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6 fillets of big mullets, 1 medium orange, 500 grams of potatoes, 1 spray of mint, 250 milliliters of milk, 250 milliliters of cream, 20 grams of butter, 2 tiny pieces of nut moscada, salt and recently milled pepper, some chive sprays.
In a recipient or kitchen bowl we proceed to peel the potatoes, to wash them and to dry them with kitchen paper. To cut them in fine slices and to reserve. To put butter three individual oven pans and to prepare in them the potato slices. To season with salt, a tiny piece of pepper and another of nut moscada. To wash the orange very well, to dry it and to cut a shell piece with a pelador of vegetables. To put in a ladle of thick bottom the milk, the cream and the orange shell. To heat to slow fire until it begins to boil. To move away of the fire and to leave in infusion during 6 minutes. To remove the orange shell and to distribute this preparation in the three pans, covering the potatoes. To put them in the oven, preheated 180º C, and to bake until the potatoes are tender. To wash the fish fillets, to allow them to be slippery and to dry off with absorbent paper of kitchen. To check that they don't have any thorn. To pepper the fillets for both sides and to prepare them on the potatoes and to put the pans again in the oven. To continue the cooking approximately during 9 minutes. To adorn the fish with some ribbons of orange shell and some chive sprays. To serve immediately.
3 egg white, 75 grams of sugar, 1/2 liter of milk, 100 milliliters of cream, 150 grams of black chocolate with 70% of cocoa.
The first thing is to cut 25 grams of chocolate in flakes, rasping the border of a pill with a it peels vegetables. To reserve them in a plate. To beat the white strong about to snow with the electric bars. To incorporate 50 grams of sugar, little by little, while the white are mounted. To put the milk in a ladle of thick bottom and to heat until it begins to boil. To go down the fire to the minimum and to maintain the heat without letting that the milk boils. To catch a spoonful of mounted white and to allow it to fall smoothly in the milk, to incorporate other two spoonfuls and to allow them to cook during a couple of minutes. To give them the turn and to cook more two minutes. To move away them and to be slippery in a clean cloth. To repeat the operation until finishing with the mounted white. To chop the remaining chocolate with a sharp knife and to reserve. To strain the milk and to put 300 milliliters in a clean ladle. To incorporate the cream and the reserved sugar and to heat to slow fire. To add the chocolate itched little by little and removing until it is melted. To distribute the sauce of hot chocolate in about three glass bowls. To place the white of milk above already made and to sprinkle with the reserved flakes of chocolate.
60 grams of crab meat in preserve, 1 avocado, 1 medium chive, 1 medium tomato, 1 small lemon, 1 medium grapefruit, 2 cilantro sprays, 6 slices of bread, salt and cayena pepper.
To make this recipe we have to put the crab meat in a strainer to drain it very well of the preserve liquid. To scald the tomato in water boiling during some seconds or to rasp him with the setback of the leaf of a knife. To peel it and to cut it in rooms. To move away the seeds and, next, to cut the tomato in dice. To reserve. To peel the onion and to cut it in fine sheets. To squeeze the lemon juice. To peel the grapefruit to the alive thing and to separate the clusters. To cut the avocados for the half and to remove them the bone. To move away the pulp of the avocados with a teaspoon and to put it in a bowl. To squash it with a fork and to mix immediately with the lemon juice to avoid that it is oxidized and it is darkened. To incorporate the tomato pieces, the onion cut in sheets and the chopped cilantro. To season with salt and a tiny piece of pepper of Cayena. To toast the slices of bread for both sides until they have a beautiful golden color. To cover them with the avocado puree, to put above some crab meat and a grapefruit cluster. To decorate with a cilantro leaf and to serve.
750 grams of pig rotí, 400 grams of carrots, 1 medium onion, 400 grams of potatoes, 1/2 head of garlics, 1 branch of rosemary, 2 tiny pieces of thyme, 2 laurel leaves, 3 spoonfuls of olive oil, 1/4 bottle of wine tints, salt and recently milled black pepper.
In the first place we have to put the pig rotí in a bag of plastic that closes perfectly of those that are used to freeze foods and to add the oil, the wine, the peeled onion and cut in rooms, the rosemary, the thyme, the laurel leaves, salt and pepper. To remove well so that all the ingredients mix and to close tightly. To allow to rest during the whole night in the refrigerator, giving the turn to the bag from time to time. To grease an oven source with some oil. To have in her the pig rotí with all the juices the one marinated. To put in the oven, preheated 180º C and to bake one hour and room, approximately, giving him the turn. Meanwhile, to peel the potatoes and the carrots and to cut them in pieces. To cut the head of garlics, whole and without peeling, in slices. When they have lapsed 30 minutes of cooking of the meat, to move away the source of the oven and to incorporate the potatoes, the carrots and the stocking head of garlics. To remove with a wooden tablespoon so that all the vegetables are impregnated of the juices that it has loosed the meat. To pepper and to continue the cooking until the meat and the vegetables are tender. To allow to rest the meat during 12 minutes, to cut it in fillets and to serve with the vegetables.
1 kilo of medium potatoes, 500 grams of cod desmigado, 3 medium onions, 2 cloves of garlic, 2 spoonfuls of paprika, 200 milliliters of olive oil, 2 spoonfuls of vinegar, pepper, salt.
To make this recipe we come in the following way: We catch and in a quick pot we introduce the potatoes washed with their skin, we cover them with water and we cook about 9 minutes. We allow to cool. We toast for the other side the cod in an iron and then we wash it several times so that it loses part of the salt. We reserve. Once cold, we peel the potatoes and we cut them in dice. Next we peel and we chop the onions in small dice. In a bowl of mud varnishing we pass the tooth of peeled garlic, to impregnate of their aroma the whole surface. In the bottom of the bowl we add the paprika, the olive oil, the vinegar and we pepper to the pleasure. We beat it well and we add the potatoes, the onion and the crumbled cod. We soak with the sauce vinaigrette all the ingredients and we serve immediately to our table.
1200 grams of endives, 120 grams of grated bread, half nut recently grated moscada, butter to grease, salt.
In the first place we have to preheat the oven to 180º C. to Grease the source of the oven with butter. To cook the endives to the vapor during 10 minutes. To move away them of the fire, to cut them for the half and to place them in the source. To salt and to spread the grated bread and the nut moscada recently grated above the vegetables. To bake during 15 minutes until it is gilded and to serve it to the table.
300 grams of shrimps, 300 grams of clams, 300 grams of angler, 600 grams of mussels, 250 grams of puree of potatoes, olive oil, 250 milliliters of liquid cream, chopped parsley, salt to the pleasure.
In the first place to elaborate this cream of shellfish, it is necessary to put a liter of water in a recipient in which will cook the shrimps and the angler for space of 12 minutes, when the water begins to boil. Once this time has passed, and that the shellfish and the angler is already cooked, it is necessary to strain the broth and to reserve it in a recipient. Next, it is necessary to peel the shrimps and it is necessary to remove him the central thorn to the angler that later will carve. Fact this, we will open to the vapor clams and mussels with some water, when they are open we will remove the shells and we will keep the broth. Now it is necessary to prepare the potato puree, with the fish broth that we have reserved previously and together with the broth of the mussels and of the clams. For there is it to begin the broth well adding the liquid cream. We add him the salt, to the pleasure, and the angler pieces that we will go by the blender until they are facts a fine pasta. The cream will serve it very hot, and for above, when serving it, it is necessary to put the shrimps, the mussels and the clams. To finish we have to decorate with something of parsley itched to serve it to our table.
2 chicken breasts. 350 grams of mushrooms. 200 milliliters of cream. 250 grams of rice.
Way of Preparation:
We put to the fire with olive oil a pan and we fry in her the chicken breasts that we have cut in pieces, we toss him the salt and the pepper that we estimate necessary and once fact takes out it and we reserve. In the same olive oil we gild the mushrooms that we have bought or cut in sheets. When our mushrooms are very golden we incorporate the breasts to the pan, adding the cream and the rice to leave it that cooks very well, until it is clever.
1/2 hen. 100 milliliters of olive oil. 1 medium onion. 5 big cloves of garlic. 1 spray of fresh parsley. 2 laurel leaves. 3 grams of oregano. 1 egg. 40 grams of pinenuts. 8 peeled almonds and toasts. 300 milliliters of white wine. 300 milliliters of water. Salt to the pleasure.
Way of Preparation:
We clean the hen or we already buy it clean, we put him salt and we sprinkle some oregano. We peel the onion and we cut in pieces. We catch the pot Express, we toss olive oil and when this hot one, we add the onion and we let him to put on a little golden. Now we have left to add the hen, giving him some turns until it is gilded in the pot. It is the moment to add the water, the wine and the salt that we estimate necessary, allowing it to cook with the open pot. We take advantage to prepare the other ingredients, peeling the garlics and mashing them in the mortar, next to the parsley. We add it to the hen, with the laurel leaves. We cover the pot and we let it him to cook during 60 minutes to half fire. In a recipient we put to cook the egg with some water until it is hard, and we separate him once cold the yolk of the white and we reserve. We catch our mortar and we mash in him, the almonds, together with the undone yolk and chopping the white of the eggs in small pieces and we reserve everything. When he has cooked our hen, we open the pot and we add him the almonds itched with the undone egg yolk, the pieces of the white of the eggs and the pinenuts. We rectify it of salt if was necessary and he looks that the broth covers the hen, if it is not you add this way him it dilutes until he covers the whole meat. We continue cooking the hen with the open cover other 30 minutes more to slow fire. When it has finished this time it is necessary to check that the meat this tender one to serve it to our table.
150 grams of rice, 1/2 onion, 100 grams of squid, 30 grams of butter, 1/2 glass of white wine, a tiny piece of saffron.
For the octopus:
1/2 kilo of octopus, 1/2 kilo of salt.
For the clams:
1/2 kilo of clams, 1/2 liter of fish broth, 40 milliliters of olive oil, 1 clove of garlic.
First we have to put the octopus in a glass recipient. To cover it with salt and to allow to rest 1 hour. To wash it low the jet of cold water and to pass it to a pan with abundant water boiling. To allow to cook during 1 hour. To drain it very well and to allow to cool. To cut it in fine sheets. To wash the clams very well and, if it was necessary, to leave them to soaking in cold water with salt so that they loose the whole sand. To peel the clove of garlic and to squash it lightly with the mace of the mortar. To heat the olive oil in a pan and to add the clove of garlic and the clams. To lower the fire and to allow to cook until the clams open up. To add the fish broth and to allow to cool. To move away the clams and to discard the shells. To reserve the cooking broth to elaborate the risotto. To peel and to chop the onion. To melt the butter in a pan and to fry the onion until it is lightly golden. To add the squid troceado and to braise 2 minutes. To incorporate the rice, to remove, to add the white wine and to take to boil. To allow to cook more 5 minutes. To add the saffron and, next, the broth of the clams, little by little. To constantly remove and to leave that he wastes away the liquid before adding more broth. When the rice is the one it jags, to move away of the fire and to serve with the clams and the octopus.
150 grams of green lentils, 1 bouquet of fresh chive, 125 grams of shrimps, 1 laurel leaf, 1/2 onion, 1/4 lemon, 1 spoonful of pepper, quarter note in grain.
For the vinaigrette:
The juice of 1 medium file, 1 spoonful of balsamic vinegar, 1/2 spoonful of mustard, 1 spoonful of honey, 4 spoonfuls of olive oil, salt and milled pepper.
We proceed to put the lentils to soaking in cold water during some hours. To drain them, to pass them to a pan and to cover them with water. To add the peeled onion and cut by the half, a laurel leaf and salt. To take to boil, to move away the foam that is formed in the surface, to cover and to allow to cook to slow fire during 30 minutes, approximately, until they are tender but you inform. To heat in a ladle dilutes with the means lemon, the leaf of remaining laurel, the pepper in grain and salt. When it begins to boil to incorporate the shrimps and to continue the cooking until the water boils again again. To move away the ladle of the fire, to drain the shrimps and to allow to cool. To peel them and to reserve. To move away the onion and the laurel of the lentils. To drain them very well and to reserve to the heat. To mix all the ingredients of the vinaigrette until obtaining an emulsified sauce. To water the lukewarm lentils with this mixture. To add the peppered shrimps and to prepare in a salad bowl. To adorn with the chopped chive and to serve.
1 orange, 1/2 lemon, 3 leaves of neuter jello, 2 egg yolks, 50 grams of sugar, 150 grams of natural yogurt, 100 milliliters of cream, 25 grams of white chocolate.
In a recipient we have to wash the citric fruits with cold water rubbing the shell well. To dry off with kitchen paper. To grate the shell of all the citric fruits with the finest part in the grater. To squeeze the juice of 1 orange and of 1 lemon. To put the leaves of jello to soaking in cold water. To fill a pan, until the half, with cold water keeping in mind that the pan should be the sufficiently big thing as to mount a bathroom maría. To heat the water without it ends up boiling. To put the yolks and the sugar in a quite deep ladle and of medium diameter, so that it fits in the pan. To beat with the electric bars and to place the ladle inside the pan with the water about to boil. To add the orange ralladuras and of lemon. To continue beating, with the on ladle to the bathroom maría, until the preparation acquires a foamy and slight consistency. To move away of the fire and to add the drained leaves of jello. To remove smoothly until they are dissolved. To add the juice of citric and to mix. To allow to cool a little before incorporating the yogurt. To mix and to allow to rest in the refrigerator during 10 minutes. To mount the cream and to mix it smoothly with the previous preparation. To distribute the orange foam in six glasses. To adorn with the grated white chocolate and to serve.
1 elbow of boneless medium pig, 2 spoonfuls of dry sage, 3 anchovies, 1 spoonful of olive oil, black pepper in grain, 50 milliliters of cider, 150 milliliters of bird broth.
For the sauce:
2 apples reineta, 1 spoonful of cider, a nut of butter.
In the mortar we put the well drained anchovies and the sage. To mash until obtaining a homogeneous pasta. To add the oil in fine thread without stopping to remove. To season with the mashed grains of pepper. To mix and to allow to rest 1 hour. To make some superficial cuts in diagonal on the skin of the elbow and to tie it so that it conserves their form during the cooking. To water it with some water boiling and to anoint it with the pasta of anchovies and sage. To allow to rest some minu cough. To roast during 30 minutes in oven preheated 240º C. to Go down the temperature to 180º C and to roast more during 1 hour. To move away of the oven and to allow to rest 15 minutes. To peel the apples, to discourage them and to cut them in thick clusters. To put them in a ladle with the cider and 2 spoonfuls of water. To cover and to cook approximately during 15 minutes, until the apples are tender. To add the butter and to mix, squashing with a fork, to get a puree. To move away the elbow of the source, to cover completely with aluminum paper and to reserve. To put the source on the fire, to add the cider and to rasp with a wooden spatula to recover all the juices. To allow to cook until it reduces in half. To add the bird broth next, to take to boil and to cook during some minutes. To strain and to prepare in a tureen. To serve the meat cut in medium fillets and accompanied by the apple puree and the sauce of cider.
200 grams of cauliflower. 1 big red pepper. 75 grams of green Jews. 100 grams of peas. 1 bundle of tender garlics. 2 natural medium artichokes. 1 small eggplant. 1 medium potato. 1 big tomato. 3 cloves of garlic. 300 grams of rice. 40 milliliters of olive oil. Saffron or substitute. 3 grams of paprika. Salt to the pleasure.
Way of Preparation:
We cut in ribbons the cauliflower, we wash it and we are slippery very well. In the same way we wash the peppers, to made pieces, removing them the seeds and the shaft. We remove them the strands and the tips to the green Jews, we wash them and to made pieces. On the other hand we peel and to made pieces the garlics. We clean the artichokes, removing them the external hard leaves, we cut the tips and to made pieces putting them in water with lemon juice. We have left to peel and trocear the eggplant and the potato. We peel and we chop the big tomato and the garlics. We put a paella with olive oil in the fire and we proceed to fry in her, the eggplant and the pepper, we take out it and we reserve in a recipient. We have left to add the potato, the cauliflower, the artichokes, the green Jews, the peas, the tender garlics and lastly the tomato and the chopped garlics. We add him the paprika and about 2 liters of hot water. We toss him the salt that we estimate necessary and the saffron. We proceed to cook it during 30 minutes, adding the eggplant and the pepper, continuing cooking it more about 15 minutes. Next we toss him the rice, cooking it to strong fire during 10 minutes and to fire half other 10 minutes more. Lastly and once fact moves away it of the fire, allowing it to rest about 6 minutes to serve it to our table.
8 eggs, 16 spoonfuls of honey of Lemon or of flowers, 2 small cans of condensed milk, 6 measures of whole milk with the can of milk condensed, 300 grams of sugar, 10 lemon drops, 300 grams of fresh cheese, 24 nuts.
Make a candy with the sugar and the lemon drops, he takes a bath with him the interior of the molds and allow them to cool. It cracks the eggs, it separates the white, mount them about to strong snow and reserve them. In a bowl, it mixes with a tablespoon the yolks, the honey and the two types of milk. He adds the white and mix them with a rubber spatula by means of encircling movements. Full with this mixture the molds. Put a cup of water in the bottom of the pot and it places on the tripod the molds covered with aluminum. He closes the pot and put it to high fire. As soon as they go up the two hoops, it lowers the fire and it cooks five minutes. It turns off and it allows to cool six minutes. He opens the pot, it takes out the molds and allow them to rest. He adorns with the nuts after to remove the mold.
8 pieces of 150 grams of pig sirloin, 8 apples, 2 oranges of juice, 2 onions, 300 milliliters of olive oil, 150 milliliters of wine sweet target, 8 spoonfuls of sugar, 8 Mexican cakes of corn, 6 nails of scent, salt.
It peels the apples and cut them in rooms, removing them the heart. Reserve them. It pours the oil in the pot and it gilds in him the sirloins, after seasoning them. He adds the onion very cut in pieces and braise her during five minutes. Next, it incorporates the juice of the orange, the wine and double quantity of water. It places on the meat with the sauce the cestillo of the pot and it places in him the apples with the nails of scent, and it sprinkles with sugar. He closes the pot, maintain the alive fire and, when they go up the two hoops, go down it to the minimum and it allows to cook 12 minutes. It turns off and it allows to cool. He opens the pot and sack the small basket. It heats the Mexican omelettes in a pan. It places the apples on them and leave them above a hot plate. It goes the sauce by the sieve and it serves with the meat made fillets and the omelettes.
12 natural artichokes, 300 grams of fresh green Jews, 8 thick white asparaguses in preserve, 8 thick green asparaguses in preserve, 300 grams of peas in preserve to the natural one, 8 potatoes, 4 eggs, 150 grams of mountain ham, 200 milliliters of oil of olive virgin soft extra, 2 spoonfuls of white wine, salt.
Clean the artichokes and it eliminates all the external and dark leaves, dejándo only the most tender. It removes the tips and the strands of the green Jews and cut them for the half. It pours in the pot the oil and the ham cut in pieces. Heat it to soft fire and braise him two minutes. He adds the artichokes, the green Jews, the four eggs without cracking but very laundries and the peeled potatoes and you inform. He adds a liter of water and the wine, and it rectifies the point of salt. He closes the pot well and put the fire to the maximum. When they go up the two hoops of the valve, it goes down the temperature to the minimum and maintain the cooking six minutes. It turns off and it lets him to cool down slowly. He opens the pot and sack the eggs. Peel them, cut them for the half and reservation the white. It mashes the yolks and incorporate them to the panaché. It cooks to half fire again and without covering so that the sauce is begun. He adds the whole asparaguses, the peas and the white of egg made pieces, and maintain the cooking about eight minutes. It serves very hot.
2 type ducks Berbería or Creole of 2 kilos each one, 16 black turnips of the Cerdaña, 18 escalonias, 24 chestnuts, 2 spoonfuls of chopped beans of cocoa, 1 liter and half of duck broth or of bird, 1/2 liter of port wine, butter, olive oil, salt, pepper.
To make the sauce:
To fry lightly 2 chopped escalonias. Once golden, to wet it with the port wine and to allow to reduce to a stocking leaves. To add 1 liter of broth. To reduce until getting a texture of sauce, to incorporate the chopped beans of cocoa and to tie with some butter. To rectify of salt and pepper. To request in the poultry two prepared ducks to roast. To peel the turnips and to cook them in water with salt. To cut them. To peel the escalonias, to fry them in oil and wet with 1/2 liter of bird broth. To cover them and to cook them until they are in their point. To peel the chestnuts and to boil them in water with salt. To pepper the ducks and to gild them in a brasera with oil and abundant butter until the skin acquires a beautiful golden color. To introduce the ducks in the oven to a temperature of 180º C during 10 minutes. To move away them and to allow them to rest 30 minutes. To fry the turnips, the escalonias and the chestnuts in a pan with oil and butter; to add some sauce and to allow it to glaze. Introduce the ducks again in to the oven 10 minutes to 180º C. to Carve the ducks beginning with the breasts that have to be rosy. Escaloparlas (to cut in slices) when serving and to accompany them of the garnish and the sauce. As for the thighs, to cut them for the half and to finish cooking them in a pan. They can be served after the breasts, accompanied by a salad bouquet.
For the cream of almonds:
1300 grams of water, 700 grams of pure pasta of almonds without sugar, 200 grams of sugar, 12 leaves of jello, 4 grams of salt.
For the ice cream of pinenuts:
1 liter of milk, 1 liter of cream, 400 grams of sugar, 40 grams of honey, 200 grams of pasta of pinenuts without sugar.
To make the cream of almonds:
To reserve 300 grams of water. To put the jello to soaking in cold water. To process the other ingredients in the Thermomix or in a blender or kitchen robot. To heat the 300 grams of water that we have reserved and to dissolve in her the drained leaves of jello. To incorporate the I liquidate resultant to the mass that has been formed in the kitchen robot. To prepare in deep plates and to allow to cool.
To make the ice cream of pinenuts:
To heat the milk and the cream meetings. To mix the yolks with the sugar and the honey. To pour some the mixture of milk and cream on the mixture of sugar and yolks and to heat until a temperature of 85º C. to Pour the resulting cream on the pasta of pinenuts, to mix until to obtain a homogeneous cream and to introduce in the heladera. To mount the plate as we like.
48 giant clams of Rail, 2 marrows mini, 2 small carrots, 2 leeks (only the white part), 1/2 liter of hen broth, 6 leaves of jello.
To cut the vegetables in pieces of less than half centimeter and to whiten them. To open the clams and to keep the water. To mix the water of the clams with the vegetables. To put to soaking the leaves of jello. To drain them. To heat the hen broth and to dissolve the jello previously soaked in cold water. To rectify of salt. To distribute the vegetables above the clams and naparlas with the jellied broth. To serve cold.
500 grams of sweet potatoes, 8 medium onions, 300 grams of duck foie-gras, 300 grams of veal gizzards, 40 grams of hazelnuts toasts, 3 liters of hen broth, salt, pepper, 6 spoonfuls of olive oil, 4 spoonfuls of butter.
To peel and to chop the onions. To peel the sweet potatoes and to cut them to pieces. To fry lightly the onions with olive oil and butter in a pot. When they are golden, to add the sweet potatoes and to cover everything with the hen broth. To allow to boil 35 minutes. To go by the licuadora and to reserve inside the pot to heat exactly in the moment to serve. To rectify of salt. To whiten the gizzards, to eliminate the nervous parts and escaloparlas. Escalopar the foie-gras. To fry in a pan with oil the previously peppered gizzards and in another pan, without oil, the duck liver. To mount in soup plate the foie, the gizzards and the hazelnuts troceadas. To serve the cream of sweet potatoes in tureen.
6 bundles of asparaguses trigueros, 4 cooked eggs, 2 cloves of garlic, 2 jets of white wine, it dilutes, oil, vinegar, salt.
To make this recipe first clean the asparaguses, short the tips and reserve them. It chops the shafts with the accessory picador of Braun Minipimer and fry them in a pan with some oil. Drain them and place them in the glass mixer. He adds a tiny piece of salt, the cooked yolks, 1 clove of garlic, a jet of white wine and it dilutes. Crush it well with Braun Minipimer and strain it to eliminate the fibers. He adds a jet of oil and a jet of vinegar. He fries the tips of the asparaguses and add them. It mixes and it allows to cool in the refrigerator.
2 roasted peppers, 2 roasted eggplants, 6 eggs, 500 milliliters of cream of milk, 2 cheeses.
We proceed in the first place to beat all the ingredients together with the Braun Minipimer and place them in a lengthened mold, anointed with margarine so that he doesn't stick. It cooks in the oven or to the bathroom maría during one hour, or until when puncturing it the clean punch it leaves. It can be presented accompanied by salad and covered with sauce blended mayonnaise with natural yogurt.
200 grams of raspberries frozen reserving some to decorate each dessert, 40 grams of sugar glacé, 160 grams of liquid cream later.
First we have to put the fruits frozen in the accessory picador. To add the sugar glacé and to mix during approximately 30 seconds in selector of speed 3 until it is soft. To serve and to decorate with a raspberry and leaves of mint.
500 grams of tofu or curd of soya in ribbons, 2 onions, 1 green pepper, 1 yellow pepper, 4 cut pineapple slices in pieces, 4 carrots, 200 grams of green Jews or tirabeques, 8 mushrooms shiitake keeping in mind that if they are dry we will put them in soaking one hour before.
For the sauce:
2 spoonfuls of sunflower oil, 2 cloves of garlic, 2 spoonfuls of brown sugar, 2 spoonfuls of fresh grated ginger, 2 spoonfuls of cornstarch, 2 spoonfuls of sauce of soya, 4 soup spoonfuls of vinegar of Sherry, 2 glasses of pineapple juice.
We have to catch and in a bowl we mix the sauce of soya, the brown sugar, the vinegar, the pineapple juice and the cornstarch, until the sugar and the cornstarch are very incorporate. We put the wok or an iron pan to heat and we add the oil; when it is hot we toss the garlic in two pieces and the ginger and we remove during some seconds. We add the tofu ribbons, we gild them, we move away them and we reserve them. We put to heat the wok again and, when it is very hot, we fry in him the carrots in ribbons or in pieces, the mushrooms in pieces and the onion in fine slices during one minute. We add the pepper in ribbons, without seeds neither white parts, the Jews cut in Julian very fine, keeping in mind that if they are tender, we scald them before and we braise during a couple of minutes again so that the vegetables are tender already the crispy time. We add the mixture with the cornstarch and we remove unceasingly during 2 minutes. To finish we introduce the tofu ribbons and we fry him one minute everything together, we add the pineapple in small pieces and we remove an entire couple of minutes more carefully for not breaking none of the ingredients. We serve in individual plates.
4 cups of Tea, 8 spoonfuls of brown sugar, 2 bouquets of mint, 1/2 cup of juice lemon.
To proceed to make this recipe we have to wash the mint and to put it in a jar with the sugar and the lemon juice. Squash it a little so that it looses their flavor. He adds the cold tea that we have prepared previously, and it allows to rest the mixture in the refrigerator during 2 hours. Strain it and serve it in cold glasses or in high glasses with ice.
6 eggs, 6 spoonfuls of sugar, 2 spoonfuls of soluble coffee, 400 grams of mounted cream, Some grains of coffee to decorate.
In the first place we proceed to beat the yolks with the sugar until they are creamy. We cook it to the bathroom maría, without stopping to beat until it thickens. We add the soluble coffee, we remove it and we allow it to cool, adding the cream next. We mount the white about to strong snow and we incorporate them to the previous mixture, offering that they don't descend. We distribute it in glass glasses and déjamos in the freezer two hours like minimum. To finish the we move away about 25 minutes before serving it, decorating it with the cream and the grains of coffee.
125 grams of rice, 15 grams of grapes raisins without seeds, 75 grams of tuna, 1 hard egg, 1/2 pineapple, 50 grams of corn, 75 grams of cooked shrimps, 1 tomato, 1/2 lettuce.
For the pink sauce:
1 egg, 25 milliliters of lemon juice or of vinegar of cider, olive oil, salt, 1 spoonful of water tibía, 1/2 chive, the juice of 1/2 orange, 2 ketchup spoonfuls, 5 milliliters of brandy.
We begin elaborating a mayonnaise. We put the whole eggs in a blender glass together with the lemon juice, a spoonful of water tibia and salt, we beat with Braun Minipimer and we go adding he oils little by little without stopping to beat, until he has the wanted thickness. If we spend of oil and we see that it can be cut we add a spoonful of water tibia, we rectify it of salt. Separated we chop the very fine chive, and we mix it with the mayonnaise, the ketchup, and the brandy with a bar, we incorporate the orange juice little by little without stopping to beat until getting the wanted thickness, we reserve it in the refrigerator. While, we cook the rice in abundant water with salt and a thread of oil during 15 minutes. We drain it, we refresh it and we reserve it. We peel the shrimps and to made pieces. We open the pineapple for the half and with the help of a knife we empty it, we cut the pulp of the pineapple in dice and we reserve it in a bowl. We add the rice, the grapes raisins, the drained tuna, the chopped eggs, the corn, the lettuce cut in Julian, and the tomatoes in peeled dice and without seeds. We incorporate the pink sauce and we mix it well. We stuff the pineapple with the salad and we decorate with chive.
100 milliliters of white or golden rum, to our pleasure, 50 grams of sugar, 200 milliliters of coconut cream, 250 grams of pineapple pulp, chopped ice, grated coconut.
We catch and in a stew we boil the rum together with the sugar, we move away it and we allow it to cool. In a glass crusher we introduce the pineapple cut in dice, the coconut cream, and the syrup of rum, we crush it with Braun Minipimer everything together, leaving it until it is fine. We prove the point of sugar, adding to the pleasure, everything will depend on the maturity of the pineapple. To finish we strain the milk shake and we serve it in glasses with the ice, we add some pineapple die and coconut grated for above.
100 milliliters of white or golden rum, according to our pleasure, 50 grams of sugar, 200 milliliters of coconut cream, 250 grams of pineapple pulp, chopped ice, grated coconut.
In a stew we boil the rum together with the sugar, we move away it and we allow it to cool. In a glass crusher we introduce the pineapple cut in dice, the coconut cream, and the syrup of rum, we crush it with Braun Minipimer everything together, leaving it until it is fine. We prove the point of sugar, adding to the pleasure, everything will depend on the maturity of the pineapple. We strain the milk shake and we serve it in glasses with the ice, we add some pineapple die and coconut grated for above.
125 grams of rice, 15 grams of grapes raisins without seeds, 75 grams of tuna, 1 hard egg, 1 medium pineapple, 50 grams of corn, 75 grams of cooked shrimps, 1 tomato, 1/2 lettuce.
For the pink sauce:
1 egg, 25 milliliters of lemon juice or of vinegar of cider, olive oil, salt, 10 milliliters of water tibia, a medium chive, the juice of 1/2 medium orange, 2 ketchup spoonfuls, 5 milliliters of brandy.
We begin elaborating a mayonnaise. We put the whole egg in a blender glass together with the lemon juice, the lukewarm water and salt, we beat with Braun Minipimer and we go adding he oils little by little without stopping to beat, until he has the wanted thickness. If we spend of oil and we see that it can be cut we add other little of water tibia, we rectify it of salt. Separated we chop the very fine chive, and we mix it with the mayonnaise, the ketchup, and the brandy with a bar, we incorporate the orange juice little by little without stopping to beat until getting the wanted thickness, we reserve it in the refrigerator. While, we cook the rice in abundant water with salt and a thread of oil during 15 minutes. We drain it, we refresh it and we reserve it. We peel the shrimps and to made pieces. We open the medium pineapple for the half and with the help of a knife we empty it, we cut the pulp of the pineapple in dice and we reserve it in a bowl. We add the rice, the grapes raisins, the drained tuna, the chopped eggs, the corn, the lettuce cut in Julian, and the tomatoes in peeled dice and without seeds. We incorporate the pink sauce and we mix it well. We stuff the medium pineapple with the salad and we decorate with the chive.
16 mushrooms, 32 shrimps, 4 cloves of garlic, 1 bobby, olive oil, salt and Parsley.
In the first place we proceed to chop the garlics and once very dives put them in the mortar. Next we have to add the bobby and the salt, mashing very well everything. Now we have left to incorporate the olive oil and to mix everything. Subsequently we heat the iron, we anoint with the one pounded and we place the mushrooms with the hole it stops below. We water with the one pounded, we sprinkle with parsley and we cook it. We peel the shrimps, we season them and we cook. In a toothpick we thread the shrimps with the mushrooms and we serve it to our table, sprinkled with parsley.
8 fillets of against cut as a book, 20 piquillo peppers, 8 ham slices, grated bread, egg, 2 potatoes, 1 green pepper cut in hoops, olive oil and salt.
To make this recipe first we have to put in a plate the fillets, to season them very well and to stuff them with a pepper and a ham loncha. Now we have left to steam up them and to fry them. Once very fried we serve them with the rest of the peppers of the piquillo, some potatoes that we have fried previously and the green pepper also fried.
To make this we come in the following way:
In a bowl we place the vinegar of wine, we season it or we pepper, and we add him the olive oil. Next we beat everything vigorously until our vinaigrette is clever to take it to our table to consume it and to add it to all type of plates of fish and other foods of the kitchen.
6 artichokes, 1 small lemon, 400 grams of sirloin, A maizena spoonful, A spoonful of butter, 30 milliliters of brandy, A glass of olive oil, Salt, to the pleasure, white Pepper.
Clean the artichokes removing them the tips, the external thick leaves and the peeled shaft. Cut them for the half and rub them with half lemon, later put them in a pan with cold water. It moves away this it dilutes, and put them to cook the cold water with salt until they are very tender. Take out them with a skimmer and place them carefully in an drainsvegetables so that they loose all the water of the cooking. Put the oil in the pan and when it is hot it tosses the sirloin so that he leaves gilding. Season it with salt while one makes. Once it is golden, you see lowering the temperature during approximately 20 minutes, very often rotating it so that it becomes well. Reserve it in a hot source. It squeezes the lemon and reservation the juice. Short the skin of the lemon in Julian very fine. Scald it in water boiling 15 minutes. It strains and he reserves. In the oil of the fritter, put the flour and mix it well. It pours the juice of a lemon, the brandy, the white wine and mix it well to very soft fire. He adds the salt and the Julian of lemon. It places the artichokes and he gives a boil to very soft fire. Finally short the sirloin in fine escalopines and place them in a source surrounding them with the artichokes and the sauce.
1 tarrina of 150 grams of cream of cheese, 1 natural yogurt, 150 grams of sugar, 1 measure of milk with the container of the yogurt, 100 grams of sweet of quince, rolled wafer Cookies.
The first step to carry out this flavorful dessert is to put in a bowl the cream of cheese with the sugar. To beat the mixture very well with the help of some electric bars, so that the sugar is dissolved correctly and the mixture is completely integrated. Next, it is necessary to add to this mixture the natural yogurts and the milk. It pours the whole mixture later in a lengthened mold that it is good to maintain it then in the freezer. It freezes the mixture during two hours, approximately, and past this time takes out it and it beats the frozen another time with the arm of the electric blender. He/she repeats the milk shake operation and frozen three times more, leaving spends at least one hour between an and another. Short in regular pieces half of the quince and mix it very well with the ice cream of cheese. Freeze everything definitively until the moment in that you will serve it. In the moment in the one that will take out to the table, lonchea the remaining quince, not very fine and place it on the rolled wafer cookies. It also distributes some pieces in the bottom of the glasses. It serves the ice cream and the cookies with quince.
4 eggs, 225 grams of sugar, 125 grams of flour, 450 milliliters of liquid cream, 450 grams of strawberry or strawberry.
The first step to carry out this tart is to wash the strawberries and to reserve of all them a total of five. To reserve them. To cut the rest of the strawberries in sheets, not too fine so that they have consistency in the tart and to sprinkle them later with 150 grams of sugar. Cover them later and put them in the refrigerator. Meanwhile it is necessary to elaborate the cake. For it, it heats the oven first approximately to 175 grades. It anoints a round mold with butter and sprinkle it with some flour. Aparte,hay that to separate the white of the yolks of the eggs. He reserves the yolks and it mounts the white of the egg about to snow. Toss them some salt to means to mount and it beats again until you get a consistent mass. He adds the rest from the sugar to the yolks that we had reserved and bá cloths well, until we notice that the sugar finishes disappearing of the mixture. He adds the flour to the white about to snow, and it mixes. Padded the mold and it bakes. Past 20 minutes, it turns off the oven. It removes the mold to the five minutes and it allows to cool. Separated, it mounts the cream and it picks up the syrup that you have loosed the strawberries in the refrigerator. Short the cake in three disks and it mounts the tart. Put a cake base wet in syrup first, it covers with cream and half of the strawberries; he adds another wet disk, cream and strawberries, and it finishes with the last disk. It covers with cream and he adorns with the reserved strawberries.
1 leaf of pasta Brick, 1 soup spoonful of corinto raisins without seeds, 1 bag of popcorns of corn, 1 soup spoonful of honey.
To cut the pasta Brick in four. To fold on a tube and to bake 180º C, during 8 minutes. To stuff the tube once cooked with the corinto raisins and the spoonful of honey and to crown with the popcorns that you will be the contrast with the candy.
30 grams of cod desalado, 3 black olives, 1/4 of tomato, 1/2 tomato, 3 chives, olive oil, 2 orange clusters, vinegar, salt, 1 spoonful of green pistachios.
To cut the orange clusters. To ravel the cod or to make it throws. To cut the onion in ribbons. To bone the black olives and to go by the grater the tomato. To add a spoonful of green pistachios. To add olive oil, vinegar, salt and to present.