Hi! Prescription and again touches also rich and chocolaty and very easy to do. I encourage you to yourselves because that always come out great, eat delicious fluffy. 
The recipe is taken from one of the last books I bought, the number stamped on the editorial NGV and the sea are lucid. and inexpensive. The only downside is that they bring pictures, but a lot of recipes for muffins, sweet and salty, for a total of 58. 
So to start putting into practice the recipes, nothing better than chocolate and try some of the beautiful cook look like the illustration accompanying Pirusca photo. INGREDIENTS: with this amount I have left 21 muffins 
- 150 gr butter
- 85 g black chocolate
- 160 gr sugar (remember that the muffins are not as sweet as cupcakes)
- 1 pinch of salt
- 5 eggs
- 1 vanilla pod
- 160 gr flour
- 1 teaspoon baking powder
- Coverage chocolate to decorate
PREPARATION: Beat eggs with sugar, salt and vanilla (open and scraped). 
Add the flour mixed with baking powder and stir. 
incorporate the resulting mixture to melt the chocolate with butter and integrate everything. 
Pour batter into paper capsules and baked at 180 º for 20 minutes. 
stripping and decorate with chocolate coating. 
And if you know the difference between cupcakes, muffins and cupcakes, I leave the link super helpful, as usual, of Food & Co. which explains very clearly.
CHEESE TASTING MENU San Simón da Costa PDO in El Parador de VILLALBA I still have my reflexes
the last weekend in A Terra Chá (Lugo) for the endless possibilities for tourism in the area and attend the First Meeting on Gourmet Cheese San Simón da Costa PDO within the Cheese Festival XVII of the same name Villalba (Lugo).
After the technical presentations of the meeting and before Don Crisanto visit the cheese factory, we were entertained by a tasting menu based on this wonderful product. Comment that this year, the chairman of House was named Ambassador of the Feast of San Simón cheese and all, came the Parador de Villalba to taste with the proposals that the head chef, Mark Dominguez had us prepared.
met during the course Marcos Daniel Albo held in the Aula PortoMuiños and it seemed a lovely person. Now you will see how amazing it is in the kitchen.
may seem like a menu made based on a product such as cheese can be cumbersome, tedious and unimaginative. On the contrary, the possibilities offered by the San Simón da Costa can be used for both savory and sweet (or dry suit is the way I taste more). I leave the menu:
To whet your palate: Raxo Pie with Double Pan de San Simón Cream Peas (peas) Palito de San Simón Caponciño croquettes (you know who is the other Villalba's flagship product) and San Simón Cheese
start with: Crunchy Cream Vieira de San Simón and tramezzino of Grelos.
continue with: Black Rape pack accompanied by risotto San Simon and prawns with an air of Codium.
continue: Galician Beef Sirloin San Simón filled with purple potato puree and reduction of Mencia 
And
sweet ending: San Simón cheese parfait Bica Corn mounted with stewed strawberries and mint .
All washed down with white and red Monterrei DO Ribeira Sacra, Spirits and Liqueurs Galicia.
A menu full well that combined the excellence of San Simón cheese and fine cuisine that is the Parador de Villalba Marcos Dominguez to the front and great company at the table.
The Parador de Villalba under what is known as Art of Cooking Brief, features a menu under "Get Cookin Chairega", which makes a journey through the history of Galician cuisine of this region, "expressed in a few morsels to savor the culture and tradition of their products" and that for a price almost laugh € 29 taste a bean Salpicón Lourenzá, pie, pork dumplings and turnip greens, marinated capon salad with raspberry vinaigrette, veal shank with pumpkin wine Amandi and potatoes and the rich San Simón cheese parfait above. All accompanied by the traditional loaf of bread Galician village.
Do not tell me that does not deserve to take a walk to Villalba, know your routes, the Torre dos Andrade and stop to regain strength in the Parador?.
FIRST MEETING OF CHEESE GOURMET SAN SIMON DA COSTA 
First, I thank the Association of cheese makers in the OJ San Simón da Costa, the City Council of Villalba , the District Development Group the Terra Chá and One function, the invitation to spend the weekend in situ knowing the rich cuisine and tourism in this part of Galicia and to participate in the First Meeting Cheese Gourmet San Simón da Costa, coinciding with the seventeenth edition of the San Simon Cheese Festival de Villalba (Lugo) .
In Galicia, four cheeses with denomination of origin and which make up 25% of cheese consumption in the rest of Spain. Among them, which I present today, Cheese San Simón da Costa.
This is a cheese made from cow's milk (Galician Rubia breed, brown Alpine and Friesian), semi-hard and smoked using birch wood. The area of \u200b\u200bproduction of milk suitable for their establishment is made up of the region of Terra Chá (Flatland in Castilian), comprising the municipalities of Lugo: Villalba, Muras, Xermade, Abadín, Guitiriz Begonte, Castro Rei, Cospeito and A Pastoriza.
(from left. To right.: Waldo Carreira, Alfonso Pérez and Eduardo Vidal)
As we explained Waldo Carreira, Head of Food Quality Promotion of the Xunta de Galicia, on the market we called the "clown", weighing between 400-800 g and aged for a minimum of 30days ( that is having a great demand) and the traditional size weighing between 800 to 1.500 g and a minimum maturity of 45 days.
and share their bullet-like shape with a peaked top section (well, actually a nipple). Its smoked rind hard, brownish-yellow give a visual appearance different from everyone. The smoke of birch gives the characteristic smell the buttery aroma of fresh milk predominant, with a balanced flavor, slightly salty, slightly acid and a deformable elastic texture and while sign.
What the consumer should check and require that each cheese is sold as cheese San Simón da Costa has also the label of the manufacturer, the back label with reference to control and guarantee of the Council of the Designation of Origin Cheese San Simón da Costa.
Currently, under this designation of origin are assigned eleven dairies, according to data of 2010 produced some 435,415 99,535 cheeses and a buffoon type. Significant figures if we that in the late 80's was about to disappear because of declining population, aging of the same in the area, the lack of production and migration to cities. In 2004 approves the regulation of the PDO and in 2008 was ratified by the European Community.
Given these data, we can only think of the great work done by the dairies, the Regulatory Council of BD in such a short time. In this way it continues to encourage producers to conduct outreach activities, outreach constant presence at food fairs and we see they are bringing fruit. There are many awards given to them. And thanks to CETAL (Technology Centre Agrifood Lugo) the possibilities of using public resources for R + D + i for the cheese sector to grow an extra contributing to these producers.
Meanwhile, Alfonso Perez, head of Food Technology Dairy Classroom Lugo (USC dependent) we discussed the job with the cheese DOP San Simón da Costa and artisan cheese makers in general.
Serve this post as the foundation for those that follow and in which I will tell you the full program of activities we had prepared, from visits to the biosphere reserve, fort, archaeological museum and special menus. Stay tuned.
also share: Pilar
La Cocina de Lechuza
Michel Colinet
Dining & Co.
