What is a Product Light?

Thursday 31 May 2007 at 07:04 am A product light is that whose energy contribution is at least 30 lower% that its reference food, that is to say, the natural version of the same one. The energy reduction is gotten diminishing or substituting the quantity of sugars or fatty for other less caloric components. They are considered appropriate for those people that should limit the energy contribution of their feeding wave quantity of fatty or sugars, because they suffer some dysfunction or illness.

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Cod with Lobster

Thursday 31 May 2007 at 02:06 am Ingredients for 2 people:
500 grams of cod desalado, 1 line of frozen lobster, 1 onion, 1 medium red pepper, 1 pepper choricero, 3 cloves of garlic, fried Tomato, 100 milliliters of olive oil, Salt, to the pleasure.

Preparation:
The first step is to roast the red pepper in the oven, and once be made you peel it and cut it in ribbons. Mieniras, put to soaking in temperate water the peppers choriceros and it lets that the lobster line is defrosted during a couple of hours. It moves away the skin of the cod, it eliminates the thorns and reservation the loins. It cooks the skins in a small pan with 300 milliliters of water during 10 minutes. It turns off the fire and reservation. It tosses the oil in a pan and he fries the cut cloves of garlic in sheets. When they are soft, take out them with a skimmer and throw them. It fries lightly in that oil the chopped onion and season it with salt. When it is very soft, he adds the pulp of the peppers choriceros, the ribbons of the red pepper and the water of the cooking of the skins of the cod. Give him a very soft boil during five minutes and he adds the tomato sauce, the cod loins and the line of cut lobster in slices. Maintain the cooking a while with the open pan and move it to avoid that he sticks. It rectifies the point of salt, and past 10 minutes, approximately. since it has begun to boil. it moves away the pan and it serves.

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The Oil of Olive

Thursday 31 May 2007 at 02:04 am The oil of olive virgin extra is very rich in vitamin E that it protects to the body of the free radicals and they avoid the action of oxidation of the human body that these cause. In the mediterranean diet the olive oil is since imprenscindible it contributes infinity of benefits combined with other healthy foods for our feeding. At the same time in the composition of the olive oil is fatty acids that prevent of the cholesterol of the saturated fatty acids and they contribute to reduce this to prevent cardiovascular illnesses as the miocardio heart attack and other problems of the human body.

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Chalotas with Nuts

Wednesday 30 May 2007 at 01:43 am Ingredients for 2 people:
12 chalotas, 3 spoonfuls of olive oil, 1 spoonfuls of sugar, 30 grams of peeled nuts, 15 grams of raisins, 10 grams of butter, A curry tiny piece, 1 branch of cinnamon, Salt, to the pleasure.

Preparation:
The first step will be the one of putting in a bowl with abundant water the raisins so that they stay in soaking from the night previous to which will elaborate this plate. The following day it is necessary to peel the chalotas, moving away them the layers of external skin, having much care of not cutting the ends excessively so that they stay whole during the cooking. To place in the fire a pan with water and salt. When it begins to boil it is necessary to toss the chalotas, leaving that they are only whitened three minutes. Past this time is to take out them and to refresh them in water. To put another pan to half fire with the olive oil. To add the whitened chalotas and totally dry, gilding them a little. Next, to lower the fire until it is soft, to pour the butter, the cinnamon and the sugar, and to allow to cook pausadamente approximately during 30 minutes, until they are tender; to remove from time to time so that the caramelized color appears homogeneous. When it lacks one minute, the drained raisins, the peeled nuts and the cuny are added. To move away and to serve. We can also prepare it with small chives but we like the chalotas.

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Foiegras

Wednesday 30 May 2007 at 01:41 am The origin of the foiegras, according to the experts, gets lost in the time. They assure that they could be the Egyptians that 3000 years before J. C. they already dominated the techniques to fatten the aquatic birds (geese, ducks, etc. ) with dry figs, or Hebrews that learned the secrets of this work during their years of slavery next to the Nile. But even this way, the bets come closer to the Greeks more, and later on to the Romans. The foiegras paté today in day is very ingrained and we can find it in the feeding supermarkets in infinity of varieties, as the pig paté, duck paté, ham paté, salmon paté, paté to the fine grasses, etc; using for their elaboration the same procedure but changing him the ingredients.

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Green Jews

Tuesday 29 May 2007 at 01:51 am Although their origin is not very clear, some experts are believed that the green bean is it would originate of America (Mexico and Peru). In spite of it, there is who they affirm that it comes from Asia, of China or of the India. That that yes it is known with certainty it is that it began to be cultivated toward the year 5000 to. C. This greenness was one of the first foods that the Europeans that arrived in America found. Its consumption as greenness in Spain didn't arrive until the XIX century.

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The Piquillo

Tuesday 29 May 2007 at 01:49 am This denomination is used to speak of a class of Navarrese peppers belonging to a singular and autochthonous botanical variety. They are of red color and a small size and they are also characterized by their intense and fleshy flavor.

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The Apricot

Monday 28 May 2007 at 02:12 am The apricot was denominated originariamente Prunus armeniaca because the Romans introduced it in Europe from the distant east via Armenia. It is native of the temperate areas of Asia, Korea of the North or Manchuria, although the first references on the cultivation 3000 go back a year to. C. in China. At the moment he takes place in countries like Turkey, Switzerland, Greece, Spain, France, United States, Sudáfrica and New Zealand. Besides being an excellent low appetizer in calories he stops before eating, the apricots help to combat affections in the skin and in the breathing system.

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It Cremates of Breasts

Monday 28 May 2007 at 02:11 am Ingredients:
1 chicken shell or chicken broth already prepared and packed, A leek, A carrot, Salt, to the pleasure, milled black Pepper, A chicken breast, Tacos of mountain ham, Two cooked eggs, Two slices of mold bread, 1/2 glass of milk.

Preparation:
If he doesn't already buy himself the chicken broth prepared, it will be necessary to elaborate the broth at home. For it one has to boil the chicken shell with the breast and the vegetables, and to allow to cook in the pot until it is prepared. Once the broth is already made it will be necessary to strain it and to reserve it next to the breast. The vegetables that have been used are previously no longer good for anything in this recipe. While the broth you this making, it is necessary to cut the breast of chickens rather in dice small, the same as the mountain ham (that can also buy already you cut in the supermarket). Then, he will be added to the broth the cut ham, the cut breast, and the white of the egg, also chopped very small or if one wants crumbled. The bread is soaked in milk until this almost undone one, he/she goes by a strainer with the hand of the mortar and it is added to the broth. And lastly, when it will serve, they go by the strainer the egg yolks that floated for above (one can add more bread if one wants the thickest cream, but with this measure it is very soft).

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Homemade Brochettes

Sunday 27 May 2007 at 01:36 am Ingredients for 2 people:
8 lamb chops, 125 grams of veal, 125 grams of pig sirloin, 2 onions, 2 tomatoes cherry, olive Oil, Salt, to the pleasure.
For the roasted potatoes:
2 medium potatoes, black Pepper, Cilantro, 2 spoonfuls of butter, Salt, to the pleasure.

Preparation:
For the potatoes roasted short four squares of aluminum paper. It peels the potatoes and cut them in fine slices. It places each one in a paper square. Season them and put pepper, cilantro and a spoonful of butter. He closes the packages and maintain them 30 minutes to the oven. To serve, place them in each plate with the paper. Have the cut chops of two in two. With a fine knife you bone them. It winds that meat and hold it with a toothpick. It also cuts the sirloin in pieces. In each brochette it inserts a peeled onion, a chop, veal sirloin, pig sirloin, another chop and a tomato. It removes the toothpicks of the chops, because there will no longer be danger that you dismounts. With a paintbrush, it anoints with oil the meats. It places the brochettes in a source in the oven. Move away them when the meat the sufficiently baked thing is. In that moment they will be served in the table accompanied by the potatoes. To season at the end.

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The Corn

Sunday 27 May 2007 at 01:33 am Many historians assure that the corn is native from America, where it was the basic food of the cultures American many centuries before the Europeans arrived to the New World. There are conclusive tests, contributed by the archaeological and paleobotanic discoveries, that in the valley of Tehuacán, to the south of Mexico corn was already cultivated he makes 4 approximately. 600 years. The corn is advisable for people that have deficiency of magnesium. Their flour is suitable when allergy problems or intolerance exist to the gluten.

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The Peach

Saturday 26 May 2007 at 02:27 am Most of their properties are in the skin, with what is advisable also their consumption. It is a fleshy fruit of brown color with tones red aveces and with a bone between that he gives him their characteristic form. It guarantees a good vision protecting us of the waterfalls and of many problems of vision.

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Basil and their Properties

Saturday 26 May 2007 at 02:26 am The basil has digestive properties if he takes an infusion elaborated starting from a handful of its fresh leaves (about 15 grams) for a liter of water. It is necessary to keep in mind that the basil favors the digestion, it is antivomitiva in case nauseas are had, and taken in mouthwashes it alleviates the inflammations or the wounds that you appear in the mouth.

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The Sarsaparilla

Friday 25 May 2007 at 02:15 am The sarsaparilla is a plant it would originate of South America, and that with the time it has been distributed all over the world. This plant lives in humid forests of all America, from Mexico to Brazil, and one can see in forests and overgrowths, covering trunks of trees and bushes. The sarsaparilla gives name to an obtained refreshing drink of the roots of the plant that gave origin later to the famous line drinks. The sarsaparilla has excellent diuretic properties and of the perspiration if he takes an infusion elaborated with its plant. Also, he has tonic properties.

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Lupins

Friday 25 May 2007 at 02:12 am According to the experts, the lupins are natives from the Andes of Bolivia, of Ecuador and Peru. The lupins are inside the group of the vegetables, next to the beans, the chickpeas or the lentils. At the moment, the lupins are cultivated in the areas of the Mediterranean and they serve as food as much for the man as for the animals. It is necessary to have much care with its caloric contribution, since is very high. If they are compared with other vegetables, they contribute more calories because they have bigger quantity of fat in their composition. But it is one of the richest sources in vegetable protein.

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Tuna

Thursday 24 May 2007 at 02:10 am The tuna is an excellent source of proteins of high biological value. Also, it is low in saturated fats and he has a high content in Omega 3 that it acts against the cholesterol.

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Chive

Thursday 24 May 2007 at 02:09 am The chive combines very well with soups of vegetables, green vegetables, fried potatoes, mixed salads, salads of vegetables, tortillas, salads of rice and of pasta. . .

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Round to the Jardiniere

Wednesday 23 May 2007 at 02:06 am Ingredients for 2 people:
A circle of a 450 grams, 40 grams of bacon, 125 grams of frozen puff-pastry, 2 carrots and a small can of peas to the natural one, 2 truffles, 2 brécol fields, 100 milliliters of olive oil, Salt, to the pleasure, 5 French onions, 20 milliliters of wine tint.

Preparation:
First you have to lard the circle with ribbons of bacon and truffle pieces. Then put in an oven source half of the oil and the circle. Next, surround it with the peeled carrots and cut in regular pieces. Season it with salt. Now we have left to bake it to 200 grades so that he leaves gilding, rotating it several times so that it is gilded in an uniform way. It goes down the temperature to 175 grades and it lets him to be made during one hour and 50 minutes. To the 60 minutes, put the onions around the circle. It checks that it is very fact nailing in the center a needle. If the juice is transparent, it is that the meat is in its point. It proceeds to move away the circle and place it in the center of the puff-pastry sheet, defrosted, and lightly stretched with the floury roller. It wraps the circle and, in the part of up, and to close the wrapping you make a rib. He closes the ends, pressing the puff-pastry, and also making a small rib. He paints the surface with a paintbrush anointed in egg white. It places the roll in the tray of the oven and bake it to 220 grades until it is golden. Meanwhile, it pours the peas in the source where the meat has been roasted. You pass everything to a pan and heat it to soft fire. It takes out the circle and put it in a source. Serve it whole and cut it in the table. The garnish can serve it separated in a source.

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The Pecorino

Wednesday 23 May 2007 at 02:04 am The Pecorino is a matured cheese of goat milk, typical of southern Italy, semigraso, of hard and closed pasta (without holes), but granular, of grizzly white color with flavor and certain scent of milk more intense ovina that the Cheese Manchego. Their texture is similar to that of the Parmesan and it is generally used grated to cook. It is used to prepare the pesto, together with the Parmesan and in the same type of plates that the Parmesan.

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Cake of Meat

Tuesday 22 May 2007 at 02:10 am Ingredients for 6 people:
750 grams of chopped meat, 2 eggs fresh milk shakes, 2 hard eggs, 2 roasted peppers, 100 grams of chopped olives, 2 slices of bread soaked in milk, salt and white pepper.

Preparation:
It chops the hard egg, the olives and the pepper. Mix it well all with the chopped meat, the beaten egg and the bread until getting a homogeneous mass. Salt it to your pleasure. You can add a touch of white pepper. It wraps the mass in aluminum paper, trying to give him more or less a form cylindrical. It is convenient to use the paper trying that the mass is in contact with the most brilliant part. It introduces the mass in the preheated oven, where it will remain during about 40 minutes at 200ºC. Take out it and allow it to cool during some minutes before removing the aluminum paper. Short the cake in slices not very thick. This plate should be served to ambient temperature, together with salad or cooked vegetables. You can add him fried tomato or another sauce.

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Hake with Peas

Tuesday 22 May 2007 at 02:09 am Ingredients for 6 people:
1 kilo and half of hake in 6 slices, 300 grams of peas, 3 cloves of garlic, 3 onions, 3 spoonfuls of olive oil, 6 spoonfuls of chopped parsley, grated bread, saffron and salt.

Preparation:
It itches very fine the cloves of garlic and the onions. Toss everything in a big pan, preferably antiadherente, together with the olive oil. It fries lightly until the onion the sufficiently soft thing is. It salts the hake slices a little and muffle them well for both faces with grated bread. Once muffled, put them in the pan to half fire and maintain this way them during about five minutes for each side. He adds the peas then, with their corresponding broth, and some strands of saffron. But you have saffron it uses coloring alimentary. Remove everything carefully, trying not to break the slices of the fish. It sprinkles for above the parsley. It should be served it heats.

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Nails

Monday 21 May 2007 at 09:45 am The milled nails are excellent in all the mixtures of spices like pepper of Jamaica and curry. The whole nails enhance the flavor of many plates like the hot wine, the Macedonian, the bread with spices, the cookies, those marinated. . .

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Cinnamon

Monday 21 May 2007 at 09:43 am The cinnamon is it would originate of Sri Lanka. The Chinese already knew the cinnamon from the year 2700 before Christ and he mentions it to him in the Sanskrit and biblical texts. As for the Romans, it is said that the emperor Vespasiano ordered them to make him crowns of gold and cinnamon and also that Nerón, when its wife died Popea, she burned, as bereavement act and love, cinnamon. We can use the cinnamon to season plates of rice with milk and many types of desserts of the kitchen.

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Vinegar of Apple

Sunday 20 May 2007 at 11:11 am The apple vinegar has very beneficial properties for the problems of having heard. Also, it is rich in potassium that prevents the deafness. We can use it to season salads and numerous plates of our kitchen, mixing it with salt and olive oil. But we have vinegar we can also use lemon that is a citric fruit that has a lot of vitamin C. We also have to know that the apple vinegar is used aveces in the weigh loss diets.

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Glass Melba

Sunday 20 May 2007 at 11:06 am The glass Melba, a dessert elaborated with ice cream of vanilla and peaches, was born in 1892 in London. In that year, Nellie Melba, an opera singer, stayed in the hotel Savory of London. After a magnificent performance, the boss of kitchen of the hotel decided to surprise her with a dessert for the goddess. The plate took in the center a ball of ice cream of vanilla finished off with peaches. With the result that the delicious dessert took the singer's name.

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The Cone

Saturday 19 May 2007 at 12:05 pm During centuries, the ice creams were served in plates or bowls, or even on cookies, but there is not puebas of the existence of a cone of pasta until the year 1904, during the World Fair of St. Louis, Missouri. A salesperson of ice creams called francoamerian Arnold Fornachour, as they count the histories, it put an end during the fair to their plates to offer the ice creams. To solve the problem he offered the ice cream wound in some fine cookies of Persian origin, sprinkled with sugar that you also offered in the one mentioned fair.

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Great Casse

Saturday 19 May 2007 at 12:00 pm The Great term Cassé makes reference to the cooking point in that the syrup reaches when it arrives to a temperature of 141 grades. If he allows to fall in cold water, he becomes fragile as the glass. In this point the syrup is carameled quickly and it is good this way to elaborate with him, numbers desserts and kitchen plates.

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The Cumin

Friday 18 May 2007 at 01:57 am The cumin is a very typical ingredient in the whole kitchen and mediterranean gastronomy and also in Arabic. It forms part of mixtures of spices like the garam masala and it is very necessary in numerous kitchen plates. We can generally use it to season plates elaborated with the help of cheeses of many types and meats of varied animals. We also have to know that the cumin is a spice that combines very well with other types of foods of the kitchen like they are the vegetables, the peas and numerous types of gazpacho.

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The Leek

Friday 18 May 2007 at 01:55 am The leek is very necessary and advisable for its wealth in potassium to alleviate and to prevent cases of retention of liquids, many types of rheumatic illnesses or related with the rheumatism, the drop or illnesses related with the apparatus urinal like the kidney. We should know that it is very difficult to determine the true origin of the leek, but the studies carried out by the experts in culinary matter they locate it in the Half Age. Their origin is also believed that it is from Egypt, Israel, Turkey and Mesopotamia, where it could waste away toward the year 3000 or 4000 to. of Christ for the residents of those lands. In Europe he extended in the Half Age. It is also known that it was cultivated by the Romans, which were big consumers of leeks that devoured them with true desire. The Romans who introduced it in Great Britain, were where for the villagers and residents in that country had a very big acceptance and step to be a regular food for their kitchen plates.

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Bacon of Sky

Thursday 17 May 2007 at 02:03 am For 2 people:
For the candy:
25 grams of sugar, 10 milliliters of cold water.
For the syrup:
125 grams of sugar, 1/2 glass of water, the bark of 1/2 lemon.
For the cream:
4 yolks and a complete egg.

Preparation:
First we make the candy putting the sugar with the water in a ladle, until he takes color. Next we catch a flanera and we daub it with our candy for all the walls and the bottom. We have left to prepare the syrup for that which we will put the sugar, the water and the lemon bark in a ladle and we will boil it during 18 minutes until we have a slight syrup. We move away it of the fire and we allow to rest until he cools down more or less during about 35 minutes. In a bowl we beat the yolks and the egg. Once it is very milk shake everything and blended we add him the syrup and we mix it very well. When it is clever our cream pours it on the caramelized flanera and we cover it with aluminum paper. We put it to the bathroom María so that he cooks during 25 minutes to normal temperature of about 160º C. To check that it is clever our sky bacon, we puncture it with a needle and when it leaves dry it will be clever and very fact. Once fact takes out it and we let him to cool down in the mold and once cold puts it in the refrigerator until we will serve it to our table. Lastly to remove it of the mold we press it for all the sides of our flanera so that it is loose and we overturn him in a source or conditioned tray for it.

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Carom

Thursday 17 May 2007 at 02:01 am The carom is rich in calcium, iron, magnesium, match and potassium. Also, he only has 35 calories for each 100 grams, so it is a low fruit in fatty. The carom is a fruit it would originate and characteristic of Indonesia and Malaysia. Their cultivation has extended to other tropical countries of Asia and America. The main countries producing today in day they are Thailand, Brazil, Colombia and Bolivia. We can find it in our markets the whole year and he has a very curious, oval, lengthened form, with five edges or wings and, to the cut, of star of five tips. He has a fine sweet and sour flavor and it is full with seeds.

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It Blocks She-Asses of Cod

Wednesday 16 May 2007 at 02:51 am Ingredients:
500 grams of potatoes, 200 grams of cod, 3 garlics, 2 eggs, olive oil, salt and parsley.

Preparation:
In a pan we put to cook the very peeled potatoes and to the 15 minutes we add the cod that there is without crumbs previously and the garlics. We boil very well everything until it is tender, subsequently we move away the potatoes and we mash them with a fork. Now we have left to add the cod, the garlics and the olive oil little by little, without stopping to mix everything. When he has consistency of thick puree we add the eggs that we have cooked before and troceado very well. To finish the we sprinkle everything with parsley and we are good it to our table to consume it.

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Beans with Squids

Wednesday 16 May 2007 at 02:49 am Ingredients for 4 people:
250 grams of white beans. 600 grams of squid rings. A big and red tomato. A cooked egg. 2 cloves of garlic. 125 milliliters of oil of virgin olive. 12 milliliters of lemon juice. 12 milliliters of vinegar. Salt, to the pleasure.

Preparation:
The eve of the day in which you will elaborate this plate should put to soaking the beans in abundant cold water. The following day, drain them and put them to cook in clean water and fry in a pan. When they are almost cooked you season them and it moves away later with much care the cooking water. Allow them to cool in a source to ambient temperature. Separated, it is necessary to cook the squids with some water and salt until they are very tender. When they are already completely cooked it is necessary to season them and to reserve them in a plate. Once we already have already the two main ingredients cooked it is necessary to mix them. It places in a source the beans and the squids and it distributes for above the tomato that previously will have peeled and cut in pieces. In a bowl it beats the olive oil, the lemon juice, the vinegar, a tiny piece of salt and the tooth of pressed garlic. When the mixture is made, pour it on the beans and leave them covered at least in a fresh place during two hours. Before serving he adorns the plate with a cooked egg very dive.

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Rice with Lobster

Tuesday 15 May 2007 at 07:12 am Ingredients:
1 medium onion, 1 lobster, 40 milliliters of fried tomato, 1 medium red pepper, 150 grams of rice bomb, saffron, white wine and water.

Preparation:
First we have to cut the lobster in lockets and we braise him in a paella pan with the very chopped onion. Subsequently we add the wine and we remove very well everything. Now we have left to add the tomato, the rice and we remove very well everything. We have left to add 3 part of water for each part of rice, we leave it that it boils 10 minutes, we decorate it with the pepper and we put it in the oven at 200ºC, during 12 minutes. To finish and before serving it we allow it some minutes covered with a cloth to rest.

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Tomato

Tuesday 15 May 2007 at 07:04 am The tomato is very rich in vitamin C that acts as natural defense of the organism before the flu or colds. It also contains abundant vitamin A, very necessary during the growth, reason why they are their direct beneficiaries. The great oligoelementos content contributes to the good formation of the blood.

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Pan of Beets

Monday 14 May 2007 at 07:36 am Ingredients:
300 grams of beets, 2 potatoes, 1 medium onion, 1 clove of garlic, it dilutes, olive oil, salt and sweet paprika.

Preparation:
We proceed to clean and to chop the beets very well, cooking them subsequently. Once cooked, we drain them and we reserve in a recipient. On the other hand we peel and we cut the potatoes, making the same thing with the onion, we season everything and we fry, we are slippery and we reserve. We have left to add the potatoes and the beets, to mix everything and to fry him very well. Next we serve the beets with the potatoes, we peel and we chop the garlics, we gild them in a pan with olive oil. To finish the we move away of the pan, we add the paprika, we mix it well and we water the beets with the potatoes and we are good it to our table to consume it.

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Carrilleras with Peppers

Monday 14 May 2007 at 07:34 am Ingredients:
400 grams of veal carrilleras, 50 grams of chickpeas, 1 medium onion, 1 medium carrot, 1 medium leek, 4 piquillo peppers, 1 clove of garlic, flour, beaten egg, grated bread, it dilutes, olive oil, sugar, salt, cumin and parsley.

Preparation:
First we have to cook the chickpeas, the onion, the carrot, the leek, the very clean carrilleras, some sprays of parsley and salt. We allow it to cook, we drain the chickpeas and we crush. Now we have left to add the egg yolk, some cumin, chopped parsley and to make some balls of croquettes. Next we flour, we go by egg and grated bread, proceeding to fry it. On the other hand we cook the peppers with salt and sugar in a pan with olive oil. To finish we cut the veal carrilleras in fillets and we accompany them of the croquettes and the peppers. To be good it to the table to consume it in individual plates.

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Rabbit to the White Wine

Sunday 13 May 2007 at 01:55 am Ingredients:
1 rabbit of 1 kilo approximately, cut in pieces, 2 glasses of white wine, 100 milliliters of olive oil, 3 fine chopped cloves of garlic, 1 branch of thyme and another of rosemary, 1 laurel leaf, salt, black pepper and flour.

Preparation:
The rabbit is peppered and he goes by flour. The pan is placed to half fire and they leave gilding the rabbit pieces. Next the garlic is added, offering that he doesn't burn. In that moment he puts on the pan to strong fire and he leaves adding the white wine little by little, constantly removing. Lastly the aromatic ones are added and it is cooked to slow fire until it is to point.

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Feijoada of Beans

Sunday 13 May 2007 at 01:53 am Ingredients for 4 people:
1/2 kilo of black beans, 2 onions, 2 cloves of garlic, 2 sausages, 100 grams of panceta, 400 grams of pig meat, 2 cups of white rice, 1 pill of meat broth, 1 pill of broth of vegetables, olive oil and salt, to the pleasure.

Preparation:
We will put the black beans to soaking the night before a minimum of ten hours. In the first place he will begin to boil abundant water in a big pot, and once begin the boil we will add the black beans and we will allow them to cook to moderate fire during some three hours. At the two hours or two and a half hours of cooking we will add him the salt next to the cube of meat broth. Meanwhile in a pan we will heat oil and we will fry in her the onions finely itched next to the garlic equally dive. We will add the one fried lightly the sausage, the panceta and the meat cut in dice then and we will fry lightly everything for space of five minutes. Once clever the one fried lightly will add him the beans cooked next to the water of the fair cooking so that it covers the content, we will also put at this time the cube of crumbled broth of vegetables. We will maintain it cooking for space of 6 or 8 minutes and we will take out of the fire. On the other hand it is necessary to boil the white rice in water with salt and we will serve it as accompaniment of the feijoada. The traditional way of serving it is putting the rice like base in each plate and adding him above a big ladle of feijoada for above.

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Conger with Peas

Saturday 12 May 2007 at 11:23 am Ingredients:
4 slices of conger of the open part, 6 spoonfuls of olive oil, 2 spoonfuls of flour, 200 grams of peas already cooked, 1 spoonful of garlic dive, 12 clams, salt, 1/4 liter of water, 2 spoonfuls of white wine, 2 spoonfuls of chopped parsley.

Preparation:
He seasons the conger and he goes by flour. He puts on the pan to soft fire with the oil and the garlic. The conger slices are placed and they are removed, they are given the turn and the clams are added, the peas, the water and the white wine, and he covers with a cover. He stays 10 minutes to soft fire, moving the pan from time to time. Lapsed that time is taken out, he seasons to the pleasure and, before serving, it is sprinkled with parsley.

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The Praline

Saturday 12 May 2007 at 11:20 am The Praline is like a goody elaborated with nuts, hazelnuts and almonds that it is recovered of colored and perfumed syrup in diverse ways. The experts assures that their origin is in France. It is said that it was named this way in honor to the soldier and French diplomat Caesar. The Praline is very similar to that that here know as candied almonds.

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Beautiful to the Riojana

Friday 11 May 2007 at 01:57 am Ingredients:
1 slice of beautiful of 500 grams, 1/4 liter of tomato puree, 100 grams of red pepper cut in ribbons, 1 tooth of chopped garlic, 1 chopped green bobby, 6 spoonfuls of oil and salt.

Preparation:
He spills the oil in the pan and he puts on to half fire. The slice is placed of beautiful mellow and it is gilded slightly by the two parts, he is added the garlic and the peppers and he stays during 5 minutes. Past the time is added the tomato and the bobby, he seasons and it is allowed to rest 5 minutes to slow fire.

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To flake

Friday 11 May 2007 at 01:55 am The term to flake makes reference to the action of removing the flakes of the fish. It is made with a knife rubbing contrary to the form in which you are willing the flakes of the fish. After this operation he puts on to the faucet to remove him the remains.

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Anchovies with Pepper

Thursday 10 May 2007 at 02:22 am Ingredients:
12 beautiful, clean anchovies and without head, 4 chopped cloves of garlic, 8 small green peppers, 150 milliliters of olive oil and salt.

Preparation:
Once clean the anchovies, the pan is placed with the oil to half fire, the garlics are gilded and they are extracted with a skimmer, they slip and they are reserved in a plate. Subsequently the peppers are fried, they season and they are placed beside the garlics. Next he puts on the fire to strong power and the anchovies are placed seasoned in the pan. They are fried by the two parts and the peppers and the garlics are added. Subsequently they are served in a source.

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The Tila

Thursday 10 May 2007 at 02:21 am The tila possesses an essential oil with parnesol that is a good one sedative, and for it is recommended it for states of edginess. It is also good to counteract states of indigestions.

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Eggs to Flemish

Wednesday 09 May 2007 at 02:59 am Ingredients:
2 eggs, 4 shrimps, 6 fine lonchas of sausage, 4 ribbons of red pepper, 2 asparaguses, 3 spoonfuls of peas, 1 spoonful of tomato puree, olive oil.

Preparation:
He puts on some oil in the pan to half fire and the eggs are cracked on the same one. When they begin to clot they are added the remaining ingredients, placed one beside the other one, seasons and he stays to slow fire until all very hot one is. They are served to the moment.

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The Coconut

Wednesday 09 May 2007 at 02:57 am The coconut is characteristic of the islands of tropical and subtropical climate of the ocean Pacific and its cultivation has extended for Central America, the Caribbean and tropical África. Their hard shell of brown color and their white color inside gives him a very good freshness, since the water that takes inside is very important to know that it is in good state. The lack of water in its interior not makes him capable to waste away, since it will be considered that it is last of time of gathering. The types of coconut trees are classified in giants, midgets and hybrid and, inside each group, a great number of varieties exists. The crop of the coconut varies according to the production type but he generally goes from January to July. When the coconut has between 5 and 7 months it contains more sugar and water.

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Fried Potatoes

Tuesday 08 May 2007 at 02:48 am Ingredients:
400 grams of potatoes cut in ribbons, olive oil and salt. Preparation: The pan is placed with oil to strong fire, and when it is he warms they introduce the potatoes. They are fried until they acquire a good one golden. We can use them to accompany plates of meats, fish and all that needs a garnish of fried potatoes as accompaniment. They slip, they are salted and they are served.

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The Tempura

Tuesday 08 May 2007 at 02:46 am The tempura traditional and very popular plate of the Japanese cuisine. He consists on frying some foods previously introduced in a liquid and thick mass whose fundamental components are the flour and the water. Once fried, they are served with sauces.

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Spinaches with Shrimps

Monday 07 May 2007 at 02:16 am Ingredients:
600 grams of spinaches, 32 peeled shrimps, 50 grams of pinenuts, 30 grams of butter, salt and pepper.

Preparation:
They clean the spinaches. They spill in a recipient with 1 liter of water and they cook during 10 minutes. They are taken out, they slip and they are reserved. In the pan to slow fire put on the butter and the shrimps. Once the shrimps change color, they are added the spinaches, the pinenuts and they are peppered. It is braised well with a skimmer and it is served.

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Jumbled of Mushrooms

Monday 07 May 2007 at 02:15 am Ingredients:
500 grams of mushrooms, 150 milliliters of olive oil, 4 eggs and salt.

Preparation:
They clean well the mushrooms removing them the earth that you have and happening to them a humid cloth until they are perfectly clean. Subsequently they intersect in sheets of 3 centimeters of longitude. The pan is placed with the oil to half fire and the mushrooms are added. They are frequently removed with a wooden spatula, they season and they stay to the fire until they are in their point. Once cooked, he/she leaves half of the oil, the pan is placed to strong fire, the eggs are beaten and they spill on the mushrooms. You revolves conscientiously with the wooden spatula so that they are juicy.

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Pisto

Sunday 06 May 2007 at 11:03 am Ingredients:
150 grams of onion made pieces, 150 grams of marrows made pieces, 150 grams of pepper red made pieces, 150 grams of pepper green made pieces, 200 grams of tomato, 2 chopped cloves of garlic, 100 milliliters of olive oil, salt and some bobby pieces.

Preparation:
He takes off the heart of the tomatoes and they are introduced in a recipient with hot water. They are taken out, they refresh and they are removed the skin. They intersect in dice. He puts on the pan to half fire with the oil, the onion and the garlics until they are braised. The rest of the ingredients is added, he seasons and a cover is placed in the pan. During 15 minutes he stays to low power. This recipe is also excellent with scrambled eggs.

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Onions to the Cream

Sunday 06 May 2007 at 11:02 am Ingredients:
300 grams of peeled French onions, 60 grams of chopped ham, 100 milliliters of liquid cream, 2 spoonfuls of olive oil, 1 spoonful of butter, a pinch of black pepper.

Preparation:
He warms the oil in the pan and the onions are fried, being careful that are not gilded. It is added the ham and the spoonful of butter leaving it 15 minutes to soft fire. The onions are taken out with a skimmer, draining the fat or oil well, and they are reserved. Next he cleans the pan and he puts on again to soft fire, he spills the cream and the pinch of pepper and he allows to decrease a little bit. The onions are added that have reserved, until very hot. If the ham has not salted enough, to add salt to the pleasure.

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Paella

Saturday 05 May 2007 at 3:46 pm Ingredients:
100 grams of meager of pig, 100 grams of chicken, 1 red pepper in ribbons, 50 grams of peas, 50 grams of green Jews, 12 shrimps, 100 milliliters of olive oil, salt, 350 grams of rice, saffron or coloring, water in the proportion of twice the quantity of the rice.

Preparation:
Firstly they are gilded in the pan, with the oil, the meager of pig and the poilo. Next the rice is added revolving everything during some seconds. Subsequently he spills the water, the saffron and the salt, putting the fire to strong power. It suits that it boils the quickly most possible thing, and until it breaks the boil he leaves removing with a skimmer. Then he allows to mix and he decreases the intensity of the fire, so that it boils slowly and equally. To cooking half, they are added the remaining ingredients. After 25 minutes of having cooked takes off of the fire and it is allowed to rest 5 minutes.

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The Ginger

Saturday 05 May 2007 at 3:45 pm Traditionally, the ginger has been used to treat intestinal affections, especially in what refers to problems in the digestive system.

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Omelette of Potatoes

Friday 04 May 2007 at 01:57 am Ingredients:
400 grams of hulled potatoes and cut in fine slices, 5 eggs, 300 milliliters of olive oil and salt.

Preparation:
To put the pan to half fire with the oil. To add the potatoes that are fried slowly, and to give them from time to time the turn. While they are made they season with salt. The eggs are beaten and they are given the point of salt. Once fried the potatoes, retire with a skimmer to a plate, and these will be perfectly drained of oil. Next they mix the potatoes and the egg in a bowl. To put the pan to half fire with a couple of spoonfuls of oil. When it is he warms it incorporates the mixture of the bowl. To constantly separate the egg of the border of the pan so that he doesn't stick. Once golden the omelette for under, he is given the turn with a plate and he incorporates again to the pan with some drops of oil until it finishes being made.

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The Habit of the Vermu

Friday 04 May 2007 at 01:56 am The habit of drinking came as appetizer it is millennial. Already in the century V before Christ, Hipócrates prescribed a formula of wine that had great repercussion in Rome and that, it assured, it stimulated the appetite. But the first testimonies seem to be the dice for a wandering gentleman from the Piedmont that proved a drink that contained absinthe extract and liquor in Bavaria and he took before the foods to stimulate the appetite. They called it vermouth.

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Noodles to the Pesto

Thursday 03 May 2007 at 02:03 am Ingredients:
500 grams of noodles, 1 handful of fresh basil, 2 cloves of garlic, 1/2 spoonful of pinenuts, 100 grams and cheese, half Parmesan and half dry manchego, 1 glass of olive oil, salt and white pepper.

Preparation:
In a mortar, to mash the garlics, the lightly toasted pinenuts and the basil, with some pepper and salt. To add the grated cheese and to mix well. To add the olive oil, little by little, removing until forming a cream that is very bound. To cook, separated, the pasta in abundant water boiling lightly salted, removing it from time to time. To drain it and to already add him the green sauce prepared. To serve with cheese grated separated.

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What is it to Marinate?

Thursday 03 May 2007 at 02:02 am To prepare in raw meats and fish, leaving them cutleries in oil, salt, garlics, lemon or vinegar, onions, carrots, parsley and spices. It is made so that it is conserved the food better, to perfume it and to contribute him a particular flavor.

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Cod with Raisins

Wednesday 02 May 2007 at 02:01 am Ingredients:
400 grams of cod fillets, 100 grams of raisins, 1 handful of pinenuts, 2 grated tomatoes, 1 grated onion, 1 glass of fish broth, 1 slice of fried bread, olive oil and salt.

Preparation:
In a pan with olive oil, to fry the cod fillets. When they are, to move away them of the fire and to reserve them. In the same oil employee, to gild the onion and the grated tomatoes. To cook slowly during 15 minutes and later to add the raisins and the pinenuts. To braise during some minutes and to add the cod, watering it with the fish broth. To add the bread fried dive and to allow to cook to slow fire some minutes.

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The Carrot and their Origin

Wednesday 02 May 2007 at 02:00 am The historians locate the origin of the carrot in Afghanistan due to the existent great variety in this country. The towns of the Mediterranean already consumed more than two thousand years ago it, but in this time the carrot was not too successful. It was a purple or yellowish, long and thin color variety, queu swims taenia that to do with the carrot consumed in the present time that arrived in Europe in the XVII century.

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Chocolates of Fruits

Tuesday 01 May 2007 at 02:52 am Ingredients:
1 banana, 1 orange, 100 grams of strawberries, chocolate fondant, liquid cream and butter.

Preparation:
To make this recipe we have to peel the banana and the orange, cutting them well in pieces. On the other hand we wash the strawberries very well and we cut them in medium pieces if they are very big. In a recipient troceamos the chocolate fondant and we put it to María's bathroom with the butter and the cream. We remove it very well with a wooden tablespoon until getting a soft and homogeneous cream. We move away it of the fire and we allow to temper. Next we go the fruit pieces by the sauce of chocolate and we let them them to cool down before being good them to our table to appreciate all their flavor. If it is necessary so that they become hard the we put in the refrigerator if it was necessary.

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The Hazelnuts

Tuesday 01 May 2007 at 02:50 am The hazelnut possesses a great quantity of proteins and hydrates of carbon. It highlights, mainly, for their high content in calcium, folic acid and vitamins E and B2.

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