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philadelfia arm and stuffed pasta

Ingredients for the cake Plate: 4 eggs


120 gr sugar 1 teaspoon vanilla sugar 120 gr
pastry flour 1 pinch of salt

icing sugar to sprinkle
Ingredients for filling 1 tub cheese
philadelfia
1 package thinly sliced \u200b\u200bham
Prepared
Preheat oven to 180 º.
Place the butterfly in the blades, pour into glass eggs, sugar and sugar vainillado.Programar 6 min/37 º / vel.4.Cuando finished 6 min/vel.4 rescheduled, this time without temperature.
Add the flour and salt around the blades mix 4 seg/vel.3, retired Butterfly knives and finish wrapping the mixture with the spatula suavemenye, Tip the dough on a baking tray lined with baking paper carefully the outstretched and knocked the tray gently on the counter to be distributed well and do not form air bubbles.
Bake for 10 minutes, remove the back giving hot baking paper dusted with icing sugar. Le
we spread the cheese spreading across the surface and put the sliced \u200b\u200bham on top, funky helping us with the same paper wrap it in silver paper and store it in the refrigerator until ready to serve, sliding dust with icing sugar and cut sliced.
is a delicious combination of flavors.

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Ingredients: 300 gr

flour 1 raw egg yolk and the white paint
1
cooked egg yolk 150 g butter 70 g

sugar Preparation:
Place all ingredients in this order in the glass of the Thermomix and seg./vel.6 program 20.
Take dough into a ball, put the dough between two pieces of plastic wrap and roll with a rolling and shaping with a pasta cutter, paint with the beaten egg white bake at 170 degrees until doren.Es recipe is very simple and quick .

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Ensaimadas

traditional Mallorcan This recipe is prepared and enjoyed since time inmemorial.Las earliest written references date from the late s-XVII.El ensaimada name derives from the word "Saim" meaning Unto or lard.
is a recipe thermomix new book "On the Road with THERMOMIX" which offers recipes from around the world.
Ingredients: sourdough


water 50 g 10 g fresh yeast 90 g
bread flour dough Ensaimadas


water 100 gr 75 gr sugar 2 eggs

150 g lard
410 gr
bread flour 1 / 2 teaspoon salt
2 tablespoons olive oil (plus more for greasing the table) 50 gr

powdered sugar Preparation: sourdough

1.Ponemos Thermomix in the glass of water and 50 g of yeast, schedule 1 min/37 º / vel.3.
2.Add the 90 grams of flour and schedule 1 min/vel.3.la do we draw the glass into a ball and put it in a covered container of warm water let stand until it rises to the surface (aprox.15 min). Mass
Ensaimada
3.Put in the glass the water, sugar, eggs, 50 g of butter, sourdough drained, flour and salt and set 30 seg/vel.6. 4.Amasar
then 3 min / closed cup / speed espiga.Comprobar texture, which should be soft, smooth and consistent, you should keep the form when a ball with both ella.Mientras Melt remaining butter in a saucepan. 5.Amasamos
mass again another 3 min / closed cup / spike rate, add 2 tablespoons of oil from the jar with the machine running, we get the dough and place on the bench oiled, divided into 20 parts (aprox.40 gr each). With roller stretch each portion as thin as possible, forming a rectangle, brush with melted butter and roll a cylinder giving each one, then stretch the ends and turn forming ensaimada, leaving some vuelta.Metemos clearance at each end below the end of the mass to avoid growing up unwinding. 6.Ponemos
ensaimadas on baking sheet on parchment paper, covered them with a cloth and let rest at room temperature 10 hours aprox a space between them so that they grow not pegen together. 7.Precalentar
oven to 180 º
8.Espurreamos ensaimadas with water and bake for 10 to 15 minutes.
9.Espolvorear with icing sugar while still hot.
Tip: Once
cold can of pumpkin filling of custard, cream, etc.

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Norwegian rice timbale

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Ingredients: 400g of cod
at the point of salt 1 medium onion

2 potatoes 3 eggs

extra virgin olive oil salt

sprinkle paprika
Prepared
In a pan with some oil Fry finely chopped onion, add the crumbled cod skin and bones, fry it a little while apart fry the potato sticks, which will add to cod with eggs and stir until sal.Una cuajen.Probar time point emplatado sprinkle with paprika.
Serve with some roasted peppers or a few slices of fried bread.

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Golden Cod Two chocolate cake

Ingredients:
1DISC of chilled pastry flour


butter 100 g of black chocolate
100 gr white chocolate

2 eggs 200 ml whipping cream salt

80gr
sugar 6hojas neutral gelatin (about 14gr)
Prepared
Grease a pie pan with some butter, sprinkle with flour and cover them with the pastry and pinchalela base several times with a fork, and cook in the oven before preheated to 180 º for 20 minutes or less mass will depend on each oven, place 3 sheets of gelatine soaked in cold water. Melt the chocolate
black, chopped and fundelo a double boiler, add the drained gelatine leaves and stir until the drain, casca an egg and separate the white from the yolk and beat this with 40g sugar 100ml cream mounts and beat the egg whites stiff with a pinch of salt, melted chocolate mixture to the yolk, then with the clear and the cream finally giving always stirring motion to keep us down and poured it over the dough, the reserve in the refrigerator until curdle (about 3 hours.) Once the curd
Repeat with white chocolate and white lacreme turns on negro.Dejar chocolate in the refrigerator for 4 hours and ready to drink.

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Kulibiak: Russian salmon pie apple pudding

Ingredients for the dough:

360 gr flour 180 gr butter 1 teaspoon salt

90 g of cold water 1 egg painting
mass
Ingredients for the filling
25 g sunflower oil
1000 gr water 2 teaspoons salt

150 g long grain rice (not parboiled)
3 eggs at room temperature 250 gr

peeled shallots 50 g butter 250 g mushrooms
clean and whole
1 / 2 teaspoon salt
1 salmon fillet skin and bones (900gr)
2 pinches of black pepper
2 pinches of salt
3 sprigs chopped fresh dill
Development dough:
1, put the flour, butter and salt in the Thermomix, schedule 15 seg/vel6
2 º Add the water and schedule 15 seg/vel6.retiramos dough and wrap in plastic wrap and reserve in refrigerator.
fill
3 º No wash the glass pour oil and salt water, we introduce the basket and weighed dentro.Ponemos rice eggs in the varoma and locolocamos in place, we scheduled 15 min/varoma/vel.4. Once completed
retired varoma and let cool the eggs inside, we took the basket with the help of the spatula and extend the rice into a bowl, discard the water in the glass. 4 º introduce
whole shallots in the bowl and chop 3 seg/vel5, vajamos remains with the spatula onto the blades, add the butter and schedule 6 min / varoma / vel, spoon.
5 th finish time add mushrooms, sliced \u200b\u200b4 seg/vel4, add the 1 / 2 teaspoon salt and schedule 4 min / varoma / left / vel, spoon, removed the sauce and let cool
6 º Peel the eggs when cold yseparamos the white from the yolk, put the whites in the bowl and chop 1 seg/vel4, remove and reserve and do the same with buds.
7 º Preheat oven to 200 º
Assembling the pie:
8 º Divide the dough into two parts, one slightly larger than the other, we extend the smaller half in the form of rectangle, which protrude about 5 cm size loin salmon (35x25cm approx.) and put them on a baking tray covered with baking paper.
9 º Put the rice on the dough leaving a border extended to all around about 3 cm, without cover mass, we extend the mixture of shallots and mushrooms over rice.
10 th place over the back of the salmon sure that it is the same thickness all over, sprinkle with a pinch of salt and dill over the salmon, we buds on the salmon and chopped up egg whites.
11 º flexed remaining dough and cover the filling and the edges in the light of the other body, pressed the edges of both sides to leave a border of 2 cm approx, we cut the dough left over and press again giving a Repulgue and mass make extra strips for garnish.
12 º whisk the egg and brush the pie, we make small incisions in the top with scissors or knife to allow steam to escape, bake for 25-30 minutes at 200 º (depending on each oven)

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Ingredients:

Ingredients:
2 blocks
1 / 2 lemon sponge fingers
8

2 eggs 1 / 2 liter milk 20 g butter


sugar 4 tablespoons of liquid candy
Prepared
squeeze the lemon, peel apples and cut into quarters, cored, cut them into cubes and sprinkle with juice of lemon, sauté in a pan with butter and a tablespoon of sugar for 2 or 3 minutes.
Break the eggs into a bowl add the remaining sugar and beat until bleach, add milk, diced apples and sliced \u200b\u200bsponge fingers, stir with the manual stick around until well blended, preheated oven to 180 degrees put a water fund in an ovenproof dish, we spread a mold with caramel liquid, we take on the ma previous mass and cover with silver paper, we introduce them into the oven to a water bath for 40 minutes, after this time will click in the middle with a skewer to see if it is ready, if spotted out a few more minutes if we will not take it out and let it cool, unmold and cut into portions and serve decorated with more than liquid candy