:: Cooking Workshop September 14, 2013

On 14 September we had a new cooking workshop in the hostel of La Arboleda, once again our beloved cooks, Vicky and Mary, we did see how easy it can be to develop low protein recipes. This time not prepared tigers, tortilla cauliflower and roly-poly. All great, they gave a good account of our kids. Once again many thanks to all especially the cooks.

BRAZO DE GITANO

Ingredients GR PT

CAKE
1 egg 49 May. 98
    * Yolk 14 2.31
    * Clara 35 3.67
Sugar 100 —
Flour 100 0.31
Handle 100 0.50
1 about royal yeast 16 0.60
Butter 20 —
TOTAL 7.39

PASTRY CREAM
Flanín (Potax) 25 0.07
Cornstarch 25 0.20
50 — Sugar
Rind of 1 lemon —–
Stick cinnamon 1 —–
Milk 250 0.40
TOTAL 0.67
TOTAL (Cream + Cake) 8.06
CAKE
• Put baking paper on a plate and spread with butter (reserve)
• The handle pass through the blender (reserve)
* Ground 1
Mix half the sugar with the egg, you have to mix enough.
* Ground 2
The other half of the sugar mixed with the white until stiff
• Mix the flour with the yeast (reserve)
• Incorporate the handle passed through the mixer to the Ground 1
• Mix the Masa 1, the mass 2 and the yeast with the flour, stir well
• Preheat oven to 165 degrees 5 minutes
• Spread the mass obtained above baking paper and bake in 165 ° for 12 to 15 minutes, remove when the edges begin to brown and let cool to handle but when is warm so it does not break.

PASTRY CREAM
• Boil 200 ml of milk with cinnamon and lemon, when ready remove the cinnamon and lemon.
• Dilute Potax and cornstarch with 50 ml of milk and put it together to that obtained from the fire, mix well until thick enough and left a mass.
• Spread the dough on top of a buttered baking paper and leave to cool, not too difficult to not over-winding.
• Mount the cream on top of the cake with care
Fill with jam, cream, chocolate … to taste
Once all the layers go start rolling and once ready to decorate with icing sugar.
NOTE:
Makes about 8 servings —————————— 8.06 pt
1 serving ——————————————- 1.00 pt

TIGRES

Ingredients GR PT
Mussels 10 0.18
Mussels Broth 1 cup ——
Butter 40 —
Oil 20 —
Flour 65 0.20
40 3.28 breadcrumbs
TOTAL — 3.66
BECHAMELLE
• Chop the mussels
• Saute onion and drained the oil reserve
• Melt the butter with the oil in a saucepan , add flour and broth from the mussels , which fattening and mix with onion and mussels sautéed and chopped .
• Cool the dough and fill the shell of the mussels
• Spread in bread crumbs and fry

NOTE :
Makes about 22 mussels —————— 3.66 pt
Mussel ——————————- 1 pt 0.17

TORTILLA DE COLIFLOR

Ingredients GR PT
Onion 75 0.83
290 cooked 5.51 Cauliflower
Baked Potato 85 1.45
1 egg yolk 2.51 peq 14
Cornstarch 30 0.24
Rice Milk 75 0.30
TOTAL — 10.83
• Once cooked potato much like cauliflower, chop a little and mix the two.
• Ground 1 Saute the onion and mix with the cauliflower and potato
• Ground 2 Mix the milk, cornstarch and egg
• Mix the two masses and fry in a little oil.

NOTE:
They leave small ————————— 10.83 Serves 8 pt
1 serving ——————————————- 1.35 pt

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