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Baked fish with vegetables and cauliflower breaded eggplant

I love fish and especially the oven.

Soil buy fresh fish when I like and is a good price,

weekend and when I please and also when I have time

thaw it and do it.

INGREDIENTS

4 Golden

1 large onion.

1 Red pepper.

2 courgettes.

4 Tomatoes.

powdered garlic and bay leaves

Curcuma

White pepper

Sal

soy sauce

Oregano

fresh parsley

olive oil

DEVELOPMENT

Mix all the spices with oil and soy sauce and stir well.

Cut the onion into slices and put two in the center underneath each fish.

also Zucchini sliced, some are low and other overhead.

concoction you put the fish inside with a teaspoon.

On one hand, we turn to fish.

The pepper slices and cut it open to put it on the scarf.

jejejejeje

We place the zucchini and tomatoes.

and bathe all the rest of the mixture

The oven preheated to 200 º I then low 170 º

Más o menos 1 hora .

Lo tapamos con papel de aluminio y lo descubrimos cuando esté listo.

Para que se dore lo dejamos con el calor del horno, es suficiente

. 

         

       As good company eggplant and fried cauliflower.

friend Happy week @ s

Why Did My Sucker Fish Die?

trim. Potón

Today

Sanitas and trim something quick to accompany a baked fish.

Very easy and tasty.

INGREDIENTS 1 large eggplant 1

Cauliflower.

special flour batter.

garlic and cumin.

fresh parsley.

Salt and water.

olive oil.

DEVELOPMENT

In a bowl put the garlic, salt and cumin and minced parsley. We take

over the flour and stir.

Then add the water mix well.

Cut the eggplant into slices.

and fry them in abundant hot oil.

and put them on absorbent paper not having too much oil.

cauliflower steamed whole I made last night for dinner with fried chicken.

And I got to batter, but was very big and I kept half.

So today I put the chopped and the mixture was left over after all the eggplants.

He was so smooth and crisp taste, very rich.

And the eggplant

alike.

Being covered with the dough does not suck oil.

alone

If you are like sponges to suck oil, but to be a great fall.

That if you have to be aware and go to control turning to prevent burning.

Test and vegetables, I recommend it.!

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aromatic rice in sauce with clams

Today I bring you a simple recipe cheapie.

Pontoon This is , a cephalopod could find at a good price unlike the calm that is much more expensive. I've left a link in case you wanted more information.

I usually bought in large blocks, but this time I saw him on rounds and decided to try.

I've prepared easily and quickly.

INGREDIENTS

Potón 1 Kg.

1 white onion.

1 red pepper.

3 cloves of garlic.

olive oil

tomato sauce.

white pepper.

pinch of paprika.

fresh parsley.

Oregano.

1 fish stock cube.

Water.

RICE.

2 cups of parboiled rice.

4 1 / 2 cups water.

2 C UCHAR oil.

2 cloves of garlic rolled.

Cumin powder.

Oregano. Sal

DEVELOPMENT

In a skillet add a little garlic oil and brown them,

add the chopped onion and bell pepper into strips.

We plugged and let soften slightly.

we put water in a saucepan and when it starts to boil put the Potón.

With about 10 minutes will suffice only to achieve proper tender.

We add to frying a bit of paprika, sauté and we put the tomato sauce.

stir well and leave a few minutes.

Add the Potón and sauté a few minutes.

While we put a fish broth to the reserved water.

grass When we add water and stir well.

Sprinkle oregano, parsley, pepper and salt.

We let boil and down the fire.

This will slowly be tasty and thicken the sauce.

You know that the issue of salt at home is so special because my mother is hypertensive.

So I put the salt end, sometimes almost nothing and other separated a portion for my mother

and then add salt to others.

RICE

A little oil and fry the garlic and then the rice.

always add twice as much water, but for this type of rice is better half cup more.

add a little ground cumin and oregano.

We remove once and let them do it.

When water is just put out the fire and let it finish doing with steam.

Ready!

friend Happy Saturday @ s.

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birthday girls and 200 FANS, THANK YOU ALL

Today is a very special day.

I have 200 followers, who ALUCINE!!

The truth is that I would not have imagined when you just over a year I began this wonderful adventure cook blogging has brought me much satisfaction.

I have met wonderful people from many different places.

This means that no matter where we are,

are not so different.

Why no @ s friend?

Jejejee

Sincerely thank you for being there.

By going through my blog and comment.

I am thrilled to read your comments.

know that many people go `by the blog without commenting.

are the majority and they also thank you,

although I remain silent me company.

up I see as daily visits, the number of pages ...

AND RETURN hallucinations

HeHeHe

And I think it is worth keeping this blog spend your time.

Who was going to tell me that there were people interested in my inventions?

Haha, that good!

Today I bring you some almejitas I prepared my mother on her birthday.

were very rich, the sauce hummmmmm

Pá dipping bread!

As always, prepared on prescription express progress.

INGREDIENTS

First a good chopped white onion and red pepper.

few cloves of garlic finely chopped.

freshly cut parsley from my garden.

pinch of salt.

(One day, a day Mami)

Another

garlic powder.

few drops of soy sauce.

olive oil ..

A pinch of ginger.

Another saffron.

2 kilos of clams.

12 prawns.

(were widowed in the freezer and I said come on here, of course!)

1

broth cooked.

A teaspoon of cornstarch.

DEVELOPMENT

Boil the prawns briefly,

cool them to peel and cut into slices.

Strain broth and reserve.

we put in a pan onion, pepper and garlic in little oil.

We

few laps over the chicken to be poached a bit.

We then put the clams on top and cover them up as steam to open and release their little juices.

Then the sprinkle with salt, garlic powder and ginger.

droplets of soy sauce and minced perjil. We plugged

again.

Now we use the reserved water prawns.

If you add a little bit more,

hot when we add the broth cooked.

And with the stock cover clams and we will put the saffron.

we will cover and let it boil.

After turning down the heat to low,

we let it cook slowly so that it is well tasty.

The sauce will thicken, but if not enough, we add a teaspoon of cornstarch.

If they express the above to move the stock.

And if the traditional, you draw a bit of broth,

it cool slightly, mix, add and move it while the pan to distribute and ready.

partying As there were more photos.

But others take the opportunity to show you that I have a few clams that made my mother. The

got a recipe d tv.

Clams with beans.

To me the idea amused me not because the beans and I like a little girl.

Now for the adult as if no other remedy.

But not by choice!

While I recognize that was excellent and I take my hat.

Mother Yes ma'am.

Jejejeje