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Quesillo

Hello again, these days I have been to stop looking for new recipes and turning what I want to do, but in the end I opted for the cheese my aunt taught me to do tiempillo ago and still had not done it by myself ...

The cheese is usually like a dessert that everyone, many go with cream, some caramel, others alone ... well the important thing is how good he is and what is easy to make.

desserts will be as many, many ways to do this in my family have always done well and I love it! We did not last anything in the fridge ... from my point of view, I think it's a dessert I will always be right.

Ingredients: (for a tube pan 24 cm)

1 liter of milk at room temperature
1 can of condensed milk (740 gr.)
8 large eggs 1 lemon

liquid candy Royal

Preparation:

We in a saucepan a bit of milk with a slice of lemon peel, we'll leave it to fire a few minutes and pulled out, removing the lemon zest and adding a little milk than we have at room temperature.

Moreover we take the eggs into a bowl and whisk. Then we take the condensed milk, the remainder of the quart of milk that we have and beat again until well blended. Finally, we took the milk bucket and finish to beat until mixture is smooth.

On the other hand, Preheat oven to 200 º C, and while we put the caramel on the bottom and edges of the mold with the help of a basting brush.

Put the mixture into the pan and put it in the oven, filling the oven tray is made water bath.

Note: If you were running out of water, must be replenished, we must be aware that water is never absent.

have to be in the oven for 1 hour. and a half, but always depends on the oven, look and check with a toothpick comes out clean it is ready.

let stand in oven and when cool, the refrigerator and eat!

The decor as I always say to everyone's taste, I took advantage of the caramel to decorate the plate.

And as always, I hope you liked it ...

Snl Chistopher Lowell

A CANYON DUEL (or "pounding", rather) with D'JANGO

while ago I wanted to add some input regarding the bar-restaurant "D'Jango" Alonso de Ovalle 871, in the block located between San Francisco and Serrano. The popularity, for some reason, has returned to this place in recent times, it motivates me to write, at last something about it.

few years ago, his manager Don Raúl Espejo told a newspaper that "D'Jango" Opened in 1969, when they were fashionable spaghetti westerns misnamed of Italian cinema and Franco Nero had internationalized the cowboy gunslinger of the same name in the famous film director Sergio Corbucci. Hence the curious name. However, a carved wooden figurine on the counter, with a horse pulling a large barrel, is inscribed the date "1962" under the local name. Is this, perhaps? The film gives the name is from 1966, incidentally.

chichería Half and half restaurant, the D'Jango "sold from a variety of popular dishes principle of pork, hams, rolls and sausages. Tenders Food and drink has diversified a lot since then, but the traditional dishes of pork with boiled potatoes remain the most characteristic local. One house special is based on pure pork, although it is also listed their shredded beef, grilled chicken dishes and snacks, at prices almost laughable to fit.

based mixtures pipeñitos and red wines seem to be the most requested for thirst, as well as the obligatory beers, but say their chicha is still one of the best in the capital.

The eye of the visitor would be like a small Museum manners, as is many other places in Santiago: 40 years of stories and adventures are summarized in a huge collection of ornaments, as chuicas, old radios, souvenirs left by visitors, hats, bottles strange wooden figures, statuettes and of course, pictures of Franco Nero D'embodying the righteous Jango.

surprising how many bottles of wine around the walls, on high shelves. Some refrigerators are facing the street, tempting with hams, chops and sausages to those who pass through there looking at their shelves. In a display can be rolled several Sanguchito of that the two women in the bar should do most in series, as they fly in the trays of young waitresses who serve in local, so it never ceases to intrigue me a strange negative criticism made by the newspaper El Guachaca "on swine food quality in the "D'Jango, which does not conform to the quantity and customer loyalty, which appear to have only praise for the kitchen, and I've heard site.

Doña Juanita, the big boss, generous and spontaneously out of these sandwiches to marraqueta to portray him in a photograph next to a "earthquake" , it seems to take pride in my interest and praise for the "D'Jango." Curator is the devil, with a single, half-cup, I go half dazed by the intense blue of the local front.

A series of heavy barrels are placed on the first floor, facing the inn's bar. Although this feature is also linked to locals as "The Hole" Central Station, I know that this tradition comes from the ramadas fields, which were improvised furniture with own pipes that watered the throats of customers. Function as tables and there is always a glass of "earthquake" or chicha-Pipeño left on one of them, while the environment plays on a repertoire of wild cuecas , mediated by some tunes. Tito Fernández couplets appear from time to time, and sometimes they embellish are Mexican rancheras.

On the second floor, spacious, tables and chairs are made of wood, such as traditional old inns . Sometimes, at night, close the curtain but leave diners enfiestados place in this top floor, while from the street are happy fun postal silhouettes through the windows.

is the "D'Jango" the old neighborhood of San Francisco, where fight a gun duel against thirst is really tempting.