This summer already I do not know what to do with so many zucchini, I have prepared them in purees, fried, tortillas, grilled, in salad, canned, frozen and I have made several cakes as well. Of all the ones that I liked the most, this, cold or hot is great. Encourage you to try it, I know you will love it !! Enjoy what's left of summer, that at least here, after August is already fresh. Kisses Zucchini cake Masa; 250 gr. of flour 1 pinch of salt 125 gr. of cold sliced ​​butter 50 gr. of grated P..

Zucchini cake

Image and video hosting by TinyPic



This summer already I do not know what to do with so many zucchini, I have prepared them in purees, fried, tortillas, grilled, in salad, canned, frozen and I have made several cakes as well. Of all the ones that I liked the most, this, cold or hot is great.
Encourage you to try it, I know you will love it !!
Enjoy what's left of summer, that at least here, after August is already fresh.

Kisses




Image and video hosting by TinyPic



Zucchini cake

Masa;
250 gr. of flour
1 pinch of salt
125 gr. of cold sliced ​​butter
50 gr. of grated Parmesan cheese
1 egg
Cold water

We greased a mold with butter a mold of about 25 cm.
We sifted the flour and the salt, we added the butter we mixed it well and we passed to a bowl. Add the grated cheese.
In a separate bowl mix the egg with a little cold water and add almost everything to the dough, the rest is reserved.
Knead until you get a soft consistency, using more mixture of egg if we need it.
We put the dough on a floured surface and spread it with the rolling pin. Carefully put it on the mold, it is all covered and we roll the edges to cut the excess dough. we place on top of a vegetable paper on which we put a weight of dried vegetables and put it in the fridge for 30 minutes.
We bake 15 minutes in the oven preheated to 200º. We remove the vegetables and the vegetable paper and return to bake another 5 minutes more.
We take out the oven and lower the temperature to 180º.

Filling:

2 large green zucchini (I have put 4 small)
1 tablespoon of salt
3 heaping tablespoons of unsalted butter
2 chopped onions
150 ml. of heavy cream
3 large eggs (I 4 small)
Salt
White pepper
1 bunch of chopped chives

We grate the zucchini and put it in a colander with a spoonful of salt.lo allow it to drain for 20 minutes, squeeze so that all the liquid comes out and place it on absorbent paper.
We put in a pan the butter and fry the onion until tender. Add the zucchini and fry over medium heat for about 5 minutes, or until all the liquid has evaporated. Let them cool slightly.
Whisk the cream with the eggs, salt, pepper and chives.
Put the zucchini on the base of the cake and pour the cream over it, which is well distributed. I've put some prawns on top.
We bake about 30 minutes.
We can serve hot or cold.


Source. Baked treats


Image and video hosting by TinyPic




Image and video hosting by TinyPic

Pear cake with almonds and Mantequera de Tineo I know there are a few recipes followed by sweet, you have to take care of yourself a little bit because Christmas is here right now ... but this sweet vein of mine is no one with it. So here I leave a pear and almond cake that is for suck your fingers, to take with a coffee, a chocolate, a tea .... y...

Image and video hosting by TinyPic

Pineapple sponge cake in microwave I had not prepared for a long time This cake, but the other day my sister-in-law Gabi asked me if I had the recipe and I wanted to do it. This cake started doing it in the Iberian cookware pots and then I went to do it in the microwave, it's a lot faster and it looks great. Gabi, here I leave the recipe, you hav...

Image and video hosting by TinyPic

Chapata with poolish Whole kitchen in your salty proposal of the month of November invites us to prepare a classic of Italian cuisine, ciabatta. According to Wikipedia, the ciabatta or chapata is a white bread made from very young wheat flour from Italian cuisine. It was invented by Arnaldo Cavallar in the 80s. Since the end of the 1990s it has b...

Preview

There are just days when I do not really feel like being in the kitchen forever. Either I really have to get up to study or I want to sit outside in the sun and read a book. Or I'm out all day. Sometimes it just has to go fast and I still want to eat something warm. Since I'm not a big pasta fan, noodles usually fall away and I tend to grab something like the quick tomato quiche. Today on offer: q...