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Rice pudding of life is one of my favorite things in this world. I love its texture and sweet flavor.
Rice pudding is made by first time in Asia and came to Europe from the Middle East. In Roman times, was used as a medicine and in many places is still used to support the sick and malnourished.
RECIPE Ingredients
180 g round grain rice

1 liter milk 100 g sugar Cinnamon stick


ground cinnamon 1 vanilla pod
skin of 1 lemon
Preparation
Make a slit along the vanilla pod. Pour milk in a saucepan. Add piece of cinnamon, vanilla, sugar and a slice of lemon peel wash and dry previously. Closer to the fire and heat slowly.
When a boil, add rice and stir to mix well with milk. Let cook, always on low heat, stirring with a wooden spoon at all times to prevent sticking, for about 15 minutes, until al dente.
then Add the sugar and cook about 15 or 20 minutes, stirring, until milk evaporates. The rice should be cooked and the liquid, thick and creamy. Remove from pan
vanilla bean, cinnamon stick and lemon peel, and distribute the rice in dessert bowls or large bowl. Let sit at least 30 minutes before serving, so we can get the rice absorbs the milk. And, if you prefer cold, leave it in the refrigerator about 30 minutes before serving.
dessert Sprinkle the surface with a little cinnamon. cut some pieces of cinnamon stick and lemon peel others. Put aside in each bowl, to decorate and serve.

How Do You Tell If Ringworms Healing

Bajando the mountain immediately to sing me a song no fleas but as you stay motivated and always complain that tapeworms and can not stop can not understand I want to be alone I can not be like the others that just means no one around and if I go I do not know how you will be able to say that I do is up to you and I'm just going back to repeat you say you like the parrot owner if everyone knows that I am teaching you the stories of spaceships drums and the dance steps and instead of swimming together at the bottom of the sea in a bonfire night tales I always wanted to burn and can not stop you and you can not understand that I want to be alone I can not be like the others that just means no one around .

El Guincho

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[comic] Round 24 Comic Challenge 2010

_

The last year was my first attempt "semi-serious " to participate in the annual challenge of the 24 Hour Comic Challenge . _

Today, after having participated in a 8x8 , and just as scarce day of its 2010 edition, the urge to test my pen against the timer makes getting ready to go back to finish the challenge. _

I have already sponsored gentlemen, I just hope to have their moral support and critical. _

Saturday October 2, 2010.

you accept the challenge?

http://www.24hourcomicsday.com/

Orange Studio V/ 0.2 © 2010 - Yellow Belt ( 180th post)

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Rice pudding cake cheesecake with blackberry sauce

Smooth and creamy cheesecake is the most flavorful and elegant dessert. Ideal for any occasion. No wonder that people have been perfecting the recipe for cheesecake since the beginning of ancient Greece.
recipes require different ingredients and in most cheesecake recipes using cream cheese. But others used the ricotta or cottage cheese as the main ingredient and are equally delicious.
This is a simple, quick but impressive cheesecake.
is perfectly combined with the taste of blackberries. A delight, like most homemade cheesecake.
RECIPE

Ingredients 1 / 4 kg of white cheese spreads

3 eggs 400 g of fresh cream 70 g flour


sugar 9 tablespoons butter 200 g of berries

Preparation Beat eggs in a bowl with sugar. Add the cream and cheese, and mix with hand rods, until creamy smooth and homogeneous. Add 50 g of sifted flour and stir until well blended.
Preheat oven to 180 º.
Grease with butter a pie pan and sprinkle with remaining flour, shake a bit to distribute it well. Pour into it the previous preparation, place it in the oven and cook for 30 minutes. Remove and let cool to room temperature.
Wash berries, remove the stalks and dry them with paper towels. Reserve half for garnish at the end and put the rest in a saucepan with 1 tablespoon sugar. Cook for 5 minutes over low heat, then pass through a food mill to remove seeds. Decorate the cake with blackberries and accompanied by the reserved blackberry sauce.

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lemon and lime mousse

This is an ideal dessert for those hot days we have lately.
I can not resist the many flavors and recipes that can be created with lemons. For me, a prescription is required lemon mousse although you can use other citrus fruits like oranges or limes for this recipe.
Refreshing, citrus flavors, light and summery. It's the perfect ending to any meal.
RECIPE Ingredients
200 grams of crackers Mary
100 grams of butter
For the mousse

1 lime 1 lemon 2 egg whites

200 ml of whipping cream 60 g sugar

4 sheets of gelatin

To gelatin juice of 1 lemon 3

tablespoons sugar 2 leaves gelatin neutral
few drops of yellow food coloring Preparation

Crush cookies and mix with melted butter. Cover with the mixture based on 4 individual rings.
Wash and dry the lime and lemon. Grate a piece of shell from each other and squeeze. Let soak gelatin in water 5 minutes. Boil 50 ml of water with 2 tablespoons juice, add gelatin and stir to dilute runoff. Cool and add the remaining juice and zest.
firmly Whip the cream and add to gelatin mixture. Beat egg whites until stiff, add sugar, beat again and incorporate well. Divide the mixture into the rings and leave to set in refrigerator 2 or 3 hours.
Heat the sugar and lemon juice. Cook 2 minutes, add the gelatine, previously soaked and drained, add a few drops of food coloring, stir and let cool. Mousses pour it on, leave to set in refrigerator 4 hours, remove the rings and serve.

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carrot muffins and chocolate cake with figs

I can think of an easier recipe and also more nutritious and healthier than most muffins . The preparation is simple, and the result is a fluffy delight, with the sweetness of the carrot
For me the best muffins are homemade, and the heat of the oven and give it a manual process very homey touch.
The carrot, almonds and chocolate are more than enough to get these eat delicious snacks.

RECIPE Ingredients
75 g of chocolate fondant

120 g flour 2 eggs

60 g butter 125g sugar 1 medium carrot

80 g chopped almonds
1 teaspoon baking
Sal

Preparation Chop the chocolate and melt in the microwave a few seconds.
Scrape the carrots, wash and grate . Mix flour with baking soda and 1 pinch of salt. Beat the eggs with the butter, previously melted, and sugar.
Preheat oven to 180 º.
incorporate the egg mixture to flour and stir. Add the grated carrots, almonds and melted chocolate. Stir until a smooth dough. Spread over 12 capsules cupcake paper, filling about 2 / 3 of height, and bake for 30 minutes.
After cooking muffins remove from oven and let cool. Decorate to taste and serve.

Instructions Pearly Lariate

This is the time of year when the figs can be found everywhere.
Fresh figs I remember with some sadness that summer has come to an end and I need to savor every last morsel is left of it, because there are only a couple of months of good weather.
I'll admit that figs were never my favorite fruit, but it is an interesting fruit, sweet and many varieties, shapes, textures and vibrant colors.
RECIPE Ingredients

320 g flour 170 g butter 1 egg


2 yolks 180 g sugar 650 g of figs

1 lemon 100 ml of milk

40
g cornstarch 2 tablespoons fig preserves 1 pinch of salt

Preparation Mix flour with 300 g of chopped 150g butter, 80 g of sugar and salt. Add the egg yolks and egg, and continue kneading until it forms a ball. Wrap in plastic and leave in the fridge. Wash and grate the lemon rind.

Peel 350 g of figs and pass through the blender with milk, zest, remaining sugar and cornstarch. Boil the cream and allow to cool 5 minutes.
Brush with remaining butter and flour a pan. Line with the mass of the bottom and sides, remove the excess and prick the base several times.
Cover with greaseproof paper and putting up some beans. Bake in preheated oven at 180 degrees, 20 minutes. Remove beans and paper and let cool. Pour the cream, garnish with remaining figs, washed and cut into slices and brush with diluted jam over low heat with a tablespoon of water. Unmold and serve. Eating well

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