A Witch in the Kitchen: “Chocolate Chip Cookies, No Butter”

Many times we are reluctant to make a recipe for not having the necessary ingredients, or simply because some of these are not to our liking, in my case I try not to limit my recipes, and this is why I always look for alternatives to always carry them out, such is the case of these delicious cookies with chocolate chips that today I show you.


One of the main ingredients of the original recipe is butter, which adds flavor and texture to our cookies, however we can replace it with oil or any other fat, including cream milk, particularly for these use corn oil, whose flavor is neutral and does not alter the delicious final flavor of the cookies.



I must honestly say that I have become a fan of preparing cookies, because in general they are easy preparations, with few ingredients, and that do not take up much time, in addition to Mi Mathias loves them and I always try to have them for their snacks. But come with me and I’ll show you how to make these delicious cookies with chocolate chips, without butter. Enjoy!

Ingredients



  • 2 1/2 cup wheat flour/li>
  • 3/4 Cup of sugar
  • 1/4 cup moscabado sugar
  • 2 Eggs
  • 1 tsp Sodium Bicarbonate
  • 2/3 cup corn oil
  • 1 tsp vanilla extract
  • 1 Pinch of salt
  • 1/2 cup chocolate chips





  • Preparation




    • Difficulty level: Low
    • Preparation Time: 10 Minutes
    • Baking time: 12 Minutes
    • Time Total: 22 Minutes
    • Yield: 48 Biscuits


    To begin in a bowl, add the eggs, the refined sugar and the moscabado sugar, we beat very well to integrate everything and to dissolve the sugar, then we add the oil and the extract of vanilla and we continue beating until emulsifying.



    On the other hand we mix the wheat flour with the sodium bicarbonate and salt, we add to the previous mixture, with the help of a sieve or strainer, and continue mixing with the help of a palette, this will take us a couple of minutes.


    Last but not least, we add the chocolate sparks, you can add more or less, everything depends on how much chocolate you want in your cookies, I can not add as much as I would like, then My Mathias does not sleep hahaha. We mix up to integrate very well and we form our cookies with the help of our hands. Take them to a preheated oven at 180°C for about 12 minutes or until they start to brown from the bottom.

    <<font color=#38B0DE>-= Proudly Presents

    Be careful to leave enough space between the biscuits as they double in size. They are really delicious and very soft. You can add lemon or grated orange, replace the chocolate chips with candied fruits or raisins, this dough is basic to make the biscuits you want.



    Ideal to accompany a good glass of milk or a delicious cup of coffee, or as my little cyclone eats them, alone, they are really delicious, and you, with what would you accompany them?

    Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!


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A Witch in the Kitchen: “Pork in Beer and Raisin Sauce”

Happy day my loves, I hope you find great, today I bring you a recipe that besides simple is delicious, and is that one of its ingredients is the richest thing that the human being could have invented, BEER , Who is not happy with one of these, and if we add it to one of the best meats there is, What can go wrong? NOTHING!, is a perfect combination.



Ideal for a good lunch with family or friends, this combination of flavors of pork with beer and raisins, can not leave us, but a good taste in the mouth, and desire to drink a few beers later, although that is not the subject jajaja, because without more chatter we go to what we have come. Come with me and I’ll show you how to prepare this delight. Enjoy! .



Ingredients


  • 800 gr of pork minced in strips
  • 250 ml of beer
  • 3/4 cup raisins
  • 1 medium finely chopped paprika
  • 4 finely chopped chilies
  • 1 onion grade finely chopped
  • 1/2 cup finely chopped chives
  • Salt, pepper, oregano, thyme and cumin to taste


Preparation


  • Difficulty level : Low
  • Preparation time : 10 Minutes
  • Baking time : 25 Minutes
  • Time Total : 35 Minutes
  • Yield : 5 Servings

We begin seasoning the pork, with salt, cumin, oregano, thyme and pepper to taste, and in a very hot frying pan with a spoonful of oil, seal the pork, on both sides.



Once sealed the pork, we proceed to add the onion and chives, and stir everything so that the onion crystallizes, and then add the chili and paprika, let it cook for about 3 minutes stirring constantly so that it does not stick.



Add the raisins, stir and the time has come to add the beer, leaving it to boil so that the alcohol evaporates, cover and lower the fire to the minimum, letting it cook for about 10 minutes to concentrate the flavors. and Voilá!.



It combines perfectly with rice, mashed potatoes, baked potatoes, or as this opportunity accompanies it with boiled yucca and a good fresh salad.



Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!


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A Witch in the Kitchen: “Learn How to Make Smoked Bacon and BBQ Sauce at Home”

Hello Dear Witches…!

One of my favorite breakfasts are good arepas with gouda cheese, ham and smoked bacon, a few days ago I had a craving and I set out to buy bacon, I really searched and searched all the supermarkets and did not get smoked bacon, just raw, then I remembered a recipe I had seen recently on a TV show, and I said Why not?


It really is a very easy recipe, and you can enjoy it for less than 1/3 of the price you can find in the market. With regard to BBQ sauce, I’m not very fond of commercial brands, it may be that I still haven’t got one that I like, and that’s why I make it myself, and it’s not for nothing but it’s delicious.



Ingredients

.




For BBQ Sauce
  • 350 ml orange juice
  • 1 Tbsp. white vinegar
  • 4 tablespoons ketchup
  • 2 tablespoons of mustard
  • 2 tablespoons corn or sunflower oil
  • 1 Tsp of salt
  • 2 tablespoons of sugar

For Bacon

ul>
  • 1 Kg of raw bacon
  • 1/2 Tbsp of salt
  • Vegetables





  • Preparation





    • Difficulty level: Low
    • Preparation Time: 20 Minutes
    • Baking time: 80 Minutes
    • Time Total: 70 Minutes


    We begin with the preparation of our BBQ sauce, for this we place in a bowl the orange juice together with the salt, pepper, sugar, continuing with the vinegar and the oil, and we mix very well until emulsifying.



    Add the tomato sauce and the mustard and mix well until all the ingredients are integrated. On the other hand, with the help of a fork, prick the bacon and add half of the sauce and let it marinate for about 10 minutes.


    After 10 minutes, place the bacon on a rack with a tray underneath, so that when you take it to the oven it collects all the fat that will release the bacon. Take it to a preheated oven at 180 °C for 40 minutes. On the other hand we will take to minimum fire what we left of the sauce bbq, and we let reduce until thickening and to have the consistency of a commercial sauce.



    After the first 40 minutes of cooking, remove and dip the bacon again with the bbq sauce already reduced, and take to the oven to complete the cooking. On the other hand we place the charcoal in the flame of the kitchen until they are ignited, then this ignited place it in a pot or tray and leave in the oven next to the bacon, until it is extinguished.



    If you like a more intense flavor you can use wood or wood shavings, instead of charcoal, in the same way the flavor is great, now we only have to cut the bacon, if it is to your liking, or in my case after slicing I put it in a frying pan until it is toasted. Ideal to fill my arepas, or a delicious sandwich



    Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!


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    A Witch in the Kitchen: “My Baked Pork Pernil Recipe”

     

    Hello My Dear Witches…!

     

    One of the accompaniments for the Christmas and New Year’s Eve dinner par excellence in Venezuela is the Pernil Horneado, and in my family it has become a tradition to prepare it on December 31st, so that we receive the coming year with food at the table and dining together as a family.

    I must say that the preparation of this hind leg is somewhat long, as it has a maceration period of at least 12 hours, and its cooking is equally slow, however the result is definitely exquisite, this piece of pork tends to be somewhat dry if it is not given its marinating time and if cooking is not adequate.

    Baked Pork, ham bread, hallacas and chicken or chicken salad, are the main components of a traditional Christmas dish in our country, and then I will show you how to prepare a baked pork in my own way. Enjoy!.

    Ingredients

      • 1 Boneless hind leg piece, 7 Kg
      • 1 Cup of chopped pineapple
      • 660 ml of beer
      • 1 Cup of white wine
      • 3/4 cup lemon or orange juice
      • 300 g fresh ginger
      • 3 tablespoons of sugar
      • 3 tablespoons of salt
      • 1 tsp ground black pepper
      • 1 tsp. dry thyme
      • 1 tsp dry oregano
      • 1/2 tsp. of cloves
      • Pineapple slices in syrup for decoration (optional)

        Preparation

         

      • Difficulty level: Medium
      • Preparation Time: 12 hours of Marinating // 30 Minutes
      • Baking time: 1 Hour for each kilogram
      • We begin by preparing the marinade for our pork, we place in a blender, the chopped pica, the lemon or orange juice and the white wine.

      • We continue adding the chopped ginger, and the spices along with the salt and sugar, we process everything for about 5 minutes and then we add the beer.

      • Once our marinade is ready, we proceed to prick the leg on all sides with the help of a fine knife, this will help the mixture penetrate better into the meat, helping to give more flavor to it, after this we bathe our leg with the marinade and leave it in a container where it is completely covered, for the next 12 hours. After this time, we remove the excess liquid and press it with the help of a string.

      • After pressing the hind leg and having removed the excess liquid, we proceed to seal it, for this I use a baking pan or tray, by the size of it, with a little hot oil, and high heat, we are sealing on all sides, to obtain a beautiful golden color, once sealed, we take it to a preheated oven at 180 ° C, and leave it there for about 3 hours. Then let it rest for a couple of hours.

      • The liquid that we have left to marinate the pork, we take it in a pot to low fire and we let it reduce, after resting the pork leg, bathe it with this sauce and take it back to the oven for a couple of hours more, in the same way to 180 °C. After this time, we decorate with the pineapple, and in my case I put olives without seed, we take it to the oven again for one more hour, and we already have our baked Pernil ready.

      • It is advisable to let the pork rest for a while before cutting it, I tell you that another of the things I love to eat with this pork is sandwich and arepas, which is usually what we eat the first days of the year for breakfast, is really delicious, accompanied by a good fresh salad, is “THE GLORY”.

    Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!


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    A Witch in the Kitchen: “My Beloved and Delicious HAM BREAD”

    Hello My Dear Witches…!

    Definitely I’m not very fond of the Christmas holidays, however I love the typical food of these dates, and no doubt the Pan de Jamón is the one that takes the big prize among my favorites, and since I learned to make it about 10 years ago, I love it even more, because it is not easy to find a good bread of this type in the local bakeries.

    Accompanying the traditional Venezuelan Christmas dish par excellence, this bread is by far everyone’s favorite, a soft dough with a taste sweeter than salty, makes a perfect contrast with the ham, bacon and olives, adding the raisins the matic touch, although I know many who remove the raisins, removing the magic from the bread, but it’s a matter of taste.

    With two times of levado, which must be taken care of very well, what I consider to be the most difficult thing in the elaboration of this bread, because for the rest it is one of the easiest breads that I have been able to prepare, but accompany me and I show you how you can prepare it yourselves. Enjoy!

    Ingredients


    For Mass

    • 1 kg all-purpose wheat flour
    • 400 ml whole milk
    • 160 gr of butter
    • 2 Whole eggs
    • 15 g instant yeast
    • 2 Tsp of salt
    • 220 g sugar

    For Filling

    • 1 kg of ironed ham
    • 500 gr of olives without seed
    • 400 gr of raisins
    • 400 g smoked bacon
    • 250 gr cream cheese (optional)

    Preparation

    • Difficulty level: Medium
    • Preparation Time: 180 Minutes
    • Baking time: 40 Minutes
    • Time Total: 220 Minutes
    • Yield: 4 units

    To begin we must make the foam that will help us to leaven the bread, for which in about 50 ml of warm milk we add the yeast, a spoonful of sugar and a spoonful of wheat flour, we integrate very well and cover, to reserve in a warm place (can be inside the oven off), for about 5 minutes, until the foam is formed.

    On the other hand we sift the wheat flour in a bowl, and add salt and sugar, integrate well and make a hole in the middle of the flour, to add butter that should be at room temperature.

    We continue adding the two whole eggs and lukewarm milk, by this time, and the yeast foam should be formed, as seen in the picture.

    We add the foam in the bowl with the rest of the ingredients begin to integrate, this time use a whisk with sticks to knead, but you can do the same with your hands, the result is the same, only that it took a little longer, once all the ingredients integrated, we go to a table and knead for about 10 minutes more with the help of our hands. Once a soft dough is obtained, place it in a bowl and cover to take to leaven in a warm place for an hour and a half (90 minutes).

    Once passed the time of leavening, we proceed to weigh the mass obtained, cutting it thus in 4 equal parts, we take each one of these parts and we stretch until forming a square of one 5 millimeters of thickness.

    With the dough already extended, we begin to assemble our bread placing the ham ironed by all the surface, leaving at least 3 cm without filling to be able to close the bread, we add the olives of preference in row, as it is observed in the image, so that when cutting the bread all the portions have olives, we add the raisins by all the surface and the bacon in one or two rows. We make a roll with our bread and seal adding a little water to the portion of dough that has no filling.

    Once assembled our bread, we have it in a buttered tray, and we cover it with a light cloth, to leave it lifting for 1 hour (60 minutes) but, for later of this time, to prick them with a fork, so that when baked they do not explode, we brush with a mixture of egg yolk and milk and we take to a preheated oven to 180 °C for space of 40 minutes, we leave to rest and we cut to taste.

    This bread has a very soft and spongy crumb, and a crust very similar to that of a sweet bread, I put cream cheese, which adds a very delicious flavor, although the traditional recipe does not merit it. It’s a typical Christmas recipe, although I could eat it all year round.

    Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

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    A Witch in the Kitchen: “Buttered or Polvorones // No matter what you call them, they are DELICIOUS!”

    Hello Dear Witches…!

    One of the things I love about these dates, is the food, to be specific, Christmas sweets are, in my opinion, the most delicious, perhaps the season that gives them a touch more flavor, because they are usually made with a little more affection than usual, but if something is true is that they are delicious, the mantecados or polvorones are one of these sweets of the season, although to be honest at any time of the year are good.

    These typical sweets of the Spanish gastronomy, are really easy and fast to elaborate, reason why they become one of my favorites, these prepare them to give them to my aunts, who like me enjoy them a lot, because a detail to a loved one never exceeds, and in this epoch they tend to be more valued.

    The main ingredient of these polvorones, is the lard of pork, reason why they attribute to him the name of mantecados, turning it into a sweet for greedy and nothing light, nevertheless, from time to time a sin does not fall badly, but accompany me and I show you how to realize these delicious Mantecados or Polvorones. Enjoy!

    Ingredients


    • 745 g wheat flour
    • 335 g lard
    • 335 g sugar
    • 2 tsp. cinnamon powder
    • 1 Tbsp almond extract

    Preparation

    • Difficulty level: Low
    • Preparation Time: 15 Minutes
    • Baking time: 20 Minutes
    • Time Total: 35 Minutes
    • Yield: 60 units

    It is very important to respect the quantities of the ingredients, as this will depend on the texture of the powders, which is very particular. To begin, sift the wheat flour, and add the sugar and cinnamon, mixing very well to integrate these dry ingredients.

    We continue adding the butter, and the almond extract to our mixture, and the time has come to dirty our hands, we begin to integrate until forming a compact mass, they can overturn the same in an allowance, it is easier this way.

    Once our compact dough has been obtained, you can either roll it out with a roller or, if you prefer, make a cylinder with the dough and use a knife or a thread to cut it into portions approximately 1 centimetre thick. Place our powders on a tray, leaving a couple of centimetres apart, and take them to a preheated oven at 180 °C for about 20 minutes, or until they start to brown.

    Once our polvorones have been cooked, we let them cool, and then sprinkle with icing sugar, and ready to taste, perfect to accompany a delicious cup of coffee, although I advise you not to dip them in the coffee because these delicious polvorones melt.

    You can replace butter with olive oil, and many others replace it with margarine or butter, but really the result is not the same, you have to try this delight, Happy Holidays!!

    Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

     

    You can also find me in Our Friend’s Discord Chat @Repollo 

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    You want to find the best culinary content on the net, but don’t go hungry, you must go to @Steemkitchen 

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    A Witch in the Kitchen: “Lentils Falafel”

    Hello my dear little witches…!

    Today it’s Friday and the body knows it! He knows you’re a mother and you’re not going anywhere Witch! hahahaha I hope my loves are well, and well, today I will show you a recipe that simply I Love!, it’s also very healthy, I’m a lover of Lebanese cuisine, so as always encourage me to prepare a delicious dish, using the ingredients I have at my disposal. As an example of this, today I show you how to Prepare a Delicious Lentils Falafel , which has nothing to envy to the original made with chickpeas, besides that Mi Mathias loves it. Without further ado, you will immediately see how to prepare it and what you will need. Enjoy 



    Ingredients




    • 500 gr of Lentils
    • 1 Tbsp of Salt
    • 5 Garlic Teeth
    • 2 Medium finely chopped onions
    • 1 Tbsp Cumin Powder
    • 1 Tbsp Powder Yeast
    • 1/2 tsp Pepper
    • 1 Tbsp Minced Parsley
    • Frying oil

    Preparation





    • Difficulty level: Low
    • Preparation Time: 13 Hours
    • Baking time: 30 Minutes
    • Time Total: 13.5 hours
    • Yield: 60 Units



    The preparation process of this recipe is extensive, given that the lentils have to be left to soak for at least 12 hours, it is advisable to leave it the night before, covered with water in a bowl with enough space, as they grow to twice their size. After this we drain them very well with the help of a strainer and process them with the help of a blender or a processor. 



    With the lentils already processed and turned into a dough, we proceed to add the spices and yeast, mix and add the parsley with the finely chopped garlic. 



    Continue adding the finely chopped onion, and mix well until the mixture is homogenized, cover and leave in the fridge for about 30 minutes. 



    After 30 minutes, we proceed to form our falafel, with the help of our beautiful hands, we are making balls of the size you like, if you notice that the dough is not in point, you can add one or two tablespoons of wheat flour, mix and ready, once given the form to him falafel, we proceed to fry in oil very hot and Voilá!, ready to serve our Delicious Lentils Falafel 



    Ideal to accompany with a good fresh salad, and a Cream of Smoked Paprika and Hummus, that this time prepares it of lentils also and tomorrow I will show you these two recipes, very easy to make.



     

    All the images were taken with the camera of my Samsung MEGA GTI9152 and edited with PowerPoint 2013 

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen! 

     

    You can also find me in Our Friend’s Discord Chat @Repollo 

    https://discordapp.com/invite/6r8ehUt 

     

    You want to find the best culinary content on the net, but don’t go hungry, you must go to@Steemkitchen 

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    A Witch in the Kitchen: “Strawberry Dessert With Custard // For People Over 18”

    Hello Dear Witches…!

    I have a father who always asks me after a good meal, if not there is a “dulcito” out there, asking for the respective dessert hahaha, and for him I came up with this Delicious Dessert, with Strawberries that is his favorite fruit, and a different pastry cream, with a touch of almond liqueur, which leaves us a contrast of very rich flavors, in addition to offering us different textures. A simple and very delicious option to offer the family and guests.

    A dessert worthy of a good table of sweets, that if they wish it can turn it into dessert for children, with only eliminating or substituting the liquor of almond for vanilla or extract of almonds, because in addition to taking natural strawberries, it comes accompanied with gelatin, which turns this dessert into a favorite of the smallest ones. But enough of all this blah blah and come with me to see how to prepare this beauty. ¡Enjoy!

    Ingredients

    For Cream

    • 1 lt of milk light
    • 1/2 cup sugar (can be replaced by sweetener)
    • Medium lemon bark
    • 1 Glass of almond liqueur
    • 1/2 Cup wheat flour
    • For Gelatine
    • 250 Gr of chopped strawberries
    • 1 Envelope of strawberry gelatine 90 gr
    • 600 ml boiling water
    • 400 ml iced water

     

    • Preparation

    • Difficulty level: Low
    • Preparation Time: 10 Minutes
    • Baking time: 20 Minutes Cream // 15 Minutes Gelatin
    • Time of Total: 45 Minutes
    • Yield: 8 Portions
    • To begin Prepare the gelatine, and let it cool to room temperature, add the chopped strawberries to the container where they will serve the dessert, in this occasion use wine glasses, and fill up to half with gelatine, reserve in the fridge.
    • On the other hand, in a pot with enough space to cook the pastry cream, add the sugar and the wheat flour, stir and add the milk, stirring until everything integrates very well.
    • We continue adding the skin of half a lemon and the almond liqueur, we add the cold liqueur, so that it conserves better its flavor, and the alcohol does not evaporate completely, if we add it in hot only the flavor of the almond will remain. Mix well and take to medium heat until it thickens, this will take about 20 minutes.
    • We sift the cream, still hot, to remove lumps and the lemon rind, let it cool. With the gelatin already coagulated and the cold cream, we proceed to finish assembling our dessert, for which we add the pastry cream on top of the gelatin, and crown with sliced strawberries and complete with gelatin. Let it cool again and Voila!, ready our Delicious Strawberry Dessert with Pastry Cream.
    • This dessert of spoon, is ideal to serve in small glasses, and to offer in parties, as I commented to them at the beginning. It can also be accompanied with other fruits that make contrast, it is very rich, as well as colorful. And in my personal case, they were delighted at home, and my father was more than pleased.
    • Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013,
    • Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

     

    You can also find me in Our Friend’s Discord Chat @Repollo 

    https://discordapp.com/invite/6r8ehUt

    You want to find the best culinary content on the net, but don’t go hungry, you must go to @Steemkitchen 

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    A Witch in the Kitchen: “Delicious Coconut Preserves to Remember My Grandmother”

     

    Hello My dear little witches…!

     

    One of the sweetest memories of my childhood goes back to the living room of My Beloved Grandmother Pancha’s house, when she was lying on a big table a cauldron with the mixture of the best coconut preserves I have ever stolen, Then, my cousins and I, fighting to “scrape the cauldron”, waited seated in a chair next to the table, for my grandmother to finish chopping the preserves, because being her favorite she gave me the cuttings hahaha, with her she always came out winning.

    Today would be her birthday, unfortunately she is not with us, however and to remember her, I wanted to prepare some Delicious Coconut Preserves, which does not even reach her heels, which my grandmother prepared, but I can not deny that I was very rich, and this time I did not have to fight with anyone for the “pegao de la olla” hahaha. Come with me and I’ll show you how easy it is to make this typical Venezuelan sweet. ¡Enjoy!

     

    Ingredients

     

     

      • 1 Big Coconut
      • 400 g sugar
      • 1 1/2 cup whole milk

    Preparation

    • Difficulty level: Low
    • Preparation Time: 15 Minutes
    • Baking time: 45 Minutes
    • Time of Total: 60 Minutes
    • Yield: 40 Preserves of 2*2 cm

    We will begin taking the water out of the coconut, and breaking it to take out the meat of the same one, we will remove the shell to him and we will wash, to then grind it.

    Once grated the coconut, we add it in the pot where we will cook it, preferably a big pot, we add the sugar and we mix, we begin to cook to high fire and we add the milk, mixing always.

    When we observe that the mixture begins to boil we control the fire to half, and we continue cooking without stopping stirring with the help of a pallet, we do this for the next 30 minutes approximately, until when the pallet passes through the bottom of the pot, this can be seen, without joining the melao of the preserve, at that point we turn off the fire.

    En una bandeja que hemos preparado con un papel encerado en el fondo, volcamos nuestra preparación y la extendemos con un grosor de aproximadamente 1 cm, para dejar enfriar hasta que la mezcla se haya endurecido y podamos cortar, cuando esto suceda, solo tenemos que cortar con ¡La ayuda de un buen cuchillo y voilá! , enumera nuestras conservas, las esconde que se agotan rápidamente jajajaja, para disfrutarlas.

    Mi abuela solía poner un toque de tinte rojo en algunas ocasiones, dijo que se vendían más rápido, pero para mí los blancos siempre han atraído más atención, en esta oportunidad, a pedido del público, agregué un poco de fundido. Chocolate, encima para hacer estas conservas un dulce solo apto para gourmets.

    Imágenes de mi propiedad, tomadas con la lente de mi Ipad 2 y editadas en PowerPoint 2013

    Gracias por tomarse el tiempo para leer esta publicación, si tiene alguna pregunta, crítica o sugerencia, déjelos en el cuadro de comentarios y recuerde, ¡También puede hacer magia en la cocina!

    También puedes encontrarme en el chat de Discordia de nuestros amigos @Repollo

    https://discordapp.com/invite/6r8ehUt

    Quieres encontrar el mejor contenido culinario en la red, pero no pases hambre, debes ir a @Steemkitchen

    https://discord.gg/DuUgyKx

    A Witch in the Kitchen: “Unleavened Bread, in Just 20 Minutes/// A Really MAGIC Recipe”

    Hello Dear Witches…!

     

    Many of those who live in Venezuela, like me, know the high price of things, especially food, and because of that, I make my own raw materials for many of my preparations, and one of the things that besides being expensive, has been practically impossible for me to get, is yeast, in this way to make my breads, because as I have commented on some occasions, the bakery I love, preparing breads is one of the things that please me more in the kitchen.

    A few days ago, in my quest to find out how to make unleavened bread, I came across this recipe, which is truly magical, as it takes no more than 20 Minutes to prepare, with a really simple preparation and a quick baking, makes it ideal for breakfast, or to come out of an emergency on an impromptu visit. But come with me and you’ll see how easy it is, and very few ingredients are needed. Enjoy!  

    Ingredients 

    • 1 1/2 cup wheat flour
    • 1 1/2 cup whole milk
    • 3 Eggs
    • 1/2 teaspoon of salt
    • C/N oil (for moulds)

     

     

     

    Preparation 

    • Difficulty level: Low
    • Preparation Time: 2 Minutes
    • Baking time: 20 Minutes
    • Time Total: 22 Minutes
    • Yield: 12 Portions

     

    Before starting the preparation, turn on the oven and set the temperature at 220 °C, and place the mold that we will use, to which we have previously added oil in the bottom, in my case use cupcake molds, and add approximately 1 teaspoon of oil in each mold.

    In a bowl, beat the eggs with the salt, until the egg whites and yolks are well integrated, and add the milk, to continue beating until everything is well integrated.

    With the milk and eggs well integrated, we add the wheat flour, and we continue beating until we integrate everything and there are no lumps, and we have our dough ready for bread, we put it in a bottle or a convenient container to pour, because we will add it directly in the molds that we have in the oven.

    Having filled all the moulds, we let them cook for 20 minutes, keeping the temperature at 220 °C, and Voilá!, so easily and quickly we have these delicious bread rolls, we demould them still hot, and they are ready to eat.

    Ideal to accompany with jam, cream cheese, butter, or to eat alone. You can add herbs or sugar to the preparation, the recipe accepts it very well, the important thing is that the dough is with the same texture. </p></div>

     

    Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013,

     

    Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

    You can also find me in Our Friend’s Discord Chat @Repollo

    https://discordapp.com/invite/6r8ehUt

     

     

    You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen

    https://discord.gg/DuUgyKx

     

     

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