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I wish all my friends and bloggers who visit me, although I do not leave comments but they come here, all the best for next year are met all his desires, his life is full of beautiful things for you and your beloved families and above all with good health and work in the next year.

Thank you for allowing me to learn from you, I really do this year my family to try something delicious, thanks for letting me come every day their kitchens.

I leave you a hug with love.

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AJOPERE

As I discuss in the previous post this recipe is also following nenalinda blog, your recipe here , thank ajopere nenalinda this is delicious.

Ingredients: Parsley


enough garlic to taste olive oil
the necessary


Procedure:

Thoroughly wash the parsley and cut it by removing the stems, peel and chop a little garlic, put in me case in the blender and add some olive oil, blending to be crushed, add more oil to give desired consistency.

as I pour into a gadget called nenalinda close at hand in the refrigerator, it lasts a couple of weeks but i do not think that my last as I think that will make use, gives a delicious flavor.

Each will be using it a little shake to mix well.

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POTATOES (POTATOES) STUFFED PORK LOIN ROSEMARY

As promised here are the rosemary potatoes are delicious recipe I have taken a very rich blog is GONE as recipes for this tasty recipe blog I refer to the following
nenalinda , thank you for sharing your delight nenalinda here the link to your recipe, I I put a little more than potatoes have also added bacon (bacon, bacon) and she recommended we have prepared and baked it in the micro makes much faster but I was taking advantage of me turned on the oven so I did.

potatoes (potatoes)

ROSEMARY Ingredients:

5 potatoes or large potatoes
Romero fresh or dried (I used dry)
1 tablespoon olive oil
Ajopere required amount
chopped bacon (bacon , bacon) Salt


Preparation:

Peel and wash potatoes slices of an appropriate size and as thin or as thick.

As this year was seriously lie still and did not want to wash much junk as I comment, use another disposable pan, add olive oil to the bottom of the pan and began to place the potato slices very well spread throughout the pan, add salt and sprinkle the rosemary, bacon (bacon, bacon) and some ajopere, put another layer of potatoes, more salt, rosemary, bacon and baked ajopere and introduce me to nenalinda case in the micro.

I let them bake until well Cocidito saw them, really are a treat to my family loves.

And as you can see from this it follows that of another recipe ajopere, later I will post a recipe also nenalinda.

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This has been our rich Christmas dinner together loin stuffed delicious rosemary potatoes I've made a delicious blog in another post I give the recipe of potatoes now place the loin I hope you like it, and have passed a nice Christmas together with loved ones that I've had a great time, luckily I feel a lot better and gave me encouragement to prepare this delicious meal my family, at home we have few bought a spine and have halved and the rest otherwise prepare for the new year. STUFFED PORK LOIN

Ingredients: Loin

approx 1 kilo.
100 grs. blanched almonds, chopped (can be nuts)
100 grs.
raisins 100 gm. pitted prunes, chopped 100 g
slices of chopped bacon (bacon)
200 grs. ham, thinly sliced \u200b\u200b8 slices
melted cheese (I use manchego)
1 egg Salt and pepper


2 tablespoons apricot jam (apricot, apricot)

mustard 2 tablespoons soy sauce (the necessary )

1 cup pineapple juice (I use the syrup from canned pineapple in syrup) 3 tablespoons
Ron (or any liquor you like it)

wire to tie (which hold the oven)


Preparation:

1 .- Mix the marmalade, mustard and soy sauce to make it as pastries that we can spread it aside.

2 .- In a small mixing we fret raisins, prunes, almonds, bacon (bacon) and mix with egg, set aside. 3 .-

Sabanita open as the back, but we asked where we bought it to do so as we do with the help of a good sharp knife but be careful.

4 .- put salt and pepper and spread with marmalade mixture, mustard and soy sauce, then extend the slices of ham, followed with slices of cheese in my case manchego.

4 .- Now let's spread the mixture to prepare the other ingredients (raisins) and cover the entire back. 5 .-

began to roll slowly so as not to leave our fill, we tied it very well and put in a baking pan I use a disposable so not having to wash dishes after.

6 .- Let's spread to the spine the rest of the marmalade mixture to bake for us is very rich also out, and so we would not be so dry, put the pineapple juice or syrup in my case and liquor, this will give a rich flavor and can be bathed during the cooking time so you do not get too dry (you can marinate for a couple of hours in the refrigerator before baking to absorb the flavors before baking)

7 .- Bake for an hour covered at 180 degrees, uncover and bake for half an hour longer basting with the syrup or juice pineapple.

As will be left with a golden brown crust and apart very rich, I hope you like it, later I put the rosemary potatoes are also excellent.

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MERRY CHRISTMAS ALL.

Sometimes things do not go as we plan and all the changes, but
for something it should be, but which have not been given things as I
expected this year affected me more than I would have liked and that a
damaged my health.

Since last month I felt bad, fortunately I
out of a bad situation, today I feel a little better and with more courage
to come to write this post and wish all my friends a happy bloggers
Christmas filled with much happiness, love and health especially
you and your loved ones.

I leave you a hug with a lot of love, thanks for all visits and
especially the comments that have bothered me a lot thank the
, always uplifting. I have many outstanding

try to address them gradually as I have asked several recetitas
my email and more backward than
is that I have but I have not been able to address anything, my head these last few days walking
loss, depression this time if I kick the ground. But as they say to
or to grab momentum back, so I'll forward the
visiting more often now, I think it improved my mood.

Happy holidays to all.

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bun

I think when the recipes are good, but go through my hands are not damaged and are still good is the case with this recipe from my dear friend Hilmar My favorite recipes.

No wanted to leave the season without preparing this delicious pumpkin bread, since I saw it on your blog I love, texture, color all caught my attention, but unfortunately I have no cash loaf but even so I decided prepare it, just to think of it prepared in a bar. All

bad day began to prepare him, and had revised the recipe and I made level of nonsense, read milk and not because it relates to milk powder, but like me flat head was lost is not where I measured also liquid milk in short a disaster, and I had to slightly increase fluid milk to make up the difference with milk powder, other than I bought the seeds and not because buy sunflower seeds instead of pumpkin, so they are tinier than the ones she used in plane that day I walked into another world, yet the recipe a success and a delight.

Well these are the ingredients that I use with a couple of changes, as they comment, especially in the procedure for preparing me adapt mixer.

Ingredients: 150 grs

. pumpkin puree (pumpkin )
280 grs .
wheat flour 1 egg (50 grams )
3 / 4 teaspoon
active dry yeast 1 / 8 teaspoon
salt 20 g .
honey 30 g . milk powder 40
mls.
warm liquid milk 30 grs . butter at room temperature

pumpkin seeds for garnish (although I use sunflower seeds jejeje )

Procedure: Steaming

squash or pumpkin , pureeing.

Mix flour with baking powder and set aside.

Place in blender puree the pumpkin, egg, salt, honey, milk powder, and stir for a couple of minutes, stir in gradually the flour mixture with yeast and be interspersed with fluid milk, little by little knead for about 3 minutes about and add the butter, knead until you have soft and elastic consistency and pulls away from the walls of the mixer.

Place in a bowl greased and standing to double in size, over time of ferment, remove from the fret and shape of rolls and rest for 20 or 30 minutes, and garnish with egg glaze with the seeds, bake at 180 degrees Celsius for 20 minutes approx ., check cooking.

I leave them some seeds but are equally buenisimos . Hilmar

says that this dough is quite soft and you have hands flour so that it can work but as I comment I add more powdered milk and that allowed me up to make small buns.

This is the link PUMPKIN BREAD MOLD of Hilmar is a delight to the palate and the eye.

There are very rich, we ate in small sandwiches with ham and cheese, but if you eat solid is rich that you can appreciate the taste of pumpkin and is delicious.

This photo does not love me but leave them to see what esponjaditos left despite the nonsense that I made .

Warm greetings to all especially Hilmar by share with us their great recipes, thanks for stopping by and leave me comments I thank lot.

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PUMPKIN PRINT MY FIRST AWARD, THANKS ANA. FRUIT JELLY

know my blog has a little over 2 years and this is the first time someone thinks of me for an award and I really thank you from the bottom of my heart thank you very much Ana Ma recipes from 'Manans' grateful and I've already know the joy has given me welcome.

When I started the blog not imagine I would become so important and part of my life, not only is my recipe but also the place that allowed me to know, learn, admire and appreciate so many people around that I always leave comments so pretty that sometimes come at a time I really uplifting, as it has been on this occasion this lovely prize, after a week so complicated.

The conditions for this award are:

- thank those who sent us a link to your blog.
- Write a post about the award.
- Submit to 12 posts that we deem worthy.
- Place the link of each of the winning blogs
- Notify the elect of the distinction they pass.

But the truth I do not want to choose only 12 blogs rather I want to share with all visitors to my blog I think they all deserve it so I give them shoot it with all my love. Thanks Ana

an embrace with great affection.

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I love my children, but this week has been so tired I do not know how wanted to arrive over the weekend to relax a bit (although I think when I have everyone at home is worse) but at least break lead and bring children out of school, or so worthwhile that I love them.

know the day of my birthday that my sister invited us to dinner at his house, feeling very uncomfortable not to come empty handed prepare this jelly is a favorite of my family except that it is very easy to prepare . FRUIT JELLY

water jelly 1 liter of water

35 grs. of gelatin powder
270 grs. sugar (refined)
1 / 4 teaspoon citric acid



Jelly Milk 1 liter of milk

30 grams. of gelatin powder
270 grs.
sugar 2 teaspoons of essence (I use cherry flavor)

1 can fruit cocktail (drained well)



Preparation: Gelatin

Water:

hydrate the gelatin in 1 / 2 cup cold water reserve.

In a bowl mix the sugar, citric acid and set aside. We

fire liter of water and when it boils add the sugar mixture with citric acid and move very well to dissolve, add the hydrated gelatin and again move to dissolve and let cool completely.

This gelatin has no essence and that citric acid and a variety of fruit bearing does not need to add any flavoring to it is more than enough.


Jelly Milk:

in half cup of milk put to hydrate the gelatin and
We reserve fire
milk and sugar to a boil and sugar is dissolved, add the gelatin previously hydrated and move up completely dissolved, let cool slightly and add the essence, we cool.

Since we have our gels we empty a small amount of water in gelatin mold of your choice and we cool to curdle just a bit to make a small base.
empty signature
When well drained fruit and add the remaining gelatin in water, we again refrigerate to firm.

Finally we empty the milk jelly (not to be hot, but mix the two gels), and refrigerate to completely curdle preferably overnight so that it firmly and at the moment demolding not break us.

stripped and ready enjoy a delicious fruit jelly, though in Mexico City at the temperature dropped a little rich to eat a slice of jelly, I hope you like it, loving greetings to all, thanks for your visits and nice comments, any doubt liked the answer.

Have a great weekend.

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Oaxacan Pan de Muerto (and traditional) DAY OF THE DEAD 2010

To close the Day of the Dead celebration will leave a delicious pan de muerto, but this time is the pan de muerto Oaxaca, is rich, less sweet than the traditional and a taste mmmmm rich as it carries anise seed, prepare it on Monday.

The recipe:

Ingredients: 250 grs

.
flour 30 grams.
5 g sugar. salt 1 piece egg

7 gm.
dry yeast 100 mls of warm water
50 grs.
softened butter 30 grams.
milk powder 1 / 2 teaspoon of orange
1 tablespoon anise seeds
c / n sesame seeds (sesame) to decorate


Procedure:

This time I prepare in the blender and I did as follows using the dough hook:

In a bowl mix the flour and yeast and set aside.

Place in mixer bowl butter, sugar, salt, egg and milk powder and mix to incorporate well. Start

add the flour mixture with yeast and go slowly adding warm water until dough is smooth and elastic.

Since our ground this with very good consistency in the end we added the essence of orange and anise seeds and knead well to become members, place in a bowl greased with a little oil and cover with a tea towel or a plastic and leave to double volume.

After the standing time and decorate the loaves formed (in the traditional pan de muerto is here on the blog is a step by step how to make breads) . Allow to ferment again

painted with egg, sprinkle with sesame seeds or sesame seeds and bake at 180 degrees Celsius for 15 to 20 minutes depending on the size of their loaves I made of 80 grams. approx. and were ready in 18 minutes approx.

As I mentioned are very rich and anything sweet, this mass can also be used to form figures of bread and cover with sugar to taste painted colors are very cute.

also prepare the traditional pan de muerto already published the recipe with step by step on the blog here, show them without sugar.

Here and coated with softened butter and coated with sugar.

It is a matter of taste if you like a sweeter bread, try the traditional bread, but if you want something less sweet sure you will love the bread of the dead in Oaxaca.

Warm greetings to all, hope you like and dare to prepare both are delicious.

Red Mark At Tip Of Nose

I could not put this post but fortunately the weather has reached me that I will eat my sister's house is always very nice to me and invited me to dinner for my birthday and the depart later cake accompanied by my dear nephews, thank you Mary.

I want to share some pictures taken last Saturday, the weather was not as noticeable Day celebration of dead had lost some Fortunately this tradition in recent years have been restarted and is very nice to visit the socket Mexico City and see such beautiful and enormous exhibition like this year, a few years ago you went and if there were smaller shows but not like now.

Well here we begin our journey as I wanted to go from the beginning I asked myself husband that we should go to subway and get off at the fine arts and go on foot from there, this is the Palace of Fine Arts which is located next to the Alameda Central in Mexico City, this photo charm take it from me the ninth floor of a shopping center located in front lol, I was once before I realized I had a fabulous view so this time I was especially taken the photo.

La Torre Latinoamericana, years ago this building was the tallest in the city but over the years has been small compared with the buildings there now. but still I still love (though they know something entrusted to them and not suffer from vertigo makes me laugh up so high), the left side of the building begins Francisco I. Street Tree that have now become a pedestrian street that is a wonder to enjoy.

precisely in this street is a church Madero, apologies do not know the name of this church there is a small exhibition put these very cute skulls of various colors and of course the traditional marigold flowers that give a beautiful color to these dates.

This is another example of the exposure of the church that I mention, I can show no more about that unfortunately it was closed and these photos were taken from the entrance gate but still looks cute.

As I mention the streets of Francisco I. Madero is a pedestrian and you can now enjoy a pleasant walk, across the street were so many people with different characterizations that I loved, just move if you give a coin children enjoy them very much.

One more silver now that much work done to characterize, had muchisiiiiiimos to the toy story was lol, but these I love.

already coming to the plate of the socket capital exposures and altars are all beautiful and wonderful work done by people who prepare them.

This is one of the biggest attractions of the enormous tree that have called for the death florida that is about 16 meters tall and represents the fusion of pre-Hispanic tree of life and death is that union florida of the mystic warriors.

A view from one side.

The other, although this gives me some miedito jejeje.

My camera zoom is not much more I wanted to take this picture closer I could not, and there were so many people that my children decided that we formed to raise us.

advantage we are still in celebration of the bicentennial of our independence and the centenary of the revolution, something about the subject, the heroes who gave the mother country.

Well had skulls all over but the truth despite being accustomed to this celebration there are things that I like was a tree such that all its branches had skulls that gives me some little thing like that I better take this photo which is nicer.

and definitely could not miss the traditional offerings full of everything you liked our dead alive.

One more.

And of course what I like could not miss a presentation of the traditional pan de muerto always make a brick oven and bake bread.

forming traditional bakers bread of the dead, us as we discuss them on Saturday but the day 2 usually provided with bread to visitors that if a row enorrrrrrrme, but you can enjoy a delicious pan de muerto.

Another thing that I love these skulls are formed with different breads from around the country, you know what I enjoy most is all that relates to the bakery so this is wonderful for me was several skulls I leave a picture of them.

placed a very curious subway car could also go up to him but unending row hahaha, well besides my children and do not like to wait long.

One takes more near.

also placed a scenario where different events were scheduled and performers to delight visitors.

A closer takes the stage.

And to finish and close I got them a picture of the Cathedral of Mexico City (which is located next to the Plaza de la Constitución better known as the Zocalo of Mexico City), another sometimes took several photos of the inside and show them it is very nice, the only thing I dislike is that monitoring is extreme lol, a little dark inside and not let you take pictures with flash passed Photos do not do very nice to say.

Well I hope not to have bored so picture but I wanted to share some of my Mexico and especially what are the traditions my country.

Now if I go to lunch with my sister, kisses to everyone.