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Tickets for this summer trips

The holidays arrive!

Time to relax, travel, spending a few days off the hard daily life ...
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Outlets Stores brands!

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List ( click on the store name and enter his web ):

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INGREDIENTS:

• 60 grams of black chocolate (50% cocoa), chopped 300 g
• semi-skimmed milk 60 g caster sugar
• 2 teaspoons vanilla sugar 3 eggs
700 g of water

PREPARATION:

1. Pour the chocolate into the bowl and chop for 15 seconds at speed 10. Use the spatula to get off the debris from the vessel walls.
2. Add the milk and set 4 minutes, 100 degrees and speed 2.
3. Add sugar and vanilla sugar, mixing at speed 3 and add the eggs one by one through the nozzle. Mix for 20 seconds at speed 3.
4. Pour the mixture into 6 custard cups slightly oily, wrap with aluminum foil and placed inside the container and tray Varoma Varoma. Wash the glass
5. Put the water in the bowl and place the container in position programming Varoma 30 minutes Varoma temperature, speed 1.
6. Cool the custard before serving.

NOTE:

Cooking time depends on the custards as they are our pan. To find out if they are just pierced with a toothpick and check that comes out dry.

can do to decorate with a little whipped cream and chocolate shavings.

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CHOCOLATE FLAN ROLL SWEET AND SOUR SAUCE TURKEY SALAD RUSSIAN

INGREDIENTS:

• 2 turkey breast fillet about 450 g each
• 1 pinch salt 1 pinch
• black pepper 140 grams of sliced \u200b\u200bham
• 140 grams of sliced \u200b\u200bham
• 140 grams of cheese slices
• bar 140 gr pitted prunes
• 140 grams sliced \u200b\u200bbacon

For the sauce:

• 100 g extra virgin olive oil 200 g
onion 3 cloves garlic
• 1 tablespoon dried oregano 1 teaspoon
• ground cumin 1 teaspoon black pepper 50 g
• vinegar 100 g water 50 g
• mustard 300 g of ketchup
• 30 grams of sugar
• 1 can coca-cola

PREPARATION.

1. Cut the chicken breasts in half lengthwise and open them in book form. Make a cut lengthwise on each side from the center outwards (without reaching the final) so that they are as thin as possible.
2. Season the chicken breasts on both sides and place flat on paper wrap. Cover the chicken with a layer of prosciutto, then a ham and finally a cheese. Rolling it like a roly-poly and just before closing, add the prunes and place the slices of bacon at the end as an extension. Roll up the chicken breasts until well wrapped with bacon slices. Wrap rolls in plastic wrap, pressing it into the container and place Varoma and reserve.
3. For the sauce:

Place all the ingredients for the sauce in the bowl and grind for 30 seconds at speed 5-10.

4. Place Varoma in position, set 40 minutes, temperature Varoma, vel. 1. Remove the container Varoma and let the meat rest for 10 minutes.

5. Cut rolls diagonally sliced \u200b\u200bturkey and serve with salsa and bread.

NOTE:

This recipe also works well if, instead of turkey use chicken. We can also substitute plums for nuts (walnuts, almonds, pine nuts, etc).

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INGREDIENTS:

• 600 g of potatoes cut into cubes
• 150 grams of carrots cut into cubes
• 100 g frozen peas 600 g
• water 4 eggs salt
• 60 grams of olives and some more for garnish 60 g
• pickles
• 1 can drained tuna
• 300 g of mayonnaise

To decorate:

• 100 grams of red pepper into strips
• 6 cherry tomatoes

PREPARATION:

1. Place potatoes, carrots and peas in the container Varoma.
2. Pour water into the bowl, put the basket and put in the eggs. Varoma put into position and set 26 minutes Varoma temperature, speed 1.
3. Varoma Remove the container, place eggs in cold water and let it cool. Place steamed vegetables in large bowl. Season to taste and let cool. Empty the glass. Enter
4. peeled 3 hard boiled eggs, olives and pickles in jar and chop 2 seconds at speed 4.
5. Incorporate this mixture to the vegetables, add the shredded tuna and 2 / 3 parts of mayonnaise and mix well. Place the salad on a serving platter and cover with the remaining mayonnaise. Garnish the salad with pepper strips, cherry tomatoes, sliced \u200b\u200bboiled egg and olives.
6. Save the potato salad in the refrigerator until ready to serve.

NOTE:

can add if you want crab sticks, cut into cubes, capers, cooked prawns, etc ....

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INGREDIENTS:

• 100th

g milk 150 g sugar


• skin of a lemon


• 1 cinnamon stick 1


• white bread, dry and cut into slices about 2 cm. approx.




• 2 eggs melted butter for greasing 750 g




• water 8 tablespoons sugar 3 tablespoons

cinnamon

PREPARATION:

1. Pour milk, sugar The skin of lemon and cinnamon stick in the glass and set 1 minute, 100 degrees, turn left and speed spoon.


2. Pour this mixture into a bowl and let stand until lukewarm. Insert slices of bread into the milk until they are covered by it and let absorb. Put the eggs in the bowl and mix for 10 seconds at speed 5. Pour into a bowl and set aside.


3. Grease with butter several squares of plastic wrap large enough to wrap each slice of bread. Take a slice of bread, milk, pass by the beaten egg, turn around and put on one of the squares of plastic wrap. Wrap a slice of bread and place in the Varoma. Repeat this step until all the slices are wrapped in the film.


4. Pour water into the bowl, put the Varoma into position and set 25 minutes, TEMPERATURE Varoma, speed 1. Meanwhile, preheat oven to 250 degrees. Mix sugar and cinnamon in a bowl and reserve. Remove
5. Varoma. Unwrap bread slices and cover carefully both sides with mixture of sugar and cinnamon. Next, place bread slices on a platter sugar vellum cover. Insert the tray into the oven and bake the French toast for 3 minutes.
6. Serve warm.

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INGREDIENTS:

• 2 carrots 1 leek
• 2 zucchini 1 eggplant
• 1 / 2 green pepper
• 1 / 2 red pepper
• 1000 grams of water 3 teaspoons
salt 300 grams of rice
• over 80 grams of olive oil 4 medium onions
• halved
• 4 cloves garlic 1 tomato
• 30 grams of fresh cilantro or parsley 100 g
• white wine 200 grams
coconut milk 1 tablespoon curry
• 1 / 4 teaspoon ground saffron
• 1 / 2 teaspoon sugar
• 1 teaspoon ground cumin 1 teaspoon
• anise 1 teaspoon ground cardamom 30 gm

coconut PREPARATION:

1. Cut carrots and leeks, sliced, cut the remaining vegetables into pieces small and put it all together into the container Varoma.
2. Pour water and a teaspoon of salt in the bowl, place the basket and put the rice inside. Place the Varoma into position and set 22 minutes Varoma temperature, speed 1. Remove the container Varoma and the basket and store in a warm place. Empty the glass.
3. Put olive oil in the vessel and set 3 minutes Varoma temperature, speed 1 to warm.
4. Add onions, garlic, tomato and cilantro and chop all for 7 seconds at speed 5. Saute for 4 minutes at 100 degrees and speed 1.
5. Add white wine, coconut milk, 2 teaspoon salt, other spices and coconut. Schedule 3 minutes, temperature 100, Speed \u200b\u200b1.
6. Add the remaining vegetables in the bowl. Instead of the cup, put the basket with rice over the top of the glass to keep warm. Schedule 5 minutes, temperature 100, turn left and speed 1.
7. Pour the vegetable curry into a bowl and serve with rice

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VEGETABLE CURRY CHICKEN SALAD, CHEESE AND TOFU COUSCOUS

INGREDIENTS: 2 carrots

• 1 chopped iceberg lettuce
• 300 grams of chicken
• 200 g frozen peas
800 grams of water 2 teaspoons salt
• 200 g bean sprouts
• 300 grams of diced tofu
• 200 g drained canned sweet corn
• 200 g goat cheese diced
• 300 g of mayonnaise

PREPARATION:

1. Put the carrots in the bowl and chopping 5 seconds at speed 5. Pour into a bowl and reserve.
2. Cut the lettuce into four parts. Put some of this in the cup and chop 2 seconds at speed 5. Pour into bowl and reserve as well. Repeat with the remaining lettuce.
3. Place the chicken and peas in the container Varoma.
4. Pour water and salt in the bowl, put the Varoma into position and set 25 minutes Varoma temperature, speed 1. Varoma put aside, leave to cool and cut chicken into small pieces.
5. Put remaining ingredients into the bowl and mix well with mayonnaise.

NOTE:

For this salad at their place a few minutes before serving in the fridge.

This recipe is very good if instead of goat cheese (for those who find it too strong), we brie.

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SHRIMP WITH SEAFOOD

INGREDIENTS:

• 1 medium onion cut in half
4 cloves garlic
• 50 g of fresh fennel and a pinch of fennel seeds (optional)
• few sprigs parsley 1 sheet
bay
• 20 grams of tomato puree
• 1 teaspoon black pepper
• Jamaica or 90 grams of olive oil
• 1 / 2 teaspoon
• salt 1 kg of whole shrimp or shrimp
1200 grams of water 350 g couscous
• few strands of saffron
• 250 grams of cream

PREPARATION: Put

1. onion, garlic, fennel, parsley and bay leaf into the glass and crushed 5 seconds at speed 8.
2. Add the tomato puree, pepper, 50 grams of olive oil, salt and pepper and sauté 5 minutes, temperature Varoma, speed1.
3. Peel shrimp, reserving heads and shells half. Place peeled shrimp in the container Varoma. Add the glass
4. heads and shells reserved, mix for 30 seconds at speed 5 and go down gradually increasing speed up to 10. Download
5. debris left on the walls of glass and add 700 g of water. Varoma put into position and set 8 minutes Varoma temperature, speed 1.
6. Meanwhile cover the couscous with 400 grams of hot water, add 40 grams of oil and season. Mix well and let stand for 5 minutes.
7. Place steamed shrimp on the tray Varoma and enter into the container Varoma couscous. Varoma put into position and set 8 minutes Varoma temperature, speed 1. Remove the container
8. Add the saffron, cream and 100 grams of water within vessel and schedule 2 minutes, temperature 90, Speed \u200b\u200b1. Skip
9. cream seafood by the Chinese or colander and sevir accompanying couscous and shrimp.

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CREAM SAUCE STEAMED MUSSELS

INGREDIENTS: 120 gr

onion 1 clove garlic
• 85 grams of extra virgin olive oil
• 1 / 2 teaspoon cayenne or ground chilli 1 kg
• clean mussels 200 g can crushed tomato 100 grams
white wine 1 pinch of salt

PREPARATION:

1. Put the onion and garlic in the bowl and cut it 4 seconds 5 speed. Download the remnants that remain in the vessel walls.
2. Add the oil and cayenne pepper and set 7 minutes, 100 degrees to speed spoon.
3. Place the mussels clean in Varoma container and reserve.
4. Add the tomato sauce, wine and salt in the bowl, place the Varoma into position and set 13 minutes Varoma temperature, speed 1.
5. Varoma Remove the container and place the basket over the top of the glass. Schedule 15 minutes, temperature and speed Varoma 1 so that the sauce is reduced.
6. terminate each of its mussel shells and place them in a dish and cover with hot sauce.

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SPICY VEGETABLE SALT OF KINGS

INGREDIENTS:

• 50 grams of dried soup vegetables into small pieces 1 tablespoon
• turmeric 1 tablespoon sweet paprika
• 1 tablespoon granulated garlic 1 tablespoon
• sea salt 1 / 2 teaspoon
peppercorns

PREPARATION:

1. Place all ingredients in jar and grind for 10 seconds at speed 10.
2. Pour salt in airtight container and store in a dry place.

NOTE:

We can make it spicier if you like adding a cayenita or flavored with dried herbs such as rosemary, basil, sage, etc ...

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INGREDIENTS: (approx. 6 people)

120 grams of sugar
• the yellow part of peel from a lemon
• the skin of an orange without any
whites 130 grams of milk
• 70 g butter 2 eggs
• 30 g fresh yeast 30 grams
• bakery orange blossom water
• 460 grams of bread flour, approx
• a pinch of salt PREPARATION

:

1. With the glass and razor-dry icing sugar top speed. Add the skins of orange and lemon, dry well, through the nozzle and grate on speed 5 until is well glazed. Down with the spatula, the remains of the vessel walls and crushing test that looks good and not so, repeat the procedure. Browse
2. butter and milk, and set 1 minute, 37 degrees, speed 4 and then another 30 seconds at maximum speed without temperature.
3. Add eggs, baking powder and orange blossom water and mix 20 seconds on speed 3.
4. Finally put the machine at speed 6 and gradually add the flour through the nozzle and pinch of salt. Next, velocidad10 and mix up to 30 seconds. Finally, schedule 2 to 3 minutes and check Tang speed that forms a ball and moves well, if not so, stop the machine, add little more flour by the contour of the vessel and continue kneading. Let dough rise in the glass until it exits the hollow of the cup. Preheat oven to 180 degrees.
5. When you have uploaded, get the dough with your hands and return to full speed amasar15 seconds and 1 minute longer Tang speed. Take dough
6. vessel, knead a bit with your hands and try to form a smooth ball, throwing a little flour on it. Shape, place in a baking dish, painted with egg and decorate with candied fruit or nuts to taste and sugar sprinkled with drops of water. Let
7. double its volume and again formed and put in oven for 20 to 25 minutes.

NOTE:

Tradition, at least in Spain, put him to Roscon when the dough is still raw, a bean and a little gift hidden in the middle, so that it will take a surprise lead.

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Roscon YOLK NOUGAT

INGREDIENTS: (approx. 6 people)

250 grams of sugar
• the yellow part of peel from a lemon 300 g
• almonds 2 egg yolks 1 egg

PREPARATION:

1. Pour into the glass, very dry, sugar and glaze for 20 seconds at speeds 5-10 progressive. Add the lemon skin and glaze again. Incorporate
2. almonds and blend 15 seconds at the same speeds.
3. Then, add the egg yolks and mix 20 seconds on speed 6. Remove the glass with wet hands and pour into a tray giving a tablet.
4. Finally, bake in preheated oven at 180 degrees for 5 minutes. Remove from oven, sprinkle with sugar and grill or burn the surface to acquire roasted aspect.

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hot chocolate

INGREDIENTS:

• 250 grams of chocolate for dessert
• 1 liter of milk (preferably whole to make it taste better)
30 grams of cornstarch a pinch of salt

PREPARATION:

Chop

1. about the chocolate bars, and set aside. Pour the milk, cornstarch and salt in the bowl and set 10 minutes, 90 degrees, speed 2.
2. When missing 2 minutes, add the jar, without stopping the machine, chocolate, little by little, and let it rotate a couple of minutes before stopping the machine.

NOTE: If you wish

sweeter can add a little sugar, and if you want more thick enough to double the cornstarch and a little more chocolate.

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SAN FRANCISCO

INGREDIENTS:

• 2 lemons peeled well without any whites
• juice 4 oranges, peeled well without
• whites 4 slices pineapple in syrup
50 grams of sugar 500 grams of ice
• 200 grams of non-alcoholic grenadine 200 g

water PREPARATION:

1. Place all ingredients in the cup, (adding a little ice little opening to the cap), except water. Schedule
2. top speed 2 minutes.
3. Add water and mix a few seconds at speed 3.

NOTE:

This is a non-alcoholic cocktail, but if we give a different touch we can add 100 grams of white rum, vodka or white liquor prefer.