Quotes Said By Deborah Sampson

MANITAS

Well, we are in crisis and there are savings to do so this recipe is right. Pig's feet are very rich and very cheap and as I bought almonds left over to make nougat, hunky-dory.

do you take advantage

To cook the trotters

1 onion

2 bay leaves

2 carrots

2 cloves

Pinch salt

to cook little hands

4 trotters

1 green pepper

1 red pepper

½ red chilli 1 onion

2 ripe tomatoes

20 raw almonds

2 cloves garlic

white wine 250c.c

Caldo to cook the legs

Parsley, salt and pepper

olive oil.

Procedure:

cleaned and tied the hands, the cook in pot for about 30 minutes multirápida. We took, drained, let cool and then unleashed and debone . Reserve. .

Chop the onion and peppers and fry in the oil fund. We add trimmed and chopped tomatoes and then a piece of hot pepper (optional). Make a chopped almonds, garlic and parsley and add it to sauce. We incorporate hands and cover with wine and some broth cooking. We let it cook for about ten minutes on medium heat and if necessary correct for salt and pepper.

If the stew is thick you can add more broth or water.

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Alion 2005

Good start to the year we had when New Year's Eve my friend Arturo came home with several bottles of wine and champagne, among others, the Alion 2005.

Bodega: Bodegas Alión

Region : DO: Ribera del Duero

Type of wine : Tinto Fino (Tempranillo)

alcoholic : 14%

serving temperature : 18 º

Vista : very intense Picota tile meniscus

Nose: ripe red fruit, dominated by raspberry, toasted oak, coffee, balsamic notes and minerals

Boca: balsamic note are long, intense and persistent, balanced acidity, alcoholic very expressive.

Rating: Good.

Summary: More expressive nose to mouth. It is advisable to decant for half an hour. I think for the price (about 40 €) may require something more.

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EMPANADICOS

In my village, which is Leciñena and throughout the region of Los Monegros when Christmas approaches, begins to smell "empanadicos" pumpkin or its variant giant empanadones " .

is a simple dessert with the thistle, is not lacking in monegrinas Christmas tables.

Today I give the recipe another day empanadicos and I will give that of the empanadones which is very similar if not equal and differ only in size and added anise.

Ingredients for the dough:

2 parts water (for example, a glass of 250 cc)

1 part olive oil 4 measures

flour a pinch of salt and other sugar

Ingredients for filling:

pastry Pumpkin (orange) cut to

omelette raisins, toasted hazelnuts, pine nuts, sugar and cinnamon.

Procedure for the dough:

Boil the water by the oil and pinches of salt and sugar. Pour boiling liquid over the flour sifted and mix with a wooden spoon. Let stand one hour.

last

mealtime make balls of dough to roll once stretched with us is a circle about 25 inches in diameter, fill in part of the circle with slices of pumpkin, raisins, pine nuts and chopped hazelnuts, add sugar, cinnamon and a drizzle of oil. Closing the loop to form a crescent and close around it to prevent the filling. Brush with olive oil empanadico surface, sprinkle sugar, a little prick the surface with the tip of a knife and bake in preheated oven at 180/200 º C until cooked through and golden.

can be eaten cold, but they are best slightly warmed.

is also traditional filling of spinach with pine nuts, quince and even apple or strawberries.

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CHOCOLATE coulant

Ingredients:

200 gr. cream butter in

150 gr. icing sugar

110 gr. sifted flour

220 gr. melted chocolate

5 gr. cocoa powder

1 gr. Maldon salt

6 eggs

Pinch cinnamon

Procedure:

we put in a bowl butter and 150 gr. icing sugar, beat well with rods, now add the sifted flour with the cinnamon and mix well. Separate the whites from the yolks and beat egg whites until stiff, add yolks and then mix the egg whites until stiff and add to the mix. Melt the chocolate and add to the mixture, sprinkle the salt and mix . We spread ten small custard cups with butter and cocoa dusted, the fill about 2 / 3 with "mass" of cocoa and store covered in refrigerator for 12 hours.

Preheat oven to 220 º coulant and bake for eight or ten minutes.

This dessert is served warm, almost straight from the oven.

coulant To unmold I advise you to do this grabbing of pan with a dry cloth and desmoldéis with the help of a nail useis custard cups or silicone.

If you have a hurry, you can put in the freezer and then bake the custard cups thawed but very cold.

You can follow dessert with vanilla ice cream or coconut.

I guarantee a great result .