Dinner, as usual, we celebrate the first Monday of the month, ie April 4. And we decided that it was a dinner where a few partners will be involved, so dinner was convened as a selection of 6 tapas (3 cold and three heated) plus dessert, given the quantity and quality of them and watered Rioja abundant, it was a copious dinner. There you have the recipes of tapas prepared for lovers of good food who want to implement them at home, yes, respecting the amounts and at this dinner we got together 37 people because Late missed the three people who completed the quota.
1 ª cap: A cup of cream of asparagus with crispy ham Facedores top: Alberto Moreno (who with one eye screwed up the night before the edge of a sheet of newspaper, had to leave today to a temporary job that has come out in Madrid in Vallecas, in particular) and Laura Soldevilla. Recipe and preparation as he commanded us: Asparagus cream are a good snack to take on the dinner shared with friends. The beginning of the process for its preparation should be the motto: cooking with heart, thinking about that when you pour the fruit in the mouth from our garden riparian Jiloca: the nobility and green asparagus paired according pleased with the fruit of our pigs ham. In Teruel and are glad and proud of our liking, our eyes narrowed palate elevation and an explosion of flavor, aroma, soft textured cream delight tempered liquid love. We need a little mystery so well prepared, onion, asparagus, chicken broth, strained, milk, oil, cream, flour, all well proportioned, baked love fire and then crushed it, removing it from the churning of the threads that have been generated on the palate to the pleasure given anything to interfere. The oil and saute onion until it put the transparency surrounding the fruit to poach. White wheat flour calved gold herringbone tie the set when we put everything. Few minutes needed to brown the flour, put the asparagus into pieces, salt two blades. To start cooking, nutrient hotbed, melting pot of tastes and aromas, hodgepodge of ingredients ... Now add the broth, made from chicken and goose, moments that we use to clean the kitchen, messy pileup clogs both the human eye and at the end of the week feel like cleaning to leave the starting free of dust and straw (whoever understand that you understand, do not grant quarter) and so avoid the troubles with which I wish well. A hug to all bastards. Alberto Moreno. 2 ª cap: Toast of hummus. Facedora the same: Teresa Millán. Ingredients: - 1 bottle of 1 / 2 Kg. cooked chickpeas - 2 cloves garlic - juice of half a lemon - one tablespoon of extra virgin olive oil - Sweet paprika, cumin and some cherry tomatoes Preparation: Drain the broth half pot of chickpeas, add the two cloves of garlic, lemon juice and a tablespoon of oil, it beats all in a blender and it will add the paprika and cumin to taste. Spreads on toasted bread and garnished with cherry tomato halves.
3 rd cover: Taboule (Cous-cous with Frikadelle) top Film director: Elisabeth Bärbel Pieper, Germany it like the top made Ingredients: For the cou-cous - cous cous moyen (2 cups) - cucumber into small pieces without seeds - 1 red pepper and a chopped and green - 1 onion, finely chopped - 2 medium tomatoes, diced without liquid tomatoes - 3 tablespoons of raisins - 1 / 3 cup lemon juice - 6 tablespoons herb mint finely chopped - olive oil - Black and Green Olives - Albacore - A cup of cooked chickpeas - Salt and pepper. Preparation of couscous: Put two cups of water to boil, when boiling, put in the couscous, turn off the heat and cover the pan until the couscous has absorbed all the water, then with the help of a spoon, separate the couscous grains to that are loose and letting the cool reserve. Mix with olive oil lemon juice yl. Once chilled you mix the remaining ingredients. Ingredients frikadellen (fried meatballs): - minced meat, half and half pork and beef - 1 egg - Bread crumbs - Onion and garlic chopped very fine - green and red bell pepper cut very small - parsley, mint, salt and pepper Preparation of frikadellen: Mix all ingredients and make small balls and fried in very hot oil cap Presentation: Put couscous in the center of a bowl lined with meatballs and sheets of chicory, the center is decorated with a cherry tomatoes halved and a mint leaf herb as shown in the picture. 
4 th cover: Pig's trotters cooked Facedor of so much delight: Fernando Gaspar Ingredients: - 10 trotters, as sold, broken in half: 20 pieces - a piece of ham to cook - 1 onion large or two small, sweet onion Fonts - 1 / 2 red bell pepper 3 green peppers - 150 gr. Sitak mushrooms - garlic 7 or 8 - 5 or 6 ripe tomatoes - a good piece of spicy chorizo \u200b\u200bAsturias - Oil, salt, cayenne pepper - A glass of white wine cognac 0 - A fried potatoes into strips and some chives - normal and even toasted bread Preparation: Boil the trotters in a pressure cooker for an hour or approximately one quarter (from start to steam) to the cooking water by adding a piece of ham and little salt. Once cooked, debone and chop into small pieces and set aside. To make the sauce fry the onion, garlic and peppers all finely chopped mushrooms, when the onion is transparent, either poached, we add the wine 0 cognac and leave a few minutes to evaporate the alcohol and then we add previously tomatoes peeled, seeded and very chopped, spicy sausage and roast also very possible without cutting skin and also a bit of ham sliced \u200b\u200bvery thin. When the sauce is almost done we add the reserved hands and let all cook for about 10 to 15 minutes. This dish is preferable to do overnight to blend flavors well all the same. Presentation of the lid: a small aluminum bowl put the stew in which we introduce 2 or 3 pieces of fried potato strips and a few sprigs of chives, is presented on a plate with a slice of normal bread and other bread toast. 
5 th cover: Scrambled eggs with mushrooms countryside Facedor of it: D. Mycologist Royo Plácido connvinencia with his cousin, the writer, who laid the eggs. Royo Placido could not, for family reasons be at the dinner had the courtesy, as it had undertaken to prepare a cover to send the mushrooms stewed in which they only had to take the egg and firm. Ingredients: - Mushroom Symphony composed of: Lactarius deliciosus, cianoxanta russula, cantarellus cibarius, boletus and agaricus Estivalis urinascens. Preparation: Once the mushrooms very clean, always soft running water, sauté over medium heat, add salt to taste and the mushrooms are very bland and once they are tender add the beaten eggs and curdle but that mushrooms are slugs, not to tortilla. It can serve up a slice of bread, or, as was the case in a small tart as shown in the picture. That, of course, all the photos in this review were made by fellow diners, and good mouth, Angel bundle. 
6 th cover: Scrambled eggs with mushrooms and foie. Facedor Saucer: Sigfredo Coscolla and guest Mayayo. Well, more with the click Coscolla Mayayo which is the highest potato peeler La Campana Ingredients: - Potatoes fried in slices - a stew of mushrooms Cantharellus lutescens, also called yellow trumpet or gula del monte - foie chips - fried quail eggs Preparation: This top is the small version of the famous scrambled eggs, only to make it cover, and serving of hoops metálicoa to shape, place a layer of chips over which put a pair of fried quail eggs and using the heat up and get the foie is undone in the heat and some delicious mushrooms such as Cantharellus lutescens The famous yellow trumpet. 
Dessert: Balls of marzipan, one topped with chocolate Dulcelandia Expert: Elena Orea, among other wonders how are you balls, stoically supports my snoring. Ingredients: -250 gr. ground almonds - 250 gr. sugar - the white of two eggs - the yolk of an egg Preparation: Mix the sugar with the almonds and incorporate the egg whites and mix without stirring up get a smooth paste. Preheat oven to 180 degrees and the baking parchment paper is placed to prevent sticking. Moistened hands under the faucet and make little balls, when placed in the tray must leave enough space between them as they increase in size with the cooking. The egg yolk beaten with a little sugar and two teaspoons of water and put some balls with a basting brush. In the oven is better to sin by excess default because if they do not stay a bit harsh. Chocolate do is put in a water bath until it liquefies and once in this state bathe balls. 
tables decoration: Petals skewers pink on green leaves of acanthus Decorator: M ª Carmen March, Florists of the kingdom nonprofit called Aragon
And the color detail put M ª Carmen which had passed the baton decorated the illustrious Lourdes wad who nevertheless insisted on get some songs fund Luis Pastor of a disc that was dedicated to Saramago but, as had lyrics, and we were gatherings as you swallowed the food, for which no one paid more attention . Just do not get rid of reading another of his poems, one that said something like that to her, to Lourdes would not want to be chewing gum, and, well, it depends on what a mouth to bite you, I say.
And when we had finished with all the winery, this trip seems to be that people with the heat given more to plonk as we liquidate 25 bottles, 25 of Foster Rioja, which is always nice.
Dinner May and June, and given that Easter is my brother of the seas will be the traditional Galician pulp and the estuary cuttlefish (Sepia), stewed, without knowing in what order they will go. May possibly dinner takes place on the 9th as the first Monday of the month, day two, is a holiday. We'll see who still needed.
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