Free Sweet 16 Invitation Maker

cornmeal cake, nuts and lemon


Photos: Mercedes Monti
When a couple of months ago I was in the Bolivian market Liniers, one of the things I bought was a very fine corn flour rather finer than polenta. At that moment I thought that could be used to make tortillas, or to prepare some of the cakes that indicate meal, because for my taste the polenta is a little thick for use in baking. Just
August 31, in the supplement Pots & Pans Clarin, left a note in which the chef Paul Massey gave three recipes with polenta. Including a lemon and almond cake, which clarified that this was to be used fine cornmeal.
This is my adaptation of that cake. I did half the recipe, I changed minimally proportions, and used very fine chopped pecans instead of almonds. But you can wear what they like or make the original recipe is here on line .
has an amazing texture. Breaks into thousands of slightly crunchy crumbs with lemon flavor. Moreover, as no flour, if done with all ingredients without TACC is suitable for coeliacs.

200 grs. soft butter
225 grs.
sugar 200 grs. very fine chopped nuts 1 tsp
. vanilla 3 eggs

Zest of 2 lemons Juice of 1
lemon
135 grs. corn flour 1 tsp fine
. baking powder
1 pinch of salt.

Savarin Mold Grease a 25 cm. in diameter. Preheat the oven to low heat.
Beat butter and sugar until it turns a light color.
Add nuts and vanilla extract. Add eggs one at a time, mixing after each addition. Incorporate zest, lemon juice, cornmeal, baking powder and salt.
Pour into pan and bake 40 minutes. Cool and unmold.

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Mua House


In Soler and Julio Alvarado, a quiet corner Palermo, a little away from the epicenter of this neighborhood is Casa Mua, a natural food restaurant bar. Many salads, sandwiches with good bread, wraps, juices, and some dishes like stuffed squash, make the menu at this place with vintage.

Among the desserts I recommend the almond. Two bowls of ice cream, covered with a fine layer of almond praline fat, accompanied by a chocolate sauce. Missed.

The place is very bright, and has the peculiarity of having a space for kids, with juegotes, house and a giant chalkboard. At four in the afternoon came a coordinator who organizes activities for boys. As tea time is the ideal time to go guys, and try the pastries, muffins, croissants, chocolate chip cookies, something for all tastes.
also has a small store of objects, and down the spiral staircase, a library.

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Sweet Deviled Eggs


Photos: Mercedes Monti
My grandmother used to make these deviled eggs. Mixing the yolks with mayonnaise and mustard, and very neatly filled out clearly very slowly with a spoon. You could spend hours in the kitchen. My lot do not like mayonnaise, so I took the boldness to change the ingredients slightly. The
I remember when I walked the lovely website of the cook Juliana López May. She prepares them with butter and cheese, and ends with a sprig of parsley.
My version is an intersection between these two recipes. Simply stepping on the tips of four hard boiled eggs, and mix with a tablespoon of cheese and a teaspoon of Dijon mustard. Although in reality, the amounts are to taste. Mustard why is it preferable to adding as much, and to go testing, because it is quite strong. Season with salt and pepper.
Finally, with a little patience, you have to accommodate this paste into the clear. Pictured are very neat because it was just a disposable sleeve, but it is an element that everyone has in their kitchen, and at least in this case is not at all necessary. With two spoons can be filled just as well. Finish with a parsley leaf.

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Notebook


sweet Notebook: French Desserts Alemany Pascale is a recipe in which Eloise Alemany collects over forty sweet recipes from her mother, a French fonoudióloga discovered his vocation as a cook when he arrived Japan diplomat accompanying her husband.
The book was inspired aesthetic in the block just spiral in which Pascal was writing down recipes from adolescence - and that accompanied his destiny to Tokyo, and includes everything from classic French desserts such as tarte Tatin , the madeleines or crème brûlée , to lesser-known recipes like those of cinnamon , blanc manger, gâteau Basque and pear clafoutis des .
are also to highlight the photos, which with a style that accentuates the warmth give a lot of character in this book.


" was born in Reims, amid the vineyards of Champagne, was the fourth child of a large family was traditional and even the many in France at that time. We were ten brothers and sisters, four boys and six girls.
My Aunt Maggy was an excellent cook, and went with her, at first just watching her, I gave my first steps into the kitchen. I became very curious and soon that became a passion
Shortly after my marriage, I moved to Japan with my husband, who was then a young diplomat. I started teaching French at Gakushuin University in Tokyo and then I met some Japanese women who frequented the same swim club as me. We quickly became friends, they love France, not only their language and culture but also its cuisine. I was asked to give lessons of French cuisine. So he started with those four girls and my famous spiral notebook of recipes she had brought with me to Japan to cook when we had guests at home.
girls soon multiplied and the recipes I was exhausted! I then start looking for new recipes to continue this adventure had already become a passion, so he had decided to make it my profession "he says in the preface Pascale, who later continued his culinary training in an internship Michelin three-star restaurant of chef Joel Robuchon in Paris.
Price
through blog , $ 95, or in bookstores (in the blog are the points of sale), $ 120.

Average Price For A Starter

Photo: Mercedes Monti
Last week I was at the inauguration of South African Food Festival at the Sheraton Buenos Aires, organized by the South African Embassy in Argentina, along with South African Airlines. For the occasion traveled two chefs, Cameron Giles and Jerome Jansen, who work in this chain hotel in Cape Town, and prepared some of the specialties of their country. While there
ingredients used here are not achieved, as meat from animals place - ostrich, springbok, impala, "and fish in the area, just might make some classics, such as the bunny chow , fresh bread hollowed out, filled with a curry of chicken, beef or beans, which is originally from Durban , a beach town that is home to a huge Indian community.
I mostly stopped to talk to Jerome, the pastry chef, who prepared three very typical sweet dishes, milk tart, koeksisters and malva pudding.
was the latter that reminded me of a trip I took to South Africa ten years ago. I remember very well this tota warm, fluffy, served over a creamy liquid. So I asked for the recipe to Jerome, and then prepared at home with some modifications, such as raspberries, to be more like you ate that night a decade ago, in full African savannah. Cake


300 gr. sugar.
3 eggs, at room temperature 1 pinch of salt

125 grs.
7 gm soft butter.
vinegar 150.
ml milk 250 grams.
self-rising flour 250 grs. raspberries or cherries Cream blatant


250 grs.
cream 1 tsp. vanilla essence (whether natural better)
2 cds.

sugar Preheat oven to medium heat and Grease a rectangular Pyrex pan
Ouna Beat butter and sugar until is a cream. Add eggs, one by one, and then the milk and vinegar. Finally, the flour with a pinch of salt.
Arrange raspberries in the base of the mold. Cover the dough and place in the oven until cake is golden. To find out if cooked just have to prick the cake with a toothpick comes out clean, it is cooked, if it comes with a little dough sticks, still lacks a little.
While cake is baking, place the cream in a saucepan with vanilla and sugar. Heat until sugar dissolves (no need that this cream is hot when serving.)
When the cake comes out of honor, let cool a few minutes and then serve warm, cut squares, on a bit of vanilla