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triangles

These triangles can serve as an aperitif, as a quick dinner, etc. They are very easy to make and freeze well. INGREDIENTS


cooked ham (which sold for a square sandwich is best for this recipe)
slices of cheese (I used gouda)
Tuna in oil fried tomato


For breading, egg and bread crumbs.

First we set the ham and cheese into two triangles by cutting in half diagonally.

Drain tuna and mix with tomato sauce. I've put some tomato, but consumer tastes.

ham on a triangle of cheese we put another. In one half of the triangle we put a teaspoon of tuna with tomato.

folded in half to make a smaller triangle.

Beat two eggs with some salt and pass the triangles first in egg and then the breadcrumbs.

We keep in the refrigerator once the breaded breaded to harden and is best when fried.

Fry in hot oil and drain on absorbent paper.

I've accompanied by a hot little tomato sauce and a couple of cherry tomatoes split into four pieces with herbs de Provence, Maldon salt and few drops of balsamic vinegar reduction.

And the first completely level so as not to lose the

I
the ground freezes well apart on a tray and once frozen remove from the tray and put them in a bag to freeze for them always at hand. They are very rich!!

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Torrijos CARAMELIZED

Today I saw on TV some horchata made French toast grilled with sugar and it occurred to me adapt the recipe to the toast of a lifetime. Ingredients




Milk toast bread and Muscat (to soak the toast)

Honey Butter Sugar


The first is to mix the milk with a good amount of Muscat (sweet wine). I have not put sugar, because then carried out.

wet out bread crusts removed, cut into rectangles and pass it with sugar. That is well coated with sugar.

Meanwhile put the iron to heat and add a bit of butter (just enough to cover the bottom).

We put over medium heat and add the toast and make them go round and round.

In a saucepan put a good amount of honey and the same amount of water. We put the fire and let it boil. We
the toast on a plate and cover with recessed honey and let cool before eating.

delicious!!

And mine with a coffee:

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AFTER EIGHT

in the fridge had a box of After Eight which had already been a long time, so I have thought of this recipe to use them. Ingredients


A rectangular sheet of puff
After Eight Chocolate bars
One egg yolk

first thing is to unroll the pastry (this is cool) and cut it in half into two equal parts.

On one side place the chocolates filled with a space of about an inch between them.

We put the other half of the chocolate squares and mark it. I've done it with the handle of a knife.

Cut with a sharp knife, cut out the remaining pastry to a tie, and pinch it to seal the edges as possible. We
putting snacks on a sheet of silicone and painted with egg yolk.

We put the tray in a preheated oven at 180 º. Take to be about 15 minutes.
When they are ready and we took the tray from oven and garnish each bite with a quarter after eight, and we put the tray in the oven (the oven is off) so that the heat begins to melt chocolate. With three or four minutes is sufficient.

and ready, i am just cool and eat this delicious Combination of chocolate, peppermint and puff!!

And did I miss the foreground, of course.

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Bites COILED SAUSAGE STUFFED SAUSAGE PASTA FRESH TOMATO

Today I invented this recetilla to build a giant frankfurters had in the refrigerator.


INGREDIENTS (For 3 persons)
3
giant frankfurters 2 slices of ham
2 slices of cheese to melt
few sliced \u200b\u200bmushrooms
A bit of pate ( had opened a can of pate Iberian caramelized onions)

cooled pastry 1 egg yolk
Oregano

First, we open the sausages half lengthwise. The fill with strips of ham, string cheese and mushroom slices. In the picture you have the entire process.

Then he put over bits of pâté and sausage mend.

Cut the pastry into strips about 2 inches wide. In these strips we spiral wrapping sausages.

Paint with egg yolk and sprinkle the oregano on top.

We put in the preheated oven. We leave it at 160 degrees for 20-25 minutes (or until we see the well done and golden brown puff pastry).
And here you have my plate with some chips and a little ketchup and mustard.

And a closeup of the interior: