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seems impossible because it is Sunday and spent the week flying. This bread recipe I am about to put it on Wednesday but it was a busy week which failed, but as the saying goes, better late than never and here Spinach Bread Recipe for the enjoyment.

This bread serves as an appetizer, I can eat while waiting for a delicious barbecue. Or they used to accompany a salad and a delicious lunch complete and summer.

SPINACH BREAD

· 500 g spinach leaves

· 15 gr butter

· finely chopped 3 leeks

· 2 teaspoons fresh thyme

· 2 cups prepared flour (baking powder)

· 1 cup finely grated Parmesan cheese

· ; 1 teaspoon pepper

· 1 teaspoon salt

· ¼ cup chopped fresh basil

· ¾ cup diced goat cheese

· 1 cup milk

Preheat oven to 190C.

Blanch spinach, ie put them in boiling water for one minute, then put them under cold running water. Drain and squeeze as much as possible to remove as much water. Chop finely.

Heat butter in a pan, add the chopped leek and thyme. Cook until the leek is tender. Add spinach and cook, stirring for 5 minutes or until all liquid has evaporated, then cool the mixture.

Sift flour into a bowl. Add Parmesan cheese, salt, pepper, basil and goat cheese ¾. Add spinach mixture and enough milk for a soft, sticky dough.

Place dough on floured board and knead until a soft smooth dough. Divide dough into three and make 3 lulos (cylinders) of 36 cm. Form a braid and put the bread on a greased cookie sheet. Then put on the bread the rest of the goat cheese.

Bake in oven for 40 minutes.

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Cocadas bathed BISCUITS AND WHITE CHOCOLATE BLACK

recipe copied breast recipes

Ingredients

· 3 eggs

· ; 250 gr sugar

· 250 gr grated coconut

Preparation

Beat eggs with sugar and then incorporated coconut. Put the dough into a pastry bag and small pieces are left on a greased tray h0rno, or put into capsules. The oven must be strong, heat to 200 º up and down for about 5 minutes


I CAST IRON WITH BUTTER AND CHOCOLATE FONDANT Dip COLD ONCE Cocadas

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Ingredients: 250 gr

.- .-
black chocolate 55 gr butter 100 gr sugar

.- .- 2 eggs 210 gr
.- .-
flour 1 / 2 tablespoons yeast Royal
.- 1 pinch of salt icing sugar

.-

Preparation

Melt the chocolate with the butter in the microwave. In a bowl mix eggs and sugar until laundered. Add flour, baking powder and salt until blended. Then add the chocolate. Place in refrigerator until firm dough. When we draw, make small balls with a spoon and roll in powdered sugar. Place on a baking sheet covered with greaseproof paper and put them in preheated oven at 170 º C. Leave about 10 minutes or until craquelé. They should be crispy on the outside and cuddly inside.

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Cocadas

On Saturday I ran the race organized by Nike called "Santiago we run." 12,000 people ran like a great sporting event. It was at five in the afternoon with a beautiful day with much heat, making the race was very difficult (at least for me). I thought it did not come but I am very responsible, I Mentalic to reach the goal worthy. I must admit that when I was running I thought, "so I'm doing this," but once the race is so great emotion and pride, I'm already thinking about the next race (and the next is much longer).

These cookies remind me that I have prepared my children, are a classic. The only difference is that I have added chopped almonds to give it a rich crispness to cocadas. Also I have put some chocolate, but if PC. not want to put it (but I think there are very nice).

Cocadas WITH ALMOND

48 units

· condensed milk 1 jar (400 gr)

· 200 gr grated coconut

· 200 gr almonds

· 1 tablespoon orange zest

· 2 extra egg whites

· 300 grams of dark chocolate covered

oven 170C. Put alusafoil role in a baking tray and then grease and flour dust.

Mix condensed milk with coconut, almonds and zest. Beat the egg whites and then wrapped in coconut mixture. Put a spoon into prepared tin.

Bake for 14 to 16 minutes or until lightly browned. Cool completely, then peel the paper alusafoil (aluminum).

Melt chocolate water bath or microwave on low for one minute (to put in 30 seconds if necessary, stir constantly). Passing the basis of cocadas for chocolate and then put to dry on parchment paper.

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Jelly Almond and Orange Custard Cake Rhubarb

First of all I want to tell that I was interviewed for a new section of the magazine "Plates & Cups." I was very nervous as I was expecting to leave because I did not have prepare anything special, just answer a "ping sets" of questions. I was very happy and I am very grateful to the magazine. The best thing is that the number (especially pastries) is very nice, is they are doing very good changes both aesthetics and content. They recommend.

I tell them that this jelly recipe caught my attention since the first time I checked the book of the Journal Confectionery Paula (book launched during Paula Fair Gourmet). I liked it because it is light and fresh dessert ideal for this time of year. The important thing is to prove their oranges to see how sweet they are and then adjust the amount of sugar.

For I tell my foreign friends that the custard apple is a fruit that grows north of our country is green on the outside , white on the inside, and heart shaped. It is very aromatic, fleshy and a delight, the only problem is that it has many calories (especially to us about season bathing suits).

CHERIMOYA JELLY ORANGE

6 to 8 people

· 2 ½ cups orange juice (600 ml)

· ½ cup sugar (may vary depending on the sweetness of the oranges)

· 2 tablespoons of unflavored powdered gelatin

· 1 large custard apple, cored and chopped

· whipped cream for serving, optional (I do not think I served with cream and it is not necessary.)

In a saucepan heat the orange juice over medium heat, without letting it boil, remove from heat and set aside.

Then in a bowl the sugar, gelatin and 4 ½ tablespoons of water. Then melt in a double boiler or microwave for 10 seconds or until dissolved. Later add the dissolved gelatin mixture to orange juice. Add chopped cherimoya.

Skip

water pan (this helps the Jelly better off) if silicone is not necessary. Refrigerate at least 3 hours or until jelly is curd.

To unmold pass the hot mold (outside) and unmold on a serving platter.

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, Strawberry and Orange Classic Brownies

This cake recipe was an adventure for me, since I had never cooked anything with rhubarb (if you had tried.) Rhubarb is a plant whose stems are edible, resembling sticks of celery with green and red colors, taste something sour . Usually eaten in jams, kuchenes or other sweet preparations. In Chile it is known more in the south (by European immigrants) and anecdotally I can tell you that was in line at the supermarket and the lady behind the cashier and asked me were those sticks.

This cake is delicious as it is well wetback yet crispy is due to coverage of almonds, really has a mix of textures and rich combination of flavors. They can serve warm or at room temperature as a dessert or for afternoon tea. Finally, they can serve with whipped cream or vanilla ice cream. Ideal for those evenings after the pool or around the beach when the appetite comes with a wide open (I'm eating a bit at this moment and is really rich).

QUEQUEN OF RHUBARB, STRAWBERRY AND ORANGE

8 people

· 150 gr peeled rhubarb (like celery) and chopped

· 150 gr chopped strawberries into quarters

· 200 gr brown sugar

· Zest of ½ orange

· orange juice ½

· 140 gr butter, softened

· 2 extra large eggs

· 1 teaspoon baking powder

· 85 gr all purpose flour

· 100 g ground almonds (like dust)

crispy Coverage

· ; 40 g butter, melted

· 40 gr brown sugar

· Zest of ½ orange

· 80 gr whole almonds

Mix rhubarb and strawberries with 50 grams of brown sugar and orange zest. Marinate for 1 hour, stirring a few times (not cooked before.)

Preheat oven to 190C .

Butter base and sides of a mold of 23 cm .

Beat butter with remaining brown sugar (150 g) until the creamed mixture. Add eggs one by one. Add flour, baking powder and ground almonds. Finally add the orange juice and pour the mixture into prepared pan, then add the strawberries and rhubarb in juice drained (distributed over the entire fruit cake). Bake for 25 minutes.

Meanwhile prepare the crunch. Process all ingredients until the almonds are chopped (not ground because we want crispness).

Lower oven temperature to 180C . Distribute crisp on the cake and continue cooking for 20 minutes or until cake is firm. Cool in pan. Sprinkle powdered sugar to serve.

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During my trip to New York, my son asked me what was the typical food USA. I told him that I thought were the burgers, but with a tendency to eat more fresh and healthy I think this is changing, at least in this city. Speaking of sweet I'm sure that jobs are won by brownies and cheesecakes.

As for the brownies, there are cafes where you do not find this rich delight. We visited the "Chelsea Market" (75 9th Avenue, Between 15th and 16th Streets), a large old building where you find all kinds of stores delicatessen, where everything was very rich. There we find a dedicated pastry to sell brownies with different flavors, called The Fat Witch Bakery (has a logo so cute).

There are thousands of recipes for this cake ranging from a cake texture lighter type to something more dense and chewy. It is believed that the brownies were discovered by accident, when a careless baker trying to make a chocolate cake you forget to use baking powder, resulting in a more concentrated cake. Its name comes from its brown color.

The recipe prepared is very easy and quick to prepare. Just worry about over-cooking, as they dry. I used a 20x20 cm template to cut into squares, but they can be prepared in a round cake pan of 25 cm (detachable) to serve for dessert, warm with a scoop of vanilla ice cream.

CLASSIC BROWNIES

36 small squares

• · 200 grams of dark chocolate (bitter)
• · 114 grams unsalted butter (8 tablespoons)
• · 3 tablespoons chocolate powder (cocoa)
• · 3 extra large eggs
• · 1 ¼ cups sugar
• · 1 cup all-purpose flour

Preheat oven to 180C.

Put aluminum foil in a square pan 20x20cms (2 piece is best put in a cross), then grease the paper.

Melt chocolate and butter in double boiler (you can always do it in the microwave on medium power for 1 minute). Stir until a homogeneous mixture. Remove from heat and add cocoa, stir well.

In a bowl beat (by hand) the eggs and sugar until well blended. Add the chocolate mixture. Then add flour, stirring with a wooden spoon. Put this mixture into the prepared pan. Bake for 35 to 40 minutes, should be put crumbs attached to a stick (which is wet). Let cool to room temperature for at least 2 hours (if you put up). Cut into 36 squares and serve.