Friday 31 August 2007 at 01:46 am
Ingredients for 6 people:
12 mandarins, 300 grams of natural yogurt, 2 spoonfuls of orange ralladura, 12 spoonfuls of honey, 6 leaves of mint, powdered cinnamon.
Preparation:
In a recipient we put all the yogurt and we mix it with the honey. When we have obtained a cream we distribute it in six individual plates. On these plates we place some clusters of the mandarins that we have crumbled. Next we sprinkle everything with the grated of orange skin and the cinnamon, proceeding to decorate it with some leaves of mint.
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Friday 31 August 2007 at 01:45 am
Ingredients for 6 people:
600 grams of evaporated milk, 1 kilo and half of loin, 1 brandy glass, 3 peaches, 125 grams of almonds, 1 glass and half of water, olive oil, salt, pepper.
Preparation:
In a plate we put the loin, we toss him the salt and the pepper that it is necessary and we gild it in a pan with olive oil. Next we water it with the brandy having much care for flambearlo. Subsequently we add the evaporated milk, the water and we allow it to cook. On the other hand in a pan, we toast the almonds and the peaches that we have cut in small dice. To finish we serve the loin in their sauce accompanied by the one fried of almonds and peaches that we have prepared.
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Friday 31 August 2007 at 01:44 am
Ingredients for 4 people:
150 grams of salmon, 200 grams of hairsprings, 125 milliliters of liquid cream, 1 clove of garlic, olive oil, salt.
Preparation:
In a pot with water boiling puts to cook the pasta of hairsprings about 12 minutes or like say the container until it is clever to drain it and to reserve it. On the other hand in a pan with olive oil put to gild the garlic that we have itched and the salmon cut in small dice. We have left to leave it that cooks during 15 minutes, past this time we add the cream and we leave it another time that cooks more three minutes. To finish we place our pasta of hairsprings in four individual plates and we pour on them the sauce that we have prepared previously.
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Thursday 30 August 2007 at 01:42 am
Ingredients for 6 people:
6 bananas, 600 grams of rice, 6 eggs, flour, olive oil, dilutes, salt, tomato sauce.
Preparation:
To make a good rice to the Cuban one the first thing that we have to make it is to cook the rice in a pot with water and salt. Past twenty minutes we take out it and we go always placing in a mold in the means of a plate. Subsequently we proceed to fry the eggs and we go placing them each one in a plate around the rice that there is desmoldado. We have left to water it with the tomato sauce and to reserve it to a side. Next in two plates we put in one flour and in the other beaten egg, we peel the bananas and we go them first by the flour and then for the beaten egg, proceeding to fry them in a pan with olive oil. To finish and once the bananas are very fried, we go them putting on the tomato sauce in each one of the plates where the rice and the eggs is.
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Thursday 30 August 2007 at 01:40 am
Ingredients for 6 people:
6 pears, 1 big lemon, 200 milliliters of liquid cream, 300 grams of cheese mascarpone, 150 grams of sugar, 1 sheath of vanilla, 400 grams of quince meat.
Preparation:
In a bowl we peel the pears and we cut them in dice. Next we put them in a ladle with the sugar, the lemon juice and the sheath of vanilla, we remove it and we cook. When it is well cooked everything moves away the sheath of vanilla and we let him to cool down. On the other hand we cut the quince meat in dice and we mount the cream. In a bowl we put the cheese and we add him the cream removing very well everything. To finish in six glasses singular we put a layer of cheese, above another of quince and above a pear, we let it him to cool down and we are good to our table to consume it.
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Thursday 30 August 2007 at 01:39 am
Ingredients for 4 people:
1 onion, 400 grams of tuna in oil, 800 grams of white jews cooked in glass jar, salt, olive oil.
Preparation:
The first thing keeping in mind that the white Jews have bought them in two jars of glass of 400 grams each one, it is to drain them very well in a strainer to remove them the conservantes with abundant water. Fact this, we put them in a big salad bowl, tossing them the tuna that we have crumbled previously and drained of bad oil. We have left to chop the onion in small pieces and to also toss it to our salad. To finish the we season with olive oil, salt and vinegar, we mix all the ingredients very well and we serve to our table in four individual plates.
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Wednesday 29 August 2007 at 01:33 am
Ingredients for 6 people:
3 teeth of garlics, 1 kilo and half of lobster, 6 onions, 1 liter and half of fish broth, salt, olive oil, 2 tomatoes, laurel, brandy, parsley.
Preparation:
In a bowl we chop the onions and we put them in a pan with olive oil, proceeding to fry lightly them with the garlics and the laurel. When all well fried lightly one is we add the tomato that we have itched before and a jet of brandy, leaving it that it cooks more or less six minutes. Next we add the lobster that we have cut in slices, we remove very well everything and we let him to cook more six minutes. To finish we add the broth and the parsley, allowing it to cook during 12 minutes more, past which we give bill of it in our table.
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Wednesday 29 August 2007 at 01:30 am
Ingredients for 6 people:
400 grams of veal meat, 12 small tomatoes, 1 big onion, olive oil, salt, pepper.
Preparation:
In a recipient we go emptying the tomatoes having much care of not breaking them and when they are clever we put them in a source. We toss the salt and the pepper that it is necessary on them and we add some olive oil. On the other hand we catch and in a pan with olive oil braise the cut onion. When we see that the onion is very golden we add him the veal meat and the bacon that we have cut before in small pieces. We have left to proceed to stuff the tomatoes emptied with the veal meat, to sprinkle it with chopped parsley and to put it in the oven so that the tomato cooks and be clever to consume it.
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Wednesday 29 August 2007 at 01:29 am
Ingredients for 6 people:
3 onions, 1 kilo and half of artichokes, 50 milliliters of white wine, 1 spoonful of flour, olive oil, nail, salt, pepper.
Preparation:
In a kitchen recipient we proceed to clean the artichokes very well only leaving the hearts of the same ones. On the other hand in a pot express we chop the onions and we braise them until we see that they are transparent. Subsequently we add to our onions the flour, the hearts of the artichokes, the white wine, the nail made pieces, the salt and the pepper that it is necessary. To finish we cover the pot express and we cook everything during 12 minutes apartir that we see that the weight begins to rotate. Passed those minutes we remove the pressure of the pot with much care removing the ball and letting that the air comes out, we open the pot when one can and we serve to our table.
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Tuesday 28 August 2007 at 01:41 am
Ingredients for 6 people:
300 grams of meager, 150 grams of sausage, 300 grams of cod, 2 heads of garlic, 2 spoonfuls of flour, olive oil, 1 bobby, salt.
Preparation:
In a bowl we proceed to crush the garlics very well until they are well mashed and fine, to braise them in a pan with olive oil. When we see that the garlics are very golden, we add them the meager one cut in pieces, the sausage cut in slices and the cod that there is without crumbs previously. Now we have left to wait and when everything is almost cooked, we add the flour that we have dissolved in water and we let it him to cook some more minutes to finish serving it to our table when they have happened.
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Tuesday 28 August 2007 at 01:37 am
Ingredients for 6 people:
150 milliliters of fish broth, 150 grams of onion, 150 grams of flour, 750 grams of mullets, 50 milliliters of wine of sherry, olive oil, black pepper, 3 sprays of rosemary, salt.
Preparation:
In a pan with water clean the mullets very well removing them the tripes and thorns that have. Once very clean we toss them the salt and the pepper that we estimate necessary, we flour them and we fry in a pan with oil of very hot olive. In a bowl we itch some onion and we fry it with the sprays of rosemary. To finish we put everything in a pan, we add him the wine of sherry, the fish broth and we let it him to boil everything during some minutes until he wastes away the wine and be clever.
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Tuesday 28 August 2007 at 01:32 am
Ingredients for 2 people:
1/2 kilo of carrots, 1/2 kilo of sugar, 250 grams of grated coconut.
Preparation:
In the first place we have to peel the carrots very well and once fact this, we boil them in a pot with water and we go by the blender to make an orange pasta. Once obtained this carrot pasta puts it in a pot to the fire and we add the sugar. We move very well everything until we see that the sugar begins to take color, we move away it of the fire and we add the coconut to make a very consistent pasta. To finish with our pasta we make some pellets that another time will pass for coconut so that they are more beautiful.
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Monday 27 August 2007 at 01:29 am
Ingredients for 6 people:
300 grams of sausage, 300 grams of pudding, 750 grams of fabes, 400 grams of lacón, 400 grams of bacon, saffron, olive oil, paprika.
Preparation:
It is necessary to keep in mind that the night before making our fabada, it is necessary to put in soaking, the fabes, the pudding and the sausage in a pot with water. The following day in a pot with water we proceed to pochar the fabes and without waiting that they boil him we add the saffron, the olive oil, the paprika and the rest of the ingredients, that is to say the sausage, the bacon, the lacón and the pudding. Now we have left to make the fabada to very slow fire without leaving him to end up boiling during 25 minutes until it is clever to be served to our table.
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Monday 27 August 2007 at 01:28 am
Ingredients for 8 people:
2 cauliflowers, 500 grams of mountain ham in pieces, 600 grams of cheese in lonchas to grate, olive oil, salt.
Preparation:
In a pot with water and salt proceed to cook the cauliflowers until they are very tender and drained. On the other hand in a pan with olive oil, we braise some minutes the cauliflowers that we have cut in bouquets. Next we add the mountain ham and we let it him to be made more some minutes. We place the lonchas of cheese above and we grate it in the oven some minutes until he has melted the cheese and be clever our plate to be served.
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Monday 27 August 2007 at 01:26 am
Ingredients for 6 people:
36 fillets of anchovies, olive oil, 6 big tomatoes, 10 milliliters of vinegar, 2 chopped tomatoes, 2 chopped cucumbers, 2 peppers red dives, 1 chopped big onion, 2 cloves of garlic, parsley, pepper, salt, chive.
Preparation:
In a bowl or big recipient we chop all the very fine vegetables, the parsley and the teeth of garlics. We knead it and we unite everything very well, adding him salt, pepper, olive oil and vinegar. In a source we place the tomatoes that we have cut in slices and on them we put the anchovies. In a bowl we make a vinaigrette with all the vegetables, the olive oil, the vinegar and the salt. To finish we water our salad of tomatoes and anchovies with the sauce vinaigrette that we have prepared, we allow to rest two minutes and we serve.
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Sunday 26 August 2007 at 01:25 am
Ingredients for 6 people:
900 grams of tuna in slices, 2 onions, 3 mature tomatoes, 5 grams of thyme, 5 grams of oregano, 3 basil leaves, 2 laurel leaves, 125 milliliters of fish broth, flour, olive oil, salt.
Preparation:
In a wooden chart we go putting the tuna slices and we make them four pieces each a, tossing them the salt that we estimate necessary. On the other hand in a bowl, we chop the chive, the tomato and we fry lightly everything in a pan with olive oil, tossing the precise salt and adding it, the thyme, the oregano and the laurel leaves. Once we see that it is well all pochado we add him the flour and we braise very well everything. We have left to wet it in the fish broth, to toss the well chopped basil and to leave it that decreases very well everything. In a pan with oil of very hot olive fry the tuna and we let it him to be made one minute and means to serve it next to our table.
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Sunday 26 August 2007 at 01:24 am
Ingredients for 6 people:
3 onions, 1 kilo and half of potatoes, 8 eggs, salt.
For the sauce of vegetables:
3 carrots, 3 onions, 3 leeks, 3 garlics, laurel, came, 1 pill and he mediates of broth, salt, pepper.
Preparation:
With the potatoes, the onions and the eggs we prepare a normal tortilla of potatoes as of habit we usually prepare it. Once our list omelette reserves it and we proceed to cut all the greenness to put it to braise in a pan with olive oil. When we see that our vegetables are soft, we add them the wine and we let it him to decrease some minutes. We have left to add the pill and he/she mediates of broth and to allow it to cook more ten or twelve minutes. When all fact is we go it by the blender until forming a thick sauce. To finish we put the omelette in a pan, we cover it with the sauce of vegetables and we give him a boil in the fire until it is clever to serve it to our table.
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Sunday 26 August 2007 at 01:22 am
Ingredients for 6 people:
750 grams of potatoes, 6 salmon slices, 2 sprays of chopped dill, 250 milliliters of cream, 2 spoonfuls of honey, 1 spoonful and he mediates of mustard.
Preparation:
In a bowl or recipient we mix the cream very well, the honey, the dill and the mustard making a thick sauce with everything it. On the other hand in a refractory source that supports the heat of the oven that we have greased with olive oil we place the salmon slices, we toss them the salt and the pepper that it is necessary and we water for above with the sauce that we have made at the beginning until it is very covered. Next we put our refractory source in the oven that we have preheated during 20 minutes until it is made. We have left to peel and to cut the potatoes in very fine slices, to toss them salt and to fry them in a pan with oil of very hot olive. To finish we take out the salmon of the oven and we accompany him with the potatoes that we have made in our pan.
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Saturday 25 August 2007 at 01:51 am
Ingredients for 8 people:
8 hake loins, 1 red pepper, 2 green peppers, 4 carrots, 4 leeks, 2 tomatoes, parsley, olive oil, salt, pepper.
Preparation:
We catch a pan with some olive oil and we braise very well in her all the vegetables that we have cleaned very well before and cut in Julian. Next we toss him the salt and the pepper that we estimate necessary and we move away them of the fire when we see that they are soft. We have left to preheat the oven, to place in a refractory source the fish, to toss him the salt and necessary pepper and to cover it with the vegetables that we have made previously. To finish the we put everything in the oven and we let that it is made at 180ºC, during about twenty minutes, past which we take out it and we serve in plates to our table.
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Saturday 25 August 2007 at 01:50 am
Ingredients for 2 people:
3 cooked beets, 1/2 chive, 2 carrots, 1 hard egg, olive oil, vinegar, salt.
Preparation:
First we have to wash and to peel the carrots very well and to cook them in a pot with water boiling until we see that they are tender, allowing them to cool a while. On the other hand we remove the skin to the beet and we leave it in slices. At the same time we leave in pieces the carrots. Now we have left to catch a source and to put in their center the carrot and around her, the beet. In a bowl we cut very fine the chive and we place it on the beet. Lastly we add the hard egg cut in slices and we season everything with salt, vinegar and olive oil. When everything seasoned is the we are good to our table to eat it in two individual plates.
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Saturday 25 August 2007 at 01:49 am
Ingredients for 8 people:
8 thick lonchas of ham york, 2 eggs, grated bread, flour, 4 potatoes cut type straw, olive oil.
Preparation:
We peel the potatoes and we cut them fine in straw form. Subsequently in a plate we put the eggs very milk shakes, in another plate put the flour and in a third plate the grated bread. We go going the slices of ham york by the egg, the flour and the grated bread, proceeding to fry them next in a pan with abundant oil of very hot olive. To finish we fry the potatoes straw and we put them above each one of the slices of ham york that have fried, being good everything to our table to consume it.
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Friday 24 August 2007 at 01:17 am
Ingredients for 4 people:
600 grams of grapes, 1 chicken, 2 medium onions, 1 leek, 2 carrots, 1 bouquet of aromatic grasses, flour, 100 milliliters of brandy, 200 milliliters of white wine, 300 milliliters of bird broth, salt, pepper.
Preparation:
In a recipient we chop the vegetables very well, we drain them and we put in a pan with olive oil to braise them. Once well braised we add him well the chicken troceado with salt and very floury pepper and the aromatic grasses. We let it that everything is gilded very well and we fasten fire on it the brandy. Next we add the wine and we let it him to decrease. We incorporate half of the grapes and the broth, we allow it to cook until the chicken is very fact. With the help of a sieve we strain the sauce and we put it to boil with the chicken and the rest of the peeled grapes, leaving it that he cooks during six minutes and past this time serves it to the table.
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Friday 24 August 2007 at 01:16 am
Ingredients for 6 people:
25 grams of flour, 1 kilo and half of broccoli, 250 miilitros of milk, butter, salt, pepper.
Preparation:
In a pot full with water in the one that we have tossed some salt proceeds to boil the broccoli that we have washed before in a recipient with clean water. Meanwhile, we dissolve the flour in some milk. When we see that the broccoli is cooked the we are slippery very well, placing it in a pan and adding him the mixture of flour and the remaining milk. We toss him the salt and the pepper that we like, leaving it that it cooks some minutes to soft fire. When it has finished the cooking we go it by the blender, we add a little bit of butter and the salt that it was necessary to be good it next to our table to consume it.
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Friday 24 August 2007 at 01:15 am
Ingredients for 6 people:
15 squids, 75 grams of mountain ham, 3 cooked eggs, 150 grams of chipirones, olive oil, 125 milliliters of white wine, salt.
Preparation:
In a recipient we chop the chipirones very well and once they are very dives put them in a pan with olive oil to braise, adding them the mountain ham and the cooked eggs. When we have well made this mixture uses it to stuff the squids closing them with a wooden toothpick. On the other hand in a mortar we mash the garlics with the olive oil and the wine. We have left to already put the squids stuffed in an oven tray, to water them well with the mixture and to bake them at 180ºC, during 25 minutes until they are clever to serve them to our table.
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Thursday 23 August 2007 at 01:19 am
Ingredients for 6 people:
3 thick slices of cooked ham, 450 grams of mushrooms, 3 cloves of garlic, 6 eggs, 100 milliliters of wine of port wine, 100 milliliters of meat broth, 100 milliliters of cream, flour, beaten egg, vinegar of wine, olive oil, salt, pepper, parsley.
Preparation:
In the first place we have to cut the mushrooms in rooms and to gild them in a pan with the whole garlics. Subsequently we add the cream, the wine of port wine, the meat broth and some parsley itched to make the sauce of mushrooms. On the other hand we cut the ham cooked in long ribbons, we go it by flour and egg, proceeding next to fry it in a pan with olive oil. In abundant water with salt with a jet of vinegar of wine poach the eggs and we reserve. We have left enrrollar the ham already cooked fried in a wooden brochette, to accompany him with the sauce of mushrooms and to put the poached egg above, decorating everything with chopped parsley.
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Thursday 23 August 2007 at 01:18 am
Ingredients for 4 people:
750 grams of veal, 650 grams of carrots, 350 grams of onions, flour, liquid cream, 1 pill of chicken broth, laurel, thyme, salt, pepper.
Preparation:
We chop the onion in a bowl and we gild it in a pan with an olive oil. Next we add the veal made pieces and we braise very well everything. We sprinkle him some flour, we add some water and the pill of meat broth. Subsequently we add the carrots, the spices, tossing him the salt and the pepper that it is necessary. We have left to cover the pot and to leave it that is made approximately to slow fire during one hour. To finish in the moment that we will serve it to our table we add him some liquid cream and we remove very well everything.
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Thursday 23 August 2007 at 01:17 am
Ingredients for 6 people:
500 grams of rice, 1 kilo and half of clams, 2 big onions, 3 cloves of garlic, 1 glass and half of white wine, olive oil, parsley, laurel, salt.
Preparation:
In a recipient with water proceed to wash the clams very well until they loose the whole sand that you take. Next we put them in a pot with two liters of water, the white wine, the parsley, the salt and the laurel. We have left to catch a pan of mud and to fry lightly in her with some olive oil the well chopped onions and the chopped garlics. We add the rice and we braise him some minutes. We add the clams with the broth boiling, allowing it to cook everything during 20 minutes, tossing him the salt that it is necessary and allowing it to rest some minutes very covered fact once before being good it to our table to consume it.
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Wednesday 22 August 2007 at 01:35 am
Ingredients for 8 people:
6 bananas, 2 liters of milk, 4 spoonfuls of sugar, 2 spoonfuls of cinnamon.
Preparation:
In a recipient that is clean we put the bananas, the milk and the sugar and we proceed to beat everything with our blender until it is well crushed and I list to put it in the refrigerator forty minutes until we see that it is the sufficiently cold thing to distribute it in eight individual glasses and to take it to our table sprinkled with cinnamon for above to consume it.
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Wednesday 22 August 2007 at 01:33 am
Ingredients for 6 people:
6 chicken fillets, 2 green peppers, 1 red pepper, 1 onion, 2 cloves of garlic, he/she came white, salt, milled pepper.
Preparation:
In the first place in a pan with olive oil proceed to braise and to gild the onion cut well in pieces, the cloves of garlic and the peppers made pieces. Once fact this, we add the chicken fillets, cut in ribbons, and we wait to that are gilded moving them from time to time. We have left to add the white wine to our preparation, to remove very well everything and to leave it some minutes until the chicken has become well. It is necessary to keep in mind that we should offer that the sauce where we make it he doesn't waste away completely so that when serving it to our table we can accompany our chicken fillets with some sauce so that they are this way more flavorful.
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Wednesday 22 August 2007 at 01:32 am
Ingredients for 8 people:
2 endives, 300 grams of bacon, 120 grams of corn, pieces of bread, olive oil, vinegar of sherry, salt.
Preparation:
In the first place in a big bowl we proceed to clean the endives very well and once fact this drains them and we reserve. Subsequently we have to cut the bacon in dice and we gild it in a pan without oil since the bacon for if alone it removes oil. Now we have left to catch the endives that we have reserved before and to cut them in big pieces in a salad bowl, to add the corn and the bacon. To finish we prepare a dressing with the olive oil, the vinegar of sherry and the salt with which we will season our salad to serve it to our table accompanied by pieces of fried bread that we have made in a pan with olive oil.
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Tuesday 21 August 2007 at 01:57 am
Ingredients for 8 people:
4 jars of cheese to anoint, 2 natural yogurts, 12 eggs, 2 small cans of condensed milk, 2 glasses of milk, raspberry marmalade, butter.
Preparation:
In the glass of our electric blender we put all the ingredients, we beat them and we mix very well. Once fact this puts the mixture that we have obtained in a mold for tarts previously anointed with butter. We bake it at 180ºC, during about 45 minutes approximately. When we see that we take out a clean metal needle and our tart is made, we take it out of the oven and we let him to cool down. To finish we adorn our tart of cheese with raspberry marmalade and we are good to our table to consume it.
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Tuesday 21 August 2007 at 01:56 am
Ingredients for 6 people:
2 big palometas in fillets, 1000 grams of mussels, 600 grams of tomatoes, 2 onions, 2 cloves of garlic, 50 milliliters of white wine, olive oil, salt, pepper.
Preparation:
First we have to fry the palometa in a pan with olive oil and we reserve it. In the same oil we braise the onions that we have itched very well in small pieces, we add it the very peeled tomatoes and the garlics very dives. We toss him the salt and the pepper that we estimate opportune and we allow it to cook to the fire. Next we wash the mussels and we cook them to the vapor in a pan, we remove him the shell and we reserve in a bowl. In a pan we place the palometa fillets and we let them them to cook with the tomato. We strain the broth of the mussels and we pour it on our palometas, we add him the white wine and we cook some minutes until they are made. To finish we serve hot our fish with the mussels to appreciate in the table all their flavor.
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Tuesday 21 August 2007 at 01:54 am
Ingredients for 4 people:
400 grams of noodles, 3 marrows, 2 small onions, olive oil, grated cheese, salt.
Preparation:
In a pot with abundant water boiling with salt puts to cook the noodles. In another pan with olive oil put to gild the onion with some salt. We add the very cut marrows in slices and we let everything cook about 12 minutes until we see that they are made. Once the pasta has it list, we drain it and we put in four plates, we place above her the greenness, we sprinkle everything with grated cheese and we serve to our table.
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Monday 20 August 2007 at 01:35 am
Ingredients for 8 people:
24 mandarins, 400 grams of sugar in clods, juice of 1 lemon, 2 jets of soda, 2 egg white.
Preparation:
To make this delicious one it prescribes in the first place we have to wash the mandarins and to rub their shell lightly in the sugar. Once fact this, with that sugar and the jets of soda will elaborate a syrup of candy to slow fire. When we see that our syrup boils we turn off the fire and we reserve. Next we squeeze the mandarins, the lemon and we strain everything to eliminate the pulp. We have left to incorporate the juice of the syrup and to leave everything to cool. Then once cold puts it in our freezer and we watch over so that before it is completely fact, to proceed to mix a part of our sherbet with the egg white about to snow, leaving it other time in our freezer so that it is made completely and we can serve it in glasses singular to our table.
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Monday 20 August 2007 at 01:34 am
Ingredients for 4 people:
400 grams of flour, 4 apples, fine salt, 4 egg yolks, 100 milliliters of milk, 50 grams of sugar, 2 egg white about to snow, 15 grams of powdered yeast, sugar to sprinkle.
Preparation:
In a bowl or bowl we put the flour, the salt, the egg yolks, the sugar and the milk. We mix very well everything forming a mass something soft. We have left to add the powdered yeast and the white well combings about to snow. On the other hand we catch the apples and we cut them in thick slices, of size to the pleasure, mixing them with the previously made preparation. In a pan with oil of very hot olive fry everything and we go him placing in a source. To finish being hot our apple doughnuts we have to sprinkle them with sugar so that they are very rich and clever to consume them in the breakfast or the snack.
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Monday 20 August 2007 at 01:32 am
Ingredients for 6 people:
6 tomatoes, 400 grams of smoky panceta, 250 grams of grated cheese, 150 grams of flour, 2 big eggs, 400 milliliters of milk, 2 sage spoonfuls, olive oil, salt.
Preparation:
First we have to extend the smoky panceta on a badge of baking, we water it with olive oil and we introduce in the oven. On the other hand we proceed to peel the tomatoes, we cut them and we place on the smoky panceta. In a bowl we mix the flour with the eggs and a tiny piece of marine salt. Now we have left to go pouring little by little on it the milk to make a consistent mass. In another bowl we grate half of the cheese and we toss it in the mass. On the tomatoes and the smoky panceta, we place the obtained mass and we grate the other rest of cheese mainly it. To finish and once covered all we bake it until it is clever to be served to the table.
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Sunday 19 August 2007 at 01:17 am
Ingredients for 6 people:
1 liter and half of milk, 9 egg yolks, 250 grams of sugar, 125 grams of chocolate, chocolate grated to sprinkle.
Preparation:
In ladle we proceed to heat the milk and when we see that it begins to boil, we move away it of the fire and we let him to be tempered. On the other hand in a bowl we beat the yolks of the eggs with the sugar about twelve minutes with the electric blender. To the bathroom María melts the chocolate and when the milk is temperate, we add the yolks of eggs and we put it to slow fire again, removing it continually until he thickens. Subsequently and once thick the content of our ladle incorporates him the melted chocolate and we remove very well everything. To finish the we distribute in glasses singular and we sprinkle with grated chocolate that we have bought for such an effect.
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Sunday 19 August 2007 at 01:15 am
Ingredients for 6 people:
250 grams of mushrooms, 1 kilo and half of veal meat, 1 big onion, 750 milliliters of meat broth, 100 milliliters of water, 50 milliliters of lemon juice.
Preparation:
In a recipient we cut the veal meat in cubes or dice, we flour them and we fry lightly in a pan with oil of very hot olive. Once it is very golden we take it out of the pan and we reserve. In the same olive oil that we have used to fry the veal meat we proceed to braise very well the onion that we have cut in pieces. We add the veal meat to a pan, the very clean mushrooms, the lemon juice and we add him the broth until covering it totally with water if it was necessary. To finish him we toss the salt that it is necessary and we leave it to slow fire about 25 minutes until puncturing with a fork sees that the meat is very tender and clever to be consumed in our table.
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Sunday 19 August 2007 at 01:13 am
Ingredients for 6 people:
6 eggs, 1 kilo and half of big potatoes, 9 crab sticks, 3 tuna cans, 1 medium boat of mayonnaise.
Preparation:
In the first place in a recipient we proceed to peel and to cut the potatoes for their half until all lists are. Subsequently we catch a pot with water and salt, we put them inside to cook them and once made the we let them to cool down. In a big ladle we cook the eggs, and once cooked, we cut them for the half and we separate the white of the yolks. We have left to mix the white that we have itched very well with the tuna, the crab sticks and the mayonnaise until forming a homogeneous mass. On the other hand we empty the big potatoes, we stuff them previously with the prepared mixture. To finish we grate the yolks of the eggs and we sprinkle previously with them the prepared potatoes, we let them them to cool down and we serve to our table.
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Saturday 18 August 2007 at 01:18 am
Ingredients for 4 people:
1 liter of milk, rennet, sugar or honey to our pleasure.
Preparation:
To make a good curd the first step it consists on to boil the milk in a ladle and to leave it that cools down approximately to a temperature of 37ºC. Subsequently we proceed to add the rennet according to the measures indicated in the container and to distribute the milk with the rennet in different recipients that can be four glasses. To finish, it is necessary to wait until it clots the milk and when it is clever to consume him we can add sugar so that it is more good of flavor or honey as it is our pleasure and it pleases us.
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Saturday 18 August 2007 at 01:17 am
Ingredients for 4 people:
5 eggs, 600 grams of shrimps, salt, 2 cloves of garlic, parsley itched to our pleasure.
Preparation:
In a pan with olive oil proceed to fry the cloves of garlic until they are soft, once soft we add the shrimps that we have cooked and peeled before in a pan, removing very well everything. Next in a bowl we beat the eggs, we toss them the salt and the pepper that it is necessary, adding him some parsley to our pleasure. We have left to pour the eggs on the shrimps and to remove it continually without stopping until they are juicy and be almost clotted. To finish the we are good to our table to consume it in individual plates.
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Saturday 18 August 2007 at 01:16 am
Ingredients for 4 people:
1/2 kilo of mounted cream, 1 kilo of strawberries, 1 small boat of condensed milk, 1/2 kilo of soletilla cakes, 1/2 kilo of oranges for juice.
Preparation:
In the first place we have to squeeze the oranges until to obtain their juice and to take a bath the soletilla cakes in him so that they catch their flavor. Once fact this, we proceed to clean the strawberries and to cut them in small pieces. We mount the cream, very cold, and to mix it with the strawberries and the condensed milk. We have left to catch a mold and to cover it with kitchen film, to fill it with alternating layers of soletilla cakes with orange juice and of strawberries with cream, finishing with a layer of soletilla cakes. To finish the we put in the refrigerator so that he cools down some three and a half hours, the we remove the mold and we adorn with strawberries and mounted cream to serve it to our table.
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Friday 17 August 2007 at 01:27 am
Ingredients for 4 people:
8 cannelonis of pasta, 125 grams of veal meat, 125 grams of pig meat, 1 onion, tomato sauce, paté, flour, butter, milk, cheese grated to our pleasure.
Preparation:
We cook the pasta of the cannelonis in a pan with water and salt, but we have already bought them facts. Next in a pan with olive oil fry lightly the veal meat, the pig meat, the onion cut in sheets and the tomato sauce. Once all well fried lightly one is the we let him to cool down and we stuff with this mixture the cannelonis winding them in cylinder form. On the other hand in a bowl we make a bechamel, and we toss it above them, together with the cheese grated to give him better flavor. To finish we put in our oven cannelonis some minutes to give them color grating them a little and leaving them clever to serve them to our table when they are made.
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Friday 17 August 2007 at 01:25 am
Ingredients for 6 people:
7 potatoes, 450 grams of mushrooms, 2 medium onions, 2 cans of crushed tomato, olive oil, salt, 50 milliliters of white wine, parsley.
Preparation:
In a recipient we proceed to chop the onion and we put it in a pan with olive oil to braise together with the peeled potatoes that we have cut previously in sheets, tossing them the salt that we estimate opportune. We have left to wait and when the potatoes begin soft to be, we add the mushrooms that we have cleaned removing them the remains of sand before and cut in sheets. Next we add the white wine and we let it him to decrease. To finish we add the tomato of the cans then and we let it that it cooks to soft fire during twenty minutes, sprinkling it with parsley itched for above to serve it next to our table.
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Friday 17 August 2007 at 01:24 am
Ingredients for 4 people:
1 kilo of spinaches, 250 grams of bacon, 1 picatostes handful, 2 spoonfuls of sauce of soya, 2 spoonfuls of lemon juice, olive oil, pepper to the pleasure, salt to the pleasure.
Preparation:
First we have to remove the shafts of the spinaches, to wash them very well and to leave the leaves to put them in a pot with some water and to cook them about twenty minutes until they are very tender and to reserve them. On the other hand in a recipient we proceed to mix four spoonfuls of olive oil, the sauce of soya, the lemon juice, the salt and the pepper to our pleasure, removing very well everything until forming a thick sauce. Once made our spinaches drain them well, we dry off and we let them to cool down in a source. In a pan with some olive oil fries the bacon ribbons until they are well made. We have left to catch a salad bowl and to put in her the spinaches, the bacon ribbons above, to add the picatostes and to toss for above the sauce or to leave it in a bowl to serve us as her when we serve it in our table.
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Thursday 16 August 2007 at 01:15 am
Ingredients for 6 people:
400 grams of cheese feta, 1 kilo and half of tomatoes, 3 cloves of garlic, 75 grams of black olives, oregano, salt, pepper, olive oil, vinegar of wine.
Preparation:
In a recipient we have to wash the tomatoes in the first place, we cut them in squares and we put in a salad bowl. Next we add the garlics very dives and the black olives. We have left to season our salad with the olive oil, the vinegar of wine and the salt. To finish we add the cheese feta that we have cut before in squares and we sprinkle everything with oregano for above.
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Thursday 16 August 2007 at 01:13 am
Ingredients for 4 people:
100 grams of blue cheese, 1 tray with 4 endives, 1 cup and he/she mediates of mayonnaise, 1 jet of lemon juice, salt, a tiny piece of white pepper.
Preparation:
In a pan that we will put in the fire we melt the blue cheese and once fact this moves away it and we reserve. Next in a bowl we put the cheese, we mix it with the mayonnaise, the lemon juice and the other condiments. To finish the we leave everything in the refrigerator so that he cools down and when we see that it is very cold we proceed to pour the mixture obtained above the endives, being good it subsequently to the table to consume it in individual plates.
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Thursday 16 August 2007 at 01:10 am
Ingredients for 4 people:
4 medium potatoes, 1 red pepper, 2 hard eggs, 3 tuna cans, 6 tomatoes cherry, 125 milliliters of mayonnaise, 1 natural yogurt without sugar, powdered garlic, a tiny piece of salt, 25 grams of almonds, 25 grams of peanuts, 25 grams of hazelnuts.
Preparation:
In a pan they cook the potatoes with the skin until they are soft and later they intersect in dice. We also cut the peppers and the eggs in dice and we mix everything in a big source. Next the tuna is added and everything is removed together. The tomatoes intersect for the half and they are also added to the salad. On the other hand in a mortar, the dry fruits are mashed beginning with the almonds, the peanuts, the hazelnuts and we reserve. We make a sauce with the mayonnaise to which is added the yogurt, powdered garlic to the pleasure and the salt. Everything is removed very well until not obtaining a sauce very thick to the one that are added the dry fruits to serve it to our table.
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Wednesday 15 August 2007 at 01:26 am
Ingredients for 4 people:
3 cups of milk, 3 eggs, 9 spoonfuls of flour, salt to the pleasure, 125 grams of black chocolate, 1 yeast spoonful, 3 spoonfuls of sugar.
Preparation:
In the glass of an electric blender we put the eggs, the milk, the sugar, the salt, the yeast and the flour. Once position everything in our glass, we beat it during fifteen or twenty seconds, until it is very fact. Next we proceed to fuse the black chocolate in the microwaves or to the bathroom María during some minutes, adding it once fact to the mixture that we have beaten previously, allowing it to rest some minutes. We have left to put some spoonfuls of that mass obtained in a pan antiadherente that we have anointed previously with olive oil and butter, we heat it and we serve with cream and cinnamon. To finish we can accompany our crepes of chocolate with orange sirope giving them a very special and rich flavor to eat them.
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Wednesday 15 August 2007 at 01:25 am
Ingredients for 6 people:
2 chicken breasts, 4 potatoes, 3 tomatoes, 3 hard eggs, 200 grams of canons, black olives, olive oil, vinegar of wine, salt, pepper.
Preparation:
We catch the chicken breasts we toss him the salt and the pepper that you need and we roast them or we make to the iron. Once made the we allow to cool and we cut in dice. On the other hand in a recipient we wash the potatoes and we cook them in a pot with water and salt. We have left to allow to cool the potatoes to peel them and trocearlas in a bowl. In a ladle we cook the eggs and we reserve them. Next we wash and we drain the canons and the tomatoes very well. To finish we catch a salad bowl, we put in her the vegetables, the chicken and the olives for above, seasoning everything with salt, olive oil and vinegar of wine to our pleasure before serving it to our table.
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Wednesday 15 August 2007 at 01:24 am
Ingredients for 4 people:
500 grams of lamb, 1 big onion, 1 clove of garlic, 1 glass of white wine, 1 spoonful of flour, oregano, thyme, olive oil.
Preparation:
First we have to peel and to chop the onion and the garlic in a recipient. Subsequently we proceed to wash the lamb, to dry it and to gild it in a pan with olive oil. We separate it of the fire and we put the onion and the garlic in a pan to proceed to pocharlo and when it is made we toss him the flour, removing very well everything until you roast a little and when the flour is toasted we add him the wine allowing it to cook a while. To finish, he is tossed the sauce to the lamb, he seasons to the pleasure and it is sprinkled on it, the oregano and the thyme. We allow it to cook to well covered slow fire so that he catches the flavor, adding dilutes him if was necessary. When our lamb stew is made we are good it to the table to proceed to its consumption.
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Tuesday 14 August 2007 at 01:15 am
Ingredients for 4 people:
1 big boat of pineapple in syrup, 1 boat of condensed milk, the juice of 3 lemons, 1 glass of rum.
Preparation:
In a glass of our electric blender we proceed to deposit all the ingredients and once we have them all, we beat them until a consistent liquid is us. Subsequently we proceed to pour the milk shake that we have obtained in glasses singular, putting them in the refrigerator so that they cool down allowing them to rest in her during three and a half hours before being good our milk shake to the table to consume it and to refresh.
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Tuesday 14 August 2007 at 01:13 am
Ingredients for 4 people:
1 liter of rioja wine, 4 big pears, 1 liter of water, 1/4 kilo of sugar, 1 branch of cinnamon.
Preparation:
In a kitchen pan we put the rioja wine, the water, the sugar, the cinnamon in branch and the pears. Next we put everything in the fire and we allow it to cook approximately to slow fire during one hour. Past this time proceeds to take out the pears of the pot and we place them in a plate. Now we have left to allow to reduce the other ingredients in our pot during some minutes, until we get a syrup with it. To finish we water the pears of the plate with the syrup that we have made and we serve them to our table tempered to appreciate all their flavor.
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Tuesday 14 August 2007 at 01:11 am
Ingredients for 4 people:
1 chicken made pieces, 1 big can of whole mushrooms, 1 carrot, 2 cloves of garlic, 1 red pepper, wine white, flour, olive oil.
Preparation:
In a pan with oil of very hot olive proceed to fry the chicken once we have floured it in a plate with flour. In the same oil of frying the chicken, we incorporate the chopped garlic, the mushroom, the carrot cut in slices and the pepper, proceeding to braise very well everything. Once we have all well braised one, we add it the fried chicken and we remove it well together all. Next we pour the white wine that we want and a glass of water until we cover the chicken, allowing it to rest in this sauce some time before serving it to our table.
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Monday 13 August 2007 at 01:28 am
Ingredients for 4 people:
1 kilo of mature tomatoes, 1 small green pepper, 2 cloves of garlic, 10 grams of milled bread, 4 spoonfuls of olive oil, 1 spoonful of vinegar of sherry, 2 cups of water, salt.
Preparation:
In the first place it is necessary to eliminate the skin and the seeds of the tomatoes for, subsequently to liquefy all the ingredients with some water. Then and once very smoothie everything, is to place the resulting liquid when all the perfectly blended ingredients are without they are clots, in a recipient in the one that will add him the olive oil, the vinegar of sherry, the water and the salt that it is necessary. To prepare the garnish, it is only necessary to chop all the very fine ingredients if we want it and to accompany him if we want with some stumbles of fried bread if we like. To finish it is necessary to consume it very cold in individual glasses distributed with a ladle.
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Monday 13 August 2007 at 01:25 am
Ingredients for 4 people:
400 grams of white Jews, olive oil, 1 chopped big onion, 2 cloves of garlic, 1 ham tip, 1 sausage, 1 laurel leaf, 1 knee bone, spine of salted pig, 1 piece of skirt of bovine, salt to the pleasure.
Preparation:
In a big pot we proceed to fry lightly in olive oil the chopped onion and the garlics, with a ham tip, a sausage, a laurel leaf and a skirt piece of bovine. Next when the onion pochada is well, they throw the white beans that we have rinsed in the faucet with water. We have left to cover with water the beans until they cover, to toss them the necessary salt, a knee bone and the salted spine. To finish we close the pot and we let it that he/she cooks during 12 minutes, until we see that they are clever to serve them to our table.
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Monday 13 August 2007 at 01:23 am
Ingredients for 4 people:
1 kilo of potatoes, 1 glass of milk, 2 eggs, 1 jet of olive oil, salt to the pleasure.
Preparation:
We proceed to peel and to cut the potatoes in slices of a centimeter of grosor and once fact this, we put them in a refractory oven source. Subsequently we have to add the milk, a good jet of olive oil and we toss him the salt that it is necessary. We have left to cook them in the oven until they are very tender, to incorporate the eggs very milk shakes and to leave them two and a half minutes in the oven until we see that the beaten egg has clotted to proceed to take it out of the oven and to be good it to our table to consume it.
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Sunday 12 August 2007 at 01:05 am
Ingredients for 4 people:
800 grams of green Jews, 5 potatoes, 4 eggs, 250 grams of mountain ham, 3 cloves of garlic, it dilutes, olive oil, salt.
Preparation:
First we have to peel the potatoes and trocearlas. Once well troceadas puts them in a pan with water and we cook them with salt. We have left to catch the Jews, to clean them very well in water and to put them to also cook. To peel the garlics and to add them to the cooking, we season everything and we allow to cook. Subsequently we move away the Jews and we reserve. On the other hand we drain the potatoes of the water and we crush them. In a bowl we chop the ham and we incorporate it to the mixture. In a pot with water poach the eggs and once facts serve them to our table accompanied by the Jews and some the puree of potatoes with mountain ham for above. To finish him we toss the olive oil that is necessary and we serve to our table.
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Sunday 12 August 2007 at 01:03 am
Ingredients for 4 people:
750 grams of cod, 2 oranges, 2 chalotas, 250 grams of mushroom, powdered tarragon to the pleasure, 4 spoonfuls of chopped parsley, salt to the pleasure, pepper milled to the pleasure, 2 spoonfuls of olive oil.
Preparation:
First we have to wash and to dry the cod very well with a cloth. We squeeze the juice to the two oranges and we reserve it. Then we remove the earthy harder part to the mushrooms, we wash them and we cut in fine sheets. Now we have left to heat a pan with olive oil and to braise in her the chalotas, itched finely, until they are transparent. Subsequently we proceed to add the mushrooms, to remove well everything and to water with the orange juice allowing it to cook some minutes. We place the fillets in a refractory tray, we cover it with the one fried lightly and we put in the hot oven at 200ºC, during 10 minutes. To finish the we serve to our table adorned with the clusters of the oranges and chopped parsley.
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Sunday 12 August 2007 at 01:01 am
Ingredients for 4 people:
300 grams of rice, 500 grams of artichokes, 1 onion, 2 dry peppers, 125 grams of peas, 125 grams of cod, 150 grams of tomato, 3 cloves of garlic, saffron, laurel, salt.
Preparation:
In the first place we have to itch and to braise the onion. Now we have left to add the artichokes, the peppers, the tomato, the cloves of garlic, the peas and we fry lightly everything during 15 minutes more or less. On the other hand we add the cod, the laurel, the rice and we braise him a little. We have left to add double quantity of water that of rice, to add the saffron and to cook to soft fire during 20 minutes until our rice is made to serve it to our table.
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Saturday 11 August 2007 at 01:56 am
Ingredients for 4 people:
250 grams of hairsprings, 100 grams of black olives, 1 can of beautiful in oil, 1 hard egg, mayonnaise, olive oil.
Preparation:
To proceed to make this recipe in the first place we have to cook the pasta of hairsprings in a pan with abundant water with salt. Meanwhile we catch a bowl and we itch in him, the black olives, the beautiful one and the hard egg. When we see that the pasta is well cooked, we drain it well in a strainer and we add it to a source, where we will put all the other chopped ingredients and we will mix with mayonnaise if we like.
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Saturday 11 August 2007 at 01:55 am
Ingredients for 6 people:
6 trouts, 2 green peppers, 1 onion, 6 lonchas of mountain ham, 2 cloves of garlic, salt, olive oil.
Preparation:
First we have to braise very well the onion and the garlics in a pan with olive oil when we have chopped them very well. Next we add the peppers green troceados and when we see that it is very fact incorporates him the mountain ham also cut in pieces. We have left to season it well with salt and to leave it that everything is made during some minutes. On the other hand we open the trouts to the long thing and we take out them the central thorn but he has made it the fishmonger. We toss him the salt and we stuff our trouts with the mixture that we have made previously. To finish we dew the trouts with olive oil and we put them to the oven at 180ºC, during 20 minutes.
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Saturday 11 August 2007 at 01:54 am
Ingredients for 4 people:
4 eggs, it dilutes, vinegar of wine, lemon juice.
Preparation:
In a pan we put to the fire the water with the vinegar of wine and the lemon juice. Next and when we see that it begins to boil, we go down the fire to the minimum and we proceed to add the eggs with much care so that they don't break and we let them them to be poached approximately during two or three minutes. So that they are clever it is necessary to keep in mind that we will have left yolk of the eggs liquid but the white of them will be totally curd. To finish we serve the eggs to our table so that our diners prove them.
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Friday 10 August 2007 at 01:35 am
Ingredients for 6 people:
6 pig chops, 12 peppers of the piquillo, 12 asparaguses, 4 cloves of garlic, 2 tomatoes, 300 grams of cheese, grated bread, olive oil, vinegar of wine, salt, sugar, enough parsley.
Preparation:
In a pan we proceed to cook the peppers of the piquillo with some sugar and salt. On the other hand we have to open the pig chops and to stuff them with the peppers of the piquillo, we go them by the grated bread and we fry in a pan with olive oil and some cloves of garlic. We have left to fry in a pan the asparaguses and to cut them in canes. Next we have to peel the tomato, we cut it and we are spread as if it was a bed in a plate, tossing them the salt that it is necessary. We cut the cheese in triangle form and we place it above our bed of tomatoes. Once we have our salad, we season it with olive oil, vinegar and we sprinkle it with chopped parsley. To finish we serve the padded chops to our table accompanied with the salad and the asparaguses, decorating everything with the parsley very dive to proceed to their consumption.
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Friday 10 August 2007 at 01:34 am
Ingredients for 8 people:
500 grams of curd, 200 grams of chocolate, 250 grams of sugar, 4 yolks of cooked egg, 100 grams of pistachios, 50 milliliters of brandy, 6 egg white, some cookies.
Preparation:
In the first place we have to itch in a bowl the pistachios and to reserve them. Now we have left to fuse the chocolate to the bathroom María. Next we mix the sugar with the curd and we distribute it in two recipients. In the first of them we add the well melted chocolate, the brandy and we mix very well everything. In the other recipient, we add the well crushed yolks and the chopped pistachios. On the other hand we beat the white about to snow and we distribute in the two recipients. In a source we put the cream of chocolate and we plane it very well, we place the pistachios above, we freeze it and we serve accompanied by the cookies when being good it to our table to consume it.
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Friday 10 August 2007 at 01:33 am
Ingredients for 6 people:
750 grams of cod cocochas, 9 basil leaves, 2 cloves of garlic, olive oil, came white, fish broth, salt.
Preparation:
In a refractory oven source we put the cocochas, we sprinkle them with the basil that we have itched before in a recipient and the garlic that we have also itched previously. Next we water everything with the olive oil, the fish broth and the white wine. To finish him we toss the salt that it is necessary and we put in the oven to bake our cocochas until they are clever and very made to take them out of the oven and to serve them to our table in individual plates.
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Thursday 09 August 2007 at 01:13 am
Ingredients for 6 people:
12 quail eggs, 18 white asparaguses, 6 lettuce hearts, 12 tomatoes cherry, 50 grams of pumpkin pipes, it dilutes, olive oil, vinegar of wine, salt, sugar.
Preparation:
In a pan we proceed to cook with salt and sugar the white asparaguses, once we have peeled them very well. When they are clever we drain them and we reserve in a recipient. On the other hand we proceed to cook the quail eggs and we peel them very well. We catch a source and in their center we put the white asparaguses, we place the lettuce hearts then to their surroundings and we adorn it with the cut quail eggs for the half and the tomatoes cherry. Now we have left to toss them the salt and the pepper that it is necessary and to water it with the vinegar of wine that we specify. To finish in a pan we fry the pumpkin pipes and we sprinkle with them all our salad, watering everything with olive oil for above and taking it to our table to consume it in individual plates.
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Thursday 09 August 2007 at 01:12 am
Ingredients for 6 people:
200 milliliters of strong mustard, 6 rabbit pieces, 125 milliliters of liquid cream, olive oil, salt, pepper.
Preparation:
First we have to cover the rabbit pieces totally with the mustard as if it was a muffled and to fry it in a pan with oil of very hot olive. We go taking out the rabbit pieces and we put them in a pan, we cover it and we put it in the oven at 180ºC, during 45 minutes. So that it becomes well our rabbit we add him from time to time some water so that the meat is not dried up. Passed those minutes we take out the rabbit of the oven and we put it in the fire again, we add him the cream it liquidates and we remove very well until we see that the sauce is thick. To finish the we are good to our very hot table to consume it in individual plates.
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Thursday 09 August 2007 at 01:11 am
Ingredients for 6 people:
3 cans of natural tomato, 600 grams of peeled shrimps, 6 carrots, 3 yellow peppers, 6 chalotas, 6 cloves of garlic, white wine, olive oil, salt, pepper, parsley.
Preparation:
In a bowl we proceed to chop the cloves of garlic and the chalotas very well, putting everything to braise in a pan with olive oil. Next we add the carrots and the peppers that we have itched previously in dice. We have left to add the tomato and the shrimps, to toss him the salt and the pepper that it is necessary and to cook it during fifteen minutes removing it from time to time. We water everything with the white wine and we let him to cook more about six minutes to strong fire. To finish and once this time has passed we sprinkle it with parsley and we serve to our very hot table.
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Wednesday 08 August 2007 at 01:22 am
Ingredients for 8 people:
4 cooked eggs, 6 bundles of asparaguses trigueros, 3 cloves of garlic, 50 milliliters of white wine, 4 big potatoes, 125 grams of mountain ham, it dilutes, olive oil, vinegar of wine, salt.
Preparation:
We proceed first to reserve the tips of the asparaguses trigueros in a bowl, troceamos the trunks and we fry them in a pan with olive oil. Now we have left to drain our asparaguses and to beat them with a tiny piece of salt, the cooked yolks, the cloves of garlic, the wine and the water. Once fact this crushes everything and we strain it in a recipient, we add a jet of olive oil and another jet of vinegar of wine, mixing very well next everything and leaving it that he/she cools down. On the other hand we peel the potatoes and we cut them in dice, we fry them and we incorporate the tips of the asparaguses trigueros, the mountain ham and we fry it some entire minutes. We have left to place everything in a source and to add the white of the well chopped eggs. To finish we serve the trigueros gazpacho accompanied by the whole garnish that we have willing for our plate.
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Wednesday 08 August 2007 at 01:20 am
Ingredients for 6 people:
6 potatoes, 300 grams of green Jews, 6 lamb hocks, 1 big onion, 8 cloves of garlic, 2 glasses and half of white wine, it dilutes, olive oil, salt, pepper.
Preparation:
In the first place we proceed to roast the potatoes in the oven. Meanwhile the potatoes are made, we clean the meat, we toss him the salt and the pepper that it is necessary and we gild everything in a pot. Next we add the onion that we have itched previously, the garlics and we braise very well everything. Now we have left to incorporate the white wine until to cover it and to season it. We cook it, we move away the meat and we strain the broth. On the other hand we clean the Jews and we fry them in a pan with olive oil. We cut the potatoes for the half, we place them in a source and we serve beside them the meat and in the center the Jews. To finish the we sprinkle everything with parsley and we water with the broth that we have prepared before.
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Wednesday 08 August 2007 at 01:12 am
Ingredients for 6 people:
2 mangos, 5 kiwis, 200 milliliters of liquid cream, 5 egg yolks, 6 spoonfuls of sugar, 1 brandy glass.
Preparation:
To make this recipe the first thing that we have to make it is to peel the kiwis and to put them in a very cut bowl in slices. Now we have left to also peel on the other hand the mangos and to cut them in lonchas. Next in an oven source we put everything and we dew it with a mixture that we have prepared with the egg yolks, the sugar, the brandy and the cream, proceeding to grate it in the oven before serving it to our table.
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Tuesday 07 August 2007 at 01:42 am
As definition we will say that the quisquilla is a crustacean of translucent body and grizzly color that we see it of rosy red color outside of the sea. It is necessary to also say that their dimensions are small with a very flavorful meat and appreciated by the most demanding palates and that in some areas of Spain it reaches very high prices for their consumption. The quisquillas usually takes also cooked, in the appetizer or in family events mainly in the area of Andalusia. They are many people those that fish them and usually when it lowers the tide of the sea in Andalusia they are in the small rafts of water that he/she leaves the sea when he retires presenting very diverse varieties and being very beautiful to see them in their natural atmosphere.
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Tuesday 07 August 2007 at 01:36 am
It is necessary to say of the caviar that some documents say that the Persian ones were the first town that consumed caviar in a regular way and it incorporated it to their feeding. Also to know that previously he only wasted away of this mánjar the meat of the sturgeon, being thrown their spawns that today in day is the product shatters of the restoration. At the same time we have to say that the Persian ones believed that the caviar potenciaba the force and people's physical resistance, reason why their consumption was habitual for who could allow it. Huvo other towns like the Romans even ended up attributing to the caviar healing qualities for the human organism. To finish to say that in the Half Age, concretely in Russia, their consumption era of low classes for what was not given to the caviar the category that today in day has in our tables.
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Tuesday 07 August 2007 at 01:35 am
As note characteristic we will say that the thyme is used to perfume broths and plates of kitchen of different foods, fillers of foods and varied soups of the kitchen. The thyme also combines very well with the sea fish and the vegetables of the vegetable garden, with the ox, the lamb, the chicken and the plates of hunt birds that they need a slow cooking in the kitchen and that they usually get ready with garlic and table wine. To finish to say that aveces is added the thyme to the butter to give him a very special flavor when consuming it.
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Monday 06 August 2007 at 02:24 am
It is necessary to say that the first reference written to this succulent sausage called sausage appears approximately 500 years before Christ in a Greek drama played by people of the time, and it was good to save foods that were generally had to throw as waste, since it was formed by an animal gut that before he had emptied of residuals and then they entered in her, the remains of the meat that, after having cured and made pieces, was introduced in these tripes so that they didn't become bad and they could be used to eat them. Once incorporated these meats in this tripes, cooked until they were well made. To finish to say that the Romans adored the sausages and they devoured them with great longing and dexterity in their meetings of parties.
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Monday 06 August 2007 at 02:23 am
To define the word to nail we will say that it means to introduce spice nails in different points of a food, I eat for example in the onion or another similar gender for once fact this to put it to the plate to cook so that he acquires their characteristic aroma and him of a special flavor. We can also establish variants on this and truffle small canes can also be introduced in the paté or a meat piece and to have it to point to consume it to appreciate all its flavor.
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Monday 06 August 2007 at 02:22 am
Generally, the marjoram is to say that he adds flavor to all those plates whose basic ingredients are cheese of different types, varied fish or the fresh eggs. At the same time the marjoram is also, used to make sausages with tripes of diverse animals, beer of different types, tea with grasses and liquors with delicious flavors. To finish to say that the marjoram also combines very well with any type of soup or broth to consume it in our table.
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Sunday 05 August 2007 at 01:16 am
Ingredients for 6 people:
12 lasaña leaves, 600 grams of tuna in oil, 6 mature tomatoes, 2 cloves of garlic, sauce bechamel, grated cheese, olive oil.
Preparation:
In a pan with salt and abundant water cook the lasaña pasta, once made the we go by cold water and we reserve it. Then we chop the garlics and we gild them in a pan with olive oil. On the other hand we peel the tomatoes, the made pieces and we add to the pan together with the garlic. Now we have left to wait to that everything is well braised, to add the tuna desmigado and well drained. Next we catch a refractory pan that is resistant to the oven and in her we put a line of pasta, above we extend a layer of ample tuna and again another line of pasta. To finish the we cover everything with the bechamel, we sprinkle it with the cheese and we put in the oven so that it is grated very well, until it is clever to serve it to our table.
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Sunday 05 August 2007 at 01:15 am
Ingredients for 6 people:
450 grams of crab sticks, 2 chopped onions, 3 avocados, 3 tomatoes, mayonnaise, the juice of a lemon, salt, pepper.
Preparation:
In the first place we have to mix very well in a bowl the crab sticks with the mayonnaise, to add some the lemon juice, the onions well picaditas and we toss to all the salt and the pepper that it is necessary. We have left to cut the avocados in slices and to water it with other little of lemon juice. To finish in a salad source we place the avocado slices, the tomato left in clusters and a spoonfuls on the slices of avocado of the crab mixture, adorning it next with the fresh fruit that we want to take it later to our table.
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Sunday 05 August 2007 at 01:14 am
Ingredients for 4 people:
4 eggs, 300 grams of peeled shrimps, 250 grams of fresh spinaches, 20 milliliters of liquid cream, 20 grams of chervil, 20 grams of dill, 20 grams of chopped chive, olive oil, salt, pepper.
Preparation:
First we have to beat in a recipient the eggs, to add the cream and the peeled shrimps. Next we proceed to chop the spinaches and to braise them in a pan together with the aromatic grasses. Now we have left to add the eggs and to leave it all two minutes in the fire. On the other hand we anoint a mold with butter and we fill it with the mixture that we have prepared previously. To finish the we put in the oven at 180ºC, during 40 minutes. We take out it once fact and we allow it to cool before taking it out of the mold to put it in individual plates to consume it.
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Sunday 05 August 2007 at 01:13 am
Ingredients for 6 people:
1 liter and half of milk, 300 grams of sugar, 12 eggs, 2 branches of cinnamon, orange skin or lemon.
Preparation:
In a ladle we proceed to heat the milk with the branches of cinnamon and the orange skin or lemon. On the other hand we catch another recipient and we beat in him, the eggs with the sugar. Now we have left to wait and when the milk is hot but without ending up boiling, we add it to the mixture of the eggs with the sugar and we remove very well everything. Now we have left to caramelize a mold for big custard and to add him the whole mixture that we have made. Lastly we cook it to the bathroom María during 25 minutes in the oven at 180ºC, until it is clever for to remove the mold and to serve it to our table in individual plates.
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Saturday 04 August 2007 at 01:29 am
Ingredients for 6 people:
1 liter and half of milk, 9 egg yolks, 250 grams of sugar, 125 grams of chocolate, chocolate grated to sprinkle.
Preparation:
To make this recipe the first thing it is to heat in a ladle the milk and when it begins to boil, we move away it of the fire and we let him to be tempered. Subsequently we proceed to beat the egg yolks with the sugar about 12 minutes with the electric blender. On the other hand we melt the chocolate to the bathroom María. We have left to wait to that the milk is temperate and once he is, we add her the egg yolks and we put it the ladle to the slow fire during some minutes moving it continually again until we see that he thickens. It is to incorporate it the chocolate that we have melted and to remove very well everything to distribute it in glasses of dessert singular and to sprinkle it with the chocolate grated to take it to our table to proceed to their consumption.
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Saturday 04 August 2007 at 01:27 am
Ingredients for 4 people:
4 chicken breasts, 50 milliliters of olive oil.
For the sauce:
1 onion, 50 miliitros of white wine, 125 grams of cheese roquefort, 200 milliliters of cream, 3 grams of flour of corn.
Preparation:
In the first place we have to pepper the chicken breasts, we muffle them in the flour and we fry in a pan with olive oil. In the same oil in the one that have fried the chicken breasts, braise the onion that we have itched very well previously, we add the white wine and we cook everything during some minutes, incorporating the cheese next and removing it until very well until it is melted. Now we have left to add the cream, three grams of flour of corn and we let it him to cook more during some minutes. To finish we are good the chicken breasts accompanied by the sauce to our table to consume them with a green salad of lettuce.
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Saturday 04 August 2007 at 01:25 am
Ingredients for 6 people:
6 slices of mold bread without bark, 3 cups of milk, 200 grams of sugar, 6 spoonfuls of water, 6 eggs, 120 grams of raisins, liquor, 3 spoonfuls of orange marmalade, 2 medium oranges.
Preparation:
First we have to crumble the mold bread very well in the milk that we have heated in a ladle. Now we have left to macerate the raisins in the liquor. We have left to grate an orange and to reserve it in a recipient. On the other hand we put 50 grams of sugar and the water in a mold, we put it in the oven microwaves about six minutes so that it is caramelized. Subsequently we add to the bread the eggs very milk shakes, the ralladura of the orange, the rest of the sugar and the orange marmalade. To finish the we mix everything very well and we toss the raisins very been slippery to the mixture, we pour the whole mixture in a mold microwaves and we leave it in him during 12 minutes until our orange pudding has been made and be clever to waste away.
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Saturday 04 August 2007 at 01:24 am
Ingredients for 4 people:
300 grams of rice, 300 grams of clams, 1 onion, 4 tomatoes, 1 green pepper, 1 red pepper, 2 cloves of garlic, olive oil, saffron or alimentary condiment, salt.
Preparation:
In a recipient we peel and we chop the tomatoes, the peppers and the cloves of garlic very well. Once fact this catches and in a pan with olive oil, we braise the onion, and when it is golden we add the vegetables, braising him during 12 minutes. Next we add the clams and we cover everything with water. On the other hand in a mortar we pound the strands of saffron with some spoonfuls of water, we add it to the pan and we let him to cook during six minutes. We have left to add the rice, we salt it and we toss double water that rice has put. To finish the we cook to slow fire during 20 minutes until it is clever to serve it to our table in individual plates.
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Friday 03 August 2007 at 01:57 am
In the market we should know that the cinnamon can be powdered or also in sprays for its commercialization. The cinnamon is used mainly in the elaboration of desserts, preserves of diverse and sweet fruits of confectionery like for example the chocolate, although we can also find applications of this spice in certain plates of rice, chicken, fish or mountain or Iberian ham. To finish to say that the cinnamon you can also use to season diverse alcoholic drinks as the lifelong punch or the table wine among others.
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Friday 03 August 2007 at 01:56 am
It is necessary to say that the ginger is a condiment very appreciated in the entire world for thousands of years by our ancestors, since it is also used by its medicinal properties that are very good for the health of the human organism. It is also necessary to keep in mind that this grass is cultivated in the regions of India, China and in almost all the regions that have tropical climate of America and of the African continent. Also, it is necessary to know that the ginger has been used during many years with healing ends in illnesses thanks to its composition and nutritious power.
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Friday 03 August 2007 at 01:54 am
It is necessary to keep in mind that the word meuniere is a French or Gallic term that makes reference to those plates that get ready muffling its main ingredients in diverse compound nutritious. We should also say that the form of carrying out this muffled varies according to the cook that will make it. There are also also many cooks that make it with flour or another similar product and later they fry them with butter or shortening in a kitchen pan.
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Thursday 02 August 2007 at 01:47 am
It is necessary to say that the juniper is used mainly to perfume the dark meats of hunt animals, as that of the deer, wild pigeon and boar. The juniper also combines very well with the pig and with many winter foods as the stew that you need a special flavor in its stews. To finish to say that the juniper is also used for the fillers with the help of brown and plates related with this dry fruit.
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Thursday 02 August 2007 at 01:45 am
As definition we can say that the word snorted he makes reference to an inn or piece of furniture of generally wooden dining room or metal that it is good to keep the table services that are used in the restoration. When going to one of these restoration establishments like for example to restaurants, hotels, meetings of business, etc. , leave in them a table in which you prepare the different plates, drinks, foods, appetizers, appetizers, etc. that they were used so that the diners that go to those places catch things or products so that they are served as them in their plates and this way to be able to eat them.
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Thursday 02 August 2007 at 01:43 am
We can say that the strawberry was introduced in Europe by the first colonists from Virginia that came from United States. Also with the arrival of the strawberry of Virginia in the XIX century, new varieties of strawberries were obtained by their cultivation and mixture with other classes of strawberries that won in size and they lost in flavor. At the same time that the strawberry arrived later in Europe they were also carried out crossings between this and a Chilean variety American, causing the production of a big and flavorful strawberry that entered for the eyes for its commercialization. To finish it is necessary to say that in Spain, the county of Huelva is the specialized in its cultivation of all the counties that there is in Spain. In Huelva there are immense plantations of willing strawberries in ridges that are marketed everybody and whose bigger variety is the strawberry of Huelva that when it is in its point it is very delicious and I list to be consumed.
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Wednesday 01 August 2007 at 01:34 am
We should say that when the expert cooks speak of the term to candy, they make reference to the action of cooking a food with sugar and syrup until this crystallizes completely and be together to him that sugar or syrup that we have prepared. At the same time to also say that this term is also used for the action of gilding an ingredient in a fatty liquid and this way to prepare it for its consumption.
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Wednesday 01 August 2007 at 01:33 am
As origin of the plant of the fennel we should know that it is believed that it is of the area of the Mediterranean. In the kitchen we can eat the seeds so much, as the leaves and the shafts of this plant. It is also necessary to say that their flavor resembles the anisette, to the licorice, slightly sweet. Generally in the kitchen it is used to season plates of fish, plates of pasta, plates of rice, plates of vegetables like the lentils, cabbage plates or of other foods related with them.
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Wednesday 01 August 2007 at 01:32 am
The experts locate the origin and origin of the cookies for 10.000 years, when he was discovered in that time that kind of a soup of cereals, subjected to an intense heat in the fire, he acquired a consistency that allowed to transport it without he deteriorated neither it destroyed their aspect and composition. It is also necessary to point out that the cookies in that time served as food in the time for the towns of the Assyrian and Egyptian that lived there, and also to say that also when the Roman legions introduced them among their provisions to be supplied, they passed to be as a of the flat town and not very capable food for the noble classes, for him which dejarón of being as a rich food for all.
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