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Speaking COCINAX2 Laurita told me how good is the cake kunquat, and has good reason is stunning, beautiful Laura hope you give the okay, I just made a tiny change that does not alter the taste or texture.

Cutting delicious, fluffy, soft and fragrant, just a problem that can not start and stop, need a lot of will to not eat half cake in one sitting.

Ingredients:

kunquat 150 g 250 g flour 3 eggs
medium
200 grs.
150 grams sugar.
olive oil 3 grams. baking powder 1 on
double pinch of salt leavening


--------- 150 grs. chocolate fondant
30 grams.

butter PREPARATION:
First wash and cut the corner to kunquat and breakers do not have to puree, you will find yourself very nice little bits to eat.

In a bowl put the eggs and sugar and bleach Beat until an increase volume, add oil and crushed kunquat, mix it all with a silicone tongue and I gradually incorporating the flour.

I add the leavening, yeast and salt, and mix very carefully and not to lower outflanking the batter and was very creamy.

Dump the cream in a silicone mold and stick it in the oven to 180 º heat up and down in the second slot for 40 minutes, or when pierced the stick comes out clean, the time depends much of the mold, in silicone usually takes a few minutes in dark metal molds, let it sit a few minutes in pan before turning out.

While resting the cake, I put the chocolate and butter in a bowl and took him to microwave at 80% power for 90 seconds, mix it with a language for complete melting and dropped it on the cake.

And I just have to wait to finish cooling to taste the mixture of ingredients is delicious.

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Habitas kunquat cake fried with a higher oil

Wonderful

oil and a privilege to eat, and I owe my good and dear friend Fernando Rueda, professor of history and gourmet, author and tireless traveler in search of recipes from our land, of those recipes that are lost along the way, due to the sudden change in food and that is slowly pulling it from oblivion.
This entry is more typical of blog Malaga cuisine, but less known I wanted it here and so make known the wonderful work of Fernando Rueda, books like "The soup kitchen of Málaga" , "On the paths of Axarquia" The Collector "The kitchen Malaga" the tour guide and cultural "Málaga en route "....... and a little more this buenisimo oil.

Ingredients: 500 grs
. of habitats Málaga tender
250 grs. spring onion
100 grs. of extra virgin olive oil first cold press Cerro + 2 teaspoons
100 grs. of Iberian ham
2 sprigs of mint

do Mode:
First wash under the tap beans and onions to release their land they may have.
beans robs the ends and the strands but they are so tender they just have, and short on casters, 1 / 2 cms. approx.

Pongo virgin olive oil extra in the pan and when hot echo the rooms and leave a couple of minutes and then the onions, let them fry a few minutes.

And when they have taken a deep green color, I put the mint and covered the pan, over medium heat and the 10 minutes I have no need to add water, with the same steam that they release enough, I open the pan and leave over high heat 2 minutes to evaporate the water and oil left alone.

serving When I put the ham in the heat of the beans is tempered and is delicious and of course a good dash of that oil gives a wonderful flavor and smell amazing.

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continue with hearts ... Love is in the air, and all the blogs too! What joy! ^ _ ^

Well suited for the date approaches, the Valentine, who is also the day of friendship. So, I want to dedicate this post to all my fans and readers who have become my good friends at a distance, and have recently reached over 700!

take this opportunity to thank everyone who sent their congratulations my birthday was on 10 ... on the blog, facebook, phone calls and messages phone and email .... the truth that was nice to receive so much affection from as far away ~ all my love and esteem for each of you.

The heart-shaped rolls I have long seen many blogs from Taiwan and elsewhere in Asia, but the first time I saw here. I made several changes to the original recipe to make a sweet dough .... I combined with pastry cream ... and once ready the rolls we can eat by themselves or spread with our favorite jam, my favorite cherry jam. For the filling, you I invite you to let your imagination sprinkled chopped fruit sugar, jam, or cream cheese combined with some fruit, marzipan, as desired, as in most Asian blogs, savory stuffed with tuna, cheese, corn, (as a sort of mini pizza, but for this we must reduce the sugar in the dough at 25 or 30 oz.).

are tender and beautiful heart shape makes them especially attractive to children. It's really hard to settle for a single sweetheart ^ _ ^ '
The next day, reheated are just soft. I hope you like!

Another very good recipe for these days and a mass that can also be used for these heart-shaped loaves are the bread flowers left too precious and very romantic: D



Ingredients:

250 grs.
bread flour 30 grams.
self-raising flour 20 gm. starch or potato flour (if not substitute with bread flour)
3 grams. instant dry yeast 1 egg


150 grams milk 60 grams.
1 g sugar.
salt 30 grams. softened butter

also need 1 beaten egg for brushing the rolls.
I used to fill
custard and cherry jam once ready to coat.

Prepared

1. Mix all ingredients except the butter, once formed a dough, add the butter.
2. Knead until dough is elastic, smooth and shiny.
3. Place in a greased container until doubled in size approx. 1 ½ hours. I opted for a slow fermentation in the refrigerator for approx. 8 hours and then 1 hour at room temperature.
4. Pat 60-oz. approx. (About 9 rolls). Bolear and let stand 15 minutes.
5. Proceed to form as shown in the photos. First crush the ball with a rolling pin, turning the dough and roll. Seal well and knead for elongated shape, leaving the thinner and pointy ends. Cut dough in half as shown in the photo, and form the heart. Carefully lift and turn the heart to seal the back.
6. Bringing hearts to the baking tray leaving a gap between each. Spray with water to keep dough from drying out. Let rise for approx. 60 minutes.
7. Place the filling of your choice in the center, brush with egg beaten to the outer edges golden brown.
8. Carry a preheated oven at 170 C for 18 to 20 minutes.

These go to Yeastspotting !

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Kue Kacang (peanut biscuits Indonesia style) Sliced \u200b\u200bbread

These cookies are traditional in Indonesia , and taught me to do my dear D, which previously gave me the recipe for his family of rice cakes glutinous kuih wajek . In Bahasa Indonesia or the Indonesian language, means Kue kacang cookie and peanut. This is the recipe I make at home in a place very close to Bali . Unlike peanut cookies made with peanut butter, peanuts are lightly toasted them in the wok (or frying pan or oven-toasted) and ground or crushed. With simple ingredients and preparation, the cookies are amazingly delicious ... and have become a favorite at home.

May
are encouraged to try them, you'll see how good they are! Can be done perfectly
half of the recipe.

Ingredients:

500 grs.
wheat flour 250 grs.
350 g ground peanuts. sugar (can use extra-fine sugar or icing sugar)
200 grs. vegetable oil (peanut, sunflower or other neutral taste) 1 pinch of salt


also need an egg yolk mixed with 1 / 2 tablespoon oil to paint the cookies.


Prepared

1. Mix all dry ingredients then slowly add the oil.
2. Knead until well blended and dough forms a smooth texture.
3. Spread the dough with a rolling pin to 1 cm thick and cut with cookie cutters.
4. Bake at 180 C for 15 minutes, remove from oven and brush with egg yolk mixture and oil, and bake for 5 minutes.