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BATTER

buy some mussels, steamed open and cook with a splash of white wine. (By the way in good supermarkets sell them, quality and taste of a more than acceptable, cooked and preserved in brine).
Once the mussels open, remove them from the shell. Let each one overflowing with flour, egg and bread crumbs.
in a pan with hot oil, frying we mussels in batches, until they turn golden brown. Drain on absorbent paper and serve with lemon.

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MUSSELS PASTA SALAD WITH ASPARAGUS

In "Direct to Palate", a collective blog, high quality kitchen, read this delicious and healthy recipe that I recommend. Cook the pasta
you like in salted water and drain when al dente. Arrange the slices of ham on a flat surface and sprinkle with black pepper. Cut the mozzarella into thin slices and distribute them on each slice of ham reserving some for later. Wrap the ham and set aside.

Remove the hard parts of the asparagus and wash them, chop and saute in a pan with some oil and salt, after a few minutes add the garlic peeled and rolled. Season with ground cumin, stir well and when browned remove from heat.

In another pan with a dash of oil, brown the rolls with ham and mozzarella evenly. When you remove them, cut them into slices. Serves

pasta dishes, placed on them fried asparagus, ham slices with mozzarella and finish by watering with olive oil and sprinkle some fresh ground pepper berries.

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Put in a deep pan heat the oil, fry garlic in it and remove it once you start to be golden. Add the leeks, washed and dried, the roots removed and sliced \u200b\u200band peeled potatoes, washed, dried and cut into squares and desalted. Optionally you can add sliced \u200b\u200bmushrooms good. Rehogua
all without coming to turn brown, add salt, pepper and bay leaf and give it a couple of laps.
Add water to cover more than enough boiling and a little olive oil and let cook on low heat about 30 minutes.

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LANGUAGE TRACK BRAISED

These languages \u200b\u200bpork thoroughly cleaned and cooked in pressure cooker for twenty minutes. I went back to wash and finely loncheé.
The burst, and chopped in a pan on which I added a little salt, a onions, three carrots sliced, a red tomato and green pepper. All finely chopped and raw.
little black pepper Garnish with freshly chopped, a generous dash of virgin olive oil, a wine glass of water, half cup of vinegar and half water.
we boiled to a simmer with the lid on nearly half an hour and that is the result.

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CANELONES

In a pan, put plenty of water with a splash of oil. Bring to the boil, add a pinch of salt, a drizzle of olive oil and cannelloni you need. Simmer for 10 minutes. Cooling, separates and extends over a clean cloth without letting are mounted on each other. Tools

garlic, chop the onion long, brown all in a pan with a little oil. Chop tomatoes, after peeling, and incorporate them to cook over medium heat along with a teaspoon of basil, salt and a pinch of sugar. Book this
tomato sauce. Make a simple ratatouille
onion, tomato, peppers and zucchini (see this blog recipe)
In a bowl make a mixture of the track with a small terrine of foie gras. Remove all the blender to form almost a mass, connected with this. Prepare the bechamel
After putting in a pan a little oil (two or three tablespoons). When hot, add flour, a couple of tablespoons will suffice ", give a few turns with a wooden spoon and gradually add the milk gradually cool, without stirring continuously to avoid lumps. It incorporates a little salt and some nutmeg.
When incorporated all the milk to a boil leaves, a couple of minutes, stirring continuously, over medium heat. Dip
a rectangular baking dish with a first layer of tomato sauce. On it you put the cannelloni (that you previously filled with the previous mass). You cover these with plenty of ketchup.
On the whole last layer add a white sauce to sprinkle on plenty of shredded cheese. Put
broil in your oven at strong (250 º) for 10 or 15 minutes, until the surface look good gratin.

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fried rice

Boil for 18 minutes the rice with some salt (preferably long grain). When there are 5 or 6 minutes add a handful of peas. Reserve. We

a three-egg omelets to chop into small squares, like a few slices of ham.
Peel 200 grams of prawns salaremos a bit and jump into the pan.
Mix all the above in a bowl and the refrigerator.
soy sauce (they sell made) is an excellent complement, if not abuse the compustura.

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WOK FRIED VEGETABLES IN

jumping technique can make managing the wok or alternatively, using a nonstick skillet.

The difference is that the very design of the wok allows for better heat distribution throughout the vessel, which increases the cooking surface and the temperature is higher, so food is cooked before and are crisp . In fact, in the wok, food is cooked to about 180 º C and requires some skill to handle food, so they are crisp without breaking.
to prepare Asian-style stir-fry, ingredients such as vegetables should be cut very fine julienne style, and the more firm and consistent is the vegetable, the finer must be cut. For example, softer vegetables like leeks, mushrooms and spinach, can be cut into pieces thicker, but harder texture as carrots, onions, peppers or squash, have cut into thin slices or sticks.
For this I used carrots sauteed in very thin slices, onion, pepper, tomato, cucumber and eggplant into small cubes.
I did it in no more than six minutes to make it ripe for another minute it finally with a little salt, half a glass of good white wine and a couple tablespoons of soy sauce.
To repeat, really.