This weekend in the city of Vic is going to hold a fair as cheese. Lactium reach the second edition stronger, with more producers than in the previous edition with a series of activities to delight the most cheese.

Throughout the weekend, visitors can enjoy more than 60 dairy producers along the “Rambla del Passeig” and a tasting area to try cheeses and dishes made with them. Also taught workshops for marriage and learn to pairing cheeses with wines and beers.

Without a doubt, a highly desirable and interesting idea for this weekend besides enjoying the beautiful town of Vic and sausages.

More information | Lactium
Live to Palate | XIII International Fair of cheese

One of my passions is food in miniature. If you did the other day, stuffed tomatoes today I made some cherry tomatoes stuffed with tapenade also cherrys. They are my downfall, but the tapenade is not something that everyone likes because it has a very intense flavor.

If you want a little softer you can do with green olive tapenade, would also have an edge. Anyway, the tapenade is better in small doses because if not tiring to the person that you like.

Serves 4 personas100 g black olives, 4 anchovies, 1 tablespoon capers, 1 clove garlic 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 3 tablespoons lemon juice 25 ml olive oil and black pepper to taste.

Production of tomatoes stuffed with tapenade

First cut a cover the tomatoes. And gaps with a gouge of tomatoes carefully to avoid breakage.

In addition we make the tapenade. Theirs is to do in a mortar to make it better. But if we do not have time crush no problem.

Fill each tomato with a little and the chicken.

Working time | 15 minutes (# ) Difficulty | Easy
Tasting

Serve the tomatoes stuffed with tapenade chilled. If we have cold ingredients prepared with no problem, otherwise we let them cool 30 minutes in the refrigerator. They are an excellent snack or even as a starter in a small cocktail that we prepare at home for a party.

Live to Palate | recipe green olive tapenade

The grape is the main variety godello OD Valdeorras, but also other indigenous varieties responsible for the enormous quantum leap that has given the Galician vineyards in the last decade.

Located throughout the area of Galicia, where it is Valdeorras a more insistent and more remarkable, thanks to the privileged edapho-climatic characteristics which boasts DO Galician most plateau.

The godello is a variety that has an immense potential in relation to its namesake Galician (with the Albariño) might contain less subtle aroma, but also has a superior ability of aging in wooden casks .

presents a very complex flavor profile and sparse, less defined than other white varieties, yet often quite distinctive rustic flavors, loaded with minerals, white fruit with a touch of herbs and a very light floral fragrance. In the mouth has a more powerful and intense than other Galician, more satiny, with intense and fresh acidity, balanced and well structured. A view is often presented as many other wines yel-green hues.

Interesting is the ability which has improved after a moderate aging in wooden barrels, often be more pleasant in the mouth, more silky, creamy much richer in nuances that are incorporated without losing the typical fruit and more and more intense the mouth. The strong showing of acidity when young, is tempered by the passage of time, passing background, as a staff where generous support other nuances incorporated.

When it comes to godello or has Valdeorras have a specific recognition to the work of the warehouse A Tapada (Guitián), a real boost for the area and range from mid 80’s he began making wine.

Stock Esclat l
In Straight to the palate l Albariño grape
l Live at Paladar Viura grapes

Until a few days, a server was completely unaware that they were Los Mochis.

The mochi is a Japanese sweet made of glutinous rice. Made by grinding the cooked rice and pasta is made by adding sugar one. Traditionally a van filled with red bean paste but also filled with ice cream, fruit, etc.

Today I want to show the recipe for chocolate mochis inside. Sweet, subtle and creamy.

Ingredients for 12 units

50 gr rice flour, 150 ml of water, 100 g of sugar, cornstarch, cream 150g of 35% GM and 200 g of black chocolate ( #)
Preparation of chocolate mochis

Let’s start making chocolate filling that need a resting time to harden.

In a saucepan put all the cream and heat to boiling. Meanwhile, finely chop the chocolate and reserve in a bowl.

Once the cream boils, together with the chopped chocolate and mix well making sure the chocolate is completely melted. The well we cover with plastic wrap and chilled in the fridge.

To prepare the dough in a pan will mochi rice flour, water and sugar and heat it. We stir until it begins to thicken and down heat slightly, stirring. Will thicken until it becomes a mass of white, sticky and compact. At that time, the marble will roll over which we sprinkle a little cornstarch. We left a little temper.

Only remains, portions mochi dough, flatten portions, place in the center a ball of chocolate cream we’ve done before and close it carefully.

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Working time | 30 minutes

Difficulty | Easy
Tasting

The mochi pastries are accustomed to serving as the culmination of a good meal or with teas. The chocolate mochis today are right to lift the mood in the afternoon and eat a sweet snack.

Surely you can surprise your guests with flavored pastes curious and quite unusual.

Live to Palate | Restaurant Janatomo

Today I did not know what to do to eat I turned to Twitter to see what @ elpingue could do and offered me a good proposal. A bean salad that I’ve ridden with what I found on the market.

Here in Catalonia, we are fortunate to have a bean to my extraordinary, the Ganxet Monget the kidney-shaped, very skin fine and very soft in the mouth. For this salad is perfect as well hold the shape once cooked.

This bean salad is very, very fresh and in season. As a band we radishes, fresh and crisp, giving a spicy salad section. On the other side, a few leaves here are some tender canons who were at a good price and finally a sweet and tasty cherry tomatoes.

Serves 4

300 g of cooked beans of Ganxet, 4 radishes, 6 cherry tomatoes, 1 bunch of fresh lettuce, extra virgin olive oil and salt.

Development of bean salad

The recipe is no secret. We had a water to the beans and let them to keep them from dripping is no water.

On the other hand, clean the tomatoes, radishes and lettuce in cold water. Cut the tomatoes in quarters and reserve. Cut your ass radishes, fine laminate and reserve well with tomatoes. Finally, cut the base of the canons and if they are a bit large, cut them in half with your hands.

In a bowl mix all ingredients, add a pinch of salt and a generous splash of oil extra virgin olive. And we can only mount it on a flat plate trying to get some volume (you can help us a ring ).

Working time | 15 minutes
Difficulty | Easy ( #) Tasting

In these days of summer, a salad how this is great. Very refreshing and easy to take advantage of these sunny days giving a good ride.

The bean salad we can adapt to our tastes by varying the ingredients, for example with a given oil or cheese in a sweet vinaigrette, So as you please!

Live to Palate | white bean salad with cod and smoked herring pita and cucumber

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Decoesfera Our colleagues in the network are always the prettiest things, as is the case with these cups for technology lovers. And it is a fun collection of cups, which can not pass unnoticed, because when placed face down in the shape of the keys on a PC in size extra large.

The keys that are mimics the archiutilizaradas Ctrl, Alt and Delete, where there is practical combination. And we can use as a cup, and bowl for an appetizer or dessert as a template for some fun.

They can be found in white and black as the predominant color, and then inside is the opposite color. That is, if they are black on the outside white on the inside. The truth is that they are a great match for most geeks. Do you like

Vía | Decoesfera
Live to Palate | A cup to organize your agenda

The 2005 Atauta Domain tasting is the youngest of four brothers belonging to the cellar Soria of the same name. It is an unusual wine that draws on old, twisted vines, most of them pre-phylloxera, planted on a very poor sandy soil and scattered over 90 different places to get impregnated terroir wines, personality.

(# ) Originally built by Miguel Sánchez, a renowned wine distributor, today belongs to the portfolio of wineries that handles Manuel Jove, former founder of Fadesa and it seems that they spend much of their sales achievements in the wine world (Naia Peak and Hand in hand, belonging to the former Orowines, are now owned ).

Inveravante group

One of the main assets of the winery is represented by its winemaker, Sourdais Bertrand, a Frenchman who landed in Spain of Palaces and hand it has a productive mentality very close to the green branch of biodynamics.

The elder brothers are Valdegatiles Atauta Domain, the Bad, and Llanos of Almond, the latter being the greatest stems from the cellar.

In view presents with intense cherry red high layer garnet rim. On the glass, thick and tinted tear.

The nose, very shy, you have to take time for that you are comfortable and letting go, once it does it is intense, fruity, black fruit mature (blackberries, and plum picks mainly), light balsamic touch, a pinch of spices (pepper) and lactic and creamy vanilla, roasted and minerals tough decorate the perceived smells.

The palate is muscular, stocky, with good run and persistence, but too astringent, drying, wood too. Too much tannin not hide a fresh acidity and a structured mouth behavior, voluptuous, more than correct.

Domain Atauta 2005

Winery: Dominio de Atauta

Area: Ribera de Duero
Grape: Ink of the country
Wine: Red wine aged (18 months)
Price: 28 Euros
Score: 8

Live at the Yerro Alonso Palate l 2006

Live to Palate l Malleolus 2005

Today we ate a snack of fried cheese sticks together we have a bit of Antequera. The fact that the combination has been great, the end of the day is like a little go with tomato sauce but different.

In this recipe I used gouda cheese Emmental and although you can use any other cheese melted, mozzarella, cheddar, etc. The thing is to vary from time to time and especially at levels of cheese.

Serves 4 personas100 grams of Emmental cheese, 100 g of Gouda cheese, olive oil, flour, egg and breadcrumbs.

(# ) Preparation of fried cheese sticks

Cut the cheese sticks and we had a per egg. After the flour, again in egg and finally in breadcrumbs.

The trick to this recipe is to seal the cheese well and yet not make a very fat breaded with many layers. Surely if the cheese does not properly seal a hole will open and the cheese will come out.

Fry in hot oil for one minute we left the bars and the oil drain on absorbent paper.

( #)

Working time | 15 minutes

Difficulty | Easy

Tasting
As I commented at the beginning I accompanied the fried cheese sticks Antequera, but you can accompany barbecue sauce , ketchup or any sauce. Yes, you have to eat hot to be enjoyed more.

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The anchovy pizza is probably my favorite, but I think it is a type of pizza that has the same number of supporters and detractors. It is an intensely flavored pizza, not just anchovies if not for the rest of ingredients and I think that is the reason for such devotion.

Ingredientes250 g of bread flour, 15 g of fresh baker’s yeast, 1 teaspoon salt, 15 ml of olive oil and 125 ml of water templada.8 anchovies, capers 30 g, 10 green or black olives if, bone, 4 tablespoons tomato sauce, mozzarella 70 g

Development of anchovy pizza

We make the dough and on other occasions. Mix all ingredients and knead. Let stand until it doubles in size and stretched to the desired shape.

We cut the tomato to put on the pizza dough as dry as possible. And as always we mozzarella cheese over tomato. Above distribute olives sliced, capers and anchovies.

Bake at 210 º C for 15 minutes in preheated oven.

Time preparation | 2 hours
Difficulty | Media

Tasting

Like all pizzas, the anchovies will not be less. Please be consumed hot and fast, but not sulky if you stay from one day to another and no choice but to take the time or overheated.

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I encourage readers, and a Thursday, a day when the workday is sweetened by the hope of a short Friday and a free weekend ahead. If in addition to these perspectives from a menu what to eat and take to work flavorful and different, sure that our workday is a little lighter.

Today we receive a large potato salad that has a guest: a tender octopus makeup and powdered for the occasion with paprika. And we will bite the hand of a living mojama a passionate affair with brie cheese. Good appetite, and is less for the rest.

Octopus salad with potatoes

The potato salads are very successful, since this is cold cooked potato flavor, easy to combine, nutritious and refreshing. Today, we have combined with octopus, both are great traveling companions, and paprika merely reminding them together exquisite octopus.

Ingredients

Two medium potatoes, boiled octopus leg, a small onion, paprika, extra virgin olive oil and salt.

Preparation of the octopus salad with potatoes

Boil the potatoes in salted water until we can through with a skewer, then they are cooked. We took the fire and refreshments. Leave to cool completely and cut up.

Cut the onions into strips and reserve. Octopus leg cut into slices and mix with the potatoes and onions. Sprinkle with a little paprika, salt it and we water with oil.

Mojama and brie sandwich

Today we have a sandwich, this snack that has killed many hungers quickly, comfortably and efficiently. Inside, a few slices of dried tuna resting on a bed of rocket and brie give a soft spot in texture and spicy in the mouth.

Ingredients

Two slices of bread, dried tuna Cautrès slices, two slices of cheese brie, some leaves of arugula.

Preparation of dried tuna and brie sandwich

Nothing could be easier to prepare this sandwich. Whip on the bread in this order: arugula, brie cheese and roe. Cut in half and wrap in foil. When food got him out of his confinement, we look for a second, and ended with him between joyous bite.

Live to Palate | Food to Go and eat at work