Thursday 31 January 2008 at 01:34 am
Ingredients for 4 people:
60 milliliters of lemon juice, 200 milliliters of Bacardi, 20 milliliters of grenadine, ice in cubes.
Preparation:
In a cocktail shaker we put all the ingredients beginning with the bacardi, the lemon juice and the grenadine. When we have them all inside of, we beat them very well so that they mix their flavors completely and we serve them in glasses singular in those that we have put some cubes of ice in each a so that it is a fresh drink and with flavor.
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Thursday 31 January 2008 at 01:33 am
Ingredients for 4 people:
4 glasses of wine moscato, 8 bananas, 125 grams of sugar.
Preparation:
We catch the bananas, we peel them very well and we reserve in a plate. Next we catch our electric licuadora, we put in her the bananas, the glasses of wine moscato and the sugar. We proceed to liquefy everything until a sweet and rich drink is us to serve it to our table in glasses singular.
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Thursday 31 January 2008 at 01:32 am
Ingredients for 4 people:
250 milliliters of dry vermouth, 250 milliliters of wine of dry sherry, 8 campari drops, chopped ice.
Preparation:
In a cocktail shaker we put all the ingredients beginning with the dry vermouth, the wine of dry sherry and the campari drops. Next we have left to add ice dive in the appropriate proportion. We beat everything and we mix very well until it is clever to serve it to our table in glasses singular.
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Wednesday 30 January 2008 at 01:48 am
Ingredients for 6 people:
12 puff-pastry sheets, 12 lonchas of mountain ham, 24 leeks, 1 sweet pepper, 3 beaten eggs, 125 milliliters of olive oil, 300 grams of Jews, 2 potatoes, salt to the pleasure.
Preparation:
In a pan with water cook the leeks during some minutes. Past this time proceeds to wrap the well cooked leeks and when they are cold in a loncha of mountain ham and a puff-pastry sheet. Next we put them in a refractory oven tray, we paint them with egg beaten with a kitchen brush, we put them in the oven and we bake. Meanwhile in a pan we put the Jews, the potatoes and we cook them until forming a fine cream. Now we have left to crush our Jews with potatoes and to put them in the bottom of a source like base. To finish we place above very willing the leeks that we have baked previously and we serve it to our table.
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Wednesday 30 January 2008 at 01:46 am
Ingredients for 6 people:
450 grams of pasta, 400 grams of white beans, 2 cloves of garlic, 150 grams of sausage, 150 grams of mountain ham, 1 big onion, 1 big leek, 2 tomatoes, it dilutes, 125 milliliters of olive oil, 20 grams of parsley, salt to the pleasure.
Preparation:
In a recipient with water put to soak the beans one day before making them. The following day we put them in a pot, with the big onion, the big leek, the tomatoes and the salt that it is necessary as it is our pleasure. We have left to leave them to cook about 25 minutes until they are tender, to strain them and to reserve them. In a pan we proceed to cook the pasta with the olive oil and some salt. In a pan with olive oil fry the garlic, we add the sausage, the mountain ham very dive and we let it him to be braised some minutes. Next we incorporate it, the pasta and we prepare everything to serve it to our table. To finish we put in a big round source and sling the beans and to their surroundings the pasta with the one fried very willing, we sprinkle it with chopped parsley and we serve.
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Wednesday 30 January 2008 at 01:45 am
Ingredients for 6 people:
150 grams of Jews, 150 grams of peas, 300 grams of cooked chickpeas, 1 big red sweet pepper, 6 green asparaguses, 6 pencas of beets, 1 liter and half of broth of vegetables, 3 hard eggs, 1 big onion, 2 cloves of garlic, 3 beaten eggs, 225 grams of flour, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with water boil the leaves of the well chopped beets and we cook to the vapor the pencas of the beets, the pimento red blow, the peas and the Jews. Once he has cooked very well everything we form pellets with it, we go them by flour, beaten egg, we fry them in a pan with oil of very hot olive and we reserve separated. We put a pan to the fire with olive oil and we braise in her the onion and the garlic very dive. When we see that the onion and the garlic takes color, we add him some flour and the broth of vegetables so that he goes taking flavor. Next we mix everything very well and we add the chickpeas, the vegetables and we cook it to soft fire. To finish we add the pellets, the hard egg cut in four pieces and we serve it to our table.
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Tuesday 29 January 2008 at 01:19 am
Ingredients for 4 people:
60 milliliters of lemon juice, 200 milliliters of amaretto, 12 grams of sugar.
Preparation:
In a cocktail shaker in the one that we have put abundant ice dive proceed to put in her all the ingredients beginning with the amaretto, the lemon juice and the sugar in the proportions that we have put. Once we have them all willing ones, we give them some touches with rhythm so that they are beaten and mix completely. To finish the we serve to the table in 4 glasses singular and if it has more than enough something we repeat.
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Tuesday 29 January 2008 at 01:18 am
Ingredients for 4 people:
150 grams of Iberian ham, 400 grams of tender beans, 50 milliliters of olive oil, salt to the pleasure.
To accompany:
4 fresh eggs.
Preparation:
In a pan with 50 milliliters of olive oil toss the tender beans and we leave them some minutes that are fried. Next we add them the salt that it is necessary and when they are almost about to make they are tossed the Iberian ham cut in small pieces. We give some slight turns to everything until it is made completely and we serve them to the table together with the 4 eggs that we have fried in a pan with oil of very hot olive.
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Tuesday 29 January 2008 at 01:17 am
Ingredients for 4 people:
40 milliliters of lemon juice, 100 milliliters of water mineral, 60 milliliters of syrup of mint, 4 orange slices, 8 leaves of mint.
Preparation:
In a big glass with abundant ice dive put all the ingredients in the proportions that we have put, beginning with the syrup of mint, the lemon juice and the mineral water. Next we beat very well everything until he mixes and dissolve completely. To finish we catch 4 glasses and we adorn them with an orange slice to which we have made a fissure and two leaves of mint.
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Monday 28 January 2008 at 7:44 pm
Ingredients for 8 people:
350 milliliters of it digs semi, 100 milliliters of rum, 350 milliliters of it digs brut, 20 oranges, 100 milliliters of gin, 100 grams of sugar, 100 milliliters of cointreau, chopped ice.
Preparation:
We squeeze the juice of the twenty oranges in the first place and we reserve it in a big jar. Once fact this, in another recipient, big glass or jar puts, the one digs brut, the one digs semi, the gin, the cointreau and the rum. We should know that if we don't have gin at this time we can substitute it for vodka. Next we add the juice of the oranges that we have reserved previously until filling the jar that we have. We have left to add the sugar, to mix very well everything and to add him all the ice that we feel like.
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Monday 28 January 2008 at 7:42 pm
Ingredients for 12 people:
12 glasses of champagne, 180 grams of cream of milk, 12 pineapple slices, 6 eggs, juice of 1 big lemon.
Preparation:
In the first place we proceed to cut in pieces the pineapple slices and we reserve them in a plate. Next we catch our glass of the licuadora and we put in him, all the ingredients beginning with the pineapple, champagne, the cream of milk, the eggs and the juice of the big lemon. Once we have all position in the glass we liquefy it and we serve in a big jar to our table so that they are served as it our diners.
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Monday 28 January 2008 at 7:41 pm
Ingredients for 6 people:
90 grams of butter, 12 eggs, salt to the pleasure.
Preparation:
We put to cook the eggs in a pan with water and when they are hard we cut them and we separate the tips. Once fact this, we cut the eggs for the half in their wide part having much care. On the other hand in our electric blender we put the yolks of the eggs, the butter and we mix very well everything until getting a fine and homogeneous pasta. With the help of a sleeve pastrycook we proceed to stuff the halves of the eggs with the mass that we have obtained previously. To finish we place the tips of the eggs above the filler that we have put so that they stand out some them.
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Sunday 27 January 2008 at 02:20 am
Ingredients for 4 people:
2 very peeled kiwis, 150 milliliters of brandy, 60 milliliters of kiwi liquor, abundant chopped ice.
Preparation:
In a kitchen recipient we peel two kiwis very well and we cut them in slices to adorn. In a cocktail shaker we toss the brandy and the kiwi liquor, we remove it very well and we beat with abundant ice dive in our electric blender. To finish the we serve to the table in four glasses singular adorned with some kiwi slices.
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Sunday 27 January 2008 at 02:19 am
Ingredients for 4 people:
750 milliliters of orange juice, 250 milliliters of wine of dry sherry, 4 orange slices.
Preparation:
In a cocktail shaker we proceed to toss the orange juice in the first place, later the wine of sherry dry and lastly enough ice dive as it is our pleasure. We have left to shake all our ingredients very well during half minute, to remove him the ice that has not been dissolved and to toss it in four glasses singular to be good it to our table to proceed to their consumption. When we will serve it the we adorn with a slice of very willing orange in each one of the glasses.
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Sunday 27 January 2008 at 02:16 am
Ingredients for 6 people:
250 grams of chickpeas, 1 kilo and half of beets, 750 grams of mature tomatoes, 5 teeth of garlics, 20 grams of cumin, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a recipient with water wash the leaves of the beets very well until we see that they are very clean. Subsequently we put them in a quick pot with water and salt. We toss them above all the very cut ingredients in small pieces, beginning with the tomatoes, the cloves of garlic, the cumin and the olive oil. To finish we close our quick pot and we let them them to cook approximately during 10 minutes.
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Saturday 26 January 2008 at 08:58 am
200grs of cod loin
100grs of black miso
50cc of oil of olive 0,4
1 clove of garlic
10cc of sauce of soya
To Clean the cod loin and to place it in a hole bag together with the garlic, the miso, the sauce of soya and the olive oil. To cook in the roner 56 grades during 5 to 7 minutes, to reserve. When the cod this clever one to take it out of the bag and to place it on a grill. To mount with butter the sauce that we have more than enough of miso. Emplatar.
Javier Carnero www.cocinayciencia.com
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Saturday 26 January 2008 at 01:45 am
Ingredients for 8 people:
300 milliliters of milk, 300 grams of sugar, 8 eggs, 500 grams of cheese, 500 grams of butter, 500 grams of peeled nuts, 300 grams of flour, 100 grams of yeast, 50 grams of sugar glas, 100 milliliters of sauce of candy.
Preparation:
In a big bowl we toss the eggs, the milk, the butter, the sugar and we beat very well everything until forming a homogeneous cream. We catch the grater and with him, we grate the cheese and we add it together with the nuts to the cream that we have made previously. We have left to incorporate to all the flour, the yeast and to remove it until you a completely. We anoint a mold with the butter, we put the cream obtained inside him, we put it in the oven and we bake it until we see that it is clever. Once our pudding is made we take it out of the oven, we sprinkle it with sugar glas and we decorate it with the sauce of candy that we have prepared with sugar and it dilutes in the fire.
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Saturday 26 January 2008 at 01:44 am
Ingredients for 6 people:
150 grams of bacon, 400 grams of macaroni, 150 grams of ham, 150 grams of sausage, 10 tomatoes, 150 grams of peas, 1 big onion, 1 big green pepper, 3 cloves of garlic, 150 grams of grated cheese, 25 grams of sugar, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan we put the macaroni and we cook them with some salt and olive oil. We make the same thing in another recipient with the peas, to which we also toss them salt and olive oil so that they cook. In a bowl we proceed to chop the onion, the garlics, the pepper and we gild it in a pan with olive oil, some salt and sugar. In a recipient troceamos the tomatoes and we add the rest of the vegetables. We catch a pasapurés and we go everything by him, to make a homogeneous sauce. We chop the ham, the sausage and the bacon and we gild it, we add the peas and the macaroni that we have cooked previously. We mix everything with the tomato, we put it in a source, we cover it with the cheese and we grate to the oven. To finish and once all clever one is we serve it to the table.
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Saturday 26 January 2008 at 01:42 am
Ingredients for 8 people:
2 eggs, 300 grams of cheese in lonchas, 4 eggplants, 300 grams of tomato sauce, 200 grams of wheat flour, salt to the pleasure.
Preparation:
In the first place we cut the eggplants with the help of a knife sharpened in slices and we go them depositing in a bowl. When they are cut all, we go them by a plate in which we have put the beaten eggs and for another in the one that we have put the wheat flour. If we lack some of these two components we add him more. Now we have left to fry them all in a pan with olive oil, and once fried to take out them in a source and to reserve them. Next we catch an oven source and we go putting in their bottom a layer of tomato sauce. Above this layer of tomato sauce we put a layer of eggplants, another layer of tomato sauce, another of lonchas of cheese, another layer of eggplants, until putting an end everything to a layer of lonchas of cheese. Once clever all we put it in the oven to 180 grades during 15 minutes until we see that the lonchas of cheese has melted. To finish the we take out of the oven and we serve to the table.
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Friday 25 January 2008 at 01:01 am
Ingredients for 8 people:
300 grams of meat of meager chopped, 2 envelopes of puree of potatoes, 2 onions, 4 tomatoes, 2 eggs, 125 milliliters of olive oil, 100 grams of flour.
Preparation:
With the envelopes of potatoes and following the instructions of the package makes a good puree of potatoes and we reserve it. We catch a pan, we put in her it oils of olive and we make a fried lightly with the tomato and the onion very dives and the meat also very chopped. When we see that the one fried lightly is made, we move it away from the fire and when we can we make some balls. We have left to cover each ball with the puree of potatoes and to give him another time ball form. We muffle the obtained balls passing them first for beaten egg and then for flour. Once clever all the balls fry them in a pan with abundant olive oil. For teminar we serve the rotten potatoes to our table tossing them tomato sauce or mayonnaise for above, with what you will be very rich for their consumption.
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Friday 25 January 2008 at 12:59 am
Ingredients for 8 people:
2 boats of Lombard cabbage, 16 pineapple slices in two cans, 8 endivias, 200 grams of nuts, 100 grams of corinto raisins, 250 milliliters of mayonnaise.
Preparation:
We catch the endivias, we wash them very well and we cut in Julian making them very small pieces and we put them in a big source. We drain the pineapple slices, we cut them in small pieces and we add them to the source where the endivias are. We drain the Lombard cabbage, we cut it in small pieces and we also put in the source. We have left to add the nuts and the corinto raisins, distributing them above our salad. To finish we are good our salad to the table to season it as more we like and to toss him the mayonnaise that we feel like.
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Friday 25 January 2008 at 12:58 am
Ingredients for 6 people:
2 eggs, 200 grams of sugar, 1 big trinaranjus of apple, 9 apples golden, 50 grams of butter.
Preparation:
In the first place we have to heat the oven to 220 grades. Next we peel the apples golden and we remove them the heart. We have left to muffle our apples in beaten egg and sugar. When all lists are we put them in a mold caramelized to put them in the oven. We put in each hole that there are in the apples a small piece of butter. To finish we dew the apples with the liquid of the apple trinaranjus and we put it in the oven until we see that they are made and you list to consume them.
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Thursday 24 January 2008 at 01:57 am
Ingredients for 8 people:
24 eggs, 2 bundles of fresh garlics, 120 milliliters of liquid cream, 4 grams of white pepper, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big bowl we clean the garlics very well cutting the green part that you have and chopping them very fine. In a pan with oil of very hot olive proceed to braise the ajetes without leaving that they are gilded, until we see that they are tender. In a big bowl we beat the eggs, we toss them the salt and the necessary pepper and we overturn them on the pan where the ajetes are. We remove very well everything until they are almost clotted, we move away them of the fire and we add them the cream. To finish the we continue removing some time more and we serve them to our very hot table.
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Wednesday 23 January 2008 at 01:01 am
Ingredients for 6 people:
1 kilo and half of chicken pieces, 3 bundles of cress, 1 big onion, 1 head of garlics, 8 eggs, salt to the pleasure.
Preparation:
In a pot with enough dilutes we put to cook the chicken pieces together with the head of garlics, the big onion and the bundles of cress. When we see that the chicken pieces are already cooked, we move away him the garlic and the onion. Next we proceed to add the eggs of one in one so that they cook inside the broth of cress. To finish him we toss the salt that it is necessary and we serve it to our table.
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Wednesday 23 January 2008 at 01:00 am
Ingredients for 8 people:
500 grams of shrimps, 2 liters of milk, 2 onions, 2 envelopes of lobster cream, 2 tomatoes, 4 carrots, 30 milliliters of brandy, 125 milliliters of olive oil.
Preparation:
In a pan with water and salt cook the shrimps until we see that they are cooked. In a big ladle we put to boil the two liters of milk and when it begins to boil him we add the broth in which we have cooked the previous shrimps and the two envelopes of lobster cream. We have left to leave him to cook everything removing from time to time until we see that it has thickened a little. Next in a pan with olive oil make a fried lightly with the tomatoes very dives, the carrots also chopped and the onions. Once we have made ours fried lightly the we add to our lobster cream and we crush everything with our electric blender. We strain the cream that we have obtained when crushing it, we remove him the remains that cannot be mashed, we add him the brandy and the very peeled shrimps and troceadas. To finish we are good to our table lobster cream to consume it in individual plates.
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Wednesday 23 January 2008 at 12:59 am
Ingredients for 4 people:
4 tuna cans, 2 packages of pasta, 150 grams of padded olives, 150 grams of red peppers in can, 3 hard eggs, 75 milliliters of tomato sauce, 100 grams of mayonnaise, 30 milliliters of milk.
Preparation:
In a recipient we proceed to cook the pasta of the cannelonis until we see that it is the one it jags and he lists to reserve it in a source. Next we join all the previous ingredients beginning with the tuna, the padded olives, the red peppers, the hard eggs, the tomato sauce and we make a mass with everything it. Once our list mass mixes in a bowl the mayonnaise with the milk and we mix very well everything. To finish we pour the sauce obtained above the cannelonis and we serve it to our table cold.
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Wednesday 23 January 2008 at 12:58 am
Ingredients for 6 people:
12 egg white, 18 egg yolks, 250 grams of sugar, 225 grams of flour, 200 grams of powdered almonds, 1 grated lemon shell, 100 grams of butter.
Preparation:
In a bowl we proceed to beat the egg yolks together with the sugar and the lemon shell. With the electric blender we mount the white and when they are well made the we mix everything adding him the rest of the ingredients. In a prepared mold for such a previously anointed effect of butter pour the mass and we bake it at 180º until we see that it is golden, it lists to take out it, to remove the mold and to serve it to the table.
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Wednesday 23 January 2008 at 12:57 am
Ingredients for 6 people:
3 chives, 1 kilo and half of mussels, 100 milliliters of white wine, 20 milliliters of vinegar of wine, 15 grams of green pepper, 125 milliliters of olive oil, 75 grams of grated bread, 5 cloves of garlic, 25 grams of chopped parsley.
Preparation:
We chop the chives, we braise them in a pan with olive oil and we incorporate the mussels. Next we add the white wine, the olive oil and the green pepper. We have left to cover it and to leave him to boil to half fire during some minutes. We move away the empty shells of the mussels and we leave those that have the embedded mollusk. In a bowl we mix the grated bread, the parsley and the garlics very well dives. We crush the sauce and we spread it above the mussels. To finish the we sprinkle everything with the mixture of bread, parsley, chopped garlics and we grate in our oven.
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Tuesday 22 January 2008 at 01:04 am
Ingredients for 6 people:
6 eggs, 300 grams of flour, 100 milliliters of milk, 40 grams of butter, 75 grams of sugar, 150 grams of marmalade of fruits of the forest.
Preparation:
In our electric blender we proceed to mix the eggs, the flour, the milk and the sugar until we get a very fine and homogeneous mass. Once very blended all we let it him to rest approximately during two and a half hours. We catch a pan and we put him the butter and when it is very hot we toss some the mass, we extend it and we form a crepe. We gild our crepe for the two sides and we make the same thing with all the mass until putting an end to her. Once very willing in a source all our very golden crepes anoints them with marmalade of fruits of the forest as it is our pleasure and we serve them to our table.
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Tuesday 22 January 2008 at 01:03 am
Ingredients for 8 people:
1 liter of cream, 2 pineapple boats in syrup, 2 envelopes of lemon jello, 8 leaves of mint, 150 grams of currants.
Preparation:
In our electric blender we proceed to crush the pineapple until we have made a flat and homogeneous puree. We have left to heat the syrup of the pineapple and to undo the lemon jello with the pineapple puree. We toss everything it has more than enough mounted cream, we mix it very well and we put in a prepared mold for such an effect. We make place in our refrigerator and we put it until we see that it has clotted past a time. To finish we adorn everything with the leaves of mint, the currants and we serve it to our table.
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Tuesday 22 January 2008 at 01:00 am
Ingredients for 6 people:
300 grams of cheese of Burgos, 16 peach halves in syrup, 75 milliliters of peach liquor, 70 grams of sugar, 125 grams of syrup, 150 grams of currants, 6 leaves of mint, 25 grams of cinnamon.
Preparation:
In a big bowl we put the cheese of Burgos, the sugar, the syrup and the peach liquor and we proceed to beat everything until we achieve a homogeneous mixture. Next we stuff the peaches with this mixture. To finish we adorn our peaches with the currants and good we sprinkle with twenty grams of cinnamon. We serve it to our table decorated with the leaves of mint distributed by our peaches.
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Monday 21 January 2008 at 01:04 am
Ingredients for 6 people:
225 grams of burgos cheese, 6 tomatoes, 450 grams of canons.
To make the sauce:
90 milliliters of olive oil, 150 grams of marmalade of fruits of the forest, 20 milliliters of módena vinegar, salt to the pleasure.
Preparation:
In a recipient with water clean the canons very well until any rest of sludges is not them. Once fact this, we take out them, we are slippery and we put in a source. Next we add the burgos cheese and the tomatoes cut in small dice. We have left to make the sauce putting in a bowl the marmalade of fruits of the forest, adding the olive oil and the módena vinegar. We mix very well everything until you a completely and be with the consistency that we want. To finish him we add the salt that it is necessary as it is our pleasure and we season with her our salad to serve it next to our table.
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Monday 21 January 2008 at 01:03 am
Ingredients for 6 people:
2 medium eggplants, 1/2 spoonful of red paprika, 1 onion, 7 eggs, 150 grams of Parmesan cheese, 75 grams of white cheese, 75 grams of mountain ham, 3 grams of pepper to the pleasure, salt to the pleasure.
Preparation:
In a wooden chart we proceed to make slices the two eggplants and we go them reserving in a kitchen plate. In a bowl we beat the eggs with the salt that it is necessary according to our pleasure and the pepper. Once fact this, we add in a pan with little olive oil, the beaten eggs, the eggplants cut in slices, the well grated white cheese, the ham cut in ribbons, the well spread red paprika and the very fine cut onion. We have left approximately to add the Parmesan cheese and to cook everything to slow fire during 15 minutes. To finish the we serve to the table prepared in a big source so that they are served as it in individual plates our diners.
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Monday 21 January 2008 at 01:02 am
Ingredients for 6 people:
6 cloves of garlic, 1 big can of peas, 6 slices of fresh hake, 25 grams of parsley, 100 milliliters of olive oil, 100 grams of white asparaguses, 1 hard egg, 40 grams of flour, salt to the pleasure.
Preparation:
In a pan with olive oil that covers their bottom add the garlics cut in sheets. When we see that they begin to be gilded without burning you are tossed the flour and we move it. Next we add the peas with their broth and a little more than water until covering them a finger for above. We have left to add the hake slices and to allow them to cook during 12 minutes to slow fire and covered with a lid. If we are dried the water we add him hot water so that it is not dry our hake. To finish the we adorn with the white asparaguses, the hard egg cut in six pieces and with the chopped parsley sprinkled for above to serve it to our table.
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Sunday 20 January 2008 at 01:09 am
Ingredients for 6 people:
75 grams of powdered cocoa, 450 grams of flour, 450 grams of sugar, 5 grams of powdered yeast, 100 milliliters of milk, 6 milliliters of lemon juice, 200 grams butter, 3 eggs, 8 grams of powdered vanilla, 75 grams of crushed nuts, 30 grams of cinnamon, 3 grams of salt.
Preparation:
In a big glass we mix the milk with 5 milliliters of lemon and we reserve it. In a bowl we mix the flour, the sugar, the powdered yeast, the cinnamon, the salt and we reserve it. In a pan we mix the butter, the powdered cocoa and 1 glass and half of water. We let it him to boil removing it during the whole process. We move away our pan of the fire and we mix with the flour, the sugar, the powdered yeast, the cinnamon and the salt that we have reserved previously. We add the well crushed nuts next, the eggs, the vanilla and the milk also reserved previously and blended with the lemon. We mix everything and we put in the oven at 180ºC during 25 minutes approximately so that it is made. Past this time punctures the mass with a knife or needle and if it leaves I clean it will already be clever. We have left once to move away it of the oven and to leave it an hour and a half so that he/she cools down in our table. To finish him we can put chocolate like covering, butter and liquid cream before being good it to our table to give bill of our cake of chocolate.
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Sunday 20 January 2008 at 01:08 am
Ingredients for 8 people:
600 grams of cheese Philadelphia, 2 curd envelopes, 1 liter of cream, 250 grams of sugar, 500 milliliters of milk.
Preparation:
In a big pan they mix all the pointed out ingredients, beginning with the cheese, the cream, the milk, the curd and the sugar. Next and once desleído is had very well we put them in the fire and when we see that it boils the we allow to cook during three minutes and we separate it. We let it him to cool down and we toss the mixture obtained in a mold with candy that we have prepared derretiendo some sugar in a ladle. We put in our refrigerator custard and we let it him to cool down until the is sufficiently clotted to serve it to our table.
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Sunday 20 January 2008 at 01:07 am
Ingredients for 8 people:
1 kilo of spinaches, 6 potatoes, 10 carrots, 3 leeks, 2 tomatoes, 2 onions, 2 turnips, 25 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we put in a pot quick Expres all the ingredients, we cover them with enough water, we add him olive oil and some salt. Next we close the lid of the pot, we put him the ball and we let him to cook during 15 minutes when it begins to rotate. But we have pot Expréss we can make it in a conventional pot leaving it 30 minutes cooking. Past this time opens the pot when we have removed him the ball and the air. We move away the leeks, the turnips and we crush the rest in our electric blender.
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Saturday 19 January 2008 at 01:31 am
Ingredients for 8 people:
2 kilos of potatoes, 2 boats of fried tomato, 15 grams of sweet paprika, 3 bobbies, 125 milliliters of olive oil, 15 milliliters of vinegar, salt to the pleasure.
Preparation:
In a big recipient we peel the potatoes and we cut them in small dice. Next we fry the potatoes in a pan with oil of very hot olive. Once made the we take out and we reserve them separated in a source. In a big glass we put the vinegar together with three chopped bobbies very troceadas and we reserve everything. In a pan we toss 125 milliliters of olive oil, we let it him to warm and we toss 15 grams of sweet paprika. We have left to remove all very quick one and before the paprika is darkened, we add the vinegar and the bobbies that we have prepared previously in a glass. We remove another very quick time during four seconds and we move it away from the fire. To end it has left to overturn what we have prepared in our pan on the potatoes that we have made and reserved before in a source, we add him two boats of fried tomato, we heat it a little in the fire and we serve to our table.
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Saturday 19 January 2008 at 01:30 am
Ingredients for 8 people:
1 kilo of prawns, 2 packages of greeds, 2 onions, 250 milliliters of liquid cream.
Preparation:
In the first place we proceed to cook the prawns in a pan with water and salt. When we see that the prawns are cooked, we peel them, troceamos and we reserve their broth separated. In a pan with olive oil make a fried lightly with the well chopped onions and when they are transparent we add him the broth that we have reserved of cooking the prawns. We have left to braise very well everything, to add him the liquid cream and the two packages of greeds. To finish him we add the prawns that there is very well troceado, we toss him the salt that it is necessary and we serve to our table you heat.
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Saturday 19 January 2008 at 01:29 am
Ingredients for 8 people:
2 liters of mounted cream, 2 liters of milk, 180 grams of sugar, 8 curd envelopes, 1 big jar of liquid candy.
Preparation:
In a ladle we put to boil the milk together with the sugar. We wait some minutes and when it boils we add the cream and the curd envelopes that there is desleído before in some cow milk. We have left to leave him to boil two and a half minutes again and we overturn him in a prepared mold for such an effect and with liquid candy in their interior. To finish the we allow to cool and we put it in our refrigerator during an hour and a half or more. To serve it to our table the desmoldamos, we deposit in a source and we take to our table.
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Friday 18 January 2008 at 01:25 am
Ingredients for 8 people:
1 hard kilo of bread crumb, 2 kilos of mature tomatoes, 4 big potatoes, 2 cloves of garlic, 4 cooked eggs, 250 grams of ham in tacos, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a bowl we deposit the very peeled tomatoes and we crush them together with the garlics until we see that we have obtained a very homogeneous cream. Next we add the bread crumb hard, olive oil and we follow it crushing everything very well. We toss him the salt that it is necessary to our preparation and we let it him to cool down. On the other hand we peel the potatoes, we cut them fine and we fry in a pan with olive oil. To finish we serve the antequera club in bowls adorned with some cooked egg, ham very dive and the fried potatoes that we have made before.
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Friday 18 January 2008 at 01:24 am
Ingredients for 8 people:
200 grams of sugar glas, 12 natural yogurts, 500 milliliters of liquid cream, 250 grams of sugar, 8 leaves of jello, 150 grams of marmalade of fruits.
Preparation:
In the first place we soak the jello in cold water, we drain it and we dissolve in juice of hot orange. Next we beat the yogurts with the sugar glas and we add it the jello that we have prepared previously. We have left to mount the cream with the sugar and when it is very united we proceed to mix it smoothly with the preparation that we have made previously. Once made our mixture puts it in individual recipients and we deposit in the freezer of our refrigerator until it clots completely. To finish the we adorn with the marmalade of fruits and we serve to our table.
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Friday 18 January 2008 at 01:23 am
Ingredients for 6 people:
1 big lemon, 12 small trouts, 125 milliliters of olive oil, 100 milliliters of white wine, 3 laurel leaves, 25 grams of rosemary, 25 grams of thyme, 3 grams of pepper, salt to the pleasure.
Preparation:
In a recipient with water wash very well and we empty the trouts. Once fact this, we put them in a tray to put them in the oven. Subsequently we dew them with the olive oil and the white wine. We toss him the salt and the pepper that it is necessary and we sprinkle them with the aromatic grasses for above. To finish we cover the trouts with lemon slices and we cover them with aluminum paper. We put in the oven at 180ºC during 5 minutes, we take out them and we serve to our table.
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Thursday 17 January 2008 at 01:33 am
Ingredients for 8 people:
4 celeries, 4 lobsters, 4 carrots, 100 grams of gengibre, 4 melisa branches, 1500 milliliters of water, 4 cloves of garlic. 1 spoonful of pepper, 25 grams of nut moscada, 125 grams of olive oil, salt to the pleasure.
Preparation:
We cook in a pan with water and salt the lobsters during five minutes. Once we have them well cooked the we are slippery and we remove the paws and the heads. We peel the gengibre, the cloves of garlic and we cut them in fine sheets. We leave the melisa branches and we toss them inside the pan with 30 milliliters of olive oil. He/she adds the ginger, the garlic, the pepper and the nut moscada. When five minutes have passed we add the paws and the heads of the lobsters. We have left to add 1500 milliliters of water, to cover it and to cook everything during 60 minutes to slow fire. Past this time removes the shell of the lines and of the pincers of the lobsters and troceamos very well its meat. In a bowl we leave the celery and the carrots in very fine slices. We strain the broth and we add the vegetables, tossing him the salt that it is necessary as it is our pleasure and we let it him to cook more during 12 minutes. To finish we add the pieces of the lobsters and we allow to cook in the fire during five minutes more to serve them later on to our table.
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Thursday 17 January 2008 at 01:32 am
Ingredients for 8 people:
800 grams of turnips, 1200 grams of clean and cooked thistle, 6 cloves of garlic, 100 grams of raw almonds without skin, 90 grams pinenuts, 100 grams of butter, 30 grams of flour, 4 sprays of fresh parsley, 2 cilantro spray, 25 grams of nut moscada, 3 grams of white pepper, 2 grams of black pepper, 60 grams of bread crumb, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a recipient we peel the turnips, we cut them and we cook in water with salt until they are tender. Next we drain them and we crush with our electric blender. We add the butter, the white pepper and the black pepper. We add the cilantro and the parsley to our puree of turnips. We add the ralladura of nut moscada and we mix very well everything. We put the hot puree of turnips in small montoncitos on a greased oven tray. We have left to lacquer them with melted butter. We put them in the oven at 200ºC until we see that they are golden. On the other hand we peel and we clean the thistle very well and we cut it in pieces of six centimeters. We cook our thistle pieces in a pot with water, salt and 30 grams of flour so that it maintains their white color. We crush the almonds in our blender with two cloves of garlic, the bread crumb and olive oil. At the end of the cooking we pour 200 milliliters of water of cooking the thistle. In a pan separated, it pours the rest of the olive oil and the other four cut cloves of garlic in sheets. We gild them lightly and we put them above the thistle pieces that we have already cooked. We leave that they cook in the fire during 15 minutes, we add the almonds and we mix very well everything. To finish we add the pinenuts, we move it very well in our pan during ten seconds and we serve to our table.
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Thursday 17 January 2008 at 01:31 am
Ingredients for 12 people:
2 kilos of fresh spinaches, 2 packages of puff-pastry mass, 1 kilo of curd, 300 grams of beicon, 200 grams of cooked ham, 160 grams of grated Parmesan cheese, 2 eggs, 125 milliliters of olive oil, 25 grams of butter, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pot we wash the spinaches in abundant water and we remove them the big trunks that have. Next we drain them very well and we put to cook in a pan with some salt, without adding them dilutes. Once they are cooked the we are slippery very well and we itch. On the other hand we cut the beicon in small pieces, removing them the fat and we fry them in a pan with olive oil. We add the spinaches and other little of salt. When we see that the spinaches are cold, we add the flat curd with a fork, the ham cut in small squares and the Parmesan cheese. We toss him the salt and the pepper that it is necessary. We extend 2/3 of the puff-pastry mass on a table, and we knead until leaving it very fine. We anoint butter in a mold desmoldable and we stuff it with the mass, leaving that it stands out 2 centimeters on the outside of the mold. To puncture the bottom of the mass with a fork in several places, with object that it doesn't ascend and to stuff it with the spinaches. To extend the remaining mass, forming a disk of the diameter of the mold and to support him on the filler. To return toward inside of the borders of the mass that we had left that they stood out. In a bowl we proceed to beat two eggs and with a kitchen paintbrush we go anointing the mass. To finish the we cook to the oven that we have preheated previously approximately at 190ºC during 45 minutes. We take it out of the oven when we see that our golden mass is and we allow to cool before desmoldarla and to serve it to our table.
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Wednesday 16 January 2008 at 9:28 pm
For the Foie Gras:
• 500grs of foie
To go taking out foie balls with an it takes out balls, to place on paper sulfurizado, to place a brochetta toothpick and to reserve in the refrigerator.
For the mango jello:
• 500grs of mango pulp
• 100grs of pectin
• 100cc of syrup 1x1
• 10grs of lemon juice
• 7 leaves of fish line (jello)
To mix the mango pulp with the pectin and to take to the first boil. On the other hand to moisturize the jello in cold water and to reserve. When the pulp of reached mango governess the 80 grades, to move away of the fire and to get off temperature up to the 37Cº, in that moment to add the jello and the drops of lemon juice. To mix well and to allow to cool not very more n. To take out the foie gras of the refrigerator and to go past sucks them chips for the mango preparation, to place in a recipient in a vertical way so that it drains the pulp excess, he/she seeks advice to place in a recipient with sugar or leave since this he/she helped to that stay of foot.
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Wednesday 16 January 2008 at 01:28 am
Ingredients for 8 people:
2 kiwis, 2 bananas, 1/2 pineapple, 2 pears, 2 nectarinas, 200 grams of strawberries, 200 grams of raspberries, orange liquor, sugar, juice of two oranges, juice of a lemon.
Preparation: In a kitchen recipient we proceed to peel the fruit and to trocearla very well in dice. Subsequently we introduce the fruit cut in a bowl and we reserve. Next we have left to add it the juice of two oranges, the juice of a lemon, the orange liquor and the sugar that we like. We mix very well everything and we let him to macerate during an hour and a half. To finish we serve our Macedonian decorated with the raspberries to our table.
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Wednesday 16 January 2008 at 01:27 am
Ingredients for 6 people:
1 kilo and half of potatoes, 1 kilo and half of beautiful, 3 tomatoes, 3 onions, 3 cloves of garlic, 1 big green pepper, 15 grams of parsley, fish broth, 125 milliliters of olive oil.
Preparation:
In a pan with olive oil proceed to braise the onions, the pepper, the garlics, the tomatoes very dives. Next we season them everything and we add the very peeled potatoes and cut in pieces. We have left to braise and to incorporate the fish broth, allowing it to cook a good while. Past this time adds the beautiful one cut in dice and we continue cooking. To finish and when we will serve it, we sprinkle parsley itched for above and we serve to our table.
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Wednesday 16 January 2008 at 01:26 am
Ingredients for 6 people:
12 prawns, 24 peppers of the roasted and peeled piquillo, 450 grams of whiting, 3 cloves of garlic, 1 big leek, flour, 100 milliliters of fish broth, 20 grams of parsley, 3 grams of pepper, 125 milliliters of olive oil, salt to the pleasure.
To make the sauce:
2 green peppers, 2 onions, 1 glass and half of fish broth.
Preparation:
To fry the garlics in the first place, the big leek, the prawns and the whiting, once well peppered. To add the parsley and the flour subsequently. To braise and to wet with 100 milliliters of fish broth. For the sauce, pochar the onions and the green peppers in a pan with olive oil, to pour a glass and half of fish broth and to go the sauce by Chinese. To stuff the piquillos with the whiting mixture and to place them inside the sauce. To heat everything to slow fire and to serve it to our table.
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Tuesday 15 January 2008 at 12:52 am
Ingredients for 8 people:
500 grams of powdered chocolate, 1 boat of condensed milk, 400 grams of milled nuts, 2 egg yolks, chocolate grated in enough quantity.
Preparation:
In a recipient we proceed to mix the powdered chocolate with the condensed milk, the milled nuts and the yolks of the eggs. Next we have to beat everything until getting a homogeneous mixture. Once fact this, we put it in the freezer until he/she becomes hard. We have left to make pellets and to muffle them with the grated chocolate. To finish the we have to maintain in the refrigerator until the hour is made of serving it to our table.
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Tuesday 15 January 2008 at 12:51 am
Ingredients for 6 people:
1 liter and 125 milliliters of milk, 750 grams of chestnuts, 6 eggs, 150 grams of sugar, 15 grams of butter, vanilla.
Preparation:
To put to already cook the chestnuts peeled in a pot with the milk, some butter, the sugar and the vanilla. Once cooked and brandish the chestnuts, to place in a deep recipient and to incorporate the eggs. To beat everything until getting a fine pasta. To pour in a caramelized mold and to cook to the bathroom Maria half hour.
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Tuesday 15 January 2008 at 12:48 am
Ingredients for 6 people:
150 grams of cheese of anointing, 300 grams of Iberian ham, 25 grams of capers, 6 salmon lonchas, 1 big mature tomato, 3 cloves of garlic, 1 bar of big bread of firewood, 125 milliliters of olive oil, 3 grams of pepper, 25 grams of parsley, salt to the pleasure.
Preparation:
In a kitchen recipient we have to chop a clove of garlic and the capers. Then we mix it with the cheese and to reserve. To grate the tomato, to pepper it and to water it with a jet of olive oil. To sprinkle with the parsley and to reserve. To bake several slices of bread and to put the mixture of cheese and capers together with the salmon and ham in some and the tomato mixture with ham in others.
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Monday 14 January 2008 at 01:08 am
Ingredients for 8 people:
400 grams of carrot, 1600 grams of veal meat, 2 big onions, 4 cloves of garlic, 1 cup of wine dry target, 400 grams of frozen peas, 2 laurel leaves, 2 sprays of rosemary, 16 units of pepper in grain, 125 milliliters of olive oil, 60 grams of flour, salt to the pleasure.
Preparation:
To wash the meat and to cut it in regular cubes. To peel the onion and the garlics, and to chop these ingredients finely. To heat the olive oil in the pot to pressure and to fry the peppered meat and floury until it begins to be gilded. To incorporate the onion, the garlics and the grasses. To revolve and to add the wine, the carrots cut in thick slices, the pepper and the peas. To cover the pot and when it reaches the pressure, to lower the fire and to cook 25 minutes to serve it later to our table.
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Monday 14 January 2008 at 01:07 am
Ingredients for 8 people:
8 garlics, 2 tomatoes, 2 lamb legs, 8 potatoes, 4 glasses of white wine, 2 onions, 2 liter of broth, pepper, salt to the pleasure.
Preparation:
To mash the garlics with olive oil, salt, pepper and 2 glasses of white wine. To toss it above the lamb and to put it in the oven during 1 hour and thirty minutes at 220ºC. To water little by little with the broth during the whole time that is our lamb in the oven. In another tray to put a bed with the potatoes, the tomatoes and the onions cut in slices, to salt and to water with olive oil and he/she came white. To also put in the oven until they are tender. To serve as garnish with the lamb to our table.
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Monday 14 January 2008 at 01:05 am
Ingredients for 8 people:
20 plums raisins, 16 orejones, 2 chickens, 2 apples reinetas, 100 grams of grapes raisins, 6 cloves of garlic, 4 broth glasses, 24 chalotas, flour of corn, dilutes, olive oil, parsley, salt to the pleasure.
Preparation:
To clean and to season the chickens. To stuff the chickens with the apples reinetas, the plums, the orejones, the raisins and the cloves of garlic. To place on a badge of the oven, to pour a jet of olive oil and the broth on it. To bake. To peel the chalotas and to candy them in olive oil. To empty the chicken inside when they are made, to pass the resulting broth to a pan and to tie it with corn. To serve the chickens, with the fruits, the chalotas and the sauce to our table.
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Sunday 13 January 2008 at 12:35 am
Ingredients for 6 people:
6 black olives, 1 tomato, 60 grams of cod desalado, 6 chives, 125 milliliters of olive oil, 4 orange clusters, 20 milliliters of vinegar of wine, 20 grams of green pistachios, salt to the pleasure.
Preparation:
In the first place we cut the clusters of the oranges. Next in a bowl we ravel the cod or we make it ribbons. On the other hand in a bowl we cut in ribbons the chives and we reserve. We proceed to bone the black olives and we go by the grater the tomato. We put all the ingredients made previously in a big source, we add them the green pistachios and we add the olive oil, the vinegar of wine and the salt that necessary as it is our pleasure.
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Sunday 13 January 2008 at 12:31 am
Ingredients for 8 people:
2 soup spoonfuls of corinto raisins without seeds, 2 leaves of pasta brick, 2 bags of popcorns of corn, 2 soup spoonfuls of honey.
Preparation:
In the first place we proceed to cut the leaves of pasta brick in four pieces each one. Subsequently we fold each one of them on a tube and we bake everything to the oven during 8 minutes at 180ºC. Next we have to stuff the two obtained tubes once we have them cooked with the corinto raisins and the two spoonfuls of honey. To finish we adorn the two tubes with the popcorns tossed for above for contrarestar the candy of the corinto raisins with the salted flavor of the popcorns.
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Sunday 13 January 2008 at 12:28 am
Ingredients for 8 people:
40 grams of tapioca, 3 liters of bird broth, 4 hard eggs, 30 grams of chopped parsley, salt to the pleasure.
Preparation:
In a pan to the fire put the broth very strained with a sieve or fine strainer. We wait and when it breaks to boil, we toss him the tapioca as if it was rain drops, keeping in mind that it is necessary to remove it with a wooden tablespoon so that clots or balls are not made and our soup is ruined. We have left to allow it to cook more or less during 12 minutes and next we add him the eggs very dives and the parsley also dive. We toss him the salt that we estimate necessary as it is our pleasure. To finish him we toss olive oil for above and we are good it to our table to consume it in individual plates.
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Saturday 12 January 2008 at 01:32 am
Ingredients for 8 people:
2 chives, 40 leeks, 1 tomato, 2 cooked eggs, 2 cucumbers, it dilutes, 125 miilitros of olive oil, 20 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
To clean the leeks, to cook them with water and a tiny piece of salt. To drain them and to place them in a source. To make the vinaigrette, clean and it peels the tomato. To move away the seeds, trocearlo in dice and to place it in a bowl. To chop the eggs and the chives and to incorporate them. To pour a jet of olive oil, vinegar of wine and a tiny piece of salt. To mix smoothly and to allow to macerate. To peel the cucumbers, to cut them in fine slices and to put them in the source of the leeks. Salsear with the vinaigrette and to serve it to the table.
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Friday 11 January 2008 at 12:33 am
Ingredients for 4 people:
100 grams of pig bacon. 1 small paw of pig left in two. 150 grams of veal of cooking, cut in tacos. 2 yellow medium turnips, cut in tacos. 1 medium onion. 2 potatoes. 2 onion puddings. 100 grams of beans. 300 grams of rice. Salt to the pleasure. Sweet pepper. Saffron or substitute.
Way of Preparation:
We put to soak the beans one night before making them. The following morning we remove them the gases, giving them a first boil and washing them with abundant water fries later. In a pot with some olive oil, we fry lightly the onion, the bacon, the pig paw, the veal and the turnip. When it is to means to fry him we toss the salt that we estimate and the necessary sweet pepper. We have left to add abundant water to our pot and the beans. We cook everything in our pot Express about 20 minutes and when it is we uncover and we toss the potatoes, cut in pieces. We rectify of salt, we toss the rice and the saffron. We cook everything with the rice about 20 minutes in normal pot, adding to half cooking the two puddings, carefully that they don't come undone. When it is made we serve it to our table accompanied by other dishes.
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Friday 11 January 2008 at 12:12 am
Ingredients:
500 grams of mussels. 1 hard egg. 1 small onion. 25 grams of black olives. 1 sweet pepper. 2 pickles in big vinegar. 1 clove of garlic. 1 branch of parsley. 75 milliliters of vinegar. 75 milliliters of wine dry target. 100 milliliters of olive oil. 2 grams of milled black pepper. Marine salt.
Way of Preparation:
In a recipient we clean the mussels very well, we deposit them in an appropriate pan for their volume, we dew them with the white wine, we cover them and we cook until all open ones are. Once facts, we drain them, we move away half of their shell on one hand and we place them very willing in a kitchen source. On the other hand we proceed to prepare our vinaigrette making the following thing:
In a bowl we itch fine the onion, the olives without bone, the sweet pepper, the hard egg, the pickles in vinegar and the parsley. We have left to toss him olive oil, vinegar, salt and pepper and to mix very well everything. Lastly and once prepared our vinaigrette stuffs the mussels with her and we are good it to our table to consume them as soon as possible, since the mussels usually deteriorate very soon.
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Friday 11 January 2008 at 12:02 am
Ingredients for 14 couches:
10 portions of cheeses. 4 grams of milled black pepper. 2 branches of parsley. 200 grams of lined cheese. 14 slices of mold bread recently fact.
Way of Preparation:
We catch a bowl and we put in him, the pepper, the parsley well chopped tripe and the cheeses. Now we have left to put everything in the oven until the cheese has melted and we can mix the pepper very well with the parsley in our bowl. Next with the border of a glass of very small glass, of those that are used for the chupitos we make round holes in our slices of mold bread. Once we have made it we have to anoint the cheese that is fused and blended, adding for above the grated cheese. Lastly we put it in the oven to 150º C, about 5 minutes until we see that the cheese has been gilded and the bread is very crispy.
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Thursday 10 January 2008 at 01:04 am
The pineapple gold is an exotic fruit whose bark is divided in cells or flakes of yellowish green coloration, crowned by a feather of green leaves by way of feather duster and that we can see it in our markets, greengrocers and feeding establishments. Their pulp is gilded and very sweet with an exquisite and delicious flavor, strong aroma and excellent perfume for our palate. The pineapple gold usually wastes away to the natural one and for the elaboration of numerous plates of desserts and confectionery in the kitchen. For it finishes it is necessary to say that this fruit exotic called pineapple gold is cultivated and she takes place in Costa Rica where this available one for its consumption during every day of the year.
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Thursday 10 January 2008 at 01:02 am
The pineapple baby is a small pineapple as its name it indicates that it is of the variety Victoria or Queen. We can define the pineapple baby like a dwarf pineapple of about 400 grams of weight that it is identical in aspect to their bigger sister the pineapple gold but much smaller. It is also necessary to keep in mind that the pineapple baby possesses an aroma and a very sweet and marked flavor for our palate. This fruit exotic called pineapple baby usually wastes away to the natural one. To finish it is necessary to say that the pineapple baby is cultivated, she takes place and it comes from countries like Costa of Ivory and Sudáfrica where it is available for its consumption during every day of the year.
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Thursday 10 January 2008 at 01:01 am
The rambutan is a small exotic fruit of the size of a tree plum that is lightly oval of red color and that it is covered with some hairiness of attractive colors for our view. The pulp of this fruit is white, very similar to the litchi but with a flavor and less marked aroma that this last one. The rambutan usually wastes away to the natural one and also to make and to adorn plates of desserts and culinary confectionery. To finish it is necessary to say that this fruit exotic called rambutan is cultivated, he/she takes place and it comes from countries of the Asian continent where it is available practically every day of the year for its consumption.
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Thursday 10 January 2008 at 12:58 am
The okra is an exotic fruit that has a capsule of green color of about 6 centimeters long and 1 or 1,5 centimeters wide that it presents five or six edges. Also when we cook the loose okra kind of a jello that gives it that characteristic aroma and flavor that she has this exotic fruit. This exotic fruit is very appreciated in the Asian and African cuisine, although we should know that every time it is requested more for the kitchens of other cultures of the world. To finish it is necessary to say that this fruit exotic called okra is cultivated and she takes place in numerous countries of Central America, Asia and United States, being available in them during every day of the year.
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Wednesday 09 January 2008 at 12:40 pm
The yame is an exotic fruit that has a cylindrical tuber that has a big and considerable size. Their skin is of brown color and its meat is white, being this fruit the base of the African cuisine so that people can consume it as accompaniment as if they were potatoes of numerous plates of meats and other foods. To finish to say that this fruit exotic called yame is cultivated and he takes place mainly in Brazil and Ghana being available for its consumption during every day of the year.
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Wednesday 09 January 2008 at 01:24 am
The leaf of the banana is a leaf that has the banana mac banana tree that is of dark green color and of a big and considerable size. This leaf of the banana tree is used to give aroma to many plates of the kitchen to give them a characteristic flavor and very appreciated by the gourmets. The use is not very introduced in countries like Spain but in South America it is used a lot to make the famous South American tamales. The banana leaf is also a classic for the elaboration of plates based on the Asian cuisine. To finish to say that this fruit exotic called banana leaf is cultivated and she takes place in Thailand where this available one for its consumption during every day of the year.
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Wednesday 09 January 2008 at 12:54 am
The coconut is a fruit exotic circle of woody shell. In one of their ends this fruit presents three holes, some of which opens up easily to be able to extract through of him, dilute. Their pulp is white of consistent and lightly sweet texture for our palate. The coconut usually wastes away to the natural one or also as ingredient of many plates of the Asian cuisine. Also the coconut you can use to make desserts like the coconut custard and to adorn cakes or other desserts so that they are showier and more delicious for our view. To finish to say that this fruit exotic called coconut is cultivated and he takes place in certain countries of Asia, Costa of Ivory and Republic Of the Dominican Republic, being available for its consumption during every day of the year.
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Wednesday 09 January 2008 at 12:52 am
The guava is an exotic fruit whose form is rounded or oval that has a yellow skin that presents green reflections. Their pulp is white or rosy with an excellent aroma and flavor that he reminds us to fruits like the strawberry and the peach. It is also necessary to say that the guava wastes away to the natural one, with file, in preserves. To finish to say that this fruit exotic called guava is cultivated and she takes place in numerous countries of South America and in Thailand being available for its consumption during every day of the year.
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Tuesday 08 January 2008 at 01:29 am
It is necessary to keep in mind that the banana baby is exactly the same as a normal banana of those that we are accustomed to consume during the whole year, but its size is very reduced. In general the banana baby doesn't usually pass of the six centimeters of longitude. Their flavor is delicious and extremely sweet to our palate. The banana baby also wastes away to the natural one and it is a fruit thought for the enjoyment and the children's of the house delight, for its delicious flavor and its small size. To finish it is necessary to say that this fruit exotic called banana baby is cultivated and he takes place in numerous countries of Sudámerica during every day of the year.
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Tuesday 08 January 2008 at 01:27 am
The avocado is an exotic fruit of about 10 centimeters and whose is formed it likens to a pear. The skin of this fruit is green and rough keeping in mind that when it matures he/she becomes of brown color. Their pulp is creamy of yellowish and green color in the borders. Also to say that the flavor of the avocado is very similar to which you/they have the nuts. The avocado usually wastes away to the natural one, when it is mature and it is of brown color and it gives when pressing it with the fingers. To finish it is necessary to say that the avocado is an exotic fruit that is cultivated and he takes place in countries like Peru, Israel, Sudáfrica, Chile, Mexico varying its origin as it is the time of the year that we have. In Spain there are also numerous plantations of this fruit in those that is cultivated, being able to have him for their consumption during every day of the year.
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Tuesday 08 January 2008 at 01:25 am
The papaya is an exotic fruit whose skin is greenish and that when being matured it returns yellow. The papaya can also present freckles in the skin that you don't affect at all to the fruit. At the same time it is necessary to say that their pulp is of color salmon. In their central cavity this fruit presents some seeds that it is necessary to keep in mind that they are not eatable for people. The papaya has a sweet and slight flavor that he/she remembers vaguely to the flavor of the melon. This fruit wastes away to the natural one and with file generally. The papaya for its properties is considered some of the best foods. We can also consume the papaya in you fast being very beneficial for our organism. To finish it is necessary to say that this fruit exotic called papaya is cultivated and it produces numerous countries of Central America, America of the South, Asia and Africa during every day of the year. In Spain they can be many papaya plantations in the Islands Canaries.
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Monday 07 January 2008 at 01:14 am
The yellow pitaya is a lengthened exotic fruit of about 10 centimeters and whose scaly skin is not eatable for people. It is also necessary to keep in mind that their pulp is soft, white and very sweet for our palate. The flavor of this exotic fruit reminds us with a lot of likeness to the water with very dissolved sugar. She usually wastes away usually to the natural one as an excellent and good laxative that she will help us to regulate our organism frequently taken and certain regularity. To finish to say that this fruit exotic called yellow pitaya is cultivated, she takes place and it comes from countries like Ecuador and Colombia during the months of September to June. It is also necessary to point out that in our country and concretely in the Islands Canaries you is beginning to take place and to cultivate in certain areas.
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Monday 07 January 2008 at 01:12 am
The file is a citric fruit of about 5 centimeters in round or lightly oval way of brilliant green color. Their pulp is green yellowish of lightly sour flavor and a very marked aroma for our palate. This exotic fruit generally wastes away to the natural one, in cocktails and in Macedonians, with the purpose of potenciar the flavor of other fruits and other products in the kitchen. To finish to say that this fruit exotic call files it is cultivated, she takes place and it comes for the most part from the countries of Brazil or Mexico during every day of the year.
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Monday 07 January 2008 at 01:11 am
The mango is one of the exotic fruits that has bigger quantity of varieties that we can determine them according to the color that you/they have that he goes from the green color to the mallow going by the orange and the red one. Their fine and leathery skin, it cannot eat up for what is a fruit whose skin is not eatable, contrary to others that if it can eat up. Their pulp is orange and also very juicy and flavorful for our palate. It is also necessary to say that the mango wastes away to the natural one, with file, in numerous sauces of the kitchen and in confectionery to make plates and very rich and delicious desserts. To finish to say that this fruit exotic called mango is cultivated during every day of the year in Central America and America of the South. The mango is usually cultivated also in areas of the Asian, African continent and the south of Spain.
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Sunday 06 January 2008 at 12:54 am
The litchi is a fruit exotic circle of small aspect and whose hard and scaly skin has a reddish color. Their pulp is white and its texture has a lot of likeness to the grapes of the vine of which the wine is obtained. It is a very aromatic fruit whose flavor is excellent and unmistakable for the palate of people that you have the pleasure to be able to consume it. This fruit possesses in its central part a seed, for what usually wastes away peeled to the natural one or in certain plates or desserts in confectionery. To finish to say that this exotic fruit generally can him degustar from the month of September to the month of April when proceeding its cultivation and production of certain countries of the Asian continent, madagascar, israel, sudáfrica or also of certain areas of Spain.
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Sunday 06 January 2008 at 12:52 am
The carom is an exotic fruit of yellow or green color and whose form is really surprising for the view of a human being. Also when we have the privelegio of cutting it we appreciate that the carom has star's of five tips form. Their pulp is fleshy and refreshing, although lightly sour for our palate. Due to the extraordinary form that it presents they can be made with them many decoration variants in the kitchen and in numerous plates and confectionery desserts. To finish to say that this exotic fruit is generally cultivated and she takes place during every day of the year in areas of our planet so exotic as they are the countries of Thailand and Malaysia.
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Sunday 06 January 2008 at 12:51 am
The kuncuat is an exotic fruit similar to a dwarf orange whose color is yellow orange. Their skin is brilliant being a fruit very appreciated in the east countries. He usually eats up the kuncuat to counteract flavors of other foods due to their bitter skin and their pulp that it is very sour for our palate. The kuncuat usually wastes away to the natural one and to decorate numerous plates and desserts in confectionery where he usually gives him a distinction touch and freshness. We can also highlight that the preserve that is usually made of this fruit called kuncuat is delicious and wonderful for its appreciated flavor. To finish to say that this exotic fruit is generally cultivated and it produces depending on the times of the year that there are in certain countries of the world, I eat for example in China, Brazil, Israel or certain areas of Spain.
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Saturday 05 January 2008 at 01:20 am
The fruit of the passion is an exotic fruit whose form is round of the size of a fresh egg of hen and that she generally has a lived color or purple. The skin of the fruit of the passion is usually smooth, although he/she wrinkles when it is matured. Their pulp is jellied and with a color orange that surrounds to its seeds that are totally eatable for the palate of people that you consume it. Their flavor is sweet and refreshing when consuming it and she has a very pleasant perfume for the human olfaction. The fruit of the passion usually wastes away to the natural one, although you can also use in confectionery to decorate numerous plates and desserts or I eat aderezante for diverse types of fish. To finish to say that this fruit exotic called fruit of the passion is generally cultivated and he/she takes place in certain sudamérica areas and in Israel during every day of the year.
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Saturday 05 January 2008 at 01:08 am
The tamarillo is an exotic fruit in a lengthened way from 4 to 7 centimeters of longitude. We also have to highlight that the tamarillo is a fruit similar to a tomato whose skin is brilliant and the color in its interior is red orange. Their texture is jellied and its refreshing flavor to the palate of people that you have the pleasure to eat it. The tamarillo usually wastes away to the natural one, in juices of fruits and in marmalades to consume them in special occasions. To finish to say that this fruit exotic called tamarillo is generally cultivated and he takes place in numerous sudamérica areas during every day of the year.
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Saturday 05 January 2008 at 01:06 am
The granadilla is an exotic fruit in a round way that has a color orange. Their skin is hard and brittle and its size can resemble each other perfectly to a ball with which is played tennis. We should also highlight of the granadilla that has a shown jellied pulp that it covers to some seeds that he has and that they are eatable. The flavor of the granadilla is very sweet, pleasant and exotic to the palate of any person and gourmet that it is demanding. This fruit exotic called granadilla wastes away to the natural one and he takes place for its cultivation in certain sudamérica areas during every day of the year.
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Friday 04 January 2008 at 12:51 pm
Ingredients for 5 people:
1 liter of milk, 500 milliliters of ice cream of vanilla, 100 grams of sugar, 25 grams of powdered cinnamon.
Preparation:
In a ladle we put the sugar to the fire and we heat it removing continually until we make a candy very fact. Next we pour in the candy the milk and we boil everything until the candy is totally dissolved. To finish the we beat very well in our electric blender, we add the ice cream of vanilla and we beat it very well until it is very blended and foamy, serving it very cold to our table sprinkled with milled cinnamon.
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Friday 04 January 2008 at 11:08 am
Ingredients for 6 people:
1 big onion, 750 grams of squids, 3 garlics, 100 milliliters of fried tomato, 100 milliliters of white wine, 750 milliliters of fish broth, 25 grams of flour, 25 grams of chopped parsley, salt to the pleasure.
Preparation:
In the pot Express to fry the chopped onion and the whole garlics and without peeling. When we see that they are transparent we add them 25 grams of flour, the squids well troceados, the fried tomato, the white wine and we allow it to boil during 12 minutes. Past this time adds the fish broth, we toss him the salt that it is necessary and we allow it to cook in the pot Express during 30 minutes, past which we serve it to the table very decoration with chopped parsley.
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Friday 04 January 2008 at 12:47 am
The phisalis is an exotic fruit that is formed by a berry of about two or three centimeters of high. Their color is orange and it is contained in kind of a small streetlight that makes it a very beautiful and beautiful fruit of seeing to the eyes of any person. The flavor that has the phisalis is very refreshing and very pleasant to the palate of most demanding people. It is generally a fruit that wastes away to the natural one, although also for their vistosidad the phisalis is very used by the most demanding chefs in its desserts and confectionery plates. To finish to say that this fruit exotic called phisalis is generally cultivated and he takes place in numerous sudamérica countries where we can find it during every day of the year.
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Friday 04 January 2008 at 12:45 am
The red pitaya is a round exotic fruit that has a flat skin and a very beautiful and spectacular coloring that she makes people's delights that she has the pleasure to buy it. In their interior part the red pitaya has a white pulp, although aveces has it of purple color. Their flavor is soft and less sweet that its cousin mates the yellow pitaya. The red pitaya can generally consume it to the natural one and aveces it is usually used also to decorate numbers plates of desserts and confectionery in general. To finish to say that this fruit exotic called red pitaya generally takes place in many areas of the Asian continent and that lately you is beginning to take place and to cultivate in certain areas of the islands canarias of Spain.
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Friday 04 January 2008 at 12:44 am
The mangostan is a round exotic fruit that has a thick and hard bark in its external part. It is necessary to be careful when we eat it and let us manipulate since if we stain, their stain is very difficult of removing, what can take us to ruin our clothes or tackle. The mangostan in its interior part is white and resemblance to a mandarin. It is a very appreciated fruit and eulogized by the most noted gourmets by their palate exquisite and delicate flavor when eating it. The mangostan usually consumes it people to the natural one without being used for other tools. To finish to say that this fruit exotic called mangostan generally takes place in many areas of the Asian continent and also in diverse sudamérica countries during the whole year.
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Thursday 03 January 2008 at 01:00 am
Ingredients for 8 people:
2 green peppers, 2 yellow peppers, 2 red peppers, 2 onions, 2 eggplants, 8 eggs, 1 big potato, 2 spoonfuls of sweet paprika, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
To braise the onions, the peeled eggplants and the peppers, all made pieces. To add the sweet paprika and to season. To leave pochar during 15 minutes. To peel a big potato and to cut it in slices. To fry it in a pan with olive oil until it is golden. To break the eggs on the saucepan and to take them to the oven until they clot. To serve the pisto accompanied with the big potato to our table.
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Thursday 03 January 2008 at 12:59 am
Ingredients for 6 people:
1 medium onion, 750 grams of mushrooms, 225 grams of mushrooms, 225 milliliters of sauce bechamel, 50 milliliters of olive oil, 50 grams of butter, 150 grams of grated cheese, 3 grams of pepper, salt to the pleasure.
Preparation:
To wash the mushrooms well and to cut them in pieces. To braise them with the olive oil and the well chopped onion. When they are cooked to allow to cool and to add the sauce very thick bechamel. We pepper and we add some grated cheese. We stuff the cannelonis and we place them in a source. We cover with slighter bechamel, grated cheese and the butter. To grate in the oven during some minutes and to serve to the table.
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Thursday 03 January 2008 at 12:57 am
Ingredients for 8 people:
2 oranges, 2 nuts moscadas, 2 big pineapples, 300 grams of sugar, 6 nails, 30 grams of cinnamon, 75 milliliters of vinegar of raspberries, 6 yogurt or 225 milliliters of honey, 75 grams of currants, 6 leaves of mint.
Preparation:
To cut the two pineapples in slices and to move away them the central stem. To grate orange shell on the sugar and to incorporate the nuts moscadas. To mash the nails and to add them to the mixture together with the cinnamon. To place the pineapples in the oven and to sprinkle them with the mixture and to pour the raspberry vinegar on them. To serve the pineapple slices with yogurt or with honey and to decorate with currants and leaves of mint if we feel like.
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Wednesday 02 January 2008 at 5:10 pm
The first thing that we have to point out of the cooked ham is their high content in proteins for what makes him a substitute food of meats and fished aveces but much healthier. This food also has an energy contained first floor for what is very good to maintain the it lines and the weight. The cooked ham also has a quite considerable quantity of minerals, highlighting among them the iron, the potassium, the zinc, the magnesium and the match. We should consider for their small content in sodium that is a quite healthy food in comparison with other sausages that have high content in salt. We have left to highlight that the cooked ham is rich in vitamins of the group B that are very good for our organism to protect us of numerous illnesses. To finish to say that it is a very healthy food to make the snack to the children in detriment of other sausages as the sausage and salami that have much contained in fat. It is advisable to eat it from time to time in the diets because their flavor, aspect and texture make him a healthy food.
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Wednesday 02 January 2008 at 5:08 pm
The golden fish one is a fish that we can consider very important semigraso for the diets of control of cholesterol and of weight. Their energy contained first floor transforms it into a capable fish for people that are prone to have high the levels in blood and they also have also a high overweight in its organism. The main thing that we have to highlight of the golden one it is their important content in proteins that have a very high biological value for the human body. It is also a fish that has in quantities significant potassium and match that are mineral very good for our body. To finish to say that the golden one can make it in the kitchen in diverse ways I eat for example to the iron, to the salt, to the oven, etc. In the market in non Christmas times is usually to good price for what is quite accessible for our economy and it can frequently take us out of many difficulties.
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Wednesday 02 January 2008 at 12:47 am
Ingredients for 8 people:
8 mature tomatoes, 8 onions, 8 sweet peppers, 2 kilos of cod, 6 cloves of garlic, 2 spoonfuls of sweet paprika, 4 soup spoonfuls of flour, 125 milliliters of olive oil, 3 grams of sugar, salt to the pleasure.
Preparation:
We cut the cod in 8 big pieces and we put it to desalar in soaking during 24 hours, changing them the water 4 times during the process. We catch a glass of the last water and we reserve it separated. We wrap in aluminum paper the peppers and we roast them in the oven during thirty minutes. When we see that they are roasted we remove them the skin and the seeds that have. On the other hand we peel and we cut the garlics in sheets and we reserve them in a bowl. Also, we leave for the half and we grate the tomatoes, reserving them in a recipient. In a pan with olive oil gild the garlics and we reserve them in a bowl. We catch the cod pieces that there is desalado, we dry them with a kitchen paper and we go by flour. In a pan with olive oil fry the bacalo and we gild it for their two sides. In the same olive oil we fry lightly the onion cut in Julian. When the onion pochada is, without being gilded a lot we add two spoonfuls of sweet paprika, giving him some turns with a tablespoon without leaving that he/she burns. Next we add the grated tomato, some salt and the sugar to remove the acidity that has. We fry everything together some minutes. In a big pan we put the cod pieces with the ribbons of the peppers that it covers them and we add it the one fried lightly that we have prepared previously. To finish we put the pan to slow fire during 6 minutes so that he/she mixes very well everything and we serve it to our table.
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Wednesday 02 January 2008 at 12:46 am
Ingredients for 8 people:
400 grams of peas, 2 kilos of artichokes, 2 onions, 4 normal lonchas of mountain ham, 6 cloves of garlic, 2 big carrots, 1 glass of white wine, 1 glass of water, 1 lemon, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
We remove the external leaves to the artichokes, we cut their shafts and their tips. We wash the artichokes troceadas with water and we rub the hearts with a lemon so that they don't blacken. Next we put a pan to the fire and we put them to cook in water boiling with a lemon piece. In another pan with water cook the peas that we have washed previously. We let him to cook approximately during twelve minutes. We put to the fire a wide pan with 100 milliliters of olive oil and when it is hot it is necessary to put the onion and the carrot next to the garlic, everything it very dive. We fry lightly it six minutes and we add the mountain ham cut in small pieces subsequently. We have left to continue braising everything, to add the artichokes and the peas. We toss the salt as it is our pleasure, the white wine and the water. To finish the we allow to cook 18 minutes to slow fire and we serve hot to our table.
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Wednesday 02 January 2008 at 12:45 am
Ingredients for 8 people:
24 prawns, 6 onions, 2 big lubinas, 40 clams, 12 cloves of garlic, 2 glasses of cider, 2 spoonfuls of sweet paprika, 2 branches of parsley, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
We cut the onion in Julian and we peel the garlics in thick sheets. In a bowl we wash the tomatoes, we grate them and we reserve. Subsequently we put to pochar the onions and the garlics in a pan with olive oil. On the other hand we wash the lubinas, removing them the heads and the tripes. We toss him the salt that it is necessary. When we see that the onion and the garlics pochados are, we add him the sweet paprika. We remove very well everything with a tablespoon and we add him the tomato grated previously until past some minutes it is clever ours fried lightly. We preheat the oven at 220ºC. We add the one fried lightly the chopped parsley and the cider. We let him to cook to slow fire until she evaporates the alcohol a little. We have left to put the lubinas in a big source of oven, to toss them some olive oil and salt. We put the lubinas to the oven and we let that they take hold during 6 minutes. Past this time takes out the lubinas of the oven and we water them with the one fried lightly. Once fact this, we put it in the oven during 20 minutes more. When it has finished the time we take it out of the oven when they are 6 minutes and we place well distributed the prawns and the shrimps to their surroundings, watering them next with the sauce. We put it in the oven to leave it the six minutes that we lacked and to already have this plate again clever to proceed to their consumption.
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Tuesday 01 January 2008 at 02:25 am
Ingredients for 8 people:
To make the cake:
100 grams of flour, 4 fresh eggs, 100 grams of sugar.
To make the filler:
250 grams of strawberries, 200 grams of sugar, 400 grams of mounted cream, 1 small jar of sirope of strawberries, 5 milliliters of vinegar of wine.
To decorate:
25 grams of leaves of mint, 50 grams of chocolate for covering.
Preparation:
With the bars of our electric blender we mount the fresh eggs. Next we add the sugar and we follow it mounting. We proceed to sift the flour and we also add it to the eggs and the sugar and we follow it mounting until he mixes completely everything. We catch an oven mold for cakes, we put him for all the sides butter so that he doesn't stick and we put our mass evenly in him. We put the mass in the oven at 200ºC during 12 minutes and we wait. While we wait we wash in a recipient the strawberries, we remove them the green thing and troceamos some how many in fine sheets. The rest of the strawberries leaves them whole and we reserve. In a pan to slow fire put the sugar until we make a candy. Subsequently we add it, the strawberries that we have left whole, we mix them well with the sugar and we toss them the vinegar of wine. We heat everything so that he mixes well, we take out the strawberries and we reserve in a plate. We have left to add the strawberry sirope and to reduce it until we see that he thickens. Once our fact cake takes out it, the desmoldamos having much care of not breaking it and we reserve in a round source. We open our cake in three surfaces, we stuff it with the cream, the laminate strawberries and the whole strawberries. We reserve some how many strawberries caramelized to decorate our cake outwardly. We unite the parts of our cake and we decorate it with the caramelized whole strawberries, some threads of covering chocolate, strawberry sirope and some leaves of mint for above.
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Tuesday 01 January 2008 at 02:24 am
Ingredients for 4 people:
1/4 of onion, 4 customs officers, 750 grams of chickpeas, 1 mature tomato, 1 liter of fish broth, 3 grams of sweet paprika, 125 milliliters of wine tint. 2 cloves of garlic, 15 grams of fresh parsley, 3 grams of black pepper, salt to the pleasure.
Preparation:
The day before making the customs officers we prepare a fish broth. Also the night before making them, we leave the chickpeas in soaking in a pan with cold water, some salt and 5 grams of bicarbonate, so that they soften and cost less to make them. The following morning in pan with olive oil we fry lightly the onion so that it is gilded. When it is well fried lightly we add the tomato cut in small pieces, some salt, the pepper, the whole garlics with their skin and with a cut to the long thing without leaving them. We give him with a wooden tablespoon some turns in the pan and we add the customs officers and the sweet paprika. We braise very well everything and next we add the wine I tint, allowing it to cook to slow fire during 3 minutes. Past this time takes out the customs officers and we add the chickpeas to our pan, tossing the fish broth so that it covers them. We let them them to boil during 40 minutes and we will already have all clever one to serve it to our table. To finish we braise during two and a half minutes the customs officers to serve them to the table together with the very hot chickpeas and to give bill of it.
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Tuesday 01 January 2008 at 02:23 am
Ingredients for 8 people:
400 grams of black olives without bone, 2 kilos of cod, 1 kilo of tomatoes, 500 grams of round small potatoes, 60 grams of capers, 6 cloves of garlic, 125 milliliters of olive oil, 60 grams of flour, 3 grams of oregano, salt to the pleasure.
Preparation:
We cut the cod in pieces of ten centimetos each one. Once very cut we place them in a bowl with cold water so that they are wet well during 7 hours. When this time has passed, we take out them, we move away in a plate and we dry off well with a kitchen paper. Next and once they are dry we put them in a plate with flour, we remove them the surplus that you have of flour and we fry in a pan with olive oil until they are gilded by the two sides. We go reserving the cod pieces in a source when we go them taking out of our pan, having much care of not sprinkling us with the oil. We fry in a pan with olive oil, the garlic very dive, we add him the very peeled tomato and cut in small pieces, the capers, the oregano and the well chopped olives. We toss to all the salt that it is necessary and we cook approximately to slow fire during 6 minutes. To finish we prepare the cod in a big tray, we toss him the sauce for above and we cook it in the oven at 180ºC during 15 minutes again. Past this time moves away it of the oven and we serve to the table with some peeled small potatoes without well boiled skin.
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