December 2010

Friday, December 31, 2010

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Asparagus is a vegetable that has been used since ancient times both in cooking and medicine, in the kitchen for its delicate taste and medicine for its diuretic properties . The oldest recipe book that there is "De re coquinaria, Book III of Apicius' included a recipe that explains how they should cook them. The asparagus was cultivated by the Egyptians, Greeks and Romans, who ate them fresh in season and dried to consume in winter.
can be eaten in numerous ways, steamed, boiled, grilled, or in different dishes, like scrambled eggs, casseroles, fish, etc. and this is because due to its delicate flavor combines well with many ingredients. When consumed in salads have to wait until the last minute to Spice it because the acidity of most of the trappings put yellow asparagus. Normally when canned asparagus, but as is often eaten together with mayonnaise or oil and a squeeze of lemon. However in this recipe I give, we're going to eat stuffed with ham and cheese, and get to see what a delight.

INGREDIENTS:

1 can asparagus
fat 6 slices of ham finite
One tub of Philadelphia cheese
A small tub of cream cheese
A piece of manchego

Hacel MODE:

For this recipe we need some asparagus that are Goths:

Make

drain the asparagus for at least an hour (if it can be better overnight) so that they release as much water as possible. Cut ham into strips of a width more or less like asparagus. Cut them in half, and cash them placed in a tray that can go in the oven. Put
over each half of the asparagus ham and we cut up each put some philadelphia cheese pegotitos:

Place half the asparagus that we had reserved:

Cover with cream and add the grated manchego cheese.
Place in the oven for browning.

Thursday, December 30, 2010

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ASPARAGUS STUFFED CREAM CHEESE LOMBARDA quenelle

Red cabbage is a cabbage in the cabbage family, which is very attractive because of its striking purple color produced by a pigment called anthocyanin, which is a great antioxidant. The hue color from purple to blue depending on the acidity of the soil where it is grown, becoming more purple if more acid soils and blue if you are alkaline. There are currently
Lombard throughout the year, but recently we had only the mid-winter, so it is typical of Christmas. This recipe that I propose, is a different way of eating, and I think you'll like it.

INGREDIENTS:

One Lombard (need not be large, because the leaves have very prietas, goes a long way.
1 onion 1 leek

A splash of vinegar ricotta cheese 150 g. (You can also use ricotta or cottage)
50 g. blue cheese

A spoonful of sugar olive oil, salt and pepper 3 cloves

A handful of almonds.

PREPARATION:

Put a pot on the fire and cover bottom with olive oil. Peel and chop the onion and leek (white part only) and sauté in oil when hot. Remove the tough leaves of the cabbage, wash and chop the rest. Color before they take the onion and leek, add the cabbage and cook the whole. Incorporate cloves, vinegar and sugar and three cups of water and let cook until tender (you can do it in the pot). Once cooked, grind it, but before removing part water. Once crushed can gradually incorporate some of the cooking water, if that is too thick vieseis. Add a few grinds of pepper and rectify the seasoning if necessary. Put in a bowl
both cheeses and mix with fork until a smooth paste (if you see that you need, you can add a thread of oil to bind it). With the help of two teaspoons, form the quenelles go cheese.
Toast the almonds.
Put in a bowl of cabbage and cream in the center a quenelle. Place steaks on elcima almond and water with a splash of olive oil.

Friday, December 24, 2010

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President the Republic, Alan Garcia, issued this morning the Religious Freedom Act

The officer stressed that this rule constitutes an event of historic importance democracy and freedom in Peru, because with it an end to any residue of bigotry.

"This bill confirms and affirms that we are a Christian society, a society that overwhelmingly believes. The Catholic Church, its history, there is a huge burden on citizens, but others cults, religions and churches have space and have made progress in recruiting and training its members, "he said.

The rule guarantees the fundamental right of everyone to freedom of religion, as recognized and protected by the Constitution and international treaties ratified by the Peruvian government.

also stipulates that private and public exercise of this right is free and the only limit, the protection of the rights of others to exercise their civil liberties and fundamental rights, protection order, health and morals.

indicates that every individual is equal before the law, in that sense, it prohibits any act or omission which discriminates against a person because of their religious beliefs.

For this, the State guarantees persons, individually or collectively, to develop freely their religious beliefs and activities, in public or in private.

Furthermore, freedom of religion includes the religious beliefs freely choose and change or leave to be taken at any time, in the manner appropriate to each church, denomination or religious community.

"Nobody can be forced to express his religious conviction. No public official may require disclosure. Nobody can be forced to participate in acts of worship, religious assistance or to provide financial or in-kind contributions to religious institutions, "he says.

also guarantees full respect for the religious expressions of Andean, Amazonian and Afro-Peruvians, and their right to exercise them individually or collectively.

provides that natural or legal persons who, by action or omission would prevent the exercise of religious freedom will be punished according to criminal laws or administrative regulations.

The rule also states that religious institutions benefit from grants and tax benefits, provided they comply with national law.

"Institutions in the Register of Religious Entities acquired deeply rooted, enjoy exemptions, tax benefits and exemptions that they recognize the agreements, if any, are unable to conclude with the State, "he says.

The second provision sets a final rule that the personality and legal capacity of the Catholic Church will be regulated based on the agreement signed between the Holy See and the Republic of Peru on July 19, 1980.

also indicates that educational institutions at all levels and modalities, should respect the right of students to be exempted from courses in religion, for reasons of conscience or because of their religious beliefs without affecting their GPA.

"In the case of minors, the exemption provided that it shall express what their parents or who has custody of those," says the statement.

Similarly, states that religious organizations can create and manage independently in their training centers for religious ministry and theological studies.

also creates the Registry of Religious Entities, whose end will be the recognition of the civil legal status of the same, establishing that the registration is voluntary. The

Religious Freedom Act was approved previously by Congress.

Source:

http://www.tvperu.gob.pe/noticias/politica/presidente/16471-promulgan-ley-de-libertad-religiosa.html

Florian Muguerza Edgardo

Director of Education, Communication and Religious Liberty-UPS

Sunday, December 19, 2010

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WITH FRY COD

The chickpea is one of the main ingredients of our famous Mediterranean diet, being a major part of many of our stew pot. There are countless recipes are the basis of chickpeas, and this I propose today is rich and easy.

INGREDIENTS:

· 250 gr. chickpea
• A whole head of garlic and two cloves
• 2 slices of dried cod
· ½ cup tomato sauce

. 3
• 2 medium onions, green peppers such as "Italian"
• 2
· Oils chorizo \u200b\u200bpeppers, salt, 3 cloves and 2 leaves

bay PREPARATION:

Soak codfish 48 hours, changing the water several times.
Wash the beans and soaking them overnight. In the morning, put water with salt in a pot. When it starts to boil drain the chickpeas, place in a network and place in casserole, adding whole garlic head, washed, unpeeled, bay leaves and onions, peeled and in which we will punch the nails odor. (Whenever you introduce cozáis chickpeas in water when it is boiling, because unlike other vegetables, if you add cold water will harden. Similarly, if during add more cooking water must always be hot, otherwise, the cold water would be interrupted and the boiling chickpeas encallarían).
Place a small saucepan with water to a boil and when to introduce the chorizo \u200b\u200bpeppers. Remove from heat and let stand a while to soften. Open and with the help of a knife, scrape the inside, reserving the pulp. (You can also use beef chorizo \u200b\u200bpeppers, putting a scoop).
Peel and cut into large pieces, the 2 remaining onions. Peel and chop 2 cloves of garlic and green peppers, which we will have removed the seeds. Put oil in a skillet and sauté over high heat, moving them with a wooden spoon. Should be al dente. When they are at their best, add the tomato sauce and beef and chorizo \u200b\u200bpeppers.
Drain the beans, discard the onion, clove of garlic and bay leaves, reserving a little cooking water. Incorporate the beans to fry that we prepared, and add a splash of water to cook the chickpeas. Bring to a simmer 2 to 3 minutes to "make friends."
Meanwhile, scrape the skin with a knife to remove cod scales (in this case we will not use the skin, but better scaled to prevent any scale we go to the stew). Put a pan of water, enter scalding cod and a couple of minutes. Remove and let cool. Remove the skin of the cod and separate it into slabs. Cover it to keep it warm. Now let
Emplate, putting a portion of the fry in a dish and some flakes of cod.
can also make another type of presentation, and it will need some hoops of cooking as I show below

For the photo I'll show below, I used the large ring. Place it directly on the plate where it going to take and fill it with fry, crushing a little with a spoon so that it retains the shape. Remove the ring and as the climax to the cod.

Thursday, December 16, 2010

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chickpea salad GOAT CHEESE AND HONEY VINAIGRETTE FOR GUACAMOLE WITH ANCHOVY

contrasts of flavors is what gives this colorful salad. On the one hand, the fresh mix of tender shoots, the other the warm, aromatic taste of sautéed tomatoes and onions and end with the mild goat cheese mousse.

INGREDIENTS:

For the salad :

spinach shoots Rocket

Chicory Endive Watercress

A handful of flaked almonds and pine nuts

For the goat cheese mousse :

A loop of 200 gr.
goat cheese 400 ml.
cream 2 sheets of unflavored gelatin neutral

For honey vinaigrette:

tablespoon honey 3 tablespoons balsamic vinegar
½ cup olive oil 1 teaspoon mustard

Pepper Sal

tomatoes to the sautéed :

½ kilo of ripe red tomatoes and sweet onion

A handful of fresh basil A
A little olive oil and salt

PREPARATION: Peel

tomatoes and chop brunoise . Place them on a sieve to remove water. Finely chop basil and mix with the tomato to take tea and taste. Chop onion and fry brunoise also in a little oil. Once the tomato poached as well water has drained, add to skillet and sauté a few minutes. Salt and book (must be a bit crude)

Place a heavy-bottomed saucepan with the cream and heat. Remove the cheese rind, and add to skillet, cut into small pieces. Hydrate the gelatin in cold water about 10 minutes. Stir the mixture from the pan until the cheese has completely melted, at that time, drain gelatin and mix well add it to dissolve. Put into small molds (I have put in a silicon pyramid) to introduce in the refrigerator until set. Book.

Toast the almonds and pine nuts. Book.

While

prepare the vinaigrette, put the honey to boil in a heavy-bottomed saucepan. When liquid, remove from heat and add the vinegar, mustard, pepper and some salt and beat vigorously. In adding the oil slowly while we beat him with rods until the whole emulsified. Book.

Now let's assemble the dish. Carefully unmold the pyramids:

Place the lettuce around the plate:

and center with the help of a ring of cuisine:

make a circle with the tomato we've poached, sautéed in onions (add a touch of heat at the time of mounting plate)

and above it the pyramid of goat cheese mousse. Top with outbreaks of a few vegetables and pine nuts and drizzle with the vinaigrette. Serve.

Monday, December 13, 2010

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really worth because the guacamole Combines perfectly with the intense flavor of the anchovies and the result is fantastic.

INGREDIENTS: • 2 avocados

• 1 onion • 1 ripe red tomato and lime

• A • Salt

guacamole • Seasoning • 2 cloves of garlic (remove the middle)
• Potatoes quality chips (I recommend you to try a brand Vicente Vidal, great selection, they are plump and crisp and are great for this appetizer (found in supermarkets) • Anchovies Santoña

PREPARATION:

start by taking out the avocado pulp and for this I am going to state very easily. Cut the avocado with a knife in two halves, until you touch the bone. Take the avocado halves and rotate both counterclockwise and ye will in each hand with one hand. Nail the knife flat on the bone, turning a bit and it will not show resistance:

Remove the pulp with the help of a spoon and put it in the bowl of the mixer. Peel tomatoes and cut into small pieces. Put together the avocado. Do the same with the onion. Add salt and juice of ½ lime. Incorporate a spoonful of guacamole seasoning. Blend with the mixer. Grind the salt and seasoning. Place a pile of guacamole on a potato and wrap up an anchovy.

Note: The problem of guacamole, is that it oxidizes and becomes ugly color, so you have to do and eat. However a trick to prevent this from happening, is that introduzcáis within the bone of the avocado salsa. This will oxidize the bone but not flesh.

Wednesday, December 8, 2010

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More than easy to make these triangles filled with chocolate, in contrast to the crunchy exterior texture, with the creaminess brings us chocolate filling.

INGREDIENTS:

• 8 sheets of filo pastry
· 120 square format black chocolate
· 120 ml.
cream • Sugar and cinnamon for garnish

PREPARATION: Put

cream to boil in a heavy-bottomed saucepan and add chopped chocolate. Move with a wooden spoon until completely dissolved. Remove from heat and when we have a smooth cream. Cool, refrigerator. Once cool, proceed to form triangles as follows:
placed a filo sheet on a flat surface and cut into two parts:

We will work every one separately. Put a spoonful of chocolate in the top center of the sheet that we have cut, and we will bend under the scheme that I detail below

Place triangles on a baking tray in which we will put a parchment paper:

Preheat oven to 180 degrees and bake for 7 minutes, turn them over and let other 7 minutes (should be golden). Grind sugar to make icing sugar and mix 3 parts sugar to two of cinnamon, and sprinkle the triangles with the mixture. Eat hot.

Note: also look great if instead of mixing the sugar and cinnamon, espolvoreáis with both, but separately.

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Adventist Church leaders in Peru, Express Welcome to the National Parliament in the framework of the adoption of the Law on Religious Freedom

Today Friday 03 December at hours of 8:00 am, our leaders Adventist Church in Peru, Abimael D Obando, Leader Adventist Church to the south of Peru, CPC. David Echevarria, Treasurer of the Union Peruana del Sur, and departments of various areas of the Church of North and South of the country, had an interview at the Legislative Palace with Dr. Alda Lazo of Hornung, 2nd Vice-President of Congress and one of the ardent advocates of the adoption of the Religious Freedom Act, in order to express as representatives of the Seventh-day Adventist Church to thank the national parliament approved the law that will provide equal and development of religious freedom in Peru.

After the interview with Dr. Alda Lazo, our beloved Pastor Abimael Obando were interviewed in the channel of Congress, which stated that the law will benefit the Adventist students studying at universities and private colleges or state does not profess our faith and emphasized "We welcome religious freedom law is a step that will open a special chapter liberty that is bleak and distressing to note that Peru's history will not forgive when you open its pages to tell us about intolerance, persecution, greed and poor justice with which in the past, not just in the name of the crucified, blindly committed against their brothers in a selfish desire fan, trying in vain to annihilate an inalienable right with which the Almighty endowed from the beginning to every human being: the wonder of the freedom to choose and to believe. For this reason, and without missing a vote he always did the God of the Scriptures, always celebrating today clarified that any law can be improved and noted the events in Utahuilaya in the highlands of Peru, or Stahl Camacho, who has been the very hand of God that moved the pieces of history to which Peru has emerged in the light of love hearts for freedom of conscience and therefore religious freedom. "

Later the CPC. David Echevarria extended a cordial invitation to Dr. Alda Lazo EndItNow support the project and promote the creation of a law by the Day family violence prevention.

On behalf of the Adventist Church Pr Obando, it recognizes Dr. Alda Lazo missionary handing the book of 2011 "There is still Hope", a book that aims to enjoy a spiritual journey and the true supreme hope.

Edgardo Muguerza Florian

Director of Education, Sabbath School, Communication and Religious Liberty

Peruvian South Union