Three Year Old With Discharge

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.