Pizza dough

Dough ingredients of pizza:

(For 2 pizzas)

1 kg of flour

1 cup olive oil

2 glasses of water

Salt

(For 1 pizza)

Half a glass of olive oil

Half a glass of water

Half a kilo of flour

Dough ingredients of pizza:

(For 2 pizzas)

1 kg of flour

1 cup olive oil

2 glasses of water

Salt

(For 1 pizza)

Half a glass of olive oil

Half a glass of water

Half a kilo of flour

Vanilla Pudding Cake

Cake ingredients:

1 cup flour

1 cup sugar

6 eggs

A little oil for pan

How to prepare cake:

Put the flour in a glass bowl, the cup of sugar. 

We'll take the 6 eggs and separate the yolks from the whites, the yolks will add to the bowl, where the sugar and flour and mix it up get a yellowish paste and reserve. 

We will heat the oven. 

We will take the clear and mount until stiff with a mixer, and once assembled will add to the pasta that we reserved earlier and mix it all, and quickly put into the mold. 

And straight to the oven, do not open the oven but will not raise the cake to check if this echo inside stick a toothpick, if it goes wet is still raw inside, if it goes dry you are ready and gold. How to prepare cake is used to prepare all the recipes that carry cake .

Vanilla pudding Ingredients:

5 packets of vanilla pudding

2.5 l of milk

10 tablespoons of sugar

How to prepare vanilla pudding:

Mix pudding envelope and sugar with a little milk 

Boil the remaining milk, mix it once it boils what we will remove waste and non-stop, when boiling take it apartaremos the fire, not stop stirring. We'll leave a bit to cool and put it in the pastry bag and fill in the cake. What podernos garnish with whipped cream. Immediately put in the fridge when it cools a bit cover to prevent drying. (The pudding is very thick and grainy, sometimes not at all like the texture on the palate, not too sweet).

When you're cold we can eat vanilla pudding cake .

Battered Fish

Ingredients:

- 500 g of hake into pieces
- 300 g flour
- 50 ml oil
- 1 egg
- 2 egg
- 150 ml of beer
- 300 ml water
- 300 ml of mayonnaise
- perijil
- tarragon
- chopped chervil

How to prepare the fish batter:

Fish batter, mix flour, whole egg, the whites, beer and water, then fry in hot oil. For the herb sauce, mix the mayonnaise with the parsley, tarragon and chervil, all chopped, and serve in individual bowl.
The fish batter is served piping hot, freshly out of the pan.

Grilled Scampi

Grilled prawns Ingredients:

crayfish

oil and salt

How to prepare grilled langoustines:

We take the lobster and cut lengthwise into two parts. We put the griddle or skillet with a drizzle of olive oil and salted while heating the crayfish. When the iron is hot, put the lobster. We turn now and then ensuring that the grilled langoustines spend more time face-down on your back. 

You will notice that the grilled prawns are done when the meat appears more compact and separated from the shell.

Sweeten your taste in Christmas

On Christmas Eve can not miss the eggnog, punch, the slices or apple pie.

Christmas traditions in Honduras contain many activities. Since the start of the tree and decorating the house with scenes from the holidays in December and, in some places, as colorful and musical inns. But something that is more than a tradition is the varied cuisine.The Christmas meal partly retains our roots, and this is a very important aspect of this celebration, as families strive to prepare delicious traditional dishes, which generally consist of turkey or chicken stuffed baked leg pork tamales baked and saucer made from corn and stuffed pork or chicken and other ingredients that give a special flavor. As a beverage is served eggnog, made of brandy, milk and eggs. In some places can be replaced with hard liquor like rum.Another liquid that is used to eating hot fruit punch, which used the juices of seasonal fruits such as apples, pears or prunes mixing brown sugar with cinnamon and sweet.Desserts, of course, should not be neglected and there are so varied menu that it can do a lot to satisfy the most demanding of people will flock to his residence to celebrate the birth of Jesus.One of the most common desserts of the season is toast, you can make bread the egg yolk, fried in oil and then throw in a sweet brown sugar syrup.If you want to keep the line does not have to fry the cakes, you can make on the grill so they are not greasy. Also can do with condensed milk and candied fruit or pinol.Hot fruit punch 20 servings
Ingredients:
• 1 fresh scrape
cinnamon stick • 1
• 2 oranges
• 2 lemons
• 3 apples (green)
• 10 prunes
• 5 ounces of raisins
• dried fruit (optional)
• 1 cane sugar (garnish )Procedure :
In five liters of water (purified) to dissolve the fresh scrape, add the peel of oranges and lemon. Once infused and the sweet dissolved, add the plums in half, raisins and apple cubes, boil for at least 20 minutes and serve hot (can be served with a splash of liqueur of your choice). Garnish with a piece of cane sugar and enjoy.Tres leches cake to coffee 10 servings
Ingredients:
• 1 pound all-purpose flour
8 ounces margarine •
• 5 ounces of sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 ounce of baking powder
• ½ pint of whipping cream
• 1 can condensed milk
• 1 can evaporated milk
1 cup milk • current
• 1 tablespoon instant coffee
• 4 ounces of rum (optional)

Procedure:
In blender acremar margarine with sugar until it changes color and double volume, add vanilla and eggs one by one, stop beating for five minutes and slowly add the dry ingredients, flour and baking powder in a shell at low speed. Grease mold where it will prepare the cake (cake). Bake at 250 ° C for 20-25 minutes, cool and unmold (inclusive could be left in the same mold if it were a glass baking dish), only to turn around, mix the milk with the coffee liqueur (if your choice) with a fork and chop the entire surface of cake (to better absorb the mixture of three milks). Pour over the surface preparation of milk and coffee, let it absorb and cover with whipped cream or whipped cream, garnish with a little sprinkle of instant coffee. Let cool for a few hours and enjoy good ice cream.

Coconut Flan

The coconut flan is delicious after dinner, as its light sweet flavor enlivened salty foods we eat. The estimated time of this recipe is fifty minutes

 Ingredients. For ingredients we need, three eggs, one cup sugar, two cups of fresh milk, seventy-five grams of grated coconut.   Flan de Coco. Preparation. For the preparation we do the following: we heat the milk in a pan, once heated the remove from the oven and let rest. On the other hand will beat the eggs with sugar and milk are placed in that we have to stand, then add the grated coconut in the milk and eggs with the sugar shakes, start to beat gently with the whip.

Shrimp cocktail

To accompany the cocktails you serve crackers

Ingredients: ½ kilo of shrimp tails
2 avocados strong variety
2 tablespoons tomato sauce
¾ cup mayonnaise
½ regular white onion
1 tablespoon Porto
lettuce
Salt to taste Preparation: 

1. Cook the shrimp tails with a pinch of salt and then peel them. Mix in a bowl of tomato sauce, port, mayonnaise and finely chopped white onion.
2. Cut the avocados into small pieces. Place in a proper glass at the back, a lettuce leaf. Then crank up the pieces of avocado and shrimp tails. Cover with the prepared sauce.
3. If you want you can garnish with sliced boiled egg.To accompany the cocktails you can serve some crackers.

Recipes for Valentines Day

With recipes for Valentine day proposes you Cosmo, you teach your kid that besides being a great lover, the kitchen has no secrets for you, and why not join both? Seducing an aphrodisiac menu that will lengthen the night unforgettable.

Candles on the table, dim lighting, background music , your favorite dress and Cosmo menu with recipes for Valentine's erotic , will make the night of February 14 exciting and romantic.

Sushi

Nothing better to start the evening than a few bites of sushi that will make you begin to feel the eroticism in the palate. This Japanese dish is one of the most recognized and popular internationally. Start your menu with a gastronomic surprise and dare to cook yourself, and do not hesitate! the well-known uses chopsticks to take the fun and romantic touch that you need to put tone. Give the sushi to your guy and the best possible night will begin paving the way for what comes next.

To prepare the sushi yourself you need 175 grams of rice, nori seaweed, salt, sugar, vinegar and ingredients for the filling of your choice. Begin by washing the rice with cold water and heating a spoon of sugar, salt and other two of vinegar to sprinkle on rice. When you have ready algae placed with the flat face down on the mat, with wet fingers put a layer of rice in seaweed and fill with the ingredients you've decided to finish screwing with the mat, and finally pártelo in cubes with a sharp knife and you have your main course menu for erotic recipes for Valentine's Day.

Risotto with clams

If you prefer something more traditional sushi but still lose the originality and the erotic point of the night, try to make the risotto with clams.The ingredients you need to make this dish is 300 grams of rice, 200 grams of clams, 3 onions, 100 grams of butter, a glass of white wine, another of fish soup, a carrot, a leek, celery, a few strands saffron, thyme, parsley in branches, salt and pepper.

First wash the clams with cold water, fry an onion, a leek and a carrot, drain the clams and place in a pan with white wine until they boil and are opened. With the rest of the onions pica, estófalas and saute for two minutes with the rice. Use white wine to sprinkle it with the rice and let it reduce by half. It's time to add the saffron, the hot broth and let cook for fifteen minutes. Mix in the rice dish with clams and you're ready to serve.

Cream of Tomato

With the cream of tomato Cosmo suggests you get your guy and you enjoy with all senses. This dish is a must in your recipes for Valentine's erotic, with which they will need more insurance breaks between courses.To prepare the cream of tomato peel and chop an onion and garlic in a pan rehógalo oil. Peel the tomatoes, remove seeds and saute diced pártelos everything. Add salt, sugar and broth to your liking and put it to cook for ten minutes. You can also try to throw in a little cream and when you have it ready for you to stay garnish more exotic. One of the most nutritious and healthy creams for your Valentine!

Rice pudding

There is always room for a good dessert , we also have the advantage of the cooler is better, so do not be quick to serve, take your time or take the opportunity to get intimate with your boyfriend in between.For dessert, the recipes for Valentine's erotic need a quart of milk, 250 grams of rice, 100 grams of sugar, lemon, cinnamon and two tablespoons of cinnamon powder. Put a pan of water on the fire and when it starts to boil add the rice, let it sit ten minutes and turn off the heat. Use another saucepan over low heat to put milk and sugar cudado that does not dissolve. Bring to the boil throw in the drained rice, sugar, cinnamon stick and lemon peel cut into strips. Let it boil for fifteen minutes and when you are ready throw it to a platter and sprinkle the cinnamon on top.A dreamy dessert to recharge, or recover them.

Strawberries and cream

Strawberries and cream is a dessert that can add to any point in the night because they never fail, are the perfect aphrodisiac for your evening.They are perfect if you serve the strawberries in a bowl and sprinkle with cream drawing hearts. Remember, this dessert is very erotic and is perfect for Valentine's night, let your imagination and make plenty of cream for what might happen.

Chocolate Hearts

A bitter sweet one, and if chocolate hearts on top are better. Decorate the table with these chocolate hearts and your kid will be looking forward to dessert, but do not hurry, do not let that take ahead of time and use your imagination to play with them and excite you.

After enjoying a dinner based aphrodisiac recipes for Valentine Day, it's time to take advantage of all the culinary work done and finish with a flourish of love and eroticism.

Recipe for Easter Chocolates

Make Chocolates for Easter yourself at home

The traditional Easter eggs can be bought or homemade. Here is a recipe for making eggs, rabbits, chickens in the panache.

Easter is almost here. It is time to buy chocolate in subjects that you hide in the garden to please the children. But they can also do it yourself, it's not that complicated. Just follow the recipe step by step, it is a breeze.

The quantities are given for two large eggs. It takes about three hours to make.


Ingredients:
250 g cooking chocolate
20 cl cream
250 g chocolate, chopped
80 g butter, diced
Material:
egg mold cavities (half-shells of medium size)
brush
bowl
pan lice bath
cooking thermometer
Preparation of chocolate shells
Melt the chocolate: put 250 g of cooking chocolate, chopped in a bowl and melt in a bain-marie (water should just simmer), stirring constantly until the temperature of chocolate is between 50 and 55 ° C. Remove the bowl once the chocolate is melted and continue mixing until the temperature of chocolate is back down to 27-28 ° C.
Return the bowl containing the chocolate in the bath for the temperature to rise until 31-32 ° C. Remove from water bath.
With a brush into the molds, greased with melted chocolate. Refrigerate to harden the first layer of chocolate, then make 2 or 3 other layers, making sure each coat to harden before. The different layers must reach a thickness of 3 mm.
Store in a cool time to prepare the ganache to decorate eggs.
Preparing the ganache :

Heat cream in a saucepan and pour in 250 grams of chopped chocolate and whisk quickly to obtain a homogeneous mixture and smooth. Then add 80 g of butter cut into cubes. Cool, stirring occasionally.


Assembly of eggs :

Carefully unmold the half-shells and fill them with chocolate ganache cooled but still pliable. Glue the half-shells with a little warm melted chocolate.
Place eggs reconstituted at least 1:30 in the fridge.
Tips for successful chocolate eggs :

We must choose a chocolate coating of high quality: with at least 32% cocoa butter.
There couverture chocolate pellets: it's more convenient to use.
Trick to keep the temperature of chocolate 30_32 ° C: 10 seconds to pass the bowl in the microwave and check the thermometer.
The melted chocolate can be reused if it has not been mixed with another ingredient, let it harden and then reuse it.
The stripping of shells is tricky: you have to carefully lift the chocolate and let a little air between chocolate and the mold, it facilitates removal.

History of Chocolate Manufacturing

A French person consumes an average of 4.8 kg of chocolate per year. How this has happened to delight us? What are the processes of its manufacture?

The history of chocolate begins in Central America, specifically in the area of ​​present-day Mexico. Legend has it that Quetzalcoatl, the Feathered Serpent god, rewarded the heroic act of an Aztec princess by giving its people the cocoa. This princess was killed for refusing to reveal where the treasure was hidden in his empire.

Native to Central America
The Mayans and Aztecs cultivated cacao trees are they harvested the fruit into a drink, the "coattail" they consumed hot. To prepare, they were roasting the cocoa beans and then ground on hot rocks. The resulting paste was heated and mixed with water, chili ... and transformed into a drink.

This drink, nourishing, invigorating aphrodisiac and was reserved, it seems, to men.

Cocoa beans were also used as bargaining chips for taxes, the purchase of slaves ... For example, a turkey was worth 100 beans when fresh avocado was worth 3.

The arrival of cocoa in Europe
In 1519, the conquistador Hernan Cortes landed in Mexico, where he was welcomed by Moctezuma, the Aztec emperor, who thinks he has before him the god Quetzalcoatl who, as promised, returns after a long journey. Montezuma offers him the famous drink made ​​from cocoa. It is assessed at its fair value by the Spaniard, in 1524, sent a shipment of beans to Charles Quint.

Cocoa made its entry into Europe via the Spanish court, where he is popular, although seen as bitter. To suit the tastes of new consumers, we add the vanilla and sugar.

Chocolate spreads gradually on the European continent: he arrived in Italy in 1594, France in 1615 (by the marriage of Louis XIII with Anne of Austria, daughter of Philip III of Spain) and Germany in 1641.

At that time, chocolate is expensive and is only consumed by the nobles, and in South America by Church people.

The chocolate in the industrial era
With the advent of the industrial era, making chocolate is changing and access to its consumption is becoming more democratic. The development of competition on the one hand and manufacturing automation on the other hand, can sell the precious commodity cheaper.

In 1815 the Dutchman Van Houten installs the first chocolate factory, soon followed by five Swiss. Among them, Cailler (1819), Suchard (1824) and Lindt.

In 1819, Cailler manufactured the first chocolate bar.

In 1821, the chewable chocolate was invented by Britain's Cadbury.

In 1822 to meet growing demand, we proceed to the first cocoa plantations in Africa.

In 1824, the French Antoine Menier installs Noisiel-sur-Marne (94) the first chocolate industrial world.

Making Chocolate
The beginning of the string course begins with the harvesting of cocoa pods. Each one contains between 20 and 40 beans to be extracted from their envelope. They are then left to ferment for a few days, which allows them to lose some of their bitterness. They are then exported.

Arrivals in the factory, they are crushed. It remains to remove the shells and roasting.

Cocoa is then milled to obtain the liquefaction of cocoa butter and the production of cocoa paste.

To reduce the butter content of cocoa, a portion of the dough is pressed again. We are then faced with three different ingredients: cocoa liquor, cocoa butter and cocoa fat (or cake).

To get the chocolate as we eat, dark or milk, mix the dough, butter and sugar and vanilla (and milk in the second case). The result of this mixture is conched, that is to say refined by stirring at 80 ° C, which melts the chocolate and gives it flavor and texture.

Chips For Beginners

French fries

Seems easy to make chips, but there are people that leave some soft, others very hard and are not gold or anything. So I think it's important to start explaining this "plate" so simple.

The first thing you need is potatoes, of course. Peel and wash well under running cold water and are drying up one by one with a role.

Then the potatoes are cut one by one. They can be cut thin and elongated, with a square, etc..

Now check oil in a frying pan. The amount will be about 4 fingers.

Heat the oil to the maximum temperature that allows your kitchen.

The oil will be hot in 2 minutes or so, but to be safe, you can throw a potato in the pan and when you see it as boiling and foam, the oil is hot and ready to take the potatoes.

Reduce the heat and put a mean temperature of your kitchen.

Add some salt to the chopped potatoes and put in the pan with a slotted spoon, carefully. The safest thing is that you do not skip the oil to take the potatoes, since they have just put the salt. If ye lay before, then be formed in the potato water and it is likely that you skip the oil. Therefore I suggest you need take offense at this point.

Now you let the potatoes in the fire, over medium heat until the potatoes are made soft. To find out if they are soft, with a skimmer can touch them to see if they are soft. If you is for general guidance in 15 or 20 minutes will be soft, depending on how hot it was oil.

Once the potatoes are tender, should be brown. To do this, go up the fire, but a tad lower than the maximum temperature of your kitchen, that is, if your fire gets to 9, as you put it to 8.
The leave in the fire until you see that begin to brown, then you use the spatula to move them a little and brown on the other side.

When browned, the slowly do you find the pan and go. Do not forget to turn off heat and remove pan from heat to avoid burning (be careful not to burn you with the pan)

If you cut more chips than can fit in your pan (I usually fry maximum 4 at once), then you must repeat the operation. That is, once you have taken the first pans of potatoes, you lower the heat to medium, will ye lay salt potatoes, ye lay in the pan and, when they are soft, you go up the fire.