Hoy he decidido enseñaros esta receta de batido verde que es súper fácil de preparar y perfecto para empezar la semana con energía. Tenéis la misma receta en inglés pero os la comparto también en español. Si os gusta y queréis más recetas de este tipo, no dudéis en decirlo en comentarios.
Este batido verde está lleno de antioxidantes, grasas buenas y es muy agradable cuando se trata del desayuno de verano (o invierno) para recargar fuerzas. Y os prometo que pese a su color, no sabe nada a espinacas y está súper bueno.
INGREDIENTES: para 1 persona
salpicadura de agua
zumo de 1 limón
1 puñado de espinacas baby
En una batidora añade el agua, zumo de limón, un puñado de espinacas, pepino picado y pelado, aguacate y melocotón troceado.
Bate durante un par de minutos hasta que quede suave y suave. puedes atarlo pero me gusta la textura.
Vierte en un vaso o dar y disfruta como un tweet perfecto para el desayuno.
¡Está deliciosos y lleno de nutrientes para comenzar tu día con energía! Espero que lo pruebes y te guste mucho.
Si te has quedado con gans de más recetas no dudes en visitar más en mi blog o mi cuenta de IG: @_lareposteriadesoco
A few years ago tried for the first time the recipe of bagels, which for those who do not know, are a kind of salty donuts with bread dough super known in England and the United States. They are usually taken with ham, jam or salmon and cheese but you drink them as you take them are very good.I never anaged to post this recipe in english so here it is!
The other day, I decided to try the recipe for the “rainbow bagels” or rainbow bagels because they seemed very funny and somewhat different for a breakfast, party or just having a good time in the kitchen. I must admit that it is a laborious recipe and it takes time but in summer … what better opportunity than cooking and using a good time?
The ingredients are very simple and although I did not prepare a filling, the typical one usually has Philadelphia-style cream cheese and many sprinkles !!!
Here you have a picture of my favorite bagels!
2 and 1/4 teaspoons baker’s yeast 375 mL of warm water 2 tablespoons sugar + 1 teaspoon extra 390 grams of bread flour 2 teaspoons salt boiling water 1 beaten egg
We begin by preheating the oven to 180º. In the bowl of a blender (I used a kitchen aid) mix the flour with the two tablespoons of sugar and salt.
In a separate bowl, mix the water with the extra teaspoon of sugar and the yeast. Let stand until fermented about 5 minutes. We pass this mixture to the flour and beat at medium speed for 10 minutes to obtain a homogeneous mixture that is not sticky.
We pass the mixture on the sidewalk with a little flour and divide it into as many portions as we want to make colors. I made five and used yellow, blue, pink, green and orange.
Mix each serving with paste dye and pass the dough into small bowls to rest for 1 hour.
Meanwhile we prepare a pot with water and let it boil. Once the dough has grown we stretch it with a rolling pin, superimposing each dough on top of each other.
We cut strips of approximately 2 cm and roll it on themselves as if they were candy sticks. We join both ends and get the shape of the bagel or donut. We boil the bagels for 1 minute in the water simply to cook the outside. This step is very important because it makes the bales have that special and soft texture inside.
Once boiled, we bake the bagels at 180º for 15-20 minutes until they are golden and firm to the touch.
Let cool and serve with the frosting of cheese, salmon or olive oil. They are delightful and super rewarding when you see them coming out of the oven with all the colors so bright. Perfect for a different summer breakfast or snack!
Hi everyone! Today I´m going to show you how to prepare some cookies with chocolate chips that are amazing. This is such a classic yet one of my favourite recipes!! Many of you will be thinking that is an old-fashion recipe but its grace is found in the golden butter or “Brown butter” that makes the flavor of the cookie much more intense and chocolate. The recipe is based on a TASTY recipe but is adapted so that it is simpler since the only difficulty is to brown the butter and that it does not burn. Otherwise, it is a very simple cookie recipe but with an exceptional flavor. All the steps are worth it!
1 cup (120 g) bread flour
¾ cup (95 g) all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
1 cup (225 g) unsalted butter
2 tablespoons water, room temperature
1 cup (220 g) dark brown sugar
½ cup (100 g) white sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
½ cup (85 g) chocolate chips
In a medium bowl, sift the flours, salt and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. The larger the tray you use, the faster the process will be!
Boil the butter, stirring frequently. As the water begins to boil from the butter, the solids of the milk in the butter will separate, sink into the bottom and begin to toast and brown. When this begins to happen, be sure to stir constantly so that the butter browns evenly. It can become quite foamy, splash a little and be difficult to see, so watch it closely, remove it from the heat and continue stirring if it starts to foam.
Once the butter has a brown color, remove from heat and pour into a large liquid measuring cup to stop cooking. Let it cool for one or two minutes, stir and carefully add 2-3 tablespoons of water to the butter so that it rises again up to 1 cup (240 ml) of liquid.
Let cool to room temperature. To help speed up this process, you can place it in the fridge for 10 to 15 minutes. You should make sure that the butter is still liquid when you add it to the dough later, so be sure to remove it after 15 minutes.
In a large bowl, add sugars, vanilla, espresso powder and cold brown butter. Cream together with an electric hand mixer until it is soft and fluffy, 1-2 minutes.
Add egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between the additions until incorporated. It’s fine that there is some unmixed flour on the edge of the bowl, this will be incorporated in the next step.
Using a wooden spoon, fold the chocolate chips and the pieces in the dough
Place the cookies on a baking sheet lined in parchment paper in 3 tablespoon heaps.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C). Distribute the dough evenly 3 inches (8 cm) from each other on a baking sheet lined with parchment paper.
Bake in a preheated oven for 12-14 minutes. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely. I hope you love this recipe and enjoy it! It´s such a good recipe that every time i make it dissapears in hours.