WOO-WOO

 



  • 3 cl vodka
  • 2 cl archers
  • 5 cl cherry juice

Shake our ingredients with ice, transfer them to a glass and serve.

ENJOY YOUR MEAL

Popular posts from this blog

Coca de cuarto

Image
  4 eggs 250 grams of flour 250 grams of sugar (11/4 cups) 250 grams of milk 125 milliliters of sunflower oil 1 lemon, zest 2 sachets of soda or raising agent To start with the Coca Maria recipe, you must first turn on the oven at 170 ºC with heat up and down without a fan. Next, buy a 25x25 square mold and line with greaseproof or baking paper. Start the coca Maria by separating the whites from the yolks, add each one in a bowl. In the bowl of yolks add the sugar, beat with a whisk and mix these two ingredients very well. Pour in the oil and mix. Then add the milk and mix again. Also zest the peel of a lemon and incorporate. Pour in the flour and mix with the raising sachets. Then sift the flour and add to the mixture little by little, stirring well. Beat the egg whites until stiff with an electric whisk or by hand, they will be ready when the egg whites begin to form peaks. When the egg whites are ready, add little by little to the coca Maria dough with enve...
Read more

Chunky Southwest Chili

Image
  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...
Read more

Sucettes d’huîtres, jus de cresson

Image
  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL
Read more