tag:blogger.com,1999:blog-72075724661686276792024-03-13T05:39:28.790+01:00DULCE GOURMETTMi pasión por la repostería y la cocinadulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-7207572466168627679.post-79499817931873427152015-11-15T13:10:00.000+01:002015-11-15T13:10:17.830+01:00HOT MILK BUNDTCAKE / BUNDTCAKE DE LECHE CALIENTE<div style="text-align: center;">
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Feliz día internacional del Bundt cake!!! El 15 de Noviembre se celebra en todo el mundo el día internacional del bundt cake y nosotros no íbamos a ser menos.</div>
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Este año os propongo uno realmente fácil y sencillo pero delicioso, al estar elaborado con ingredientes básicos lo podéis combinar tanto con frutas, como con cualquier tipo de salsa, yo en este caso me incline por una salsa de chocolate caliente que es una de mis perdiciones.</div>
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Os animo a celebrar este día, en casa ya se ha convertido en una tradición, aquí os dejo unos enlances a otras recetas de bundtcake <a href="http://dulcegourmett.blogspot.com.es/2014/05/bundt-cake-de-naranja-y-cardamomo.html">Bundt cake de Naranja y Cardamomo</a> y<a href="http://dulcegourmett.blogspot.com.es/2014/11/bundt-cake-de-yuzu-y-glaseado-de.html"> Bundt cake de Yuzu y Glaseado de Lavanda.</a></div>
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<span style="color: #6fa8dc;">Happy International Bundt Cake Day! On November 15th International Bundt Cake Day is celebrated all over the world and so do we. </span></div>
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<span style="color: #6fa8dc;">This year I bring you a really easy and simple one but just delicious. Since it´s made with basic ingredients it combines perfectly with anything, fruit, any kind of sauce... this time I chose chocolate sauce because it´s one of my favourites.</span></div>
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<span style="color: #6fa8dc;">I encourage you to celebrate this day, it´s become a tradition at home. Here you have some links to other bunt cakes I´ve made before <a href="http://dulcegourmett.blogspot.com.es/2014/05/bundt-cake-de-naranja-y-cardamomo.html">Cardamom and Orange Bundt Cake</a> and <a href="http://dulcegourmett.blogspot.com.es/2014/11/bundt-cake-de-yuzu-y-glaseado-de.html">Yuzu Bundt Cake with Lavender Glaze</a> </span> </div>
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</div><a href="http://dulcegourmett.blogspot.com/2015/11/hot-milk-bundtcake-bundtcake-de-leche.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com3tag:blogger.com,1999:blog-7207572466168627679.post-40289573756828193412015-04-27T14:20:00.001+02:002015-04-27T14:20:55.252+02:00CRUFFINS DE MACADAMIA Y CHOCOLATE / MACADAMIA NUTS AND CHOCOLATE CRUFFINS<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DS9QS7kefe0/VT4Gf7q1N5I/AAAAAAAASwc/Rb43E3W0kfY/s1600/DSC_0205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DS9QS7kefe0/VT4Gf7q1N5I/AAAAAAAASwc/Rb43E3W0kfY/s1600/DSC_0205.jpg" height="424" width="640"></a></div>
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Hoy quiero compartir esta receta de Cruffins a la que no me he podido resistir.Una simple mirada a estos delicados, dorados y hojaldrados pasteles y estas deseando probarlos. Ya que ha sido creado en la pastelería MR. HOLMES BAKEHOUSE de San Francisco (California) por el australiano Ry Stephen afincado en esta ciudad y no me pilla de paso para ir a comprarlos para el desayuno, decidí intentar prepararlos en casa y quitarme el intenso deseo que tenia de comerlos.</div>
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<span style="color: #6fa8dc;">Today I bring you the recipe of those irresistible Cruffins. Just a look at this delicate, golden and flacky pastries and you are lost. They have been created in San Francisco (California) at MR. HOLMES BAKEHOUSE by Ry Stephen. So, as you can tell, I am too far away from them, so I decided to make them at home and satisfy my cravings.</span></div>
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Pero que es un cruffin?? pues es muy sencillo, básicamente es una masa de coissant con la forma de un muffin,con muchas capas de de mantequilla hojaldrada y se enrolla para que puedan encajar en los moldes de muffins.Es ligero y crujiente por fuera y bastante esponjoso y suave por dentro no demasiado dulce dependiendo del relleno.</div>
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<span style="color: #6fa8dc;">But what is a cruffin? well it´s quite simple, basically they are made of croissant dough shaped as muffins, with lots of buttery, flaky layers. They are light and crispy outside and fluffy and soft inside, their sweetness depends on the filling.</span></div>
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<a href="http://dulcegourmett.blogspot.com/2015/04/cruffins-de-macadamia-y-chocolate.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com2tag:blogger.com,1999:blog-7207572466168627679.post-6609908496461314062014-12-23T10:00:00.001+01:002014-12-23T10:00:46.299+01:00PANDORO<div class="separator" style="clear: both; text-align: center;">
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Este mes el reto de <a href="http://bakingtheworld.blogspot.com.es/">Bake the World</a> ha sido preparar este dulce navideño tradicional de la cocina italiana el Pandoro,es junto al panettone uno de los dulces navideños mas tipicos.</div>
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Su nombre viene de pan d'oro ( pan de oro) y es típico de ciudad de Verona, la versión autentica se empieza con una masa madre natural dulce, pero yo he echo la versión con levadura para que os resulte mas fácil elaborar vuestro primer Pandoro.<br>
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<span style="color: #6fa8dc;">This month the girls of <a href="http://bakingtheworld.blogspot.com.es/">Bake The World</a> propose us making this Christmas classic of the Italian cuisine, Pandoro, that along with Panettone it´s one of the most typical Christmas cakes.</span><br>
<span style="color: #6fa8dc;">Its name means "pan d'oro" ( bread of gold ) and it comes from Verona. The traditional one it´s started with sour dough but to make it simple I´ve used a version with fresh yeast, that way you will make it easier. </span> </div>
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No es un bollo espialmente fácil de hacer, porque se necesita mucha paciencia y además de tener el proceso de una masa dulce, también tiene un pequeño proceso de hojaldrado. Y también hay que tener en cuenta que debido a los procesos de amasado y a los tiempos de levado hay que planificar con antelación.<br>
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<span style="color: #6fa8dc;">It´s not an easy cake bacause you need loads of patience and you have to make the process of the dough and a final process to make it flaky. And you must plane ahead it really well due ti the timing of rising and kneading.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/12/pandoro.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com4tag:blogger.com,1999:blog-7207572466168627679.post-29291931881484504452014-12-10T10:02:00.001+01:002014-12-10T10:02:28.236+01:00TIRAMISU<div class="separator" style="clear: both; text-align: center;">
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El Tiramisu es un postre de origen italiano, que es muy popular en casi todo el mundo, concretamente en nuestro país es un postre que podemos encontrar en pastelerías y restaurantes habitualmente.</div>
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Es un postre frió que se compone de varias capas, bañadas en café, lo que hace que sea un pastel muy esponjoso y muy sabroso. No existe receta única, ya que hay muchas variantes pero siempre utilizando unos ingredientes básicos.<br>
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<span style="color: #6fa8dc;">Tiramisu is an Italian dessert Known all over the world. We can usually find it in most of patisseries and restaurants of our country.</span><br>
<span style="color: #6fa8dc;">It´s a cold dessert with serveral layers soaked in coffee, that´s why it´s fluffy and flavorful. There isn´t an exclusive recipe for this dessert, due to existence of multiple versions but the same basic ingredients are used in all of them. </span> </div>
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Es un postre con mucho éxito, por eso es ideal para nuestras comidas festivas, que todos estaréis preparando.</div>
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Yo hoy os presento mi versión, para que además de con el sabor, dejéis a vuestros invitados asombrados con la presentación.</div>
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Que no os asuste que es muy facilito y además podéis tenerlo preparado con mucha antelación, para que a la hora de la comida no os pille el toro con preparaciones de ultima hora.<br>
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<span style="color: #6fa8dc;">You can´t go wrong with tiramisu, it´s perfect for holiday celebrations, now that we all are getting ready for Christmas.</span><br>
<span style="color: #6fa8dc;">Today I bring you my version. Your guests will be really susprised not just with its flavor but with the presentation too.</span><br>
<span style="color: #6fa8dc;">Don´t panic, it´s really simple and you can prepare everything in advance so you just have to assembly before serving it.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/12/tiramisu.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-82329537876221346852014-11-25T09:09:00.001+01:002014-11-25T09:09:43.481+01:00GANACHE DE CHOCOLATE,MOUSSE DE PISTACHO SOBRE TIERRA ESPECIADA / CHOCOLATE GANACHE AND PISTACHIO MOUSSE OVER SPICED CRUMBS<div class="separator" style="clear: both; text-align: center;">
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Supongo que ya estaréis tod@s pensando en los menús de Navidad !!! Cada año comenzamos antes, dándole vueltas a qué preparar durante estas fiestas.......Que preparar de plato principal y de postre que deje a nuestros familiares y amigos con la boca abierta y no nos lleve mucho tiempo en la cocina verdad??<br>
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<span style="color: #6fa8dc;">I guess we all are thinking about our Christmas menus!! Every year we start sooner to set everything related with Christmas... What we are going to prepare to amaze our dear ones, main courses, desserts..., but we don´t want to spend all the holidays at the kitchen, right?</span> </div>
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Hoy os propongo que preparéis este postre para la comida del día de Reyes, como veis es un postre muy vistoso, aunque puede parecer por los ingredientes que puede resultar pesado os aseguro que no lo es, es suave y ligero, los sabores casan a la perfección. Además las preparaciones son muy fáciles y rápidas y todas la podéis tener hechas con antelación a falta de emplatar y decorar como mas os guste.<br>
Con esta receta participo en el concurso de Recetas de Navidad de <a href="https://www.facebook.com/topchefrevista">TopChef La Revista</a> y <a href="http://www.claudiaandjulia.com/">Claudia&Julia</a>.Y este es el enlace a las bases del <a href="http://www.claudiaandjulia.com/pages/concurso-de-recetas-de-navidad-2014">Concurso de Recetas de Navidad de Claudia&Julia</a><br>
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<span style="color: #6fa8dc;">Today I am going to share with you the recipe of this dessert for the "Día de Reyes" (January 6th), as you can see it´s really attractive. You might think it´s a heavy dessert but it isn´t at all. It´s light and soft and all the flavours combine perfectly. All the elements are quick and easy to make and you can prepare them in advance and just assemble before serving and garnish as you want.</span></div>
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<span style="color: #6fa8dc;">With this recipe I take part in the contest of Christmas Recipes of </span> <a href="https://www.facebook.com/topchefrevista">TopChef La Revista</a> <span style="color: #6fa8dc;">and <a href="http://www.claudiaandjulia.com/">Claudia&Julia.</a></span> <span style="color: #6fa8dc;">Here you can see the contest rules <a href="http://www.claudiaandjulia.com/pages/concurso-de-recetas-de-navidad-2014">Concurso de Recetas de Navidad de Claudia&Julia</a></span><br>
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</div><a href="http://dulcegourmett.blogspot.com/2014/11/ganache-de-chocolatemousse-de-pistacho.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-42469727721651085222014-11-18T10:07:00.002+01:002014-11-18T10:07:56.321+01:00BOMBAS DE JALAPEÑO / JALAPEÑO BOMBS<div class="separator" style="clear: both; text-align: center;">
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Hoy voy a compartir con vosotros uno de mías aperitivos favoritos, estas pequeñas bolitas son cremosas por dentro gracias al queso crema y muy crujientes por fuera.Son muy fáciles y rápidas de preparar y las podéis congelar para cuando las necesitéis.<br>
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<span style="color: #6fa8dc;">Today I am sharing with you one of my favourite appetizers, those little balls are creamy inside due to the cream cheese and very crispy outside. Really quick and easy to make and they can be frozen and ready for when you need them.</span> </div>
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En casa nos gusta bastante el picante, yo os pongo las cantidades que yo uso pero podéis rectificarlas como mejor creáis conveniente, en esta ocasión no son excesivamente picantes ya que los jalapeños no son los chiles que mas pican. Pero podéis ir añadiendo las especies y las salsa poco a poco hasta encontrar el punto que os guste a vosotros.<br>
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<span style="color: #6fa8dc;">We really love hot and spicy at home, those are the measures I used but you can adjust them as you want. They are not excessively hot since jalapeños are not the most spicy chili peppers. But you can start adding spices slowly and gradually increase the quantity until they taste as spicy as you want.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/11/bombas-de-jalapeno-jalapeno-bombs.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-31881998829732967092014-11-13T09:35:00.000+01:002014-11-13T09:35:06.810+01:00BUNDT CAKE DE YUZU Y GLASEADO DE LAVANDA / YUZU BUNDTCAKE WITH LAVENDER GLACE<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-cFBM5Xt1-yA/VGMbVf5YF7I/AAAAAAAAQUU/ydZ0TgtpIBE/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://2.bp.blogspot.com/-cFBM5Xt1-yA/VGMbVf5YF7I/AAAAAAAAQUU/ydZ0TgtpIBE/s640/DSC_0217.JPG" width="640"></a></div>
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Mañana día 15 de Noviembre se celebra el National Bundt Day. Esta es la receta que quiero compartir con vosotros para celebrar este día.</div>
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Los bundt son un tipo de bizcocho que es horneado en un tipo de molde característico, con forma de corona y con un agujero central, lo que le aporta su textura característica. Ya os había comentado algo sobre estos bizcochos en las anteriores recetas que he subido al blog, podéis verlas pinchando en los enlaces <a href="http://dulcegourmett.blogspot.com.es/2013/11/triple-chocolate-bundtcake.html">Triple Chocolate Bundtcake</a> y <a href="http://dulcegourmett.blogspot.com.es/2014/05/bundt-cake-de-naranja-y-cardamomo.html">Bundtcake de Naranja y Cardamomo.</a><br>
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<span style="color: #6fa8dc;">Tomorrow, November 15th is National Bundt Day. I want to celebrate this day sharing this recipe with you all.</span><br>
<span style="color: #6fa8dc;">A bundt is a ceke baked in a certain pan, crown shaped with a hole in the middle, what gives its characteristic texture. We have talked about this kind of cake in previous posts, here you have the links to </span> <a href="http://dulcegourmett.blogspot.com.es/2013/11/triple-chocolate-bundtcake.html">Triple Chocolate Bundtcake</a> <span style="color: #6fa8dc;">and <a href="http://dulcegourmett.blogspot.com.es/2014/05/bundt-cake-de-naranja-y-cardamomo.html">Orange Cardamon Bundtcake.</a></span></div>
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En esta ocasión quería preparar un bundtcake diferente, que no fuera el típico de chocolate o el de calabaza, de esos hay millones de recetas por la red.</div>
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Así que me decidí por prepararlo con Yuzu y acompañarlo con un glaseado de lavanda.</div>
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Algunos os preguntareis que es el Yuzu.....El Yuzu es un cítrico, cultivado en Japón y originario de China.Se parece a un pequeño pomelo verde con la corteza ligeramente hinchada pero cuando madura la corteza se vuelve amarilla. Tiene una carne algo amarga y esta lleno de pepitas, su sabor se parece al del pomelo mezclado con el de mandarina verde.Su olor tambien recuerda a la mandarina.<br>
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<span style="color: #6fa8dc;">This time I wanted to prepare a different bundtcake, not the typical chocolate or pumpink ones that can find everywhere on the internet.</span><br>
<span style="color: #6fa8dc;">So I decided to prepare a Yuzu bundtcake with lavender glaze.</span><br>
<span style="color: #6fa8dc;">Some of you may be wondering what Yuzu is.......It´s a citric fruit, grow in Japan and thar comes from China. It looks like a little green grapefruit with slightly swollen peel that turns yellow when it´s ripe.The flesh is a little bit sour and it´s full of seeds. The flavour is a mix of grapefruit and tangerine. The scent remember the tangerine too. </span> </div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/11/bundt-cake-de-yuzu-y-glaseado-de.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-73156419046204118012014-11-11T09:20:00.001+01:002014-11-11T09:20:30.734+01:00RISOTTO DE GAMBAS Y SETAS AL AROMA DE TRUFA / TRUFFLE-SCENTED MUSHROOM AND SHRIMP RISOTTO<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MGgU2G0CfSU/VFnd7uLdVGI/AAAAAAAAP8Q/b4AEKcopw0U/s1600/RISOTTO%2BDE%2BGAMBAS%2BY%2BSETAS%2BAL%2BAROMA%2BDE%2BTRUFA%2B(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MGgU2G0CfSU/VFnd7uLdVGI/AAAAAAAAP8Q/b4AEKcopw0U/s1600/RISOTTO%2BDE%2BGAMBAS%2BY%2BSETAS%2BAL%2BAROMA%2BDE%2BTRUFA%2B(22).JPG" height="424" width="640"></a></div>
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El risotto tiene su origen en Italia, donde significa arroz, el método de elaboración es diferente al que conocemos aquí en España para elaborar nuestros arroces. Básicamente es un arroz al que se le va añadiendo caldo poco a poco sin dejar de remover para que el arroz suelte el máximo de almidón y así quede muy meloso y cremoso.<br>
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<span style="color: #6fa8dc;">Risotto comes from Italy, where it means rice, but
the elaboration is not the same we are used in Spain Traditionally.
It´s just a way of cooking rice by adding stock and stirring constantly,
this way rice release as much starch as possible making it smooth and
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Como estábamos de temporada de setas, he aprovechado para preparar este risotto con setas frescas variadas, que en casa nos gusta muchisimo. Yo he utilizado en esta ocasión, Boletus, Trompeta Amarilla y Shiimeji. Pero si por alguna razón no encontráis estas en concreto las podéis sustituir por otras que tengáis a vuestro alcance o que os gusten mas. Y fuera de la temporada de las setas frescas siempre podéis utilizar setas deshidratadas, que ya son muy fáciles de encontrar.<br>
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<span style="color: #6fa8dc;">I took advantage of the seasonal mushroom and fungi and I prepared this wonderful risotto with a mix of fresh mushrooms. We just love it. This time I´ve used boletus, yellow trumpet and shiimeji, but you can use any kind you want. And if you can´t find seasonal mushroom you can always find them dehydrated easily.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/11/risotto-de-gambas-y-setas-al-aroma-de.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-40546558747831976492014-11-06T09:25:00.000+01:002014-11-06T09:25:52.285+01:00BIZCOCHO DE ZANAHORIA CON SORBETE DE QUESO CREMA / CARROT CAKE WITH CREAM CHEESE SORBET<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LJJOAKMDjeY/VFZjUGFu3JI/AAAAAAAAPz8/TBn8OW-eG-I/s1600/Bizcocho%2Bde%2Bzanahoria%2Bcon%2Bhelado%2Bde%2Bqueso%2Bcrema%2B(46).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LJJOAKMDjeY/VFZjUGFu3JI/AAAAAAAAPz8/TBn8OW-eG-I/s1600/Bizcocho%2Bde%2Bzanahoria%2Bcon%2Bhelado%2Bde%2Bqueso%2Bcrema%2B(46).JPG" height="424" width="640"></a></div>
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Hoy comparto con vosotros la mejor carrot cake que he probado hasta el momento!!! Una delicia que nadie sera capaz de rechazar. Y aunque seguro que a muchas personas le echara para atrás un bizcocho que lleva zanahoria......Os puedo asegurar que si la prueban quedaran enloquecidos con este fabuloso bizcocho.<br>
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<span style="color: #6fa8dc;">Today I am going to share with you the best carrot cake I´ve ever tried till now!! Nobody would be able to say no to this pleasure. For some people carrot cake is not really attractive..... I guarantee you that once they try this wonderful cake they´ll go wild for it.</span> </div>
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<a href="http://1.bp.blogspot.com/-US0AkQK1YlQ/VFZjvqYylWI/AAAAAAAAP0E/4Htgq1bwJC8/s1600/Bizcocho%2Bde%2Bzanahoria%2Bcon%2Bhelado%2Bde%2Bqueso%2Bcrema%2B(67).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-US0AkQK1YlQ/VFZjvqYylWI/AAAAAAAAP0E/4Htgq1bwJC8/s1600/Bizcocho%2Bde%2Bzanahoria%2Bcon%2Bhelado%2Bde%2Bqueso%2Bcrema%2B(67).JPG" height="424" width="640"></a></div>
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Esta es una versión diferente, del típico bizcocho redondo glaseado con crema. Al leer la receta vais a ver varias elaboraciones pero no os preocupeis que todas son muy sencillas y bastante rápidas de elaborar.Podéis tener preparados todos los componentes del plato con antelación.<br>
Espero que os animéis con esta carrot cake y ya me contareis que os ha parecido.......yo voy a por otro trocito!!!!<br>
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<span style="color: #6fa8dc;">It´s a different version of the classical round cake with cream cheese icing that we are used to. You will see that is compound of several preparations but do not panic because they are really easy and simple to make. And you can have everything prepared in advance.</span><br>
<span style="color: #6fa8dc;">Give this carrot cake, hope you like it and I look forward to hearing your opinion. I am going to grab another piece of cake, see you!! </span> </div>
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<a href="http://2.bp.blogspot.com/-Wjc0q_sGbVM/VFZk1nFcQfI/AAAAAAAAP0U/Z8YfY-czGyw/s1600/Bizcocho%2Bde%2Bzanahoria%2Bcon%2Bhelado%2Bde%2Bqueso%2Bcrema%2B(59).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Wjc0q_sGbVM/VFZk1nFcQfI/AAAAAAAAP0U/Z8YfY-czGyw/s1600/Bizcocho%2Bde%2Bzanahoria%2Bcon%2Bhelado%2Bde%2Bqueso%2Bcrema%2B(59).JPG" height="424" width="640"></a></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/11/bizcocho-de-zanahoria-con-sorbete-de.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-39131944734443388062014-11-04T10:35:00.000+01:002014-11-04T10:37:37.024+01:00TATAKI DE ATUN / TUNA TATAKI<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eBkjufSbV3s/VEfrqvm146I/AAAAAAAAPV0/d-9MaJ6LIis/s1600/Tataki%2Bde%2Batun%2B(62).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eBkjufSbV3s/VEfrqvm146I/AAAAAAAAPV0/d-9MaJ6LIis/s1600/Tataki%2Bde%2Batun%2B(62).JPG" height="424" width="640"></a></div>
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Comenzamos un nuevo mes!!! En esta ocasión quiero compartir con vosotros como preparo yo el Tataki de Atún en casa. Para los que no os asuste comer pescado crudo.</div>
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Tataki significa apilado o distribuido en piezas.Se trata de una forma de cocinar la carne o el pescado en la cocina japonesa.<br>
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<span style="color: #6fa8dc;">A new month is here!! This time I want to share with you how I prepare Tuna Tataki at home. For those of you who are not afraid of eating raw fish.</span><br>
<span style="color: #6fa8dc;">Tataki means pounded or hit into pieces. It´s a Japanese way of cooking meat and fish. </span> </div>
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En casa gusta mucho y siempre que voy al mercado y hay un buen atún, no dudo ni un momento en llevarme un buen trozo.</div>
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Es una apuesta segura, es un plato delicioso , una elaboración muy sencilla y sabrosa.<br>
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<span style="color: #6fa8dc;">We love it so every time I find good quality tuna at the market I get a good piece.</span><br>
<span style="color: #6fa8dc;">You can´t go wtong, it´s delicious, easy and tasty. </span> </div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/11/tataki-de-atun-tuna-tataki.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-21830390257665378412014-10-30T10:01:00.001+01:002014-10-30T10:01:32.333+01:00BIZCOCHO DE ALMENDRA CON FRAMBUESAS / ALMOND CAKE WITH RASPBERRIES<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TE3FfwKYOQY/VEzU-nkt4pI/AAAAAAAAPdU/KZWw8yUsAtA/s1600/DSC_1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TE3FfwKYOQY/VEzU-nkt4pI/AAAAAAAAPdU/KZWw8yUsAtA/s1600/DSC_1181.JPG" height="424" width="640"></a></div>
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Este es uno de esos postre que me tienen loca!! No os parece que enamora solamente al ver las fotos? Pues cuando lo probéis ya no os cuento!!</div>
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Es un bizcocho de almendra muy sencillo y rápido, pero la textura y sabor son impresionantes, acompañado con el gel de frambuesas, que le da el toque de acidez.<br>
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<span style="color: #6fa8dc;">I am mad about this dessert! You can fall in love just watching this picture, don´t you think?</span><br>
<span style="color: #6fa8dc;">Give it a tray and you´ll know what I am saying, just no words!</span><br>
<span style="color: #6fa8dc;">It´s an almond cake, simple and quick, but its texture and flavour are just amazing, and raspberry gel gives it the acid touch that it needs. </span><br>
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Es un bizcocho mas bien denso, pero es tan jugoso....que cuando pruebas el primer bocado quedas asombrado por su sabor y textura tan delicada, el aroma que desprende gracias a la vainilla de Tahiti es una locura.</div>
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Animaros a preparar esta receta y me contáis que os parece, para mi se queda en una de mis habituales.<br>
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<span style="color: #6fa8dc;">It´s dense but really moist....When you try the first bite you´ll be amazed by its flavour and the delicate texture and the scent thaitian vanilla gives it´s just amazing.</span><br>
<span style="color: #6fa8dc;">Give it a chance and tell me what you think, to me it has become a must.</span></div>
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<a href="http://dulcegourmett.blogspot.com/2014/10/bizcocho-de-almendra-con-frambuesas.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-56665919058178732892014-10-28T08:46:00.000+01:002014-10-28T08:53:02.827+01:00WONTON RELLENOS DE BACON Y QUESO CON SALSA SIRACHA / BACON AND CREAM CHEESE STUFFED WONTONS AND HOMEMADE SIRACHA SAUCE<div class="separator" style="clear: both; text-align: center;">
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El wonton es una masa muy fina y rellena, muy común en la gastronomía China.Es consumida cocida en sopas o frita.Cada wonton esta elaborado con una masa de 10x10cm, elaborada con harina de trigo, agua y sal.La variante frita se suele servir como snack o aperitivo.</div>
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Cada región de China tiene sus variantes tanto en el relleno como en la forma.<br>
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<span style="color: #6fa8dc;">Wontons are really thin dough skin pieces that usually go stuffed, really typical in Chinise gastronomy. Wontons are consumed boiled paired with soup and they can be prepared deep-fried also. They are made with a square of 10x10 centimetres of dough made of wheat flour, water and salt.</span><br>
<span style="color: #6fa8dc;">The deep-fried variation goes perfec served as appetizzer or snack.</span><br>
<span style="color: #6fa8dc;">Filling and shape depends on every region of China. </span> </div>
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Se puede preparar tanto frita como hervida rellena de carnes, vegetales, pescados y mariscos.Es la variante China de los raviolis italianos.</div>
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Podemos encontrar esta pasta en tiendas orientales.<br>
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<span style="color: #6fa8dc;">Deep-fried or boiled they can go stuffed of meat, vegetables, fish or seafood. They are to Chinese gastronomy what raviolis are to Italian cuisine.</span><br>
<span style="color: #6fa8dc;">You can find this kind of dough in oriental food stores. </span> </div>
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Yo hoy os he preparado un snack muy sencillo con los wontos, aprovechando que tenia unos chiles en casa, los he acompañado de salsa Siracha, esta salsa es un espectáculo!! y vereis que las dos elaboraciones son sencillisimas.</div>
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Dependiendo del grado de picante que aguantéis, utilizar una clase de chiles u otros.Yo la he echo bastante picante con estos pimientos africanos.<br>
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<span style="color: #6fa8dc;">I bring you today a really easy snack made of wonton dough, since I have some chilli peppers at home. I´ve paired them with homenade Siracha, this sauce is just terrific! And you´ll see both recipes are really easy to made</span><br>
<span style="color: #6fa8dc;">You can use any kind of chilli pepper it will depend on how spicy you like the sauce. I´ve used some African chillis that are very spicy because we like it really hot!! </span> </div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/wonton-rellenos-de-bacon-y-queso-con.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com2tag:blogger.com,1999:blog-7207572466168627679.post-6359951458527554852014-10-23T09:02:00.002+02:002014-10-23T09:02:50.493+02:00BIZCOCHO DE MASCABADO CON NARANJA /ORANGE MUSCOVADO CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-b_mUzW-_XUg/VEJKydq9guI/AAAAAAAAPFU/wzuZxMSffZw/s1600/Bizcocho%2Bde%2Bmoscovado%2By%2Bnaranja%2B(110).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-b_mUzW-_XUg/VEJKydq9guI/AAAAAAAAPFU/wzuZxMSffZw/s1600/Bizcocho%2Bde%2Bmoscovado%2By%2Bnaranja%2B(110).JPG" height="424" width="640"></a></div>
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Estaba deseando compartir esta receta en el blog, este es el postre que prepare la noche de Nochebuena, y lo he preparado varias veces mas.Pero hasta ahora no había encontrado el momento de poder subirla al blog.Os va a encantar!!!<br>
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<span style="color: #6fa8dc;">I am happy to share this recipe in the blog, at last, this is the dessert I prepared last Christmas Eve, and I´ve prepared it a couple times more since then. But I couldn´t find the right time to share it with you. You are going to love it!!!</span> </div>
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Os voy a contar algo del azúcar que he utilizado para elaborar este bizcocho. El azúcar mascabado es un azúcar de caña integral no refinado, es originario de las islas Mauricio.Tiene un color marrón oscuro y una gran cantidad de melaza lo que le da un sabor muy particular que recuerda al regaliz y también tiene una textura pegajosa.<br>
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<span style="color: #6fa8dc;">Let´s talk a little about the sugar used for marking the cake. Muscovado sugar it´s raw sugar cane that comes from Mauritius Islands. Dark brown colored, it contains a huge amount of molasses that give a really peculiar flavour that reminds the licorice flavour and confires a really sticky texture.</span> </div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/bizcocho-de-mascabado-con-naranja.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-5169033063820858462014-10-21T09:59:00.003+02:002014-10-21T09:59:44.405+02:00TORTAS DE ACEITE DE OLIVA, ROMERO Y SAL NEGRA / ROSEMARY BLACK SEA SALT FLAT BREAD<div class="separator" style="clear: both; text-align: center;">
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Estas tortas o pan plano es muy fácil de elaborar, muy sabroso, con ingredientes que seguramente tendréis en vuestra despensa.Este pan no es suave y tierno como por ejemplo el pan naan.Es un pan robusto y con una textura crujiente.El aceite de oliva mantiene la masa suave y le da un sutil sabor al pan
aunque el verdadero golpe lo da el romero y los dos tipos de sal.<br>
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<span style="color: #6fa8dc;">This flat bread is really easy to prepare, tasty, and it´s made with ingredients that I´m sure you have in your pantry. It´s not a tender bread like naan bread. This flat bread is strong with a crunchy texture. Olive oil keeps it soft and confers a subttle flavour. But rosemary and the different kinds of salt used give them the special touch.</span><br>
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Esta receta es para 4 panes de unas 8 pulgadas, que se rompen en pedazos......ideales para mordisquear.Acompañados de un buen queso de cabra o un poco de paté son ideales.También los podéis hacer como acompañamiento de un estofado.</div>
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Se mantienen bien crujientes durante un par de días, así que podéis probar varias combinaciones , eso si sois capaces aguantar sin comeroslos inmediatamente.<br>
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<span style="color: #6fa8dc;">This recipe makes 4 bread of 8'', you can brake them and they go perfect for snacking, some goat cheese or pâté will do the trick. They are great with a good stew too.</span><br>
<span style="color: #6fa8dc;">They remain crispy for a couple of days, so you can try them with different things... that´s if you dont eat them inmediately because they are irresistible!! </span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/tortas-de-aceite-de-oliva-romero-y-sal.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com2tag:blogger.com,1999:blog-7207572466168627679.post-40533251111599738032014-10-16T08:50:00.000+02:002014-10-16T08:55:53.145+02:00GALLETAS DE LIMON ESPONJOSAS / FLUFFY LEMON COOKIES<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sdxFmWnLDjo/VDuHdJGQUrI/AAAAAAAAO68/swLw3k-0w4o/s1600/Lemon%2Bpillow%2Bcookies%2B(148).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sdxFmWnLDjo/VDuHdJGQUrI/AAAAAAAAO68/swLw3k-0w4o/s1600/Lemon%2Bpillow%2Bcookies%2B(148).JPG" height="424" width="640"></a></div>
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Estas cookies son diferentes a la mayoría, son crujientes en su exterior por la costra de azúcar, y por dentro son esponjosas y suaves.Es una mezcla entre un bollo y una galleta.Como llevan levadura, que las cookies no suelen llevar este ingrediente, les da ese aspecto tierno y suave como de una esponja.El sabor a limón es muy sutil pero le da el toque especial.<br>
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<span style="color: #6fa8dc;">Those cookies I bring you today are not like the rest of cookies that we are used to. They are crispy outside due to the sugar coating and fluffy and soft inside. They are a mixture between a bun and a cookie, becuse we usually don´t use baking powder in the traditional recipes so that´s what gives them this pillowy and sponge like texture. Lemon gives a really light and special flavour</span>.</div>
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Es una receta rapidísima, yo os he puesto el paso a paso, pero podéis poner todos los ingredientes a la vez en la batidora y en 5 minutos tendréis vuestra masa de galletas lista.Se pueden preparar a mano o maquina no os preocupeis.En media hora podéis tener vuestra masa de galletas hecha y horneada.</div>
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Así que no hay escusa para preparar unas galletas caseras.<br>
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<span style="color: #6fa8dc;">It´s a really quick recipe, I´ve made it step-by-step, but if you put all the ingredients at the same time into the mixer it will be a 5 minutes recipe. You can mix them by hand or in the standing mixer. So next time you have a sweet tooth you can have this wonderful cookies in less than 30 minutes. There are no excuses, let´s prepare those awesome cookies!</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/galletas-de-limon-esponjosas-fluffy.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-57428208658450910072014-10-14T09:36:00.000+02:002014-10-14T09:37:40.943+02:00GAMBAS AL PIL PIL CON CAVIAR DE COCO / PIL PIL SHRIMPS AND COCONUT CAVIAR<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-d6Hua8k1FNU/VDeEYUt4taI/AAAAAAAAOxA/G8zkmTH6UTs/s1600/Gambas%2Bal%2Bpil%2Bpil%2Bcon%2Bcaviar%2Bde%2Bcoco%2B(41).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-d6Hua8k1FNU/VDeEYUt4taI/AAAAAAAAOxA/G8zkmTH6UTs/s1600/Gambas%2Bal%2Bpil%2Bpil%2Bcon%2Bcaviar%2Bde%2Bcoco%2B(41).JPG" height="424" width="640"></a></div>
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Hace algún tiempo tuve la suerte de visitar a <b>Susi Diaz</b> en su restaurante <a href="http://www.lafinca.es/es">La Finca</a> valorado con 1 Estrella Michelin y Dos Soles situado en la ciudad de Elche ( mi ciudad natal).Siempre que vuelvo a casa intento hacerle una visita ya que para mi es uno de mis restaurantes favoritos.Su cocina esta basada en el producto de la zona, se caracteriza por utilizar hierbas aromáticas y flores que ella misma cultiva. La creatividad esta presente en todos sus platos y combina a la perfección los sabores tradicionales con las elaboraciones de vanguardia.</div>
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<span style="color: #6fa8dc;">A few months ago I was lucky enough to visit Susi Diaz´s restaurant <a href="http://www.lafinca.es/es">La Finca</a></span> <span style="color: #6fa8dc;">, awarded with a Michelin Star and two Suns in the Campsa Guide, located in my home town Elche (Alicante). Every time I come back to Elche I attempt to visit it because it´s one of my favourite restaurants. Her cooking style is based on local products, one of her personal touches is the use of aromatic herbs and edible flowers grown in her own garden. Creativity is featured in all her dishes and flavor and tradition are perfectly combined with the most innovative culinary trends.</span></div>
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No os podéis imaginar lo que disfrute de su menú degustacion,este plato es uno de los que pude degustar la ultima vez, y me gusto muchisimo por lo sencillo de sus elementos y su combinacion perfecta de sabores y texturas.Por eso he querido reproducirlo en casa, ya que tenia grabado en la memoria su sabor.</div>
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<span style="color: #6fa8dc;">You can´t imagine what a great time I had and how I enjoyed her tasting menu. I tried this dish and I liked it a lot due to the simplicity of its elements and the perfect flavour and textures combination. That´s why I wanted to recreate it at home, I can´t take its flavour out of my mind since then.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/gambas-al-pil-pil-con-caviar-de-coco.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com1tag:blogger.com,1999:blog-7207572466168627679.post-9123128429027057082014-10-09T10:06:00.000+02:002014-10-09T10:07:51.563+02:00BUÑUELOS DE RICOTTA CON SALSA DE CHOCOLATE Y NARANJA / RICOTTA FRITTERS WITH CHOCOLATE ORANGE SAUCE<div class="separator" style="clear: both; text-align: center;">
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Este es uno de esos postres rápidos y fáciles con los que puedes quedar como una reina!! Tanto como si los preparas para el final de una buena comida como si los haces para merendar a la hora del café.</div>
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Los tendremos listos en 15 minutos y sin necesidad de encender el horno.<br>
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<span style="color: #6fa8dc;">This is one of those quick and easy desserts that makes you leave a good impression. After a good lunch or to pair them with a cup of coffee. They will be ready in 15 minutes and without turning on the oven.</span></div>
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Tienen una textura suave y jugosa gracias al queso ricotta y acompañados de la salsa de chocolate calentita casi son un pecado.Es imprescindible la salsa de chocolate? No porque ya por si solos están deliciosos pero si la preparáis serán fantásticos!!<br>
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<span style="color: #6fa8dc;">Ricotta gives them a light and moist texture that goes perfect with this incredibly good hot chocolate sauce. You can eat them just without the sauce but trust me... you need it in your life LOL</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/bunuelos-de-ricotta-con-salsa-de.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com1tag:blogger.com,1999:blog-7207572466168627679.post-36947399024602060712014-10-07T09:33:00.001+02:002014-10-07T09:33:58.820+02:00NACHOS CASEROS / HANDMADE TRADITIONAL NACHOS<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-84poJFhAbyQ/VCAlvm5r80I/AAAAAAAAOYA/Xk7FWMnjjAk/s1600/Nachos%2Bcaseros%2B(43).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-84poJFhAbyQ/VCAlvm5r80I/AAAAAAAAOYA/Xk7FWMnjjAk/s1600/Nachos%2Bcaseros%2B(43).JPG" height="424" width="640"></a></div>
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Os gusta la cocina mexicana? Los típicos nachos ? Pues hoy os enseño como prepararlos en casa.Ya se que hoy es muy fácil encontrar en cualquier tienda tortillas de maíz y también los nachos ya preparados.Pero no se pueden comparar con los que podéis hacer en casa y si los acompañais con un buen guacamole como hice yo, ya ni os cuento!!!<br>
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<span style="color: #6fa8dc;">Are you crazy about Mexican food? Would you like some original handmade nachos? It´s your lucky day, I am gonna tell you the secret to prepare them at home. I know, I know... you will say you can buy nachos and corn tortillas anywhere nowadays but you can´t compare those processed nachos to these wonderful and freshly handmade that I bring you today. And if you pair them with some fresh guacamole like I did you will be more than pleased.</span></div>
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Es una receta con muy pocos ingredientes, muy sencilla de preparar, lo mas laborioso es prensar las tortillas, pero tranquilos que en un pis pas tendréis un plato mexicano hecho en casa.</div>
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Las tortillas de maíz se preparan con harina de maíz instantánea nixtamalizada, una de la marca que mas se conoce es Maseca.Si tenéis la oportunidad de conseguirla preparar esta receta con ella, porque el sabor es característico para las tortillas. Pero sino la conseguis no os preocupeis porque yo, en esta ocasión no la pude adquirir y las prepare con Pan, que si la encontrareis en muchos supermercados.<br>
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<span style="color: #6fa8dc;">You need only a few ingredients and it´s easy to prepare, the hardest part is pressing the tortillas to make them really thin. But don´t panic because you will have and incredibly yummy mexican dish in the blink of an eye.</span><br>
<span style="color: #6fa8dc;">Corn tortillas are prepared with instant corn masa flour, one of the most famous brand is <a href="http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1">Maseca</a>. If you have the chance to get it give it a try because you will obtain the original characteristic flavour of mexican tortillas. But don´t worry if like me you can´t get it, you can use any other brand like P.A.N. for example that is more common.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/10/nachos-caseros-handmade-traditional.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-25563320323821087832014-10-02T12:43:00.000+02:002014-10-02T14:18:19.337+02:00MAGDALENAS TRADICIONALES DE ACEITE DE OLIVA / TRADITIONAL OLIVE OIL MAGDALENAS<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sdgVUnwt_Yo/VCUWwXEwzXI/AAAAAAAAObo/brVLJrmf16c/s1600/Magdalenas%2Btradicionales%2B(118).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sdgVUnwt_Yo/VCUWwXEwzXI/AAAAAAAAObo/brVLJrmf16c/s1600/Magdalenas%2Btradicionales%2B(118).JPG" height="424" width="640"></a></div>
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Sabeis esa sensación que se tiene cuando te apetece comerte algo ( todo el antojo!!!) y hasta que no lo consigues no se va de tu mente. Pues eso me paso la otra tarde.....quería magdalenas!!! pero de las de toda la vida, las que nos preparaban las abuelas para la merienda. </div>
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<span style="color: #6fa8dc;">Do you know that feeling when you are in the mood to eat something ( a huge craving!!) and until you get it you can´t stop thinking on it? Well, that happened to me the other day... I was in the mood for "magdalenas" but I wanted them freshly baked and with the traditional recipe, the ones our grandmothers used to made us.</span></div>
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Y como mi abuela no vive en la misma ciudad que yo, y no estaba dispuesta a esperar ni un día más, pues me puse a ello y las hice yo misma esperando que me salieran tan buenas como yo las recordaba.Las he clavado!!! Abuela gracias por haberme enseñado tan bien!!!</div>
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<span style="color: #6fa8dc;">Unfortunately, my granny doesn´t live near me, and I was´t willing to wait another day, so I put myself in gear hopping them to turn out as good as I remembered. I´ve nailed it! Thanks Granny, you have taught me well!!!</span></div>
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<a href="http://dulcegourmett.blogspot.com/2014/10/magdalenas-tradicionales-de-aceite-de.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com1tag:blogger.com,1999:blog-7207572466168627679.post-14758279316791704222014-09-30T10:09:00.000+02:002014-09-30T10:09:18.440+02:00NEW YORK DELI RYE BREAD<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1RVs7ATPg4A/VClGei1J_yI/AAAAAAAAOgo/FfOocuCfpx4/s1600/New%2Byork%2Bdeli%2Brye%2Bbread%2B(27).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1RVs7ATPg4A/VClGei1J_yI/AAAAAAAAOgo/FfOocuCfpx4/s1600/New%2Byork%2Bdeli%2Brye%2Bbread%2B(27).JPG" height="424" width="640"></a></div>
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Este mes de Septiembre las chicas de <a href="http://bakingtheworld.blogspot.com.es/">Bake The World</a> nos han propuesto elaborar este fantástico New York Deli Bread!!!! Que emoción cuando recibí el correo, yo que acabo de estar allí......así podría volver a comer este pan!! Estar en New York y no comer un sandwich en uno de sus famosos delis es imperdonable,como por ejemplo el <a href="https://katzsdelicatessen.com/">Katz´s Deli</a> donde elaboran uno del sandwiches de pastrami mas deliciosos o el <a href="http://www.carnegiedeli.com/home.php">Carnegie Deli</a> el favorito de Woody Allen.</div>
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<span style="color: #6fa8dc;">This September the girls of <a href="http://bakingtheworld.blogspot.com.es/">Bake The World</a> propose us making this wonderful New York Deli Bread!!!! I was really thrilled when I received their mail, because I´ve been there a couples of month ago... so I am so excited to eat this bread again! Being in New York and not eating in one of its well known delis is inexcusable. Some of them are really famous like <a href="http://katzsdelicatessen.com/">Katz´s Deli</a></span> <span style="color: #6fa8dc;">home of one of the most delicious pastrami sandwiches of all the times or <a href="http://www.carnegiedeli.com/home.php">Carnegie Deli</a>, Woody Allen´s favourite.</span></div>
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El pan me ha quedado como el autentico que usan en los delis neoyorkinos para preparar, la infinita variedad de sandwiches, y mi primera intención fue preparar un sandwich de pastrami para rematar el día, pero cual es mi gran decepción? que aquí en España es casi imposible encontrar pastrami.</div>
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Así que decidí preparar un Club Sandwich que tengo que decir que acompaña fantásticamente a este pan.Esta para repetir!!! Pero os aseguro que no descansare hasta prepararme el famoso Sandwich de Pastrami con este fantástico pan.</div>
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<span style="color: #6fa8dc;">This recipe has proven to be as good and identical as the one is used at New York delis to prepare a wide range of sandwiches. And my first attempt was making a pastrami sandwich to nail the New Yorker style of this post, but I was really dissapointed at the moment I find out that it is really hard to get some pastrami in Spain. So I decided to prepare a Club Sandwich, and I have to say that it wasn´t a bad decision at all. All the ingredients goes perfect with this kind of bread. Once you try it you will have to repeat!! I guarantee you that I will not rest until I´ve prepare the famous Pastrami Sandwich with this awesome bread, it might sound a little bit like Scarlett O´Hara, but it´s true.</span></div>
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<a href="http://dulcegourmett.blogspot.com/2014/09/new-york-deli-rye-bread.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-71929755567477818082014-09-25T09:49:00.000+02:002014-09-25T09:49:34.296+02:00CREMA DE MANGO Y FRUTA DEL DRAGON / MANGO CREAM WITH DRAGON FRUIT<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i0tiGv5aNIY/VB6ik4l_QYI/AAAAAAAAOVg/7g0VEgQEMTA/s1600/Crema%2Bde%2Bmango%2By%2BDragon%2BFruit%2B(30).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-i0tiGv5aNIY/VB6ik4l_QYI/AAAAAAAAOVg/7g0VEgQEMTA/s1600/Crema%2Bde%2Bmango%2By%2BDragon%2BFruit%2B(30).JPG" height="424" width="640"></a></div>
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Hacia tiempo que quería preparar alguna receta con esta fruta tan llamativa pero no había tenido ocasión hasta ahora.Ya que es un poco complicada de encontrar en los mercados españoles.</div>
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Se la conoce como Pitahaya, Pitaya o Fruta del Dragón, los principales productores son México, Nicaragua, Perú, China, Vietnam, Colombia e Israel.<br>
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<span style="color: #6fa8dc;">I wanted to prepare a recipe with this attractive fruit since a long time ago but I didn´t have the chance till now, since it´s a little bit hard to find at Spanish malls. It´s called Pitahaya, Pitaya or Dragon Fruit and it comes from Mexico, Nicaragua, Peru, China, Vietnam, Colombia and Israel.</span></div>
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El gusto suave de la fruta del dragón contrasta con el color vibrante que tiene su piel exterior.Tiene un gusto soso como el de un melón de agua o un kiwi con un dulzor medio.Podemos encontrar tres variedades. Una que es con la piel rosa y la pulpa blanca , otra con la piel rosa y la pulpa roja y otra con la piel amarilla y la pulpa blanca.<br>
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<span style="color: #6fa8dc;">With a mild flavour and a vibrant colourful</span> <span style="color: #6fa8dc;">peel, it´s a fruit full of contrasts. It tastes like melon or kiwi, but with a mild sweetness. We can find three kinds, the White- fleshed Pitaya that is red-skinned and has white flesh; the Red-fleshed Pitaya, red-skinned and red flesh; and finally the Yellow Pitaya with yellow sink and white flesh too. </span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/09/crema-de-mango-y-fruta-del-dragon-mango.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-89792725638965100642014-09-23T08:04:00.000+02:002014-09-23T08:04:12.364+02:00CARAMELIZED APPLE, CHEDDAR AND BACON WAFFLES (GOFRES DE BACON Y CHEDDAR CON MANZANA CARAMELIZADA)<div class="separator" style="clear: both; text-align: center;">
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Madre mía!!No me puedo resistir, cada vez que veo la imagen no pienso en otra cosa que no sea incarles el diente!!! Esta receta es ideal para desayunos, es una maravilla, te dejara una sonrisa en la cara el resto del día.Es uno de esos desayunos contundentes que casi no va a ser necesario que cocines nada mas el resto del día, pero seras muy feliz.</div>
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<span style="color: #6fa8dc;">Oh my...!! Every time I see these pictures I can't think about anything else than eating a whole batch of those wonderful waffles!!! It's the perfect recipe for breakfast, it will keep you smiling all day long and probably you won't have to cook for almost the rest of the day.</span></div>
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La combinación de bacon crujiente, queso cheddar y manzana caramelizada es una apuesta segura.</div>
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Y si ya lo incluyes todo dentro de un gofre puede ser increíble.Puede que os asuste al principio esta receta ya que estamos acostumbrados a que los gofres sean dulces pero una vez que los probéis querréis repetirlos una y otra vez.</div>
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<span style="color: #6fa8dc;">Crispy bacon, cheddar cheese and caramelized apple, you can't go wrong with this combination.</span></div>
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<span style="color: #6fa8dc;">And if you add some waffles what could be better?! As a regular breakfast or in our Sunday brunch, anytime is good to indulge ourselves with those awesome waffles.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/09/caramelized-apple-cheddar-and-bacon.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-5352252123785979792014-09-18T10:30:00.004+02:002014-09-18T10:31:21.250+02:00SALMOREJO DE FRAMBUESA - RASPBERRIES "SALMOREJO"<div class="separator" style="clear: both; text-align: center;">
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Hoy os he preparado una receta rapidísima, pero que hará las delicias de vuestros paladares.Aprovechando que me quedaban unas frambuesas en el frigorífico he decidido preparar este rico salmorejo con ellas.</div>
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<span style="color: #6fa8dc;">Today I bring you a really fast recipe, but it would make your mouths watering.I had some spare raspberries in the fridge so I decided to prepare this yummy "salmorejo" whith them. You were wondering what "salmorejo" is! It´s a cold tomato cream that we usually eat in summer in the South of Spain. I tell you, once you try it you couldn´t stop making it, although this is not the traditional version of it. Hope you like it.</span></div>
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Es un plato sencillisimo de preparar, muy rápido y que da un resultado visual muy elegante y llamativo.Os animo a que probéis a saliros del tradicional salmorejo y preparéis esta receta.</div>
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<span style="color: #6fa8dc;">This dish is very simple to prepare, fast and with a great visual result, elegant and attractive. This is not the traditional "salmorejo" recipe, I totally recommend you to try it.</span></div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/09/salmorejo-de-frambuesa-raspberries.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-51800071609634278002014-09-15T19:54:00.000+02:002014-09-23T15:07:26.004+02:00VIAJE A NEW YORK 2014 / OUR TRIP TO NEW YORK 2014<div class="separator" style="clear: both; text-align: center;">
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Tras los meses de relax veraniegos y la vuelta a la rutina me apetecía muchísimo compartir con vosotros mi viaje a Nueva York. Esta es una entrada muy difícil de escribir, ya que tenía montones de fotos y cada momento pasado en la Gran Manzana ha sido especial, y resumirlo en un post es muy complicado.<br>
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<span style="color: #6fa8dc;">Summer is almost over and we are back to our routine. I really wanted to share with you all my trip to New York. This hasn´t been an easy post to write, because I had lots of pictures and stories that I wanted to tell you, and every moment I´ve spent there was so special that sum it up in just this post was really hard.</span> </div>
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Espero traeros un trocito de Manhattan en este post. Es sin duda una experiencia única, un sueño cumplido que intentaremos volver a repetir. Viajar engancha y Nueva York es una ciudad que te atrapa y hace que quieras regresar lo más pronto posible. El simple hecho de pasear por las avenidas de Manhattan ya hace que te sientas parte de la ciudad, unos minutos bastan para sentir el encanto que desprende y es inevitable pensar en la cantidad de escenas que te vienen a la mente de una ciudad en la que no has estado nunca antes pero en la que todo te resulta familiar.<br>
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<span style="color: #6fa8dc;">I hope this post brings you a little piece of Manhattan. There is no doubt that going to New York is a unique experience, it´s a dream come true that we are willing to repeat again and again. Traveling is addictive an New York catches you from the very first moment you set foot in the city. Walking down the enormous avenues makes you feel part of it. Just a few minutes are enough to notice the charm emerging from this city. It´s really curious how, despite you have never been ther before, everything looks familiar to you.</span> </div>
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</div><a href="http://dulcegourmett.blogspot.com/2014/09/viaje-new-york-2014.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com0tag:blogger.com,1999:blog-7207572466168627679.post-56002776587767375702014-09-11T09:32:00.001+02:002014-10-01T13:32:56.888+02:00HELADO DE CAFE CON TEQUILA Y MALTESERS (COFFEE TEQUILA ICE CREAM)<div style="text-align: center;">
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Como ya os he comentado en posts anteriores, este verano he elaborado una gran cantidad de helados caseros, este es uno de mis favoritos.Y no me he podido resistir a repetirlo antes de que acabara el verano y así poder compartirlo con todos vosotros.<br>
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<span style="color: #6fa8dc;">This summer my home has been transformed into a handmade ice cream parlour.We had enjoyed lots of new ice cream recipes, this is one of my favourites.And I couldn´t resist to make it once more before the summer ends and share it with you all.</span> </div>
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No es un simple helado de café porque el toque que le da el tequila lo diferencia del resto de helados de café que hayamos podido probar antes y los maltesers le dan el toque crunchy que dirían los americanos jjajajaaja Espero que os animéis a prepararlo antes de que finalice el verano, aunque cualquier época del año es buena para degustar un fantástico helado.<br>
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<span style="color: #6fa8dc;">It´s not just a plain coffee ice cream, tequila makes the difference. It will be the best you had ever tried before.Maltesers make it crunchy and funny. Personally, I think anytime is perfect for handmade ice cream so keep this recipie close to you during the year, you won´t regret it.</span> </div>
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<a href="http://dulcegourmett.blogspot.com/2014/09/helado-de-cafe-con-tequila-y-maltesers.html#more">Seguir leyendo...... / Read more.....</a>dulcegourmett.blogspot.comhttp://www.blogger.com/profile/14745160631235592257noreply@blogger.com2