Profesora

Yule log
200 grams of sifted flour
200 grams of refined sugar
200 grams of butter, melted
8 egg whites
1/2 pint of whipping cream, chocolate
250 grams of blackberry jam

preparation

1.Batir eggs with sugar until fluffy.
2.Agregar flour and melted butter mix on low speed until all ingredients are incorporated.
3.Engrasar a tray and put wax paper, greased pan and pour themixture onto waxed paper.
4.Se into the oven at 325 ° F or 200 ° C for 15 minutes.
5.Once baked the bread out of the oven and carefully placed it on top of blackberry jam.
6.Enrollamos the frustum-shaped pan.
7.Ya rolled bread covered it with chocolate mousse.

1 kilo of mushrooms, diced chiquitos
1/4 cup butter, melted
3 cups of garlic, minced
1 sprig of thyme
1 stick of briecheese, sliced ​​or goat cheese
1 can of concentrated tomato
1/4 cup cream
cup salt
pepper cup

Preparation

1.In an frying pan and fry the garlic butter and mushrooms to take color. Add the thyme leaves and leave on medium heat to soften the mushrooms. Season with salt and pepper. (Optional: you can add a splash of white wine).
2.Corte filo pastry boxes of 15 x 15 cm. With each boxparnice melted butter and then form sets of four pictures encimados. Place in the center of each table some mushrooms and a slice of brie cheese (or goat cheese) and close to form a sack. Place on a greased baking tray with butter. Brush with butter each costalito out. Refrigerate.
Meta serve 3.Before pan in a preheated oven at 150 ° C for about 30 minutes, until golden.
4.For the sauce: Heat apan in a tablespoon of olive oil. Add the tomato puree, salt and pepper. Cover and simmer for 5 minutes. Add a little water if too thick. Cool slightly and add the cream. Rectify the seasoning.

Christmas cake
Ingredients
250 grams of chocolate Camargo
1/2 stick butter, for greasing
1 liter of ice chocolate
1/2 cup almond
1 liter of vanilla ice cream
120 grams of dark chocolate
180gunsalted butter
4 pieces of egg
2 cups sugar
2 tablespoons vanilla extract
1 1/2 cup flour
120 grams of milk chocolate, for final decoration
spark of dark chocolate for decoration
Preparation

Bath 1.Derrite to 250 grams of dark chocolate of your choice, you can be alone or chocolate sundae.
2.Using a springform pan of 15 cm in diameter (approx), grease the pan later add the meltedchocolate and when we want it does not stick out. Put the pan in the freezer.
3.On springform pan of the same size, oil pan and add a liter of chocolate ice cream at the height you want. Then add the quart of vanilla ice cream mixed with almonds, put the pan in the freezer.
4.Pre-heat oven to 180 ° C, melt dark chocolate (120 grams) and butter (180 grams) in a double boiler.
5.Pon the 4 eggs in ablender and wait until they have a yellow clearly. Add the 2 cups of sugar gradually in a blender and blend until thick. Add the 2 tablespoons vanilla extract, ½ cup of flour and then add the warm chocolate Melt.
6.Coloque the mixture in a mold (greased and floured) of the same size as above and bake for 15 minutes.
7.Saque mixing furnace, then remove the two molds from the freezer and it'stime to go about doing layers. First unmount the chocolate and place it as the crust.
8.Following removed the mold with the mixture of ice cream and place on top of dark chocolate. After we did remove the cake in the oven and top of cake.
9.Antes to serve the cake, melt chocolate in double boiler milk (120 grams). Wait until you are a bit warm and not so liquid, add up the cake to melt and withthe help of chocolate kisses or chocolate of your choice, decorate the cake.

beef patties with pasta

500 grams of ground beef, pork
2 sprigs of parsley, finely chopped
3 cloves garlic, finely chopped
3/4 cups vegetable oil
1 package of pasta screws
1/2 cup cream
1/2 cup grated cheese
ham, diced thick
chicken broth powder
2 tablespoons butter
salt
pepper

preparation...