Formula 1. Korean GP: Alonso wins and already leads

Even the most optimistic could have imagined that Fernando Alonso would leave as leader of South Korea's World, but the reality is. The Spaniard, who took a driving lesson, was enhanced by the accident by Webber and Vettel's engine failure and ended up winning the race. Alonso leads the championship is set with 9 points on the Australian 21 on Hamilton and 25 on Sebastian.

Congratulations Alonso,Caminole!

Crema Catalana region (crema catalana)

Ingredients 
- 1 l. milk 
- 200 gr. sugar 
- 8 egg yolks 
- 1 cinnamon stick 
- Orange Peel 
- Lemon Skin 
- 25 gr. corn flour 
- 100 gr. sugar
Preparation

   1. In a saucepan boil the milk with the cinnamon and fruit skins. While heating the milk have yolks with sugar and cornstarch in a bowl and mix with a whisk kitchen.
   2. When the milk has boiled pour slowly over egg mixture, stirring the solution with a whisk. When the egg is well dissolved the milk will have taken a yellowish fur and removed the cinnamon stick and bring the solution back to the fire, stirring the fire with sticks. We hope that the cream thickens, it must not boil at any time.
   3. Remove from heat when the milk begins to steam and thickens enough, we have the cream in cups or in a container and let cool we like, we can let it sit in the refrigerator before serving, cover the cream with a thin layer sugar and burn with a blowtorch or burner cooking.

Enjoy Caminole!
Note:You can add a sprig of rosemary to flavor milk cream "That's the Way a secret!" 
 It's special for my queen !!!

Chocolate cake with nuts (Bizcocho chocolate con nueces)

Ingredients
- 4 eggs 
- 200g flour 
- 200 g sugar 
- 1 / 2 on yeast 
- 100 g walnuts 
- 150 g black chocolate
- A glass of water 
- 100 g butter
- 100 g Grams of nuts

Preparation
Separate the yolks from the whites, the latter are mounted to stiff peaks.In a bowl Beat the egg yolks with sugar until fluffy q.In a saucepan, put in the water, butter and chocolate, stir the fire until the cream and is coupled with the yolks and nuts. 
She lies slowly baking flour and then egg whites gently.Is poured into a pie pan previously greased with butter and baked in the oven to 200 degrees 10mn, 10mn when it gets 160 degrees, pricked with a knife comes out clean and ready.

Enjoy Caminole!

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Dates stuffed with Moroccan sweets (dulces rellenos de datiles Marroqui)

Ingredients for 6 people
- 1 dash of orange blossom water
- 250 grams of sugar 
- 100 grams of sugar glaze
- 300 grams of dates
- 1 kilo of flour 
- 2 eggs 
- 80 grams of yeast 
- 500 grams of butter

Development:
Pour the melted butter in a water bath with the flour until it becomes a mass.
Work well.Join the other ingredients and continue kneading until dough is that you can take off your hands. 
Spread the dough and sweet, with a mold the size of a cup. 
Every two sweet, make a hole in one with a smaller cast than the previous one and put one above the other.
 Fill the center candy with chopped dates and get into the oven at 180 degrees until golden brown and done.Take them out and sprinkle a little sugar glaze on top.

Enjoy Caminole!

Libanesse Vegetable Cous Cous (cous cous de verduras libanes)

Ingredients for 6 people
- 20 ccs of oil 
- Saffron dye 
- 2 zucchini 
- 200 grams red pumpkin 
- 1 onion 
- 50 gram is fresh cilantro 
- 450 g cous cous 
- 200 grams of chickpeas 
- 8 or cayenne peppers spicy 
- 200 ccs of milk 
- 150 grams of butter 
- 2 turnips 
- 1 kilo leg of lamb cut into pieces 
- 5 grams of black pepper
 - 150 grams of cabbage 
- 1 pinch salt 
- 2 ripe tomatoes 
- 2 carrots 

Development:
Sauté the meat in the pressure cooker along with sliced onion, peeled and chopped tomatoes and seasoned with saffron or coloring, black pepper and salt.Cover with water and begins to cook about 10 minutes until meat is tender.
Cook the chickpeas that will have been soaked the previous day.
 Once cooked chickpeas with their water reserves.In the steaming pot add the meat and add the cabbage in a piece, turnips and carrots, peeled and whole. 
Add the sprig of cilantro to be tied with string.Cover with water and bring to boil.Place the cous cous on a platter.
 Is wetted with water for about 10 minutes, drain and goes to the top of the pot (container set that has holes) for steaming.After 15 minutes, pour the couscous on a large platter and aerated with a slotted spoon or hands, first moving it gently with a spatula as it is very hot.
 He incorporates a little milk and some butter, and ends to move with the palms of the hands being careful not to burn.Redeposit the cous cous in the steaming pot and continue cooking.After 10 minutes, repeats the above operation and continues cooking. 
Salt to taste.After 10 minutes, then repeat the same operation and this time he joined the whole squash casserole without the shell and clean and whole squash and remove the sprig of cilantro. 
Let follow the cooking for another 10 or 15 minutes, then air the cous cous. 
Add the chickpeas cooked with water, which prompted the stock.Becomes aerated last cous cous and removed at this time a little broth to make sauce. 
Hot sauce is done by putting the broth to cook the cous cous we removed the chili peppers to make it a very hot sauce.
 Meanwhile, place the cous cous in a large pan, gently bathing you a bit with the stock and proceeds to form a crown in the center has first the flesh, then finally chickpeas and vegetables decoratively , with a palette of kitchen, gathering ends around the cous cous all ingredients in a screw or crown. 
Serve with a bowl where they will put the hot sauce and one where you only have the stock of cous cous, all very hot, sprinkle the meal served to each diner to taste

Enjoy Caminole!

Mountain salad (Ensalada serrania)

Ingredients:
* A medium cabbage 
* 75 gr. Shelled walnuts 
* 2 Grenades 
* 1 dried red pepper 
* 1 clove garlic 
* Extra virgin olive oil 
* Pan 
* Paprika 
* Pepper, 
salt and vinegar

Preparation:
Chop cabbage and scalded Drain and reserve. We leave the nuts in a cloth and shelled the grenade. Hydrate peppers, garlic and fry bread in a mortar and crush then. Finally all these ingredients mixed with a little extra virgin olive oil sauce and salad is presented.

Enjoy Caminole!

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Blank cod (bacalao en blanco)

Ingredients:

*Water 
*4 cod fillets, fresh or desalted 
*4 Potatoes 
*1 onion 
*2 cloves garlic 
*Extra virgin olive oil olive 
*Pan 
*Lemon 
*Water

Preparation:
In a pot with salt water and put all the ingredients. Peeled and chopped potatoes, cod in whole pieces so as not to undo much, onion hulls, whole peeled garlic, a dash of extra virgin olive oil and let it cook until the potato is tender. Besides, in the serving dish, place slices of white bread, you get wet with broth and serve. With the cod and boiled potatoes are made into a paste, which is added to raw onion very picad and a dash of extra virgin olive oil.

Enjoy Caminole!

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AVOCADO SALAD (Ensalada de aguacate)

Ingredients: 
* 4 ripe avocados 
* 1 lemon 
* 100 gr. Ham minced 
* 100 gr. Goat Cheese 
* ½ Lettuce 
* 2 Tomatoes 
* 1 Orange 
* Extra virgin olive oil 
* Mild vinegar 
* Salt and pepper

Preparation: 
Peel and chop avocados, as we do with the orange and tomato. Chop the lettuce and the rest of the ingredients in the recipe. We mix in a salad bowl and dressed with vinegar and olive oil, present.
Enjoy Caminole! 

Notes:
 Because of its climate, the area of Axarquia offers the possibility of a variety fruit trees, including avocado. It is advisable to consume this salad at the time, as the acid of the tomato and salt and vinegar dressing, accelerates the deterioration of the ingredients.

 It's special for my queen !!!

FISH MARINADE( Escabeche de pescado)

Ingredients:
 * 500 gr. Anchovies 
* 1 onion 
* 1 ripe tomato 
* Raw Thyme 
* 2 bay leaves 
* 1 bunch fresh parsley 
* Fresh basil leaves 
* Black peppercorns 
* 6 cloves garlic 
* A glass of dry white wine 
* ½ cup white wine vinegar 
* Extra virgin olive oil 
* Paprika 
* Food coloring 
* Flour for frying 
* Water 
* Salt

Preparation:
We started cleaning the anchovies of viscera and head, and then flouring and frying it with salt, in hot oil. Besides, in a large frying pan with half a finger of the same oil fry the anchovies, gilded teeth whole peeled garlic, then add the onion cut into thin strips and once everything is sautéed, add the paprika and move to quickly incorporate peeled and grated tomatoes. The sauté a few minutes and add the thyme, bay leaf, peppercorns and wine. After boiling a few minutes to evaporate the alcohol in wine, add the vinegar, parsley, basil and salt, then position the fish, so that everything is covered with liquid. Move the bowl a few seconds for every link and let cool.
Enjoy Caminole !

Notes:
For flavor and texture, oily fish remains the best suited for marinades, being in the summer months, when it has more fat, offering a wide range of possibilities for development. This makes them unique, they can be substituted for each other in most recipes, such as this, where the anchovies can be easily replaced by mackerel and horse mackerel. 

RESCATE DE LOS MINEROS CHILENOS,QUE BUENO AMIGOS CHILENOS- EL 19º MINERO RESCATADO

RBMA Radio Pop-Up Studio @ Amsterdam Dance Event 2010

Stay ahead of the curve! For the first time ever, Amsterdam Dance Event takes to the airwaves 24 hours a day with Red Bull Music Academy Radio, beaming out live to the world from a pop-up studio right around the corner from Felix Meritis. Drop by for drinks & music, and tune in at FM 107.4 (in Amsterdam) or http://redbullmusicacademyradio.com/ to hear exclusive live-to-air mixes and interviews with visiting producers and DJs: fr...om Detroit techno innovators to the freshest UK bass architects, and 'nuff heavyweight Dutch talent.

The Red Bull Music Academy Radio Pop-Up Studio takes a cue from Keyser Söze – when the closing party is over, like your favorite firework, it's gone. So catch us while you can. Stones Throw's enfant terrible James Pants joins UK journalist supremo Emma Warren (Observer Music Monthly, Soul Jazz) and DJ Broadcast's Eric van den Bogaard every afternoon in luring a cast of luminaries behind the mixing desk.

Artist confirmed to make appearances at the Red Bull Music Academy Radio Pop-Up Studio include Carl Craig, Matias Aguayo, Juan Atkins, Africa Hitech, Kevin Saunderson, Kyle Hall, Jackmaster, Dorian Concept, Jesse Rose, Michael Mayer, Oval, Space Dimension Controller, Schlachthofbronx, Tony Lionni, and many more. Check back here for regular updates and download you daily broadcasting schedule at http://redbullmusicacademyradio.com/ during ADE.

Red Bull Music Academy Radio has built radio studios around the world, bringing new sonic textures to re-purposed spaces like an old textile plant in Barcelona, a former monastery in Rome, and two reclaimed corner pubs in London. It's a sentiment we know Amsterdam shares, as communities and subcultures recycle the function of empty buildings into some of the city's best music venues. Concrete has hosted exhibitions and installations of every kind, making it a perfect transient musical space for the ADE broadcasting madness.

Concrete

250 Spruistraat

Amsterdam, Netherlands

Fun Concert ,Caminole!!

Ayuda a Españoles en el Extranjero

Los consulados pueden

> Expedir pasaportes o salvoconductos en caso de caducidad, pérdida o robo.
> Informar sobre los servicios médicos, educativos y legales del país;
> Prestar asistencia a detenidos;
> Adelantar, de manera extraordinaria, el dinero imprescindible para eventuales casos de necesidad que pudieran surgir, incluída la repatriación.
> Realizar inscripciones en el Registro Civil, expedir poderes y actas notariales, legalizar documentos así como otros trámites administrativos.

Los consulados no pueden

> Hacer funciones de agencia de viajes;
> Conseguir un trabajo en el extranjero;
> Garantizar en un hospital o en una cárcel un tratamiento mejor que el otorgado a los nacionales de ese país;
> Avalar, prestar dinero o pagar multas;
> Hacer de intérprete, guía o asistente social.

¿Qué puede hacer por ti un Consulado o Sección Consular de una Embajada?

> La función de los Consulados consiste en prestar determinados servicios administrativos a los ciudadanos españoles, ayudar a quienes hayan sido víctimas de delitos o abusos y asistir a quienes se encuentren en situación de necesidad.
> Cuando te encuentres en un país o ciudad donde España no posea Consulado, podrás dirigirte a la Sección Consular de la Embajada de España, oficina que se encontrará únicamente en la capital de dicho país.
> En los países donde España no posea ni Consulado ni Embajada, podrás dirigirte a un Consulado o Embajada de un país de la Unión Europea donde te prestarán ayuda de emergencia básica.
> La asistencia consular depende en gran medida del grado de colaboración de las autoridades locales.

Españoles residentes en el extranjero

Los españoles que residen de forma permanente en el extranjero deben inscribirse en el Registro de Matrícula de residentes del Consulado de la demarcación consular en que se encuentren. Esta inscripción supone también la inscripción de los mayores de edad en el CERA, que es el censo de los españoles residentes en el extranjero, lo que les permitirá participar en todas las elecciones que se celebran en España.
Para los españoles residentes en el extranjero, tanto el Ministerio de Trabajo y Asuntos Sociales a través de sus Consejerías en el extranjero, como el Ministerio de Asuntos Exteriores y de Cooperación a través de los Consulados, tienen distintos programas de ayudas de las que le informarán en cuanto a requisitos y modalidades en las respectivas oficinas.
Asimismo, el Ministerio de Educación y Ciencia tiene, en algunos países, Consejerías de Educación y Ciencia que prestan servicios educativos a españoles residentes en el extranjero.
Los españoles que, además de nuestra nacionalidad, ostentan la del país en el extranjero donde residen, deben tener en cuenta que el Consulado de España puede estar limitado en cuanto a realizar determinadas actuaciones de protección ante las autoridades locales, por considerarles éstas no como extranjeros sino como ciudadanos del país.

Espero ayudaros con estas informaciones
saludos Caminole!!

Centro Cultural de Hispanohablantes de Amsterdam

Situación legal de los hispanohablantes en Holanda:
El domingo 17 de octubre a las 15.30 horas ofrecen una charla sobre La situación legal de los hispanohablantes en Holanda, a cargo de las licenciadas en Derecho Noelia Atarés y Marta Janulewicz, becarias Leonardo da Vinci en prácticas en el Centro.
Durante la charla se dará información sobre las diferentes posiciones legales en las que se pueden encontrar los hispanohablantes que llegan a Holanda, y los derechos que tienen en cada caso.
Al final de la charla será posible presentar casos particulares, que se comentarán en una reunión con ese propósito, dos semanas más tarde, el domingo 31 de octubre, también a las 15.30.
La entrada es gratuita, y todos son bienvenidos.

Aprender inglés y francés en Canadá

Language Studies Canada (LSC)

Language Studies Canada (LSC) es una escuela de idiomas ubicada en Toronto, Montreal, Vancouver y Calgary. Te permite realizar cursos de idiomas en el extranjero; concretamente, organiza cursos académicos de alta calidad para idioma inglés y francés, actividades recreativas y alojamientos especialmente seleccionados para nuestros estudiantes.
Ubicación de nuestros institutos en Canadá: Calgary, Montreal, Toronto, Vancouver
Ofrecemos aprender inglés en las escuelas de Calgary, Toronto y Vancouver. En la escuela de Montréal , además de aprender inglés, ofrecemos cursos de francés. Los centro de LSC están siempre situados en el centro de la ciudad. Se tiene acceso fácil al transporte público y a una amplia variedad de comercios, restaurantes, etc. Sobre LSC

Cursos para estudiar inglés y francés en LSC

El curso de idiomas más popular en LSC es, sin duda, el Curso de Inglés General y el Curso General de Francés. Ambos cursos se pueden realizar con 20, 25 o 30 horas de clase por semana. La escuela también te ofrece el Curso de Preparación para el exámen TOEFL, el Curso de Preparación para el exámen Cambridge, un Curso Internacional de Inglés de Negocios y clases privadas bajo el programa Clases individuales, donde el profesor podrá dedicarse exclusivamente a tus necesidades individuales de formación.

Cebu Pacific FAs dancing

Merche - Si Te Marchas

Asturian bean stew (Fabada Asturiana)

Ingredients:
    * 500 gr. of beans of "Granxa" or "Cure"
    * A black pudding
    * A sausage
    * 200 gr. of pork
    * 200 gr. streaky bacon
    * 3 or 4 cloves garlic
    * A large onion
    * Parsley
    * Saffron
    * Laurel
    * Salt
Preparation: 
The night before are soaked for 12 hours the beans in cold water.In a pot placed at the bottom of the meat, placed over the beans, garlic, parsley, two bay leaves and whole onion, peeled and (so do not throw).
Cover everything with cold water and set on fire. When it starts to boil and scum it down to low heat, cook very slowly leaving a little exposed.  
The beans have to be always covered with water so they do not release their thin skin and you have to "scare" from time to time with a little cold water. Also try not to break when you move the dish, so it is recommended not to do it with a bucket, but stirring the pot. A half cooked (on the hour or so, but I put it from the start and nothing happens) is added saffron.
My mother advised me to roast a bit before throwing the dish, heating it on a piece of aluminum foil with a flame (yes, totally Yonkie style but with saffron). 
The stew is ready when the beans are tender and mellow. If by then there is too much stock or too thin, spent a few beans through a food mill or mash with a fork and add them to thicken leaving to cook a little longer. My solution was to raise the fire for ten minutes, just before the beans were uncovering the pot and watching and stirring so it does not stick.Let it stand for half an hour before serving to seat.
Note:  you will have all the ingredients at our local boutique.
Enjoy!! Caminole!!

Madrid stew (Cocido Madrileño )

Madrid stew is one of the most popular dishes of Spanish cuisine, its development is slow, but worth it to enjoy this excellent dish.To my friends in Madrid of the world.

Ingredients:
    * 300 grams chickpeas
    * 1 / 4 kg chicken
    * 1 knee bone
    * 75 gr. fresh pork bacon
    * 1 onion sausage
    * 2 carrots
    * 2 potatoes
    * Salt to taste
    * 250 gr. shank (cattle)
    * 1 ham tip
    * 1 cane bone
    * 100 gr. Sausage stew
    * 1 small head cabbage
    * 1 turnip
    * 75 gr. medium noodles
Preparation:
Soak chickpeas overnight in warm water with salt. Bring 2 quarts water in large pot and add the meat and bones washed, bringing fire and when it starts to boil, remove foam from the surface.
Drain the beans, put them in a network and add to broth.
Cook over low heat 2 to 3 hours. Meanwhile, chop the cabbage, wash and cook in another pan, in a bit of broth cooked with black pudding and chorizo, heat reserve. (There is a cook who likes all the cooked).Halfway through cooking (about 1 hour and a half later) add the carrots, turnips and potatoes, all peeled and washed, but whole.
Finish cooking. If you add water to the pot, should be hot, to avoid damaging the beans.Once the beans tender, remove 1 liter of broth and cook the noodles in it (the amount depends on how you like a thick soup). Make a sauce with garlic 2-3 and add drained and chopped cabbage and fry lightly for 5 minutes.
Serve the soup and then the rest: the beans with cabbage, potatoes, carrots and turnips, and finally, the meat, though the order does everyone.
Note:  you will have all the ingredients at our local boutique.
Enjoy!! Caminole!!

Black rice with ham and cheese (Arroz Negro )

Ingredients 
* 350 grams of cuttlefish in its ink sac ink or frozen 
* 300 grams of whole medium squid 
* 2 dl dry white wine
* 1 clove garlic 
* 2 bay leaves 
* 1 onion 
* 1.5 l fish stock 
* 400 g round rice 
* 2 tablespoons chopped parsley 
* Pepper 
* Salt 
* Olive oil extra 
* 50 gr. Iberian ham. 
* 50 gr, manchego cheese
Completion time 1 hour
PreparationIn a pot slowly fry the garlic and bay leaves in olive oil. When the garlic is lightly browned, remove the bay leaves and chop. 
Reduce heat and add the cuttlefish and squid cleaned and sliced, as well as both ink. If frozen, slip in a spoonful of warm white wine.
After a few minutes, add crushed bay leaves and allow to reduce uncovered. 
Fire Place a paella pan, pour oil and add the onion finely chopped until transparentAdd rice and stir constantly while frying a bit.
Pour the wine and let it go evaporating, adding a little more than half the fish stock. Cook for about 10 minutes. 
Add the remaining broth as well as cuttlefish and squid in its ink and fried.
Check the salt and cook for 10 -15 minutes until the rice is ready.
Cut slices of ham and cheese into thin slices for flavor point of power.
Note:  you will have all the ingredients at our local boutique.
Enjoy!! Caminole!!

Seafood paella and traditional chicken ( Paella Tradicional)

Ingredients:

    * 600 grams of rice
    * 1 / 2 diced chicken
    * 2 artichokes
    * 2 medium red peppers
    * 2 ripe tomatoes
    * Ground pepper
    * A clove of garlic
    * Parsley
    * 1 strand of saffron (or dye)
    * Olive oil (a cup, 1 / 4 liter)
    * 1 / 2 lemon
    * Rosemary and thyme sprigs
    * Sal
By Steps:
Step 1: Fry the chicken with oil. Once fried, boiled with 8 glasses of water.
Step 2: Fry the artichokes, pepper and spread apart the other side fry the tomatoes and garlic. 
Step 3: add the rice and give it a few laps with tomato and garlic and stir-fry. 
Step 4: The chicken should be boiled and after a 1 / 2 hour before end of saute the rice with tomato and garlic, add everything. That is, the chicken and boiled with water (the chicken should take 6 cups of broth after boiling), then add the artichokes and peppers, the juice of half a lemon, a little pepper, some parsley, thyme, rosemary, chopped saffron strands (if you do not have saffron dye can be used) and salt. 
Step 5: Now we have all this in the pan or skillet. At first high heat, cooking it halfway down to medium heat and after about 20 minutes total (plus five minutes of rest) and must be ready to serve.
Note: The spices and condiments you will have to buy at the local boutique.

Enjoy!! Caminole!!

Potato croquettes with Iberian ham ( Croquetas de patata y jamon serrano)

Ingredients:
*1 / 2 kg of potatoes Nutmeg 
*150 gr. Iberian ham 
*Extra virgin olive oil
*50 gr. Sal lard
*3 eggs 
*Breadcrumbs 
*Cream
Preparation:

Once we Iúna whole potatoes cooked in watersalt, peel and Crush. A steady, mix them witha little butter and cream, and add to the three massegg yolks and a little grated nutmeg. WhenThis paste is well crafted, we add the whites of theeggs until stiff and amsam well again. AfterWe ball with her, and within each placea bit of ham entreverao. Finally,wrap the balls in breadcrumbs and fry in oilabundant and hot.soak the oil and served with sliced tomatoes with salt and oil.
Notes: you will have all the ingredients at our local boutique 
Enjoy!! Caminole!!

Scrambled eggs with potatoes, peppers and ham iberian (Revuelto de pimientos ,patata y jamon serrano)

Ingredients: 

*4 Potatoes  
*2 green peppers  
*2 spring onions
*5 eggs 
*100 gr. ham½ Pan bar  
*1 clove garlic 
*extra virgin olive oil 
*salt 
*Chopped parsley
Preparation:
Peel the potatoes and cut into thin slices. Seasonal and put them in a frying pan with oil.Cut the onions and peppers into strips.When the potatoes are half fried, add them and cook over low heat. When you are done, remove the oil pan. Add the diced ham and sauté briefly.Crack the eggs into the pan, break them and cook until the egg curdling. Put a pinch of salt, sprinkle with chopped parsley, mix and serve in a bowl.Cut the bread into slices and tuéstalas in the oven. Remove them and when to warm spread with the garlic and tomatoes. Serve on a plate to accompany the upset. To keep the potatoes, I recommend storing the shortest time possible in a cool, dry place, protected from light. We must discard any potatoes too old to have green parts as they contain the toxic alkaloid called solanine. Everything you want for your kitchen here.
Notes: you will have all the ingredients at our local boutique 
Enjoy!! Caminole!!

Ibericam Ham Spain (Jamon serano iberico)

Iberian ham exhibits unique characteristics shaped elongated and shaped outside the traditional cut "V". Strong consistency in their muscle mass and slightly oily in adipose tissue.
In the mouth, the meat has a delicate, sweet and slightly salty. With penetrating pleasant aroma and smooth.

Shear can be seen in color from red to purple with infiltration of fat in the lean, consequence is the peculiar texture and smoothness of flesh that is the source not only of the ham but those other derivatives as a really Pork unique.

t is useful to know that ham can have various qualities in terms of race and power. According to the Quality Standard set by the MAP to document and control the indiscriminate use of the term Iberian acorn collect names or completed on the open range, Acorn, bait and bait camp.
This documentation should be added that each geographical area jamonera tradition brings touch of class but within the parameters set by the standard.

You will have plenty of Iberian ham, for tasting and sales for parts, including chorizo, cheeses and cold cuts but at good prices.

Notes: you will have all the ingredients at our local boutique 
Enjoy!! Caminole!!

I stand, chef Caminole !!

Well folks, I put some recipes easy to prepare, you will find in our everyday cooking, you will have the opportunity to taste food very typical (of our grandmothers and mothers) by region, including Mediterranean-flavored dishes such as Greek, Turkish, Lebanese, Arab desserts and Italian.do not hesitate to recommend your tastes and make our home all to have a corner of our land and flavors.a greeting.
Enjoy !! caminole!! 

Bueno amigos, pongo algunas recetas fáciles de preparar, que encontrará en nuestra cocina todos los días, usted tendrá la oportunidad de probar la comida muy típica (de nuestras abuelas y madres), por regiones españolas, incluyendo platos de cocina mediterránea con sabor como el griego, turco, postres libaneses, árabes y Italianos. No dudes en recomendarme tus sus gustos,  haremos de nuestra casa una que todos tengan un rincón de nuestras tierra . un saludo.
Disfrute! caminole!

Cheek sauce spain

Ingredients:
*800 gr. of pork cheeksa glass of red wine 
*1 onion 
*1 carrot
*1 red pepper 
*l laurel  
*pepper
*4 cloves garlic 
*extra virgin olive oil 
*water
 *salt

Preparation:
In a large pan brown them the whole cheek with salt and pepper. Tools we chopping the onion, carrot, garlic, pepper and add it all to pot. Braise it all until this pocho and get wet with wine and water, incorporate the rosemary and bay leaf and let cook until meat is tender, adding water if necessary.
Notes: you will have all the ingredients at our local boutique 
Enjoy!! Caminole!!

Beans with mint spain

Ingredients:
*800 gr. Fresh Lima
*2 Beans 
*Pepper
*mint Cumin 
*Extra virgin olive  
*2 onions 
*Egg 
*Paprika 
*Water 
*Salt

Preparation:In a pot make a braised with onions and extra virgin olive oil. Once you pocha we add the paprika and quickly add water, cumin, mint and fresh beans. We put it cook until tender and finally, minutes before it coagulated whole egg per person.
Notes: you will have all the ingredients at our local boutique 
Enjoy!! Caminole!!

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Marinated Tuna Spain

   Ingredients:
* 1 / 2 kg. tuna on a piece
    * 100 g. fresh bacon
    * 6 cloves garlic
    * 1 / 2 liter of dry white wine
    * 1 / 2 kg. lard
    * 8 black peppercorns
    * Salt
Wash the tuna, remove the skin and let drain in cold water half an hour.
Peel the garlic cloves, cut the bacon into cubes, crushed in a mortar the peppercorns and garlic. Make incisions in the tuna with a sharp knife and insert the bacon pieces incisions dipped in the paste of garlic and pepper. Melt the butter in a saucepan, cook the tuna and add the white wine and a little salt. Bake for 25 minutes with the pan covered.
enjoy!!  caminole!!

Gazpacho Fron Spain

t is difficult for me to give you definite weights or quantities for this recipe; please forgive me.
Lots of red, ripe tomatoes Cucumber (with the part that attaches it to the plant removed: it is bitter) Anaheim peppers (or any green pepper which is not sweet)Old, hard bread (my favourite for gazpacho is extra sour dough, but others will do too)

Garlic,Red vinegar,Olive oil,SALT & Water

There might be as many recipes of gazpacho as families are in Spain. This is the one i have learned at my house. There is nothing "gospelly" about it.
As a rule, you want more tomatoes in the gazpacho than anything else. A nice looking gazpacho should have a pretty orange-red colour. Therefore, add the ingredients according to this principle. First, cut the vegetables in pieces that your blender can manage. You do not need to peel the cucumber or the tomatoes or remove the seeds from anything (at least i never do).
Cut some bread and soak it in water.
Add it to the blender. Add the olive oil, salt, vinegar and water.
Turn the power on until everything blends "homogeneously". Take a spoonful and taste it. At this point you can decide what is missing, what is in excess, etc. You can experiment with the recipe: some people like the gazpacho very thick, so they add a lot of bread, while some others like it very liquidy, and they add more water instead, or less bread, whatever.
Some people get crazy adding garlic, while someothers hate it.I prefer gazpacho at room temperature.
However, as it is a typical summer dish, it is usually served cold. In some places this is so true that they even throw ice cubes in it when ready to eat.
As with many other dishes, when you save gazpacho from one
day to the other, it tends to improve in flavor.


Enjoy!!! Caminole!!