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6 eggs, 1 kilo of cheese of Burgos, 250 grams of sugar, 1 glass of milk, 30 grams of flour of corn, butter.
In the first place we have to put in a bowl or big recipient all the ingredients beginning with the cheese of Burgos, the sugar, the eggs, the milk and the flour of corn. We have left to mix everything very well with our blender. Once very milk shake everything, we grease a mold with butter and we pour in him, the obtained mixture. To finish the we introduce in the oven to 180º C, during 30 minutes until putting a needle or utensil in our mass comes out clean. We hope he/she cools down for desmoldarlo and to be good it to our table to consume it.
4 green peppers, 500 grams of chipirones, 2 cloves of garlic, wheat flour, olive oil, vinegar of wine of sherry, salt.
To make this recipe the first thing it is to catch and to clean the chipirones very well in abundant water, we toss them the salt that it is necessary and we go them by wheat flour. On the other hand we cut the cloves of garlic in sheets and we put them to gild in a pan with olive oil. In the same oil that we have gilded the cloves of garlic, we fry the chipirones. Once we have the garlics and the chipirones in our pan and when the water has evaporated we add the green peppers cut in ribbons. We allow it to cook everything until we see that it is very tender, we dew with the vinegar of wine and we serve to our table.
2 onions, 4 cloves of garlic, 1 kilo of chicken, the juice of 2 lemons, the bark of 2 lemons, sauce of soya, cinnamon, salt, pepper.
In a recipient we peel and we chop the cloves of garlic and the onion very well. Once very dives put them in a pan with olive oil and we gild very well. Now it is the time of to add the chicken that there is made pieces previously and to braise him during six minutes. We add the lemon juice, the sauce of soya and some drinkable water. When it breaks to boil our preparation we add him a tiny piece of cinnamon and the bark of the lemons. To finish him we toss the salt and the pepper that it is necessary and we leave to slow fire during forty five minutes so that it is made, to take out it and to serve it in our table.
1 onion, 125 grams of bacon, 1 small can of mushrooms, 2 crumbled chicken fillets, 300 grams of rice, 1 brick of cream, milk, powdered curry, olive oil.
First we have to put in our pot rice and to cook it very well during 18 minutes, until it is very soft and to reserve it. In a pan with olive oil make a fried lightly with the onion that we have itched previously, the mushrooms, the crumbled chicken and the bacon. We have left to add this, the curry, the cream and the milk until a thick mass is obtained and reduced a little until we like. We let it him to cook during ten minutes so that he mixes very well everything and we serve it accompanied by the rice that we have boiled at the beginning.
4 big lemons, 1 bottle of 1 liter of soda, 4 sprays of fresh mint, sugar to our pleasure.
In the first place we catch our licuadora or exprimidora of juices and we squeeze all the juice of the four big lemons very well until it is a rich and consistent juice. Next to make our juice we mix the lemon juice with the liter of soda, we prove it and we toss some sugar to diminish the ácidez of the lemon if it was necessary. We put it in the refrigerator so that it is very fresh and we serve in glasses adorned with a spray of fresh mint.
200 grams of sugar, 1 liter of milk, 8 eggs, 1 branch of cinnamon, orange skin, lemon skin.
In a big ladle we heat the milk with the branch of cinnamon, the orange skin and the lemon skin, when we see that it will boil the we move away of the fire and we reserve. On the other hand in another recipient we beat the fresh eggs with the sugar. We have left put in the fire the milk again and to add it the eggs with the sugar and to remove very well everything with a prepared utensil for it. Separated we caramelize a mold to put our mixture in him and to put it to the Bathroom María in the oven during 25 minutes at 180ºC. Finished this process allows it to cool, the desmoldamos and we serve to our table in four individual plates.
8 natural yogurts, 3 glasses of water, 200 grams of sugar, 40 strawberries of the vegetable garden.
In a recipient with water first have to wash the strawberries very well and to remove them the green tail that you take, leaving them very clean without any leaf. Next we go them putting well in a pan troceadas and we cook them in water with the sugar during 12 minutes. We have left to leave them to cool down a little and to toss them the yogurts mixing them very well with everything. Once fact this catches and we go everything by our electric blender, we let it him to cool down until we can put it in the refrigerator so that you can serve in four individual glasses when it is very cold and I list.
4 endives, 4 red tomatoes, 4 cans of beautiful, basil, salt, olive oil.
To make this recipe we proceed to separ the big leaves that have the endivias and we reserve them in a recipient. We have left to catch the rest of the endives and to chop them very well in a bowl. Once fact this, we mix them with the well grated tomatoes, the beautiful one in preserve, the basil, the salt and the olive oil to our pleasure. To finish we put the mixture obtained above the leaves of the big endives in a source forming small ships to be good it to our table to consume it in individual plates.
6 hake slices, 6 potatoes, 1 big onion, 75 milliliters of oil of virgin olive, 3 cloves of garlic, 15 milliliters of vinegar, 15 grams of sweet paprika.
In a recipient we proceed to cut the potatoes in thick slices and the onions in fine hoops. Next we put it in a capable pot for microwaves, covered with some water and we put it in the microwaves to the maximum power during six minutes. Once fact this, we take out it and we add above it the hake that we have seasoned before and we cook it more other six minutes. On the other hand we fry the cloves of garlic in a pan, we add the sweet paprika and a jet of vinegar. To finish the we mix everything very well and we pour above the hake that we have made in the microwaves.
4 yogurts among them three natural and one of lemon, 1 small boat of condensed milk, the juice of two lemons, the ralladura of a lemon.
In a bowl or recipient that we have by hand we put all the ingredients beginning with the yogurts, the condensed milk, the juice of the two lemons and the lemon ralladura. Once positions all we beat them with our blender until leaving them very crushed. Next we distribute them in glasses that we will put in the refrigerator or in the freezer during four hours before serving them to our table so that our sherbet is made and be clever to be consumed.
3 eggs, 250 milliliters of milk, 50 grams of grated Parmesan cheese, 50 grams of cheese gruyere, olive oil, salt, pepper, parsley, tomato sauce.
In the first place we have to beat very well in a bowl the eggs, to add them the milk, the cheese, the pepper, the salt and the parsley. Next we have to make a round big omelette with it that is big and fine. Once made our omelette cuts it in ribbons as if they were tapes with the help of a sharp object. To finish the we serve very hot to our table, with the tomato sauce and the cheese grated to use it to season it.
3 chopped cloves of garlic, 750 grams of tuna ventresca, 125 milliliters of vinegar, it dilutes, salt, laurel, parsley.
We proceed in the first place to cook in a pan the tuna ventresca with abundant water, a handful of salt and the laurel during 12 minutes. Past this time drains it and we let him to cool down a little to be able to manipulate it. With the help of a square skimmer we take out the sheets of tuna ventresca and we put them in a tray, we water them with the vinegar and with oil of virgin olive. To finish the we sprinkle everything with the chopped garlics and we serve to our table in individual plates.
1 pig circle in fillets, 2 onions, 1 pineapple, 2 cloves of garlic, 25 milliliters of rum, the juice of 1/2 lemon, 1 pill of chicken broth, it dilutes, salt, pepper.
To begin to make this recipe we have to fry the pig fillets and to reserve them once very facts. On the other hand we cut the onions in slices, we fry them in a pan and we also reserve them. Now we have left to prepare the pineapple, peeling it, to made pieces and frying it in a pan until we see that it is caramelized. To our pineapple we add him the onion, the pig fillets, the rum and the flambeamos everything until the rum you evaporice. We add the well mashed cloves of garlic, the lemon juice, the broth pill, and some water, we cover it and we leave that it cooks during 25 minutes it stops later to be good it to our table to consume it.
2 cloves of garlic, 1 can of peas, 2 medium onions, 3 hard eggs, 12 pencas of braised beet, 2 cooked carrots, 6 ham slices, salt, 15 milliliters of fried tomato, broth of vegetables.
In the first place we proceed to peel and to chop the onions very well and to braise them in a pan with olive oil. Next we add the peas, the cloves of garlic and the carrots very well everything dive, we braise him three minutes. Now we have left to add the broth and the tomato, to season very well everything and to cook it until the broth decreases. To finish we prepare the beet pencas above, we place the peeled eggs among them and left by the half and the the ham slices. We are good it at once to our table to consume it.
1 big boat of peach in syrup, 8 spoonfuls of condensed milk, 3 eggs, 1 lemon.
First we have to drain the peach well and to go it by the electric blender until he becomes everything it a creamy and consistent puree. Next we proceed to mix the yolks of the eggs with the lemon juice and we add the condensed milk and the peach puree then. We have left to incorporate the white combings about to snow and to mix very well everything. To finish we put our mousse in some glasses and we leave it in the refrigerator some how many hours until we will serve it to our table.
50 grams of flour, 100 grams of butter, white pepper, salt, 200 grams of shrimps, 1/2 liter of milk.
We proceed to melt the butter in a pan, we add him salt and the white pepper. Next we go adding the flour little by little so that it is very toast, and we go adding the milk little by little, removing with a wooden tablespoon until we are able to make a sauce bechamel without he has clots. At this time we add the shrimps that we have peeled very well and troceado allowing it to cool everything in a tray. When the mass is very cold we form the croquettes, we go them by the egg very milk shake, the grated bread and we fry it in a pan with olive oil making the croquettes with the help of two soup tablespoons.
6 eggs, 1 bag of fried potatoes, olive oil, salt.
First we have to crumble the potatoes fried chips with the hands and to put them in a kitchen bowl. In another bowl we toss the eggs and we beat them very well tossing them above our potatoes. Next and once fact this leaves everything that rests during some minutes so that the potatoes absorb the egg and be well soft, mixing very well everything. In a pan with oil of hot olive pour the mixture and we proceed to make the omelette in the same way that the omelettes of normal potatoes are made.
8 slices of smoky bacon, 40 wooden toothpicks, 40 plums boneless raisins.
To make this recipe of prickles the first thing it is to cut the slices of smoky bacon in five pieces to the long thing to be able to wrap our plums raisins boned in them. Next and once cut our lonchas proceeds to wrap in them a plum for each piece of smoky bacon, we puncture them with a wooden toothpick, we place them in an oven tray covered with silver paper and we bake at 200ºC, during 12 minutes. Finished this time takes them out of the oven and we serve hot to our table.
60 grams of butter, 150 grams of chocolate, 150 grams of sugar, 3 eggs, 60 grams of flour of corn.
As first step we have to melt the chocolate with the butter to slow fire in a recipient. Next we separate the white and the yolks of the eggs. We have left to mix the sugar with the yolks of the eggs, to add the flour and the melted chocolate. In a recipient we proceed to mount the egg white about to snow and we incorporate them with much care to our mixture. To finish we pour the mixture in a mold that we have greased previously with butter and we cook it in our oven at 180ºC, during 25 minutes. Past this time takes it out of the oven, the desmoldamos and when it is cold we put it in our table to consume it.
300 grams of chirlas, 600 grams of potatoes, 600 grams of cod, 300 grams of peas, 1 tomato, flour, 150 grams of bread, 2 eggs, 2 cloves of garlic, parsley, olive oil, salt.
In the first place we have to flour the cod, to fry it in a pan and to reserve it. In the same olive oil we braise the onion and the tomato that we have itched very well, during 12 minutes. On the other hand we crumble the bread and we mix it with the beaten eggs, the salt, the cloves of garlic and the parsley. We catch a pan and we fry everything in oil of hot olive and we reserve in a recipient. Next in a pan we put the potatoes that we have cut in slices, the peas, the chirlas, the cod, the fritters, and the one fried lightly. We add him 4 cups of water and we cook to soft fire during 25 minutes. Past this time is good it to the table to consume it in individual plates.
250 grams of peas, 250 grams of chicken, 2 cloves of garlic, 300 grams of rice, 1 onion, 1 sweet pepper, 3 cups of broth, 250 grams of grated cheese, olive oil, salt.
First we have to chop the onion, the cloves of garlic, the pepper and we braise him very well in a pan with olive oil some minutes. Next we add the chicken, the peas and we continue with the one fried lightly. Now we have left to add the rice, to remove and to water it with the broth. We allow it to cook until the liquid is drained. When it lacks little time we add the grated cheese, we remove everything very well so that he mixes with the rice and we are good it to our table to consume it.
4 green peppers, 4 red peppers, 1 onion, 1 boat of crushed tomato, 1 puff-pastry sheet, olive oil, salt.
To make this recipe we have to catch a pan with olive oil and to put in her the well chopped onion and the pochamos. Next we add the cut peppers to dice and we braise a little more with them our preparation. Now we have left to add the peeled tomatoes, to cover the pan and to allow to cook until it is well all blandito and without liquid. In a table we extend the puff-pastry and we put it in an oven badge to bake it to 200º C, during thirty minutes, so that it is clever to serve it to our table.
500 grams of Jews, 1 kilo of sepia, 4 potatoes, 2 chives, 2 tomatoes, 3 cloves of garlic, 100 milliliters of white wine, it dilutes, olive oil, salt.
To make this recipe first we proceed to chop the chives very well, the tomatoes, the cloves of garlic and we braise everything in a pan. Next we have to clean the sepia and the made pieces. Now we have left to peel the potatoes and the Jews, reserving them in a bowl or recipient. We incorporate the sepia to the pan, with the potatoes and the Jews, we water it with the white wine and we cover very well with water, leaving everything to cook about 20 minutes.
750 grams of chopped meat, 150 grams of smoky panceta, 2 eggs, 45 grams of bread crumb, 100 milliliters of milk, 2 cloves of garlic, olive oil, salt, pepper, parsley.
To make the sauce:
600 milliliters of cream, 600 milliliters of meat broth, 225 grams of cheese.
In the first place we proceed to make a good sauce with the cream, the meat broth and the cheese in a pan until he decreases and be formed the sauce. Next we have to soak the bread crumb in milk. We chop the garlic. In a bowl or recipient we put the chopped meat, we add the panceta cut in dice or small pieces, the garlic, the bread crumb and the egg. We toss him the salt and the pepper that it is necessary, sprinkling it with parsley and we mix very well everything some minutes. We catch the iron and we make the hamburgers catching some the obtained mass and squeezing it with a kitchen utensil. To finish we serve the hamburgers to our table accompanied with the sauce of cheese that we have made.
3 lubinas, 3 lemons, parsley, dill, basil, came white, garlic.
First we proceed to wash the lubinas, making them two traverse courts in the loin in those that we will introduce two lemon slices for each one. Next we salt it and we sprinkle with the parsley, the dill and the basil stops later to introduce the lubinas in the oven. On the other hand we mash the garlic with parsley, we squeeze the lemon and we toss it in the one pounded obtained with some white wine, watering with this mixture the lubinas that we have in the tray of the oven. To finish the we leave in the oven until the lubinas is made and you list to be served to the table.
4 chicken breasts, 400 grams of rice, 1/2 kilo of green Jews, 2 carrots, 2 onions, 4 spoonfuls of fried tomato, olive oil, salt.
In the first place we catch a pan, we put him olive oil and we braise very well the onions chopped. When we see that they begin to be golden we add him the green Jews and the very cut carrots in squares or small pieces. Once all well braised one is we add the chicken cut in ribbons and well peppered. We cook it some minutes, we add him the fried tomato and the rice. To finish the we cover everything with water or with broth of vegetables in the proportion of double water or broth that of rice. We let him to cook until the rice is made, about 18 minutes more or less, until it is made and we are good it to our table to consume it.
150 grams of rice, 2 tuna cans, corn, 1 carrot, 1 can of peas, 125 grams of cooked shrimps.
In a pan with water cook the rice about 18 minutes until it is very tender. Once it is very tender we make the same thing with the carrot cooking it in salted water until it is tender also. Subsequently we proceed to mix the boiled rice, the tuna, the carrot cut in small dice and the rest of the ingredients until everything is very blended. Next we correct everything with the salt that it is necessary and we add the sauce mayonnaise, the olive oil and the vinegar that we like to make good salad is, serving fries it to our table to consume it in individual plates.
6 big potatoes, 6 eggs, 300 grams of spinaches, 6 lonchas of cheese, fried tomato, olive oil, salt, pepper.
In a pan with water to cook the very peeled and once made potatoes, to squash them with a fork, to add them a jet of olive oil, salt, pepper and to mix well until getting a very fine puree. On the other hand to poach the eggs and to reserve them. In a pot to cook the spinaches and to mix them with some fried tomato. We have left to prepare the oven and to put the puree of potatoes in a tray prepared in 6 heaps. Above these heaps we place the spinaches and the poached eggs. To finish we cover each egg with a loncha of cheese and we bake everything for space of six minutes to 180º C, past this time takes out it and we are good to our table to consume it.
6 chicken breasts, 6 spoonfuls of powdered curry, 12 spoonfuls of coconut milk, 250 grams of onion, 2 apples, 2 bananas, salt, pepper, olive oil and rice.
To make this recipe we have to itch and to fry lightly the fine cut onion very well. Next we proceed to add the chicken that we have cut previously in dice and to gild it very well in our pan. Now we have left to add the curry and the coconut milk, leaving it that it cooks about 6 minutes. We have left to add a glass and half of water, the very peeled fruits and cut in small pieces, the salt and the pepper to our pleasure. To finish the we cover with a lid and we let him to cook to slow fire during thirty minutes until it is made. As condimiento we make the boiled rice about 18 minutes until this tender one to accompany our chicken with coconut.
6 eggs, 2 tuna cans, 2 spoonfuls of tomato sauce, 200 grams of chopped onion, 1 bechamel brick, grated cheese.
In a pot with water proceed to cook the eggs, and once they are well cooked the we leave for the half, we move away the yolks and we reserve in a bowl. Next we have to chop the onions, pocharlas and to mix it with the tuna, the tomato and the yolks of the eggs that we have reserved. Now we have left to stuff the empty eggs with this mixture and to place them in an oven tray, dewing everything with bechamel and sprinkling it with the grated cheese. To finish the we bake 180 ºC until we see that the bechamel has taken a golden color. We take it out of the oven and we serve hot to our table.
4 eggs, 250 grams of panceta, 250 grams of sausage, 125 grams of cheese, 250 grams of ham, 250 milliliters of tomato sauce, 1 pepper, 1/2 eggplant, 50 grams of mushrooms, 1 bobby, olive oil, salt.
In a pan we braise in olive oil the vegetables that we have itched very well previously, we season them and we add him the panceta and the sausage that we have cut previously in dice or small pieces. Now we have left to cover everything with the tomato sauce. We catch and next we crack the eggs above the preparation that we have in the pan and we adorn it with the cheese. To finish if we want that it itches the we season with the chopped bobby and we put everything in the oven until we see that the eggs have been made. Once facts the eggs, we take out them and we serve to our table in four individual plates.
750 grams of veal liver, 3 onions, 2 sweet peppers, 2 tomatoes, 150 grams of peas, 75 grams of ham, 1 spoonful of flour, 75 milliliters of white wine.
First we have to cook the peas with salt in a pot. Once facts drain them and we reserve separated. On the other hand we proceed to chop the onion, the pepper, the tomato and we put it to pochar everything. Next we add when the greenness is made the flour and we braise very well everything. Now we have left to add the white wine and to remove everything. In a recipient we cut the veal liver in sheets and we toss him the salt and the pepper that it is necessary. We introduce it in a saucepan and we fry him. In a bowl we chop the raw ham and we gild it in a pan with some olive oil, we add the peas and we add everything to the liver stew to serve it to our table when it is made.
600 grams of chickpeas, 3 potatoes, 2 onions, 6 eggs, olive oil, salt and parsley of the vegetable garden.
To make this recipe the first thing that we have to make it is to soak the chickpeas a whole night until the following day we will prepare them. Once fact this, we put them in a pot and we cook them with salt. We have left to peel and trocear the potatoes in very fine sheets and we reserve. On the other hand we chop the onions and we gild in a pan, adding him the potatoes and frying it some entire minutes. Next we move away the potatoes of our pan and we fry in her the chickpeas. Once facts place them in a plate, on them we put the potatoes and lastly above the fried eggs. To finish the we sprinkle everything with chopped parsley of the vegetable garden.
650 grams of chopped meat, 125 grams of cooked ham, 125 grams of mountain ham, 150 grams of cheese, 1 egg, 2 chives, 2 cloves of garlic, wheat flour, olive oil, salt.
In a bowl or recipient we proceed to chop the garlic, the chive and we put everything in a pan with olive oil until they are golden. Now we have left to add this fried lightly to the chopped meat, together with the cooked ham, the mountain ham, the cheese and the egg. If we need another egg for the quantity of prepared we can add it so that it is slighter our hamburger. We have left to toss it the salt and the pepper that it is necessary and we knead it very well with the hands. To finish we go forming the hamburgers catching some mass, squashing them with a knife or tablespoon, we go them by wheat flour and we fry them for both sides in our pan with olive oil until they are made and you list to be consumed.
2 lemons, 4 parts of brown sugar, 16 mint leaves, 10 parts of white rum, it dilutes with gas, ice.
We proceed to cut the lemons in eight parts each one, we put them in the glass and we mash together with the sugar. We have left to add the mint and the ten parts of white rum, we mix it very well with the ice and we stuff the rest with water. We shake it and we serve adorned with lemon slices, mint leaves and we wet in sugar the superior part of the glasses that we use for it.
6 parts of rum, 4 parts of lemon juice, 2 grenadine parts, 6 parts of orange juice, 6 parts of pineapple juice, 4 lemon slices and orange to adorn.
First we have to mix all the ingredients in a licuadora and then we store the mixture in the refrigerator for space of one hour. To finish the we adorn with the fruit slices and we serve.
4 parts of Vodka Raspberry, 2 parts of juice of blueberries, 2 parts of pineapple juice, 2 portions of raspberries, ice.
In the first place we have to fill a long glass with cubes of ice that are not chopped. In him, we put the four parts of vodka and the two juices, the two parts of blueberries and the two pineapple parts. We mix it very well with fineness and we decorate with a leaf of natural pineapple and a raspberry, being good it in glasses for their consumption.
500 grams of morralla, 2 ñoras, 2 tomatoes, 3 cloves of garlic, 1 glass of olive oil, 2 peppers, 500 grams of rice, milled saffron, it dilutes and salt to the pleasure.
To make this rice in the first place to band we have to catch a pan and to fry in her the peppers, the cloves of garlic and the tomato. Next we add the water, the morralla and the saffron milled together with the ñoras that we have itched very well before. We allow it to boil for space of one hour to obtain the broth to make the rice. In another pan we braise the rice a little, we add him, the broth keeping in mind that we should toss double broth that of rice and we allow it to boil during 20 minutes in a pot or pan.
200 grams of soletilla cakes, 5 egg yolks, 750 milliliters of milk, 300 grams of mounted cream with sugar, 75 grams of hazelnuts toasts, 200 grams of sugar, some cherries, 1 lemon.
First we proceed to desmigar the soletilla cakes. Next in a recipient or in a deep bowl we have to mix the egg yolks with the milk that we have boiled before with the shell of a lemon. Now we have left to put the mixture obtained to slow fire and to remove it very well. To move away without leaving that it ends up boiling our mixture. We have left to add the soletilla cake and the hazelnuts. To finish we fill with the obtained mixture a recipient, we adorn everything with the mounted cream and the cherries, leaving everything in our freezer so that he/she is formed our ice cream.
1 onion, 1/2 cup of white wine, 1 kilo of artichokes, 1/2 spoonful of wheat flour, olive oil, nail, salt and pepper.
We proceed in the first place to clean the artichokes very well only leaving the hearts of the same ones. Next we have to chop the onion in a bowl and to braise her in the pot to pressure until it is transparent. We have left to add the wheat flour, the artichokes, the white wine, the nail that there is made pieces previously, the salt and the pepper with moderation. To finish we cover the pot to pressure and we cook everything during ten minutes when the ball of the pot begins to rotate.
100 grams of corinto raisins, 6 eggs, 6 cod pieces, 3 tomatoes, 4 cloves of garlic, 1 onion, olive oil, wheat flour and salt.
In a pan with olive oil and once our cod has him desalado, we go the cod pieces by wheat flour, we fry them and we reserve in a prepared recipient for such an effect. In another pan we fry lightly the onion, the cloves of garlic and the tomatoes. We have left to add a spoonful of wheat flour, to remove very well everything and to add the corinto raisins. When the one fried lightly is clever in this last pan, we already add the cod pieces fried and the eggs that we have cooked separated and cut by the half. To finish the we let them to cook six minutes more and we serve it to our table in individual plates.
2 big lubinas, 200 grams of fresh spinaches, 200 grams of fennel, 4 fresh onions, 2 big tomatoes, olive oil, salt and pepper to the pleasure.
In the first place we have that pochar the onion that we have itched very well previously. To add the fennel, the fresh spinaches and the very peeled tomato that we have cut in dice or small pieces. We braise very well everything and when we see that the greenness is well made and it lists it we put in an oven tray and, above, we place the lubinas with some marine salt. To finish and once position in the oven cooks it during 18 minutes to 180º C, taking out it and serving it to our table when it is made to consume it.
1 curly lettuce, 1 bundle of canons, 1 endive, 150 grams of mountain ham in tacos, 100 grams of raisins and 100 grams of nuts to the pleasure.
In the first place we have to prepare the salad with the endive and the curly lettuce. Once fact this, in a pan proceeds to braise in some olive oil the tacos of mountain ham with the raisins and the nuts. Next we pour all envelope the salad and we season it with the olive oil, vinegar and salt that it is necessary.
6 leeks, 600 grams of blueberries, 6 sirloin lockets, 125 milliliters of wine of Port wine, 300 milliliters of meat broth, salt to the pleasure, pepper to the pleasure, 1 spoonful of honey.
We catch a ladle in the first place where we will put the meat broth, the wine of Port wine, the honey and the blueberries. Now we have left to leave it that decreases during thirty five seconds. In a pan we braise the leeks and we add them once facts to the sauce. We have left to pepper the sirloin very well and to gild it in a prepared pan with olive oil. To finish we cut the sirloin lockets horizontally for the half and we already stuff them with the sauce prepared. We are good it to our very hot table to waste away in individual plates.
6 chicken fillets, 20 milliliters of sauce of soya, 200 grams of almonds, 125 milliliters of olive oil, 3 cloves of garlic.
We proceed to catch a bowl and to itch in him, the onion and the cloves of garlic. We put them to fry until they are very golden. Next we have to add the chicken cut in ribbons and we braise him very well. In a pan we proceed to fry the almonds during six minutes, we water them with the sauce of soya and we mix very well everything. Now we have left to add the chicken sauce with the almonds and the soya, leaving it that it macerates for space of six minutes. To finish the we serve accompanied by noodles or of rice of Valencia.
500 grams of meager pig meat, 2 veal fins, 300 grams of cheese gruyére, 200 grams of bacon, 3 onions, 3 carrots, 1 can of beer, 200 milliliters of olive oil, 150 milliliters of vinegar, 4 nails of scent, 4 grains of black pepper, salt to the pleasure, olives black made pieces, 2 red peppers, 4 cooked eggs.
In the first place it is to tell to the butcher that opens the veal fins in book form and eliminate the fatty parts that have. Next he adds to the chopped meat the olives troceadas, the red peppers cut in ribbons, salt and two raw whole eggs. Mix very well everything. Short the eggs cooked in rooms. It extends the fins opened up in the kitchen table, with the external part up. Short the cheese in ribbons and it moves away the border hard of the bacon slices. Padded the fins putting two bacon slices first and one of cheese above the chopped meat. It winds a little and he repeats this operation eight times in total. Next, flange the meat roll and it sews the ends so that the filler you doesn't come out. It places the meat in a pan and gild it. He adds the can of beer, short the onions in feathers and the carrots in slices and also put them. He adds enough water until covering the meat roll, so that it can cook. Leave it in the fire until it is very tender. It takes out the roll and allow it to cool. Short the meat when it is cold. If you want you can serve the last sauce for the passespurees.
75 grams of bacon, 1 big onion, 1200 grams of round of pig, 10 nails, olive oil, salt to the pleasure, black pepper, 600 grams of plums, 125 milliliters of wine tint, 5 spoonfuls of honey, 1 jet of vinegar of Modena.
We should keep in mind that the first step to elaborate this pig circle is to cut the onions in fine clusters. Also, we will owe to made pieces the bacon ribbons for the half. With a knife, to make courts of a centimeter and half deep in the pig circle and to incrust in them the clusters of the onions that previously have cut, the bacon and the nails of scent drawing lines. Once we have carried out this work it will be necessary to pepper to the pleasure and to daub of oil the meat piece. The following step will be to put the circle in a deep source, with a centimeter of water, and to cook in the oven preheated previously to 180 grades, during fifty five minutes, giving him the turn and watering it from time to time with the water of the source, so that it is not dry. While it is baked, it is necessary to wash, to bone, to peel and trocear the plums. Then, it is necessary to put them in a ladle with the wine, the honey and the vinegar and to cook 14 minutes. To be good this sauce in a tureen to accompany to the circle.
24 clams, 16 prawns, 1 big lubina, 3 onions, 8 cloves of garlic, 150 milliliters of cider, 5 grams of sweet paprika, 1 branch of parsley, 100 milliliters of olive oil, salt to the pleasure.
To make this recipe we should keep in mind that the first step is to cut the onion in Julian and to peel the garlics cutting them in thick sheets. They catch the tomatoes and after washing them, they are grated and they are reserved. They put on in a pan with olive oil to pochar. He washes himself the lubina and he cleans for that which, he is removed the gut and the head is left. It is salted. When the onion and garlics pochados are, he is added a spoonful of sweet paprika, he is given some turns without leaving that he burns and the grated tomato is added, to finish the one fried lightly. He begins the oven to preheat, to the maximum. When the one fried lightly is made, he is added the parsley dive and the glass of cider. He allows to cook everything next to slow fire a while, so that he evaporates the alcohol a little. He puts on the lubina in an oven source with some oil and salted previously. He/she enters the lubina and it is allowed to roast during about 6 minutes. Then it is taken out and it is watered with the one fried lightly, returning her to put more in the oven during 24 minutes. Another time of the oven it is taken out when 6 minutes he has left and they are placed the prawns and the clams surrounding, watering them with the sauce. It is left until it finishes the cooking completely.
white 20 grams of sugar, 20 grams of brown sugar, 2 peeled mandarins, 65 milliliters of port wine, 1/2 branch of cinnamon, 1/2 star anisette.
For the sauce:
1 egg yolk, 2 grams of sugar glass, 60 milliliters of skimmed milk, 60 milliliters of born light, powdered cinnamon.
In a ladle or recipient you put the two types of sugar, the port wine, the cinnamon and the anisette. It takes the broth to boil and it removes at the same time. He/she adds the fruit and it reduces the fire. It allows to cook during 12 minutes and it takes out the fruit with a skimmer. It reduces the broth a little, it moves away, it cools and pour it on the mandarins. It refrigerates during 40 minutes. To make the sauce, it beats the yolks and the sugar until they whiten. It heats the milk and the cream and it pours the mixture on the yolks without stopping to remove. Put the mixture again to low fire during some minutes and it moves away so that it cools completely. It serves in a plate each mandarin with the juice of the cooking, the sauce and the sprinkled powdered cinnamon.
2 spoonfuls of oil, 250 grams of sepia, salt and pepper.
For the sauce:
100 milliliters of sauce bearnesa, 1 spoonful of honey, 3 grams of chopped dill.
We proceed in the first place to clean, to wash and to pepper the sepia. Next put it in a recipient with the oil during 25 minutes. While, put the sauce in a bowl with a spoonful of honey. Mix it well and he reserves. Past the 25 minutes, it heats the iron in the fire and you go the sepia, 2 and a half minutes going by each side. It sprinkles with dill and it serves accompanied by the sauce.
1/2 chicken breast, 15 milliliters of oil, 100 grams of cress, 6 slices of mold bread, 1 apple, 50 milliliters of mayonnaise, 50 grams of cheese in cream, 10 milliliters of honey, 3 grams of powdered curry, salt and pepper.
With the help of a roller one presses to a the slices of bread. It moves away the borders and reserve them with a humid cloth for above. Put to half fire an iron with oil and it gilds the breast for the two sides. Cut it in small dice when it is cold. He washes and it removes the shafts to the cress. It peels and trocea finely the apple. It mixes the mayonnaise, the cheese, the honey and the curry. He adds the apples, the chicken, 25 grams of cress and it peppers. Put a portion of this pasta in each sheet of bread. It wraps in roll form and it cuts for the half. It serves in each plate three rolls on a channel of cress.
2 carrots, 2 cucumbers, 100 grams of tomatoes cherry, 100 grams of celery, 4 leaves of endives.
For the sauce of eggplants:
50 milliliters of cream, 1 eggplant, 15 milliliters of olive oil, 15 milliliters of apple vinegar, 1 clove of garlic, salt and pepper.
For the pepper sauce:
50 grams of cream cheese, 1 roasted red pepper, 15 milliliters of oil, oregano, salt and pepper.
First lava and it dries the tomatoes and the leaves of endives. It peels the carrots and the cucumbers. Cut them in ribbons and make the same thing with the celery. He reserves all the vegetables put in water to maintain them fresh. On the other hand, short the eggplants in small dice and cook them to the vapor. Put them in a recipient with the cream, the oil, the vinegar and a tooth of peeled garlic. It peppers, it crushes and he reserves. You already have the sauce of eggplants. Now you should make that of peppers. Put them in a bowl with the cheese, the oil and the oregano. It peppers and it crushes until it is a fine cream. Prepare the vegetables in a tray with the sauces in the center.
For the tomato sauce:
1 medium onion, 1 medium carrot, 500 grams of mature tomatoes, 10 grams of celery, 1 clove of garlic, 2 grams of sugar, salt and pepper.
For the rice:
100 grams of rice, 2 grams of salt.
For the eggs:
2 eggs, olive oil.
For the bananas:
2 bananas, oil virgin olive.
We proceed to clean the vegetables and to chop them. On the other hand it stews the onion in a bottom of oil. He adds the garlics, the celery and the carrot. It incorporates the tomatoes when everything is tender. It seasons with sugar, salt and pepper. He leaves to the fire more 12 minutes. On the other hand, it cooks the rice in water and salt until the grain is in its point and drain them. Then, he fries the eggs in abundant oil and reserve them next to the rice. In another pan, he fries the bananas peeled in a minimum quantity of oil. It mounts the plates with the rice, the egg and the banana. Before serving, it pours above the rice the tomato sauce.
1 chive, 1 medium eggplant, 1 marrow, 2 tomatoes, 1 clove of garlic, 50 milliliters of olive oil, parsley, thyme, salt and pepper.
In the first place it preheats the oven to half temperature. It peels the chive and chop it. Fry lightly it in a pan with a bottom of oil. When it is tender, he adds the garlic, troceado and without germ. It peppers lightly. Maintain to the fire during 2 and a half minutes more. He washes the rest of the vegetables and cut them in slices. Place them in an oven source and cover them with the one fried lightly of chives. It sprinkles with the parsley and the thyme that you will also have itched. It peppers again if it is necessary and he waters with the rest of the oil. It bakes during 45 minutes and it takes to the table.
For the ice cream:
70 grams of poppy seeds, 2 egg yolks, 150 milliliters of cream, 75 grams of sugar, 75 milliliters of water.
For the sauce:
2 oranges in juice, 15 grams of butter, 50 milliliters of Great Marnier, 50 grams of sugar.
In the fire you put to boil a ladle with the water and the sugar until he is formed a thick syrup. He adds the poppy seeds, it moves away of the fire and it lets him to moderate. It begins to beat the yolks in a recipient. He adds the syrup and it removes without stopping. It mounts the cream and incorporate it to the mixture previous with encircling movements. It pours everything in a mold, cover it and it lets that their content solidifies in the freezer. While, it takes to boil the Great Marnier, the orange juice and the sugar. It lets him to boil until achieving a slight syrup. Move it away from the fire and, once cold, mix it with the mante keel. Before serving, it pours the orange sauce for above.
4 chicken thighs, 2 grams of salt.
To marinate the chicken:
2 ajetes, 1 celery spray, 10 grams of chopped parsley, 50 milliliters of oil of soya.
To muffle and to fry the chicken:
40 grams of flour, 1 bottom of oil olive.
For the pottage of mushrooms:
400 grams of mushrooms, 1 medium chive, 1 medium tomato, 1 spoonful of olive oil, salt and pepper.
First you should pepper the thighs. It chops the ajetes, the parsley and the celery. It mixes everything in a recipient with the thighs and the sauce of soya and it lets him to macerate covered during 35 minutes. It drains the thighs, he reserves the one marinated, and muffle them in flour. Fry them with abundant oil. He reserves to the heat it has more than enough kitchen paper while you clean and to made pieces the mushrooms. It chops the chive, it braises the in another pan and he adds the mushrooms. Past some minutes, it incorporates the peeled and grated tomato. He adds the surplus of the one marinated, it peppers and it moves away to the 6 minutes. It serves the thighs with the pottage of mushrooms.
75 grams of pasta that they can be spiral or knots, 250 grams of cooked lentils, 1 sausage, 10 milliliters of olive oil, 1 small bundle of cress, 25 grams of capers.
For the vinaigrette:
2 escalonias, 100 milliliters of olive oil, 1 spoonful of vinegar of wine, 25 grams of capers, tarragon, milled pepper and salt.
In the first place we have to cook the pasta; to go it by cold water and to drain it. To mix it with the lentils, the capers and the washed cress. To heat the spoonful of oil and to fry the sausages cut in slices. To distribute them on the mixture. In the same oil, to braise the chopped escalonias. To add the vinegar and to reduce it; to incorporate the rest of the ingredients of the vinaigrette and to mix well. When serving, to water the plate with the vinaigrette.
250 grams of clams, 1/2 onion, 200 grams of beans spots, 1 medium carrot, 1 garlic, 125 milliliters of wine dry target, 2 celery branches, 2 branches of thyme, parsley, pepper, salt.
During 8 hours to soak the beans and then to put in a pan the beans; the peeled onion and to made pieces; the peeled carrot and to made pieces; the peeled but whole garlics; the celery cut in slices; the thyme and parsley. To cover with water and to take to boil; to cook until the beans are tender. To wash the clams in cold water and, in a pan, to cook them to alive fire with the wine, until they open up. To move away them; to keep the broth and to strain it. To crush the beans, to go them by the pasapures and to add the broth; to heat them and to pepper them. To add the clams exactly before to serve and to adorn with curly parsley.
1 big onion, 1 garlic, laurel, 250 grams of Jews, 250 grams of river crabs, 1 medium carrot, 1 medium green pepper, 30 milliliters of brandy, 4 spoonfuls of oil, 1/2 pill of fish broth, sauce perrins, pepper, salt.
The previous day we soak the Jews some 12 hours, and the following morning we proceed to cook the Jews with 1/2 onion and the laurel; to reserve. To cook the crabs. When they are red, to move away and to keep the water. To peel them, to take out the interior of the heads and to pick up their juice. In the oil, to fry the vegetables, the onion and the garlic very dives. To add the interior of the heads and the juice; to braise, to add the brandy and to flame. To cover with the water of the crabs and to cook. To crush everything and to add the sauce perrins. To add the stocking crumbled broth pill and to give a boil. To incorporate the Jews, the lines and to serve hot.
1 big onion, 1 laurel leaf, 200 grams of green soya, 2 spoonfuls of olive oil, 1 medium carrot, 1 medium leek, 1 medium green pepper, 10 grams of tomato sauce, 1 clove of garlic, 200 grams of prawns, pepper, salt.
For space of 6 hours to maintain in soaking the soya and then to proceed more or less to cook the soya with 1/2 onion and the laurel to slow fire during 40 minutes. To drain it and to reserve. To peel the prawns and to cook the heads about 18 minutes. To go them by Chinese to take out all their substance. To pepper the lines and to braise them a little with the oil. To move away them and, in that same oil, to fry the onion, the garlic, the leek, the carrot and the pepper very dives. Once they are soft, to add them the tomato sauce and to remove. To pass the soya to a pot and to cook it a little with the juice of the heads and the sauce. Then, to add the lines and to serve.
200 grams of green soya, 2 escalonias, 1 turnip, 1 celery spray, 1 cooked medium beet, 2 garlics, 50 milliliters of olive oil, 1 liter of scoured broth of vegetables, 3 grams of cumin, pepper, salt.
First we soak very well the soya and once fact this proceeds to cook it in the broth of vegetables. Once well cooked the we are slippery and we reserve. Now we have left to peel and to cut in fine sheets the garlics. To heat 2 spoonfuls of olive oil and to gild them. To peel and to cut the turnips in dice; to clean the celery branches and to cut them in slices. To cook them together in water with salt about 12 minutes. To heat the remaining oil and to braise the peeled escalonias and cut in slices without gilding them. To add the mixture of turnips and celery and to braise. To add the cumin and to pepper. To incorporate to the soup of reserved soya and to serve.
250 grams of chickpeas, 100 grams of bacon in slices, 1 medium onion, 1 garlic, oil, 100 milliliters of tomato sauce, 1 spoonful of vinegar, 1 spoonful of mustard of Dijon, 3 grams of cayena, 3 grams of cumin, salt.
To leave in soaking the chickpeas one day before in water tibia with salt. To pass them to a pan with water and salt and to cook them, covered, until they are tender. To drain them. To braise the onion and the garlics itched with some oil. To add the tomato, the vinegar, the mustard, the cayena, the cumin and the salt. To give a boil and to mix with the chickpeas. To cover an oven source with part of the bacon, to prepare the chickpeas above and to cover them with the rest of the bacon. To bake 20 minutes to 180º C and to serve it as soon as possible to our table.
150 grams of Jews, 50 grams of algae, 150 grams of Catalan sausage, 150 grams of sausages type Frankfurt, 1 medium leek, 2 escalonias, 6 tomatoes cherry, 10 grams of chopped dill, olive oil, pepper, salt.
To soak first during 6 hours the Jewish ones and once fact this, we cook the Jews and the alga in a saucepan covered with water; to take to boil and to cook to fire soft 45 minutes. To made pieces the Catalan sausage and the sausages; to fry them in oil and to reserve hot. To clean the leek and to cut it in Julian fine; to peel and to cut in hoops the escalonias; to cut the tomatoes for the half. To heat some oil and to cook everything; to pepper it. To mix the group with the Jews and the Catalan sausage mixture and sausages; to remove well. To sprinkle with chopped dill. To serve.
200 grams of beans, 1/4 kilo of eggplants, 1/4 kilo of tomatoes, 100 grams of celery, 1 medium onion, 1 garlic, 50 milliliters of olive, 10 grams of chopped parsley, 10 grams of chopped oregano, pepper, salt.
In the first place we have to put in soaking the beans during 9 hours, once fact this, we pass them to a pot with water and we heat them. When it boils, to throw the water. To add the beans again, to cover them with water and to cook them, covered, during an hour and a half to half fire. To wash the eggplants, to cut them in slices and to salt them. To fry them with half of the oil. To heat the remaining oil and to braise the onion and the peeled garlics very dives. To add the peeled tomatoes and troceados and to fry them to fire alive 3 minutes. To incorporate the celery, the eggplants, the oregano, the parsley, to pepper and to cook 6 minutes. To add the beans; to remove well and to serve it to our table.
500 grams of spaghetti, 2 cans of natural tuna, 2 cans of cockles to the natural one, 2 cans of mussels to the natural one or in pickle, 200 milliliters of olive oil, 1 onion, 2 spoonfuls of flour, 500 milliliters of fish broth, 2 laurel leaves, 2 cloves of garlic, 2 red peppers, 2 small tomatoes, salt, white pepper, chopped parsley.
In the first place we have to chop the onion and the very small pepper and to fry lightly very well everything. Now we have left to chop the garlic and the tomato. To add to the previous mixture and pochar. To toss the flour and to remove during 3 minutes to avoid that you roast. To toss the fish broth and the juice of the cockles that it is necessary to heat it previously little by little. Not to stop to remove. To pepper to the pleasure. To add the tuna, the cockles, the mussels and the laurel leaf. To allow to cook during 5 minutes. To put to cook the spaghettis. When they are the one it jags, to drain them and to place them in a source. To recover them with the sauce. To serve with grated cheese and chopped egg.
750 grams of chickpeas, 200 grams of mountain ham, 1 big onion, 250 milliliters of olive oil, 250 grams of pencas of beets, 8 eggs, 3 liters and half of water, parsley, salt.
First we have to put the chickpeas in soaking the previous day in temperate water with some salt. The following day, to drain them, to pass them to a pot with water and salt and to cook them during 35 minutes to slow fire. To cut the pencas of the beets in medium pieces; to peel the onion and to chop it dies; to cut the mountain ham in pieces. To braise everything in some olive oil and to be added it to the chickpeas. To boil the eggs in abundant water with salt. To peel them, to cut them for the half and to add with the parsley in the plates to serve it to our table.
200 grams of lentils, 250 grams of turkey breast, 3 slices of fine beicon, 1 carrot, 50 milliliters of olive oil, some tarragon sprays, pepper, sugar, salt.
We proceed to catch a saucepan and to put in her the lentils with the whole carrots; once fact this, we cover them with cold water and we heat to strong fire. When the stew breaks to boil, we lower the fire and we continue the cooking to soft fire during 40 minutes more or less. To cut the turkey breast in thick ribbons and to season with pepper and salt. To heat the oil in a pan and to fry the turkey well until it is gilded well by all the sides. To move away and to conserve separated. To make a candy with sugar and it dilutes and to go by him, lightly, the turkey pieces. Then, to gild the bacon in a pan antiadherente without fat. To chop the tarragon and to reserve it for the decoration. To mount a mountain with the lentils in each plate, tossing him chopped tarragon and beicon pieces for above. To finish we catch the turkey pieces and we prepare them in the border of the plate of our lentils and we serve them to our table.
500 grams of macaroni, some sprays of rosemary, some marjoram sprays, 2 spoonfuls of peeled pistachios, 200 grams of panceta, 1 onion, 10 spoonfuls of olive oil, salt and pepper.
In a recipient we proceed to cook the pasta in water boiling. To mash the pistachios with the rosemary and the marjoram. To heat the oil and to fry the panceta and the chopped onion. When the panceta has loosed the fat, to add the pistachios with the grasses. To drain the pasta, to mix with the preparation previous and to heat to fire alive 5 minutes. To season with pepper and to serve.
3 scallops, 150 grams of clams, 1 medium chalota, 100 grams of butter, 50 milliliters of cream, 40 milliliters of white wine, the juice of 1 medium lemon, 1 small marrow, 3 grams of pink pepper, salt, milled white pepper, fat salt.
In the first place we have to wash the marrow and to cut it in ribbons with a peelspotatoes. To scald them in water boiling with salt 30 seconds, to be slippery and to refresh. To put 10 grams of butter in a pan, to add the peeled and chopped chalota and to braise without leaving that he catches color. To water with the wine, 25 milliliters of water and the lemon juice. To pepper, to add the washed clams and to cook to fire high 6 minutes. To move away the clams and to discard the shells. To strain the cooking broth and to heat until it reduces in half. To reserve. To cover an oven badge with a layer of fat salt. To prepare the open scallops above, to put a nut of butter in each a, to pepper and to add 2 spoonfuls of the broth of the clams. To cover each scallop with aluminum and to bake about 6 minutes to 180° C. to Move away of the oven, to remove the aluminum and to add the broth that you contain the scallops to the broth of the clams. To incorporate the cream and to allow to reduce in half. To go down the fire to the minimum, to add the remaining butter, beating unceasingly until getting a brilliant sauce. To add the clams and to mix. To cover the scallops with the sauce, to sprinkle with pink pepper and to decorate with the marrow. To serve on a layer of fat salt.
3 loins of lubina of 100 grams each one, 40 milliliters of white wine, salt and pepper, 1 potato, 25 milliliters of oil, 150 grams of green Jews, 2 yolks, 100 grams of butter.
We proceed to pepper the lubina loins. To peel the potatoes, to cut them in fine sheets and later in small circles with a cortapastas. To heat some oil in a pan and to seal the loins of having fished by the side that you don't have skin. To pass them to an oven source and to reserve. To gild the potato circles in a pan with olive oil and to allow them to be slippery on kitchen paper. To cover the fish loins with the potatoes, superimposing them. To add the white wine to the bottom of the source, to cover with aluminum and to bake 18 minutes to 180 °C. To move away the aluminum paper and to let that the potatoes are gilded under the grill during 6 minutes. To pass the fish to a source and to reserve to the heat. To strain the cooking broth and to cook until it reduces to 3 spoonfuls. To incorporate the yolks and to heat to the bathroom maría until it thickens lightly. To add the butter cut in dice and to remove until obtaining an unctuous sauce. To serve the fish with the sauce and the Jews cooked to the vapor and fried.
625 grams of center of veal sirloin, 50 grams of beicon, 1 chalota, 10 grams of dry boletus, 100 grams of lentils, 100 milliliters of veal broth, 15 grams of butter, fine salt to sprinkle, salt and pepper.
First it is necessary to tie the meat and to put it in an oven source. To pepper and to anoint with 10 grams of melted butter. To roast in oven preheated 220° C, during 25 minutes, giving the turn to half of the cooking. To put the lentils in a big pan, to cover them with water, to season, to cover and to allow to cook to slow fire during about 20 minutes. To drain them and to reserve. To cut the beicon in fine ribbons. To peel and to chop the chalotas and to braise them in a pan with the rest of the butter. To water with the broth and to reserve this preparation to the heat. To crush the mushrooms in the robot and to add them to the sauce. To remove and to add the lentils. To untie the meat and to cut it in lonchas. Napar the plates with the sauce, to prepare the meat above and to sprinkle with fine salt.
100 grams of black grapes, 6 cakes of thick soletilla, 100 grams of white chocolate, 300 milliliters of milk, 300 milliliters of thick cream, 3 yolks, 60 grams of sugar, 20 grams of flour, 3 grams of jello, 20 milliliters of brandy.
In a bowl we have to peel the grapes and to allow them to macerate with the brandy. To put the jello to soaking in cold water. To heat in a ladle the milk and the chocolate. To beat the yolks with the sugar until they whiten. To incorporate the flour and to add the milk with chocolate. To heat the mixture to slow fire without stopping to remove until it boils. To add the drained jello and to remove. To allow to cool completely and to add the mounted cream and the drained grapes, reserving some to decorate at the end. To cover a mold with kitchen plastic, to prepare the cakes against the walls of the mold, leaving the plane part toward the interior. To stuff with the cream of chocolate and to allow to clot during 3 and a half hours in the refrigerator. To remove the mold, to adorn with the reserved grapes and to serve.
75 grams of cheese feta, 75 grams of varied lettuces, 4 dry tomatoes, 1 small chive, 1 clove of garlic, 25 grams of nuts, 25 grams of olives, 1 spoonful of aromatic grasses, 25 milliliters of vinegar, 15 milliliters of olive oil, salt.
In a bowl we proceed to cut the cheese in dice. Put it to macerate 24 hours with the aromatic grasses, the garlics, the tomatoes and the olive oil. It drains the cheese and the tomatoes. To made pieces these last ones and he prepares the dressing with the oil of the maceration, the vinegar and the salt. It chops the chives. He washes the lettuces, to made pieces and drain them. Put them in a big plate with the cheese feta, the nuts, the olives and the tomatoes. He waters with the vinaigrette.
1 sirloin of Iberian pig, 4 beicon ribbons, 75 grams of cheese roquefort, 10 milliliters of white wine, 25 milliliters of olive oil, salt and pepper.
The first thing is to cut the sirloins in big lockets and to surround the borders with beicon ribbons. It punctures with a toothpick to hold them. It heats in a pan a bottom of oil and he fries the sirloins for both sides. It peppers lightly. He reserves in hot. It eliminates the fat of the pan, it pours the wine and he adds the cheese in pieces. It cooks until the cheese comes undone and the liquid thickens. He prepares the plates with the sirloins accompanied by the sauce of cheese.
1 banana, 1 apple, 1 kiwi, 25 grams of Moorish, 4 cookies, 10 milliliters of cream, 2 spoonfuls of condensed milk, leaves of mint.
In the first place it is necessary to peel the fruits and cut them in small dice. It mounts the cream with some bars until it is very firm. You will know that you have gotten the fair point, when when inclining the bowl lightly where you have beaten it he doesn't scatter. He adds the condensed milk and it mixes gently. Prepare on the plates a cookie with a portion of cream for above. He allows to fall the fruits and it places another cookie, a new layer of cream and it crowns with a couple of fruit dice. He adorns with leaves of mint.
1 egg yolk, 125 grams of sifted flour, 1 oregano spoonful, 200 milillitros of very cold water, salt and pepper, 50 grams of round green Jews, 50 grams of mushrooms, 1/4 red pepper, 1 small marrow.
For the sauce:
2 spoonfuls of sauce of soya, 100 grams of mayonnaise, 1 tiny piece of grated lemon shell.
In a recipient we proceed to beat the yolks, adding the water and mixing very well everything. It incorporates the flour and it removes until the clots disappear. He adds the oregano and it mixes again. It peppers and he reserves in the refrigerator. He washes the vegetables. It leaves in ribbons the pepper and the marrow. It laminates the mushrooms and it cuts the ends to the green Jews. Put to heat a pan with the oil. It muffles the vegetables with the mixture that you have kept in the refrigerator and fry them a couple of minutes for each side. It removes in a bowl the mayonnaise, the sauce of soya and the lemon and it serves the vegetables with this dressing.
3 loins of smoky eel, varied salads with canons, chicory and lettuce that are sold in bags, 3 quail eggs, 2 escalonias, 50 milliliters of vinegar of white wine, 25 milliliters of scoured broth of vegetables, 50 milliliters of oil of virgin olive, 1 spoonful of chopped aromatic grasses, salt and recently milled pepper.
In the first place we have to cook the eggs more or less during 8 minutes. To refresh them and to peel them. To cut the eel loins in ribbons. To wash the salads, to drain them and to made pieces. To prepare them in the plates and to place the eel ribbons and the eggs cut in clusters above. To reserve in the refrigerator. To peel and to chop the escalonias. To put them in a ladle with the vinegar and to cook to slow fire, until the vinegar evaporates. To add the broth of vegetables, the aromatic grasses and the oil. To pepper and to heat lightly. To water the salads with this sauce and to serve.
To make the cake: 2 eggs, 30 grams of sugar, 30 grams of flour, 15 grams of butter.
To make the filler:
100 milliliters of cream, 1 spoonful of sugar.
To make the decoration:
100 milliliters of orange juice, 40 grams of peach marmalade, 25 grams of Julian of orange.
During some minutes we have to work the yolks with the sugar until the preparation whitens. To add the flour and 10 grams of butter to ambient temperature. To incorporate the mounted white carefully about to snow so that they descend. To mix smoothly. To cover the tray of the oven with vegetable paper and to paint with the melted remaining butter. To put in her the previous preparation in a fine layer. To bake during 6 minutes to 200º C. to Take out the tray of the oven and to move away the cake. To beat the marmalade with the juice and to strain. To mount the cream with the sugar. When the cake is cold, to move away the vegetable paper and to cut it in 9 portions with a cortapastas. To mount the cupcakes superimposing 3 cake portions and among them, mounted cream. Napar with the marmalade and to adorn with the Julian of orange.
400 grams of fresh salmon, 1 small cabbage, 100 milliliters of olive oil, 1 lemon, 1 spoonful of sauce of soya, 8 grams of pepper in grain, 1 spoonful of chopped dill, salt and pepper.
First we have to move away the shafts hard of the cabbage and to cook the leaves during 18 minutes in water boiling with salt. To refresh them, to drain them and to dry them with kitchen paper, pressing so that they loose all the water. To cut them in Julian. To heat 50 milliliters of oil in a pan and to fry the cabbage. To add the sauce of soya, the dill, salt and pepper. To remove the skin and the thorns of the salmon and to cut it in medium dice. To water it with 50 milliliters of oil, to allow to marinate 18 minutes and to pepper. To make the salmon during 4 minutes in a very hot iron, to alive fire, giving them the turn so that they are gilded by all the sides. To serve the salmon dice on a cabbage base. To adorn with lemon clusters and grains of pepper.
2 picantones, 80 milliliters of honey, 40 grams of plums boneless raisins, 40 grams of dry apricots, 30 grams of peeled nuts, 60 milliliters of wine white not very sweet, 150 milliliters of scoured bird broth, 1 spoonful of duck fat, 20 grams of ginger, fat salt, pepper.
In a recipient we proceed to mix a tiny piece of salt and of pepper with the ginger. To sprinkle with the mixture the interior of the picantones and to tie them. To mix the honey with the wine, salt and pepper and to paint the picantones. To macerate in the refrigerator 2 and a half hours. To bake 40 minutes to 200° C, giving them the turn several times and watering with the cooking juices. To cook the plums and the apricots, for separate, during 6 minutes. To be slippery and to reserve. To move away the picantones of the source and to cover them with aluminum paper. Desglasar the source with the scoured bird broth, rasping the bottom to recover all the juices. To put it in a ladle and to heat until it reduces in half. To fry the plums, the apricots and the nuts in the fat of hot duck. To leave the picantones for the half and to serve them separated with the garnish of dry fruits and the sauce.