Jewish Tradition Folded Napkin

Potatoes with Artichokes

Ingredients: 6 medium potatoes


salt water
For the mojo picon:
4 garlic with tooth

1 chilli 1 tablespoon ground cumin 1 tablespoon

1 tablespoon vinegar
paprika 1 cup extra virgin olive oil 1 potato cooked


1 pinch salt 1 bunch fresh parsley
Prepared
Wash the potatoes with the skin and put them to cook over medium heat.
In the Thermomix threw all the ingredients for the sauce and mix mojo speed 30 seconds 5. We ended up tying
programming sauce 2 minutes Speed \u200b\u200b10.
potatoes when cooked, skinned and cut into pieces not too small, cool down a bit when we take over the spicy mojo sauce and some chopped fresh parsley mix and ready to take

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Mojo picon sauce

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Bishop (sweet bread queue)

The recipe is to make it in the form of twisted cord, but I've done in the form of a bar because I used half of the ingredients that he was only 20 g of yeast
Ingredients:

milk 50 gr sugar 170 gr butter 150 gr
chopped

4 eggs 40 gr
anis liqueur 40 g fresh yeast 750 gr

flour 1 teaspoon salt 1

egg for brushing Method: We
thermomix in the glass of milk, sugar and butter and set 3 min/50 ° / vel.2. We add
eggs, anise and yeast seg./vel.3 program 8.
Add the flour and salt, mix 20 below set seg/vel.6.A 3 min / closed cup pin function. We let the dough
5 hours in a bowl covered with plastic wrap once the dough has risen, divide it into two equal parts, form with each cylinder approximately 70 cm, each cylinder formed with a braid loosely to twist, as they were better when the dough rise again.
We put the bishops on a baking sheet covered with parchment paper, cover them and leave the rest for 30 minutes, preheat oven to 180 degrees, brush with beaten egg and bake for 30-35 minutes depends on each furnace.
Note: very important that the yeast is very fresh.

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Lentils in thermomix

Ingredients: Water

100 g of extra virgin olive oil 1 medium tomato


1 small onion 2 cloves garlic 2 carrots

1 / 2 green pepper 2 pieces

2 pieces chorizo \u200b\u200bsausage onion

2 medium potatoes 1 bay leaf 1 pinch of salt

1 pinch sweet paprika 1 pinch saffron
(food coloring) 300 g of lentils
pardinas
1 teaspoon Bovril (or a pill broth)
Prepared
We soak the lentils in about 3 hours cocinarlas.Ponemos or less before the cup garlic cloves, tomatoes, carrots, onion, green pepper and chop 2 seg./vel.5.Añadimos oil and progrmas 7 min. / temperature varoma.Vel .. finish this time cast the drained lentils, potatoes to helmets, chorizo, blood sausage, bay leaf, salt, pepper saffron in a cup of Bovril loosened concentrate and threw him to the cover glass of water signal without exceeding 2 liters, and schedule 40 minutes varoma temperature, turn left, speed spoon.
Once the time to check they are tender, if not give you 10 or 15 minutes, depends on the type of lentils that you use and the time that you have in water.
Note: If you want you can mash the vegetables in the sauce cool a bit once in progressive speed 5-10

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Vallobinas

These pastes are typical of Asturias
Ingredients: 150
g sugar
The skin of 1 / 2 orange (without any white)
150 g skinless
raw almonds 1 egg 40 gr

double cream 200 g chocolate fondant
Prepared
Preheat oven to 180 º
We in the cup sugar and orange peel and pulverize vel 5-10 30 seconds, remove and reserve.
Put the almonds in a glass speed and chop 6 seconds 5.
add reserved sugar flavored, egg and cream and stir 10 seg./velo.3.
Line the baking tray with baking paper and with the help of two spoons make piles of dough the size of a walnut, leave enough space between them and gradually extended to the back of the spoon to form circles.
Bake for 8 minutes until golden brown.
In the glass clean and dry put the chopped chocolate, grate it for 20 sec / vel.progresiva 5-10, then set 2 min/60 ° / vel.2.Con the help of the spatula, we went down the remains of chocolate to the blades and schedule 1 min/37 º / vel.2.
brush the pasta with melted chocolate and let

dry

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fartons Coca vidre

Click on photo to enlarge

This is a recipe from the Valencian community and my oldest son really likes, acompañadolos a good glass of
tiger nut milk Ingredients: 100 gr

water 70 g of oil or 70 g butter 100 g sugar

30 g fresh yeast 2 eggs
bakery
400 gr
bread flour 1 / 4 teaspoon salt
syrup Ingredients: 150 gr water


200 gr sugar 50 gr of icing sugar for dusting
Development: We
1 in the Thermomix water, oil or butter, sugar, yeast and eggs and mix 10 seg./vel.6.
2 Stir in flour and salt and 4 minutes progrmas closed cup pin function and let rest 15 minutes in the glass.
3 With oiled hands, form balls of about 25 grams (a mass is soft and sticky) and stretch into cylinders about 20 cm, rolling the dough on the countertop with the palm of hands.Jesus place in baking tray lined with baking paper and leave enough space between them, let stand for 2 hours.
4 Preheat oven to 200 º.
5 Bake for 8 minutes (depends on each oven) in runs and prepare the syrup to bathe the fartons. 6
Syrup:
We in the cup water and sugar and schedule 7 min./100 º / vel.2.
7 Remove from oven, bathed in the syrup and sprinkle with icing sugar, let cool on a rack.
accompanied by a good glass of horchata

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typical Catalan Recipe
Ingredients for the dough:
100 g water 100 g of milk

50 g of extra virgin olive oil 1 pinch of sugar

20 g of fresh yeast Bakery
400 g bread flour 1 pinch of salt

coverage Ingredients:

100-150 g sugar 100-150 g of extra virgin olive oil 200-250 g

sweet anis Preparation: We
in the Thermomix water, oil, sugar and yeast and schedule seg./37 20 º / vel.2. Add the flour and salt and mix 30 seg./vel.6 and then bake programando1 min / cell cerrado. / function espiga.Dejamos the dough inside the bowl 15 minutes.
Preheat oven to 200 º.
Divide the dough into balls of about 50 g and with the help of a roll, stretched very thin over a baking tray, like lenguas.Espolvorear with plenty of sugar on it, water with a splash of oil, few drops of water and a little anise.
Bake for 10-15 minutes, until well browned.
We removed the tray from the oven and immediately watered with sweet anise.
Note: For better distribution anis use a sprayer, but always with the tray out of the oven, to avoid the risk of burning.