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This year my uncle's cherry Germain was full of cherries, I decided to prepare with them a rich jam.

Ingredients:
- 1000g pitted cherries.

- Juice of half a lemon.

- 700g sugar.

1, the cherries are washed thoroughly and cut them off the bone.

2 º thrown into a bowl along with lemon juice and sugar. Are left to macerate at least 12 hours.


3 rd Place the mixture in a pan and cook for 50 minutes. Then removed from heat and crushed everything in the blender.

4 º Put to cook again until we see that has the consistency of jam.

5 º is cast in esterilzados jars, cover and allow to cool upside down 24 hours.



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Madeleines Cherry Jam tuna, bacon madeleines ... Tona




When I saw the cupcakes on the blog tuna between olive Cooking, I decided to try. I find a great appetizer. I think it can be a great entrant for the holidays because you can prepare in advance.
bacon also thought it would be very good and truth were delicious. Pets multitude of ingredients such as salmon, shrimp ...

tuna madeleines Ingredients:

- 180 grams of drained tuna.

- 50 g of tomato concentrate.

- 60 grams of cooking cream.

- 4 eggs.

- 90 gr grated cheese.

- 2 teaspoons of oregano.

- 1 teaspoon baking powder.

- Salt and ground black pepper.

1, Beat the eggs until laundered and folded their volume.

2 º Add the tomatoes, cream, grated cheese, oregano, salt and pepper, baking powder and flaked tuna. Everything is mixed.

3 º mix is \u200b\u200bdivided into molds. I used madeleines molds.
I have left about 24 madeleines.


4 º Bake in preheated oven at 180 degrees, until they are golden.

5 º Are removed, is expected to be cold to unmold.





madeleines bacon Ingredients:

- 150g of bacon.

- 90g of cooking cream.

- 4 eggs.

- 90 gr grated cheese.

- 2 teaspoons of oregano.

- 1 teaspoon baking powder.

- Salt and ground black pepper.


1 º finely chop the bacon. 2 º

Beat eggs until laundered and folded their volume. 3 º

Add the cream, grated cheese, oregano, salt and pepper, baking and bacon. Everything is mixed.

3 º mix is \u200b\u200bdivided into molds.
I have left about 24 madeleines.


4 º Bake in preheated oven at 180 degrees, until they are golden.

5 ° are drawn, is expected to be cold to unmold.

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Christmas is approaching and I have to admit that I like very much. I present a decorated gingerbread cookies. The recipe is the same as used last year to see it click here . The
I decorated with a profiler of icing Dr. Oetker brand. For the buttons I used a licorice that are stuffed, cut into slices.
I hope you like.

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decorated Gingerbread Alicante



When I saw this bun in the blog Sara's recipes, I knew that I would not disappoint. We loved it.

Ingredients (4 pieces):

- 1 cup (200ml) of milk.

- 1 cup (180g) of sugar.

-

3 eggs - 3 tablespoons butter.

- 20 grams of yeast.

- 640 gr of flour strength.

- A little sugar for dusting.


In baking:

1, the tray is put in warm milk, eggs, butter, sugar, half the flour and yeast. Programming a 15-minute kneading. When you finish mixing and kneading begins true, he joined the rest of the flour.

2 When finished kneading, the dough is extruded, is placed in a bowl, cover with a cloth and let rise until it has doubled the size (2-3 hours).


3 The dough is too sticky to work with it threw flour on the table and we spread our hands with oil.
Take out the dough from bowl and lightly degassed. Divide dough into four portions and are shaped oval. Deposited on a tray lined with baking paper. Cover with a cloth and let stand 1 hour.

4 º are painted with egg and sprinkle with sugar. I added sugar to two.


5 º to 175 º are baked until they are golden. I put them in pairs.

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2010




Yesterday morning the postman came with the package I was expecting. I love the feeling of nerves, excitement and surprise. This year
Begoña has touched the blog "The presumed small cake" send the gift.
I loved everything. This has been a very complete and it shows you have thought of me.
Thank you for everything.

found in the box:

- Two packages with cookie cutters, are cool.



- 3 coloring paste. He was about to order them by mail.



- A package holiday napkins.

- A subject of an angel-shaped napkin.



- Some Christmas decorations.

- A jar of syrup, which has been the delight of my mother and mine too.



- A can of paprika from Murcia.

- A small boat with a sauce for rice.


With Begoña and of course Bea for organizing everything and Carol to design a logo so pretty.

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AIG came my eggplant cake with ham and shrimp


I love pies, the Quiche ... When I saw this cake in a book of "The Cook" I could not resist.

INGREDIENTS:

- 1 sheet puff pastry or circular.

- 1 / 2 kg of eggplants, peeled and cut into cubes.

- 1 / 2 onion.

- 200g peeled shrimps.

- 150g of ham.

- 200ml of cream.

- 4 eggs.

- Salt, pepper.

- 1 clove of garlic.

- chives and sage to decorate.

olive-oil.

- Mould 26cm.


1 º Peel the eggplants, cut into very thin slices, sprinkle with salt and let drain on a colander.

2 º Chop the onion and garlic and put to fry in a pan with a little olive oil.

3 º Wash the eggplant, to remove salt, cut into cubes and added to the pan. Fry everything until is tender and water has evaporated. 4 º

toss the fried shrimp and sauté a little.


5 ° Cover the pan with parchment. It is easier if you moisten the paper with water. It is very manageable.

6 º then put on paper the sheet of pastry and cut the excess.

7 º Cover the dough with the sauce and add the ham cut into chunks.

8 º In a separate bowl, beat the eggs with the cream, salt and pepper. Cover the cake with the mixture.


9 º Bake at 200 º C for 30-45 minutes. Removed, leaving warm, remove the mold and decorate as desired.





Source: The Great Book of craft recipes with wafers and wafers "The Cook"

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I decided to put its name to the cake, in memory of my father. Prepared her for her birthday and was delicious.

INGREDIENTS:

- 3 discs Genoese sponge cake or a ready-made base.

- 500 ml cream líqida.

- 350g strawberry jam.

- 1 shot of rum or sweet sherry.

- 4 tablespoons confectioners' sugar. This time

I used a base cake prepared by lack of time.

1 st Place one cake layer on the tray and brush with a little rum.

2 º heat a little jam in the microwave, to make it more fluid. Extends half over cake.


3 º Whip the cream with icing sugar. Available on the cake, reserving a little to cover the edge of the cake.

4 th Place the last layer of cake and covered the sides with the reserved cream. It throws the rest of the marmalade over the top layer of the cake and decorate as desired.