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Bechamel LIMEÑA

Today I leave another recipe of Peruvian cuisine, delicious and very easy to do. You will find that takes a bit of chilli or red pepper, depend on how we like it hot.

INGREDIENTS:

For the puree:

1 kg.

boiled potatoes 100 ml.

oil juice of 1 lemon

Salt, pepper and pepper to taste

Filling:

2 cans tuna 1 cup mayonnaise

1 / 2 chopped onion 1 egg

chopped

1 avocado, sliced \u200b\u200bor chopped olives chopped

6

chopped parsley PREPARATION: Peel

freshly cooked potatoes and put through the masher, mix with oil, lemon juice, salt, pepper and some chili.

Split into three parts.

With the first line the bottom of a mold (in this case cake) that you previously oiled, will top 1 / 2 cup mayonnaise mixed with flaked tuna and olives. We

another layer of mashed potatoes, the rest of mayonnaise mixed with onion, chopped egg, parsley and avocado.

We cover the third part of the mash.

We put in the refrigerator and let stand 1 hour.

remove the mold and decorate as you like.

Hope you like

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CAUSE THE THREE MILK CAKE

This cake seems very original, it is very easy to make and I assure you that is luxury. I think (I'm not sure that its origin is from Latin America).

To us gave our recipe a sister who lives in Peru.

INGREDIENTS:

Ingredients for the cake:

4 eggs 1 cup sugar

2 cups flour 1 envelope yeast

Royal

1 pinch of salt

1 knob of butter and flour for pan

Ingredients bath sponge:

1 can condensed milk 1 small

as tin of condensed milk, Evaporated Milk 1

brick of 200 ml .

cream PREPARATION: Preheat

oven.

Grease a Pyrex rectangular type of butter and flour to prevent sticking the cake.

Sift flour and baking powder thrice.

Beat egg whites until stiff with a pinch of salt, gradually add sugar, then egg yolks one at a time, beating after each addiction.

Remove from the blender, add the flour gradually, mixing well, so surround the bottom up, to break up the lumps and the batter is smooth.

Ensure that there are no "balls" of air with raw flour.

This mixture is placed in the mold and takes the oven to 200 º for 30 minutes, until golden brown.

mixed milks In addition we have had in the fridge so they were cold, in the blender.

Remove pan from oven and place on rack (cake mold in it) then stick with a skewer (the recipe given to me said with a toothpick but I thought that with a skewer stick will soak more) add to the bottom making holes separated from each other as 1 cm.

5 minutes later, with a spoon wet the sponge with the mixture of three milks, until it has absorbed all liquid.

Cool, cover with plastic wrap (so that does not absorb odors) and put in the fridge. Serving

can be sprinkled with cinnamon, some people also puts top part but I did not put anything because already full enough.

In the first photo and the holes are made in the second and has a mixture of three milks.

Hope you like it.

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PORK TENDERLOIN WITH GOAT CHEESE CAKE PAN

A rich recipe and as always easy, easy.

gave me the phone and I thought it had to be very rich, and I've done a few times and at home we all love.

INGREDIENTS:

pork tenderloin (the frozen leaves rich Mercadona)

goat cheese 3

Pippin apples 2 tablespoons sugar (optional) Salt and pepper

50 grms. Ham

butter minced serrano

PREPARATION: Preheat

oven.

Peel and split into squares apples, put the fire with 2 tablespoons of sugar and a little water. When they are soft are set aside and go through the blender. Reserve. We left

tenderloin medallions 2 cm. salt and pepper in a saucepan put the butter and seal the fillet.

In a baking tray put the applesauce on top sirloin medallions, each medallion put up a piece of goat cheese and put the chopped ham.

We put the heated oven for 10 minutes (depending on each oven), we are yet not do much because we would be very dry.

Hope you like it.

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38 special (deployment)

D and all packages or types of accommodations existing hose B-2, 38 special is the favorite for the volunteer firefighter in July González. because it is lightweight, easy to carry and easy to deploy, has 30 meters long, also incorporates a python designed to lines 25, 38 and 45 mm.

The 38 special is great for indoor or small fires also applicable to a host of emerging fires outdoors.

Deployment

There are many ways to deploy 38 special, however we recommend the following:

Firefighter must place the roll on the floor, this location will depend on access to fire, then release the velcro.

Hold the nozzle and tail off, "one end in each hand.

In this case we assume that the firefighter want to move to the patio located behind the pump, upone s no space for the full 30 meters, thus leaving the next roll opposite, ie, away from the patio.

the pump is about, join the "free tail" at the outlet of the pump and returned to the union of the two hoses that were on the floor.

unions were on the floor to the opposite side to advance.

Firefighter to deploy the roll ends remaining.
most likely always be a part of the roll without fully deployed.

Another way to display the rest of the roll is pushing (not hit) with his foot.

After being stretched to 30 meters, the user should take the line from the joints (or near) and move towards the fire. The idea is to leave a rope in front of the fire to easily enter the building, similar to the deployment the fast attack .

Topic related: 38 special

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I copied this recipe from Toni's blog, What's happening in my kitchen? , has some really good recipes and I promise to read your posts is often hilarious.

A recipe I've changed some things, but basically is the same.

INGREDIENTS:

crustless bread

sticks cooked prawns Tuna

crab red peppers

Chive Salsa rosa

2 eggs hard

1 small cream brick

PREPARATION:

put in a rectangular loaf covering the whole background, brush with cream, put enough to keep it dry. We

hash cooked prawns, crab sticks and add sauce. This cover

sliced \u200b\u200bbread. We

another layer of bread, brush it again with cream and covered it with a mixture of tuna, very finely chopped onions, red peppers also chopped and sauce.

Another layer of bread, again brush with cream, cover with cocktail sauce and decorate to our taste.

is best done the day before so the bread is well soaked.

Hope you like it.