Monday 30 April 2007 at 08:40 am
Ingredients:
225 grams of flour, 1 yeast envelope, 150 grams of sugar, 2 eggs, 3 mature bananas, 40 milliliters of melted butter.
Preparation:
We catch a mold, we anoint it with butter, we sprinkle it with flour and we reserve. Next we beat the eggs with the sugar, we add the flour that we have sifted previously, the yeast, the melted butter and the bananas that we have made a fine puree. We have left to mix everything very well until we get a fine, homogeneous mass and without clots. To finish we pour the mixture obtained in a refractory mold for oven and we put it in the oven at 180ºC, during 60 minutes.
Publish Your Comment
Monday 30 April 2007 at 08:39 am
Traditionally, the paprika is used in the gulash, a Hungarian plate, although it is also delicious and it combines very well in plates that take cheese. You can also include in sauces to itch, dressings and soups. It is good as attractiveness seasoning for eggs.
Publish Your Comment
Monday 30 April 2007 at 08:37 am
Ingredients:
500 grams of fresh cod, 250 grams of mushrooms, 100 milliliters of liquid cream, 1 medium onion, olive oil, salt and pepper.
Preparation:
In a bowl or recipient we chop the onion and we put it to pochar in a pan with olive oil. When we see that the onion is transparent we add the mushrooms very dives and we braise very well everything. Now we have left to add the liquid cream, to toss him the salt and the pepper that it is necessary and to leave that it cooks some minutes. Next in an oven tray we place the cod, we cover it with the sauce that we have prepared and we bake at 200ºC, during 12 minutes.
Publish Your Comment
Sunday 29 April 2007 at 11:18 am
Ingredients:
A sirloin of 250 grams in fillets, 25 grams of cheese roquefort, liquid cream, olive oil, pepper and salt.
Preparation:
First we have to put the cheese in pieces together with the cream in a ladle to slow fire. We remove it very well while he melts until getting a thick and homogeneous sauce. Now we have left to proceed to pepper the sirloin fillets and to gild them in a pan with olive oil to our pleasure. To finish we serve the meat covered with the hot sauce for above to consume it in our table and to appreciate all their flavor.
Publish Your Comment
Sunday 29 April 2007 at 11:16 am
The raspberry is anticancerigena and he helps to solve problems of intestinal traffic, as the constipation. It reinforces the immunologic system with the formation of antibodies.
Publish Your Comment
Saturday 28 April 2007 at 01:53 am
Ingredients for 4 people:
20 cooked prawns, 1 small lettuce, 1 small onion, 150 milliliters of mayonnaise, 4 lemon slices, ketchup, brandy and tabasco.
Preparation:
To wash the lettuce, to drain it well and trocearla in Julian. To chop the very fine onion and to peel the prawns. To prepare a base with the lettuce and the onion made pieces in the cocktail glasses and on her to place the prawns, 5 in each glass. To add to the sauce mayonnaise, brandy, ketchup and tabasco to the pleasure. To dew the prawns with the sauce and to decorate each glass with a lemon slice and to serve.
Publish Your Comment
Saturday 28 April 2007 at 01:52 am
"To the one it jags" it is an Italian word that means" to the tooth." When the experts in kitchen make reference to this term they speak of cooking as much the vegetables as the pasta in a slight way so that they adopt a resistant texture when biting them.
Publish Your Comment
Friday 27 April 2007 at 02:41 am
Ingredients for 8 people:
8 mangos, 2 pills of chocolate to the cup, brown sugar, liquor of mint.
Preparation:
In the first place we leave the mangos in the refrigerator during the day previous to their preparation. Once fact this, we peel them and we cut in slices, putting them next in the freezer so that they cool down again. On the other hand we prepare the chocolate in a ladle until it is homogeneous, but very thick, to add the brown sugar and to remove very well. We have left to conserve this hot sauce until the moment arrives of serving it. In another ladle, we proceed to flambear the liquor of mint. Next emplatamos preparing the very cold mango and on him, to pour the very hot chocolate. To finish we add it, the liquor of mint that there is flambeado previously in hot state. We serve it immediately to our table, adorned everything with leaves of mint.
Publish Your Comment
Friday 27 April 2007 at 02:40 am
The basil is one of the aromatic plants more appreciated in kitchen that has a strong aromatic scent and it is cultivated in gardens for its consumption that you have a warm temperature. It is of oriental origin and their name derives of the Greek basilicón that he means real. According to the experts, it seems that the basil, the mediterranean in the grasses used in kitchen, be it would originate of the India. Its introduction in Europe owes it first to the Greek ones and successively to the Romans.
Publish Your Comment
Thursday 26 April 2007 at 08:52 am
The fork is a basic utensil in our kitchen to puncture and to take us to the mouth foods like meats, fish and other culinary products. It is an object or utensil that he has three teeth or aveces two as it is their use and that it is part of the cutlery of our house.
Publish Your Comment
Thursday 26 April 2007 at 08:46 am
That serious of the soup without the use of a tablespoon. Their form is round or aveces rectángular. The tablespoon is an object or very important utensil to use it in soups, broths and all that bears the use of liquids in the food.
Publish Your Comment
Thursday 26 April 2007 at 08:38 am
I object or piercing utensil that is good to cut the bread, the meat, the vegetables and other kitchen products. The knife is a completely indispensable utensil in a good kitchen to cut all that has to intersect, having much care of its wrong use.
Publish Your Comment
Wednesday 25 April 2007 at 02:21 am
Ingredients:
1 whole hake, 1 lemon, 150 milliliters of white wine, olive oil, parsley and salt.
Preparation:
We clean the hake in a recipient and we make him unso courts for above. Now we have left to put in each court that we have given him a lemon piece. Next and once fact this, we sprinkle it with the grated bread, the parsley, the olive oil and the white wine that we want. We have left to add him the salt us to estimate necessary and to put it in the oven. From time to time we water the fish with their own sauce until it is well cooked and I list to serve it to our table.
Publish Your Comment
Wednesday 25 April 2007 at 02:20 am
Ingredients:
A heart, a tomato, 40 grams of carrots, 1 cucumber cut in sheets, 40 grams of celery, 2 tunafish slices, 2 ventresca slices, 30 grams of macerated cabbage and olive oil.
Preparation:
In the first place we have to wash very well in a recipient with water all our ingredients. Next we catch a source and we go them depositanto in her to decorate them with the sauce that more we like and to be good them to our table to consume them.
Publish Your Comment
Wednesday 25 April 2007 at 02:19 am
The sweet potato contributes proteins, vitamins C and E, and an enormous quantity of carotenes. This tuber improves the night vision and it is beneficial for the vision in general. For it, it is a food regenerator, good for children, old men, convalescent and people that carry out big physical efforts.
Publish Your Comment
Tuesday 24 April 2007 at 02:10 am
Ingredients:
1/2 kilo of flour, 2 eggs, 1/2 glass of milk, 1/2 glass of sugar, grated lemon, anisette in grain, 2 fingers of bottle anisette, 1 paper not full with yeast and a tiny piece of salt.
Preparation:
First we have to unite all the ingredients in a big recipient to make a homogeneous mass. Once all very united one is, we heat a pan with olive oil in which we have tossed some grains of anisette. We have left to put the pan to half fire and to go tossing the mass prepared in rosquillos very together with a fork that we go making without putting a lot of mass so that they become very well and be not raw inside. We go them frying little by little and putting in a source, tossing them sugar for above when we go them taking out so that they are to our pleasure. To finish the we serve to our table when they are cold so that it doesn't hurt our belly.
Publish Your Comment
Tuesday 24 April 2007 at 02:09 am
The yucca is a tuber that comes from a bush that is cultivated in the tropical countries of America, África and Asia. Their meat is of white color, recovered by a bark of dark brown color and of woody aspect. As much the tuber as the raw leaves are toxic to liberate sour cianhidrico, among others. For this reason, one must always cook before their consumption, since the toxic compounds disappear for action of the heat. He wastes away cooked as the potatoes, and it constitutes a basic food for many countries of the third world. In Europe the plant of the yucca is usually cultivated to use it of decoration.
Publish Your Comment
Monday 23 April 2007 at 02:08 am
Ingredients:
Hearts, marrow, goat cheese and salmon.
Preparation:
First we have to leave the hearts and to place them on paper kitchen film. We put on him, you castrate of having fried of marrow, garlic and parsley, salmon and cheese, we wind it and we put in the refrigerator. To finish the we cut to serve it to our table with a vinaigrette made of carrots and fennel.
Publish Your Comment
Monday 23 April 2007 at 02:06 am
Ingredients:
8 fillets of chicken breast, 1 small can of red peppers of the piquillo, 4 cooked eggs, 1 beaten egg and grated bread.
Preparation:
In the first place we have to peel and to cut in slices the hard eggs. At the same time we cut the peppers in fine ribbons. Above the fillets of chicken breast the ribbons of peppers are placed, the egg slices and he coils everything with much care. Now we have left to introduce these fillets wound in beaten egg and to muffle them in bread grated to fry them in a pan with olive oil until they are golden and clever to be consumed in our table.
Publish Your Comment
Monday 23 April 2007 at 02:05 am
The turnover appeared in Chile, and with running of the time he became eatable Creole, baked or fried in padded fat of" Pirru", indigenous word that he/she called this way to the meat mincemeat, eggs, raisins, onions and pepper. In spite of everything, the historians of the turnover have not been able to locate the exact place of their birth. There is a square of the Santa Dinner that it dates of 1962, and that it is conserved in Santiago's Cathedral where the turnover appears. The turnover is a cake small plane of mass that is stuffed of sweet, chopped meat or of another food that bends for all sides and in whose interior is contained these foods that we have described.
Publish Your Comment
Saturday 21 April 2007 at 11:15 am
We can say that the omelette is very favorable to make balanced diets, since its main ingredients are eggs, potatoes, onion and olive oil that are very important foods in our feeding. All these ingredients are very healthy for all us taken in their fair measure and we cannot stop to do without of them to be able to make a rich and healthy feeding.
Publish Your Comment
Saturday 21 April 2007 at 11:13 am
Ingredients for 6 people:
1 leg of boneless lamb, olive oil, 25 grams of butter. For the one marinated: 2 liters of wine tint, 3 carrots in pieces, 3 onions without peeling, 3 nails, milled pepper, 2 celery bouquets, laurel, salt, 3 or 4 cloves of garlic, 1 glass of vinegar of wine, cilantro.
Preparation:
The first thing that it is necessary to make in this recipe is to prepare the one marinated that should begin to preparse before 3 days. For there is it to put in a saucepan the vegetables and the spices, the wine and the vinegar. To put to boil and, later on, to leave to cool the one marinated. In a source, to put the leg and to toss for above the one marinated and to allow to rest during 3 days in the refrigerator. The day of in the one that the food will get ready to the diners it is necessary to gild the meat in some butter and oil, and later to put it in the hot oven to 210 grades during a hour room for each side, approximately. Meanwhile, to put the one marinated to strong fire and to leave that he decreases. To pass it later to the blender. To cut the leg. In a plate, to place in fillets the leg and to toss for above the marinated sauce. To incorporate 2 pears and to the side the celery puree.
Publish Your Comment
Saturday 21 April 2007 at 11:12 am
The well-known juniper berries because they give to the gin a particular flavor, they have a sweet and aromatic pleasure. It is a common spice in the northern European cuisine.
Publish Your Comment
Friday 20 April 2007 at 04:00 am
Ingredients for 3 people:
3 egg yolks, 250 milliliters of milk, 75 grams of sugar, it hulls of lemon, 1 stick of cinnamon and 60 grams of raspberries.
Preparation:
He begins to boil the means liter of milk next to it hulls it of lemon and the stick of cinnamon, leaving you to cook during a moment. In a ladle they are beaten the yolks and the sugar well, taking care of revolving with a wooden tablespoon. When they are already very combings are gone adding the milk little by little. Once all very blended one is he comes closer to the fire, revolving without stopping with the tablespoon to avoid that he intersects. Before it begins to boil, he retires of the fire, because if it ends up boiling it is almost seguero that intersects the preparation. While they cool down the custards, the raspberries are crushed, offering that they are very mature, adding them some sugar and some drops of lemon juice. They go then by a Chinese, so that it is in a very soft puree. We can also substitute the homemade custards, for some of the marks that today exists, being the practically identical final result. In an individual recipient he puts on some natilla and in the center three spoonfuls of the puree of raspberries. We adorn with pieces of fruits or powdered cinnamon.
Publish Your Comment
Friday 20 April 2007 at 03:55 am
To prepare the mold bread a more refined and whiter flour it is used that of normal. This flour has little gluten, that makes that this type of bread never loses its form and that its texture is very soft. Also, to the bread of white mold they are added sugars, milk and other milky products that get that their crumb is much more tender and softer. In the kitchen, this type of bread is very useful to prepare meatballs or sauces.
Publish Your Comment
Thursday 19 April 2007 at 03:28 am
Ingredients for 2 people:
150 grams of cheese gruyere, 150 grams of cheese emmental, 1 clove of garlic, 150 milliliters of wine dry target, 1 spoonful of cornstarch, milled black pepper and nut moscada.
Preparation:
To grate or to cut in dice the cheese so that he is founded better. To cut the clove of garlic for the half and to rub with him, the caquelón or special recipient for fondue. To incorporate the wine and to add the cheese, first the hardest. To heat without stopping to move and when it is almost fused, to toss the rest of the cheese that is to say the softest. The fondue should always get ready to slow fire. To add the cornstarch dissolved in some wine and to remove everything until it is creamy. To finish, to season to their pleasure and to place the fondue on a portable fire. To take to the table always cooking to slow fire.
He notices: it is important to always move the fondue so that he doesn't burn for the bottom of the recipient. If the wine and the cheese separate, the mass is beaten manually and you goes up the fire a little. To serve we prepare some picatostes or pieces of bread to wet in the cheese.
Publish Your Comment
Thursday 19 April 2007 at 03:24 am
We can say that the khaki is a tree whose origin is China and Japan of the which the fruit is obtained that we see from all over the world in all the supermarkets and fruit stands when it is its time. This tree is also cultivated in certain areas of Spain and its fruit is orange, resemblance to a tomato with a lot of meat, sweet and delicious. The khaki has great quantity of vitamins. Among them, it highlights the vitamin C in less quantity than the orange, but that it is also good to palliate the risks of lung cancer.
Publish Your Comment
Wednesday 18 April 2007 at 07:51 am
Ingredients:
750 grams of potatoes, 150 grams of cod, 1 egg yolk, 10 grams of butter, garlic, parsley, salt and olive oil.
Preparation:
We remove the salt of the cod the previous day changing him the water every two hours and many times. The following day we proceed to make the recipe for that which we have to cook the potatoes without peeling them and the cod during half hour. Once cooked the potatoes peel them and we make a puree with them. We crumble the cod on the other hand removing him the skin and the thorns, mixing it next with the potatoes, the butter, the egg yolks, some garlic, parsley and salt. We have left to go forming the croquettes catching with a soup tablespoon some mass and with another tablespoon giving him handmadely the characteristic form. Now we have left to go them by egg and for flour, frying them in oil of very hot olive to be good them to our table in a source to eat them.
Publish Your Comment
Wednesday 18 April 2007 at 07:47 am
Ingredients:
250 grams of chopped meat, 1 egg, 20 milliliters of milk, 1 garlic, 1 small onion, 150 grams of leeks, 150 grams of carrots, 40 milliliters of white wine, bread crumb, olive oil and salt.
Preparation:
In a prepared recipient for such an effect proceed to chop the garlic and to mix it with the beaten egg, the milk, the salt, the pepper and the bread crumb. Once all very blended one is we add the meat, we mix it very well all other time and we form the meatballs to fry them next in a pan. On the other hand we chop the vegetables, we braise them in a pan during 12 minutes and we pour them on the meatballs, watering them with some wine and covering them with water. We toss him the necessary salt and we cook to slow fire everything during 35 minutes. Once fact is good it to our table to consume it in individual plates.
Publish Your Comment
Tuesday 17 April 2007 at 02:10 am
Ingredients:
250 grams of fresh cheese, 60 grams of sugar, 50 milliliters of cream, 2 eggs, the juice of 1/2 lemon.
Preparation:
In a bowl or recipient we proceed to beat the fresh cheese very well, adding him the sugar and the cream until forming a homogeneous cream. Subsequently to it, we incorporate him the eggs of one in one and we continue beating it with energy everything very well. Now we have left to incorporate the lemon juice and to mix all the ingredients well. To finish the we pour in a recipient for refractory tarts and we bake it at 200ºC, during 45 minutes. We serve it to our table in a big round source, without the mold to appreciate all their flavor.
Publish Your Comment
Tuesday 17 April 2007 at 02:09 am
Ingredients:
200 grams of black noodles, 250 grams of squids, 1 medium onion, 2 garlics, 1 medium tomato, 500 milliliters of fish broth, olive oil and salt.
Preparation:
In the first place we have to chop the onion and the garlics in a bowl, cutting them in sheets. In a pan with olive oil the pochamos everything and when he begins to take color, we add the very peeled tomato and dive. We braise him to strong fire and we reserve. On the other hand we clean the squids, the made pieces and we also incorporate to the pan. Next we mix well everything, we pour the broth on it, we add the noodles and we toss him the salt that he needs, cooking it some minutes. To finish the we serve to our table decorated with a spray of parsley.
Publish Your Comment
Tuesday 17 April 2007 at 02:08 am
We can define the sausage like a long, short, fat, thin gut piece or in any way that is padded of meat, usually of pig that you has itched before and marinated. The sausage can be treated to the smoke, in refrigerating cameras, outdoors or in prepared stays for it. The first reference written to this succulent sausage appears 500 years before Christ in a Greek drama, and it was good to save, since it was formed by an animal gut in which you entered the remains of the meat that, after having cured and made pieces, was introduced in her so that it didn't become bad. Once incorporate, he cooked and for the Romans it was very appreciated and adored in their banquets.
Publish Your Comment
Monday 16 April 2007 at 07:53 am
The traditional egg of Easter has a long history that goes back behind to many centuries. For the old civilizations the egg has always symbolized the life, for it, they were given, already decorations or colored, in the parties of beginning of the spring. Due to new religious rules, the egg changed its symbolism to the man's rebirth, for what you began to paint and to decorate, once cooked, it stops this way to differentiate them of the cool airs. They were used then like gift the day of Easter. Today in day many countries continue with the tradition, painting and decorating the eggs and then hiding them for the garden or inside the houses. The children enjoy looking for them. Oval, decorations, with original designs and colors, the eggs of Easter are one of the most amusing traditions in the week parties saint.
Publish Your Comment
Monday 16 April 2007 at 07:49 am
Ingredients:
1 veal circle, 2 medium onions, 2 big carrots, 2 small green peppers, 2 cloves of garlic, laurel, 100 milliliters of white wine, olive oil, salt, pepper and water.
Preparation:
First we have to pepper the veal circle and to put it in a pan with olive oil. Once it is very golden, we add all the vegetables troceadas and we braise together with the veal circle. Now we have left to add the glass of wine and to cook the meat very covered to slow fire. Next we add water as the juice evaporates and we cook an hour and a half. To finish and once cooked we take out the meat and we reserve. We have left to prepare the sauce, going the vegetables by the pasapures, to cut the veal meat in fillets and to serve to our table with the hot sauce.
Publish Your Comment
Monday 16 April 2007 at 02:29 am
In general, the marjoram adds flavor to all those plates whose basic ingredients are cheese, the fish or the eggs. Also, the marjoram is used to make sausages, beer, tea and liquors. It also combines very well with any type of soup.
Publish Your Comment
Sunday 15 April 2007 at 4:47 pm
Ingredients:
1 veal carré, 250 grams of paté, medium 2 onion, 3 carrots, 1 red pepper, 2 leeks, 2 cloves of garlic, 1 glass of white wine, 1 glass of water, 3 potatoes, 125 grams of spinaches, starch, black pepper, olive oil and salt.
Preparation:
In the first place we proceed to open the veal carre to stuff it. We season it and we stuff with the pate. Now we have left to wind the meat and to tie it. In an oven badge we put it, adding the chopped greenness and we wet with the glass of wine and the water, we toss him olive oil and we bake everything. On the other hand we have to peel the potatoes and made pieces, cooking them next in water with salt and olive oil. We allow them to cook, we crush them and we add once made to the spinaches. We have left to tie them with the starch, to cut the veal carré and salsear with the puree of potatoes to serve it to our table and to consume it.
Publish Your Comment
Sunday 15 April 2007 at 4:46 pm
Ingredients:
4 cazón fillets, 2 artichokes, 2 teeth garlic, 1 egg, flour, grated bread, olive oil, salt, pepper, parsley.
Preparation:
We proceed to pepper the cazón fillets. To beat the eggs, to add salt and chopped parsley. Now we have left to go 2 fillets by flour and egg and other 2 for the grated bread and to fry them in a pan. On the other hand we have to peel the cloves of garlic, to cut them in sheets and to gild them in a pan. Next we clean the artichokes, we cut them in slices, we add them to our pan and we fry. To finish the we serve in a wide source, with the artichokes in the center, and to each side the misty and muffled cazon.
Publish Your Comment
Sunday 15 April 2007 at 4:44 pm
Ingredients:
6 pig chops, 12 peppers of the piquillo, 12 asparaguses, 3 cloves of garlic, 2 tomatoes, 250 grams of cheese, grated bread, olive oil, vinegar, salt, sugar and parsley.
Preparation:
We proceed to cook the peppers with some sugar and salt. We open the pig chops and we stuff them with the peppers, going them by grated bread and frying them next in olive oil with a couple of cloves of garlic. We have left to fry the asparaguses in a pan and to cut them in canes, to peel the tomato, to cut it and to put it in a source to add him for above the cheese. We season it lastly with olive oil, vinegar and we sprinkle it with some parsley. To finish the we serve to our table together with the salad that we have prepared and the asparaguses, decorating it with parsley for above.
Publish Your Comment
Sunday 15 April 2007 at 4:42 pm
Ingredients:
6 tomatoes, 300 grams of smoky panceta, 200 grams of grated cheese, 125 grams of flour, 2 eggs, 1/4 liter of milk, 15 grams of sage, olive oil and salt.
Preparation:
First we have to extend the panceta on a badge to bake. We water it with olive oil and we introduce in the oven. On the other hand we peel the tomatoes, we cut them and we place on the panceta. We mix the flour with the egg and a tiny piece of salt. Now we have left to pour the milk little by little, to make a homogeneous mass and to add the sage. Next we grate half of the cheese and we put it in the mass, we place the mass on the tomatoes and the panceta. We grate the other half of the cheese and we proceed to cover the whole surface with him, to bake it. Once well baked the we are good to our table to consume it.
Publish Your Comment
Sunday 15 April 2007 at 4:38 pm
Ingredients for 3 people:
250 grams of conger, 3 sole loins, 9 prawns, 150 milliliters of white wine, ginger, the skin and the heart of an apple.
For the sauce:
4 onions, 400 milliliters of fish broth, 40 grams of butter, 80 milliliters of olive oil, 4 cloves of garlic, 10 milliliters of vinegar.
Preparation:
The first step is to peel the prawns, to put them in a source and to reserve the heads and the shells. It cooks the white wine, the ginger, the skin and the heart of the apple during five minutes. It allows to cool, pour it on the prawns and it allows to macerate during one hour. Between liter of water, it cooks the thorn of the sole and the shells of the prawns. It strains and he reserves. To make the sauce, it heats the man tequilla and the oil in a pan. He adds the onions and salt. It fries lightly approximately during about 15 minutes, it tosses the garlics, the wine, the fish broth and the vinegar. It rectifies of salt and maintain until it thickens. It wraps a prawn with each sole fillet and hold it with a toothpick. To made pieces the conger and it seasons. It goes the sauce by the pasapurés, toss it in a pan and put the rolls, the conger and the spare prawns. He adds three spoonfuls of the wine of the marine one he gives of the prawns and it heats during 10 minutes.
Publish Your Comment
Sunday 15 April 2007 at 11:12 am
Its wealth in calcium and magnesium makes them very advisable in stages of growth like complement to the milky ones. Good against the osteoporosis and the decalcification.
Publish Your Comment
Saturday 14 April 2007 at 2:41 pm
To nail means to introduce spice nails in the onion or another similar gender and then to put it to the plate to cook so that he acquires their characteristic aroma. Truffle bastoncitos can also be introduced in the pate or a meat piece to perfume it.
Publish Your Comment
Friday 13 April 2007 at 3:30 pm
The Spanish cuisine is very rich and varied; the different counties prepare the foods with a peculiar style, characteristic of each region, being the climate decisive factor. In the north, colder area, the consumption of rich plates is forced in calories. In the one he gets up Spanish, the cultivation of the rice has developed great number of varieties of seasoning this cereal; one of them is the paella, very representative plate of our country. The eggs admit very different presentation forms, not only in Spain, but in all the countries. In England they acquire great importance in the breakfast: fried eggs with bacon, frequently accompanied for sausages and tomatoes; it is sometimes added also the characteristic orange marmalade. The cold plates are a comfortable solution in certain occasions, since they can get ready ahead of time and to be served in any moment.
Publish Your Comment
Friday 13 April 2007 at 3:27 pm
Meats:
Sucking lamb, fresh pig, vacates, veal, paschal lamb.
Ave:
Hens, chickens, turkeys, capons, pulardas and pigeons. It hunts: Wild ducks, woodcocks and cercetas.
Fish:
Sea breams, turbot, salmon, lubina, soles, mullets, whiting, hake, mackerel, golden and mere.
Crustaceans:
Lobster, sea crabs and river crabs, prawns. To station principle there are oysters, mussels and clams.
Vegetable garden:
Beets, peas, artichokes, cabbages of Brussels, beans, spinaches, turnips, endives, lettuces, cress, beet, cabbage, green Jews, chives, leeks, peppers, celery.
Fruits:
Oranges, mandarin, bananas, strawberries, strawberries, cherries, apricots and medlars.
Publish Your Comment
Friday 13 April 2007 at 3:25 pm
Meats:
It vacates, veal, ram.
Ave:
Chickens, pigeons, hens, ducks, colored.
Fish:
Hake, beautiful, golden, soles, trouts, lubinas, sardines, fresh anchovies.
Crustaceans:
Lobster, prawns, crabs.
Vegetable garden:
Jews, sorrels, chicories, carrots, tomatoes, cucumbers, lettuces, beets, marrows, onions, potatoes, beets.
Fruits:
In June: strawberries, early figs, currants, cherries, raspberries, apricots, plums.
Later on:
peaches, grapes, watermelons, melons, pavías, Paraguayans, pears, figs, apples, almonds and hazelnuts.
Publish Your Comment
Friday 13 April 2007 at 08:31 am
To clean some very fresh green Jews and of a regular size and to toss them in water boiling sulfatada lightly. They are given from two to six minutes of boil, as they are of fine, medium or thick. Drained, they enter in cans or in flasks and they cover with lightly salted boiled water. Covered the recipients, they should boil during forty five minutes for those of liter and thirty five minutes for those of half liter. They can also be conserved in tied bottles and well covered. The copper sulfate is good for conser green varlas.
Publish Your Comment
Friday 13 April 2007 at 08:30 am
To peel in raw, like they peel the apples, some quite small and tender artichokes, robbing the heart of the leaves that you intersect at level of the same one. To dew them with lemon juice and to cook them during twenty minutes in water boiling with lemon. To cool them, to remove the fluff and to put them in flasks to conserve of liter room; to cover them with water boiled which is added five grams of citric acid by liter (a spoonful). To cover the flasks and to put them to boil during forty minutes. To allow to cool inside the water.
Publish Your Comment
Friday 13 April 2007 at 08:27 am
The peas put on once in preserve peeled and for it is necessary to separate the small ones, the medium ones and the big ones, since their cooking is always unequal. To cook them in water boiling salted, of four to eight minutes, as it is their size, to drain them and to refresh them to the jet of water. To put them in cans, flasks or bottles and to cover those with lightly salted boiled water. To cover the recipients, to boil during one an a half hour those of liter and hour and room for those of half liter. The peas in the following way can also be conserved: to prepare them and to cook them as when they will waste away immediately, but only arriving at some three rooms of their total cooking, to put them in cans or in flasks, to cover and to boil two hours those of liter and one an a half hour those of half liter. To serve them it will be enough with to heat them and to add some fresh butter.
Publish Your Comment
Friday 13 April 2007 at 08:23 am
To clean and to peel small and very white mushrooms, washing them quickly without leaving them in the water. To cook them in water (very little) and the juice of a lemon for each 500 grams of mushrooms. Once cooked and drained, to put them in cans or flasks of half liter, to cover them with salted water, to reason of twelve grams of salt for liter of water and the juice of a lemon or some citric acid. To cover the flasks and to subject them to boil during three hour rooms. The mushrooms are also conserved well without necessity of cooking them previously, covering them with water with acid and something salted.
Publish Your Comment
Friday 13 April 2007 at 08:20 am
To cook and to undo the tomatoes with an onion, a laurel bouquet, thyme and other aromatic grasses, salt and pepper. To allow them to be slippery until the following day. To go them then by sieve and to boil the puree again removing with the spatula. To put it in bottles or in well covered cans and to subject the to boil during thirty minutes for the liter rooms, forty five minutes for the means and one hour for the liters. It suits to use small recipients to consume their content of a single time. If one wants to obtain a thick puree and concentrate is necessary to reduce the puree during enough time without stopping to remove it with the spatula.
Publish Your Comment
Thursday 12 April 2007 at 3:23 pm
Meats:
It vacates, veal and lamb. In November, pig.
Ave:
Chickens, turkeys, ducks, pigeons, geeses.
It hunts:
Pheasant, quails, partridges, rabbit, hare, roe deer, boar, becasinas. Fish: Turbot, catfish, sardines, herrings, anchovies, beautiful, hake, lubina, sole, whitings, mere, cod.
Crustaceans:
Lobster, prawns, shrimps, spider crabs, nécoras.
Mollusks:
Clams, oysters, barnacles, mussels.
Vegetable garden:
Jews, turnips, mushrooms, eggplants, leeks, cabbages of Brussels, salsifís, beets, peppers, tomatoes, lettuces, endive, celery.
Fruits:
Plums, figs, quinces, grapes, pears, apples, melon, peaches, watermelons, bananas, dates, grenades.
Already in November, oranges, brown, sweet potatoes, medlars of the Japan, pineapples, cherimoyas and khakis.
Publish Your Comment
Thursday 12 April 2007 at 3:21 pm
Meats:
Ram, fresh pig, vacates, sausages, preserves of meats.
Ave:
Geeses, turkeys, chickens, pulardas.
It hunts:
Hare, rabbit, roe deer, pheasant, partridges and woodcocks.
Crustaceans and mollusks:
Spider crabs, ox of France, barnacles, mussels.
Fish:
Whitings, sea breams, turbots, squids, soles, mullets, salmon, trout, golden and castañetas.
Vegetable garden:
Thistles, spinaches, cauliflower, red cabbage, cabbage, celery, cabbages of Brussels, cabbages, grelos, escorzoneras, lettuces, chicories, endives, cress.
Fruits:
Pears, apples, oranges, files, sweet, brown lemons, hazelnuts and nuts.
Publish Your Comment
Thursday 12 April 2007 at 01:09 am
Ingredients:
1 bar of bread of the previous day in slices. 4 eggs. 2 liters of whole milk. Orange shell and cinnamon in branch. 100 grams of sugar. Oil of olive of 04°. Powdered cinnamon and sugar mixed to sprinkle.
Preparation:
It is one of the typical candies of the sacred week and you elaboration is simple. We cook the milk together with a branch of cinnamon and the shell of an orange. When it has boiled it is allowed to rest until he cools down and in that moment we add him the sugar removing so that he is dissolved. We cut the bread in slices as for toasts, we place them in a source to soak together with the milk and the cinnamon in branch, the sugar and the orange shell until it is soaked and blandito, but that he doesn't come undone. We pass the slices very well drained of the milk for the beaten eggs and in a pan with abundant oil fry them. Once fried they slip in a tray covered with kitchen paper so that they eliminate the excess of oil. Still hot, we go placing the torrijas in another source and we sprinkle them previously with sugar and blended powdered cinnamon and to enjoy.
Publish Your Comment
Thursday 12 April 2007 at 01:02 am
A good coffee should have body, a sensation of filling the mouth that is especially in the robust coffees. It is also necessary to value their acidity that is experienced in the dryness that takes place in the borders of the language. The robust ones are brown bitter and strong aromas, the Arabic ones are characterized by their pleasant and soft fragrance.
Publish Your Comment
Thursday 12 April 2007 at 12:57 am
The strawberries are one of the fruits more valued by their flavor and for their aroma that accompanies to the beginning of the spring, they are also one of the most beneficial fruits for the health: Two hundred grams of strawberries cover double the daily necessities of vitamin C and with only 70 calories. The strawberries are fruits that contribute few calories and whose more abundant component after the water, they are the hydrates of carbon. Its fiber contribution that improves the intestinal traffic highlights. In what refers to other nutrients and compound organic, the strawberries are very good vitamin source C and citric acid (of disinfectant action and alcalinizadora of the urine, power the action of the vitamin C), sour salicilico (of anti-inflammatory action and anticoagulant), malic acid and oxálico, potassium, and in smaller proportion they contain folatos and vitamin E. Although it is necessary to keep in mind that the salicilatos with those that count can cause cutaneous reactions (urticaria) mainly in allergic people to the aspirin (sour acetilsalicílico). The strawberries consumed to the natural one have a great flavor but they can also take accompanied obtaining interesting mixtures of flavor. They can be served with sugar, placed in pyramid form with leaves of strawberries in different places, sprinkled with some pepper or dewed with orange juice, lemon or or a balsamic vinegar to enhance their flavor. They are very flavorful taken a bath with burdeos or it digs and, I not eat, with their more habitual partner the cream.
Publish Your Comment
Thursday 12 April 2007 at 12:43 am
If in a negligence the meat that was in the oven has become hard, the remedy consists on adding some tomatoes to the source, the acids of the tomato helped to that becomes tender.
Publish Your Comment
Thursday 12 April 2007 at 12:40 am
The healing properties of the garlic are certain since it is a powerful one disinfectant and when he wastes away cooked in water or candied in oil, he acquires anticoagulant properties and it is an excellent ally in the fight against the cholesterol, the hypertension and the arteriosclerosis.
Publish Your Comment
Wednesday 11 April 2007 at 01:03 am
They have been discovered due illnesses to deficiencies of this acid in animals, but not in the man. The yeast, liver and egg yolk contain acid pantoténico.
Publish Your Comment
Wednesday 11 April 2007 at 12:55 am
To whiten is to boil a food during a certain time that is usually very short. He sometimes dives next in cold water.
Publish Your Comment
Wednesday 11 April 2007 at 12:52 am
It constitutes a group of spices and powdered aromatic grasses. Provide to same parts: laurel, thyme, cinnamon, clavillos, nut moscada, fennel, saffron, mint. The aromatic grasses dry off to the air and the shade, they are mashed in the mortar with the spices and when they are powdered they go by sieve and they stay in flasks with glass plug.
Publish Your Comment
Tuesday 10 April 2007 at 01:00 am
Splendid for fillets and buenísimo for roasted and beefsteak; it is the best part in the cow and the most expensive. If they don't give it clean he has a lot I waste. The ear or added that it sometimes takes it is very good for soup. Veal sirloin doesn't usually sell, but this is the part that forms the chops.
Publish Your Comment
Tuesday 10 April 2007 at 12:47 am
They are constituted by the following ingredients taking one of the most average: White pepper, a part; I nail milled, half part; milled cinnamon, half part; nut grated moscada, fourth part. Blended everything, to go by fine sieve and to keep in flasks of tightly closed glass with a burnished plug.
Publish Your Comment
Monday 09 April 2007 at 12:42 am
As much the chickpeas as the Jews or the lentils make an appetizing summer plate serving cooked them in water and salt, colds, enriched with a dive of vegetables of the time (tomatoes, lettuces, cucumbers, peppers, on the whole or taking only one of these vegetables to go varying in later menus) and decorating with oil, vinegar, parsley and salt.
Publish Your Comment
Monday 09 April 2007 at 12:37 am
Alone with vinaigrette or combined with fresh and decorated vegetables. The Russian ensaladillas made with the help of potato and in those that the most diverse elements can enter, from a modest lettuce to the magnificent prawns, they constitute some stupendous first plates for the foods of the summer and, according to the ingredients that integrate it, it can be served in the most modest table or in the most refined home.
Publish Your Comment
Saturday 07 April 2007 at 11:02 pm
The folic acid is very useful to add it to the diet in the treatment of the anemia, of the pellagra, of the sprue and of the pregnancy. The meat of the cow, liver, kidneys, cereals, vegetables of green leaf and yeast are rich in folic acid.
Publish Your Comment
Saturday 07 April 2007 at 10:10 pm
The cardamomo is a very old spice. It would originate of the tropical forests of the East, it is said that it grows in the Hanging Gardens of Babylon and, without a doubt, it was taken from the east to Greece and Rome, where they used it in the preparation of perfumes. In" The thousand and one nights", the properties aphrodisiac are enlarged and their aroma evokes the pleasures of the East. It is one of the most expensive spices, it is used thoroughly in India.
Publish Your Comment
Saturday 07 April 2007 at 1:43 pm
Ingredients for 6 people:
6 hake slices. 20 grams of margarine. 20 grams of flour. 250 milliliters of milk. 60 grams of grated cheese. The juice of a lemon. 2 medium tomatoes. 2 sprays of parsley. 3 grams of pepper. Marine salt to the pleasure.
Way of Preparation:
In an oven source we put the hake, dewing it with lemon juice, marine salt and pepper. On the other hand in a pan we prepare a sauce bechamel with the flour, the margarine and the milk. We remove everything very well and without stopping until it thickens lightly. We add him the grated cheese, pepper and the necessary salt, leaving it that it cooks a minute and half. We have left to pour the sauce obtained on our hake. Next we preheat the oven to 160º C, and we introduce our hake so that it is made in about 30 minutes. Lastly and once our hake this it lists, we take it out of the oven and we decorate with some sprays of parsley and some tomato slices. We are good it to our table to appreciate all their flavor.
Publish Your Comment
Saturday 07 April 2007 at 1:41 pm
Ingredients:
500 grams of mussels. 1 hard egg. 1 small onion. 30 grams of black olives. 1 sweet pepper. 3 pickles in big vinegar. 2 cloves of garlic. Some branches of parsley. 40 soup spoonfuls of vinegar. 125 soup spoonfuls of wine dry target. 125 soup spoonfuls of oil. 2 grams of milled black pepper. Marine salt to the pleasure.
Way of Preparation:
In a recipient we clean the mussels very well, we put them in a pot with the white wine, we cover and we cook until they open up and be clever. We drain them very well, we move away the shells and we place in a prepared source for it. In a bowl we proceed to chop the onion, the pepper, the black olives, the hard egg, the pickles and the parsley. We have left to mix in another bowl olive oil, vinegar, salt and pepper. Next we mix the two previous preparations and we stuff with it the mussels to be good it later on to our table to consume it.
Publish Your Comment
Saturday 07 April 2007 at 1:33 pm
Ingredients:
1 sea bream of 1 kilo and half. 2 medium onions. 2 big tomatoes. 3 cloves of garlic. 1 laurel leaf. 100 milliliters of white wine. 1 lemon. 150 milliliters of olive oil. 3 medium potatoes. Grated bread. Marine salt to the pleasure.
Way of Preparation:
We put an oven source with olive oil in the fire. Now we have left to toss the onion that we have cut in slices, the cut potatoes and the chopped garlics. Once we see that the potatoes are tender, we toss the tomatoes in slices, the laurel and the white wine. We separate the source of the oven and we distribute the ingredients for the bottom of the source. We make some cuts in the skin of the sea bream, in each court we put a lemon cluster, we sprinkle it with grated bread and we already place in the source prepared. We have left to preheat the oven to 180º C, and we put it in the oven during 35 minutes. From time to time we water with a wooden tablespoon with the sauce of the source on our sea bream, so that he takes the flavor of the other ingredients and don't dry off. To finish the we are good to our table in the same source to distribute it in individual plates.
Publish Your Comment
Saturday 07 April 2007 at 1:28 pm
Ingredients for 4 people:
250 grams of elvers. 1 clove of garlic. 1 bobby. 40 milliliters of olive oil. Marine salt.
Way of Preparation:
In a pan of mud that we put to the fire with oil of hot olive we toss the very peeled and whole garlics. When we see that they will gild, we toss the bobby and the elvers, removing everything with a wooden tablespoon. Subsequently we proceed to turn off the fire, to cover the pan and to be good them immediately in individual pans of mud to consume them in our very hot table.
Publish Your Comment
Friday 06 April 2007 at 10:51 pm
Most of the pregnant women need to ingest foods that provide them vitamin D, especially in winter when they don't leave so much in the sun. The oil of cod liver is excellent to provide this vitamin. We can also have her in tablets, to contribute a daily dose to our organism.
Publish Your Comment
Friday 06 April 2007 at 6:24 pm
Ingredients:
2 egg yolks. 20 grams of sugar die. 20 milliliters of honey. 5 grams of vanilla. 150 milliliters of milk. 150 milliliters of apple.
Way of Preparation:
In a cocktail shaker we put the sugar it dies, the honey, the egg yolks, the vanilla and the milk, we beat everything with force several minutes. Now we have left to add the apple juice that we have obtained when liquefying the apples in our licuadora. To finish the we pour in glasses that we have deposited before in our refrigerator and we are good to our table to appreciate and ofliking all their flavor.
Publish Your Comment
Friday 06 April 2007 at 6:22 pm
Ingredients:
8 yogurts. 100 grams of fresh mint. 5 grams of páprika. Marine salt. 1 green pepper.
Way of Preparation:
In the first place we crush the fresh mint very well and we reserve. Now we have left to beat all the previous ingredients in a bowl with our blender beginning with the yogurts, the paprika, the salt and the green pepper. In a bowl we proceed to pour the sauce that we have obtained and we put it in the refrigerator so that he cools down during two hours like minimum. To finish with the crushed fresh mint we decorate our sauce to serve it he fries to our table to appreciate all their flavor.
Publish Your Comment
Friday 06 April 2007 at 6:20 pm
Ingredients:
50 milliliters of olive oil. 2 cloves of garlic. 15 grams of pinenuts. 25 grams of basil leaves. Marine salt.
Way of Preparation:
We clip the basil leaves and we reserve. In our blender or in a mortar we crush all the ingredients that previously have described, that is to say, first the pinenuts, the basil leaves, the cloves of garlic, the olive oil and the salt. If everything has gone we will very already have list and prepared our sauce with which we can season plates elaborated with meat or other foods of the Spanish traditional cuisine.
Publish Your Comment
Friday 06 April 2007 at 6:19 pm
Ingredients:
4 mature mangos. 30 milliliters of orange honey. 20 grams of puree of almonds. 500 milliliters of cold milk.
Way of Preparation:
In a recipient we have to prepare the mangos, peeling them, beating them and squeezing their juice, to mix them then with all the other ingredients, beginning with the cold milk, the puree of almonds and the orange honey. Next and once very milk shake and squeezed everything with the blender or licuadora tosses the juice obtained in individual glasses and we put it in the refrigerator so that they are very cold in the moment to serve them to our table.
Publish Your Comment
Friday 06 April 2007 at 6:17 pm
Ingredients:
1 big cucumber. 1 cucumber to decorate in slices. 400 milliliters of milk. Marine salt. 2 grams of nut moscada.
Way of Preparation:
First we have to peel the cucumber very well and to go it by the blender to make it a fine puree. We have left to mix the milk with the cucumber juice and to add the two grams of nut moscada to our preparation, to toss him some marine salt to decorate it to our pleasure. Next we cut a cucumber to adorn in slices and we decorate the border of the glass with these slices for each one of our diners. To finish we deposit the liquid obtained in each individual glass and we put it in the refrigerator so that it can waste away cold and to appreciate this way all their characteristic flavor.
Publish Your Comment
Friday 06 April 2007 at 6:15 pm
Ingredients:
1 onion. 1 apple. 1 carrots. Olive oil. Puree of almonds. 100 grams of fresh endive. Parsley to the pleasure. A lettuce. Marine salt.
Way of Preparation:
To cut the onion first in Julian, the carrot in slices and the apple to clean it but not to peel it. In a recipient we have to mix the lettuce with all the ingredients that we have cut, beginning with the onion, the carrot and the apple, joining it with the salt, the endive and the parsley very dive. We toss him the salt that it is necessary and we mix with the puree of almonds and the olive oil that we like to be good it next to our table to distribute it in individual plates.
Publish Your Comment
Friday 06 April 2007 at 6:10 pm
Ingredients:
6 celeries turnips. 160 grams of cream of rice. 4 egg yolks. 120 grams of puree of almonds.
Way of Preparation:
In the first place we cut in pieces the celeries turnips and we reserve. Subsequently we cook them in a pot with water 25 minutes and when it finishes their cooking we add him the cream of rice. Now we have left to beat very well everything, we move away it of the fire and we mix to tie it with the puree of almonds and the egg yolks. Separated in a pan we fry some pieces of bread and when they go being clever we go them accommodating in a bowl and we reserve. We put the resulting cream lastly in a tureen, we serve it to the table accompanied by the bread fried in pieces that before have reserved.
Publish Your Comment
Friday 06 April 2007 at 11:58 am
Cocktail is the English word of the cocktail, accepted in Spanish by cocktail. In England this drink, result of the combination of several liquors was invented. This mixture should have its logic to get a pleasant flavor. The basic drinks are: sweet and dry vermouth, gin, whisky, brandy, sherry and some liquor. The ice besides cooling the group, fuses the liquors, it softens the alcohol and the aroma increases. It should never lack neither to be used with excess. The cocktail gets ready in a recipient special, called cocktail shaker that, once introduced the ingredients, he becomes agitated with force to facilitate the coalition.
Publish Your Comment
Friday 06 April 2007 at 11:51 am
The best form of roasting is putting the piece that it is in a grill and this in a source or pothole, to pick up the juice, and everything it inside the oven. It is important that the oven is not neither slack that cooks the meat, neither strong that snatches, being dry scab and it lasts on the outside and raw inside. It can also be roasted inside the express pot, but although it is good it is not the authentic one roasted. However, the pot goes marvelously for the stew. The roasted fillets should be made in grill, on it plates or in special pan.
Publish Your Comment
Friday 06 April 2007 at 11:45 am
Ingredients:
150 grams of flour. 125 grams of sugar. 75 grams of butter. 2 eggs. 40 milliliters of orange juice. 20 milliliters of orange juice for the syrup. 1 envelope of powdered yeast. 3 grams of orange ralladura. Orange skin. 25 milliliters of cointreau. 4 slices of preserved orange. Mounted cream. It dilutes the necessary one.
Way of Preparation:
In the first place we have to heat the oven at 200ºC. In a bowl we beat the butter with half of the sugar, we add the eggs, we add the flour and the yeast, with the lemon ralladura and half of the orange juice and we mix it, we beat and we remove everything very well until forming a homogeneous mass. On the other hand we make candy with some sugar and when it is clever we put it in the bottom of a mold for tarts and we pour the mass that we have prepared next. We have left to put it in the oven during 35 minutes and when he has cooked, we strain it in a source. In a ladle we prepare a syrup cooking orange juice, it dilutes, sugar and the orange skin, during 12 minutes to slow fire. Once fact moves away it of the fire, we add the cointreau and we soak our cake well with this that we have prepared. To finish we adorn our tart with slices of preserved orange and mounted cream to be good it then to our table to consume it.
Publish Your Comment
Friday 06 April 2007 at 11:34 am
Ingredients for 8 people:
6 egg yolks, 6 egg white, 2 whole eggs, the juice of 3 lemons, grated of two lemons, 180 grams of sugar, 2 packages of cookies maria, 100 grams of butter to melt, 50 grams of normal butter, 60 grams of sugar glass.
Preparation:
We crush the cookies maria in our blender and we deposit them in a big bowl. We add the well melted butter and we put everything in a mold for tart. When it is clever, we catch our blender, we toss the yolks, the whole eggs, the sugar, the normal butter, the lemon juice and the ralladura of the lemons. We have left to beat everything during two and a half minutes or until everything is well milled. Next we pour the previous preparation on the mold where we have the cookies with the butter. We introduce it in the oven at 180ºC during 40 minutes.
When they lack ten minutes to take out the tart we prepare the meringue in the following way:
In a bowl we toss the white of the eggs and the sugar glass to mount everything with some bars or our electric blender and to leave it about to snow. Once it is clever our meringue of clear will use it to adorn our tart when it is made and it lists to be good it to consume it in our table.
Publish Your Comment
Friday 06 April 2007 at 11:32 am
Ingredients:
6 pears. 250 milliliters of wine tint. 125 grams of sugar.
Way of Preparation:
In the first place we proceed to peel the pears very well, respecting them the tail and leaving them very clean. Next we prepare a recipient in which we will put the wine I tint and the sugar. Now it is the moment to put it in the fire so that it boils and we proceed to introduce the pears, allowing them to boil to slow fire during 35 minutes, it stops later on to be good it to our table to consume it once this cold.
Publish Your Comment
Friday 06 April 2007 at 11:30 am
Ingredients for 6 people:
1 kilo and half of fresh figs. 4 grams of cinnamon. The grated of a lemon. 150 grams of sugar. 75 grams of almonds troceadas. 40 milliliters of margarine. 150 milliliters of water.
Way of Preparation:
In a refractory recipient we put the peeled figs and cut in small pieces. We have left to add the sugar, the cinnamon, the lemon grated and the water, proceeding to cook everything to slow fire during 40 minutes. Once fact allows it to cool and once cold pours it in an aluminum paper that we have greased previously with margarine. Next we extend the mass until making a sheet. When the sheet is made the we sprinkle with chopped almond and we wind. We catch it and we put in the refrigerator so that he cooled down, for space of 12 hours. When this time passes, we take it out of the refrigerator, we sprinkle with other little of lemon grated, we cut in slices and we are good to our table to consume it.
Publish Your Comment
Friday 06 April 2007 at 11:25 am
Ingredients:
6 big apples. 6 spoonfuls of sugar. 6 spoonfuls of rum.
Way of Preparation:
In the first place we have to wash and to dry the apples very well with the help of absorbent paper or a clean cloth. In the superior part of the apples we make him a hole, we move away it and we reserve in a plate. In the hole that we have left free we put 1 spoonful of sugar and some rum. We cover the apple with the part that we have removed again and we introduce it in the oven at 180ºC, during 20 minutes. To finish the we take out once made, we allow them to cool and we serve cold to our table to consume them.
Publish Your Comment
Friday 06 April 2007 at 11:23 am
Ingredients:
4 eggs. 150 grams of sugar. 250 grams of flour. 125 milliliters of olive oil. 1 yeast envelope. Grated of shell of half lemon. 60 milliliters of milk.
Way of Preparation:
In a bowl we beat the eggs and once milk shakes go adding the sugar little by little. Now we have left to continue mixing to our preparation the olive oil, the lemon shell, the milk, the flour and the yeast. We have left to prepare some molds, tossing in them the mixture obtained until half of them, since the yeast then will take charge of stuffing the rest. We sprinkle it with sugar and we introduce in the oven at 180ºC, during 20 minutes. To check that they are clever our magdalenas punctures in one of them with a needle and if it leaves it cleans it will already be made. If we see that the needle comes out dirty, we leave it about five minutes more until they are clever to take out them and to allow them to cool to consume them in the breakfast or the snack with a good glass of milk or coffee.
Publish Your Comment
Thursday 05 April 2007 at 6:26 pm
Ingredients:
2 marrows. 4 carrots. 1 onion. 2 leeks. 1/2 kilo of cabbage. 2 celery sprays. 2 lonchas of mountain ham. 1 pill and half of broth. Olive oil. Salt to the pleasure.
Way of Preparation:
We proceed to wash the vegetables very well and to cut them in medium pieces. At the same time we cut the onion in small pieces and we reserve. We have left to cut in very small pieces the lonchas of mountain ham. Next we put in a pan it dilutes to cook with the pill and half of broth and when we see that it boils we add the ingredients, a jet of olive oil and the necessary salt. Lastly we cook it during 25 minutes to half fire and we serve very hot to our table.
Publish Your Comment
Thursday 05 April 2007 at 6:24 pm
Ingredients:
300 grams of angler. 300 grams of hake. 300 grams of conger. 250 grams of tomato. 1 big onion. 3 tender leeks. 3 carrots. 250 grams of hard bread. Olive oil. Garlic. Parsley to the pleasure. Salt to the pleasure. Water the necessary one.
Way of Preparation:
In the first place we have to leave in pieces the fish after having cleaned them very well. We catch a pan and we toss olive oil inside. We add the well chopped onion, the tomatoes, the leeks, the carrots, the parsley and the garlic. We fry lightly very well everything and when three minutes pass we add the fish, the water and the necessary salt, boiling everything during 35 minutes. When it is made we move away the fish in a plate, we chop it and we crush removing him the thorns. We continue cooking the broth more during 45 minutes. In a pan of mud we put the well toasted bread and we incorporate the broth and the crumbled fish. We let it him to boil some few minutes to half fire and we serve to our table.
Publish Your Comment
Thursday 05 April 2007 at 6:16 pm
Ingredients:
750 grams of onions. 100 grams of olive oil. 250 grams of hard bread. 2 liters and half of broth. 250 grams of cheese grated to fuse. 4 eggs. Salt to the pleasure. Pepper.
Way of Preparation:
First we have to peel the onions in slices, we stew them in well covered olive oil, and we hope they are made. We have left to season with salt, pepper and to add the broth and half of the grated cheese, we allow it to cook moving it about 25 minutes. On the other hand we cut the hard bread in slices and we toast it in the oven. Once our fact bread distributes it in individual pans it stops later to toss the soup on it. Lastly we sprinkle it with the other half of the grated cheese, we put it in the oven and we grate so that it is gilded.
Publish Your Comment
Thursday 05 April 2007 at 6:11 pm
Ingredients:
1 big bread. 6 cloves of garlic. Oil. It dilutes the necessary one. Salt to the pleasure. 3 eggs.
Way of Preparation:
First we have to fry the garlics that we have peeled before in a pan with olive oil. We have left to cut the bread in fine slices and to reserve it. The rehojamos well in the oil and we toss him the water and the boiled salt that we want. We soak the bread well in it, we cover the pan and we let him to cook 12 minutes. To finish the we are good to our table to consume it as soon as possible.
Publish Your Comment
Thursday 05 April 2007 at 01:52 am
Ingredients for 3 people:
500 grams of marrows. 500 grams of tomatoes. 1 small onion. 250 grams of green peppers. 75 milliliters of olive oil. 5 grams of salt.
Way of Preparation:
First we have to clean and to peel the marrows very well, the onion and to remove the seeds of the peppers. Now we have left to cut everything in pieces and to make the same thing with the tomatoes. In a pan with oil of hot olive add the marrows, the onion and the peppers. We leave it that it cooks to half fire during 12 minutes, we lower the fire to slow and we allow to fry 25 minutes more, removing it from time to time. In another pan we fry the tomatoes with olive oil, covering them so that they don't sprinkle and without to wait to that the oil is hot, allowing them to cook 12 minutes to half fire and other 12 minutes to slow fire. Next in the pan where we have the marrow we toss the tomato that we have made fried and we let it him to be fried during 5 minutes. To finish the we are good to our table in a big source to appreciate all their flavor. The pisto can use it to accompany diverse plates of the Spanish cuisine, facts with fish, meats, eggs and other foods.
Publish Your Comment
Thursday 05 April 2007 at 01:48 am
Ingredients for 2 people:
1 egg. 150 milliliters of olive oil. 4 grams of vinegar or lemon juice. Salt to the pleasure.
Way of Preparation:
We separate the white and the yolks of the eggs. We reserve the white and we put the yolks in a bowl to beat them with a wooden tablespoon. We go tossing it oils little by little and slowly, moving it without stopping. We move it circularly and in the same address so that he doesn't intersect. When this it lists the mayonnaise and good thickens, we toss the vinegar or lemon juice and the salt. To finish the we are good to the table to accompany eggs, salads, vegetables, shellfish and all kinds of foods that we want. The fried potatoes are very good with mayonnaise and in many countries they are used this way.
Publish Your Comment
Thursday 05 April 2007 at 01:40 am
Ingredients for 3 people:
250 grams of noodles fideuas. 1 piece of angler head. 3 small crabs. 250 grams of small fish. 250 grams of peeled shrimps. 3 mature tomatoes. 1 small onion. 2 cloves of garlic. 25 milliliters of anisette. 75 milliliters of olive oil. Saffron. Leaves of dill. Salt.
Way of Preparation:
We catch a pot and we put in her, the angler head, the fish, the crabs, unn tomato left by the half, the onion cut in pieces, the anisette, the dill, half of the oil, the salt and water for the broth. We cook it to strong fire about 6 minutes and then to fire slow 24 minutes more. When the broth is made, we strain it and we reserve in a recipient or pan. In a bowl separated grate the tomatoes removing them the skin and we chop the garlics in pieces. We put in the fire a paella pan with oil, when it is hot, we toss the garlics and when they are gilded a little we proceed to add the grated tomato. We braise him three minutes, we add the anisette and the noodles, giving to everything returned with a wooden tablespoon, during 6 minutes to slow fire. We have left to add the broth until it covers the noodles for above a finger. When 12 minutes have passed we add the shrimps and we allow it to boil until he is left without broth. Without covering the we let them to rest six minutes and we are good them to our table to consume it in a paella pan accompanied by I ali-smelled.
Publish Your Comment
Thursday 05 April 2007 at 01:36 am
Ingredients for 3 people:
500 grams of fabes. 2 sausages. 2 puddings. 150 grams of bacon entreverado. Salt to the pleasure.
Way of Preparation:
In the first place we have to put to soaking the fabes in water one night. The following day in a pot to the fire we put them to boil with salt to slow fire and with the covered pot. We allow it to cook, if we need to add more water than it is hot. When they are tender we add the puddings, the sausages punctured a little in their skin and the bacon with veins. We allow to cook to slow fire covered during 35 minutes, we toss him salt if was necessary. When he has just made the fabada, we take out the ingredients and troceamos the puddings, the sausage and bacon, placing them in a source. In a tureen we place the fabes and the broth. To finish we are good the fabes and the broth in a tureen and the other ingredients in a recipient to be served as them according to the pleasure of the diners.
Publish Your Comment
Thursday 05 April 2007 at 01:34 am
Ingredients for 3 people:
1 kilo of mature red tomatoes. 1 green pepper. 1 clove of garlic. 1 cucumber. 125 milliliters of olive oil. 30 milliliters of vinegar of wine. Salt to the pleasure.
Way of Preparation:
In a recipient we toss the tomatoes, the pepper, the garlic and the cucumber well made pieces and peeled all. We add the olive oil, the vinegar and the salt, proceeding to beat everything in our blender. When it is very milk shake goes it by a pasapures to remove them the skins and seeds to the tomato and the pepper. If we see that it is very thick we toss him another little water, until leaving it as we like it. We toss him the salt that we want and we conserve in the well covered refrigerator. We can accompany him with fried bread or stumbles when we go him it is necessary to consume or for other products of the vegetable garden cut in pieces. To finish the we serve cold in individual cups or in a glass of glass.
Publish Your Comment
Thursday 05 April 2007 at 01:19 am
Ingredients:
500 grams of prawns. Thick salt. Mayonnaise or pink sauce.
Way of Preparation:
We put a pot to the fire with abundant water boiling and salt, when it boils him we toss the prawns and when it boils another time again we take out them and we are slippery. On the other hand we put the prawns taken out in another pot in water, with salt and some cubes of ice maintaining them inside 2 minutes. Now we have left to take out the prawns, to drain them and to place them in a source. To finish the we accompany to the table with pink sauce or homemade mayonnaise to appreciate all their flavor.
Publish Your Comment
Wednesday 04 April 2007 at 11:07 pm
María's bathroom consists on to put a food in a pan and to introduce it in another bigger one that contains water so that it boils or simply to heat it and that it is not in direct contact with the fire.
Publish Your Comment
Wednesday 04 April 2007 at 02:01 am
The tomato is very rich in vitamin C and he becomes this way the natural defense of the organism before the flu or colds. It also contains vitamin A, very necessary during the growth.
Publish Your Comment
Wednesday 04 April 2007 at 01:15 am
Ingredients for 2 people:
4 eggs. 75 milliliters of mayonnaise. 75 milliliters of fried tomato. 1 small can of sweet peppers. 1 can of beautiful.
Way of Preparation:
We cook the eggs in a pan with water 12 minutes until they are hard. When that time passes, we take out them, we toss cold water to cool them and we remove the shell. We cut the eggs for the half and we take out them the yolks. In a recipient we put the beautiful one, the chopped sweet pepper, leaving one integer to decorate, the yolks of the hard eggs, the mayonnaise and the fried tomato. We make a pasta with it and we proceed to stuff the clear stockings of the eggs with her. We go them placing in a tray with the filler down. To finish we toss for above mayonnaise, fried tomato and we decorate with sweet pepper.
Publish Your Comment
Wednesday 04 April 2007 at 01:10 am
Ingredients:
4 eggs. 3 tuna cans. Mayonnaise. 1 lettuce. 1 can of anchovies.
Way of Preparation:
We put the eggs in a pot with cold water that covers them, during 12 minutes until they are cooked. Now we have left to take out them, to go them by water, to remove them the shell and to cut them for the half, to take out the yolks and to reserve them. In a plate we put the white left by the half.
We have left to prepare the filler in the following way:
In a bowl we toss three yolks, we mash them with a fork, until they are undone. We toss the tuna and we mix it well until we form a homogeneous mass. Next we stuff the clear stockings with this mixture and we deposit in a source in whose base will put the cut lettuce. To finish the we cover with mayonnaise and we adorn with the other yolk that we have grated and the anchovies, serving it to the table fries.
Publish Your Comment
Wednesday 04 April 2007 at 01:00 am
Ingredients for 4 people:
8 eggs. 40 grams of butter. 80 grams of wheat flour. 750 milliliters of milk. 1 medium lemon. Olive oil. Grated bread. Nut moscada. Milled pepper. Salt to the pleasure.
Way of Preparation:
In a pan with oil fry the eggs, we move them away from her and we let them to cool down. In a pan with oil prepare a bechamel with butter and flour, we remove with a wooden tablespoon and we add the milk hot bin little by little, without stopping to move it and being careful that forms clots. We toss him the precise salt, the nut grated moscada and the pepper and we allow it to cook 15 minutes, without stopping to move. Now we have left to move it away from the fire and to mix him two yolks of eggs with a jet of lemon juice. We grease a source, we place bechamel, above a fried egg and we cover with with other little of bechamel so that it is very covered. We let it him to cool down and we make with the other eggs the same thing. In a plate we put grated bread and in other the two beaten eggs. We have left to steam up the previous eggs in grated bread, egg and grated bread another time. We fry the eggs in a pan with olive oil, until they are very golden, we take out them and we allow to be slippery. To finish the we serve hot accompanied by tomato sauce.
Publish Your Comment
Wednesday 04 April 2007 at 12:53 am
Ingredients:
4 hard eggs. 1 sweet pepper can in ribbons. 1 can of olives without bone.
Way of Preparation:
We proceed to cook the eggs until they are very hard and clever to leave them for the half and to remove them the yolks. Once fact this puts the base of the egg with some yolk crumbled in their interior, an olive and a sweet pepper ribbon. We cover it with the other cover and we puncture with a toothpick so that our preparation is not dismantled. To finish the we serve to our table with ketchup or mayonnaise spread for above.
Publish Your Comment
Wednesday 04 April 2007 at 12:51 am
Ingredients:
4 eggs. 25 grams of pure butter. 50 grams of turkey ham. 50 grams of stuffed turkey breast and chopped. A medium tender onion. 50 milliliters of white wine. Sauce ketchup. Some water.
Way of Preparation:
In the first place we have to cook the eggs in cold water to half fire. Once they are cooked we peel the shell, we take out the cooked yolks and we reserve the cooked white. In a pan we put the yolks, crumbled in the mortar, until obtaining a fine and homogeneous pasta. We reserve it. On the other hand we fry the ham in the butter, we fry the onion and we add the chopped stuffed turkey breast. We toss him the necessary salt, we add the white wine and the sauce ketchup, we remove very well everything and we stuff previously with the resulting mass the halves of the white of the reserved eggs. To finish we put above them, some ketchup or mayonnaise, as we like.
Publish Your Comment
Wednesday 04 April 2007 at 12:46 am
Ingredients for 3 people:
For the mass:
250 grams of wheat flour. 75 milliliters of olive oil. 75 milliliters of wine dry target. 1 egg. Salt.
For the filler:
500 grams of fresh tuna. 40 milliliters of olive oil. 150 milliliters of crushed natural tomato. 1 medium onion. 1 laurel leaf. Salt to the pleasure.
Way of Preparation:
To prepare the mass:
In a bowl to put the flour, the wine and the olive oil, we knead everything with the hands until it is a homogeneous mass. We can know that it is clever when the mass doesn't stick to the walls of the bowl. If he sticks the mass it is necessary more flour.
To prepare the filler:
We put a pan in the fire with olive oil, we toss the onion in Julian and when we see that it is soft, before being gilded we add the tuna, cut in dice and we mix with a wooden tablespoon. When the tuna is half cooked we toss the tomato, the laurel leaf and the salt. Now we have left to cover the pan and to allow to cook to slow fire during about 15 minutes, removing from time to time. When the fifteen minutes pass we move it away from the fire and we reserve. To make the turnover: It is necessary to divide the mass in portions, we daub of oil the roller and we stretch the mass on a table that we will have floured before, so that the mass doesn't stick. The mass leaves it of the size of an oven tray. We catch the tray, we toss him flour and we place the stretched mass overflowing a little for their borders. We place the filler and we cover with the other part of mass that we will have prepared the same as the previous mass. We have left to close the mass with the filler for the borders that we have left them to stand out of the tray. Next we beat the egg yolk and we extend it on the cover of the turnover. To avoid that he doesn't breathe the turnover, we make some holes in the cover with a piercing object. We introduce the tray in the oven to 150º C, during 30 minutes. To finish the we consume cold or hot, made in rectangular pieces.
Publish Your Comment
Tuesday 03 April 2007 at 01:55 am
The licorice helps to prevent or to treat the stomach heaviness, and its use alleviates the constipation. Also, it improves the adverse symptoms of the menopause.
Publish Your Comment
Monday 02 April 2007 at 6:59 pm
Ingredients for 4 people:
75 grams of peeled raw almonds. 75 grams of butter or margarine. 4 medium leeks. 200 grams of cream liquidate. 1 pill and half of chicken broth. 750 milliliters of water.
Way of Preparation:
In a recipient we put the water, the chicken broth, we take it to the fire and we let him to boil during 12 minutes. On the other hand we clean the leeks, we remove them the superior part and the inferior part, we leave them in pieces. In a pan with butter put the leek and the peeled raw almonds. We allow it to gild without stopping to move it about 6 minutes, we pass it to the broth and we let him to boil during 25 minutes. Past the minutes, we put it in the glass of the blender and we beat several times until the almonds are well crushed. We toss him the necessary salt and when he is formed a fine cream, we add him the cream and we put everything in the refrigerator so that he cools down and conserve. To finish we can add some lemon drops to our preparation to give him a delicious flavor.
Publish Your Comment
Monday 02 April 2007 at 6:54 pm
Ingredients for 6 people:
150 grams of potatoes. 6 carrots. 1 big marrow. 1 big leek. 500 milliliters of chicken broth. 300 milliliters of cream liquidate. 2 sprays of parsley. 4 grams of black pepper. Salt to the pleasure.
Way of Preparation:
First we have to peel, to wash and to make pieces the potatoes, the carrots, the marrow and the leek. We chop the small parsley and we put the vegetables in the pot, we pour the chicken broth and some glasses of water. To slow fire we cook our preparation about 35 minutes and when we see that the vegetables are tender, we move away them of the fire, we allow them to cool and we crush in the blender. We pour the resulting puree in a ladle and we add the liquid cream. Lastly we serve it sprinkled with parsley very dive to our table.
Publish Your Comment
Monday 02 April 2007 at 6:52 pm
Ingredients for 2 people:
250 grams of mature tomatoes. 50 milliliters of crushed tomato. 400 milliliters of meat broth. 1 spray of parsley. 3 grams of sweet paprika. 50 milliliters of liquid cream. 50 grams of asparaguses in preserve. Salt to the pleasure.
Way of Preparation:
In water boiling scalds the tomatoes to peel them and to cut them in pieces. We crush the tomatoes in our blender. We catch a pan, we put the meat broth, we add the crushed tomato, the salt and we allow it to cook 18 minutes to slow fire. In a bowl we chop the parsley, we mix it with the tomato, the sweet paprika and we add the meat broth. We have left to incorporate the tips of asparaguses, to leave it that cooks to fire more slow 12 minutes. We rectify it of salt if was necessary, we pour the cream and we cook 8 minutes to slow fire. Lastly we are good it to our table to add it to other foods.
Publish Your Comment
Monday 02 April 2007 at 6:50 pm
Ingredients:
20 crab sticks or surimis. 500 grams of shrimps. 6 mature tomatoes. 4 cloves of garlic. The white part of two big leek. Pepper to the pleasure. Nut moscada. Sweet paprika. 2 cooked eggs. Olive oil. Salt to the pleasure. Fish broth. Hake heads or morralla for the broth. Some milk.
Way of Preparation:
In a pan we make a good fish broth with the hake heads or morralla and the shells of shrimps. Now we have left to fry lightly the leek, the cloves of garlic, to put the tomatoes and when we see that it is made, to add the shrimps, the crab sticks or surimis and the spices. Separated we add the paprika tossing it outside of the fire. Next we strain the broth and we add the one fried lightly, leaving it that it cooks some minutes to go it later by the blender. We move away it of the fire, we add milk and the necessary salt. To serve it we can incorporate some stumbles of fried bread, some crab sticks and to sprinkle it with grated cooked egg.
Publish Your Comment
Monday 02 April 2007 at 6:25 pm
Ingredients:
1 rabbit made pieces. 250 grams of chickpeas. Salt to the pleasure. Olive oil. 250 grams of niscalos. Oregano. Thyme. Parsley. 1 medium onion. medium 2 carrot. 1 green pepper. 1 red pepper. 50 milliliters of white wine. 150 milliliters of water. 2 potatoes.
Way of Preparation:
We cut the onion, the peppers and carrot in Julian. We gild in a pan with olive oil the onion, we add the peppers and the carrot. In a pot we cook the chickpeas with water, salt and laurel. We braise the rabbit in the one fried lightly of the vegetables until it is gilded. When we see that the rabbit is made we add him the níscalos in pieces and we fry lightly 12 minutes. We have left to add him the oregano, the thyme and the wine. To the 5 minutes we add him the water and we cook to half fire during 40 minutes. While we peel the potatoes, we cut them in dice, we toss him the necessary salt and we add the parsley. In a pan we fry the potatoes, we toss them in a plate to absorb the oil and we reserve. Lastly we prepare a source, we put in her the rabbit with the potatoes. We serve to the table with a salad.
Publish Your Comment
Monday 02 April 2007 at 6:13 pm
Ingredients for 4 people:
1 kilo of veal meat. 2 cloves of garlic. 1 medium onion. 1 laurel leaf. 50 milliliters of wine of Sherry. 75 milliliters of olive oil. 75 milliliters of crushed natural tomato. Salt to the pleasure. Pepper. Nut moscada.
Way of Preparation:
First we have to cut the veal meat in dice of 1 centimeter and half. In a pan we heat to the fire olive oil and we toss the veal meat, braising him during about 12 minutes, being careful that doesn't burn, next he throws the onion that we have grated before and the cloves of garlic, very dives. We mix very well everything and we let him to be braised other 8 minutes more, with the covered lid. Now we have left to toss the tomato, the wine, the laurel, the water and the nut moscada and to allow it to boil to slow fire during about 35 minutes, with the covered pan, being careful that doesn't dry off. If we are dried we can add him other little of water but heat, never cold. Once the meat this tender one, we decorate it with salt and pepper, allowing it to boil more 7 minutes. Lastly we are good to the table to consume it.
Publish Your Comment
Monday 02 April 2007 at 6:09 pm
Ingredients:
8 parts of vodka. 2 parts of natural juice of lemon. 2 spoonfuls of water. 2 spoonfuls of sugar. 2 hairsprings of orange skin. 2 cherries.
Way of Preparation:
In a cocktail shaker, big glass or recipient we proceed to mix all the ingredients, beginning with the vodka, the lemon juice, the water, the sugar, the orange skin. Now we have left to add the chopped ice. We shake it with a lot of energy until we obtain a very blended and capable drink to serve it in glasses to our table. If we want our colder drink before we will have to put the glasses in the refrigerator so that they cool down to the temperature that we want. Lastly we adorn our drink with a cherry subject with a toothpick and we will already have it list to consume it.
Publish Your Comment
Monday 02 April 2007 at 6:06 pm
Ingredients:
2 parts of orange juice. 4 parts of lemon juice. 4 parts of liquor" Campari." 2 spoonfuls of sugar for glass. 6 parts of white rum. Ice to add.
Way of Preparation:
We proceed in a cocktail shaker or big glass to mix all the ingredients, beginning with the orange juices and lemon, the liquor campari, the sugar and the white rum. Next we put inside our liquid the same quantity of ice so that there is double liquid inside our cocktail shaker. We put everything in our licuadora and to low speed we beat it during 20 seconds. To finish the we serve in glasses to our table.
Publish Your Comment
Monday 02 April 2007 at 6:04 pm
Ingredients:
3 measures of white rum. 4 measures of maracuya juice.
Way of Preparation:
In the first place we buy juice of squeezed maracuya or in brick and we mix it in a cocktail shaker or big glass with the white rum to obtain a drink, to which we will add some pieces or cubes of ice so that it is fresh and good of flavor. Lastly we adorn it with some cherries in a toothpick and we serve it to our table in glasses.
Publish Your Comment
Monday 02 April 2007 at 6:03 pm
Ingredients:
2 cans of pineapple juice. 4 cups of pisco. 2 cans of condensed milk. 4 eggs. Powdered cinnamon.
Way of Preparation:
To begin we have to catch separated in a plate the white of the eggs and to beat them until leaving them about to snow. Once fact this catches the cocktail shaker and we add her, the yolks, the pisco, the pineapple juice and the condensed milk. As final and once very upset and blended point all we serve it in glasses, putting the clear ones above about to snow and sprinkled with milled cinnamon.
Publish Your Comment
Monday 02 April 2007 at 6:01 pm
Ingredients:
2 cups of liquor. 12 lemons. 2 bananas canaries. 2 jars of condensed milk. Ice dive.
Way of Preparation:
As we already know we have to have all the ingredients by hand to prepare this drink cocktail, beginning with the liquor, the lemons, the bananas, the condensed milk and the ice. Once we have them located we proceed to mix them in a recipient, big glass or cocktail shaker, tossing the liquor first and continuing with the juice of the lemons, the banana that we have itched very well and the condensed milk. To finish we add the ice very dive that we want and we serve it in glasses to our table or friends' meeting.
Publish Your Comment
Monday 02 April 2007 at 5:59 pm
Ingredients:
2 special beers. 2 fresh eggs. Sugar. Milled cinnamon.
Way of Preparation:
In a purchase establishments we take advantage to make the purchase of the suitable products, that is to say the beers, the fresh eggs, a package of sugar and the milled cinnamon. With the help of our licuadora or of a cocktail shaker we proceed to mix all the suitable ingredients mixing them approximately during 50 seconds. Once fact this, we add the milled cinnamon, serving it next to our table in glasses singular. As suggestion so that it is more natural and the ice doesn't ruin our drink we can put before making it the beers in the refrigerator so that they become fresh.
Publish Your Comment
Monday 02 April 2007 at 5:53 pm
Ingredients for 6 people:
1 chicken breast. 300 grams of Chinese noodles. 3 chalotas. 120 grams of Chinese cabbage. 2 carrots. 300 milliliters of sauce of soya. 50 milliliters of oil. Salt to the pleasure. Pepper the necessary one.
Way of Preparation:
We proceed to cook the noodles in a pan and once facts drain them and we reserve until we will use them. Now we have left to catch the chicken breast, to cut it in ribbons, to wash all the vegetables and to chop them very well. We catch a wok or a deep pan with olive oil and we fry lightly everything, incorporating the chicken breast, the salt and the pepper that it is necessary. We fry him and we let him to be made to moderate fire during some minutes. Lastly we water it with the sauce of soya, we give him a boil and we mix it with the Chinese noodles so that they are made during about 8 or 10 minutes.
Publish Your Comment
Monday 02 April 2007 at 5:51 pm
Ingredients for 6 people:
1 chicken of two kilos. 75 milliliters of olive oil. 40 milliliters of vinegar. 40 milliliters of water. 1 big onion. 4 carrots. 2 laurel leaves. 3 cloves of garlic. 10 grams of oregano. 3 grams of salt.
Way of Preparation:
To made pieces the chicken until it is us clever to be prepared. We season it, we fry and we put in a pan of mud. On the other hand we peel the carrots, the onion, the cloves of garlic and we cut everything in normal pieces. We put everything in a pan together with the chicken, adding him the laurel, the oregano, the vinegar, the water and 3 grams of salt. Now we have left to leave it in the fire during 40 minutes. Once it has been made and be cold we can conserve it in our refrigerator some days, before to consume it and to serve it to our table.
Publish Your Comment
Monday 02 April 2007 at 5:50 pm
Ingredients:
6 chicken thighs. 1 big onion. 1 big tomato. 2 laurel leaves. 3 grams of milled pepper. Salt to the pleasure. Olive oil. Wheat flour. 75 milliliters of white wine.
Way of Preparation:
As first preparation we have to remove him the skin to the thighs of the chicken, to wash them and to dry them with absorbent paper. We proceed to muffle the thighs in the flour, to put them in the pan and to gild them to alive fire until they are clever and very facts. On the other hand in a bowl, we crush the onion and the tomato tossing it all envelope the chicken. At the same time we season it with the pepper, the laurel, the necessary salt and we clean the thighs without the skin, drying it with kitchen paper. To go by flour, to put olive oil in the pale and to gild the chicken, in the thermomix or in the blender. To crush the onion and the tomato, to toss on the chicken, to put the pepper, the laurel, the salt and the white wine. To be good to our table to appreciate all their flavor.
Publish Your Comment
Monday 02 April 2007 at 5:48 pm
Ingredients:
1 chicken of a kilo and half. Pepper the necessary one. Salt to the pleasure. Flour the one that we specify. 60 milliliters of olive oil. 250 milliliters of wine tint. 250 grams of mushrooms.
Way of Preparation:
We cut the chicken in pieces, we toss him salt and pepper and we go it by wheat flour. In a pan with olive oil, we gild it very well with the wine I tint, we cover it and we cook to slow fire during 40 minutes. On the other hand we catch the mushrooms and we cut them in thick sheets, we add them and we fry very well everything. We follow it cooking everything more during 10 minutes. We season our recipe with the salt and the pepper that it is necessary. We serve the chicken with the sauce that has removed when cooking it.
Publish Your Comment
Monday 02 April 2007 at 5:47 pm
Ingredients for 6 people:
6 chicken breasts. 400 grams of mushrooms. 4 grams of chopped parsley. 1 medium onion. 1 green pepper. 4 grams of soft curry. 3 grams of milled black pepper. 15 milliliters of olive oil. Salt to the pleasure. Aluminum paper.
Way of Preparation:
We catch the chicken and we remove him the skin to toss him the salt and the pepper that it is necessary. On the other hand we clean the mushrooms and we cut them in sheets. We proceed to peel the onion and to remove him the seeds to the pepper to fry everything during 9 minutes to slow fire. Once everything has been fried we add him the mushrooms and the curry to mix very well everything. We wrap each chicken breast with their garnish in a piece of paper of prepared aluminum for such an effect. Now we have left to distribute the vegetables above our chicken in each piece and to close it very well so that water doesn't enter. We have left to prepare an oven source with a finger and half of water in their bottom, to introduce the chicken packages and to leave them in the oven to 150º C, during 40 minutes. Lastly and once our fact chicken, we take it out of the oven, we remove the aluminum paper and we sprinkle it with chopped parsley.
Publish Your Comment
Monday 02 April 2007 at 5:45 pm
Ingredients:
1 chicken made pieces of kilo and half. medium 2 onion. 2 medium red peppers. medium 2 green pepper. 1 can of pineapple slices to the natural one. 1 pill and half of chicken broth. 3 cloves of garlic. Salt to the pleasure. White pepper. Pepper cayena. Olive oil.
Way of Preparation:
We gild the chicken in the olive oil and we toss him the salt and the pepper that it is necessary. We separate it subsequently. In a bowl troceamos the onion and the peppers and in the same oil of olive of the chicken we braise everything it, adding him the garlic mashed in a mortar. Once we see that all well braised one is, we leave the slices of the pineapple can in tiny pieces and we mix them with the onion and the peppers, with some pineapple juice. Now we have left to braise him about four minutes, to sprinkle him salt and the white pepper and of cayena. We prepare an oven source and we toss in her this mixture, placing the chicken pieces above. We dissolve the pill and half of chicken broth in a glass of water and we toss it on the source. Lastly we introduce the tray in our oven to 220º C until we see that it is clever and very golden, to serve it later on to our table.
Publish Your Comment
Monday 02 April 2007 at 5:44 pm
Ingredients for 6 people:
1 chicken of 1 kilo and half. 6 oranges. 3 lemons. 5 grams of flour. 300 milliliters of white wine. 45 grams of sugar. 6 grams of vinegar. 250 milliliters of olive oil. 3 grams of milled pepper. Salt to the pleasure.
Way of Preparation:
First we have to leave in big pieces the chicken. We catch the source of our oven and we put in her the chicken that we have seasoned and watered with the olive oil. We preheat the oven to 200º C, and we bake it during 30 minutes. On the other hand we squeeze the lemons and three oranges. We cut and we peel the other ones three and we leave them in having prepared in clusters. Now we have left to prepare a ladle and to put in him, the sugar and the vinegar, we heat it and we make a golden candy with it. We have left to add the orange juice, the clusters of the three oranges, the wine, the salt and the pepper, proceeding to cook everything during twelve minutes to slow fire. In some water dissolves the flour, so that it is very undone without clots and we add it to the sauce, cooking everything during five minutes more. Lastly we take out the chicken of the oven, and we wait to be good it to pour the sauce above the same one.
Publish Your Comment
Monday 02 April 2007 at 5:36 pm
Ingredients for 4 people:
400 grams of rice. 350 grams of sepia. 350 grams of clams. 1 medium onion. 2 medium tomatoes. 1 medium red pepper. 1 medium green pepper. 50 milliliters of olive oil. 2 cloves of garlic. Marine salt to the pleasure.
Way of Preparation:
The first thing that we have to make is to deposit in a recipient the clams, to cover them of water and some salt to remove them the sand. Once clean we put them in a ladle to the fire and when they boil and be all open ones separating them and we reserve. We reserve the broth used to cook the clams with the help of a very fine strainer. Now we have left to clean the sepias, to cut them in small pieces and to pick up the ink that you have in a glass. The ink can prepare it placing on a glass, a very fine strainer and to make go by him the ink of the sepias, constantly removing, in form to circulate, with a teaspoon and adding little by little, on the strainer, up to two spoonfuls of water, to facilitate the one strained of the ink. Next and once prepared everything puts a paella to the fire with the olive oil and when it is hot we toss the peppers cut in small pieces, we braise them and when they are tender we add the grated onion. Once made the onion has to add the garlics very well dives. We give him some turns with the help of a wooden tablespoon, to mix very well everything. We lower the fire and we add the sepia pieces, to braise very well everything and to remove it, to avoid that he sticks. We have left to toss the grated tomato, to remove very well everything and to leave it to slow fire during 15 minutes. We proceed to toss the rice, to give him some turns, so that he mixes well all, to toss him the water of cooking the clams, adding dilutes him if was necessary in the proportion of double volume of I liquidate for each volume of rice. Lastly we go up the fire and when it breaks the boil, we toss the salt and the ink removing so that he mixes very well everything. We maintain it to strong fire during 5 minutes, past this time lowers the fire and we maintain our rice to slow fire during 15 minutes. When we see that they lack 6 minutes to finish the cooking we add the clams and when it finishes the time we allow it to rest some entire 5 minutes to serve it to our table.
Publish Your Comment
Monday 02 April 2007 at 5:30 pm
Ingredients for 4 people:
250 grams of rice. 4 pigeons. 1/2 rabbit. 200 grams of sobrasada. 1/2 medium butifarrón. 200 grams of peas. 2 medium artichokes. 1 medium onion. 2 cloves of garlic. 2 tomatoes. 150 grams of mushrooms. 1 bundle of parsley. 1 small bobby. 40 milliliters of olive oil. Saffron to the pleasure. Pepper with moderation. Marine salt.
Way of Preparation:
First we have to clean the pigeons very well, to take out them the tripes, to open it for the half and to clean them very well with abundant water and lemon. We proceed to cut the pigeons in rooms and the breasts in small pieces. The same thing makes with the rabbit, to cut it in pieces, to wash it very well and to dry it. On the other hand we cut the butifarrón in small slices and you die. We clean the artichokes, we cut them the shafts, discarding the leaves hard of the exterior. We cut them in pieces and we leave in water with lemon so that they are not oxidized or blacken. We have left to peel the onion, the garlics, the tomatoes and to chop it all very fine one and for separate. Next we proceed to wash the mushrooms, we dry them and we cut for the half. It is the moment to put in the fire a pan of mud with olive oil and to braise in her the onion and when it is tender, we add him the garlics and the tomatoes. We remove it until he has been formed a consistent sauce. We add the pigeons, the rabbit, the butifarrón slices and the sobrasada, we give him some turns and we add the rice and the vegetables, covering it with abundant water and allowing it to cook, to slow fire during about 20 minutes. Lastly in a mortar we pound the strands of saffron that we want, the parsley and the small bobby as it is our pleasure. We mix everything with some broth and we water the rice with it, some minutes before serving it to our table.
Publish Your Comment
Monday 02 April 2007 at 5:28 pm
Ingredients for 4 people:
350 grams of rice. 35 milliliters of olive oil. 1/2 rabbit. 1/2 chicken. 2 white sausages. 1 onion pudding. 1 white pudding. 3 small meatballs. 150 grams of cooked chickpeas. 4 eggs. 2 cloves of garlic. Saffron or substitute. Salt to the pleasure. 1 grated medium tomato.
Way of Preparation:
We fry the chicken and the rabbit. We cook them in a pot Express during 15 minutes or 30 minutes in a normal pot. We reserve the broth that you remove in their cooking and we maintain it hot. In the same olive oil, we fry lightly the sausages, the puddings, and the meatballs, cutting them later in slices and reserving everything in a source. We put in the fire a pan of mud with oil of frying, we fry lightly in her the cloves of garlic, the tomato and we move away it. Next we braise the rice and the chickpeas without they burn and we add him the saffron. We have left to add all the ingredients, to remove them with nimbleness and to toss the hot broth so that it covers everything, in a proportion of two broth parts for each part of raw rice that we have used. We toss him the salt that we estimate necessary, we cook it to strong fire until it begins to boil, moment that we take advantage to lower the fire, and to leave it that cooks about 12 minutes so that it is to our pleasure, with a lot of stock or I dry off. We preheat the oven, we beat the eggs with some salt. We move away the rice of the fire once fact and you tosses the eggs for above. We introduce it in the oven about 10 minutes, until we see that the eggs have clotted, being golden. Lastly we take it out of the oven and we are good to our table to consume it without he spends the rice.
Publish Your Comment
Monday 02 April 2007 at 5:26 pm
Ingredients for 4 people:
250 grams of rice. 1 kilo of chocos. 1 big onion. 2 medium mature red tomatoes. 1 green pepper. 4 grams of paprika. A strand of saffron. Olive oil. Salt to the pleasure.
Way of Preparation:
We proceed to peel and to chop the onions and the green pepper well. We also cut the tomatoes in two, we grate them and we pick up their pulp in a bowl. Now we have left to wash the chocos well and to cut them in pieces. Having much care takes the bag of ink of the chocos, we dilute it in some water and we go the mixture by a strainer, removing with a teaspoon. We catch a pan of mud, we put it in the fire with olive oil and we toss in her the onion, until it is gilded to add the pepper that we have itched previously. We remove very well everything and when we see that the pepper begins to be gilded, we proceed to add the chocos and we let them them to boil during some minutes. Next we add the well grated tomatoes, the saffron or substitute and the paprika. We remove very well everything and we let him to be made to slow fire until the chocos is tender. Lastly we add the rice and the ink of the chocos, we remove very well everything and we cover it of water, leaving it that it boils to strong fire during 4 minutes, lowers the fire and we maintain it cooking to slow fire during other 11 minutes but. We salt it to our pleasure and we move away of the fire to be good it to our table to appreciate all their flavor.
Publish Your Comment
Monday 02 April 2007 at 5:25 pm
Ingredients for 4 people:
350 bucks of rice. 300 grams of clams. 1 medium onion. 3 big tomatoes. 1 green pepper. 1 red pepper. 2 cloves of garlic. 100 milliliters of olive oil. 2 grams of sweet paprika. Saffron or substitute. Salt to the pleasure.
Way of Preparation:
In the first place we have to peel and to chop the onion, to scald the tomatoes, to peel them and to chop them. Next we leave the peppers, as much the green as the red one for the half, removing them the seeds that have, to chop them very well. On the other hand we chop the garlics and we have them clever in a bowl. Now we have left to put to the fire a pan of mud with olive oil and when we see that this hot one tosses in her the onion. When we see that the onion begins to be gilded, we toss the tomatoes, the peppers of the two classes and the garlics. We remove very well everything with a wooden tablespoon during about 12 minutes. When the one fried lightly is made, we add the clams, the sweet paprika and we give him a couple of turns, covering it next with water. We pound the saffron with three spoonfuls of water and we also add it to the pan. We let it him to cook to slow fire during 6 minutes and we proceed to add the rice. We toss him the salt that we estimate necessary and we add water in the proportion of double water that of rice. We have left to leave it that cooks to slow fire during 20 minutes, leaving it with a lot of stock and serving it to our hot table.
Publish Your Comment
Monday 02 April 2007 at 02:16 am
Ingredients for 2 people:
4 eggs. 1 medium marrow. 1 leek. 1 small potato. Olive oil. Salt to the pleasure. Nut moscada. Parsley.
Way of Preparation:
We peel and we cut the marrow. We cut the potato in small pieces. The same thing makes with the leek cutting it in fine ribbons. We toss him the salt that it is necessary. On the other hand we prepare a pan with olive oil and we put in her the leek, the marrow and the potatoes. We cover it and we let that it cooks everything to slow fire, removing until this tender one. Once fact all we move away it of the pan in a source and we drain the oil of olive of our pan. Now we have left to beat the eggs, to toss them salt, nut moscada and parsley very dive. To add them the vegetables and to leave them wet in the egg some minutes. Lastly we put a pan to the fire with some oil, we add mixture to her and we go forming small omelettes. We let them them to be gilded by both sides some minutes. We serve our very hot cakes to our table sprinkled with parsley to appreciate all their exquisite flavor.
Publish Your Comment
Monday 02 April 2007 at 02:14 am
Ingredients for 4 people:
1 bar of bread. 4 spoonfuls of tomato sauce. 1 basil spoonful. 25 grams of margarine. 1/2 medium onion in small pieces. 1/2 green pepper in slices. 100 grams of mushrooms in sheets. 100 grams of lined cheese.
Way of Preparation:
To cut the bread for the half to the long thing and each half in two. To extend in each piece tomato sauce and to sprinkle with the basil. To melt the margarine in a pan and to fry the onion during 3 minutes, to add the green pepper and to fry more 1 minutes. Then to add the mushrooms and to cook other 2 minutes. To extend the one fried lightly in the bread and to cover with the grated cheese. To place the bread in a source and to put in the oven during 15 minutes or until you see that the cheese is melted and golden.
Publish Your Comment
Monday 02 April 2007 at 02:10 am
Ingredients:
2 medium bars of bread. 4 cloves of garlic. 2 branches of parsley. 200 milliliters of olive oil. 2 grams of salt.
Way of Preparation:
First we have to open the bars of bread for the half as if will get ready a giant sandwich. In a kitchen mortar we put the salt, the very peeled garlics and troceados and the parsley. Now we have left to mash very well everything, to add the olive oil and to mix very well everything giving him turns without stopping. We have left to put the mixture that we have prepared in the bread, distributing very well for everything and wrap it in aluminum paper. Next we introduce it in the oven to half temperature during 12 minutes. Once fact, we take it out of the oven without burning and we let that he cools down a little to remove him the aluminum and to proceed to leave it in small pieces, to serve them to the table in a plate.
Publish Your Comment
Monday 02 April 2007 at 02:06 am
Ingredients for 4 people:
6 dry figs. 200 grams of blue cheese. 100 grams of cheese in cream type Philadelphia. Olive oil. Pepper. 3 garlics. Excuse me. 20 milliliters of butter. 50 milliliters of vinegar. 30 milliliters of oil. 1 bread type baguette cut in slices.
Way of Preparation:
In a ladle we heat to soft fire the vinegar, the sugar and the butter, until they are removed very well and form a slight thick mixture. Now we have left to add the dry figs and to leave him to cook all two minutes for each side. With the help of a toaster we proceed to toast the slices of bread baguette for both sides, we anoint them of olive oil and we rub on them the garlics. Next we catch the slice of bread and we put on her a piece of blue cheese, another of cheese in cream and the figs above everything. To serve the best thing that it is hot to appreciate all their flavor.
Publish Your Comment
Monday 02 April 2007 at 02:00 am
Ingredients for 18 couches:
3 small onions. 75 milliliters of mayonnaise. 2 tuna cans in oil. 18 small slices of tender fresh bread.
Way of Preparation:
In a recipient we peel and we chop the onions in very small pieces, adding him the 75 milliliters of mayonnaise and the tuna in oil. We mix very well everything, leaving it in rest some hours so that the onion is soft in our preparation, and always in the refrigerator so that it is not ruined. Now we have left to put our mixture on the slices of fresh bread and to consume it as soon as possible to appreciate all their flavor. We can also decorate our tuna couches with red peppers of the piquillo, boiled peas, olives with flavor to anchovy, caviar, etc. If you don't have fresh bread you can use as last resource mold bread that will be very well when being soft and you will also like.
Publish Your Comment
Monday 02 April 2007 at 01:55 am
Ingredients for 6 people:
2 kilos and 1/4 of clams. 2 medium onions. 3 cloves of garlic. 2 branches of parsley. 2 laurel leaves. 10 grams of sweet paprika. 10 grams of chopped paprika. 50 milliliters of white wine. 75 milliliters of fish broth. 8 grams of flour. 150 milliliters of olive oil. Fine salt. Fat salt.
Way of Preparation:
To proceed with this recipe, first we have to clean the sand of the clams if they had them. For it, we dew the clams quite fat salt for above, we allow them to rest 35 minutes and lastly we put them under the faucet of water cold current during some minutes. Now and once the clams stop to have the sand we will prepare them. For we peel it and we itch in a recipient the onion in very small pieces, in the same way we make with the parsley and the garlic, as well as with the laurel leaves that we will make them pieces. We have left to put a pan to the fire and to toss him the 150 milliliters of olive oil, when we see that our oil is very hot, we fry the garlics, the parsley, the onion and the laurel that we have prepared previously. Next we add the paprika, the flour and a small quantity of salt to season, removing very well everything. We add the fish broth and the white wine, leaving it that he/she mixes very well everything removing it from time to time during 6 minutes to slow fire. Lastly we add the sea clams and we cook them to slow fire until we see that all are open.
Publish Your Comment
Monday 02 April 2007 at 01:50 am
The locust was used from prehispanic times, thanks to Antonio's discoveries Raimondi who found representations of deities preincas carved in the wood of this species in one of its trips. It was considered" a gift of God", since in spite of growing in the most arid areas using minimum quantities of water, he offered multiple benefits.
Publish Your Comment
Sunday 01 April 2007 at 01:43 am
So that the artichokes conserve all their color and don't darken anything when cooking them, it is better to put a spoonful of vinegar and another of flour for liter of water that we use to cook them.
Publish Your Comment
Sunday 01 April 2007 at 01:08 am
Whole, in pasta or powdered, the cayena is good to season plates like any other spice. Whole he adds picor to the exotic plates, those marinated of fish and to the oils for the pizzas. Powdered it is used for the tomato cream, salads or for the pisto.
Publish Your Comment
