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La Granja white beans with clams marinated mackerel

still crave the hearty soups and now we're in Lent this is a delicious dish that can be unique. A marvel of union between sea and land that gives us also a remarkable blend of colors, flavors and odors. The secret use good ingredients and do not miss ever between them a little love, then it certainly becomes much, much better. I wish you like

La Granja white beans WITH CLAMS

Ingredients for 6 persons:

600 gr. of beans cooked *

400 gr. clam

1 red pepper and 1 green pepper diced

1 onion 1 dl

. white wine

Fish Fumet

flour 1 level scoop

2 cloves garlic, minced

olive oil Salt

Preparation: clams have a good time in salt water to remove excess sand if they did. After the standing time, put in a pan with a little white wine and / or water and let it open. Once opened, remove from heat, remove those that have not been opened, strain the juice and reserve. In a pan put some olive oil and fry the chopped garlic and onion also chopped peppers. Add a little salt to facilitate the poached vegetables and leave over low heat. When tender, add flour, cook and pour the white wine, fish stock and clam juice. Simmer for a while over low heat. Finally add the clams, they left one more time and corrected if necessary reasoning. Serve hot.

* To cook the beans are soaked overnight in cold water. Then in a saucepan with cold water also get to cook with a bay leaf, onion and a carrot. Occasionally during cooking with cold water scare to avoid skinned. Cook over low heat until tender. You can use the pressure cooker in which case not be scare and respect the times given for legumes.

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is a time of Lent and in this age eat more fish. The variety offered by the market allows us to enjoy a different fish very often. We Europeans eat more fish and it went Quehen forgetting some good habits of diet Mediterranean and Atlantic to take other less healthy habits. But if you eat oily fish we ensure a suitable supply of omega 3 and omega 6 which are the only fatty acids that the body can not produce so we need to eat them. These fatty acids enhance the amount of HDL cholesterol in the blood and decrease the amount of bad LDL cholesterol. You can prepare forms and are sbrosos demil, insure themselves and each season has its own. I chose estavez mackerel and pickled've done a softly with plenty of pickled onion and garlic. A delicacy of our kitchen that was once mostly a method of conservation. I hope you like it and everything is healthy, very healthy.



MARINATED MACKEREL

Ingredients for 6 persons:

6 serving very fresh mackerel

12 cloves of garlic

4 large onions 2 bay leaves

2 dl. olive oil 2

dl.de fish stock 1 dl

.
white wine 1 / 2 dl. of good vinegar

salt and peppercorns

Preparation: Clean the mackerel and cut it sliced \u200b\u200bthick or backs, we can do in the shop. Then season with a little salt and make the pieces back and forth in a pan with oil. Book. Peel the garlic and leave them whole. Peel onions and cut into half slices. Poach all the oil fry the mackerel, previously cast a bit of salt. When almost tender add the onions, white wine, some peppercorns, bay leaf, vinegar and fish stock. Simmer a few minutes and add the pieces of mackerel, boil 10 minutes. Correct the seasoning and let stand at least two days before eating. It is usually served warm.

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Today I offer a first course the truth is that is good, great. A broccoli au gratin, with béchamel and cheese, forming a tasty brown crust. The vegetable has a chance to prepare a thousand different ways and broccoli, even though it may seem, it is soft, delicate flavor and in this way is truly exquisite. A good idea to prepare lots of vegetables, from broccoli to cauliflower through potatoes, chard, beets, spinach, zucchini, eggplant ...

BROCCOLI GRATIN
Ingredients for 6 persons: 1
big boy broccoli

1 liter milk 100 gr.
butter 100 gr. flour
100 gr.de grated Emmental cheese salt and pepper

Preparation: Clean the broccoli and wash and leave whole. Soak in a large saucepan put water and some salt and let cook for 15 minutes after the water begins to boil. After this time, remove from heat, remove from liquid and let cool. The broccoli should be tender but a bit over, and then we'll subjecting another cooking process gratin in the oven. Separate the broccoli florets and place in a lightly greased baking dish with a little butter and set aside. In a saucepan melt butter, add flour and sauté take a few moments without color. Then gradually add the milk, which must be warmed gradually, stirring constantly. Once incorporated all the milk, season with some salt and pepper and simmer gently spinning nonstop until the béchamel is cooked and thick. Then if necessary rectify elsazonamiento and cover the broccoli with bechamel. Then put the cheese and broil in a hot oven until it forms a delicious brown crust. Remove from oven, let stand few moments and serve

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SATURDAY 14 MAY - 24 MARCH EXODUSES

SATURDAY 14 MAY-22 HS.

De Claudio Simiz

-

On August 23, 1812, before the advancing troops realistic from the Alto Peru, The General Belgrano in command of North Ejaército near the village of San Salvador de Jujuy Tucumán undertakes the exodus to quemqndo everything could not transportar.El English army had about 3,000 soldiers, led by Pio Tristan. In response, on July 29 Belgrano issued a proclamation providing for the withdrawal:

"Since I set foot on your soil to take care of your defense, I have spoken with truth. He came, then, manifestéis time when your heroism and you come to reunite the army under my command, as you assure if you want to be free. "

Comedy Production of the Province of Buenos Aires

Program and the History Theatre's Bicentennial "

Mounting: theatrical Terrafirme

Cast: Martin Giambrone, and Oscar Luis Donghi Lustron.

Music: Alejandro Echazarreta

Address: Claudio Bellomo.

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Terrafirme
Varvello 70 - Paso del Rey
0237-4627562

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Terrafirme

Presents H & H
Eduardo Bonafede

Eduardo Bonafede's piece shows the coexistence of a former retired military with an injury, which currently cares for a cemetery and a son deaf appropriate. In a perverse dynamic of domination, pain, anger and memories that do not fade, are presented on stage in a restricted space that challenges players to put them to the characters body and his miseries. ---------------

WINNING
the VI Ibero-American Festival Theatre Summit of the Americas

Mar del Plata 2010

Prize for best group presentation

Leading Actor

Actor Co-starring

Best Direction

------- SELECTED TO REPRESENT ARGENTINA IN

INTERNATIONAL THEATRE FESTIVAL

OF PUERTO MONTT - CHILE 2011

THURSDAY 24 MARCH 2011 - 22 HS
Terrafirme
Varvello 70 - Paso del Rey
0237-4627562
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gratin Broccoli cheese croquettes and some

With what we like in and long time since I had gotten into the kitchen to make cakes, so to not take longer dgustar some delicious cakes I have made some of cheese are great. A white sauce made as it should, over low heat, well cooked and a good amount of cheese that melts well and is tasty. A perfect combination for croquettes delicious. And who is that do not like this bit as popular, but so exquisite and supports the most varied combinations of ingredients. As to cost a bit as we get, we make more quantity and freeze to have on hand a delicious snack or a delicious first or second course. It all depends on what the do. Hope you like.

CHEESE CAKES
Ingredients: 150 gr
. butter

150 gr.

flour 1 liter milk

200 gr. grated Emmental cheese

50 gr. grated Parmesan cheese

some

onion powder salt and pepper

flour, egg and bread crumbs for breading the croquettes

abundant oil to fry the croquettes

Preparation: Melt the butter in a saucepan and when melted add the flour and cook without allowing it to brown. Stand some milk and go slowly pouring while deremover. After adding all the milk add the grated cheese, salt, pepper and some onion powder. Cook until the dough adhere to the spoon and separate the walls of the pan. Then put the dough croquettes on a platter and let cool completely. Once cool the dough to form the patties and go through flour, beaten egg and bread crumbs. let stand a little croquettes and empanadas in the refrigerator and then fry in hot oil in batches to prevent the oil temperature down and spoil the croquettes. Drain on absorbent paper and serve freshly made which is the best way realmetne are

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2011 ANNUAL WORKSHOPS GETTING

REGISTRATION OPEN FOR ANNUAL WORKSHOP THEATER

------

ADULT ACTING TRAINING LEVEL 2 º

Teachers: Claudio Bellomo
Monday 21 pm.
Registration: $ 50
Monthly Fee: $ 120 ---

ADULT 1st.
Level Teachers: Javier Cassini - Corina Leguizamón

Tuesday, 21 hs.

Registration: $ 50

Monthly Fee: $ 120 ---

TEENS
Teachers: Javier Cassini - Corina Leguizamón
Tuesday, 19 hs.
Registration: $ 50
Monthly Fee: $ 120 ---

CHILDREN
Teachers: Claudia Puentes
Monday, 18 hs.
Registration: $ 50

Monthly Fee: $ 120
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Caprese Salad eating habits.

A simple salad and very rich, highly nutritious, refreshing and very, very Mediterranean. It appears according to a survey which was published a few days in different media, we are abandoning the English Mediterranean diet. That is so healthy and has been declared a World Heritage Site, so back to good habits I leave this delicious and simple Italian salad, 100% Mediterranean. Let's see if we copied the good and not evil ...

caprese salad
Ingredients for 6 persons:
6 balls of fresh mozzarella, sliced \u200b\u200b

6 salad tomatoes

a sprig of basil, mint or mint very clean

olive oil balsamic vinegar

salt

Preparation: Place in a source mozzarella and tomatoes all cut into slices. Book. Mix the mint, mint or basil with a little salt, olive oil and balsamic vinegar until it forms a creamy froth. Sprinkle the tomato and mozzarella slices and serve.

I leave a few paragraphs of the article said:

"56% of those over 18 years suffer from overweight or obesity. Spain is the EU country where they eat more seafood. The English have turned their backs on the Mediterranean diet and healthy lifestyle associated with it, as is clear from the first National Survey of Dietary Intake English (Enid), which gives a lot of data "troubling" as a sedentary 46% of the population.

concern should also opinion of the English Food Safety Agency (AESAN), promoter of the survey, only 43% of the English eat vegetables daily, or eat, on average, less than three pieces of fruit, the minimum recommended amount.

Another concern: the ranking of foods consumed, alcoholic beverages and soft drinks were the fourth and fifth place, behind milk, fruits and vegetables, and ahead of healthy products such as fish, juices, pasta and beans, among others. "