Churros cake, you have no idea how delicious it is.
Ingredients for 18x5 cm shape:
2 large eggs
120g (2/3 cup) sugar
1 teaspoon of vanilla extract
120ml (1/2 cup) sunflower oil
140g unsweetened plain yogurt (or unsweetened Greek yogurt)
G 160g wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon of Royal baking powder, 1/4 teaspoon of baking soda
pinch salt
Roof:
300g sweet milk
60g or 1/3 of cream box, 1 tablespoon of crystal sugar
1/2 teaspoon cinnamon
Procedures to prepare it:
Preheat the oven to 180C. Grease and flour the form. In an electric mixer, beat the eggs with sugar at high speed until very fluffy and whitish (2 minutes). Decrease the speed and add the vanilla and oil on the wire. Increase the speed and beat for 1 minute. Decrease the speed and add the yogurt and beat just until incorporated (a few seconds). Remove the bowl from an electric mixer and bring it close to the dry.
Mix the dried in a bowl: flour, cinnamon, baking soda and baking powder. Mix with a spoon. Sift this dry mixture over the mixer mixture gradually and stir with a spatula. Turn the cake mixture into the prepared form and bake for 35 minutes or until the toothpick comes out clean. Allow to cool.
In a bowl mix the dulce de leche with the cream. Cover the cold cake with this mixture with the help of a spatula. Sprinkle with the mixture of sugar and cinnamon. Delicious
Salmon in Teriyaki sauce, very simple to make, very tasty result.
Ingredients for 6 people:
1.3kg salmon
G 200g shoyu light (or traditional)
200g olive oil
100g honey
1 tablespoon of grated ginger
Procedures to prepare it:
Mix the ingredients of the sauce with a fouet starting with the oil, then the soy sauce, the stringed honey (always stirring with the fouet) and finally the ginger. Place the salmon on a baking sheet and sprinkle with half the mixture. Turn the fish over (to marinate on both sides) and return to the refrigerator for another hour. With the remaining half of the sauce, place in a frying pan and bring to a boil. Lower the heat to low and leave it for 15 minutes. Remove and ALLOW COOLING COMPLETELY. When cold, move to a bowl and stir vigorously with the fouet to make it homogeneous.
When I did, I didn't let it cool completely and the sauce separated a little. Still, it was delicious. Place the salmon in the oven preheated to 180C, without covering, for 20 minutes. Remove, pass to the serving plate and brush the cold sauce on top to give it a beautiful shine. I made jasmine rice as a side dish and pea pie.
Delicious combination: shrimp with pineapple! Surprised!
Ingredients for 4 people:
2 small, ripe pineapples
500g medium clean pink shrimp
50g butter and 1 tablespoon olive oil
1 chopped onion
3 chopped garlic cloves
2 tablespoons of gin (you can use the distillate you have at home)
1 cup pineapple in small cubes
1 cup fresh cream, 150g catupiry cheese
1/2 teaspoon of spicy paprika
2 tablespoons of peeled tomato (beaten in a blender) or 1/2 tablespoon of tomato extract
Salt to taste
chopped chives
Procedures to prepare it:
Split each pineapple in half. To enter with a knife in the sides and with a spoon to remove all pulp, making a boat. Chop the pulp of a pineapple (it will give you 1 cup), reserve the rest for another use (juice, for example). Put the butter and oil in a large saucepan and quickly fry the prawns. Reserve. In the same pan, add the onion, fry for 2 to 3 minutes, add the garlic. After 2 minutes, add the gin and let it completely evaporate (it will only add extra flavor to the preparation).
Add the chopped pineapple, sour cream, catupiry and paprika. As soon as it starts to boil, return the prawns (with the broth that formed) to the pan. Add the tomato sauce (or if you have extract, add 1/2 tablespoon instead of the tomato sauce). Set the salt and paprika. Boil 1 minute and divide between the 4 prepared pineapples. Sprinkle with chopped chives and serve.
Amazing