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54K views · 1.1K reactions | Receta de VOLOVANES DE POLLO Y CHAMPIÑONES:INGREDIENTES:6 volovanes de hojaldre grandes1 pechuga de pollo12 champiñones200 ml de leche50 gr de queso rallado1 cebolla2 cs de harina Aceite de olivaSal y pimienta ELABORACIÓN:1. Pocha la cebolla picada hasta que tome un color dorado, añade el pollo picado muy fino y cuando tome color incorpora los champiñones también picados. Pon a punto de sal y pimienta. 2. Cuando los champiñones estén blanditos añade la harina, tuéstala un poco y vierte la leche. Mezcla hasta que espese y quede un relleno ligado. 3. Rellena los volovanes, espolvorea con un poco de queso rallado y hornea a 200º C - º F con calor arriba y abajo durante 10 minutos o hasta que el queso esté derretido y empiece a dorarse. #volovanesdepolloychampiñones #annarecetasfaciles | Anna recetas fáciles | Anna recetas fáciles · Original audio
TARTA MIMOSA (Pastel de marisco) 🎄 | TARTA MIMOSA (Pastel de marisco especial Navidad)🎅🎄🎉 Buenos días 😘😘, aquí os pongo otra estupenda receta que podéis hacer estos días que se aproximan,... | By Las cosicas de Cristina | Hello everyone. Well, today we continue with another ideal recipe for these approaching days for these Christmas days. Today I'm going to put you a seafood cake, a salad cake, also known as lime cake. It's made with seafood, it's a cold cake. We can do it in advance, the night before, in the morning, whenever we want. You can also eat in the summer or any event. It doesn't have to be Christmas. But now these Christmas days because it also looks very nice on the table. It stays with a very beautiful presence, as I say, very beautiful. And it's so good. So nothing, which also will serve us both as an appetizer or a main course for these days. So I'm going to tell you the ingredients and how I prepared it. Well to make this delicious seafood cake or mimosa cake, as it's also known by that name, I'm going to use all of the ingredients I have here. I'll tell you, amount for a mold of twenty-four centimeters in diameter. For a hoop of twenty-four inches in diameter. But amount, then according to the people you are going to do according to how big you want to do it. Look, here I have approximately a kilo, of baked potatoes, and I have cooked them with the skin eh to the cockroaches with the skin, as we have to let them cool down, prevent them from rusting, I also have here four carrots, four or five carrots Ias, according to size, four boiled eggs three or four cans of tuna, tuna in oil, I here have, I have it heavy, there are already about two hundred fifty grams of tuna three hundred fifty grams of cooked shrimp two hundred grams of approximately sea sticks, can sticks Greek, surimi sticks, also known as this, mayonnaise, and salt. So these are the ingredients we're going to need to bake this cake. First thing I'm gonna do is peel the potatoes. Once we have them together, we continue. Well we already have all the mashed potatoes and now, look, now in a pretty big bowl, because there's a lot. I'm going to grab a grinder. And on the bigger part here, we're going to smash it all. Instead of smashing it, we're going to shred it and so it's better consistency because the potato has to be made like a pie. Then we strip her better. And that's how it is, I'm going to scratch it all. Well, we already have all the mashed potatoes. We're going to book it here and now I'm going to wash the grinder and we're going to do the same with carrots. Carrots are also cooked, that when I told you in the ingredients, I told you four carrots, but I didn't say they have to be cooked. They need to be poked. I cooked them at the same time as the potato. Well, I'm going to do the same, I'm gonna shred all the carrot and now we're on. Well since I also have the carrots grated and I'm going too, let's pre-order them. We're going to go preparing and now after when we have it all, because we already put together our cake. Well, now the eggs, look. The eggs, we removed the yam and reserved the clear. There, if I fall. Now we have the yema and the clear ones we will do the same thing we have done with the potato and the carrot. We're going to shred it with the grinder. Well scratched and we have everything ready. To start the cake baking. I already peeled the shrimp too. I've broken it. I already have everything ready. And just now we begin. Well, once we have it all set up, we're going to start putting together our cake. Look. I threw some salt at the potatoes when I cooked them, but I'm going to put a little more on them. Because the potato is not very good. I'm gonna mix it up right. And once I've mixed the salt well, we can already start putting together our cake. Look. Here I have a fountain, a tray where we will present it where we will do it. And here I have the hoop of a mold. Of these detachable ones. Now I'm going to focus well, and the first thing I'm gonna do is the first layer, put potatoes on it. We put a good layer of potato to make it as a base. Like this. Let's spread it right. We left it a big one, so about one centimeter, something like that. Well, once we have the base well, well stretched, look, I finally stretched it with my hand, with my hands clean and it has become more uniform and better. Now, we're going to put mayonnaise on him. The first layer of potato and mayonnaise next. So that the potato is not insidious. We've already put the mayonnaise on it and now we're going to put the next layer of tuna on it. Tuna in oil. I put up four cans. That is, about two hundred and fifty grams, but how many shall you want. This is oriental, more or less, to give you an idea. Ok, I'm going to spread the tuna right over everything. Now, once we've put the tuna on it, because on top of the tuna, we're going to put another layer that isn't so fat of potato, cooked potato. I hope she's not as fat as the first one. The first one was to build the foundation. Covering the extra tuna, because we have to leave potato for another layer. For one final coat. So just like that. We get it right. Like I said before. Once we've put the potato, another layer of mayonnaise, just like we did in the first one. And now we put a layer of carrot on it. The carrot layer, since we had a reserve. You'll see what's more beautiful, then when it's cut, you'll see the contrast of all colors. How wonderful and how beautiful this cake is going to be. Well I'm going, I'm going to put it all in. Like this. I'm going to stretch it out. Now on top of the carrot we're going to put eh the egg white that we also had reserved. Like that, well extended for everything. Right, with the hands. Now we put the last layer of potato on him. All the potato we had left. Like this. Lit as we initially did. Look between layer and layer of potato. She gone keep pushing like that so she gone sit right. And it stays well compact through everything. And done. Once we have it all, now I'm going to put another layer of mayonnaise on it again. And once we have spread it, for now look, now, here I have the boiled shrimp that I have put in the exchange. Here I have reserved a few to decorate. I have shredded the shrimp and pulled the pot out of it. This is what it has. Now I'm going to put the surimi sticks, sea sticks, that I've shredded them with the grinder too. I'm just gonna put this right here along with the shrimp. We're gonna mix it up all right. And we're going to put the last layer on the cake. So spread over everything. And now we're going to put one last layer of mayonnaise on it, again. This is the last layer and now after we decorate it with the clear, egg yolks and shrimp. I'm going to put it like this for everything well well extended. Well, and once we already have it all well covered with the last layer of mayonnaise, because now we will decorate it with the clear ones with the egg yolks we had a recipe. Look. I'm going to get my super mini-dangerine I have here and now so let's put all the clear in covering it up right. All of the base. The whole base of the cake. Like this. Well look, we already have it covered with egg yolk, all good. And now all we have to do is decorate it to our taste. I'll put it on, let's see. The shrimp I have reserved. Let's see how I put them I've reserved six. You each to his own taste. Like this. And just like that. And now I'm going to put some olives on it too. Pa give it a little more color. Like this. And now I'm going to get me some sweet pepper, right? From peppermint, from Bell pepper from me I say, from pickle pepper to give you a little red color and so that you have more vision. Well then I'm going to do this kind of pink here downtown. A kind of flower. Like this. And now we put pickle pepper bits around like this. Sort of. Like this. Well, well would you look at that. The mimosa cake or the seafood cake is already assembled. Look what a beautiful thing. Now, as it is, I'm going to take it to the fridge for at least an hour. So that it gets well compact so it doesn't break when it's time to disassemble. And if not, then you can save it from one day to another. Me now later I'm going to decorate it around here with lettuce. And that's it. And I'll break you a piece so you can see the cut inside. So I'm gonna save it for about an hour and now I'll show you. Well it's been a while since we made cake, an hour or so, but the longer the better. If it can be from one day to another, we better do it at night or in the morning. And I'm going to take it apart, let's hope it doesn't break us. I'm gonna hand him a knife first. Let's see, I'll take his hoop off. And I'm carefully going to stab you with a knife all around. Like this. Careful because it's still soft. Well I guess we already took her off. And let's see how it turns out. There. Perfect. It's normal. I thought I was going to break. Look at the cut the layers look. Now when we open it, you'll see. What will you see, what is the coolest and most beautiful thing. Well now I'm gonna put lettuce all around him. To decorate a little bit. Like this. Well we already have our mimosa cake or seafood cake finished. Look. What a wonder. What a presence. What a rich thing, really. And as you see, with super simple ingredients. The only thing, therefore, a little more hardworking. But well, it's not that hard either. I'm going to break a clover for you to see the cut inside. That as I say it's still soft. Let's leave it in the fridge from one day to another. It's better. But oh well. I want to teach you already. I can't wait until tomorrow. And. Look what a cut and what a wonder. With a slice of these we have a good dinner and no need to eat more. Look what a tasty thing. Spectacular, really. Very nice. In good presence. Juicy. Well. What would you like me to tell you? That this is a bit exquisite too. Check out how it looks. And very good. So nothing, here's another idea for dinner or appetizer, as a first dish. For the holidays, these are what we are coming. Or for whenever you want, because we don't have to eat good stuff only at Christmas, we can eat good stuff too when we want throughout the year. Well, of course, a kiss for everyone and until the next recipe.