Clip Body Painting For Men

CHORIZO to celebrate the bronze medal in handball

Well, our boys in the final selection of handball have come home with the bronze medal and congratulations to them and their families. It was a game of heart attack, igualadísimo until the end. I was that I ate nails. The last five minutes I had to get up because I could not stop still, what nerve! And in the end won. It's amazing the progression that has had this team in just two years. After his thirteenth in the world earlier played in 2009 and occupy the sixth place in the European past have now got that bronze medal that has so often resisted (yes, me too heh, heh, heh). So guys, congratulations. We have been enjoying great entertainment. Now your turn .... If you want to see a summary of his trip You can click here .

And reverting back to the kitchen, today I bring you a delicious bowl of pasta a bit special. You see I've always been tempted to cook the pasta in a liquid is not water to see which was the result. The first time I tried it with milk and only my case I get to experience a dinner with friends. And in between we were few and that the pot was rather small for so much, you can imagine what happened. That's right, the manager to remove the invention could not prevent what will grab and take a burnt aftertaste that neither the three-cheese sauce could mask at all. You can imagine what happened next, I already said all that it could not be right. Of course, Murphy's Law did not want fiasco that was the only night (heh, heh, heh). Prepared a dessert nougat mousse according to exactly a recipe for Reyes Farina. Do you know what was the outcome? Well, as "one of my friends, it seemed like tar. Flavor was rich but the presence was that, like tar, thick, dense. Of course, in my shock I must say that I just I just follow the instructions exactly. Let it was a premiere in style. Still remember, almost left without dinner. And as a stubborn is a I decided to test time, this time in house and now, with great care and lots of milk (good) and stirring continuously. The result is a pasta dish equally rich in the traditional way but more cumbersome, or make a fool pa na. So I decided to try this time cooked in beef broth aprovehando that would serve it with ragu (meat sauce) and the result was great. Then a couple of years ago reading about a French recipe called macaronade I turned on the lights and tried to cook them in tomato sauce. And after a friend told me that she did in the pressure cooker I thought, it is because I, to change, test it in the oven. And this is the result, dramatic and easier course impossible. My brother says they are the best macaroni and tomato have ever tasted.

INGREDIENTS

Rioja fresh hot sausage, 5oo grams. macaroni, 2 large cans of crushed tomato, olive oil, salt, pepper, Emmental cheese and fresh basil or rosemary.

The preparation is simple. In a large skillet, you put a good splash of oil and rehogáis on it for a few seconds chorizo \u200b\u200bslices and rosemary (just want to leave a little taste). Meanwhile put the macaroni in a dish large deep oven. When ready the rehash it on our pasta and mix well to be daubed with oil. Sometimes when I have hurried or even fry the chorizo \u200b\u200bhash it and put it directly into the source along with a splash of oil and mix everything well and is perfect. Then add the grated Emmental cheese and mix again to be distributed evenly. We add two large cans crushed tomatoes natural. Splashes and incorporate also two and a half tablespoons of sugar to counteract the acidity of the tomato. Sprinkle more cheese on top. If you prefer you can change the rosemary (fresh best) and also fresh basil. In either ways are delicious. Now just take it to the oven and leave (depending on type of pasta) about 30-35 minutes, until done. Let stand 5-10 minutes and you're ready to serve.

I have not put the amount of sausage because I always do by eye, but one thing I say, be generous and divide it into small pieces to be distributed well. If you do not want what you can do them with chorizo \u200b\u200bsausage susitituir by frescoes or tuna with black olives. The only limit is your imagination.

Indeed, this source I have used red and other times I like. It was love at first sight. I bought it in Genevieve Lethu. I've written This store before here, I love it. I say this because the last time I used it several people asked me where I'd bought mail. And if anyone is interested in having it and not lucky enough to live in Logroño to know that you can also buy through my Amazon store here .

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SAUSAGE STEW

Yes, you read correctly, squid and chorizo. May seem crazy but if you like these small cephalopods I assure you that the combination will be really appealing. If someday you have squid in the fridge and do not know what to do with them, a try and tell me.

INGREDIENTS 1 / 2 pounds of squid, potatoes, 1 stalk of spicy chorizo, garlic, parsley, 1 chorretón good white wine, 3 tablespoons of tomato, bay leaf, (1 or 2 cayenne, optional)

The preparation of the dish is very easy. In the pot where we will make the dish put a little oil. Then peel and cut it finite four cloves of garlic. We will be better if we do with the grinder. The braise in our oil over medium high heat for about 20 seconds. If we give an extra spice to our stew would add hibiscus just one or two at this time. Then incorporate the sausage that you previously cut into cubes and sauté it for another 30 seconds. Then add the potatoes and waterfalls and repeat the same operation and then do the same with the squid that we will have cleaned aterioridad. We cut as we like (rings, squares). Once we incorporate all the ingredients sautéed white wine and let the alcohol evaporate for a couple of minutes. Then it's time to add the tomato sauce. Stir and add the water or fish broth with a bay leaf. Let boil over medium heat for about 20 minutes until potatoes are well done. Let rest for 5-10 minutes. To serve, sprinkle with chopped parsley and ready to enjoy.

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SQUID with Delicious Risotto TOSCANA (Tessa Kiros) to conclude that we are in the semifinal

Well, today I have many things to tell and I will begin by the first. I do not know if you have noticed something different when you enter the blog. I made a small change, did you guess? Yes, I deleted the background music to my regret, for the record. So Martin's mother will not have to complain because you wake the child every time he goes to read the blog (Leti owe me one.) I guess one more will be glad of the news. The truth is that it gives me a little sad. Good for what I am going to cheat, a lot, so a few days I have been resisting this decision. I love music and enter the blog and feel so quiet, I'm a little juju. It's like I wake up in the morning and raise the shade, instead of seeing a bright sun, contemplating a leaden gray sky, overcast, in a word, sad. Actually, I understand that in the Nordic countries the number of suicides is much higher. To me that makes me sad gray sky and that's how I feel the blog without the background music. And the joy and vitality that I do not know if I could have brought so much enthusiasm the discovery of the books by Tessa Kiros. So for the good of all (heh, heh, heh, heh) he decidido que a partir de este momento la música irá solo en cada post. Así el que quiera podrá escucharla pinchando en el reproductor sin que se active por defecto nada más entrar en el blog. Y como a mi me gusta tenerla puesta mucho rato, he copiado la misma canción unas cuantas veces para que se repita sin parar (je,je,je). Espero que de esta manera todos podamos disfrutar más y mejor del blog, sin incomodidades. Ya me diréis qué os parece.

Bueno y ahora a lo que toca, celebrar el pase a semifinales de la selección española de balonmano. Ayer ganaron a una de las favoritas, Islandia (actual subcampeona olímpica y medalla de bronce en el último europeo) y se aseguraron así el pase to the semifinals. These guys play like angels. Though his physical appearance one imagines as the Greek heroes of old, without his loincloth, of course (heh, heh, heh). I ran over like a steamroller. You should have seen the first time, sensational. The rest went with ten goals difference on the scoreboard. Icelanders then put the batteries but could do nothing to avoid the crushing 32-24. These guys are great, are made of sterner stuff, like all great athletes. To give you an idea just say that two of the best players in our selection (Alberto and Raul Entrerríos) lost his mother (still young, with 60 years) on 25 December. The blow prevented the two brothers were present at the preparatory stage the World Cup. Since then only if they have spent a few weeks and its great professionalism, tenacity and ability to overcome have been able to subdue the pain to get the best out of themselves. Surely your mother, wherever you are, you will feel very proud of them. Lao Tzu once said: " One who achieves a victory over other men is strong but he achieves a victory over itself is powerful." Hopefully their efforts and all his companions will be rewarded, they deserve it. Good luck and thanks for letting us enjoy your magic.

And to celebrate, as it deserves, such an event (since 2005 were not in a semifinal), a recipe just as spectacular as the game yesterday. The pictures here do no justice at all. Although not very photogenic the poor, I think is the most delicious rice I've ever tasted. And I say I'm not very much rice. The wine gives a dramatic touch. If you do not know how to prepare this weekend take note, do not disappoint. And of course, how could it be otherwise, the recipe is inspired by the books of my beloved Tessa Kiros. What, there's still someone who does not know? Then click here and here. The truth is that her recipe for rice to Tuscany hardly at all like my version except the touch of rice wine and, of course. But the result was perfect. The combination of chicken and rabbit, mushrooms, sausage ... is explosive. Encourage you because you will love.



INGREDIENTS 2 quarts beef broth (or water), 2 chicken thighs cut in half through the joint, 1 rack of rabbit split into three pieces, the two front legs of a rabbit, 250 grs. mushrooms (shiitake), 1 medium onion, 1 red onion, 1 clove garlic, 1 sausage, 2 glasses of wine, 5 pots of rice, 100 grams. Parmesan, oil and parsley.

start sautéing the sausage meat and soon we will have cut into thick slices, in batches. As they are sealing the pieces we removed to a plate and reserve. Chop onions and sauté rather small in the fire where we will first golden flesh. We let the vegetables fry 5 minutes and then add the mushrooms and we clean. I cut into small cubes and they were wonderful. The braise and season. Then add the rice. Sauté for a minute. It's time to add our two glasses of red wine. Stir and let a couple of minutes for the alcohol to evaporate. From there we started add broth spoonful by spoonful. Unlike our paella, risotto does not incorporate all the liquid at once from the start. What we will incorporate with a ladle, slowly, but never removing our rice. When the rice has absorbed the scoop that you just added is the time to incorporate the next and so that our rice is just right, after about 18 minutes. The appearance at this time should be that of a slightly soupy rice off the heat because we will add the Parmesan cheese that will take slightly thickened body and staying with that aspect so characteristic creamy risottos. This type of rice do not need rest and better serve almost immediately because if we let go by minutes the rice will absorb the broth and coming when it will start to become more mellow. So sprinkle with parsley and you're ready to enjoy this delicious risotto. Ummm .....

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Chicken with Mustard Sauce and Cauliflower Gratin with

Who you follow this blog regularly you have seen that I love English football and basketball. What you did not know yet is that I also love the guys in the selection of handball. The truth is that I find amazing to watch them play and I'm sad that despite the medals that have cropped the only English sport Once the poor have captured the attention of the press was when news broke of the engagement of Princess Cristina with former Barcelona player and the national team, Iñaki Urdangarín. And why in 2005 were WORLD CHAMPIONS after running over Croatia in the final (40-34) with a team playing like angels with names like Mateo Garralda, Juanín Garcia, Juancho Pérez, Rolando Urios, Raul and Alberto Entrerríos, David Barrufet, José Javier shoulders, etc.. I do not know if you've ever seen a game of handball but it's amazing to see them throw in suspension. It seems that they are floating when put together before throwing arm. Really spectacular.

And why I am telling you all this? Because these days in Sweden is celebrating the handball world championship and our boys have already gone to the second round. Yesterday they played against the favorite, France (current World Champion, European and Olympic gold medal, and you see little else) and were able to tie a game in which they were always behind on the scoreboard. We knew the result a victory. The last ten minutes were dizziness, were to drop out. I got a partial 7-1. If you want you can see it here . Next week I expect tough opponents: Norway, Iceland and Hungary. Danes and Icelanders have not suffered any loss in these early games that have already proven to be a hard bone to gnaw. Hopefully our guys have good luck and can fight for the medals they deserve. I'll tell you. Well changing

third, today I bring you a very simple recipe, quick, low calorie and taste great, if like me, are of those who love the leek. Perfect to exit gracefully step at a time. What more could you want? You like. I hope so.

Ingredients 3 chicken thighs cut in two by their respective joints, 1 natural yogurt with sugar cane Milbona (Lidl), the target of 2 leeks, 1 splash of white wine, the measure corresponding to the 1 / 3 of the yogurt Calvé mustard, salt, pepper, 1 teaspoon olive oil virgin, a little butter.

The recipe is very simple. If you do in pot SuperAP, like me, in 6 minutes you have listed. First cut each chicken thigh into two parts at the joints. In our pot put a teaspoon of olive oil and a bit of butter. The oil prevents the latter we burn. Then chop the leek. If at the end we want to crush the sauce is not necessary that very carefully but we will try to make all the pieces the same size. Sauté for half a minute. Season and quickly incorporate the pieces of chicken that we will have them removed before the skin. I prefer to use only the chicken thighs because they have a different doneness and we would be so juicy. Sauté for half a minute until the meat is sealed well everywhere but not to color. We want to be blanquita. Then we added a splash of wine and let cook until it evaporates alcochol (a couple of minutes). At that time we added our natural yogurt and mix. We take as measure of the yogurt cup and add to the stew 1 / 3 of mustard Calve. Close the pot and bring to high. I left it 6 minutes before removing from the heat but you must guide you through the times of your pot. If SuperAP (Perfect or Duromatic) over time that I have given you enough. But will have to try. We hope to lower the pressure and opened. If we can remove the chicken pieces and blend the sauce or serve it directly, as it is. Hope you like it. A kiss. PD At

you do not like the leek can try to substitute the mushrooms and mustard sauce to change the curry powder. Is just as good. The mushrooms that do not break up instead of rolling, simply cut them in two or quarters depending size. I will be a very rich dish.

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LEEK SAUCE MEATBALLS

Well, after the excesses of Christmas always come in handy some vegetables. And see that it is sometimes difficult to think about how to prepare them to be rich if we get out of the typical fried garlic, oil, and at most a bit of tomato or pepper. Whenever I leaf through cookbooks find a thousand and one ways to prepare meat or fish but vegetables, appear to resist. So I want to share with you this simple way to enjoy cauliflower with a rich saborcito different.

INGREDIENTS Cauliflower

1, 2 biggie potatoes, 1 onion, 6-8 canned piquillo peppers, a splash of cream, salt, pepper, extra virgin olive oil and Emmental cheese gratin

The development is simple. While the cauliflower begin cleaning. For that the game in clusters and with the help of a knife removed the central trunk that is too hard. We spent the pieces under the tap to let good camaraderie and dry them with paper towels. Then peel the potatoes and cut them into pieces of irregular shape rather small, because we want to stay very cuddly, even disintegrate. I always make cauliflower soil in the pot because it is faster and the result is just as good. To do this I put the basket and over the cauliflower florets. Over them the chopped potatoes. Add some water in the background, like 3 or 4 fingers. No need too. Close the pot and bring to high pressure. In my pot with 6 minutes is enough but yours will have to try. It is important to remember that for this preparation we do not want the cauliflower is al dente but something more done.

While doing the vegetable peel onion and cut into strips. Put some oil in a pan and incorporate the vegetables to take color. We leave it to medium-high heat for 15 minutes. When we add the peppers list boat that you previously cut into strips. Season and also added a teaspoon of sugar (to counteract the acidity of the peppers). We left a minute to fire and then we added a splash of cream and let another minute. If you are on a diet you can substitute the cream for a little broth from cooking the vegetables and a pair of low-fat cheeses. Grind our mezlca.

When the vegetables are ready open the pot (after the lower the pressure, of course). In a large pot add some oil and saying a couple of sliced \u200b\u200bgarlic. When they start to brown incorporate cauliflower and potatoes. Mix well helping a wooden spoon. No matter if you break the vegetables or potatoes. In fact if you break down a little better. Then pour over them our sauce of onion, pepper and cream do not have to be very light. Again mix well and pass the container that we will use for grilling. Sprinkle with grated cheese and baked until crispy crust formation.

SUGGESTIONS. - I told you that if you are on a diet you can substitute cream for some broth from cooking the vegetables and one or two cheeses. If you like to make the dish more forceful you can also add some flaked tuna or bacon, sliced \u200b\u200bsausage or minced meat or something. I'm sure that you happen to you a thousand ideas. Implement them, you will like.

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TUSCAN PEPPERS (with mushrooms and pecorino cheese) and a visit Happy holidays special

Well, I'm back again so Happy New Year and thank you very much for all these days you have stopped by to wish me Merry Christmas. I hope you enjoyed the holidays and that the Kings have been very generous with you. And those of you who have brought coal, you know, to Portaro better in 2011 (heh, heh, heh).

not know about you but to me these days I have flown, generally good throughout the month of December. I suppose it's because I've been quite busy. And of all things I made this Christmas is one that I wanted to share with you. This is a very special visit. Since I discovered Pandora's blog I've always enjoyed reading everything you publish. If anyone still does not know (I doubt), you can not miss because not only is an excellent cook but also an extraordinary person, click here . From the beginning I felt that there was a special harmony between us, something almost magical happens sometimes with some people. Often when I read it, I can not draw a knowing smile, because it seems that I was reading thought. And that was precisely what happened. After exchanging e take her time, telling us many things and discovering all we had in common a day I received an email in which my own mind that her husband Jose is in Vitoria and at Christmas every year come to spend a few days with his family as they live in Cadiz. Then I lit a little light. Logroño and Vitoria are close, I thought, so I'd love me one day for coffee. And I revolutionized the adrenaline like a teenage girl who say they will meet George Clooney. Clearly then a small voice reassured me: Susana, quiet, they only come a few days to enjoy your family and friends who during the rest of the year can not see so I do not think they have time for anything else. Maybe another time. But then to my surprise, to continue reading the mail, Pandora told me that since she did not know it was close to Logroño and Vitoria, was approached one morning and so we stayed and drank coffee. I could not stop laughing. Again I had read his mind. I was happy like crazy because I was thrilled and thanked him for all my heart for coming to spend a few days with family and save one for me to come to visit my, what a great detail. For those who follow your blog, you probably already sounds like the story because she had told you here. Time passed and finally the day arrived and we met at noon in the heart of Logroño, in the Mall. At sight in the distance immediately knew it was them. And it was exactly as I imagined. It seemed that we knew of life, did not stop talking up a storm. What I can tell Elvira and Jose for not staying short. They are simply great, extraordinary people. Let it was a pleasure. Pandora

had the great detail of giving me a box of cookies she had done it and they were delicious. I had time to make any pictures because I could not resist and it was testing the way home but you can watch them on your blog . They were also well presented in their little metal box (very cute) and their tissue. You could see he had made them with great care, like everything she does. And along with the cookies was also a jar of homemade apple jam is a delight. As I said Pandora, tasted apple pie, delicious, worthy of being in the best establishments Gourmet. The truth is I've never tried a jam at home as rich and all were of one mind. Do not know as he was in a toast on a bed of mascarpone cheese. Ummmmm ...... Thanks Elvi, you can imagine how I enjoyed it. Still I'm licking.

Well, the fact is that as they arrived at noon we went for tapas in the famous Laurel Street, also known as the Trail of the Elephants, through the tubes to be caught a few. Located in the old city, is the quintessential chiquiteo area. At barely 200 meters concentrate more than 50 establishments including bars and restaurants. And unlike what happens in other places every bar specializes in a type of skewer. Some, like The Soriano, have the luxury of working a single product and always have the full bar, not in vain is one of the most traditional bars. Let anyone who passes through the Laurel you can go from there without proof champis skewer with shrimp. Absolutely recommended. Delicious I'd say. So clear, of course there was going to take. And nothing better to accompany a good breeding skewer a land and those who (like me) do not like the wine, for a good juice that is just as good. After tapas in several places just in La Gota de Vino , where we taste the delicious "Zorropito" with the garlic that gives the flavor so typical. And there we planted on a table until we were given the many chattering nonstop. For when we wanted to realize it was already five. The truth is we were so comfortable that I never fell into that we only had three spikes. Let the emotion that almost left without food, poor. Then we returned to Spur pastry snack in Vienna, the most chic of the city. And to finish off the evening we went to see things from kitchen shops. And of course, could not leave without the store carried Genieva Lethu. I have already talked about it in another post, here. A Elvi loved it. I as always I would have taken everything. The truth is that the day I flew. When we wanted to realize it was almost eight. It was a great day. I hope you enjoy them as much as me. Guys, thanks for coming. You are great. Besos.

Well, now it back into the routine so to start the year something sencillito, complications after Christmas. A bowl of life-but with a twist. It's funny because the meatballs are one of those universal cuisine that are present in all food cultures. Each region (each house I would say) has its own version. It's amazing how something so simple has such a wide range with the addition of different ingredients and spices that make acquiring one or another personality. Which I bring you today if anything is outstanding for its juiciness. They are very, very fluffy. Nothing to do with those meatballs caked that we are sometimes. The recipe belonging to one of the books I brought the Kings Italian cuisine. Easy Recipes to enjoy an Italian meal. "Maxime Clark. The book is great and brings a lot of photos. Man is not like the books of my beloved Tessa Kiros but very well.

itself in Tuscany there are several versions of this dish. The addition of potatoes and bread crumb is typical of the Tuscan way of savings. Some proposals pass the meatballs in flour or polenta before frying them. If we use more of potato that film helps create a crunchy exterior that keeps the shape of the interior creamier. I did not fit me well and although they are more brittle. INGREDIENTS

100-150 grs. boletus or, failing any other mushroom, 500 grs. minced beef, 2 cloves garlic, 150-300 grs. mashed potato or boiled rice, 9 tablespoons freshly grated pecorino cheese or failing Idiazábal smoked parmesan cheese, 4 tablespoons chopped parsley and a sprinkle more for serving, 100 grs. bread crumbs from the previous day, 4 tablespoons milk, 1 beaten egg yolk, salt and pepper.

For the tomato sauce we need: tablespoons olive oil 2 small onions chopped fine 2 cans crushed tomatoes 4oo g, 4 tablespoons tablespoons chopped basil.

First we have to wash the mushrooms and diced small. In a pan with whole garlic clove, over high heat and put very little oil to sauté mushrooms for about 45 seconds. Then remove from water and let cool. While we put the potatoes to cook in cold water. When we begin to boil for 20-25 minutes depending on size. We occasionally pricked with the tip of a knife to check if they are made. At that time remove from the heat and we get to cool. Once they are warm, peel and using a fork crush while to salt it and add a drizzle of olive oil. Then we put them in a large bowl with ground beef, pecorino cheese, mushrooms, parsley and garlic chopped very, very finite (best done with garlic crusher). Mix everything well. Bread soaked in milk to moisten and leave for a few seconds. Then drain them so they do not chorea and add to the mix along with a raw egg (whole) and the yolk of another. Season with the pepper and mix well. Ideally, leave it in the refrigerator overnight for the flavors to blend but only with a couple of hours may be sufficient.

For the tomato sauce heat the olive oil in a skillet. Add finely chopped onion and sauté for 5-10 minutes, until Alanda. Then incorporate the tomato. Let cook on medium heat for 30 minutes stirring occasionally. At the last minute add the basil leaves.

The next day we just have to make some balls with Freila meat mixture into the pan in batches, about 2 minutes per side, until cooked through and golden brown. Then we pass them to the pot where we have the tomato sauce and sauté all together about 5 minutes until it begins to boil. Sprinkle with chopped parsley and serve.

NOTE. - I did them with 300 g of mashed potatoes were very creamy and more mild flavor. If you want to add stronger least amount of potato.