Hi! I'm here again! I'll be back with a computer and a waffle iron. And is that my computer was "escacharrao" and would not let me do anything, that's why I have not been able to visit any blog or put recipes. Now I have to catch up and I hope that my new computer (which the Kings have brought me in advance), does not give me so much trouble. Well, nothing, I leave you this prescription and I wish you a very happy bridge . Kisses Some more golden than others. Waffles for tea 150 g siev..

Waffles for tea

Image and video hosting by TinyPic

Hi! I'm here again!
I'll be back with a computer and a waffle iron. And is that my computer was "escacharrao" and would not let me do anything, that's why I have not been able to visit any blog or put recipes. Now I have to catch up and I hope that my new computer (which the Kings have brought me in advance), does not give me so much trouble.

Well, nothing, I leave you this prescription and I wish you a very happy bridge .

Kisses


Image and video hosting by TinyPic

Some more golden than others.

 Image and video hosting by TinyPic


Waffles for tea

150 g sieved powdered sugar
2 eggs
250 g deharina sifted
120 ml. of milkentera
65 g of melted buttermilk
Oil for the waffle iron

To make our wafers we need a cast iron wafer that molds the wafer.
You have to heat them on the electric plate or on the gas flame. Pincelamos with oil the inside of the wafer and put it to heat.

Beat the sugar with the eggs until we have a mixture frothy.
We add laharina sieved alternating with milk and butter. When we have it all well mixed the dough will be ready.
We put a tablespoon of dough in the hot wafer every time, close it and let it brown. It will take about 3-4 minutes if the waffle maker is hot enough.
Once the waffle is rolled up quickly, although I like it better without rolling it, I have left almost all of them .


Source: Elgran pastry book by Christian Teubner and Annette Wolter.


Image and video hosting by TinyPic
Waffles for tea
Preview

Let's start with the section Salads. I love salads. In every form! Whether as leaf salad, potato salad, pasta salad, coleslaw, couscous salad, bulgur salad, lentil salad, etc. etc. I actually eat some kind of salad every day. Most of the time I just cut different leafy lettuce and then what I've just got there: tomatoes, mini peppers, feta cheese, cucumber, mozzarella, avocado, corn, etc. In addit...

Preview

Today I once again had a great desire for a favorite children's meal: green sauce! Once known as the "Frankfurt Green Sauce", you have to be hell-bent on using this term today unless you use the right ingredients. The term is now protected. For me, it's just "Mum's Green Sauce", so. As a native of Hessin, I grew up with Goethe's favorite food. Green sauce was also one of the first dishes I made my...

Preview

When I was in London for business last week, a typical British Tea Time was not missing. And so I sat on a sunny Sunday with two colleagues in the beautiful garden of a great hotel in Kensington and enjoyed the 5 o'clock tea time with freshly baked, fragrant scones, clotted cream, strawberry jam and a pot of tea. Gorgeous! I've always thought of scones as a boring pastry and wondered about the var...

Image and video hosting by TinyPic

Cheese and rosemary cookies My Mother what I have abandoned the blog! Between some things and others I have not had much time to dedicate, and also, let's be honest, I'm a bit vague, but September is already here and you have to put your batteries, so be vagrant and move. These cookies were made for my son to take to a meeting with the bellmen of ...