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2 pills of nougat of Jijona, 24 yolks of fresh eggs, 2 whole eggs, 600 milliliters of water, 6 egg white, 750 grams of sugar, 1 lemon, 100 milliliters of coffee, 200 grams of sugar glas, 2 envelopes of powdered jello without flavor.
The first thing that we have to make is to prepare the syrup of candy with the sugar and the water. Subsequently in a recipient we proceed to grate the pills of nougat of Jijona and to mix them with the yolks of the eggs and the two whole eggs. Once everything is very well blended, it is the moment to pour on it the syrup that we have prepared previously. We cook it during 18 minutes to the bathroom María and once past this time the desmoldamos and we reserve. In a bowl with hot water mix the coffee and the envelopes of jello without flavor. We have left to beat the white until to leave them about to snow and to add them and sugar glas. Next we add it, the jello and we continue him beating and moving during some minutes. To end it has left to distribute the obtained meringue of the egg white on our sky bacon and to be good it to our table to consume it.
In a bowl we mix the butter with the nuts and we reserve. Subsequently we open the sirloins for the half and we toss them the salt that it is necessary. Next we catch with much care the truffles, we peel them and we cut in three pieces. Now we have left to stuff the sirloins with the truffles keeping in mind that they have to be three for each sirloin and cut in turn in three. Once padded the meat, we gild it and we roast during 18 minutes. We have left to fasten the brandy, to add it to our sirloins and to roast them more other three minutes. We take out the meat, we leave it that he/she cools down, we cut and we adorn with the currants, some ripples made with the butter and the toasts of bread.
75 milliliters of liquid cream, 5 asparaguses, 400 milliliters of bird broth, 50 grams of chopped leeks, 50 milliliters of olive oil, 2 eggs, salt to the pleasure.
In the first place we proceed to pochar the leeks and to toss him the salt that they need. Next we add the asparaguses well troceados, the water of their preserve, the bird broth and we cook everything during 18 minutes. Past this time crushes the mixture that we have obtained and we go by Chinese. We have left to add the liquid cream and the yolk of the eggs. To finish we put the mixture that has left in glasses small singular, we beat the white of the eggs about to snow and we put it some minutes in the refrigerator. When we will serve it we heat the gratinador of the oven, we distribute the white of the eggs on our obtained mixture and we grate it until it is clever to serve it to our table.
150 grams of ham, 1 big turkey, 400 grams of chopped meat of pig, 400 grams of chopped meat of veal, 3 apples reinetas, 2 eggs, 50 milliliters of brandy, 125 milliliters of olive oil, 3 grams of pepper, 200 grams of plums raisins, 5 grams of nut moscada, salt to the pleasure.
It is necessary to keep in mind that one day before making our turkey we have to dew their interior with the brandy and to reserve it. The following day in a pan we mix the chopped meat of pig very well with the chopped meat of veal, the apples that we have itched very well before, the eggs very milk shakes and the plums raisins. Next we pepper everything and we add the nut moscada, mixing very well everything during some minutes. We have left to proceed to stuff the turkey with this whole mixture, to sew it very well and to tie it so that he/she doesn't escape our filler. To finish we dew our turkey with olive oil and we put it to the oven during 50 minutes at 180ºC. Past this time proves if it is definitively fact and if it is we take out this way it and we serve to our well carved table so that they give bill of him, our diners.
24 orejones, 6 picantones, 12 plums raisins, 6 apricots, 75 grams of pinenuts, 100 milliliters of white wine, flour of corn, 125 milliliters of olive oil, it dilutes, pepper, salt to the pleasure.
To pepper the picantones in the first place. Next to stuff them with the plums and the orejones. We have left to put them in an oven tray, to water them with olive oil, he/she came white and it dilutes. Subsequently we put them in the oven and when they are made, the sauce that you have removed to a pan, happen we add the flour well diluída in water and we mix very well everything. In a pan we fry the apricots together with the pinenuts. To finish him we toss the sauce to the picantones and we serve it with the apricots to our table.
500 grams of pineapple in syrup, 500 grams of mounted cream, 6 spoonfuls of sugar, 6 eggs.
To put in the electric blender the well drained pineapple, the three egg yolks and the 3 spoonfuls of sugar. Once it is very milk shake, is added the cream and the three mounted egg white about to snow. We caramelize a mold and we add the mixture. We put in the freezer like minimum 12 hours and demoldamos to serve it later on to our table.
1/2 hen, 1/2 rabbit, 500 grams of pig liver, 500 grams of pig loin, 1 liter of broth, 10 peeled nuts and troceadas, 8 grains of black pepper, 6 garlics, 2 spoonfuls of paprika, 2 cups of grated bread, 3 nails, 1 spoonful of cinnamon, 1 glass of olive oil.
We put to boil to the fire a big pan with water and salt. When it begins to boil the water we add the meats and we let them to boil approximately to moderate fire during two and a half hours. Past this time takes out the meats, we bone them well and we crumble them keeping a liter of broth of which we have used to cook them. In a pan with olive oil fry lightly the garlics, we add them the paprika and the spices. We remove very well everything without leaving that he burns and we add him the broth that we have reserved previously. We let him to boil everything during some minutes. To finish we go by the blender the meats, the grated bread, the peeled nuts and troceadas and we are good it in individual pans of mud to our table to consume a good morteruelo.
4 cloves of garlic, 4 sausages, 1 kilo of black beans, 4 onions, 200 grams of panceta, 800 grams of pig meat, 4 cups of white rice, 2 pills of meat broth, 2 pills of broth of vegetables, 125 milliliters of olive oil, salt to the pleasure.
The previous night we leave the black beans in soaking during ten hours like minimum. The following morning we put to boil abundant water in a big pot and when it begins to boil we add the black beans and we allow them to cook to moderate fire during three hours. When two hours or two and a half hours of cooking have passed we add him salt and the cubes of meat broth and we let him to continue cooking. While she cooks we catch a pan, we heat olive oil in her and we fry the well chopped onions and the chopped garlics. To this fried lightly we add the sausage, the panceta and the meat cut in dice next and we will fry lightly everything for space of five minutes. Once clever the one fried lightly will add him the beans cooked next to the water of the fair cooking so that it covers the content, we will also put at this time the crumbled cubes of broth of vegetables. We have left to leave it that cooks about 7 minutes and past this time we move it away from the fire. In a pan we boil the white rice in water with salt and we serve it as accompaniment of our feijoada. To serve it in the base of each plate we put the white rice and next we add him for above a big ladle of feijoada.
300 grams of butter, 6 eggs, 2 pills of chocolate with milk to fuse, 150 grams of almonds fileteadas, 300 grams of powdered sugar, 3 brandy spoonfuls, 4 pieces of preserved fruit to the pleasure and of different color.
We cover the tray of the oven with aluminum paper and we extend on him the raw almonds. We proceed to toast them to a temperature of 180ºC, and once made we crush the half and the other half we reserve them in a bowl. In a glass recipient we place the chocolate to fuse and we put it to the bathroom María so that he comes undone and be completely liquid. On the other hand in a recipient we beat the butter that we have had to ambient temperature or undone a little before with the sugar until he has been formed a whitish pasta. Next we add to this pasta the chocolate, already undone and the chopped toasted almonds. We have left to go adding to the resulting mass the yolks of the eggs of one in a, the brandy and the four egg white beaten about to very strong snow. When all united one is we go placing our mousse in 8 glasses singular and we keep them in the refrigerator. We will consume them immediately after taking them out of the refrigerator so that they don't lose their consistency. To adorn our mousse we put some pieces of preserved fruit and some almonds very willing fileteadas above each glass.
Brown sugar, 8 mangos, 2 pills of chocolate to the cup, liquor of mint, 8 leaves of mint.
We leave in the refrigerator the mangos the day before making them. The following day we peel them, we cut in lonchas and we put in the freezer so that they cool down again. In a ladle we prepare the chocolate until it is very homogeneous and I thicken. We add the brown sugar and we remove everything very well. We conserve it very hot until the moment arrives of serving it to our table. In another ladle, flambeamos the liquor of mint. Once fact we have left everything emplatarlo in the following way:
We have the very cold mango and, on him, vertmeos the previously very hot made chocolate. We add the liquor of mint flambeado and that we have conserved hot. To finish the we serve immediately so that the contrast of temperatures prevails. We adorn it with leaves of mint and we are good to our table to give bill of it.
2 spoonfuls of powdered yeast, 300 grams of flour, 8 spoonfuls of condensed milk, 12 spoonfuls of oil of virgin olive, 6 eggs, 500 grams of covering chocolate, 2 lemons, 200 grams of raspberries, some leaves of mint.
To take out chips to a piece of chocolate or to already buy made and to put them in a bowl. To mix in a bowl the condensed milk and the olive oil. To grate the lemon bark above. To add the eggs, to sift the flour and the yeast and to incorporate. To put the mixture in a sleeve pastrycook to stuff the molds of the magdalenas. To adorn with chips of chocolate to the bathroom María and to decorate the magdalenas with chocolate, raspberries and she mentions.
1 big lemon, 2 chives, 1 kilo and half of mushrooms, 75 milliliters of wine, 125 milliliters of liquid cream, 3 egg yolks, 125 milliliters of olive oil.
To clean the mushrooms, to cut in sheets and to dew with the lemon juice. In a pan to braise the chive very itched in some olive oil, to add the mushrooms, the wine, to pepper and to cook some minutes. To move away of the fire. To mix the yolks and the cream, to add it to the pot and to put again to the fire. To remove until it thickens but without allowing to boil.
3 chives, 3 tomatoes, 6 fillets of mere, 450 grams of spinaches, 40 grams of pinenuts, 40 grams of raisins, 125 milliliters of olive oil, 3 grams of pepper, 2 sprays of parsley, 100 grams of grated bread, 2 cloves of garlic, 20 grams of chopped parsley, salt to the pleasure.
To chop the chives and pochar. To add the pinenuts, the spinaches and the raisins and to fry. To pepper the grouper, to flour and to fry. To put in an oven tray the one fried of spinaches and above to prepare some tomato slices and the fillets of mere. To mix in a bowl the grated bread, the chopped garlic and the chopped parsley and to sprinkle with the mixture the fish and to bake.
2 eggs, 1 yeast envelope, 120 grams of butter, 14 full spoonfuls of flour, 8 spoonfuls of sugar, 2 packages of pearls of chocolate, 2 tiny pieces of salt.
To mix all the less ingredients very well the pearls of chocolate. When the mixture is made add the chocolate. To anoint with butter an oven tray and to put the mass in cookies form. To bake at 220ºC during 12 minutes.
6 tomatoes, 1 kilo and half of beautiful troceado, 3 big onions, 8 grams of flour, 100 milliliters of olive oil, 20 milliliters of white wine, salt to the pleasure.
To chop the onion and pocharla very well in a pan. To add ten grams of flour and to braise. To add the very peeled tomatoes and troceados, the white wine and the salt. To cook everything during 15 minutes. To add the beautiful one and to allow to cook more during ten minutes. To serve it to our table.
cooked 2 chicken breasts and chopped, 4 avocados, the juice of two lemons, 250 grams of york ham, 4 cooked eggs, 1 cup of mayonnaise, 150 grams of black olives, 3 grams of pepper, salt to the pleasure.
To peel and trocear the avocados and to dew them with the lemon juice. To chop the eggs and the ham and to mix it with the chicken. To add the mayonnaise and the avocados. To mix very well everything. To serve with the olives for above to our table.
To empty the pulp of the melon in the first place with a teaspoon and to leave the shell like recipient. To mix the pulp, made balls, with sugar, the liquor and the currants. To stuff the melon lastly with this preparation, to decorate with the mint and the raspberries.
400 grams of noodles, 600 grams of cockles, 3 eggs, 1 big onion, 25 milliliters of white wine, 125 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
To cook the pasta in abundant water with salt. To chop the onion and to braise in a pan with olive oil. To incorporate the cockles and the white wine and to leave until they open up. To add the beaten eggs, to mix well and to move away of the fire when they have clotted. To serve the pasta accompanied by the mixture of cockles.
1 big onion, 5 eggplants, 250 grams of rice, 600 grams of shrimps, 25 milliliters of white wine, 1 liter and half of broth of vegetables, 1 big tomato.
To put the olive oil to heat and to braise the onion very picadita together with the eggplants cut in finite slices with salt. To let that the greenness softens and to add the peeled tomato and the wine, to allow to cook and to incorporate the rice, to give some turns and to add the broth and the shrimps. To allow to cook until the rice is rather dry, about 25 minutes.
Leaves of varied lettuce, 6 customs officers, 20 grams of trout eggs, 1/2 avocado, 1 leek, it dilutes and parsley.
For the sauce:
1/4 liter of mayonnaise, 15 grams of sauce tomato, 15 milliliters of whisky and juice of 1/2 file.
We proceed to peel the customs officers, to cut them and to leave them united by the line. Now we have left to cook the leek and the parsley with salt, to add the customs officers to cook. In a bowl we put the mayonnaise, we add the whisky, the tomato sauce, the file juice and we mix very well everything. We have left to chop the lettuce in Julian and to distribute in bowls. Next we have to peel and to cut the avocado and to add it to the bowl. To place the customs officers above, to water them with the sauce and to adorn them with trout spawns.
8 mushrooms, 16 shrimps, 2 cloves of garlic, 1 bobby, olive oil, salt and parsley.
In the first place we have to peel the garlics and to put them in the mortar, we add the bobby very well to it, salt and machamos. Now we have left to incorporate olive oil and we mix everything. On the other hand we heat the iron, we anoint it with the one pounded that we have made and we place on it the mushrooms with the willing hole it stops below, we water it with the one pounded, we sprinkle with the parsley and we cook. We have left to peel the shrimps, to season them to our pleasure and to cook them some minutes. In a toothpick we thread the shrimps with the mushrooms and we are good it to our table to consume it decoration with parsley for above.
250 grams of chickpeas, half onion, 1 garlic with the skin, 15 grams of sweet paprika, 1 cooked egg, 200 grams of spinaches.
In a recipient we put to soak the chickpeas the eve of the day previous with temperate water and some salt. We have left to wash and to cook in water boiling with an onion piece and the garlic, leaving them until they are cooked. Once cooked our chickpeas add the chopped white and the spinaches, leaving it that it cooks other little more than time. Meanwhile, we proceed to braise the rest of the onion in some olive oil and we add the paprika and the yolk. Lastly we add everything to the chickpeas and we cook a while more until they are clever to be good them to our table to consume them.
12 chicken thighs, 1 big onion, 3 cloves of garlic, 6 spoonfuls of olive oil, 100 milliliters of it digs, 2 sprays of thyme, salt to the pleasure.
To wash the chicken thighs and to dry them with kitchen paper. To peel and to chop the onion and the garlics. To heat the olive oil in a saucepan and to gild the thighs for all the sides; to add the onion and the garlic, to cover and to cook to very soft fire, about 12 minutes. To add the garlic, the sprays of thyme and the one digs. To continue cooking until the chicken is in his point.
1 kilo and half of mature tomatoes, 1 big onion, 3 garlics, 1 liter and half of chicken broth, 150 grams of bread crumb, 125 milliliters of olive oil, salt to the pleasure.
To peel the tomatoes and to move away the seeds. To chop the onions and the garlics and to put them to pochar. To add the tomato troceado, the broth and the bread crumb. To mix well and to allow to cook thirty minutes. To go it by the blender until getting a fine cream, to pepper and to serve.
6 turkey fillets, 3 medium onions, 100 milliliters of white wine, 200 milliliters of water, salt to the pleasure.
In a pan with olive oil to gild the peppered turkey. When the fillets gildings are well they are taken out. In the same olive oil to braise the onion until they are transparent. Then to add the apple cut in pieces and to leave until it is soft. To introduce the breasts and to add the water and the white wine. To allow to cook to slow fire approximately about thirty minutes. To pass the sauce and to serve to the table.
4 onions, 2 escalonias, 30 medium sepietas, 400 grams of trumpets of the death, 6 garlics, 2 soup spoonfuls of parsley, 2 soup spoonfuls of toasted pinenuts, 120 grams of smoky panceta, 8 soup spoonfuls of olive oil, white pepper, salt to the pleasure.
To candy in olive oil the onions cut in Julian. To cut the part of the foot of the trumpets where there is earth. To clean the mushrooms, opening them for the half and going them by a jet of cold water. To reserve. To clean the sepias leaving informs them, moving away the mouth that is among the paws, and the piece in fin form that is in the body. If they are fresh of the day, they can be cooked with all the ink. To chop the panceta in small dice and to fry lightly it; to add him some toasted pinenuts, salt and pepper. To fry the mushrooms in a big pan with olive oil, garlic, the chopped escalonia and to finish adding the parsley. To cook the sepietas to the iron or in pan antiadherente without adding salt. To mount the plate placing in the base some preserved onion, then the sepias and, above, the mushrooms. To season the whole group with the olive oil with pinenuts and panceta.
50 grams of Parmesan, 230 grams of flour, 300 grams of sugar of luster, 80 grams of olives of Aragon, 210 grams of butter, 240 grams of egg white.
To make Parmesan's cream:
100 grams of Parmesan, 800 grams of liquid cream.
To chop the olives, to extend them in a badge to bake and to dry them in the oven at 80ºC until they lose all the water. To mix the soft butter well with the sugar and to incorporate the white little by little. At the end to add the flour, the dry olives and the Parmesan. For the realization of the rolled wafers, to extend in a badge to bake making rectangles of 10 centimeters for 20 centimeters and to cook at 160ºC during six or seven minutes. To make Parmesan's cream reduce the 400 grams of liquid cream to 200 grams. To mix the Parmesan grating and to allow to cool a little.
2 small watermelons, 6 spoonfuls of condensed milk, 1 liter of mounted cream, 100 milliliters of orange juice.
To cut the watermelon and to remove all the seeds that it contains very well. To crush the pulp and to add the condensed milk and the orange juice. To add to the puree little by little the mounted cream and to mix having much care. To place the resulting mixture in recipients to put them to refrigerate in our refrigerator during at least one hour or more time.
500 grams of macaroni, 500 grams of cod desalado, 2 green peppers, 2 tomatoes, 2 chives, 125 milliliters of olive oil, it dilutes, 25 grams of chopped parsley, salt to the pleasure.
It cooks the macaroni in abundant water with salt and four spoonfuls of olive oil, and once cooked the one it jags the you refresh. Discolored the greenness very itched with some olive oil. When pochada is well, he adds the cod and braise him during a couple of minutes. To toss the macaroni and to make them. To serve sprinkled with parsley very dive.
1 kilo and half of squids, 5 tomatoes, 2 onions, 2 peppers, 3 garlics, 1 pill and he/she mediates of broth, 125 milliliters of olive oil, 30 milliliters of white wine, salt to the pleasure.
To prepare a fried lightly with the tomatoes, the peppers, the onions and the garlics. To go everything by the blender. To add the white wine and the pill and he/she mediates of broth. To add the very clean squids and troceados. To allow it to cook everything during thirty minutes and to be good it to the table to consume it.
450 grams of chestnuts, 225 grams of sugar, 150 grams of butter, 5 eggs.
To boil the chestnuts, previously peeled, during half hour. Then, to mix them with the sugar, the butter and the eggs. To beat very well everything. To not toss it in a source very high and to put it to the oven to 170º C, during thirty minutes. Lastly, to take out the source and to allow to cool.
200 grams of smoky fish, 1 big lettuce, 75 grams of cured cheese, 300 grams of small tomatoes cherry, 3 eggs, 3 spoonfuls of capers, 1 spoonful of vinegar of wine.
To put the eggs to cook 10 minutes and to peel them. While, to make a sauce vinaigrette beating in a bowl the olive oil with the vinegar and a tip of spoonful of salt. To already cut the smoky fish and the lettuce washed in fine ribbons, the cheese in squares, the small tomatoes for the half and the hard eggs in rooms. To mix in a bowl the lettuce with the cheese, to incorporate the vinaigrette and to revolve well. To distribute the lettuce with the cheese in a plane source. To place in the center the rest of the ingredients and to serve it to the table.
1 kilo and half of lubina, 750 grams of potatoes, 2 green peppers, 2 tomatoes, 2 onions, 1 glass of white wine, 1 glass and half of water or broth, 125 milliliters of olive oil, salt to the pleasure.
To cut in fine slices the potatoes, the tomatoes, the onions and the peppers. In an oven source, to put the vegetables with a jet of olive oil and salt. To add the water or the broth and to put to the oven about 25 minutes. To clean the lubina, to season and to put above the greenness, to water with the wine and put to the oven more 10 or 15 minutes again.
6 scallops, 18 mussels, 3 onions, 3 cloves of garlic, 4 leeks, 100 milliliters of white wine, 25 grams of saffron, 300 grams of fresh cheese, 6 spoonfuls of grated bread, 3 grams of pepper, 125 milliliters of olive oil, 25 grams of parsley, salt to the pleasure.
To clean the mollusks and to cook to open them, to take out the meat then and to reserve the broth. To clean the leeks and to cut for the half. Pochar, to incorporate the wine, the broth of the mollusks and the saffron. To reduce. To chop the chives and the cloves of garlic and pochar. To pepper the scallops, the mussels and to add to the pan. To mix the bread and the cheese. To place the mixture of the mollusks in the shells, to add the mixture of cheese and to bake. To decorate with chopped parsley.
6 fillets of mere, 100 milliliters of white wine, 6 spoonfuls of cream, 3 grams of pepper, salt to the pleasure.
In a ladle to put the white wine, to reduce some minutes and to add the cream and the fish. To pepper. To allow to cook about 10 minutes. Once cooked the fish, to take out and to place in a source. To allow to boil the sauce until she decreases and to serve above the fish.
1 kilo of macaroni, 16 basil leaves, 6 cloves of garlic, 12 spoonfuls of olive oil, 200 grams of pinenuts, 300 grams of grated cheese, it dilutes, salt to the pleasure.
To cook the macaroni with water, olive oil and salt. To reserve. In a mortar, to pound the garlic, the basil and half of the pinenuts. To add olive oil, salt and to reserve. To fry the rest of the pinenuts in a pan and to incorporate the cooked macaroni. To accompany with the pesto. To cover with grated cheese and to grate before serving.
400 grams of rectangular cookies, 250 milliliters of milk, 100 grams of cocoa, 2 envelopes of custards, 1 pill and he mediates from chocolate to the cup, 25 grams of butter.
To go the cookies by a mixture of milk and cocoa and to place them in the bottom of a rectangular mold. To make some thick custards and to put a layer on the cookies. Next put another layer of cookies a little again wet in milk and cocoa. To undo the chocolate with the butter and to put a layer on the cookies. To continue alternating the layers until putting an end to one of chocolate. To cool approximately in the refrigerator during two hours until it is made to be served.
2 chicken breasts, 4 bananas, 200 grams of rice, 200 grams of raisins, 16 radishes, varied lettuce, 1 lemon, it dilutes the necessary one, 125 milliliters of olive oil, salt to the pleasure.
To make the vinaigrette:
2 spoonfuls of mustard, 2 spoonfuls of sugar, 2 tiny pieces of ginger, 75 milliliters of olive oil, 25 milliliters of vinegar of wine.
To cook the rice in a quick pot with salt. To be slippery and to reserve. To cut the chicken breasts and to season, to water with lemon juice and to macerate. To be slippery and to fry. To make the vinaigrette, to put in a bowl the mustard, the sugar, the grated ginger, the olive oil, the vinegar of wine and to beat. To place the rice in a bowl, to add the soaked raisins, a banana cut in dice and the chicken. To season. To serve above the lettuce and to decorate with the radishes.
1 kilo and half of clams, 5 teeth of garlics, 125 milliliters of olive oil, 20 grams of chopped parsley, 25 grams of flour, salt to the pleasure.
To cook the very clean clams to the vapor so that they open up and to reserve. To strain the water of the clams and to keep to make the sauce. To chop the garlics and to put in a pan with olive oil. Before the garlics take color, to add the flour. To braise and to pour the broth of the clams. To let that the sauce boils and when it thickens to sprinkle the parsley and to give a boil. To introduce the clams in the sauce. To boil again, to correct the point of salt and to serve hot.
Mouths..........................45...............5.........when it boils
Big Lobster.....................60.............30........it dilutes cold
Medium Lobster..............60.............20........it dilutes cold
Big Ox...........................60.............20........it dilutes cold
Medium Ox.....................60.............18........it dilutes cold
Winkles..........................60..............2.........when it boils
Small Shrimps..................60..............2.........when it boils
Crabs.............................45..............4.........when it boils
Cañaillas.........................30..............8........it dilutes cold
Conches.........................45.............10.......it dilutes cold
Big Centrollo...................60.............18.......it dilutes cold
Medium Centrollo............60.............15......it dilutes cold
Big Norway Lobster..........60..............3.......when it boils
Medium Norway Lobster...60..............2........when it boils
Shrimps..........................50............1,5.......when it boils
Lobster..........................60.............20.......it dilutes cold
Prawns...........................50............1,5.......when it boils
Big Necora......................60.............7........when it boils
Small Necora...................60.............5.........when it boils
Barnacles.......................70.............6.........when it boils
Peas.....................in minutes of 25 a 30
Onions..................in minutes of 40 a 50
Tender sheaths......in minutes of 30 a 35
Tender Jews..........in minutes of 30 a 35
Cauliflower............in minutes of 25 a 30
Asparaguses...........in minutes of 20 to 25
Spinaches..............in minutes of 18 to 20
Potatoes...............in minutes of 25 to 35
Red Peppers..........in minutes of 25 to 30
Green Peppers.......in minutes of 30 to 35
Beet.....................in minutes of 80 to 100
Cabbage................in minutes of 40 to 50
Pumpkin................in minutes of de 20 to 25
Carrots..................in minutes of 20 to 25
400 grams of smoky salmon, 24 units of mold bread without bark, 400 grams of mayonnaise, 1 big onion, 6 pickles.
To crush with the blender the onion and the chopped pickles. To add the mayonnaise and to continue beating until mixing well. To anoint with the previous preparation the slices of mold bread, for the two faces. To place successively in a source a slice of bread and a salmon loncha. Once carried out, to put something of weight above so that the cake is compact. To allow to rest 24 hours in a fresh place. Desmoldar, to decorate to the pleasure and to serve.
2 bundles of asparaguses, 6 cloves of garlic, 6 slices of bread, 8 eggs, 2 spoonfuls of coffee of paprika, 1 jet of vinegar, 125 milliliters of olive oil, salt to the pleasure.
To leave the garlics in fine sheets and to fry them in a pan, to move away them to the mortar and to mash them with the paprika. To fry the slices of bread, to move away them in a plate. In six spoonfuls of olive oil to fry the asparaguses. To add the mixture of garlics and paprika, to fry lightly some seconds, to toss the vinegar and to move. To mash in the mortar the bread with a glass and half of water, to add the asparaguses. To poach the eggs in the broth when it boils. To conclude, to toss the salt and to add more water if it is necessary.
1 kilo and half of beets, 2 cloves of garlic, fried tomato, 3 eggs, 100 milliliters of olive oil, salt to the pleasure.
To cook the beets with water and salt. To be slippery and to reserve. In a pan, to put olive oil and to fry the garlics. When it is golden to add the beets and to braise well. Next to add the fried tomato and to mix. Lastly to add the eggs and to remove until they clot. To correct the point of salt and to serve.
2 peeled and crushed oranges, 6 eggs, 2 glasses of sugar, 4 glasses of flour, 1 glass of olive oil, 2 yeast envelopes, cinnamon, sugar glass.
To anoint a mold with butter, to sprinkle with flour and to reserve. To go by the blender the yolks of the eggs, the orange, the sugar, the flour, the olive oil and the yeast. To mount the white about to snow and to add them carefully. To pour in the mold and to bake approximately at 180ºC during 40 minutes. To allow to cool and to sprinkle with sugar glass and cinnamon.
3 tomatoes, 750 grams of fillets of loin tape, grated bread, 2 eggs, cheese in lonchas, oregano.
To steam up the loin fillets, to fry them and to place them in an oven source. To cut the tomatoes in thick slices and to put them above the fillets. To cover everything it with the cheese in lonchas. To sprinkle with oregano and to bake at 180ºC some minutes until the cheese melts.
1500 grams of fresh figs, 1500 milliliters of wine tint, 2 oranges, 2 sprays of cinnamon, 6 spoonfuls of brown sugar.
To peel the oranges offering that they don't catch the white part of the skin and to laminate them in very fine ribbons. To put them to cook in water boiling during one minute. Then to take a bath them with cold water and to be slippery. To put the wine, the sugar, the sprays of cinnamon and the ribbons of orange skin to boil, to flame him and to leave it that cooks ten minutes. Next to still pour boiling on the figs that will have peeled and cut in slices fats. To cover and to put in the refrigerator a minimum of 2 hours.
400 grams of burgos cheese, 2 envelopes of powdered jello, 2 egg white, 2 spoonfuls of honey, 8 spoonfuls of skimmed milk, 4 kiwis, 8 spoonfuls of marmalade.
To beat the cheese with the milk and the honey until getting a soft puree. To add the jello dissolved in 6 spoonfuls of water or milk boiling and to mix with the puree of cheese. To beat the egg white about to snow and to mix with the cream of cheese with encircling movements. To pour in eight small flaneritas and to allow to clot in the refrigerator. To peel the kiwis and to cut them in slices. Desmoldar the molds in the plates and to place fruit around. To decorate with the marmalade.
800 grams of spaghetti, 6 eggs, 150 milliliters of olive oil, pepper, 20 grams of parsley, 250 grams of grated Parmesan cheese, salt to the pleasure.
To cook the pasta in abundant water with salt and to reserve. In a pan to put olive oil and to braise the pasta. To pepper, and when it is very hot, to add the beaten eggs and the parsley. To remove quickly and to serve very hot.
600 grams of chickpeas, 400 grams of foie, 1 big head of garlics, 1 big chive, 1 big pepper, 1 big leek, 1 big carrot, it dilutes, 125 milliliters of olive oil, 5 milliliters of apple vinegar, 20 grams of parsley, salt to the pleasure.
To soak one night the chickpeas. To boil with salt and the garlics. To peel the vegetables and pochar in a pan, to incorporate the chickpeas, to fry and to serve in a source. To cut the foie in lonchas, to pepper and to fry. To place the chickpeas above, to water with some drops of vinegar and to gild with the parsley.
6 rabbit thighs, 4 onions, 5 cloves of garlic, 1 glass of vinegar of sherry, 1 glass and half of water, 150 milliliters of olive oil, pepper, 3 laurel leaves, salt to the pleasure.
To peel the garlics and to gild in a pan. To pepper the rabbit, to gild in the same pan and to reserve. To chop the onions and pochar, to add the laurel and to cook well. To put the vinegar, the water and to cook until evaporating the vinegar. To put in the pan the rabbit and to finish making.
2 pig sirloins, 24 plums raisins, 1 glass and half of white wine, 2 glasses of chicken broth, 150 milliliters of olive oil, pepper, salt to the pleasure.
To pepper the sirloins, to put them to strong fire until they are gilded and to reserve them. In the same pan we braise the plums with some olive oil, we add the wine, the broth and we allow it to cook. When it begins to boil we add the sirloins and we allow it to cook about 10 minutes. To serve cut in fillets and covered by the sauce.
2 cauliflowers, 8 cooked eggs, 200 grams of ham tacos, 200 miliitros of olive oil, 6 cloves of garlic, 3 grams of sweet paprika.
To cook the cauliflowers, to be slippery and to reserve. To chop the garlics and to fry lightly them in olive oil until they catch color. To add the ham tacos, to give some turns and to move away the pan of the fire. To add some paprika and to remove. Put the pan to the fire again and to add the cauliflowers made pieces. To braise some minutes. To serve with the eggs itched for above.
6 avocados, 150 grams of prawns, 5 garlics, 1 chive, slight bechamel, 75 grams of grated cheese.
To leave the avocados for the half, to extract the bone and to empty. To braise the garlics, the chive and the chopped prawns. To mix the one fried lightly with the meat of avocado made pieces and to stuff the shells. To place the avocados in an oven tray, to cover them with bechamel, to sprinkle with cheese and to grate.
1200 grams of apples, 1 glass of sherry, 250 grams of sugar, 225 milliliters of water, 30 grams of butter, 2 branches of cinnamon.
To cut the cover of the apples and to discourage them without breaking them for below. To put butter in the hole of the heart and a spoonful of sugar. To cover again and to place in an oven source. To dew with wine, the water and to bake. To prepare a sauce melting six spoonfuls of sugar in a ladle until making candy. To add to the candy the liquid of roasting the apples and two branches of cinnamon, to boil and to dew with the preparation the fruit.
6 chicken breasts, 6 apples, 1 pill and he/she mediates of chicken broth, 5 grams of curry, 9 bacon lonchas, 3 glasses of water, 125 milliliters of olive oil, salt to the pleasure.
To made pieces the breasts, to pepper and to gild in a pan. To add the curry, the broth pill, 3 glasses of water and to cook about 20 minutes. In a pan to fry the apples and the chopped bacon. When the chicken is almost clever to add him the bacon with the apples and to allow to cook a little more. To serve hot.
3 apples, 2 mangos, 20 raspberries, 2 bananas, it dilutes.
To make the broken pasta:
400 grams of flour, 180 grams of butter, 2 eggs, 15 milliliters of water.
To prepare the broken pasta working the butter, añadiéndo the egg, the water and the flour until making a mass. To allow to rest 24 hours before using. To cut the apples and the mangos in fillets, to place them in a mold, to cover with a circle of the stretched broken pasta. To bake. To crush the bananas, the raspberries with the water and to go by a strainer. Desmoldar the tart of fruits and to accompany with the banana cream and raspberries.
1 kilo and half of strawberries, 900 grams of sugar.
To mix in a bowl the strawberries troceadas with the sugar and to allow to rest 24 hours. To drain the strawberries and to put the liquid sugared in a pan. To put to cook the liquid and when it is about to strand, to separate and to introduce the strawberries. To allow to rest 24 hours. To move away the strawberries and to put again to cook the liquid. To return then to incorporate the strawberries. To blunt and to leave enfríar before closing to conserve.
1 kilo and half of peeled shrimps, 18 peppers of the piquillo, 2 cloves of garlic, 125 milliliters of olive oil, sauce bechamel, salt to the pleasure.
In a pan with olive oil braise the cloves of garlic. When they are golden we add the shrimps, we fry them and we reserve. In that same pan, to place the peppers and to give them a turn. To prepare a sauce bechamel and to add the shrimps. To stuff with this mixture the peppers of the piquillo.
6 roosters fish, 3 leeks, 1 glass and half of white wine, 3 carrots, 1 big onion, fresh fennel, 300 grams of cooked green Jews, 100 milliliters of olive oil, salt to the pleasure.
To clean the roosters. To clean the greenness and to cut in Julian for pochar. To place above in a pan the greenness pochada and the rooster fillets. To season and to dew with olive oil and to sprinkle with chopped fennel. Next we water it with the wine I tint. We have left to put it in the oven and to proceed to bake it. To accompany before serving with the cooked green Jews.
600 grams of creamy cheese, 750 grams of quince, flour, 3 eggs, grated bread, 5 apples, it dilutes, olive oil, sugar, mint, 20 grams of powdered cinnamon, 150 grams of currants.
To peel and to cut the apples and to cook with water, to add some leaves of mint and to crush. To cut the quince in lonchas and to make the same thing with the cheese. To mount the cheese with the quince. To go the montaditos by flour, beaten egg and grated bread and to fry. To be slippery, to sprinkle with sugar and to present with a puree of apples, powdered cinnamon and currants to decorate.
2 pig ribs, 2 kilos of potatoes, 3 carrots, 2 onions, 2 green peppers, 2 spoonfuls of paprika, 2 laurel leaves, 3 cloves of garlic, 25 grams of parsley, 125 milliliters of olive oil, it dilutes, salt to the pleasure.
To cut the costillares in pieces and to cook with water, salt, laurel and 3 carrots. In a pan with olive oil, pochar the garlics, the onions, the green peppers and to add the paprika. To braise and to incorporate the potatoes troceadas. To incorporate the rib later. To cover with their broth and to add the laurel leaves. To cook to half fire. To sprinkle with chopped parsley.
2 sheets of puff-pastry mass, 8 apples, 8 pears, sugar, cinnamon, 2 small branches of vanilla.
To heat the oven to 200º C. to Extend the mass in a mold for tart and to puncture with a fork. To sprinkle above some sugar. To peel the apples and the pears and to cut them in clusters. To place the fruit in the mold, alternating the pears and the apples. To sprinkle sugar and cinnamon and to put the branch of vanilla. To put in the oven about 20 minutes.
6 sausages, 3 glasses of rice, 6 cloves of garlic, 1 liter and half of chicken broth.
To cut the garlics in sheets and to gild them in some olive oil. To add the sausages troceadas and to give some turns. To add the rice and to braise. Next to incorporate the broth and to allow it to boil until the rice is dry.
18 sardines, 3 onions, 5 cloves of garlic, 3 potatoes, 2 bundles of radishes, 1/2 liter of cider, 125 milliliters of olive oil, 20 grams of parsley, salt to the pleasure.
To braise in a pan the onion and the chopped garlics. When they are gilded, to add the potatoes in slices, to incorporate the cider, to season and to cook to slow fire. To place in an oven tray a layer of potatoes, another of clean loins of sardines and to alternate layers until finishing the plate. To water with the sauce that has been of to cook the potatoes and to bake. To clean the radishes and to put them accompanying the plate once baked.
2 packages of pasta, 4 eggplants, 6 tuna cans, grated cheese, tomato sauce.
To cook the sheets of pasta and to reserve. To cut the eggplants in slices, to fry them and to reserve. In an oven badge to place a sheet of pasta, on her to put a layer of eggplants and tuna and above another sheet of pasta. To repeat the operation three times. To take a bath everything with a good layer of tomato sauce, to sprinkle with grated cheese and to bake 180º C during 20 minutes.
10 eggs, 400 milliliters of condensed milk, 1 liter of milk, 200 grams of grated coconut, 350 grams of sugar, it dilutes, 200 grams of moorish, 8 leaves of mint, 200 grams of raspberries.
To make a candy in the first place heating the sugar in a pan. To put in a mold. To put the milk and the coconut in a pan, and to cook. To put the milk condensed in the mixture. To place the eggs in a recipient, to beat with a bar, to add the reserved milk and the milk with the coconut, to remove and to add to the mold. To introduce in the oven to the bathroom María. To remove the mold and to adorn with moorish, raspberries and the leaves of mint.
1 kilo and half of salmon, 1 big onion, 6 cloves of garlic, 2 green peppers, 1 kilo and half of potatoes, 250 milliliters of tomato sauce, 20 grams of chopped parsley, 125 milliliters of olive oil, white pepper, salt to the pleasure.
To braise the onion, the pepper and the cloves of garlic all dive. To season, to add the potatoes in pieces, the tomato sauce and to braise well. To cover with water and to cook. To fry the salmon with garlic dive in a pan and to pepper. To sprinkle with chopped parsley. To incorporate the fish to the stew of potatoes and to allow to make slowly.
6 potatoes, 2 medium red peppers, 3 cans of beautiful, 125 milliliters of olive oil, sauce bechamel, 200 grams of grated cheese, salt to the pleasure.
To cut the potatoes in slices, to fry and to reserve. To chop the onion, the pepper and to braise until blanditos are. In an oven source to put a layer of potatoes and above another onion layer and pepper. To add the beautiful fish made pieces and to cover everything it with the sauce bechamel to our pleasure. To sprinkle with grated cheese and to bake for a while at 200ºC of about 10 minutes.
400 milliliters of cream, 400 milliliters of olive oil, 400 grams of sugar, 450 grams of dry fruits, 400 grams of flour.
To put in a bowl the cream, the olive oil and the sugar and to proceed to mix very well everything. To add the flour little by little and without stopping of mixing until getting a pasta that can intersect. If we lack to incorporate more. We have left to add the fruits dry dives. To stretch the mass obtained with a roller until leaving it approximately with a grosor of a centimeter. To cut it with molds for pastas in different ways and to bake at 180ºC about 30 minutes, until they are gilded and be clever.
500 grams of green Jews, 3 potatoes, 3 carrots, 6 tomatoes, 3 tuna cans, mayonnaise, salt to the pleasure.
To cook the one jags the Jews and the carrots in abundant water with salt, to be slippery and to reserve. Trocear the potatoes, to boil them and to reserve. To chop the tomatoes and to mix them with the rest of the vegetables and the tuna. To season with mayonnaise and to serve.
6 hake slices, 6 cooked asparaguses, 5 chives, 5 cloves of garlic, 250 milliliters of fish broth, the broth of the asparaguses, 20 grams of curry, 3 spoonfuls of flour, 125 milliliters of olive oil, parsley, salt to the pleasure.
To braise with olive oil the garlics and the chopped chives. To season. To incorporate the flour. To add a curry spoonful and to mix. To add the fish broth and that of the asparaguses and to reduce. To season the fish and to add to the pan. To adorn the fish with the cooked asparaguses. To sprinkle with parsley.
500 grams of macaroni, 2 marrows, 2 onions, 150 grams of chopped bacon, 75 milliliters of liquid cream, pepper, salt to the pleasure.
To cook the macaroni in abundant water with salt and to reserve. To chop the onion and to put it to pochar. When it is small soft to add the marrows in slices and to braise. To add the ham and to remove. To pour the cream, to pepper and to allow to cook some minutes. To pour the sauce above the macaroni and to serve.
1 big grouper, 6 tomatoes, 125 milliliters of olive oil, sugar, salt to the pleasure, pepper, basil.
For the Provencal sauce:
Garlic dive, grated bread, chopped parsley.
To clean the grouper and to move away the loins. To pepper, to place in a source and to dew with olive oil. To bake. When it is roasted, to sprinkle with the Provencal sauce made with the chopped garlic, the grated bread and the chopped parsley and to grate. In a pan, to fry the tomato in slices, to season with salt and sugar and chopped basil until it is made. To serve the fish with the tomato slices.
3 slices of beautiful fish big, 6 chives, 6 green peppers, 150 milliliters of olive oil, salt to the pleasure.
To preheat the oven at 225ºC. In a pan, to put to slow fire the olive oil, the chopped chives and the peppers cut in sheets until they soften. To place the one refried on the tray of the oven. To put the beautiful one above and to bake during five minutes.
500 grams of lentils, 1 big red onion, 3 carrots, 200 grams of Iberian bacon, 2 puddings, 2 chives, 2 spoonfuls of paprika, 125 milliliters of olive oil, salt to the pleasure, 250 grams of cooked cabbage, 3 sausages.
To cook the lentils with the chopped onion and the carrots. To season. To cook the sausages and the bacon. To fry lightly the chive, to add the paprika, to braise and to add to the lentils. Trocear the bacon and the sausages and to add to the stew. To fry the pudding in slices and to put on the stew. To serve accompanied by the cooked cabbage.
6 preserved duck thighs, 6 leeks, 6 apples, 6 potatoes, 125 milliliters of olive oil, salt to the pleasure.
To make a puree with the apples. To put the thighs to cook in the oven until toasting them. To cut the fine potato and to fry in the fat loosed by the duck. To cut the leeks in Julian and to fry. To serve the thighs on the potato with the garnish of apple puree and fried leek.
16 bitter cherries. 1 liter of rum of good quality. 1/2 liter of pineapple juice in can. 1 cup of syrup. 10 slices of fresh pineapple. Ice dive to the pleasure.
Way of Preparation:
We put near us all the ingredients that we will use to prepare our drink that you are the bitter cherries, the rum, the pineapple juice, the syrup, the fresh pineapple in slices and the ice itched mainly that it is very important. Next we mix the rum with the pineapple juice and the syrup to obtain a consistent liquid, to which we will add the ice that we like. We can mix it in a big glass or in a cocktail shaker removing very well everything and serving it to our table in glasses singular, adorning them with a pineapple piece and a bitter cherry punctured in a wooden toothpick.
1 chicken of 1 kilo and half. 1 pepper medium choricero. 3 cloves of garlic. 80 grams of peeled raw almonds. 1 slice of bread of the previous day. 50 milliliters of vinegar. 100 milliliters of olive oil. Salt to the pleasure.
Way of Preparation:
We buy the chicken left in 12 pieces. In a pan to the fire with hot oil toss the chicken pieces, we braise and when they are clever we toss them in a pan, discarding the oil of frying them. In another pan with hot oil go tossing the pepper choricero without seeds and in ribbons, the cut cloves of garlic for the half, the almonds and the cut slice of bread in three pieces. Once the bread is golden we move away it of the fire and in the temperate oil we toss the vinegar. We have left to put everything in the glass of the blender, to beat it very well so that it is a thick sauce without clots. Lastly we put the pan with the chicken pieces to the fire and we toss him for above the sauce, we remove with a wooden tablespoon, we cover with water, we toss salt and we allow to cook to fire slow semitapado during about 35 minutes.
8 veal fillets. 400 grams of mushrooms. 4 cloves of garlic. 1 onion. 40 grams of concentrated of meat. 100 milliliters of white wine. 125 milliliters of olive oil. Black pepper to the pleasure. Salt to the pleasure.
Way of Preparation:
We clean the mushrooms to remove them the sand that you have or the sludges. In a pan with olive oil toss them with the necessary and once well fried salt the we reserve. On the other hand we toss the salt and the pepper that we estimate necessary to the fillets and we fry them in the same pan with olive oil, the garlic fileteado and the onion in Julian. To it has left us to it to incorporate the meat concentrate and the white wine. We leave it some minutes cooking in our pan until she has evaporated half of the wine and we serve it to our table.
300 grams of rice. 200 grams of mountain ham. 1 onion. 1 medium green pepper. 1 medium carrot. 4 cooked eggs. 4 cloves of garlic. Grated cheese. Some strands of saffron. 16 slices of bread. 2 liters of water. Olive oil. Salt to the pleasure.
Way of Preparation:
We catch a pan, we toss 50 milliliters of olive oil and freirmos the well chopped onion, the pepper, the green pepper, the garlic, the carrot and the mountain ham, braising him some entire minutes. Next we proceed to toss the rice and we braise everything together with the vegetables. We have left to toss him some saffron in branch, the necessary salt and to cover it with water, to allow it to cook to slow fire during 20 minutes. In a bowl we chop the hard eggs and we add them to the soup, moving away it of the fire. To finish we can add to our soup some pieces of fried bread or stumbles.
12 avocados. 6 mushrooms. 120 grams of celery hearts in branch. 6 grams of sweet páprika. 12 spoonfuls of mayonnaise. Some lettuce leaves.
Way of Preparation:
We cut in lonchas the celery and the mushrooms, tossing him the mayonnaise that we want and adding him the meat of the avocados that we have cut in pieces in their twelve halves. Then with the obtained mixture we stuff the other 12 halves of the avocados, we sprinkle with sweet páprika and we serve to our table adorned with some lettuce leaves.
2 golden fish of approximately 500 grams each one. 2 kilos of thick salt.
Way of Preparation:
We buy the golden ones prepared to make them to the salt, that is to say without flaking, with head and with the removed viscera making a hole below their head. Once very prepared and you clean the golden ones, we catch a refractory source of oven and we toss him a good quantity of salt in their bottom. Now we have left to humidify the salt lightly with water, to place the golden ones on her and to return them to cover with another layer of salt so that they are very covered. We dew it with water again and we put in the oven to 180º C, during 40 minutes. Once made the we take out of the oven, we eliminate the salt that they have our golden ones and we clean them well. To end he has left to make clean loins and without thorns of our golden ones and to be good them to our table to consume them with cooked potatoes, olive oil or mayonnaise.
12 loins of cod desalado without thorns. 3 onions. 2 kilos of mature tomatoes. 1 head of garlics. 2 laurel leaves. Flour. Olive oil. Marine salt.
Way of Preparation:
In the first place we have to peel the onions and the tomatoes, cutting them in small pieces. In a pan to the fire with olive oil add the onion and we let him to be fried lightly to slow fire during three minutes. When it will gild the onion we add the mature tomato, a laurel leaf and marine salt, but always with the retired pan to avoid that it sprinkles. We cook everything to slow fire during 18 minutes and when we have all well fried lightly one the we go by a sieve or strainer. Now we have left to go by flour the cod loins and to remove them the flour that it has more than enough. In another pan we put oil of abundant olive and when it is hot we fry the garlics without peeling them with the other laurel leaf that we have left. When they are golden, we move away them and we fry the cod loins in the same olive oil for the two sides. We have left to go already passing the cod pieces facts to a pan, to add him the tomato sauce and to allow it to cook to slow fire during 18 minutes. To finish the we serve to our table you heat to consume them in individual plates.
300 grams of buds of fresh spinaches. 3 big mushrooms. 10 milliliters of puree of hazelnuts. Olive oil. Marine salt. Parsley to the pleasure.
Way of Preparation:
First we have to prepare the buds of fresh spinaches as to make a salad. In a recipient separated clean the mushrooms very well and we proceed to put the spinaches in a source for salads. We have left to cut in sheets the mushrooms and to cover them with a sauce that we will make with olive oil, puree of hazelnuts and some grams of marine salt. To finish the we mix everything very well in our salad bowl, we sprinkle with fresh parsley and we are good to our table to appreciate all their flavor.
6 soles. 3 mature tomatoes. 125 milliliters of olive oil. Thick salt.
Way of Preparation:
In the first place we have to clean the soles very well but they have prepared them to us in the fishmarket. On the other hand we cut the tomatoes that we have washed in slices. In a refractory tray for the oven place the tomatoes, above the soles, we pour the olive oil and we sprinkle with thick salt. We have left to preheat the oven to 200º C, to put the soles in the oven and to make them during 18 minutes. Past this time is good them with the tomato slices to our table to consume them immediately.
250 grams of prawns. 250 grams of shrimps. 1 medium green pepper. 2 salad tomatoes. 1 small onion. 50 milliliters of olive oil. 2 spoonfuls of vinegar. Salt to the pleasure.
Way of Preparation:
In the fire we put a pan with water and salt, when it begins to boil we toss the prawns, the shrimps and when it boils another time we take out them. Now we have left to put them in another pan with water, ice and salt, during three minutes, we take out and we are slippery. We have left to peel the prawns and the shrimps, we leave the lines and we cut them in slices. In a bowl we deposit the prawns and shrimps, adding him the tomatoes, the pepper and the onion that we have itched previously in pieces. In another bowl we mix the oil, the vinegar and the salt pra to make a sauce vinaigrette. Next we catch the prepared sauce and we toss it above the prawns and the vegetables. We remove to mix everything and we pass it to a source to put it in the refrigerator until very cold we proceed to serve it to our table.
250 grams of bread of the previous day. 250 grams of asparaguses trigueros. 1 small onion. 40 milliliters of olive oil. Cumins. Garlic. Laurel. Salt to the pleasure.
Way of Preparation:
In a bowl we chop the fine onion, we catch the pan with olive oil and we gild it in her. We add the asparaguses to slow fire so that they don't become bitter. We braise him with a laurel leaf, salt and a machado in the mortar of garlics and cumins. When it finishes being braised, we add the water until she covers the food and we let it him to cook. To finish the we overturn on the chopped bread and we serve hot to our table.
1 kilo and half of pig knacks. 2 medium onions. 1 laurel leaf. Pepper in grain. Sweet paprika. Salt to the pleasure. 15 milliliters of white wine. 15 milliliters of olive oil. 1 measure of water.
Way of Preparation:
First we have to wash and to clean the knacks very well. In a pot we toss the olive oil and we gild the onion cut in Julian, the pepper in grain, the laurel and the sweet paprika. We let it him to be fried lightly and when this clever one adds the pig knacks, the water and the white wine. Lastly we leave that she cooks about 25 minutes in pot Express adding it dilutes him if he/she went necessary to half cooking.
350 grams of rice. 350 grams of rabbit. 1 kilo of chicken. 300 grams of Catalan Catalan sausage. 150 milliliters of olive oil. 75 grams of pig shortening. 150 grams of mushrooms. 150 grams of mature tomatoes. 1 big onion. 3 cloves of garlic. 40 grams of toasted almonds. Saffron or substitute. Salt to the pleasure.
Way of Preparation:
We proceed to clean and to cut in pieces the chicken and the rabbit. We clean the mushrooms with water, removing them the earth, we dry them with a cloth and troceamos. In the fire we put a paella with olive oil and the pig shortening. We toss the chicken pieces and rabbit, removing them until they are golden. We add the garlic very dive and the tomatoes, peeled and well crushed. We allow it to cook everything very well to slow fire during about 15 minutes, removing from time to time with a wooden tablespoon. We toss him the salt that we estimate necessary. On the other hand we put the Catalan sausage in our oven to 150º C, during about 12 minutes, we take out it and we cut in slices, and we add it to the paella. We have left to toss the rice, to remove everything very well so that he/she mixes and to fry lightly during about 3 minutes. In a mortar we toss the almonds, the parsley and the saffron or substitute, we mash them until to get that you chops everything very well and to be able to toss it to the paella. We continue removing everything very well and we toss the mushrooms. Lastly we add double quantity of water that of rice, we let it him to boil to strong fire during ten minutes and next we put the paella in the oven until the rice is very dry and loose, about 10 minutes more.
1 kilo of prawns. scalded in water boiling 3 minutes and peeled. 500 grams very fine chopped onion. 4 tooth garlic dives. 125 grams of butter. 1 soup tablespoon flavors with anise crushed seeds. 1/2 tablespoon soup essence of anisette or 1/2 glass of liquor. 1 glass came dry target. 1 tablespoon soup wheat flour. 1/2 cream cup of milk. Pepper to the pleasure.
Way of Preparation:
We scald in water boiling the prawns and we peel them. In a pan we fry lightly the onions, the garlics and the butter, we cover it until they are made. We have left to add the very peeled prawns, the anisette, the salt and the pepper and we fry lightly 6 minutes. We add the essence of anisette, we remove it and we leave other 6 minutes. We dissolve the flour in the wine and we add revolving more 4 minutes. We add the temperate cream and we mix until a homogeneous cream is us, leaving it that it boils. To finish the we serve to our table in a source.
14 cups of rice. 6 cloves of garlic. 6 mature red tomatoes. 150 milliliters of olive oil. 1 rabbit troceado. 1/2 chicken troceado. 300 grams of peas. 12 Norway lobsters. 12 prawns. 300 grams of squids in slices. 500 grams of mussels. 500 grams of clams. Saffron. Salt to the pleasure.
Way of Preparation:
In the first place we put a paella pan in the fire with olive oil and we add the grated tomatoes and the chopped garlics. Now we have left to toss the meat and to braise everything together. We add the rice and we mix with a wooden tablespoon. We add the cooked peas and the squids. We have left to add double water that of rice, to toss him salt and saffron leaving it to strong fire during 6 minutes and to slow fire during 15 minutes more. Without letting that the broth wastes away completely, we add the clams, the mussels cooked previously and we place the shrimps and the Norway lobsters above our rice to adorn it. When it is clever our rice and have wasted away the broth, we move away it of the fire and we allow to rest 6 minutes. We have to know that the magic to make a good paella is in distributing the fire homogéamente for the whole paella pan so that all the foods are made equally and at the same time. To finish the we serve to our table in the paella pan and while we make the paella and be boiling we should not move the rice so that it conserves their place.
20 grams of shortening. 2 cups of chopped onions. 2 cups of peeled carrots in dice. 2 celery shafts in dice. Salt to the pleasure. Black pepper to pleasure. 2 potatoes in dice. 1 kilo of peeled tomatoes and without seeds. 300 milliliters of water. 300 grams of fresh clams. 500 milliliters of juice of clams. 50 grams of chopped parsley.
Way of Preparation:
In a pan we melt the shortening to slow fire, we add the onion, the carrot, the celery and the salt and the pepper that it is necessary. We remove it and we cover until the vegetables. When the vegetables are prepared and well braised we add the potatoes, the tomatoes the water, we cover and we boil 25 minutes. Next we incorporate the clams and the juice of having them fact. We let him to boil and we cook to slow fire until they mix all the ingredients. To finish the we serve in individual plates sprinkled with chopped parsley.
500 grams of prawns. 30 grams of dried up coconut. 6 chopped cloves of garlic. 200 milliliters of coconut cream. 3 grams of grated ginger.
Way of Preparation:
First we have to preheat the oven at 150ºC, we cut the loin of the prawns, we remove the thread of the intestine without removing the head neither the shell. In an oven tray we spread the dried up coconut, and we heat it until it is gilded. In a pan we toss the coconut cream, the jenjibre, the garlic and we boil it he stops next to add the prawns, allowing it to boil to half fire during 6 minutes. We toss him the salt and the milled black pepper that it is necessary. We decorate it with the cilantro leaves and the coconut that we have toasted previously. To finish the we can serve to our table with rice or other alimentary products.
4 hard eggs. 20 natural almonds. 2 cloves of garlic. 2 slices of fried bread. Salt to the pleasure. Olive oil. Flour of frying. It dilutes. Coloring alimentary.
Way of Preparation:
We cook the eggs if they are fresh until they are hard. We let them to cool down and we leave for the half, we flour it and we fry in olive oil until they are golden. s on the other hand in a pan with olive oil fry the almonds and we reserve. Now we have left to fry the cloves of garlic that we have peeled previously and the bread if we don't buy it fried. We catch everything with some salt, the alimentary coloring and some water and we go it by the blender until forming a homogeneous sauce. If we see that it is mash, we add him a little more than water. In a source of baking place the eggs and above the sauce of almonds. We put it in the oven preheated 180º C, during 15 minutes and if we want it the we grate before being good it to our table to consume it.
500 grams of lentils. 1 medium onion. 1 head of garlic. 3 mature bananas and laundries. 80 grams of chopped bacon. 4 eggs. Olive oil. 400 grams of tomato. Salal pleasure. It dilutes the necessary one.
Way of Preparation:
In a pot we place the lentils, the garlic, the onion very itched in big pieces and the bacon. We toss on it a jet of olive oil and we cover with cold water. We put it to cook during 30 minutes and we add the tomato very dive in medium dice. We wash the bananas, we cut them in slices with shell and everything and we also incorporate to our preparation. Once fact this allows to cook our lentils other 25 minutes until they are tender. If we are dried the stew we can add some water. To finish we break the eggs and we go tossing inside the stew when it is boiling and we let them to clot to serve it then to our table.
4 medium endives. 8 nuts. 75 grams of cheese in dice. Chopped parsley.
Way of Preparation:
We cut the endives in the first place in fine sheets. Once very cut we add them the nuts and the cheese cut in dice. We have left to make the sauce to accompany our salad in the following way: In a bowl we mix the nut oil with some sésamo oil, the salt, the juice of half lemon, 15 grams of puree of hazelnuts and 3 grams of macis, sprinkling everything with chopped parsley. Once prepared our sauce can use it to season our salad that we will be good to our table to serve it in individual plates.
400 grams of rice. 1 medium onion. 1 clove of garlic. 1 laurel leaf. 25 milliliters of tomato puree. 3 grams of sweet paprika. 40 milliliters of olive oil. Saffron or substitute. Salt.
To make the fish broth:
200 grams of fish tapes. 200 grams of crabs. 200 grams of angler head or hake.
Way of Preparation:
In a pot we put the fish, the onion cut in pieces, the laurel and the salt, adding 1 liter of water to everything it. We put it in the fire and we let him to boil about 20 minutes. After that time, we are slippery and we discard the fish, reserving the broth to prepare our rice. We leave it that he stays it heats separated. In a mortar we toss the very peeled garlics, the salt, we add saffron or substitute and we proceed to pound it very well until it is well crushed. Once this well pounded one adds the fish broth that we have made before and we dissolve very well everything with the help of a wooden tablespoon. Next we catch our paella pan and we put it to the fire, when it is hot we add the one pounded, the tomato puree and the paprika to braise everything during 4 minutes, adding the rice so that it is made. We remove everything very well, so that he mixes all the gears of the one fried lightly and the rice. Now it is the moment to add the broth of fish, very hot, to maintain to alive fire during 6 minutes, lapsed which he descends the fire and he allows to cook more to slow fire during other 14 minutes. Once fact moves it away from our fire and we allow to rest during 6 minutes to serve it next to our table.
250 grams of shrimps. 250 grams of prawns. 125 grams of clams. 125 grams of chocos. 1 medium onion. 1 big tomato. Cilantro. Celery to the pleasure. 1 can of coconut milk without sugar. Shrimp consommé or fish. Yucca. Green banana tree. 5 grams of sauce of soya. Salt to the pleasure. Pepper to the pleasure. 500 milliliters of water.
Way of Preparation:
We put a pot to the fire and we fry lightly in her the onion, the tomato and the celery, removing continually until she cooks well. To our preparation we add a can of coconut milk and the water, allowing it to cook to half fire. On the other hand we peel and we cut in pieces the ayuca and the banana tree, also adding it to it. Next we add the shrimps, the prawns, the clams and the chocos, we remove and we add the sauce of soya and the consommé, tossing him the salt that we specify. To finish when it begins to boil we add the cilantro, the pepper and the salt if he lacks it, being good it next to our table to consume it.
1 lemon. 2 spoonfuls of sugar. 2 glasses of whisky.
Way of Preparation:
That that first we have to make it is to catch our squeezer and to take out him the juice to the lemon. Once fact this deposits it in a cocktail shaker, big glass or recipient and we reserve. Next we deposit in the same recipient two spoonfuls of sugar and we also empty the two glasses of whisky. We shake everything vigorously with some pieces of ice or cubes that we have deposited in their interior. To finish the we serve to our table in glasses, adorned with what we want.
1 pig sirloin. 500 grams of onions. 75 milliliters of wine of sherry. Salt to the pleasure. Sugar. Olive oil. Black pepper. Garlic.
Way of Preparation:
In a pan with olive oil fry the onion, cut fine, moving it with a wooden tablespoon without leaving that he sticks. With the low fire we add the wine little by little and 30 grams of sugar until we see that the onion becomes white. On the other hand we catch the sirloins and we clean very well, adding them to a pan with olive oil and we fry during 10 minutes, turning them so that they don't stick. We toss him the salt and the necessary milled black pepper. In a source we cut the sirloins in fillets and above them we put the preserved onion. Lastly we serve it to our table adorned with a tomato opened up by the half.
500 grams of potatoes. 500 grams of shrimps. Sauce mayonnaise. Salt to the pleasure.
Way of Preparation:
In a recipient we peel and we cut the potatoes in small pieces. In the fire we put a pot and we cook the patataas to slow fire with water, salt and a good jet of olive oil. To continuacíón and when our potatoes are made we drain them and we deposit in a source. With the help of a fork we proceed to mash the potatoes until leaving them very crushed. On the other hand we cook the shrimps in abundant water and salt, tossing them when it begins to boil and moving away them when it boils after tossing the shrimps again. We toss the shrimps in a pot with water, ice and salt, we leave them a couple of minutes, we are slippery and we peel. We have left to add the shrimps made to the potatoes, to add everything mayonnaise, to remove it very well until it is very blended. To serve it to our table we can make it adorning our smallsalad with some lines of shrimps spread for above.
6 eggs. 1 yeast envelope. 2 natural yogurts or of lemon. 6 measures of yogurt of flour. 4 measures of yogurt of sugar. 2 measures of yogurt of olive oil. Lemon grated.
Way of Preparation:
In a big bowl we put all the ingredients, beginning with the eggs, the yeast, the yogurts, the flour, the sugar, the olive oil and the lemon grated. We beat very well everything until it is a mixture homogeneous without clots. We catch a mold and we anoint it of butter, sprinkling it of flour for their walls so that our mass doesn't stick. We toss the mixture in the mold and we put it in the oven to 200º C, during 45 minutes. Past this time punctures it with a needle and if it leaves clean we will have it fact. Once it is made, we take it out of the oven and we allow to cool. To finish when it is cold, to remove the mold
and we put in a source decorated with cream or any product that we like.
500 grams of lines of shrimps. 2 slices of pineapple troceada. 10 milliliters of brandy. 30 milliliters of lemon juice. 8 lettuce leaves. 4 tomatoes. 125 grams of natural yogurt (1 yogurt). 15 grams of dry dill. 3 grams of marine salt.
Way of Preparation:
In the first place we cut the shrimps in pieces, reserving 4 whole to adorn at the end. We put the shrimps in a bowl and we mix them with the brandy, we add the lemon juice, the dill and the necessary salt, allowing it to rest 20 minutes in the refrigerator. On the other hand in a pot with water in boil put to scald the tomatoes, we move away them of the fire, we peel and we remove the seeds that have. Once peeled the tomatoes, we cut them in small pieces and we mix with the natural yogurt. We have left to catch 4 wide glasses, to put in their bottom two very cut and washed lettuce leaves. To finish we put the shellfish above the lettuce leaves, we cover with the tomato with natural yogurt and we adorn with dill and the lines of shrimps that before have reserved.
4 eggs. 150 grams of ham. Butter. Olive oil. Salt to pleasure.
Way of Preparation:
In the first place we separate the white of the yolks and we beat the yolks with some salt and 100 milliliters of water. Next in another bowl we beat the white and we leave about to snow. Once the white are very combings add butter that we have melted previously. In a pan with 100 milliliters of olive oil, we pass the ham until it begins to be gilded and without stopping to remove we add the white and the yolks until they are very curds and made. Lastly we rectify it with the necessary salt and we serve to our hot table.
150 grams of rice. 500 milliliters of milk. 30 grams of sugar. A lemon shell. 3 grams of milled cinnamon.
Way of Preparation:
In a pan to the fire put 350 milliliters of milk, the sugar and the lemon shell. When we see that it begins to boil we add the rice and we allow it to cook to slow fire during 25 minutes. If he stays a little dry, we add him some glasses of water. If the rice is tender we leave it more some minutes to the fire and and we move away it of the fire, we add 150 milliliters of cold milk and if it is very dry we add him other little of milk more. In individual pans we serve the portions of rice with milk and we spread above them, the milled cinnamon that we feel like. To finish the we decorate with lemon shell, of orange or any type of exotic fruit.
500 grams of shrimps. 3 cloves of garlic. 1 bobby. 100 milliliters of olive oil. Salt to the pleasure.
Way of Preparation:
We proceed to peel the shrimps and to reserve them. In a pan of mud with olive oil, setting to the fire, we toss the chopped garlics. When they will gild we toss the bobby, the shrimps, the salt and we remove very well everything. We let that two minutes are made and we move away from the fire. To finish the we serve as soon as possible to our table and heat.
500 grams of cooked lentils. 2 chopped onions. 24 tomatoes cherry in halves. 100 grams of leaves of fresh spinach. 200 grams of fresh cheese of goat in dice. 150 milliliters of olive oil. 50 milliliters of lemon juice. Salt to the pleasure. Pepper to the pleasure.
Way of Preparation:
In the first place we have to cut the spinaches heaping five leaves, winding them and cutting them very fine. What we call in the jargon cook in chiffonade. Next we mix the following ingredients, beginning with the lentils, the onion, the spinaches, ela olive oil and the lemon juice, tossing him the salt and the pepper that we estimate necessary. once we have prepared the salad we can adorn it with the cut goat cheese in dice and the halves of the tomatoes cherry distributed by our salad. To finish we put our salad in the refrigerator so that it is better when serving it to our table.
9 big prawns. 1 big banana. 100 milliliters of sauce bechamel. Butter. Olive oil. Grated Parmesan cheese. Salt to the pleasure. Pepper to the pleasure.
Way of Preparation:
First we have to peel the prawns very well, to remove them the intestinal thread and to gild them with butter and olive oil in a pan. At the same time we toss him the salt, the pepper that is necessary and we reserve. In a bowl we mix the Parmesan cheese with the sauce bechamel. In a mold we place a layer of sauce, one of crushed banana and one of prawns until putting an end to our ingredients. We dew the Parmesan cheese and butter in pieces for above. We put it in the oven to grate about 12 minutes and we serve hot to our table.
1 liter of milk. 6 eggs. 2 sprays of cinnamon. 20 grams of milled cinnamon. 125 grams of sugar. The shell of a lemon.
Way of Preparation:
In a ladle, it boils the milk with the spray of cinnamon and the shell of the lemon. In a recipient we beat the eggs together with the sugar and we reserve. On the other hand we put in a ladle to boil the milk with the cinnamon and the lemon shell and when it is we move away these last products, only leaving the milk. We have left to pour the milk in the eggs with the sugar without stopping to beat it continually about three minutes. Past this time distributes the mixture obtained in 6 individual recipients. Next we cook it to the maria bathroom in the oven at 180ºC, during 15 minutes. If when checking with a needle if it is made, it leaves clean it will be clever but we give him more other 5 minutes. Lastly we take it once out of the oven fact and we let that she cooled down, until we will serve it to our table, sprinkled of cinnamon milled for above to appreciate all their flavor.
500 grams condensed milk. 1 liter of coffee. 40 cubes of ice.
Way of Preparation:
The first thing that we have to make is to put in our blender the coffee, the condensed milk and the cubes of ice, everything joins and to beat it during during some minutes until the ice is totally dive. When she has mixed very well, we will already have it clever to serve it to our table in glasses singular adorned with cherries.
5 grams of salt. 2 cups of canned corn or new corn. 30 grams of butter. 1 finely chopped onions. 125 grams of flour. 3 grams of cúrcuma. 500 milliliters of chicken broth. 125 grams 1 pound of chopped yucca. 75 grams of cream to beat. 125 grams of cheese grated cheddar. 500 grams of clean and peeled prawns. Cebollina to decorate. Milled fresh pepper.
Way of Preparation:
In a pan we proceed to melt the shortening and we braise the onion in her until it is us transparent. We add the flour, the peppers, the salt and the cúrcuma, cooking it some entire 12 minutes, constantly revolving. We have left to add the broth and the yucca, allowing it to boil until it is last it is tender during 18 minutes. Next we add the corn, the cheese, the cream and the prawns. We cook it until the prawns have been made and we serve hot with the well chopped onion spread above our food.
900 milliliters of milk. 6 eggs. 150 grams of sugar.
Way of Preparation:
We catch a recipient and we beat in the, the six eggs and when they are beaten we add the milk and the sugar we mix everything until the milk takes the color of the egg. To make the candy we put in a ladle to fire slow 50 grams of sugar and we let it him to melt to make the candy. We prepare a flanera and we toss in her the obtained candy. We put in our flanera the preparation that we have made previously and we put it in the oven to the bathroom maria at 180ºC during 30 minutes. To see if our made custard is we puncture it with a needle and if it leaves clean we will already have it clever to take it out of the oven. If we see that the needle comes out spotted we leave it other 8 minutes more so that it finishes being made. Once fact takes out the custard of the oven, we put it when it is cold in a source and desmoldamos. If we feel like we can decorate our custard with mounted cream.
500 grams of dry chestnuts. 75 grams of white Jews. 2 onions. 2 sausages. 10 grams of sugar. Olive oil. Salt to the pleasure.
Way of Preparation:
In a pot we put to soak the day before making them the Jews and the chestnuts. The following day in a pan that we have put in the fire with water, we toss the chestnuts, the cut onions, the Jews, the sugar and salt. We let it him to cook to slow fire until the chestnuts see that they are tender. In a bowl we toss some how many cooked chestnuts, we mash them and we make a puree with them. We add them to the pan. We have left to put a pan with oil in the fire and to fry in her the sausages. We wait and when they are made we leave them for the half and we also toss in the pan with the other ingredients. We let him to boil everything to slow fire until it is clever to be served to our table. To finish the we rectify of salt and we serve hot.
500 grams of potatoes. 200 milliliters of sunflower oil or corn. 10 milliliters of vinegar. 2 branches of parsley. 1 clove of garlic. 1 egg. Salt to the pleasure.
Way of Preparation:
In the first place we peel and we cut the potatoes in tacos. Now we have left to put in the fire a recipient with water and salt, when it boils we add the potatoes, allowing them to cook until they are tender. Next we will prepare the I ali-smelled:
We catch the glass of the blender and we put in him, the oil, the egg, the vinegar, the salt, the peeled garlic and troceado and the crushed parsley. We beat it some entire minutes until it is very thick, trying that the garlic and the parsley are well crushed. Once the potatoes are well cooked and tender we let them them to slip in a colander. To finish we mix the potatoes with the I ali-smelled to serve it to our table and to consume it or to put it in the refrigerator very covered to make it later.