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We could say of the apple that is the most universal in the fruits. Along the life of the towns the apple has played diverse papers: from the symbol (Eva, Blanca snow or the North American national tart) to the multiple applications in wide fields that you/they go from the nutrition to the medicine. Its nutritious contribution, calculated for 100 grams, is summed up in 36 calories, 10 grams of carbohydrates, 0,2 grams of proteins. Also, it lacks absolutely of fatty. The apple is a rich food in salts minerals (calcium, potassium. Match, bromine, magnesium. . . ) and vitamins (C, tiamina, riboflavina, carotene, B6. . . ). Associated with the health and the beauty from remote times, the apple is an excellent cleaner of the organism that purifies the blood, it possesses tonic and restorative effects. It is also an important remedy in front of the stomach irritation and the vitamin lack A. The apple it should be bought healthy, brilliant and without blows. To conserve them, coarse with keeping them to the cool air. You can place it in a pantry that has a constant and fresh temperature, or in the drawer of the refrigerator. This way, they last from one to two weeks, although the ideal thing is to consume it the freshest thing possible to take advantage of all their wealth. If you take the apple with skin, wash it with water and soap to eliminate the insecticide remains. If you peel it, it suits to use a knife of stainless steel and to rub it with some lemon so that it is not oxidized. From the culinary point of view, it is an important element with good benefits so much in raw preparations as having cooked. It plays a great paper in salads and Macedonians, providing to the group a contrast of flavors and frankly interesting textures. He is main character in marmalades and preserves; it is of first in roasted, as the pig meat or the Lombard cabbage. The best apple to cook is the reineta. Their characteristics of flavor and texture transform it into an interesting element when participating in numerous recipes, as tarts, preserves, roasted, purees or fillers and garnish of roasted plates.
The mango is the most important fruit in the tropic after the banana. It grows in a tree of about 15 meters, of right trunk, rough bark and big glass. This fruit can be very different according to the variety to the one that belongs (they exist more than two hundred). Their weight can oscillate he enters 150 grams, until the two kilos. The mango has the fine skin and it is of greenish or orange yellow color, with green or brown shades. Their pulp is of greenish or orange yellow color, with green or brown shades. Their pulp is of a tone orange and it wraps the bone, it is juicy and fibrous, sweet and perfumed. It possesses an energy value that increases with the maturation of the fruit, in which case it can end up reaching the 70 calories for each 100 grams. It is a rich food in vitamins, mainly in carotene (vitamin a) and vitamin C. In some varieties the content of this vitamins is superior to that of the orange. The mango is considered in the tropic as a highly healthy and medicinal fruit. Their diuretic effects and laxatives are very well-known in the tropical areas, where until the leaves and flowers are used with equally medicinal ends. It is also a quite rich fruit in potassium. Their coloration varies of a class to other, for what you should play it smoothly to discover its grade of maturity and to observe if it gives under the pressure of the fingers. Don't worry if they are a little green since this type of fruits matures in very few days if you leave it to ambient temperature. It is not advisable that you conserve them in the refrigerator because their flavor diminishes. It is better to leave them in fresh place and without direct sun. Sweet and aromatic, the flavor of the mango is halfway between that of the pineapple and that of the apricot. If they are very mature mangos in the market it suits to take advantage of them to make desserts. They can waste away raw, to the natural one or in salad of fruits. For it, once peeled and cut in slices, season it with some lemon juice and mix it with the rest of fruits. It is also good to prepare sherbets, preserves, marmalades, jellies, ice creams and mousses.
This eatable fruit of the lemon tree, of yellow color, forms oval and sour flavor is present in the markets during the whole year but he knows several stages. Of October to January a variety of very fine skin is gathered and with a pale yellow color. Starting from February the good known lemon appears among us, very juicy, of fine skin and yellow color I live and with some seeds in its interior. During the summer he/she is a late lemon of green skin. Finally, of September to February, he puts on the lemon of Málaga for sale, of thick skin and with abundant seeds. This fruit only contributes 15 calories for each 100 grams. The nutritious value of the lemon is quite high. It contains 60 milligrams of vitamin C for each 100 grams of fruit and a quantity of potassium and similar iron to that of the orange. However, it possesses less vitamins of the groups TO and B that this. Thanks to their high content in vitamin C, is an excellent remedy against the scurvy: when the existence of the vitamins was not still known like such, it was already used with this end. The lemon is antiseptic, tonic and diuretic and during centuries it has been used against the colds, stomach dysfunctions, hemorrhages, neuralgias, uric acid, arteriosclerosis and obesity. The extracted oil of its bark is frequently an employee in the preparation of lemon extract that is commonly used as perfuming. It is also used a lot in perfumery. It is known that the lemon juice kills the bacillus of the cholera, diphtheria and typhus. To the view some few drops can kill the bacterias in an oyster in about 3 minutes. The possibilities of the lemon form an endless list. He/she takes advantage the bark so much, as the pulp and the juice. It is used like condiment in all kinds of salads, mayonnaises, fish, meats or vegetables. As for the candies, he appears in mousse form, it cremates, tart, ice cream, marmalade and sherbet. Their juice is very popular bottled with gas, concentrated or powdered. To obtain the maximum quantity of juice possible face to rotate the lemon on the table rubbing it with the palm of the hand before cutting it. Very important: squeeze it fair before being used. The vitamin C is the most fragile of all and it doesn't support the waits neither neither the heat.
The plant of the kiwi that receives the actidina name, is it would originate of Asia, where it grows in a spontaneous way. Of there it passed New Zealand where it is cultivated in an intensive way in very big farm-plantations. In this earth he was maybe attributed the kiwi name, denomination of the most typical animal in New Zealand, because he/she remembers the fluff that wraps their skin. The kiwi is a fruit with egg form, of about 8 centimeters long for 6 centimeters wide, of brown-greenish color. Their meat is green and in the center this tone clears up; it also contains small and numerous seeds of black color. Their exotic and delicious flavor reminds us to that of a combination something sour of watermelon with some strawberry. This fruit matures in winter for what its season begins in October and present continues until very advanced the month of April. However given their qualities for the conservation, we can acquire them during the whole year. Their scarce caloric contribution makes that we can take advantage of its wealth in vitamins, minerals and fibers without you grieve the consumption of calories it increases. The kiwi possesses double vitamin AND that the avocado that until recently it was considered as the fruit it reigns in this vitamin. It also contains vitamin C, twice as much that the orange, for what a kiwi covers our daily necessities amply. For their high content in potassium, chromium and folic acid and their wealth in fiber makes that their consumption is beneficial to improve the digestive process. Given their high content in vitamin C, is very advisable for convalescent people and you lower in defenses. I also eat we have already indicated, people that want to lose weight have in the kiwi their ideal food, with a minimum of calories and hydrates of carbon, but with a great contribution of vitamins and minerals. You can consume it raw or in Macedonians because it combines very well with fruits like the orange, banana and the pineapple. Also, it can take in form of juice going it by the licuadora or to incorporate it in salads and cocktails with avocados and lettuce, and in meat stews. It is also used in confectionery to prepare tarts and pastries.
The khaki, also well-known as sacred stick, it is a tropical fruit that belongs to the family of the Ebanáceas. Different consumption species exist, of size and differentiated flavor, among those that highlight; the khaki of China (D. Kaki), that of Japan (D. Lotus) and the American (D. Virginia). The most cultivated is that of China, with a weight that oscillates between the 80 and the 250 grams in function of the variety, of red or orange or yellow color, according to their content in carotenes, and of orange, sweet and juicy pulp, with a slight rough regusto, according to their content of tannins. This fruit is native from China and Japan, where it is cultivated from the century VIII. Later on it was introduced in the western countries: in United States, at the beginning of the XIX century and in France, Spain and Italy, toward 1870. At the moment, the main producing countries are Japan, China, United States, Brazil, India, Israel and, in Europe, Italy and Spain. In Spain it is cultivated in Valencia and Castellón, but it highlights the productive profitability of Andalusia (Huelva, Seville, Málaga and Granada), where it is cultivated the mainly" khaki-apple"; a non astringent variety. Most of the production in Spain of khakis (astringent and not astringent) he/she is devoted to the export to other countries like France, Germany and Portugal. The varieties are divided in function of their astringency. Those" astringent" they are the most common and they need an appropriate maturation for their consumption (Tomatero, Fat, Red Brilliant, etc. ). Those" not astringent" they are those of more consumption, among them," type apple", Sharon (or Sharoni or Triumph) and Fuyu. The astringent khaki should be very mature for its consumption. They must discard you the copies with imperfections in the skin. Likewise it suits that in the purchase they conserve the shaft and the cap. It is better to acquire even hard fruits that can be conserved refrigerated during an approximate period of three weeks. If it is still green, he/she should leave it to ambient temperature until their maturation is completed. The khaki is a very delicate and difficult fruit of marketing, except the variety Sharon, hard and consistent, the other ones are to consume them when they are soft and you mature and in little time, since they are ruined at once. If we want to accelerate their maturation, we can introduce it in a paper bag, together with other such fruits as bananas or apples. The khaki can freeze, I inform or its pulp, in which case it is recommended to add lemon juice to avoid that he loses temper its color. Their composition is different in function of the variety that is, but all they have its high content of water in common. It contributes an important quantity of hydrates of carbon (fructose, glucose) and scarce of fatty and proteins, for what their caloric value is quite high regarding other fruits. As for their fiber contribution, it contains pectin, of soluble type, in moderate quantity. Regarding their content of vitamins and minerals, it highlights the provitamina to or beta-carotene that confers to the fruit their characteristic color, the vitamin C and the potassium. The beta carotene becomes vitamin to in our according organism this needs it. The vitamin a it is essential for the vision, the good state of the skin, the hair, the mucous ones, the bones and for the good operation of the immunologic system. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and it favors the absorption of the iron of the foods and the resistance to the infections. Both vitamins, also complete an anti-rust function. The potassium, is a necessary mineral for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes inside in the balance of water and outside of the cell. In smaller proportion they are certain vitamins of the group B (B1, B2, and B3) and the minerals, calcium, match, iron and sodium. The khaki is a very sweet fruit and of easy consumption. Once mature, he opens up with easiness and the pulp can eat up with tablespoon or knife, according to the variety that is, what makes them specially attractive for the smallest. And for the same reason, also keeping in mind their nutritious properties, they are also very advisable for the youths, the adults, the sportsmen, the pregnant women or mothers nurslings and the grown-ups. For their provitamina contribution to, their consumption is recommended the whole population, and especially, to those who have a bigger risk of suffering lacks of this vitamin: people that should carry out a low diet in fatty and therefore with a scarce content of vitamin a or it stops who have some increased nutritious necessities. Some of these situations are: periods of growth, pregnancy and maternal nursing. Likewise, the tobacco, the abuse of the alcohol, the employment of certain medications, the estrés, the intense physical activity, the cancer and the AIDS, and the chronic inflammatory illnesses. The vitamins a and C, as anti-rust, contributes to reduce the risk of cardiovascular, degenerative illnesses and of cancer. Its wealth in pectin makes them advisable to treat the constipation, that yes, in its season point. Also, for their wealth in potassium and under contribution of sodium, they are very advisable for those people that suffer of arterial hypertension or cardiovascular affections. Their content of potassium, they will keep it in mind people that suffer of renal inadequacy and that they require of special diets controlled in this mineral.
The jurel or chicharro are a blue fish, of greenish or blued gray color, with areas plated in the loin and the stomach can measure 40 centimeters. He/she is distinguished well by their big beaked flakes that point out their lateral line. It is an abundant species along the whole coast and it is very economic. The season of the jurel begins in autumn and it continues along the whole winter. Their caloric contribution transforms it into an useful food for people that carry out intense physical exercise. As all the foods of animal origin, their main nutritious quality is based on the high contribution of proteins to the diet, although in this case, and for its high content in fat, it can be considered a typically energy food. And it is in fact their wealth in fatty what took to diminish their consumption. At the moment, it has been demonstrated that these fats are beneficial for the organism, since they don't not only generate cholesterol, but rather they eliminate the excess. This fish contributes to the diet the vitamins a that it benefits the view, B1, B2 and D3 that it protects to the organism of the rachitis, between other ailments and the folic acid. It contains abundant minerals, mainly calcium, magnesium, iron and iodine. Its contribution in proteins and the quality of these makes him to be a very suitable food in times of growth and development. It also benefits the teething thanks to their content in fluorine. The chicharro or jurel are presented in the habitually fresh markets, but, given their consistency and texture is very appropriate to prepare it smoky or in preserve. It should present a rigid and brilliant aspect, and he should waste away it more quickly possible, because their hard freshness a little. The jurel is a succulent fish and endowed with great flavor that he thanks the simple culinary treatments. It can be very appetizing roasted to the oven, as if of a sea bream it was. To the grill or the salt they are very appropriate forms of preparing it, to those that they only lack the company of a dressing with the help of lemon juice, oil, garlic and parsley or a sauce like the slight mayonnaise or the dutchwoman.
The fig is the fruit of the fig, a tree whose origin has gotten lost in the time, because it is cultivated for more than 500 years. The Bible already appointment their leaves like gear of Adam and Eva. According to the legend, Rómulo and Remus, the founders from Rome, they were breastfeeded by a wolf to the shade of a sacred fig. To the being the fig a less adaptive tree to the climate that the palm, their cultivation is limited the mediterranean area and countries like Spain, Italy and Turkey mainly. The fig is a fruit characteristic of the summer, being the best time for its purchase the months of July, August and September. In the variety of dry fruit it is in the market during the whole year. The fresh figs are a much less nutritious food that the dry ones because in these the content of sugar has multiplied for five. The fresh fig contains 80 calories for each 100 grams and the dry 280 calories. It contributes to the diet vitamins A, B and C, as well as high quantities of niacina or sour nicotínico that, among other properties, it contributes to diminish the volume of cholesterol in the blood. When having in their interior multitude of small seeds, the fig is considered as a natural laxative, for what is suitable for people that suffer constipation. This fruit, also, the inflammations and the milk that it arises from the shaft when pulling up it combats it is used to combat warts and tripes. He has fame of being a food with qualities very useful expectorantes for people that suffer chronic bronchial processes. For their wealth in sugars is contraindicated in the diabetic and obese patients. Given their easy deterioration, the figs should waste away as soon as possible after their gathering. The good moment to make it is in fact that in that the fruit begins to deteriorate and the wrinkles and dimness of its skin indicate us that the maturity and wealth in sugars are in its algid moment. Their more common consumption is in dessert form so much alone as in company of other fruits, to the natural one, in syrup, preserves or in tart. Today in day it is also used as accompaniment of salted foods, in salads, with mountain or sweet ham and I eat garnish of hunt plates.
The cultivation of this plant characteristic of the southern vegetable gardens goes back at prehistoric times for the nutritious quality of its fruits. In the Half Age, this greenness enjoyed bad fame since they accused her of being a “powerful afrodisíaco that blunts the spirits”, for what its consumption was prohibited in the convents. The good season of the beans sandal of February until May. The rest of the year can appeal to the frozen beans that you/they also come already threshed and you list to cook, or to the preserves. Two types of varieties exist: fresh and you dry off. Those of the first group are those of more presence in the markets, although the second offer as main advantage their long conservation that allows to consume them beyond their period of commercialization. The nutritious value of the beans depends if they are dry or fresh. In the first ones it is enormous when having lost great quantity of water, what elevates their content in calories, sugars, and, mainly, in proteins. The tender beans, on the contrary, are slighter and they only contribute 100 calories for each 100 grams. It is a vegetable of great nutritious value, rich in glúcidos and proteins, with an index energy superior to that of other products of the vegetable garden. It also possesses minerals, as the calcium, and vitamins, as the TO, the B1 or the B2. The fresh and tender beans can take with sheath after eliminating tips and strands. They are preferable the small and very fresh beans. The big ones have a too rough hide that is unpleasant for the palate. To put them to point, coarse a cooking of 30 minutes in the pot to pressure in water boiling with salt. If the sheath is too big and it presents a very dry aspect, it is preferable to eliminate it and to only use also the grain that is cooked, in the pot to pressure during 15 minutes, calculating a glass of water for kilo of greenness. Outside of season, the dry beans are the base of good and nutritious purees. With a good behavior in the fire, the beans are indispensable part of pottages and stews of vegetables. They are delicious prepared with garlic; they are well in rice; they fit to the perfection with ham, sausages, vegetables and soft meats, and they give very good results in omelettes and jumbled.
Fruit of the currant bush, is a small berry, of red color I live, very juicy and of sweet and sour flavor. Their cultivation is not very frequent in our country, although it is cultivated in the estribaciones of the Pyrenees, being the red currant the most cultivated variety. Nevertheless, it is a fruit that enjoys great popularity in all Europe, and mainly in England, where their exploitation acquires true commercial importance, also dedicating it to the canning industry, confectioner and production of liquors. Their pleasant and soft sweet and sour flavor makes of her a very appropriate fruit for the time of the summer that is when it is gathered. Each 100 grams of currant contain 42 calories. Its content in vitamins is very high and he calls the attention its high quantity of vitamin C. it also Contains vitamin A. it doesn't possess great quantity of salts minerals, but it highlights its content in potassium and magnesium. Given their wealth in vitamin C, is a very appropriate fruit to prevent infectious illnesses. Their content in vitamin A the he/she makes very suitable for the illnesses of the skin and of the view. Its contained first floor in calories and its wealth in fiber makes of her a very appropriate food in the slimming diets, although its wealth in sugars excludes it of the diet of the diabetics. In the field of the medicine naturist, their juice has been used to treat gastrointestinal inflammations, in the visceral obstructions and in the irritation of the roads urinarias. Their leaves, in infusion and in extract fluid, they have diuretic action and antirreumática. When buying them, notice the color, the smoothness of the skin, the uniformity, the hydrate state and the characteristic aroma. You should discard those that have some blow that you are icy or have parasites and those that have scents or strange flavors. The currant takes habitually fresh as dessert, but it is also part, and with a lot of success, in Macedonians, salads and different gears. It is very used in pastry shop and confectionery by their vistosidad and pleasant aspect, and he has an extensive application in the industry of wines and liquors.
The tree denominated pomegranate tree, Punica Granatum, has as fruit the grenade. Their history is very old: he goes back until the Bible, where he appears as fruit of the paradise. A legend mesopotámica narrates how the god Otis was conceived when putting on its mother a low grenade the chest. In Greece the tree was consecrated Aphrodite. The goddess of the love. The pomegranate tree is an arbolito of provided flexible branches of thorns. He has beautiful flowers of red color I live, for what is also used in occasions like ornamental plant. The bark of its fruit is strong and vigorous, of similar size to that of the apple, and of yellowish or reddish, very brilliant color. Its pulp, in form of grains offers different tonalities, among vermilion and lived. These are the seeds, fleshy and of pleasant flavor although something sour. The grenades usually appear during the month of September and they stay in the market until last February. Their demand increases in the Christmas days, since in some areas it is a tradition to have it in the fruit bowl. Their caloric content is not too high, some 60 calories each 100 grams, but it is almost always higher because this fruit usually eats up sprinkled with sugar or watered with wine. Their dietary value is based on its content in vitamins, especially in the C, minerals, pigments and fiber. Their juice has a great astringent effect, being used the root, the bark of the trunk and the fruit, the flowers and the pulp to prepare infusions and medicinal syrups. The Arab considered it as fruit-medicine characteristic of the arid and very advisable areas for the stomach illnesses and heart. The big, brilliant and dented grenades, are better than the small ones that often they are sour and you dry off. Their interior compartments are yellowish and bitter, for what suits to separate them of the grains. For it, he intersects a bark portion in the opposed side to the handle that sustains the fruit. Next, he puts on the grenade face down and with the mango of a knife it is hit until they fall all the grains. These they waste away mainly fresh: as dessert, with sugar and dewed with some wine, or in salads. Other important applications are the grenadine elaboration that is a drink refreshing and delicious syrups.
The chickpeas are a food framed inside the group of the vegetables or leguminous. It is known from the most remote antiquity and in our country they were the Carthaginians those that stimulated their cultivation and consumption, being in many occasions the base of their diet. The Spanish chickpeas dedicated to the human feeding derive all of the variety “macrocarpum”, being the good known ones those denominated commercially Castilian, chamad, white milky, Andalusian vemoso and pedro sillano. To the being a food that takes in form of dry, given seed its easy conservation and commercialization, is in the market during the whole year. Its caloric contribution in raw is high contributing to the diet 360 calories for each 100 grams. The chickpeas contain high quantities of salts minerals, mainly calcium, iron and magnesium and they contribute to the diet appreciable quantities of vitamin C, B and niacina. It highlights in their composition the high quantity of proteins and vegetable fiber. This high content in fiber makes that this vegetable acts on the intestine regularizing the traffic of the foods, for what is believed that it is beneficial to prevent the colon cancer and to combat the constipation. Their beneficial action has also been demonstrated to diminish the rate of cholesterol, when intervening about its intestinal absorption. In general, the chickpeas, given the cellulose content, they are a food of slow digestion that you can produce gases, that which, however, you can obviate taking them in form of puree. To be possible, it is convenient to consume chickpeas of the year and, before cooking them, they need a previous soaking of 12 hours in temperate water together with a handful of salt. The signs of quality that we should notice for their acquisition are their cleaning that you are exempt of mineral residuals, powder, vegetable residuals or grains of other spices and also exempt of scents or strange flavors, without signs of having been attacked by parasites and lacking of molds or insects. The cooked chickpeas are conserved very several days in the refrigerator whenever you keep them in a closed recipient. Also, they can be acquired packed and already cooked what prolongs their conservation during months.
Of similar aspect to the strawberry, although of more size, the strawberry is the one: juicy fruit of a plant that grows in temperate climates. The strawberry is an expensive fruit outside of season, its station embraces the months of March, April, May and June, although the modern cultivation techniques prolong its presence along the whole summer and they allow its consumption, although more expensive, in times so far away as the Christmas. Their dietary values are summed up, each 100 grams, in 40 calories, 8 grams of hydrates of carbon and a low number of proteins and fatty. Among their vitamins the B1, the B2 and the C. highlight it is a rich food in salts minerals, especially iron and potassium that are indispensable for the formation of the cells of the blood. Its content in sodium has beneficial effects. For the nervous system and their sugar is a powerful one disinfectant. The market offers the strawberry to bulk and packed in cestillos that usually weigh 100, 250 or 500 grams. When you buy to bulk, it demands pieces of red color I live, brilliant aspect, firm pulp and intense aroma, and it checks that it conserves the shaft and the leaves, two elements that you help to maintain fresh the fruit. The soft, flat and dark pieces can be worth to make preserves, but never to take in raw. If you buy the strawberry in cestillos, he examines the container well and it rejects all that that he appears excessively soaked, unmistakable sign that at least the fruit of the bottom is last and even molded. Once at home, it overturns the package in a source and it separates the damaged pieces to avoid that they contaminate the rest of the group. Then, after to wash them and to dry them, you can conserve the strawberries several days in the refrigerator inside very closed containers of plastic. The cleaning of the strawberry should be made quickly and it suits not to cut them until the moment of its preparation. Their preparation and applications in the kitchen are similar to those of the strawberries; once laundries the strawberries, you can serve them with orange juice, muscatel, cream, condensed milk or it cremates of milk. If you crush them, you can use them to prepare ice creams and preserves.
The raspberry bush is a bramble that is plentiful in the plain forests and mountain. It is in all Europe and Oriental Asia. In Spain it is cultivated little, although lately we are attending a spectacular growth as for their demand, for what every time is more common its cultivation in the vegetable gardens. This plant prefers the temperate regions and the humid and deep floors. The raspberries are some berries of less aggressive and more velvet flavor that the strawberries. Most matures in summer and some in autumn. You can also find them frozen. Most is of red color, but there is her yellow or black, particularly sweet. The European raspberry is the Rubus idacus. The red variety Strigosus is the acquaintance in America, and the quarter note is the Rubus occidentalis. The wild raspberries are more rich of flavor but less fleshy than the cultivated ones. Many varieties of these last ones have lost in flavor what you have won in size. The fruit of the wild raspberry can be distinguished with a lot of easiness of the blackberry because it is more tender in all its parts even in the thorns. The raspberry contributes to the diet 40 calories for each 100 grams. The possibilities vitamínicas of this fruit are comparable to those of the sour ones because it presents important quantities of vitamins of the groups B and C. But it is superior to them in calories for their high content in hydrates of carbon, mineral salts, iron, magnesium and calcium. The raspberries are lightly laxatives and diuretic and their consumption is advisable for those people that suffer of rheumatism. On the other hand, they should eat them with moderation who you should control their level of sugar in the blood. In pharmacy, the raspberries are usually used often to perfume prepared infantile. The raspberries should eat up soon, because their delicate aroma evaporates easily. It is preferable not to wash them, coarse with passing them a humid cloth, so much if they are cultivated as wild. They can be served alone, with sugar, yogurt, mounted cream. You can also make with them delicious tarts, preserves and pastries.
The name of this bird of the order of the gallinaceous drift of Latin and their meaning is “bird of the river Faris.” The pheasant is a hunt bird whose half natural it is the sotobosque or humid forest, although the species has arrived to a certain domestication grade. As all the smaller hunt species, the pheasant can only be hunted in our country in certain times, since it is object of one period of prohibited that usually extends from final of the winter until beginnings of the following autumn. However, the pheasants raised in farm can be acquired during the whole year. The hunters, on the other hand, they usually assure that the hunt meat is more flavorful in the winter station than in summer, but it is difficult to confirm it. As for the flavor, the pheasant meat is very similar to that of the partridge. Most of the proteins that you waste away in the western diet comes from foods of animal origin. The pheasant belongs to this group and his proteins are of high biological value, since they contain a great quantity of essential amino acids. The caloric potential of the pheasant depends, largely, in the way in that he gets ready. For example, their roasted meat contributes to the diet 100 calories for each 100 grams. In other preparation forms their high caloric level is higher and, therefore, it is not a food recommended in the régime of those people that you suffer of obesity and hypertension. The pheasant adds to our diet considerable quantities of potassium, of calcium and iron. For all these reasons, he is considered a very complete food. It has always been considered to the pheasant like a plate of category and it is present in the most refined menus for the excellent flavor of their meat. The gourmet ones prefer the female of the pheasant or faisana to consider their more succulent and more tender meat that that of the male. Before preparing it, the pheasant needs a mortification, that is to say, to be hung to the air during 3 or 4 days. Thanks to it, the meat of the bird becomes more tender and he acquires its flavor and characteristic aroma. The pieces should be hung by the pick, without plucking and without removing them the viscera. We will know when it is clever to be cooked when the feathers come off with easiness. The pheasant admits multiple recipes, always roasted and then salseado. It is advisable to serve next to the pheasant a wine with enough body.
The good season for this vegetable of origin Persian sandal the months of December, January, February and March. Varieties of winter of wide leaf exist and of summer of smaller leaf, since in this time it reaches bigger development. The energy power of the spinaches is very low: of 20 to 25 calories for each 100 grams. It is one of the vegetables of more wealth with vitamins, since it is very high their content in vitamins A, B and C, also present a high carotene index or provitamina A similar to that of the carrots, having a small percentage of vitamins also E and K. For their wealth in match, magnesium, potassium and iron, constitute a stupendous regenerator of the red globules. It is laxative and they are also attributed anticancerous properties. This vegetable is very advisable in the diet of children and anemic and it is ideal for convalescent, old men and pregnant women and people with exhaustion. It is an excellent food for those who suffer constipation. On the contrary, it is contraindicated in cases of arthritis, nefritis, drop and rheumatism. When choosing the spinaches he chooses those of smooth and firm leaves that should also be brittle and it rejects the wornout ones for the influence of the climate or for the action of the insects. Those that show a scarce development are possible that the sufficiently mature ones are not and lack flavor. On the contrary, those of great size are usually coarse and weighed by what you have more I waste. The spinaches tolerate the refrigeration and the freezing very well for what the consumption has increased very much since you has generalized its commercialization like frozen product. The time of cooking of the spinach, is short, it doesn't surpass the 5 minutes in water boiling and it suits to submerge it in a minimum of salted liquid so that they are not dispersed its nutritious elements. For the frozen spinaches it is necessary to follow the maker's instructions. Once cooked, it is necessary to drain them very well. To conserve their intense green color it is good to maintain a continuous boil and, once made, to cool them quickly low the faucet of cold water. Hang-overs form part of salads and juices that maintain intact all their nutritious properties. Cooked they are used in the elaboration of purees, pastries and creams.
The asparagus is the tender bud of it plants asparaguses, it plants belonging to the family of the liáceas whose eatable yolks come out in the spring. It is during the months of April and May when the best copies are picked up. The eatable part of the asparagus is the bud or yolk and it leaves of the shaft. Those most appreciated ones are the calls asparaguses trigueros or bitter that sprout savagely among trigales, more than for their flavor, to be the only cool airs that remain in the market from November until April. The asparaguses are a very not very energy food because they provide to the organism only 23 calories for each 100 grams. The asparaguses are not very nutritious, but they are refreshing and very healthy. Also, it suits to stand out their valuable content in vitamins A, B and C and in minerals as the copper and the match. Of easy digestion, the asparaguses are very tolerated by the most delicate stomaches. The contribution in match that gives to the diet explains the stimulating action that this food has on the nervous system and its effects mineralizantes for the skeleton. If you as accompanied by rich foods in calcium like the cereals, for example, it assures the fixation of this in the bones. On the other hand, he/she has been discovered that it is one of the richest vegetables in routine, substance antihemorrágica. To the asparaguses you len has attributed numerous properties in the field of the popular medicine. To the being a strong diuretic, they were used to help to the lazy kidneys and for the bladder ailments and liver. They were also used as medication for the dropsy, and like it was seen that they calmed the throbs, they were prescribed for the heart. The asparaguses are sold in bundles. It checks that the shafts are crispy and the compact and closed yolks, since are guarantee of their recent court. They should take very fresh and the preparation form varies according to the class. The greens intersect with the hand, the part that is cracked with easiness, only taking advantage and then they cook, they fry or they grill. The targets, after eliminating the fibrous part, peel and they cut with the same size and they cook in salted water boiling about 30 minutes and colds are served or temperate, accompanied by mayonnaise or vinaigrette or of any other sauce. They can also be made pastries of asparaguses.
The endive, a greenness of pleasant presence, is, in fact, the heart that is extracted of a plant of the family of the compound ones. In a pointed and cylindrical way, it is composed by a succession of tight superimposed leaves of white color that becomes yellow in the tips. A characteristic of this greenness is its extreme cleaning, that makes completely profitable the fruit, since is not necessary to move away none of its leaves, included the external ones, like it happens with other vegetables, as the lettuce and the endive. He has the endive a marked sweet, juicy, crispy and refreshing flavor. Although in some varieties it is lightly bitter. The endive appears in the market from first of year until final of September, being its good season the one that embraces the months of winter and the spring. In all ways, at the present time the hothouse cultivations allow to count on them during the whole year. For their scarce nutritious value it is ideal for the weigh loss diets, because their consumption doesn't contribute more than 17 calories for each 100 grams, in front of the 27 that you generally offer the other vegetables. On the contrary, their content in minerals as the calcium, the match, the iron and vitamins are also lower than the registered ones in vegetables of more consumption. To take advantage of to the maximum their limited nutritious qualities, it is important to keep in mind that the endive should not be exposed to the light during a lot of time, since its leaves lose texture, they wrinkle and they acquire a greenish color. Also, he feels the effect their characteristic flavor. The endives can be presented to the table forming part of a salad, like cold or hot, boiled complement of plates and accompanied with sauce mahonesa or vinaigrette or wrapped in ham lonchas and roasted to the oven. In raw, their flavor combines very well with the sauces of yogurt or cheese. Although the endive is a very clean greenness, it is always advisable to remove the leaves one to a, to go them by a jet of cold water and to drain them before its use. Maintaining them to temperature adapted in a fresh place or in the refrigerator several days they can be conserved.
It is known with the lamb name to the sheep breeding that has not still turned the year of age. Starting from then to the female you the flame sheep and to the male, ram. Their cost, the station and the habit of reserving it for big celebrations have supposed during a lot of time the limitation of their habitual consumption; nevertheless, the alimentary industry and more concretely the advances in the land of the freezing allow today in day a constant presence in the markets to a very reasonable price. The lamb is a food of great tradition that highlights for his tender, strong and flavorful meat. The lamb according to the slaughter age receives different names: the sucking one is the animal only fed with the milk and sacrificed before arriving to the month and half. Their weight oscillates between the 4 and the 6 kilos. It is the most appreciated one and also the one that used to be more expensive; the ternasco is the one that is sacrificed before the four months and its weight is inferior to the 13 kilos. The meat is but made that in the previous case, it is of more intense color, something less tender and it also contains bigger quantity of fat; the paschal lamb lives between four and twelve months and his weight in channel it doesn't surpass the 8 kilos. It is the easiest of finding. The lamb meat is nutritious and of easy digestion, rich in proteins of first quality and with a high fatty content, it provides a great nutritious value this way. Also, he offers to the diet vitamins, mainly of the complex B, mineral salts as the match and the iron and few hydrates of carbon. It is recommended very especially in the infantile feeding, because it favors the growth in the first years of life. On the contrary, it is not suitable for cases of drop or renal inadequacy. When buying lamb we should choose lean meat of brilliant red color. The fat should be white and creamy. The bones should be humid and white in the articulations. The meat of the lamb is sold with the fat, since the small size of the animal doesn't allow to separate it like it happens in other species. The appreciated pieces and faces are the leg, the shoulder blade and the chops, but they are also interesting the skirt, the chest, the hands, the neck and the tail that are good to cook, to stew and to prepare pottages and rice. The most tender pieces can be cooked to the grill or the oven and the less tender, but more flavorful, stewed or cooked ones.
He is an important member of the family of the cabbages. The cauliflower is a plant of fleshy shaft and wide and flat leaves. It is an annual product, characteristic of the autumn and of the winter that presents numerous varieties, classified in different groups that you/they receive the name of their origin country. The cauliflower has a low content since in calories it only contributes 32 for each 100 grams. In spite of the few calories that it contributes to the diet it is very rich in vitamin C and A that it protects the mucous ones and the view and it also contains the vitamin E that it is that of the growth and the vitamin K called antihemorrágica. The great quantity of minerals that possesses as the calcium, the magnesium and the potassium transforms to this food into a benefactor for the bones, the skin, the hair and the fingernails. On the other hand, to the very indigestible being it is not advisable for people with the delicate stomach and it stops small children, and for it to this type of people in case they want to eat it, they are advised, as measure of caution that during the cooking, to the first boil, change the water since it is a good system to achieve that this vegetable is more digestive. He chooses a cauliflower that has the blackish and white fields; and if it is possible it is better to buy it with the green external leaves because it is conserved better. We can conserve it several days in the drawer of vegetables of the refrigerator. The stains, the yellow color, the excessive development and I disperse and the flaccidity denounces that the food is in not well state, fibrous and lacking completely of nutritious properties. In order to get that their vitamins are conserved to the maximum the cauliflower it should not be left in the water. From a culinary point of view the healthiest ways of preparing it are or boiled with potatoes, or in form of puree since under these conditions is easier of digesting and advisable for all the people. Fried, stewed, grated or prepared with different sauces it is more nutritious, but more indigestible and more unadvisable for those people than they don't tolerate the fats. The cauliflower offers big culinary possibilities, it is suitable to accompany with vinaigrette, mayonnaise, oil and fried garlic, bechamel and tomato sauce. And of excellent results in pastries, or in “soufles” and it is exquisite muffled.
The quail is a bird of small size, the smaller than the group of hunt birds, of color plumage before with lines in darker tones. He lives in freedom in limits, grasslands, mounts and heaths and it is very appreciated by hunters and gourmet. This bird has one period of prohibited open that you embraces the months of autumn and you leaves of the winter. Its presence in the market is assured during the whole year, due to its massive upbringing in farms where they grow and they feed in a same way that the chickens and the domestic birds. The calories go directly related with the preparation process. This way, the quails made to the iron or roasted they contribute to the diet 66 calories for each 100 grams, while fried they contribute 86 calories. The quail meat contains niacina, besides proteins, fatty and iron. The success of the plate requests young and fatty copies. The age in the birds without being plucked knows for the difficulty in the detachment of the feathers, and it will be so much younger the more it costs to pull up them. The farm quails, on the other hand, have the guaranteed age and they are already sold prepared and without spoils; in some cases the spoils are integral part of the plate. These pieces that present a less fibrous meat don't need to suffer the period of indispensable mortification in the recently hunted birds and they offer few doubts in what refers to their youth. The mortification process is carried out hanging the animal of the pick, without plucking neither desviscerar, in a dry place and ventilated during some days. The quail is clever for the fire when the feathers of the line are pulled up with easiness. Their meat is perfect to roast, to pickle and to cook, and it combines with rice and discolored or tender Jews. The roasted one, in oven or pan, requests an accompaniment of fat that can be oil, shortening, butter or slices of bacon to prevent that the meat dries off during the cooking. For that reason the time of cooking is quite reduced, around 15 to 30 minutes. The best companions in the quail are the sauce of chocolate, the sauce of fruits like grapes, apples or apricots, the juice of the cooking enriched with wine and the broth of the giblets, the roasted potatoes, the cabbages of Brussels, the turnips, the carrots and the cortezones of fried bread.
It is the fruit of a tree called coconut tree that belongs to the family of the palms. The coconut has several covers: the first one is of yellow or green color; the second, of a certain grosor, are made up of woody fibers stuck to the shell and, inside her, the eatable part that is of intense white color is and of hard consistency. In the central part he is a sweet liquid and reveal that is denominated “coconut water.” Given the enormous conservation easiness and of transport of this fruit, it is a food that is present in the markets during the whole year. From the nutritious point of view, their more attractive quality is its high quantity of calories. The coconut meat, very rich in vegetable fat, it contributes some 300 calories each 100 grams. The coconut water, on the contrary, has a practically insignificant caloric value. In spite of being poor in vitamins, the coconut possesses abundant salts minerals as sodium, potassium, iron, copper, etc. Also possesses hydrates of carbon, for what its consumption represents an important energy source for the human organism. Although the coconut doesn't present outstanding medicinal properties, the plant of where it proceeds it is one of those more taken advantage by the man of how many they exist in the world, since almost all their parts have some remarkable application. Of here that the coconut tree is the main character of infinity of primitive remedies and that it has the devotion of the native ones that you live in tropical lands. In the moment of the purchase it suits to shake it to hear a sound of water, sign that it is not dry. To open it, two holes are made in the bark and the juice slips in a glass. Next he leaves the coconut with a partillo blow, he comes unfastened the meat and he is removed the brown movie that takes stuck. It can eat up the pulp like fruit or goody or to grate it. The grated coconut and I dry off it is used a lot in the confectionery making and desserts. He/she usually wastes away in raw, after cutting the hard shell for the half and then the meat in clusters or ribbons, to the long thing. To detach the meat of the shell, the best thing is to separate it with the tip of a sharp knife.
The plum is the fruit of the plum tree, tree of the family of the Rosy ones that reaches the 5 meters high. This family includes more than 2.000 species of herbaceous plants, bushes and trees distributed from all over the world by the temperate regions. The main European fruits, besides the rosebush, belong to this great family. It is presented in a wide range of sizes, forms, colors and flavors that depend on the variety. The plums are you would originate of the Caucasus, Anatolia in Turkey and Persia in Iran. The main producing countries are Argentina, Chile, Sudáfrica, United States and, in Spain, it highlights their cultivation in Aragon, in the mediterranean area and in the counties of Seville and Lérida. In function of the color of their skin, the plums can be classified in yellow, red, black and green. When buying plums it is necessary to make sure that they are firm, be not wornout and be covered with a slight dull small powder. If they catch directly of the tree, it is known that they are mature when shaking the tree lightly falls some fruit. The plum, once it has reached their season point, it doesn't last more than two or three days. If they are bought green, he suits to leave them to ambient temperature so that they mature. Once in the home they should stay in the refrigerator during few days. Before consuming the plums, he suits to wash them carefully since they usually waste away with skin. The main component of the plums is the water, followed by the hydrates of carbon, among those that highlights the sorbitol presence, of light action laxative. The contribution of vitamins is not outstanding, although it highlights its content moderated in provitamina A that it is more abundant in those of dark color and vitamin E that it intervenes in the stability of the sanguine cells and in the fertility, both of anti-rust action. The provitamina or beta carotene becomes vitamin A in our according organism this needs it. The vitamin A it is essential for the vision, the good state of the skin, the hair, the mucous ones, the bones and for the good operation of the immunologic system. In what refers to their content of minerals, they are rich in potassium. The potassium, is a necessary mineral for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes inside in the balance of water and outside of the cell. They are characterized to possess antocianos that are some pigments of anti-rust and antiseptic action and malic acid. This organic acid is part of the vegetable pigment that provides flavor to the fruit. Likewise, their fiber abundance and other component laxatives like the sorbitol and those derived of the hifroxifenilxantina, it improves the intestinal traffic.
It is a thick fruit in an armored conical way. Their size varies between that of a big pear and that of a melon. Their skin is of clear greenish color and of scaly surface. Their pulp is white and creamy, with slight clots transparent and abundant seeds of brilliant black color. The flavor of its meat is sweet, with an almost imperceptible touch acid that is recognized by many Britons as better one of the three of the world. When wasting away, their flavor evokes distant tropical flavors. When being a subtropical fruit it is of difficult acclimatization in our country, where it only prospers in very concrete areas of the coast grenadine. The most cultivated varieties and appreciated by their good quality in Spain they are Jete, of little seed and very sweet. Campas, Negrito and Pinchudo, varieties also very appreciated, as well as the Blanco and Crystalline, those of smaller cultivation. Although its presence in the market stays from final of September until March, the cherimoya reaches its good state in the months of autumn, when he has been hot to reach its maturation. It possesses big quantities of vitamin C, it is very poor in fat and he has a high content in salts minerals and hydrates of carbon, being important their wealth in sugar. For their content in vitamin C helps to the maintenance of the resistance of bacterial and viral illnesses, to control the level of cholesterol, in the formation of teeth and bones, in the production of hormones antiestress, etc. should be acquired in its point, because he has a short period of resistance, among five eight days, as maximum. The cold is its biggest enemy, not being advisable its conservation in the refrigerator, since intersects its natural process of maturation. Nevertheless, fair recently harvested, the cherimoya admits temperatures of 7 and 8 grades like minimum, what assures to the fruit a bigger resistance. The cherimoya doesn't have another application that to be consumed to the natural one, and for it should be it under good conditions. Their meat is very sweet and perfumed, with an acidity touch that he remembers the pineapple, the strawberry or the pear. As we have already said, their biggest enemy is the cold, for what you should avoid to conserve it a lot of time in the refrigerator, where he softens in excess and he rots with easiness.
This fruit is obtained of the cherry tree that is a flat trunk whose wood, of clear brown color, is very appreciated in joinery. The cherry trees have left extending all over the world during centuries although one ignores where you began to consume their fruits for first time. In smaller Asia big extensions of cherry trees have existed from the antiquity. For the Greeks, the cherries symbolized the beauty. On the other hand, the Romans were those that extended their cultivation in Europe. The cherry is more or less a fruit of almost round bone of about two centimeters of diameter, flat skin of red color, dark, and a long small tail. Their pulp is very juicy. The cherries can it turns in the markets of April to September, although it is in the months of summer when they are more abundant. We can distinguish among those of white, yellow and red heart with firm meat, and those of dark black, garnet or red heart, with a soft and juicy meat. Each 100 grams of raw cherries contribute to the diet some 33 calories. The cherries possess a high content in carbohydrates, vitamin A and potassium. In the XV and XVI centuries, the cherries were already valued by their medicinal qualities and they were often included in the medicine first-aid kits. It has been demonstrated that the cherries help to prevent the formation of uric acid and they are useful in the drop treatment and arthritis. It seems to be that they also help to make the digestion. The cherry is a delicate fruit and when buying it it should be very mature, with green and hard shafts and firm meat and he dries off. It is better to buy it it looses that in baskets, since these last ones can be crazier. They can be conserved in the refrigerator during several days. Before eating them, you should wash them well. Hang-overs are a delicious dessert. They can also be used in tarts or pastries. Once boneless, they are very appropriate for sauces of hunt meats, souflés, alone preserve or with other fruits, in wine I tint, doughnuts, salads of fruits, etc. With the cherries can also elaborate liquor allowing them to macerate some months in a bottle with liquor.
In Spain two main types of pig are marketed: the target and the Iberian one. The white pig is that of more yield. Their meat is more meager than that of the Iberian pig, with smaller content in fat. The Iberian pig, fed with acorns, is dedicated mainly to the industry of the sausages, giving some products of extraordinary quality. Their meat is considerably more substantial that that of the white pig, but it is plentiful less in our markets. It is known with the piglet name, tostón or pig according to the areas in those that the pig is raised during his first month of life. From the commercial point of view, the classification of the despiece of the pig in the market is carried out like it continues. Extra: loin tape, sirloin. Primera: meager of back leg or ham, riñonada chops and of loin. Segunda: shoulder blade, needle chops. Third: bacon, mask, muzzle, jowl, ear, elbow, tail, foot, panceta. The caloric power of the pig meat depends on its quality. This way, the meat of first contributes some 174 calories for each 100 grams while that of third overcomes the 300. It is also very rich in fatty and proteins and for it is dissuaded it to those people that want to follow a weigh loss régime. It is a good source of vitamins, especially of the group B in the fatty pieces and in salts such minerals as the match, the iron and calcium. The pig has the disadvantage of being digested with quite more difficulty that the cow meat or of lamb, being his not very appropriate consumption for children and grown-ups. Neither it is advisable for the hipertensos and for those that suffer of excess of cholesterol. For their high index of fat he seeks advice a wise consumption and measured the abuse of proteins of animal origin since and of saturated fats he has noxious repercussions in the health. The pig is a food that should stay as maximum two or three days in the refrigerator and that it is present in the markets during the whole year. The meat should be strong and dry, of smooth consistency, pleasant scent and creamy and white fat. Also, it is an economic product with an enormous versatility to combine with vegetables, meats, fish, eggs, vegetables, etc.
The onion is the bulb of a plant belonging to the family of the liliáceas and that it is characterized by its long and cylindrical leaves. According to the quantity of sun that receives, the flavor of the onion will be stronger and spicier or softer. The sweettest are those of sunnier climates. On the contrary, those that have been raised with little sun are the spiciest. In Spain, the onions are present in the markets during the whole year thanks to the crops of he gets up and Canaries. This bulb has a caloric contained first floor contributing to the diet some 20 calories for each 100 grams. The onion contains vitamin A, niacina or sour nicotínico and vitamin B2. The same as it happens with the garlic, it is a healthy food and of great importance in our diet. Concretely, the onion purifies the organism, he has the property of stimulating the secretion biliar, becoming a food indicated in the dysfunctions biliares. Also, for their high content in fiber, it facilitates the digestion, helping those people that have a slow digestion therefore or they suffer of constipation. On the contrary, the onion taken in raw doesn't seek advice to those people that suffer, gastritis, ulcers or other stomach dysfunctions. When going to the market you will know if an onion is or not under good conditions if it is whole, healthy, clean, hard and without visible damages. You should reject those pieces that begin to toss shafts or that they remove a strange scent. This bulb is very used in the kitchen in salads, stews, soups, sauces. As for their preparation, it can eat up hang-over, fried or roasted. The good known varieties are the white ones and the red ones. Their respective characteristics will determine that a class is used or another for certain plates. Among the white ones they highlight the tender onions, of fine and soft flavor that you are used in the preparation of salads and stews. They also belong to this class the onions that are conserved in vinegar. The white, big onion and of sweet flavor, it is the most suitable to fry or to be fried lightly. The red onions or habitations, more strong of flavor than the white ones, they are used in stews and sauces.
He digs, the wine Spanish symbol of parties and celebrations, it is a foamy one natural, fact with the help of white wine, yeast and sugar that it is elaborated internationally by means of a well-known system as method champenoise that consists on carrying out the whole process, from the taking of foam until the elimination of the yeast, inside the same bottle. There are several types of it digs: semi-dry, dry, brut and brut nature. At both first they are added a grams of sugar, less in the bruts and anything in the natures. For the elaboration of the one digs three grape types they are used. Macabeo, Xarello and Parellada. The wine that is obtained after the fermentation of the must is bottled. The bottles remain during a minimum of 9 months in deep you dig. In this period he takes place a second fermentation that forms the gas that distinguishes to this type of wine. He digs he has a high caloric content. To these calories it denominates them to him empty alcoholic calories and they substitute in the diet to those of other more valuable foods for our organism. The type of it digs it will determine the contribution of calories. The more sugar, more calories. He digs, also, he/she has an alcoholic graduation that oscillates between the 10,8 grades and the 12,8 grades. Not all foamy wine is an it digs. The granvas is a white wine that has also had a double fermentation, but without going by the underground cellars. To distinguish them, there is not more than to look at the plug: if a star of four tips takes you is a you digs, if a redondelito appears it is a granvas, and if it takes a triangle it is a gasified wine. When buying it it is recommended to check their label, putting special attention in the origin denomination. As for their conservation and consumption, it is necessary to keep in mind the following points: to keep the one digs in a fresh and not very illuminated place, to maintain the bottles in horizontal sense so that the plug doesn't lose humidity, to serve it in glasses so that he is not dispersed the aroma and to drink it to a temperature that oscillates between the 6 and the 8 grades. The habit of taking the one digs at the end of the food it is erroneous because the palate has lost sensibility to appreciate its qualities. It is better to take it as appetizer or along all the food.
The chestnut is the fruit of the sweet chestnut tree, tree whose name seems to derive of Kastanea. The height of the chestnut tree can end up reaching the 30 meters, and its wood is very appreciated for the construction. The temperate climate favors the growth of this fruit, for what the mediterranean regions as Italy, Greece and Spain are their biggest producers, and it is also given with easiness in the east and south of United States. Although it is a traditionally identified fruit with the winter, the chestnuts are harvested in September, staying in the markets until near March, since they stay perfectly. The chestnut has rounded and plane form along one of its sides. Of more size that the nut, the chestnut has a dark, hard, woody cásscara of brown color and a sweet almond of pleasant flavor, of yellowish color. In their natural state the fruit is surrounded of a coriaceous and thorny hedgehog that falls when it is mature. There are different varieties of chestnut trees one of those most appreciated ones it is the Spanish chestnut tree. They are also cultivated among other, the mountain chestnut tree, that of pasta, the reddish one and the wild one. It is a caloric fruit contributing to the diet 170 calories for each 100 grams. It contains vitamins of the complex B; the riboflavina and the niafina. It is a fruit of important energy value for their high content in carbohydrates and it also contains fatty and mineral salts. The chestnut is a food adapted in times of growth and not advisable in slimming diets. Their use is very varied. They can waste away fresh and raw as simple entertainment, or cooked in the elaborated recipes. They usually present cooked or roasted, either whole or in puree, as garnish of some meat plates. They are very used in confectionery, accompanying to other ingredients or I eat plate it bases. In Italy they are classic the prepared ones with wine, and in France they are famous the marrons glacés, cooked chestnuts and conserved in syrup that you are the delight of the sweet-toothed ones. The brown pilongas is very appreciated and used during the whole year.
Although they seem gigantic celeries, the thistles are kindred of the artichokes. As food he had an enormous prestige in the old one blunt, where it considered it to him a vegetable of great quality, and although it continues having a good poster, the difficulty of their cleaning and that complicated of their preparation it retracts their consumption a little. The time in which the quality of the thistle reaches its maximum level goes from November to January. It contributes to the diet scarce quantity of calories being their energy content of 24 calories for each 100 grams. Among their main nutrients it is necessary to highlight a high cellulose content, calcium, potassium and vitamin B. For their high proportion of water, their considerable quantity of proteins and fiber is a suitable food as regulator of the digestive functions. In the purchase, it avoids the excessively big thistles and he chooses the white and smooth pieces, without stains, blows or courts. He suits to prepare them quickly to avoid losses of nutritious although, if you prefer it, you can freeze them. The thistle is a vegetable of hard and fibrous consistency that he/she needs a meticulous preparation and a lingering time of cooking. Although during their cultivation it is treated especially so that it loses great part of their characteristic bitter flavor, it is usually hard and difficult of preparing. Many people, nevertheless, consider it like one of the most flavorful and delicate vegetables of how many offers the Spanish vegetable garden. To cook, it is necessary to choose the whitest and tender interior pencas, to eliminate the spikes and strands, to rub with lemon to avoid that they are blackened and to cut them in regular forms. The cooking is carried out in a broth special fact with water, salt, flour, lemon juice and fat, and it lasts around two hours. He remembers that you can buy the thistle in preserve. He only needs that the hot ones and accompany of a sauce. It is excellent and it saves you a great quantity of time. Once cooked and drained, you can serve it in different ways: with butter and lemon, with sauce of almonds, braised with oil and chopped garlic, with bechamel, in white, grated, muffled or fried sauce.
The pumpkin is a vegetable coming from the India that is included in the group of the vegetables. The eatable varieties can have lengthened form or rounded and color that they go from the yellow to the orange, sometimes veined of green. The bark so hard that it seems wooden, it also contains the pulp of pale yellow color or intense orange and the seeds groceries. The pumpkin variety more employee is the big, round and of strong yellow color. Due to their varieties it can be fresh in the markets from the month of April to the month of December, and if we added this their easy conservation for long periods of time it will be present in them almost the whole year. The pumpkin only contributes 30 calories for each 100 grams. The pumpkin is a rich food in vitamin C, also having appreciable quantities of vitamins TO and B. This considered as a food regulator or complementary, as most of the foods of vegetable origin, because it contributes to the diet abundant quantities of fiber, vitamins, enzymes and pigments. Their fiber content makes that it is an useful food against the constipation, and its first floor contributes caloric and the shortage of hydrates of carbon in its composition transforms it into a very advisable food for the diet of the diabetics and obese. On the contrary, their difficult digestion transforms to the pumpkin into a not very appropriate food for those people that have problems in the digestive system. When going to the market, he tries to choose the pumpkin that is whole, fresh, healthy, firm and it cleans; exempt of damages caused by insects and parasites, without contusions neither cracks and it exempts of colors and strange flavors. In Spain it is used mainly in confectionery, transforming it in angel's hair. He also wastes away in preserve form or marmalade. With the pumpkin they can get ready soups and creams, as well as infinity of incoming and gears for meats. Also, their salted seeds are very appreciated as dry fruit. Outside of our country, the pumpkin also wastes away in form of orgeats and of her oil is even extracted.
The mackerel is a blue fish of very affordable price, of dark and blackish meat, it forms tapered and color gray silver with dark drawings in the loin. It is sold smoky and fresh, and it is fished during the whole year, but it is in spring and summer when it forms bigger banks and when their meat is less fatty. Rich in fatty, the mackerel is a very energy food, of great nutritious value; each 100 grams provide 148 calories, 19 grams of proteins and 8 grams of fatty. Of between their minerals and vitamins they highlight the calcium, the B2, D and PP. The mackerel has fame of indigestible for its great content in fat, but only if he takes in quantities desmesuradas. Ingested in a discreet way, it doesn't cause any problem and, also, he helps to maintain an acceptable percentage of cholesterol. The external signs that guarantee their freshness are present in the gills, eyes and skin that you should appear glistening. He distrusts of the mackerel that presents a soft tact and a not very brilliant aspect. It is not necessary to confuse it with the starling, an aspect fish and similar size. This possesses some black points that travel all their loin lengthwise. To avoid that it loses their flavor we advise you that you wash it with salted water. It is very important to subject the fish to a jet of cold water during the smallest possible time. As it happens to all the fish, and in short with the blues, the mackerel deteriorates with easiness, what forces to buy it very fresh and to prepare it quickly, be conserved unless in the freezer. This fish adapts very well to numerous preparations: conserved in olive oil it is an exquisite mouthful. He usually gets ready also to the grill, in sauce, in marinade, as well as simply boiled and served with mayonnaise. It is very good cooked with oil and vinegar or lemon. In company of potatoes and watered with a sauce of garlics with paprika it is an entire gastronomic discovery. Pickled and cooked in the grill, and served cold, it is a strong, substantial, but elegant plate, capable to accompany with a salad. It is also very well accompanied with pork cracklings.
It is a vegetable crucífera, member of the family of the mustard. Although it comes from the same wild species that gave origin to the cabbages and cauliflowers, he differs of these in that their form is less tight and he has several buds or godchildren that finish in floral bellboys or pellets, forming a head in an irregular and smoothed way as if it was an umbrella. Their leaves can be of different colors and they go of the dark green blued to the reddish or lived. In temperate climates two crops can be gotten a year: the first plantation takes place after the last freezes and the second in summer; their gathering takes place between October and May. As other vegetables of their same family, this food has a very low caloric content, only contributing to the diet 30 calories for each 100 grams. As any other food of vegetable origin, the consumption of the brecol contributes to the organism important quantities of cellulose, minerals and vitamins. It is rich in vitamins A, B, C, having in their composition abundant quantities of sodium, iron, magnesium and calcium. The brecol is a food indicated in weigh loss diets due to the scarce quantity of calories that contributes and it is beneficial for the infections for its high content in vitamin C. Like all the vegetables that contain abundant fiber, diminish the intestinal absorption of cholesterol and it prevents the appearance of colon cancer. Those people that have the delicate stomach or that they suffer gastrointestinal dysfunctions they should go carefully when consuming brécol, since its digestion in occasions is not easy, mainly to its high quantity in fiber, that that, in occasions, it favors the appearance of gases. Although when it is very tender it can waste away in raw being part of a salad, the most habitual way to prepare it is boiled or stew, as individual plate or I eat garnish of meats and fish. One of the advantages of the brecol is that he doesn't say goodbye to scent when cooking it. When acquiring it, you should discard the injured heads or those that show signs of deterioration, because they will have lost part of their nutritious properties.
The sea bream is a very appreciated fish, of white and delicate meat, very sought-after in the market and easy to differ of other species seemed by a black stain that is a sign of authenticity that he appears in the superior part of the thoracic fins. This fish is captured in the Mediterranean and in the Cantabrian. It is an important source of nutritious and their season embraces the months of October, November, December and January, with high prices that reach its maximum point around Christmas. It is a healthy fish that provides, each 100 grams, 100 calories, 17 grams of proteins, 0´5 grams of fat. The sea bream is a food of great dietary importance. Their nutritious value is comparable to that of the meat, with 20% of proteins. It contributes an important number of minerals and vitamins to the diet, among those that highlight calcium, iron, vitamin B and B2, components that favor the good operation of the nervous system, the correct assimilation of the foods and the maintenance of the bones and of the teeth. Their nimbleness and easy digestion transform it into an ideal food for children, convalescent and pregnant women. Their consumption is also recommended obese people by its high content in proteins and the little fat that it contributes to the organism. The freshness of the sea bream, very important fact when buying with good approach, is known by the slight scent to sea, keeping in mind that if the scent remembers to the ammonia it is indicating us that it is not in good state. You must also check that the gills are red and the brilliant, transparent and jumping eyes. The loss of shine and transparency in the eyes are an unequivocal symptom that it is not fresh. The skin should be humid, with the well stuck flakes and the rigid body. As for their culinary possibilities, it admits the stews, but the quality and fineness of their rosy meat well when it is raw and white when receiving the action of the fire he advises the use of technical natural, as the roasted one, the oven or the grill, and the company of dressings like the lemon or a slight one fried lightly of garlic in olive oil. For general rule, it is cooked entirely or opened up by the half and, in spite of the habit, courts should not be practiced since in the loin they facilitate the loss of juices.
It is a dry very particular, good known fish that fresh that one sells in stores of ultramarine the first one, and in fishmarkets, the second. They also change, according to their state, the culinary forms, the price and the nutritious value, until the point to seem two different copies. It is a very nutritious food. The cod contains different calories as it is presented salted or fresh. The first one provides to the diet 107 calories for each. 100 grams, while the second he conforms to with some 64 calories. As all the marine fish he has in their composition appreciable quantities of vitamin A and D that prevents the rachitis and it favors the growth. To dietary level, their discreet caloric contribution and their appropriate composition proteica, as well as their proven digestibilidad and tolerance, they make of the cod an useful food and adapted in any situation, age and condition. Its wealth in match and magnesium indicates it in diets of times of physical and mental abouteffort. The contribution of iodine and fluorine protect the normal development of the teething. The quality of the fresh cod is known the same as the rest of the fish for the lightly marine scent, the red gills, the brilliant eyes and the rigid body. The characteristics of the dry one are of course, different. It is presented opened up on the other hand ventral and lacking the dorsal thorn. The quality resides in the grosor, in the color and in the point of salt. The good cod measures more than 90 centimeters, it is never of whitish color yellowish, he appears flexible and he doesn't have hardened salt neither accumulated in the surface. It is sold entirely, troceado or desmigado. It is also in containers and there are specialized stores that you already offer it soaked and I list to cook. The cod is one of the fish that offers bigger possibilities, the same thing in the plates in that it is the main food that in those that it serves as accompaniment. The thick parts of the cod are excellent to fry, to remove to crumb and to cook in sauce, while the fine ones, rich in jello, they have their place in the emulsified preparations. The soaking in cold water is an essential step for its to remove the salt and, according to the grosor of the piece, hard of twenty-four at thirty six hours.
The tuna is a fish of great size from 2 to 3 meters long, flavorful meat and brilliant and flat skin. The best time for its fishing goes from July to October. In the seas of Spain they can be two tuna classes: the common one, of meat red and bigger size, and the white or beautiful tuna, of smaller size, more flavorful meat and higher price. To the being a blue fish, has a high percentage of fatty 13 percent what supposes a caloric value of 90 or 100 calories for each 100 grams. Conserved in oil, the tuna reaches the 350 calories for each 100 grams. To be fished blue, the tuna is the best natural source of vitamins liposolubles that you dissolve in fat, highlighting his content in vitamins A and D. For his high quantity of proteins and his high content in vitamin D, the tuna is a very suitable food during the childhood and the adolescence, although he should waste away in all the stages of the life. As all the blue fish, their fats are not harmful but just the opposite, because they help to control the rate of cholesterol. If you buy it fresh, don't conserve it more than one day in the refrigerator. The freezing is a good alternative because you grieve it alters its texture and flavor. The preserves in oil, to the natural one, in pickle or smoky they are one in the surest and appetizing ways of having tuna the whole year. As caution, you should check that the cans take the data demanded as the maker's mark, ingredients, additions, it dates of having packed, I register sanitarium and to reject those that present blows and bumps. The tuna you ready to many culinary preparations. If it is fresh you can roast, to fry or to cook with sauce. It is also good to make pastries and cold cuts and their leftovers can take advantage to elaborate fillers of turnovers and empanadillas, eggs and tomatoes. The tuna in preserve, on the other hand, provides a note of flavor insustituible in salads, molds of puree of potatoes, fillers, pastries and patés of easy elaboration. Be maybe the Basque cuisine the one that has known how to take out more party to the beautiful one and the tuna in plates like the marmitako.
The celery is a root plant and eatable shaft of which two classes are cultivated: the celery in branch and the call celery radish, a rough bulb in potato form and that you grieve it consumes in Spain. The difference between both is that of the first one he wastes away the shaft and of the second only the thickest part in the base of the shaft. From old times it has been a plant very appreciated as nutritious and medicinal product and their name is bound to the magic, the myths and the legends. The best time to buy it fresh it is in the coldest months. It contributes to the diet 19 calories for each 100 grams. Its content in vitamins is high. He has tiamina, riboflavina and mainly vitamin C. is a very rich vegetable in sodium and potassium. As most of the vegetables it contains a great quantity of fiber, what causes an improvement of the digestive traffic and it avoids the elevation of the cholesterol in blood. In the same way their first floor contributes caloric and its scarce content in sugars transforms it into an ideal food for obese and diabetics. For their high content in vitamin C becomes very suitable during the infectious illnesses and in times of growth and development. In the field of the medicine naturist, the leaves and the fruits of the celery are considered stimulating tonic substances, antifebriles, carminativas and diuretic. In infusion it is used to improve the diuresis and their cooked roots are ideal to treat the drop, the rheumatism and the nefritis. To recognize their good quality they should be presented whole, fresh, healthy and clean, exempt of insects and parasites. Neither they should present holes neither esquejes. To the being a very aromatic greenness, it can accompany meats and fish in garnish next to other vegetables. One can also cook boiled or to be served with some sauce. Equally, it can get ready raw, in salad form. He gets ready moving away the hard branches and rasping well him to move away the threads. The celery radish should peel. You can serve raw, in salad, very watered with very fine grated lemon and decorated with sauce mayonnaise or vinaigrette.
The elvers that are the breedings of the eels, are marine fish in a lengthened way that they have from six to eight centimeters long and that they present a whitish color for the stomach and grizzly for the loin. In Spain it is a very sought-after fish and they are fished to the entrance of the rivers with fine nets, being a food of great gastronomic, very appreciated prestige and of high commercial value. Its presence in the markets takes place in the months of November and December. This fish contributes to the diet 110 calories for each 100 grams. It is a very rich food in vitamin A and it contains appreciable quantities of vitamin D. The elver it is a digestibilidad food more than acceptable being very tolerated by all the individuals in general, and their high contained proteico transforms it into an acceptable food in the diet of children and adolescents. Their digestibilidad will depend in the way in that you get ready. Its content in fluorine and iodine makes of the elver an useful food for the maintenance of a good denture. Also their wealth in vitamin A and D makes him to be a beneficial food for the good development and the maintenance of the bony fabric. Apart from fresh, the elvers can be in the refrigerated market or frozen and in some canned occasions or cooked. When buying them fresh, you should choose those that remove a fresh and pleasant scent. Notice the stability and elasticity of their meat and the shine and aspect of their skin. The elvers are a plate of great culinary prestige. The stability and whiteness of their meat, as well as their delicate flavor makes of them one of the plates more appreciated by the good gourmets. There are several forms of cooking them, although they usually get ready with abundant oil and bobby. They also take cooked or in salad, this way they don't cause any digestive dysfunction. The problem of the elvers is its desorbitado price that is outside of the reach of most of the pockets. A good alternative is the surimi elvers, a substitute made with the help of fish whose flavor imitates perfectly that of the true elvers.
Also called anxova, fresh anchovy, sardineta, bocarte, etc. is a fish of reduced dimensions and very flavorful meat. It is one of the consumed fish and appreciated in Spain and it is also plentiful in all our coast, that makes him to have a quite affordable price. The anchovies live in banks in the Mediterranean, Atlantic and Pacific. The Spanish fleet is, statistically, to the head of Europe as for its capture refers. There are several types of anchovies: the pungent engraulis is the most abundant species that is in the costs of the Pacific. But the good known anchovy in our country is the engraulis enchrassiccholus that is located in the Spanish costs. In spring, the anchovies abandon the bottom of the waters where they live, going to the costs to spawn. It is then when you the capture, always at night and using big lights to attract them. Their season is prolonged during the summer and in autumn they return to the depth. They contain many, vitamin D and minerals and they have less cholesterol than the meat and the shellfish. This fish contains vitamin D, mainly in its liver, and vitamins B1, B6 and vitamin A in appreciable quantities. The properties of this fish were very appreciated in the antiquity. With him they prepared kind of a paté elaborated with the help of on anchovies to macerate in a vinegary brine. When having characteristic plastic and energy, he makes that it is a very appropriate food in times of growth and development, and their high content in vitamin D it influences beneficiarily in the childhood, because he helps to prevent the rachitis. For against, to the being a food with a high content in fatty and mineral salts are not advisable for individuals with tendency to the obesity or that they have high the arterial tension. The anchovies are delicious and they waste away fresh as the sardine, roasted, to the grill, fried, etc.. For their meat with little fat and their strong flavor they are used like condiment in many occasions. You can also find them in preserve salting, smoky, dry, in cream, etc.
The artichoke is a vegetable of grooved shaft, big and lightly thorny leaves and head in form of tight pineapple, eatable before the development of the flower. Of very characteristic flavor, the artichoke grows well in regions of soft climate, he thanks fresh and rich lands, especially in the area of the Mediterranean. Their good season begins at the beginning of the month of October and he is prolonged until the end of the spring. Their caloric content is very low, some 63 calories for 100 grams, the same thing that its contribution in proteins about 3,4 for 100 grams and in fatty about 0,3 for 100 grams. The artichoke is rich in vitamins A, B and C. Provide calcium and iron and it is considered as a product of great nutritious value. Among the substances that compose it, a sugar called inulina that is highlights very tolerated by the diabetics. The artichoke can eat up all the time and it is advisable for old people and those of stomach and delicate liver, according to its cooking way. Who should not eat this food they are those that suffer problems in the stomach and bowels for the tendency that you have to the production of intestinal fermentations. Also, the artichoke acts favorably on the organism for its diuretic action, against the rheumatism, antiartrítica and depurativa of the blood. It can be said that makes a true internal laundry of the organism. It favors the hepatic and renal functions and it is very suitable in slimming regimes. When go to buy them, the firm shaft, the blackish head and without stains, the green, flexible and resistant leaves, are the data that identify an artichoke in good state and with all the guarantees of freshness and quality. As for their preparation and cooking, the artichoke has some minimum, but important rules that guarantee the success of the result. To begin it is necessary to cut the shaft, then they separate the tips and the external leaves, to make pieces if it proceeds, it is dewed with lemon to avoid that it blackens and he dives in water boiling with salt. The time you cooking is of about 40 minutes. The artichoke admits infinity of variations in its preparation and, besides being simply cooked riquísima and accompanied by a sauce vinaigrette or mayonnaise, it is an ideal vegetable for stews and roasted.
This fruit of Mexican origin, today completely accepted in our tables, he/she has a name that it defines it perfectly: “butter of the forests.” It is this way as they called it the old ones Aztec, due to the softness and cremosidad of their meat. Although their knowledge of dietary were not as wide as the current ones, the Aztecs guessed right of full giving him that name because the avocado has the same proportion of minerals and vitamins that the butter and a content lower caloric four times. It possesses a high caloric contribution, with 193 calories for each 100 grams. It possesses important quantities of vitamins, mainly of vitamin E. The avocado is indicated in times of growth and development and it stops who practice sport in a regular way. Its wealth in fat is not harmful, since the fatty acids, to the being of vegetable origin, don't increase the rate of cholesterol. For their high caloric contribution it is not advisable for obese people, but their contained first floor in hydrates of carbon make it passable for the diabetics. Their wealth in vitamin E it stimulates, apparently, the sexual fertility and their content in folic acid make him to be an employee to treat anemic processes. With the seed you can elaborate an indelible ink and they say that grating it, drying it and cooking is obtained it an effective remedy for the coronary illnesses. A good avocado should have the fine skin, of reddish brilliant or brown green color. To check their maturity, oppress it smoothly. If it gives to the pressure, it is that it is in their point. Those that are not mature are left in a window some days. They can also be matured and to conserve burying them in a recipient full with sand. The avocados already mature they are conserved one week in the refrigerator. It is forbidden to cook the avocados because the contact with the heat darkens its meat and he gives them a bitter flavor. The pulp is oxidized to the contact with the air, for what suits to peel them in the moment to consume them and to water them with lemon. They combine perfectly with green salads, shellfish, caviar or with salt and lemon.
The garlic is a food coming from a plant of the family of the liliáceas. It is of oriental origin, but it is cultivated in almost all the Spanish regions. The most cultivated varieties are the white one and the habitation. Although the garlic is in the markets along the whole year during the whole year, its gathering time is located between the months of June and July. In the Half Age, the use and consumption of the garlic they were surrounded of a disturbing mystery hoop and one of their good known hidden powers was their capacity to drive away the vampires because, according to the legend, their scent was them unbearable. 100 grams of raw garlics contribute to the diet 110 calories, although this value is irrelevant since it is used in small quantities. It is a very rich food in vitamin C, A, B1, B2 and niacina. It also presents significant quantities of sodium, calcium and iodine. The medicinal qualities of the garlic have been valued from very old and what will already have discovered the popular wisdom has confirmed it the scientific investigations. The garlic possesses a high quantity of substances germicides that you transform it into a powerful one disinfectant. Such a capacity to destroy bacterias and microbes makes of him an excellent remedy to combat and to prevent the infectious illnesses. The garlic, also, stimulates the sanguine, clean circulation the bronchuses, it disinfects the mucous of the throat and combat the cough. These properties largely get lost during the cooking processes. Therefore, if he wastes away for medicinal ends he should waste away raw or finely dive and blended with some water. The garlic is indispensable in the most representative plates in the Spanish cuisine. Without him, the gazpacho would lack sense and neither the humble and flavorful soups of garlic neither sauces like the alioli would exist whose component is the garlic and the olive oil. The garlic also intervenes with success in soups and fish creams and shellfish, he adds a touch of coolness to the vinaigrettes and pickles, and it harmonizes with all the white fish, especially the cod and the hake. The garlic ties with all the vegetables and with many aromatic grasses, as the parsley, the basil and the thyme. To avoid their persistent scent, coarse with to open the teeth and to move away the shaft that there is in the center.
This is a plant that is characterized by their big green leaves and white shafts and that it is in abundance in all the stations of the year, although their best moment embraces the months of January, February and March. The chard is one of the oldest vegetables that know each other. News of their presence are had in the human feeding from 5000 years before Jesus Christ. During the half Age, some cultures recognized in her diverse medicinal properties. Multiple varieties exist, being the most cultivated the yellow of Lyón, the green one common, the ruffled green, etc. The chards have a caloric contained first floor: 30 calories for each 100 grams. It is a food that has a high quantity of vitamin C, almost as much as the citric fruits, and it is one of the vegetables that contributes to the diet bigger quantity of vegetable fiber. The chards are very useful to maintain a good function of the digestive system, given their high content in vegetable fiber. Also, it is a food very recommended in the diets against the obesity for their caloric contained first floor, their great diuretic power and to control the absorption of fatty in the intestine. For the previously this thing, the chard should figure in the diet to any age, especially in that of people that you suffer problems of weight, excess of cholesterol, hypertension or diabetes. To take advantage of to the maximum their qualities, it is necessary to buy chards of brilliant leaves, intense color and very white shafts, without dark stains, blows or courts. It is also important to cook them the fair time, in a minimum of water boiling with salt. The pot to pressure is a good element of help, since it puts to point the greenness in time record and it impedes the loss of vitamins. The small and young chards get ready quickly, because they are very tender and they conform to with a step for cold water and an express carved in ribbons. On the other hand, the biggest pieces need a meticulous cleaning, knife in hand, to eliminate the fibrous layer that recovers the shaft. After having cooked, they thank an I braise with oil and garlic and they are very well with potatoes, pinenuts or grapes raisins, or in form of puree.
2 kilos of veal paws, 4 kilos of tripes, 2 kilos of veal muzzles, 2 ham tips, 200 grams of ham bacon, 2 ham bones, 4 puddings, 4 sausages, 30 grams of flour, 2 heads of garlic, 2 small onions, 10 grams of spicy paprika, 1 bobby, 5 grams of milled white pepper, 2 laurel leaves, 15 grams of parsley.
In a recipient we clean the tripes carefully with fresh water and some vinegar of wine. At the same time we also clean the paws and the veal muzzles. We put in the fire a big pan with water and when it boils we toss in her the tripes so that they cook, the paws and the veal muzzles, the ham, the puddings, the heads of garlic, the sausages, the parsley, the laurel, the bobby, the salt and the pepper. We have left to leave him to cook to slow fire during an hour and a half. Meanwhile in a pan with olive oil prepare a fried lightly with the well chopped onions, 30 grams of flour and 10 grams of spicy paprika. Once clever the one fried lightly the we add to our tripes and we let him to boil during 20 minutes. To finish the we are good to the table in the pan to serve it in individual plates.
4 lamb shoulder blades, 8 chives, 8 carrots, 150 grams of panceta, 150 grams of mountain ham, 8 cloves of garlic, 15 grams of paprika, 125 milliliters of olive oil, 20 grams rosemary, 20 grams of thyme, 250 grams of flour, salt to the pleasure.
When you will buy the meat, you should request to the butcher that trocee the four lamb shoulder blades. Once you arrive home, wash them and it moves away the chips that can have been to the trocearlas. On the other hand, it removes the green skin of the chives and their first layer. Leave them you inform. It rasps the carrots and cut them for the half. Trocea the panceta and the ham. It pours in a pan 100 milliliters of olive oil and he adds the eight whole cloves of garlic, the panceta, the ham, the carrots and the chives. It seasons and braise everything during 20 minutes, approximately. He adds the mellow and floury lamb. Braise him until gilding it. He adds the thyme, the rosemary and the paprika. It removes and cover it with water. It cooks to soft fire until the lamb is tender and in his sauce. It takes out the chives and the carrots, trocéalas and gild them in a pan. It serves the caldereta with the pieces of chives and the golden carrots.
2 pills of chicken broth, 3 grams of black pepper, 250 grams of cream, 4 whole breasts of chicken, 2 big onions, 3 cloves of garlic, 15 grams of rosemary, 15 grams of thyme, 15 grams of basil, 15 grams of oregano, 300 grams of cheese roquefort, Danish blue cheese or gorgonzola, 1 kilo of flour, 20 grams of yeast, 15 grams of margarine, 5 grams of nut moscada, salt to the pleasure.
In a pan with olive oil make a fried lightly with the onion and the garlic. Meanwhile, they intersect the chicken breasts in ribbons, they are added the salt to the pleasure and the pimenta, they are tossed the rosemary, the thyme, the basil and the oregano. In the same pan we gild everything and we make with it a fried lightly. They are placed in a mold for oven, and he covers the whole mixture with the cream. Separated, he catches the flour, the margarine, the yeast, he is tossed some salt, the nut moscada and he mixes very well with the hands. Then they are made as churrillos with the hands, until getting that all the mass is in that way. All those churrillos is spread on the chicken, the one fried lightly and the cream. And lastly he catches the cheese and you desmiga with the fingers and it is distributed above the cake. Everything it, puts on in the preheated oven, during 55 minutes to 170 grades. We can substitute the cheese roquefort for a Danish blue cheese or gorgonzola so that it is not so strong. To finish the we serve hot.
400 grams of shrimps, 2 lettuces, 6 melon slices, 2 avocados, 8 tomatitos cherry, 4 chive sprays, 250 milliliters of mayonnaise, 60 milliliters of ketchup, 3 milliliters of tabasco, salt to the pleasure.
We cook the shrimps in water boiling with salt about 6 minutes or we already buy them cooked. We drain the shrimps and we cool them in water with ice it stops later on drain them again and to reserve them. We wash and we cut the lettuce in Julian very fine. In a bowl, we put the mayonnaise, the ketchup, the tabasco and we mix well until it is a pink sauce. On the other hand, with a kitchen it takes out balls, we make pellets with the melon slices and with the peeled avocados. We distribute the lettuces in glasses for cocktail and the small tomatoes cut in halves. We place the cold and peeled shrimps, some cold melon balls and some avocado balls above and we cover with the pink sauce. We itch for above some chive to decorate. To finish we serve the very cold cocktail.
300 grams of butter, 4 tender chives, 6 egg yolks, 2 chervil bundles, 1 tarragon bundle, 120 milliliters of vinegar, 60 milliliters of wine dry target, 3 grams of black pepper in grain, salt to the pleasure.
To peel and to chop the tender onions and the chervil. The tarragon washes it and we defoliate. In a small pan we will put the onions, next to half of the chopped chervil and the leaves of the tarragon, as well as the pepper in mashed grains, the vinegar and the white wine. To heat and to allow to reduce. To go everything by a very fine strainer and we allow it to cool. We cut the butter now in small pieces. We put the reduction that we have made in the small pan, again we dilute in her the egg yolks and we put the saucepan to the bathroom María inside another bigger saucepan with water. We will heat it to moderate fire without stopping to remove the reduction of aromatic grasses and yolks. So that the sauce doesn't intersect we should have present that the bathroom María should never end up boiling for what a special control of the fire is recommended on this phase of the elaboration. When the sauce has thickened we will add the butter little by little in small portions without stopping to beat everything. The sauce will be consistent as a cream or a sauce type mahonesa. Now we will add him the salt to the pleasure and the pepper, incorporating him the rest of the chervil and of the tarragon chopped maintaining the bathroom María finely without it ends up boiling the water. This sauce is to serve it very hot and accompanying to roasted of meat or a good fish of the type of the turbot.
24 small potatoes.
To make the pesto sauce:
180 milliliters of olive oil, 6 cloves of garlic, 120 grams of pinenuts, 90 grams of parsley very dive, 30 grams of basil, 100 grams of mascarpone, salt to the pleasure.
We cook to the vapor the whole potatoes and with skin in abundant water. To introduce the potatoes, the water has to boil to bubblings. Once they are cooked, it is necessary to peel them and to maintain them you heat until the moment to serve them. So, the best thing will be to reserve them in a plate outside of the refrigerator. They must be to ambient temperature. The following step will be to elaborate the sauce to the pesto. For there is it to crush in the glass of the blender the garlics, the pinenuts, the oil and the salt to the pleasure. Then, it is necessary to introduce the parsley that should be fresh, and the basil, both very dives. Lastly, put the mascarpone to the bathroom María until he comes undone and, when it is creamy, he adds the pesto sauce little by little. It removes with a tablespoon so that it forms a very fine cream. Put the hot potatoes in a source, it pours the sauce for above and serve it to the table.
4 big tomatoes, 8 red peppers, 6 lengthened eggplants, 2 big onions, 8 medium potatoes, 100 milliliters of vinegar, 200 milliliters of olive oil, 4 cloves of garlic, salt to the pleasure, black pepper to the pleasure.
We preheat the oven, to 180 grades. When it is hot it is necessary to roast in him the peppers, the eggplants, the tomatoes, the whole onions and the potatoes with their previously washed and dried skin. They should be around an hour and a half approximately, and it is advisable to give them from time to time the turn. Once roasted all the vegetables are to peel them, less the potatoes that we will use them with skin. Then it is necessary to cut in ribbons the peppers and the eggplants. Trocear the tomatoes and to cut in clusters the onions. To remove the seeds to the tomatoes, if it is possible. To season each thing with salt, pepper, olive oil and vinegar of wine. To cut for the half the potatoes, to empty them, trocearlas, to season them and stuff them again. To serve the escalibada in a plane source placing the peppers first, next the eggplants and lastly the chives. To decorate with a good jet of olive oil, a jet of vinegar, fine salt and the garlics, chopped finamenie. To serve next to the potato.
2 cans of anchovies in oil, he pastures in hairsprings for eight people, 2 lettuces, 200 grams of peeled nuts, 400 grams of cheese Roquefort, 1 jet of vinegar.
To elaborate this salad of cheese Roquefort and the first thing that we have to make pastures it is to boil the pasta in a normal way, with abundant water and with a handful of salt. Once the pasta is the one it jags it is necessary to drain it and to leave that he cools down. Add him later a jet of vinegar to avoid that the pasta sticks and make soggy to each other when he cools down. The following step will be to wash and to cut the lettuce in Julian fine. Then it is necessary to undo with a fork the cheese and to mash it, together with the anchovies that there will also be them made pieces and mashed in a mortar, until getting a homogeneous pasta. Lastly, it is necessary to mix very well everything; the hairsprings of pasta, the lettuce and the pasta of anchovies and cheese. It is in that moment when it is necessary to add some how many nuts tiny troceadas and to move other little. To put in the refrigerator and to allow to cool. To serve fresh. Tricks to keep in mind:
To cool the pasta and the lettuce very well for separate before adding this last so that not you apoche with the oil. To mix everything at the last moment. To undo the possible clots formed when making the pasta between the cheese and the anchovies when adding them to the pasta very well. The quantity of cheese goes in relation to the pleasure of each one. If you like more strong of flavor, more cheese, and vice versa.
400 grams of angler, 400 grams of shrimps, 400 grams of clams, 800 grams of mussels, 300 grams of puree of potatoes, 125 milliliters of olive oil, 500 milliliters of liquid cream, 20 grams of chopped parsley, salt to the pleasure.
To proceed to elaborate this cream of shellfish, in the first place it is necessary to put two liters of water in a recipient in which will cook the shrimps and the angler for space of 15 minutes, when the water begins to boil. Once this time has passed, and that the shellfish and the angler is already cooked, it is necessary to strain the broth and to reserve it in a recipient. Next, it is necessary to peel the shrimps and it is necessary to remove him the central thorn to the angler that later will carve. Fact this, we will open to the vapor the clams and the mussels with some water, when they are open we will remove the shells and we will keep the broth. Now it is necessary to prepare the potato puree, with the fish broth that we have reserved previously and together with the broth of the mussels and of the clams. For there is it to begin the broth well adding the liquid cream. We add him the salt to the pleasure, and the angler pieces that we will go by the blender until they are facts a fine pasta. The cream will serve it very hot, and for above, when serving it, it is necessary to put him the shrimps, the mussels and the clams. To decorate finally with something of chopped parsley.
4 medium turbots, 2 leeks, 2 big onions, 4 medium potatoes, 4 sprays of parsley, 250 milliliters of olive oil, 1/4 of lemon, salt to the pleasure.
In a wide pan it pours two liters of water and some salt. Put it to the alive fire and it puts a whole turbot inside. Cook it during 15 minutes, counting from the moment in that him boil has recovered. Then, take out it with two skimmers and place it on a wide source. He repeats this same operation with the other three turbots. He washes all the vegetables. In a chart wooden pike the white part of the leeks in Julian fine. Next, it peels the onions and cut them in feathers. It peels the potatoes, wash them and leave them in thick strands with the help of a grater. It pours in a pan a glass of olive oil and heat it to medium fire. Then, it goes down the fire to the minimum, he adds the vegetables troceadas and season them with salt. It covers the pan to get that you pochen slowly. You should avoid in all moment that you burn or that they are very made. Then, drain them with a skimmer and distribute them in eight plates. He prepares the loins of each one of the turbots and place them above. To make the sauce, it crushes very fine, in the glass of the blender, the branches of parsley previously washed with the oil of remaining olive, a tiny piece of salt and some drops of lemon juice. Then, you pass it to a tureen and, using a teaspoon, he draws a fine line on each one of the loins of the fish. It serves the plate before he cools down the fish.
4 cans of peppers of the piquillo, 4 containers of ventresca loins of beautiful of the north in olive oil, 4 small containers of pickles in vinegar, 4 cans of onions in vinegar, 125 milliliters of olive oil.
The first thing that it is necessary to make to elaborate this ventresca with peppers is to open the container in which is to the hole, to drain all the oil that there is in the same one, to take out the loins without they break and to put them all orderly ones in a source. The following step will be to open them for the half to the long thing, so that eight portions are obtained more or less big. They should be lengthened pieces and whole. While on the other hand, it takes out the peppers of the piquillo of the can, cut them with a knife for one of the lateral ones and trocéalos in ribbons, more or less of the same size. He reserves the pieces. Then, it is necessary to wind each ventresca piece with several pepper ribbons and distribute them in a rectangular source or in individual teaspoons, lists to serve it to the table. Separated, short the pickles in small pieces and he opens the container of the onions. To serve the plate, it places above each ventresca loin that we have wound with a pepper piece, a pickle piece and above a white onion. The last step will be to water everything with a jet of oil of olive virgin extra and allow them to rest a while. It is a very slight plate for a summer night, it accompanies if one wants with a good very complete salad.
6 sprays of fresh thyme, 1 leg of lamb of 1500 grams, 8 cloves of garlic, 12 fillets of anchovies, 250 milliliters of wine tint, 30 grams of sugar, 100 grams of black olives, 60 grams of chopped parsley, 120 milliliters of olive oil, salt to the pleasure.
It bones the lamb leg and cut it with the help of a very sharp knife, in dice of two centimeters, approximately or you already request it boneless. With the remains of the lamb leg and half liter of water, he prepares a broth. You can add him carrot, celery, leek, turnip and some grains of black pepper so that he has more flavor. In a wide pan, put the olive oil and heat it to half fire. He adds the lamb pieces, mellow with salt, and fry them until they are very golden. It mashes the eight cloves of garlic with the thyme and the anchovies until obtaining an uniform pasta. He adds to the pan, with the lamb, the wine, the broth and the mashed garlic. He adds the sugar and cover tightly the pan, it lowers the fire and it cooks during about 40 minutes or until the meat is sufficiently tender. It uncovers the pan and he/she adds the olives cut by the half and it lets him to cook the stew more three minutes. The sauce will be thick. For the presentation, it places the stew in a source and it sprinkles with some parsley very dive.
1/2 kilo of endive, 2 tuna cans, 6 potatoes, 4 eggs, 4 tomatoes, 2 handfuls of capers, 2 onions, 2 small red peppers, black olives, olive oil, oregano, vinegar, salt to the pleasure, black pepper milled to the pleasure.
The first step to elaborate this delicious summer salad is to cook the potatoes in a pot with abundant water boiling and with salt, to the pleasure of each one. The potatoes are to peel them and trocearlas in slices or in medium dice. To also cook the eggs, to peel them and trocearlos. To reserve. To prepare the endive washing her and to made pieces, to cut the tomatoes to clusters, the onion in pieces, trocear also the red pepper in hoops and to drain the black olives and the capers. To place all the ingredients, next to the eggs and the potato cooked in a salad bowl with the tuna. It can be opted to mix or to join the ingredients for areas in the salad bowl. Before serving it very cold to the table, it is necessary to season it with salt, vinegar, and oil. To sprinkle the pepper and the oregano for above.
400 grams of flour, 1 liter of milk, 8 eggs, 80 grams of butter.
For the filler:
200 grams of strawberries, 8 bananas, 4 peaches in preserve, 2 pears conference, 2 kiwis, 400 grams of covering of chocolate.
To melt the butter and to add it to the milk. To mix it in the blender with the flour and the eggs, carefully so that it is not any clot. We allow to rest the mass about 15 minutes. To put to the fire a pan antiadherente and to grease it with a piece of butter. To pour some the crepes mass and to move the pan to make that the mass extends. To leave that he clots and to give the turn carefully so that it doesn't break. To reserve when they are made by both sides in a hot plate. For the filler it is necessary to peel the bananas and to cut them for half of longitudinal way. In a pan antiadherente to strong fire give them turn and turn until they gild. To cut the rest of fruits in dice. To undo the covering of chocolate to the I find maría and to reserve hot in the own bathroom maría. To stuff the crepes with the bananas and we accompany in a random way with the rest of the fruits troceadas. The chocolate warms it puts when serving.
500 milliliters of olive oil, 6 eggs, salt to the pleasure, 15 milliliters of vinegar, 150 milliliters of ketchup, juice of an orange and 3 milliliters of brandy.
In the jar of our electric blender we put the eggs and the olive oil. Once we have the olive oil and the eggs in the glass, we add some salt as it is our pleasure, the brandy and the vinegar of signal wine. We beat it very well until obtaining a homogeneous mass. If the mass is slight we have to go adding more olive oil until achieving the necessary consistency. We can use it to season plates elaborated with chicken or shellfish.
10 tomatoes, 6 escalonias, 100 grams of butter, 10 grams of thyme, 150 milliliters of white wine, 200 milliliters of cream of slight milk, 4 grams of pepper.
In a pot with water boiling puts the tomatoes twelve seconds, we take out them, we peel and we itch very well in a big bowl. On the other hand we chop the escalonias, we put them in a pan with the butter to slow fire. We add to our escalonias the thyme and we wait until they are transparent. We have left to add the white wine and to leave him to boil to the fire until he decreases and evaporate almost completely. Next we incorporate the cream of milk of slight milk, the chopped tomatoes and we heat it some entire minutes. To finish him we toss the salt and the necessary pepper and we are good to season plates elaborated with products of the sea like clams, oysters, mussels, crabs and spider crabs.
30 grams of chopped pickles, 200 milliliters of cream of thick milk, 200 milliliters of petit suisse, 30 grams of chopped nuts, salt to the pleasure, 3 grams of milled white pepper.
In a big recipient we proceed to mix the cream of milk, the petit suisse, the pickles and the chopped nuts very well. Once we have everything very well blended we add him the salt and the pepper that it is necessary. We remove all our sauce very well and we serve to the table. We can use it to season plates of shellfish like prawns, shrimps, lobsters, lobsters and other products of the sea related with these.
8 tomatoes, 4 red peppers, 2 leeks, 50 grams of butter, 10 grams of curry, 30 grams of round rice, 600 milliliters of milk, 400 milliliters of water, salt to the pleasure, 3 grams of pepper.
We catch the leeks and we cut them very fine, reserving them in a recipient. We put in a pan the butter, we toss the leeks and we fry lightly to slow fire without they are gilded. In a pot with water boiling puts the tomatoes twelve seconds, we take out them, we peel and we itch in pieces. We have left short the red peppers in small pieces. In a pan we put all the ingredients that we have prepared, we let them them to boil and we cook approximately during 30 minutes. We let them to cool down once that time has passed and we crush until I was fact a fine puree. To finish him we toss the salt and the pepper that it is necessary. We can use this sauce to season numerous marine products as mussels, clams, oysters and other.
80 milliliters of rosy wine, 400 milliliters of cream of sour milk, 30 grams of dry tarragon, 30 grams of dry chervil, 30 grams of dry rosemary, 30 grams of basil dry off, 30 grams of dry parsley, salt to the pleasure.
In a kitchen bowl we proceed to mix all the ingredients beginning with the cream of sour milk, the rosy wine, the tarragon, the chervil, the rosemary, the basil and the parsley very dive everything. Now we have left to remove everything so that they are united all these ingredients. We rectify it of salt and we reserve in the refrigerator two and a half hours before serving it to our table. We can use this sauce to season all type of salads of the vegetable garden.
180 grams of celery grated turnip, 400 milliliters of cream of milk sour, 60 grams of mayonnaise, 5 grams of salt, 3 grams of black pepper in milled grain, 20 grams of mustard.
In a recipient we mix the cream of sour milk very well with the mayonnaise. On the other hand we grate the celery turnip and we mix it subsequently without taking a long time to the mixture so that it doesn't become black. We toss the salt, the mustard and the pepper that it is necessary and we are good to our table to consume it in plates of all type of salads with hard eggs, mushrooms, mushrooms and mushrooms.
200 milliliters of petit suisse, 2 mature avocados, 200 milliliters of cream of thick milk, 10 milliliters of lemon juice.
To elaborate this cream of avocados the first thing it is to cut for the half the avocados, to peel them very well and to move away them the internal bone. Once removed the bone squashes the meat of the avocados with a fork in a plate and we mix everything in a bowl with the cream of thick milk, the petit suisse and the lemon juice. We can use this cream to season plates of green salads of lettuces, endives, endivias and raw mushrooms or mushrooms of the vegetable garden.
100 grams of tarragon fresh dive, 400 milliliters of cream of sour milk, 120 milliliters of rosy wine, 100 grams of chervil fresh dive, salt to the pleasure.
In the first place we proceed to mix in a recipient all the ingredients beginning with the sour milk, the tarragon, the chervil, the necessary salt and the rosy wine. When all the very united ingredients are and form a homogeneous mass we put them in the refrigerator three hours before being good it to our table to give bill of it. We can use this sauce of rosy wine to season all type of salads elaborated with products of the vegetable garden.
30 milliliters of lemon juice, 4 hard eggs, 30 milliliters of mustard, 4 grams of salt, 2 grams of black pepper, 100 milliliters of cream of milk thick combing, 30 grams of cut chive.
We catch the hard eggs and we separate them the yolks of the white with much care. Next in a bowl we squash the yolks of the eggs together with the mustard. Now we have left to add the lemon juice, to toss him the salt and the pepper and to incorporate the chive and the cream of beaten milk. On the other hand we catch the white that we have separated, we chop them very well and we spread on the mixture that we have made previously. We can use this sauce to season plates elaborated with products of varied salads of the vegetable garden.
50 milliliters of water, 25 milliliters of vinegar, 50 grams of buds of soya, 50 milliliters of olive oil, 200 milliliters of yogurt or it cremates of sour milk, 4 grams of salt, 2 gram of white pepper, 20 milliliters of mustard.
In a deep recipient we proceed to mix the yogurt or the sour cream with the vinegar, the olive oil and the water. We have left to add to this mixture the mustard, the pepper and the necessary salt. Next and once it is very blended everything tosses the buds of soya to our mixture and we serve to our table. To finish we can use this sauce to season plates elaborated with products for salads of the vegetable garden and varied raw vegetables.
200 milliliters of mayonnaise, 400 milliliters of cream of slight milk, 60 milliliters of lemon juice, 6 grams of salt, 10 grams of sugar, 2 mashed cloves of garlic, 4 tabasco drops, 4 grams of cayena pepper, 20 grams of spicy paprika, 30 milliliters of wine of Sherry.
In a recipient we put the cream of milk, we beat it vigorously and we add him next the mayonnaise, the lemon juice, the salt, the sugar, the mashed cloves of garlic, the tabasco drops, the cayena pepper, the spicy paprika and the wine of Sherry. Once it is everything in our recipient we mix it very well during some minutes. Next and once prepared all we put it in the refrigerator during two and a half hours before being good our sauce to the table to season our more varied salads.
50 grams of lucerne buds, 150 milliliters of yogurt or it cremates of sour milk, 3 grams of salt, 2 grams of white pepper, 15 milliliters of mustard, 25 milliliters of vinegar, 40 milliliters of water, 40 milliliters of olive oil.
In a big bowl of kitchen we put the water, the olive oil, the vinegar and the yogurt or cream sours and we mix it very well until obtaining a homogeneous cream. Subsequently we add the mustard, the salt and the pepper in their fair measure. We have left to add the lucerne buds and to mix very well everything with the help of a wooden tablespoon. To finish we can use this sauce to season plates elaborated with products for salads of the vegetable garden and varied raw vegetables.
40 milliliters of liquor to our pleasure, 400 grams of cabrales cheese, 200 milliliters of cream liquidate, 30 grams of butter, 6 sirloin pieces, 100 milliliters of olive oil, salt to the pleasure.
We melt the cabrales cheese a little in a cacillo and we reserve. Subsequently in a big bowl we beat the cream it liquidates with the butter, some salt to our pleasure, the liquor and the cabrales cheese. When we see that the mixture is homogeneous we stop it to beat and we reserve separated. In a pan with oil of hot olive make the sirloin pieces two and a half minutes for each side or until we like. Now we have left to incorporate the previously reserved mixture, we let him to boil and we move away of the fire once it happens this. To finish the we are good to our table to consume it in individual plates.
30 grams of butter, 40 milliliters of brandy, 600 grams of mushrooms in sheets, 40 milliliters of sherry, 25 grams of cinnamon, 3 sprays of parsley, 6 thick slices of cooked ham, 3 grams of pepper, salt to the pleasure.
In a pan we toss half of the butter and we proceed to fry in her the mushrooms with some salt, pepper and the sprays of parsley, until we see that the water that you loose the mushrooms has evaporated in its entirety. In another pan with the other half of the butter gild the ham cooked by the two sides, we toss him the brandy and we fasten fire. We have left to add the cinnamon and the wine of sherry, to toss him the salt and the pepper that it is necessary. Once this all clever one, we cover it with a lid and we let him to cook during 6 minutes. For it finishes we serve to our table the ham that we have prepared together with the mushrooms.
2 cans of fruits in syrup, 12 leaves of pasta brick, 100 grams of butter, 200 grams of orange marmalade, 6 leaves of mint, 100 grams of sugar glas.
We put to drain the fruits in can and then we dry them with absorbent paper. In a ladle we heat with 60 milliliters of water the marmalade without leaving that it boils. We take out it, we go by a strainer and we reserve. In a small ladle to slow fire melt the butter and we reserve. We catch a leaf of pasta brick, we bend it and we put in the center 30 grams of well drained fruits. We close the other half on the fruit and we bend the borders so that it is united. We have left to catch and to anoint for all the sides each pasta brick with melted butter. We put in the oven that we have preheated previously at 180°C, during 12 minutes. We have left to catch a big source and already placing all the pastas brick made in her to go, to sprinkle them with sugar glas and to adorn everything with the leaves of mint. To finish the we serve accompanied by the temperate sauce that we have prepared with the marmalade and the water.
2 jars of garlics, 12 chicken breasts, 250 grams of tomatoes cherry, 1 big onion, 3 carrots, 50 milliliters of concentrated of tomato, 5 clods of sugar, 200 milliliters of olive oil, 250 milliliters of meat broth, 15 grams of tarragon, 3 grams of pepper, salt to the pleasure.
In a recipient we cut in fillets the chicken breasts but he has made it our habitual butcher. We take out the garlics of the jars, we drain them very well and we put in a ladle with the clods of sugar and 100 milliliters of olive oil. We cook everything during 12 minutes to soft fire. In a pan with 100 milliliters of olive oil braise the onion and the carrots making a fried lightly without leaving that it is gilded. We have left to add the tomatoes cherry, the meat broth without fat and the tomato concentrate, we toss him the salt and the necessary pimenta cooking it during 6 minutes. In a pan with olive oil fry the chicken fillets to normal fire during two and a half minutes for each side, we go them being slippery and we put in a source. To finish we serve the chicken fillets with the tomatoes cherry and the teeth of garlic of the preserved jars, sprinkling everything with the chopped tarragon.
400 grams of beicon, 6 jars of lentils, 2 boats of grated carrots, 6 escalonias, 400 milliliters of olive oil, 60 milliliters of vinegar, 30 milliliters of mustard, 3 nails, 15 grams of rosemary, 15 grams of thyme, 10 grams of jenjibre, 3 grams of pepper, salt to the pleasure.
We catch a strainer, we go tossing the lentils in him and we go them by cold water. We drain them and we go putting in a big source and we reserve them. Next we cut in dice the beicon and we peel the escalonias in slices. We put a pan in the fire with 60 milliliters of olive oil and we toss the escalonias, the nails and we braise very well everything without leaving that it is gilded. Now we have left to add the ginger and to give him some slight turns with a wooden tablespoon. We move away it of the fire, we let him to cool down and we add proportionally to the lentils. In a bowl we toss the mustard, the vinegar with salt and the pepper and we beat very well everything. To this mixture we add the olive oil, the thyme and the rosemary without stopping to remove very well everything. When it is made we reserve it. In a pan that we will put in the fire we fry the beicon dice until they are very facts and crispy, without spending much of having fried. In a plate we put paper so that it absorbs the excess of fat of the beicon when we go him putting in him, once we have made them. We proceed to mix the lentils with the grated carrots and we water with the sauce vinaigrette that we have prepared for above. To finish the we serve in a source accompanied with the beicon dice that we have fried previously.
1 kilo and half of prawns, 4 boats of green asparaguses, 4 ajetes bundles, 200 milliliters of olive oil, 60 milliliters of oil of soya, 5 tabasco drops, 20 grams of chopped basil, 3 grams of pepper, salt to the pleasure.
To make the sauce:
1 file, 1 big boat of mayonnaise, 30 grams of capers, 100 grams of black olives, 30 grams of chopped dill.
First we go being slippery of the water that you have all the asparaguses and we reserve them in a recipient. With the help of a kitchen knife we itch in a bowl the black olives and the capers. Now we have left to add it the sauce mayonnaise, the juice of the file, to mix very well everything and to sprinkle it with the dill very dive. We put the resulting mixture in our refrigerator so that he cools down. In a recipient with water clean the ajetes and the troceamos. We catch a deep pan and we heat in her it oils of olive. When it is very hot the oil tosses the ajetes and we fry them to normal fire during 3 minutes. Subsequently we incorporate the prawns, we toss them the salt and the pepper that it is necessary and we let him to cook more other three minutes to normal fire. We add the green asparaguses well troceados, the tabasco drops, the well chopped basil and the sauce of soya. We rectify it of salt if it is flat and we serve it to our table accompanied by the sauce that we have put separated in a tureen.
500 milliliters of residue, 250 grams of Moorish, 1 tube of cinnamon, 250 grams of sugar, 125 milliliters of water.
In a recipient with water wash the Moors very well having much care of not breaking them. We catch a ladle, we put the Moors in him and we put it to slow fire with water and sugar proceeding to cook it during 6 minutes. Past this time moves it away from the fire and we let it him to cool down. We catch a glass jar we incorporate the residue and we remove it very well. Next we add the Moors and the cinnamon, we cover it tightly and we let that it macerates during three and a half hours. When this time has passed, we filter it very well, we put in bottles and we consume it when we feel like.
To make the curd:
1 on of rennet, 500 milliliters of milk.
To make the marmalade:
175 grams of sugar, 100 grams of pineapple, 250 grams of strawberries.
We proceed to elaborate ours clotted as he says in the envelope that we have bought. We catch the pineapple, we peel it very well and we cut in small pieces to put it to cook to slow fire with the sugar. When 12 minutes have passed we add the strawberries and we remove very well everything leaving it to slow fire during twenty minutes more. Past this time moves away it of the fire, we crush very well and we cook more 12 minutes. We pour our preparation in sterile recipients, we close it tightly if it is possible and we reserve until we will use it in our table. To finish when we will consume our curd we will toss him the marmalade of fruits that we want for above and we will proceed to their consumption.
800 grams of mushrooms, 8 eggs, 4 cloves of garlic, 2 spoonfuls of chopped parsley, 6 spoonfuls of oil of olive virgin extra, salt to the pleasure, 3 grams of pepper.
In a bowl we peel, we itch and we proceed to braise the garlics in a pan with olive oil. Subsequently we add the very clean mushrooms and cut in sheets. We have left to incorporate the salt, the pepper and the parsley without leaving him to lose the volume that has. With aluminum paper we cover a bowl. We put in him two spoonfuls of mushrooms, we crack an egg in the center, we toss him salt, pepper and we close it with thread so that it is a formed a package. We make the same thing with all the other eggs and once we have them all preparations we put a pot with abundant water in the fire and when it boils we go incorporating the eggs carefully and we cook them. To finish we serve our eggs accompanied with picatostes of fried bread.
200 grams of cheese, 2 eggs, 400 grams of rice, 6 mature tomatoes, 4 peppers, 2 onions, 4 cloves of garlic, 1 liter of broth of vegetables, 3 grams of sugar, 125 milliliters of olive oil, salt to the pleasure, 3 grams of pepper.
In the first place we catch the tomatoes, we peel them, we remove them very well the seeds and troceamos. Next we clean the peppers and we cut them in medium hoops. On the other hand also we peel and we itch in fine the onions. In a pan with olive oil to the fire fry lightly all the vegetables until we see that they are tender. We toss him the salt, the sugar and the necessary pepper, we crush everything and we reserve separated. In a pan we fry lightly the garlics, we add him the rice and we cover it with the broth of vegetables. We have left to let that the rice cooks to slow fire until we see that it is half tender or to the one it jags. We pass the rice to a refractory source, we toss him the tomato sauce for above and we put it in the oven to 180 grades. We cover everything with the cheese and the eggs very milk shakes. To finish the we grate in the oven until it is gilded for above and we can serve it to our table.
6 lettuce hearts, 300 grams of Iberian ham, 250 grams of tender cheese of goat, 250 grams of black grapes, 20 milliliters of sweet wine, 20 milliliters of balsamic vinegar, 90 milliliters of olive oil, salt to the pleasure, 3 grams of pepper.
In the first place we centrifuge the lettuce leaves once we have washed them and troceado. Subsequently we pour in a recipient the wine, the olive oil and the balsamic vinegar. We toss him the salt and the necessary pepper and we mix very well with some bars. In an iron with olive oil put the Iberian ham and we leave it until it becomes very crispy. We catch six plates and we mount them with some lettuce leaves, the goat cheese and the black grapes. To finish we crown our plates with the Iberian ham that we will water with the vinaigrette and we will be good to the table to consume it.
300 grams of peach, 600 grams of fruits of the forest, 6 spoonfuls of liquid cream, 3 spoonfuls of honey, 1 spoonful of nut moscada, 2 file grated, 4 leaves of fresh mint.
In a recipient with water clean having much care when manipulating them for not breaking them the fruits of the forest. In a bowl we mix the honey, the nut moscada, the grated and the liquid cream. Next we put the fruits distributed in six aluminum papers, we water with the previous mixture and we close the aluminum so that everything is inside him. We have left to put it in the oven to 200 grades during 10 minutes. To finish the we serve to our table adorned with some leaves of fresh mint.
600 grams of peeled shrimps, 300 grams of long rice, 3 chopped cloves of garlic, 3 avocados, the ralladura of a big lemon and their juice, 1 liter and half of fish broth, 1 chopped bobby, 25 milliliters of grated ginger, 3 laurel leaves, 2 sprays of chopped parsley, oil to braise, salt to the pleasure, 3 grams of pepper.
In a pan we put to heat the fish broth with the laurel. Once it boils we add the rice and we let him to cook during 18 minutes until it is tender. Then we drain it and we reserve hot. In a pan we braise the garlics, we add the jengible, the bobby, the lemon ralladura, the shrimps and the parsley. Now we have left to fry everything during 5 minutes. We water it with the one half of the lemon juice and we toss him the salt and the pepper that he needs. We continue cooking it during 3 minutes more and we move it away from the fire. We cut and we peel the avocados in sheets. We dew the avocados with lemon juice so that they are not oxidized and we reserve. To finish we stuff a mold with the rice, next the desmoldamos on the plates and we cover it with the avocados and the shrimps.
400 grams of Chinese noodles or noodles, 2 chicken breasts, 4 chalotas, 150 grams of Chinese cabbage, 2 carrots, 400 milliliters of sauce of soya, 60 milliliters of olive oil, salt to the pleasure, 3 grams of pepper.
In a pan we proceed to cook the Chinese noodles, we drain them and we reserve until we will use them. On the other hand we cut the chicken breasts in ribbons, we wash the vegetables and we chop them very well. We have left to fry lightly the vegetables once itched in a wok with some olive oil. Next we toss the salt and the necessary pepper to the chicken, we jump him very well and we let him to be made to normal fire. To finish we water everything with the sauce of soya, we give him a boil in the fire and we mix everything with the Chinese noodles. Once we have made this, we take it to the table to serve it in six individual plates.
6 musola fillets, 75 milliliters of olive oil, 6 thick chopped tomatoes, chopped 2 celery branches, milled bobby, chopped basil, 75 grams of black olives without bone, salt, pepper.
To heat the oil in a pan and to fry the fish fillets until they begin to be golden for both sides. To add the tomato and the chopped celery, the milled bobby and the basil. To pepper and to mix gently. To cover the pan and to cook everything during 35 minutes. Finally, the black olives are added and I know he gives him a last boil before serving it.
1 can and he mediates of fine extra peas, 3 frozen lobsters, 600 grams of rice, 150 grams of green Jews, 2 peppers green dives, 2 mature tomatoes, 3 onions, 300 milliliters of white table wine, 250 milliliters of olive oil, 5 cloves of garlic, coloring alimentary, sweet paprika, black pepper, table salt, 3 pills of broth of vegetables, 1 liter and half of water.
We defrost the shellfish and the green Jews cook in water with salt during 7 minutes. In a paella, he throws the olive oil and, once be hot, the onions, the peppers and the garlics are fried lightly, very dives. Then it is added the mature tomatoes, without skin neither seeds, and it is braised in the paella with all the above-mentioned. Once fact the one fried lightly, 300 milliliters of white table wine are added. Subsequently they incorporate the 3 lobsters troceadas. Immediately, it is added 600 grams of extra rice and it is allowed to braise about five minutes next to the can peas and the green Jews. It is added the sweet paprika and the coloring and it is removed well. Then it is added a liter and half of broth of vegetables, the black pepper and the salt. To allow to cook during 15 minutes. It is rectified of salt and he/she retires of the fire, allowing to rest the rice during 6 minutes. Once rested, the rice is clever to serve. You emplata with some lemon slices above as decoration.
100 milliliters of mounted cream, 3 apples, 3 eggs, 1/2 bar of black chocolate for the sauce, 20 milliliters of amaretto, 100 grams of sugar, 15 grams of milled cinnamon.
First we peel and we grate the apples, moving away the heart and the seeds. In a pan the apples are placed together with the sugar and the amaretto. They allow to cook to slow fire until he is formed a thick pasta. In a recipient the eggs are beaten and they mix with the apple pasta and some cinnamon. Everything is introduced in a caramelized mold, and he/she enters in the oven preheated during one hour at 180° until it has clotted the mixture. To make the sauce of chocolate we fuse half bar of chocolate that there is troceado previously to the bathroom María and the chocolate is removed until it is liquid. It is served in individual plates. He expands the liquid chocolate in the bottom of the plate. It is placed a portion of the pudding above, and it is adorned with some mounted cream and cut apple without covering all the pudding with the cream.
3 duck magrets, 400 grams of white grapes, 2 grenades, 2 onions, 300 milliliters of cream to cook, 150 milliliters of it digs semi-dry, 20 grams of wheat flour, 3 grams of black pepper, table salt.
That that first that we have to make it is to give some cuts to the fat of the duck magrets, to pepper them and to place them with the fat down in a pan without oil during about 10 minutes, until they are golden. Lapsed this time, the turn is given to the magrets and they are fried by the other side during 4 minutes. Once gilded by the two sides, they retire. To make the sauce, we gild in the same fat that you have left the magrets the chopped onion. He incorporates 20 grams of flour to thicken the sauce, and he spills the one it digs semi-dry. He allows to cook 6 minutes without stopping to remove. The grapes are added cut by the half without seed and the cream to cook. He allows to cook more to alive fire during 4 minutes. You filetean the magrets and they are added to the pan to heat them. You emplata the magret accompanied by their sauce, some grapes cut by the half and grenade pieces without grains.
6 kilos of potatoes, 2 frozen whole piglets, 2 trays of census peppers, 12 tomatoes, 1 liter of water, butter, 8 cloves of garlic, 4 sprays of parsley, thick marine salt, aluminum paper.
We take out the piglets of the freezer before one day and we defrost it so that he catches the ambient temperature. We cover the ears with aluminum paper to the piglets and we puncture for all their body with a fork so that they don't make bags. We put the piglets face up in two big pans of mud and we decorate them of salt. We toss the water, half for each one and we put them in the oven at 200° of temperature with the superior heat during 1 one an a half hour. Lapsed this time takes out the piglets of the oven and we give them the turn so that the skin of the back is crispy anointing it with butter. We decorate with the garlics and the fine chopped sprays of parsley and we bake more during 1 hour. Passing the hour we take out it and we check if our piglets can intersect with the border of a plate. If it is this way, our piglets will already be clever to serve them to our table. In the last half hour that the piglet is in the oven, they get ready the vegetables. The big potatoes are boiled in water with salt, the census peppers some minutes they are fried in the iron with a spoonful of olive oil and a little bit of salt, and they get ready the tomatoes cut by the half to put them some minutes in the oven as soon as the piglet has been taken out. To finish we proceed to made pieces the piglets and the emplatamos with their sauce, some big potatoes, the tomatoes and the census peppers. We serve to our table in some big sources that fit our piglets. It is necessary to keep in mind that if they don't fit the two piglets in the oven because this is small, we can make them since in two shifts the number of diners to the table it can deserve this way it.
1 kilo of cooked prawns, 4 fields of asparaguses trigueros, 2 apples, 2 packages of lettuce hearts, 16 tomatoes cherry, 2 chopped chives, 2 oranges.
To make the pink sauce:
60 milliliters of mustard, 2 cups of mayonnaise, 15 milliliters of brandy, 3 grams of black pepper and salt to the pleasure.
We peel the prawns reserving some to decorate our plate. We add the apples and the oranges cut in clusters and the well chopped chives. In a bowl we wash the lettuce hearts, we drain them and we remove them the heart with much care of not breaking them. We have left to add these hearts to the previous mixture. We stuff the hearts with the mixture and the pink sauce. We cook the asparaguses trigueros with water and salt in a pan during 5 minutes. In a plate we place the asparaguses in the sides and in their center the lettuce hearts. To finish we put our prawns distributed above our plate forming a mountain.
2 lettuces, 1 big onion, 4 cooked eggs, 4 frozen lobsters, 2 packages of frozen greeds, 2 cans of cocktail of fruits, 2 cans of peppers of the piquillo, 2 boats of boneless olives, 30 milliliters of vinegar of wine, 100 milliliters of olive oil, 3 grams of black pepper, 3 grams of table salt, 2 sprays of parsley.
First we defrost the lobsters and when they are we take out the meat of the paws and of the head. Subsequently we extract the line of the shell and we not cut it in slices very thick. We fry the greeds to our pleasure. In a big source we put the very cut lettuce, we place the meat of the paws of our lobsters and envelope above her the slices of the lines that we have made. We put the greeds that we have fried to a side and the cocktail of fruits very been slippery to the other side. We decorate the whole source with the peppers of the piquillo, the boneless olives and the egg cut in slices. In a bowl prepamos a vinaigrette with the olive oil, the vinegar of wine, the salt, the chopped onion and the well chopped sprays of parsley. To finish we season our lobster salad with the sauce vinaigrette and we serve it in eight individual plates so that the diners give bill of it.
75 grams of sugar, 25 grams of decaffeinated soluble coffee, 250 grams of mounted cream, 4 eggs, 30 grains of coffee to decorate.
With the help of a mixer we proceed to beat the yolks of the eggs and when we see that they are creamy we cook them to María's bathroom without stopping them to beat until they thicken. Next we add the decaffeinated soluble coffee, we remove it very well leaving it that he cools down. Now we have left to add the cream to our preparation and the mounted white about to snow without leaving them to descend. We distribute the mixture in six glasses that we will put in our refrigerator until last two and a half hours are clever. To finish the we take out, we allow to rest 25 minutes before serving them and we decorate with the mounted cream and the grains of coffee that we have.
750 grams of mature medium tomatoes, 750 grams of bread crumb of the previous day, 250 milliliters of olive oil, 75 milliliters of vinegar of wine, 6 cloves of garlic, 5 hard eggs, 125 grams of cured ham, salt to the pleasure.
In the first place to make this recipe troceamos the bread crumb and we leave it in soaking until it absorbs all the water that we have tossed him. In the glass of our electric blender we put the peeled cloves of garlic, the peeled tomatoes and also the bread crumb that we have soaked. We beat very well everything and we go adding the olive oil little by little so that he mixes very well for everything, without stopping to beat our mixture. We have left to add the vinegar of wine and the salt to our pleasure. We pass the resulting soup to a big recipient and we allow it to cool an hour and a half in the refrigerator. To finish we take out our soup and we add him before serving it the tapes of cured ham and the hard eggs very dives.
120 grams of brown sugar, 2 bouquets of mint, 300 milliliters of tea, 75 milliliters of lemon juice.
In a recipient with water wash the mint very well and we put it in a big jar in which we have put the lemon juice and the sugar. With the help of a kitchen utensil we press the mint a little so that it looses all their flavor. Next we add the very cold tea and we let it him to rest in our refrigerator some two and a half hours. Past this time strains everything and we serve in glasses that previously we have put in the refrigerator so that they cool down or in glasses with ice.
200 grams of frozen raspberries, 40 grams of raspberries to decorate, 40 grams of sugar glas, 160 grams of liquid cream, 4 leaves of mint.
In the glass picador of our electric blender we put the frozen raspberries, we add them the sugar glas and we mix everything during thirty seconds approximately to a speed of 3 until a very homogeneous and soft mixture is us. To finish the we serve to our table in four glasses singular adorned with some on raspberries in each one of the glasses and a leaf of mint for each one.
2 roasted eggplants, 2 roasted peppers, 6 eggs, 500 milliliters of cream of milk, 2 cheeses, 20 grams of butter, 1 natural yogurt, 75 milliliters of mayonnaise.
With our electric blender we beat all the ingredients and once they are very blended we place them in a mold that we have anointed previously with butter so that he doesn't stick. We have left to put our mold in the oven or to the bathroom María during 60 minutes or until when puncturing our escalivada mousse with a metal object it leaves us clean. To finish the we serve covered with sauce mayonnaise that we have mixed with a natural yogurt or accompanied by a salad of the vegetable garden.
4 cooked eggs, 2 cloves of garlic, 30 milliliters of white wine, 40 milliliters of water, 40 milliliters of olive oil, 40 milliliters of vinegar of wine, 6 bundles of asparaguses trigueros, salt to the pleasure.
We cut the tips of the asparaguses trigueros, we clean them very well and we reserve. With our blender and the accessory picador we crush the shafts of the asparaguses and we fry them in a pan with olive oil. We have left to drain them, to put them in the glass picador of our blender, to add him the salt, the yolks of the cooked eggs, the cloves of garlic, the white wine and the water. We crush very well everything, we strain it to eliminate the fibers of the asparaguses that bother us and we add the olive oil and the vinegar of wine. We fry the tips of our asparaguses trigueros and when they are the we add the rest. To finish the we mix everything, we put in the refrigerator so that he cools down and we serve to the table when it is very fresh.
18 mushrooms, 3 eggs, 2 chopped onions, 900 grams of mushrooms, 150 milliliters of liquid cream, 15 grams of chive, 15 grams of thyme, 15 grams of rosemary, 15 grams of sage, 50 grams of butter, 200 milliliters of wine, 3 grams of pepper, salt to the pleasure.
In a recipient with water clean the mushrooms and the mushrooms very well, we toss him salt, pepper and we fry him in a pan with olive oil. In a bowl we beat the eggs, we add them the one fried, the liquid cream and half of the grasses beginning with the rosemary, the sage, the chive and the thyme. Once we have all we mix it very well, we anoint with butter six molds for custards and we distribute the mixture obtained in them. We put the custards to the bathroom María in the oven at 180ºC during 40 minutes. In a pan in the oven reduce the wine in half and we fry lightly with him, the onions cut in small, we add butter, salt, pepper and we crush it very well with our blender to form a sauce. We have left to add the aromatic grasses, to take out the custards, desmoldarlos and to put to their surroundings the sauce that we have prepared to proceed to consume it to our table.
150 grams of cooked turkey breast, 6 breads of integral mold, 60 milliliters of mayonnaise, 180 grams of escalivada of vegetables.
In the first place we have to anoint the bread of integral mold with the mayonnaise and irlo reserving in a clean plate. Next we place above our bread the turkey slices and the escalivada of vegetables alternating the onion with the eggplant and the pepper. We close our mold bread and to finish the we are good to the table to give bill of it.
6 breads of white mold, 150 grams of smoky salmon, 60 milliliters of mayonnaise, 2 cooked eggs, 60 grams of pickles.
In a big bowl we proceed to chop the hard eggs very well together with the pickles and we mix it with the mayonnaise. We anoint the bread of white mold that we have toasted before with the mincemeat. To finish we place above each mold bread the salmon slices, we close it with the other part of bread and we serve to our table.
25 grams of sugar, 2 egg white, 50 milliliters of cream, 750 grams of brown, 20 milliliters of brandy, 3 sprays of vanilla.
In a pot with water in the one that will put the sprays of vanilla, cook the chestnuts once we have peeled them during 30 minutes. Past this time takes them out of our pot, we drain them and we crush in our electric blender. Next we add the brandy, the sugar and the cream. We continue beating everything until we get a very homogeneous mixture. To finish we incorporate the very mounted white, we mix it gently and we let him to cool down in the refrigerator to give bill of it later on past some minutes.
To make the cocktail:
900 milliliters of grenadine juice, 1 file, 300 milliliters of tequila, chopped ice.
To make the sirope:
200 milliliters of water, 200 grams of sugar.
To decorate the glasses of the cocktail:
100 grams of grenade grains, 100 grams of brown sugar, 2 egg white.
In a pan we put to boil the sugar and the water until making a sirope. In a cocktail shaker we put the chopped ice and we add the tequila, 150 milliliters of sirope, the juice of the file, the grenadine juice and we proceed to shake everything very well giving him good rhythm. In a bowl we beat the egg white and we pass the border of eight cocktail glasses with her and subsequently we put him the brown sugar. To finish we put our cocktail mixture in the glasses, we adorn them with the grenade grains and we serve to the table.
4 chalotas, 60 grams of chive, 1 avocado, 1 cucumber, 600 grams of salmon loins, 60 milliliters of sweet vinegar, 30 milliliters of lemon juice, 200 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
2 cucumbers, 100 grams of fried bread.
In a recipient with water clean the salmon very well but he has made it our habitual fishmonger. Once very clean our salmon cuts it in normal dice and we reserve. On the other hand we also proceed to made pieces the vegetables in normal dice. In a bowl we put the olive oil, the lemon juice, the sweet vinegar, the salt and the pepper. We remove very well everything and we toss our vinaigrette in a source on the salmon. We put in our refrigerator salmon with vinaigrette and we let it him to macerate during an hour and a half. In a pan with olive oil fry the pieces of bread until they are very fried. We cut the cucumbers in fine slices and we accompany the salmon with them and the pieces of fried bread. To finish the we are good to our table to consume it as soon as possible.
6 eggs, 48 fresh anchovies, 48 fine ham lonchas, 800 grams of grated bread, 400 grams of flour, 1 liter of salmorejo, 200 milliliters of olive oil.
In the first place we move away the thorn and the head to the fresh anchovies when we are cleaning them in a pan with abundant water. Next we go them by a plate with flour, beaten egg and grated bread. When they are clever we fry them in a pan with olive oil until they are very golden. We catch a source and we cover it with the salmorejo and we go putting the very willing fresh anchovies above and among them the ham slices.
3 onions, 200 milliliters of port wine, 1 rabbit big to made pieces, 4 branches of parsley, 2 sprays of rosemary, 1 package of plums boneless raisins, 3 cloves of garlic, 125 milliliters of olive oil, salt to the pleasure.
In a big recipient we put the rabbit with the rosemary, the salt, the parsley and the chopped garlics leaving everything in maceration during an hour and a half. Past this time puts in the fire a pan with olive oil and we fry in her the rabbit pieces once we have drained them of our products of the maceration. When they are well fried the rabbit pieces reserve them and we fry in the same olive oil the well chopped onions until they are golden, moving away them and reserving them in a big bowl. In a pan with olive oil incorporate the rabbit that we have reserved and the plums raisins, removing it from time to time so that they don't stick in the bottom. When we have the rabbit almost fact, we add the onions and the wine of port wine, cooking it to slow fire during some minutes until the sauce with all the ingredients has thickened.
24 asparaguses trigueros, 3 cloves of garlic, 25 grams of chopped parsley, 75 milliliters of olive oil, 12 slices of Iberian ham, 3 grams of pepper, salt to the pleasure.
In a recipient with water wash the asparaguses trigueros very well and we cut them with the hands for their base to discard the final part of the same ones. In a bowl we cut and we chop the cloves of garlic discarding the green parts that have. In a pan with olive oil fry lightly the garlics until they are very golden, we add the asparaguses trigueros and we proceed to fry him some entire five minutes rectifying it with the salt and the pepper that it is necessary as it is our pleasure. Past this time separates the asparaguses of the fire and we go them winding in packages of four with two lonchas of Iberian ham. To finish and once they are very on in six our plates rolls dew them with the olive oil that we have used to make the one fried, we sprinkle it with the chopped parsley that we like and we are good to our table to consume it.