Starting May 14, Little Nani will be on tour! Little Nani will visit 17 different blogs to talk about the changes she has suffered and what’s in the near future for her and her creator (yeah, me!). Join the event so you don’t miss the stops of this tour and win prizes! Don’t forget to spread the word by sharing this event too! Thanks! Little Nani is looking forward to see all of you there!
You can join the event by clicking on this link: https://www.facebook.com/events/129470080583757/
I am happy to say that we are on day 7 of our Blog Tour and we are thrilled to have visited so many amazing blogs so far. I will remind all of you again that there is a giveaway going on. If you comment on every blog stop, you gain entries to win a signed paperback of the new revisited version of my first book, “The Funny Adventures of Little Nani”. So please visit the blogs and leave a comment. The more you comment, the more chances to win the giveaway!
Here you have the links to the blogs so far:
Visit this amazing blogs, show your love in comment form, enter the giveaway, and enjoy the next of the tour. I will post a new update in a couple of days!
Feel the magic, keep on writing!
The delicious Spanish tapa I am bringing today to all of you is “Pinchos of Mushroom Omelette”. What is a “pincho”? Well, pincho is the word we use to name a portion of food that is smaller than a tapa. Basically it is the same notion as tapas, but at a smaller scale
For these Pinchos of Mushroom Omelette, which are very easy to cook and will only take you around half an hour, you will need the following ingredients for 4 persons:
- 200 gr mushroom.
- 2-3 spoonfuls of garlic oil (just put olive oil in a small container with some garlic, so the oil gets the garlic flavour, for about a couple of days).
- 5 eggs.
- 2 spoonfuls of olive oil.
First you need to wash the mushrooms by rubbing them with a teatowel, or by washing and drying them gently. Then, slice thinly the mushrooms and put them in a bowl. Pour the garlic oil, and add salt and pepper. In another bowl, beat the eggs till they are frothy. Add the mushrooms.Put olive oil in a pan. When it is very hot, pour the mixture of eggs and mushrooms, and let the bottom part of the omelette cook. Set the heat to low. With the help of a plate, flip the omelette over, and let the other side cook.
Cut the omelette in cubes and serve them, either hot or cold, pricked by a toothpick.
It is a very easy tapa to cook, and it is really tasty. Enjoy!!
I have heard lots of people saying how much they love IMdB. Why? Because it is easy to find movies, actors, actresses, directors, and all kind of people related to the film industry. Then, if any movie lover can go to that site and find everything they need, why not doing the same for book lovers? OK, here we go…
It has been done! AuthorsdB.com is the site where you can find a huge catalog of authors and know about them and their writing. No matter what genre you like, you can visit this site and find what you are looking for. I write children’s books, and I am happy to have my own space in this site. If you are so kind and click on the link below, you will be redirected to my page on AuthorsdB. And once you are there, feel free to explore and find more awesome authors.
Yes, my dear readers, I have decided to start a weekly section here on my blog. It will be devoted to “Spanish Tapas” and it will take place every weekend, so if you think that the Tapa I post is yummy enough, you can cook it any weekend and make your loved ones go “yay!!” when they try the delicious Tapas I will post here
OK, so the first Tapa whose recipe I will post here for the general delight is “Mushroom and Shrimp Pasty” (Empanadillas de Setas y Gambas). Apart from the cooking time, it will take you around 25 minutes to cook this delicious dish, and you will need the following ingredients for 4 persons:
- 1 packet of frozen puff pastry.
- 4 spoonfuls of olive oil.
- 2 onions, chopped.
- 2 tomatoes, cubed.
- 1 green pepper, cubed.
- 250 g of varied mushrooms.
- ground black pepper.
- 1 egg, hard-boiled.
- 100 g of peeled shrimps.
- 1/2 of grounded cayenne pepper.
- 1 egg yolk.
First you need to defrost the puff pastry. Pre-heat the oven (200ºC). Heat 2 spoonfuls of olive oil in a pan and lightly fry the onions. Add the tomatoes and the green pepper. Wash the mushrooms and chop them. Heat the rest of the olive oil in a pan and lightly fry the mushrooms over high heat. Add salt and ground black pepper.
Peel the hard-boiled egg and chop it, as well as the shrimps. Add the egg, the shrimps, and the mushrooms to the pan where the onions are, and season with the cayenne pepper. Fry all the ingredients over a low heat, stirring from time to time. Add salt and ground black pepper, and let it cool down.
Spread the puff pastry and cut 4 circles of around 15 cm in diameter. Place 1/4 of the filling in a half of each circle, and lightly wet the edges with water. Close the pasties and seal the edges thoroughly. Paint the pasties with the egg yolk, and bake them in the oven around 15 minutes.
You can eat them just like that, or you can accompany them with some nice salad. Enjoy!!