El Pastel Tres Leches Más Fácil Que Han Hecho en su Vida
Situado en el corazón de Marina Rubicón, y con una amplia terraza que se extiende sobre el agua, Lani’s Snack Bar es el lugar ideal para pasar un rato agradable y relajado, ya sea en pareja, con amigos o con toda la familia.
Sus paneles de cristal incrustados en el suelo a modo de pecera natural son muy atractivos para los más pequeños, que verán una gran variedad de peces deslizarse por debajo e incluso podrán darles de comer. No sea tímido y pida pan a nuestros camareros para alimentar a los peces, ¡estarán encantados de ayudarle!
Con unas vistas privilegiadas del puerto deportivo, Lani’s Snack Bar es perfecto para empezar el día con un delicioso desayuno o brunch, simplemente tomar un tentempié o disfrutar de un delicioso almuerzo o cena, gracias a su generosa oferta gastronómica incluida:
Si quieres empezar el día con un chute de energía, te recomendamos que no te pierdas nuestro auténtico desayuno inglés que consiste en alubias al horno, huevo frito , bacon inglés, salchicha inglesa, tomate a la plancha, champiñones, pan frito y tostadas con mantequilla y mermelada. Un desayuno completo para la comida más importante del día.
Venezuelan Cachapas
The idea is that the sauces are as natural as possible, so that the customer feels this pleasure from the beginning to the end of his amount in front of his plate. That is why each of our products guarantees a great quality. Equally the way in which these products are shipped, until their subsequent delivery, is of high care.
It is recommended that in order for the products to last longer, they should be kept in their original and closed packaging. The idea is that they should be kept in cool and dry places to avoid any kind of accidents. Of course, it is important to remember that these are products for professional use, designed to be handled by personnel trained in the area to ensure their correct handling and criteria of use.
For other gastronomy products, for those who like a more distinctive flavor, there are the Veteados de salsa and fruit pieces. These come in 3.5kg and 5kg presentations, since they have a higher density. The fruit flavors range from lemon, lime, among other more exotic flavors such as Malaga or apple pie. Combinations such as berries or tropical fruits are also available. Orange sauce is a must in the field of confectionery, raspberry, red fruit, strawberry and cherry sauces are others that cannot be missed when decorating desserts.
TORRIJAS WITH MUSCATEL AND STRAWBERRY SAUCE AND
Vinaigrettes are to the world of dressings what McDonald’s is to the world of food: fast food. In their case, fast sauces, in which it is enough to whisk a few ingredients without the need for pans, casseroles or stoves.
Although it can be adapted to the palate of each one, the most standard formula for vinaigrettes is 3 parts of fatty ingredient to 1 part of acid ingredient. To quote Ana again, “you can reduce the amount of oil to two or replace half of the vinegar with water, if your taste is not very acidic”.
Obviously, the vinaigrettes can be consumed at the moment of preparation, but they are tastier if we let them rest for a minimum of a couple of hours so that the flavors of all the ingredients amalgamate well.
In El Comidista we have already made some forays into the wonderful world of vinaigrettes with fruit pieces, such as avocado. However, in the ones we propose today the fruits are the protagonists and the ingredients are emulsifiers because they are crushed. Reset your mind, my French fries, because the formula we have given you above is not applicable to fruit vinaigrettes. For about 100-120 ml of vinaigrette it would be:
La Cocina de Sarita – Strawberry Jam and Jelly
This dessert of ancient ancestry was born in English lands back in the 16th century. Its invention is attributed to Cardinal Thomas Wolsey, a very important figure in the court of King Henry VIII, who built Hampton Court, where one of the largest kitchens of the Tudor era was located.
So this is how we have joined the BundtBakers challenge for another month with a strawberry cream sponge cake. This month, Tammy from the blog Living the gourmet, has suggested us to make bundt cakes with strawberries, the queen fruit of summer par excellence.
And as strawberries and cream are a classic English summer dessert, I have turned them into bundt. You already know that I love turning other desserts into bundt cakes, for example, this Eton Mess Bundt Cake, or this Tiramisu Bundt Cake (don’t miss them if you haven’t seen them!).
The recipe for the cream cake is from Kanela y Limón and then I adapted it to make a marbled cake with cream and strawberries inside. I loved this cake because it only takes 5 ingredients and is very, very quick to make. With the strawberries I made a puree and mixed it with part of the dough to make the marble effect.