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...

so long ago, that only makes me think more ...

ten years I have dedicated my life to embroider items, primarily children.

to embroider and designing, of course. Baby blankets, tea bags, tiles for the room, pillows, shirts, towels ... so many things that you probably get bored.

The fact is that although I have had personal circumstances this activity to park temporarily, as the bug is itching me so, I'm looking for a shortcut to return to spend time.

is a professional bias, I suppose. Without my noticing it, I'm transforming my drawings into embroidery designs, customizing everything I see and I can not help but think ideally it would be this or that to not know what embroidery ...

If I have no choice!

Here are some examples so that you do them the face of it that I'm saying.

cerquita
are now more ...

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Roscón Kings with sourdough (no commercial yeast)

The original recipe is the Iban Yarza of "bread board" that I modified a bit by changing the preferment of sourdough baking powder (the good both ways It all depends on the patience that you have that day.)

Ingredients

R original ecet

• 140 gr. pre-ferment (90 flour, 50 milk, 2 yeast, fermented)
• 100-120 gr. infusion of milk, citrus, cinnamon, rum and orange blossom water
• 340 gr.
• bread flour 70 gr. 07/10/1915
• sugar gr. fresh yeast (or 2-3-5 gr. of dry yeast, it all depends on the rush you have)
• 60 gr.
• butter 3 tablespoons rum 2 teaspoons
• blossom water
lemon zest Pinch of salt
• candied fruit, cherries, sugar, almonds, etc., to decorate
• egg, beaten for brushing
• Cinnamon, orange and lemon peel to boil in milk

Recipe adapted by me

• 100 gr.
• milk 150 gr. sourdough (I used only unleavened sourdough conventional)
• 400 gr. bread flour "the bakery"
• 70 gr.
• sugar 60 gr.
• butter 2 tablespoons of rum
• 2 tablespoons orange blossom water
Scratches
• lemon and orange
• 1 cinnamon stick
• cherries, sliced \u200b\u200balmonds, chocolate and sugar beads for
decorate

Day 4 at 16 hours

• First I took 50 gr. sourdough that was active and I've added 50 more milk 50 gr. flour. I left it covered about 6 hours until it was full of bubbles.

Day 4 at 20 hours

• I made the infusion of milk with scrapes of orange, lemon and cinnamon. When it was warm I added the orange and rum to cool a little faster.
• I've already brewed tea I've added the sourdough I've mixed and left to stand for one hour.
• I've come to the mixer and I added the remaining ingredients except the butter, it has been kneaded for 5 minutes at low speed, then I added the butter cream (squishy), after another 5 minutes of kneading I removed the dough hook, I've covered tightly with plastic wrap in the same bowl.
• The mass has to be soft, shiny and slightly sticky but is perfectly able to manipulate with their hands smeared with sweet oil droplet.
• all depends on the quality of flour, egg size and the size of the spoon we use to measure the orange blossom water and rum.
• I left in the refrigerator overnight.

Day 5 at 12 noon

• I removed the bowl from the refrigerator, I have given is not gas only, for it will then be larger alveoli. I put it on parchment paper or waxed.
• Again I covered with plastic wrap dipped in oil this time and I left the kitchen to ferment.
• As a single mother has mass without commercial yeast and has been in the fridge takes a while to start to weigh as the dough was cold.

Day 5 at 19.30

• Preheat oven with baking stone on the first level low since starting my oven does not work under very strong (modern ovens), I have the option of resistance, up and down to 200 º.
• While I have uncovered the mass had doubled in volume, I have painted with egg and I decorated with cherries, sliced \u200b\u200balmonds, sugar, chocolate dipped and beads. My kids
• candied fruits are not so enthusiastic and just throwing them. 6 years ago my young son asked me to put pearls in chocolate roulade, we do so, it is with so much color but do not leave crumbs.

Day 5 at 20 hours

• I put the roulade baking on the stone and I've lowered the temperature to 180 º, so until golden brown I've seen, it will not half an hour.
• I liked the result of what has gone in the oven.
• I put it on microwave rack to cool.
• party and I have completed half of cream and pastry cream through, now I have the figures (Bean and King) and I cheat like all the years and whom you will come to be king.

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mushrooms veal cheeks

a sauce accompanying veal cheek .-

Ingredients

• 300 gr. Mushrooms.
• 1 cup port wine.
• 200 gr. Cream for cooking. Salt
• Oil. Preparation

• This fitting is also great to accompany the pasta.
• When the juice of the mushroom itself is reduced, add the wine, let reduce again. Now let the cream will thicken a bit before putting out the fire.
• Place in a pot a little oil to heat and add the mushrooms cut in slices over medium heat and let it cook in its own juice.

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Oporto

The accompanying sauce is mushrooms .-

Porto

Ingredients

• veal cheeks.
• 2 onions.
• 4 carrots.
• 1 cup of olive oil.
• flour.
• Wine (Pedro Ximenez).
• 1 bay leaf.
• Salt, pepper.
• A tip of spoon of paprika.
• Water.

Preliminary

• white fur, and will remove debris butterworts and move to whitewash. This will
• a pan fire with water and a good vinegar chorretón cover the cheek we'll give you a boil for a couple of minutes and see how loose gray foam, will pull this water and will dry the meat, so remove dirt and debris from the flesh.

Development

• then floured the cheek, cutting off excess flour by shaking a bit.
• We will heat the oil and meat doraremos by both parties. Reserve.
• doraremos In the same oil first julienned onion, once poached add the carrots that we will also peeled and cut into thin slices.
• When this little golden carrot, put a little red pepper, lowering the heat to avoid burning and these vegetables will meat, pepper, wine, bay leaf and water.

Cooking with cooker (programmable or traditional)

• If we do pressure cooker to be a form of cooking liquid does not evaporate, will only a glass of water. Will close the pot and at first the heat to high until it lifts the first ring, lowering the minimum then we will leave one hour. If we do it in a pot programmable just select a menu for meat and we'll put an hour of time.

traditional firing

• If we do traditionally in the pot to simmer, cover meat with enough water to cover them.
• We'll cook about 3 or 4 hours checking by introducing the tip of a knife if they are tender.

After cooking

• Once the cooking will see that the meat is very tender, otherwise we will add more time to add salt building.
• will withdraw the meat and the bay crushing the onion and carrot together with the liquid (if we see that there is much liquid, remove the part before crushing or be very soupy. It is better if it becomes too thick add).

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Candeal

• Ingredients 570 gr. white wheat flour (flour brunt "The bake").
• 260 gr. water.
• 3 gr. dry yeast for bread or 10 gr. fresh pressed yeast.
• 1 teaspoon salt dessert.

of which are reserved for preferment (biga):

• 70 gr. flour.
• 35 gr. water.
• yeast.

Development

• First make a preferment (biga): Together, the three ingredients and the mixture will be tough and pliable, we will leave it plugged into a bowl for a few hours when fermentation begins a few hours we will keep in the fridge.
• Then in a bowl will the biga and the remaining water in the recipe (225 gr.) We mix add the remaining flour (500 gr.) And finally the salt.
• mass remains very hard and difficult work by hand, I've done with mixer.
• Then you need to refine the mass, consisting flatten the dough using a rolling pin and go into folds and stretching again, to get the dough is softer ... very heavy task indeed .
• If dough machine you can help by passing it through there several times (Maribel did so, as we see in his blog "L'Art").
• then shape the bread and make the cuts.
• cover with a dish towel.
• Before introducing it into the oven the paint with water to make it bright.
  
• Bake without steam at 200 degrees and go down during the cooking temperature to drop to 170 º.

Notes:

• The recipe is based on the blog Panis Nostrum.
• The weighed is short, about an hour.