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THROUGH THE UNREAL



invisible

A boat crosses the vastness


wrapped in seaweed. Poet and sea



dream to join in a dance that brings mysteries



from other lands.

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ON THE HILLS OF MOLECULAR

plastic work by Salvador Muntaner

The religious act of a flower

opens me Mystery doors.

I see invisible sky frames

painted each petal

night.

The brightness of a fat moon love

beats the trees.

The sound of crickets hidden

covers the tracks of angels

the riverbank.

Connecting Gravely Attachments

CRUISE CRY WAITING

plastic work by Salvador Muntaner

The inadvertent touching of Nothing

slashing the depths of the mind.

The silence of the earth

The silence of the stars.

In all things

link expresses the epic

intertwined cell

a perpetual DNA

that seeks to continue the Origin.

The pulse insight

brings a strange music,

blue spheres sounds

elevated to glory

ephemeral

sigh

universal.

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sausage stuffed pepper sauce and green peppers in salsa verde

sausage stuffed pepper sauce and green peppers

A liter of milk

120 gr. flour

100 gr.

butter Salt and pepper

250 gr.

sausage 100 gr. trotters cooked meat

An onion

olive oil

For the sauce

Two

onions and three green peppers

Chop onion and saute in olive oil. Add the sausage and saute. Now add the butter and then flour. Cook 5 minutes over low heat and add milk and cook. Put a pinch of salt and pepper. Put your hands chopped meat.

Sauté the vegetables and add a glass of white wine. Bring to a boil and mash

and paint Fill peppers with sauce.

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Rape hands Pork Patties

Rape in green sauce with pork hands Arola

4 monkfish

8 oysters or clams

2 coats of

cooked pork 4 cloves garlic

1 bunch of parsley

Cooked peas Fumet

olive oil Salt

Clean the monkfish. Open the oysters or clams keep its water.
chop them into very small pieces. Do the same with your hands.
Poach the garlic and add a pinch of flour. Moisten with broth and add chopped parsley. Add hands.
Pass the rape by the iron and Emplate. Napar with sauce and garnish with shelled clams.

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Arola Cheese Souffle

jam Empanadas

200 gr. Cream Cheese
200 gr. Butter
3 cups flour
Pinch salt

cinnamon Pinch
150 gr. sugar
blueberry jam

Mix flour with salt and butter. Now place the cheese.

Leave for one hour and stretch with the roller. Fill with jam and close. Bake at 180 degrees for 6-8 minutes or fry in a pan with oil.

Sprinkle with sugar or cinnamon.

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jam Sabrina Tara

Cheese Souffle Sabrina

4 dl Milk

150 gr. flour

60 gr. Of Gruyère or Emmentaler cheese

30 gr.

butter 4 eggs

Boil the milk and cool. In another saucepan, heat the butter and stir and add the flour. Stir in milk. Add salt and pepper.

Heat again and add the 4 egg yolks, cheese and 4 tablespoons of cold milk.
Beat egg whites and mix with the dough. Fill molds and bake at 180 degrees for 15 minutes.

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Muffin. Gone with the Wind took

Muffin Tara. Gone with the Wind took

2 cups white flour

envelope

yeast Pinch salt

½ to taz

sugar 2 eggs

50 gr. butter

½ cup milk

paper muffin

Beat egg yolks with sugar and bleach. Add a pinch of salt and flour, yeast, melted butter and milk.

Beat the egg whites until stiff and add to the mix. Fill molds and bake at 170 degrees for 20-25 minutes.
Let cool and sprinkle with sugar.

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Mole Poblano. Tacos



Mole Poblano. Tacos

2 kg turkey

Sal

Lard

mole sauce

2 tablespoons sesame seeds

Cut the turkey and cover with water and salt. Bake for 25 minutes.

Brown in butter. Cover with the sauce and bring to a boil. Sprinkle with toasted sesame seeds.

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shrimp cocktail

shrimp cocktail The Blues Brothers

Some leaves of lettuce

500 gr. peeled shrimp

40 gr.

butter lemon juice

Salt Tabasco

Parsley

For the sauce:

250 gr.

mayonnaise 3 tablespoons ketchup

1 tablespoon cream

Worcestershire sauce Melt butter in a skillet and saute the shrimp. Then add the lemon juice, salt, tabasco and cook.

Mix ingredients for sauce and shrimp Napar.

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The Blues Brothers integral carrot cake sweetened couscous

integral carrot cake sweetened

100 gr.
grated carrot 100 gr.
wheat flour 4 tablespoons sweetener 2 eggs

a cup of yogurt
sunflower oil 50 gr. ground cereals
a pinch of cinnamon 1 packet of yeast

butter and flour for the jacketed mold

Separate egg whites and mount. Mix all ingredients except the grated carrot and egg whites and beat. Then add the carrot and the egg whites. The latter are assembled and mixed gently and the help of a language.
sleeving and fill the mold. Bake at 170 degrees for 30-40 minutes. Click
to ensure that the cooked and cooled.

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couscous

100 grams
couscous 20 g blanched almonds 20 grams of hazelnuts

peeled 20 grams of peeled peanuts
20 grams shelled pistachio zucchini

¼ ¼ large red pepper green pepper ¼

8 tablespoons olive oil Salt

Boil a pint of water with salt and a drizzle of olive oil.
Add the couscous and stir with a spoon.

We left five minutes to absorb water.
In a pan fry the chopped vegetables.

Toast nuts in a skillet and add the couscous with dried fruit and vegetables.

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Dice mussel and shrimp with gazpacho

Data Mejillones and shrimp with gazpacho

½ kilo of mussels

½ kilo of cockles

Water Salt

5 sheets gelatin

neutral in salt water wash the cockles. Dar

a boil and open the cockles. Reserve the cooking broth.

Hydrate the gelatin in water. Heat a cup of soup cooking, fill the bucket with the cockles and mussels and add the gelatin to the broth. Fill the bucket with the broth and cool. Unmold

and serve with a spoonful of gazpacho.

Salmorejo

Crumb bread

1 kg of tomato

crushed 1 clove garlic salt

Oil Vinegar

Lining

1 egg

serrano ham

removes the crust is to bread crumbs and pour in cold water until thoroughly soaked all the bread.

In the bowl of the mixer we are throwing breadcrumbs drained)

We take the garlic, oil, vinegar and salt (the latter to taste).

Blend everything in a blender and let cool.

NO WATER IS THICK.

For the garnish,

Put the egg to cook about 10 minutes.

Peel and cut a boiled egg and a bit of prosciutto into very thin strips. Put

above salmorejo.

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chocolate chip muffins

chocolate chip muffins

225 gr. flour

100 gr. butter

20 gr. sugar

50 gr. chocolate chip

150 ml.

milk to rate this post have to log in or register here .

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Cut the butter into cubes and mix with flour. Work the mixture and then add the sugar and chocolate

Put the milk and the dough off the bowl.

paint Cut the buns and milk and bake in preheated oven at 200 º for 10 to 12 minutes.

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chocolate mousse cake

chocolate mousse cake

For the base
150 gr. butter

150 gr. Chocolate brown paper

5 yolks

75 grams of sugar to the yolks

5 whites

75 grams of sugar for clear
For the mousse
150 gr. Chocolate brown paper

20 gr.

butter 2 eggs

200 ml. cream

Melt the chocolate with the butter. Beat egg whites until stiff. Add the sugar and set aside. Mount

yolks with sugar and bleach. Add the chocolate and mix. Add egg whites and mix gently. Have

batter into pan and bake at 180 º for 40 minutes . Cool in pan.

For the Mouse.
Melt chocolate in a double boiler with the butter, stir well and let cool. Beat the egg whites until stiff. Whip the cream and whisk the yolks with the chocolate. Add cream and mix. Incorporate clear.

Cover the base of the cake with mousse and cool.

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Salmon gnocchi with pesto and pasta with artichokes and

Salmon with pesto and gnocchi

4 salmon loins

Arugula Pesto and nuts

100 gr. potato gnocchi

1 shallot

Nutmeg

225 gr. evaporated milk

50 gr. Parmesan cheese

Rucalan

ground pepper Salt

olive oil

First prepared pesto arugula and hazelnuts and set aside. Cook the gnocchi

Mince the shallot

Meanwhile, peel and chop the shallot and saute . Stir in evaporated milk and salt and pepper. Add the gnocchi and Parmesan cheese and mix. Iron

salmon and served with the gnocchi and sauce . Give the point with the pesto.

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pasta with artichokes and sundried tomatoes

400 gr. pasta

4 artichokes

4 garlic ½ cup of beer

dried tomatoes 16

grana cheese Pagano

ground black pepper olive oil

chopped Cayenne Salt

Clean the artichokes and cut into julienne strips. Clean and slice the garlic. Saute in olive oil and garlic artichokes with the guidilla. Wet with beer and add the sundried tomatoes.

Napar Cook the pasta and sauce. Accompanied by cheese grated.

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dried tomatoes Pasta with Salmon

Pasta with salmon with lime

300 gr. pasta

400 gr. salmon loins

A glass of white wine

Two files

100 gr. mushrooms

125 ml. cooking cream

A

shallot olive oil Salt

Pepper

Remove salmon skin and dice. to rate this post have to log in or register here .

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the salmon skin and dice. Let 30 m. marinate in lime juice.

Mince the shallot and cook with olive oil. Clean and chop the mushrooms. Saute and add the white wine and let reduce. Add the cream and cook 5 minutes.

Cook pasta according to manufacturer's instructions. Put the sauce into a saucepan and add salmon with the marinade juices. Heat a few minutes and add it to the freshly drained pasta.

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lima Burgos cheese pasta with pesto and spinach and pistachio mousse

Burgos pasta with cheese and pesto spinach and pistachio

400 gr. noodle

250 gr. fresh cheese Burgos

Sal

For the pesto

200 gr. fresh spinach

A handful of pine nuts

100 gr.

Parmesan cheese Olive oil

Two

garlic Chop the spinach

with toasted pine nuts, two cloves of garlic and oil. Add the cheese to dry sauce.

Cook the pasta and finish the dish with pesto and diced cheese Burgos.

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brandada with vegetables and black olive oil arola Iberian

brandada mousse with vegetables and olive oil black arola of

½ kg. cod

½ l

cream 2 boiled potatoes

100 gr. pitted black olives

1 dl olive oil

1 red pepper 1 green pepper

1 cucumber 1 onion, fresh

2 garlic

Sal

ground black pepper Sherry Vinegar

Infuse the cream with the cod and garlic. Mash the potatoes with the cod and cream. Season.
chop vegetables and make a vinaigrette. Chop the olives and mix with oil. Brandada accompany with vinaigrette and oil.

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cheek stuffed with goat cheese mango cumin

cheek Iberian goat cheese stuffed with mango and cumin arola of

4

Iberian pork cheeks

4 slices of goat cheese

1 piece of mango

cumin Dried herbs

Lard

Butter Gravy

Roast in a tray with a little butter and herbs peppered the lanes to 170 º for 1 hour.

Fill with goat cheese. Oven to strike.

Deglaze the pan and serve.

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arola Anchovies with spicy sausage and green beans

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Anchovies with spicy sausage and green beans

8 anchovies

Sobrasada

200 gr.

green beans olive oil

Vinegar Chives or parsley

White pepper flake salt

fine Sal

sobrasada Cut into small cubes and cover with olive oil and put the fire to take temperature. Clean the beans and blanch. Reduce vinegar to make a light syrup and chop the chives. Skip the herring on the side of the skin and seasoning.

Place a bouquet of green beans seasoned with oil sobrasada. Herring and we put a cordon around reduced vinegar and sea salt crystals on the skin

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