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Rice with shrimp, clams and squid


Serves 4

-50 g
olive oil - 200g prawns
-
squid 200g - 200g of clams
small ripe tomatoes
-2 -2 -1
teaspoon garlic salt, food coloring

-500 g -250 g water rice

Preparation
We

clams in water with a pinch of salt (to loosen the sand) and leave for a while. Wash them, put them in the bowl and reserve varoma.

Peel the prawns and put them on the glass shells and heads along with 20 g of oil. Prpgramamos 3 minutes / temp varoma / 4 speed. Add water, salt and return to programs 8 minutes/100 º / speed 2. We pass the stock through a fine sieve and reserve.
Clean the glass and make the sauce: we take the peeled tomatoes and 2 garlic cloves, and chop 7 sec / 4 speed. We went down with a spatula so the walls and add 30 g. oil. Program 20 min / varoma / speed. 1. After 10 minutes add the chopped squid and sauté a little. Completed

time, add the reserved fish stock, salt and food coloring (or saffron), completed with water to 2 liters hairline and schedule 10 minu. / Varoma / left turn / speed. spoon until it boils. We take and put up the container containing the clams varoma. Scheduled finish time, make sure the clams are open and reserve.

Finally add the rice and cook 10 min./100 º / left turn / speed spoon. When you stop adding the shrimp and clams. Let stand 5 min. and serve.

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Gominolas


Serves 4

- 1 packet of strawberry-flavored gelatin
- 2 envelopes gelatin neutral
-
water 200 g - 300 g sugar

Preparation with Thermomix

We put in the glass Thermomix all the ingredients except jelly taste, and set 5 degrees minutes/100 / speed 2. Add the flavor of gelatin and beat 10 seconds on speed 3.
Finally, programs 5 minutes/100 º / speed 2.
We put the mixture into the pan, greased in sunflower oil and let stand 12 hours at room temperature or in refrigerator.
Finally, release and we can cut squares with a pastry cutter or original forms.

Source: Simply Spectacular (Book of Thermomix)

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Cheesecake, and Muscat grapes (from lunarillos)


Serves 4

For the base: -180 gr
cookie
-60 g butter at room temperature

For the cream cheese
-250 gr cream cheese (Philadelphia type)
-250 gr mascarpone cheese
-100 white chocolate -250 g

whole milk curd -1 on
-black and white grapes

For muscat wine jelly:
-100 gr.
water -100 gr.
sugar -120 Gr. Muscat white wine
-5 gelatine leaves vahine if market purchases .... 6 sheets put

Preparation For the base put the cookies in the glass and pulverized 5,7,9 speed 10 seconds, add the butter and set speed 10 seconds 5. Lay out the dough and press with the back of a spoon on the basis of a springform pan or a ring. Book in the refrigerator.
Wash and dry the fruit chosen to have it ready.
Cream cheese: all ingredients are poured into the glass and program 7 minutes, 90 °, Speed \u200b\u200b5. With then carefully pour over the biscuit base and immediately place the fruit on the cake.
Cool in the refrigerator for 1 hour minimum.

Prepare Moscatel wine jelly in a saucepan put sugar and water. Bring to a boil over medium heat for 10 minutes to get a light syrup.
While the syrup is put to soak gelatine leaves in cold water. Remove the syrup from heat, add the drained gelatine leaves and add, stirring Moscatel wine.
Let stand some jelly and then add a tablespoon of the fruit. Leave to set in refrigerator for several hours.