Sunday 30 September 2007 at 01:56 am
Diet to Lose weight. First Day.
Breakfast
1 cup of coffee with skimmed milk.
3 cakes of integral rice with marmalade without added sugar.
Half Tomorrow
1 pear.
Eat
2 sandwiches of cheese.
Snack
1 skimmed yogurt.
1 cookie of cereals with many vitamins.
It has dinner
Tomato juice.
Pig fillet to the oven with tomato, carrot and onion with garnish of integral rice.
Prickle of fresh fruits with marmalade without sugar.
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Sunday 30 September 2007 at 01:55 am
Diet to Lose weight. Second Day.
Breakfast
1 yogurt to drink skimmed with cereals.
Half Tomorrow
Macedonia of fruits of the time.
Eat
Bird soup with integral noodles.
Fried of garlic and cauliflower with mountain ham.
2 slices of integral bread.
4 plums of 30 grams each an or less.
Snack
Integral toasts with a loncha of skimmed cheese.
1 pill of black chocolate.
It has dinner.
6 substitute cookies of yogurt or chocolate.
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Sunday 30 September 2007 at 01:53 am
Diet to Lose weight. Third Day.
Breakfast
2 integral toasts with a spoonful of peanut cream.
Half Tomorrow
Juice of natural orange.
Eat
2 bars of cereals of yogurt and lemon.
Snack
Sandwich of smoky salmon and asparaguses trigueros with 2 slices of bread of integral mold, 40 grams of smoky salmon and 45 grams of asparaguses trigueros.
Glass of milk skimmed with a spoonful of powdered cocoa.
It has dinner
Salad of lentils with vegetables of the time and surimi.
Plate of salted shrimps.
2 oranges.
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Sunday 30 September 2007 at 01:52 am
Diet to Lose weight. Fourth Day.
Breakfast
2 yogurts skimmed with muesli.
Half Tomorrow
1 apple.
Eat
Peas fried with onion.
Chicken thigh without skin to the jardiniere.
2 slices of integral bread.
Natural pineapple.
Snack
Macedonia of fruits of the time.
1 cookie of cereals with many vitamins.
It has dinner
Big glass of gazpacho.
Hake with garnish of pottage of vegetables.
1 slice of integral bread.
1 pear.
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Sunday 30 September 2007 at 01:50 am
Diet to Lose weight. Fifth Day.
Breakfast
Milk shake of milk skimmed with strawberries and an edulcorante spoonful.
2 slices of integral bread with some avocado small slices.
Half Tomorrow
Bowl of grapes.
Eat
Salad of chickpeas made up of tomato, lettuce, carrot and cooked chickpeas.
3 spring rolls.
3 slices of integral bread.
3 mandarins.
Snack
1 cookie of cereals with many vitamins.
It has dinner
Integral hairsprings with natural tuna, tomato in dice and a slice of cheese with 0% of fatty matter.
1 slice of integral bread.
2 melon slices.
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Sunday 30 September 2007 at 01:49 am
Diet to Lose weight. Sixth Day.
Breakfast
Cup of coffee or tea with drink of soya.
3 dietary cookies.
Half Tomorrow
2 mandarins.
Eat
2 milk shakes of chocolate.
Snack
2 cakes of corn.
1 nectarina.
It has dinner
Green salad.
Fried of mushrooms with a spoonful of olive oil.
2 sardines to the oven.
1 orange.
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Sunday 30 September 2007 at 01:47 am
Diet to Lose weight. Seventh Day.
Breakfast
Glass of drink of soya with cocoa.
4 toasts with a loncha of skimmed cheese.
Half Tomorrow
1 apple.
Eat
2 bars of chocolate with milk.
Snack
Glass of milk skimmed with cereals.
1 banana.
It has dinner.
Big glass of tomato juice.
Toast integral composed by two slices and a jumbled egg.
1 spoonful of olive oil.
1 kiwi.
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Sunday 30 September 2007 at 01:45 am
Diet to Lose weight. Eighth Day.
Breakfast
2 skimmed yogurts.
3 toasts with marmalade without added sugar.
Half Tomorrow
10 strawberries.
Eat
Varied salad made up of tomato, lettuce, carrot and corn boiled in grain.
Salmon to the papillote with vegetables.
1 spoonful of olive oil.
3 slices of integral bread.
1 apple.
Snack
Handful of almonds.
Infusion with an edulcorante spoonful.
It has dinner.
2 ham sandwiches.
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Sunday 30 September 2007 at 01:44 am
Diet to Lose weight. Ninth Day.
Breakfast
A cup of coffee with skimmed milk.
3 cakes of integral rice with marmalade without added sugar.
Half Tomorrow
1 peach.
Eat
2 milk shakes of chocolate.
Snack
Iced drink of edulcorated skimmed yogurt.
75 grams of popcorns of corn.
Tea with lemon and an edulcorante spoonful.
It has dinner.
Salad of lentils.
2 hake slices to the oven with artichoke garnish.
3 slices of integral bread.
2 kiwis.
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Sunday 30 September 2007 at 01:42 am
Diet to Lose weight. Tenth Day.
Breakfast
Sandwich of integral bread with cheese fresh 0% fatty matter and a spoonful of oil.
Glass of milk skimmed with a spoonful of sugar.
Half Tomorrow
1 orange.
Eat
2 substitute bars of strawberry.
Snack
Sandwich of cooked ham composed by two slices of integral bread, cooked ham, lettuce and pickles.
Infusion with an edulcorante spoonful.
It has dinner
Pumpkin puree.
Omelette of asparaguses.
1 slice of integral bread.
1 apple to the oven.
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Saturday 29 September 2007 at 11:28 am
Ingredients for 6 people:
6 eggs, 1 pill and he mediates of chocolate fondant, 200 grams of coffee, 75 milliliters of milk, 200 grams of sugar, 75 grams of butter, 30 milliliters of brandy.
Preparation:
In a bowl we put the chocolate and we undo it to María's bathroom. Next we add the butter, the coffee and the milk. On the other hand we beat the yolks of the eggs together with the sugar until we obtain a consistent and white mixture. Now we have left to add our mixture to the chocolate and to remove it very well. We beat the white of the eggs about to snow and we incorporate them to the mixture together with the brandy. To finish the we put in the refrigerator until it is fresh and I list to waste away.
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Saturday 29 September 2007 at 11:26 am
Ingredients for 4 people:
500 grams of tapes of pasta to the vegetables, 16 asparaguses trigueros, 3 onions, 250 grams of smoky salmon, 2 cloves of garlic, 125 milliliters of broth of vegetables, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan we put the garlics very dive and the onions for pocharlos in some olive oil. To we add it well the asparaguses made pieces and we cook everything during six minutes. Next we toss in our pan the pasta, the smoky salmon, some salt and we gild it during 12 minutes. To finish we incorporate some broth of vegetables and when he evaporates it will be clever our recipe to eat up.
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Saturday 29 September 2007 at 11:25 am
Ingredients for 8 people:
2 green peppers, 2 red peppers, 2 onions, 10 grams of ginger, 6 cilantro sprays, 8 chicken thighs, 200 grams of cashews, 2 packages of Chinese pasta, 4 carrots, 30 grams of sésamo, 75 milliliters of olive oil, 50 milliliters of sésamo oil, 100 milliliters of sauce of soya.
Preparation:
In a recipient troceamos the chicken thighs and we reserve. In another recipient we itch and to made pieces the vegetables and we reserve. In a pan with water submerge the Chinese pasta so that he softens and we can use it in our recipe. When we see that the Chinese pasta is soft, we drain it and we reserve in a big bowl. In our wok we toss the olive oil and when it is hot we go adding the vegetables without mixing them. When all are made and reserved, we proceed to toss the chicken to gild it adding him very well the cilantro and the ginger dives. Next we add the vegetables, the cashews and the sésamo, we add the sauce of soya, the pasta and we water with the sesamo oil. To finish the we serve to our table.
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Saturday 29 September 2007 at 11:22 am
Ingredients for 2 people:
1 big head of garlics, 1 kilo and half of eggplants, 100 milliliters of olive oil, 100 milliliters of vinegar, 300 milliliters of water, 5 grams of oregano, salt to the pleasure.
Preparation:
In the first place we catch the eggplants, we remove them the green things and we cut in long pieces. Once fact this, we put them in a source, we toss him the necessary salt and we allow them to rest 60 minutes. Past this time, in a pot puts to boil the water and the vinegar. We put the eggplants inside and we cook them until we see that they are soft. To finish we put the eggplants in a big source and we season them with vinegar, oregano, the well crushed garlics and the salt to our pleasure.
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Saturday 29 September 2007 at 11:21 am
Ingredients for 8 people:
50 grams of carrots, 50 grams of leeks, 50 grams of onions, 8 green peppers, 50 grams of tomatoes, 4 cloves of garlic, 150 grams of hake, 50 milliliters of white wine, 150 grams of shrimps, 50 grams of cream, 70 grams of flour, 250 milliliters of milk, 125 milliliters of olive oil.
Preparation:
In a big bowl we chop all the less vegetables the peppers and the pochamos in a pan with olive oil. Next we add it, the shrimps and the hake well troceadas. We mix very well everything and we add the white wine, the flour and the cream. We have left to leave it that cooks during 10 minutes. When this time has passed we toss the milk and we let him to cool down. To finish we stuff the green peppers with the obtained mixture, we muffle them and we fry in a pan with olive oil until they are clever to serve them to our table.
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Friday 28 September 2007 at 11:09 am
Ingredients for 3 people:
2 onions, 2 big potatoes, 250 grams of cod in pieces, 1 clove of garlic, 8 grams of parsley, 3 grams of pepper, 4 grams of nail, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
We catch the cod and we put it to desalar in cold water a whole day, changing every six hours the water. When this time has passed, we take it out of the pot, we drain it and we dry off with a kitchen cloth. We cut the onions in fine slices and we chop the garlics. We anoint a big refractory source that supports the heat of olive oil and we put in their bottom the onion slices, we toss him for above some parsley and the chopped garlics. On this we place the potatoes cut in fine slices, we toss him the necessary salt, the pepper and the well mashed nail. We have left to put above the whole well crumbled cod and the necessary olive oil. We put the layers that are necessary until putting an end to all the ingredients but keeping in mind that the last layer of our stewed cod has to be of potatoes so that you can protect this way better the cod of to be dry and to know its cooking point with more easiness. To finish the we put in the oven at 180ºC, during 75 minutes approximately and we serve when it is clever to our table.
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Friday 28 September 2007 at 11:08 am
Ingredients for 4 people:
10 grams of flour, 10 grams of butter, 10 milliliters of olive oil, 150 grams of pineapple in slices with syrup, 8 fillets of pig loin.
Preparation:
In a pan with some olive oil fries the loin fillets one minute for each side until they are half fried. Next in another pan we put the butter with the flour so that he melts and mix very well these ingredients. When all very blended one is we add the well crumbled pineapple and their syrup. We have left to leave him to cook during three minutes. In a refractory source for oven put the mixture of butter, flour and pineapple. We place the loin fillets above it and we cover with the sauce that is. To finish we put the source in the oven at 180ºC, during 12 minutes and we serve.
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Friday 28 September 2007 at 11:06 am
Ingredients for 3 people:
18 grams of chopped parsley, 3 chopped cloves of garlic, 30 grams of grated bread, 18 grams of chopped onion, 60 milliliters of olive oil, 3 grams of bicarbonate, 600 grams of eggplants, 120 milliliters of scoured meat broth, salt to the pleasure.
Preparation:
We cut in slices the eggplants discarding the green parts. When we have all made slices we put them in a pot with water and bicarbonate during an hour and a half. Past this time catches and in a pan with olive oil fry the slices of eggplants with the chopped onion and the garlics some minutes without leaving that they are fried totally. We drain the eggplants and we deposit in a refractory source, when all are we toss them the necessary salt. We have left to toss for above the broth and the well sprinkled grated bread. We distribute for all our source of eggplants the garlics and the onion very dives together with the olive oil. We spread the parsley itched for above, we put our source in the oven at 180ºC, during 60 minutes and we serve to our table.
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Thursday 27 September 2007 at 11:08 am
Ingredients:
50 grams of paprika, 1 kilo of chopped loin meat, 1 kilo of meat of meager chopped, 1 kilo of chopped bacon, 5 grams of milled cinnamon, 3 grams of milled pepper, 1/4 nut grated moscada, the juice of 1 lemon, 1 head of roasted garlics, salt to the pleasure.
Preparation:
In a big recipient we proceed to mix all the ingredients and we work him with urgency until everything is very united and a good mass is made with all the spices and meats that we have used to elaborate this homemade sausage. Once all well kneaded one is the we leave that it rests one day in fresh place and past this time we go him putting in a gut, we tie it and we hang in a well aired, somber, dry and ventilated place.
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Thursday 27 September 2007 at 11:06 am
Ingredients for 4 people:
125 milliliters of cold milk, 2 egg yolks, 125 milliliters of condensed milk, the juice of four lemons, 40 grams of sugar.
Preparation:
In a big bowl we put the cold milk, the condensed milk and the egg yolks. Now we have left to proceed to mix all these ingredients very well. Next we add the juice of the lemons little by little without stopping to remove. When this all the juice of tossed lemon, we distribute the cream obtained in four pans of mud for dessert singular and we sprinkle on it ten grams of sugar. With the help of an utensil of on metal in the fire burn the sugar and we serve to our table.
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Thursday 27 September 2007 at 11:05 am
Ingredients for 6 people:
30 grams of paprika, 1/2 onion, 1 kilo and half of chocos, 4 cloves of garlic, 100 milliliters of olive oil, 1 kilo and half of beans, 250 milliliters of water.
Preparation:
In a pan that we have put in the fire with olive oil we toss the garlics together with the onion and the paprika. When everything is very golden we incorporate the very clean chocos and to made pieces. We remove very well everything, we cover the pan and we cook during 12 minutes. When this time has passed we add the threshed beans and we add the water that we have heated previously. We continue cooking until he has wasted away the oil and all very tender one be. To finish the we serve to our table.
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Wednesday 26 September 2007 at 10:02 am
Ingredients for 2 people:
100 milliliters of water, 50 grams of sugar, the juice of half lemon, 1 spray of cinnamon, 1 kilo of apples reinetas.
Preparation:
In the first place we have to peel the apples very well discarding the residuals that have and leaving them very clean. Next we cut them in four pieces also removing them the heart. In a big ladle we put the apples, we add the juice of half lemon, 100 milliliters of water, the sugar and the spray of cinnamon. We have left to leave him to boil and to cook a while until we see that puncturing with our fork apples is tender. We leave that they cool down the apples a little, we remove them the spray of cinnamon and we serve to our table.
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Wednesday 26 September 2007 at 10:01 am
Ingredients for 6 people:
9 eggs, 25 grams of yeast, the scrape of a big lemon, 400 grams of flour, 400 grams of sugar, 400 grams of melted butter, salt to the pleasure.
Preparation:
In a bowl we toss the eggs and we beat them very well together with the sugar until he is formed a very creamy mass. Next we add the yeast, the salt, the scrape of a big lemon and the flour. Now we have left to work very well our mass and to go pouring our melted butter little by little. We daub a mold for cake for all the sides with butter and we toss our mass in him. To finish we heat the oven and we proceed to bake our cake at 180ºC during 25 minutes. We take out it, desmoldamos and we serve to our table.
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Wednesday 26 September 2007 at 09:59 am
Ingredients for 2 people:
500 grams of mature tomatoes, 1 medium onion, 50 milliliters of olive oil, 10 grams of sugar, 750 grams of beets, 3 grams of salt.
Preparation:
In a recipient with water cut the beets, we wash them very well and we cook. On the other hand in a pan with olive oil, we make the tomato sauce, adding him ten grams of sugar so that he is removed to our tomato the acidity that characterizes him. To finish in the same pan that we have used to make the tomato sauce, we incorporate the beets and we braise them until they are clever to consume them together with the sauce.
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Wednesday 26 September 2007 at 09:58 am
Ingredients for 6 people:
3 cloves of garlic, the juice of 1 lemon, 25 milliliters of mustard, 1 kilo and half of leeks, 100 milliliters of olive oil, 3 grams of white pepper, salt to the pleasure.
Preparation:
In a pan with water put the leeks and we proceed to boil them very well until they are very tender. Once they are tender we drain them and we place them in a source, leaving them that cool down. Next we make a vinaigrette with the juice of the squeezed lemon, the pepper, the garlics very dives, the olive oil, the salt and the mustard, reserving everything in a bowl. To finish we season with the sauce our vinaigrette salad of leeks and we serve it to our table.
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Wednesday 26 September 2007 at 09:57 am
Ingredients for 6 people:
6 cloves of garlic, 450 grams of rice, 250 grams of spinaches, 3 eggs, 100 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan with water boil the rice during 18 minutes until this very tender one, keeping in mind that we have to put a liter and half glass of water to take I finish this cooking. In another pan we boil the well chopped spinaches until they are also tender. In a pan with olive oil put to gild the garlics that we have itched previously before putting them to the fire. Next we add the spinaches and we braise very well everything. We add the boiled rice, the pepper and the necessary salt and we remove it. We have left to add the eggs and to remove it quickly until they clot and mix with all the ingredients. To finish the we are good to our table to consume it immediately.
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Wednesday 26 September 2007 at 09:56 am
Ingredients for 3 people:
1 small cauliflower, 750 milliliters of broth of vegetables, 50 milliliters of olive oil, 2 eggs, 125 milliliters of milk, 3 grams of salt.
Preparation:
In a pot with some salt, dilutes and flour begins to whiten the cauliflower, leaving it that it cooks during 6 minutes. Past this time drains our cauliflower very well and we reserve. In a pan with olive oil already used we toss the flour, we braise her a little, we add him the broth of vegetables that we have heated before and lastly the cauliflower. To finish we toss everything in our pot Express, we cover it and when it begins to rotate the ball we let it him to boil during 12 minutes. We separate the pot of the fire, we remove him the ball and we let that the air leaves. We open the pot and we serve our cauliflower cream to the table.
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Wednesday 26 September 2007 at 09:55 am
Ingredients for 6 people:
750 grams of grated coconut, 1 kilo and half of carrots, 1 kilo and half of sugar.
Preparation:
In a recipient we peel our carrots very well to leave them very clean. In a pan we put the carrots and we boil them until they are very tender. We take out the carrots and we go them by our electric blender. When it is well crushed our carrot deposits it in a big pan and we add the same quantity of sugar. We remove very well everything until we see that the sugar takes golden color. At this time we move away it of the fire and we add the grated coconut, we mix it very well so that he/she takes consistency and we can make the carrot pellets that we will make spending them another time for other little of grated coconut. To finish the we put in a source and we are good to our table to consume them.
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Wednesday 26 September 2007 at 09:53 am
Ingredients for 8 people:
10 grams of chopped parsley, 500 grams of mayonnaise, 50 grams of capers, 100 grams of pickles.
Preparation:
In a recipient we put the pickles, the capers, we mix it and we drain everything very well. When all very blended and drained one is the we put in a bowl all cut one in very small pieces together with the mayonnaise and the parsley. Next we mix very well everything and we add some how many drops of a lemon. To finish we put our sauce Tartar in the refrigerator so that it is very cold and we can consume it later on.
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Wednesday 26 September 2007 at 09:52 am
Ingredients for 6 people:
2 medium marrows, 2 medium eggplants, 3 potatoes, 1 lemon, 2 medium onions, 9 cloves of garlic, 3 chalotas, 2 medium peppers, 1 kilo and half of pig sirloin, 30 grams of curry, 75 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a pan big troceamos very well the sirloin, we toss him the salt and the necessary pepper and we let him to macerate an hour and a half with the peppers, the chopped onions, the mashed garlics, the curry and the vinegar of wine. Past this time in a pan with olive oil gilds the sirloin, we add the juice of the maceration and the rest of the chopped vegetables and other used ingredients. Next we cover everything with water, we cover it and we let him to be cooked during 35 minutes. To finish we add the juice of the lemon and we serve.
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Wednesday 26 September 2007 at 09:51 am
Ingredients for 6 people:
150 grams of sugar, 170 grams of butter, 400 grams of flour, 200 grams of raisins, 250 milliliters of mounted cream, 6 eggs, 1 yeast envelope, 25 grams of sugar glas, 4 leaves of mint.
Preparation:
In a recipient with water soak very well the raisins. On the other hand in an a plate mixes the yeast with the flour. In a bowl we put the eggs, we add them the sugar and we work them very well until they are very united. Next we incorporate the flour with the yeast, the butter and the very dry and drained raisins. We remove very well everything to mix it and to leave a very homogeneous mass. We catch a mold, we put him butter for their bottom and sides. We have left to put the mass obtained previously in him, to put it in the oven at 180ºC, during 25 minutes. When this time passes, we take out it, we puncture to see if it leaves clean the utensil and this way to know that it is made. We take it out of the oven, we remove the mold and we adorn with the sugar glas, the mounted cream and the leaves of mint. We are good to our table to accompany the milk or the coffee in the breakfast or the snack.
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Tuesday 25 September 2007 at 10:52 am
Ingredients for 1 person:
2 balls of ice cream, 100 grams of mounted cream, 1 banana, 20 grams of cherries in syrup, liquid candy.
Preparation:
In the first place we peel the bananas and we cut them to the long thing in two halves. We catch a plate and we put in him, the balls of ice cream of the flavor that more we like in their center and the two halves of the banana one to each side. Next and once well located everything in the plate, we add him the cream mounted for above, we adorn it with the cherries and we dew with the liquid candy.
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Tuesday 25 September 2007 at 10:51 am
Ingredients for 8 people:
6 egg yolks, 40 grams of cornstarch, 500 milliliters of milk, 200 grams of butter, 150 grams of sugar, 100 grams of chocolate.
Preparation:
In a ladle we proceed to mix the egg yolks, the sugar and the cornstarch. On the other hand we dilute very well in the milk the chocolate until it is very blended. We put a pan in the fire and we cook everything during six minutes keeping in mind that it is necessary to constantly remove it so that he doesn't stick with a wooden tablespoon. When that time has passed, we move away our pan of the fire and we add the butter proceeding to remove very well everything another time until he has been formed a well made cream. To finish to say that this cream is used mainly in confectionery to stuff pastries and other products that you need in its elaboration this cream.
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Tuesday 25 September 2007 at 10:49 am
Ingredients for 2 people:
3 grams of paprika, 125 milliliters of broth, 250 grams of mushrooms, 1 natural yogurt, salt.
Preparation:
We clean the mushrooms very well removing them the earth and washing them in a recipient with water. In a ladle that we put to the fire with the broth we toss the very clean mushrooms and we allow them to cook to soft fire during 12 minutes. When this time has passed we remove them of the fire, we are slippery and we mix with the yogurt and the paprika. We toss to our mushrooms the salt that it is necessary and we serve to our table.
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Monday 24 September 2007 at 5:19 pm
It is necessary to know that the leaves of mint and the shafts are frequently used to elaborate sauces to accompany meats of animals and very mainly of the lamb. Also the mint one can add to the salads to enhance their flavor, to desserts, soups and vegetables of the vegetable garden in general. Also the mint and concretely their leaves are very appreciated to decorate infinity of drinks and to perfume them and to give them a characteristic flavor.
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Monday 24 September 2007 at 5:17 pm
The one germinated of medic it is very useful to treat numerous illnesses related with the blood like the anemia. The medic is a regenerator of the hemoglobin. We also have to highlight their wealth in isoflavonas that are very good to combat the menopause in the women, also contributing calcium and magnesium. In the maternal nursing, to eat medic the production of necessary milk will increase to feed the children in their first months of life. The origin of the medic is in smaller Asia and the south of the Caúcaso, concretely in numerous countries of the area like Iraq, Iran, Afghanistan, Turkey, Syria and Pakistan. The medic was also cultivated for the first time in Persia, then it spent Greece in the century recruit before cristo and later on to Spain in the century eighth after cristo. In America of the North and South America the Spaniards introduced it in 1854. To finish to say that the medic is very rich in minerals and essential proteins for our organism.
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Monday 24 September 2007 at 5:07 pm
The hazelnuts are some dry fruits that possess a high content in acids fatty monoinsaturados. This high content in acids makes that its consumption helps to reduce the bad cholesterol in the blood of people. It is also necessary to keep in mind that their consumption diminishes the risk of suffering cardiovascular illnesses. The hazelnuts are a good source of calcium for what is very important to fight against the osteoporosis and decalcification of the bones and articulations of our organism. To finish the hazelnuts they give a lot of enérgia in our daily works and they are a very good source of very necessary fiber to regulate our intestine and power go to evacuate our organic waste regularly. The origin of the hazelnut can locate it in smaller Asia from where it passes Greece, but fossils of the Mesolítico exist and of the Neolithic one that you/they attest that the primitive man used hazelnuts like diet to consume in the winter stations as energy food. The hazelnut wastes away when this dry one and it is in the months of autumn when it is picked up in the field, allowing it to dry off until the following year he wastes away in the markets. The different forms of finding the hazelnuts in our market can be whole, with shell or without her, peeled or without peeling, troceadas, milled to season plates. In our country the hazelnut that more he wastes away and it is known it is that of Reus that has origin denomination and whose price as that of the almond is quite high, although their properties and benefits in our organism are truly very important.
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Monday 24 September 2007 at 5:02 pm
The term to frost makes reference to the action of preparing preserves so the sugar crystallizes in its exterior. This is very frequently used in the elaboration of desserts that they need fruits in sugar. To frost is also to make that the liquor crystallizes the sugar on a fennel field or of anisette.
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Monday 24 September 2007 at 5:00 pm
The curuba is an exotic fruit of thin but consistent skin that can peel as a banana. Their color is usually yellow or red according to the variety that we have in that moment. The pulp of this fruit is fleshy, firm and with some small seeds of black color in its interior. Of the flavor of the curuba it is necessary to point out that it is soft, pleasant, perfumed and lightly sour. This exotic fruit takes place mainly in Venezuela, Bolivia, Peru, Colombia and New Zealand. The curuba has an oval form and enough lengthened that he reminds us to the form that has the banana tree. To finish to say that the curuba has a high content in water. It is a rich fruit in match, iron and calcium. Also to say that the curuba acts as a sedative one for what can alleviate numerous problems of our nervous system and we can use it when we are altered.
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Monday 24 September 2007 at 4:59 pm
The hierbaluisa is a condiment very used in the kitchen of our days. It is generally necessary to say that the leaves of the hierbaluisa in fresh, well troceadas or you find out they use to give perfume and a pleasant flavor to numerous plates of salads. You can also use the hierbaluisa to perfume plates elaborated with red meats, fish in their different elaboration ways, the chicken and the turkey in their different elaboration forms in our kitchen.
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Monday 24 September 2007 at 4:58 pm
The cabbage is a very important greenness in our mediterranean diet. It is necessary to keep in mind that the cabbage, the same as the vegetables of green leaves, it reduces the possibility to contract diverse cancer types and numerous cardiovascular illnesses related with our heart. The cabbage also says the experts that even for these properties that we have described previously it can end up lengthening the life of people. To the cabbage he is also called in different areas of our geography cabbage and it is believed that he is native of coastal areas of Central and Southern Europe. Their production today in day he has extended for all the countries of the world, being in some of them an indispensable food in the diet. It is said that the Egyptians cultivated the cabbage in the year 2500 before cristo and then later become consumed by the Egyptians and Roman. These last ones the Egyptians and Romans said that the cabbage favored the digestion and he attenuated the consumption desmesurado of alcohol. During the century sixteen the cultivation of the cabbage or cabbage extended for England and France. In the century seventeen their cultivation was already generalized by Europe and in the century eighteen you began to it cultivates the cabbage in Spain and in numerous regions and areas of the Iberian Peninsula.
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Monday 24 September 2007 at 10:41 am
Ingredients for 2 people:
60 grams of toasted almonds, 15 grams of cornstarch, 30 grams of sugar, 2 eggs, 15 grams of almonds to cut, 5 grams of powdered yeast, 30 grams of butter, some flour.
Preparation:
In a bowl we beat the eggs very well together with the sugar until we obtain a white mixture and let us see that the sugar has been dissolved completely. We peel the toasted almonds and we chop them very well, we mix them with the cornstarch and the powdered yeast. We melt the butter and we add temperate to the eggs together with the chopped almonds that we have prepared previously. We remove everything very well without leaving that he descends the mixture of the eggs. We anoint a mold that you desmolde with butter, we sprinkle it with some flour and we put in him, the prepared mixture previously. We have left to put in our oven cake at 180ºC, during 25 minutes. To finish the we gild a little for up and we put the almonds to cut for above to adorn it. We take out of the oven, to remove the mold, we allow to cool and we serve to our table.
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Monday 24 September 2007 at 10:40 am
Ingredients for 4 people:
250 grams of puddings, 4 eggs, 1/2 onion, 2 potatoes, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we cut in slices the pudding, we remove him the cloth that covers them and we crush with the help of a fork so that they are in pieces. We prepare a pan with olive oil and we put it in the fire. Next in our oil we deposit the well chopped onion so that he leaves frying lightly, then we add him the potatoes cut in Julian and some salt. When our onion and potatoes are half fried, we add him the pudding and we go him giving turns to everything so that he mixes very well everything with all our ingredients. Lastly we toss the eggs one by one to our pan and with the help of a wooden tablespoon we revolve very well everything so that he mixes everything. We serve in four individual plates to our table put in some metal molds.
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Monday 24 September 2007 at 10:39 am
Ingredients for 4 people:
8 peppers of the piquillo, 500 grams of veal sirloin, 50 grams of carrots, 50 grams of onions, 50 grams of garlics, 100 milliliters of olive oil, salt.
Preparation:
In a plate we have our position peppers of the piquillo and we reserve them. Now we have left to prepare the filler for them that we will make putting in a pan with olive oil, the well chopped onion, the garlics also dives and the carrot. When we see that everything fried lightly is we add him the cut veal sirloin in very small dice, we rectify it of salt everything and we let it that a couple of minutes is fried until it is our clever filler to put it in our peppers of the piquillo. To finish we go stuffing our peppers of the piquillo previously with the prepared mixture and we serve to our table in four individual plates putting in each one two peppers of the very padded piquillo.
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Sunday 23 September 2007 at 10:50 am
Ingredients for 3 people:
50 grams of ice dive, 500 milliliters of milk, 250 grams of black Moors.
Preparation:
In a bowl we clean the Moors very well removing them the green small tails, having much care of not breaking them and we go them reserving in a plate. In the glass of our blender we mix the milk, the black Moors and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in three individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:49 am
Ingredients for 6 people:
1 liter of milk, 100 grams of ice dive, 500 grams of peeled bananas.
Preparation:
In a bowl we clean the bananas very well removing them the yellow wrapping, the troceamos and we reserve them in a plate. In the glass of our blender we mix the milk, the bananas and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in six individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:47 am
Ingredients for 3 people:
250 grams of raspberries, 500 milliliters of milk, 50 grams of ice dive.
Preparation:
In a bowl we clean the raspberries very well removing them the green tails that have and we go them reserving in a plate, having much care in their manipulation. In the glass of our blender we mix the milk, the raspberries and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in three individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:46 am
Ingredients for 9 people:
750 grams of mandarin, 150 grams of ice dive, 1 liter and half of milk.
Preparation:
In a bowl we clean the mandarins very well having removed them before the bark and the white shell that cover them, we disrupt them and we go them reserving in a plate. In the glass of our blender we mix the milk, the mandarins and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in nine individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:45 am
Ingredients for 6 people:
100 grams of ice dive, 1 liter of milk, 500 grams of apricots.
Preparation:
In a bowl we clean the apricots very well removing them the bone and the bark that cover them and we go them reserving in a plate. In the glass of our blender we mix the milk, the apricots to made pieces without bone and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in six individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:44 am
Ingredients for 3 people:
250 grams of strawberries, 500 milliliters of milk, 50 grams of ice dive.
Preparation:
In a bowl we clean the strawberries very well removing them the green tails and we go them reserving in a plate. In the glass of our blender we mix the milk, the strawberries and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in three individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:43 am
Ingredients for 9 people:
750 grams of kiwis, 1 liter and half of milk, 150 grams of ice dive.
Preparation:
In a bowl we clean the kiwis very well removing them the parts hard of the bone, the ass where he unites to the plant and the brown bark that cover them and we go them reserving in a plate. In the glass of our blender we mix the milk, the kiwis to made pieces and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in nine individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:41 am
Ingredients for 6 people:
1 liter of milk, 500 grams of valency oranges, 100 grams of ice dive.
Preparation:
In a bowl we clean the oranges very well peeling and discarding their shell orange also including the white bark that you cover them and we go them reserving in a plate. In the glass of our blender we mix the milk, the oranges and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in six individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:40 am
Ingredients for 9 people:
750 grams of peaches of the vegetable garden, 150 grams of ice dive, 1 liter and half of milk.
Preparation:
In a bowl we clean the peaches very well removing them the bark that you cover them, we leave them in pieces discarding the bone and we reserve in a plate. In the glass of our blender we mix the milk, the peaches and the chopped ice proceeding to crush very well everything until it is a very united milk shake and with foam. If we see that our milk shake has little sweetness we can add him some sugar until he has the necessary flavor to consume it. To finish we serve our milk shake in nine individual glasses, we adorn it as we feel like and we consume it immediately for not losing the vitamins and properties that us of the milk and the fruit that we have used in the elaboration of our fruit milk shake.
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Sunday 23 September 2007 at 10:39 am
Ingredients for 6 people:
150 grams of mushrooms, 25 milliliters of white wine, 750 grams of meat of pig to made pieces to cook, 1 cucumber, 2 celery sprays, 2 leeks, 125 milliliters of pig shortening, 25 grams of sugar, spicy sauce, 1 spoonful of cornstarch, salt to the pleasure.
Preparation:
In a recipient we put the pig meat and we dew it with the white wine. We put in a bowl to soak the mushrooms so that they are soaked well of water. We wash the cucumber, the leeks and the celery in a bowl of plastic. In a pan we put to melt the pig shortening and when it is melted we fry in her, the leeks, the celery and the pig meat. When we see that this very fried one adds the mushrooms and the cucumber, we add some water, the sugar, the spicy sauce and the necessary salt. We dissolve the cornstarch with some cold water and we toss it on the sauce. To finish the we serve very hot to our table.
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Saturday 22 September 2007 at 1:32 pm
Ingredients for 50 candies:
190 grams of sugar, 80 milliliters of strawberry syrup, 190 grams of glucose, 80 milliliters of water, 14 grams of strawberry essence.
Preparation:
In a ladle to the fire put to cook the glucose, the sugar, the strawberry syrup and the water during 25 minutes to slow fire. When this time passes we add the strawberry essence and we remove. We move away our preparation of the fire, we allow it to cool a little and we grease a flat surface of marble to put on her the candy that we have prepared. With the help of a small tablespoon of metal or a sharp utensil we go making our candies, until they are all clever ones to allow them to cool definitively and to eat them as more we like it.
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Saturday 22 September 2007 at 1:30 pm
Ingredients for 40 candies:
60 milliliters of water, 150 grams of glucose, 60 milliliters of lemon syrup, 150 grams of sugar, 10 grams of lemon essence.
Preparation:
In a ladle to the fire put to cook the glucose, the sugar, the lemon syrup and the water during 25 minutes to slow fire. When this time passes we add the lemon essence and we remove. We move away our preparation of the fire, we allow it to cool a little and we grease a flat surface of marble to put on her the candy that we have prepared. With the help of a small tablespoon of metal or a sharp utensil we go making our candies, until they are all clever ones to allow them to cool definitively and to eat them as more we like it.
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Saturday 22 September 2007 at 1:28 pm
Ingredients for 25 candies:
40 milliliters of pineapple syrup, 95 grams of glucose, 95 grams of sugar, 40 milliliters of water, 7 grams of pineapple essence.
Preparation:
In a ladle to the fire put to cook the glucose, the sugar, the pineapple syrup and the water during 25 minutes to slow fire. When this time passes we add the pineapple essence and we remove. We move away our preparation of the fire, we allow it to cool a little and we grease a flat surface of marble to put on her the candy that we have prepared. With the help of a small tablespoon of metal or a sharp utensil we go making our candies, until they are all clever ones to allow them to cool definitively and to eat them as more we like it.
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Friday 21 September 2007 at 11:43 am
Ingredients for 6 people:
1 liter and half of water, 9 cloves of garlic, 9 eggs, 200 grams of bread of the previous day, 10 grams of paprika, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a bowl we peel the garlics very well and we fry lightly them in a refractory pan of mud. When they are very fried we separate them and we proceed to fry in the same pan with olive oil the bread cut in small pieces. When all the fried bread is, we incorporate him the garlics and the paprika. We have left to cover it with water or broth of vegetables. When the broth has decreased, we poach the eggs, we give them a last boil and we serve the soup to our very hot table.
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Friday 21 September 2007 at 11:41 am
Ingredients for 4 people:
500 grams of pig meat in tacos, 500 grams of chickpeas, 50 milliliters of olive oil, 1 pill and he mediates of meat broth, 1 laurel leaf, 1 small tomato, 15 grams of paprika, it dilutes necessary to cover it, salt to the pleasure.
Preparation:
We cut the pig meat in pieces and we go them by a pan with oil of very hot olive. We go reserving the meat tacos in a recipient. We wash the chickpeas very well and we put them in a pot Express, we add him a tomato cut in pieces, the pig meat in tacos, the laurel leaf, the paprika, the olive oil, the necessary salt and the pill and he mediates of meat broth. We cover our chickpeas with the necessary water, we close our pot and we count 20 minutes when the ball begins to rotate. We are good to our table to distribute it in four individual plates.
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Friday 21 September 2007 at 11:39 am
Ingredients for 8 people:
6 eggs, 100 grams of sugar, 100 grams of honey, 200 milliliters of milk, 200 grams of butter, 30 grams of fresh yeast, 1 kilo of flour, 30 grams of essence of vanilla.
Preparation:
In a bowl or prepared recipient to make this recipe proceed to put all the ingredients that we have beginning with the flour, the eggs, the honey, the sugar, the milk, the butter, the yeast, the essence of vanilla and once added the we knead very well until elaborating a homogeneous mass. We allow to rest our mass approximately one hour so that the yeast goes up it. When this time has passed in a big table we stretch the mass and we cut in triangles forming a half moon. We put our stockingsmoons in a tray for greased refractory oven of butter, we let them them to rest other little of time and we put in the oven to half temperature about 15 minutes. To finish the we take out and when they are cold we accompany them of a glass of coffee or milk in the breakfast or the snack.
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Thursday 20 September 2007 at 11:18 am
Ingredients for 5 people:
500 grams of spaghetti, 4 eggs, 3 cloves of garlic, 125 milliliters of liquid cream, 100 milliliters of olive oil, 3 grams of black pepper, 150 grams of Parmesan cheese, 100 grams of smoky bacon, salt to the pleasure.
Preparation:
In a pan with water and salt proceed to cook the spaghettis following the instructions of the container to see their time of cooking. On the other hand in a bowl we grate the cheese, in other we cut the cloves of garlic and in a third we cut the bacon smoked in small pieces. We catch a pan with olive oil and we fry in her the cloves of garlic and the smoky bacon. We have left to beat in a source the eggs together with the liquid cream, the grated cheese, the pepper and the salt. To the pan we add the spaghettis that we have been slippery very well before, we remove very well everything and we place previously in a source mixing everything with the prepared mixture of eggs. To be good immediately to our table to consume it in individual plates.
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Thursday 20 September 2007 at 11:13 am
Ingredients for 6 people:
6 artichokes, 400 grams of soaked cod, 1 liter and half of fish broth, 1 onion, 75 grams of peas, 450 grams of rice, 100 milliliters of olive oil, 50 grams of flour.
Preparation:
In a bowl we grate the onion and we braise her in a pan with olive oil. When it is very golden, we add him the very clean artichokes, cut in pieces and floury. Once all is very fact, we add him the cod to ribbons, we gild everything and we remove. We have left to pour the broth of very hot fish on it, the peas and lastly the rice. When it will boil all we remove it and we put to cook in the oven until he/she has wasted away the broth. We take out our rice of the oven and we serve.
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Thursday 20 September 2007 at 11:12 am
Ingredients for 6 people:
75 milliliters of white wine, 2 chives, 1 kilo and half of mushrooms, 150 milliliters of liquid cream, 3 egg yolks, 125 milliliters of olive oil, 1 lemon, 3 grams of pepper, salt to the pleasure.
Preparation:
In a recipient we clean the mushrooms very well, we cut them in sheets and we dew with the juice of a lemon. We catch a pan with some olive oil and we braise the chives that we have itched very well previously. To our pan we add the mushrooms, the white wine, the pepper, the necessary salt and we cook some minutes. Past this time moves it away from the fire. In a bowl we mix the yolks with the liquid cream and we add it to the pan putting it another time to the fire. Without leaving that it boils the we remove until we see that it thickens, we move away it of the fire and we serve.
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Wednesday 19 September 2007 at 11:26 am
Ingredients for 6 people:
3 watermelon slices, 2 papayas, 2 mangos, 1 small melon, 1/2 pineapple, 150 grams of strawberries, 1 orange, 1 cucumber, 50 milliliters of olive oil, 25 milliliters of mustard dijon, 3 kiwis, 4 endives, 50 grams of nuts, 50 grams of black caviar, 50 milliliters of bee honey, salt to the pleasure.
Preparation:
In a recipient we have to wash the endivias well and to cut them in pieces. Next we peel all the ingredients beginning with the orange, the melon, the pineapple, the kiwis, the simple one and the cucumber. Once all our peeled products are, we cut them in small pieces and we deposit in a source. In a bowl we put the olive oil, the honey, the mustard dijon, the pepper and the salt, mixing very well everything with a wooden fork until it is very milk shake. We place the endivias in the source where we have all the fruits, we put him the caviar distributed for above and we toss the prepared dressing of sauce for everything. To finish the we adorn with the nuts and we are good immediately to consume it.
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Wednesday 19 September 2007 at 11:24 am
Ingredients for 8 people:
2 natural yogurts, 12 eggs, 4 jars of cheese to anoint, 2 small cans of condensed milk, 2 glasses of milk, marmalade of fruits of the forest, butter.
Preparation:
In our electric blender we proceed to mix all the ingredients that we have to make this recipe. Once very blended all we put it in a mold for tarts that we have anointed with butter for their sides. Subsequently we put the mold in our oven and we leave it in him, during 40 minutes to a temperature of 180ºC. Past this time takes out of our oven mold and we let it him to cool down until we can our to remove the mold tart and to serve it to our table. So that our tart of cheese is richer we can put him marmalade of fruits of the forest if we feel like for above.
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Wednesday 19 September 2007 at 11:22 am
Ingredients for 3 people:
150 milliliters of oil of virgin olive, 3 field partridges, 200 milliliters of white wine, 4 cloves of garlic, 200 grams of onion, 150 grams of carrot, 150 grams of tomato, 1 liter and half of white broth, 15 grams of flour, 20 grams of tarragon, 20 grams of basil, 20 grams of thyme, 20 grams of chopped parsley, 3 grams of pepper.
Preparation:
We clean the field partridges very well, we wash them, flambeamos to remove them the feathers that have. Next we add them the salt and the pepper that it is necessary. Once fact this, the bridamos sewing them with thread of twine. We have left to put a plate with flour, to go the partridges by him and to fry them in a pan with olive oil. When all the clever partridges are, we take out them and we reserve in a source. In the same pan we braise the vegetables with the tarragon, the thyme, the basil and the parsley. When it is well braised we add the fried field partridges, the white wine and the white broth, tossing him the salt that it is necessary. To finish him we remove the partridges the thread of twine, we cut them for the half or in pieces removing the shell and we water with the sauce with the aromatic grasses so that he takes their flavor.
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Tuesday 18 September 2007 at 5:29 pm
Ingredients for 12 people:
6 cloves of garlic, 2 kilos and half of deer meat, 4 laurel leaves, 5 grams of basil, 5 grams of thyme, 5 grams of chopped parsley, 5 grams of tarragon, 3 grams of black pepper, 100 milliliters of brandy, 500 grams of carrots, big 2 onions, 180 milliliters of olive oil, 16 French onions, 60 milliliters of tomato sauce, 1 can of 330 milliliters of beer, salt to the pleasure.
Preparation:
To cook our deer meat well we have to put it to macerate in a marinade the previous day to cook it or leaving it as minimum two and a half hours so that one can make and be not very hard. The marinade will make it after not cutting the meat in pieces very big and we make it in the following way: In a big mortar we will put all the ingredients beginning with the garlics that we will mash very well, the aromatic grasses that are the tarragon, the basil, the thyme, the parsley very dive and adding him the salt and the black pepper. Once mashed all we put it in a bowl, we add him the brandy, we mix very well everything and we toss on our deer meat, allowing to spend next the hours that we have pointed out. Past this time catches the meat and we go her braising in a pan with olive oil. We go already passing the pieces facts to a pot Express and meanwhile we cut very well in pieces the carrots and the onions. When we have the whole meat in the pot Express, we add him above the carrots, the French onions, the necessary salt and the chopped onions fried lightly with the tomato sauce. We water everything with our can of beer, we cover the pot and we let him to cook when it begins to rotate our ball for space of ninety long minutes to normal fire. To finish we serve our cooked deer accompanied by the vegetables and the hot sauce that we have obtained in their cooking that we will toss above our meat to present it to our table.
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Tuesday 18 September 2007 at 5:26 pm
Ingredients for 12 people:
200 grams of fresh bacon of ham, 2 roe deer paws, 150 milliliters of raw olive oil, 50 milliliters of brandy, 30 grams of fine salt, 1 kilo of cabbages of Brussels, 100 grams of butter, 50 milliliters of dry sherry, 2 small ladles of scoured broth, 30 milliliters of mustard, 5 grams of black pepper, salt to the pleasure.
Preparation:
In a pan we cook the cabbages of Brussels with some salt and the butter during 25 minutes more or less. In the first place we clean the roe deer paws and we hit so that they stop to be stiff and rigid. We anoint the paws with the fine salt and we reserve. In a bowl we mix the olive oil with the brandy and we proceed to dew our legs with this mixture allowing them to rest 36 hours or a day and half in the refrigerator or fresh place. Past this time is taken out and they are put to the paws, the fresh bacon distributed by its surface. Our paws are placed in the grill from the oven to strong temperature, about 220ºC at the beginning and then to moderate, about 180ºC, putting a tray under to pick up the fat and juice that loose in their roasted one. Our roe deer paws will take in being made to those temperatures some two and a half hours, dewing them from time to time with olive oil and brandy. Past this time takes out the paws of roe deer of the oven. In a hot big pan we put our paws to sweat. We water the spit with the broth, the wine of sherry, the mustard and the milled pepper, tossing him the necessary salt and giving him a boil. We toss this sauce on our paws and we accompany with the cabbages of Brussels.
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Tuesday 18 September 2007 at 10:56 am
Ingredients for 6 people:
6 grams of pepper, 4 leeks, 6 pears, 1 kilo and half of pig sirloin, 30 milliliters of white wine, 3 carrots, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with olive oil fry for both sides the fillets of pig sirloin once we have tossed them the salt and the necessary pepper. We leave them very golden and we take out. In a pan with olive oil braise the carrots and the very cut leeks. We incorporate the pig sirloin, we toss him the white wine, the necessary water and the very peeled and cut pears. To finish we close with a lid the pan and we allow it to cook until we see that the pears take a golden color.
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Tuesday 18 September 2007 at 10:55 am
Ingredients for 6 people:
3 onions, 1 kilo and half of red peppers, 100 milliliters of olive oil, 3 cloves of garlic, 6 grams of milled cumins, 750 grams of mature tomatoes, 30 milliliters of vinegar, salt to the pleasure.
Preparation:
In the first place we proceed to deposit the very clean red peppers in an oven tray and we roast them, together with the tomatoes and the onions. When all well-done one is, we take out it, we cover with a cloth and we proceed to peel all the greenness cutting it in small ribbons putting the juice that you/they loose in a salad source. Next we prepare everything in that source and we proceed to season it for that which we add the olive oil, the vinegar, the cumins, the garlics very dives and the necessary salt. We serve to our table when the vegetables are cold.
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Tuesday 18 September 2007 at 10:54 am
Ingredients for 6 people:
1 kilo and half of chirlas, 1 kilo and half of tomatoes, 750 grams of pasta, 2 peppers, 2 onions, 6 grams of oregano, 25 grams of sugar, 40 grams of butter, 75 grams of grated cheese.
Preparation:
In a recipient with water clean the chirlas very well, we cook them and we remove the shells keeping the meat. We reserve the water in which we have cooked the chirlas and we cook in her the pasta. On the other hand in a pan with olive oil make a fried lightly with the peppers, the onions and the tomatoes very dives, we add the sugar to remove him the acidity to the tomato and the oregano. When the pasta is we drain it and we put in a pan with the butter in the fire, we incorporate the one fried lightly the chirlas, we give him some turns and we toss everything in the pasta with the butter. To finish we sprinkle the cheese grated on our pasta with chirlas and we serve.
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Monday 17 September 2007 at 10:48 am
Ingredients for 6 people:
4 chopped cloves of garlic, 600 grams of rice, 1 small paper of saffron, 300 grams of cod without salt, 100 milliliters of olive oil, 400 grams of chopped cauliflower, 1 spoonful and he mediates of sweet paprika, it dilutes the necessary one, salt to the pleasure.
Preparation:
In a big paella pan we heat the olive oil. Next we toss the garlics to fry them, the well cooked cauliflower that we have made before separated, the well drained cod that there are without crumbs and without salt before in water some hours. We braise everything with the help of a wooden tablespoon and we add the rice, the paprika and the saffron to our paella. We toss him the salt that we estimate necessary and we cook about 18 minutes until the rice and all their ingredients are made to consume them.
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Monday 17 September 2007 at 10:44 am
Ingredients for 5 people:
1 head of garlics, 300 grams of spinaches, 300 grams of soaked chickpeas, 250 grams of cod, 2 laurel leaves, 5 small potatoes, 2 tomatoes, 125 milliliters of olive oil, salt.
Preparation:
In a pot Express fries very well in its bottom the head of garlics and the onion very departure in pieces. Next we add the tomato and when it has been braised the tomato, the spinaches a little. We have left to incorporate to our pottage, the chickpeas, the cod and the laurel leaves. We let it him to go cooking some entire minutes and we add the small potatoes cut in pieces. To finish we close our pot Express and we give him 25 minutes of cooking apartir that the ball begins to rotate, so that the chickpeas are very tender and clever to be served.
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Monday 17 September 2007 at 10:42 am
Ingredients for 6 people:
400 milliliters of milk, 250 grams of grated cheese, 6 eggs, 3 grams of salt.
Preparation:
In a bowl we beat the eggs and when we see that they are well removed, we add the milk, the grated cheese and the salt. We anoint of butter six individual molds to make the pudding, we fill them with the mixture obtained previously and we put it so that it is made in the oven to the bathroom María, leaving it until he clots the mixture. When he has clotted, we take it out of the oven, the we remove the mold and we serve to our table accompanied with sauce bechamel, mayonnaise or of tomato that we have prepared before in our kitchen.
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Sunday 16 September 2007 at 11:16 am
Ingredients for 4 people:
3 cloves of garlic, 500 milliliters of water, 2 sprays of saffron, 600 grams of chopped meat, 2 onions, 150 grams of flour, 3 eggs, 100 grams of grated bread, 2 branches of parsley, 100 milliliters of olive oil, 30 milliliters of white wine, salt to the pleasure.
Preparation:
In a big recipient we mix the meat itched with a branch of parsley and the chopped garlic, the eggs, the grated bread and the salt to our pleasure. We have left to make the meatballs, to go them by the flour that we have put in a plate and to fry them in a pan with oil of very hot olive. In a pan separated to the one that we have put olive oil proceed to fry the very cut onion until we see that this very golden one. On it, we toss a little more than olive oil, the saffron, the necessary salt, the wine, the other branch of parsley and the water. We let it him to cook to make a good sauce and when they lack some minutes to separate it, we already incorporate our meatballs made. To finish the we serve to our table in a source.
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Sunday 16 September 2007 at 11:15 am
Ingredients for 6 people:
2250 milliliters of broth of vegetables, 1 kilo and half of onions, 25 grams of flour, 120 grams of butter, 150 grams of bread to toast, 125 milliliters of olive oil, 4 grams of black pepper, 200 grams of grated cheese, salt.
Preparation:
In a recipient we proceed to peel the onions very well and to cut them in fine and round slices. On the other hand in a big pan we melt the butter, we add the olive oil and we braise in her the cut onions. We toss him the necessary salt and we braise everything until we see that the onion is very golden. Subsequently we sprinkle it with flour and we continue braising some minutes. Next we add the broth of vegetables that we have heated previously, the grated cheese and we cook everything to slow fire, tossing him the salt and the pepper that we estimate necessary. We prepare some picatostes with the bread to toast cut in small dice and we adorn with it our soup before being good it to our table to consume it in individual plates.
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Sunday 16 September 2007 at 11:13 am
Ingredients for 3 people:
3 grams of black pepper, 400 milliliters of meat broth, 1 laurel leaf, 2 spice nails, 3 cloves of garlic, 400 milliliters of water, 50 grams of onion, 1 elbow in brine, 400 grams of cabbage, 25 milliliters of vinegar, 50 milliliters of milk, 50 milliliters of olive oil, salt.
Preparation:
In the first place we have to boil and to allow to cook in our pot elbow together with the laurel, the spice nails, the cloves of garlic, the black pepper, the onion and the meat broth. In a pan separated proceed to cook the cabbage well to made pieces with the olive oil, the milk, the water and the salt. When we see that everything cooked our cabbage is we reserve it and we continue cooking our elbow adding him the vinegar and leaving it that it cooks during an hour and a half or more in a normal pot or forty five minutes in a pot Express if we have her, so that all very tender one is. To finish we are good to our table the elbow accompanied by the cabbage to give bill of it in our table.
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Saturday 15 September 2007 at 11:32 am
Ingredients for 8 people:
200 grams of sugar, 240 grams of butter, 8 eggs, 500 grams of flour, 250 grams of raisins, 200 milliliters of mounted cream, 2 yeast envelopes, 2 spoonfuls of sugar glas, 8 leaves of mint.
Preparation:
In a bowl we proceed to mix the flour with the yeast. In a recipient we soak the raisins and we reserve. In another bowl we put the eggs very milk shakes, we add the sugar and we mix it very well until he is dissolved very well everything. Subsequently we incorporate the flour with the yeast and the butter. We have left to drain the raisins of the soaking, to dry them very well and to add them to the mass. We put butter in a mold for refractory cakes and once it is clever, we pour the mass very combing in him. We put our cake to the oven at 200ºC, during 25 minutes it stops later if we puncture it and it doesn't go out liquid with a needle, to remove the mold, to sprinkle him sugar glas, to toss him the cream mounted for above and for the sides if we feel like and to adorn it with the leaves of mint esparciadas for all our cake.
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Saturday 15 September 2007 at 11:30 am
Ingredients for 4 people:
1 kilo of mushrooms, 8 eggs, 4 slices of cooked ham, big 1 onion, 125 milliliters of olive oil, 30 grams of aromatic grasses, 3 grams of pepper, salt to the pleasure.
Preparation:
In a bowl troceamos very well the cooked ham and we reserve it. In a recipient we chop the big onion very well and we braise her in a pan with olive oil. When the onion is a little transparent, we add the chopped mushrooms, the ham cooked made pieces, the aromatic grasses, pepper and salt to our pleasure. In four pans we distribute the obtained mixture of ingredients and in their center we put two eggs respecting their yolks without breaking them. We have left to put the refractory pans in the oven until we see that he/she has clotted our egg without to leave it that becomes hard. We take it out of the oven and we are good to our table to appreciate all their flavor.
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Saturday 15 September 2007 at 11:26 am
Ingredients for 6 people:
1 big onion, 2 spoonfuls of flour, 3 chicken breasts, 2 celery sprays, 40 grams of butter, 200 milliliters of liquid cream.
Preparation:
In a pan we cook the chicken breasts with the celery sprays, the big onion and 100 milliliters of liquid cream. We make a bechamel with the flour and the butter in a pan until it is well braised everything. Subsequently we add the broth of the breasts obtained with their cooking until obtaining a cream. We have left trocear the chicken breasts, to put them on a source, to spread the broth on them and the rest of the liquid cream. To finish the we are good to our table to consume it in their source.
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Saturday 15 September 2007 at 11:25 am
Ingredients for 4 people:
100 milliliters of fish broth, 125 grams of onion, 125 grams of flour, 50 milliliters of wine of sherry, 3 grams of black pepper, 4 sprays of rosemary, 1 kilo and half of mullets, 100 milliliters of olive oil.
Preparation:
In a pan we clean the mullets very well, we toss them the salt and the necessary pepper, we flour them in a plate with flour and we fry in a pan with olive oil. In a pan we put the onion very well chopped and we fry it very well together with the sprays of rosemary. Next we catch a big pan and we put everything, beginning with the mullets, the onion, the sprays of rosemary, the wine of sherry and the fish broth. To finish the we let him to boil some entire minutes until it is clever to be served to our table.
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Saturday 15 September 2007 at 11:23 am
Ingredients for 4 people:
600 grams of mushrooms, 40 milliliters of brandy, 3 onions, 250 grams of peas, 1 kilo of pig loin, 3 potatoes, 100 milliliters of olive oil, 2 carrots, 3 grams of pepper, salt to the pleasure.
Preparation:
We catch the loin, we tie it with a strong rope, we put it in a pot together with all the very cut ingredients and dives, beginning with the onion, the mushrooms, the carrots, the peas and the potatoes. To our loin and their ingredients we add him three glasses of water, the brandy and we cook everything in our pot during 20 minutes so that the meat becomes tender. Past this time and when we see that it is tender our loin meat, we take out it, we cut in fine fillets, we put it in a source and we decorate with the vegetables that we have cooked together with our meat and we serve.
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Friday 14 September 2007 at 11:27 am
Ingredients for 6 people:
125 grams of chopped ham, 2 celery branches, 2 pills of meat broth, 400 grams of yearling meat, 2 sausages, 450 grams of chickpeas, 1 bone of big ham, 1 bone of big knee, 75 grams of grated bread, 3 medium potatoes, 400 grams of cabbage, 400 grams of chicken, 150 grams of bacon, 2 eggs, 3 carrots, 2 puddings, 2 branches of parsley, salt.
Preparation:
In a pot Express puts all the ingredients that we will use in ours cooked. On the other hand in a pan with some olive oil braises the beaten eggs, the garlic, the parsley, the grated bread and the ham very dive until we make a homogeneous mass with everything it. When everything is well braised the we put inside our pot and we give him 20 minutes of cooking when it begins to rotate the ball. Passed that time, we take out the broth of the cooking to make a soup of noodles if we want it to serve it as first plate. To finish we catch a round glass source and we take out with the help of a skimmer all the ingredients that we have used to make ours cooked, separating if we want the sausage, the bacon and the pudding in a plate and in other the bones. If we want we can prepare some rich tortillas mashing some chickpeas, tossing them in a plate with beaten egg and parsley. When they are clever we only have left to fry them in a pan with olive oil, to deposit them in a plate and if we want to toss them in the soup of noodles like stumbles or to consume them individually.
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Friday 14 September 2007 at 11:25 am
Ingredients for 6 people:
6 apples reinetas, 6 bananas, 2 rabbits, 6 big onions, 1 liter and half of meat broth, 125 milliliters of liquid cream, 50 grams of curry, 50 grams of grated coconut, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we have to clean the rabbits very well and to leave them in pieces but they have made it in our habitual butcher shop. Once they are very clean and made pieces reserves them in a big source. In a bowl we chop the onions and we reserve them. In a pan with olive oil begin to fry the rabbit meat and to gild it a little depositing it in a source. In the same pan and once we have made all the pieces of rabbit meat, we braise the onion until it is transparent, we add the curry and we water with the meat broth. Next we add the rabbit, we toss him the necessary salt and we cook. We have left to peel the apples and to incorporate them with the grated coconut. We peel the bananas, we cut them in pieces and we add together with the liquid cream. To finish and once we have all our ingredients we only have left to wait to that cook well and the broth decreases to our pleasure. We are good it to our table to consume it in individual plates.
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Friday 14 September 2007 at 11:24 am
Ingredients for 6 people:
450 grams of green noodles, 400 milliliters of broth of vegetables, 40 grams of cornstarch, 300 grams of creamy cheese to the fine grasses, 125 milliliters of olive oil, 30 milliliters of white wine, salt to the pleasure.
Preparation:
In a pot with a lot of water to the one that we have tossed him salt cook the pasta of the green noodles until they are very facts. We catch a bowl and we ruin in him, the creamy cheese to the fine grasses, we add some broth of vegetables, we remove very well everything until obtaining a cream. On the other hand we dissolve the cornstarch in the white wine. We put in the fire the cream of cheese that we have prepared and when it boils we add the mixture of cornstarch and he came white, we move away it and we reserve. To finish we drain the pasta of green noodles and we are good it to the table with the willing sauce of cheese in a plate to serve it to our pleasure on the noodles.
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Thursday 13 September 2007 at 10:17 am
Ingredients for 6 people:
1350 milliliters of fish broth, 3 cloves of garlic, 4 artichokes, 125 milliliters of olive oil, 450 grams of rice, 1 small paper of saffron, 200 grams of beans, 20 grams of sweet paprika, 400 grams of sepia, 200 grams of grated tomato, salt to the pleasure.
Preparation:
We put a paella pan in the fire, we toss some olive oil and we fry lightly in her the sepia that we have cut before in small pieces. Next we add the artichokes made pieces and the beans. We fry everything, we add the garlics, the grated tomato and we braise very well everything, incorporating the paprika at this time and after this, the rice. We toss twice and he mediates of broth of having fished by each part of rice. To finish the we let him to cook until the rice is in its point and I list to serve it to the table.
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Thursday 13 September 2007 at 10:16 am
Ingredients for 6 people:
1 kilo and half of angler, 3 mature tomatoes, 2 glasses of brandy, 1 tarragon spray, 750 grams of prawns, 50 grams of butter, 2 onions.
Preparation:
First we have to peel the tomatoes very well, the onions, to made pieces everything and to put everything in a pan with olive oil and the tarragon to fry lightly it. On the other hand we peel the prawns very well and we incorporate the heads to the one fried lightly that we are making, tossing him a glass of brandy after lowering the fire. The flamabeamos everything to the fire and we let him to cook. Finish this, we go it by the blender and later for the pasapurés so that it is well crushed. In a pan we put the angler made pieces in fillets and we fry it with the butter and the prawns. We proceed to toss another glass of brandy, having much care and once the fire is low, returning to flambear all other time. To finish we put all that we have made in a source and we toss the sauce for above or we reserve in a bowl to serve us as we like it.
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Thursday 13 September 2007 at 10:15 am
Ingredients for 3 people:
3 cloves of garlic, 250 grams of rice, 1 small paper of saffron, 100 grams of squid, 625 milliliters of fish broth, 6 fat shrimps, 15 grams of sweet paprika, 100 grams of sepia, 150 grams of crushed tomato, salt to the pleasure.
Preparation:
We peel the shrimps in a bowl and we keep the heads. On the other hand we cut the sepia and the squid in small pieces. In a paella pan we fry lightly the heads of the shrimps, we move away them and we add the sepia made pieces and the squid. We have left to add the garlic, the paprika, the tomato and the rice. We braise very well everything in our paella pan and we incorporate the broth boiling, the saffron and the salt to our pleasure. To finish the we cook during 18 minutes and we add when they are some few minutes the shrimps.
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Wednesday 12 September 2007 at 10:46 am
Ingredients for 6 people:
6 eggs, lemon grated, 750 milliliters of whole milk, 150 grams of sugar, 5 apples.
Preparation:
In a pan with some water places the apples, 60 grams of sugar, the lemon ralladura and we cook very well everything until the apples are soft. In a bowl we beat the eggs lightly, we add them little by little the milk that we have heated before with 60 grams more than sugar and we incorporate the apples that we have cooked previously. With 30 grams of sugar we caramelize a mold or flanera and we let him to cool down. With the obtained mixture we stuff the mold, we put it in the oven to cook it to the bathroom María during 50 minutes at 180ºC, to take out it and to serve it to our table.
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Wednesday 12 September 2007 at 10:42 am
Ingredients for 4 people:
300 grams of mature tomatoes, 2 onions, 4 cloves of garlic, 1/2 bobby, 100 milliliters of wine of dry sherry, 50 milliliters of white wine, 2 kilos and half of mussels, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pot with water and target came we proceed to open the mussels. Once open we move away them the shells and we reserve the juice obtained with their cooking. In a bowl we chop the garlics, the onions, the tomatoes, the stocking bobby and the necessary salt. Now we have left pochar everything in a pan with olive oil, to add the wine of sherry and the broth used in the cooking of the mussels strained by a sieve. We mix very well everything and we reduce until it is clever to serve the mussels to our table with the one refried that we have made.
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Wednesday 12 September 2007 at 10:41 am
Ingredients for 6 people:
600 grams of veal bones, 5 eggs, 6 potatoes, 225 grams of creamy cheese, 3 leeks, 1 liter and half of water, 3 cloves of garlic, some mint leaves, salt to the pleasure.
Preparation:
In a pot with abundant water put to boil the veal bones during one hour until we have clever a good broth. Past this time strains the broth in another pan and we incorporate the leeks very dives and the potatoes cut in pieces. When the potatoes are well cooked, we incorporate the chopped cheese and the eggs. To finish the we remove vigorously with a fork so that the eggs go forming fine threads and we proceed to serve it to our table.
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Tuesday 11 September 2007 at 10:29 am
Ingredients for 6 people:
6 leeks, 150 grams of spinaches, 24 green asparaguses, 6 carrots, 450 grams of green Jews, 3 glasses of meat broth, 150 grams of mountain ham, 75 grams of flour, 3 beaten eggs, 1 cauliflower, 20 grams of chopped basil, 125 milliliters of olive oil, water the necessary one, salt to the pleasure.
Preparation:
The first thing is to go cooking the vegetables for separate and irlas reserving in a kitchen plate. When all are well cooked the we are slippery very well and made pieces. We put in the fire a pan with olive oil and when it is hot we toss a spoonful of flour so that you roast, we add some broth and we let him to be made until we obtain a consistent sauce. Next we go adding the cooked vegetables and we cook it some entire minutes again. We toss him the salt and the basil. On the other hand we muffle the green asparaguses in a plate with flour and another plate with beaten egg. We have left to fry our asparaguses in a pan with olive oil and to deposit them in a big source. To finish we serve the pottage of vegetables accompanied by the asparaguses and some lonchas of mountain ham in each individual plate.
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Tuesday 11 September 2007 at 10:28 am
Ingredients for 6 people:
750 milliliters of fish broth, 750 milliliters of cream of milk, 20 grams of green pepper in grain, 6 hake pieces, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big pan we put the signal ingredients up in this recipe beginning with the fish broth, the cream of milk, the green pepper in grain and we reduce everything until it thickens. Next we add the salt that we estimate necessary. We have left to toss the salt that he needs to our hake pieces, to anoint them with olive oil and to put them to the iron so that they are made giving them the turn for the two faces. When our hake pieces are made, we go them putting in a source, we toss him the sauce for above and we serve to our table.
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Tuesday 11 September 2007 at 10:27 am
Ingredients for 4 people:
3 onions, 1 kilo and half of artichokes, 75 milliliters of white wine, 10 grams of flour, olive oil, salt, pepper, 2 nails.
Preparation:
In a recipient we clean the artichokes very well, we remove them the external leaves and we only leave the hearts. In a bowl we chop the onions and we put them with olive oil in a pot to pressure Express until they are well braised and reveal. To the same pot we add the flour, the white wine, the nail well made pieces, the artichokes, pepper and salt. We have left to cover the pot very well with all the ingredients and to cook everything during 12 minutes counted apartir the ball of the pot to begin to rotate. Passed these minutes and having much care turns off the fire, we wait a little, we remove the ball and we let him to take off the pressure. We are good it to our table to consume it in individual plates.
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Monday 10 September 2007 at 11:02 am
Ingredients for 6 people:
300 grams of sugar, 6 eggs.
Preparation:
In the first place we proceed to separate of the eggs the white and we reserve the yolks to use them later on in the preparation of other foods. Once separate the white beat them leaving them about to snow while we maintain the recipient in the fire to the bathroom María. When we see that the white begin to be scummed, we incorporate him the sugar, we beat everything and we move away of the fire. To finish it is necessary to keep in mind that we should not let that the egg warms too much so that the meringue cannot be ruined before being made.
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Monday 10 September 2007 at 11:00 am
Ingredients for 4 people:
250 grams of flour, 1 yeast envelope, olive oil, 1 cauliflower, 2 eggs, 60 milliliters of water, salt.
Preparation:
In a pot of water with some vinegar cooks the cauliflower until we see that it is tender. Once tender we drain it very well. Now we have left to prepare the mass to make the doughnuts, for it in a bowl place the flour that we have sifted before, we make a hole in the center, we add the eggs very milk shakes with some kitchen bars, we add salt, 30 milliliters of olive oil and the yeast. Next we add the water little by little and we mix very well everything until forming a fine mass. We let that our mass rests some minutes and we proceed to make the doughnuts, muffling the bouquets of the cauliflower in the mass and proceeding to fry them in a pan with oil of very hot olive. To finish we go making our doughnuts and depositing them in a recipient that has absorbent paper so that she keeps the spare oil.
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Monday 10 September 2007 at 10:59 am
Ingredients for 6 people:
250 grams of grated cheese, 6 leeks, 300 milliliters of liquid cream, 75 grams of butter, 12 eggs, 125 milliliters of olive oil, salt, pepper.
Preparation:
In a recipient we cut in Julian fine the leeks and we braise them in a pan with olive oil during 12 minutes. Next we add the grated cheese, the liquid cream and we mix very well everything. We pour everything in a refractory source for oven and we bake it at 180ºC, during 12 minutes. When we see that it begins to be gilded, we take out the source of the oven, we open the eggs on the leeks and we put it in the oven during 6 minutes again until they are well clotted. To finish the we serve hot to consume it in our table.
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Sunday 09 September 2007 at 11:10 am
Ingredients for 8 people:
250 grams of sugar, 200 grams of butter, 350 grams of flour, 6 eggs, 2 yeast spoonfuls, grated of 2 lemons.
Preparation:
In a big bowl we put the butter and we beat it with 200 grams of sugar. Once fact this, we add the eggs and the lemon ralladura beating everything vigorously. We have left to add the yeast and the flour, we mix everything with care and care allowing to rest the mass obtained three hours so that it ascends with the yeast. We catch prepared molds for magdalenas that we will anoint with butter. To finish the we sprinkle for above with sugar, we put it in the oven and we bake until very golden are and well made our magdalenas.
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Sunday 09 September 2007 at 11:07 am
Ingredients for 6 people:
4 cooked eggs, 150 grams of mountain ham, 250 grams of chipirones, 100 milliliters of olive oil, 50 milliliters of white wine, 20 calalamares, salt.
Preparation:
We catch the chipirones and we chop them very well in a bowl. When they are very dives braise them in a pan with olive oil, we add the mountain ham and the eggs that we have cooked before in a small ladle. Once all is very fact uses this mixture to stuff the squids closing them once full with a wooden toothpick so that the ingredients are not come out. We have left to catch a mortar and to mash the garlics with some olive oil and he came. To finish we put the squids in a refractory tray for oven, we water our squids with the mixture prepared in our mortar and we bake at 180ºC, during 25 minutes. Past this time takes them out of the oven and we serve in individual plates.
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Sunday 09 September 2007 at 11:04 am
Ingredients for 8 people:
500 grams of asparaguses, 300 grams of shrimps, 600 grams of rice, 500 grams of peas, olive oil, salt.
Preparation:
We catch the rice in the first place and we boil it in a pot with water during 18 minutes until it is cooked. In a pan we proceed to fry the shrimps once we have peeled them in some olive oil. Next and once fried our shrimps add them the peas and the asparaguses. Fact this, has left us to finish to add the cooked rice and to braise very well everything until it is very blended and I list to be served to our table.
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Saturday 08 September 2007 at 1:03 pm
Ingredients for 4 people:
500 grams of flour, 250 milliliters of olive oil, 4 sausages, 2 bacon slices, 6 teeth of garlics, it dilutes, salt.
Preparation:
We leave the bacon in pieces and troceamos the sausages. We give a cut to the cloves of garlic without peeling them. We put in a bowl the flour, the salt and we go adding water, to form with it a soft mass. In a pan with olive oil, we toss the garlics and when we see that you begins to be gilded they take out and they put in a plate. In the same pan with olive oil put the sausages and we fry until they are made depositing them in the same plate that we have the garlics. We make the same thing with the bacon, we fry it and we put in the same plate. We have left to put the mass of flour, it dilutes and salt in the pan, moving it with a wooden tablespoon, giving him turns and chopping it until we see that he has become bread crumbs doraditas and small. To finish we toss that is to say on our crumbs the ingredients that we have deposited in the plate, the sausages, the bacon and the garlics, removing it all continually and giving him some slight turns until our crumbs are clever to serve them to our table.
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Saturday 08 September 2007 at 1:02 pm
Ingredients for 6 people:
500 milliliters of olive oil, 1 kilo and half of potatoes, 6 eggs, salt.
Preparation:
In the first place in a recipient we peel the potatoes very well and we cut them in very fine slices. We catch the pan, we toss in her the olive oil, we toss our potatoes and we fry them to very slow fire during 25 minutes. When this time has passed we take out the potatoes of the pan, we drain them very well and we put in another pan to toss them the eggs for above and to remove very well everything until it is very jumbled. To finish we serve our potatoes to the poor thing to our table in six individual plates.
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Saturday 08 September 2007 at 1:01 pm
Ingredients for 3 people:
3 eggs, 3 cloves of garlic, 25 grams of ham in small tacos, 75 grams of slices of hard bread, 3 glasses of natural broth, 1 small onion, 5 grams of paprika, 5 grams of parsley, 50 milliliters of olive oil.
Preparation:
We cut the slices of bread in fine slices and we fry in a pan with olive oil until we see that they have been gilded. In the same pan removing some olive oil fries the garlics and the well chopped onion, to remove it of the fire and to add the paprika removing continually. We have left to add the ham and the broth moving away the garlics putting it in the fire again. We add the bread, we soak it very well of everything and the parsley, we toss him salt and we allow to cook to slow fire during 12 minutes. In three pans of mud we put the eggs cracked above the soup and we put it in the oven that we have preheated before until he has clotted the white of our egg and be clever our soup of garlic to serve it.
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Friday 07 September 2007 at 10:58 am
Ingredients for 2 people:
2 bananas, 3 eggs, flour, olive oil, dilutes, tomato sauce, 200 grams of rice, salt.
Preparation:
In a pan we cook the rice in water with salt. When the rice is well cooked the we put in a plate. On the other hand in a pan with olive oil fry the eggs and we place them in the plate around our rice. With the tomato sauce we proceed to water all our rice and eggs. In a pan with olive oil fry the bananas that we have peeled going them by flour before and for beaten egg. To finish we add a banana for each plate in which we have the rice and we toss on the tomato sauce next to the fried eggs.
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Friday 07 September 2007 at 10:56 am
Ingredients for 6 people:
12 preserved duck wings, 1 head and he mediates of garlics, 600 grams of white beans, 5 carrots, 3 potatoes, salt, parsley, dilutes.
Preparation:
In the first place in a pot we put to soak the white beans the night before preparing them. The following day in the pot Express puts the beans, the head of garlics, the very cut carrots and the necessary salt, proceeding to cook them during 18 minutes. Past this time and once cooked our beans, we sprinkle everything with the parsley very dive. To the bathroom maria we put the wings to fuse all their fat baking them next five minutes. On the other hand we peel the potatoes, we cut them and we fry with the fat that you have removed our duck wings. We have left to incorporate the potatoes to the beans and to serve to the table accompanied by the duck wings.
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Friday 07 September 2007 at 10:55 am
Ingredients for 2 people:
1/2 red onion, 1 small glass of txacolín, 50 milliliters of olive oil, 1/2 white onion, 2 cloves of garlic, paprika, chopped parsley, 12 anchovies, salt.
Preparation:
In a recipient we proceed to chop the two classes of red and white onion finely. When it is well chopped the we put in a pan with olive oil and some salt to gild them. On the other hand we cut the cloves of garlic in fine sheets and we toss them in the pan. Subsequently we add the wine txacolin and some paprika to our preparation. We have left to catch the anchovies and to clean them very well to put them later in the pan, adding some olive oil and the chopped parsley. To finish the we cover and we make to strong fire until we see that they are clever to serve them to our table.
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Thursday 06 September 2007 at 01:55 am
Ingredients for 6 people:
150 milliliters of liquid cream, 225 grams of crispis, 450 grams of chocolate fondant, 40 milliliters of brandy.
Preparation:
In a recipient of thick bottom we fuse the chocolate fondant or we put it to the bathroom María if we want to make it this way. Subsequently we add to our chocolate the brandy and the liquid cream, removing it continually in the fire during three minutes. Past this time tosses the crispis and we proceed to mix it quickly so that our ingredients are very blended. We have left to leave that he cools down, we grease a badge pastrycook for oven and with the help of a tablespoon we go placing above in our badge small heaps of the crispis mixture with the chocolate fondant. We let it him to cool down in the refrigerator two and a half hours or three to consume them later on when small hard are well.
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Thursday 06 September 2007 at 01:54 am
Ingredients for 5 people:
2 carrots, 1 marrow, 2 tomatoes, 175 grams of Jews, 80 grams of mountain ham, 175 grams of beans, 15 grams of sweet paprika, 5 grams of spicy paprika, 500 grams of lentils, salt, olive oil, dilutes.
Preparation:
In a recipient we peel and we chop the marrow, the carrots, the tomato and the beans very well. Next in a pan we put everything next to the Jews and the lentils, we toss him a jet of olive oil and salt. We cover it with water and we let him to cook about 15 minutes. In a pan we put the onion and the very cut garlics and we braise them very well in olive oil. To this preparation we add the paprika in their two classes and the mountain ham cut in small pieces. To finish and once it is clever ours fried lightly, we toss it to our lentils and we let that everything finishes making to serve it to our table so that it is clever.
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Thursday 06 September 2007 at 01:52 am
Ingredients for 4 people:
2 tomatoes, 1 onion, 100 milliliters of olive oil, salt, 100 grams of grated cheese, 200 grams of cooked ham, 100 grams of pinenuts, 2 eggplants, tomato sauce.
Preparation:
In a recipient we proceed to cut the eggplants very well for the half and we empty them their interior. Once obtained the shells of the eggplants, we put them in the oven to bake it to 200º C, during 25 minutes. On the other hand in a pan with olive oil make a fried lightly with the meat of the eggplants that we have emptied and dive, the pinenuts, the cooked ham very dive and the tomato cut in tacos. We have left to wait to that the eggplants of the oven are clever and we stuff them with the mixture that we have prepared. To finish the we sprinkle with a lot of grated cheese, we grate in the oven 12 minutes and we serve hot to our table.
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Wednesday 05 September 2007 at 01:53 am
Ingredients for 6 people:
2 red peppers, 3 tomatoes, 750 grams of anchovies, 3 green peppers, chopped basil, 100 milliliters of olive oil, salt, 1 envelope of puree of potatoes, 25 milliliters of vinegar.
Preparation:
We make our puree of potatoes in a ladle with water and salt, when it is clever we reserve it. We roast the red and green peppers and we also reserve in a plate. Subsequently in a recipient we proceed to clean the anchovies very well, we macerate them in salt and vinegar during forty five minutes. To continuation we move away them of our particular brine and we place in a bowl with olive oil. In a source we extend a layer of puree of potatoes, above him we put green peppers and above these pnemos the anchovies. We cover it with the peppers red and more puree of potatoes. In a pan with olive oil fry the tomato that we have cut in clusters together with the well chopped basil. To finish and once it is clever the lasaña, we serve it accompanied with the tomato that we have prepared.
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Wednesday 05 September 2007 at 01:51 am
Ingredients for 6 people:
25 grams of powdered yeast, 225 grams of flour, 25 grams of powdered cinnamon, 100 grams of shortening, 3 egg yolks, lemon grated, 200 grams of sugar, sugar sweet shop glass in on.
Preparation:
In a bowl we proceed to beat the shortening very well with the sugar and we incorporate the lemon ralladura to our mixture. Next we add the egg yolks, the powdered cinnamon and the flour that we have sifted before. We have left to add the powdered yeast and to make a mass mixing all the ingredients very well until it is homogeneous. We distribute the mass obtained in individual molds designed for such an end and we put them in the oven until they are clever to take out them very facts and to serve us to our table sprinkled with sugar sweet shop glass.
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Wednesday 05 September 2007 at 01:50 am
Ingredients for 6 people:
225 grams of cheese roquefort, 750 milliliters of cream, 450 grams of macaroni, 3 cloves of garlic, 450 grams of spinaches, 125 milliliters of olive oil, salt.
Preparation:
In a pan the first thing that we have to make is to cook the macaroni in olive oil with some salt. When they are clever our chickpeas drain them very well with the help of a lid and we reserve. In a big ladle we place the cream and the cheese roquefort well troceado and we let it him to decrease everything until getting a thick sauce. On the other hand we clean and we chop the spinaches very well in a bowl, we cut the cloves of garlic in fine sheets. In a pan with olive oil gild the spinaches, the garlics and we fry him with the spinaches and the macaroni until all is very fact. To finish and once they are clever our ingredients incorporate the sauce that we have made with the cheese and the cream. We serve to our table.
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Tuesday 04 September 2007 at 01:38 am
Ingredients for 6 people:
150 milliliters of sauce of soya, 300 milliliters of water, 750 grams of emperor, 75 grams of sugar, 75 milliliters of lemon juice, 225 grams of rice, olive oil, salt.
Preparation:
In a pan we put the water, the sugar, the sauce of soya and we cook it some entire minutes. We move it once away from the fire past this time, we add the lemon juice, we let him to be tempered a little and we take out half glass to reserve it separated. Next we cut the emperor in ribbons and we put it in the sauce so that he takes their flavor and macerate during twenty-five minutes in the refrigerator. While our fish is macerated we cook the rice in a pan about twenty minutes. In a pan with some oil of hot olive proceeds to drain the fish of the sauce of soya and other ingredients and to fry it search its two sides some minutes. We are good the emperor in a pan with the boiled rice and the sauce in a plate to serve us to our pleasure.
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Tuesday 04 September 2007 at 01:36 am
Ingredients for 2 people:
2 chopped cloves of garlic, 75 milliliters of olive oil, 1/2 lemon, 12 prawns, 30 milliliters of brandy, parsley, 1/4 bobby.
Preparation:
The process to elaborate this recipe is to catch the prawns and to open them for the half in its interior area where we don't have the shell. We go placing the prawns according to we go them opening up in a source with their shell down. On the other hand we make a sauce with the bobby, olive oil and the garlic very dive. We toss the salt that they need our prawns and we water with the sauce that we have made. We have left to put everything in the oven watering it with the rest of the sauce that is us. Once past five minutes are clever our prawns, we take out them, we toss them the brandy and we fasten it fire until you consumption the alcohol. To finish we add our prawns the chopped parsley and we serve to our table.
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Tuesday 04 September 2007 at 01:34 am
Ingredients for 8 people:
4 potatoes, 2 green peppers, 2 big lubinas, 2 tomatoes, 2 onions, 4 cloves of garlic, 50 milliliters of white wine, it dilutes, pepper, salt, parsley, olive oil.
Preparation:
In a recipient we cut the green peppers, the tomatoes and the onions, making fillets to the garlics. On the other hand we cut the potatoes in slices once we have peeled them and we place in a refractory tray of oven. We add to the potatoes previously all the cut vegetables, we water it with olive oil, salt and the white wine. We put it in the oven and we let him to be made. In a pan we prepare a broth with the lines of the lubinas and the heads, some olive oil and parsley. We toss the salt and the necessary pepper to our lubina and we water with the broth leaving it that it is made in the oven. We serve to our table once it is very fact.
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Monday 03 September 2007 at 01:49 am
Ingredients for 6 people:
600 milliliters of liquid cream, 5 grams of nut moscada, 6 leeks, 1 envelope of grated cheese, 1 big sheet of puff-pastry, 30 grams of butter, 3 chives, 6 eggs, salt.
Preparation:
In the first place we catch a mold for tarts and we anoint it with butter covering it next with the puff-pastry that we have bought and puncturing it with a fork to make him some holes for everything. On the other hand in a bowl we beat the eggs, we add the cream, the salt, the nut moscada and the cheese. We remove very well everything and we reserve. We have left to catch a pan and to braise in her to slow fire the leeks and chives cut in pieces during some minutes. When we see that they are made and well braised, we drain the olive oil and we add it to the bowl where we have the eggs and the other beaten ingredients. We mix very well everything and we overturn our mixture above the puff-pastry. To finish the we put in the oven at 180ºC, during 20 minutes, we take out it and we serve to our table.
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Monday 03 September 2007 at 01:48 am
Ingredients for 6 people:
3 avocados, 6 cloves of garlic, 3 chives, 3 strands of saffron, 450 grams of rice, it dilutes, olive oil, salt.
Preparation:
In a recipient we chop the cloves of garlic and the onion very well, we fry lightly it in some olive oil during five minutes until we see that the onion is transparent. Next we proceed to add the rice and we remove it very well so that he takes flavor of the one fried lightly. We have left to add 6 glasses of water and the strands of saffron. We let it him to boil during twenty minutes until the water has wasted away. When it is cooked, we take it out of the recipient and we let it him to cool down to serve it to our table accompanied by the avocados and tomatoes that there is made pieces previously.
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Monday 03 September 2007 at 01:47 am
Ingredients for 6 people:
2 peppers green, 2 carrots, 15 grams of paprika, 100 milliliters of olive oil, 2 broth pills, 3 cloves of garlic, 500 grams of lentils, 150 grams of pumpkin, 1 small onion, 2 laurel leaves, it dilutes.
Preparation:
We cut in pieces the green pepper. We cut in pieces the pumpkin. We cut the onion in Julian. Once cut everything in a pan with olive oil braises the onion with the cloves of garlic. We add to our pan well the rest of the vegetables troceadas and we toss him the paprika. We have left to incorporate to the stew the lentils, we give him some turns and we cover with abundant water at least two liters. We add the broth pills and the laurel leaves until the lentils are tender giving them about 15 minutes of cooking in the pot Express.
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Sunday 02 September 2007 at 01:11 am
Ingredients for 6 people:
750 grams of strawberries, 6 bananas, 1 liter and room of milk, 6 spoonfuls of sugar, mounted cream to adorn.
Preparation:
In a recipient we put the strawberries and we clean them very well removing them the green parts. Once prepared we all reserve some to adorn our milk shake. The rest of the strawberries tosses them well in a bowl made pieces together with the bananas that we have cleaned also, peeled and troceado. With our electric blender we proceed to crush the whole fruit with the sugar and the milk. We prepare some individual glasses and we toss the milk shake that we have prepared in them. We let it him to cool down in the refrigerator and we adorn everything with the strawberries cut in slices that we have reserved and the mounted cream.
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Sunday 02 September 2007 at 01:10 am
Ingredients for 4 people:
300 grams of artichokes, 150 grams of black olives, 100 grams of cheese mozarella, 1 box of hairsprings of pasta, some leaves of chopped basil, olive oil, salt, pepper, vinegar of wine.
Preparation:
In a pan with water and salt proceed to boil the pasta of hairsprings ten minutes until it is made, we drain it subsequently and we let him to cool down. On the other hand we catch a salad bowl and we pour in her the black olives, the artichokes that we have bought in can and the cheese mozarella. Once fact this, we add it the pasta of hairsprings that we have made, the basil, the olive oil and the vinegar of wine to our pleasure. We toss him the salt and the pepper that we estimate necessary and we let him to cool down approximately in the refrigerator some two and a half hours until it is clever to be good it to our table to consume it.
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Sunday 02 September 2007 at 01:08 am
Ingredients for 6 people:
500 grams of cod, 400 grams of spinaches, 125 grams of rice, 3 eggs, it dilutes, olive oil, 250 grams of chickpeas, black pepper in grain, parsley, salt.
Preparation:
In the first place we catch the cod and the desmigamos very well once desalado is well. In a bowl we chop the eggs and we reserve. In a pot with water, salt and some grains of black pepper cook the chickpeas. Once they are well cooked the chickpeas add him the cod without crumbs, the egg and we remove it cooking it to slow fire. With the spinaches we proceed to make a cream cooking them together with the rice and some salt. We cook them very well and we crush with the help of our electric blender. To finish we serve the food in a refractory source with the cream in the bottom and above the cod with the chickpeas.
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Saturday 01 September 2007 at 01:33 am
Ingredients for 3 people:
1 kilo and half of shoulder blade of lamb meat, 20 grams of cumins, 50 grams of salted butter, salt.
Preparation:
To make this lamb recipe the first thing it is to cook the meat to the vapor until we see that it is cooked. Once our lamb meat is already made, we place it in an oven tray and we put him some butter to gild it in the oven. In the table we put a plate with salt and another with cumin. To finish we go wetting the lamb meat in those two ingredients and we consume to appreciate all their flavor.
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Saturday 01 September 2007 at 01:30 am
Ingredients for 4 people:
150 grams of shrimps, 2 cans of peas, 300 grams of rice, 1 can of green asparaguses, olive oil, salt.
Preparation:
We put to the fire in the first place a pan with olive oil and we fry in her the shrimps. Next we add the asparaguses and the peas that we have been slippery previously. On the other hand in a pot with water cook the rice about twenty minutes until we see that it is clever. To finish we drain the rice, we add it to the shrimps, the asparaguses, the peas and we braise very well everything until it is made and I list to be served to our table in individual plates.
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Saturday 01 September 2007 at 01:28 am
Ingredients for 6 people:
750 grams of beans, 1 big onion, 2 cloves of garlic, 400 grams of mountain ham in tacos, olive oil.
Preparation:
First we have to put to gild the onion that we have itched previously and the garlics in a pan with olive oil. In a pot with water and salt cook the beans until they are clever to add them to our pan. We have left to remove very well everything so that he doesn't stick and everything is made equally. To finish and once our made beans are we incorporate the mountain ham, we give him some turns in the pan to everything and we serve to our table.
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