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Sal Harmony finished and Award Your blog inspires me

Hello again all. This is the Salt Harmony we do in the forum puntoDcruz . There were two objectives, but they were small, easily made and had them pull. The truth is it was a pleasure to do so, and I think it looks nice:) is a design of Parolini, like the tree that I'm doing, Sal C'est la vie. This man has some stunning designs. Hope you like it and thanks to all for visiting!;)


And Award Your blog inspires me that our friend has given me Edelwais from blog The Loft Edelwais. Many thanks, friend! We are honored that you've given me my and my blog:)
The terms of this award are:

- Post the award on the blog
- Link's blog gives you the
- Name ten things that make you happy . Mine are:

My blog and all of you:) My family

Ice cream;)
Cinema

Reading Go to my people
Seeing my old friends
Get into bed and there is heavy rain storm thunder and lightning:)

Travel Dining:) This award

I offer you all of you for being my friends, that you can always visit me and giving me so much encouragement in your comments. Many besin to all:)

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FRESONES

Ingredients: 20 or 25 strawberries

150 g.
white chocolate 60 g.
ground almonds 500 g.
whipped cream 15 g. muscat
1 teaspoon sugar PREPARATION



-Wash the strawberries well, and behead them (save the beheading when filling to cover the strawberries). Remove meat from inside using an emptier fruit, and book and then make the sauce.
-Put the butterfly in the blades and pour the cold cream, light whipped vel few seconds. 3 1 / 2. Remove and set aside.
-Wash and dry the glass well.
"With the dry glass, place the chopped chocolate, 5 sec., Vel. 7. Then, 4 min., Temp. 37 °, vel. 3 (until it becomes a cream).
-Add the cream and the almonds without temp., 30 sec., Vel. 3. Remove to a bowl and cover with plastic wrap, put in the fridge for 20 min.
Over time, filled with mix the strawberries, and place the piece that we removed. Place on a platter or individual bowls.
SAUCE: Pour the cup reserved meat of the strawberries have to empty them, and if you throw on some too, sugar and muscatel, 10 sec., Vel. 6. Remove to a bowl or saucer and top with the strawberries she fills in the time that will be served at the table.

ingredient, although you see in the picture 3 bottles of cream, I've only used the 500 g.

Strawberries washed and beheaded

Strawberries emptied, the flesh of strawberries and pieces of the beheading

whipped cream

Melted chocolate

Cream finished

Strawberries filled with sauce, ready to enjoy delicious

ARE! YOU MUST TRY. Have a nice WEEKEND.

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CROWN BASS STUFFED SALMON AND TOMATOES STUFFED

Ingredients: 2 sea bass fillets
skinless boneless
450 g. fresh salmon cut into thin slices and boneless skinless
4 eggs (separate yolks and whites)
6 tablespoons tomato sauce

Salt Pepper Butter mold

800 g.

water For the sauce: 8 tablespoons mayonnaise
very thick (made in the Thermomix or purchased)
1 natural yogurt 1 teaspoon dill


PREPARATION
-Pitch
a little salt and pepper the fish.
-Grease a ring mold about 20 cm. in diameter with plenty of butter. Wrap it with fillets of sea bass and salmon fillets, interspersed. Book.
-Beat the egg whites, put the butterfly in the blades and lay the egg whites and a pinch of salt, 4 min., vel. 3 1 / 2. Remove and set aside. Unwashed
the glass-pour the other fish with egg yolks, tomatoes, salt and pepper, 20 sec., Vel. 5. Pour the batter into the beaten egg whites and mix with stirring motion.
-Pour into pan and fold the ends of the fish fillets over the filling. Place the mold in the varoma, cover and set aside.
-Put the water in the glass, and putting in place varoma, schedule 30 min., Temp. varoma, vel. 2.
-Cool and put in the refrigerator covered with transparent flim until ready to eat (I will leave it until the next day), and serve.
"To make the sauce, you just have to Mix the mayonnaise with yogurt and dill. Place in a saucer
-Serve cold, accompanied with the sauce.

; Ingredients

; Molde buttered and lined with some of the bass and salmon

Clear mounted

Mix with the rest of the fish, tomatoes, egg yolks, salt and pepper

The mixture with clear in the mold, and the fish ends folded over the filling

; Cake finish cooling to put the fridge

So is the sauce

; , Corona ready to serve cold! ENJOY!

I HOPE YOU LIKE.