https://picsandcakes.com/blog/tags/champi%C3%B1ones/Recent content in Champiñones on Pics and Cakeshttps://picsandcakes.com/og-image.pnghttps://picsandcakes.com/og-image.pngHugo -- 0.146.0esTue, 16 Apr 2013 12:07:30 +0000https://picsandcakes.com/blog/en/posts/quiche-lorraine/Tue, 16 Apr 2013 12:07:30 +0000https://picsandcakes.com/blog/en/posts/quiche-lorraine/<p>As part of the campaign <em>&ldquo;No newly-independent young adult shall go hungry, even if they don&rsquo;t like cooking,&rdquo;</em> here&rsquo;s another easy recipe — one of those that almost everyone knows, but just in case, I don&rsquo;t want to hear that you&rsquo;re not eating well just because you couldn&rsquo;t be bothered to do a couple of little things in the kitchen.</p> <p><a href="https://picsandcakes.com/blog/images/2013/02/IMG_936.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2013/02/IMG_936.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <p>For the shortcrust pastry:</p>https://picsandcakes.com/blog/posts/quiche-lorraine/Tue, 16 Apr 2013 12:07:30 +0000https://picsandcakes.com/blog/posts/quiche-lorraine/<p>Dentro de la campaña <em>&ldquo;Que ningún emancipado pase hambre aunque no le guste cocinar&rdquo;</em> os presento una nueva receta sencilla, de esas de las que casi todos sabemos, pero por si acaso, que no me entere yo que por no hacer dos cositas en la cocina no te vas a alimentar bien.</p> <p><a href="https://picsandcakes.com/blog/images/2013/02/IMG_936.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2013/02/IMG_936.jpg"></a></p> <p> </p> <h3 id="qué-necesitamos"><strong>¿Qué necesitamos?</strong></h3> <p>Para la masa quebrada:</p> <ul> <li> <p>200 gr de harina</p> </li> <li> <p>100 gr de mantequilla fría</p>https://picsandcakes.com/blog/en/posts/coq-au-vin/Thu, 18 Oct 2012 18:36:29 +0000https://picsandcakes.com/blog/en/posts/coq-au-vin/<p><strong><a href="http://www.wholekitchen.info/">Whole kitchen</a> in their Savory Proposal for October invites us to prepare a French classic, &ldquo;Coq au Vin&rdquo;.</strong> Or in other words, chicken in wine — you can tell I learned French at school :p.</p> <p><a href="https://picsandcakes.com/blog/images/2012/10/IMG_568.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/10/IMG_568.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <p><strong>(serves 2)</strong></p> <ul> <li> <p>2 chicken thighs</p> </li> <li> <p>1 large onion</p> </li> <li> <p>2 carrots</p> </li> <li> <p>3 slices of bacon</p> </li> <li> <p>2 cloves of garlic</p> </li> <li> <p>50 g (1.75 oz) mushrooms</p> </li> <li> <p>2 glasses of wine</p> </li> <li> <p>4 glasses of chicken stock</p>https://picsandcakes.com/blog/posts/coq-au-vin/Thu, 18 Oct 2012 18:36:29 +0000https://picsandcakes.com/blog/posts/coq-au-vin/<p>**<a href="http://www.wholekitchen.info/">Whole kitchen</a> en su Propuesta Salada para el mes de octubre nos invita a preparar un clásico francés &ldquo;Coq au Vin”. **O lo que es lo mismo Pollo al vino, se nota que aprendí francés en el colegio :p.</p> <p><a href="https://picsandcakes.com/blog/images/2012/10/IMG_568.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/10/IMG_568.jpg"></a></p> <p> </p> <h3 id="qué-necesitamos">**¿Qué necesitamos? **</h3> <p><strong>(2 personas)</strong></p> <ul> <li> <p>2 contramuslos de pollo</p> </li> <li> <p>1 cebolla grande</p> </li> <li> <p>2 zanahorias</p> </li> <li> <p>3 lonchas de beicon</p> </li> <li> <p>2 dientes de ajo</p> </li> <li> <p>50gr de champiñones</p> </li> <li> <p>2 vasos de vino</p>https://picsandcakes.com/blog/posts/risotto-my-way/Sun, 22 Jul 2012 12:42:03 +0000https://picsandcakes.com/blog/posts/risotto-my-way/<p>Hace ya algún tiempo que hice mi primer risotto. Creo que lo aprendí de Arguiñano, cuando mi madre y yo lo veíamos a la hora de comer. Me suena que otra vez seguí la receta de la Wii, de no sé qué videojuego. El caso es que he ido modificando, adaptando e improvisando sobre la base fundamental para hacer un buen risotto: no dejar de remover.</p> <p><a href="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"></a></p> <h3 id="qué-necesitamos-">**¿Qué necesitamos? **</h3> <p><strong>(para dos personas)</strong></p>https://picsandcakes.com/blog/en/posts/risotto-my-way/Sun, 22 Jul 2012 12:42:03 +0000https://picsandcakes.com/blog/en/posts/risotto-my-way/<p>It&rsquo;s been a while since I made my first risotto. I think I learned it from Arguiñano, back when my mom and I used to watch him at lunchtime. I have a feeling I also followed the recipe from some Wii video game once. Anyway, I&rsquo;ve been tweaking, adapting and improvising on top of the fundamental rule for a good risotto: never stop stirring.</p> <p><a href="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"><img alt="Pics and Cakes" loading="lazy" src="https://picsandcakes.com/blog/images/2012/07/IMG_978.jpg"></a></p> <h3 id="what-do-we-need"><strong>What do we need?</strong></h3> <p><strong>(serves two)</strong></p>