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Stew: the WHITE CROSS-VALLECAS BREWING PREPARING

Holaa tod @ s,

Soyuna great fan of Madrid stew, it's actually one of my platosfavoritos, so last Saturday for me was a real pleasure to degustarel delicious stew made in the Vallecas BREWERY WHITE CROSS.

The architect of Madrid stew is tasty Antonio Cosme, origenpero Spaniard living in Madrid since his youth who, after a professional dilatadacarrera decided, together with his brother, opened the brewery CruzBlanca Vallecas in 2005.

His expertise and experience in the kitchen hanhecho establishment of this well-known local landmark in the capital and whose fame has been spreading by word of mouth among the locals who love this dish so traditional cuisine.









This way of assessing and interpreting masterfully traditional English cuisine has resulted in the acquisition in October 2008 Best CocidoMadrileño Diploma made in Spain , awarded by the prestigious "Club of Amigosdel Cooked", having achieved the highest score ever awarded pordicho Club.

To perform this tasty cooked, Antonio is supported by a good team of professionals to help you give all the love and care they deserve.

Portodo above, and as long as you enjoy the Madrid stew, osrecomiendo, all you who live in Madrid and you have the opportunity to come poraquí, do not forget to visit this place to savor ydeleitaros with this succulent dish. I invite you to visit the website of the Cruz Blanca Brewery Vallecas, in case you want more information:

http://www.cruzblancavallecas.com

Creoque not I repent!

And here I am to me, preferring instead OPERATION COOKED of OPERATION BIKINI.

HORROR!

Bonappétit!

M . G. Reporting and fatter to walk between the fire pots

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CAKE CUTTERS

D fter congratulated all mothers in the previous post, that we want to specially dedicate much love to our Mother, and that among the many things he taught us throughout our lives is included instill a love of cooking. CONGRATULATIONS MOM, VA FOR YOU!

And now I come to tell you how I've been making the cake.

own As Julia says, the fruit tarts are easy to make and it was. The mass for us and it is no secret that we have done many times for both sweet and savory tarts. The pastry cream is another basic also had no mystery. The frosting was easy to perform thanks to the fantastic candy thermometer I recently gave my sister.

regard to preparation time, if you organize well, as I did, leaving made the dough and the cream of the previous day, it takes too long because the baking time is short.

Without further ado, I leave you with step by step of their preparation.

THE GROUND, THE CREAM AND THE REST OF THE INGREDIENTS

MASS IN THE MOLD WITH UP TO PREVENT CHICKPEAS

THE GLAZE Baking WITH CANDY THERMOMETER

MASS AND BAKING ICING anointed with

WITH PASTRY CREAM

AND STRAWBERRIES

AND FINISHED WITH GLAZE OVER

A DETAIL OF THE CAKE

Emplate

Bon appétit!

EG to walk between the fire pots