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!
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
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