Cranberry Feta Pinwheels ENGLISH RECIPE FOR TODAY

Cranberry Feta Pinwheels

INGREDIENTS

YIELD

48 appetizers

1 (170 g) package dried sweetened cranberries

1 (250 g) container cream cheese spread

1 cup crumbled feta cheese

1⁄4 cup chopped green onion

4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas

DIRECTIONS

Combine all ingredients except tortillas, mix well.

Divide and spread mixture evenly among tortillas.

Roll up tightly, wrap in plastic and refrigerate at least one hour.

To serve cut into 12 slices.

A nice variation is to add thin slices of ham on top of the spread before rolling.

Snowman Cheese Ball ENGLISH RECIPE FOR TODAY

Snowman Cheese Ball
Ingredients
3 packages (8 ounces each) cream cheese, softened 
4 cups shredded Cheddar cheese (16 ounces) 
2 tablespoons basil pesto 
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations (see Success Hint), if desired
Assorted crackers, if desired

Preparation
Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.

About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.

Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Very Creamy Catalan Cream ENGLISH RECIPE FOR TODAY

Portions / number of people: 4 people
Preparation Time: 240 minutes
Cooking time: 15 minutes

Very Creamy Catalan Cream
Ingredients
750 ml. Whole milk
200 gr. of sugar
1 lemon
50 gr. cornstarch
6 eggs


How to prepare

The first thing we must do is dilute the cornstarch in a glass of milk.

Then we beat the egg yolks with the sugar. We will not stop beating until we see that the mixtyre we get is very creamy.

Place the rest of the milk in a pan and place over medium heat, along with the skin of a lemon, previously washed. When the milk begins to boil we lower the fire, remove the skin of the lemon and add instead the mixture of yolks with the sugar. Beat again until all ingredients are well integrated.

Then add the glass of milk with the cornstarch, and continue beating until the desired creamy texture is gotten. Then remove from the fire and pour into individual earthenware containers.

Finally, do not forget to sprinkle a thin layer of sugar on each dessert. With a cooking torch we will burn it to be crispy and then let it cool in the refrigerator for several hours, so that it picks up and finishes curdling. Delicious!

Crema Catalana Muy Cremosa SPANISH RECIPE FOR TODAY

Porciones / número de personas: 4 personas
Tiempo de Preparación: 240 minutos
Tiempo de cocción: 15 minutos 

Crema Catalana Muy Cremosa

Ingredientes para preparar Crema Catalana muy Cremosa

750 ml. de leche entera
200 gr. de azúcar
1 limón
50 gr. de maicena
6 huevos

Cómo preparar Crema Catalana muy Cremosa

Para hacer una riquísima crema catalana muy cremosa, lo primero que debemos hacer es diluir en un vaso de leche la maicena. Reservamos.

A continuación batimos las yemas de los huevos con el azúcar con unas varillas. No dejaremos de batir hasta que no veamos que la pasta que obtenemos está muy cremosa. Reservamos también.

Colocamos en una cacerola el resto de la leche y la ponemos a fuego medio, junto con la piel de un limón, previamente lavado. Cuando la leche comience a hervir bajamos el fuego, quitamos la piel del limón y añadimos en cambio la mezcla de yemas con el azúcar. Volvemos a batir hasta que todos los ingredientes estén bien integrados.

A continuación añadimos el vaso de leche con la maicena, y seguimos batiendo hasta obtener la textura cremosa deseada. Entonces retiramos del fuego y vertemos en recipientes de barro individuales.

Por último, no hay que olvidar espolvorear una fina capa de azúcar sobre cada postre. Con un soplete de cocina la quemaremos para que esté crujiente y después dejamos enfriar en el frigorífico varias horas, para que coja cuerpo y termine de cuajarse. ¡Deliciosa!

FRIED MILK ENGLISH RECIPE FOR TODAY

FRIED MILK

Ingredients

500 ml. milk
500 ml. cream (half and half)
200 gr. of flour
150 gr. of sugar
Lemon flavor
Vanilla flavor
Egg to batter
Flour to batter
Sugar to batter
Cinnamon to batter



In a saucepan or casserole dish that allows us to beat with comfort we add milk, cream, flour, sugar, vanilla and lemon zest. We put it on the stove to heat and with the beater we begin to stir so that all the ingredients mix well, and until it begins to boil.

Then we remove checking that it has no lumps and is finished.

After being cooked, we must pour it in a container to be squared or rectangular (we grease container first with butter so that it does not stick).  The size of it should allow us to remain a height of less than 1.5 centimeters.

When it is cold we will see that it has become solid, then cut it into squares, rectangles, rhombuses, as we like and after passing them through beaten egg we fry it in abundant oil.

When we take the pieces from the oil we will place them on absorbent paper towel to drain some of the oil, then we sprinkle with sugar and a little cinnamon that we will see disappear as it melts into the fried milk.

You can eat when the chunks are still warm or wait until they cool down if you have enough patience.

LECHE FRITA SPANISH RECIPE FOR TODAY

LECHE FRITA

Ingredientes

500. ml. de leche
500. ml. de nata para montar 35% m. g. (crema de leche)
200 gr. de harina
150 gr. de azúcar
Aroma de limón
Aroma de vainilla
Huevo para rebozar
Harina para rebozar
Azúcar para rebozar
Canela para rebozar

En un cazo o cazuela que nos permita batir con comodidad agregamos la leche, nata, harina, azúcar, vainilla y ralladura de limón. Lo ponemos al fuego y con el batidor comenzamos a remover para que se vayan integrando todos los ingredientes, así hasta que comience a hervir.

• Entonces removemos bien comprobando que no tiene grumos y ya está terminado, si ya sé que es muy difícil de hacer, yo tuve que hacer un máster de tecnología aeroespacial para aprender a hacerla, a vosotros seguro que os cuesta menos.
• Después de cocida, debemos verterla en un recipiente a poder ser cuadrado o rectangular (lo untamos con  mantequilla para que no se pegue), el tamaño del mismo debe permitir que nos quede una altura de más menos 1,5 centímetros.

Cuando esté fria veremos que se ha vuelto algo sólida, entonces la cortaremos en cuadrados, rectángulos, rombos, como mas nos guste y tras pasarlos por huevo batido lo freímos en abundante aceite.

En el momento que saquemos los trozos del aceite los iremos colocando sobre papel absorbente para escurrir parte del aceite, ahí mismo los espolvoreamos con azúcar que veremos como desaparece y un poco de canela.

Se puede comer cuando aun están templados los trozos o bien esperar a que se enfríen si es que se tiene la suficiente paciencia, yo no le pongo pegas a ninguna de las dos formas. Y ya hemos terminado de hacer esta deliciosa y espectacular leche frita tracidional, una de las mejores recetas dulces que lleva décadas y más décadas en nuestras cocinas. Espero que os haya gustado, mañana vuelvo con otra receta que deseo que veáis

Homemade Custard ENGLISH RECIPE FOR TODAY

Homemade Custard
Ingredients

For 6 people

1 liter of milk
5 egg yolks
100 g of sugar (four tablespoons)
A piece of lemon peel
1 cinnamon stick
40 g cornstarch (two tablespoons)

1.-Reserve a glass of cold milk and heat the rest with the cinnamon stick and lemon peel. When the milk begins to boil low the fire so that it does not spill and it allows that it boils during five minutes to very slow fire.

2.-Meanwhile, add the cornstarch to the glass of milk that you have reserved and stir until it dissolves completely. Although it may seem like it remains like the cement, it removes, it is going to mix completely and you will see that all the lumps disappear in a moment.

3.-Peel the eggs by separating the yolks from the egg whites. In this recipe you will only use the yolks. Place the yolks in a large bowl and add the sugar and milk with the cornstarch. Beat well with the rods.

4.-After boiling the milk for five minutes, pass it through a strainer to remove any tripping you may have. Now is the time to incorporate it into the yolks. It is very important that you do it little by little.

5.-With the rods in march, pour the milk in the preparation of yolks, without stopping to beat, until you have added all. You will see that you have foam on the surface. It is normal. Pour all the preparation in a saucepan and take it to the fire. The fire should be low, as this preparation sticks and burns easily. You can do it to the water bath, even if it costs you a little more. Remove without stopping with a spoon or a hand stick. When the foam on the surface disappears and the custards thicken, you can remove the saucepan from the fire. This step usually lasts about ten minutes. Do not be impatient or you can get burned.

6.-Pour the custard into cups or a deep bowl type dish. Sprinkle the surface with ground cinnamon, once it has cooled. If you do it through a strainer, the cinnamon will be distributed much better and you will not have any grumito. This is only for aesthetics.

Save the custards in the refrigerator and serve them very cold. You can present them adorned with a waffle or a cookie.

Tip: If you like the thickest custard, add a little more cornstarch, but do not pass, and if you prefer the clearer, add a little less. With that you try increasing or diminishing a spoonful already you will see that the texture changes. Like everything, you have to try until you find the texture that you like. Also reducing or increasing the amount of milk will get thicker or brighter.