Brussels Griffon/poodle Mix

Biscuits with dates and nuts

Ingredients (for about 24 ud.)
100 g pitted dates
230 g
pastry flour 1 / 2 teaspoon cinnamon
chopped 75 g butter at room temperature
100 g brown sugar
1 egg 30 g of milk

halved walnuts for decoration Preparation

:

1. Preheat oven to 180 º.
2. Put the date on the jar and chop programming 10 seconds, speed 5. Remove and set aside. Var
3. Without the glass incorporate the remaining ingredients and set 6 seconds, speed 6. Add
4. reserved and set dates 8 seconds, speed 5.
5. With small pieces of dough into balls (the size of a walnut). Arrange them on a cookie sheet lined with parchment paper or silicone sheet. Flatten slightly and place on top of each piece of walnut.
6. Insert the tray into the oven for 20 minutes.
   

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strawberry ice cream and yogurt fast spikes

Ingredients (serves 4):

50 g fructose 500 g frozen strawberries and heading into pieces 1

yogurt

Prepared Put

1. fructose in the glass and set 20 seconds, progressive speed 5-10.
2. Add frozen strawberries and crush programming 30 seconds, progressive speed 5-10. (If you need help yourself with the spatula)
3. Stir in yogurt and set 1 minute, 5-speed. Tip

: You can make ice cream with other frozen fruit and yogurt to replace the cream.

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: normal and Emmental and ham

Ingredients (for 2 units): 50 g

Emmental cheese

500 g bread flour 260 g

warm water 40 g fresh yeast or baking

1 teaspoon salt 50 g

diced serrano ham

Prepared

1. Put the cheese in the bowl and schedule 5 seconds, speed 5. Remove the cup and reserve.


2. Pour into the bowl the flour, water and yeast and mix shredded programming 15 seconds, speed 3.


3. Stir remaining flour and salt and set 1 minute, Tang speed.


4. Remove half the mass of the cup and reserve.


5. Add grated cheese and ham and set 20 seconds, speed Tang. You may want to add 2 tablespoons concentrated tomato puree.


6. Form the 2 swords with each mass by a cylinder. Flatten with your hands on the sides of the cylinder, giving a triangular shape.

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7. Cut slits with scissors, without reaching the end of the mass of 2 cm. Place turn right and left to form the stem. Enter


8. bread in the oven at 50 º. Let stand until they have doubled in size and bake about 20 minutes at 220 º.