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At Christmas we cook for you

The Boro Cuina offers the possibility of not cooking this Christmas.

So we have a set selection of dishes so that you'll look at your dinner guests Christmas Eve and New Year .



Starters:

duck foie gras terrine caramelized mango chutney ...... € 13.60
grilled vegetable mille-feuille
.................. € 4.25

stuffed mushroom truffle ...... 6.8 .......... €

burgos Crispy black pudding with caramelized onions and habitats ........ € 4.25


Carnes

roast suckling lamb ............ € 19.00 Roasted Pig

.......... € s / m

Oxtail .......... € 16.00 Veal

.......... € 17.00

....... Pickled Partridge € 14.50 Confit of duck

€ 15.00 .......


Desserts
Canutillo natural pineapple coconut mousse fillings ........ € 5.00

pump hazelnut chocolate pralinée

......... € 5.00 natural curd ............ € 5.00


All dishes are prepared to order, with a deadline for ordering until 19 dicienbre in the case of Eve, and until 26 December in the case of Old Niche.

take this opportunity to wish you a merry Christmas and a Happy New Year. Greetings

John Cena And 3 Fingers

cream cheese with caramelized apples

RECIPE * To SALVADOR NAVARRO the cake: -500 gr cottage cheese Eggs -8 -250 -250 ml g sugar. -20 Milk gr cornstarch * For the cream: "A cake with cream cheese-100ml * caraelizadas For apples: Granny Smith apples -2 -200 g sugar 50g butter -50 ml of water * For the Cake :-Mix all ingredients in the robot and crush until well blended. -Line a pan with plastic wrap and pour the mixture. -Cover pan with foil and bake in a water bath at 170 ° C, before preheating the oven for 40 minutes. -Remove the paper check in the center of the cake for doneness, and if necessary, bake 10 minutes. -Rest 12 hours in the refrigerator. * For the custard: Pour into the robot-cake with cream cheese and blend until well blended. Reserve in refrigerator-blended. * For the caramelized apples: "Prepare a caramel with sugar dry. Off the heat, add the butter and dissolve. -Back to the fire, and stop the caramel water. Add apples, previously peeled, cored and cut into slices. Caramelized for one minute and remove from heat. * Presentation and editing: "Put in a glass of freshly caramelized apple vermouth. Cover with cream and sprinkle with cinnamon. Nailing sheets of cinnamon on cream.

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World Travel Market in London .... Hotels

Good morning ...

Today Tuesday 10 November to the radio first thing in the morning, I discovered that apparently the stand of canary in the 2009 World Travel Market international cuisine offered attendees stand CANARIO, and what INTERNATIONAL CUISINE offered to tour operators to negotiate and conclude contracts for future tourists. I'm not surprised. Absolutely. I'm not expecting anything good from our food and less than promoting it. Coincidences of life .... I have understood that international promotions gastronomically borne speaking, how could it be otherwise, the Hecansa. And we can expect from these characters, who bragged about doing things right, and as I said in the previous post a reader ', require only a good financial remuneration for their knowledge assessed under the punishing ZERO.

What will concern British tourist in a simple red potatoes with mojo? total ... if they have them on hand all year round and is characteristic of a small town near London .... Ironies of life ... I think that we are not all equal .. but what will they think government lords and masters Hecansa canary, that tourists visit us do so with the same arrogance with which many canaries visit other destinations? I'm tired of listening to and share a table with canaries out of our land, making sad comments being in the center of cities such as Madrid or Barcelona gastronomically remembering even requesting "wrinkled potatoes" instead of good tripe Madrid or simple Vic Fuet

Anyway ... Is the future of the Canarian gastronomy in the hands of Hecansa? Success or failure ?....

Greetings ..

Isaac.A.

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.....¿ School Pride Canary Canary? New on Fennel

Dear Readers:

After a while without installing the new DTT in your living room for lack of: time, desire, interest, and as many more, and have available. I also see the TDT. Know the operation and the advantages or disadvantages depending on how you look at the new digital television.

I had said something about the limited supply of the secondary channels of the first chains. Not to mention lesser-known channels of programming without the exception of soap operas and those groups for these audiences.

One afternoon last week the current determined to find something interesting and that also serve as a distraction, I found the well-known regional television program for "canary" called: live canary. The image was a direct connection with the Hotel School of Santa Cruz de Tenerife. In one of the kitchens of the Hotel (assuming you have several), a plane of four. Tenerife singers K-nary ", reporter and apparently the head chef of the Hotel School of Santa Cruz de Tenerife.

The fact is that it was doing an interview with the guests' K-nary ", while" produce "a dish of Canarian cuisine. (Grilled Cherne with wrinkled potatoes and two mojos. Green and red), and how could it be otherwise, promote Hecansa.

Until that time everything seemed normal. The two guests and the Chef of the place dressed in their white gloves hands. (They're so cute in their costumes and modern). I understand that neither ivan to wear the uniform of the hotel, but perhaps not beautiful stained apron would have been a fair compromise option in line with hygiene first and second with his image.

Of course, time is money and more on television. Camera showed two cauldrons boiled potatoes to crumple, the various ingredients they would use etc ... The best thing was the direct termination of three loin grilled Cherne. And that plate! This iron
wore a cute color for a television program. After bathing with plenty of oil on the above, the Chef places Cherne three loins cook. And here begins the "dance chernito." Which of the three best. Cherner twisty, on a plate "that way" in which featured the spatulas, making the fish let go all its juices on the plate. Round, and round and round and round. The space was small for such a masquerade. And after some minutes of cooking game with the backs of poor fish ... emplatado touches.


And I say: Is it logical that a school such as the Hotel Santa Cruz de Tenerife, and lends his image to show the world this type of situation? Is it not in these hotels School where future professionals are supposed to? What hand Chefs who abuse if not directly, indirectly, a product allowing other people to play with something as serious as a meal? Is that leading by example? What can we expect of students trained there? What not to do when the cameras are not? Do you already have it prepared schedules this course starting on Monday September 14 which did not exist a week before?

A Salute.

Isaac.A.

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DAYS OF HUNTING

2 to November 15

DAYS OF HUNTING

offer special menus with dishes big and small

not miss it!

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...

Hello .. For some time we have been announcing changes Fennel ... and we have already begun.

The new timetable Fennel is:

lunches Wednesday to Sunday from 13:30 to 15:30
Dinner Wednesday through Saturday from 20:30 to 23:30

closed, Sunday night, Monday and Tuesday.

On the subject of reservations, we insist on comfort. We recommend booking, as the dimensions of the room on many occasions to attend groups reduces the ability of the restaurant. Can continue to make reservations at 928 642 781

Thanks .... and you soon!

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New menus

We have added two new menus on our menu: a short and a tasting. These menus change them every week. -Menu short : Two individual incoming, rice and dessert. Price: 20 €. - Tasting Menu : Four starters (all singles), fish, meat and dessert. Price: 35 €. We hope you like!

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The Next Saturday September 26 ....

Hello ...

The reason for this entry is tell you next Saturday September 26 the restaurant was booked for holding a private event Lunch in service. We
available again the same Saturday Dinner.

expected to cause the least inconvenience possible.
A greeting.

Isaac.A.

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Festival del Pino and other holidays ....

Dear Customer, Please be reminded that

Fennel Lunch service opens in the holidays and remain closed on those days dinner service.

Thanks.

Isaac.A.
Fennel Restaurant.

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Our specialties

At La Senieta elaborate Mediterranean home cooking. We specialize in rice, fish and grilled meats and all kinds of tapas, always fresh, high quality products, both sea and garden.

Furthermore, in our cafeteria offers breakfast, lunch, meals ...

The best dishes with the delicious homemade desserts you can find in The Senieta.

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Back Home .... We

After a period of "vacation" to return to open the doors of Fennel.
still without any apparent change, but everything is cooked in our kitchens.
Like a good stew, though we like to grow up proposal to raise it before the respected clients.
I commented in my last post I was going to land Valencia, and spent a week in the community. Surrounded by good friends, good times, good food, wine, and oil earth among others ...
I'll comment some of the experience when I have some time to sit in front of the hungry computer. Toca

new season and we have not yet begun in Fennel. The radical nature of our climate, without much explanation deleting Fall and Spring we mark a guideline when presenting certain dishes to the table, still too heavy for our most intense in June or too inconsistent to January 1, moisture laden jig.
In not many weeks will the chilly Santa Brigida that indicates the beginning of a new winter. And we will have the table ready by then.
In the new season will introduce a new dining alternative question forms. I firmly believe that the future of high-capacity restaurant is in decline. You know that a few months ago we made a cut in the capacity of the room. And now we want to present Fennel as a home meal. We want to come with an open mind to learn, enjoy, play kitchens that we have not touched in its original form. All this without neglecting the quality of products and cooking just for each product. We do not offer too much flourish in dishes. I like to know why and at all times and understand that you, too.
A new season, new textures, new proposals, new dishes, new concepts, new ways ...

Isaac.A.

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Holiday ....

guess by the time we are, that some (probably most) are on holiday. And while I understand also rest of us and read us (laughs). Anyway for all the info.
As I mentioned in my last post, problems beyond our control we were forced to be closed for three days before closing for vacation. Which logically was not planned and forced us to cancel all reservations that you had and close the doors with the hope that problems will not last long. Therefore I reiterate my apology to all those who were affected by the early closure.

Now we begin our "vacation." To imagine that one never rests. Eating is something we do every day. Better or worse. And it's inevitable, you drop never taste for eating and interest in knowing what others do and cook in the world.
be on a journey through the lands washed by the Mediterranean. Valencia, Castellón, Tarragona ... Do not promise anything specific but surely hang photos of some interesting experiences to understand the point gastronomic terms, and have the opportunity to react together.

other hand, I'm working on what we consider our third season with the third change of menu. Probably along with the change of letter to make a change of structure in it. But you know. Surprises, surprises are. Let's wait to hear what I am talking to September.
not change at all bet our philosophy of top quality products and honesty that we understand our customers deserve to sit at our tables. For now we will not expand the capacity of the room. So we will continue to serve a maximum of 22 people in a single service for lunch and dinner. I take this opportunity to remind them that we recommend to book a table if possible. Can avoid potential problems especially the issue of displacement and lack of supply in the immediate environment if we can not help you. Our Phone is: 928 642 781

In principle this is all I wanted to tell. I would like to propose some tables to visit in different cities but you know that August is synonymous to many restaurants and holiday reviewing restaurants that are going to propose, many will be on vacation. In any case will take up the issue and will propose a table to sit from September island outside our borders. Can make the visit when you will come good if they deem it appropriate.

Happy holidays to touch them now. Slight to them in August to those who have to work and see you in September.

A Salute.

Isaac.A.

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apologize for the inconvenience ....

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A sample of our dishes

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World Cheese Awards 2009 in Gran Canaria

The next October we will have the opportunity to hold the fair in Gran Canaria International of cheeses in the world during the first three days of the month. 140
tasters (do not know if professionals or not) will be responsible for rewarding the different cheeses to try to make a hole in the fair International with over 300 cheeses in the world, among which are the canaries.

We have to wait several months to see how they stopped our cheeses are canaries.

Greetings. Isaac A.

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JaviToron Thank you for participating in JaviToron

certainly Javier, and are part of this food in supermarkets fourth and fifth range. Pre-processed, raw, washed, folded, ironed and ready for use. Better and others not so good quality. We could put in the mouths of all existing paraphrase some said something like, "tell me how to eat and tell you how much I want." In the end, we are also what we eat. No matter where you buy or how much you pay. Maybe not always are products for which the more you pay, and is not always the best in the same market or supermarket. In the world of gastronomy as defendant and the least abundant is usually the most expensive.

A Historical Note ...

Back in the nineteenth century, Napoleon Bonaparte in flat battle Russian zone, offered 12,000 francs at the time who created a method for maintaining long-term food in perfect condition. It was the Frenchman Nicholas Appert was as a researcher, who managed to create a method of applying heat storage in airtight containers. Later discovered the use of steam for sterilization containers.
But it was in 1810 when the English José Casado replaced glass with tin cans, preserved by providing strength and protecting the products of light thus preventing the deterioration of the vitamin content.

is possible that the creation of the world of canned was the beginning of the current fast food and products of fourth and fifth range. Preserved in those times now translate vacuum-packed products. Although truth is that today's technological advances in the food industry have failed to dislodge the now legendary canned goods ....

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Amen



imagine that the basis of this begins to buy fresh seasonal produce. The problem often do not have time for cooking.



With the packaging I do is buy some but the best quality. Always with the fewest possible ingredients.



I go changing super market or store and find different things and not get tired of eating the same thing.



The thing is try new things but read the ingredients.



well, a greeting! Hello

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Adrian. Thanks for your help and I hope we get to know when you come to visit the restaurant.
A Salute.

Isaac.A.

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Regards Adrian Friday June 19 ... The Department also

Next Friday June 19 will be closed at lunch service to attend a private event.

expected to cause the least inconvenience possible. We appreciate your understanding. Fennel Restaurant


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Mudan.

bounds by the renowned red guide, and other large to those who still do not have touched with the magic wand (just prefer that is), leave their habitual homes to move to new places grastronómicos.

few months ago, the Catalan chef living in Madrid since 1997, when then embarked on the street La Broche Doctor Fleming, left the last few months had been his home, which had gotten his second star Michelin red guide for disagreements with the company Occidental. Great restaurants like La Broche, a table where I had the opportunity to sit in 2004, must have pillars on which rest that are sufficiently entrenched to deal with the realities of a star restaurant. Sergi Arola of La Broche and Arola Madrid and Barcelona, \u200b\u200bhad been sponsored by the Catalan chef in agreements with Western hospitality company. After solving or problems with the chain, Arola focuses on his new project but apparently without leaving the Arola BCN. A Bistro in the capital of Spain. Sergi Arola Gastro.


Catalan also, but settled down to 28 last February at his restaurant Ramón Freixa Barcelona, \u200b\u200bnow after years of travel in the Catalan capital Ramón Freixa moves to Calle Claudio Coello 67 in Salamanca district, Madrid. Opened last May "Ramón Freixa Madrid" . But Ramon moving to the capital of Spain does not mean the end of that until February was the restaurant, since they gave you the address of the restaurant at any given time, resume their outfits to open the doors of " Freixa Tradició. "

Parents Ramon and he himself will take over the leadership of the new restaurant's kitchen that takes up memory, nostalgia, origins and the palate of children in the family. Catalan cuisine at its best.


The direction room "Sergi Arola Gastro" be defended by Sergi's wife, Sarah Fort. Who also accompanied him in La Broche Hotel Miguel Angel. Bistro-style Sergi Arola. The décor and the atmosphere created, disclose whom he knows nothing about rock and sensitive nature. Sergi has been criticized on many occasions to be a chef media. I understand that by unfounded jealousy. Perhaps not is important in this age of information, disseminate and bring the kitchen to the world. But nothing has stopped the successful career of Sergi Arola. The new stage in Sergi Sergi Arola Gastro Zurbano begins on the street. In a room not too big and with a cuisine very focused on the product and Sergi's hand in the form of menus. Cheeses including a very interesting menu.

On the other hand, know details of the new phase of Ramon Freixa. I met him in the Pan House restaurant run by chef Alberto Chicote, but I never imagined that at the time hanging around his head moving to the capital Madrid. After

sounded a gourmet divorce, and moving, al parecer fruto de un nuevo proyecto del otro, alimenta y acrecienta la duda acerca de sus estrellas michelin. Duda que rondaba las cocinas españolas. ¿Aceptaría el traslado del cocinero la preciada guía roja manteniéndole sus dos estrellas?

Una de las dudas está resuelta ya en la última edición de la guía. Sergi Arola se lleva las estrellas de La Broche al nuevo Arola Gastro. ¿Se otorgan las estrellas a restaurantes o a cocineros?
Ahora nos queda la duda de Ramón Freixa. ¿Empieza de cero para los ojos de la guía roja? ¿Se mudarán también sus estrellas al nuevo restaurante de Madrid?

La mesa esta puesta a falta de ser servida... queda esperar y llenarnos de paciencia wishing luck in their projects to the two Catalan chefs and waiting to sit in their new homes soon.

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Friday June 5 .... Are you Customer

Fennel Dear Customers: We



announce that the next Friday June 5, 2009 , we closed in Dinner service to attend a private event in the restaurant.



hope we apologize for any inconvenience caused.



Let me take this opportunity to remind you that in the restaurant Fennel recommend booking your table in advance to avoid inconvenience to our customers.

can make reservations on 928 642 781



Thanks.



A greeting.

Isaac.A.





If you are interested in holding a private event with us, feel free to contact us. You can do this through our telephone reservations or via email by sending an email to the address restaurantehinojo@gmail.com .

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Fennel and play golf? Dessert .....

.... If you are a customer of the restaurant Fennel, and tee ...
..... We have something that might interest you and look forward to you ...

soon .... ......
We will be a pair ..... .... and You Fennel

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Dear Anonymous.


After your last comment, I am least surprised. Looks like you know me more than he lets on. I say. If my answer was expected and has the power of foreknowledge? Hoping to write a second response? We'll go


parties. As you say, no doubt liberty is a fundamental part of the blog, and you can continue writing on the blog without identifying themselves. But when is a person like you, who knows well the world of cooking, markets, products and personal identifications, I understand that it would be interesting for other blog readers know Fennel. The products are products from cradle to grave. Defend your product giving the face. You are not going to judge either for her or for his comments. Therefore: Marcos, Josep, Manel, Hilario, Andreu, Margarita Rosa or Gemma. The name does not matter, but my intuition tells me that person is other than a product. Just give the opportunity to present it in the middle. Mr. Anonymous. With how nice it is to have a name since it was born ...

regard to transparency. You do not misrepresent the words and contexts. Because writing, written. Everything has a logic. And not to mention a specific place to do no harm to the restaurant in any way. And I assure you that when you have to name one of their good work, I'll do with all of the law. But I think it is fair or ethical to do a review with names when the final analysis is all about taste. And I speak of my people with the truth in front.

As mentioned feeling. No one has to take the hint if you think that what is right. Now, if I notice some irritation in your comment. Excess of mojo?

The issue of censorship or answered. Reread what you have written. Again, no censorship and to show your button. Logically, I repeat that I blog because I moderate for quality in a public medium, we must go for an approach. To avoid becoming the people's house or a blog with lots of talking points. So if you want to see well in one area if blame. The blog is the Fennel Restaurant, and thus we focus on the blog to the kitchen, dining and all he wants you and other readers to comment regarding the culinary world. Just for that reason I moderate the blog, I hang uncensored comments relating to the above mentioned and to enjoy reading.

As for the fish. Back to amaze your autoresponder capabilities. Twin brothers "? A pity, the program would have been ideal Salsa Rosa. For those of grastronómica relationship and no longer issued. In any case Mr Anonymous have discussed the origin of meat and fish. Now is when you put the item on the table. From my mouth has not left any feedback. We have not talked to preservatives or dyes. And most importantly I have not spoken for or against one or another option. Worth these last sentences to answer your poultry chicks and chickens living contented and happy with the field, and vegetables for comment. Logic now seems overwhelming that do not need to explain to readers that Argentinean Steak cooled, brought from Argentina and is cooled. And yogurts have preservatives. This therefore brings me back to thinking that we know and have spoken more than once these other issues, large and small in this world and now you without being very aware of where he writes and who reads, writes based on conversations held me for hours. Only now since Anonymity legal. But in my point of view coward. In any case

offended sir, because when you do not feel identified with the comments, no excess of mojo and therefore there is no irritation. Need not be offended by or referred to. That goes for me to name those who do wrong or right. If those are your ways, to criticize and give names to sink products, you exercise chieftaincy. I will not. Or allow it in this place.

As to harassment and demolition of talking to clients according to you. Texts hung above simply express an opinion on a certain way of doing things. Cooking. Do not demagoguery trying to see that there are restaurants that go wrong and therefore do not provide quality meals.
On the other hand you say that attacks against customers. Not against my clients so I understand that you have not visited Fennel. I reiterate my invitation. And, we return to take the hint with the comments. Mr. Anonymous. Nobody in the world is saved from eating a sandwich gas station at 03:00 am, or any other low-quality product vending. So "no stomach has windows." Or yours or mine. The problem is when we turn the occasional routine. About food, alcohol, snuff and any other thing. If your stomach does not have windows on a daily basis, and does not have a healthy diet. I suggest for health to do it. Begin to correct their eating habits. Is health. I do not much care a little more these things and put it into practice. I assure you I feel better.
After you eat desserts. I reiterate my invitation to visit and meet again.
"Originality lies only in giving the name. Cread name, and the thing will be created. "Friedrich Nietzsche

A greeting.
Isaac Armas.

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Response to Anonymous Comment by Anonymous. More than

Hi Anonymous. Above all and first, thank you for participating in the blog. The idea is to make between all and I'm glad that you consume will work with your first comment. Secondly I would like to invite you to participate openly with names. Just how others are doing and do it myself.
A questions about my fish and plants I tell my flesh a little above you bore them. The fish is fresh fennel work on. We work daily with our fishmonger to provide the best raw materials. Even resigning to serve as for the reasons it can not count on fresh fish.
For meats, you know that the market launch of these is very varied. Meat maturation, transport and other family births logically makes not come from farm to fork Fennel. I'm afraid that does not use frozen meat.
Third talk about green vegetables . Do not use them. I'll tell you why. organic production greatly increases the cost vegetables. And without saying that organic farming is not or ceases to be more or less healthy than non-organically rich, you will understand that would fire prices to clients. And ecological logic are not in 90% of Spain restaurants. The other 10% are specialized in cuisine based on organic products. Amen to our geographical location and everything that entails gender in transport to the islands.
As for what to get my fingers burnt I do not understand. There is nothing to hide and therefore do not hide anything. Something else. You say: "What if we are so bad because you make the best of traditional kitchens? Or not know ..." I said: "I do not consider modern kitchen. And I use many tools and concepts of traditional cuisine. I do not know ... I fail to understand if you mean do not know Canarian cuisine or do you mean specifically. Essential to know the cuisine to otherwise. And very important to know the cuisine with which you grew. Finally

censorship you speak. Nothing is further from reality dear Anonymous. Maximum freedom of expression as the blog. Instead, just logic and always made comments with respect and to talk about cooking and everything that surrounds him. To show a button friend. Here is your comment and nothing has happened. Or censorship or anything like it. Remember to him: "English, Franco is dead."

I reiterate my appreciation for your participation. And I hope we know soon.

Greetings.
Isaac.A.

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Mojo Potatoes ...

Undoubtedly, the relationship of our island cuisine to the rest of the culinary world, is based on the familiar wrinkled potatoes with mojo. Writing them in the odd case, even for suspected food connoisseurs more than two Michelin stars as "wrinkled potatoes ." Implying that the canaries are lucky to keep a written language parallel to the normal Castilian around us. That we are rich. Lexical nuances aside, I often wonder if the day will come in that be known for something else. Fish, meats, cheeses, stews, desserts, Enyesques ...

In these times of "alleged crisis," where fear overwhelms us thanks to consume media, I miss policies to improve the quality of our gastronomic identity. How many potatoes with mojo admirable that you had the luck to eat on the islands? How many of mortar mojos have won the battle to the comfortable mixers? And you? Without making an effort to end last Monday, in one of our local coast of Gran Canaria, I had the opportunity to eat fresh fish, potatoes wrinkled gofio blanching among other things. Very good fish. freshest and its doneness. Rockfish and Sama. In the absence of a pinch of salt, of perfect rest. Wrinkled potatoes pretty good. Odd size is how big left .. and lack of cooking time accentuated some of the chips . Gofio gofio certainly was scalded scalded. Gofio, and scalded scalding verb. But the fish stock was conspicuous by its absence. It was a restaurant that has a nasty habit of adding mojo to gofio scalding. That if the mojo out quality probably would be something else brewing gofio. But when we want to save on fish stock and putting mojo mojo is not quality ... Gentlemen and ladies do not have anything good. So gofio inedible. And as I suppose have been deducted, the mojos horrible. A couple of Spaniards had lunch at a nearby table, and I wondered how I describe the Canarian mojos mojo after eating and after that by buying at the airport industrial mojos that we sell.

We have more food than potatoes and mojo, but we do everything possible to empower them properly. And most curious, we do lightly. How many restaurants choose a proper dad, well clear of land, a nice size, crumpled in a point, correct for salt, with a real red mojo? How many years have so many restaurants on the islands and even wrinkled potatoes do not have a reliable recipe? At every family reunion or friends always some people stuck in culinary tasks is the question of how wrinkled potatoes a day. And they all bring their culinary expertise to bring to the beloved osmosis chips ....

not take care of our guests and sit daily in the restaurants of the islands. We deal with olive oil, coconut of Congo ... to be honest and offer fresh fish, fresh or taken for which China bought from frozen ... mojo offer a robot and say that is the real ...

But then, who should come between the company and the quality control we offer our customers Canary Islands either tourists or natives? In these times of remodeling of the hotel industry so outdated for the times, why not improvements in the ways of the vast majority of restaurants canaries? I do not work traditional Canarian cuisine. There's a lot. But there are few that makes it thoroughly. Good things, when one .

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stomachs have no windows ..

06:30. Mr. alarm sounds. Antonio and Diana still bleary eyes just started a new day with hardly have noticed. Toca personal hygiene, choose set for today, breakfast and little else. Both are recognized and successful in the business of the city. Are, do and have more than what some naively think. They get to their jobs even accelerated. The clock is delayed by red lights. And finally begin their long-awaited and successful work routine.
Coffee, water and some sweet mid-morning. They do not know coffee. From which we ignore. Who cares? is just coffee. Normally traded on a daily basis with different employers, bankers, talking to phone companies, solve and create problems, they hope, hesitate, think, choose, choose ... sometimes even acting. They are surprised each time one of the enemy team will try to see things as they really are not say. Do not tell lies, just hide from the truth. But our model couple is skilled, attentive. They sparkle and are quick financial complex numerology. Lunchtime
ringing in their stomachs. Assault guts business talks and it's time to eat. In the corner nearest the office serve a great meal. It is a bar restaurant. At night, a parade of varieties. Although these the night, and catches away from the site. The bar is patient, and the sofa in their homes too. The box is eager to swallow coins and notes and our successful and wealthy couples want to make her happy. Of course, I agree and acknowledge that this business is different. They are honest with their customers and tell about the A to Z what they eat.

A-Waiter!, How are you?, What about the menu today? ... C-

What sir, today we have a spectacular menu. At first mixed salad. Which we do, you know ... Red tomatoes red overripe, for those who dont know anything, trocadero lettuce , that we cut with a knife and inch darkening seconds. But chilly eh?, Tuna in sunflower oil, millet tin promotion we did last year y. .. these rich olives that we put ourselves.

A-"And the second you have?

C-Hoy, grilled fish with delicious fries. Panga is frozen. Is very good. "The thaw us here know?. Outside the refrigerator, and is richer. It brings lots of those from Asia to the dock. And the fries that'll tell you .... The usual dessert, custard, fruit, chocolate mousse .... All for 6 euritos with drink, dessert, coffee and bread.

D "Well I feel like Antonio, is all terrific insurance.

A-Well yes. Two menus are also very well priced.

The couple eager to eat, receive with joy the menu, lunch, pay and go.
Ah! I forgot ... The cafeteria does not make money. It is the latest fashion. The menu is 6 euros for only charge what it costs. They work for art's sake. And eat happy customers. Stomachs have no windows.

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A Salad Rica ...

Today I propose a salad for every taste, rich and very fresh .
In the restaurant you know that our proposed menu begins with individual 3tapas to start lunch. And the format of our salad is a bit special. I suggest one of the salads we've been doing in this first year Fennel menu.

Pear and Parmesan Salad.
salad is a very rich and very simple cool and say that is a salad of equipment. The pear with Parmesan hand are very good. Normally in the history of cooking is known salads in particular some fruit. As Warldorf originally had only mayonnaise, celery and apple.
In our pear and parmesan salad, bring the freshness of chilled pear and a selection of Lettuce leaves and season. I recommend you visit your nearest supermarket or market and choose the most like home. At the end of the day you're going to eat you and it is essential that seem attractive to you the green part of our salad. Today there are multiple fifth-products of high quality range. (Bags of salad ready to eat.) So pick your favorite Lettuce, you can also include parsley, chives or even mint to your mix of greens.
La Pera. Better than your usual fruit basket is no one to let you know that pears available. I am rooting for a pear smooth, hard and tasty. Now start arriving in June to visit our pear fruit shops in San Juan. Tiny, tasty and hose connections. The hardness is not going to be a problem when eating. The finely chopped. And our third base ingredient of good parmesan cheese. Today for everyone. Here we go.

• Mixing Lettuce, pear and parmesan as base of the salad.
• seasoning. I bet a base dressing with balsamic vinegar. Therefore we will use a virgin olive oil and balsamic vinegar in proportion 3-2. That is three parts oil by two of vinegar. Do not add salt to the dressing.
• In a bowl mix our Lettuce, alignments and put a pinch of salt. I recommend using salt flake salt or otherwise fine, without abusing it as the parmesan will put a pinch of salt in the salad.
• The pear is important to be very cold. In nevera.La cut into thin slices. Leaving as we cut, the center of the bulb clean. And add the layers of pear to Lettuce .
• Parmesan. We will give "shape" with the help of a peeler. Getting out thin shavings of Parmesan, and add to salad.
• Finally mix everything and re-align our salad with our vinaigrette well beaten, so that the vinegar and oil liguen well. I recommend eating this salad at once, to avoid including the oxidation of the pear.

Bon Appetit!

Emulateur Desmume Lag

"Juggling Culinary & Mediterranean diet?

headlines and other media do not do more than permeate the conscious or unconscious fears we do nothing to curb consumerism in the country. I have heard criticism of the Princess of Asturias herself for not supporting the English textile outfit repeating the visit of French Prime Minister and his wife. In response to the attitude of the princess and consciously or unconsciously keeping many millions of people, small and medium enterprises in Spain, crazy looking for the formula for success. Sell, sell and sell ... I confess. In my head have also been various ideas to put into play. Many think that everything will fall in price. The restaurants with menus to 6 euros proliferate, tapas for a free drink euro invade the bars of Spain. (In Peninsular clear, here we are left with wrinkled potatoes with mojo to medium or medium to well done). Of course, when the English people visit the supermarket and come home chirping for the price of the basket ... We are not aware as consumers of product prices? Who gives hard four pesetas? How much to eat at home? Are some questions we would leave out many of the gastronomic offerings are daily. Menu 6, 7 or 8 euros with drinks and tax included. Without doubt, the Wizard of Oz himself, or David Coperfield himself.

The routine of eating, and eating as a basic need, are factors neglect to make many times what we eat. I know many animals, some humans choose more than what they eat and what not. I will not criticism of junk food. Should be analyzed more local than the well-known hamburger now assails your mind. There are many fast food offering, not all supply is of poor quality. Sure, the supply remains a constant demand of our society. It's not bad being a consumer of hamburgers. It's bad habit of making it consumption. Thus, daily menus amazing prices, fast food, bad food, and other terms to discover, we drown. Simply invite you to reflect. What do we eat?, What amount? and at what price?. Security posed by any of these aspects, we will be able to start choosing what we eat better. So ... consistency and good food.

What Does A Doctor Do?

Best Restaurants by the Guidelines.

Publishing restaurant guides based on reviews from critics during each season brings to light the last publication of the 50 best restaurants in the world by British magazine S. Pellegrino. The guide seems to take positions and scale in the positions to be considered the second most pervasive guide to the world of gastronomy as overshadowing the Michelin rated. We can not deny the evidence of growth media English cuisine throughout the length and breadth of the world. We have grown gastronomically, and we have taken the top position at our French neighbors. Taken along the story the best. Perhaps no question for a long time that was done in the cuisines of other countries.
The S. Pellegrino World's 50 Best Restaurants, located at four of the English restaurants among the top 10 rankings. El Bulli, Mugaritz, El Celler de Can Roca, and Arzak. Lower positions in the table are also located Berasategui, Etxebarri Grill, San Pau and Quique Dacosta El Poblet among others.
Without doubt, Spain is a reference to world cuisine, while others Nordic countries (Noma) or UK (The Fat Duck), climb to power and begin to take positions between critics and supporters gourmand.
But ... How much justice food guides printed on your pages? What is the taste and how honest we are to make judgments dining? Better evaluate or criticize ?....

Isaac.A.

Can Sperm Penetrate Mucus Plug

cook the octopus. Answer to "Anonymous."

Hello, Anonymous. Thank you in advance for your active participation in the blog. And to encourage you to use a nickname related to the kitchen to identify you when you participate in the blog. Thanks.

The raw octopus, is presented in the markets in two ways. Fresh (usually by buying directly by the sea in fraternities and the like) or frozen.
The choice of a good octopus is fundamental. If it were another product I would advise you to think first use you are going to give the product, then apply the cooking you need. But in the case of the octopus, I understand that whatever you do with the octopus at home can only be one choice: boiled, (guisarlo.) minimum. Once you breaded and fried boiled or sauté among other things.

Octopus
• Freezing helps us break the tough fibers of the same, as being a very active cephalopod, the mobility of its tentacles, and muscle hardening the meat of it. Therefore, we froze the squid if we buy it fresh. If you buy frozen, follow a proper process of thawing. In the refrigerator, as long as necessary until thawed.
  
• In a bowl large enough for our octopus, add lots of water and put the fire covered so that water boils quickly.
• We removed his mouth and pressing until it comes out, and wash the octopus with cold water. and once the water has boiled, it scared 5 times. Ie, the octopus holding his hat, we introduce and remove from the water 5 times, leaving him and into the water after the fifth time.
• We will have 30 minutes of cooking once the water returns to boil. And after thirty minutes of rest will give 20 minutes to fire off.
• After that time the octopus is ready to finalize your taste.

Remember that the size of the octopus will directly affect the cooking of it. So I recommend cooking and go watch the texture of the octopus groping after a reasonable time.

I hope you stay as you like.

Isaac.A.

Abbie First Time Audition

Injera. Spices and seasonings


Injera is the Ethiopian bread. Has a characteristic sour taste very special. Is made with teff flour (teff is a local cereal-grain gluten-free very small, it is very difficult to find outside of Ethiopia). The injera is shaped like a great French crepe. Plate is used as a place where food and pinching pieces is what is used eating as a spoon. In Ethiopia, cooked on slabs of clay placed on the fire but at home we will do with an iron skillet or larger than we have.

can buy teff flour online. Put into Google the keywords: 'buy teff flour "and you will get a list you'll find plenty of places to buy one of them is Amazon-Grocery: http://www.amazon.com/Barry-Farm-Teff-Flour-lb/dp/B00018CWNE


Ingredients

• 180 teff flour gr
• About 300 cc of water (take less and to add)
• Salt, to taste
• Vegetable oil, for pan

Instructions

1. Mix teff flour with water and let stand in a bowl covered with a cloth at room temperature until it is full of bubbles and has turned sour; This can take up to 3 days, but sometimes you can try fermentation of a night; The fermented mixture should be slightly thicker than the mass of the pancakes.
2. Pour a little salt, and stir. Lightly oil a pan of 20 cm or more, heat over medium heat.
3. Make it the same way that a French crêpe. Pour enough dough (about a tablespoon), the injera is to be a little thicker than normal pancake), shake the pan to roll the dough and cover the surface of the pan.
4. Leave to cook for a moment, until the holes are formed and can lift the edges of the dough. Do not let it roast and not turning it over, and cook only one side. You can cover it a time so it cooks up better.
5. Remove it and let it cool. Place aluminum foil or plastic between the various ingested to prevent sticking to each other.
6. To serve, place the injera on a platter and put the dishes chosen over her. (For example some dorowat, Alicha, salad, etc..). Serve additional injera in a basket.

There are many videos on youtube for the preparation of injera. This video is about the traditional way of cooking it:


http://uk.youtube.com/watch?v=ncj_MEKckIw&feature=related