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Open Kitchen.

'm very, very happy, after months of work, thousands of mails, questions and much effort, we introduce the results of Open Kitchen. Many already have heard of it, but for those who do not know it, I'll explain.

Open Kitchen is an application created recipes iPhone in which a group of bloggers participated English. A pioneering initiative in Spain. Here you can find over 250 recipes from each community, full of memorabilia, rare and cooked with love, they are recipes that have always been prepared at home. Are classified in twelve categories, fun and very original:

In OpenKitchen see a personal introduction of each author in each recipe, telling the origin of this, those introductions are full of emotions, as each account his personal history with that dish. This is capturing my data, each has its own, with a small introduction of what it means for the world of cooking in which we move and we love so much.

Here you can see how recipes are presented, with the personal experience of each author.

Here you have a list of all blogs that we are working on this App recipes, as you will see, I can feel very proud to be surrounded by such good cooks.

Galicia: On my stove

Castilla y León: Sins of Monaguillo

Valencia: At 3 pm

Galicia: yummy recipes

Madrid: Market Calabajío

Madrid: The cookie monster

Andalusia With

apron

Cantabria: Come and taste

Euskadi: Ikea Pirates

Extremadura: With the five senses

Catalonia Vermella cuina

The Canary

: Fusionandfood

Asturias: A cook today see

Balearic Loi Coses Can i altres herbes

Aragon : Chafardeando in the kitchen

Castilla la Mancha: fried Webos

Euskadi: The comidad

And of course I do, I represent Murcia.

Open Kitchen The application is now available in App Store , for little more than 1.5 € you can have at your disposal a selection of the best recipes from all corners of Spain.

not more (or less) that the work of a group of people, united by their love of cooking and the desire to do something new.

Thanks to all my colleagues for the patience in computer topics, for being so nice always, to clarify my doubts, for putting up with my mails, for being there. It is a great team!

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cocoa cake with almonds. Invisible Friend

The cake is not new, but it is so versatile and always comes out so well, tune it for different versions. Here it is the original recipe, which I use as a base, and one of the recipes that I have the blog, tuned.

- cake base.
- lemon and raspberry cake

I bought a bottle of 'something', you can see in the photos. Is to add the milk, cocoa, almonds built, and it already has sugar. Is very rich with a glass of warm milk or cold. I am passionate about the milk, constantly take, I do not like it, and I love opening the refrigerator and drink the bottle a 'dry stick' haha \u200b\u200b.. My mother says that when she was little and I did, and I have not lost the habit. That gives me pleasure every day, although there are people who see a pig, it's my milk and I drink like me haha \u200b\u200b...
Well I'm going in other directions .. what we were going, here's the recipe.
Ingredients:
The measures are the pot of yogurt.

-3 eggs -2 -1
plain yogurt and half of flour measures
-media as cocoa-almond

half of baking powder ½ -1 as sugar, if not you are very sweet tooth, with enough. -1
sunflower oil as
As we prepare:
Beat eggs with sugar until frothy whitish. Add the yogurt and oil, mix. Put the remaining ingredients and beat them with rods, language, blender, really does not matter, it is good anyway ...

* If you want to go faster, you put all the ingredients in the bowl of the mixer and beat.
Pour into buttered pan and flour and bake at 180 degrees for 30-40 minutes, until you try with a toothpick comes out clean. If you dora much above, you can cover them with aluminum foil to get it done right inside. Another version of cake
rich, rich ... And this is the detailed picture that you commented cocoa, if you see it and I like to try.

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Gourmet 2010. Minestrone Soup

Well, another year is here on AIG. As I like it! The illusion of seeing what has touched you, knowing who has you, buy the stuff with lots of enthusiasm ... in short, that I did not want to lose in any way.

is the second year that I participate, and hope to do many more. This year again the logo is so cute! The design is from Carolina, here you can see his blog and nice pictures you have.

Back to organize everything Bea , I do not think he was capable, but someone has to do, so I can only thank him for making it happen.

always ask us to put our tastes to make things easier for our Aig, and that's what I do myself, although I do not like to ask .. ajaja ...

As you can see, my dear friend:) I love baking, I have molds of all kinds, but I have a few scoops in a position, these American cup .. I bought some at Ikea, and it is not coffee mugs ... I love the products typical of each region, for instance my last year Aig, Ly sent me mojo lapilli, gofio, bienmesabe and a little something more typical of the Canaries, so those things I love.

Any book of desserts, bread, recipes of all kinds, makes me happy.

Chocolate makes me crazy, so if your soil is typical chocolates, you know;)

Well I can say little more, but I think I said a lot of stuff .. Any gift is received with joy and gratitude, I'm dying to know who you are!

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time ago to leaf through the book of Jamie Oliver, and this soup I have it booked since I bought it. The other day I decided to prepare it and the truth is that I was pleasantly surprised. I changed some ingredients that made me very much, or that he had no other I had more in hand or I liked more. Is good in the kitchen, right?

Ingredients:

tomatoes -2 -1 -1 large carrot, leek

celery -1 -1 large onion

-a handful of fresh spinach 1 tbsp

olive oil

-2 garlic cloves-sliced \u200b\u200b

tablespoon dried rosemary

-tablespoon dried basil

-850 ml chicken broth

-two handfuls of sharks

-4 or 5 sausages

milk-salt and black pepper.

Many people ask me what are the sausages milk, thought they were more common, I always I have in the fridge for the wants and Mario are just frankfurters or sausages for dogs. What happened was that the brand I buy I will add milk (or so they say) are softer and more like it small.

As we prepare: Peel and

deseed tomatoes, cut into squares. Peel carrots and cut into cubes also. Do the same with leeks, celery and onions. We are all vegetables more or less the same size.

Heat a pan with olive oil. Sauté the carrots, leeks, celery, onions, garlic and rosemary for 15 minutes. Add tomatoes and cook a couple of minutes. Put the broth, we took it to a boil and leave on for 15 minutes. We then spinach over the chicken, cook 10 minutes over low heat.

Finally add the basil, rosemary and pasta and boil until done. Check the salt and serve with a splash of olive oil or grated Parmesan cheese.

"I had the soup well over 15 minutes, I wanted all tender, and was tested until I thought it was okay, about 45 minutes in total.

"The original recipe has cabbage instead of spinach, and rosemary and basil are fresh, but I did not. Moreover, as in my house are carnivores that eat both plant just is not going, I put some sausages in milk.

remains a very good soup, warm and comforting. And best of all is that everyone can put what you like most, or waive any ingredients.

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Challenge # 5. The smell of bread. Pan Abraccio.

Well, here we are again baking, after a summer with the oven off, it's time to resume our challenge, and what better day today, world day of bread. Usually publish on Thursday, but this month we could not pass up the opportunity to pay tribute to our unique on a day as prescribed.

I'm not going to tell the story of bread, nor the years that it is prepared, or how important it is in our diet, not that all that you know. The only thing I will say is you to try to make bread at home. You just need water, flour and yeast, you will better or worse, harder or more soft, but what is certain is that you can always eat. And eventually, you'll see that it is not difficult, just takes practice.

This month in charge of choosing recipe has been my dear Elvira. No I have to tell me loved, that I may know a little greedy sure you know what I am. It is also been wonderful to me the recipe, but this ugly to say, a bread soft, tasty ... It's like you're eating a piece of bread and chocolate.

The recipe is from the book by Xavier Barriga, exactly the same but instead of putting pistachios, almonds have set.

Here you can see the loaves of my classmates: Elvira

Paula Silvia

And I take to see if anyone knows anything about Vanesuki . Not long published, and does not answer our emails, we expect nothing happens. Vanessa, if we read write, we have worried.

base ingredients for the dough:

-500g bread flour 10g

-salt-

280ml water 15g fresh yeast-

-20g of margarine

For

black chocolate dough: 400g

-based mass

-80g of black chocolate chips or drops

-20g cocoa powder

For the mass of white chocolate-400g

mass

base-80g of white chocolate chips or drops

-40g almond sprinkles

As we prepare:

I as always, I used the Thermomix, but I used any mixer or by hand. We

in the cup water and margarine, programmed 1 minute, 37 º, Speed \u200b\u200b1.

Add the yeast and whisk to 6 seconds.

Put the flour and salt and knead for 3 minutes on speed spike.

divide the resulting dough into two equal parts, add each ingredient and let ferment for separately and covered with plastic wrap or a damp cloth for about 45 minutes.

flexed the two separate masses in the form of a rectangle with a thickness of 1.5cm or so I always do by eye.

Paint black chocolate layer with water (I just realized that I have not done) and put up the white chocolate. Wind on the two layers together, we are well tight, let rest 15 minutes. With a serrated knife cut portions of two fingers wide, and we are placing on baking sheet lined with parchment paper.

The cover with a damp cloth and let ferment 1 hour.

Preheat oven to 250 º with a pileup with water to create steam. When the rolls have been fermented, the spray with water and bake at 220 degrees for 16-18 minutes. I've had enough with 10.

But the explanation is that it really is, and I assure you they are a perfect snack if you have children at home:)