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Sunday, November 28, 2021
Γαλατοπικός (Galatopita) Postre Griego
Γαλατοπικός (Galatopita)
Wednesday, November 24, 2021
Platos de Accion de Gracias
En una sartén, disuelve la mantequilla. Agrega las peras picadas, el ron y espolvorea con un poco de azúcar. Déjelo hervir a fuego lento durante 3 minutos. Las peras deben estar cocidas, pero firmes. Mézclalo con la gelatina y colócalo en un molde de vidrio. Déjalo reposar durante 2 horas en la nevera.
Además, hice esto
Coliflor y Pimientos con Feta y Parmiggiano
1/2 media coliflor
1/2 pimiento amarillo
1/2 pimiento naranja
3 huevos
1/2 taza de leche
70 gramos de queso feta
50 gramos de queso parmiggiano rallado
2 dientes de ajo en rodajas
aceite de oliva
orégano
sal
Lavar y cortar en trozos la coliflor y los pimientos morrones. Condimentarlos con aceite de oliva, sal y orégano, y hornearlos hasta que estén cocidos y crujientes. Deja enfriar.
Mezcle los huevos, la leche, el queso feta, el orégano y los dientes de ajo. Agrega las verduras asadas. Colóquelo en un molde de horno previamente engrasado con aceite de oliva. Hornéalo a 165C durante 20 minutos, o hasta que esté cocido. Antes de sacarlo del horno, espolvorear con un poco de queso parmiggiano y dejar que se derrita durante 5 minutos. ¡DISFRUTAR!
Thanksgiving dishes
This year, I made (with some variations) this Apple and Pumpkin Cream from Javier....it is delicious...
My variations were that I used leek (I love leek in vegetables cream), turmeric, and Herbs de Provence....Thanks Javier....your cream was delicious!
For dessert, I made a simple Pear Jelly, Pastry Cream in pionono...For the Jelly Pear
2 pears peeled off and diced (keep the peel and seeds)
1 piece of cinammon
2 star anise
2 cloves
a spoon of butter
a tablespoon of Rhum
3 tablespoons of sugar (more or less depending on your taste)
1 cup of water
5 gelatin sheets
Place the pear peels and seeds with the spices and water in a pot. Bring them to boil for 10 minutes at low heat. Strain it and discard the seeds, peel, and spices. Add the sugar, and the gelatin sheets previously soaked in cold water.
In a pan, dissolve the butter. Add the diced pears, the rum, and sprinkle it with some sugar. Let it simmer for 3 minutes. The pears should be cooked, but firm. Mix it with the gelatine mix, and place it in a glass mold. Let it set for 2 hours in the fridge.
Make your favorite vanilla pastry cream.
You can arrange this dessert in cups, or in a cake mold. One layer of pionono, one layer of pastry cream, one layer of pionono, one layer of pastry cream and pear jelly, one layer of pionono, and one layer of pastry cream and pear jelly. You can make your own arrangement. It was fresh and delicious!
Also, I made this
Cauliflower and Bell Peppers with Feta and Parmiggiano Cheese
1/2 half cauliflower
1/2 yellow bell pepper
1/2 orange bell pepper
3 eggs
1/2 cup of milk
70 grams of feta cheese
50 grams of parmiggiano grated cheese
2 garlic cloves sliced
olive oil
oregano
salt
Wash and cut in pieces the cauliflower and bell peppers. Season them with olive oil, salt and oregano, and bake them until they are cooked and crunchy. Let it cool.
Mix the eggs, milk, feta cheese, oregano, and garlic cloves. Add the roasted veggies. Place it in a pan previously greased with olive oil. Bake it at 165C for 20 minutes, or until it is cooked. Before taking it out of the oven, sprinkle it with some Parmiggiano cheese and let it melt for 5 minutes. ENJOY!