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Iberian sirloin with herbs served with rice and raisins

Holaaaaaaaaaaaaaa a tod @ s , I'm back in this little journey that has made me very well, although I am tired, very tired.

As some of vosotr @ s know, we have been traveling from Friday to Sunday, taking the bridge of Galician literature, as in the Autonomous Community of Galicia on 17 May is a holiday because The Galician Literature Day.

On Saturday 14, was in Vitoria-Gasteiz wedding because my cousin married Alberto I'll tell Anna menu and gastronomic journey, as we have come to Valladolid (How I love this city!) to visit family there we have, and we went for wine and snacks ... we a marvel.

To get you started, you'll leave a recipe, following the trend of the past, which is simple, low fat and healthy, without forgetting something important: that is tasty! And so, much!

Ingredients:

• 1 pork tenderloin 1 kg
• 150 grms special rice dishes and salads Mercadona (mixture of parboiled rice, wild and red)
• 2 garlic cloves
• 1 handful of raisins
• Olive oil
• Sal
• 1 shot of brandy
• Herbs

Preparation:

We spread

sirloin with a mixture of olive oil, herbs (I put thyme, basil and garlic powder) and leave a couple of hours in the refrigerator.

in a pan with some olive oil over high heat sealed tenderloin dorándolo well on all sides.

We put the tenderloin in a baking dish, we add a shot of brandy, salt and we put in the oven about 45 minutes to heat up and down to 170 º. As pork should be slightly more done than beef.

Meanwhile, prepare the guarnición. Cocemos en abundante agua con sal, un diente de ajo machacado y un chorrito de aceite de oliva, el arroz, siguiendo las instrucciones del paquete (15 minutos). Lo escurrimos y refrescamos bien con agua fría.   En una sartén con dos cucharadas de aceite de oliva sofreímos el diente de ajo bien picado hasta que esté dorado, añadimos el arroz, una pizca de sal y las uvas pasas. Dejamos rehogar todo un par de minutos y apagamos.

En el momento de servir, cortamos el solomillo ( no antes, porque suelta todo su jugo y queda seco) y acompañamos del arroz y la salsa que está en la bandeja del horno. Si queremos que nos quede mejor, la salsa we bring it to a saucepan and thicken with a teaspoon of cornstarch. In this case, I did not and was very good. You shall judge!

proveito Bo! Bon appetit!

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Amigurumi bunny

A few weeks ago, I won a lot in the blog to counteract just made me really happy. The award consisted of two circular looms, an elongated, a loom to make flowers, two devices for making pompons, a few pins of heart and a very nice ball of yarn. Yet I have no words of thanks. Thanks!

(white flower I made with the loom and the wool sent me).

And for my birthday (the same week that I got the package) I got two kits of weaving machines: one elongated to make scarves and a circular looms. So now I have a lot of material to try and do new things. What I need is time, even as we walk now knitting things for Urban Knittng perhaps use more than I thought.

I hope I have given a lot of envy.

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Swordfish with Russian salad (Manh Mac)

today's dish is simple and wonderful combination of flavors ... a healthy and fast food.

Ingredients:

• a slice of swordfish by guest
• garlic, salt, parsley and olive oil salad
Russian
• Manh Mac

Preparation:

Chop garlic and parsley, Crush in the mortar with olive oil sands and some salt. With this mixture brush the swordfish.

In a skillet or hot plate we had a couple of minutes on each side and removed.

The potato salad served together in Manh Mac

proveito Bo! Bon appetit!

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A wish for Linda

is not easy to write a dream into a star. You have to stare at her, feeling her warmth while millions of light years separate you from it, see how your changes in intensity flash when blinking, and finally, close your eyes and think of a desire for honest and pure origin.

is not easy because too many stars harbor dreams whimsically are spreading through the world leaving a trail of excitement in worlds that do not even know. It's like a chain hopes sent as an e-receipt infinite which we never get finished. This is, without doubt, a letter whose addressee becomes that most crave: a loved one we lost, a guardian angel that we have, a God who protects us, an invisible friend who accompanies us in our lives ... Our prayer becomes the hope of being heard by a caregiver, who watch over us. So, Linda, every night is delighted with the same ritual. Opened the window of his small room, half-length looming in the darkness, and lifted his eyes to the stars, which, sleepers, made him a nod when they saw aparecer.Linda always asked the same desire, however, never spoke with same star. Had spent many years talking to the stars and knew distinguish by their size, shape, or way to shine, and even gave them names. It was not easy, but Linda had a special gift.

A warm spring night, in which colorful flowers waiting dozed a bright sun over their heads, Linda window opened slowly, letting a gentle breeze began to play cheerful curtains. Crickets sang in the majestic moon, and seemed to want to give an impromptu dance music that the wind had decided to tender caress that noche.Una Linda awoke, opened his little eyes gray to see that the window was open because air. Always kept closed tightly, as afraid of catching cold, although it was hot, and I miss that gentle breeze that might have pushed the strong closure of the window of his cuarto.Se up, not without a little effort, and sat on his bed to admire from there your favorite star: Venus, the most shining. It was a sight to see as its light enveloped the sky.
Suddenly, as if it were a dream, a small star flickered intensely every night, began to approach the window of Linda. Resembled a firefly that it was becoming larger and more luminosa.La star entered the room, and for a few seconds, hung in the air while be entertained with a soft swing. Then he got bigger, and it appeared a very beautiful girl, with golden hair, that beast a white dress adorned with a unique green bow tie.
- Hi Linda - the boy said cheerfully. - I Orion, and asked me a desire for a long time ... Remember?
Linda smiled and finished out of bed.
- Of course I remember, you're the first star to speak. I will put that name ... - and put her hands to her face, visibly moved. Orion
re-worked the bow and took Linda's hand gently. Seemed to have in his hands, a relic of glass.
star Linda brought up the window and not let go of his hand, began to fly high, higher and higher.
could distinguish as the lights of the town slowly died down. Could see the clouds, now hidden in the dark of night, they went away little by little, until only sky, a clear sky and clean ... a starry sky. Linda
was flying between beautiful nebulae, galaxies and unexplored giant planets. Orion hand in hand, walked stars who greeted in passing, saw constellations strove to embrace them and touched the tail of comets playful fluttering everywhere.
- Never again be alone - I said Orion as she pressed her beauty and such peace mano.Tanta did mourn Linda. Roxana

had come early that morning. When he entered the room of Linda, he found what he knew eventually he would llegar.Linda was eighty-three and a delightful spirit. Every day arranging his brown hair, almost free of gray, and went for a walk in the garden with the help of a cane. He had a son, but barely came to see her, and Roxanne knew that although Linda was a very happy, he was very sola.Cuando saw the lifeless body of the elderly, with a happy smile was etched on his face, he knew that she was not alone. Linda was sure that had gotten his wish, wherever estuviese.Se steeled her and took her hand gently. Still seemed to be alive ... Then, squinting through the open window, he said like a shooting star across the sky, leaving behind a trail of golden light. Roxana did not know that that star was Linda did not know that happy flying through the sky from the hand of Orion, and knew no other small stars watched over the dreams of many people who still believed in magic.

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lentils with ham and chorizo \u200b\u200bthreads Espuña

Well, here again to get cold.

few weeks ago we had a heat, out of time, quite overwhelming, resulting enclosure movement: out winter clothes, washed and stored. Take summer clothes (not going to be testing not washed and placed close !!!!!!!) ..... Well, now we have to get some good jackets and raincoats because not only raining, too cold ..... Therefore, jackets and raincoats are items that are kept in my closet all year, and when I say everything is everything, including July and August!. It is what it is to live in Galicia ...

So I returned to my soups and stews that I like.

Ingredients:

• 1 / 2 kilo of lentils
2 onions 2 cloves garlic
• paprika 1 teaspoon olive oil
• Salt Ham Threads
serrano sausage
• Espuña
• laurel

Preparation:

We

lentils to soak the day before (if you do them in a pressure cooker does not get soaked).

In a pot with salt water and put them to cook together with onions, garlic and bay leaf. When can we start to boil removing the foam with a slotted spoon, and leave about 40 minutes, over medium heat. Once cooked, we remove the onion and garlic and we went through the blender with a few tablespoons of lentils and cooking water, and return all to saucepan. To facilitate this, the onion and the garlic I put in a special net for vegetables and put them to cook with legumes.

In another skillet Fry finely chopped onion with some salt sand. When ready, fry them in the same pan the ham cut into cubes, add the cuchardita of paprika and remove from heat. We added this sauce to the lentils, and left everything to fire a few minutes to blend the flavors.

Sauté chorizo \u200b\u200bwires.
Serve hot.

proveito Bo! Bon appetit!

Edito to bring you that I forgot to include in the ingredients, two diced carrots and started to cook with lentils ... the head .. .

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Xoubiñas

today's recipe is simple, has no secret that the quality of the ingredients. The Rianxo xoubiñas are unbeatable. In the square, one of the fishmongers there is fishing and when the husband brings them the xoubas, as happened this day.

Ingredients:

• Xoubas
• salt
• flour olive oil potatoes

Preparation

We wash the potatoes well, since we cook with the skin, and put them in a pot with water and salt. Ensuring that they are all similar in size to require the same cooking time. Mine were medium and 40 minutes were made.

xoubas We washed carefully (small sardines) as they have a very delicate meat. Dry them with paper towels and salted. We put flour on top.

a frying pan in olive oil to cover bottom and hot when we are standing. I placed them with his head in the skillet, stuck together, in a circle. Leaving fry over medium-high heat a few minutes and give back. In my house always put a plate over the pan and turns it like a potato omelette, carefully drain the oil into a container, and that's how I'm doing now. They get to leave in the pan (if necessary, add a little oil we have taken) another couple of minutes.

on a plate and put the xoubas cachelos, and these we add a little oil fry the fish once cast it. Put some grit salt on top.

proveito Bo! Bon appetit!

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Gifts Knitting in Bilbao Urban

This bunny I got the last book I bought amigurumi. It is quite easy but more difficult is to put the stuffing in the legs to be very close. Hope you like it.

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Rianxo with potatoes avocado salad with tenderloin and cheese dumplings and skewer Full Menu

cenita Today I bring you put on Tuesday to watch the game ... was very good and very Rapidita to prepare.
take this entry to say thank you to Anna's blog My kitchen paper for the award given to me. You are the sun, Anna, for remembering me.

Here I leave for tod @ s vosotr @ s!

Ingredients:

wafers for pies

sausage pork loin

mild manchego cheese

Avocado

Cherry Tomatoes

Rios Burgos Pudding

pear

Preparation:

We per wafer two slices of pork and a slice of Manchego cheese. We turned the dumplings and closed by pressing the edges with a fork dipped in water. The brush with beaten egg and we put in the oven a few minutes until golden.

prepare the avocado, cutting into longitudinal and removing the bone. Cut it into small slices and dressed with a mixture of olive oil, freshly squeezed lemon juice and salt. Add cherry tomatoes.

Cut the sausage into thin slices, the pass through flour and fry. Sauté in skillet (no oil) pear slices.

serve immediately.

proveito Bo! Bon appetit!

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Linda Early in cold porcelain sheep


friends here I teach this sheep T.conne design are beautiful, is a tenderness.
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has long fascinated me modeling or cold porcelain cold porcelain, this is my first little job, I'm in a moment of my life to do as all types of crafts that is capable of performing.
Hope you like, my least liked me for my first job, will continue to improve, because I do a lot of stuff with this material
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What is Urban Knitting? It's like saying the word, the urban fabric. That is, based decorating and crocheted the streets of the city. There is nothing new since it is a movement that was born in Houston, Texas, thanks to two girls and has spread in different cities. But for the first time we have one in Bilbao thanks to Jet Lag festival. Belongs to area youth and sports council of Bilbao and one of 8 selected ideas have been ours. We give importance to the fact that the hook and the point is not just for grandmothers so we encourage young people between 18 and 35 years to join us for knitting in the different activities we will organize this month until September for the festival exposure can do all that we have woven.

To monitor the progress as well as information, have a blog where guerrilla You can join the wool, to be parallel to another of the festival itself. The more the merrier!