Cmo hacer Roast Beef

We clean the piece of beef tenderloin, removing the tendon and overlying fat on top. Ideally, leave virtually no fat and no skins you may have. Although I prefer cooking on everything, clean it first and that I put at the bottom of the baking tray. On top of these pieces put back the piece of previously tied with flanges. Also what pimento salt well, though not in excess. Now we can give the salt subsequently we put the sauce. Introduced in an oven preheated to 180 C and grilled for 30 minutes. Then we will give back and grilled another 15 minutes. When we get him out of the oven, remove from the board, we all juices to a pan or pot drops and we would most classic sauce. Is to reduce these juices with low heat and we would add the wine until reduced and beef broth or dark background. Let reduce a little, while filleted the meat and serve. The oven time for Beef Roast recipe really depends on the type of furnace, but especially the size of the piece you are going to bake, as well as whether or not the bone left. For a boneless piece is estimated at between 15 and 18 minutes per kilo and with bone between 18 and 20 minutes per kilo. The internal temperature for a Roast Beef made entirely will be between 45 and 50 C, and for one half done about 40 C.

roast pig
or Roast Suckling Pig is one of the most typical dishes in the cuisine of Castilla, especially the city of Segovia. Chefs take pride in the tenderness of their roast pigs and cut them with plates, as in the photo. Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45 minutes

Ingredients:

6 lb suckling pig 1/2 cup Spanish olive oil salt and pepper to taste

1/2 cup butter 2 medium carrots 1 yellow onion

Preparation:

This roast suckling pig recipe makes approximately 6 servings. Heat the oven to 425 degrees. Season the piglet with salt and pepper, inside and out. Wrap the ear with aluminum foil to prevent them from burning. Then, place the piglet in a large, open roasting pan. Baste with olive oil and dab with butter all over. Place in oven and roast, basting often with the pan drippings for about 2 1/2 hours. While the piglet is roasting, peel the carrots and the onion. Slice the carrots into 4 pieces each. Coarsely chop the onion. About 10 minutes before removing the piglet from the oven, place the carrots and onion in the pan with the piglet. Remove the piglet from oven when it is fully cooked. (Check meat and make sure that the juice is clear and not bloody.) Remove the aluminum foil from ears and place on a serving dish. Keep warm in a warming drawer or under heat lamps. Pour juices from roasting pan into a sauce pan with the vegetables and heat over medium heat on stove. When the juices start to sizzle, skim fat off top. Add 2 cups of water. Increase heat to high and boil rapidly to thicken. Strain through a strainer or cheesecloth. Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.

Brownies

ingredients: * 1/2 cup butter * 1 cup sugar * 2 eggs * 1 teaspoon vanilla extract * 1/3 cup unsweetened cocoa powder * 1/2 cup flour * 1/4 teaspoon salt * 1/4 teaspoon of yeast For the glaze: * 3 tablespoons butter, softened * 3 tablespoons unsweetened cocoa powder * 1 tablespoon honey * 1 teaspoon vanilla extract * 1 cup powdered sugar Preparation: * Preheat oven to 175 C. Grease and flour on a pan put. * In a large saucepan melt 1/2 cup butter. Remove from heat and stir in sugar, eggs and a teaspoon of sugar. Add 1/3 of chocolate powder, 1/2 cup flour, salt and yeast. Spread the mixture into the pan previously prepared. * Place in the preheated oven for 25 to 30 minutes. To prepare the glaze: * Mix 3 tablespoons butter, 3 tablespoons cocoa powder, 1 tablespoon honey, 1 teaspoon vanilla and a tablespoon of icing sugar. Glazes the brownies while they are still hot.

Banana Muffin

ingredients: * 1/2 cup brown sugar * 1/4 granulated sugar * 1/2 cup soft butter * 4 small bananas mashed * 1/4 heavy cream * 1 teaspoon vanilla * 2 eggs * 1 teaspoon baking * 1 teaspoon ground cinnamon * 1 teaspoon salt * 1 cup walnuts * 1 cup raisins * 1 cup flour Preparation: - Pre-heat oven to 180 C, grease and flour a muffin pan. - Put the brown sugar and granulated in a large bowl, stirring. Add butter and mix. - Then add the bananas, cream and vanilla and beat with a spatula. Add eggs one at a time, stirring. - Sift the flour, baking soda, cinnamon and salt in another bowl. Then pour into the egg mixture using an electric mixer. Gently mix nuts and raisins. - Drain the pasta in prepared pan and bake for 65 minutes or until toothpick inserted, comes out clean timber. Allow to cool before serving.

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