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Sobrasada FINISH LINE PHOTO CONTEST STONE MONASTERY

The second edition of the photo contest Monasterio de Piedra is coming to an end. The next February 28 is the deadline for publishing the pictures on our Facebook profile. Remember, the theme of the contest is simple. Send us a picture that represents for you "The Classic" and enter the draw for two tickets to the Natural Park and a Night at our hotel for two people.




Contest Instructions:

1. Take a picture whose theme will be "Relax."

2. Enter the Facebook page del Monasterio de Piedra.

3. Click "Me."

4. Upload your photo to the foot of photography "Photography Contest Monasterio de Piedra - The Relax."

5. Get you vote your friends and acquaintances with a "Like" and you could win the Second Prize.



The awards are:

First Prize: Two tickets to the park plus a one-night stay at Hotel Monasterio de Piedra to be able to live our concept of "Relax Breaks" to the photo chosen by the Monastery jury as the winner.

Second Prize: Two tickets to Park Monastery for a photo more "Like" accumulate on Facebook.



Take the last few days, and do not wait any longer to upload your photos to our Facebook page! 127 photographs have already participated. The higher you go, the more chances to win your prize at Monasterio de Piedra, an ideal destination for weekend getaways.

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Fricandó style Veal Cooking with Katia

Fricandó of Beef with Boiled eggs

I first of all, apologize, for not having been able to devote more time to blog, in these last two months, but work and personal issues have prevented me.

promise from now on continue to devote more time in the kitchen, and keep showing you new recipes.

And I want to thank all those who follow me forever, and that you discover this blog first, and all my new followers.

This recipe I dedicate to you all.

Katia.

This recipe I am going to explain is my own land, de Catalunya.

The Fricandó can cook in many ways, but I think this recipe is very Sencillito to do, and that you can do without difficulty.

Fricandó of Beef with Boiled eggs

Ingredients for 4 people:

steaks 1kg fine

1 onion

1 cup white wine

1 tablespoon flour

Moixernons 1 can

Knorr Beef Bouillon granules

4 hard boiled eggs

, 1 bay leaf

Prepared

In a large pot, fry the steaks in olive oil, but are not well done, simply return and lap because then they will continue cooking during the time of the stew.

While the steaks are fried, go chopping the onion finely.

Once the steaks are done, add the same oil, chopped onion and let brown.

Just before the onions are golden, pour a glass of white wine and let it evaporate a few minutes.

While the onion is done, we will put the mushrooms in a bowl with water and put them to soak for a while.

then throw a bucket of flour, so that we over the sauce thickens.

Spinning with a wooden spoon to dissolve the flour, and re-lay the steaks during cooking.

then we'll mushrooms, drained of water before, but we'll throw the water where they have been soaking, and that water will serve to spice up the stew.

In a saucepan with a shot glass of hot water will dissolve half cazito beef bouillon granules, and throw him to the stew, and go down to low heat for 15 to 20 minutes.

After that time, we'll take the water where the mushrooms have been soaking, and let it simmer very gently for a few minutes.

In a separate saucepan, coceremos a hard-boiled eggs with a pinch of salt and a bay leaf.

Once cooked, cool them under running cold water, peeled, and cut in half, and add to stew.

We'll let a few more minutes, and you're ready to Emplate.

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honor of Saint Agatha

honor of Saint Agatha Christmas, and we cook we have to start thinking about the menu we prepare.

Here I give an excellent idea. The recipe I got from a cooking magazine, called Viva Kitchen, where special dishes of Fiesta, the month of December. Specifically, the recipe is on page 20 of the booklet that is attached to the magazine.

But I like to create in the kitchen, I've made some changes, such as is the case of shrimp that has the original recipe, and I changed to shrimp, which are much tastier the shrimp, in my point of view. And some other changes I've done ...

Christmas Chicken Thighs with shrimp, prunes, pine nuts and almonds.

Ingredients for 4 people:

12 chicken thighs

16 medium shrimp (shrimp type)

1 onion

3 tablespoons tomato sauce (or a ripe tomato grated)

12 almonds toasted and salted

12 pitted prunes

50g pine nuts

1 garlic

parsley

1 cup white wine

olive oil

salt

Prepared

Scrub

chicken thighs, and dry with absorbent paper towels.

Wages, and sauté in a pan with olive oil over medium heat until golden brown.

Reserve.

While fried chicken, shrimp from separating the heads on a plate, and tails in another.

In the same oil where we have the chicken, sauté the shrimp heads for a few minutes, with a little salt and set aside on a plate.

then jump the queue, with a little salt for a few minutes, and reserve in a bowl.

then fry the onion over medium heat, and when it begins to brown, pour a small glass of white wine and let reduce for 5 minutes.

Next, add the grated ripe tomato or three tablespoons of tomato sauce, and we'll let you make the sauce for 5 minutes.

after adding all the chicken, and give a few turns to mix everything well. Also have the plums, and pine nuts.

throw in a mortar and fried heads and quiet, with a glass of hot water. Grind them well, and pour the broth over the casserole. And we will give you a few laps gently to mix everything well.

We will cook the entire dish for 15 minutes over low heat, and while we will do a dive, with a clove of garlic, parsley, and almonds.

When 15 minutes have passed, we'll take the bite above the stew, stir to combine well. And let it cook for 10 minutes, always at low heat.

In those ten minutes left of cooking, add the shrimp tails.

After this time, turn off heat and serve immediately.