Section of recipes Español
Recipes of Appetizers
Recipes of Birds
Recipes of Creams
Recipes of Desserts
Recipes of Drinks
Recipes of Eggs
Recipes of Fish
Recipes of Leguminous
Recipes of Meats
Recipes of Pastas
Recipes of Rice
Recipes of Salads
Recipes of Sauces
Recipes of Shellfish
Recipes of Soups
Recipes of Vegetables
Recipes of Vegetarians
You label Web
Historical01 Feb - 28 Feb 2007
01 Mar - 31 Mar 2007
01 Apr - 30 Apr 2007
01 May - 31 May 2007
01 Jun - 30 Jun 2007
01 Jul - 31 Jul 2007
01 Aug - 31 Aug 2007
01 Sep - 30 Sep 2007
01 Oct - 31 Oct 2007
01 Nov - 30 Nov 2007
01 Dec - 31 Dec 2007
01 Jan - 31 Jan 2008
01 Feb - 28 Feb 2008
01 Mar - 31 Mar 2008
01 Apr - 30 Apr 2008
01 May - 31 May 2008
01 Jun - 30 Jun 2008
01 Jul - 31 Jul 2008
01 Aug - 31 Aug 2008
01 Sep - 30 Sep 2008
01 Oct - 31 Oct 2008
01 Nov - 30 Nov 2008
01 Dec - 31 Dec 2008
01 Jan - 31 Jan 2009
01 Feb - 28 Feb 2009
01 Mar - 31 Mar 2009
01 Apr - 30 Apr 2009
01 May - 31 May 2009
01 Jun - 30 Jun 2009
01 Jul - 31 Jul 2009
01 Aug - 31 Aug 2009
Registration of Users
To register as User
To register as Visitor
Do you want to Write Entrances in Our Blog of Kitchen?
Search your Recipe
The Spanish Cuisine
Spanish cooking recipes
Searcher of Recipes
Leave us a Message
Book of Visits
Links of Friends
Looks these Links
E-mail of Contact
Contacts with Webmaster
Legal Terms & Conditions
4 lobsters. 2 kilos of tomatoes. 5 cloves of garlic. 3 green peppers. 15 almonds. 75 milliliters of brandy. 250 milliliters of olive oil. 6 strands of Saffron. 4 branches of parsley. 1 liter and half of water. Salt to the pleasure.
Way of Preparation:
In a bowl we chop three cloves of garlic, the parsley, the almedras, the saffron and the brandy. We mix it and we mash everything very well and we reserve. We fry lightly in a pan of mud with oil the peppers, the tomatoes and the rest of the garlics, all very dive. When this all fact, we add the lobsters cut in pieces, we mix everything and we add 1 liter and half of water boiling, allowing it to boil 12 minutes. We have left to add the one itched, to mix very well everything and to leave it that boils more 12 minutes. To finish the we are good in the pan to our table to appreciate all their flavor.
350 grams of potatoes. 2 chocos. 1 onion. 2 cloves of garlic. 150 grams of peas. 3 tomatoes. 100 milliliters of olive oil. 1 laurel leaf. 2 strands of saffron. 2 branches of parsley. Salt.
Way of Preparation:
First we have to cut the potatoes and the sepias in pieces. We put a pan with olive oil to the fire and we add the cut onion, the garlics and the parsley very dives. We mix very well everything and when we see that the potatoes take color, we toss the potatoes, the chocos, the peas and the tomatoes. We cover our stew with water and we add the wine, the laurel and the saffron, leaving it that it boils to slow and covered fire until everything is tender. We toss him the salt necesair and we let him to boil more 6 minutes. To finish the we empty in a source and we serve to our table.
600 grams of beets. 1 big marrow. 30 grams of pinenuts. 50 grams of grated cheese. 150 milliliters of milk. 50 grams of butter. 50 grams of flour. 2 eggs. 60 grams of grated bread. Olive oil. Salt to the pleasure.
Way of Preparation:
In a recipient we clean the beets, we cook them in a pot with water and salt during 12 minutes. In a bowl we peel and we cut the marrow and we cook it in water and salt, 12 minutes. Now we have left to be slippery of the water the beets and the marrow, chopping them in very small pieces. We put a pan to the fire, we melt the butter, we add the flour and we allow it to cook until gilding it. We pour the milk, without stopping to remove and we cook during 6 minutes. We move away the pan of the fire and we add the vegetables. We incorporate an egg yolk, the grated cheese and the pinenuts, mixing it well all, tossing him the necessary salt. We have left to extend the pasta in a recipient and to allow it to cool one hour at least, so that he becomes hard. We put a plate with beaten egg and another with grated bread, we go catching hard pasta with a soup tablespoon, we go it by the egg and then for the grated bread, giving him croquette form. We go them putting in a source to serve them to our table.
250 grams of peeled potatoes. 150 grams of peeled onion. 125 milliliters of olive oil. 2 eggs. 3 grams of salt.
Way of Preparation:
We leave the potatoes and onions. In a pan with olive oil and when it is hot we put the potatoes with the onion and the salt. We fry it during 25 minutes, 10 minutes to half fire and 15 minutes to slow fire, moving it from time to time until puncturing the potatoes with a fork is tender. In a bowl we beat the eggs and when they are fried the potatoes, we drain the oil and we add them to the eggs, mixing very well everything. We have left to put in the fire a pan with olive oil and when it is hot we toss on her, the potatoes, the onion and the eggs that we have mixed. We leave it during two minutes to half fire so that it is made, we place a lid and we give him the turn. We leave that it clots other two minutes to half fire and past this time we take out it and we serve in a plate to our table.
350 grams of chickpeas. 1 big sausage. 1/2 pudding. 1/4 of chicken. 100 grams of fresh bacon. 1 pig paw. 1 ham tip. 1 cane bone. 250 grams of morcillo meat. 1 small cabbage. 60 grams of fine noodles. It dilutes. 15 grams of sweet paprika. 2 cloves of garlic. 100 milliliters of olive oil. Optional parsley.
Way of Preparation:
We put to soak the chickpeas the whole night. We leave the cabbage in pieces, we put it in a pot covered with water with 25 grams of salt. We allow it to boil until it is tender, we take out it in a well drained source. On the other hand we put in a pan with hot oil the garlics in pieces to fry lightly, when they are golden we add the cabbage, the paprika, we remove it and we allow to cook 20 minutes to slow fire. We rectify it of salt if it was necessary. We drain the water of the chickpeas, and we put them in a pot, we add all the less ingredients the cabbage and we rectify it of salt. We cover it of water that it covers well everything and we let them to boil and cook 35 minutes in pot Express until the chickpeas are very tender. Once the chickpeas are made, the broth that we will use to make a rich soup are slippery. In a recipient we put the chickpeas, the cabbage and the rest of the ingredients. We have left to use the broth to add him the noodles and in ten minutes to make a soup. If we want mashing some chickpeas, some parsley, meat and muffling this with beaten egg can make some very rich tortillas that we will fry in a pan with olive oil. To finish we serve to our table the soup, the chickpeas with the cabbage and the ingredients and in another plate the tortillas of chickpeas and meat.
150 grams of shrimps. 1 onion. 350 grams of wheat flour. 100 milliliters of beer. 1 spray of parsley. Olive oil.
Way of Preparation:
We put a pan with water in the fire and when it boils we toss the shrimps, we let them to boil and we take out them with a skimmer. We conserve the water of making the shrimps and we reserve. Now we have left to put in a bowl the flour, to add him the onion and the parsley very dives. Next we toss the beer and removing it well goes adding the water of cooking the shrimps that we have reserved previously. To we add it the shrimps and we remove until obtaining a homogeneous mixture. We have left to put in the fire a pan with olive oil and when it is hot, he goes throwing mixture, very extended, so that some good omelettes are made. We leave them that they are gilded, we take out and we place in a source with absorbent paper so that she separates the excess of oil of olive of our omelettes. To finish the we are good in a very hot source to consume them in our table.
12 medium squids. 125 milliliters of olive oil. 4 cloves of garlic. 1 branch of parsley. Salt to the pleasure.
Way of Preparation:
We proceed to clean the squids, removing the paws and emptying them inside. In the iron to the fire put some oil and we make the squids about 3 minutes for each side. A little before taking out them, we toss him the necessary salt. In a bowl we toss oil and we add the parsley and the garlics very dives. We mix everything until it forms a homogeneous mass. Next we place the squids in a source and we toss for above the garlic and parsley with olive oil. To finish the we serve to our table you heat to appreciate all their flavor.
4 egg yolks. 4 spoonfuls of sugar. 2 spoonfuls of flour. 2 pinches of salt. 1/2 liter of milk. Cinnamon. 40 grams of butter. 4 spoonfuls of water.
Way of Preparation:
In a ladle, it boils the milk with the spray of cinnamon and the shell of the lemon. We can use this cream to elaborate filler of pastries, tarts and products related with confectionery. In a ladle we put the egg yolks, the flour, the sugar and the salt, we remove very well with a wooden tablespoon and we reserve our preparation. Separated in a pan we boil the milk and we overturn her previously in the prepared mixture. We add 4 spoonfuls of water and some cinnamon, we beat it until it boils and we allow it to cook to slow fire during 12 minutes, without stopping to remove with a wooden tablespoon so that they are not formed clots. Compliment this time moves away it of the fire and we mix with the butter, we continue removing until obtaining a cream. To finish the we let him to cool down and we use for what we want.
4 eggs. 200 grams of peas. 2 sweet peppers. 200 grams of potatoes. 1 medium onion. 4 lonchas of mountain ham. 4 sausage sliced. 350 grams of crushed natural tomatoes. Olive oil. Salt to the pleasure.
Way of Preparation:
We fry the potatoes in a pan with olive oil, when they are soft, we take out them and we reserve. In the same pan that we have made the potatoes and in less oil we braise the garlics and the onion very dives. We add the tomato and we fry lightly everything during 6 minutes. We have left echasr the peas and to braise him other 6 minutes to slow fire, removing with a wooden tablespoon. Now it is the moment to toss the sweet peppers, cut in pieces and the fried potatoes, we mix very well everything and we allow to cook, to slow fire during other 12 minutes, removing from time to time. We toss him the salt that we like and we distribute the mixture in 4 pans of mud. We toss an egg in each a, to a side a ham slice and to the other side one of sausage. To finish the we put in the strong oven about 6 minutes until they clot the eggs, we take out them and we serve to our table.
400 grams of yellow peppers, 400 grams of red peppers, 2 big onions, 800 grams of oranges, 400 grams of apples, 800 grams of kiwis, 180 milliliters oil of virgin olive, 90 milliliters of lemon juice, 150 milliliters of sauce of soya, recently milled thick salt, recently milled pepper, 30 milliliters of honey, 10 cloves of garlic, 60 grams of fresh thyme.
To wash The fruits and vegetables. To cut the peppers in ribbons. To cut the apples in small dice and to mix them with 15 milliliters of lemon so that they are not oxidized. To cut the oranges and the kiwis in fine sheets and the onions and the very finite garlics. The vinaigrette gets ready in a bowl with the olive oil, the remaining lemon juice, the sauce of soya and the honey, adding the salt and the recently milled pepper, the garlic and the thyme, mixing very well everything.
10 eggs, 10 grams of vanilla, 2 cans of condensed milk, 2 cups of evaporated milk, 1 sweep nougat of almonds and honey, 2 tiny pieces of nut moscada, 2 cups of sugar for the candy, 60 milliliters of water.
The very fine nougat is crushed. The mass puts on with the evaporated milk, the condensed milk, the eggs, the nut moscada and the vanilla in a recipient and it is beaten until a homogeneous mass comes out. To slow fire he gets ready the candy, mixing the sugar with the sixty milliliters of water without he burns. He spills on the custard mold and he allows to cool down. Then he spills the liquid mixed in the mold. It is baked to the bathroom maria at 175°C during half hour. Once cold is turned the custard in a plate and he puts on in the refrigerator. To serve cold.
200 grams of flour, 100 grams of sugar, 2 eggs, 25 grams of butter, 1/2 yeast envelope, grated of 1 lemon, 1 tiny piece of salt, 1/2 glass of white wine, olive oil.
To make doughnuts we mix in a deep recipient the eggs, the sugar, the salt, the grated lemon skin and the butter. On the other hand he throws the yeast in the flour and he mixes well. Then we add the flour with the yeast and the white wine to the previous ingredients and we mix everything vigorously. It should be a quite consistent mass, without it drips. We heat abundant oil in a deep pan and they go throwing spoonfuls of mass. They are fried until they are golden for all the sides. Lastly they slip and they muffle in sugar. If is a little oily they can put on above an absorbent paper. If we want that they adopt the typical form with hole in the means when tossing the mass to the pan it is necessary to make the hole with the fat finger, although it is a technique that takes their time so that they are well. In the same way we can make them of pumpkin adding the puree of roasted pumpkin once to the mass it has fermented.
250 grams of potatoes. 250 grams of veal. 100 grams of mountain ham. 4 eggs. 30 grams of meat broth. Olive oil. Salt to the pleasure.
Way of Preparation:
First we have to peel, to wash and to cut the potatoes very well. Once fact this, we fry them in a pan with olive oil. We take them out of the pan, we dry them with absorbent paper to remove the oil that you remove and we reserve. Separated we proceed to fry the veal cut in small pieces. The same thing makes with the mountain ham. In a bowl we toss the veal, the mountain ham and the potatoes, we add 30 grams of meat broth and the eggs that we have beaten previously. We revolve very well everything and with we make it a omelette that will be clever to serve it to our table.
18 anchovies of can departures in small pieces. 125 milliliters of liquid cream. 6 big eggs. 60 grams of grated cheese. Tabasco to the pleasure. Pepper to the pleasure.
Way of Preparation:
In 6 pans of mud that support the heat we distribute the anchovies in the proportion of 3 for each one. Next we pour the liquid cream distributed by the pans. Now we have left to put the tabasco to our pleasure and also the grated cheese. We put our pans to the oven that we have preheated 180º C, during 15 minutes. When we see that the yolk is clotted it will be clever and preparation to serve it to our table.
1 kilo and half of broccoli. 60 grams of butter. 15 grams of flour. 600 milliliters of milk. 4 grams of nut moscada. 3 grams of milled black pepper. Salt to the pleasure.
Way of Preparation:
We put a pan with water and salt to the fire so that he/she warms. We catch the broccoli, we wash it, we remove the hard parts, the troceamos and we add it to the pan when the water is boiling. Now we have left to boil it 15 minutes. On the other hand we dissolve the flour in 100 milliliters of cold milk. Next when the broccoli this cooked puts it to be slippery in an it drains vegetables. We prepare a pan and we put in her the broccoli, the milk with the flour and the other milk. We toss him the salt that we estimate necessary. We have left to allow it to boil to slow fire during 4 minutes, to take out it and to put it in our blender to crush it well. We add him the butter and the pepper that it is necessary. To finish the we serve hot, although I neither fry it is bad.
6 eggs. 150 grams of Iberian ham. Butter. Olive oil. Salt to the pleasure.
Way of Preparation:
First we have to cut the Iberian ham in small pieces. To the eggs we separate them the white of the eggs. In a deep bowl we beat the yolks with some salt and we add him about 20 milliliters of water. We catch another bowl and we beat the white of the eggs until they are about to snow. Once the mounted white is we add him the butter and we remove. We have left to catch a pan with 100 milliliters of olive oil, to go the ham pieces by the olive oil until it is gilded, but don't burn, and when we see that it is this way, we add him the yolks and the white of the eggs, without stopping to remove until clot. We toss him the salt that we estimate necessary and we serve to our table.
125 grams of flour. 2 eggs. 40 grams of butter. 10 grams of sugar. 1 envelope of confectionery yeast. 4 milliliters of brandy. 5 milliliters of sugar glass. Olive oil.
Way of Preparation:
First we have to put in a ladle, the butter, 1/4 liter of water, the brandy and we heat it until it begins to boil. In another ladle we put the flour, we remove it until dissolving it and it forms a fine cream, we move away it of the fire and we pass to a bowl so that he cools down. Now we have left to beat an egg and to add to the mixture, removing so that he mixes well and to make this with the other eggs that we want to put. We add the yeast and we mix with energy until he is dissolved. We have left to put on flour in the hands and to make small balls, to prepare the pan with abundant oil of hot olive and to fry them. The oil should not be very hot, so that they don't stay the raw doughnuts inside. We let them them to be gilded and we take them out of the pan, we dry off in absorbent paper the excess of oil and we sprinkle from sugar glass when putting them in a source.
2 kilo and room of marrows. 2 big potatoes. 8 cheeses in portions. 40 grams of margarine. 2 liters of water. 40 grams of salt. 900 milliliters of milk.
Way of Preparation:
In the first place we peel the marrows, the potatoes and we leave everything in pieces. We put a pan to the I escape with the water, when it boils we add the marrows, the potatoes and the salt, allowing it to cook to fire slow 20 minutes. When this time has passed, we take out and we drain the potatoes and the marrow. We have left to put it in a big recipient, to add the milk, the cheeses and to beat everything in the blender until a fine puree is made. To finish the we put in a pan that is hot, we add the margarine, and without stopping to move with a wooden tablespoon, we let it him to be made.
9 green asparaguses, 300 grams of cooked shrimps, 3 jars of cheese in salmon cream to anoint, 2 packages of you toast.
To cook the asparaguses and to cut them in fine slices. To peel the shrimps. To anoint the you toast with the salmon to anoint. To place some slices of asparaguses and a shrimp above each it toasts.
3 jars of cheese in cream to the fine grasses to anoint, 1 big package of greeds, olive oil, salt, puff-pastry tartletas.
To stuff the tartaletas with cheese in cream to the fine grasses, leaving a small hole in the center. To season the greeds with the olive oil, the salt and the pepper. To place them in the center of the tartletas.
3 jars of blue cheese in cream, mold bread, anchovies, two roasted red peppers.
To toast the bread and to cut it in small triangles. To anoint each triangle with blue cheese in cream. To place above each one, a pepper ribbon and an anchovy.
25 grams of butter, 750 milliliters of milk, 90 grams of sugar, l lemon, 4 eggs, 75 grams of flour, 750 milliliters of olive oil, milled cinnamon, preserve of red fruits.
To boil the milk with the cinnamon and to add ralladura of bark of the lemon. To strain the milk. To melt the butter to slow fire, to add 5 spoonfuls of flour and to remove; the sugar is added, it is removed and the milk is added. To remove with the bars and to cook to slow fire avoiding that the pasta sticks in the bottom of the ladle. To move away of the fire when it starts up to boil. To allow to cool a little and to add 4 yolks beating vigorously. To put the mass on a badge anointed in olive oil with a grosor of 2 centimeters, and to allow it to cool; to cut in pieces to the pleasure, to steam up it with flour and beaten egg white. To fry it with oil of very hot olive to slow fire. To sprinkle with sugar.
50 grams of flour, 1 egg, 125 milliliters of milk, lemon bark, bacon fat, half basket of strawberries, salt to the pleasure, 15 grams of butter, sugar.
In a recipient they mix all the less ingredients the butter. He goes everything by Chinese and he is added the fused butter. In a pan rubbed with pig fat or bacon spills the pasta from the filloas to half fire. To give to circulate movements to the pan to extend the mass. Once curd to give him the turn. To clean and to cut the strawberries in sheets. To bend the filloas and to stuff with strawberries.
3 slices of mountain ham, 6 trouts, flour to muffle the trouts, some olive oil, salt to the pleasure, pepper to the pleasure, 1 lemon.
He opens the trouts lengthwise, it moves away the viscera and wash them with cold water. Short or he catches three fine slices of mountain ham and put half of each one inside each one of the trouts. Saltpepper carefully keeping in mind that the ham is salted, and muffle them in flour. It heats olive oil in a pan and he fries the trouts waiting to that you are gilded on one hand to give them the turn. Move away them on a plate with kitchen paper with the purpose of that it absorbs the oil of spare olive. You can use a lemon to adorn the source and in passing to give a touch of flavor to the fish.
1 piglet of about 2 kilos. 80 grams of white shortening of pig. 3 cloves of garlic. 100 milliliters of white wine. 2 laurel leaves. Salt to the pleasure.
Way of Preparation:
We already buy the piglet prepared and open along that weight more or less. We clean it very inside and we dry it with a cloth, proceeding to salt it inside and on the outside. In a mortar we toss the peeled garlics and we mash. Now we have left to mix the garlics with the shortening and the laurel very dive. We daub the piglet with this mixture that we have made. We place the piglet in a source of mud or an oven tray with the skin down, above some sprays and laurel leaves. We toss the wine and 100 milliliters of water, baking it to half power during 60 minutes. During the one baked the we go dewing with the juice that he goes loosing. We give him the turn and we make the same thing more during 30 minutes. During the process we puncture to the skin with a needle so that it expels the air and so that the skin is crispy. Also if we see that it is dry we can add him some water. We serve it hot to our table.
350 grams of carrots. 1 medium potato. 750 milliliters of chicken broth. 40 grams of butter. 150 grams of liquid cream. 8 grams of flour. 1 branch of parsley. Salt to the pleasure.
Way of Preparation:
First we peel the carrots, the potato, the onion and the parsley. Next we prepare a recipient with the chicken broth and we put to cook in him, all the ingredients until we see that the carrots are tender, leaving it about 25 minutes to slow fire. When it finishes boiling the we go by the blender and we crush. Now we have left to undo in some cold water, the flour and to remove until it doesn't form clots. We put the cream in the recipient again, we add the flour, the butter and the cream, we remove well, until it is something thick, if you want it thicker you add him more flour. To accompany our puree we can put it some fried pieces of bread.
2 egg yolks. 30 grams of sugar. 30 grams of flour. 2 grams of salt. 250 milliliters of milk. 1 spray of cinnamon. Milled cinnamon. 1 lemon shell. 25 grams of butter. 30 grams of essence of coffee. 30 milliliters of water.
Way of Preparation:
We put it is necessary to boil in a ladle, the milk with the spray of cinnamon and the lemon shell. Now we have left to put in a ladle the egg yolks, the flour, the sugar and the salt, we remove very well everything with a wooden tablespoon and we reserve. In another ladle we boil the milk and we toss it on the previous preparation. We add in the ladle the water and the milled cinnamon, we beat it until it boils, allowing it to cook to fire slow 12 minutes, removing continually, so that not you engruma. We move away the ladle of the fire and we mix it with the butter, we follow it removing until obtaining a fine and homogeneous cream. Lastly we let it him to cool down and we can use it for pastries and diverse foods.
1 big rabbit. 250 grams of dry chestnuts. 2 cloves of garlic. 2 medium tomatoes. 100 milliliters of white wine. 125 milliliters of olive oil. 2 laurel leaves. Salt to the pleasure.
Way of Preparation:
We put in a pan of mud with hot oil the rabbit pieces that we have cut small and we braise him during 8 minutes. Subsequently we toss him the chopped garlics and when they are gilded we add the well grated tomatoes, the wine, the chestnuts and the laurel. Next we cover it with water, we toss him the necessary salt and we allow to cook 55 minutes until the meat and the chestnuts are tender. During the process we remove it from time to time so that he doesn't stick in the bottom or burn.
4 egg yolks. 60 grams of sugar. 30 grams of flour. 4 grams of salt. 500 milliliters of milk. 2 sprays of cinnamon. 2 lemon shells. Milled cinnamon. 50 grams of butter. 100 grams of chocolate to the milk boiling. 30 milliliters of water.
Way of Preparation:
In the first place we have to boil the milk with the lemon shell and the spray of cinnamon. Next in a ladle we put the yolks, the flour, the sugar and the salt. We remove it with a wooden tablespoon and we reserve separated. In a ladle we boil the means liter of milk and once it has boiled the we overturn on the previous mixture. Now we have left to add him the water, some milled cinnamon and to beat it very well until it breaks to boil, we allow it to cook 10 minutes and we continue removing with a wooden tablespoon so that they don't form clots. We have left to move away the ladle of the fire and to mix it with the butter, to remove it until we have a fine cream. Lastly we cool it in the refrigerating one and it will already be clever to use it in pastry shop products like tarts, pastries, etc.
3 of medium pig sirloins. 75 milliliters of white wine. 100 milliliters of olive oil. 2 laurel leaves. 1 big onion itched in Julian. 3 medium carrots. Salt to the pleasure. Pepper.
Way of Preparation:
We prepare the sirloins and we not cut them in lockets very thick. On the other hand in a pan we put the onion, the carrots, the laurel, the white wine and we braise very well about 6 minutes so that it is well discoloreddo. We catch a pot quick Express and we put in her the cut pig sirloins in lockets and all the other ingredients beginning with the one braised of onion, carrot and he came white, the olive oil, the laurel leaves, the salt and the pepper. We cover the pot with the necessary water and we cook during 30 minutes so that they are very tender and rich. If we want it we can add him instead of salt a pill and he mediates of meat broth. We serve to our table accompanied with fried potatoes.
9 cloves of garlic, 6 loins of hake 400 grams, parsley, 1 big package of puree of potatoes, it dilutes, milk, butter, 100 milliliters of olive oil.
To make the vinaigrette:
30 milliliters of vinegar of wine, 100 milliliters of olive oil, 2 pitted mature tomatoes.
To make a vinaigrette with olive oil, vinegar of Sherry and pitted tomato keeping in mind the following quantities: for 100 milliliters of olive oil, 30 milliliters of vinegar of wine. To prepare the potato puree. To put the content of the package in a pot and to mix with water, milk and butter. To cook the garlics in water with their skin. Once cooked, to mash them, to mount them with some olive oil, and to finish tiing everything with potato puree. To make the 6 hake loins to the iron. To place in the plate the fillets, to toss the sauce with the temperate vinaigrette, and to accompany with the puree of garlics.
2 chopped cloves of garlic, 800 grams of salmon troceado, 1 chopped onion, 40 grams of margarine, 1 big boat of liquid cream, 600 grams of tagliatelle to the egg, black pepper, lumpo spawns.
To melt the margarine in a pan, to add the onion and the chopped garlic. When they are golden, to add the salmon troceado and when he acquires pale pink color, to add the cream and to allow to cook to slow fire, removing from time to time. To boil 1 liter of water in a pot. When he is boiling to add the pasta, to remove and to move away the water when the pasta is the one it jags. To add some pepper. Before serving to toss the sauce to the drained pasta. To conclude to adorn it with some lumpo spawns.
1 onion, 1 kilo of frozen salmon fillets, fish, 100 grams of butter, 4 grams of pepper, salt to the pleasure, aluminum paper.
To make the broth of vegetables:
2 leeks, 2 chives, 4 carrots.
To make the sauce of white wine:
120 milliliters of liquid cream, 2 onions, 60 milliliters of white wine, 100 grams of butter, salt to the pleasure.
To defrost the salmon fillets on a grill. To peel and to cut two carrots to make the broth (to reserve the rest for the sauce). To braise the onion in oil and to add the vegetables. To anoint the aluminum paper with butter, to place the salmon and above the greenness. To add salt and pepper. To close it tightly and to roast at 180° during 15 minutes. To open the papillotes and to place the vegetables (1 leek, 1 chive, 2 carrots) and the salmon in the plate.
To prepare the sauce of white wine:
To wash and to peel the rest of the vegetables to make the broth, to cover amply of water and to cook during 1 hour. To strain the broth and to reserve. To braise the onions, to wet with the wine. To reduce during 10 minutes, to incorporate the broth of vegetables that we have made and to add the cream. To reduce and to rectify of salt.
9 teeth of garlic fileteados, 1200 grams of cod, 125 milliliters of olive oil, it dilutes, spicy spices, tender garlics.
To cut the cod in pieces and to cover it with cold water leaving it 48 hours in soaking so that you desale. To change the water several times. To drain the fish, to remove the flakes and the thorns. To dry it with absorbent paper. To peel the garlics and to cut them in fine sheets. To clean the tender garlics. To put them in a pan of mud with hot oil and to add the spicy spices. When the garlics are golden, to take out them and to reserve. To separate the pan of the fire until it loses the excess of heat. To place the cod pieces later with the skin down and put the pan to the fire again. When he begins to warm, to lower the fire so that the oil doesn't boil. To move the pan constantly otherwise the cod won't loose the jello that is the one that allows to thicken the sauce. In 15 minutes he will have thickened the sauce. To finish the plate, to add the garlics and the spicy spices.
60 grams of flour, 800 grams of cod desmigado, 6 cans of peppers of the piquillo, 60 grams of butter, 500 milliliters of milk, 2 eggs, grated bread, 250 milliliters of olive oil.
To make the sauce:
60 milliliters of sauce of fried tomato, 2 peppers of the piquillo and the juice of the can, 240 milliliters of liquid cream, salt to the pleasure, black pepper to the pleasure.
To braise the flour in the butter. To add milk boiling and to move on the fire during 5 minutes. To add the cod desalado and desmigado, to boil lightly and to rectify of salt. To allow to cool. To reserve 8 peppers that come out broken and to stuff the integers with a teaspoon. To muffle going by the flour, the beaten egg and the grated bread. To fry them in abundant oil of very hot olive, to be slippery on kitchen paper and to conserve hot. To beat, together with the juice of the can and the sauce of fried tomato, the 8 reserved peppers. To put to the fire the mixture and to add the liquid cream, to rectify the point of salt and to cover the peppers with the sauce.
3 cloves of garlic, 6 frozen hake fillets, 1 leek, 2 carrots, 1 celery, 6 medium potatoes, salt to the pleasure, 3 grams of pepper, 100 milliliters of olive oil, 50 milliliters of it digs.
To make the broth:
3 carrots, 1 leek, 1 celery.
To defrost the hake. To make a broth of vegetables with the ingredients to make the broth. To strain and to reserve. To peel and to cut in slices the potatoes. To cut the rest of the vegetables in Julian and pocharlas in oil with two mashed cloves of garlic; to incorporate the potatoes. To take a bath the vegetables with it digs, to reduce, to add two glasses of the broth of vegetables and to pepper. When the potatoes are cooked we will add the hake fillets, to wet with more broth if was necessary. To serve hot making a bed with the vegetables and depositing the fish above. Salsear with the remaining juice.
450 grams of cod fillets, 300 grams of cooked prawns, 750 grams of red peppers, 75 milliliters of olive oil, 3 chopped cloves of garlic, 3 grams of black pepper, 15 milliliters of vinegar of wine, 6 lettuce leaves to the pleasure.
To cut in fillets the cod and to go placing them in the plate where the carpaccio will be served. To roast the peppers red 7 minutes in the oven at 180°, to allow to cool, to peel and to cut in fine ribbons. To chop the garlic in small pieces and to fry in olive oil until it is golden. To be slippery well. To put in the center a small heap of peppers and the prawns above the cod. To anoint the cod and the prawns with olive oil, to add some drops of vinegar and to sprinkle with salt and some black pepper. To adorn with some lettuce leaves spread by the plate.
6 cod fillets, 6 eggs, 3 potatoes, 1 small cauliflower, 300 grams of green Jews.
To make the sauce all i I smelled:
2 whole eggs, 2 yolks, 5 cloves of garlic, 400 milliliters of olive oil, juice of half lemon, salt to the pleasure.
Pochar the cod in a pan to slow fire. To prepare the all i smelled chopping a garlic in the mortar, to put some salt and an egg, to remove and to add the oil little by little until forming a very compact sauce. To put the cod in a tray for the oven and to cover each piece well with the all i smelled. To sprinkle with some chopped parsley and to introduce it in the oven to a temperature of 180° approximately about 15 minutes, until it is gilded. To accompany with boiled potatoes or to the oven, Jews and the cauliflower. To serve the cod piece without crumbling and with the all mousse i smelled for above lightly grated accompanied by vegetables.
200 grams of cod without crumbs, 800 grams of frozen spinaches, 700 grams of chickpeas, 200 grams of carrots, 2 medium onions, 2 slices of mold bread, 8 spoonfuls of olive oil, 4 cloves of garlic, aromatic grasses to the pleasure, salt to the pleasure, paprika.
To put the cod in a ladle covered with cold water, to heat and when it begins to boil, to strain and to place it in a pot with abundant water. When the water is hot to add the chickpeas. To peel the onion and to cut it in pieces. To add the grasses aromatic elects to the pot with the onion. To cover the pot and to cook to soft fire during 1 hour. To separate the spinaches some minutes to ambient temperature so that they are defrosted, to chop them and to add them to the chickpeas. To peel the carrots and to add them equally to the chickpeas. To peel the garlics and to gild them in the hot oil with the slice of mold bread and the paprika. To mash both things in the mortar, to add to the pot and to cook until everything is in their point. To add salt if was necessary and to serve.
2 liters of cow milk, 100 grams of sugar, 30 grams of essence of vanilla, 6 grams of bicarbonate of sodium.
They mix all the ingredients in a recipient. The mixture begins to boil during some hours until lame color and begin to thicken. When he has a thick consistency, he retires of the fire and he allows to cool down. You disturbs continually to avoid that he intersects.
1400 grams of lamb chops, 6 pears, 75 grams of white grapes, 75 grams of black grapes, 25 grams of sugar, 75 grams of butter, 75 milliliters of cider, 125 milliliters of olive oil, 3 cloves of garlic, salt to the pleasure, 3 grams of black pepper, 4 onions, 1 chive.
To marinate the chops in the olive oil, the cider, the pounded garlics and the chopped chive, during at least two hours. To peel and to cut in rooms the pears. To peel and to pit the grapes. To peel the onions and to reserve. To heat in a pan the butter, to gild the pears and the grapes. In the last minute to add the sugar and to remove until it caramelizes. To add butter and sugar on the pears and the grapes, next to mark them to the ember. To take the chops out of the one marinated, to gild them in the ember or to the iron for both sides during 4 minutes approximately and to pepper. To serve them accompanied by the pears, the grapes and the onions. To sprinkle with chopped chive.
4 veal fillets, 1 onion, 4 tomatoes, 2 hearts, 1 bundle of asparaguses, 40 milliliters of vinegar of balsamic, 100 milliliters of olive oil, 75 grams of grated cheese, 3 grams of black pepper, salt to the pleasure.
To cut the onion and the tomatoes to rooms. To fry them lightly in a pan together with the tips of the asparaguses with some oil and to pepper. To pepper and to gild the veal fillets to the pleasure. To prepare a vinaigrette with the olive oil, the salt and the balsamic vinegar. Salsear the hearts with the vinaigrette and to mount layers with the rest of ingredients. To sprinkle the plate with grated cheese. To finish we toss the sauce to the pleasure with the vinaigrette.
12 lettuce leaves, 250 grams of foie gras in a block, 150 grams of tapes of cured ham, 100 grams of cheese, 30 grams of nuts, 50 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure, 3 grams of pepper.
It places in a bowl the lettuce and the nuts and it seasons the mixture with olive oil, salt to the pleasure and pepper. It fries the ham tapes cured in a pan with olive oil and when they are golden he adds some vinegar of wine. Without it ends up reducing, it separates the one fried of the fire and mix it with the lettuce and the nuts. It distributes the result in four plates. It decorates the plates generously with the previously frozen foie and cut in chips and the cheese, very fine made pieces.
1100 grams of veal meat, 12 potatoes, 3 tomatoes, 200 grams of peas, 3 carrots, 2 medium onions, 1 head of garlic, 50 milliliters of white wine, 100 milliliters of olive oil, salt to the pleasure.
To put in a medium pot some olive oil, to fry lightly in her the onions, the head of garlic, the cut tomatoes to dice and the carrot cut in slices. To add the veal meat in the pot and, when doradita is, to pour the white wine and the necessary salt. To allow to cook 8 minutes and to add water until to cover the pot and to cover. When it begins to boil to add the cut potatoes to dice and the peas. To leave to slow fire until the potatoes are made and it will already be clever to serve.
6 chicken breasts, 3 tomatoes cherry, 75 grams of mozzarella, 2 onions, 2 green peppers, 25 grams of basil, 75 grams of Provencal grasses, 100 milliliters of olive oil, salt to the pleasure, black pepper, 12 brochettes to thread.
To cut the chicken breasts, the green peppers and the mozzarella approximately in dice of about 3 centimeters. To marinate the chicken with the Provencal grasses and some olive oil during at least two hours. To peel and to cut the onions in eighth. To introduce the chicken and the vegetables in the oven to more than 180°C during 15 minutes approximately until gilding it. To puncture the chicken, the vegetables and the mozzarella in the brochettes and to bake again during about 2 minutes until the mozzarella melts lightly. To finish to serve sprinkled with some pepper to the pleasure.
500 grams of macaroni, 400 grams of chopped meat, 2 celery sprays, 1/2 onion, 1 carrot, 1 can of crushed tomato, 1 envelope of grated cheese, 2 sprays of parsley, 3 grams of black pepper, salt to the pleasure, 100 milliliters of white wine, 100 grams of butter, 10 grams of sugar, 100 milliliters of olive oil.
To boil the macaroni respecting the suitable time of cooking in the container. To heat the olive oil in a pan and to add the vegetables itched in Julian, the wine, the parsley, the salt and the pepper. When the greenness is tender to incorporate the meat, to braise well and to add crushed tomato. To cook until it is thick. It is necessary to keep in mind that so that the tomato doesn't come out acid we should season it with some sugar. To serve with the cooked macaroni and cheese grated for above.
1 clean big chicken, 6 oranges, 6 bacon slices, some lettuce leaves, 50 milliliters of brandy, 75 grams of butter, salt to the pleasure, 3 grams of black pepper, 125 milliliters of olive oil.
To peel the oranges smoothly making sure that the white skin is eliminated. To cut in rooms or halves. To season the chicken and to stuff with the oranges. To introduce the butter cut in squares. To take a bath on the outside with the olive oil and to cover the chicken with the bacon slices. To heat the oven at 180°C and to introduce the chicken. To bake during 30 minutes, taking a bath it from time to time with their own juice. Past this time to incorporate the brandy and to bake more during other 15 or 20 minutes. To serve accompanied by a salad with lettuce of the vegetable garden.
1 kilo and half of pig fillets, 6 onions, 24 figs, 100 milliliters of beer, 100 milliliters of olive oil, salt to the pleasure, 3 grams of black pepper.
To make the puree:
1 kilo and half of apples, 5 grams of sugar, 40 grams butter, it dilutes.
To peel the onions. To gild them in a pan with some olive oil and to reserve. To pepper the meat. In the same pan to gild for both sides the pig fillets. To take a bath with beer and some water if was necessary. To add the onions, the figs and to cook everything together approximately during about 5 minutes. To serve accompanied by the apple puree.
To prepare the apple puree:
To clean, to peel and to discourage the apples. To cover with water and to add a tiny piece of sugar. To cook until they are tender. To move away the apples, to drain them and to crush them adding butter and their own juice if was necessary, until obtaining the wanted texture.
1 kilo and half of veal entrecot, 150 grams of cheese roquefort, 75 milliliters of kitchen cream, black pepper, salt to the pleasure, butter, 6 potatoes, 6 peppers of Census.
To wash, to peel and to cut the potatoes in Fine ribbons or potatoes straw. To fry in abundant hot oil and to pepper. To wash the peppers and to fry them. To pepper the entrecot. To gild the butter in the pan and to add the entrecot. In a ladle separated mix the cheese roquefort and the liquid cream to soft fire until getting a homogeneous sauce, without clots. To allow to thicken. To cover the entrecot with the sauce and to serve accompanied by the potatoes and the peppers of Census.
1 kilo and half of pig sirloin, 3 carrots, 2 medium onions, 3 tomatoes, 3 cloves of garlic, 1 glass of white wine, 3 potatoes, 300 grams of peas, 50 milliliters of olive oil, salt to the pleasure, black pepper, dilutes.
To wash and to peel the vegetables. To pepper and to gild the sirloin in a pan. To heat the oven at 200°C and to introduce the sirloin accompanied by the vegetables made pieces, making sure that the peas don't mix too since will be used as garnish at the end. To add a jet of oil. To bake during 15 minutes, to add the glass of wine and some water if was necessary. To cook more during 10 minutes. To move away the peas and the sirloin. To crush the rest of the ingredients to obtain the sauce. To rectify of salt. To made pieces the sirloin and to serve hot accompanied by the peas.
1 kilo and half of chops of lamb shoulder blade, 8 potatoes, 4 tomatoes cherry, 100 milliliters of white wine, 6 cloves of garlic, Provencal grasses, 50 milliliters of olive oil, 3 branches of parsley, 20 grams of butter, salt to the pleasure.
To preheat the oven at 180°C. To cut the potatoes to put them by way of bed in an oven tray previously anointed with butter. To sprinkle them with water and to decorate them with Provencal grasses. To rub the chops with garlic, to add salt and to put them on the bed of potatoes together with the tomatoes cherry. To crush in a mortar a dressing with garlic, parsley, olive oil and he came white. To add to the chops when they are very golden. It can be served accompanied by salad.
150 milliliters of olive oil, 250 milliliters of white wine, the juice of four lemons, 300 grams of rice, 40 grams of butter, 3 laurel branches, 15 grams of tarragon, 36 scallops, salt to the pleasure.
In a recipient we proceed to clean the scallops very well until they are well washed. We cut the scallops for the half and we reserve their shell. In a bowl we mix the tarragon, the pepper, the juice of the four lemons and the necessary salt to make a homogeneous mixture. We deposit the scallops in a big pan, we water them with the previous mixture and we let them to be marinated approximately by space of two and a half hours. In a ladle we put the rice with water and we cook it during 20 minutes. When it is clever the rice, we braise him in a pan with the butter. We catch eighteen wooden prickles and we insert in each one four halves of scallops very marinated to serve them to our table and to consume them immediately putting two prickles for each diner. To finish we deposit two prickles in each plate with a base of willing rice on it.
2 sticks of vanilla, 2 lemon barks, 300 grams of sugar, 2 liters of milk, 12 eggs.
To make the candy:
300 milliliters of water, 200 grams of sugar.
In a recipient we beat the sugar very well with the eggs until all very united one is. In a cacillo we put the sugar and the water to make the candy. On the other hand in a big ladle we put the milk, the vanilla and the lemon barks to boil everything. When we see that it boils the we move away from the fire and we let that it rests 12 minutes, removing him the lemon bark and the vanilla. We have left to add the milk to the eggs and to remove very well. In a mold we put the candy that we have made. We fill it with the previous mixture and we cook in the microwaves 10 minutes to 50% of power and other 5 minutes to 30% of power. Past this time takes out our custard, we let that he cools down, the desmoldamos and we are good to our table to consume it.
150 milliliters of white wine, 6 tomatoes, 18 black olives, 18 fillets of anchovies, 3 onions, 150 milliliters of olive oil, 2 trouts of 1500 grams, 5 grams of pepper, aromatic grasses, salt to the pleasure.
In the microwaves we scald the tomatoes during a minute and half to 100% of power. When they are well scalded the we peel, we remove the seeds and we make pieces. We open the trouts to the long thing, we remove them the thorns and the fins, we wash them, we dry off and we toss the salt and the necessary pepper. In a source for microwaves put the tomatoes and the fine cut onions with some olive oil. We put the two trouts above everything it and we add the aromatic grasses and the wine. We make it in the microwaves during 10 minutes to 100% of power, adding him 9 anchovies and 9 olives, watering everything with the juice that you remove. To finish the we present with the vegetables, the olives and anchovies that we have left, being good it to the table to consume it.
300 grams of white grapes, 300 grams of foiegras in lonchas, 24 fine toasts of bread.
In a pan with water wash the grapes very well, we separate them one to a, we peel them and we reserve in a plate. Now we have left to place the foiegras lonchas very distributed by the central part of a source. To the sides of our foiegras lonchas we put the white grapes. We serve our source to the table so that they leave serving as her our diners anointing what they feel like in the fine toasts of bread.
Some slices of mold bread, 75 grams of sturgeon spawns, 5 grams of tabasco, 10 grams of sauce perrins, some lemon drops, 50 milliliters of olive oil, 3 egg yolks, 18 Norway lobsters, 30 grams of butter diluted, salt to the pleasure.
In a kitchen iron we proceed to roast the Norway lobsters, we toss them the necessary salt and we reserve in a plate when they are clever removing them the heads and only leaving the lines. In a bowl or recipient we proceed to mix the yolks of the eggs very well with the olive oil adding next when it is well made the butter. We have left to add it some lemon drops, the tabasco, the sauce perrins and the necessary salt. To finish we catch a slice of mold bread, we anoint him the sauce, we put the line of a Norway lobster and some sturgeon spawns above. We proceed with everything the rest in the same way until we run out of Norway lobsters to serve it to our table in a source and to give bill of it.
200 grams of butter, 150 grams of raisins, 125 grams of sugar, 150 grams of hazelnuts, 6 pears.
To make the sauce of grenades:
3 grenades, 400 milliliters of wine tinto,1 lemon shell, 150 grams of sugar.
In a big recipient we put the wine, the lemon shell and the sugar. We proceed next to macerate in it the grenades. Once they are well macerated the grenades, we strain them with a strainer, we crush them and we cook in a pan during 14 minutes. We have left to catch the pears and to remove them the hard parts. We stuff the pears with the following ingredients that we have mixed very well in a big bowl: sugar, raisins, hazelnuts and butter. To finish the we bake during 35 minutes at 200ºC, to serve it cold to our table accompanied by the sauce of grenades that we have prepared previously.
8 soles, 4 mature tomatoes, 200 milliliters of olive oil, thick salt.
We clean the soles removing them the small gut that you have. We wash the tomatoes and we cut it in slices. We catch an oven tray and we place in her the slices of the well distributed tomatoes. Above the slices we place the soles, we toss them the olive oil for above and espolvoremos with the thick salt. We put it in the oven and we roast during 15 minutes at 200ºC until we see that the fish is very fact. Past this time takes out the soles and we serve to our table accompanied by the tomato slices that will have been roasted.
2 cans of peppers of the piquillo, 9 onions, 400 milliliters of olive oil, 1 liter of meat broth, 30 grams of aromatic grasses, 1 kilo and half of meat to cook, 30 grams of parsley, 3 nails, pepper to the pleasure, salt to the pleasure.
With the help of a sharp utensil we remove the excess of fat that has our meat and we cut it in small pieces. On the other hand we drain the peppers of the piquillo and we cut them in fine ribbons. In a recipient we peel the onions and we leave them for the half. We catch a pan with olive oil and we fry in her the meat until it is very golden for the two sides. Once made our meat reserves it in hot. In the same oil of olive of our pan we braise the onions and when we see that they begin to take gilded color we add the meat, the nails, the aromatic grasses and the meat broth. We let it him to boil and we let him to cook to normal fire during 20 minutes. Past this time adds him the peppers of the piquillo and we let him to cook more 6 minutes. We have left to toss him the salt and the necessary pepper, to remove very well everything and to sprinkle for above the chopped parsley. To finish the we move away of the fire and we serve to our table.
4 bananas, 2 medium pineapples, 4 apples, sugar glas.
To make the candy:
30 milliliters of water, 200 grams of sugar.
To make the sauce:
30 grams of sugar, 200 grams of raspberries, 10 milliliters of lemon juice, 6 leaves of mint.
In a kitchen ladle we put the lemon juice, the sugar and the raspberries. We cook everything to normal fire during 3 minutes, past those which we move away it of the fire. Now we have left to go by Chinese or a pasapurés the sauce that we have made and we reserve it. In a big recipient we peel the pineapples and we cut in slices discarding their central part. On the other hand we peel the bananas and we cut them in small pieces. We catch the apples, we remove them the central seeds and we cut. Once we have reserved everything we put a pan to the fire with olive oil and we heat the sugar and the water to make the candy. We have left to go going by our candy the fruit pieces that we have reserved beginning with the apples, the pineapples and the bananas. At the same time we go them depositing in a kitchen source and we sprinkle with the sugar glas. To finish the we adorn with the leaves of mint and we serve to our table depositing separated in a bowl the sauce of raspberries that we have made to give bill of her together with our caramelized fruits.
The carrot is an indispensable vegetable in the kitchen that is characterized by its orange color, flavor lightly dulzón and it forms lengthened. It also highlights for their certain nutritious value and with vitamins
that it transforms it into main character of many culinary preparations. Their price is quite affordable and it is easy to find along the whole year, although its best moment embraces the months of March and April. It lacks of fatty and it presents a caloric index first floor, 23 calories for each 100 grams. The proportion of proteins is of 1 percent and, of glúcidos, of the 4. 6 percent. The carrot highlights for its extraordinary nutritious content, with abundance of minerals (sodium, calcium, magnesium and potassium) and vitamins (to, B and C). Of broadly grateful virtues, the carrot is a great one restorative, being an advisable food in the treatment of the diarrheas. Also, it enriches the blood and it regenerates the cells. Of the yellow coloring matter that has this root, the carotene is extracted that the organism assimilates therefore as vitamin A., its consumption is very important for all those people with problems of vision. The good carrot should appear fresh, smooth and crispy. The woody, opaque, damaged and soft copies indicate that they take too much time accents of the earth, what supposes a remarkable loss of nutritious. If you want to take advantage of to the maximum their beneficial effects, he/she remembers that the more dark it is the color of the carrot, adult it is their value vitamínico. The carrot intervenes in numerous culinary preparations. It can waste away hang-over (should be chosen in this case the most tender), cooked or in juice. Besides being garnish and important piece of salads, it enriches sauces, broths, soups, purees and stews; it is part of pottages and with her they also get ready desserts and tarts. Although you can conserve during one week, he/she suits to cook it or to take it quickly. The preparation and cooking doesn't have too many secrets: the carrot peels quickly and without waste scalding it previously in water boiling and rubbing it, once drained, with a kitchen cloth. Their time of cooking is long, unless it is made in pot to pressure.
The grape is the fruit of the vine. It is a berry or grain in a rounded way that it is presented in clusters. Their size, sweetness and juiciness depend on the class. For their color, the grapes can be divided in white (of the yellow to the green) and black (of the red one to the one lived). As for their flavor, this goes closely bound to the floor type in the one that you have been cultivated. The good known varieties are the Rossetti, of big and loose clusters, I seed thick, yellow-greenish and golden color; the Muscatel, of fleshy, crispy and sweet pulp, and the Cardinal one, of soft skin and dark color. Some varieties like those of Esmirna, Corinth, sultanas or Málaga, they allow to dry off in the sun to produce grapes raisins. In spite of their high content of water (almost a 80 for 100), they have a great caloric contribution (some 74 colorías for each 100 grams). Its contribution in proteins is of 4%, and in glúcidos it is of 16%. They are rich in potassium, but poor in vitamins TO and B. From the dietary point of view, the grapes are a very complete fruit. Their consumption is advised in general for everybody, especially in the infantile diets and in that of the old men, due to the quick assimilation of its sugars. They are also very convenient to the youths and adults that make heavy works. They are suitable for the cases of constipation, for their content in fiber and cellulose. They should not eat it the diabetics and affected people of illnesses of the skin of allergic origin. Apart from the different varieties already mentioned, the grape also presents three levels of quality: extra, first and second that you/they differ for the color of the label: red, green and yellow, respectively. Nevertheless, be which is their quality, the grape he should appear healthy, clean, without signs of insects, illnesses, mold or humidities and with the formed grains and together to the cluster. Once bought it is convenient to keep them in a fresh place and I dry off to conserve to the maximum their freshness and flavor. The ideal term of maintenance in the refrigerator is of three or four days. The grapes usually take hang-overs served in small clusters, laundries previously; in peeled Macedonians, departures and without seeds, and in form of juice; but they can also be part of cooked desserts, frosted in syrup or in tarts.
This special dessert in brick form is part for many years of our Christmas parties. It is elaborated mainly in Valencia, Alicante, Jijona and Alcoy. Diverse versions exist on the origins of the nougat, one of them is that it arose in Jijona, where, from very old, they were cultivated and they obtained the main ingredients for their production: almonds, sugar and a honey of excellent quality. Other versions grant the paternity from the nougat to the Catalan, in the person of a called confectioner Pablo Turrons or Turró during the XVIII century. The classic almond nougat is classified in soft and I last. They also exist the calls diverse nougats: of yolk, it cremates burnt or toast, marzipan, of fruit, of coconut, of chocolate, of praliné and any other denomination by virtue of the ingredients that compose it. The most characteristic types of nougat are: that of Alicante, is the hard classic and it is elaborated with whole almonds, honey of rosemary, sugar, 2 white and a lemon for each kilo of almonds; that of Jijona, is a soft nougat, result of mixing almonds and crushed hazelnuts, clear honey, sugar, egg white and cinnamon; the nougat of Cádiz that has cake form, with very crushed almonds, dense syrup and grated lemon bark, and the nougat of yolk that he/she gets ready also on a marzipan base, enriched with a proportion of 12 yolks by each kilo of almonds. The nougat is an essentially caloric food. Due to the great variety of the same one that exists in the market, and to the different admitted compositions, it is difficult to sum up the nutritious value of each one of the nougats. For these causes, and speaking in general terms could only settle down that 100 grams of nougat provide to the diet 470 calories and 9 grams of proteins. The market presents a wide range of varieties that embraces all type of ingredients, qualities and prices. When buying the nougat you notice that the date of expiration is lingering, of more than one year, this way, you will make sure that the nougat is in perfect state. The quality of the soft nougats and five pesetas depend on the minimum percentage of almonds: supreme, 64% and 60%; extra, 50% and 46%; standard, 44% and 40%; and popular, 30% and 34%, respectively.
The trout belongs to the family of the salmónidos, but she differs of them in that she lives in fresh water. They have from 20 to 50 centimeters long and copies that reach until a meter and 10 kilos weight exist. It is a brilliant, short fish, with the clear but not very white meat. Depending on the means in that lives, the feeding and the season, the meat of the trout can acquire a rosy color, calling you then asalmonada and being very appreciated by the consumers. There are diverse varieties: the sea trout, big of size and that it overcomes the rivers like the salmon; the common trout, the smallest, very coveted by the fishermen and whose skin is sprinkled of round, red and black stains, and the trout rainbow, similar to the previous, but fatter, its skin is of color iridesced with a lateral band covered with stains. Coming from California, it was introduced in Europe at the end of the XIX century. Its good adaptation to less cold waters transforms it into the favorite one for its upbringing in piscifactorías. The common trout, on the other hand, is in many rivers of Europe and he is frequent her breeding for repopulation. Although it belongs to the group of having fished semigrasos, the trout only contains 5% of fat. Their caloric value is located around 130 calories by each 100 grams. It is a food that contains vitamins of the complex B: tiamina, riboflavina and niacina. The trout is an appropriate fish for those people that follow a slimming diet and that they suffer of excess of cholesterol and arteriosclerosis. The demand of freshness is the first step when buying trouts. Brilliant and oily skin and fresh and slight scent are two essential characteristics. The opaque and very dry copies take too much time outside of their element and it is preferable to forget them. The cleaning should be meticulous and he forces to eliminate all rest of viscera. In the refrigerator it is conserved under good conditions a maximum of two or three days, while in the freezer they maintain their characteristics during six months. The trout, on the other hand, adapts with easiness to the most varied technical culinary and he also accepts a great number of gears and different condiments, dedicated to enrich her fine and lightly insipid knowledge.
1 liter of wine tints. 1/2 liter of white wine. 1 liter of fanta lemon. 500 grams of peach in syrup. Sugar the necessary one.
Way of Preparation:
The first thing that we have to make is to join in a recipient the wine I tint, the white wine, the lemon fanta and the syrup of the can of the peach. Next we catch the peach and the to made pieces in small dice, also tossing it in the recipient. We remove it very well and we add the sugar that we see necessary. We add him ice and we let it him to rest some minutes so that the peach macerates a little with the liquids, mainly the wine. We are good it to our table to appreciate all their flavor.
4 partridges. 150 grams of bacon entrevenado in slices. Black pepper. 2 medium onions. 75 grams of butter. 10 grams of flour. 250 milliliters of bird broth. Salt to the pleasure.
Way of Preparation:
We preheat the oven to 200º C, and while we proceed to prepare the partridges. In the first place we clean the partridges with abundant water, we dry them, we rub salt and pepper on them and we reserve. On the other hand we peel the two onions, we cut them in two and we put a piece of them in each partridge. Now we have left to tie the partridges with thread of twine, to spread for above the bacon and to place them in the grill of the oven to make them during 40 minutes. We catch and in a pan we fuse the butter and we go watering our partridges with her. In a pan to soft fire with olive oil, we add the flour, we gild it and we add some bird broth until he thickens a little without stopping to remove with the help of a wooden tablespoon. When we see that the sauce is clever we reserve it in a recipient, serving the partridges with this sauce to our table.
3 measures of tomato juice. 2 1/2 measures of vodka. 2 blows of English sauce. Lemon juice. 2 drops of tabasco sauce. Salt. Pepper to the pleasure.
Way of Preparation:
In the first place we have to have all the ingredients that we will use to make our drink beginning with the tomato juice, the vodka, the English sauce, the tabasco, the lemon juice, the pepper and the salt by hand. Next we go putting one by one in a big glass or in a cocktail shaker in the quantities that we have put, adding some cubes of ice so that it is our very fresh and capable drink to waste away.
350 grams of rice. 150 grams of of meager bacon. 2 medium sausages. 2 onion puddings. 100 milliliters of olive oil. 2 mature red tomatoes. 600 grams of potatoes. 1 head of garlic. 600 milliliters of stew broth. 100 grams of fried tomato. Saffron or substitute. Parsley to the pleasure. Marine salt.
Way of Preparation:
First we peel the potatoes and we cut them in fine slices. We also cut the puddings and the sausage in slices. At the same time we cut the tomatoes in slices. We cut the bacon in ribbons. To peel the garlics and we give them a cut in their loin. We put a pan of mud to the fire with the olive oil until it is hot, when he is we toss the potatoes. When we see that the potatoes are tender, it is the moment to toss the garlics, the bacon, the pudding slices and of sausage. Once fact this gives to some entire turns and we toss the tomato, proceeding to mix very well everything and to leave this way it some minutes, giving him some turns with a wooden tablespoon. Now we have left to toss the rice. To mix everything very well, to add the saffron or substitute and the stew broth. Lastly we place the tomato slices above and some chopped parsley and to put in the oven to half fire, leaving it that it cooks approximately about 20 minutes.
1 kilo of potatoes. 400 milliliters of oil sunflower or corn. 1 big tablespoon of vinegar. 3 branches of parsley. 1 tooth of big garlic. 1 egg. Salt.
Way of Preparation:
It peels the potatoes and leave them in pieces of about two centimeters. Put a big recipient with water and a small tablespoon of salt to the fire. When the water begins to boil he adds the potatoes, you have to allow them to cook until you see that they are very tender. We will prepare the I ali-smelled The the glass of the blender we put, the oil, the egg, the vinegar, a tip of small tablespoon of salt, the peeled garlic and troceado, the left parsley. We beat some minutes, until it is a very thick mayonnaise, it tries that the garlic and the parsley are well undone, don't forget to prove like it is of salt. When the potatoes are well cooked (tender), to allow to be slippery until they are very dry. Lastly mixture the mayonnaise (I ali-smelled), with the potatoes you already have them lists to eat. You can conserve it a couple of days, but inside the refrigerator and it tries to cover them tightly so that the scent is not spread to garlic.
16 boneless dates. 16 bacón lonchas in fine lonchas. 16 wooden toothpicks, not of plastic.
Way of Preparation:
First we have to catch each date that is boneless, one by one but we will have to remove him the bone and we wrap it in a bacón loncha, holding everything with a wooden toothpick. We go making all the dates and depositing them in a plate. Now we have left to put them in the microwaves during two minutes, depending on the quantity that we put in him. If we don't have microwaves we can make them in the pan with some olive oil and giving them some turns so that they are made. We allow them to rest facts once three minutes, we place them in a source and we are good them to our table to consume them you heat.
2 lubina of 1 kilo each one. 1 kilo of fat salt. 2 egg white.
Way of Preparation:
In the first place we have to prepare a mash mass uniting the two white with the fat salt and to reserve it. In a capable recipient for oven, we put the lubinas and we cover it with the pasta that we have prepared. We proceed so that the whole lubina is covered completely. We have left to put the lubina in the oven to 220º C, during 25 minutes. Once this time has passed we take it out of the oven and we remove the layer of salt and white that there is until we leave our very clean lubinas. To finish we can serve the open lubinas, without thorns and you clean, accompanied by cooked potatoes, mayonnaise or any other product that it is good us to accompany this plate.
900 grams of cod, desalado and without thorns. 1 kilo and half of potatoes. 1 kilo and half of spinaches. 4 cloves of garlic. Flour. Olive oil. Salt to the pleasure.
Way of Preparation:
In a pan with oil of hot olive in the fire introduce the drained spinaches that we have also cooked. The spinaches have to be well drained of water so that they don't jump in the pan. We maintain everything to slow fire during 6 minutes, past this time moves away the spinaches and we reserve them. On the other hand we peel and we cut the potatoes and we fry them in a pan and we go placing them in the bottom of a pan. In the same pan we proceed to fry the cod muffled in flour and to go taking out it and reserving it. When the whole fried cod is, we toss it inside the pan that has the potatoes. In the mortar we peel the garlics and we mash them, we add them once fact some water, until filling the mortar. We have left to add the spinaches to the cod with the potatoes and to add him the garlics that we have mashed with the water, to cover the pan and to leave it that boils about 12 minutes to slow fire. To finish the we are good to our table to consume it in individual plates and to appreciate all their flavor.
4 apples, 100 grams of sugar, grated of a lemon, 500 milliliters of whole milk and 4 eggs.
In a ladle we proceed to place the apples with some water, two spoonfuls of sugar and the lemon grated, leaving it that it cooks until they are soft. Now we have left to beat the eggs lightly, to add the hot milk little by little with two spoonfuls of sugar and to incorporate the cooked apples. Next we have to caramelize a flanera with the remaining sugar and we let it him to cool down. For útlimo we stuff it with the mixture and we cook to María's bathroom in the oven during 50 minutes to half temperature. We take it out of the oven and we are good it to the table to consume it.
1 kid leg, 2 big onions, 4 garlics, white pepper, spicy paprika, 100 milliliters of white wine, 100 milliliters of vinegar, saffron, honey of rosemary, olive oil and salt.
In a ladle we put the vinegar with the honey, leaving it that he decreases and we reserve it. We have left to braise the garlics and the onions that we have itched previously very well, we add the meat so that it is gilded, and we add the saffron, the paprika, the salt and the wine. We let it him to decrease some minutes and we put it subsequently in the oven preheated at 180ºC, during 40 minutes, watering it from time to time with the sauce that he goes loosing. To finish and once the suitable time has passed, we dew it with the sauce of honey and we let him to be baked other 10 minutes and it will already be clever to serve it to our table.
The tomato is the fruit of a herbaceous plant that savage grew in South America until you began to be cultivated about 3000 years ago. It was considered more as a curiosity that as a food and he looked at himself with reservation for their relationship with the nightshade, a highly poisonous plant. Starting from the XIX century, the tomato began to be part of the normal diet of the Europeans. The tomato offers to the diet a caloric value under, only contributing some 22 calories for each 100 grams. It lacks practically of fatty and proteins, but he has an interesting content in salts minerals and vitamins, with outstanding carotene presence, vitamin C, B, something of AND, P and D, iron, match, calcium and manganese. The tomato juice facilitates the digestion, it balances the allotment of the nutrients, it favors the good operation of the blood and it exercises an interesting regenerative action. It is not advisable for people with stomach ailments but yes for those that are low of defenses. When buying, you should choose pieces in their good point of maturity. - it is when he has bigger content in vitamin C -, with the smooth skin, without blows neither you stain. The hard tomatoes are the most appropriate for salads and the soft ones have their place in sauces, creams, gazpachos and juices. It is, also, a good condiment, has a very versatile culinary behavior and he adapts to the most varied cold preparations and heat. The tomato is very well-done to the oven or the grill; it is excellent muffled and fried; he makes very good paper like recipient of numerous fillers, so much to take in raw as roasted; it works as garnish and incoming and he has great success like preserve, since you can pack to the natural one, crushed in sauce, in juice or fried. The tomato combines to the perfection with stews of meats and fish and he/she has in the garlic, the onion, oregano, the mint and the olives a complement of extraordinary flavor. To take advantage of the nutritious advantages of the tomatoes, it is better to take them in salad or in juice, since cooked they can end up losing up to a 50 for 100 of their vitamins.
The veal is the most tender in the meats and you is characterized by her pale pink color and her delicate pleasure. Very appreciated, it is presented in the market in two varieties that are distinguished for the feeding and the age of the slaughter. These two veal types are the sucking one and that of grass. The first one is a very young copy of three or four months of age, servant in stable and only fed with milk that is characterized by the almost white color of their meat. That of grass is a veal of more age with ten months maximum, feeding with grass, of dark meat and, for many, more flavorful. The veal provides 120 calories each 100 grams, 20 grams of proteins and a scarce level of fatty and hydrates. It contains a variable proportion of vitamins, salts mineral and numerous sugars. In general, the importance of the meat consumption resides fundamentally in the quantity and the quality of the proteins that it contributes to our diet. These proteins of high biological value intervene in the formation and the growth of the fabrics. Contrary to other meats, the veal needs a cooking in her point, with more lingering times of fire that those of the cow. Little made is not very tempting. In general, it admits the same preparations that the red meats. It is good to roast, to fry, to stuff and to cook, but it is not very flavorful if it is used in having cooked and stews. The time on the fire depends on the size and grosor of the piece and, in the stews, a stocking of 30 minutes is calculated by each means kilo of meat. In all ways, to take advantage of all the flavor and the nutritious qualities of the veal, coarse with making it to the iron in beefsteak form. It is, also, the healthiest form of consuming it. Keep in mind that the veal meat is very delicate and that he doesn't suit to leave it in the refrigerator more than four days. To avoid that the meat is dried up during the roasted one he suits to constantly take a bath it with its juice. Another interesting solution consists on covering the piece with very fine cut lonchas of bacon, removing them in the last moment to allow that the surface is gilded.
This member of the family of the salmónidos has as main characteristic the one of being a fish of fresh water and of water salted at the same time, because long years of his life it passes in the two atmospheres. Their lengthened body ends up measuring more than a meter and he has the dark loin and the silver flanks. Not all the salmon have the same quality. That of spring is more fine, expensive and delicate than that of summer, and the salmon of the Atlantic is more coveted than that of the Pacific. The salmon of more quality and price is the “smoky”-salted and macerated by the combustion of noble wood - that proceeds of Scotland, Ireland, Iceland and Norway. This fish is very nutritious since each 100 grams contribute 200 calories, 22 grams of proteins and 12 grams of fatty. The salmon contains vitamin D, mainly in his liver, and vitamins B1, B6 and vitamin to in appreciable quantities. Their main quality is the great quantity of proteins that contains and the high biological value of these. To the being a food difficult to digest, is not advisable for those that have digestive problems, neither it stops children, neither in weigh loss regímenes. The smoky one is contraindicated in cases of gastritis. The salmon is sold fresh, frozen, smoky, salted and in preserve. The good fresh salmon is presented rigid, with the silver skin, the brilliant eyes and the gills of red color I live. It is necessary to say, in favor of the economy that to the being their blackish and substantial meat the portions don't have to be big. About 150 grams for person are a quantity more than enough to complete their nutritious mission satisfactorily. The maximum use of its flavor advises a period of minimum time between the purchase and the preparation. It is not advisable to wait more than twenty-four hours to cook it. If you want to maintain it during more time, put it in the freezer that conserves it perfectly during two months. The most appropriate formulas to cook it are the cooking in short broth and the roasted one in oven or grill. As for the sauces, the election relapses in the fused butter and the mayonnaise, for the spring salmon, and more robust gears for the summer salmon, of less delicate flavor.
With a name that it derives of French, the pularda is a hen apreciadísima, very young, from six to nine months, barley in excess and subjected to an almost absolute immobility with the purpose of getting a rounded and abundant copy of meats. It is characterized by their meat to know delicate, their good size-with a weight that oscillates among 1. 8 and 3 kilos -, their white and fine skin and their wide paws. This domestic bird, of unmistakable aspect due to the attractive crest of red color that crowns her head, belongs to the family of the gallinaceous ones. We can find pulardas in the market during the whole year, because the well supplied poultries the they offer so much fresh as frozen. The pularda contributes to our diet some 246 calories for each 100 grams, although its real value will depend much in the way in that we cook it. It is an important source of vitamins, highlighting those of the complex B and the niecina, together with salts minerals as the iron and the match. The main dietary qualities of the pularda, as those of all the animals, are those of contributing to our organism an important quantity of proteins with a high biological value, because they contain all the essential amino acids. In their composition, the fats occupy an important place, more than in the hen although less than in the turkey, for what their contribution of cholesterol is high, mainly if we eat it with the skin, place where they are deposited most of the fats. Their quality keeps direct relationship with the age of the piece. The youngest pulardas has less fatty and they are more tender and more appropriate to roast. The pulardas of more age is better cooked or in sauce. Besides keeping in mind the weight when buying we should value their external aspect, the cleaning of the skin and of the paws and the consistency that he has the meat of the breast. Their meat is specially appropriate to roast to the oven or in pan, to lie, to stuff and to prepare in jello. Good complements of the pularda are the spices, liquors, the chestnuts, the rice, the white sauces and the vegetables (carrots, leeks, turnips, hearts of artichokes and potatoes).
The leek is a herbaceous plant of the family of the liliáceas, also denominated garlic joint. This similar bulb to the tender onion, but of softer flavor, he/she has a considerable nutritious value. The leeks have been valued from very old, I don't only eat food, but also for their healing properties. Although it comes from the cultivation, it grows spontaneously in the whole mediterranean region. The leek is a food of under being able to energy, just by 25 calories for each 100 grams. It is a restorative of effects mineralizantes due to their wealth in vitamins of the group B and C and to their notables proportions of diverse minerals. The leeks, as their cousins the onions, are useful to combat the obesity, they are able to make lose I weigh mainly for their contribution of potassium that combats the excesses of fat. Some of their many minerals that act favorably on the organism are: iron (for the white globules); magnesium (for the nervous system); sulfurate (against the intestinal fermentations); silica (for the health of the bones and the skin); sodium (against the excess of fat); manganese (for the digestion and the assimilation of the foods); match (tonic of the nervous system); calcium (for the bony system and the general metabolism), etc.. On the contrary, it is necessary to notice that taken raw or in excess they can be irritating for the kidneys and the bladder, and even for the bowels. People with a delicate digestive system should abstain from eating the green extremities, sometimes difficult to digest. The leeks are advisable mainly, to those who suffer of constipation, to the children and people that need a desintoxicación cure. It is a food that suits all the people that want to follow a slight regime, desintoxicante and diuretic. The leek is used preferably like condiment of the one cooked or like base of homemade soups as the famous one “purrusalda” (a typical soup of the Basque country, prepared with the help of leeks and potatoes). They are also used in the preparation of broths, creams as the “vichyssoise” and in sauce, blended with chopped onion.
Technically, the grapefruit is the fruit of a plant denominated Citrus decumana, a tree native of the China, whose inhabitants had from old the habit of consuming this fruit at the beginning of the foods, by way of appetizer. The grapefruits are also cultivated in the India, Japan, Filipino, Israel, the Antilles and Iberoamérica. It is a not very energy food, since only it contributes 40 calories for each 100 grams. Although numerous varieties exist, the good known ones are thick, it forms flattened, flat bark and of pale yellow color. Their flavor is bitter, acid and sweet at the same time. Less sour than the lemons, less sweet than the oranges, the grapefruits possess very similar properties, since they are very rich in citric acid and in vitamin C, as well as in salts minerals (match, calcium, magnesium, iron, copper, manganese), necessary among other things for the growth, that makes particularly suitable for the infantile consumption. Easy to digest, one of their qualities is the one of fortifying the lungs. He/she has a beneficent action on the liver and the kidneys, he/she opens the appetite, active the digestion and it facilitates the intestinal traffic. The grapefruit also stimulates the physical and intellectual activity, for what is recommended to include it in the diet of the students and sportsmen. The grapefruits are advisable in feverish and lung affections, colds, flus, etc. is Also indicated in cases of anorexy, artritismo, dyspepsias, constipation, inadequacy biliar, intoxications, capillary fragility. The arthritic ones, people that suffer of the liver, of the kidneys or of the lungs, as well as the rheumatic and gouty, they can benefit extraordinarily with a cure of grapefruits. People affected by sharp gastrointestinal dysfunctions should not consume grapefruits. The flowers of the grapefruit are very useful to prepare infusions with properties antiespasmódicas. In summer, the infusion of grapefruit flowers is suitable for all those that have difficulties to perspire appropriately. When buying the grapefruits, the heaviest and firm should be chosen, since they are the juiciest. They can waste away in form of juice, sweetened with sugar or honey, or leaving the grapefruit for the half and sweetening it so that it is not so sour.
This fruit of American origin also responds to the names of pineapples and of American pineapple. The pineapple is a plant of lived flowers, rigid and thorny leaves and its fruit is big, fleshy and of very appreciated flavor. This fruit appears in our markets during the whole year, without interruption, in spite of the fact that the best qualities are gotten from October to May that is when it is perfectly mature. This fruit provides different levels of calories as he takes to the natural one (50 for each 100 grams), in preserve (70 for each 100 grams) or in juice (45 for each 100 grams). They are very important their dietary and medicinal values for their high content in vitamin C, as well as vitamin B1 or tiamina, favoring this way the development and the good operation of the muscles and the nervous system. In certain varieties, it also highlights the content in vitamin A. The pineapple it is also a rich source of sugar, calcium, salts and cellulose and it contains small quantities of magnesium and potassium. Taken in form of juice he has effects desintoxicantes and it is lightly diuretic. Nevertheless, he also suits to eat it it informs to take advantage of their content in fiber. To recognize if a pineapple is in its point, that is to say mature, sweet and juicy, you should notice the consistency of the skin: it should be strong when exercising pressure with the hand. The feather should be erect, the color of the meat, uniform, and the aroma, slight and delicate. You go carefully since with that fruit that presents dark stains or soft parts, it can be very last. The pineapple is conserved under good conditions from three to four days and it is easy to freeze in syrup or in puree. This way it can last up to twelve months. It can also eat up fresh, in preserve with syrup, in sherbet, in Macedonian and also in juice. It can be served as appetizer, accompanied by ham pieces, cheese, bacon, etc. is very well grilled, it forms part of numerous pastries and tarts and of hunt and roasted of meat. To put this fruit to point it is necessary to move away the heart, the skin and the eyes that you appear on the edge of the meat. If he empties carefully, you can use the shell to serve the Macedonians, the sherbets and the salads.
The pepper comes from South America and it is kindred of the potato, the eggplant, the tomato and the tobacco. This vegetable was known in Europe in the first half of the XVI century, having been brought to Spain by Christopher Columbus. It is a species with more than fifty varieties that go from the small spicy chili, until the big and sweet pepper in bell form. They can being of green, red, yellow color, ivory and lived. Among the spicy ones they highlight the chilis that, dry and milled, they give place to the cayena or red pepper. In Central America they are very appreciated the peppers of Tabasco, of strongly spicy flavor. In Spain they highlight the piquillo peppers that are ideal to stuff, the small and green peppers of Census that can be sweet or spicy and the ñoras, dry peppers that are used in the elaboration of sauces like the romesco. The caloric contribution to the diet is of 27 calories for each 100 grams. Its content in vitamins is very high, mainly in the C that triplicates that of the citric fruits. He also has a high content in vegetable fiber, pigments and mineral substances. For their wealth in vitamin C, the pepper is very suitable in the phase of convalescence of diverse illnesses, being useful in the prevention of infectious illnesses, mainly of viral origin. The drop quantity of calories that contributes to the diet and its scarce content of hydrates of carbon transforms it into a food adapted in the diet of the obese ones and the diabetics. Be red or green, it is very appropriate for those people that suffer of the stomach or of the intestine. The peppers also contain capsacina, a stimulant of the circulation that feeds the heart rhythm and it stimulates the sudoración. The sweet peppers also facilitate the digestion and for this reason they are usually used in the heavy foods as the currys and the spicy Mexican plates. Also, the pepper contains oils that are used in the elaboration of creams of beauty and also in lotions to stimulate the growth of the hair. They can eat up fresh and crispy in salads and in plates of cheese, or to prepare with them delicate sauces. They are also used in the brochettes or I eat ingredient of the pickles and jellos. Their presence is unavoidable in plates like the pisto, the chili with meat or the pizza.
Inside the existent smaller numerous hunt species in our country, the partridge is the queen. This bird belonging to the order of the gallinaceous ones lives in areas of farm of dry climate and you ends up measuring more than 30 centimeters of longitude. He/she has the pick and the red paws and their plumage is of ashen color; their body is voluminous in contrast with the small head. However, these characteristics vary according to the type, since numerous varieties exist. The common red partridge is the most frequent in Spain. Their feathers are very showy with very alive tones in the neck and the head. He/she has the pick and the paws of a beautiful brilliant red color. The white partridge is the one that has the white plumage to exception of the wings that are black. It can be in the Pyrenees. Although their consumption is more frequent in hunt time, the partridge can be acquired since during the whole year you is raised industrially in captivity. Their nutritious contribution is very important. The same as the rest of the foods of animal origin their proteins are of great biological value for the human being. Their caloric power is similar to that of the chicken since it provides to the organism some 100 calories for each 100 grams. The partridge contains a high quantity of vitamins, among those that highlight those belonging to the group B, and also of salts minerals as the calcium, the iron and the potassium. When acquiring it you should guide yourself for their external aspect and to discard those that you believe that they are not under good conditions. Some pieces present big destructions caused by the pellets. Male's meat is the more appreciated by its flavor, although it requires a period of more cooking that for the young individuals and the females. Before preparing them, the partridges should undergo a maturation process in which the meat becomes more tender and he/she acquires a pleasure and characteristic aroma. It consists on hanging the birds, without plucking neither eviscerar, during two days in a fresh and ventilated place. This way the meat wins in flavor and quality. The partridge can be cooked in diverse ways: stewed, pickled, roasted, to the grill. . . All them excellent forms to prepare a select and flavorful plate with this bird.
This fruit belongs to the family of the Rosy ones that includes more than 2.000 species of herbaceous plants, bushes and trees distributed from all over the world by temperate regions. The main European fruits that belong to this great family are: apple, medlar, quince, plums, strawberries, Moorish, etc.. Their form depends on the variety that is and it oscillates between that of an apple and that of a tear, as well as its flavor, texture and color that he goes from the yellow to the green going by the red one and the brown one. This fruit is it would originate of regions of oriental Europe and of western Asia, where its cultivation one comes carrying out from very remote times. The Greeks and the Romans met the cultivation of the pear tree and they were these last ones those that introduced it in the Basin of the Ebro. China and Spain are at the present time the main producing countries. The pears are mature if they give to the light pressure with the finger. When arriving home, it is necessary to liberate them of any bag or wrapping so that they can breathe and to manipulate them carefully. Coarse with keeping them in fresh, dry and protected places of the light, or in the less cold part of the refrigerator, not more than three days, to retard their maturation. Their majority component is the water. It highlights their contribution of sugars, fiber, minerals as the potassium and tannins of astringent action. Their content of vitamins is not prominent. 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.
The cucumber is one of the oldest vegetables that know each other. It seems to be that it arrived more than 2000 years ago in China, after several centuries of cultivation in the India. It is not known when it arrived in Europe, but the Greeks were familiarized with him and they thought that it possessed all type of wonderful qualities. The Romans also valued a lot it, especially as “delicatessen” culinary. The cucumber is a characteristic fruit of the summer, it can be from May to September. In the summery station he takes place in all the Spanish regions, although it is also possible to find them the rest of the year thanks to the cultivations of hothouse of the south of the Peninsula and Canaries. The cucumbers are green, yellow or white; they can be long and thin, short and thick, small and rounded, and their skin, flat or knotted. They are distinguished three types: short or pickle (for pickle), half long and long (both for salad). It is since a vegetable with low caloric level it only contributes 10 calories for each 100 grams. This food contains calcium, potassium and match and a small quantity of vitamins C and B. The skin of the cucumber it contains mineral salts and a substance that he helps to the digestion of the foods. Also, it is very useful for the eyes and the skin. Their consumption has effects laxatives and the uric acid combats. When buying cucumbers we should ask them to be firm, right and with an intense green color. We can press the end of the shaft to check that they are not withering. He chooses small pieces preferably so that their seeds are not very big, since they are very annoying. Once bought, it is better to consume them the quickest thing possible, because they don't last too much time. It is better not to conserve them I release time in the refrigerator, because it could affect to their texture. The cucumber eats up mainly in salad, raw and blended with other vegetables. He has the inconvenience of being a little indigestible, but you can avoid cutting the ends and submerging it in water with salt. The smallest and tender fruits, conserved in vinegar, are a sensational appetizer.
This tuber of American origin is cultivated in almost everybody. The potato usually groups of agreement with the form (round, oval, of kidney), color (white and rosy) and texture (floury or waxen). But the most useful cluster is the one that one makes of agreement with the station: early first and second (new) and main cultivation (old). The early ones are picked up from July until November in the center, and between April and June in the most temperate regions. They are small, of white or yellowish meat. They are more flavorful than the late ones. The semitardías is a little bigger than the previous ones. They have 30 days more than cycle that the early ones. They are picked up between September and October. And the late ones have 60 days more than cycle that the early ones. They are picked up starting from November in the center, and of December in the temperate regions. They are conserved better, but they have less flavor than the previous ones. Each 100 grams of potatoes, they provide 90 calories, 20 grams of hydrates of carbon in form of starches easy to digest, a scarce index of fat and proteins and a high content in water that he/she only diminishes when frying them. This food possesses an interesting variety of vitamins (TO, B1,B2 and C) and minerals, among those that highlight the iron, the calcium and the match. Very digestive and energy, the potato suits to cook it without peeling to avoid the loss of nutritious. If the plate that you will prepare demands to remove the skin, he remembers that most of its nutritious wealth is low inmediatemente this, for what is indispensable to use the pelapatatas. Diverse classes of potatoes exist with different characteristic that make them more or less appropriate for each cooking type. The English potatoes are the most appropriate to cook to the vapor or to fry them. The Dutchwomen, buffet and canadenk are appropriate to fry them and to prepare purees and pottages. For their good conservation, it is necessary to preserve them of the light and of the humidity in order to avoid the formation of buds that you will retire in the event of existing, since contain a substance toxic called solamina.
The papaya contains sugar, papaína, pectins, resins, organic acids, vitamins TO, B1, B2 and C and essential oil of fosfolípidos. When containing a ferment called papaína it improves the digestion of the meat, and when adding it to the plates it can soften the foods. Useful in problems of the skin, of the heart and of the liver and also to eliminate intestinal parasites. The juice can remove the stains of the skin. The fruit of the papaya is constituted mainly by water (86. 8%) and carbohydrates (12. 18%). It is also a good vitamin source TO (Retinol); while their content of such minerals as calcium, match and iron is poor. The present carbohydrates in the papaya are sugars with little or anything of present starch. The quantity of soluble solids of the papaya puree varies of 11. 5 at 13. 5º Brix. Among the fruits it is remarkable for their contained first floor of acids; the eatable portion has a pH value among 4. 5 and 6. 0. Among the acids that can be in the papaya they highlight: the malic, citric, galacturónico and acetoglutárico. The papayas highlight for their content in vitamin C and vitamin TO in form of carotenes inside which he would have betacarotenos, gamma carotenes and epsilon carotenes mainly. The vitamin C and the carotenes constitute anti-rust two of the main ones that favor the elimination of the free radicals generated by the own organism, as well as those that come from the exterior. The ingestion of this food is a natural way to take these principles whose multiple benefits embrace, for example, from the prevention of numerous cancers, among them that of chest, bladder, colon or neck of the uterus, until the prevention of the premature age or the delay of the aging, the prevention of the visual degeneration, the protection of the heart, or the necessity of more vitamin ingestion C in the tabaquismo or alcoholism. A half papaya contains about 190 milligrams of vitamin C, a quantity that bends the daily dose recommended for an adult that is of 90 milligrams in the men and 75 in the women. 140 grams of this fruit (A cup of papaya pieces) it would provide 86,5 milligrams of vitamin C, for that that practically would cover the recommended dose. The papaya is specially recommended for the smokers that need a dose bigger than vitamin C. The smoke of the tobacco, by its properties oxidizers, it consumes a lot of quantity of anti-rust for what forces the smoker to a superior ingestion of vitamin C of about 120 daily milligrams. The ingestion of a papaya already overcomes for her alone the required quantity. To frequently eat papaya can be a good resource to be able to increase the fertility of the men. He/she has been proven as the sperms they have gone diminishing in their quality, in their quantity or in their mobility in the men that inhabit certain geographical areas, especially of the big cities. It seems to be that the contamination and the estrés consume more anti-rust corporal and they diminish the vitamin levels C in the organism. The supply of this vitamin has gotten in most of the occasions to revert the problem in a brief term of time. To eat this food of so much as long as it can constitute a pleasant form of to overcome the infertilidad or to increase the man's reproductive capacity. The papayas are rich in a component called papaína or papayotina. The papaína is an enzyme, with similar properties to the pepsina (enzyme that is part of the gastric juices) or the tripsina (enzyme that is part of the pancreatic juices). The same as these ferments, it attacks the proteins producing their destruction. This type of enzymes that you/they are known as encimas proteolíticas just as it happens with the bromelina of the pineapple, the actidina of the kiwi or the ficina of the figs, they are very interesting in the feeding because they help to disintegrate the proteins and they favor the digestion, avoiding the gastritis and the formation of gases. Therefore, the papaya, besides being very vitamínica, is highly digestive and it is a very interesting fruit for the grown-ups that usually present digestion problems or to digest the meats after a very abundant meal in animal fats. We don't have to miss the Mexican culinary variety that consists on presenting the wrapped up meat with papaya leaves with the purpose of making it more tender and more digestible. In the Caribbean many cooks wrap the hard meat with the leaves or they wet it with the juice to soften it. The industry would feed it uses the papaína to treat the meats and to make them but chewable. However and, although it contains a lot of vitamin C that has properties fertilizers, it seems to be that the papaína inhibits the production of the estrogens for what would not be very appropriate for the fertility in the women. It is said that the abundant ingestion of these fruits can end up producing infertilidad or low procreation in the woman, just as it happens in certain towns where the women consume this fruit abundantly. The certain thing is that they have not been carried out decisive studies in this respect. It is a fruit that so alone he has 39 calories for each 100 grams. Also for their wealth in potassium and for their contained first floor in sodium favors the expulsion of liquids and it is appropriate for weigh loss diets. If they are bought mature, it should be observed that they don't have any mark in the skin that indicates that they can be last inside. When they are bought green, we have to keep in mind that they have already begun to mature and they have yellow tones. The best are those that have the fourth three yellowish parts that are firm when they are pressed smoothly and that they are not spongy for under. These they should be allowed to mature outside of the refrigerator, that which will take place in about four or five days. If they are placed once in the refrigerator mature, they can tolerate until one week, although they lose their aroma and their sweetness, for what is better to eat in a couple of days when they have already matured. Those should not be bought that are totally green, except when we want them for a medicinal use, since, in many occasions these no longer mature more. A trick to make mature this fruit more quickly is to place it inside a bag of plastic in company of a banana. In their origin place they eat up so much green as mature. When they are green they can be cooked as if was marrows and their pleasure is very similar to them. The green ones are ideal to cook to the oven, what demands a period of cooking of about 20 or 25 minutes to a temperature of about 300 ºC. In United States it is very popular in the breakfasts when it is very exquisite with some lemon drops. In other parts of the world he eats up as fruit, they are made pastries, it is used in the salads or drinks are made. The most habitual form of eating the papaya is as fresh fruit. For it is better to leave it to the long thing for the half, to remove him the seeds and to eat the pulp with the help of a tablespoon. We can also leave it to slices, in form of cubes or like it is wanted. The advantage of this fruit is that, once cut, it doesn't become black. We usually reject the seeds although they are eatable and they can be used mashed to season the salads. In this case they have a very spicy flavor that he remembers to the mustard. It is necessary to be very wise in the handling of this fruit when this green because it produces a juice similar to the milk that is irritating for the eyes, being able to end up taking place lost of vision. You cannot use papaya with preparations that need to clot, since this fruit, the same as the pineapple, impedes the clotting of the foods.
Few know that this fruit of juicy pulp and granulated bark has its origin in China. The orange is in its best moment in the months that you go from December to April. 100 grams of orange pulp only contain some 40 calories. The orange is one of the richest fruits in nutrients that exist. It is rich in salts minerals and fiber and for their high content in vitamins acts beneficiarily on the organism. For example, when having the vitamin P, potenciada for the vitamin C, makes increase the vascular resistance and the permeability of the capillary ones, being excellent to prevent the more and more numerous cardiovascular illnesses. The vitamins B1 and B2 help to balance the nervous system and the vitamin C it favors the changes of cellular life, activating most of the functions of the organism. It is one of the fruits with more therapeutic qualities, placing you among the favorite products prescribed by the medical naturists. A single orange covers the daily necessities of vitamin C that has our organism. However, their exaggerated consumption can end up causing renal problems. When buying you should choose full and heavy copies, with the brilliant and lustrous skin; it rejects all wrinkled and soft piece, unequivocal signs that the fruit is old and poor in juice. If you take the orange in form of juice, keep in mind that when entering in contact with the light and the air loses its vitamins and that therefore it is necessary to take it recently made. Passing half hour, the vitamin C has disappeared. Once at home and to maintain to the maximum the coolness and flavor of the oranges, you should keep it in a fresh and ventilated place or in the refrigerator; in this last place the orange stays under good conditions during three weeks. This fruit is also a great culinary element, so much in sweet plates as salted. He takes hang-over, whole or in juice; it participates in Macedonians; it is part of numerous tarts and pastries; it is main character of marmalades, jellies and ice creams, and their flavor combines to the perfection with that of the lettuce, the endive, the dry cod, the beautiful one and the meat, I eat for example in the duck to the orange.
The Moor is the fruit of the moral one and the mulberry, a tree of the family of the moráceas that she is native from Persia. In spite of their appreciated sweet and sour flavor and of their attractive red-lived color, the Moors don't stop to be a season fruit little consumed, due to their difficult transport and conservation. Its presence in the market begins at the beginning of the summer, being prolonged until well entered the autumn. Their caloric content is very low (60 calories for each 100 grams) and its content in fats is insignificant. The Moors contain vitamins TO, C, B and AND and minerals as the calcium, the match, the magnesium and the potassium. The consumption of Moors increases the defenses in front of the cold and other infectious illnesses thanks to its content in vitamin C. it Also favors the good operation of the view and it revitalizes the skin due to its wealth in vitamin A. For its contained first floor in calories and its high proportion of vegetable fiber, the Moors can be part of any slimming diet, although its wealth in sugars dissuades its consumption for the diabetics. Also, the Moors have lightly diuretic properties. The Moors deteriorate quickly, for what it is necessary to consume them as soon as they mature. He can find them frozen, in preserve, to the natural one or in form of jellies, marmalades or liquors. The characteristics that will guide us for their acquisition are their state of maturity, the color and the smoothness of their skin, the uniformity, the hydrate state and the characteristic aroma that possess. We should discard those Moors that present due marks to blows, icy, or stings of insects and parasites, as well as those that present scents or strange flavors. The packed products will be adjusted to the general norm of having labeled, presentation and publicity of packed foods. The Moors are a fruit that takes usually fresh, as goody or like dessert or elaborated in form of marmalade or preserve, but he can also enter to be part of diverse plates to those that provides vistosidad, such as Macedonians, salads and different gears.
The hake is a flavorful, appreciated fish and with a high rate in the market that she translates himself in high prices. It is during the whole year although their great moment embraces the months of November, December, January, February and March. As cheap alternative it is also sold frozen, in whole pieces, in slices and packed fillets. Well defrosted he gives good results and their nutritious value, as the experts say, it is the same one that that of the fresh hake. The hake contributes to the diet 100 calories for each 100 grams. It belongs to the group of white fish, with an index of inferior fat at the 5 for 100 and an important percentage of proteins (17 for 100) and salts minerals. It is a healthy, nutritious and very digestible food, what converts it in advisable for people of delicate stomach and for the infantile diets. He has a great culinary behavior and the quality of its meat adapts to all type of preparations. It is well boiled, roasted, padded, fried and cooked. To cook, to roast and to be stuffed uses the whole copies, with or without head and thorns, according to the elected recipe. On the other hand, the pan, the grill and the pan work with the fish cut in wheels or fillets. Evita to exceed you in the time of cooking advised in each one of the recipes, you will avoid this way that the fish is ruined or it is dried up. Among the main forms of cooking this fish highlight the hake to the bilbaína that are fillets muffled with flour and egg and fried to soft fire in abundant oil, the hake to the Roman one that you are muffled thick wheels and fried, the hake to the Basque that one makes in a pan with green sauce that gathers the fish slices with asparaguses, clams, peas and hard egg and the hake to the oven that is a hake trunk, sprinkled with grated bread and parsley, taken a bath with oil and lemon juice and roasted on a channel of potatoes. The mayonnaise, the tomato, the blond, the bechamel, the marisquera and the green one, they are some of the sauces that better they adapt to this fish. The peppers, the peas, the asparaguses, the hard eggs, the potatoes, the clams, the shrimps and the mushrooms are some of their best partners like complement or garnish, although a good hake doesn't need more help.
Native from Asia, the melon is an oval fruit of thick skin. The meat is of yellowish or greenish white color. The best melons find them from June to September and a great number of varieties that you are distinguished for the form, color, size, meat and maturation time exists. In Spain, they highlight the melons of Extremadura, those of Andalusia and those of Valencia. These present two types: the early ones and the late ones that mature in winter and they admit a long period of conservation. The melon only contributes 25 calories for each 100 grams. This fruit contains match, calcium, iron, copper sugars and vitamins to, B and C. are advisable to eat melon in cases of constipation or when renal calculations are had. It is also recommended in the cases of drop and rheumatism, but he is contraindicated for the diabetics by their content in sugar. Who have bias to suffer diarrhea they should avoid to eat melon in excess. The melon also possesses remarkable cosmetic virtues. Their skin can go by the face to refresh it and to strengthen it. The sugars that it takes the melon stretch and they soften the complexion, but after a while he suits to wash the face with clean water to eliminate all the sludges. On the other hand, the melon is included in most of dietary weigh loss, due to its nutritious qualities and its caloric contained first floor. It is difficult to appreciate the point of maturity and flavor of the melon at first sight. To check their state, it is necessary to press it lightly for the ends. If these give to the pressure, the melon is mature. As for the quality, it is necessary to reject all melon that is too soft or that it presents blows or stains in the skin. The melon can freeze peeled and cut in pieces. Although it is basically a dessert fruit, their flavor combines very well in salted plates. The ham, the lettuce, the shrimps, the avocado and the pink sauce provide an appropriate and pleasant contrast of flavor. As dessert, it is served cut in slices or cocktail with other fruits like peaches, plums or watermelon. In this case, the shell serves as recipient and it is served watered with liquor.
The mussel is a mollusk, of flavorful and abundant meat that one can acquire to very reasonable prices. In fact, it is the shellfish more consumed so much if it is fresh, frozen or in preserve. This mollusk is in the market during the whole year and, at the present time it is considered as one of the shellfish with more security from the sanitary point of view. Two basic types exist: that of rock and that of nursery. The first one is the one that grows in a wild way in rocks and cliffs. It is smaller and their meat is also more flavorful. The mussels cultivated in nurseries are bigger and their price is also more affordable. Each 100 grams of mussel meat contribute to the diet some 60 calories. The mussel possesses a high content in vitamins TO, B, C and P, as well as calcium, magnesium and iodine. For their caloric index first floor, it is ideal for those people that want to carry out a slimming diet without giving up the pleasures of the good table. To the mussel, they are also attributed qualities afrodisíacas. The mussel is a very versatile food. It serves as appetizer or I eat strong plate and he gives flavor to soups, rice and misty. Accompanied by sauce like mahonesa, vinaigrette, etc, becomes a very flavorful plate. It is also excellent simply open to the vapor and seasoned with salt and pepper. When buying them, it checks that the mussels are very closed, sign that they are alive. It is also necessary to keep in mind the size of the pieces: it suits that all are of a similar size so that their cooking is uniform. To clean them, you should rasp the shells with a knife and the beards that stand out to start up. The mussels don't need a previous soaking, since they lack sand, but yes an express step for cold water. Once clean, coarse with opening them to the vapor or in water boiling and to serve them alone or in company of a sauce. The mussels are not conserved in the refrigerator more than one day. If you need to maintain them during more time, you will open them to the vapor or in water boiling and to keep them with the liquid of the cooking to avoid that they are dried up.