Bread filled with cheese with honey syrup

Ingredients(6 people)

For the syrup:
1/2 cup sugar
1 cup of water
a few strands of Saffron
1-2 tsp. honey
-
For the filling
Fresh cheese
-
For the dough:
350 grams wheat flour
2 soup spoons of sugar
1 packet of yeast
a pinch of salt
2 tablespoons soft butter
3/4 cup of warm milk
1 egg

PREPARATION

For the preparation of syrup,

place water, sugar and the strands of Saffron to boil 10 minutes, then add honey. Let it cool to room temperature.

For the preparation of the stuffing,

take triangles of the cheese into small pieces (also can be used triangles light).

For the elaboration of the mass

take a small bowl, put the sugar, yeast, and a few tablespoons of lukewarm milk yeast rises.

In another Bowl more large put flour, butter, egg, salt and mix.

Then incorporate the yeast mixture to large bowl.

Make a dough with the warm milk and if you need more liquid to put more warm milk. Cover with a kitchen towel and allow to rest for an hour.

Then knead a bit more and get a baking tray.

Make small round balls carefully that they not crumbling and open.

Put them very close to each other as in the photo spread with a little milk to give brightness (or egg milkshake).

Place the tray in the oven preheated to 180 degrees and cook about 25-30 until it is golden. Check the furnace approaching at the time.

When they are made to put the warm syrup on bread hot.

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Carrot cake

INGREDIENTS

?125 gr. flour
?100 gr. sugar
?150 Gr. of grated carrot
?2 eggs
?2 tablespoons oil
?Medio yoghurt
?1 of baking powder
?1 teaspoon cinnamon
?1 of vanilla essence
?75 Gr. of chopped walnuts
?50 Gr. of grated coconut
?100 gr. canned pineapple
?mantequilla for mould
?Sal

Filling
?1 jar of apricot jam
Coverage
?75 Gr. White cheese
?100 gr. icing sugar
?75 Gr. of butter in ointment
?75 Gr. of chopped hazelnuts
?1 teaspoon of vanilla essence

PREPARATION

Beat the eggs with oil and yoghurt, incorporate sugar, stir and add the
grated carrot, coconut, walnuts, cinnamon and vanilla.
Add the flour sieved with yeast and salt, and chopped pineapple.

Lining, grease with butter and flour a cast of 20-22 cm. in diameter. Fill 3/4 parties with the preparation and bake in the oven at 180 ° for 1 hr. Unmold on a wire rack and let cool.

Filling: Cut the cake in half and fill with jam.

Coverage: Beat the cheese with powdered sugar and butter, add the vanilla, cover the cake and sprinkle the chopped hazelnuts.

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Cheese and chocolate cake

INGREDIENTS

-Dock:

200 g of biscuits
2 tablespoons sweet Sherry
75 g butter

-for filling:

500 g of Burgos cheese or Villalón
150 g butter
150 g of sugar
The juice of a lemon
10 g of gelatine (6 finite leaves)
100 g of chocolate fondant

-to cover:

150 g milk chocolate
2 tablespoons butter

PREPARATION

1 Undo cookies, well crushed with a roller or pasandolas by the mincer to undo them. Mix them with butter and sherry.
2 With this mass cover the bottom of a round mold of about 20 cm in diameter and 5 tall, putting the mass chunks so that it is not linked. Cook for 10 minutes in the oven with average temperature.
3 Soften the gelatine in the lemon juice and water to fill half a glass and melt in the fire while he comes to a boil.
4 Beat the butter with the cheese and the sugar. Add the gelatin melted and colada.
5 Melt chocolate in the microwave or the bath.
6 Cream cheese split in two and add the melted chocolate to one half of the cream. Cover with this mixture the cold biscuit base.
7 The mold a few minutes in the freezer to keep the cream solidifies. Cover with the white cheese cream. Cool.
8 Melt the chocolate pudding with butter and cover the cake without out of the mold. Decorate and let it set.

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Cheese cured with cream of peach ice cream

INGREDIENTS
6 ripe peaches
1/2 l. milk
3 egg yolks
200 grs. sugar
100 grs. cured cheese

PREPARATION
Put the milk in a saucepan and add the egg yolks and sugar. Put to fire and, while you get to Cook, stir until it thickens slightly. Away from the heat, incorporate cured, grated cheese, and move to mix everything. Leave to cool in the refrigerator and put in the freezer.
Peel the peaches, remove the meat and blend, if it becomes very thick can add a little syrup.

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Classic lemon cake

INGREDIENTS
Pasta Creek
?250 gr. flour
?125 gr. of butter
?1 yolk
?A jot salt
?4 tablespoons water
?2 tablespoons powdered sugar
Filling
?4 eggs
?2 buds
?150 Gr. sugar
?80 Gr. of melted butter
? juice of 2 lemons
?La zest of 1 lemon

PREPARATION

Piecrust: in a bowl, mix the flour, butter, rapidly the
egg yolk, salt, water and sugar, make a ball, wrap in plastic for kitchen and let it stand.

Spread the dough with the rolling pin, lining a mold of mobile Fund of 22 cm.,
greased and floured, click the background and bake in the oven to 220 ° C for a quarter of an hour.
Filling: beat the egg yolks, eggs, sugar, butter, scratch and juice and pour into the mold half. Cook it for 15 minutes at 200 ° C, finish filling and curdle.

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Pears Stuffed with raspberry sauce of granada

INGREDIENTS

4 large pears little maduras1/2 litre of semi-dry red wine1 Grenada1 DRAM of Madeira wine2 dozens of raspberry frescas2 azúcarnata abundant tbsp. whipping
helado de leche merengada

PREPARATION

1 - Peel pears, remove the heart and the stem, but leave them whole, by hollowing out with cleanliness.
2 Place the pears in a deep saucepan, cover with cold red wine, the Madeira and desleído sugar and slowly bringing them close to boiling. Lower the temperature a bit, let them make it to the Dente, ensuring liquor thickens slightly. To do this, please shake the Pan occasionally.
3 - Reel off the grenade.
4 Carefully drain the pears and collect the liquor of cooking in a bowl, where put the grain of granada.
5. Meanwhile, fill the pears with raspberries and put them in the tray to serve. Mount the cream and get the ice cream in the freezer so it's not too hard.

Council: Sprinkle with the pomegranate pears and their juices, leaving covering almost all the plate.

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