I have no problems with the latter. :-)


Wise choice, frees up resources. ;-)

Hii againn!
I did tortilla de patatas \o/
Ingredients :
Eggs
Potatoes
Onions
Oil for fraying
Salt
Optional(I put some red pepper)



Cut the potatoes, onions and fry but not together.



Churn the eggs and mix with the onions and potatoes fryed, put a bit of salt.



Fry



And voilá!

OMG YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!

ARGH! I have no potatoes at home, and it's Saturday evening
(where most supermarkets are closed in Germany)!

I think I'm gonna try this. :-)

"Lamas Corner" is boring so lets make the forum sweeter...

Today I did something called "Pastel de Nata" omg...

http://en.wikipedia.org/wiki/Pastel_de_nata

I am not going into detail so will just posting some photos... not easy taking photos and doing this stuff alone. Also the recipe is a bit complex to explain

The ingredients:

300g pastry
4 egg's yolks
1 cinnamon stick
1 lemon
250g sugar
125ml water
250ml milk
30g wheat flour
30g starch



Cutting sausages:



Marvelous!



Smelling good!



NASTY!



Something yellow ready to toast...



My creation



Bon apetit!

Wow GJ to the two iberian cooks of the day, looks kind of a menu in fact

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ut4_he_tennis_v0.1
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"We are talking about computers here, compared to those I can read women like a book ;P"
Unclefragger

looks nice, but I'm still waiting to see that picanha thing

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u guys can cook for me any time np!

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This topic is awsome! you are awsome! i'll hopefully join your happy cooking crew soon

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Thread revival \o/

Recipe of the day : chesnust cream tiramisu (chesnust cream as in Crème de marrons in french).

Ingredients :
- 8 ladyfingers biscuits
- 10 cL coffee (liquid)
- 2 teaspoons of unsweetened Dutch process cocoa powder
- 150g mascarpone
- 50g confectioners' sugar
- 2 egg yolks
- 4 tablespoon of chesnust cream
- 1 tablespoon of "crème fraîche"



1. Whisk sugar + egg yolks. Once well mixed, add mascarpone and whisk again.



2. Dunk biscuits in coffee, put at the bottom of a plate or individual container like glasses.



On top of them, add a thin layer of the mixture from step 1.



3. Whisk chesnust cream + crème fraîche with a fork, put into the container as a new layer. Add the rest of the mixture from step 1 on top of all that.

4. Dust with cocoa, put in fridge 1 hour at least.



Bon appétit !



And because tiru motivated me to cook it, I call this cake a tirumisu

_________________
ut4_he_tennis_v0.1
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"We are talking about computers here, compared to those I can read women like a book ;P"
Unclefragger

Congrats le chef. Never ate something like that, but looks like it is sweet and sweet stuff always have a good place on my stomach.

For now I will eat only with my eyes from these photos if you permit.