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And how is that?

really can cheat more than one with this "sobrasada" made with pepper. Provided they make a minimum of 1 year that the individual in question does not prove a traditional sobrasada, of course.

Needless to say, this recipe will come in perfect for celebrations like birthdays etc. Always looks good on the table and everybody likes.

should also be noted that there are many vegetarian recipes sobrasada. This is made in Laskaponia, based only on peppers. Anyway other possibilities.

You need to sobrasada:

-
Red Peppers - Pepper choricero if you like powder combined with smoking or spicy.
- Garlic
- Sal
- Olive oil
- textured soy ground (optional)
- Ground almonds (optional)

frivolidesco For the body:
- pastry plate

Possible options for decoration:
- seeds Sesame
- sliced \u200b\u200bor chopped almonds
- chives
- pipes
- sliced \u200b\u200bblack olives


proceed because:

- Shred peppers and garlic to a paste very soupy. Be sure to remove seeds and others if not like straining.
- Saute in a pan until reduced and water is the appearance of a paste. This will take time.
- Once successful, add the remaining ingredients to taste and palate.
- to use ground texturized soy protein is recommended that you cook in some oil with the garlic before adding the crushed red pepper in oil.
- Take your beautiful plaque thawed puff pastry and cut into squares, strips, circles, and whatever your imagination allows in a practical way and not end in disaster, once in the oven.
- Add our sobrasada as filler, but yes, once cooled, it will be less humid and work better with the pastry.
- Shut packages and add decoration.
- Bake at 180 º C or as directed on the package of puff pastry.
- Let cool and serve.

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vegetarian sobrasada frivolities Homemade beer bread magnanimous

That CONSCIOUS of the pagan celebration of the day ( Lammas / Lughnasadh ), is class is ancient, this beer bread oven and fill your house of wealth and the goodness of midsummer.
Crunchy on the outside and light inside, gives off a wonderful aroma barbaric dark beer festival.


you need:

- 300gr.
wheat flour - 200 gr. bread flour (or if you want a fully integrated, you know)
- A bar of fresh bakery yeast (for 500g. of flour)
- 1 bottle (330ml) of stout
- A couple of tablespoons of molasses
cane - Sal

baker Procedure common to all bread in the entire universe:


- First first and you must prepare the dough, which may seem mysterious baker, but not something that one does not can do at home, in a simpler form. In this case it is simply dissolve beer yeast with slightly warmed, a pinch of salt (not all going to use for bread) a hint of molasses and 50g. of flour to be used for bread.
- Leave the mixture overnight in a warm place (if winter)
- Once you have them ready, add the remaining flour, and salt, and knead thoroughly for 5-10 minutes ensuring that the thing is nice and smooth.
- Make ball and leave in large bowl and covered with plastic wrap until you have at least doubled in size. In summer you have to do 1-2 hours while in winter, would have to see how much is heating.
- Knead again and shape the bread as more you like. As we sadly have a tiny oven, which settled to the plate as best we could. Do not forget to put at the bottom of baking paper.
- Let stand again until double or triple. The more you increase the lighter crumb.
- Bake at 200 º C until browning the surface and let cool completely before cutting and devouring.

This our us was very light and fluffy. Wonder Bread!