Tuesday, June 14, 2016


INC News, 14/06/2016

Paellas Velarte - Elaboración auténtica paella valenciana hecha a leña

INC News, 14/06/2016

Soupe de poisson facile et rapide à préparer!

INC News, 14/06/2016


INC News, 14/06/2016 

Shrimp and Fish Soup - Caldo de Pescado y Camaron (Mex Style)

INC News, 14/06/2016 

Best French Fish Soup - Soupe de Poisson

INC News, 14/06/2016

Catfish Soup Recipe Tutorial

INC News, 14/06/2016


1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
1 13 oz can DICED TOMATOES
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste

Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that's cool—because now we'll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes. 
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve. 
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it's easy peezey and puts a nice glow in your belly.

INC News, 14/06/2016

Fish soup recipe (Zuppa di Pesce)

INC News, 14/06/2016

Zuppa di Pesce con Molluschi, Crostacei e Frutti di mare

INC News, 14/06/2016 

ITALIA - L'Osteria Francescana di Bottura è il miglior ristorante del mondo

L'"Osteria Francescana" di Modena dello chef Massimo Bottura è stata incoronata come miglior ristorante al mondo nel corso di una cerimonia svoltasi a New York. É La prima volta che un locale italiano ottiene il riconoscimento. L'Osteria Francescana supera così il vincitore dell'anno scorso, lo spagnolo  "El celler de Can Roca", nella speciale graduatoria dei 50 migliori ristoranti al mondo coronando in tal modo la sua scalata al titolo. L'Osteria era giunta seconda l'anno scorso e terza nel 2013 e 2014. E' il primo ristorante italiano a salire in vetta dei "50 Best Restaurant", la classifica considerata una sorta di Oscar della gastronomia.

Leggi articolo e visualizza le foto, cliccando QUI
INC News, 14/06/2016 - source: ©Repubblica

La verdadera razón por la que el salmón de criadero es de color rosado

Decir que la carne del salmón es de color salmón es una obviedad. ¿O no? Cuando el salmón se cría en libertad, se alimenta de crustáceos que van pigmentando de forma natural su carne hasta llegar a ese color entre anaranjado y rosado tan particular. Sin embargo, muchos criaderos para abaratar costos no alimentan a los peces con crustáceos, sino que agregan a su dieta productos sintéticos que tiñen de forma artificial la carne del salmón. El uso de este colorante es inocuo para la salud del consumidor, según organismos de la UE y Estados Unidos. Te contamos todo el proceso en este video.

INC News, 14/06/2016 - source: ©BBC News esp

OUR ALLA IS BACK! - Soft Pryaniki Recipe | Russian Tea Cookies | Пряники домашние

Pryaniki are soft cookies, almost like dense cake. It makes a wonderful tea cookie. Goes perfectly with a glass of milk. This recipes makes around 40-50 cookies. These vanilla cookies (also known as pryaniki)  are amazing! Pryanki will be soft inside not just the day you make them, which makes them great for picnics, road trips, parties or just because you want a delicious and soft cookie! Pryaniki go back for centuries in the traditional Russian kitchen.

Ingredients :

For the pranyki dough:
250 ml OR 2 cups of milk
125 gr OR 1 cup of flour 
250 gr OR 2 cups of white granulated sugar 
pinch of salt
50 ml OR 1/4 cup of sunflower/vegetable oil 
1 vanilla pod ( or you can use 1 tbsp of vanilla extract)
2 tsp of baking powder
1 egg
1 egg yolk
500 gr OR 4 CUPS of plain flour 

For the Icing :
1 egg white 
125 gr OR 1 cup of icing sugar


Step 1 : In a pan, add your milk and cut your vanilla pod, get the seeds out and add into the milk with the whole pod. Once the milk reaches boiling point turn it off. 
Step 2 : In your stand mixer ( you can also do this in a large bowl) add your sugar and 1 cup ( 125 gr) of sifted flour. Slowly add your warm milk in and mix well. 
Step 3 : Then add your oil, egg and egg yolk and mix well. 
Step 4 : Slowly add the remaining flour with baking soda, and mix in stages, until all the 500 gr OR 4 cups of flour are incorporated. 
Step 5 : Place your dough onto a floured surface and keep needing the dough for 5 min until its nice and soft and doesn't stick to your hands. 
Step 6 : Divide the dough in half and cut out each piece. With a cookie cutter, cut as many circles as you can, they need to be at least 1 finger thick. 
Step 7 : Place your cookies onto a baking sheet. 
Step 8 : Bake pryaniki for 15-20 min in a preheated oven at 180 C /350 F.
Step 9 : Let the cookies cool down completely, they should be quite pale on top and nice and brown at the bottom. 
Step 10 : Whisk your egg white, then add your icing sugar. Coat each cookie with a glaze. Dip inside and then with a cooking brush the other side, you can do it separately and wait for the top to dry out first and then do the bottom, but I do them straight away. They might stick to the parchment paper that way. 
Step 11 : Leave cookies to dry out completely for 10-15 min and enjoy! 

Translation for Russian speaking people: Русский перевод ниже.

Приготовление вкусных пряников – это очень творческий процесс, однажды приготовив вкусные домашние пряники, вы полюбите их навсегда! Белоснежное не только снаружи, но и внутри, мягкое-мягкое, нежное-нежное лакомство. Их готовили к торжествам, дарили в качестве подарков, в знак любви и почтения. Сегодня пряники уже не так популярны, как 100 лет назад, а, между тем, их приготовление – дело довольно простое. Зато как можно удивить всех таким замечательным десертом!


Для теста:
250 мл молока
125 гр муки
250 гр белого сахара
щепотка соли
50 мл подсолнечного масла / растительного
1 стручок ванили (или вы можете использовать 1 столовая ложка ванильного экстракта)
2 чайные ложки разрыхлителя
1 яйцо
1 яичный желток
500 гр муки
1 белка
125 гр сах. пудры

INC News, 14/06/2016