harden.