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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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
500 grams of potatoes, 200 grams of cod, 3 garlics, 2 eggs, olive oil, salt and parsley.
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.
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.
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.
1 medium onion, 1 lobster, 40 milliliters of fried tomato, 1 medium red pepper, 150 grams of rice bomb, saffron, white wine and water.
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.
300 grams of beets, 2 potatoes, 1 medium onion, 1 clove of garlic, it dilutes, olive oil, salt and sweet paprika.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
12 beautiful, clean anchovies and without head, 4 chopped cloves of garlic, 8 small green peppers, 150 milliliters of olive oil and salt.
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.
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.
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.
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.
600 grams of spinaches, 32 peeled shrimps, 50 grams of pinenuts, 30 grams of butter, salt and pepper.
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.
500 grams of mushrooms, 150 milliliters of olive oil, 4 eggs and salt.
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.
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.
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.
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.
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.
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.
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.
400 grams of hulled potatoes and cut in fine slices, 5 eggs, 300 milliliters of olive oil and salt.
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.
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.
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.
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.
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.
1 banana, 1 orange, 100 grams of strawberries, chocolate fondant, liquid cream and butter.
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.