steve jobs

19 Jan 2017 / Leonardo Barichello

From a museum in Viena.

Foto tirada em um museu em Viena.

steve jobs

Nottingham Doughnut Co.

16 Jan 2017 / Leonardo Barichello

Doughnut, as simple as that.

Although they do not sell the delicious freshly baked doughnut typically found in street festivals, they still do a great job with regular doughnut. And they are not pretentious. Among the options, you can find flavours that could be considered at least questionable, such as Creamy Egg (a chocolate doughnut with a creamy egg hidden in it). However, they really do a great job with the basic and, as a result, the end product are usually very good.

My favourite flavours are Death by Chocolate and Salted Caramel (they have version with and without filling).

It definitively worth a visit! (even though the coffee is not good)

spanish croquetas

16 Jan 2017 / Leonardo Barichello

This recipe started with the recipe published by escabeche on the Nottingham Cookbook and suffered a lot of changes until this version, the first one I am really satisfied with.

I love the idea of a spanish croquetas: small fried breaded bits of an almost gooey filling with small pieces of something very tasty, like jamon or some strong cheese. (I do not buy the pollo version)

vips croquetas

This recipe is for jamon and cheese croquetas and, as most of my recipes, is adjusted for a small portion. In this case, enough for 8 small croquetas which, in my opinion, is a good ammount for a starter for two.

150ml of milk
1/4 small onion very thinly chopped
1 garlic clove very thinly chopped
1 slice of jalapeno
15g of butter
15g of wheat flour
A hint of american mustard sauce
15g of any hard cheese (parmisan, grana padano) frated as thinly as possible
15g of jamon (or any other strong smoked ham) sliced very thinly
Salt to taste

Warm the milk on low heat and add the onion, garlic and jalapeno. Leave it to infuse for 20 minutes keeping the temperature warm using as low fire as possible.

Strain the mixture and save both parts.

Melt the butter in a pan and the the flour slowly, stirring, in order to make a roux. Slowly add the liquid part of the previous mixture, mixing them well.

When it becomes a smooth and uniform dough add the mustard, cheese, ham, salt and the solid part from your strain, one at a time always mixing them together.

Spread the mixture in a plate, cover with foil and bring to the fridge to cool down for about 30 minutes.

Then, make small balls with the dough, pass them on flour, then on eggs and finally on breadcrumbs. Ibeally, they should be fried by immersion, but you can also do it with less oil (covering the balls at least to the middle) and turning them often.



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