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Cupcakes Harinsa

If I want to be fair to these muffins the harimsa I have to call because it is the mark of the flour mixture I used to do them.

The thing was easy. Thumbelina Piqué a toast I had at home and together with the oil and water mixture to the dough made of cupcakes. I put them in tiny silicone muffin, that they might bite, and there they are. super-fast, super-clean and very good, very exponjosas.

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This recipe I found it a bit laborious but in the end with a pair of spoons manages me better. As I said the magazine where I took was impossible, at least for me.
pumps are very good but I would like to know if I can freeze them after they are done because if you do not have to be to consume immediately and for that reason would have to make small quantities and is much trouble for so little.

Ingredients: (to me went 6 pumps)


2 medium potatoes 1 / 4 onion, minced beef 75g

1 / 2 clove garlic
a little bit of chili or cayenne pepper 50g

tomato sauce 2 tablespoons olive oil breadcrumbs


flour 1 egg salt


1. Wash potatoes and boil in salted water with the basket post for 30min, varoma, vel 2 . The time depends on size of potatoes.

2. Drain, peel and mash in the vessel during 10sec, vel 5-7. Book.

3. Chop onion and garlic for a few seconds vel 6 and reserve.

4. Heat the oil in the vessel during 1min, 100 º, vel 1 1 / 2 .

5. Fry onion and garlic for 4min, 100 º, vel 1 1 / 2 .

6. Incorporate chili and meat and mix well for a few seconds vel 3. Add salt.

7. Let fry for 7min, 100 º, vel 2 until the meat to brown and loose.

8. Add tomatoes to meat and cook it all together about 8-10min, 100 º, vel 2 . Remove the pepper and set aside.

9. We take a bit of mashed potatoes in a tablespoon and aplanamosdejando a hole in the center where the meat will stay. Cover with another tablespoon of mashed potato. The meat should be within potato.

10. Skip these balls in flour, egg and breadcrumbs and fry in hot oil until browned evenly. Serve hot.

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meat pumps Arroz a banda

The other day we ate at home Arroz a banda. Rice is a well indicates its translation is a rice separately, ie you are not stumbling blocks fish but tastes much like him. To me it is the rice that I like.

The recipe was copied from the official magazine of tm but I'm going to make several changes to make it quite to my liking. I will copy here as I believe they look better although it first I like the magazine said.

Ingredients: (say quantities are for 4 but at home I ate my husband and the child who is small and not eat a big bowl, yes, good)

Fumet scorpion fish
rice 200g prawns (reserve the bodies)
250g or 250g Scorpid scorpionfish (this fish or know him)
1 mere bone (I did not and got a little more than rape)
250g monkfish head 2 cloves garlic

1200g water (is too much for the rice but you can freeze leftovers for another day and have to pull up or a fish soup) 1 onion



Rice 80g tomato paste 40g cabolla


1-2 cloves of garlic 100g of extra virgin olive oil
(In the magazine here said a teaspoon of paprika, to taste kills me fishy about everything else, it dominates)
200g rice 500g fumet
scorpionfish (this is calculated as double the rice and a little more) (my mother often said, double the water for the rice and little more for the pan) (in the magazine put a lot more water and see my rice a bit soupy but next time will be with these measures) salt

few strands of saffron 1 / 2 teaspoon of dye

1. Prepare the fish stock : peel the shrimp, put the heads and shells in the bowl and reserve the bodies. Add remaining ingredients in the cup fish stock and set 60min, 100 º, vel 1 . Strain and reserve. (I thought the scorpionfish was going to take advantage but left crushed, so meteis or in the basket, or the butterfly in the blades and see what happens or take advantage of the fish)

2. Wash the jar and cover and place the tomato, onion, garlic, shrimp bodies. Shred programming 8sec, vel 6 .

3. Add oil and cook 10 minutes, varoma, speed spoon.

4. Stir in rice. Saute programming 3min, varoma, speed spoon.

5. Pour into the glass the scorpion fish fumet reserved, salt and saffron dye. Set 13min, 100 º, turn left, speed spoon (it takes time for my taste, it is quite hard, so this is to everyone's taste) . Check the salt. Pour in bowl and serve.

NOTE: I have decided that next time I will do everything in the MT minus item 4 and 5 that do the traditional way.